Building Systems Guide

Version 1.0
November, 2012

Frank Kohout
Building Systems Manager
McDonald’s Corporation
1
CONTRIBUTORS

The idea for this guide began as a lunchtime conversation with LS Cher and Bosko
Nikolic during a November 2011 Development Meeting in Shanghai. After a year of
writing, reviewing, and revising, it is ready to be released.
Following Ray Kroc’s philosophy that “None Of Us Is As Good As All Of Us” I’d like to
thank the following AOW people whose assistance made this guide possible:
 Mike Slikas – US Principal Electrical Engineer
 Jason Greenberg - US Principal Mechanical Engineer
 Doni Ma – China M&E Manager
 Kevin Jang – Korea Development Director
 LS Cher & Bosko Nikolic – APMEA Development Senior Directors
 Both India Development Teams (Mumbai and Delhi)
Since this guide will be a living document, there will be additional contributors as it
evolves.
If you would like to contribute content to future versions, or just provide your
feedback, please feel free to contact me at [email protected].
Frank Kohout, PE
Building Systems Manager
2 Building Systems Guide: Version 1.0 Nov 2012
OVERVIEW
(What, Why, Who, Where, When, & How)
THE WHAT:
This guide covers the critical details to consider and incorporate when
designing the Building Systems for a McDonald’s restaurant.

BUILDING SYSTEMS consists of:

 HVAC (Heating, Ventilating and Air Conditioning).
 Plumbing, both supply water and waste water.
 Electrical, including power distribution design and lighting.

This guide contains all of the following:

 STANDARDS - Required for Brand Integrity, Safety, or Operations.
 SPECIFICATIONS - A precise, specific detail or written description.
 GUIDELINES - Instructions that indicate how something should be done.
 CRITERIA - Rules or principles used to test or establish something.
 BEST PRACTICES - An established method or technique that has
consistently shown superior results.

The content has been categorized into RED-YELLOW-GREEN .

3 Building Systems Guide: Version 1.0 Nov 2012
OVERVIEW
(What, Why, Who, Where, When, & How)
THE WHY:
The purpose of this guide is to provide a benchmark or baseline for the Building
Systems design in McDonald’s Restaurants.

The Building Systems Design benefits for using this guide include:
 Better Value Designs.
 Quality Designs.
 Efficient Designs.
 Predictable Building Systems Construction.
 Budgets and Timelines.
 More Efficient Building Systems Operations.

The main drivers for the included content are:

 Crew and customer safety.
 Crew and customer comfort.
 Optimization of resources, both capital and utilities.
 Brand Image.

4 Building Systems Guide: Version 1.0 Nov 2012

OVERVIEW
(What, Why, Who, Where, When, & How)
THE WHO:
The primary audience for this guide are the Building System Consulting
Engineers, the Building Systems Subcontractors, General Contractors, and
McDonald’s Construction Managers.

CONSULTING ENGINEERS, CONTRACTORS AND SUBCONTRACTORS:

This guide will provide the details and rational necessary for designing and
constructing a McDonald’s restaurant, with the content focusing on McDonald’s
unique building system’s requirements. If you are new to designing and building
McDonald’s restaurants, it is recommended to visit a properly designed
operational restaurant to observe its design and operation after reviewing the
information shown in this presentation. For the content shown in BLUE, the
audience is subcontractors and consulting engineers.

MCDONALD’S CONSTRUCTION MANAGERS: This guide will highlight areas

to focus on to ensure the restaurant will operate as it is designed. For the
content shown in BLUE, it is your responsibility to ensure the consulting engineer
incorporates this item into the restaurant’s design, and the contractor and
subcontractor perform the necessary work.
5 Building Systems Guide: Version 1.0 Nov 2012
OVERVIEW
(What, Why, Who, Where, When, & How)
THE WHERE:
The .pdf version of this guide can be found on ACCESSMcD in the Concept +
Design department’s website under the Initiatives tab. The link to this webpage
is:
https://www.accessmcd.com/accessmcd/corp/services_support/rsg/dprtmnts/con
cept---design/initiatives.html

Be sure to check this webpage frequently to ensure you have the latest building
systems information.

6 Building Systems Guide: Version 1.0 Nov 2012

OVERVIEW
(What, Why, Who, Where, When, & How)
THE WHEN & HOW:
The information in this guide shall be used to design the Building Systems for
McDonald’s Restaurants.
To accomplish this goal in the most efficient manner, the following diagram
illustrates the key milestones for the guide’s users to apply this information
during the new restaurant development process. The team members who will
need this guide to achieve that milestone are listed. (BOLD designates the
team member responsible for leading the tasks required for that milestone)

Post-
Pre-Design Design Construction Acceptance
Acceptance

Perform Site Consultant Designs Contractor Builds Turnover to 3, 6, and 12 Month

Investigations Restaurant. Restaurant. Operations. Follow-Up Analysis.
Before Real Estate  McD CM  McD CM  McD CM  McD CM
Signs Deal.  Architect  Architect  Architect  McD Ops
 McD CM  Consultant  Consultant  Consultant  Architect
 Architect  Contractor  Contractor  Contractor  Consultant
 Consultant  Subcontractor  Subcontractor  Subcontractor  Contractor
 Contractor  Subcontractor
 Subcontractor McD CM - McDonald’s Construction Manager
McD Ops - McDonald’s Operations Manager
7 Building Systems Guide: Version 1.0 Nov 2012
STANDARDS: RED YELLOW AND
GREEN
This guide contains RED, YELLOW and GREEN standards, specifications, and
practices. Presently, most of this guide is RED, with a few YELLOW and
GREEN standards. Since this guide is a working document, more standards
will be added as it evolves.

The following defines each standard:

 RED – Mandatory practice. Some sections include two or more options; one
of those options must be selected and implemented. An example is the HVAC
design sections for split system and packaged rooftop units; both designs are
shown as RED. Chose the design which is best suited for your restaurant’s
site conditions and then follow the applicable standards.
 YELLOW – Recommended practice or general guideline to be followed.
 GREEN – Optional practice or guideline. Follow if site conditions require or
added value is obtained.

The colored square at the top right of the slide will indicate the standard under
which it falls. This slide shows a RED standard indicator.

8 Building Systems Guide: Version 1.0 Nov 2012

 INDEX
This Guide Covers The Following Building Systems Topics
The Topics Shown On This Page Are Hyperlinks To That Section Of The Guide
 Introduction Plumbing (continued)
 Consulting Engineer Selection  Gas Fuel Piping
 HVAC  Design Specifications
 Site Investigation  Electrical
 Load Calculations  Site Investigation
 Design Temperatures  Incoming Service
 Equipment  Distribution
 Kitchen Exhaust  Clearances
 General Exhaust  Grounding/Earthing
 Duct Standards  Wiring/Receptacles
 Equipment Clearances  Interior Lighting
 Air Distribution  Exterior Lighting
 Make-Up Air  ANSUL Interlock
 Air Balance  POS Wiring
 Plumbing  Other Building Systems Topics
 Site Investigation  Energy Management Systems
 Supply Water  CO2 Safety Sensors
 Water Heater  References
 Waste Water
9
Building Systems Guide: Version 1.0 Nov 2012
INTRODUCTION

McDonald’s restaurants are unique when compared to other small retail

buildings.

McDonald’s restaurants are manufacturing facilities designed to cook and

prepare large quantities of food in a very efficient process.
 McDonald’s restaurants are different from other restaurants in that our
kitchens are conditioned (heated and cooled) to provide a comfortable
environment for the crew.
 McDonald’s HVAC systems are designed to heat and cool all our make-up air.
 McDonald’s uses proprietary cooking exhaust hoods to minimize the exhaust
air quantities.
 McDonald’s requires a high level of safety in our electrical design by requiring
minimum wire sizes and a very thorough earthing (grounding) system.
 McDonald’s ensures that all the water in our restaurant is potable and meets
minimum standards for safety. The water used in our food and beverages
meets strict criteria to ensure it will not negatively impact our menu items.

10 Building Systems Guide: Version 1.0 Nov 2012

 CONSULTING
ENGINEER
SELECTION

11 Building Systems Guide: Version 1.0 Nov 2012

Building Systems’ Consulting Engineer
Selection
 Architect should recommend suitable building system’s consulting engineers.
 All consulting engineers interviewed, screened and approved by McDonald’s.
 It is best if the building systems’ consulting engineers report directly to the
architect.
 Must accept and sign the standard McDonald’s non-disclosure agreement.
 Architect will manage and coordinate all work performed by consulting
engineers.
 Consulting engineers’ fees are negotiated between the engineers and architect.
Their fees are paid by the project architectural company.
 Restaurant or commercial kitchen design work experience is highly desirable

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Building Systems’ Consulting Engineer
Selection – Company Size
 Small to medium sized companies are typically best as they are more
customer service oriented. Our business may be too small for a large
engineering firm to provide the level of service we desire.
 Either single engineering discipline or multi-discipline companies.
 Companies that have a history of completing work projects similar to the
size of McDonald’s restaurant development projects.
 Companies shall have experience in field surveys, contractor
management, and troubleshooting site issues.

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Building Systems’ Consulting Engineer
Selection – Design Approach
 Provides project designs, plans, specifications and documentation resulting in
acceptably low cost, best value, durable and maintainable building systems.
 The contractor’s scope of work clearly defined in design, plan detail,
specifications and other documentation.
 The MEP engineers shall provide detailed design drawings. Contractor shop
drawings must be approved by the MEP engineer prior to construction.
Contractor shall deliver “As-Built” drawings AFTER final walk through and
acceptance by the MEP engineer and McDonald’s.

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Building Systems’ Consulting Engineer Selection –
Design Approach and Company Culture

 Consulting firm completes project designs, plans, specifications and

documentation “on-schedule”.
 Consulting firm has good working relationship with clients.
 Building services plans are neatly and professionally drafted in suitable scale.
 Consulting firm pays staff and suppliers fairly and on time.

15 Building Systems Guide: Version 1.0 Nov 2012

 HVAC

16 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Purpose

The McDonald’s HVAC system serves the following:

 Provide a comfortable environment for the customers and crew.
 Provide the necessary make-up air and exhaust air to ensure a safe
environment.

 McDonald’s HVAC systems address challenges which are unique to our

restaurants. To address those challenges the following three areas require
special attention:
 HVAC Load calculations.
 HVAC System Design
 Commissioning, especially Air Balancing

17 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Site Investigation Feasibility
Study
PERFORM BEFORE SIGNING THE LEASE.
You must determine:
 What type HVAC system can be used
 Where HVAC equipment can be placed
 Outdoor space requirements – BE SURE TO INCLUDE ANY OUTDOOR
AREA LEASE REQUIRMENTS IN YOUR AGREEMENT WITH LANDLORD.
 Easements through tenant’s space
You must understand:
 Restaurant air balance design approach
 HVAC equipment types used
 Kitchen and restroom exhaust systems
 Mechanical system easements and other considerations
IT IS STRONGLY RECOMMEDED TO HAVE YOUR CONSULTING ENGINEER
VISIT THE SITE AS PART OF YOUR SITE FESIBILITY STUDY.

18 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Site Investigation Feasibility
Study
A “site check request form” investigation and feasibility study must be completed
before a real estate deal is signed. This investigation will determine which type of
HVAC system and exhaust system can be installed, where they can be installed,
and identify any system constraints around items such as air intake locations and
exhaust discharge locations.

If the landlord supplies the any part of the HVAC, the following terms must be
included in the lease agreement:
“If at any time it is determined the landlord’s HVAC system for any reason is
causing failure to provide a reasonably comfortable condition; 24-
26°Celsius during the air conditioning season or 20-21°Celsius during the
heating season in all air conditioned or heated areas of the restaurant
during occupied hours the landlord then agrees to providing a means and
suitable, acceptable space for installing an HVAC system exclusively used
and controlled by the restaurant. In this case if the new, independent HVAC
system will be purchased and maintained by McDonald’s the lease rent
charges shall be reduced by the amount associated with the landlord
supplying HVAC to the restaurant space.”

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HVAC - Site Investigation Feasibility
Study - Systems Using Landlord HVAC
 Evaluate landlord’s ability to provide hot / chilled water or HVAC in an
acceptable manner.
 Before lease is signed an evaluation must take place.
 If landlord cannot / will not provide acceptable hot / chilled water or HVAC
services then we should provide our own.
 Supplied chilled water temperature must be 7° ± 1° C and no higher.
 Minimum hot / chilled water flow rate.
 Consulting engineer can provide estimate
 Determine if there are any after hours operational constraints.
 Determine if there are any seasonal operational constraints.
 A back-up chiller may be required for off-hours operation.

20 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Load Calculations

McDonald’s restaurant’s have very large heat gains from the kitchen equipment
and utilize a large amount of make-up air for their exhaust systems. These
factors must be taken into account when calculating the Heating and Cooling
Loads.

The Load calculation will include the following:

 Envelope or Skin Loads (Walls, Roof, Glass)
 Make-Up Air
 Kitchen Equipment Heat Gain

NOTE: The loads from the envelope are relatively small when compared to the
make-up air and kitchen equipment loads. Also, the total HVAC heat
requirements will typically be much less than the HVAC cooling requirements.

21 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Load Calculations - Envelope

The method to calculate the envelope loads shall follow ASHRAE’s process for
nonresidential heat and cooling loads as outlined in Chapter 18 of the 2009
Fundamentals Handbook

The Load calculation will include the following:

 Wall Transmission
 Roof Transmission
 Glazing Transmission and fenestration

Infiltration shall not be included as a load since we design our (Free

Standing) buildings to be positively pressurized.

DO NOT ADD SAFETY FACTORS to our calculations since we have found

them to be unnecessary; the methods listed in this presentation have
been proven to provide a reliable method for calculating the restaurant’s
HVAC loads!

ASHRAE’s website is: http://www.ashrae.org/

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HVAC - Load Calculations - Make-Up
Air
 ALL make-up air for our restaurants MUST be conditioned, meaning
this air must be heated or cooled by the HVAC system BEFORE it is
introduced into the restaurant space.
 The quantity of make up air for our restaurants shall be determined
using the following criteria:
 FREE STANDING (including in-stores where the HVAC system is
physically separated from the adjoining spaces). The Make-Up air
quantity shall be between 3% to 10% greater than the exhaust air
quantity so that the store is slightly positively pressurized. This
ensures the air will always be “pushed out” of any open doors or
windows, preventing any untreated outside air from infiltrating into
the restaurant. It also ensures the grill and fryer exhaust hoods
have enough make-up air to properly capture the heat and smoke
produced by their cooking.

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HVAC - Load Calculations - Make-Up
Air
 MALL SITES (or sites where the dining and/or kitchen area’s HVAC
system is physically open to an adjoining conditioned space). The
Make-Up air quantity shall be 10% less than the exhaust air
quantity so that the store is slightly negatively pressurized. This
ensures the air will always be “pulled in” from the adjoining space,
preventing the transfer of odors from the restaurant into the
adjoining space.
 Use ASHRAE Standard 62.1 to calculate the make-up air
quantity for the dining area(s). The corresponding Users
Guide contains spread sheets to assist in the calculations.

24 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Load Calculations - Kitchen
Equipment Heat Gains
McDonald’s kitchens contain a large amount of cooking equipment most of
which is not required to be located under an exhaust hood. The only equipment
required to be installed under an exhaust hood are the grills (griddles) and
fryers. This large quantity of equipment allows McDonald’s to cook our food
quickly and efficiently.

