Ask The HvacMan
Air Grilles
Air Diffusers
Air Quailty
All Air Systems
All Water Systems
Boilers
Building .Managament Systems ..BMS
Burners
CAD
Chillers
Cooling Towers
Cooling Load Calculation
Cryogenics
Energy Saving
Duct
Duct ,Smacna
Dampers ,Air
Dust Collection
Fans
Fire Dampers
Glass Selection
Heating
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
Piping
Pool Ventilation
Process Piping
Psychrometry
Pumps
Radiant Heating
Refrigerant Systems
Solar Collectors
Sound
Steam Generation
Tables & Charts Gnr.
VAV Sytems
Valves
Ventilation
VRV Systems
STORE
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
Inverters
Change Controller
Turbines
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 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)

 
 
 
 
 
Continue
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

 

 

 

 
 
   
 
  http://www.iklimnet.com
 
Hotels
Enviroment
Legionnare Disease
Energy Saving
Control Software
Hotel Design Books

Hotel Design