Restaurants are among the most system-intensive commercial projects, combining a commercial kitchen, dining area, high ventilation loads, refrigeration, and significant service water heating. New restaurants and most restaurant tenant improvements in California require Title 24 (Part 6) energy documentation for permit.
Kitchen ventilation and mechanical scope
Commercial kitchens use exhaust hoods and matched makeup air, and the Energy Code addresses kitchen ventilation, fan power, and controls on the mechanical certificate (NRCC-MCH). Dining-area HVAC, economizers, demand-controlled ventilation, and zoning are also documented there. Because kitchen exhaust and makeup air drive both comfort and energy use, the mechanical scope is usually the most detailed part of a restaurant report.
Water heating, refrigeration, lighting
Restaurants have large service water heating loads for dishwashing and sanitation, plus refrigeration for walk-ins and prep. Regulated versus process loads must be distinguished, and process refrigeration is documented on the process systems certificate (NRCC-PRC) where applicable. Interior and exterior lighting (NRCC-LTI/LTO) and any envelope work (NRCC-ENV) round out the scope. We prepare the certificates on the path that fits your design.
Common restaurant compliance points
Restaurants frequently raise questions about exhaust-to-makeup-air balance, ventilation controls in the dining area, and how much of the kitchen ventilation is documented on the certificate versus verified in the field. Because the mechanical scope is large, coordinating the exhaust hood schedule, makeup air units, and rooftop HVAC on a single mechanical certificate keeps plan check efficient. Water-heating and refrigeration equipment schedules should be finalized before submittal so the certificates match the installed equipment and the project avoids energy corrections late in review.
What we need to quote and prepare your report
Restaurants touch many systems — send the complete plan set:
- Architectural plans and kitchen equipment layout
- Mechanical plans: exhaust hoods, makeup air, HVAC, and schedules
- Plumbing plans and water-heating equipment schedule
- Refrigeration equipment schedule (walk-ins, cases)
- Lighting plan, fixture schedule, and controls (interior + exterior)
- Conditioned floor area and scope narrative (new, TI, or change of use)
Example project
Illustrative example — not a specific customer: A former retail space is converted to a full-service restaurant with a Type I exhaust hood, matched makeup air, two rooftop units, a walk-in cooler, and a high-efficiency water heater. The project requires NRCC-MCH for kitchen ventilation and HVAC, NRCC-PRC for process refrigeration where applicable, and NRCC-LTI/LTO for lighting; kitchen ventilation and HVAC controls are then confirmed through acceptance testing.
Commercial Title 24 pricing
Commercial projects are quoted individually — priced by building type, conditioned floor area, compliance path, and the systems in scope, not a flat rate. Upload your plans for a firm quote, with standard, rush, and same-day options.
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