613.1 The domestic water-heating equipment…

613.1 The domestic water-heating equipment and distribu- tion systems shall supply water at the temperature and amounts shown in Table 613.1. Where the system is designed by a mechanical engineer, appropriate diversity factors may be utilized.

TABLE 613.1

[OSHPD 1, 2, 3, 4 & 5] HOT WATER USE

	CLINICAL	DIETARY1	LAUNDRY2
Liter/Hour/Bed	11.9	7.2	7.6
Gallons/Hour/Bed	3	2	2
Temperature °C	41-49.0	49.03	71.0
Temperature °F	105-120.0	120.03	160.0

1 Rinse water temperature at warewasher or potsinks shall be 180°F (82°C) unless a chemical disinfection is provided.

2 The required temperature of 160°F (71°C) in the laundry is that meas- ure in the washing machine and shall be supplied so that the tempera- ture may be maintained over the entire wash and rinse period.

Exception: A lower water temperature of 140°F (60°C) may be utilized, pro- vided linens are subsequently passed through a tumbler dryer at 180°F (82°C) or a flatwork ironer at 300°F (149°C).

3 Dietary hot water temperature shall meet minimum temperature require- ments at the point of use per the health authority.