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require either temperature limiting devices or different incoming hot
water temperature than food equipment.
Hot water storage and re-circulation. Note: where limited flow
fixtures are required, piping and re-circulation system adjustments
may be required to ensure hot water at fixture.
Fire Protection Systems. Fire protection design must comply with
UFC 3-600-01, Fire Protection for Facilities Engineering, Design and
Construction. Give special consideration to the following:
Fire protection systems are not metered unless required by a local
water authority. Water meters installed on fire protection systems
must be listed/approved for use in fire protection systems.
Pumping and storage of water to meet flow and pressure
Interface fire protection equipment and base wide alarm system.
Miscellaneous Piping Systems. Fuel gas systems must comply
with NFPA 54, National Fuel Gas Code for natural gas and NFPA 58, Liquefied
Petroleum Gas Code for liquid petroleum (LP) gas. Criteria for these systems
ELECTRICAL DESIGN. Electrical design for dining facilities
requires coordination of the power, lighting, communication systems, interior
equipment space requirements and site planning. Give special consideration to
coordination of food service equipment and spare electrical capacity. Electrical
designs must comply with UFC 3-520-01, Interior Electrical Systems and all
applicable related criteria provided in the following documents:
70, National Electrical Code.
Air Force use Air Force Manual AFM 32-1083, Electrical Interior
Facilities and NFPA-70, National Electrical Code (NEC). AFI 32-
1063, Electric Power Systems, authorizes an emergency generator
for one feeding facility per installation with MAJCOM having
authority to approve additional eating facilities.
Local Conditions. Evaluate local conditions for their impact on
facility design and backup power generation requirements.