NEEC email response.pdfMiller, Chuck
From: WSEC <wsec@putnamprice.com>
Sent: Wednesday, May 11, 2016 8:51 AM
To: Miller, Chuck
Subject: Re: Converting existing space to refrigerated food -prep area
Hello Chuck,
I am filling in for Lisa while she is on vacation.
A refrigerated space is defined in the WSEC as a space designed for temperatures of 55F or less and using
specific refrigeration systems such as remote condensers and exposed evaporator coils as are typically used
in dedicated refrigerated spaces.
It sounds like this situation is a change of use that falls into this definition and the new space would need to
comply with the refrigerated space requirements as required in sections C402.5, (envelope), C403.5
(mechanical), C405.10 (Lighting).
Hope this helps,
Duane Lewellen
206-915-8281
From: Miller, Chuck <Chuck.MiIle r edrnondswa. ov>
Sent: Tuesday, May 10, 2016 4:56 PM
To: WSEC
Subject: Converting existing space to refrigerated food -prep area
Good afternoon,
An existing area adjacent the produce cooler currently used to prepare produce for display on the sales floor is being
converted as follows:
• Adding strip doors (curtains)
• Lower ceiling
• Refrigerate to 45-50 degrees
The purpose is to create an area where fruit can be cut and wrapped for ready -to -use sales. It doesn't appear to be a true
`walk-in cooler' (extended storage — although the lowered temperature will be similarly maintained), but more of a food-
processing area. And since we don't deal with these very often...
Should it be treated any differently than that required per WSEC C402.5/C402.6?
Thanks in advance for your consideration and response,
Chuck Miller, Plans Examiner
chuck nnj l tet et)o11ci �: a. u
425-771-0220 x 1314