UFC 4-722-01
27 January 2003
4-5.2
Structural Column Locations. Plan patron seating areas to be as
free of columns as possible. When required, carefully coordinate columns with
the functional layout of seating and equipment. Food preparation, food service
and refrigerated storage areas must be clear of freestanding columns. Where
required, columns must be located to form a section of a wall or partition.
4-5.2.1
Seismic Requirements. Seismic requirements are governed by
UFC 1-200-01 , Design: General Building Requirements. Additional guidance is
contained in the following documents:
COMNAVFACENGCOM letter Seismic Design Criteria for
Navy/Marine Corp Owned and Leased Buildings.
Seismic Hazards Mitigation Program for Facilities outside the
Continental United States, its Territories and Possessions.
USACE Technical Instruction (TI) 809-04, Seismic Design For
Evaluation and Rehabilitation for Buildings. (Navy adoption of
these requirements is detailed in COMNAVFACENGCOM letter
Seismic Design Criteria for New Facilities and
COMNAVFACENGCOM letter Seismic Design for New Facilities.)
4-6
HEATING, VENTILATION, AND AIR CONDITIONING (HVAC)
DESIGN. HVAC requirements for dining facilities are not uniform due to the
number of functions performed. Food preparation and service equipment place
special demands on HVAC systems similar to industrial operations, but
environmental comfort is much more important than in an industrial context.
Design criteria presented here direct the design team towards creative,
economical, serviceable and energy efficient designs. All Navy and Air Force
HVAC designs must comply with MIL-HDBK 1190, Facility Planning and Design
Guide.
Navy & Marine Corps. Use P-80, Planning Criteria for Navy and
Marine Corps Shore Installations category code 722,
"Unaccompanied Personnel Housing-Mess Facilities."
Requirements.
4-6.1
required calculations for heating and cooling from Interim Technical Guidance
ITG FY98-1, use MILHDBK- 1003/3, Heating, Ventilating, Air Conditioning and
4-5
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