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5 * Hotel Commercial Kitchen General Standarts 7

7. Refrigeration System: Use indoor water cooled units.

8. Walk-in Unit Operating Temperatures: Provide for the following storage functions (may be dependent on local practice for food separation):
• Produce: ................................................+2' C (+35'F)
• Meat (with secure cage shelving): .........+2' C (+35' F)
• Dairy: .....................................................+2' C (+35' F)
• Holding / finishing: .................................+2' C (+35'F)
• Freezer: ................................................-23' C (-10' F)
• Beverage (with secure cage shelving):..+2' C (+35' F)
• Chef box, located in kitchen space: .......+2'C (+35' F)
9. Lighting: Provide minimum 100 Watt light per 5 m2, additional lights as needed and 3-way light switches for units with multiple entrances. Fluorescent lighting may also be used.


O. Dry Storage

1. Program: Provide dedicated room to house nonrefrigerated food products. Size facilities according to the following:
• Market study.
• Geographic location.
• Delivery schedules.
• Availability of products.
2. Location: Provide in secure area adjacent to refrigerated storage and storeroom office. Shares common entrance vestibule with other storage facilities.
3. Equipment: Provide and accommodate the following:
• Dry storage shelf units composed of 5-tiers of stainless steel or plated chrome wire shelves.
• Dunnage racks.
• Pallet storage space or racks.

4. Entrance Door: 1.07 m (3’-6”) wide minimum. Provide for cart and pallet accessibility. Secure door with magnetic encoded card electronic operated lock with audit record and door contact alarm
5. Air-conditioning: Provide system to maintain temperature between 21 to 24 C (70 to 75 F) and a maximum 50%
relative humidity.
6. Finishes – Dry Storage:
• Floor: Tile pavers preferred or concrete, sealed
• Base: Same as walls
• Walls: Concrete masonry, epoxy painted
• Ceiling: Accessible acoustical tile on corrosion resistant grid and support

P. Non-Food Storage
1. Program: Provide separate, dedicated area to house the following non-food products:
• Paper products.
• Disposable wares.
• Banquet / catering equipment.
• China and silver.
• Clean linen.
• Chemical and janitorial supplies.
2. Equipment: Provide shelf units with 5-tiers of flat surface shelving. Include lockable security cage shelving for silver storage as needed.
3. Finishes – Non-Food Storage:
• Floor: Concrete, sealed.
• Base: Same as walls.
• Walls: Epoxy paint.
• Ceiling: Accessible acoustical tile on corrosion resistant grid and supports.

1. Program: Provide dedicated, secure area to store liquor, beer and wine with interior shelving and one entry door.
2. Door: Secure with magnetic encoded card electronic operated lock with audit record and door, contact alarm
3. Wire / Cage Storage Shelving: Noncorrosive material such as stainless steel wire or polypropylene protected wire meeting NSF material and fabrication requirements. Provide lockable security cages, bottle storage and shelving.
4. Dry / Ambient Storage: Provide shelving and storage units fabricated to requirements noted above and the following:
• Security Shelving: Cage type of stainless steel for flat / horizontal shelving.
• Dunnage Racks: Sealed.
• Desk and chair (if remote from other storage areas).


Refrigerated Storage (wine/beer): See walk-in refrigeration in this Module. Fabricate shelving and storage units to requirements noted above.
• Wine Bottle Storage: Security cage type shelving to accommodate bottles horizontally.
• Bottle Storage: Security cage bottle shelving.
• Security Shelving: Horizontal, flat, security type cage shelving.
• Sealed dunnage racks.
• Keg storage racks.
• Beer dispensing system.


Design Temperatures: Maintain the following design beverage temperatures.
• Beer (bottle): .....5.5' C (42' F)
• Beer (draft):.......3.3'C (38' F)
• White Wine: ......5.5'C (42' F)
• Red Wine: .........13.0' C (55' F)
• General Liquor: 21.0'C (70' F) (ambient temperature)

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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