For this reason the HVAC heat gain from the kitchen equipment is larger than
most other restaurants. Also we do not install exhaust hoods over most
equipment which produces only heat (ovens, warmers, etc..) because the cost
of operating the associated fan and make-up air is greater than the cost of the
additional cooling required to address this additional heat gain. The exception to
this is for equipment which produces a large amount of heat. See the section
on “Hoods for Heat Removal”.

Listed on the next slide is the heat gain from our kitchen equipment for a typical
restaurant. Note that these values are different from the numbers we have
communicated in the past; these latest values are based on a recent ASHRAE
research project.
25 Building Systems Guide: Version 1.0 Nov 2012
HVAC - Load Calculations - Kitchen
Equipment Heat Gains
Listed below is the heat gain from our kitchen equipment for a typical MFY restaurant.
KITCHEN EQUIPMENT TOTAL HEAT REJECTED
HEAT REJECTED
(UPDATED ON 10JAN2012)
(KILOCALORIES/HOUR) (KILOWATTS) (BTU/HOUR)
BASE EQUIPMENT
( ALL UNHOODED HEAT PRODUCING
19,270 sensible 22.42 sensible 76,500 sensible
EQUIPMENT I.E. TOASTERS, BUN
STEAMERS, SHAKE & SUNDAE MACHINE, 2,419 latent 2.5 latent 8,530 latent
COFFEE MAKERS ETC.)
3 FT. FLAT GRILL (HOODED) 932 1.08 3,700
3 FT. CLAM 2-PLATEN GRILL (HOODED) 1,234 1.44 4,900
4 VAT FRYER OR FILET (HOODED) 1,108 1.29 4,400
3 VAT FRYER OR FILET (HOODED) 831 0.97 3,300
2 VAT FRYER OR FILET (HOODED) 554 0.64 2,200
PRESSURE FRYER (HOODED) 202 0.23 800
NOTE:
- The heat rejected to the kitchen space by the "BASE EQUIPMENT" is sensible, latent, and radiant.
- The heat rejected to the kitchen space by the GRILL, FRYER, and FILET" is only radiant since these items are under a
hood and the sensible and latent heat will be exhausted up through the hood.
FOR McDONALD’S INDIA the “BASE EQUIPMENT” heat rejection for the kitchen is 90,000 Btu/hr
(26.38 Kw) sensible and 8,530 Btu/hr (2.5 kW) latent. This is due to the addition of a vegetarian prep area.

26 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Load Calculations - Kitchen
Equipment Heat Gain
 The information listed on the previous slide includes the total heat gain
from the unhooded equipment, and the radiant heat gain from the
hooded equipment.
 This does NOT include the heat gains from lights, people, the envelope
and the make-up air.
 Do not add any safety factors!

27 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Design Temperatures

Outdoor Design Temperatures: Use ASHRAE Climatic Design Information

 99.0% Heating DB for heating calculations.
 2.0 % Cooling DB/MCWB for cooling calculations.
 FOR CLIMATES WITH A MONSOON SEASON: use 2.0% Enthalpy/MCDB
for cooling calculations if the resulting enthalpy value is substantially larger.
This design approach is recommended due to the large make-up air
quantity.

Recommended Indoor Design Temperatures:

 24 deg C (75 deg F) for cooling the customer areas (dining, toilet rooms).
 24 deg C (75 deg F) for cooling the kitchen areas.
 22 deg C (72 deg F) for heating.
 50% to 60% relative humidity.

NOTE: ONLY use these recommended indoor design temperatures for sizing your
HVAC equipment. The set points at which these systems actually operate should be
determined by the restaurant’s Manager while taking into account customer comfort,
crew comfort, and energy use.

28 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Equipment: System Design

For a typical McDonald’s Restaurant one of the following HVAC systems is

required:
 Packaged Rooftop Unit - ideal for Free Standing Restaurants; recommended for
use wherever possible. US and France McDonald’s prototypes are good
examples to follow.
 Ducted Split Systems – typically used where rooftop units cannot be installed, or
are not readily available in the market. Korea McDonald’s prototype is a good
example to follow.
 There are also water cooled HVAC units, and chilled water HVAC systems.
 Water cooled units use water to cool the HVAC condenser. Typically these
systems include a landlord owned cooling tower located outside of the
building to cool the condenser water. The water temperature will be in the
range of 25 to 30 deg C.
 Chilled water systems use cold water to cool the air coil. Typically these
systems include a landlord owned chiller located outside of the tenant space
to cool the water. The water temperature will be about 7 deg C.
 Water cooled and chilled water HVAC systems are not recommended unless
the site’s landlord provides the water for these systems as part of the lease
agreement.
29 Building Systems Guide: Version 1.0 Nov 2012
HVAC – Equipment: Efficiency

Specify high efficiency HVAC equipment. It is strongly recommended to

consider selecting the highest efficiency equipment available for your market.

A Total Cost of Ownership (TCO) analysis should be performed to determine

which efficiency should be used for your market. This analysis can be performed
by your local market’s consulting engineer; It will factor in the additional upfront
cost for high efficiency HVAC equipment and any resulting energy savings.

NOTE: As a reference, any HVAC unit with a COP above 3.5 (EER above 12) is
considered high efficiency by McDoanld’s.

30 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Equipment: Packaged Rooftop
Unit
Generally used when there is available roof space directly over the restaurant
 Multiple floor restaurants may require floor space for duct shafts
Space heating options
 Gas (lower operating costs especially for very cold climates).
 Electric resistance (2nd option after gas for cold climates).
 Hot water coils (requires separate heating hot water system).
 Heat pump unit for milder winter climates (most energy efficient heating
option)
 Winter design temp not less than -6 °C
 Not recommended for colder climates unless manufacturer
guarantees cold weather operation.

Due their modular design, packaged rooftop units are the preferred choice over
split systems since they include the following benefits:
 Simple one item installation.
 Air side economizers, which provide “free cooling” during mild weather,
can be easily added.

31 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Equipment: Ducted Split
System
 Generally used where the roof space above the restaurant is not available.
 The HVAC equipment that is designed for outdoor installation must be
located outdoors in fresh air
 Equipment may be placed:
• Outdoors at ground level
• On the roof
• Mounted on wall suspended platform
 Space is required for:
 Refrigeration lines
 Electric power wiring
 Control wiring
 Make Up Air Duct

32 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Equipment : Ducted Split
System
 Consult HVAC equipment supplier’s documentation regarding limits
in refrigeration piping length and vertical change in elevation.
 Make Up air duct easement may be required.
 The indoor HVAC unit shall be mounted above restaurant
suspended ceiling. Floor mounting is not recommended since that
space can be used for additional customer seating.
 Cassette indoor units are not recommended for dining and kitchen
areas due to their appearance, maintenance requirements, and
limited capability to handle our make-up air requirements

33 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Kitchen Exhaust: Grills and
Fryers
 All grills and fryers must be located under an exhaust hood.
 Individual Exhaust Systems or a Manifold Exhaust System are used on
McDonald's restaurants. In many countries the Manifold Exhaust
System may be less costly compared to Individual Exhaust Systems.
Cost should be considered when deciding which system will be most
appropriate for a restaurant.
 Individual (individual fan and duct for each kitchen exhaust hood)
recommended for single story freestanding restaurants or restaurants
with a roof directly over the kitchen. It is easy to design and offers
precise air exhaust control. It also allows your restaurant to continue to
operate the other cooking appliances should one of the fans fail.
 Manifold (one fan and duct system for all kitchen exhaust hoods)
recommended for any restaurant that does not have a roof directly over
the kitchen. More difficult to design and air balance than a individual
exhaust system.

34 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Kitchen Exhaust: Grills and
Fryers
 McDonald’s uses proprietary kitchen exhaust hoods. These are referred to
as Universal Hoods and they have been listed for their use by two external
safety listing agencies: UL and ETL.
 The KES (Kitchen Equipment Supplier) supplies the hoods and their fire
suppression system.
 McDonald’s has published specifications for the application and operation of
these hoods.
 The following slide lists Universal Hood design air flow information for our
grills and open vat fryers; it applies to both gas and electric equipment. DO
NOT ADD ANY SAFETY FACTORS TO THESE LISTED AIRFLOWS; THEY
ALREADY HAVE A SAFETY FACTOR INCLUDED IN THEIR VALUES.
 Note: the Bone-In-Chicken (BIC) fryer is a pressure fryer and uses a different
hood. The exhaust air quantities are as follows:
 Gas BIC Fryer – 345 cfm (587 m3h).

 Electric BIC Fryer – 280 cfm (476 m3h).

35 Building Systems Guide: Version 1.0 Nov 2012

 UNIVERSAL HOOD EXHAUST SYSTEM DESIGN DATA
HOOD COOKING CAPTURE FILTER CFM/FT FILTER VEL DUCT DUCT VEL
LENGTH EQUIPMENT FILTERS (QTY) SIZE CFM SQ. IN. HOOD FPM DIA IN. FPM DUCT INLET S.P.
26" 1 VAT (1) 10" X 20" 345 200 159 295 5.5 2091 0.32
26" 1/2 CLAM (1) 10" X 20" 345 200 159 295 5.5 2091 0.32
26" 1/2 FLAT (1) 10" X 20" 380 200 175 325 5.5 2303 0.38
34-1/2" 2 VAT (2) 10" X 16" 550 320 193 295 7.25 1918 0.45
43-1/2" 1 CLAM (2) 10" X 20" 600 400 166 255 7.25 2093 0.34
43-1/2" 1 FLAT (2) 10" X 20" 660 400 182 280 7.25 2302 0.41
43-1/2" 1/2 CLAM/1VAT (2) 10" X 20" 600 400 166 255 7.25 2093 0.34
43-1/2" 1/2 FLAT/2 VAT (2) 10" X 20" 600 400 166 255 7.25 2093 0.34
50" 3 VAT (3) 10" X 16" 720 480 173 255 9 1630 0.37
59-1/4" 1/2 CLAM/2 VAT (3) 10" X 20" 865 600 175 245 9 1958 0.38
59-1/4" 1/2 FLAT/2 VAT (3) 10" X 20" 955 600 193 270 9 2162 0.45
59-1/4" 1 CLAM/1 VAT (3) 10" X 20" 865 600 175 245 9 1958 0.38
59-1/4" 1 FLAT/1 VAT (3) 10" X 20" 955 600 193 270 9 2162 0.45
65-1/2" 4 VAT (4) 10" X 16" 980 640 180 260 10 1801 0.4
68-1/2" 1 CLAM/1/2 CLAM (4) 10" X 16" 950 640 166 250 10 1742 0.34
68-1/2" 1 CLAM/1/2 FLAT (4) 10" X 16" 950 640 166 250 10 1742 0.34
68-1/2" 1 FLAT/1/2 CLAM (4) 10" X 16" 950 640 166 250 10 1742 0.34
68-1/2" 1 FLAT/1/2 FLAT (4) 10" X 16" 950 640 166 250 10 1742 0.34

75" 1 CLAM/2 VAT (2) 10" X 16" & (2) 10" X 20" 1050 720 168 250 10 1930 0.35

75" 1 FLAT/2 VAT (2) 10" X 16" & (2) 10" X 20" 1155 720 185 275 10 2104 0.42

75" 1/2 CLAM/3 VAT (2) 10" X 16" & (2) 10" X 20" 1050 720 168 250 10 1930 0.35

75" 1/2 FLAT/3 VAT (2) 10" X 16" & (2) 10" X 20" 1155 720 185 275 10 2104 0.42
83-3/4" 2 CLAM (4) 10" X 20" 1175 800 168 250 11.25 1702 0.35
83-3/4" 2 FLAT (4) 10" X 20" 1295 800 186 275 11.25 1876 0.42
83-3/4" 5 VAT (4) 10" X 20" 1175 800 168 250 11.25 1702 0.35

90-1/2" 1 CLAM/3 VAT (3) 10" X 16" & (2) 10" X 20" 1255 880 166 245 11.25 1818 0.34

90-1/2" 1 FLAT/3 VAT (3) 10" X 16" & (2) 10" X 20" 1400 880 186 270 11.25 2028 0.42
106-3/4" 1 CLAM/4 VAT (5) 10" X 20" 1475 1000 166 256 12 1878 0.82

133-3/4" 1 CLAM/4 VAT/FRZR (8) 10" X 16" 1555 1280 140 245 12 1980 1.05

36 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Kitchen Exhaust: Odor
Control
 McDonald’s kitchen exhaust contains both particulates and vapor.
 The total amount of particles and vapor in McDonald’s kitchen exhaust is
much less than our burger competitors, and less then most restaurants.
Independent research has proven this fact!
 Presently there is no objective method for measuring odor.
 Different molecules will have a different olfactory (smell) thresholds. Some
are parts per million while others are parts per billion.
 There are technologies available which can filter or chemically eliminate
some of the odor causing particles and vapors.
 All these technologies can do is reduce the odor; none can guarantee a
specific level of reduction in the odors. (How can you guarantee a reduction
in odor if you cannot measure the odor?)

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HVAC - Kitchen Exhaust: Odor
Control
 The best approach is to work with the neighbors or authorities who have
concerns about McDonald’s cooking odors and explain the situation.
 Help them to understand there is no device which can measure odor. This
is in contrast to temperature (thermometer) noise (decibel meter) or light
(lux meter).
 If necessary, agree to install odor reducing devices as a show of good
faith. Do not promise a level of reduction, or complete elimination – these
devices may not be able to fulfill this promise.
 Remember, odor perception is the problem; be proactive and help manage
those perceptions.

38 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Kitchen Exhaust: Odor Control
Devices
Baffle plates in the air stream. Located inside
of the exhaust hood
 Also known as “Grease Filter”
 Primary purpose is to prevent a fire from
spreading into grease duct
 Located over cooking appliance in hood –
require daily cleaning
 Better filters will reduce duct cleaning
maintenance
 Required by many codes
 Required by McDonald’s Corporation for
fire safety
 Has little impact on overall smell
attenuation.

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HVAC - Kitchen Exhaust: Odor Control
Devices
 Electrostatic Precipitators (ESP) as designed to remove particles only,
although vapors are sometimes also removed. Requires frequent
maintenance.
 Ultra Violet Destruction (UVC) Converts grease into an inert substance and
creates ozone. Effective on small particles and vapor. Presently, no
standard developed for measuring efficiency. Appears to reduce odors , but
since odor measuring standards do not exist, odor reducing ability cannot be
quantified. Requires some maintenance
 Ozone Generators operate in a similar manner to UVC.
 Water Mist Scrubbers mechanically traps particles and condenses vapors.
Requires treatment of grease waste water and frequent maintenance.
 HEPA and Bag Filters mechanically filter out particles, even very small
particles. Requires frequent filter maintenance; may be coupled with UVC to
reduce filter maintenance.
 Carbon Filtration is excellent at absorbing odors. Expensive, requires
frequent maintenance, and can be ruined by grease build-up.

40 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Kitchen Exhaust: Odor Control
Devices
 For odor control of McDonald’s cooking exhaust, UVC or ozone
generation are the best options.
 Additional HEPA filters and carbon filters can be added for increased
odor reduction with the understanding there will be high level of
maintenance required.
 Contact Franke for McDonald’s odor control devices.

41 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Kitchen Exhaust:
One fan per Hood

42 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Kitchen Exhaust: Typical Design
Details
(Example is from the US prototype; modify as needed to meet your local market’s requirements)
1
6'-0" MIN.

40" MIN. 4

2
3
5

7 6

16

9 8 10

14 11

15 12

10

15

43 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Kitchen Exhaust: Manifold
Design
DISCHARGE TO OUTDOORS. SEE DISCHARGE DETAILS.

