MBE / HUB-Certified Texas MEP
Restaurant MEP Engineering in Corpus Christi, Texas
Pyra Engineering delivers sealed MEP for restaurants across Corpus Christi and the wider Texas metro. We're MBE/HUB-certified, TBPE-registered, and write to the codes the Corpus Christi AHJ actually enforces — not the generic version.
What we deliver for restaurants in Corpus Christi
- Type I kitchen exhaust hood sizing per IMC 507.13
- Grease duct design per IMC 506 / NFPA 96
- Natural gas piping sizing per NFPA 54 (IFGC)
- Make-up air balancing for kitchen ventilation
- Panel sizing for cooking equipment loads
- Grease interceptor and floor sink layout
- Restroom plumbing fixture count per IPC
- TDLR / TAS accessibility review
Recent restaurants work — Texas portfolio, anonymized
- coffee shop / cafe — Cypress, TX — 1,500-2,000 sf — M/E/P scope — Harris County — IBC/IMC/IPC/IFC 2021, NEC 2020, TAS — completed 2022. HVAC (5-ton rooftop unit); Electrical (Service, lighting)
- restaurant project — Hooks, TX — 2,500-3,000 sf — M/E/P scope — Harris County — IBC/IMC/IPC/IFC 2021, NEC 2020, TAS — completed 2022. HVAC; Electrical
- restaurant project — Hooks, TX — 1,200 sf — M/E/P scope — Harris County — IBC/IMC/IPC/IFC 2021, NEC 2020, TAS — completed 2021. HVAC; Electrical
- seafood restaurant — Austin, TX — 800 sf — M/E/P scope — City of Austin — IBC/IMC/IPC/IFC 2024, NEC 2023, IECC 2021, Austin local amendments — completed 2024. HVAC + commercial kitchen exhaust (Type I hood); Commercial cooking electrical (fryer, paste cooker, stock pot equipment)
- coffee shop / cafe — Kingwood, TX — 1,200-1,500 sf — M/E/P scope — Kingwood Municipal — IBC/IMC/IPC/IFC 2021, NEC 2020, TAS — completed 2021. HVAC (Single zone constant volume); Electrical
Project descriptions are anonymized. Pyra Engineering does not publish client names or contract values.
Corpus Christi permit notes
City of Corpus Christi Development Services reviews MEP.
Frequently asked questions
Does Pyra Engineering design fire alarm or sprinkler systems?
No. Fire alarm system design and installation is the fire alarm vendor's scope. Sprinkler design is the fire-protection contractor / FPE scope. Pyra Engineering's scope is mechanical, electrical, and plumbing (MEP) only — we coordinate locations and conduit notes for FA/sprinkler tie-ins on our drawings, but we do not stamp those designs.
Do I need a sealed Texas engineer for a restaurant project in Corpus Christi?
For most restaurants of any meaningful size, yes. Texas Occupations Code §1001 requires MEP designs above certain thresholds to be stamped by a licensed Texas Professional Engineer. Drawings without a TX seal can stall plan review or trigger code-enforcement action. Pyra Engineering is a Texas-licensed firm; the drawings we deliver are stamped and ready for Corpus Christi permit submittal.
What's typical turnaround on MEP drawings for a restaurant in Corpus Christi?
Standard restaurant fit-outs run 2–4 weeks from kickoff to permit-ready package, depending on scope and how quickly architectural backgrounds settle. Fast-track schedules are doable when we surface the deadline at quote — we have a separate workflow for franchise-rollout pace and developer-deadline pressure.
Will Pyra Engineering stamp drawings done by a contractor or designer?
We perform an engineer-of-record review before stamping any third-party drawings. If the design is sound, we mark up the corrections needed and stamp once they're incorporated. If it isn't, we'll tell you up front rather than stamp something we don't stand behind. Stamping fees are scoped to the review effort.
Does the MBE/HUB certification benefit me on a Corpus Christi project?
Yes if you're tracking diversity-spend goals on public-sector or large corporate projects. Pyra Engineering's HUB and MBE certifications count toward those goals; many City of Houston, county, and Fortune-500 supplier-diversity programs accept them. Bringing us in lets you both meet the goal and get the engineering.
How does Pyra Engineering quote restaurants MEP design?
Fixed fee based on conditioned area, scope (full MEP vs. discipline-specific), and project type (shell, TI, or ground-up). Quotes typically come back within one business day of receiving the architectural set or a one-paragraph scope summary. No estimates without scope — we don't do range pricing that creeps.
What code edition will my Corpus Christi restaurant be reviewed under?
Most TX cities are on 2021 IMC/IPC/IFC for restaurant work, with NEC 2020 or 2023 for electrical. Corpus Christi-specific amendments apply on top — we draw to the AHJ-adopted edition.
Type I vs Type II hood — how do I tell which I need?
