UFC 4-722-01
27 January 2003
Consider landscaping as a possible solution to screening, defining circulation,
providing summer shading and wind breaks.
4-4
ARCHITECTURAL. All plans illustrated in this document are
notional except details; details are literal but should be substituted with best
existing methods. General guidance for architectural design is provided in the
following documents:
Navy & Marine Corps use the appropriate Regional Architectural
design guidance.
Army uses the local installation design guide.
Life safety related issues are governed by NFPA (National Fire
Protection Association) 101, Life Safety Code.
4-4.1
Building Envelope and Exterior Finishes.
Pay particular
attention to the durability of materials used in high traffic areas such as: main
entrances, loading docks, service entrances, and entrances to storage facilities.
4-4.2
Interior Materials and Finishes.
Approved finishes for functional
areas are located in figure 6-2. For deviation requests see paragraph 1-3.
Materials must conform to flame spread characteristics defined in UFC 3-600-01,
Fire Protection for Facilities Engineering, Design and Construction. Floors, which
are slip resistant, drain well, and clean easily are of paramount importance.
Floors must be able to endure cleaning by high-pressure spray equipment. All
finishes will be coordinated with the Interior Designer.
4-4.3
Wall and Corner Protection. Provide protective wall and corner
guards in all areas. Designers must give careful consideration to the placement
of equipment with regard to potential damage caused by carts. See figure 6-35.
4-4.4
Doors and Hardware. Provide hardware and accessories that are
durable and can be easily cleaned throughout the dining facility. Doors between
kitchen/dishwashing areas and dining area must be sound resistive. See Figures 6-
33 and 6-34 for minimum door requirements. Where feasible, design doors with
wheeled traffic without raised thresholds.
4-4.5
Acoustics.
Effective sound reduction techniques are needed to
overcome the incompatibility between dining areas and noise producing areas,
as well as overcoming the ambient noise produced within the various spaces.
Procedures for attaining these levels are in the following paragraphs.
4-3