Code enforcement info.DATE: 12/27/89
TO: CITY OF COPPELL, CODE ENFORCEMENT DEPT.
FROM: CHAUCER CHERN, P.E.
SUBJECT: SIZING THE GREASE TRAP AND APPLICATION FOR VARIANCE
FOR HENRY CHEN'S CHINESE RESTAURANT 8 COPPELL, TX.
SIZING THE GREASE TRAP
1. FIXTURE CONNECTED:
ONE (1) F.D. FOR WOKS AND PREPERATION REFRIGERATOR
ONE (1) F.D. FOR ICE MAKER
ONE (1) F.D. FOR THREE COMPARTMENT SINK
ONE (1) F.D. FOR WATER HEATER AND MOP SINK
TOTAL FOUR (4) FIXTURES SERVED, NEED MINIMUM 100 POUND GREASE
TRAP.
2. CHECK UPC, SECTION H4: GREASE TRAP SIZING CRITERIA
A. MEAL SERVED AT PEAK HOUR: 30
B. WASTE FLOW RATE: WITHOUT DISHWASHING MACHINE, 5 8AL.
C. RETENTION TIME: SINGLE SERVING, 1.5 HOURS
D. STORAGE FACTOR: 9 HOURS @ 1. 125
I + (9-8)/(16-8) = 1.125
INTERCEPTOR SIZE = A x B x C x D = (30) x (5) x (1.5) x (1.125)
= 253
3. USE 250 POUND GREASE TRAP TO MEET THE UPC REQUIREMENT.
PER THIS LETTER, IT IS REQUESTED TO APPROVE THE APPLICATION TO
INSTALL A 250 POUND GREASE TRAP FOR THE HENRY CHEN'S CHINESE
RESTAURANT AT COPPELL, TX.
HENRY CHEN'S RESTAURANT ! COPPELL
SCOPE OF WORK - CONSTRUCTION & FINISH-UP
RECAP: * WALL CONSTRUCTION= DRY WALL, INSULATION
~ WALL FINISHES: FRP, WALL PAPER, PAINT
~ CEILING CONSTRUCTION: ACT, VINYL TILE
~ FLOOR FINISHES: CARPET, EPOXY QUARTZ, TILE
~ ALUMIUM ENTRANCE DOOR: TEMPERED GLASSES
~ COUNTERS
1. FURNISH AND INSTALL PARTITION WALLS AND DIVIDING WALL
PER DRAWING A2. THE WALLS WILL BE CONSTRUCTED ON GAGE 24 METAL
STUD AT 24" O.C., COVERED WITH 5/8" SHEETROCK BOTH SIDES.
DIVIDING WALL SHALL BE FULL HEIGHT WITH INSULATION BATS.
FURNISH AND INSTALL FOUR (4) METAL FRAMMED, PRE-FINSINED
HOLLOW WOOD DOORS AT KITCHEN, OFFICE ROOM AND BOTH RESTROOMS.
RESTROOM DOORS SHALL HAVE AUTOMATIC DOOR CLOSURE.
2. FURNISH AND INSTALL CEILING SYSTEM. THE GRID IS 2'X4' AS
SHOWN ON PLANS. THE CEILING HEIGHT IS 10'-0" IN GUEST ROOM, 9'-0"
IN REST OF THE ROOMS. USE VINYL COATED CEILING TILES IN KITCHEN
AREA, RECEPTION AREA, AND RESTROOMS. ACOUSTIC CEILING TILES IN
REST OF THE AREA.
3. FURNISH AND INSTALL A 3' WIDE ALUMINUM GLASS DOOR AT
EXISTING GLASS WALL PER ARCHITECTURAL DRAWINGS. USE TEMPERED
GLASS ON THE DOOR AND 12" AT BOTH SIDES OF THE DOOR.
4. FURNISH AND INSTALL FOLLOWING ITEMS PER DRAWING A4:
1> RECEPTION/ORDER COUNTER, AROUND 21' LONG.
2> DRINK DISPENSING COUNTER
3> PLANTERS
5. FURNISH AND INSTALL CARPET AND CERAMIC TILE ON THE DINING
ROOM FLOOR PER A-2 DRAWING.
6. FURNISH AND INSTALL EPOXY QUARTZ FLOOR AT THE RECEPTION
AND KITCHEN AREA.
7. FURNISH AND INSTALL FRP PANELS TO THE KITCHEN WALLS. THE
CEILING HEIGHT IS 9'-0". INSTALL 4' HIGH FRP IN BOTH RESTROOMS.
