3-4 KITCHEN
3-4.1 ACTIVITIES AND USES
ANTICIPATED:
See Figure 3-14.
Figure
3-14
Summary
of
Kitchen
Activities
3-4.2 CHARACTER OF SPACE:
Efficient,
well-lit,
functional
and
clean.
3-4.3
DIMENSIONAL
CHARACTERISTICS
3-4.3.1
Governing
Dimensions
A.
Horizontal
Dimensions:
Governed by requirements of
equipment location and relationship, together with staff
work and circulation.
See Figure 3-15 for typical work
s p a c e and aisle dimensions.
B.
Vertical Dimensions:
Minimum ceiling height is 10'-0".
3-4.3.2 Sizing of Spaces
A.
The kitchen size has the following relationships to size of
d i n i n g room and type of service:
T a b l e Service
Dining/Kitchen area ratio 50/50
Cafeteria Service
55/45
S c r a m b l e Service
60/40
3-49
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