EXHAUST FAN

DUCT CLEAN-OUT
(TYPICAL)

KITCHEN EXHAUST DUCT

EXHAUST HOOD
(TYPICAL)

44 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Kitchen Exhaust Manifold
Design
Design is based on maintaining a minimum air velocity of 1,500 fpm through
the duct system.
 Size all duct sections for a velocity of between 1,500 and 2,000 fpm.
 Determine all static pressure losses from fittings and straight lengths.
 Be sure to include hood losses and fan losses.
 Size your fan with some safety factor to allow for sight conditions.
 Follow process for sizing ducts and pressure losses as described in
ASHRAE Fundamentals Chapter 21, Duct Design.
 Follow safety requirements as stated in NFPA 96.

45 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Kitchen Exhaust: Duct
Design Criteria
 When designing the kitchen exhaust
duct system, McDonald’s requires
following NFPA Standard 96, unless a
more stringent local code supersedes it.
 Link to NFPA 96:
 http://www.nfpa.org/.
 Search for Standard 96.
 NOTE – Strongly consider eliminating
the Grease Collector Box located at
the fan discharge.

 Kitchen exhaust fans shall be listed for cooking exhaust use; UL 762 is an
acceptable listing.
 If available, Upblast centrifugal fans are preferred due to their simple
installation. They also allow easy access to clean the duct.
 Utility set fans can be also utilized. Proper cleanout access must be
included.

46 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Kitchen Exhaust: Utility Set
Fan Discharge Detail (SIDE VIEW - NO SCALE)
THE RECOMMENDED EXHAUST
DISCHARGE VELOCITY IS 600
M/S (2,000 FPM). A HIGHER
EXHAUST DISCHARGE VELOCITY
WILL BETTER DISSIPATE THE
EXHAUST EFFLUENT, HOWEVER
IT MAY CREATE EXCESSIVE
NOISE.

TRANSITION
MINIMUM STRAIGHT DUCT 45 ELBOW TO MINIMIZE
LENGTH. STRAIGHT LENGTH RAIN COLLECTION. ELBOW
CAN BE LONGER SO DISCHARGE BEND SHALL BE IN THE SAME
WILL CLEAR FROM OTHER DIRECTION AS FAN WHEEL
ROOFTOP EQUIPMENT OR ROTATION.
OTHER OBSTACLES. STRAIGHT
LENGTH CAN BE SHORTER TO
LIMIT THE VISIBILITY OF THE
DISCHARGE OUTLET, HOWEVER
FAN EFFICIENCY WILL BE REDUCED.
CENTRIFUGAL UTILITY SET
COOKING EXHAUST FAN.
HINGED ACCESS DOOR
NOTE: FAN DISCHARGE CAN
TO ALLOW CLEANING OF BE ROTATED FOR A
FAN WHEEL.
(NOTE: IF FAN IS
HORIZONTAL DISCHARGE.
LOCATED INDOOR,
THE FAN SCROLL
ROOF DISCHARGE OUTLET MUST BE
HOUSING SHALL
BE WELDED)
EXHAUST DUCT FROM DIRECTED UP AWAY FROM THE
KITCHEN HOODS
25mm (1") DRAIN AT
ROOF AND MUST BE A
DRAIN INTO
3 LITER GREASE
BOTTOM OF FAN MINIMUM OF 1020 MM (40 IN)
HOUSING.
TRAP.
ABOVE AND AWAY FROM ANY
ROOF SURFACES.
47 Building Systems Guide: Version 1.0 Nov 2012
HVAC – Kitchen Exhaust: Utility Set
Fan Discharge Detail (END VIEW - NO SCALE)

48 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Kitchen Exhaust: Hoods for
Heat Removal

 If a single appliance is added to the kitchen and it adds a minimum of 10kW

of heat load to the space, consider adding a hood (TYPE II Hood) which is
designed to remove that heat from the kitchen.
 Appliance examples include bread ovens (No proteins!), toasters, and
dishwashers.
 NOTE: TYPE II Hoods are designed to exhaust only heated air and not any
air which contains grease or smoke. They also do not require baffle filters,
welded duct construction, or ANSUL systems.
 The 10 kW value listed is a good rule of thumb; always perform a life cycle
cost analysis for your local climate, comparing the cost of exhausting the
heat (and treating the associated make-up air) to the cost of adding and
operating extra HVAC capacity.

49 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Kitchen Exhaust: Ventless
Hoods
 Ventless Hoods or Recirculation Hoods allow the cooking exhaust to be
recirculated back into the building instead of being vented to the outside.
 McDonald’s does use these types hoods at our WW Convention and other
US conventions.
 They are not recommended for use in our restaurants. Incorporating
recirculating hoods will require the following site considerations:
 These hoods are expensive so there will be a very high upfront cost.
 These hoods require expensive and frequent maintenance.
 The added heat and moisture from the equipment will need to be
addressed by a larger capacity HVAC system; this larger HVAC system
would consume additional energy.
 Only electrical equipment can be used; use of gas equipment is not
allowed since the combustion fumes require venting.

50 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Kitchen Exhaust: Ventless
Hoods
 The currently commercially available recirculation hoods have the following
limitations so they would not meet McDonald’s needs:
 An estimated 2 lbs (1 kg) of grease would be released into the
restaurant’s environment (air) every week.
 They do not remove all the odors.
 Most available cooking effluent control equipment is for pollution control
and not for recirculation.
 The manufacturers tend to overstate the performance of their hoods.
 Their use in our restaurants could have the following negative
implications:
 Damage to our Brand Image
 Crew and Customer respiratory health.
 Landlord and neighbor relationship.

It is always better to vent cooking exhaust to the outdoors instead of

recirculating it back into the space through a recirculating hood.

51 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Exhaust: General (Non-
Kitchen)
The following spaces require their air to be exhausted to the outdoors for
odor control and shall not recirculated through the HVAC system:
 Public toilets
 Crew toilets
 Trash rooms
 Mop sink closets
 Crew change rooms, including locker rooms and showers

The following criteria should be followed as a minimum when determining the

exhaust airflows:
 Toilets for both public and crew – 170 m3/h (100 cfm) per toilet or urinal.
 Mop Sink Closets – 130 m3/h (75 cfm) .
 Crew Change Rooms and Trash Rooms - 40 m3/h (25 cfm) per m2 of floor
area.

For the Public Toilets and Crew Change Rooms, HVAC supply air should be
delivered at 50% to 75% of the room’s exhaust air quantity to ensure
temperature comfort.

52 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Exhaust: Toilet Design

SUPPLY AIR REQUIRED

TOILET EXHAUST FAN IN PUBLIC TOILETS AND
OUTDOOR LOCATION LARGE CREW TOILET,
LOCKER ROOM AND
CHANGE ROOM FACILITIES.

SUPPLY 50% TO 75% OF THE

EXHAUST AIR QUANTITY.
MAKE UP BALANCE THROUGH
CEILING SUPPLY UNDER-CUT DOOR OR DOOR
TYPICAL CEILING
AIR DIFFUSER LOUVER.
EXHAUST AIR
GRILL
EXHAUST FAN CAN BE ROOF/
OUTDOOR MOUNTED
CENTRIFUGAL FAN OR INLINE
CENTRIFUGAL OR AXIAL FAN.

CEILING SUPPLY
AIR
DIFFUSER

53 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Exhaust: Computer Room

In restaurants which contain a small computer room, it is

recommended to include a small 170 m3/h (100 cfm) exhaust fan
controlled by a thermostat in the computer room. This fan will
operate when the temperature in the room exceeds the thermostat’s
set point (recommended at 26 deg C). The air from this fan will
discharge back into the kitchen space of the restaurant since it is only
removing heat from the computer room, and not any nuisance odors.

54 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Duct Standards

The listed HVAC standards shall be followed unless more stringent local codes
and requirements supersede.
1. All HVAC ducts shall be fabricated and installed in accordance with SMACNA
standards for a 500 pascal (2 in.wc.) pressure. (See www.smacna.org for
their standards).
2. All flexible duct connections, duct sealants, connectors, and flexible ducts shall
be UL 181 Listed and Labeled.
3. All supply and return sheet metal air ducts located in the ceiling space shall be
externally insulated to an SI R-value of 0.9 (IP R-value of 5.0)
4. All exterior supply and return sheet metal ducts located outdoors shall be
internally lined with 25mm (1”) thick fiberglass with a minimum SI R-value of
0.74 (IP R-value of 4.5) and externally insulated with 40 mm (1-1/2”) rigid
polystyrene or polyurethane board with a minimum SI R-value of 1.3 (IP R-
value of 7.5). Duct and insulation shall be wrapped with a UV barrier which
also protects against water infiltration and corrosion.
5. All flexible ducts shall have a minimum SI R-value of 1.06 (IP R-value of 6.0),
include an integral vapor barrier, and be installed according to the
manufacturers instructions.

55 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Duct Standards

6. It is recommended that all interior exposed supply air sheet metal

ducts shall be internally insulated with a minimum SI R-value of 0.75
(IP R-value of 4.3) to prevent condensation.
7. All supply air diffusers shall be insulated to prevent condensation.
8. All duct branches shall be supplied with a volume damper for air
balancing.
9. All outdoor or fresh air intakes shall be located a minimum of 3m (10
ft.) from any source of contamination such as exhaust fans, plumbing
vents, and water heater flues. Where any source of contamination is
located within 3 m (10 ft.) of the intake, the intake must be located a
minimum of 60 cm (3 ft.) below the contaminant source.

56 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Equipment Clearance

When laying out the position of outdoor or indoor mechanical equipment it is a

good practice (and sometimes a local mechanical code requirement) to
maintain minimum clearances between each piece of equipment and between
the equipment and any adjacent structures.

The purposes of maintaining minimum clearances are:

 To prevent air discharged from the kitchen exhaust fan(s) or toilet
exhaust fan from being taken in through the HVAC equipment outdoor
air intakes.
 To provide adequate space around the equipment for ease of
maintenance.
 ALLOW ENOUGH ROOM SO THAT YOU WOULD BE
COMFORTABLE PERFORMING THE MAINTENANCE.
 The architect must be part of the process for ensuring the locations
of walls, ceilings, and access panels are placed to allow ease of
maintenance.

57 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Equipment Clearance

 To prevent grease-laden hot exhaust air from the kitchen exhaust fan(s)
from being drawn into the air cooled condensers of other outdoor
mechanical equipment.
 To prevent air discharged from HVAC or refrigeration condensers from
being drawn into other air cooled condensers or cooling towers.
 To prevent bad or harmful odors expelled from plumbing vents and
water heater flue vents from being drawn into the HVAC equipment
outdoor air intakes.

58 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Equipment Clearance

Required Clearance Guidelines:

 Maintain at least a 3 meters (10 feet) clearance between any HVAC
outdoor air intake, condenser air intake or cooling tower air intake from
the point which air is discharged from any kitchen exhaust fan(s), toilet
exhaust fan(s) and other exhaust fan(s). Position the discharge of these
exhaust fans so that the air is not expelled toward any HVAC system
outdoor air intakes, condenser air intakes or cooling tower air intakes. If
this cannot be achieved, then appropriate ductwork should be added to
the discharge of the kitchen exhaust fan(s) so that compliance with the
clearance guidelines is achieved.
 Maintain at least a 3 meters (10 feet) clearance between any HVAC
system outdoor air intake and the building’s plumbing vents and water
heater chimney flue vents.

59 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Equipment Clearance

 Maintain at least a 1.2 meters (4 feet) clearance between all

mechanical equipment and between the mechanical equipment and
building walls or other obstructions. Equipment manufacturer's
guidelines may recommend additional clearance in excess of 1.2
meters (4 feet). In these cases compliance with the mechanical
equipment manufacturer's recommended minimum clearance
guidelines is required. For all indoor mounted mechanical
equipment compliance with the equipment manufacturer's
recommended minimum clearance guidelines is mandatory.
 Position the mechanical equipment so that the air discharged from
an air conditioning system air cooled condenser, refrigeration
system air cooled condenser or cooling tower is not being directed
toward the outdoor air intake or condenser air intake of any
mechanical equipment. If this is not possible to achieve, then a 3
meter (10 feet) clearance must be maintained between the
equipment to allow for adequate dissipation of the air discharged
from the air cooled condenser(s) or cooling tower(s).

60 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Equipment Clearance

 If the equipment is located outdoors and above grade, be sure to

include access platforms and safety railings. If your
maintenance person cannot easily perform periodic
maintenance, the equipment will most likely be neglected.
 There may be an occasions when compliance with these
guidelines cannot be achieved due to limited roof space or
limited space outside the building for placement of the
mechanical equipment. In these cases, an acceptable
compromise must be used that will allow all equipment to
operate properly and be satisfactorily accessible for
maintenance.

61 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Equipment Clearances

1.5 M ( 5 FT) .6 M ( 2 FT)

Example showing the ideal clearances NO PARAPET AIR FLOW AIR FLOW

of each piece of equipment installed on KITCHEN

WALL
3M (10 FT)
FREEZER
CONDENSING
UNIT
COOLER
CONDENSING
UNIT
A/C UNIT
the roof of a free standing restaurant. FRESH AIR
1.6M ( 6 FT) MIN
FROM COOLER
& FREEZER TO
INTAKE
WALL OR
OBSTRUCTION
(NOTE AIR FLOW)
3M (10 FT)
2.4M (8 FT) SODA ICE
SYSTEM MACHINE
CONDENSER CONDENSER

TOILET EXHAUST
3M (10 FT) FAN
3M (10 FT) .6M (2 FT)
1M (3 FT)
1M (3 FT) .6M (2 FT)

KITCHEN EXHAUST PLUMBING VENT PIPE

FANS

.6M (2 FT)
3M (10 FT)
GAS WATER
3M (10 FT) HEATER VENT
(IF USED)
FRESH AIR
INTAKE
1M (3 FT)
DINING PARAPET
A/C UNIT WALL

PARAPET
WALL

62 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Air Distribution: Restaurant

 Outdoor air is brought in through HVAC system outdoor air intakes.

 Indoor air is exhausted from restaurant by kitchen, janitors closet, and restroom
exhaust systems.
 Kitchen must have negative pressurization relative to the customer service area
of the restaurant. This minimizes the transfer of cooking odors from kitchen to
customer areas.
 All toilets and janitorial closets must have negative pressurization relative to the
adjacent spaces (even the kitchen area). This approach eliminates odor transfer
from restrooms to those adjacent spaces.
 Except for the kitchen area, follow standard ASHRAE practices for supply and
return air terminal locations.
 Ensure that any air terminals installed in the customer areas comply with
McDonald’s décor standards.
 Temperature sensor location is very critical so give careful consideration sensor
placement. Keep away from diffusers, exterior openings, sunlight, and heat
producing equipment.

63 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Air Distribution: Restaurant
and Kitchen
 PLENUM RETURN CEILINGS ARE NOT ACCEPTABLE FOR McDONALD’S
AND SHALL NOT BE UTILIZED DUE TO THE GREASE AND DIRT
ACCUMULATION WHICH OCCURRS IN THE SPACE ABOVE THE CEILING
AND THE ASSOCIATED CHALLENGES WITH PROPERLY PRESSURIZING
THE RESTAURANT.
 Proper distribution of heated or cooled air in the kitchens of our restaurants is
essential to preserving food product quality and assuring adequate comfort for
our employees.
 The kitchen HVAC diffusers should never be positioned over the kitchen
equipment, food preparation tables, center island or in such a manner that would
cause supply air to be distributed forcefully and directly onto this equipment.
This condition adversely affects food product quality.
 All kitchen cooking area HVAC system supply air diffusers must be placed on the
kitchen ceiling directly over the aisles, between the kitchen equipment and
where the employees stand while working.

