Designing a restaurant that will only prepare and sale food. There is a commercial kitchen stove. The code official insist on calling it a F-1 "food processing use". I don't agree with their definition of "food processing". I would categorize it an "A-2" or "B" similar to what's stated in the IBC.
The NYC building code does not have a clear definition of the term "food processing".
I would appreciate any help from NYC architects or other experts that is familiar with restaurant. (You should be home anyway)
I am not familiar with NYC codes, but 2012 IBC changed the language at 303.3 & 306.2 to better clarify the distinction between commercial restaurant kitchens and spaces used for cooking that do not have associated dining rooms. I have used this distinction in the past for commissary and test kitchens that do not support any seated [dining] patrons. Separation requirements (508.4) for occupancy are less stringent for F-1 facilities (compared to Assembly).
Mar 16, 20 12:47 pm ·
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Code Question for NYC Architects (restaurant only serving food)
Designing a restaurant that will only prepare and sale food. There is a commercial kitchen stove. The code official insist on calling it a F-1 "food processing use". I don't agree with their definition of "food processing". I would categorize it an "A-2" or "B" similar to what's stated in the IBC.
The NYC building code does not have a clear definition of the term "food processing".
I would appreciate any help from NYC architects or other experts that is familiar with restaurant. (You should be home anyway)
I am not familiar with NYC codes, but 2012 IBC changed the language at 303.3 & 306.2 to better clarify the distinction between commercial restaurant kitchens and spaces used for cooking that do not have associated dining rooms. I have used this distinction in the past for commissary and test kitchens that do not support any seated [dining] patrons. Separation requirements (508.4) for occupancy are less stringent for F-1 facilities (compared to Assembly).
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