Restaurants Are Complex MEP Projects
A restaurant tenant improvement has some of the most demanding MEP requirements of any commercial use. Commercial kitchen exhaust, make-up air, gas, grease interceptors, high electrical loads from cooking equipment, and ventilation for dining areas all need to be engineered, coordinated, and permitted. Here's a complete breakdown by discipline.
Mechanical Engineering
Kitchen Exhaust (Type I Hood)
Any commercial cooking equipment that produces grease-laden vapors — fryers, griddles, charbroilers, ovens — requires a Type I hood with a grease exhaust system. The mechanical engineer designs the exhaust rate (CFM), duct sizing and routing, fan selection, and grease management. The exhaust duct must be constructed of 16-gauge steel, continuously welded, and routed to an approved termination point.
Make-Up Air
Every CFM exhausted from the kitchen must be replaced — either from the building's HVAC system or a dedicated make-up air unit (MAU). Insufficient make-up air creates negative pressure that causes backdrafting, odor migration to the dining room, and equipment performance problems. The mechanical engineer sizes and locates the MAU in coordination with the exhaust system and kitchen layout.
HVAC for Dining and Support Areas
The dining room, bar, restrooms, storage, and office areas require HVAC engineering: load calculations, equipment selection (typically rooftop units or split systems), ductwork design, and thermostat zoning. Ventilation calculations verify minimum outside air rates for occupancy.
Electrical Engineering
Restaurants have high electrical demands: commercial cooking equipment, refrigeration, lighting, HVAC, exhaust fans, and POS systems all need power. The electrical engineer calculates total connected and demand loads, sizes the service (often 400A or 800A for full-service restaurants), designs the panel schedule, and lays out circuits for equipment. Kitchen equipment typically requires a dedicated circuit per appliance — the electrical engineer coordinates with the kitchen equipment plan.
Plumbing Engineering
Grease Interceptor
Nearly every commercial kitchen is required to have a grease interceptor (grease trap) — either an indoor hydromechanical interceptor or a larger below-grade gravity interceptor. The local sewer authority specifies the minimum size. The plumbing engineer designs the interceptor sizing, location, and connection to the sanitary system.
Kitchen Plumbing
Commercial dishwashers, prep sinks, three-compartment sinks, mop sinks, and other kitchen fixtures are all plumbing scope. Floor drains in the kitchen and at dish areas, hot water for high-temp dishwashers, and pre-rinse spray valves all need to be engineered and coordinated with kitchen equipment layouts.
Gas Piping
Natural gas for cooking equipment requires a gas piping design: pipe sizing, BTU demands for each appliance, pressure drops, and emergency shutoff requirements. The plumbing engineer sizes the gas service from the meter and designs the branch piping to each appliance.
Coordination Is Critical
Restaurant MEP is highly interdependent. The kitchen exhaust location drives the structural opening through the roof. The make-up air unit connects to the exhaust and needs rooftop structural clearance. The gas appliance locations drive both gas piping and the exhaust hood. Starting MEP engineering early — with a coordinated kitchen equipment plan — avoids expensive redesign later.