Commercial Bar

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brandon2177k

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Kansas
In a public commercial bar or club(whatever you call want to call it) we have a 35 foot long bar. There are receptacles every 4 feet serving the countertop behind the bar(where the bar tender mixes your drink and what have you). There is also a sink roughly in the middle of the countertop. Do all these receptacles need GFI protection? I would not really consider this a commercial kitchen. I could see the "within 6 feet of a sink code rule" but i thought that only applied to dwelling units.
 
A commercial public Bar: Sometimes refered to as a " Watering Hole ". Could this not be cover by Article 680 " swimming pools, foutains and similar installations"? Just joking.
 
There is nothing in the code book that I know of that would require the receptacles to be GFCI protected but it wouldn't be a bad idea & the code is just the minimun.
 
marinesgt0411 said:
according to NEC2005 handbook published by NFPA a kitchen is an area with a sink and PERMANENT facilities for food preparation and COOKING

210.8(B)(2)
Click to expand...

Yes, but permanent in my opinion does not mean fastened in place.

It may be a microwave that is always there.
 
Jim W in Tampa said:
If it can be moved then its not permanent.
Click to expand...

Jim every appliance can and will be moved, that is a fact.

A range is often just placed on the floor and not 'secured' does that mean it is not permanent facilities for cooking?

It is interesting that when the NEC means fastened in place they come right out and say it.

In this case a kitchen is just an area that will always have equipment for cooking.
 
I would agree with John Deere man. There really aren't any appliances fastened in place such as ovens, stoves, or the like. The only thing they will really be plugging in is blenders, possibly coffee pots, and a cash register at one end. I think the plan is to make them all GFI protected anyway though.
 
iwire said:
Yes, but permanent in my opinion does not mean fastened in place.

It may be a microwave that is always there.
Click to expand...

the handbook also goes on to explain that
A location with a sink and a portable cooking appliance (e.g., cord-and-plug-connected microwave oven) is not considered a commercial or institutional kitchen for the purposes of applying this requirement.

this is what the NFPA 2005 hanbook (the 2 inch thick yellow one) is saying so I would have to believe that it is what is meant by the NEC.
 
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