How to read commercial kitchen equipment drawings

The Quick Answer

Kitchen equipment drawings are prepared by a foodservice designer (FCSI or MAFSI) and show equipment locations, model numbers, utility requirements, and clearances. The MEP engineers use the foodservice schedule to specify the rough-in requirements (water, drain, gas, electrical), and the architectural drawings show the floor, wall, and ceiling surfaces compatible with health department code.

The Equipment Schedule

The equipment schedule is the master document. For each piece of equipment, it lists:

• Equipment number (FS-01, Q-1, etc.) matching the plan callout
• Manufacturer and model number
• Physical dimensions (overall length, depth, height)
• Utility requirements (water: hot/cold/temperature/flow; drain: size/type; gas: BTUs and pressure; electrical: volts/amps/phase/connection type)
• Hood requirements (Type I for grease, Type II for vapor)
• Mounting (freestanding, wall-mounted, or built-in)
• NSF certification status

Rough-In Plans: MEP Coordination

Rough-in plans show where each utility connection enters the equipment location. Reading them:

• Plumbing: floor sinks, floor drains, trap primers, hot/cold water stubs (typically 12" AFF with shut-offs shown)
• Electrical: dedicated circuits, equipment disconnect switches, and convenience outlets (GFCI required within 6' of sinks)
• Gas: sediment traps, shut-off valves, and gas cocks sized per equipment BTU load
• Compressed air and specialty gases where applicable (CO2 for bar service, etc.)

Cross-reference against the plumbing drawings and electrical drawings.

Hood Design and Makeup Air

Type I hoods (grease) are required for solid fuel, deep fryers, griddles, charbroilers, and ranges per IMC Chapter 5. Type II hoods (vapor) serve dishwashers, steamers, and ovens. The hood schedule on the mechanical drawings must show:

• Exhaust CFM per linear foot of hood (typically 300–500 CFM/ft for Type I)
• Makeup air CFM (80% of exhaust typical, tempered to maintain space conditions)
• Grease duct routing to roof with required clearances (typically 18" from combustibles)
• Ansul or similar suppression system on Type I hoods per NFPA 96
• Trained personnel access hatches at every change in direction for cleaning

Health Department Requirements

Kitchen equipment drawings are reviewed by the local health department for:

• NSF-listed equipment throughout
• Smooth, non-absorbent surfaces (quarry tile, epoxy, or seamless flooring)
• Coved bases at all wall-to-floor junctions
• Handwashing sinks near food prep (often within 25') and in restrooms
• Three-compartment warewashing with drainboards
• Mop sinks separate from food prep sinks
• Dry storage at 70°F or below and off the floor (min 6" typical)
• Walk-in cooler/freezer with temperature monitoring and evaporator access

Drawing Review Red Flags

• Equipment dimensions don't match floor space allotted
• Floor sinks shown under equipment with no access
• Electrical rough-in at the wrong height (typical miss: 72" when manufacturer wants 36")
• Hood exhaust routed over food prep area instead of cooking equipment
• Missing handwash sink within health-code distance of prep
• Floor finish not carried under built-in equipment