27 January 2003
Solid waste collection
If cold storage deliveries have direct vehicle access, coordinate
zone pressurization and loading dock equipment that connects to the opening of
the delivery vehicle.
an exhaust hood over all heat producing
equipment to minimize heat gain to the space and discharge fumes and odors.
Give special consideration to dishwashing areas to control moisture and
document listed below. Provide area cooling at food preparation and scullery
Specific design requirements for food preparation exhaust hoods
and dishwashing equipment are presented in American Conference of Industrial
Hygienists, Committee on Industrial Ventilation, Industrial Ventilation: A Manual
of Recommended Practice. Requirements must comply with NFPA 96, Standard
for the Installation of Equipment for the Removal of Smoke and Grease-Laden
Vapors from Commercial Cooking Equipment
. Exhaust hoods should take into
account the opening of equipment doors and extensions from the wall for
exposed utilities. Stainless steel materials should be used for the entire duct
systems of dishwashing equipment and other moisture producing equipment.
Ductwork from automatic dishwashing equipment and other areas with high
moisture air must be pitched and sealed to facilitate drainage of condensed
water. See figure 6-40.
HVAC Equipment. The systems equipment selection process will
be influenced by the following considerations in addition to normal requirements:
Heat Recovery Equipment. Economic analysis of heat recovery
equipment, particularly from ventilation, cold storage and central HVAC
refrigeration, must be per the following "Life Cycle" guidelines:
Air Force use AFH 32-1089, Economic Analysis Guidance Manual.
Special Considerations. HVAC designs require corrosion
resistant drip pans below all piping above food service and electrical equipment
areas. Pipe insulation jackets must be moisture resistant.