UFC 4-722-01
27 January 2003
environment. In appropriate climates, outdoor dining may be included in the
design with consideration for sanitation.
3-3.3
Use of Natural Light. The use of natural light is encouraged as it
contributes significantly to the energy efficiency of the building and
communicates a feeling of well being and openness. While this is very important,
consider selecting a site so the facility will maximize the use of natural light and
minimizing heat gain through the glazing. Direct sunlight should not touch the
glazing. Consider overhangs or landscaping to avoid the direct sunshine. Direct
sunshine on dining patrons is very uncomfortable and distracts from a positive
dining experience. Natural light can augment high efficiency artificial lighting with
photosensitive controls that maintain lighting levels.
Skylights are prohibited in Navy and Marine Corps dining facilities
designs.
3-4
FOOD SERVICE SPACES. Beyond the normal requirements for
architectural space, food service spaces require special attention in the following
areas:
3-4.1
Functional Planning. The relationship between the various
storage, preparation, cooking, serving, and cleaning functions must be carefully
studied to provide the maximum flow and efficiency. Keep travel distances short
and minimize crossover of circulation paths. Keep sight lines as open as
possible, and utilize mobile food service equipment for flexibility. Provide utility
connections for mobile food service equipment. Plan for the option of using
various serving styles.
3-4.2
Design for Flexibility. Designers should recognize that future
renovations, additions and expansions of the facility are likely.
3-4.3
Quality Work Environment. Careful consideration should be
given to all aspects of the work environment. This includes adequate natural and
artificial lighting; proper ventilation and conditioned air supply; adequate
employee facilities; inclusion of easily accessible safety devices; and preventing
entry by vermin and insects.
3-4.4
Design for Durability and Maintenance. The materials proven to
be the most durable are shown in Figure 6-2. To be successful, these materials
must be detailed with an understanding of where extreme wear will be
encountered. All joints and intersections of materials must be sealed, free of
pocketed or porous materials, and be accessible for cleaning. Dishwashing and
pot and pan wash areas experience extreme wear and have the most difficult
ventilation requirements. Corridors and aisles must be designed for cart traffic.
3-4.5
Energy Efficiency. Consider all possible techniques for energy
conservation, particularly in the selection of kitchen equipment. Some
3-2
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