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| 5 * Hotel Commercial Kitchen General
Standarts 3 |
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| 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.
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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.
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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).
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Coordinated Functions: Design the fire suppression system
to perform the following actions when activated:
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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. |
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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. |
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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. |
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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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| Back
to Hvac App. Commercial Kitchen Main Page |
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