Ask The HvacMan
Air Grilles
Air Diffusers
Air Quailty
All Air Systems
All Water Systems
Building .Managament Systems ..BMS
Cooling Towers
Cooling Load Calculation
Energy Saving
Duct ,Smacna
Dampers ,Air
Dust Collection
Fire Dampers
Glass Selection
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
Pool Ventilation
Process Piping
Radiant Heating
Refrigerant Systems
Solar Collectors
Steam Generation
Tables & Charts Gnr.
VAV Sytems
VRV Systems
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
Change Controller
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 8

Finishes – Liquor Storage: Dry / ambient areas.
• Floor: Concrete, sealed
• Walls / Base: Painted
• Ceiling: Exposed structure
Chef’s Refrigerator

1. Program: Provide dedicated walk-in refrigerator for storing prepared and finished products ready for service.
2. Fabrication / Construction: Comply with above for Walk-In Complex.
3. Features: Provide and accommodate the following:
• Mobile storage shelf units.
• Space for mobile refrigerator racks (5SU Package).
• Two entrance doors for pass-thru operation if space permits.
4. Finishes: See Walk-in Units above.


Preparation Area (Fish, Meat, Poultry)

1. Program: Provide dedicated enclosed rooms for preparing products for proper storage.
• Separate products into categories of poultry, fish and meat and transfer into dedicated room for processing.
• Products processed and placed in holding compartment of appropriate refrigerated storage room.
2. Location: Adjacent to unloading area of Receiving and connects Receiving to Walk-in Complex.
3. Equipment: Provide specialized equipment for each food category to wash, uncrate and prepare product for storage including the following for each processing compartment:
• Worktables with two prep sinks
• Water hose / hose reel
• Floor drain
• Hand sinks
4. HVAC: Maintain area temperature at 15o C (60o F)

5. Finishes –Preparation Area:
• Floors: Paver tile
• Base: Paver tile
• Walls: Ceramic tile
• Ceiling: Accessible, washable acoustical tile on corrosion resistant grid and supports.


1. Program: Provide dedicated area in Kitchen for first stages of bulk vegetable preparation.
2. Location: Area in Main Kitchen adjacent to Walk-In Refrigerator Complex and Cold Prep area.
3. Equipment: Provide for bulk vegetable preparation, but not limited to the following:
• Juicers
• Potato peeler
• Salad spinner
• Worktables with 2-compartment sink
• Hand sink
4. Finishes – Pre-Prep:
• Floors: Paver tile (same as Main Kitchen) or seamless flooring
• Base: Paver tile or seamless base
• Walls: Ceramic tile or Fiber Reinforced Panels (FR-FRFP)
• Ceilings: Accessible acoustical tile on corrosion resistant grid and supports.

Cold Prep

1. Program: Dedicated area in Kitchen for the preparation of cold products and ingredients. Market study determines space requirements.
2. Equipment: Provide food processing equipment by Hobart. Examples include, but are not limited to, the following:
• Ample storage for smallwares and pans
• Concealed trash (not in aisle spaces)
• Fish file (if facility does not have a dedicated fish production area)
• Food processor
• Mixer
• Utility Sink
• Slicer
• Undercounter refrigeration (drawers)
• Water hose / hose reel
• Worktable
• Hand sink
3. Features: Provide and accommodate the following:
• Access to flake and cube ice.
• Area floor drains for cleaning.
• Convenience duplex electrical outlets in work areas.
• Dedicated space for dessert production to include refrigerated storage with worktable space.
• Open base prep tables.
• Self-contained ergonomic work stations for efficient production movement and to control cross traffic.
• Water source in preparation areas.
4. Finishes - Cold-Prep:
• Floor: Paver tile (same as Main Kitchen) or seamless flooring
• Base: Paver tile or seamless base
• Walls: Ceramic or FR-FRFP
• Ceiling: Accessible acoustical tile on corrosion resistant grid and supports

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





Legionnare Disease
Energy Saving
Control Software
Hotel Design Books

Hotel Design