Beruflich Dokumente
Kultur Dokumente
HOTEL KITCHENS
and associated areas
Mid-scale & Up-scale hotels
ACCOR has published this document for use on its projects; its distribution or reproduction for other purposes is not permitted
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 - Dec 09) Page 1 of 62
REVISION
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 Dec 08) Index – Page 2
CONTENTS
1 INTRODUCTION 7
2 SANITARY SAFETY OF FOODSTUFFS 6
2.1 THE "FOOD WAY FORWARD" PRINCIPLE ....................................................................................................... 6
2.2 HACCP PROCEDURES ..................................................................................................................................... 8
3 STAFF COMFORT, HEALTH AND SAFETY 9
3.1 STAFF COMFORT.............................................................................................................................................. 9
3.1.1 WORKING CONDITIONS........................................................................................................................... 9
3.1.2 AMBIENT TEMPERATURES ...................................................................................................................... 9
3.1.3 NOISE LEVEL ......................................................................................................................................... 9
3.1.4 CLEAR CEILING HEIGHT .......................................................................................................................... 9
3.1.5 VIEW TO THE OUTSIDE AND NATURAL LIGHT ............................................................................................. 9
3.1.6 ARTIFICIAL LIGHTING .............................................................................................................................. 9
3.2 STAFF HYGIENE ............................................................................................................................................... 9
3.3 STAFF SAFETY................................................................................................................................................ 10
3.3.1 ELECTRICAL SAFETY ............................................................................................................................ 10
4 FIRE SAFETY AND SUSTAINABLE DEVELOPMENT CRITERIA 10
4.1 FIRE SAFETY................................................................................................................................................... 10
4.1.1 STAFF EMERGENCY EXITS .................................................................................................................... 10
4.1.2 ISOLATION OF ROOMS .......................................................................................................................... 10
4.1.3 COLD ROOM PANELS ............................................................................................................................ 11
4.1.4 ISOLATION OF THE HOOD EXTRACT DUCT ............................................................................................... 11
4.1.5 CASE OF KITCHEN OPEN ONTO THE RESTAURANT ................................................................................... 11
4.1.6 AUTOMATIC FIRE EXTINCTION OVER THE COOKING RANGE....................................................................... 11
4.1.7 FIRE DETECTION IN THE KITCHEN ZONE ................................................................................................. 11
4.1.8 FLOOR, WALL AND CEILING FINISHES ..................................................................................................... 11
4.2 KITCHEN GAS SAFETY ................................................................................................................................... 12
4.2.1 GAS SUPPLY ....................................................................................................................................... 12
4.2.2 GAS DETECTION .................................................................................................................................. 12
4.2.3 AUTOMATIC SAFETY DEVICES ............................................................................................................... 12
4.3 SECURITY (INTRUSION) ................................................................................................................................. 12
4.3.1 ACCESS CONTROL ............................................................................................................................... 12
4.3.2 LOCKING OF THE AREAS ....................................................................................................................... 12
4.4 SUSTAINABLE DEVELOPMENT...................................................................................................................... 13
5 GUIDELINES FOR THE DESIGN OF A KITCHEN PROJECT 14
5.1 THE FOOD AND BEVERAGE PROJECT BRIEF.............................................................................................. 14
5.2 THE DESIGN OF THE FOOD AND BEVERAGE INSTALLATIONS .................................................................. 15
5.2.1 KITCHEN CONSULTANT ......................................................................................................................... 15
5.2.2 CHOICE OF ENERGY SOURCES .............................................................................................................. 15
5.2.3 LIMITS TO THE EXTENT OF WORK........................................................................................................... 15
5.2.4 CONNECTION OF SERVICES .................................................................................................................. 15
5.3 FUNCTIONALITY ............................................................................................................................................. 16
5.4 FUNCTION SERVICE, SERVED AT TABLE, TO THE PLATE .......................................................................... 16
5.5 THE GENERAL LAYOUT OF THE ROOMS...................................................................................................... 17
5.6 FOOD AND BEVERAGE AREAS...................................................................................................................... 18
5.7 CIRCULATION FLOWS FOR STAFF AND FOODSTUFFS............................................................................... 19
5.7.1 HORIZONTAL CIRCULATION ................................................................................................................... 19
5.7.2 GOODS LIFT ........................................................................................................................................ 19
5.7.3 VEHICLE ACCESS AND SERVICE COURTYARD .......................................................................................... 19
5.8 SETTING OUT AND FITTING OUT OF ASSOCIATED AREAS ........................................................................ 20
5.8.1 RUBBISH ROOMS AND AREAS ................................................................................................................ 20
5.8.2 KITCHEN ZONE ELECTRICAL DISTRIBUTION BOARD .................................................................................. 20
5.8.3 COLD ROOM COMPRESSORS ................................................................................................................ 20
5.8.4 GREASE TRAP ..................................................................................................................................... 20
5.8.5 STAFF CLOAKROOMS AND TOILETS ........................................................................................................ 20
5.9 CONTROL OVER NUISANCES FROM THE KITCHEN .................................................................................... 21
5.9.1 ACOUSTIC CRITERIA ............................................................................................................................ 21
5.9.2 RISK OF SMELLS .................................................................................................................................. 21
5.9.3 RISKS OF WATER DAMAGE .................................................................................................................... 21
5.9.4 PROTECTION OF THE DRINKING WATER SERVICES .................................................................................. 21
5.9.5 PROTECTION OF THE WASTE WATER SERVICES ...................................................................................... 21
6 ANALYSIS OF THE DESIGN DATA 22
For the general design 22
For the technical design 22
And, in the case of an existing building 22
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7 GUIDELINES FOR THE DESIGN OF A KITCHEN PROJECT 23
7.1 DYNAMIC ERGONOMICS................................................................................................................................ 23
7.2 THE FUNCTIONAL AREAS .............................................................................................................................. 23
7.2.1 DELIVERIES AND STORAGE ................................................................................................................... 23
7.2.2 CLEANING ........................................................................................................................................... 24
7.2.3 PREPARATION ..................................................................................................................................... 25
7.2.4 RUBBISH ROOMS ................................................................................................................................. 27
7.3 ENERGY SOURCES ........................................................................................................................................ 27
8 STRUCTURAL REQUIREMENTS 28
8.1 STRUCTURE.................................................................................................................................................... 28
8.1.1 FLEXIBILITY OF THE KITCHEN ZONE ....................................................................................................... 28
8.1.2 BASES OF CALCULATION ...................................................................................................................... 28
8.1.3 THERMAL INSULATION OF THE BUILDING ................................................................................................ 28
8.1.4 FLOOR OF THE KITCHEN ZONE .............................................................................................................. 28
8.2 EXTERNAL JOINERY....................................................................................................................................... 29
8.2.1 W INDOWS IN THE KITCHEN AREAS ......................................................................................................... 29
8.2.2 VENTILATION GRILLES IN EXTERNAL WALLS ............................................................................................ 29
8.2.3 EXTERNAL DOORS ............................................................................................................................... 29
9 INTERNAL FITTING-OUT 30
9.1 PARTITIONS AND DOORS .............................................................................................................................. 30
9.1.1 PARTITIONS ........................................................................................................................................ 30
9.1.2 INTERNAL DOORS ................................................................................................................................ 30
9.2 CONSTRUCTION OF COLD ROOMS .............................................................................................................. 31
9.2.1 LAYOUT OF THE COLD ROOMS .............................................................................................................. 31
9.2.2 COLD ROOM PANELS ............................................................................................................................ 31
9.2.3 COLD ROOM DOORS ............................................................................................................................ 31
9.2.4 FLOORS OF COLD ROOMS..................................................................................................................... 31
9.2.5 CLEANING ........................................................................................................................................... 31
9.2.6 CONTROL AND ALARM ELEMENTS .......................................................................................................... 31
9.3 FLOORS, WALLS AND CEILINGS ................................................................................................................... 32
9.3.1 SCHEDULE OF FINISHES ....................................................................................................................... 32
9.3.2 ARRANGEMENTS TO FACILITATE CLEANING ............................................................................................ 32
9.3.3 TILED FLOORING .................................................................................................................................. 33
9.3.4 SKIRTINGS .......................................................................................................................................... 33
9.3.5 TILED BASES ....................................................................................................................................... 33
