Restaurant

[topend]

Hi, I'm bidding a restaurant and have a couple of questions:

1) 220.88 shows an optional way of calculating service conductors. What constitutes a "new" restaurant. The building is existing and was a bakery in its last incarnation (30 years ago).
2) How do I determine which demand factor to use? How are "All Electric" and "Not All Electric" Restaurant Calculated Loads defined. Do I use one or the other or a combination of the two?
3) A contractor friend told me that ALL receptacles in the restaurant had to GFCI protected. I haven't been able to find any mention of this in the code book.

Thanks.
Rich

 

[augie47]

Hi, I'm bidding a restaurant and have a couple of questions:

1) 220.88 shows an optional way of calculating service conductors. What constitutes a "new" restaurant. The building is existing and was a bakery in its last incarnation (30 years ago).

The restaurant is a new type occupancy therefore "new" in Code terms.

2) How do I determine which demand factor to use? How are "All Electric" and "Not All Electric" Restaurant Calculated Loads defined. Do I use one or the other or a combination of the two?

Are all of the appliance electric ? Is the heat electric ? If Yes then it is all electric.

3) A contractor friend told me that ALL receptacles in the restaurant had to GFCI protected. I haven't been able to find any mention of this in the code book.

Thanks.
Rich

210.8(B)

 

[Ragin Cajun]

What do the drawings call for? Um, assuming you have stamped drawings?

Around here no stamped drawings, no permit for commercial.

RC