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Drainage & Piped Services Standard Specification
Version 2014-1

Requirement: Submit proposals including detailed design drawings, technical information,
calculations and manufacturers’ literature.

Cold water supply
Incoming mains water supply:
Site factors:
Type of system: Direct supply- all fittings fed from the mains cold water supply.
Design parameters: Refer to the Scope of works
Daily consumption: To suit the type of restaurant single or two storey.

Pipeline sizes for hot and cold water systems type A
Sizing: Calculate sizes to meet simultaneous demand for the building in accordance with BS 8558
Appendix D or BS EN 806-3. Submit proposals.
Performance:
Water velocity (maximum): 1.5 m/s for hot water and cold water.

Draw off requirements for hot and cold water systems type A
Dish-washing machines:
Type of supply:
Discharge rate (design): 0.15 L/s.
Hand basins (pillar or mixer taps):
Type of supply:
Discharge rate (design): 0.1 L/s.
Chef's hand wash trough (mixer taps):
Type of supply:
Discharge rate (design): 0.1 L/s.

Kitchen sinks (G½):
Type of supply:
Discharge rate (design): 0.3 L/s.
Urinal cisterns (each position served):
Type of supply:
Discharge rate (design): 0.004 L/s.
Washing machines:
Type of supply:
Discharge rate (design): 0.2 L/s.
WC cisterns (to fill in less than 1 minute):
Type of supply:
Discharge rate (design): 0.15 L/s.

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