9.3.6 FLOOR GULLIES AND CHANNELS ............................................................................................................ 34
9.3.7 W ALLS IN THE KITCHEN ZONE ............................................................................................................... 34
9.3.8 TRIM AT WALLS ANGLES ....................................................................................................................... 34
9.3.9 PROTECTION OF THE WALLS ................................................................................................................. 34
9.3.10 CEILINGS ............................................................................................................................................ 35
9.3.11 LIGHTING FITTINGS .............................................................................................................................. 35
9.3.12 CLEANING POINTS ............................................................................................................................... 35
10 BUILDING SERVICES INSTALLATIONS 36
10.1 PLUMBING ....................................................................................................................................................... 36
10.1.1 DESIGN CRITERIA ................................................................................................................................ 36
10.1.2 PROTECTION OF DRINKING WATER ........................................................................................................ 36
10.1.3 PROTECTION AGAINST NOISE ................................................................................................................ 36
10.1.4 COLD WATER AND HOT WATER DISTRIBUTION ......................................................................................... 37
10.1.5 KITCHEN WASTE WATER DRAINAGE ....................................................................................................... 38
10.1.6 GREASE TRAP ..................................................................................................................................... 40
10.2 GAS DISTRIBUTION IN THE KITCHEN ........................................................................................................... 41
10.3 VENTILATION AND AIR CONDITIONING OF THE KITCHEN ZONE ............................................................... 42
10.3.1 VENTILATION OF THE ROOMS ................................................................................................................ 42
10.3.2 EXTRACT HOODS ................................................................................................................................. 43
10.3.3 AUTOMATIC FIRE SUPPRESSION SYSTEM OVER THE COOKING RANGE ....................................................... 44
10.3.4 HOOD (TYPE H) WITH ULTRA VIOLET TECHNOLOGY ................................................................................. 44
10.3.5 FILTER CEILINGS ................................................................................................................................. 45
10.3.6 REGULATION OF THE EXTRACTION FLOW RATE ....................................................................................... 45
10.3.7 VENTILATION DUCTWORK SYSTEM......................................................................................................... 45
10.3.8 EXTRACT AND AIR DISCHARGE FANS...................................................................................................... 46
10.3.9 MAKE-UP AIR SUPPLY .......................................................................................................................... 46
10.3.10 COOLED AREAS ................................................................................................................................... 47
10.3.11 SMOKE EXTRACTION FUNCTION VIA THE KITCHEN HOOD ......................................................................... 47
10.3.12 NATURAL SMOKE EXTRACTION FROM THE KITCHEN ................................................................................. 47
10.3.13 OPEN FIREPLACE ................................................................................................................................. 48
10.4 KITCHEN ELECTRICITY .................................................................................................................................. 48
10.4.1 GENERAL REQUIREMENTS .................................................................................................................... 48
10.4.2 KITCHEN ELECTRICAL DISTRIBUTION...................................................................................................... 49
10.4.3 "POWER" ELECTRICAL DISTRIBUTION BOARDS ........................................................................................ 49
10.4.4 SUPPLIES TO THE KITCHEN EQUIPMENT ................................................................................................. 49
10.4.5 LIGTHING FITTINGS IN THE KITCHEN ZONES ............................................................................................ 50
10.4.6 EMERGENCY LIGHTING (TO BE ADJUSTED TO LOCAL CODES) ................................................................... 50
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10.5 TELEPHONE, COMPUTERS............................................................................................................................ 51
10.6 FIRE PROTECTION ......................................................................................................................................... 51
10.7 COLD ROOMS ................................................................................................................................................. 51
10.8 GOODS LIFT .................................................................................................................................................... 51
APPENDICES – DOCUMENTATION 52
APPENDIX A DEVICES FOR PROTECTION OF DRINKING WATER SERVICES 52
APPENDIX B GREASE TRAPS 53
APPENDIX C EXTRACTION FLOW RATES FROM KITCHEN HOODS 55
APPENDIX D PRINCIPLES FOR KITCHEN HOODS 56
APPENDIX E REGULATION OF THE HOODS 59
10.9 INTELLIGENT DEMAND CONTROLLED VENTILATION FOR MULTIPLE HOODS:............................................................... 60
10.9.1 MARVEL SYSTEM - HALTON................................................................................................................ 60
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ALPHABETICAL INDEX
A
ABBREVIATIONS ................................................................. 5 ISOLATION OF ROOMS ......................................................10
ACCESS CONTROL............................................................ 12 ISOLATION OF THE HOOD EXTRACT DUCT.....................11
ACOUSTIC CRITERIA ......................................................... 21 K
AIR TRANSFER................................................................... 37 KITCHEN CONSULTANT ....................................................15
ANALYSIS OF THE DESIGN DATA..................................... 22 KITCHEN ELECTRICITY......................................................45
ASSOCIATED AREAS ......................................................... 20 KITCHEN GAS SAFETY ......................................................12
AUTOMATIC FIRE EXTINCTION......................................... 11 KITCHEN OPEN ONTO THE RESTAURANT.......................11
AUTOMATIC FIRE SUPPRESSION .................................... 41 L
C LIGHT FITTINGS .................................................................30
CEILINGS............................................................................ 27 LIGTH FITTINGS IN THE KITCHEN ZONES........................46
CHANNEL AND GRATING .................................................. 34 LIMITS TO THE EXTENT OF WORK ...................................15
CHOICE OF ENERGY SOURCES....................................... 15 LOCKING OF THE AREAS ..................................................12
CIRCULATION FLOWS FOR FOODSTUFFS ...................... 19 M
CIRCULATION FLOWS FOR STAFF................................... 19 MAKE-UP AIR SUPPLY ......................................................43
COLD ROOM COMPRESSORS .......................................... 20 N
COLD ROOM PANELS ........................................................ 11 NATURAL SMOKE EXTRACTION FROM THE KITCHEN ..44
COLD ROOMS .................................................................... 48 NUISANCES FROM THE KITCHEN.....................................21
COMPUTERS ...................................................................... 47 P
CONSTRUCTION OF COLD ROOMS ................................. 26 PARTITIONS........................................................................25
CONSTRUCTION REGULATIONS ........................................ 5 PRINCIPLE OF WATER DISTRIBUTION .............................32
COOLED AREAS................................................................. 44 PRINCIPLES FOR KITCHEN HOODS .................................53
D PROTECTION OF THE DRINKING WATER SERVICES......21
DESIGN OF THE FOOD AND BEVERAGE PROTECTION OF THE WALLS ...........................................29
I PROTECTION OF THE WASTE WATER SERVICES ..........21
INSTALLATIONS ................................................................ 15 R
DIAGRAM OF A HOOD ....................................................... 39 REGULATION OF THE HOODS ..........................................56
DISHWASHER HOOD ......................................................... 41 RISK OF SMELLS ................................................................21
DRAINAGE CHANNELS ...................................................... 28 RISKS OF WATER DAMAGE...............................................21
E RUBBISH ROOMS AND AREAS..........................................20
ELECTRICAL DISTRIBUTION BOARD .............................. 20 S
EMERGENCY LIGHTIN ....................................................... 46 SANITARY SAFETY OF FOODSTUFFS................................6
EMERGENCY SWITCHES .................................................. 46 SECURITY (INTRUSION......................................................12
EXTERNAL DOORS ............................................................ 24 SERVICE COURTYARD ......................................................19
EXTRACT AND AIR DISCHARGE FANS............................. 43 SKIRTINGS ..........................................................................28
EXTRACT HOODS .............................................................. 39 SLOT CHANNELS................................................................34
F STAFF CLOAKROOMS AND TOILETS................................20
FIRE PROTECTION ............................................................ 47 STAFF COMFORT .................................................................9
FIRE SAFETY...................................................................... 10 STAFF EMERGENCY EXITS ...............................................10
FLEXIBILITY OF THE KITCHEN ZONE ............................... 23 STAFF HYGIENE ...................................................................9
FLOOR GULLIES AND CHANNELS .................................... 29 STAFF SAFETY ...................................................................10
FLOOR OF THE KITCHEN ZONE ....................................... 23 STRUCTURAL REQUIREMENTS ........................................23
FLOOR, WALL AND CEILING FINISHES ............................ 11 STRUCTURE .......................................................................23
FLOORS .............................................................................. 27 SUSTAINABLE DEVELOPMENT .........................................13
FOOD AND BEVERAGE AREAS......................................... 18 T
FOOD AND BEVERAGE PROJECT BRIEF ......................... 14 TELEPHONE .......................................................................47
FOOD WAY FORWARD ........................................................ 6 TERMINOLOGY .....................................................................5
FUNCTION SERVICE.......................................................... 16 THERMAL INSULATION OF THE BUILDING.......................23
FUNCTIONAL LAYOUT ......................................................... 6 TILED BASES ......................................................................28
FUNCTIONALITY................................................................. 16 V
G VEHICLE ACCESS ..............................................................19
GAS DISTRIBUTION IN THE KITCHEN.............................. 36 VENTILATION DUCTWORK SYSTEM.................................42
GENERAL LAYOUT OF THE ROOMS................................. 17 VENTILATION GRILLES IN EXTERNAL WALLS .................24
GOODS LIFT ....................................................................... 19 VENTILATION OF THE ROOMS..........................................37
GREASE TRAP ............................................................. 20, 35 W
H WALLS ................................................................................27
HACCP PROCEDURES ........................................................ 8 WATER METERS.................................................................32
I WINDOWS IN THE KITCHEN AREAS .................................24
INTERNAL DOORS............................................................. 25
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 - Dec 09) Page 6 of 62
1 INTRODUCTION
Field of application: They shall be used as guides for the technical design of
each project.
