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NC-2009 WEp1:Water Use Reduction—20% Reduction

Water consumption for Hotel Kitchen Sink

We are working on a hotel project and encountered some qns: 1. Kitchen Sink faucet There is no kitchen in the hotel room but kitchens for restaurants. two scenarios: (1) washing hands etc. (2) pre-rinse food etc (with retractable hose) --> Do we need to account for both (1) and (2) for the water consumption? I believe the default Fixture Usage only account for (1)? 2. Pre-rinse Valve If the item (2) above should be considered under this category, are we suppose to propose a reasonable usage? (I realized the usage is not automatically populated). Thank you. BT

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Tue, 05/22/2012 - 15:50

Hi, 1. Best guidance for this is in LEED CI for Retail. "Appliances and equipment that use water for human consumption may be excluded like among other things fixtures used to fill sinks for washing produce. Fixtures whose flow rates are regulated by health codes may be excluded. Example: fixtures used for filling dishwashing sinks." So we include hand washing sinks at normal commercial/public rate and limit their usage group to staff and exclude the other restaurant sinks. 2. Commercial pre-rinse valves are to be 1.6gpm or less. I'm not sure what happens in NC. But if you enter a flowrate greater than that in the box provided in CI Retail, the Prerequisite will not achieve compliance. I assume the gpm is available on the cutsheet as it is on most other plumbing fixtures.

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