16 APRIL 2004
6-2.3 Technical Details for Food Service Areas
6-2.3.1 Architectural Details
Doors and Openings
Door openings of a minimum 3'-0" by 7'-0" with flush sills are required from
building delivery through to kitchen and all accesses required for foodservices.
Exterior delivery access doors must be protected with fly fans or insect screen
All doors in traffic aisles should have vision panels, one-way doors excepted.
Office doors in the kitchen should have large windows.
Doors to dining areas should be sight line protected and acoustically treated.
Doors require kickplates.
Finished floor in the kitchen should be 15 percent abrasive, non-slip quarry tile
with black epoxy grout to avoid discoloration of grout from food acids. An
alternate finish is poured and troweled cupric oxychloride such as Hubbellite
For a resilient floor, use a sheet vinyl material with "welded" impervious joints.
Non-slip tile is recommended for servery floors and similar high traffic areas.
Kitchen floor finish should extend into walk-in and roll-in refrigerators and
Coved bases are required to be a minimum of 4" high.
Walls should be smooth, easily cleaned, non-absorbent hard surfaces.
Painted drywall partitions in kitchen are not recommended.
Wet areas require a waterproof wall finish such as ceramic tile, fiberglass
reinforced plastic, or smooth, epoxy-painted, skim coated masonry block
Installation of 42" high corner guards mounted 6" above finished floor at exposed
column and wall edges is advised.
Bumper guards mounted at 10" and 34" to center of bumper above finished floor
are required for heavy cart traffic areas.
Walls between dining rooms and kitchen/warewashing areas must be sound
When stud walls are used, all walls intended to support wall shelving, wall
cabinets, utensil racks, exhaust ventilators, hand sinks, etc. must be provided
with blocking consisting of a 6" headers at 4'-0" and 5'-0" above the floor.
Construction must support 50 (25kg) pounds per linear foot.
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