NEW BUILDINGS
The designers appointed to carry out this design (architect and
consulting engineers for the construction, the mechanical
& services installations and kitchen equipment) shall make an
analysis of all the functional, technical and statutory data and
REFURBISHMENT OF EXISTING BUILDINGS shall coordinate their designs so as to define an overall,
coherent project.
• Indicates globally all the food and beverage service REI Fire rating
areas, such as: kitchen, relay-kitchens, grill,
rotisserie, wash-up, pantries, coffee room, room BAES Autonomous emergency lighting unit
service kitchen or pantry, bar pantry, stores, cold
rooms, rubbish rooms, delivery areas, food service BET Consulting Engineers
corridors, goods lifts, as applicable to each project.
CCH Construction and residential code
(under French regulations)
BANQUETING SERVICE
CDT Labour code (under French regulations)
• Indicates, without distinction, all services for groups,
where the same food is served to those attending, ERP Public building (under French regulations)
whatever the type of the event (conferences,
meetings, parties, etc.) HACCP Hazard Analysis Critical Control Point
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2 SANITARY SAFETY OF FOODSTUFFS
This title summarises three essential principles: It is therefore possible to distinguish between three main states:
1 Products always move forwards through the kitchen. "Unprocessed" "Clean" "Finished"
They never go back to where they have been
previously.
• Peelings, rubbish and "clean" products shall never meet or take the same route:
• The vegetable preparation room shall have two doors: one "dirty" entrance / exit and one "clean" exit.
• The dustbins from the wash-up shall not use the same corridor as the products leaving a cold room.
• The same goods lift should not be used for bringing down the dustbins from the functions pantry, for delivering clean linen to the
bedrooms, for delivering breakfast trays, or for bringing down dirty linen, except if refuse bags are sealed and carried within a
closed container.
FUNCTIONAL LAYOUT
Cold room
Pantry
Rubbish Dishwash
Seletive sorting
DIRTY
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 6 of 62
Food & FOOD WAY FORWARD ORGANISATIONAL Rubbish Circuit
Foodstuffs
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09)
Circuit DIAGRAM
•
Goods deliveries
Boxes Glass Organic
rubbish
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3 STAFF COMFORT, HEALTH AND SAFETY
3.1.1 WORKING CONDITIONS 3.1.5 VIEW TO THE OUTSIDE AND NATURAL LIGHT
Proper ergonomic conditions are essential for work in a kitchen, The permanent work stations in the kitchen shall, as far as
which is tiring (working standing up) and requires close attention, possible, have the benefit of natural light:
as any negligence will lead to an immediate sanction: • by openings in the roof;
dissatisfaction of a consumer and, at the worst, food poisoning.
• or by openings in the external wall.
3.1.2 AMBIENT TEMPERATURES
3.1.3 NOISE LEVEL Areas where staff work temporarily (stores pantries, wash-up)
will generally not have windows.
The noise level generated by the mechanical ventilation fan at
high speed shall not be greater than 40 dB(A).
Kitchen staff shall have access to an electronic or elbow- Catering staff shall have separate "men's" and "women's" toilets
controlled hand-rinse basin. and cloakrooms:
Double Single
Width 50 cm Width 30 cm
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3.3 STAFF SAFETY
Emergency stop devices with key resetting shall be provided The kitchen floor shall be horizontal (*) and non-slip, with an R-
near sensitive workstations (cooking range, wash-up). Value slipperiness classification of R12 (DIN) or PC 27 (NF),
shod foot > 27.
R12 (DIN) equivalent to PC 27 (NF)
between 27° and 35° (High adhesion)
Slip angle
The minimum provisions of the Accor Group's BTH "FIRE 4.1.2 ISOLATION OF ROOMS
SAFETY" methodology, shall be included for each project by the
Fire Safety consultant, who shall take into account the specific Rubbish rooms are high-risk areas and shall be constructed
requirements of the regulations applicable in the project location. with REI 120 floors and walls, with REI 60 doors fitted with door
closers.
4.1.1 STAFF EMERGENCY EXITS
The kitchen areas, pantries and stores are medium-risk areas
The maximum distance A to be travelled to reach an exit (or a and shall be separated from the service corridors and from the
staircase), from the furthest point in a room, shall not exceed 40 public areas with REI 60 floors and walls with REI 30 doors
metres. fitted with door closers (or RE 30 between the kitchen and the
restaurant ).
Dead end corridors B shall be no longer than 10 m.
The load-bearing structures shall have a fire resistance "R" equal
The kitchen zone shall have at least two exits C . to the "REI" fire resistance of the constructions they bear.
The stores shall have REI 60 partitions, but they may include
internal wire mesh partitions, provided that their area does not
exceed 100 m².
Restaurant
A
B C Stores Kitchen
< 100 m²
Rubbish
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4.1.3 COLD ROOM PANELS 4.1.5 CASE OF KITCHEN OPEN ONTO THE RESTAURANT
A specific study must be prepared by the Fire Safety Engineer.
The composite panels – insulation and sheet metal facings – Accor recommends the following:
used for the floors, walls and ceilings of cold rooms shall be non-
inflammable (category B of the European standard). A downstand at least 50 cm deep below the ceiling in the kitchen
zone, in a non-combustible RE 15 material, shall be constructed
These panels shall be used only for the cold rooms and not for immediately above the serveries so as to contain the smoke in
partitioning the kitchen areas. the event of a fire.
The "start – stop" control for the fan shall be visible, easily-
accessible and fitted with a sign.
The hood extract ducts shall be in steel and, outside the volume
of the kitchen, shall be run in REI 60 (minimum), or 90 or 120,
depending on the building, fire-resisting enclosures.
No fire damper on The kitchen fire detection shall also be installed in the void over
extract duct from the cold rooms.
C
kitchen hoods
The floor, wall and ceiling finishes, and also the suspended
ceilings in the kitchen and its associated areas, shall be in low
D flammable materials (Class A of the European standard), or as
per local authorities requirements if more stringent.
E
≤3m ≤3m
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4.2 KITCHEN GAS SAFETY
Gas may be installed in kitchens when local regulations allows Accor recommends that automatic gas detection be installed in
(in some countries, gas is not permitted in high rise buildings). kitchens.
In all cases: Any gas leak to be indicated by an alarm at the hotel's central
monitoring point and to trigger associated safety controls as
• An emergency cut-off valve shall be installed
specified by Fire Safety Engineer or local codes.
externally for gas supply shut-off by emergency
responders.
• A visible and easily-accessible stop valve shall also be
4.2.3 AUTOMATIC SAFETY DEVICES
provided within the kitchen, to isolate gas supply to the
kitchen equipment.
