16 APRIL 2004
Finished ceilings should be a minimum of 9'-0" above the finished floor.
Finished ceiling should be a smooth, acoustically rated, non-absorbent, washable
ceiling with enclosure panels.
Warm, white deluxe fluorescent lights should be used in the kitchen.
All lighting fixtures used in foodservice areas must be equipped with lens
Minimum sill height suggested to be 48" (1220mm) to allow for equipment against
wall under window.
A central grease trap should be provided outside the building in a vehicle
Miscellaneous Architectural Details
Space for the installation of remote refrigeration condensing units is needed. An
exterior location is recommended.
Provide large windows in kitchen office for control purposes.
6-2.3.2 Engineering Details
Water and Drains
Water temperature at hand basins shall not exceed 110F (43C). Potwashing
sinks, dishwashing machines and water wash exhaust ventilators require a
minimum of 140F.
If water hardness is over 6 GPG provide water softener and soft water lines to all
equipment requiring a water connection. Below 2 GPG, some equipment
functions can be adversely affected.
Water wash systems in exhaust ventilators are recommended.
Food waste disposers (garbage grinders) are required unless restricted by code.
20 to 30 air changes per hour in the kitchen are required.
The air supply into the kitchen should be tempered.
Spot cooling is required in cold food preparation and plating areas
Negative air pressure must be maintained in the kitchen to control odor transfer.
Separate fans and duct systems are required for cooking exhaust, wood fired
equipment, and dishwashing exhaust.
Exhaust hood control panels will require 24 hour uninterrupted power.
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