64 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Air Distribution: Kitchen

 The consulting engineer should use 1, 2, 3 and 4-way directional air flow as
required to properly distribute supply air while avoiding directing supply air onto
kitchen equipment surfaces.
 Perforated ceiling diffusers with directional are flow control, 60 cm x 60 cm (24
inch x 24 inch) nominal size, made for "lay-in" T-bar suspended ceiling
application, are the first choice diffuser for this application.
 These diffusers must have adjustable directional air flow pattern controllers
which can be rotated to direct the discharge air away from any kitchen
equipment. This attribute is necessary to avoid direct down blasts of supply air
that can have adverse effects on food temperature and quality and create
uncomfortably drafty conditions for employees.

65 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Air Distribution: Kitchen
RETURN AIR INLET

PERFORAED SUPPLY AIR DIFFUSER WITH

DIRECTIONAL AIR FLOW CONTROL
66 Building Systems Guide: Version 1.0 Nov 2012
HVAC – Air Distribution - US
Prototype HVAC Design

Note the locations of the supply air diffusers and return air grilles.
67 Building Systems Guide: Version 1.0 Nov 2012
HVAC - Air Distribution: Kitchen
Perforated Diffuser (preferred)
 600 mm x 600 mm nominal face
size
 For t-bar grid ceiling lay-in
installation.
 Recommended air flow-rate: 200
to 330 liters/second
 Perforated diffusers are to have
adjustable directional air flow
control to avoid dumping supply
air directly down.
 Use 1, 2, 3 and 4-way flow
direction as required.
 Other laminar flow diffusers can
also be utilized.

The example perforated diffuser

shown is the Titus model PAS.
http://www.titus-hvac.com Center Pattern Controller which can be
rotated to direct discharge.
68 Building Systems Guide: Version 1.0 Nov 2012
HVAC - Make-Up Air

McDonald’s conditions (heats and cools) all the outside make-up air introduced
into the restaurant. This is accomplished by ducting the make-up air directly into
the return air for the HVAC unit. This quantity is typically between 20% and 30%
of the HVAC unit’s total supply air quantity. (In very mild climates the HVAC unit
can handle make up air up to 50% of the supply air; this is the exception and not
normal).

McDonald’s does not recommend introducing unconditioned make-up air directly

into our restaurant’s space for the following reasons:
 It creates an uncomfortable environment in the area where the make-up air is
introduced.
 In humid climates it will cause condensation (sweating) on the HVAC diffusers.
 It does not save energy; the hot or cold unconditioned make-up air still is a
load on the HVAC system. The load is the same whether it is at the HVAC unit
or in the space.
 In certain instances the unconditioned make-up air may cause excessive
energy use!
 It may adversely affect the restaurant’s ability to maintain proper
pressurization.
69 Building Systems Guide: Version 1.0 Nov 2012
HVAC - Make Up Air – Free Standing

This diagram illustrates the proper way to introduce make-up air into the
restaurant. While this diagram shows a free standing store utilizing rooftop units,
the same approach can be used with ducted split system units.

This diagram also illustrates the proper building pressurization and space
pressurization within the restaurant for a free standing restaurant.
HVAC TOILET HVAC
UNIT EXHAUST UNIT
O.A. O.A.

R.A. S.A. S.A. R.A.

KITCHEN
(+) DINING OUTDOOR
(++) (Ǿ)
KITCHEN
EXHAUST

70 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Make-Up Air – Free Standing

An air balance table shall be shown in the mechanical plans to indicate the general
air balance scheme. This table is useful to ensure the proper amount of make-up
air (or Outside Air) is brought into the restaurant. Shown below is an example for a
free standing restaurant (air quantities listed are in CFM).

71 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Make-Up Air – Ducted Split
System
The make-up air design for a ducted split system must comply with the
following:
 It must be ducted directly into a return air/make-up air mixing box.
 It must be pumped into the mixing box with a separate fan. The draw or
pull from the air handling unit’s fan is not adequate to pull in the proper
amount of make-up air.
 The make-up air duct and fan system must include both a bird screen
and dust filter.

72 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Make-Up Air - Ducted Split System
Make-Up Air Schematic – McDonald’s Korea

NOTE: This restaurant used 7 Dining units and 3 Kitchen units.

73 Building Systems Guide: Version 1.0 Nov 2012

HVAC – Make-Up Air - Ducted Split
System Schedule – McDonald’s Korea

74 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Air Balance: Design
Philosophy
Air Balance Design Criteria:
 Restaurant Air Pressurization depends upon site, with either greater or lesser
indoor air pressure than adjoining space air pressure.
 Slightly Positive: Free Standing and In Store Restaurants
 (Total make-up air quantity should be 3% to 10% greater than
exhaust air).
 Restaurants with very tight envelope construction and moderate
dining area customer traffic should use 3% to 5% positive
pressurization.
 Restaurants with ordinary envelope construction and and/or
heavy dining area customer traffic should use 5% to 10%
positive pressurization.
 Slightly Negative: Mall or Food Court Restaurants
 (Total make-up air quantity should be 3% to 5% less than
exhaust air)
 Kitchen has lower air pressure than customer area(s).
 Restrooms have lower air pressure than dining area.
75 Building Systems Guide: Version 1.0 Nov 2012
HVAC - Air Balance: Rationale

 Promotes energy conservation

 Promotes comfortable environment for customers and employees
 Minimizes infiltration of outdoor air and dust into the restaurant when entrance
doors are opened
 Infiltration can cause condensation on diffusers
 Infiltration can cause heating and cooling to short-cycle
 Minimizes transfer of cooking odors from kitchen to customer areas
 Eliminates odor transfer from restrooms to dining area
 Necessary for the hooded cooking equipment (grills and fryers) to operate
properly.
 IT WOULD BE FAIR TO STATE THAT MOST OF THE COMFORT
DEFICIENCES ENCOUNTERED IN OUR RESTAURANTS ARE THE
RESULT OF AN IMPROPER AIR BALANCE RATHER THAN A POOR HVAC
DESIGN.

76 Building Systems Guide: Version 1.0 Nov 2012

HVAC - Air Balance: Process

 Indoor air is exhausted from restaurant by kitchen and restroom exhaust

systems.
 Outdoor air is brought in through HVAC system outdoor air intakes
(VERY IMPORTANT DETAIL!).
 Restaurant pressurization is controlled by the amount of outdoor air
brought in through the HVAC units – kitchen and toilet exhaust should
not be increased or decreased to obtain desired pressurization.
 A duct mounted balancing damper should be used to adjust the supply
air.
 To obtain proper restaurant pressurization, air quantities should be
measured at the supply air diffusers, and then measured and adjusted
at the return air grilles.

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HVAC -The Air Balance Design Process

The following 7 slides present the step-by-step process for determining the
necessary
FREE quantity distribution of make-up air for a McDonald’s
and properEXAMPLE
STANDING
Restaurant.
The result will be the creation of the Air Balance Schedule based on the following
airflow.

TOILET RM
(MORE POSITIVE THAN
OUTSIDE)

TOILET RM LOBBY/
(MORE POSITIVE THAN DINING ROOM
OUTSIDE)
(MORE
POSITIVE
THAN
KITCHEN,
TOILET RMS, &
OUTSIDE)

KITCHEN
(MORE POSITIVE
THAN OUTSIDE)
KITCHEN EXHAUSTED AIR EXFILTRATES OUT
BY GRILL AND FRYERS OF THE RESTAURANT
(TYPICAL)

ORDER WINDOW PRESENTER WINDOW

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HVAC - The Air Balance Design Process
Step 1 – Determine Restaurant’s Total Exhausts
Toilet Rooms Exhaust*
• 2 WOMENS WATER CLOSETS @ 75 CFM EACH = 150 CFM
• 1 MENS WATER CLOSETS @ 75 CFM EACH = 75 CFM
• 1 URINAL @ 75 CFM EACH = 75 CFM
• + 1 JANITORS CLOSET @ 50 CFM EACH = 50 CFM
• TOTAL = 350 CFM
* THE LISTED NUMBERS ARE EXAMPLES. FOLLOW YOUR LOCAL
MARKET’S EXHAUST REGULATIONS.

TOILETS DINING
AREA
KITCHEN 100 SEATS

Kitchen Hood Exhaust Total Restaurant Exhaust

• 3 VAT FRY = 720 CFM • KITCHEN HOODS = 2,615 CFM
• 3 VAT FILET = 720 CFM • + TOILET ROOM = 350 CFM
• + 2 CLAM GRILL = 1,175 CFM • TOTAL = 2,965 CFM
• TOTAL = 2,615 CFM

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Step 2 – Determine Restaurant’s Total Make-Up Air

Total Restaurant Make-Up Air

• TOTAL RESTAURANT EXHAUST = 2,965 CFM
• + 10% PRESSURIZATION FACTOR = 297 CFM
• TOTAL = 3,262 CFM

TOILETS DINING
AREA
KITCHEN 100 SEATS

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HVAC - The Air Balance Design Process
Step 3 – Determine Dining Area Make-Up Air

Dining Area Make-Up Air

• TOTAL OCCUPANCY FOR THE DINING AREA = 100 PEOPLE*
• x MAKE-UP AIR PER PERSON = 20 CFM/PERSON
• TOTAL DINING MAKE-UP AIR = 2,000 CFM

TOILETS DINING
AREA
KITCHEN 100 SEATS

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Step 4 – Determine Kitchen Make-Up Air
Kitchen Make-Up Air
• TOTAL RESTAURANT MAKE-UP AIR = 3,262 CFM
• -- TOTAL DINING AREA MAKE-UP AIR = 2,000 CFM
• TOTAL KITCHEN MAKE-UP AIR = 1,262 CFM

TOILETS
DINING
AREA
KITCHEN 100 SEATS

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Step 5 – Create Air Balance Schematic
350 CFM OF TRANSFER AIR 1,353 CFM OF
FROM DINING AREA INTO TRANSFER AIR FROM
TOILET ROOMS DINING AREA INTO
KITCHEN

TOILETS
Exhaust Air =
350 CFM DINING
KITCHEN AREA
100 SEATS

Make Up Air = 1,262 CFM

Exhaust Air = 2,615 CFM
Make-Up Air = 2,000 CFM

297 CFM OF EXFILTRATION

FROM PRESSURIZATION
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HVAC - The Air Balance Design Process
Step 6 – Perform HVAC Load Calculations
THESE LOAD CALCULAITONS ARE
ASSUMPTIONS MADE ONLY FOR THIS
Kitchen – 20 tons: 8,000 CFM EXAMPLE. FOR AN ACTUAL HVAC DESIGN
Dining – 20 tons: 8,000 CFM YOU MUST PERFORM A COMPLETE
CALCULATION AS DESCRIBED IN THE
BUILDING SYSTEMS DESIGN MANUAL

Last Step – Create Air Balance Schedule

AIR BALANCE SCHEDULE
UNIT SUPPLY AIR RETURN AIR OUTDOOR AIR EXHAUST AIR PRESSURE

KITCHEN HVAC 8000 6738 1262 1262

DINING HVAC 8000 6000 2000 2000
3-VAT FRYER FAN 720 -720
3-VAT FILET FAN 720 -720
2 CLAM GRILL FAN 1175 -1175
TOILET ROOM FAN 350 -350
TOTALS 16000 12738 3262 2965 297

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Process
This diagram illustrates the air quantities based on the air balance schedule
shown on the previous slide.

This is only an example. The numbers for an actual restaurant will be different.

HVAC HVAC
TOILET
UNIT UNIT
EXHAUST
O.A. 350 O.A.
1262 2000

R.A. S.A. TRANSFER S.A. R.A.

6738 8000 1353 8000 6000

KITCHEN OUTDOOR
EXHAUST 297
2615

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HVAC - Air Balancing: Tolerances

Air Balancing tolerances are as follows:

 Hoods: 0% to + 10%.
 Make Up Air: 0% to +10%.
 Supply and Return Air Diffusers and Registers: -10% to +10%.
 Toilet and Other General Exhaust Air: -10% to +10%.

IT IS MANDATORY THAT McDONALD’S UNIVERSAL HOOD EXHAUST

AIR QUANTITY SHALL ONLY BE MEASURED USING A 100mm (4 INCH)
ROTATING VANE ANEMOMETER (DIGITAL OR MECHANICAL).
VELOCITY GRIDS AND OTHER AIR MEASURING INSTRUMENTS WILL
NOT PRODUCE ACCURATE EXHAUST AIR MEASUREMENTS!

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HVAC - Air Balancing: McDonald’s
Hoods
EXAMPLE: Using a 100 mm (4 inch) mechanical rotating vane anemometer for a kitchen
exhaust hood with 4 filters.
Read actual exhaust filter face air velocity for each exhaust filter using a mechanical rotating
vane anemometer and stop watch
(Note: remember to double your 30 second air velocity readings so your final data will be in
minutes!)

FILTER #1 FILTER #2 FILTER #3 FILTER #4

VELOCITY VELOCITY VELOCITY VELOCITY

( FILTER #1 FILTER #2
+ + FILTER #3 FILTER #4
+
VELOCITY VELOCITY VELOCITY VELOCITY ) AVERAGE EXHAUST FILTER
= FACE AIR VELOCITY
4
NOTE: The procedure when utilizing a digital vane anemometer requires a simpler method
with only a few measurements per filter required.
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HVAC - Air Balancing McDonald’s
Hoods
After measuring and calculating the filter face velocity, compare the readings to
the Filter Velocity values highlighted in RED on the Universal Hood Exhaust
Design Data which is shown on the next slide.

(NOTE: The Filter Velocity values for the Universal Hoods were obtained in a
controlled laboratory environment by:
1. Adjusting the exhaust air so the hood captures the smoke from cooking
2. Measuring the exhaust air using the laboratories duct mounted
instrumentation.
3. Measuring the corresponding filter velocity with a 100 mm (4 inch) rotating
vane anemometer and recording.

Do not calculate the exhaust air volume by multiplying the filter velocity by the
filter area – it will yield an incorrect answer.

