Kitchen faucet for restaurant project

Hi Borja,  This information you are seeking still would not be needed for the calculations. The reviewers only want to see calculations that include the following for your project type: 

• toilets
• urinals
• lavatories
• kitchen faucets (such as in a break room or small cafe area for employees)
• showerheads
• pre-rinse spray valves
• ice machines
• dishwashers
• food steamers
• combination ovens

Anything not in that list should be excluded from the calcs. If you are looking to incorporate savings from nonpotable water that will be reused in some of the fixtures listed above, your calcs would be based on those fixtures that would reuse the gray water, not the ones the water would be coming from. These savings would need to be calculated separately from the Water Use Calculator provided for this credit, and accompanied by a narrative explaining the calcs and systems in place. Gray water is typically only reused for irrigation and toilet flushing, unless you get some pretty sophisticated treatment systems in place. It is unlikely that the fixtures you mention as being excluded would ever be included in the calcs for this credit.  If you have advanced treatment systems, though, it may be best to contact GBCI with your specific information and ask what the appropriate way to calculate things would be. You could also see if your project is eligible to document a point in the Innovation category using one of the following options available to CI v4 projects: https://www.usgbc.org/node/7433878?return=/credits/commercial-interiors/v4/innovation-catalog https://www.usgbc.org/node/5475510?return=/credits/commercial-interiors/v4/innovation-catalog

Hello, I assume that project recycles the water from the kitchen, and used it for toilet flush. If water is recycled and used on the project, it is important to know how to calculate how much water would be used by the fixtures that are not included in the LEED scope of work. Emily is right, GBCI has the final word over it. One can look for data of similar facilities or design manuals in order to calculate how much water is expected to be used by the mentioned fixtures that are not covered by the LEED calculations. Please update us if you hear from GBCI.

For prep and pot sinks, water used would be based on FILL so use there would be based on gallon capacity of each compartment and how many fills they get.  If the sinks have a pre-rinse spray, there are LEED standards for pre-rinse sprays and hand sink faucets so compute separately.  Hand sinks in the kitchen would get heavy use, particularly if the restaurant doesn't have food handlers.  (vs. wait staff who handle money, take orders, serve food.)  Flow rate for fill faucets don't count. The pot sink might be 'black water' or go into a grease trap.  Pot sink water is typically changed between meals, so gallons of sink times X.  Prep sink would be menu-driven.  But since this is a RESTAURANT, have you considered capturing ice machine run-off?  There are methods for computing projected ice use per guest/employee.  Depending on the type of ice and beverage, it could be a bigger 'get' for you.  AND, the water recycled would be there regardless of whether the restaurant has full service/eat in, OR takeout for which beverages would be included.  Cubed ice makers use more water (send more down the drain) than extruded ice forms like flake and nugget.