UFC 4-722-01
27 January 2003
Army -
4-9.1
Vibration. Mount vibration-producing equipment on vibration
isolators. Provide vibration resistant pipe mounting and joints for equipment
requiring plumbing.
4-9.2
Utilities. Most food service equipment is available in electric, gas,
and steam. Select equipment based on the type of utility available in the area.
Some items of equipment may operate more efficiently or will produce a better
product depending upon the utility supply. Confer with the appropriate
operations representatives to make these types of equipment selection decisions
Service Equipment).
4-9.3
Product Flow. Food service equipment and layout must facilitate
the flow of food through a production facility to be streamlined and uninterrupted.
Food products are received and stored at the rear of the facility, then issued for
production and follow a straight path through the kitchen. The completed
products end up at the point of service, in the front of the facility. The various
stations along this production path from rear to front usually include; receiving,
storage, rough food preparation, cold food preparation, hot food preparation, hot
and cold prepared food storage, serving, and dining areas.
4-9.4
Coordination. Pay careful attention to the coordination of food
service equipment design and the design work of other disciplines as indicated
below.
4-9.4.1
Architectural Coordination. Items requiring coordination with
architectural design are:
Requirements for floor drains, wall-recesses, stub walls, pads,
piers, etc. needed for food service equipment.
All bumpers, guards and protective devices.
The use of special materials such as non-slip quarry tile, non-
corrosive ceiling grid, skim coat plaster on CMU (Concrete Masonry
Unit) walls, metal acoustic ceilings, plaster ceilings, and smooth
face lay-in tile, etc.
Structural elements built into architectural elements for the support
of food service equipment.
4-12
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