However, extrapolating velocity readings will yield a good estimate of the correct
volume. As an example, measuring a filter velocity of 270 fpm for a 3 vat fryer will
equate to:
(270 fpm/255 fpm) * 720 cfm = 762 cfm
88 Building Systems Guide: Version 1.0 Nov 2012
 UNIVERSAL HOOD EXHAUST SYSTEM DESIGN DATA
HOOD COOKING CAPTURE FILTER CFM/FT FILTER VEL DUCT DUCT VEL
LENGTH EQUIPMENT FILTERS (QTY) SIZE CFM SQ. IN. HOOD FPM DIA IN. FPM DUCT INLET S.P.
26" 1 VAT (1) 10" X 20" 345 200 159 295 5.5 2091 0.32
26" 1/2 CLAM (1) 10" X 20" 345 200 159 295 5.5 2091 0.32
26" 1/2 FLAT (1) 10" X 20" 380 200 175 325 5.5 2303 0.38
34-1/2" 2 VAT (2) 10" X 16" 550 320 193 295 7.25 1918 0.45
43-1/2" 1 CLAM (2) 10" X 20" 600 400 166 255 7.25 2093 0.34
43-1/2" 1 FLAT (2) 10" X 20" 660 400 182 280 7.25 2302 0.41
43-1/2" 1/2 CLAM/1VAT (2) 10" X 20" 600 400 166 255 7.25 2093 0.34
43-1/2" 1/2 FLAT/2 VAT (2) 10" X 20" 600 400 166 255 7.25 2093 0.34
50" 3 VAT (3) 10" X 16" 720 480 173 255 9 1630 0.37
59-1/4" 1/2 CLAM/2 VAT (3) 10" X 20" 865 600 175 245 9 1958 0.38
59-1/4" 1/2 FLAT/2 VAT (3) 10" X 20" 955 600 193 270 9 2162 0.45
59-1/4" 1 CLAM/1 VAT (3) 10" X 20" 865 600 175 245 9 1958 0.38
59-1/4" 1 FLAT/1 VAT (3) 10" X 20" 955 600 193 270 9 2162 0.45
65-1/2" 4 VAT (4) 10" X 16" 980 640 180 260 10 1801 0.4
68-1/2" 1 CLAM/1/2 CLAM (4) 10" X 16" 950 640 166 250 10 1742 0.34
68-1/2" 1 CLAM/1/2 FLAT (4) 10" X 16" 950 640 166 250 10 1742 0.34
68-1/2" 1 FLAT/1/2 CLAM (4) 10" X 16" 950 640 166 250 10 1742 0.34
68-1/2" 1 FLAT/1/2 FLAT (4) 10" X 16" 950 640 166 250 10 1742 0.34

75" 1 CLAM/2 VAT (2) 10" X 16" & (2) 10" X 20" 1050 720 168 250 10 1930 0.35

75" 1 FLAT/2 VAT (2) 10" X 16" & (2) 10" X 20" 1155 720 185 275 10 2104 0.42

75" 1/2 CLAM/3 VAT (2) 10" X 16" & (2) 10" X 20" 1050 720 168 250 10 1930 0.35

75" 1/2 FLAT/3 VAT (2) 10" X 16" & (2) 10" X 20" 1155 720 185 275 10 2104 0.42
83-3/4" 2 CLAM (4) 10" X 20" 1175 800 168 250 11.25 1702 0.35
83-3/4" 2 FLAT (4) 10" X 20" 1295 800 186 275 11.25 1876 0.42
83-3/4" 5 VAT (4) 10" X 20" 1175 800 168 250 11.25 1702 0.35

90-1/2" 1 CLAM/3 VAT (3) 10" X 16" & (2) 10" X 20" 1255 880 166 245 11.25 1818 0.34

90-1/2" 1 FLAT/3 VAT (3) 10" X 16" & (2) 10" X 20" 1400 880 186 270 11.25 2028 0.42
106-3/4" 1 CLAM/4 VAT (5) 10" X 20" 1475 1000 166 256 12 1878 0.82

133-3/4" 1 CLAM/4 VAT/FRZR (8) 10" X 16" 1555 1280 140 245 12 1980 1.05

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HVAC - Air Balancing: Tools

100 mm (4inch) digital rotating vane anemometer.

Used for measuring Universal Hoods airflow.

One source for this tool is:

http://www.alnor-usa.com/velometer-rotating-vanes.html

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HVAC - Air Balancing: Tools

Balometer. Used for

measuring supply and
return air diffusers and
grilles.

One source for this tool is:

http://www.alnor-usa.com/ebt731.html

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HVAC - Air Balance: Report

An air balance of the restaurant is required!

 An independent contractor should perform the air balance to ensure
impartiality of the results.
 Have the contractor make the report simple enough to understand yet
detailed enough to refer back to if/when a problem arises at a later date.
 Record in the air balance report
 Final return air volume flow-rate for each return air inlet for each air
handling system
 Final outdoor air and total return air volume flow-rate for each air
handling system
 Submit two copies of air balance report
 One copy of the report to be kept on file in the restaurant and one in
the local McDonald’s Construction office.

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HVAC - Air Balance: Standards

The air balance contractor should follow the procedures and

standards from one of the following air balance professional
associations (non-McDonald’s)
 Associated Air Balance Council
 http://www.aabchq.com
 National Environmental Balancing Bureau
 http://www.nebb.org

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 PLUMBING

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Plumbing

The purpose of the restaurant’s plumbing system is to supply safe, adequate

water to all points of use, and remove any associated waste water.

The category of Plumbing includes supply water, waste water, and gas fuel
piping.

Supply Water uses include:

 Water for Food and Beverages.
 Washing vegetables, Cooking Utensil and Towel Washing
 Toilet Rooms and Hand Washing
 Vegetation Irrigation and Exterior Site Washing

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Plumbing

Waste Water removal includes:

 Sanitary Waste water from hand sinks, toilet rooms, condensate, and non
Kitchen Area Floor Drains.
 Grease waste water from kitchen area sinks, ware washers, floor drains,
and towel washing.

Additionally, free standing restaurants will have storm water drainage systems
for their roof area.

Finally, the restaurant’s fuel gas system (if applicable) which serves gas fired
cooking equipment, water heating, and HVAC heating will be covered under
this section.

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Plumbing - Site Investigation
Feasibility Study
PERFORMED BEFORE SIGNING THE LEASE.
You must determine:
 The location of the incoming water service.
 The incoming water service pipe size, and the static and residual pressures.
 Will the water be used for any non-waste water purposes such as irrigation.
If so then a separate water meter is recommended for these uses so any
related sewerage charges can be avoided.
 The location, elevation, and size of the waste water pipe.
 Will you be required to install a grease interceptor or does the site have a
separate grease waste line (typically for an in-store or mall site). If a
separate grease waste line exists, who is responsible for its maintenance,
and what additional costs are involved.

IT IS STRONGLY RECOMMEDED TO HAVE YOUR CONSULTING

ENGINEER VISIT THE SITE AS PART OF YOUR SITE FESIBILITY STUDY.

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Plumbing - Supply Water

 Objectives:
 Providing water which is healthy, safe, good tasting, and odorless.
 Providing adequate water to all points of use.
 Providing quality water for use in our food and drinks.
 Provide tempered and hot water
 Resources
 “Water Quality Manual for McDonald’s Restaurants” 2010.

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Plumbing - Supply Water

The plumbing fixtures and equipment within our restaurants require

connection to one or more of the following sources supply water:
 Potable
 Cold (unheated)
 Tempered – between 38 and 43 deg C (100 to 110 deg F) or as per
local code.
 Hot – 60 deg C (140 deg F)
 “Filtered Water” which passes through the Beverage Filtration System.
 Incoming water service shall be between 300 and 500 kPa (45 – 70
psi).
 See Water Quality Manual for additional details and definitions.

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Plumbing - Supply Water

HOT and TEMPERED WATER

 Hot water is supplied by the domestic water heater.
 Tempered water is created by mixing Hot and Cold water through a
thermostatic mixing valve. This valve will automatically mix the correct
portions of hot and cold water to supply the required temperature water.
To save piping costs it is recommended to install one tempering valve at
each fixture rather than one valve for the entire restaurant.
 To ensure immediate availability of hot water to all fixtures, it is
recommended to install a hot water recirculation system. Include a time
clock to prevent pump operation when the store is closed.

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Plumbing - Supply Water

The following fixtures require the listed temperature potable water; local
codes may list different requirements:
 Water Closets and Urinals – Cold.
 Toilet Room Lavatories – Cold and Tempered.
 Mop Sink – Cold and Hot.
 3 Compartment Sink – Cold and Hot.
 Kitchen Hand Sink – Cold and Tempered.
 Hose Bibb – Cold.
 Clothes Washer – Cold and Hot.
 Ware Washer – Cold and Hot.
 Vegetable Preparation Sink – Cold and Tempered.
 Trap Primer – Cold.
 Beverage Filtration System Supply Connection – Cold.
 Water Heater – Cold inlet; Hot outlet.

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Plumbing – Supply Water - Water
Quality Manual
“Water Quality Manual for McDonald’s
Restaurants”, 2010 edition.
 Provides information on water
quality to assist in the evaluation of
restaurant source water, and
convey basic water and water
treatment system standards.
 Used to determine water quality
conditions prior to restaurant
construction.
 For existing restaurants, this
document serves as a guide for
correcting any water quality issues
that may currently exist.
 Located on the Concept + Design
webpage:
https://www.accessmcd.com/access
mcd/corp/services_support/rsg/dprtm
nts/concept---design/initiatives.html

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Plumbing – Supply Water - Water
Quality Manual
Topics covered in the Water Quality Manual.
 Water/Equipment Standards
 Source Water Procedures and Sampling Frequency
 Water Quality Evaluation and Treatment Systems
 Suppliers and Systems for Water Treatment
 Crisis Avoidance and Management
 Equipment Operations Procedures and Manuals
 Water Storage Tanks and Systems
Contains solutions for different challenges: what works for one restaurant
may not work for the next.

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Plumbing - Supply Water – Filtered Water

The following is an example of the equipment which are typically connect to the beverage
filtration system. The final kitchen design drawings will list the exact equipment and locations.
 All Beverage Equipment
 Ice Machines
 Steamers
Below is an example of the different equipment connected to the beverage filtration system.
This detail is from the US prototype drawings.

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Plumbing - Supply Water: Cross
Connections
One of the most critical elements when designing supply water systems is to include proper
cross connection control, or also referred to as back flow prevention.
The purpose for these devices is to prevent any contaminated water from flowing back
from one fixture into the supply water system which would lead to the contamination of the
entire system. This can occur when the water pressure in the supply piping falls below the
pressure of any water in the fixture. For example the water in the soda system will be at a
higher pressure than the water supply pressure, so a backflow preventer is necessary. See
example below of typically installed backflow preventers.
Double Check Backflow
Preventer (Typ.)

Double Check with

RPZ Backflow Atmospheric
Preventer Break Backflow
Preventer
105
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Plumbing - Supply Water: Cross
Connections
The type of cross connection or backflow preventer required will depend on the
fixture it serves. As always, if the local code is more stringent than it must be
followed.

Following is a list of the types of devices and where they shall be used.
 Air gap – between drain pipes and top of floor drain/floor sink/hub drain.
 Atmospheric Vacuum Breakers – where a hose can be connected.
 Single Check Valve - on the hot and cold water at the 3 compartment sink; to
prevent the two different water temperatures from cross flow when the chemical
dispenser is used.
 Double Check - between beverage filtration system and each individual piece of
beverage equipment.
 Double Check with Atmospheric Vent - between beverage filtration system and
soda tower (soda towers can operate at greater pressures than the beverage
filtration system).
 Reduced Pressure Principal (RPZ) – Between the supply water and the
beverage filtration system; prevents possible contamination of the entire
restaurant’s supply water system from the beverage system. Also strongly
recommended to be installed at the restaurant’s incoming water service.
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Plumbing - Supply Water: Storage
Tanks
 If supply water service has frequent interruptions then a water
storage tank is required
 The Water Quality Manual has a section on designing and
maintaining a these tanks.
 The location of the tank needs to be considered.

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Plumbing – Supply Water –
Conservation
Water Conservation Best Practices
 Use water conservation plumbing fixtures where available.
 Sensor operated, or automatic shut-off faucets for all lavatories and
kitchen hand sinks.
 Low flow water closets and low flow sensor valves.
 Low flow urinals and low flow sensor valves.
 Waterless Urinals sometimes require special maintenance. It is advisable
to understand the scope of this maintenance before testing or
implementing.
 Rain water harvesting (this a YELLOW practice)
 Use rainwater for irrigation and exterior washing.
 M&R: Fix leaking pipes, faucets, etc….
Water System Design
 Providing the correct quality water for every point of use requirement.

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Plumbing - Water Heater

The water heater’s purpose is to heat the incoming water to a

temperature and at a quantity which is adequate to meet both our
restaurant’s sanitation requirements and our guest count loads. It is
very important the restaurant never runs out of hot water; doing so may
create a food safety issue due to the inability to properly sanitize our
holding trays and cooking utensils. The water heater should be
conservatively sized.

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Plumbing - Water Heater

Typically, the total daily hot water demand is about 2.6kL/day (700 gal/day).
Most of the usage occurs during peak demand periods such as the changeovers
from breakfast to lunch or lunch to dinner and at closing time.

It is recommended to use 375 L (100 gal) tanks with a heating capacity of 55 kW

(187 MBH), and rated for a recovery rate of 860 L/hr (230 gph) at a temperature
rise of 40 deg C (100 deg F).
• This is based on a minimum ground water temperature of 4 deg C (40 deg F).
• If the minimum local ground water temperature is greater then 4 deg C (40 deg
F) , a temperature rise less then 40 deg C (100 deg F) can be used in your
sizing calculation.
• Be sure the temperature rise used will result in an outlet water temperature of
60 deg C (140 deg F).

See ASHRAE 2011 Applications, Chapter 50, Service Water Heating, for more
information.

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Plumbing - Water Heater

High efficiency tank water heaters are recommended over standard efficiency
tank heaters and tankless or instantaneous water heaters. An independent
research report has shown that for Quick Service Restaurants, High Efficiency
Tank Type water heaters will use less energy than High Efficiency Tankless
Instantaneous water heaters.
(http://www.fishnick.com/publications/fieldstudies/QSR_water_heater_report.pdf)

Water heaters are available which utilize electric, natural gas, and propane as
their fuel source. All water heaters should have a temperature and pressure
relief installed as a safety measure.

Some suppliers offer heat pump models which heat the water while providing
cooling to the kitchen.

Reclaiming heat from the refrigeration system (HVAC or cooler/freezer) and

utilizing solar hot water heaters to heat the incoming water have been utilized in a
few markets; to date the use of these types of systems has occurred only in
markets in which a local supplier provides these systems.

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Plumbing - Waste Water

 All food service and drink waste (kitchen and self-serve) may be
connected to an exterior grease interceptor. The grease interceptor
shall drain in to the restaurant’s main sanitary drain.
 Everything else (toilet rooms, front janitor’s sink) should be connected
to the sanitary.
 Some local codes require the roof drains and trash corral drains to be
connected to the grease interceptor.

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Plumbing - Waste Water: Grease

Grease Waste Water is consists of the following components. All are

difficult for the city’s waste water treatment facility to decompose
 FOG’s: Also known as Fats, Oils and Greases
 Spilt Fryer Oil
 Grill Scrapings
 3-Compartment Sink water
 Ware Washer
 Clothes Washer (from towels used to wipe grill – a large contributor!)
 Kitchen Mop Sink
 BOD5’s: also referred to as sugars.
 Soda and Syrup
 Shake Mix (very high)
 Ice Cream (very high)
 Eggs
 Also, FOG’s contribute, especially fryer oil.

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Plumbing - Waste Water: Grease

TSS: Total Suspended Solids

 Small food particulates that are suspended in the waste water.
 Can be very small
 Add to BOD value
pH: Acidity or alkalinity
 Coke syrup
“Sugar Snakes”
 Cellulose build-up caused by sugar in waste water consumed by
natural occurring bacteria. Clogs kitchen waste pipes.

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Plumbing - Waste Water: Grease
Solutions
The solution is a combination of:
 Design
 Maintenance
 Restaurant Operations (scraping rather than rinsing trays and utensils.)

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Plumbing - Waste Water: Grease
Solutions
EcoLab has some solutions (Sugar Snake treatment).
Grease interceptors.
 A simple approach.
 Should be engineered; not just a box with baffles.
 FOG’s – Very effective at removing.
 TSS’ – Somewhat effective at removing.
 BOD’s – Marginally effective at removing.
 Include documentation for maintenance/cleaning.
Aeration Systems
 Effective, but expensive, both for installation and maintenance.
 Will address all wastes (except possibly pH).

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Plumbing – Waste Water - Grease
Interceptor
Grease Interceptor
 Two types: concrete and fiberglass
 Concrete interceptors must be epoxy-coated (two layers) to prevent
deterioration from grease
 Accessible for pumping
 Do not locate in drive-thru lane
 Venting on inlet and outlet
 Grease Trap volume should be 1,500 gallons (5.7 m3) minimum.
 Fill with water after installation
 Municipality may require a maintenance contract in place with a licensed
waste hauler prior to occupancy

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Plumbing – Waste Water - Typical
Grease Interceptor

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Plumbing –Waste Water - Septic Fields

 Only to be considered for sites where a local waste water drainage

does not exist
 Wastewater drains into a network of underground piping, which
distributes and disperses the wastewater into the soil.
 Natural bacteria in the soil break-down waste.

