Our project is a university dining hall. The client wishes to use an "automated" handwash system (this one here www.meritech.com/products/400/index.php). Would this type of system be considered process water? Thanks.

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Kimberly Frith

LEEDuser Basic Member

210 thumbs up

Thu, 03/31/2011 - 18:24

Erica, This would still fall under metering lavatory faucets (not process water). The cutsheet shows water consumption at 0.6 gallons in a 10 second cycle. Note that the LEED 2009 baseline is 0.25 gallons per cycle for metering faucets.

Erica Downs

LEED Consultant

The Green Engineer

LEEDuser Basic Member

188 thumbs up

Fri, 04/01/2011 - 12:14

Yes, the flow rate on these auto wash stations is killing us on the WE credits, which is why I ask. It is my understanding that handwashing in hospitals (for sterilization purposes) is considered process water, so thought perhaps it would be the same in a commercial kitchen. The food service workers are required to wash their hands dozens of times per shift, which seems like process to me. (We are already counting the standard three trips to the bathroom lav separately for these employees.)

Erica Downs

LEED Consultant

The Green Engineer

LEEDuser Basic Member

188 thumbs up

Wed, 06/08/2011 - 18:58

So does anyone have any thoughts on the similarities between commercial food-service handwash stations for sterilization purposes, and hospital handwash stations, and whether the food service variety could be classified as "process" (like the hospital version)?

Patrick MacPherson

Senior Consultant

Sustainable Design Consulting

LEEDuser Basic Member

12 thumbs up

Tue, 08/02/2011 - 21:13

Erica, Did you ever get a response to your question? I have the same issue on a project and am trying to confirm if commercial food service lavatories for sterilization purposes need to be included in the WEp1/WEc3 calculation or are they considered process?

Susan Walter

HDR

LEEDuser Expert

894 thumbs up

Thu, 08/04/2011 - 18:07

There is a LID #1866 that deals with commercial kitchen sinks. It is an old CIR from version 2.2 (if it is a CIR that is now a LID, does that mean is applies to 2009?). Anyways, they made the call that commercial kitchen sinks used for food prep is process water. Sinks in the kitchen for staff to wash their hands still is considered domestic water use and therefore falls into WEp1/c3.

Erica Downs

LEED Consultant

The Green Engineer

LEEDuser Basic Member

188 thumbs up

Wed, 08/31/2011 - 16:22

Patrick - I'm going with the idea that the automated sink (there's a link in my original question) is not covered by EPAct, and therefore should be excluded. When I submit for review and get a response, I'll post.

Erica Downs

LEED Consultant

The Green Engineer

LEEDuser Basic Member

188 thumbs up

Tue, 11/13/2012 - 18:02

Follow-up: We excluded the automated hand wash systems from our calculations and were not questioned. We were sure, however, to include 3 restroom trips/day for all FTE kitchen staff. Any of the NOT automated hand sinks in the kitchen areas were also specified at 0.5 gpm.

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