Type I = grease-laden vapors (fryers, griddles, char-broilers, ranges, open-flame ovens). Type II = heat or steam only (dishwashers, dough proofers, non-greasy ovens). When the load mixes, code defaults to Type I for the whole hood.
How is exhaust CFM sized?
Per IMC 507.13.1 prescriptive minimums based on hood type and cooking duty (CFM per linear foot of hood). Wall canopy at medium duty = 300 CFM/ft; wall canopy at extra-heavy = 550. Performance-based design with capture-and-containment testing is the alternate path.
Do you size the make-up air or is the kitchen vendor doing that?
We size make-up air on every restaurant we draw. It's a balance equation with the Type I exhaust, not an afterthought. Vendors often spec MUA units that don't actually balance the hood — we catch that before submittal.
How is gas piping sized for a restaurant cookline?
Per NFPA 54 longest-length method. Most field problems we see come from undersized branches — a 3/4" branch that needs to be 1" because someone summed BTU/h per appliance instead of running the table at the actual length. We size every branch and put the table reference on the iso.
Do I need a grease interceptor and what size?
Most TX cities require one for any restaurant with a 3-compartment sink, mop sink, or pre-rinse station. Sizing per UPC interceptor table or local AHJ amendment — Houston and a few others have local amendments. We size to the local AHJ and call out the actual interceptor model so plumbing can quote accurately.
What's the most common second-round permit comment for restaurants?
Across our TX restaurant portfolio, the grease duct enclosure detail per IMC 506.3 — drawings show the duct route but miss the fire-rated enclosure. We draw the enclosure detail explicitly to clear first-round review.
How do you size the electrical service for cooking equipment?
Connected load × demand factor per NEC Article 220. Cooking equipment is treated as continuous load (×1.25). Most TX restaurants land at 200–400A 208V/3-phase service for a 2,000–4,000 sf footprint.
Is fire suppression for the hood your scope?
No. Both the wet-chemical hood suppression system (Ansul, Pyro-Chem, etc.) and the building fire-sprinkler system are out of our scope — separately handled by the fire-protection contractor and fire alarm vendor. We provide the gas shutoff and electrical interlock points they tie into.
Do I need a TDLR review for my restaurant?
TDLR (Texas Department of Licensing and Regulation) Architectural Barriers Program reviews most projects with construction value above the threshold (~$50K). Restaurants almost always trigger it. We identify TDLR scope at quote and produce TAS-compliant drawings.
What's the typical permit cycle count for a TX restaurant?
1–2 cycles when first submittal is complete. 3+ when something major is missed (grease duct enclosure, undersized gas piping, missing TDLR). We target 1-cycle approval by writing to AHJ amendments up front.
How many restroom fixtures do I need?
Per IPC Table 422.1 — typical restaurant gets 1 WC + 1 lav per 75 occupants per gender, plus 1 service sink and 1 drinking fountain per 500 occupants. Single-occupant unisex restrooms can substitute for the gendered count in many TX jurisdictions.
Do you handle the energy code (IECC + ASHRAE 90.1)?
Yes — every restaurant submittal includes COMcheck (envelope, lighting, mechanical) per the AHJ-adopted IECC edition. Restaurants under 5,000 sf usually clear with prescriptive compliance; larger may need full energy modeling.
What outdoor air rate do you use for the dining room?
ASHRAE 62.1 Table 6.1: 7.5 cfm/person + 0.18 cfm/sf for restaurants. Bar areas are higher. We tag every space against 62.1 and sum to get the OA design rate.
Do I need a separate plumbing permit?
Most TX cities require it. The mechanical permit and electrical permit are usually separate too. We provide a drawing set that satisfies all three permit reviewers.
Can you stamp drawings for both Texas and out-of-state locations?
We're licensed in TX and FL. For other states, we partner with locally-licensed engineers when needed for franchise rollouts, but our seal is TX/FL.
What if the cookline equipment changes after permit?
Field-revision is the cheapest path if change is minor (replacing a fryer with another fryer). Major changes (adding a char-broiler to a Type II hood line) require a permit re-submittal. We do field revisions at hourly + a small mobilization fee.
Do you provide construction administration?
Yes — site visits, RFI responses, shop-drawing review for the kitchen exhaust, and final inspection support are standard scope. CA fee is typically 15-20% of the design fee for restaurants.
How do you coordinate with the kitchen consultant / vendor?
Kitchen vendor provides equipment cut sheets and electrical/gas load schedule. We integrate that into the MEP design. We need the vendor schedule before CD set.
Why is your fee lower than a full-service A&E firm?
We're a focused MEP shop with low overhead. We don't carry the architecture studio / interior design / business-development overhead a multi-discipline A&E firm carries. Same stamp, lower fee.
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Need MEP for a restaurant in Corpus Christi?
Send the architectural set or a one-paragraph scope and we’ll quote within one business day.