| |
| 5 * Hotel Commercial Kitchen General
Standarts 5 |
|
| 3. Waste Requirements:
Direct Waste:
• Use only when required by code or recommended by
equipment manufacturer.
• Connect hand sinks to direct waste to contain bacteria.
Provide foot operated or electric sensor faucets with mixing
valve.
Indirect Waste:
• Provide indirect waste from kitchen equipment that
is not required to be directly connected.
• Avoid placement of drains in traffic areas.
• Choose funnel floor drain or recessed floor sink
based on capacity, cost and use.
• As a general rule, provide air gap (Josam 88900
or equivalent) for indirect wastes equal to 2 times the
diameter size of drainpipe to prevent back siphonage and
contamination.
• Provide funnel floor drains for low volume indirect
waste sites. Place in easily accessible locations for service.
• Provide recessed floor sinks for high volume indirect
waste sites. |
| |
4. Waste Disposers (Grinders): Provide at scrap sinks of
dishwashing areas. Provide in major pot wash and prep sink
drainboards (not in sinks) with the following motor sizes:
• 2 hp minimum
• 5 hp at dishwashing
|
| |
| 5. Area Floor Drains:
• Location - General: Locate area floor drains throughout
facility to assist with floor washing and specifically in
wet areas such as pot washing, warewashing and trash room.
• Provide floor trench drains in regions where customary.
• Slope: Pitch floor to area drains at a minimum of
10 mm/m (1/8 inch/ft.) and maximum of 20 mm/m (¼
inch/ft.).
• Grate Cover: Flush with finished floor. Min(½
inch) grate opening to prevent clogging. |
| |
|
6. Floor Troughs and Grates: Locate in areas of high volume
water pouring such as in front of tilt kettles and ice machines.
• Provide 10 cm (4 inch) deep depression from rough
slab to finished floor to receive stainless steel floor
trough lining and grating.
• Size floor grate openings to prevent equipment caster
(wheels) entrapment in grates. Grates flush with floor.
• Size floor trough to accommodate full pour path
of equipment.
|
| |
7. Grease Traps: Connect equipment disposing grease laden
waste through grease trap; example,
3-compartment pot sink.
• Location: Place grease
traps at lowest level of facility (typically, urban sites).
Provide outside of kitchen space in easily accessible service
location (parking garage, back loading dock or other Marriott
approved exterior locations). |
| |
8. Water Lines: Connect water lines to foodservice equipment
through individual water filters when required;
9. Water Filters: Provide water filters at point of use for
descaling of minerals in equipment such as coffee and tea
brewers, ice machines and boiler base steamers.
10. Gas Regulator Valves: Verify need for regulator valves
to ensure sufficient gas pressure for operation of cooking/
heating equipment.
11. Gas Solenoid for Emergency Shut off: Provide gas solenoid
<15B> tied to kitchen hood and duct fire suppression
system for each cooking hood location to shut off gas to each
separate cooking line. Locat solenoid to limit volume of gas
on appliance side of solenoid and position solenoid reset
in accessible area. |
| |
Electrical
1. Requirements
•
Confirm voltages available on job site location.
•
Specify required voltages when ordering equipment.
•
Select most efficient voltage and phase for equipment.
• Prefer single receptacles instead of direct electrical
connections where possible.
• Provide dedicated
electrical outlets for P.O.S. and
computer equipment.
• Provide ample convenience
outlets on separate
circuits in preparation areas.
• Use drop cord
receptacles from ceiling for island
workstations, banquet plating and holding areas.
•
Conceal utilities in walls and stub out of walls as
required for connections. Do not stub out of the floor
or run exposed on the face of walls and ceilings.
•
Provide and connect electricity to equipment under
hoods from main breaker / shunt trip and interconnect
to fire suppression system <14> so that power shut off
is achieved in the event of fire regardless of manual or
automatic operation of fire protection system. Locate
power reset in accessible area.
|
| |
| |
| Continue |
| 5
* Hotel Commercial Kitchen Mechanical Standarts |
| |
| Structure
of the kitchen |
| Kitchen
,the products |
| Kitchen,Human
resources |
| Kitchen
,Hygiene aspects |
| Kitchen
,Layout |
| Kitchen
,Ventilation |
| |
| |
| Back
to Hvac App. Commercial Kitchen Main Page |
| Back to Hvac Expert Main
Page |
