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| 5 * Hotel Commercial Kitchen General
Standarts |
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| Space Planning 1. Process Flow: See example Main Kitchen
and Foodservice process flow diagrams below.
• Functions and Adjacencies: Arrange kitchen functions
and adjacencies to follow flow of products from receiving
through finished product.
• Kitchen: Provide one centralized, common kitchen
used for common processes.
• Butchery and Bakery: Locate Butchery and Bakery
in decentralized extension of main kitchen when market study
deems necessary. |
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| General: Use the following Tables to estimate
the initial space programming requirements (in square meters
and/or square feet) for foodservice, preparation and storage.
Rooms / Areas: Provide the following:
• Square shaped rooms (or rectangles with similar
lengths and widths).
• Spaces without “dead” corners.
• Straight and even wall lines.
• Open spaces without unnecessary partitions and walls.
• Maximize usable wall space for kitchen equipment.
• Ceiling Heights: 3 m (10 ft.) minimum.
Columns / Shafts: Minimize quantity and size of column and
shaft protrusions in kitchen space where possible.
Corridor / Door / Elevator Widths:
• Provide circulation paths capable of accommodating
pallet size deliveries.
• Usually requires double doors.
Aisle Widths:
• Maintain 91 cm (3 ft.) minimum marked aisle widths
in compliance with code and governing regulations for obstructions
from carts, warmers, chairs, storage items, etc.
• Maintain minimum of 1.5 m (5 ft.) aisles for 2 way
traffic, cart traffic and back-to-back processes.
3. Adjacencies of Processes: Adjacency or location is based
on flow of product through facility. 4. Entrance to Main
Kitchen / Dining: Design entrance with baffled vestibule
to prohibit light, noise and views from the kitchen to the
dining area.
• Traffic Flow: Circular flow into Dishwashing then
to Service Line and out past Service Station. Avoid traffic
crossflow.
• Doors (non-rated): Provide push hardware. If automatic
doors are used, electric eye door activation is required
by Hotel.
If a fire-rated wall separation is required by code between
the main kitchen and dining area, then plan the vestibule
to include an additional set of fire rated doors held open
during normal operating conditions by an < automatic hold-open
/ release device. The fire-rated doors shall include the
following:
• Self closing device.
• Latching mechanism.
• Automatic electric hold-open / release device tied
to fire alarm system.
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| Food Outlets |
| Seats x 0.46 m2 / seat (if connected to main kitchen) =..........
m 2 |
Seats x 0.93 m2 / seat (if not connected to main kitchen)
= ....m 2 |
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| Beverage Outlets |
| Seats x 0.09 m2 / seat (if no separate kitchen required)
= .......m 2 |
| Seats x 0.28 m2 / seat (if small kitchen/pantry is required)
= ....m 2 |
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Function Areas
total m2 x 0.15 =........m2 |
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| Associate Cafeteria |
| staff count x 0.28 m 2/ staff member =........... m 2 |
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| Room Service |
| keys x 0.093 m2 / key = ...........m 2 |
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| Main Kitchen Factor |
| total m2 x 1.2 = .......m2 |
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Office Spaces: Adjacent to or in kitchen area, provide
dedicated offices for the following:
• Chef
• Restaurant Manager (if programmed)
• Storeroom
supervisor (desk only within storeroom)
• Banquet
Manager / Maitre d’ Catering (accessible to public area)
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Banquet Kitchen: Provide separate bulk food
production facilities to service Ballroom with banquet prep,
banquet plating and food preparation line, dry and refrigerated
storage, warewashing, and pot and silver washing area
when one or more of the following occur:
• Ballroom
is located on a different floor than main kitchen.
•
Main Kitchen size, capacity, design, location, or operation
is not capable of efficiently servicing the Ballroom.
• Banquet seating capacity exceeds 1,500 seats. |
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Associate Restrooms:
• Locate facilities
near and accessible to kitchen space when applicable.
• Provide minimum 1 unisex restroom per floor when foodservice
facilities are located on multiple floors.
• Provide
stainless steel sink with touchless, hot and cold water mixing
valve control (foot or sensor operation) with drain connected
direct to waste system.
• Provide soap and towel
dispensers at each sink.
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| Continue |
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| 5
* Hotel Commercial Kitchen Mechanical Standarts |
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| Structure
of the kitchen |
| Kitchen
,the products |
| Kitchen,Human
resources |
| Kitchen
,Hygiene aspects |
| Kitchen
,Layout |
| Kitchen
,Ventilation |
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to Hvac App. Commercial Kitchen Main Page |
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