Restaurant design is divided based on:
• locations,
• type of buildings,
• its setting within the buildings,
• the type of menu, the square footage,
• the interior theme, and
• many other factors add to the restaurant’s design challenges.
The plumbing designers concern are:
• high demand for water needs,
• special consideration for water heaters,
• two types of sewer piping (grease and non-grease),
• the type of water filtration,
• piping for the soda dispensers,
• high gas consumption, and
• selection of the type of grease retention device and its placement
are some of the design challenges for the plumbing engineer.
This article will cover most of the issues briefly and will cover the subject of the grease retention devices extensively. However, before we begin, the side issues described earlier must be well understood.
The awareness of these issues will enhance the communication among the Architect, interior designer, the kitchen designer, the owner, and the cook will reduce much of the pain in the design process.
There are three types of common restaurant design:
1. Chain restaurants that are prototype and the drawings only require a “site-adapt” and sometimes the drawings are rotated or mirrored. The Engineer only requires completing the exterior site issues, directing the civil engineer for the point of connections for cold water, sewer, and grease interceptors.
2. Chain restaurants that do not follow the prototype “verbatum” and interior modifications of the design are required. In this case, the Engineer does not start from scratch, but, he technically uses the original prototype drawings as reference and the final design must follow the “philosophy” of the prototype. The Engineer does not have to study equipment and verify the details of point of connections.
3. Independent design is a restaurant that is unique and the Engineer must review and study all issues concerning the building, point of connections, the kitchen equipment specified, the placement of the water heater, water softener, etc. In this case, the entire design team must fully coordinate all design with all other disciplines.
Restaurants further are categories by the physical locations.
1. Restaurant located as “stand-alone” buildings generally in high visibility area of the shopping center. If a prototype, the site must be adapted and if it is not, the position of the kitchen will determine the best suitable location for the utility connection. The front of the restaurant faces the high traffic area and the back of the restaurant becomes the restaurant, hence, the position for point of connection.
2. Restaurants that are positioned in strip centers. These stores sometimes share common utilities, and interactions among the neighbors must be considered. It is critical that the total number of fixture units, both in sewer and water for the strip center (all the stores); meet the common shared utility piping. This additional step is time consuming and requires research on behalf of the Engineer. If a dedicated grease sewer piping is available, the engineer is responsible to verify the loading on the pipe and the grease interceptor provided by the center.
3. Restaurant positioned in a mall or large multi-use structures or high rises. The challenge is nearly the same as strip centers, however, the distances are very long (500 ft of pipe runs) and the fixture loading on the piping is more delicate (12” sewer piping). In many circumstances, there are recorded documents providing such information. Generally, large structures have on-site or remote engineering staff as care takers of the facility and they monitor the usage of the building and the interaction of the stores with the structure. The restaurant’s area can be dedicated for food service where all the amenities are provided earlier by the shell. The challenge begins when utilities must be adopted for restaurant.
There are additional categories that restaurants can be subdivided. These divisions are by the size of the kitchen and the restaurants:
1. Full service restaurant with dining facility.
2. Take-out restaurant with full kitchen.
3. Kitchen facility only for catering or remote cafeterias or banquets.
4. Kitchens serving for single products such as Pretzels.
In all cases the challenge for the Plumbing Engineer is proportional to their size, location, the type of building as described above.
Typical organizations involved in design of the restaurant plans are:
1. The department of building and safety . Plan checking plumbing plans
2. The health department
Food service drawings
3. The sanitation district
Grease interceptor/trap regulation
4. The Water department
Water pressure and meter
5. The Gas company
The location and available gas
6. The Owner’s representative
Owner plan review
The plumbing design within restaurants is divided into:
1. Water design
a. Hot Water system
b. Water heater sizing and design
c. Cold water system
i. Basic cold water piping
ii. Soft/filtered water design
1. Chemical treatment
2. Biological treatment
2. Gas piping
a. Low pressure gas piping
b. Medium pressure gas piping
3. Sewer piping
a. Non-grease sewer piping
b. Grease sewer piping
i. Grease retention device
1. Grease traps
2. Grease interceptors
Now list of concerns itemized by the plumbing fixtures:
1. Restroom Fixtures
2. Water heaters
3. Floor sinks
4. Floor drains
5. Water softeners
6. Dish washers
7.
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