This document summarizes key mechanical, electrical, and plumbing (MEP) considerations and challenges for restaurant design. It outlines issues related to construction codes and space restrictions, then provides guidance on ensuring proper temperature and humidity control, designing fresh air systems, routing grease ducts correctly, sizing grease interceptors, installing domestic hot water heaters, preventing cross connections, and meeting electrical and lighting requirements. Case studies of specific restaurant projects are presented to illustrate best practices.

1. Restaurant & Kitchen MEP
The Architect Guide to Pre-Empting
MEP Engineering Nightmares

2. Challenges / Restrictions: Issues / Problems:
- Construction Codes
- Roof & Exterior Wall
Space
- Space Requirements for
MEP Equipment
- Reuse of Existing MEP
Systems
- Capacity of Existing
Utilities
- Construction Budgets
- Temperature & Humidity
Out of Control
- Grease Duct
Construction & Routing
- Exhaust Termination
- Grease Interceptor
- Domestic Hot Water
- Cross Connection BFP
- Gas Pressure
- Electrical Capacity

3. Building Codes / Jurisdictions
- International Building Code
- International Mechanical Code
- International Plumbing Code
- International Fuel Gas Code
- International Energy Conservation Code
- International Fire Code
- National Electrical Code
- Washington Suburban Sanitary Commission (WSSC )
- DC Codes Supplement of 2013
- Local Health Department
- Metropolitan Washington Airport Authority (MWAA)

4. Temperature & Humidity is Out of Control!
1. Fresh Air: Avoid Oversizing
2. Apply Smart Fresh Air Solutions
3. Design Proper Space Air Balance

5. Fresh Air Solutions
Different Methods for Different Scenarios
i) Blue Jacket Brewery (BJB):
100% outside air system,
see next slide
ii) Sugar Shack:
High and Low Fresh Air `
Intake Settings
Architect: ALine Architecture
Alexandria, VA
iii) Dream Café:
Energy Recovery System
combined with Exhaust Or
Relief Air Fan
Architect: The Lieumann Firm
Fairfax Station, VA

6. Space Air Balance Design
Design Case: BJB
Architect:
Form Design
Fairfax, VA

7. Grease Duct Construction & Routing
- Separation Of Grease Duct Systems
a separate system for solid fuel cooking
- Construction, 16 gage steel or 18 gage SS.
- Enclosure: One Per Grease Duct
- Clearances: 18” to combustibles, 3” to non-combustibles
where not enclosed, 6” to non-combustibles in an enclosure,
Exception: use listed fire wrap.
- Slope: 2% for < 75 Ft, 8.3% for > 75 Ft
50’  12” fall, 75’  6.25’ fall.
- Cleaning Access

8. Grease Duct Construction & Routing
Ben’s Chili Bowl, H Street
Architect:
Form Design
Fairfax, VA

9. Grease Duct Termination
IMC
(VA, MD)
DC (w/o
Scrubber)
DC (w/
Scrubber)
Property Line 10’ 10’ 10’
Exterior Walls & Roofs 3’ 3’ 3’
Openings in the Building / Horizontal 10’ 20’ (1) 10’
Or Vertical 3’ 5’ 3’
Adjoining Grade 10’ 15’ 15’
(1) On narrow lots where 20’ distance is not doable the code
official is authorized to approve a smaller distance.
CaptiveAire
Pollution
Control Unit
(PCU)

10. Grease Duct Termination
Use of Scrubber (Grease and Odor Removal)
Architect:
GrizForm Design
District of Columbia

11. Grease Interceptor
Sizing: WSSC or Not-WSSC
IPC WSSC All The Rest
Section 1003.3.4 and Table
1003.3.4.1
Hydromechanical Grease
Interceptor shall be sized in
accordance with: ASME
112.14.4 or PDI G101
Flow Based GI vs Volume
Based GI
Flow Based GI: sizing
based Tables 1003.a &
1003.b
Volume Based GI: sizing
based on Table 1003.c
Sizing is based on
PDI G101

12. Grease Interceptor
Sizing: WSSC Methods
Flow Based GI:
• Sizing is based on flow rate
• Indoor Installation
• Serves particular group of fixtures
Volume Based GI:
• Sizing is based on retention time
• Outdoor Installation
• Serves Building Wide
If DFUs are not known, the GI shall be
sized on the maximum DFUs allowed for
the pipe size connected (2”=21 DFU,
3”=36 DFU, 4”=180 DFU)

13. Grease Interceptor
Sizing: PDI G101 Method

14. Grease Interceptor
Piping: Under The Sink Flow Based GI
Important Note: Where food waste grinder connects to a grease
interceptor, a solid interceptor shall be installed between the
grinder and the grease interceptor

15. Domestic Water Heater
- Two Temperature System
(140F and 110F)
- Recovery Requirements
80 degrees temp. rise for manual dishwashing
and 100 degrees when using dishwashing
machine
- Gas vs Electric
36 KW electrical water heater
requires 100 amps
- Tank vs Tankless
Tankless electrical is not feasible
Two gas tankless would be required
- Installation, Equipment Weight,
8.33 lbs./gal, 100-gals HWH is 1500 lbs. or more

16. Cross Connection & Backflow
Prevention Guide
Equipment AVB PVB DCV DCV with
Intermed. AV
Pre-Rinse Hose with Spray Nozzle X
Hose Bib, Threaded Faucet X
Mechanical Dishwashing Machine X X
Soap or Detergent Dispenser X X
Coffee Urn, Ice Maker X
Carbonated Beverage Dispenser X (1)
Garbage Can Washer X X
(1) Stainless steel or composite, copper is not allowed
AVB: Atmospheric Vacuum Breaker
PVB: Pressure Vacuum Breaker
DCV: Double Check Valve
DCV+AV: Double Check with Intermediate Atmospheric Vent

17. Electrical & Lighting
- Fifty (50) foot-candles (FC) in food prep, bar, beverage service islands,
and areas where knifes, slicers, saws or grinders are used.
- Twenty (20) foot-candles in buffet / salad bar, dishwashing, inside
reach-in and under-counter refrigerator equipment, utensil storage,
handwashing, toilet rooms, and at handsinks.
- Ten (10) FC in walk-in, dry food storage, dining and all other areas.
- Covered light fixtures with a lens, or shatter-resistant lamps / bulbs
are required in food storage, preparation, service, and display areas,
and where utensils and equipment are cleaned and stored, including
bars and waitstaff service areas.
- IECC, Allowable LPD is 1.4 w/ft2
- Electrical Service Sizing

18. Questions?