Demand Factors

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subzero02

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I am currently working with a Convenience Store client on their prototypical electrical service. For their stores, they have a place inside the store where they serve breakfast (donuts that are brought in, coffee makers, etc.) and lunch (sandwiches, drink machines, etc.). For this type of installation, is it acceptable to use Kitchen Equipment Demand Factors (Table 220.20) to calculate service size. :confused:

[ October 11, 2004, 11:22 AM: Message edited by: subzero02 ]
 
Re: Demand Factors

That's what I come up with but I'm going to point to my signature as a disclaimer if some else can show that's wrong.

Midway into 220.20 it says

These demand factors shall be applied to all equipment that has either thermostatic control or intermittent use as kitchen equipment.

It pretty much says you have to!

Editted to elaborate

[ October 11, 2004, 11:59 AM: Message edited by: physis ]
 
Re: Demand Factors

I wouldn?t go so far as to agree that the NEC says you have to apply the demand factors. I do agree that the wording could be better selected. But please note that the opening sentence of 220.20 begins with ?It shall be permissible. . . .?
 
Re: Demand Factors

Yeah, You're right again Charlie. You only have to if your using Table 220.20.

But I'm looking for an optional method and I don't see one that applies. I don't think a convenience store qualifies as a new resteraunt. I don't see resteraunt in article 100 so I don't know how you'd decide that.

220.20 does not mandate the use of table 220.20.
But it does, oddly enough, mandate the use of table 220.20 if you use table 220.20, given some equipment exeptions.

The wording is just a bit cooky.

Just the same, I think the application will still require adherence to table 220.20 for lack of an optional method.
 
Re: Demand Factors

Originally posted by physis:
But I'm looking for an optional method and I don't see one that applies.
Click to expand...
Using demand factors is the optional method. :)

I do not believe you ever have to use demand factors, it is just that using the demand factors save money.

You could always calculate the service with the thought that everything runs at the same time. This will result in a service that is larger and more costly than you would end up with using the appropriate demand factors.

IMO it is a safe bet that the equipment in question will have thermostatic control or intermittent use as kitchen equipment.

On the other hand people have asked questions about demand factors for Tanning salons, there aren't any. The service has to be large enough to power all the equipment at the same time.
 
Re: Demand Factors

Bob ............. ,

I think you know I'm refering to part III of 220.

If you're going to demand factor, you seem to be stuck with 220.20 in this case.
 
Re: Demand Factors

Originally posted by physis:
Bob ............. ,

I think you know I'm refering to part III of 220.
Click to expand...
No I missed that....see you read the NEC just fine. :cool:

As far as being 'stuck' with 220.20 I do not look at it that way at all. If it was not for 220.20 we would be stuck with a larger service than needed.
 
Re: Demand Factors

I only mean stuck in that it's the only method available I see.

Nice shades Bob :cool:
 
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