UFC 4-722-01
27 January 2003
All roof, ceiling, floor and wall penetrations for ducts, control lines,
refrigerant tubing, etc.
Floor elevation and slope requirements to ensure proper drainage
of water in wet areas.
Doors from the loading dock into kitchen must be at least 2.4
meters (8 ft) tall in order to accommodate larger equipment.
4-9.4.2
HVAC Coordination. Items requiring coordination with the HVAC
design are:
Location and size of all ventilated equipment such as exhaust
hoods, dishwashing equipment, etc. See Figure 6-40.
Special requirements for ductwork connecting to equipment such
as drip pans and pitched or vented duct work.
Ventilation of remote refrigeration condensers.
Balance of air supply systems so cooking and waste areas are
under negative pressure ensuring that odors are not carried into
public areas.
4-9.4.3
Plumbing Coordination. Items requiring coordination with the
plumbing design are as follows:
Food service designer determines the locations and specifications
for all food service equipment (fixed and relocatable). Food service
equipment layout and specifications must be coordinated with the
facility mechanical designer for coordination of facility plumbing
design.
The locations of all water, waste, steam and steam condensate,
refrigeration condensate, floor drains, and gas lines. These lines
must be concealed but readily accessible for maintenance.
Unavoidable exposed vents for island or freestanding equipment
must be coordinated with the architect for enclosure.
All special or custom made equipment must be installed by the
plumbing contractor. Design and location of required grease traps
will require coordination among the mechanical, plumbing,
architectural and possibly, the structural designers.
Empty conduit requirements for under-floor routing of beverage
system.
4-13
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