228 Domestic Water Heating Design Manual, Second Edition

Water

RETAIL CENTERS
There are two primary considerations for retail centers or shop-
ping malls: the large anchor or department store and the smaller
general retail establishments. For determining hot water demand
in large anchor stores, the designer needs to consider the inclu-
sion of a restaurant, administrative offices, and general facilities.
Concepts for many of these areas can be found throughout this
manual.
For the general retail establishment, hot water is primarily
for use in toilet rooms and demand is driven by hand washing.
The number and type of plumbing fixtures, including those us-
ing hot water, are governed by local building codes. Each tenant
will usually have, and be responsible for, his/her own domestic
hot water system. For general public use toilet rooms, a point-of-
use water heater may be appropriate.

FAST FOOD RESTAURANTS

The designer is encouraged to consult the owner to determine
the exact hot water requirements.
There are usually one or two 3-compartment stainless steel
sinks for either food preparation or utensil cleaning. Many times
the 3-compartment stainless steel sinks are used for both food
preparation and utensil cleaning. Often the utensil cleaning sink
has special size bowls to allow cleaning of the large trays. The
size of the bowl and the size of each stainless steel sink vary
greatly. Most health departments require one or two hand wash-
ing sinks, one in the customer service area and one in the food
preparation area.
There are many sizes and types of fast food establishment.
These establishments have the usual requirements, such as kitch-
ens, toilets, and cleaning areas. Areas the designer should be
aware of include:
• Food preparation,
• Utensil cleaning,
• Thawing of food,
• Cleanup, and
• Hand washing.
The cleaning process is conducted after business hours and