UFC 3-530-01
22 August 2006
FOOD SERVICE
Enlisted Dining Rooms
Wall mounted uplights provide
indirect lighting and uniform
ceiling brightness.
A
Pendant mounted luminaire
over tables creates decorative
accent lighting.
B
Introduce daylight and control
glare. Integrate with electric
lighting system.
EQUIPMENT RECOMMENDATIONS:
LUMINAIRE
LAMP
CONTROLS
Wall mounted indirect
Linear or compact fluorescent
Integrate control of
A
compact fluorescent
lamps, 3000K color temperature, 75
luminaires with available
luminaire.
CRI+
Pendant mounted
Compact fluorescent lamps, 3000K
Integrate control of
B
compact fluorescent
color temperature, 80 CRI+
luminaires with available
luminaire.
CRITICAL DESIGN ISSUES:
Color Appearance: The appearance of food served in the dining areas
should be vivid and aesthetically pleasing. Often halogen lamps illuminate
food at a point of display. Where fluorescent lamps are used, they should
be specified with a high color-rendering index (CRI).
Modeling of Faces or Objects: The modeling of food texture and
appearance is especially important where it is displayed and served.
Directional accent light, in addition to the ambient light, highlights the food
and provides adequate modeling.
Direct Glare: Avoid excessive luminaire brightness in dining rooms where
people will be sitting for long periods of time. Accent lighting should use
low wattage lamps and be aimed to minimize direct glare.
Target Horizontal Illuminance ( 10%): 100 lux (10 fc); 500 lux (50 fc) on
food display
6-42
Previous Page
