Dry Location

[wireday]

I have a production room that is mostly like a commercial kitchen.I will be installing a few switches and a couple receptacles for a remodel on a machine. The machine has a chilling table and small, Jello type trays being cooled.The room is never intended to get wet or damp,If it did it would be an accident.The general receptacles in the room are regular wall box, sheetrock.The entire room is GFCI at the breaker.including this machine, The device boxes on the machine now are FS with WT covers, but in some places its normal FMC with that type of connector, and a few handy boxes.Does this come under the definition of dry location? Am I ok to change everything to standard boxes, like 4 square?

 

[rc/retired]

I would consider it a dry location.

Ron

 

[Sea Nile]

Could it be used as a kitchen in the future? If you are describing it as a commercial kitchen, then I vote 'wet location'.
A picture would help. But, don't mind me, I'm an apprentice.

 

[hbiss]

Could it be used as a kitchen in the future? If you are describing it as a commercial kitchen, then I vote 'wet location'.

A commercial kitchen isn't a wet location.

-Hal

 

[Sea Nile]

A commercial kitchen isn't a wet location.

-Hal

You are probably right, I am probably wrong. However, When I think "commercial kitchen", I visualize Floor drains and hoses spigots. It may be unlikely to get wet with the way it's currently being used, but any work done today could likely still be there 50 years from now. Without the aid of a picture, I would still treat it like a wet location.

 

[wireday]

There are no floor drains, the room is Sheetrock all devices on the walls near the machine are regular with Bakelite covers, the machine cooling is glycol the product is like jello, it’s liquid slowly pumped into trays, where the cooled table cools the jell. They do rinse out a small tank with a hose and water, but It would be a accident to get anything wet,

 

[LarryFine]

If it's not subject to being hosed down I'd say dry.

 

[rc/retired]

You are probably right, I am probably wrong. However, When I think "commercial kitchen", I visualize Floor drains and hoses spigots. It may be unlikely to get wet with the way it's currently being used, but any work done today could likely still be there 50 years from now. Without the aid of a picture, I would still treat it like a wet location.

Floor drains and hose bibs don't create a wet location.
Please read the definition of location, wet and location, dry.

Ron

 

[rc/retired]

There are no floor drains, the room is Sheetrock all devices on the walls near the machine are regular with Bakelite covers, the machine cooling is glycol the product is like jello, it’s liquid slowly pumped into trays, where the cooled table cools the jell. They do rinse out a small tank with a hose and water, but It would be a accident to get anything wet,

I still say it's a dry location.

Ron

 

[kwired]

Might not be a kitchen either. Sounds more like food manufacturing place from what have read so far. See art 100 definition of kitchen. Definitions of food preparation and cooking can maybe skew how one might see this, but something tells me the intent is more less hand's on type of preparation and cooking and possibly even for foods that will be going somewhat directly to the serving table and not into packages for further distribution activity, that would be food manufacturing IMO.