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5 * Hotel Commercial Kitchen General Standarts 5

3. Waste Requirements:
Direct Waste:
• Use only when required by code or recommended by equipment manufacturer.
• Connect hand sinks to direct waste to contain bacteria.
Provide foot operated or electric sensor faucets with mixing valve.
Indirect Waste:
• Provide indirect waste from kitchen equipment that is not required to be directly connected.
• Avoid placement of drains in traffic areas.
• Choose funnel floor drain or recessed floor sink based on capacity, cost and use.
• As a general rule, provide air gap (Josam 88900 or equivalent) for indirect wastes equal to 2 times the diameter size of drainpipe to prevent back siphonage and contamination.
• Provide funnel floor drains for low volume indirect waste sites. Place in easily accessible locations for service.
• Provide recessed floor sinks for high volume indirect waste sites.

4. Waste Disposers (Grinders): Provide at scrap sinks of dishwashing areas. Provide in major pot wash and prep sink drainboards (not in sinks) with the following motor sizes:
• 2 hp minimum
• 5 hp at dishwashing

5. Area Floor Drains:
• Location - General: Locate area floor drains throughout facility to assist with floor washing and specifically in wet areas such as pot washing, warewashing and trash room.
• Provide floor trench drains in regions where customary.
• Slope: Pitch floor to area drains at a minimum of 10 mm/m (1/8 inch/ft.) and maximum of 20 mm/m (¼ inch/ft.).
• Grate Cover: Flush with finished floor. Min(½ inch) grate opening to prevent clogging.


6. Floor Troughs and Grates: Locate in areas of high volume water pouring such as in front of tilt kettles and ice machines.
• Provide 10 cm (4 inch) deep depression from rough slab to finished floor to receive stainless steel floor trough lining and grating.
• Size floor grate openings to prevent equipment caster (wheels) entrapment in grates. Grates flush with floor.
• Size floor trough to accommodate full pour path of equipment.

7. Grease Traps: Connect equipment disposing grease laden waste through grease trap; example,
3-compartment pot sink.
• Location: Place grease traps at lowest level of facility (typically, urban sites). Provide outside of kitchen space in easily accessible service location (parking garage, back loading dock or other Marriott approved exterior locations).
8. Water Lines: Connect water lines to foodservice equipment through individual water filters when required;
9. Water Filters: Provide water filters at point of use for descaling of minerals in equipment such as coffee and tea brewers, ice machines and boiler base steamers.
10. Gas Regulator Valves: Verify need for regulator valves to ensure sufficient gas pressure for operation of cooking/ heating equipment.
11. Gas Solenoid for Emergency Shut off: Provide gas solenoid <15B> tied to kitchen hood and duct fire suppression system for each cooking hood location to shut off gas to each separate cooking line. Locat solenoid to limit volume of gas on appliance side of solenoid and position solenoid reset in accessible area.

1. Requirements
• Confirm voltages available on job site location.
• Specify required voltages when ordering equipment.
• Select most efficient voltage and phase for equipment.
• Prefer single receptacles instead of direct electrical connections where possible.
• Provide dedicated electrical outlets for P.O.S. and computer equipment.
• Provide ample convenience outlets on separate circuits in preparation areas.
• Use drop cord receptacles from ceiling for island workstations, banquet plating and holding areas.
• Conceal utilities in walls and stub out of walls as required for connections. Do not stub out of the floor or run exposed on the face of walls and ceilings.
• Provide and connect electricity to equipment under hoods from main breaker / shunt trip and interconnect to fire suppression system <14> so that power shut off is achieved in the event of fire regardless of manual or automatic operation of fire protection system. Locate power reset in accessible area.
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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