4-KITCHEN
3-4.11.2 Employee's Rest Rooms, Locker Rooms
i t c h e n staff exceeds 10 in
3 - 4 . 1 1 . 3 Employee's Dining Room: When the k
number, c o n s i d e r a t i o n should be given to providi n g staff dining room,
T h i s should be located near the kitchen receiving-area and should be
v i s i b l e from the chef's office and the main kitchen area.
3-4.12 GENERAL ENVIRONMENTAL PERFORMANCE REQUIREMENTS
3-4.12.1 Lighting
A.
Natural:
Not
essential.
B.
High intensity.
Artificial:
Since many kitchen surfaces
be glossy, light colors, particular care is
will
n e c e s s a r y to avoid glare.
Fixtures should be easily
m a i n t a i n e d and cleaned; r e c e s s e d c e i I i n g f i x t u r e s a r e
desirable.
See Table 4-7 for standards.
3-4.12.2
The kitchen is a noisy work space.
A.
Sound,
Generation:
B.
Sound, Isolation:
Planning
requirements
generally
insure
adequate isolation.
Kitchen generates considerable cooking odor and heat.
3 - 4 . 1 2 . 3 Thermal:
Kitchen should be negative
High standard of ventilation essential.
If kitchen is open to serving or
p r e s s u r e area relative to other spaces.
e a t i n g a r e a s , s p e c i a l care must be taken to provide adequate capacity
hoods .
Provide minimum of 24 air changes/hour in kitchen area.
See
Figures
3-21
and
3-22.
3-4.13 RELATIONSHIPS TO OTHER SPACES:
3-36
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