8. FURNISH AND INSTALL WALL PAPER AND/OR WASHABLE PAINT ON
WALLS IN DINING ROOM, OFFICE ROOM AND BOTH RESTROOMS.
HENRY CHEN'S RESTAURANT 8 COPPELL
SCOPE OF WORK - PLUMBING
RECAP: * WATER, SEWER, AND GAS CONNECTION.
* WATER LINE SYSTEM: SINKS, ICE MAKER, RESTROOMS
* 8AS LINE SYSTEM: HEATER, WATER HEATER, COOKING EQPTS
* SEWER LINE SYSTEM: GREASE TRAP, GARBAGE DISPL, DRAINS
* RESTROOM EQUIPMENTS: TOILET, LAVATORY, MIRROR
* EQUIPMENT HOOK-UPS: LISTED ON ITEM #7
1. FURNISH AND INSTALL WATER PIPING SYSTEM PER DRAWINGS A1
AND P1 FOR RESTROOMS, SINKS, 250 POUND GREASE TRAP, FLOOR DRAINS,
WATER HEATER, AND ICE MAKERS. SAW CUT EXISTING 4" CONCRETE FLOOR
PER DRAWING P1 FOR FLOOR DRAINS, DRAIN PIPE, SEWER AND WATER
LINES. AFTER COMPLETION OF INSTALLATIONS AND INSPECTIONS, BACK
FILL AND COMPCAT THE SOIL AND POUR 3000 PSI CONCRETE WITH STEEL
REBAR REINFORCEMENT FOR THE CUTS AND THE LEAVE-OUTS.
2. FURNISH AND INSTALL WALL MOUNTED, GAS PIPING SYSTEM FOR
TWO WOKS, TWO DEEP FRYERS AND WATER HEATER PER DRAWINGS A1 AND
Pl. TWO GAS HEATED HEATERS ARE LOCATED ABOVE THE CEILING.
3. THE HVAC CONTRACTOR WILL I'NSTALL THE EXHAUST AND SUPPLY
AIR DUCTS FOR HEATERS AND WATER HEATER. THE EXHAUST DUCT HAS TO
BE DOUBLE WALL METAL DUCT. COORDINATE WITH THE HVAC CONTRACTOR
FOR DETAIL CONNECTIONS.
4. FURNISH AND INSTALL HANDICAPPED TOILET BOWL TO BOTH
RESTROOMS. GRAB BARS AND MIRROR WILL BE INSTALLED BY GENERAL
CONTRACTOR..
5. FRUNISH AND INSTALL A 50 GALLON, GAS HEATED WATER HEATER.
THE HOT WATER LINES TO RESTROOMS ARE IN THE WALL. WATER LINES TO
SINKS ARE WALL MOUNTED.
6. FURNISH AND INSTALL A 250 POUND GREASE TRAP AT OUT DOOR
PER DRAWING Pl.
7. OWNER WILL PROVIDE FOLLOWING KITCHEN EQUIPMENTS FOR
HOOK-UP:
1> ICE MAKER
2> CHINESE COOKING WOK (2)
3> DEEP FRYER (2)
4> THREE COMPARTMENT SINK W/ FAUCETS
5> MOP SINK W/ FAUCETS
S> HAND SINK W/ FAUCETS
HENRY CHEN'S RESTAURANT @ COPPELL
SCOPE OF WORK - ELECTRICAL
RECAP: · TEMPORARY POWER APPLICATION/CONNECTION.
· POWER APPLIC. AND CONNECTION: THREE PHASE, 240V, 200A.
· ELECTRICAL SYSTEM: DISCONNECT, BREAKER PANEL, WIRING.
· LIGHT SYSTEM: FIXTURES
· POWER CONNECTION: AC'S, VENT HOOD, PREP. REFRIGERATOR
~ ELECTRIC OUTLETS
O. ELECTRICIAN TO APPLY/INSTALL TEMPORARY POWER FOR
CONSTRUCTION.
1. EQUIPMENTS LIST:
ITEMS AMP/VOLT BREAKER
7.5 TON AC 30/240 40 A
6 TON AC 25/240 30 A
REACH-IN REFRIG. 10/240 20 A
HEATER GAS
WATER HEATER GAS
ICE MAKER 10/240 20 A
SANDWICH REF. 8/120 20 A
VENTHOOD 10/240 20 A
ELECTRIC OUTLETS 20/120 20 A
ELECTRIC OUTLETS 20/120 20 A
LIGHTS 30/120 30 A
TOTAL 220 A
2. FURNISH AND INSTALL ELECTRIC CONDUITS AND WIRING SYSTEM,
240 VOLT, THREE PHASE, 200 AMPS FOR EQUIPMENTS LISTED ABOVE PER
DRAWINGS E1 AND E2. INCLUDE ALL BREAKERS, PANEL, OUTLETS AND
SWITCHES.