Motorised gas switch-off valves shall generally be installed as
(see gas distribution – art 9.2) per fire engineer’s specifications. They shall cut off gas supply in
case of lack of ventilation or when fire alarm is activated (subject
to Local Authority requirements).
Staff and delivery entrances shall be provided with the necessary equipment to control the entry and exit of people:
The stores, the chef's office and the staff cloakrooms shall be locked with key-, card- or code-operated locks.
The showers shall generally be included in the cloakrooms. On the other hand, access to the toilets shall be possible without a key.
If facilities are provided for temporary/external staff, they shall include cloakrooms that are separate from those of the permanent staff, but
the toilets may be common.
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4.4 SUSTAINABLE DEVELOPMENT
This includes :
• Staff comfort
o See article 3.1
• Energy conservation
o Extract hoods - See article 9.3.2
o Energy recovery on extract hoods - See article 9.3.13
o Lighting fittings - See article 9.4.5
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5 GUIDELINES FOR THE DESIGN OF A KITCHEN PROJECT
5 - Number of staff
• Staff in the kitchen
• Staff in the public areas
• Temporary staff
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5.2 THE DESIGN OF THE FOOD AND BEVERAGE INSTALLATIONS
The design of the kitchens shall be carried out by a KITCHEN The kitchen may be fully electric or mixed gas and electricity, in
CONSULTANT who shall specify all of the areas and the items of accordance with the following criteria:
equipment and shall submit his proposals to the OWNER'S
REPRESENTATIVE as they are prepared. • "Fine dining" kitchens – the hobs shall be induction
hobs
This design shall cover all the areas involved and shall include a • Other kitchens – gas should be used wherever
description of the proposed methods of organisation: possible (public natural gas main or propane from a
storage tank) as it usually has several advantages:
• access for deliveries, stores, cold rooms, o lower peak electricity demand at peak periods;
• production kitchen, o lower energy cost.
• pantries and relay kitchens, However, the above needs checking subject to local prices
• bars, and availability and gas shall not be used if the local safety
• staff restaurant, codes do not permit it.
• selective sorting of rubbish,
Dishwashers shall preferably be supplied with softened hot water
• technical impacts, etc. in order to limit electrical consumption at peak periods.
It shall be carried out in several phases:
5.2.3 LIMITS TO THE EXTENT OF WORK
1 Analysis of the food and beverage project brief, taking into
account the various types of catering required. A document entitled LIMITS TO THE EXTENT OF WORK shall define
2 Definition of the equipment to be installed in order to provide the allocation between:
the services. Choice of energy sources and of the main • the construction works and the services installations
technical arrangements, communication with the other in the building, including the services connections and
consulting engineers involved. the associated works necessary for installing and
operating the items of equipment;
3 Preliminary design drawings at a scale of 1:100 and lists of
• the specialist kitchen, wash-up and bar equipment;
equipment
• the hotel equipment (small items of equipment and
4 Detailed final kitchen design drawings, at a scale of 1:50, table decorations).
with elevations at 1:20, indicating the exact layout of the
equipment, together with the accessory works (bases, The development or Sale/purchase or Lease contract, or the
hoods, etc.) and the services connections, the quantities and contracts for works, shall define the works, installations and
characteristics of which should be listed in an accurate items of equipment that are, depending on circumstances:
schedule. • the responsibility of the CONSTRUCTORS;
5 Detailed technical instructions to enable the other consulting • or purchased directly by the OWNER;
engineers involved and the specifier to make allowance for • or purchased directly by the TENANT.
the kitchen functions in the documentation of the other
contractors. These instructions shall, in particular, indicate
the anticipated flow rates and the levels of consumption of
the various mechanical and electrical services.
5.2.4 CONNECTION OF SERVICES
6 Detailed list of the limits to the scope of the work of the The Consulting Engineer's layout drawing of the kitchen shall
contractors for works and the suppliers and installers of the define the nature, the layout and the characteristics of all the
items of equipment. services connections: UNTREATED COLD WATER, TREATED
7 Tender documentation for the building works, comprising the (SOFTENED) COLD WATER, HOT WATER, GAS, ELECTRICITY.
detailed kitchen preliminary design drawings, revised to co-
ordinate with the other members of the design team, and the A table shall be provided, listing all the connection points and
specifications of the works for each trade prepared by the their characteristics.
relevant consulting engineers or specifiers.
An attached technical note shall state the peak flow rates and
8 At the same time as preparing the tender documents for the the hourly or daily levels of consumption of the items of
contracts for works, the KITCHEN CONSULTANT shall prepare equipment.
the tender documents for the contracts for equipment
(supply and fixing). Take care to define and differentiate between:
DUTIES OF THE KITCHEN CONSULTANT (Recommended) Unit flow rate or capacity of
1. NEW BUILDINGS AND MAJOR REFURBISHMENT WORKS: the Unitary
requirements
each item
(calculation of
of equipment
the sections of
KITCHEN CONSULTANT shall define the functional
organisation, the rooms and the kitchen equipment, together connecting cables and
with their technical impact. He shall work in association with pipework)
the architect and the other consulting engineers involved.
Hourly or daily consumptionof
2. REFURBISHMENT OF EXISTING KITCHENS: the KITCHEN
CONSULTANT shall act as the sole designer. His appointment Consumption each item of equipment
shall be extended to all the works arising from the
refurbishment: partitions, doors, ceilings, floor and wall Total values, corrected to take
finishes, plumbing, ventilation, air conditioning, electricity,
data and communications, etc.
Peak periods into account diversity factors
and load shedding (calculation
of supplies)
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5.3 FUNCTIONALITY
In order to enable the premises to provide food and beverage 3 and, especially, the essential objectives:
services rapidly, under good working conditions and without an
excess of staff, the design shall make allowance for: • individual guests must be served rapidly;
1 the specific food and beverage requirements (project • guests in groups must be served on time and all at
brief); the same time;
• cold prepared food must be kept at a low
2 local supply conditions; temperature;
• hot food must be served hot to the guests.
Hot dishes
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5.5 THE GENERAL LAYOUT OF THE ROOMS
If the layout of the building means that the production zones and
the service zones must occupy several floor levels, the
consumption zones shall always be adjacent to the distribution
zones (same floor level, with no changes of level or steps),
which shall comprise:
For a restaurant:
• cold storage,
• reheating,
• drinks storage,
• crockery sorting.
But caution!
!
The distribution areas shall always be on the same
floor level as the public areas they serve.
1 Level
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09)
Production Page 17 of 62
+ Distribution
+ Consumption
5.6 FOOD AND BEVERAGE AREAS
CLEAN
"Dirty" corridors
”Dirty” goods lift
"Clean" corridors
”Clean” goods lift
Kitchen toilets
Corridors Staff kitchen
Goods lift Cold room compressors
Electrical panel
The areas listed above may not exist in all hotels and sometimes several
functions can be grouped together in the same area, but they should always
comply with the "Food way forward" principle.
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5.7 CIRCULATION FLOWS FOR STAFF AND FOODSTUFFS
The conveyor-belt principle shall always be used (See § 2.1) and There shall be no steps or ramps in the corridors.
distribution shall be on the same floor level as the public areas
being served (See § 5.5).
The entrance routes for staff between the staff cloakrooms and
toilets and the kitchen shall be as direct as possible. They must
never cross a public hall or a mechanical services zone.
Goods lift shall be avoided as far as possible. Functions over several floor levels
If the layout of the building means that the services and the Bedrooms
public areas have to be on several floor levels, goods lifts shall
Bedrooms
be installed to fulfil the various functions.
Bedrooms
A Linen service and room service lift
B Bedrooms
C Pantry service from the kitchen Clean lift Bedrooms
D Pantry service rubbish Dirty lift
E Supplies to the kitchen Clean lift Function banquet rooms
F Kitchen rubbish disposal Dirty lift
Conference rooms
Important – The number of goods lifts will depend on the Kitchen Restaurant
category of the hotel, its size and the layout of the building as,
depending on circumstances, several functions may be Courtyard/deliveries
provided by the same goods lift. Exceptionally, and only for a
small hotel or a refurbishment, a dual-purpose, clean/dirty A B C D E F *separated good lifts
goods lift may be considered by applying HACCP procedures. 1 2 3
Access for delivery lorries and for the removal of rubbish shall ≤ 10 Tons Length ≤ 11 m > 10 Tons Length ≤ 18 m
be carried out via a service courtyard or an internal delivery
area that is big enough to allow vehicles to manoeuvre, and for ≥ 3,50
unloading, temporary storage and the siting of skips.