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Plumbing - Waste Water - Septic Fields

System components:
 Grease Trap: to remove solids from grease wastewater. Can be located
either inside the restaurant, or outside underground. (Outside is
preferred).
 Septic Tank: to remove solids from all wastewater.
 Distribution Box: to evenly distribute flow throughout piping network.
 Absorption Field: the network of underground piping so the soil can
absorb the wastewater.

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Plumbing - Waste Water - Septic
Systems
 A local Civil Site Engineer should be employed to determine Absorption Field
size based on above criteria.
 Septic Tank volume should equal daily flow, and be sized for 3,000 – 5,000
gallons (11.5 – 19.0 m3).
 Grease Trap volume should be 1,500 gallons (5.7 m3) minimum.
 Depending on local soil conditions, size of Absorption Field can be between
¼ acre (1,000 m2) and 1 acre (4,000 m2).
 Absorption Field should be sized with a generous safety factor to
accommodate any grease that passes through the trap.
 Grease Trap and Septic Tank require frequent attention. Monthly cleanings
of Grease Trap are typical. Otherwise, Absorption Field will fill up with solids
and grease, and become unusable.

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Plumbing - Waste Water - Septic
System Schematic for a Restaurant

SEPTIC
RESTAURANT TANK
HOUSEHOLD - TOILET
WASTEWATER

PROCESS -
GREASE
WASTEWATER

GREASE DISTRIBUTION ABSORPTION

TRAP BOX FIELD

Note: Restaurants require a grease trap in addition to a septic tank.

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System for a Restaurant

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Plumbing - Waste Water - Typical
Septic Tank

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Plumbing - Waste Water - On-Site
Treatment Plant
 Expensive to build AND operate.
 Wastewater passes through a series of tanks, where its harmful components
are broken down.
 Applications:
 Soil or ground water conditions do not allow the use of Absorption Fields to
break down waste.
 Absorption Field has size limitations.
 Wastewater discharge requirements are stringent.
 Plant is typically engineered and furnished as a packaged system.
 System has electrical requirements. Plant requires intense maintenance
(weekly) by highly trained personal. (Local authority may even require a
certified person to perform this maintenance)
 Renewable permit to operate plant may be required by local authority.

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Plumbing - Waste Water - On-Site
Treatment Plant
System components for McDonald’s 3,000 -5,000
gal/day (11.5 – 19.0 m3/day) flow:
 Grease Trap: 6,000-10,000 gallon (23 - 38 m3) size.
 Surge Tank: 6,000 - 10,000 (23 - 38 m3) gallon size.
 Treatment Tanks: Three in series at 5’x13’x9’ depth,
(1.5 x 4 x 2.7 m) each
 Clarifier: 3,000 - 5,000 gallon (11.5 – 19.0 m3) size.

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Plumbing - Waste Water - On-Site
Treatment Plant: Schematic

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Plumbing - Waste Water - Packaged
Treatment Plant: Treatment Tank

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Plumbing - Gas Fuel Piping

To reduce operating costs, gas fired appliances are sometimes used.

These would include:
 Fryers
 Grills
 Service Water Heaters
 HVAC Heating
If the restaurant requires a gas fuel piping system, McDonald’s requires
following NFPA Standard 54, unless a more stringent local code
supersedes it.
The link to NFPA 54:
 http://www.nfpa.org/.
 Search for Standard 54.

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Plumbing - Gas Fuel Piping

This standard includes the following:

 Safety and Design Standard
 Sizing Fuel Piping
 Sizing Flues
 Locations of Piping and Flues

All gas pipe shall be schedule 40 carbon steel. All fittings shall be
malleable iron.
 Only low pressure gas shall be run inside the restaurant.
 Either natural gas or Liquid Propane (LPG) can be utilized.
 If LPG is utilized then NFPA Standard 58 shall also be utilized for the
design of the
storage and piping system.

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Plumbing - Design Specifications

 Follow local codes.

 Design supply pipe sizes based on water pressure at site.
 Install all supply water piping in space above ceiling – not in slab. This
allows greater flexibility for future connections and modifications.
 Install ¼ turn shut-off valves at every fixture and at beginning of all main
branches to allow for fixture/branch isolation. Valves should be installed for
easy accessibility once the restaurant is in operation.
 Supply water pipe shall be one of the following materials:
 Copper pipe or tubing
 Polyethylene
 CPVC
 Insulate supply hot and warm water for energy savings. If needed, insulate
supply cold water to prevent condensation. Insulation shall be 25mm (1”)
with a minimum SI R-value of 0.62 (IP R-value of 3.7).
 Insulate any interior Storm Drain pipes to prevent condensation.

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Plumbing - Design Specifications

 All sanitary, grease waste and vent pipes shall be Polyvinylchloride

(PVC), Acrylonitrile Butadiene Styrene (ABS), or cast iron.
 Floor drains which do not serve equipment shall be furnished with a
trap primer to prevent the drain’s trap from drying out.
 Refer to the kitchen design drawings to determine where floor drains
and floor sinks shall be installed.
 For any appliance which drains into a floor drain or floor sink, maintain
an air gap between the equipment’s pipe outlet and top of the drain.
The air gap shall be a minimum of twice the diameter of the appliance.
 Cleanouts shall be installed at all sanitary and grease waste pipe
changes in direction. Where more than one change in direction occurs
in a single pipe run, only on e cleanout shall be required for every 10 m
(32 feet) of developed length.

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 ELECTRICAL

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Electrical – Design Objectives -
Safety

The foremost objective of the electrical design

is to provide a safe electrical installation. This
allows McDonald’s to implement safe electrical
operational practices after the restaurant
opening, which protects our employees, our
customers, our restaurants, and our properties
from the hazards involved in the use of
electricity

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Electrical - Design Objectives - Other

 Electrical & safety code compliance

 Reliability of the electrical system
 Adherence to McDonald’s minimum electrical construction standards and
specifications
 A fully operational and trouble free electrical system
 Electrical infrastructure is installed correctly the first time
 Electrical safety after store opening (See Safety Chapter of McDonald’s
O&T Manual for additional information)

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Electrical - Site Investigation: Feasibility
Study
PERFORMED BEFORE SIGNING THE LEASE.

You must determine

 The size and location of the incoming power service.
 Will a meter be required.
 Will any non-restaurant items be connected to the restaurant’s service.
For in-store and mall sites this may include general exterior area
lighting and sump/ejector pumps.

IT IS STRONGLY RECOMMEDED TO HAVE YOUR

CONSULTING ENGINEER VISIT THE SITE AS PART OF
YOUR SITE FESIBILITY STUDY.

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Electrical – Incoming Service

ELECTRCITY
METER (S)

MAIN
BRANCH BRANCH BRANCH BRANCH
DISTRIBUTION
PANEL PANEL PANEL PANEL
PANEL
“A” “B” “C” “D”

A 3 phase, neutral and earth wire

INCOMING
MAIN electricity service is required.
ELECTRICITY
SERVICE
TO RESTAURANT

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Electrical – Incoming Service

 Based upon similar size restaurants

 Electrical engineering consultant
 Important to right-size electric service
 Significant costs can be saved by properly sized electric service /
tariff negotiations.
 This information must be included when completing the site
investigation feasibility study.

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Electrical - Incoming Service

All restaurants shall have an electrical service of sufficient capacity

to support the electrical requirements of the restaurant. Minimum
standards for the electrical service are:

 Installed per local code and utility regulations.

 Service shall have a main disconnection/isolator means to
disconnect the entire restaurant from utility supply.
 All electric restaurants will require a larger service size than a
restaurant with gas equipment.
 Incoming service conductors shall be copper or aluminum per
utility company requirements.
 Underground feed to a pad mounted transformer on site.

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Electrical – Incoming Service

Recommended minimums for the electrical service are:

Gas Equipment (Grills, Fryers, HVAC Heating, Water Heating)
 Freestanding restaurant - 180 kW at 3 phase.
 In-Store restaurant - 144 kW at 3 phase.
 The above values are based on the US prototypes; your market’s minimum
may be different due to local climate and different kitchen equipment.
All Electric
 Freestanding restaurant - 235 kW at 3 phase.
 In-Store restaurant - 189 kW at 3 phase.
 In-Store + McCafe or Kiosk – 198 kW at 3 phase.
 In-Store + McCafe + Kiosk – 211 kW at 3 phase.
 All electric restaurant demand factor = 0.6.
 The above values are based on the US prototypes; your market’s minimum
may be different due to local climate and different kitchen equipment.
These values are minimums! As always, perform a site evaluation survey
with your consulting engineer to determine your exact electrical service
requirements.

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Electrical – Incoming Service

Electrical Service Requirements

 Electrical service shall be grounded/earthed in main service
panel.
 A Transient Voltage Surge Suppressor (TVSS) also referred to
as a Serge Protection Device (SPD) unit shall be installed at the
incoming service. Some switchboard suppliers can provide this
as a built-in option.
 Minimum of 1 meter (3 foot) clearance shall be maintained in
front of all electrical distribution equipment.
 Provide automatic power factor correction capacitors where
local utility penalizes for low power factor. These capacitors
should be installed in an enclosure to ensure safety.
 All circuit breakers shall be identified as to the load they serve
either via placard or by written directory located at distribution
equipment.

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Electrical - Incoming Service

Electrical Service Requirements

 Electrical service shall be installed per the requirements of the local
electrical utility company and local/country electrical code requirements.
 Electrical service shall consist of a manufactured switchboard or
panelboard configuration.
 Electrical gear shall be of steel construction with dead front covers,
suitable for the installation environment. Recommend avoiding the use
of custom built gear.
 Ground fault or earth fault relays are not required for main service
unless required by local code.
 Utilize circuit breakers for main disconnecting means and for branch
circuit devices. Fuses should not be utilized unless required by code.
 Electrical gear and protective devices shall be sized to be protected
against the maximum short circuit available (Isc), but shall not be less
than 42,000 AIC for services less than 800 amps, and not less than
65,000 AIC for services greater then 800 amps.

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Electrical – Incoming Service

Panelboard where proper short circuit

rating was not used, which caused a
fire within the panelboard

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Electrical – Incoming Service: Substation

SUBSTATION

MAIN
BRANCH BRANCH BRANCH BRANCH
DISTRIBUTION
PANEL PANEL PANEL PANEL
PANEL
“A” “B” “C” “D”
INCOMING
HIGH VOLTAGE
POWER TO
SUBSTATION

OUTGOING
LOW VOLTAGE
POWER TO
RESTAURANT

 Is a substation required?
 Where can it be placed?

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Electrical – Incoming Service: Generator

GENERATOR

G
MAIN
BRANCH BRANCH BRANCH BRANCH
DISTRIBUTION
PANEL PANEL PANEL PANEL
PANEL
“A” “B” “C” “D”

INCOMING
POWER FROM
UTILITY

AUTOMATIC TRANSFER SWITCH TO

START GENERATOR, CONNECT GENERATOR TO
MAIN DISTRIUBUTION PANEL, AND DISCONNECT
ELECTRICAL UITLITY FROM RESTAURANT.

Size generator and transfer switch for one of the following:

 Entire restaurant electrical load (HVAC, Equipment, Interior Lighting, Exterior
Lighting and Signage.
 Critical loads (Emergency Lighting, Refrigeration, Parking Lot Security Lighting)
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Electrical – Incoming Service:
Wire

SUBSTATION

MAIN
BRANCH BRANCH BRANCH BRANCH
DISTRIBUTION
PANEL PANEL PANEL PANEL
PANEL
“A” “B” “C” “D”
INCOMING
HIGH VOLTAGE
POWER TO
SUBSTATION

OUTGOING
LOW VOLTAGE
POWER TO
RESTAURANT

 Electrical feeder cables on line and load sides of substation to line side of
main distribution panel may be aluminum if this is a locally acceptable,
standard practice - low cost. Copper conductors may also be used.
 All restaurant wiring on the load side of the main distribution panel shall be
copper conductors with thermoplastic insulation. Aluminum wire shall not be
used.

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Electrical – Incoming Service -
Switchboards

 Electrical distribution switchboards may be panel-board or switch-board.

Whichever is most cost effective.
 Electrical distribution switchboards should be comprised of
manufacturer’s standard models whenever possible to control cost.
 If possible avoid using custom built switchboards
 Main service disconnect in main distribution panel should be a molded
case circuit breaker.
 Branch distribution panels should be fed by molded case circuit
breakers.
 Include a minimum of six spare (unused) circuit breakers in the
distribution panel to allow for future additional electrical loads.

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Electrical - Distribution

All restaurants shall have an electrical distribution system installed to

support the electrical requirements of the restaurant. Minimum standards
for the electrical system shall be:

 All installations shall comply with local codes

 Maintain a 1 meter / 3 foot clearance in front of all electrical distribution
equipment, switchboards, and panelboards
 Minimum conductor size shall be 4mm2 / #12 AWG
 All distribution and branch circuit conductors within the restaurant shall be
copper.
 The following wiring methods are not allowed by McDonald’s and
shall not be used:
 Non-metallic sheathed cable.
 Armored cable type AC.
 Electrical non-metallic tubing type ENT.

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Electrical - Distribution

Electrical Panel Requirements

 Electrical panels and switches shall be accurately and legibly
labeled and should be constructed to easily accept
lockout/tagout locks and tags.
 Electrical lock-out/tag-out kits should be provided as part of the
restaurant equipment package.
 Electrical panels shall be of steel construction with dead front
covers, suitable for the installation environment. Recommend
avoiding the use of custom built panels.
 Signage shall be provided indicating a 1 meter (3 feet) clear
working/access area in front of the panel box door.

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Electrical - Equipment Clearances

For safety reasons- working space in front of

electrical gear shall not be utilized for storage or
trash

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Electrical - Grounding/Earthing

Why is Grounding/Earthing Important?

 Stabilizes system voltage
 Prevents excess voltage due to lightning, line surges, or
unintentional contact between power lines
 Bonds equipment to provide an equal voltage gradient between
different points and equipment to prevent shock hazards
 Provides a low impeadance path for current to flow so that
overcurrent devices operate quickly to clear a fault condition.
McDonald’s electrical standards require that a grounding/earthing
conductor shall be installed for every conduit, wireway, feeder, branch
circuit, and junction box
 Note: The Electrical Contractor may tell you that conduit can serve
as grounding/earthing path and that you do not need a
grounding/earthing conductor per Code.
 McDonald’s standards purposely exceed this requirement to
provide additional safety for our customers, crew, and staff

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Electrical - Grounding/Earthing

Why does McDonald’s exceed this requirement?

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Electrical - Grounding/Earthing

Why does McDonald’s exceed this requirement?

 Grounding system ensures that a circuit breaker will clear a fault or short circuit
condition and ensures an equal voltage gradient between different
points/equipment.
 Too often, we have seen the conduit system not properly connected, breaking the
grounding/earthing path, creating a potential shock hazard.
 Dangers of electric shock
 1 mA: Start to feel sensation
 10-16 mA: Unable to let go of conductor
 20-40 mA: Across chest would prevent breathing
 Note: A typical 16/20 Amp circuit breaker is approximately 1000 times more
Amperage than the 20mA range above

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Electrical - Grounding/Earthing

What Should I look for?

