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5 * Hotel Commercial Kitchen General Standarts 3

Kitchen Fixture Materials and Fabrication
1. Materials - General: Comply with NSF Standard for selecting kitchen materials and finishes.
Stainless Steel: ASTM A240 Series 300, extra low carbon, non-magnetic, austenitic, 18% nickel, corrosion resistant.
• Thickness: Tops, tables, counters and sinks, 2.0 mm (U.S. 14 gage); shelves, undershelves, tubing, legs and bracing 1.5 mm (U.S. 16 gage); exhaust ventilators, 1.3 mm (U.S. 18 gage). • Finish: Exposed, #4 commercial finish; unexposed, sealant.


2. Fabrication: Comply with NSF Standards No. 2 for fabrication.
General: Fabricate kitchen equipment of a single sheet of metal, if possible.
• Exposed Surfaces: Free of bolt, screw and rivet heads.
• Joints / Penetrations: Fabricate to avoid sharp edges and joints that could damage equipment or injure users.
Welding: Continuous welds, (field welding is acceptable) Heliarc method.
Trim: Not an acceptable substitute for accuracy and neatness.
Tops, Tables and Counters: Comply with above for metal thickness and the following:
• Provide continuous galvanized or stainless steel angle or channel framework, welded to stiffen fabrication.
• Provide stainless steel fabrication unless construction is concealed and not in contact with food, then galvanized steel is acceptable.
• Do not use wood.
• Provide continuous top fabrication as one piece integrally welded without butt joints.
Plumbing: Avoid back siphoning of water into water system with the use of check valves, air gaps and vacuum breaks.
Electrical: Provide waterproof wiring, internally wired within equipment or conduit with appropriate controls and safety features.
• Exposed Conduit: Covered.
• Concealed Conduit (in walls / ceiling): Zinc coated (galvanized).

H. Kitchen Hood and Duct Fire Suppression

1. General Requirements: . Provide fire suppression at locations involving food production cooking that produce grease laden vapors.
2. Required Systems: Subject to provisions of governing code requirements
• International: Sprinkler system using water mist heads. • U.S. and Canada:
+ When local jurisdiction allows, provide sprinkler system using water mist system.
+ When water mist system cannot be used, provide Ansul Piranha dual agent (wet chemical system).


Coordinated Functions: Design the fire suppression system to perform the following actions when activated:
• Send alarm to the fire alarm panel.
• Trip gas solenoid to shut off gas under hood.
• Trip electric shunt trip breaker to shut off electric service for cooking appliances and lighting under hood.
• Shut off hood supply air fan (hood exhaust fan remains running).
. Hood Dampers: Provide fire dampers in supply and exhaust duct as required by code.
. Fire Code Compliance: For specific details refer to the following:
• NFPA 96, NFPA 13 or NFPA 17A.

• Subject to provisions of governing codes.


Mechanical / HVAC
1. Requirements – General:
• Use natural gas when available.
• If municipal gas service is not available, central tank size shall provide one week capacity of gas with pressure as required for the equipment served.
• Provide combination of utilities to reduce impact of utility system failure.
• Prefer induction in buffet areas.
• Conceal utility lines in walls and stub out of walls as required for connections. Do not stub out from floor or expose runs on face of walls and ceiling.
2. Gas: Comply with NFPA 54, National Fuel Gas Code. Do not use or store gas bottles or containers larger than 1.1 kg (2½ pounds), normally used for portable warmer / cookers within building.
3. Kitchen Hood
• Kitchen Hood Type: Provide hood with make-up air at front face panel.
• Make-Up Air: Provide 80% of total exhaust quantity from a make-up air unit (see <15A>) and 20% from kitchen / dining area. Temper the make-up air appropriately.
• Exhaust Air Quantities: Comply with kitchen hood manufacturer’s U.L. listing or if not listed, the minimum requirements determined by Marriott based on the following:
+ Canopy (4 sides): 2750 m3 / hour / m2 (150 cfm / ft. ) of hood.

Wall Mounted: 1830 m / hour / m (100 cfm / ft. ) of hood.

4. Exhibition Cooking Hood: In exhibition cooking scenarios, provide 100% exhaust air.
• Design system to avoid noise that would disrupt customers in the buffet / dining area.
• Make-up air through ventilator is not acceptable because of fan / air movement noise.
• Provide an air-conditioned air curtain to control air, heat and odor between cooking area (edge of cooking hood) and restaurant area / customers.
• Coordinate hood design with interior design and restaurant concept.

5 * Hotel Commercial Kitchen Mechanical Standarts
Structure of the kitchen
Kitchen ,the products
Kitchen,Human resources
Kitchen ,Hygiene aspects
Kitchen ,Layout
Kitchen ,Ventilation
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