≥ 3,50
If there is a loading dock, it shall be positioned 80 cm above ≥ 4,10
road level.
≥ 3,60
The access road, either external or internal, shall have the
clearance necessary for the delivery and rubbish removal
lorries.
Virages : > 5,00 Virages : > 5,75
This rule shall also apply to linen delivery vehicles.
≥ 12,00 R1 ≥ 15,00 R1
The clearances indicated on the diagram are those for the
loads, lengths and turning circles indicated. ≥ 12,50 R2 ≥ 15,50 R 2
If the lorries specified in the hotel brief are larger, the R1 Outer turning circle
clearances shall be increased as necessary. R2 Outer radius of the road
The slope of internal or external ramps shall not exceed 12% and the
unloading area shall be horizontal.
≤ 12 %
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5.8 SETTING OUT AND FITTING OUT OF ASSOCIATED AREAS
A general emergency stop switch shall be provided on the 5.8.5 STAFF CLOAKROOMS AND TOILETS
outside of the door. Emergency stop switches for the "power" The kitchen staff shall use the sets of cloakrooms and toilets
equipment shall be located near to sensitive work stations provided for the hotel staff, where cloakrooms, showers, basins,
(cooking, wash-up). WCs and urinals shall be provided, which shall be kept separate:
If these areas are a long way away, other toilets (WCs, urinals,
basins), separate for men and women, shall be provided close to
the kitchen.
In all cases, the route between the kitchen and the staff
cloakrooms and toilets shall use the service corridors. A public
corridor or a mechanical services zone shall never be used.
5.8.3 COLD ROOM COMPRESSORS
MINIMUM FITTINGS (To be adjusted to suit the anticipated number
The compressors shall be sited:
of staff and the requirements of the local authorities)
• on a rooftop plant room;
• or in the external or internal service courtyard (if it is Fittings for the people
permanently well-ventilated); present employed
• or other outdoor area; Every 20 Every 20 per person
• or in a well-ventilated room on an external wall. men women
Basin 2 2
They shall never be sited within the volume of the kitchen. WC 1 2
Urinal 1
As their installation in a plant room would require mechanical Shower 1 1
ventilation, it shall only be considered if there is no other Cupboard 1
possibility (energy consumption to be avoided). Bench 1/5
Showers should only apply to staff
They shall be carefully located and fixed onto metal supports carrying out dirty work, rules applicable in the location
fitted with anti-vibration devices in order to prevent the risk of
noise problems (transmission of sound through the air or As the toilets are to remain accessible and the cloakroom
through the structure, vibrations) in respect of the guest locked, the following diagram shall be followed:
bedrooms, the public areas or neighbours.
Corridor
Units located externally shall be protected from the rain.
(*)
When located in the delivery zone, they shall be fixed at a height
of 2 m. Lockers Lockers
& showers Toilets & & showers
If they have to be enclosed, a perforated roller shutter or grille FOR Washbasins FOR PERMANENT
shall be provided, so that the area is permanently ventilated. CONTRACTED STAFF
STAFF
(*) The toilet door shall not open onto the kitchen
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5.9 CONTROL OVER NUISANCES FROM THE KITCHEN
A kitchen will inevitably generate NOISE and SMELL nuisances, • items of equipment not fixed to walls;
together with the risk of POLLUTION of drinking water services • wall shelves hung on elastomer anti-vibration pads.
and of sewers, which must be taken into account and controlled
in the detailing of the design of the building and of the
mechanical services.
The most effective way of achieving an appropriate acoustic The fat-laden water from the kitchen, the wash-up and the
performance is to separate the structure enclosing the kitchen pantries shall be run to a grease trap positioned prior to the
from other areas by the use of a construction joint. connection to the discharge waste water drainage point.
If not, other precautions shall be taken, in particular: If the supply of unprocessed vegetables is proposed, a starch
separator shall be provided on the outlet from the peeling
• laying tiling on a floating screed and a resilient machine.
material;
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6 ANALYSIS OF THE DESIGN DATA
• FOOD W AY FORWARD principle (See article 2.1). • Critical points in the existing layout (see HACCP
• Allowance for HACCP procedures (See article 2.2). procedures).
• Food and beverage concept brief and conditions of • Layout of the premises and their means of access.
supply (See article 5.1). • Non-modifiable structural items.
• Design of the project by a KITCHEN CONSULTANT (See • Whether existing services installations can be re-used
article 5.2). and modified.
• Functionality (See article 5.3). • Site safety and, in particular, allowance for "asbestos"
• Specific requirements for banquet service (See article risks.
5.4). • Security and Fire Safety of the establishment during
• Setting out of the rooms on the same level (See the works.
article 5.5 et seq.).
• Allowance for local codes and regulations and/or local
authority requirements (See warning – article 1).
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7 GUIDELINES FOR THE DESIGN OF A KITCHEN PROJECT
• Checking and breaking bulk (Visual and - Chillers (or free-standing refrigerators): at least
quantitative control of products): 2 chillers or refrigerators.
- Chillers for fresh products.
- Area fitted with: - Chillers for fruit and vegetables.
- scales 200 kg capacity; - Freezers: minimum 1 built-in or free-standing
- Table with sink; freezer.
- scales 10 kg capacity; - Chillers for all bakery / Danish pastries
- Floor channel 30 x 30 cm; products + vegetables
- Sundry trolleys;
- Rubbish box;
- cleaning point;
- Insect killer.
• Dry stores
Recommended storage temperature : 15°C /
18°C.
- Various stores:
- grocery: metal shelving + space for storage
on pallets;
- beer, drinks and mineral water store;
- Empty and returnable packaging room;
- root vegetables and onions (particular
cases).
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7.2.2 CLEANING
This zone may comprise one room divided into 3 zones for processing vacuum-packed ready-to use or cook products (4ème
game).
The 3 zones shall be: vegetables / meats / fish.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 24 of 62
salamander / microwave oven / wok / bain
7.2.3 PREPARATION marie);
- hot plate + shelf fitted with infra-red lamp;
• Cold preparation - extract hood fitted with fire protection system (if
fryer)
Provided in all hotels, but sized to suit:
• Coffee pantry
• Hot preparation
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 25 of 62
• Patisserie
- Positive Cold room for storage finished products T ° 3°C - 2 Refrigerated table for pastry 3 doors Granit working top -
- Negative Cold room for storage croissants and similar -Planetary mixer multi speed system 5 liters
products ect - Scale 10 kg precision 5 grams
- Sets of shelves for refrigerated storages areas - Wall cupboard sliding doors
- Electronic Hands Wash - Single sink 40x40x30
- Planetary mixer Multi speed capacity :40 liters - stainless Dishwashing 2 tubs + dish drainer
- Working table top with under flour sugar 1 column 4 - wall Support 10 patches 60x40 cm
drawers – Freezer cabinet ice creams
- Electric Dough sheeter with belts to put on table - Cell of fast deep-freezing 6 patches 60x40 cm
- Oven 10 levels (ventilated) levels stick 60x40 cm - Trolley pastry chef
- Hood with jets of gathering. - Floor gullies with a square grille stainless railings30 x30
- Induction boiling top, two plate with baskets
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- Pot wash washer an one sink
• Crockery wash Or 2-sink kitchen equipment wash (3 sinks in
certain hotels) or
The crockery wash shall be in two zones: - - kitchen equipment rack, 4 fixed levels;
crockery deposit section and clean crockery - Pedal rubbish bin;
storage area. - Wall-mounted disinfection point.
ACCOR recommendation: electric cooking equipment shall be favoured (better efficiency, ease and cost of
routine maintenance).
