UFC 4-722-01
27 January 2003
5-10.4
Carbonated Beverage Storage. This area is for storing
carbonated beverages, CO2 tanks, and the beverage pumping system. Due to
the unexpected leaking or damaged packaging, it is recommended that finishes
be durable and cleanable with a hot water hose hook-up and a floor drain in the
room. Air conditioning or ventilation to control the heat produced from equipment
used and maintaining syrup temperatures as necessary. Distance of the
beverage pumping system from the beverage serving equipment must be as
recommended by the equipment manufacturer. The space must be accessible
from the delivery area. Provide conduits to the beverage stations so beverage
supplier may run supply lines. The storage room requires water and power for
equipment operation.
5-10.5
Non-food Storage. Non-food storage areas are for holding paper
and cleaning supplies. Cleaning supplies must be stored in areas specifically
designed for that purpose. Cleaning products cannot be mixed with food
products. Proper ventilation in the cleaning products storage area is important
due to the various chemicals used in cleaning. Refer to figures 6-29 and 6-30.
5-10.6
HAZ-MAT Storage. All hazardous materials must be identified,
segregated and given special labeling, storage conditions and access in some
cases. Guidelines can be found in NFPA 101, Life Safety Code, UFC 1-200-01,
Facilities Engineering, Design and Construction.
5-10.7
Kitchen. The type and size of kitchen equipment will vary greatly
according to the type and size of facility. Refer to figures 6-20 through 6-23.
Locate the kitchen as close as possible to the serving areas to allow easy
transfer of products to the serving lines. Provide individual or continuous floor
grates with drains to facilitate cleaning and catch discharge from cooking
equipment such as steam kettles and tilting frying pans. Refer to figure 6-24.
Steam generating cooking equipment emits water droplets that can interfere with
other cooking operations, especially frying operations. Provide sufficient
separation between steam generating cooking equipment and other open type
cooking equipment.
5-10.8
Vegetable Preparation Area. In smaller facilities, the vegetable
preparation area may be no more than a two-compartment sink, slicer, and
worktable that shares space with the kitchen. In larger facilities, this area may be
a separate, refrigerated room with its own dedicated walk-in refrigerator, sinks,
slicers, choppers, mixers, worktables and other equipment. Refer to figures 6-25
and 6-26. In all cases, the preparation area should be near the kitchen and have
easy access to storage and trash removal.
Army facilities, no matter the size, 3 (three) sinks are used. A 1
(one) compartment and a 2 (two) compartment, separated by a
soiled ware counter.
5-5
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