 Main Electrical System Grounding/Earthing
 Grounding connection to supply side of metallic water service piping
entering restaurant with a jumper across the meter
 Connection to a 2.5 meter (8 foot) long copper ground/earth rod
 Connection to building steel (where present)
 Connection to spread footing or turndown slab concrete encased
electrode.
 Connection to other grounding/earthing electrodes as required by local
electrical codes
 Branch Circuit Grounding/Earthing
 A grounding/earthing conductor shall be installed for every circuit and
be included in every conduit, wireway, and junction box
 Isolated Grounding/Earthing
 Use for the powering of sensitive electronic equipment such as POS
system to mitigate power quality issues
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Electrical - Isolated Ground/Earth
(With EMT or Metallic Tubing)
ISOLATED GROUND WIRE FOR P.O.S. SYSTEM
MUST BE SEPARATE FROM
AND NOT CONNECTED TO ANY OTHER
ELECTRICAL SYSTEM GROUNDING
WIRES EXCEPT WHERE TERMINATED AT MAIN
DISTRIBUTION BOARD
MAIN GROUND TERMINAL STRIP

GROUND WIRE FOR

ISOLATED GROUND METALLIC
WIRE CONNECTED TO MAIN DISTRIBUTION BOARD
CONDUIT AND JUNCTION GROUND TERMINAL STRIP;
GROUND PIN OF EACH BOXES. WIRE ELECTRICALLY
CONVENIENCE OUTLET ELECTRICALLY BONDED TO
BONDED TO BODY OF EACH DISTRIBUTION BOARD BODY
JUNTION BOX

METALLIC CONDUIT APPLIANCE

& JUNCTION BOXES DISTRIBUTION BOARD

ISOLATED GROUND
ELECTRICAL
CONVENIENCE
OUTLET - TYPICAL

DEDICATED ELECTRICAL CIRCUIT

FOR P.O.S. SYSTEM
ISOLATED GROUND WIRE TERMINAL GROUND TERMINAL STRIP
STRIP ELECTRICALLY ISOLATED FROM ELECTRICALLY BONDED TO RESTAURANT ELECTRICAL
DISTRIBUTION BOARD BODY DISTRIBUTION BOARD BODY SYSTEM MAIN GROUND
FOR
GROUNDING OTHER
APPLIANCE
DISTRIBUTION BOARD
CIRCUITS

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Electrical - Isolated Ground/Earth
(With PVC Tubing)
ISOLATED GROUND WIRE FOR P.O.S. SYSTEM
MUST BE SEPARATE FROM
AND NOT CONNECTED TO ANY OTHER ELECTRICAL
SYSTEM GROUNDING
WIRES EXCEPT WHERE TERMINATED AT MAIN
DISTRIBUTION BOARD
MAIN GROUND TERMINAL STRIP

ISOLATED GROUND
(EARTH) WIRE CONNECTED MAIN DISTRIBUTION BOARD
TO GROUND PIN OF EACH GROUND TERMINAL STRIP;
ISOLATED GROUND CONVENIENCE ELECTRICALLY BONDED TO
OUTLET DISTRIBUTION BOARD BODY

PLASTIC CONDUIT APPLIANCE

& JUNCTION BOXES DISTRIBUTION BOARD

ISOLATED GROUND
ELECTRICAL
CONVENIENCE
OUTLET - TYPICAL

DEDICATED ELECTRICAL CIRCUIT

FOR P.O.S. SYSTEM
ISOLATED GROUND WIRE TERMINAL GROUND TERMINAL STRIP
STRIP ELECTRICALLY ISOLATED FROM ELECTRICALLY BONDED TO RESTAURANT ELECTRICAL
DISTRIBUTION BOARD BODY DISTRIBUTION BOARD BODY FOR SYSTEM MAIN GROUND
GROUNDING OTHER APPLIANCE
DISTRIBUTION BOARD CIRCUITS

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Electrical - Wiring/Receptacles

Electrical wiring shall meet the following

safety criteria:
 Minimum conductor size shall be 4mm2 / #12 AWG
 All distribution and branch circuitry conductors within the restaurant
shall be copper with an insulating covering.
 All line voltage power wiring shall be installed within conduits or
wireways.
 Installation shall allow circuitry to easily be traced and allow for future
circuitry to be added.

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Electrical - Wiring/Receptacles

 Easily
traceable
circuitry?
 Future
Capacity?

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Electrical - Wiring/Receptacles

Electrical receptacles installed in the following special areas shall meet the
following additional safety criteria:

 Receptacles installed outdoors shall be provided with Ground Fault Circuit

Interruption (GFCI) / Residual Current Device (RCD) protection.
 Receptacles installed in potential wet areas (within 2 meters (6 feet) of a
water source such as a sink) shall be provided with Ground Fault Circuit
Interruption (GFCI) / Residual Current Device (RCD) protection.
 Receptacles installed for equipment utilizing water (such as washing
machine) shall be provided with Ground Fault Circuit Interruption (GFCI) /
Residual Current Device (RCD) protection.
 Receptacles installed for crew use in public areas (dining room and
Playplaces) shall be installed so that they are inaccessible to customers
wherever possible.

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Electrical - Wiring/Receptacles

 Receptacles installed for decorations/signage shall be installed flush in the

ceiling tile with appropriate boxes and support so that you can see the
receptacle from the space; or as near to the ceiling as possible so as to be
inaccessible to customers.
 No general use receptacles shall be installed in Playplaces or Party Rooms
that are accessible to customers.
 If a receptacle must be installed in a public area in a location that is
accessible to customers (for powering laptop computers or other portable
electronic devices), it shall be provided with Ground Fault Circuit
Interruption (GFCI) / Residual Current Device (RCD) protection and the
receptacle shall be of tamperproof type construction so that it cannot
energize unless both plug blades are inserted simultaneously.

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Electrical - Interior Lighting

Minimum standards for interior lighting shall be as follows:

1. Install emergency lighting and exit signage to illuminate and indicate paths of
egress from restaurant
2. All lighting within kitchen and service areas shall be provided with a protective
shatterproof lens.
3. If utilized, all High Intensity Discharge (HID) and halogen type fixtures shall be
provided with a protective lens to contain a catastrophic lamp failure.
4. All lighting fixtures shall be located so as to be inaccessible to customers.
5. The frames of all metallic lighting fixtures shall be bonded to the electrical
grounding/earthing system.
6. All interior lighting fixtures shall be listed and labeled by a recognized testing
laboratory.
7. Recommend that high efficacy (lumens per watt) type lighting fixtures are
utilized for interior lighting. Example sources include fluorescent, metal halide
high intensity discharge (HID) type lamps, and LED. Incandescent type
fixtures should not be utilized.

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Electrical - Interior Lighting

8. Fixtures shall only use lamp types and wattages as specified for that fixture.
Overlamping shall not be allowed.
9. All fixtures shall be supported in final construction per the manufacturer’s
requirements.
10. No lighting fixtures shall be installed without lamps.
11. All fixtures shall be installed level, plumb, and square with ceilings and walls.
Operation:
 Interior fixtures shall be controlled by an automatic controller (a timeclock or
lighting controller or EMS) or a local toggle type switch.
 Emergency life-safety lighting shall not be switched.
 In areas where high intensity discharge (HID) type fixtures are utilized (for
example, Playplaces), at least one fixture per area shall be provided with an
instant-on quartz restrike type lamp, so that an area is not left in total
darkness if power is disrupted and then reenergized.

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Electrical - Interior Lighting

Operation:
 Select interior lighting can be controlled by either photocells or motion
sensors. The purpose and location of the lighting will determine
which of these control approaches is appropriate.
 Lighting located in customer areas near exterior windows should be
controlled by photocells. The lights will be dimmed or extinguished
when adequate daylight is available.
 Lighting located in non-customer rooms which are not continuously
occupied (janitors closet, storage, freezer/cooler) should be controlled
by motion sensors so that the lights only operate when the room is
occupied.
 For toilet rooms, at least one light should not be controlled by a
motion sensor. This will ensure the toilet room is never completely
dark.

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Electrical - Interior Lighting: Exit and
Emergency
 Adjustment-Interior fixtures and all
emergency lighting shall be
installed to provide for maximum
illumination of area served.

 Exit signs shall be installed to

provide for maximum visibility of
egress pathway.

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Electrical - Interior Lighting
NOTE: Maintained Lighting Levels” are not initial lighting levels but instead take into
account any depreciating factors which occur during the life of the light source.

Location Lux Footcandles

Kitchen Area 650 60
Kitchen Support Area 650 60
Customer Service 550 50
Dining Area (Follow local décor design lighting
levels where they are applicable) 375-500 35-45
Crew Room 430 40
Toilets 430 40
Stockroom Area 375 35
Manager's Office 500 45
Training Room 500 45
General Office Space 500 45
Remote Kitchen Support Areas 375 35
Mechanical/Electrical Rooms 325 30
Janitor's Closet 270 25
Storage other than stockroom 270 25
Emergency Egress Path Lighting 11 1
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Electrical – Exterior Lighting

All restaurants shall have a complete exterior and parking lot lighting system
installed and operational prior to opening.
Parking lot lighting requirements:
 Pole Height: 6 meters / 20 feet
 Lamp: 400 Watt Metal Halide or LED equivalent.
 Pole mounted on protective 1 meter / 3 foot high concrete base
 Protective lens on all fixtures
 A lot lighting study must be completed for each site prior to installation.
 LED will have different light spread characteristics than Metal Halide, so
when comparing the two, different lighting designs may be required.
Installation:
 Adjustment- exterior lighting fixtures shall be aimed to provide maximum
illumination of area, while preventing glare to pedestrians and vehicles.
 Exterior lighting fixtures shall be aimed to prevent light trespass beyond
McDonald’s property line.
 All exterior lighting shall be located so that it is inaccessible to customers.
Where ground exterior lighting is utilized, it shall be protected and insulated
to prevent burns if fixture is touched.
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Electrical - Exterior Lighting

Specifications:
 All exterior lighting fixtures shall have a protective lens.
 All exterior lighting fixtures shall be listed and labeled for use in wet/damp
locations.
 All exterior lighting fixtures shall utilize high efficacy (lumens per watt) type
lighting sources. Recommend Metal Halide High Intensity Discharge (HID) type
lamps or quality LED to provide a high color rendering index (CRI).
 All exterior signage shall be provided with a local disconnect/isolator.
Operation:
 Lighting Control - All exterior signage, exterior area lighting and parking lot
lighting shall not be operated during daylight hours. These devices shall be
controlled by both a clock (or energy management system) which includes
algorithms to account for the local sunrise/sunset times, and a photocell to
provide control when severe weather darkens the sky.
 Photocell adjustment – It is suggested to adjust the photocell so the lights are
energized when the outdoor ambient lighting falls below 85 lux (8.5 footcandles)
for signage and 75 lux (7.5 footcandles) for lot lights. Local conditions may
require a different adjustment.
 On/Off Sequencing – Be sure not to turn on all exterior lighting simultaneously.
Doing so will result in a spike in electrical demand.
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Electrical - Exterior Lighting

Exterior Lighting and Signage Standards (Poles)

 All exterior lighting and signage standards (poles) and their associated
fixtures/signage shall be grounded/earthed by bonding to the building
electrical grounding/earthing system.
 All exterior lighting and signage standards (poles) shall have protective
concrete bases, or be located so that possible damage by a vehicle is
minimized.
 All exterior lighting and signage standards (poles) shall be installed per
manufacturer’s base mounting details and requirements for rust inhibitor
painting.
 All exterior signage bases shall be a minimum of 15 cm (6 inches) above
grade.
 All exterior lighting and signage standards (poles) shall be inspected
annually for rust development and proper tightness of all mechanical and
electrical connections. Corrections and/or replacements shall be made as
required.

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Electrical - Exterior Lighting

McDonald’s Exterior Lighting Levels

(Local requirements may dictate different levels).

Parking Lot: Lux FootCandle

 High Security 160 15
 Standard Security 85 8
Building Entrance/Exits 160 15
Trash Corral:
 High Security 160 15
 Standard Security 85 8
Delivery Doors:
 High Security 160 15
 Standard Security 85 8
Public Walkways 160 15

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Electrical - Ansul Interlock System

The Ansul system is designed to meet the requirements of the latest versions of
NFPA 17a and NFPA 96 which are the fire protection standards that cover
ventilation control for cooking equipment and wet chemical fire protection agents
Three functions of Ansul Interlock System:
 Cooking equipment can only operate if exhaust fan is functional
 Exhaust fan operates as soon as first piece of equipment is turned on and
continues to operate until last piece of equipment is turned off
 When Ansul discharges the interlock will disconnect power from equipment
via control circuit; the exhaust fan continues to operate.
The local Fire authority may require the Ansul system to de-energize the main
power to equipment under hoods
 Not required by NFPA 17a or 96.
 May require the installation of shunt-trip type circuit breakers. An additional
Ansul microswitch should be utilized to control circuit breakers.
 Exhaust fan must continue to operate to allow the wet chemical agent to be
pulled up exhaust duct to extinguish latent fires.
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Electrical – ANSUL Interlock - Kitchen
Exhaust Fan (Individual System)

GRILL OR FRYER CONTROL LOADS PLUS

3-PHASE CIRCUIT SIZED FOR SLM OR
INTERLOCKING FEATURES
EXHUAST KITCHEN EXHAUST
THIS CIRCUIT IS TO BE HOOD FAN
FAN

EXHAUST FAN MOTOR LOAD

PROVIDED IN THE LOCALLY PROVIDED
CONTROL POWER TO GRILLS, FRYERS, AND CHICKEN FRYERS RESTAURANT'S ELECTRICAL MOTOR
IS ENERGIZED ONLY IF EXHAUST FAN IS OPERATING. DISTRIBUTION BOARD
GRILL POWER AND CHICKEN FRYER ON/OFF SWITCHES
WILL NOT CONTROL KITCHEN EXHAUST FAN.
GRILLS, FRYERS, AND CHICKEN COOKERS WILL
AUTOMATICALLY SHUT OFF IF POWER TO KITCHEN EXHAUST
FAN IS INTERRUPTED. KITCHEN EXHAUST FAN REMAINS ON IF
SINGLE POLE DOUBLE THROW

NORMAL
ANSUL SUPPRESSION SYSTEM IS ACTUATED.
ELECTRICAL ISOLATION SWITCH
LOCALLY PROVIDED

SINGLE PHASE FUSED LINE AS

LINE VOLTAGE REQUIRED

KITCHEN EXHAUST FAN START/STOP

ANSUL FIRE SUPPRESSION SYSTEM SWITCH IN LOCALLY PROVIDED HVAC
MICRO-SWTICH PROVIDED IN GRILL CONTROL PANEL
OR FRYER COOKING STATION

NC

CON.
JUNCTION BOX ON ELECTROSTATIC PRECIPITATOR (E.S.P.)
NO ELECTRONIC EXHAUST AIR CLEANER UNIT, TYPICAL ON
EACH GRILL AND FRYER EXHAUST HOOD ONLY IF E.S.P.
UNITS ARE USED - OPTIONAL EQUIPMENT

GRILL OR FRYER INTERLOCK CONTROL POWER

OUTLET PROVIDED IN COOKING STATION BY KITCHEN
EQUIPMENT SUPPLIER, SEE KITCHEN ROUGH-IN PLAN
FOR CONTROL POWER OUTLET ELECTRICAL LOAD

UTILITY CHASE FOR

CHICKEN
TO BE USED WITH STATION USING HENNY
HENNY PENNY PENNY
CHICKEN COOKER CONTROL FRYER BONE-IN FRYERS ONLY
POWER MAXIMUM ELECTRICAL CHICKEN
LOAD - 1.0 KW EQUIPMENT ONLY