3. FRUNISH AND INSTALL 2X4 WARM LIGHT, FLUORESCENT LIGHT
FIXTURES PER DRAWING E2.
4. INSTALL
5. FURNISH AND INSTALL EXHAUST FAN AND WALL MOUNTED LIGHT
FIXTURE IN BOTH RESTROOMS. THE VENT UNITS WILL EXHAUST INTO THE
CEILING SPACE.
6. THE COMPRESSOR UNITS OF BOTH A.C. ARE AT ROOF TOP. FEED
THE POWER TO THESE UNITS IN EMT CONDUIT. THE EMT CONDUITS SHOULD
GO ALONG THE FREON LINES TO MINIMIZE THE ROOF PENETRATION. SEE
DRAWING M1 FOR DETAILS.
7. THE MOTORS FOR EXHAUST AND MAKE-UP AIR IN THE VENTHOOD
SHALL BE WALL MOUNTED ON ROOF AS SHOWN ON DRAWING M1 AND M2. FEED
THE POWER TO THESE MOTORS ACCORDINGLY IN CONDUIT. THE MOTOR FOR
EXHAUST IS ONE (1) H.P. AT 240 VOLTS. THE MOTOR FOR MAKE-UP IS
3/4 H.P. AT 240 VOLTS.
8. FURNISH AND INSTALL AN EXIT LIGHT BOX AT ENTRANCE DOOR.
HENRY CHEN'S RESTAURANT 8 COPPELL
SCOPE OF WORK - HVAC
RECAP
· ONE (1) 7.5 TON AIR W/ GAS HEATER. THREE PHASE, 240 V.
· ONE (1) 6 TON AIR W/ GAS HEATER. THREE PHASE, 240 V.
· DOUBLE WALL EXHAUST DUCT FOR WATER HEATER & HEATERS.
· TYPE I VENTHOOD W/ MAKE-UP & EXHAUST AIR AND FIRE SYSTEM.
· ONE HOUR EXHAUST AIR DUCT FOR VENTHOOD.
1. FURNISH AND INSTALL TWO CONVENTIONAL AC SYSTEMS. ONE AT
7.5 TON FOR GUESTS AREA, ONE AT 6 TON FOR KITCHEN AREA PER
DRAWING M1. THE EFFICIENCY RATING SHOULD BE 9. POWER SOURCE
SHOULD BE THREE PHASE, 240 VOLTS ON A.C. AND GAS ON HEATER.
THE FURNANCE UNITS SHALL BE INSTALLED ON RESTROOM CEILING
SPACES AS SHOWN ON DRAWING M1. THE COMPRESSOR UNITS SHALL BE
INSTALLED ON THE ROOF FLOOR.
THE PRESSURE FREON TUBES SHALL BE INSULATED, RUNNING IN THE
CEILING SPACE, TO THE ROOF DECK TO CONNECT THE WHOLE SYSTEM
TOGETHER. THE POWER LINES TO THE ROOF UNITS SHALL BE RUNNING IN
CONDUIT, ALONG THE FREON TUBES. FASTEN THE FREON TUBES AND THE
ELECTRICAL CONDUIT WITH CLAMPS AT 4'-0" C.C.. THE GAS POWERED
HEATER SHOULD HAVE DOUBLE WALL METAL DUCT FOR EXHAUST TO THE
ROOF TO MEET THE CODES.
2. FURNISH AND INSTALL EXHAUST AIR DUCT FOR BOTH HEATERS AND
WATER HEATER THROUGH .THE ROOF. THE EXHAUST AIR DUCT OF THE
HEATERS AND THE WATER HEATER HAS TO BE DOUBLE WALL METAL PIPE.
THE VENT FOR BOTH RESTROOMS SHALL BE DISCHARGED TO THE CEILING
SPACE.
3. FURNISH AND INSTALL A TYPE ONE ( I ) VENTHOOD SYSTEM;
INCLUDES A 12'X3.5' S.S. HOOD, EXHAUST/MAKE-UP AIR MOTORS, A FIRE
EXTINGUISHER SYSTEM, MAKE-UP INTAKE AIR DUCT AND ONE HOUR RATED
EXHAUST AIR DUCT AS SHOWN ON DRAWING M2. THE CONTRACTOR SHALL
HAVE THE SYSTEM TO MEET THE FIRE CODE, AND TO PASS ALL TESTS AND
INSPECTIONS.
BELTLINE
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