27 January 2003
service and freshness of product. Pass through refrigeration and warming
cabinets are recommended.
Soup & Salad Bar. The soup & salad bar will serve soup, salad
and an appropriate selection of accoutrements that will be provided in a separate
line located adjacent to the serving line. The serving equipment will include cold
food storage below and refrigerated display with sneeze guard.
Beverage Stations. All dining facilities will have beverage
stations, usually located at the end of the serving line. Beverage stations consist
of various hot, cold and ice dispensing machines. Dessert cold pans, ice cream,
milkshakes, frozen yogurt machines and condiments are included in many
beverage stations. Beverage station locations must accommodate patron refills
without returning to the serving line or passing the cashier. Refer to figures 6-09
FOOD SERVICE AREAS. Food Service includes receiving,
storage, preparation, and cleaning areas.
Dishwashing Area. Dishwashing areas will vary greatly in layout
and equipment type according to the size of the facility. Refer to figures 6-13
through 6-18. Soundproofing is a major concern when designing a dishwashing
area, especially if the space is adjacent to a dining or serving area. Finishes are
also a major concern; refer to Chapter 4. Design all dishwashing areas so soiled
tableware is held in separate locations from clean tableware. Dishwashing areas
must be easily accessible to the serving areas for replacement of clean
tableware. The dishwashing area should be located as close to the dining area
exit as possible to permit self-bussing by the patron. A tray conveyor bussing
system or a cart bussing system may be incorporated into the design.
Walk-in Refrigeration/Freezer. This is used to store dairy
products, daily food supplies, meats, vegetables, and frozen foods. The floor
under the box is depressed and insulated so its finished height is level with the
surrounding kitchen floor. See figure 6-37 for guidance concerning cold storage
slab insulation. Most walk-in refrigerator manufacturers provide the necessary
walls, ceilings, condensing and cooling units and lighting for their products. Each
box must have a separate temperature indicator. Locate the condensing units
separately for easy service. The designer should allow for proper ventilation and
protection from the elements in these areas. Vinyl slatted curtains must hang
inside the doors of walk-in refrigerators and freezers to retain refrigerated air and
(BUMED P-5010). For the Army & Air Force use TB MED 530
Dry Stores (Semi-perishable). All food products that do not
require refrigeration are held in this area. Walls and floors should be easy to
clean and floors sealed. Refer to figures 6-29 and 6-30.