10 3-PHASE POWER
NC
CON.
OUTLETS
NO PROVIDED IN CHICKEN
FRYER STATION (1, 2, OR 3
ANSUL FIRE TERMINAL BLOCK QUANTITY REQUIRED)
SUPPRESSION SYSTEM PROVIDED IN
MICRO-SWITCH EQUIPMENT
PROVIDED

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Electrical – ANSUL Interlock - Kitchen
Exhaust Fan (Manifold System)
THESE CIRCUITS ARE TO BE
PROVIDED IN THE RESTAURANT'S
ELECTRICAL DISTRIBUTION BOARD

FOR FRYER CONTROL LOADS

FOR GRILL CONTROL LOADS

3 - PHASE POWER SUPPLY TO KITCHEN EXHAUST FAN

3 - PHASE CIRCUIT SIZE

INTERLOCK FEATURES

3- PHASE CIRCUIT SIZE

3 - PHASE FUSED ELECTRICAL ISOLATION SWITCH

NEUTRAL
LOCALLY PROVIDED
CONTROL POWER TO GRILLS, FRYERS, AND CHICKEN FRYERS
IS ENERGIZED ONLY IF EXHAUST FAN IS OPERATING. KITCHEN EXHAUST FAN MOTOR STARTER (CONTRACTOR)
GRILL FRYER AND CHICKEN FRYER ON/OFF SWITCHES LOCALLY PROVIDED

NORMAL
WILL NOT CONTROL KITCHEN EXHAUST FAN.
GRILLS, FRYERS, AND CHICKEN COOKERS WILL AUTOMATICALLY KITCHEN EXHAUST FAN

NEUTRAL
SHUT OFF IF POWER TO KITCHEN EXHAUST FAN IS INTERRUPTED. LOCALLY PROVIDED
KITCHEN EXHAUST FAN REMAINS OF IF ANSUL FIRE SUPPRESSION
EXHAUST
SYSTEM IS ACTUATED. FAN

FUSED LINE AS REQUIRED

KITCHEN EQUIPMENT/ EXHUAST FAN
ELECTRICAL INTERLOCKING CONTRACTOR
TYPICAL ANSUL FIRE SUPPRESSION SYSTEM KITCHEN EXHAUST FAN START/STOP SWITCH
LEGALLY PROVIDED.
MICRO- SWITCH PROVIDED FOR GRILL #1, #2, IN LOCALLY PROVIDED HVAC CONTROL PANEL
AND #3 IN THREE GRILL COOKING STATION
NC
TYPICAL ANSUL FIRE SUPPRESSION SYSTEM CON. JUNCTION BOX ON ELECTROSTATIC PRECIPITATOR (E.S.P.)
MICRO-SWITCH PROVIDED IN EACH FRYER NO ELECTRONIC EXHAUST AIR CLEANER UNIT TYPICAL ON EACH
COOKING STATION.
GRILL AND FRYER EXHAUST HOOD ONLY IF E.S.P. UNITS
ARE USED - OPTIONAL EQUIPMENT
NO
FRYER INTERLOCK CONTROL POWER OUTLET CON. GRILL #1
PROVIDED IN FRENCH FRYER STATION BY NC
KITCHEN EQUIPMENT SUPPLIER FRYER CONTROL
POWER OUTLET ELECTRICAL LOAD - .72 KW.
GRILL #1, #2. AND #3 INTERLOCK CONTROL POWER OUTLETS
FRNECH FRYER
NO
PROVIDED IN THREE GRILL COOKING STATIONS BY
FRYER INTERLOCK CONTROL POWER OUTLET KITCHEN EQUIPMENT SUPPLIER. GRILL #1, #2, AND #3
CON.
PROVIDED IN CHICKEN/FILET/ PIE FRYER STATION BY GRILL #2
CONTROL POWER OUTLETS' TOTAL ELECTRICAL LOAD - 2.2 KW.
NC
KITCHEN EQUIPMENT SUPPLIER FRYER CONTROL
POWER OUTLET ELECTRICAL LOAD - .72 KW.
PIE/FILET/CHICKEN FYER
NO
FRYER INTERLOCK CONTROL POWER OUTLET
CON.
PROVIDED IN OPTIONAL AUXILIARY FRENCH FRYER NC
GRILL #3

STATION BY KITCHEN EQUIPMENT SUPPLIER, FRYER

POWER OUTLET ELECTRICAL LOAD - .72 KW.
OPTIONAL AUXILIARY
FRENCH FRYER

UTILITY CHASE FOR CHICKEN

STATION USING HENNY PENNY
TO BE USED WITH FRYERS ONLY
CHICKEN COOKER CONTROL POWER HENNY PENNY FRYER
MAXIMUM ELECTRICAL LOAD - 1.0 KW. BONE-IN CHICKEN
EQUIPMENT ONLY

NC

CON. TO 3-PHASE POWER OUTLETS

NO PROVIDED IN CHICKEN FRYER STATION
(1,2, OR 3 QUANTITY REQUIRED)

ANSUL FIRE SUPPRESSION SYSTEM TERMINAL BLOCK

MICRO-SWITCH PROVIDED IN PROVIDED IN EQUIPMENT
CHICKEN FRYER STATION.

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Electrical - POS Wiring

To ensure the POS system operates properly, the following items shall be
completed by the Electrical Contractor.

MAIN DISTRIBUTION PANEL

VISUALLY INSPECT THE MAIN ELECTRICAL PANEL (MDP)

YES NO

o o IS AN EQUIPMENT GROUND BAR INSTALLED SUCH THAT IT IS ELECTRICALLY

CONNECTED TO THE PANEL?

o o DO ALL NEUTRAL CONDUCTORS TERMINATE ONLY TO THE NEUTRAL BAR?

o o DO ALL EQUIPMENT GROUND CONDUCTORS TERMINATE ONLY TO THE EQUIPMENT GROUND BAR?

o DOES THE ISOLATED GROUND CONDUCTOR (GREEN W/ YELLOW STRIPE) TERMINATE ON THE
o EQUIPMENT GROUND BAR?

o IS THERE AN APPROPRIATE ELECTRICAL CONNECTION (BOND) BETWEEN THE NEUTRAL CAR AND THE
o EQUIPMENT GROUND BAR?

o DOES THE GROUNDING SYSTEM COMPLY WITH MCDONALD’S BUILDING ELECTRICAL GROUNDING
o DETAIL?

o IS A SURGE PROTECTOR INSTALLED THAT COMPLIES WITH MCDONALD’S “IVSS INSTALLATION GUIDE” OR
o DETAIL?

o o ARE ALL ELECTRICAL CONNECTIONS (WIRING AND BUSING) PROPERLY TIGHTENED?

o o ARE ALL CIRCUIT BREAKERS CLEARLY LABELED?

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Electrical - POS Wiring

To ensure the POS system operates properly, the following items shall be
completed by the Electrical Contractor.

POS PANEL
VISUALLY INSPECT THE PANEL “CP” THAT POWERS POS

YES NO

o o IS AN EQUIPMENT GROUND BAR INSTALLED SUCH THAT IT IS ELECTRICALLY CONNECTED TO THE

PANEL?

o o IS AN ISOLATED GROUND BAR INSTALLED SUCH THAT IT IS ELECTRICALLY INSTALLED FROM THE PANEL?

o o DO ALL NEUTRAL CONDUCTORS TERMINATE ONLY TO THE NEUTRAL BAR?

o DO ALL EQUIPMENT GROUND CONDUCTORS TERMINATE ONLY TO THE EQUIPMENT GROUND BAR?
o
o DO ALL ISOLATED GROUND CONDUCTORS ( GREEN W/ YELLOW STRIPE) TERMINATE ONLY TO THE
ISOLATED GROUND BAR?
o
o ARE ALL ELECTRICAL CONNECTIONS (WIRING & BUSING) PROPERLY TIGHTENED?

o o ARE ALL POS AND COD CIRCUIT BREAKERS ON THE SAME PHASE?

o ARE ALL CIRCUIT BREAKERS CLEARLY LABELED?

o
o DO ALL POS & COD CIRCUIT BREAKERS HAVE A LOCKING MECHANISM ON THEIR HANDLES TO PREVENT
o THEM FROM BEING SHUT OFF BY MISTAKE?

o o DOES THE FEEDER FOR THE SUBPANEL CONTAIN PHASE NEUTRAL ONE EQUIPMENT GROUNDING AND
ONE ISOLATED GROUND CONDUCTORS THAT ARE PROPERLY TERMINATED (SEE POS AND COD ISO GND/
DED CKT DETAIL)?

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Electrical - POS Wiring

To ensure the POS system operates properly, the following items shall be
completed by the Electrical Contractor.

POS SUB-PANELS
VISUALLY INSPECT ALL REMAINING ELECTRICAL SUBPANELS

YES NO

o o IS AN EQUIPMENT GROUND BAR INSTALLED SUCH THAT IT IS ELECTRICALLY CONNECTED TO THE PANEL?

o DO ALL NEUTRAL CONDUCTORS TERMINATE ONLY TO THE NEUTRAL BAR?

o
o DO ALL EQUIPMENT GROUND CONDUCTORS TERMINATE ONLY TO THE EQUIPMENT GROUND BAR?
o
o ARE ALL ELECTRICAL CONNECTIONS (WIRING & BUSING) PROPERLY TIGHTENED?
o
o ARE ALL CIRCUIT BREAKERS CLEARLY LABELED?
o
o DOES THE FEEDER CIRCUIT FOR THIS SUBPANEL CONTAIN PHASE NEUTRAL AND ONE EQUIPMENT GROUND
o CONDUCTORS THAT ARE PROPERLY TERMINATED? (SEE BUILDING ELECTRICAL GROUNDING DETAIL)

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Electrical - POS Wiring

To ensure the POS system operates properly, the following items shall be
completed by the Electrical Contractor.

POS BRANCH CIRCUITS

VISUALLY INSPECT ALL REMAINING ELECTRICAL SUBPANELS

YES NO

o o ARE THE POS BRANCH CIRCUITS ROUTED IN THEIR OWN CONDUIT BY THEMSELVES?

o o IF THE POS BRANCH CIRCUIT IS ROUTED ABOVE GRADE IS IT IN A METALLIC CONDUIT?

o o DOES EACH POS BRANCH CIRCUIT CONTAIN ONE PHASE (BLACK COLORED INSULATION)
ONE NEUTRAL (WHITE COLORED INSULATION) ONE EQUIPMENT GROUND ( GREEN COLORED
INSULATION) ONE ISOLATED GROUND (GREEN W/ YELLOW STRIPE COLORED INSULATION)?

o o DO ALL POS BRANCH CIRCUITS TERMINATE AT EITHER AN 1G4700, IG4710, IG5261, IG5262,
RECEPTACLES OR ANY COMBINATION OF THESE?

o o ARE ALL ELECTRICAL TERMINATIONS TO IG RECEPTACLES MADE WITH SOLID #12 AWG WIRE
CAPTURED AROUND THE SCREW BARREL AND SUITABLY TIGHTENED?

o o ARE ALL BRANCH CIRCUIT CONNECTIONS PROPERLY TIGHTENED?

o o ARE THE CORRECT AMOUNT AND TYPE OF IG RECEPTACLES PROVIDED AS SHOWN IN THE
ELECTRICAL ROUGH-IN PLAN, NOTES, AND INFORMATION?

o o DO ALL POS RECEPTACLES HAVE ORANGE “COMPUTER ONLY” COVERPLATES?

o o DO ALL POS BRANCH CIRCUITS COMPLY WITH THE POS & COD ISOLATED GROUND/
DEDICATED CIRCUIT DETAIL?

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Electrical - POS Wiring

To ensure the POS system operates properly, the following items shall be
completed by the Electrical Contractor.

POS BRANCH CIRCUIT FOR THE COD

VISUALLY INSPECT ALL REMAINING ELECTRICAL SUBPANELS

YES NO

o o ARE THE POS BRANCH CIRCUITS ROUTED IN THEIR OWN CONDUIT BY THEMSELVES?

o o IF THE POS BRANCH CIRCUIT IS ROUTED ABOVE GRADE IS IT IN A METALLIC CONDUIT?

o o DOES EACH POS BRANCH CIRCUIT CONTAIN ONE PHASE (BLACK COLORED INSULATION)
ONE NEUTRAL (WHITE COLORED INSULATION) ONE EQUIPMENT GROUND ( GREEN COLORED
INSULATION) ONE ISOLATED GROUND (GREEN W/ YELLOW STRIPE COLORED INSULATION)?

o o DO ALL POS BRANCH CIRCUITS TERMINATE AT EITHER AN 1G4700, IG4710, IG5261, IG5262,
RECEPTACLES OR ANY COMBINATION OF THESE?

o o ARE ALL ELECTRICAL TERMINATIONS TO IG RECEPTACLES MADE WITH SOLID #12 AWG WIRE
CAPTURED AROUND THE SCREW BARREL AND SUITABLY TIGHTENED?

o o ARE ALL BRANCH CIRCUIT CONNECTIONS PROPERLY TIGHTENED?

o o ARE THE CORRECT AMOUNT AND TYPE OF IG RECEPTACLES PROVIDED AS SHOWN IN THE
ELECTRICAL ROUGH-IN PLAN, NOTES, AND INFORMATION?

o o DO ALL POS RECEPTACLES HAVE ORANGE “COMPUTER ONLY” COVERPLATES?

o o DO ALL POS BRANCH CIRCUITS COMPLY WITH THE POS & COD ISOLATED GROUND/
DEDICATED CIRCUIT DETAIL?

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 OTHER BUILDING
SYSTEMS TOPICS

178 Building Systems Guide: Version 1.0 Nov 2012

Energy Management Systems

McDonald’s has recently mandated the installation of Energy Management

Systems (EMS) in all new restaurants.

The purpose of the energy management system is to provide precise control of the
restaurant’s lighting, signage and HVAC systems which in turn reduces energy
consumption.

McDonald’s has approved three energy management system suppliers:

 Franke
 Honeywell
 Siemens
Each of these suppliers can provide an approved expandable energy management
system (EEMS). The EEMS is designed to support the following future initiatives:
 Integrated Restaurant.
 SMART Equipment
ENERGY MANAGEMENT SYSTEM CONTACT INFORMATION
McD: Roy Buchert 630-623-8191 Siemens: Heath Klein 847-970-1165
[email protected] [email protected]
Franke: Greg Richards 615-481-7347 Honeywell: David Witherspoon 336-686-8426
[email protected] [email protected]
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CO2 Safety Sensors and Alarms

McDonald’s has recently mandated the installation of a CO2 (Carbon Dioxide)

sensors in all new and existing restaurants.
 THESE SENSORS ARE LIFE/SAFETY DEVICES to detect unacceptable
levels of CO2 in a restaurant.
 THESE SENSORS ARE NOT the type of CO2 detection sensors that are
used to modulate outdoor air dampers for a demand control ventilation
(DCV) system.
 At various levels of CO2 concentrations, the CO2 detection system shall
alert restaurant personnel and patrons by visual and audible warning of
CO2 leaks and potentially dangerous levels of CO2 in the protected area.
 This program is being managed and supported by the local market’s
Equipment Systems liaison. It must be included as part of the Building
Systems design and shown on the design drawings since it is a life safety
device.
 The link to the McDonald’s Safety and Security website that contains the
latest information is:
 https://www.accessmcd.com/accessmcd/corp/services_support/rsg/dprtm
nts/corp_safety_security/global_safety/safetystandards.html

180 Building Systems Guide: Version 1.0 Nov 2012

References

Internal:
 US MEP Prototype Drawings and Specifications
 Korea HVAC Drawings (For Split System Designs)
 McDonald’s Water Quality Manual

181 Building Systems Guide: Version 1.0 Nov 2012

 END

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