GFCI in non residential kitchen

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210.8(B)(B) Other Than Dwelling Units. All 125-volt, single-phase, 15- and 20-ampere receptacles installed in the locations specified in (1) through (5) shall have ground-fault circuit-interrupter protection for personnel:
(1) Bathrooms
(2) Commercial and institutional kitchens ? for the purposes of this section, a kitchen is an area with a sink and permanent facilities for food preparation and cooking

I would say yes
 
I agree, but some think that only the ones that serve the countertop. The code is quite clear on this it says all 15- and 20-ampere, 125 volt receptacles shall be GFCI protected.
 
It is clear that ALL 15 and 20 amp 120-volt receptacles in a commercial kithen MUST be GFCI protected. What is very unclear is what constitutes a commercial kitchen. The definition include in the 2005 code raises almost as many questions as it answers.
 
haskindm said:
It is clear that ALL 15 and 20 amp 120-volt receptacles in a commercial kithen MUST be GFCI protected. What is very unclear is what constitutes a commercial kitchen. The definition include in the 2005 code raises almost as many questions as it answers.
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A residential kitchen would have an occupancy designation of R3. A commercial kitchen would be a minimum of a B occupancy as designated in the Building code.
 
McDowellb said:
A residential kitchen would have an occupancy designation of R3. A commercial kitchen would be a minimum of a B occupancy as designated in the Building code.
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What about R1, R2, or R4? Would they be residential kitchens? How about a 2 compartment sink, a refrigerator, and a microwave in a break room, is that a commercial kitchen?

Jim T
 
A commercial kitchen would be a minimum of a B occupancy as designated in the Building code.
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Not according to the NEC.

"Commercial and institutional kitchens- for the purposes of this section, a kitchen is an area with a sink and permanent facilities for food preparation and cooking."

Chris
 
Thanks guys, just added a bunch of GFCI circuit breakers to a project under construction.

This issue seems rather important since the NEC handbook goes out of the way in pointing out that many accidents have occured in non residential kitchens.

Also the example above that mentions a microwave. A microwave is not considered permanent cooking appliance. Range yes, microwave no.
 
Hot Dog

Hot Dog

The biggest question I've encountered has to do with the limitation of the "area" for a commercial kitchen.

Imagine a convienence store that has a hot dog cooker (permanently installed) a sink, and an area to prepare that mechanically separated mystery meat delicacy.

Could and/or would the "area" be defined by the exterior walls of the entire building?

Pete
 
A microwave is not considered permanent cooking appliance.
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I don't agree.

I think that a microwave can be permanent provisions for cooking.

Just because a microwave is cord and plug connected does that mean it isn't permanent.

Chris
 
Thats a tough one, altho I'm not so sure the hot dog cooker is permanent (hard wired or plug in?)

Any way ALL inspectors have good common sense and would limit the area reasonably......
 
Sparky5150 said:
Also the example above that mentions a microwave. A microwave is not considered permanent cooking appliance. Range yes, microwave no.
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Well what if I have one of these in my kitchen but not an electric range?

942R%20stove.jpg
 
Assuming the hot dog cooker IS permanently wired and in a permanent place.......

Here again another "area" left to interpretation.... but who gets to make this determination? The design professional for the project, the AHJ, the building owner?
 
jtester said:
What about R1, R2, or R4? Would they be residential kitchens? How about a 2 compartment sink, a refrigerator, and a microwave in a break room, is that a commercial kitchen?

Jim T
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Jim,
The R occupancy designation is residential. The code section 210.8(B) states "other than dwelling units". If the break room meets the definition(per building code) of a kitchen then it would require GFCI's. This determination would be shown on the approved plans. The approval would show the use of that particular room.
 
raider1 said:
I don't agree.

I think that a microwave can be permanent provisions for cooking.

Just because a microwave is cord and plug connected does that mean it isn't permanent.

Chris
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Bake me a pone of corn bread in a microwave and I will call it permanment. Don't forget to brown it real good or I will not accept it.
 
I'm not a plumbing designer, but I believe that commercial kitchens are required to have 3 compartment sinks, wash-rinse-sanitize. If you have a 2 compartment sink I think you have an argument that it's not a commercial kitchen.

If you loose the argument, ask the inspector why a 1 or 2 compartment sink is permissible, unless the plumber is your friend.

Jim T
 
Many offices now include some very nice break rooms.Just where does a break room stop and a kitchen begin ?A microwave is very much a means of cooking,i carry one with me from job site to jobsite for my lunch.Is that not cooking ?
 
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