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8 STRUCTURAL REQUIREMENTS
8.1 STRUCTURE
The construction shall retain the possibility of modifying the A – Slab cast on solid ground
partitioning and the setting out of the equipment:
The underground pipework under the
• the walls and partitions enclosing and dividing the slab shall be run individually to
kitchen areas shall be built in non load-bearing external inspection chambers.
masonry; reinforced concrete structures shall be
restricted to the structural columns and walls around
unavoidable hard points (stair wells, lift shafts, service
ducts); B – Raft or suspended slab
• pipework and cables shall be modifiable and,
The raft or the slab shall be set at a
therefore, accessible and, for this purpose, all the
lower level and the pipework shall be
supply services shall be run from above; only the
encased in a weak concrete false floor.
drainage shall be run in the floor;
• if the kitchen is located over solid ground and the
ground floor slab or the raft foundation shall be
formed at a lower level and the pipework shall be C – Suspended floor over under-floor void
encased in a weak mix concrete false floor and shall
be run to external inspection chambers (See diagram The pipework shall be run under
B and F). of the slab. The under-floor void
shall have means of access
8.1.2 BASES OF CALCULATION ≥ 1.80 m. Damp-proofing shall
be provided under the tiling in order
Superimposed loads on floors: ≥ 5 kN/m² to avoid damage to the structure
caused by leaks.
(To be increased if necessary to suit local codes construction or
particularly heavy items of equipment).
D – Suspended floor over other areas of the hotel
Fire resistance criteria: see article 4.1.1
The drainage pipework shall be run
8.1.3 THERMAL INSULATION OF THE BUILDING under the slab. Damp-proofing shall
be provided under the tiling. (*)
Whatever the climate, thermal insulation shall be provided to the
whole volume of the kitchen and its associated areas. It may be
possible to omit the insulation (particularly to the stores) in
certain hot climates, provided that it can be proved that it does E – Suspended floor over the hotel car park
not affect:
• the durability of the structure; The pipework shall be run under the
• the comfort of staff; slab. Damp-proofing shall be
provided under the tiling.
• operations; Reinforced concrete casings under
• energy consumption; the pipework shall provide the
• in particular, a check must be made that the ambient necessary level of fire-resistance
temperature is compatible with the conservation of under the channels. Fire in
the products being stored (maximum 27°C) . tumescent collars to be fitted to pipes.
8.1.4 FLOOR OF THE KITCHEN ZONE The slab shall be set at a lower level
and the drainage pipework shall
The design of the floor will depend on - 1 - the area immediately be encased in a concrete false
below, - 2 - the nature of the ground and its hydrology (possible floor. Damp-proofing shall be
tanking may be required), - 3 - the running of pipework, - 4 - provided under the screed. (*)
functional requirements (fire, thermal, acoustic insulation,
flexibility, damp-proofing.).
KEY Tiling
Damp-proofing
Thermal insulation
(*) Add, in certain cases: Thermal insulation in order to avoid
condensation and/or acoustic insulation against impact noise
and/or air-borne noise.
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8.2 EXTERNAL JOINERY
8.2.1 WINDOWS IN THE KITCHEN AREAS 8.2.2 VENTILATION GRILLES IN EXTERNAL WALLS
Window joinery may be in PVC or metal or aluminium profiles Ventilation grilles in services areas shall have anodised or
with a thermal break (lightweight anodised or powder-coated powder-coated lightweight alloy rain-proof blades and an inner
alloy or powder-coated steel). insect- and rodent-proof lining in lightweight expanded metal
alloy. They shall be fixed into a lightweight alloy sub-frame.
Windows shall usually have thermally insulating glazing which,
depending on the site, shall also meet acoustic and/or anti- Note – Except in cases where the climate is suitable for natural
intrusion criteria. ventilation, the stores shall have mechanical ventilation.
Glazed
Solid
Solid
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9 INTERNAL FITTING-OUT
9.1.1 PARTITIONS
SMOOTH-FACED BRICKS AND CONCRETE KICKER
Plaster and plasterboard panels shall not be used in the whole of (Recommended option)
the kitchen zone and its associated areas.
(a) FIRE RESISTANCE robust and functional and shall comply with the fire
See article 4.1.1. safety and security criteria.
(b) FOOD AND BEVERAGE SERVICE POLYPROPYLENE DOORS
Independent one-way doors for service and dirty return
to wash-up.
(c) AUTOMATIC DOORS
In some cases, the doors shall be sliding or
automatically-operating side-hung, controlled by a
movement detector.
(d) KICK PLATES
Protection shall be provided by Acrovyn (acrylo-vinyl
resin) or polished austenitic stainless steel panels, 1
mm thick, fixed with adhesive, plus extra stainless
steel screws.
(d) FITTINGS
The hinges, locks, bolts, handles, lever handles,
casement bolts, door closers, door stops, etc. shall be
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9.2 CONSTRUCTION OF COLD ROOMS
In order to avoid contamination and to comply with the cold It shall be possible to open the doors from the inside, even if
chain, foodstuffs shall be stored in refrigerators (> 4°) and frozen they are locked from the outside.
foods in freezers (-20°C). For freezers, in order to avoid ice build-up preventing the doors
from opening, a heated strip shall be provided around the frame
The cold rooms for unprocessed products shall be separate: and the fans shall turn themselves off when the doors are
opened.
• packaged fresh products: meat, fish;
• fruit and vegetables; 9.2.4 FLOORS OF COLD ROOMS
• butter, eggs, cheese and other dairy products;
• frozen foods. The floor shall be tiled in the same way as the kitchen and at the
same level, so that access with trolleys is possible.
Unpackaged products awaiting transformation shall be stored in For refrigerators, thermal insulation may be necessary,
a refrigerated day store. depending on the nature and the temperature of the rooms
underneath.
Finished products awaiting consumption shall be stored in For freezers, thermal insulation shall always be provided: Room
specific refrigerated day stores. underneath (A) or solid ground (B).
The access doors shall be set out so as to optimise the storage A gasket shall be provided around the perimeter in order to
space. prevent cleaning water ingress below cold rooms.
A drain shall be necessary (risk of leaks and washing water
freezing). Water shall flow away by direct flow or to a trap before
the drain. The trap shall be visible, accessible and fitted with a
plug, so that it can be re-primed in order to prevent smells.
(A) (B)
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9.3 FLOORS, WALLS AND CEILINGS
(b) Stoneware full height. Economical alternative: 2 m high, with food-quality epoxy paint at top
The alternative is specially of interest when the ceiling is painted in the same way
(c) Suspended ceiling in painted aluminium cassettes. Alternatively food-quality epoxy paint on concrete or plasterboard.
Alternative possible if the pipework and supply cables from above are in the perimeter corridors of stores
(d) Enamelled stoneware for a height of 1.40 m above the skirting in the service and store corridors and paint at top.
(e) Suspended sealed light fittings when there is no suspended ceiling. In this case, it shall be possible to clean the top.
(f) A false ceiling will often be necessary to conceal the layers of pipework and cables.
(g) Alternative: Insulating panels with "tear-drop" pattern austenitic stainless steel sheet floor.
All necessary arrangements shall be made to facilitate the • tables and sinks shall be mounted on castors;
cleaning of the kitchen zone and, for this purpose: • one or more cleaning points shall be provided for
• the floors shall be washable and provided with gullies washing and disinfection (see 8.3.12).
and channels; Suspended equipment (fixed to walls)
• the skirtings shall be coved;
This option has a certain advantage for cleaning and avoids the
• the wall finishes shall be coved at internal angles; need for bases, but it does have the disadvantage of increasing
• the suspended ceilings shall be demountable and kitchen surface areas, due to the clear space underneath, which
washable in the dishwasher; leads to separate items of equipment for ovens and storage.
• the light fittings shall be recessed;
• there shall be no horizontal surfaces that are MOBILE TABLES FOR CLEANING
inaccessible for cleaning;
• the pipework shall be run in sleeves recessed in walls MOBILE TABLES W ALL-MOUNTED TAPS
and distribution shall be from the top in order to avoid
the need for bases and obstacles on the floor;
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9.3.3 TILED FLOORING
The floors shall be laid to level (see 3.3.2), but shall have
diamond point falls around floor gullies and drainage channels.
