Ask The HvacMan
Air Grilles
Air Diffusers
Air Quailty
All Air Systems
All Water Systems
Building .Managament Systems ..BMS
Cooling Towers
Cooling Load Calculation
Energy Saving
Duct ,Smacna
Dampers ,Air
Dust Collection
Fire Dampers
Glass Selection
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
Pool Ventilation
Process Piping
Radiant Heating
Refrigerant Systems
Solar Collectors
Steam Generation
Tables & Charts Gnr.
VAV Sytems
VRV Systems
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
Change Controller
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 14


1. Program: Area for cleaning and sanitizing of plates and utensils for service. May be combined with Pot Washing.
2. Location: In main kitchen within accessible area to waitstaff near kitchen entrance from dining room and food pick-up line.
3. Equipment: Examples include, but are not limited to, the following:
• Drop-Off Table: “L” shaped for soiled dishes.
• Shelf: Double sided glass rack shelf mounted to drop off table.
• Soiled Dish Table: Connect to warewashing machine.
• Sink: Provide with waste disposal. Locate between drop-off and warewashing machine.
• Faucet: Mount pre-rinse faucet over sink.
• Rack Support: Provide over sink.
• Warewasher machine; see below.
• Clean Dish Table: Connect to exit end of warewashing machine for unloading of racks.
• Rack Shelf: Wall mounted on clean side.
• Hand sink
4. Warewasher: Size machine according to seating capacity of restaurants and foodservice areas and utilizing machine at 70% of rated capacity. Prefer conveyor rack model. Provide the following features:
• Heavy duty stainless steel construction
• Booster Heater: Size for 82 to 90 C (180 to 195 F) hot water rinse for sanitizing. Select most efficient
utility to operate booster heater. No “low temperature” or chemical sanitizing machines.
• Temperature and pressure gages
• Automatic tank fill options
• Exhaust: Provide with exhaust hoods or directly connect to vent ducts for removing steam and heat.
• Drying Area: Provide adequate space for drying (minimum three rack lengths).
• Preferred Manufacturer: Hobart
5. Features: Provide the following:
• Drains: Ample floor drainage.
• Carts: Cart parking for soiled dish dollies and rack dollies.
• Ample clean service ware storage on mobile racks .

6. Finishes – Warewashing:
• Floor: Paver tile
• Base: Paver tile
• Walls: Ceramic tile or FR-FRFP • Ceiling: Accessible, washable tile on corrosion resistant grid and supports


Janitor’s Closet

1. Program: A dedicate closet for the storage of cleaning supplies and equipment to service food handling areas.
Separate from the general/toilet room janitor closet.
2. Location: On the same floor as the food space to be serviced, preferably within the food space.
3. Equipment:
• Slop sink
• Chemical Shelving
• Mop Hanger
4. Finishes:
• Floor: Paver tile
• Base: Paver tile
• Walls: Ceramic tile or FR-FRFP. Stainless flashing around sink
• Ceiling: Accessible, washable tile on corrosion resistant grid and supports


Chef’s Office

1. Program: Dedicated, secure office space for the Executive
Chef and kitchen managers to administer management tasks and hold private meetings.
2. Location: In Main Kitchen space within view of Associate workstations.
3. Features:
• Windows to view preparation and production areas.
• Lockable door.
4. Equipment: Provide the following:
• Desk and chairs.
• Computer with Internet access.
• Book shelf.
• Filing cabinet.
5. Finishes – Chef’s Office:
• Floors: Same as Kitchen
• Base: Same as Kitchen
• Walls: Painted
• Ceilings: Accessible acoustical tile



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





Legionnare Disease
Energy Saving
Control Software
Hotel Design Books

Hotel Design