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| 5 * Hotel Commercial Kitchen General
Standarts 2 |
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| Construction Requirements - General
1. Floors: Provide the following scheduled finish materials
with minimum slip resistance coefficient of 0.6, wet/dry
(level floor) and 0.8 wet/dry for ramps.
• Paver Tile: Comply with Tile Council of America
(TCA) standards. Provide cleanable, 15 x 15 cm (6 x 6 inch)
minimum, vitreous (0.5% to 3% water absorption), square
edge tile. Provide mud set installation on grout (sanded)
with joints at 6 mm (¼ inch) width.
• Seamless Floor: Duraflex or approved equal.
• Concrete: Hard steel troweled and sealed (storage
and non-food production areas only).
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Walls:
• Kitchen Walls: Construction may be masonry
or gypsum board on metal stud system. If gypsum board, construct
framing on 20 cm (8 inch) high concrete or concrete masonry
unit curbs. |
| • Wall Height: Construct kitchen perimeter walls
full height to underside of structure and seal to contain
kitchen noise and odors.
• Ceramic Tile (preferred): Follow TCA standards for
product selection and installation. Where finish walls are
exposed to guest view, provide ceramic tile and design to
support restaurant concept and interior design.
• Fire Rated - Fiber-Reinforced Finish Paneling (FR-
FRFP): Provide Fire Rated Paneling (FRP) type as approved
by FM Global in areas of food processing and production,
and on kitchen corridor walls, which require fire rated,
sanitary, cleanable walls.
• Security: Construct walls of lockable / secure areas
(storage, offices, etc.) to structure above (or provide
equal security barrier of expanded metal lath or welded
wire fabric) to deter unauthorized entry / theft.
• Reinforcement: Reinforce walls and ceiling to support
wall and ceiling mounted equipment.
• Wall Thickness: Provide sufficient to receive recessed
equipment when required.
• Walls Above Walk-In Freezer / Refrigerator Units:
Extend prefabricated unit walls to ceiling above perimeter
of walk-in freezer / refrigerators to prevent storage use,
to prevent excessive loads on units and to enhance sanitation.
• Wall Protection: In high traffic areas, provide
high and low bump rails <8B> or armor metal plates
fastened to wall from floor to 1.2 m (4 ft.) high.
• Corner Guards: Provide 10 x 10 cm x 1.5 m high (4
x 4 inch x 5 ft.), 16 gage stainless steel at exposed outside
wall corners of interior spaces subject to cart traffic.
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Ceilings: Provide materials that meet the
following criteria:
• Washable surfaces, but non-corrosive.
• Accessible, non corrosive support systems.
• Recessed light fixtures (not surface mounted to
ceiling).
• Provide fire rated ceiling panels (FRP), approved
by FM Global and by governing regulations. |
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| Raceways: Provide 15 cm (6 inch) diameter raceway (PVC,
EMT, or other material required by code) to run soda and beer
lines from bag in box rack to dispenser with easy sweep bends
of 46 cm (18 inch) radius minimum. Run conduit on underside
of slab or above finished ceiling as appropriate and provide
support. |
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5. Cabling: Use shielded and unshielded cable for PMS and
P.O.S. systems as required by hotel.
• When required by code or for protection from
damage,
provide 5 cm (2 inch) diameter raceway (PVC, EMT or
code approved material) for run of computer grade
conduit from P.O.S. units to computer system room with
easy sweep bends of 46 cm (18 inch) radius minimum.
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Run conduit on underside of slab or above finished
ceiling as appropriate and provide support. |
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| Foodservice Openings: Provide stainless steel trim around
both sides of wall openings to receive pass through or
recessed foodservice equipment. |
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| Pass Doors: Provide easy opening, in/out door with vision
panel in high traffic areas between restaurant and kitchen.
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| Natural Light: Verify code requirements for daylight /
natural
light in kitchen. Incorporate natural daylight and views into
the plan wherever possible. |
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Foodservice Health Provisions:
• Hand Sinks:
Stainless steel; locate within a 6 m (20 ft)
walking distance of food preparation, production and
warewashing areas. Connect hand sinks direct to
waste system. Provide touchless hot and cold water
controls (foot or sensor operation).
• Soap / Towels:
Provide soap and towel dispensers at
hand sinks. • Grease Disposal: Connect pot sinks
and other grease
wastes (not grinders / disposal waste machines) to
grease traps.
• Back-Splashes: 15 cm (6 inch) high
for worktables
and counters against walls. Seal to wall with food
safe, 100% silicone sealant.
• Cleaning Clearance:
Provide 10 cm (4 inch) minimum
clearance for cleaning at stationary equipment not
sealed to walls. Maintain 15 cm (6 inch) minimum
clearance for equipment above floor (including
undershelves) for cleaning.
• Exhaust Ventilators:
Provide stainless steel wall finish
on walls to tile floor base, behind cooking appliances
and adjacent to exhaust ventilators.
• Storage:
Lockable; separate chemical from food
storage.
• Finishes: Provide safe, easy to clean
finishes for
floors, ceilings and walls of food prep / production
areas.
• Paint / Coatings: Provide durable, mildew
resistant,
non-toxic, non-dusting, non-flaking, NSF approved
coatings; suitable for foodservice areas. |
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| Continue |
| 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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