Occupancy Classification

[classicT]

Tenant space is 2520sf and will be used as a commercial prep kitchen. Space will not have any dining room nor public access; all food will be transferred and served off-site.

Is the proper classification B or A-2?

304.1 Business Group B
Business Group B occupancy includes, among others, the use of a building or structure, or a portion thereof, for office, professional or service-type transactions, including storage of records and accounts. Business occupancies shall include, but not be limited to, the following:

Food processing establishments and commercial kitchens not associated with restaurants, cafeterias and similar dining facilities not more than 2,500 square feet (232 m2) in area.
​

2520sf / 200sf per occ. = 13 occupants

303.1.2 Small Assembly Spaces
The following rooms and spaces shall not be classified as Assembly occupancies:

1. A room or space used for assembly purposes with an occupant load of less than 50 persons and accessory to another occupancy shall be classified as a Group B occupancy or as part of that occupancy.

The code seems to create a loop here.

 

[classicT]

Feel dumb, but posted this and found my answer moments later.

306.2 Moderate-Hazard Factory Industrial, Group F-1
Factory industrial uses that are not classified as factory industrial F-2 low hazard shall be classified as F-1 moderate hazard and shall include, but not be limited to, the following:

Food processing establishments and commercial kitchens not associated with restaurants, cafeterias and similar dining facilities more than 2,500 square feet (232m2) in area.​

 

[TheCommish]

I dislike when the numbers are close, is there any difference n the levels of protection between B and F-1? Or construction type, number of exits?

 

[cda]

I would go with B, seems like you would only count the cooking/ prep area,

As in take out the bathroom, and maybe something else to get to 2500

 

[steveray]

I would likely be there with beating it down to a B if it makes a difference....

 

[classicT]

Why the push to go B? F-1 is of similar risk, only drops allowable building area and common path of travel slightly.

 

[classicT]

I would go with B, seems like you would only count the cooking/ prep area,

As in take out the bathroom, and maybe something else to get to 2500

How do you justify that?

Gross/net floor areas apply to OLF, not occupancy classification.

 

[steveray]

Only use in the building? Separation of uses? Fire Area? B does not have a sprinkler requirement, F1 does.....

 

[cda]

How do you justify that?

Gross/net floor areas apply to OLF, not occupancy classification.

Because talking about 4x5

 

[steveray]

Area does apply to use...
Food processing establishments and commercial kitchens
not associated with restaurants, cafeterias and similar
dining facilities more than 2,500 square feet (232 m2) in
area.

And I agree at 20 feet i might Say that the F1 does not apply to the office area and it is a B.....

 

[cda]

Area does apply to use...
Food processing establishments and commercial kitchens
not associated with restaurants, cafeterias and similar
dining facilities more than 2,500 square feet (232 m2) in
area.

And I agree at 20 feet i might Say that the F1 does not apply to the office area and it is a B.....

But if the entire area is not cooking, looks like you could just measure for the cooking.

 

[classicT]

But if the entire area is not cooking, looks like you could just measure for the cooking.

That I could see.

Kitchen area is less than 2500sf, so it goes to a B. Office space and bathrooms are B. No separation for common classification.

 

[my250r11]

Kitchen area is less than 2500sf, so it goes to a B. Office space and bathrooms are B. No separation for common classification.

This is my vote.

 

[Builder Bob]

F-1 , the products used in cooking may be a higher hazard than most B occupancies - flour / coffee creamers/ etc. , natural gas, and cooking are just a few example why it should be classified as an F-1.