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9.3.6 FLOOR GULLIES AND CHANNELS 9.3.8 TRIM AT WALLS ANGLES
Washing water and the water from the sinks shall drain via floor The tiling shall include:
gullies with a square grille (≥ 30 x 30 cm) with a basket (A) and
channels with a grille (B), all in stainless steel. • stainless steel coving in internal angles (A);
• stainless steel corner protectors (B) built into the
A B thickness of the tiling.
A B
1 1 2
2 8 9
3 3
4 7
5 5
6 6
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9.3.10 CEILINGS 9.3.11 LIGHTING FITTINGS
There are two possible options for ceilings: • All the light fittings shall be sealed type.
• All lightings shall be fluorescent with electronic
• painted ceiling, ballasts.
• suspended ceiling. • In suspended ceilings, they shall be recessed (A).
• If there is no suspended ceiling, the light fittings shall
A painted ceiling will be possible if the services supplies from the be suspended (B) at an accessible height so that they
top can be located around the perimeter of the kitchen (A), are easy to clean.
otherwise a suspended ceiling (B) will be needed.
• Inside hoods, they shall be of the "high temperature"
type, recessed (C) in the hood and designed to allow
If there are ceilings at a lower level, as for cold rooms, the upper
easy cleaning.
section (C) shall be partitioned so that the top (which would be
difficult to clean) does not form part of the volume of the kitchen.
IN SUSPENDED CEILING UNDER CONCRETE CEILING
The same principle shall apply to ventilation ductwork which
shall be encased in a boxing. A B
A A
LIGHTING IN HOODS
B C
C
C
PAINTED CEILINGS
All plasterboards shall be of the moisture resistant type. Note – In order to allow for washing, all electrical apparatus in
the volume of the kitchen shall be waterproof type.
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10 BUILDING SERVICES INSTALLATIONS
10.1 PLUMBING
1 – On the main supplies In the event of work being carried out on an existing installation,
(See appendix on the protection systems) the lengths of the systems affected shall be isolated so that the
disinfection and rinsing can be carried out without disturbing the
• A non-return valve with a stop valve on its inlet and a remainder of the installations.
test tap at each branch serving sectors such as (type
EA): KITCHEN and BAR. 10.1.3 PROTECTION AGAINST NOISE
• A hydraulic disconnection device (type CA or BA) for
the cold water or hot water circuits feeding closed ACCOR acoustic comfort specifications
circuit machines such as: • Speed of water in the pipework: < 1.50 m/sec.
DISHWASHER, • Pipework preferably in high density cross-linked
GLASS WASHER. polyethylene (XLPE), the relative flexibility of which
absorbs vibrations.
• Woven stainless steel hose connections to the
kitchen equipment.
• Taps with flow regulator (12 l/min) and splash
preventer.
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PRINCIPLE OF DISTRIBUTION MANIFOLDS
10.1.4 COLD WATER AND HOT WATER DISTRIBUTION 10.1.4.1.1
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4 – Requirements – Pressurised water systems VENTILATION OF THE APPLIANCE WASTES
• Pressure reduction valves shall be installed if Secondary ventilation will not be required throughout, but it shall
necessary so that the working pressure of the cold be provided when necessary for the correct operation of the
water and hot water distribution remain between 2.5 installation. This concerns drain runs that serve more than 4 or 5
and 3.5 bar at draw-off points. appliances and must therefore be treated as main drain runs.
(This pressure shall not be exceeded on XLPE pipework, SEPARATION OF THE SYSTEMS
which may be subjected to thermal shock at 70°C).
The kitchen waste drainage system shall be kept separate from
other waste systems and fitted with a grease trap located before
• Cold water pipework subject to a risk of condensation
its connection to the common system.
(particularly above suspended ceilings) shall be pre-
insulated or lagged.
PROTECTION AGAINST BACKFLOW FROM THE DRAINS
• Hot water pipework shall always be pre-insulated or As the external drains are capable of being full of water up to the
lagged. level of the roadway, if the installations are at a lower level than
the road, the wastes shall be run to a sump pump and the
• The lagging shall be classified as "non-inflammable" outflow pipework, with its non-return valve, shall be run in a
crosshead going above the level of the road.
• Pipework chased in shall be run in continuous
sleeves and shall have no joints in its length.
When the point to be fed has 1 cold water + 1 hot water point, The drains serving the kitchen and its associated zones, from
the two connections shall be grouped together on a recessed the floor gullies and channels down to the grease trap shall be
fixing plate. capable of resisting very hot water and the corrosiveness of
water containing detergents.
In general, any supply point shall be fixed onto supports
recessed into walls, of a type as specified by the manufacturer. The main pipework shall be in polyethylene or in non-corroding
cast iron, with elastomer gaskets and straps and hangers. (Or
6 – Limits to the extent of works special gaskets on underground systems).
The taps to sinks and pot-washes shall not be fixed to the No section of these systems shall be run in a diameter of less
fittings, but shall all be of the wall-mounted type. They shall than 100 mm. The falls shall be set at ≥ 3% and rodding eyes
generally be provided by the kitchen equipment contractor and shall be provided at changes in direction and every 3 m.
fixed by the plumbing contractor.
The runs of pipework in an unheated basement shall be lagged
The hoses for connecting the kitchen equipment and the hand so that grease does not solidify and, if necessary, a self-
rinse basins to the plumbing services shall be supplied and fixed regulating electrical tape shall be used to maintain the
by the kitchen equipment contractor. temperature.
10.1.5 KITCHEN WASTE WATER DRAINAGE The tops of the ventilation pipes shall project above roof level as
primary ventilation outlets, in non-flammable PVC pipework.
1 Design of the drainage systems
If the drains are run underground, inspection chambers with
stainless steel air-tight covers shall be provided.
PRIMARY VENTILATION
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3 – Floor drains channels and gullies SLOT CHANNELS
The floor gullies and channels shall be set out as shown on the
drawings of the kitchen equipment and fixed by the plumber in
coordination with the tiling and the waterproofing:
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WASTES TO HAND RINSE BASINS 3 – Grease trap fixed internally (A or B)
The plumber shall form the wastes to the hand rinse basins in • The apparatus may be of the type:
polyethylene or copper pipework with all necessary bends and
fittings to connect them to the traps of the basins. A – Traditional grease trap with strainer basket
Sized by the calculation in accordance with standard
The vertical copper waste shall be sleeved and built into the wall EN 1825.2
or concealed within a double partition and shall be connected to Manufactured in steel, protected against corrosion,
the main waste water pipes under the kitchen.
1 – Sizing
The size of the grease trap shall be determined to suit various
factors: • In either cases, the apparatus shall be installed in a
• the number of meals per day handled by the kitchen; dedicated plant room below the kitchen level and
(Breakfast being counted as half a meal) shall be accessible for routine maintenance.
• daily flow rate of the effluent to be treated; • A straight sleeve shall be provided to allow access for
• peak flow rate; the suction hose for the grease pumping lorry.
• temperature of the effluent; • The ventilation pipe from the apparatus, in non-
flammable PVC, shall project above roof level.
• whether detergents are present;
• frequency of emptying, maximum 4 times per year; 4 – Underground grease trap externally (C)
(the supplier shall guarantee proper operation at this
frequency) Separate units with inspection chamber on outlet
• sanitary rules applicable in the location.
C C
Depending on the type of apparatus, the contractor shall
determine the characteristics by a calculation in accordance with
European standard EN 1825-2 or in accordance with the A B
equipment manufacturer's specific data.
Single-unit apparatus
2 – Selection of the type of grease trap
C
(See documentation in APPENDIX B)
The apparatus selected shall have a purification efficiency
greater than 90% and may be installed: A Strainer basket A B
B Separator
• Internally C Raising piece
(frost protection)
A – Traditional grease trap
B – Self-cleaning trap with skimmer
• The equipment shall be buried in a location
accessible to the emptying vehicle.
• Internally, below the kitchen level • It may be constructed from lightweight concrete or
polyethylene.
