Ask The HvacMan
Air Grilles
Air Diffusers
Air Quailty
All Air Systems
All Water Systems
Boilers
Building .Managament Systems ..BMS
Burners
CAD
Chillers
Cooling Towers
Cooling Load Calculation
Cryogenics
Energy Saving
Duct
Duct ,Smacna
Dampers ,Air
Dust Collection
Fans
Fire Dampers
Glass Selection
Heating
Heat Exchangers,water
Heat Recovery
Heat Tracing Systems
Hepa Filters
Hvac Applications
Humidifiers / Dehumidifiers
Insulation , Duct
Insulation , Pipe
Insulation , Sound
Nano Tech.,In Building
Occupancy Sensors
Pneumatic Conveying
Piping
Pool Ventilation
Process Piping
Psychrometry
Pumps
Radiant Heating
Refrigerant Systems
Solar Collectors
Sound
Steam Generation
Tables & Charts Gnr.
VAV Sytems
Valves
Ventilation
VRV Systems
STORE
Solar Collectors
Flat Plate Collectors
Evacuated Tube Collectors
Concentrating Collectors
Transpired Collectors
Solar Control Systems
Standalone Systems
Grid Connected Systems
Hybrid Systems
Back-up Systems
Solar Cells
Solar Arrays
Inverters
Change Controller
Turbines
Hybrid Systems
Grid Systems
Water Pumping
Using Wind Energy
Enviromental Aspects
Buyer's Guide
 
Save Energy
Solar Water Heating
Solar Electric Systems
Wind Turbines
Passive Solar Heating
Passive Solar Cooling
Building Material
Water Conservation
Ground Source Heat-Pumps
Green Hotels

Glass &Windows Selection

 
5 * Hotel Commercial Kitchen General Standarts

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.

 

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.

 

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

 
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
 
Function Areas

total m2 x 0.15 =........m2
 
Associate Cafeteria
staff count x 0.28 m 2/ staff member =........... m 2
 
Room Service
keys x 0.093 m2 / key = ...........m 2
 
Main Kitchen Factor
total m2 x 1.2 = .......m2
 
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)
 
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.
 
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.
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

 

 

 

 
 
   
 
  http://www.iklimnet.com
 
Hotels
Enviroment
Legionnare Disease
Energy Saving
Control Software
Hotel Design Books

Hotel Design