Have you added a dish station to your quick-serve restaurant? If so, how did you specify the equipment? i.e. definitions and schedules?

edit

EnergyPlus example file RefBldgQuickServiceRestaurantNew2004_Chicago.idf can be referenced as shown below.

  WaterUse:Equipment,
    Kitchen Water Equipment, !- Name
    ,                        !- End-Use Subcategory
    4.21e-005,               !- Peak Flow Rate {m3/s}
    BLDG_SWH_SCH,            !- Flow Rate Fraction Schedule Name
    Kitchen Water Equipment Temp Sched,  !- Target Temperature Schedule Name
    Kitchen Water Equipment Hot Supply Temp Sched, !- Hot Water Supply Temperature Schedule Name
    ,                        !- Cold Water Supply Temperature Schedule Name
    Kitchen,                 !- Zone Name
    Kitchen Water Equipment Sensible fract sched,  !- Sensible Fraction Schedule Name
    Kitchen Water Equipment Latent fract sched;  !- Latent Fraction Schedule Name

  Schedule:Compact,
    Kitchen Water Equipment Temp Sched,  !- Name
    Temperature,             !- Schedule Type Limits Name
    Through: 12/31,          !- Field 1
    For: AllDays,            !- Field 2
    Until: 24:00,49.0;       !- Field 3

  Schedule:Compact,
    Kitchen Water Equipment Sensible fract sched,  !- Name
    Fraction,                !- Schedule Type Limits Name
    Through: 12/31,          !- Field 1
    For: AllDays,            !- Field 2
    Until: 24:00,0.2;        !- Field 3

  Schedule:Compact,
    Kitchen Water Equipment Latent fract sched,  !- Name
    Fraction,                !- Schedule Type Limits Name
    Through: 12/31,          !- Field 1
    For: AllDays,            !- Field 2
    Until: 24:00,0.05;       !- Field 3