C – Traditional trap (concrete or polyethylene)
• The covers shall be capable of withstanding the
rolling load of the lorries that come into the service
courtyard (> 19000 Kg)
• Raising pieces of an appropriate height shall be
provided, so that the units can be buried at the
required depth, depending on the risk of frost locally.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 40 of 62
10.2 GAS DISTRIBUTION IN THE KITCHEN
A gas supply from the public main or from a gas tank shall • distribution of the gas in the ceiling and built-in drops
generally be provided for the kitchen if it is possible and if it is in sleeves in the walls, in copper tubing, up to the
not forbidden under local building regulations. various items of equipment. The tails to each item of
equipment shall have visible and accessible stop
The gas connection shall include a (pulse emitting) meter and a valves.
pressure regulator. • painting of the pipework in the conventional colour
and indicator panels.
From the gas valve provided at the pressure regulator, the
installation shall comprise: Horizontal pipework shall preferably be run visible, surface
mounted below suspended ceilings. If it has to be run above
Outdoor ceilings, suspended ceiling voids in which the gas pipework is
run shall have ventilation grilles.
• the connection to the valve;
• manual emergency stop valve in a glass-fronted Pipework built into walls shall be protected by a protection
cabinet, with a clearly-visible indicator panel located sleeve and shall be in a single length, with no connections or
in a position accessible to the fire brigade, before the welds, and shall be marked and identified with engraved plates.
entry of the gas into the building; (externally).
If the gas pipework passes through another room, it shall be
protected by a duct or casing with a REI 60 fire rating, the ends
of which shall be left open in order to ventilate the duct.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 41 of 62
10.3 VENTILATION AND AIR CONDITIONING OF THE KITCHEN ZONE
1 – Components of the installations In the case of a kitchen open onto a restaurant, the installation
may also need to provide smoke extraction in the event of fire
• Extract hoods required (subject to local codes and design of Fire engineer).
o Over the cooking range in the cooking zone
PARTICULAR CASE OF AIR TRANSFER
o Over ovens (kitchen and patisserie)
o Over the dishwashing machines The transfer of air from an adjacent room will be permitted for
• Extraction system from the above hoods and pantries and small reheating kitchens where the extract flow rate
branches and extract grilles in partitioned or remote is considerably lower than in a BIG kitchen.
associated areas
• Fresh air make-up equipment comprising, In this case, a transfer grille shall be provided, fitted with a
depending on the size of the kitchen and the climatic fire damper linked to the fire detection and an acoustic
conditions of the site: buffer.
o one external air intake, open directly onto the kitchen;
o one external air intake, a fan and a system of ducts to
the hood;
o an air handling unit, supply air ducts and diffusers, A B
independent or on the hoods.
Induction hoods or capture jet hoods shall be favoured in order 3 – Extract flow rates from the hoods
to improve the efficiency of capture and to save energy.
See APPENDIX C
The treated air shall be supplied to the kitchen areas, in such a
way that it provides good cross ventilation with extract hoods..
4 – Permanent ventilation
The installation shall operate, depending on circumstances:
A kitchen is a very humid room, in which heat is given off
• small installations, dishwashing, pantries:
continuously (motors of refrigerated units) and in which there is
o at 2 speeds, controlled manually by the chef from a always a characteristic smell.
switch in the kitchen (positions off - speed 1 - speed
2); It is necessary to provide permanent ventilation, programmed by
• cooking zone: a weekly time-clock, to ensure air changes and to maintain the
o at a variable speed, controlled by a programmer / time- negative pressure in relation to other areas.
clock, with the possibility of manual override.
All the areas are affected.
A system for the management of fumes and temperatures shall • Main kitchen
be installed in the hoods of large kitchens, in order to ensure the
• Pantries
automatic management of the fans and extracts depending on
the level of activity. The system shall take into account changes • Stores
in temperature and shall manage the extract and make-up air • Rubbish rooms
flow rates proportionally, as in the “Intelli Hood / Gestion’air
systems” (These systems shall also be capable of being THE MAIN KITCHEN AND ITS ASSOCIATED AREAS
controlled manually).
In order to ensure sufficient air changes when the kitchen is not
See APPENDIX E
being used, an air change rate of 1.5 volumes per hour minimum
The hoods over the dishwashing zone shall be left running shall be provided. This extraction shall be provided by the
permanently at low speed when the kitchen is no longer being permanent low speed of the dishwashing hood and the
used. intermittent operation of the cooking range hood. The fresh air
supply rate shall be maintained at reduced speed. The kitchen
PARTICULAR CASE OF OPEN KITCHEN shall always be maintained at negative pressure in relation to
other areas.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 42 of 62
THE OTHER AREAS f Projection of the hood beyond the units:
o Hobs: ≥ 30 cm
The ventilation of these areas shall generally be connected to o Ovens:
the hotel's extraction system, with an air change rate of 2
at front ≥ 50 cm
volumes / hour.
at sides ≥ 30 cm
These rates may be increased to allow for heat sources (in o Dishwasher *
relation to the volume of each room). without casing ≥ 90 cm
with casing ≥ 40 cm
Air may be extracted from some areas by transfer through
openings in these areas onto adjacent rooms or corridors, The hood shall be as shallow as possible in height so as to
provided that the extraction is correctly located opposite the air absorb the mixture of fumes and steam as an oven or a fryer is
inlet, so that complete air changes can be ensured. opened.
10.3.2 EXTRACT HOODS The filters shall be at the top of the hood so that there is no
unventilated zone above the filters.
1 – Principle of the hoods
2 – Types of hoods
The extract hoods shall be designed either by the air- See principles in APPENDIX D
conditioning designer or by the manufacturer of the hoods to suit
kitchen equipment. The selection of the particular type of hood is an essential point
in the design of the ventilation of kitchens. It will depend on the
They shall be entirely in austenitic stainless steel sheet ≥ 1.0 mm characteristics of the kitchen and on the climatic conditions in the
thick, brightly polished, fixed to galvanised steel structures, and locality.
shall comprise;
A joint study by the kitchen consultant and the air-conditioning
• a gutter to collect condensates and grease; consultant shall justify the solutions proposed, stressing the
• filters; various parameters (Operation, comfort, capital cost, energy
• internal lighting. costs).
If the kitchen has a suspended ceiling, the hood shall have a
flange at the top, to butt up against the suspended ceiling. • A – Simple hood (wash-up, pantry, small kitchens)
DIAGRAM OF A HOOD
a
b
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 43 of 62
• F – Automatic wash-down hood with capture jets and
compensation on external wall
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 44 of 62
10.3.5 FILTER CEILINGS
10.3.6 REGULATION OF THE EXTRACTION FLOW RATE
See APPENDIX D
1 – Ventilation ductwork
There are two types of filter ceilings:
The extract ductwork from the hood over the cooking range shall
1 – Open filter ceiling be made from black iron sheet ≥ 2 mm thick, with welded joints,
perfectly air-tight and protected externally against corrosion. The
An open filter ceiling extracts air in bulk in the void between the other extract ductwork and the air supply ductwork shall be
ceiling and the slab. As an alternative, it can be divided into made from galvanised steel.
several ceiling voids covering large areas.
The ducts may be of circular section or rectangular section (ratio
This technique is to be avoided as it causes numerous L /l < 2/1).
maintenance and hygiene problems.
The extract ductwork shall not be lagged; the supply air ductwork
shall be lagged if necessary, depending on the climatic
conditions of the site.
2 – Air speed
2 – Closed filter ceilings This means that the extract duct shall be fixed inside a vertical
fire-resisting duct, constructed with the structure of the building,
All the extract points are connected to the extraction system. and that the horizontal run of the duct shall have a protective
This design facilitates maintenance, guarantees hygiene and casing that is fire-resisting in both directions (possible fire inside
distributes flow rates evenly. or outside the duct).
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 45 of 62
10.3.8 EXTRACT AND AIR DISCHARGE FANS
2 – Dishwashing extract fan
1– Kitchen fan
The extract fan from the dishwashing hood shall be independent
The extract ductwork shall be kept at negative pressure for its from that from the kitchen. It shall have the same characteristics.
full length. A fan located on the roof shall be preferred to a box
or turbine located along the run of the extract duct. 3 – Air discharge
1- Principle
• natural air or heated air, if necessary, for the inside of
Particular attention shall be paid to compensation. Incorrectly- the hood (induction or capture jets);
sized or badly-positioned diffusers may create drafts and limit • treated air for compensation (on the hood or spread
the effectiveness of hoods of filter ceilings. (Low-speed through the kitchen);
compensation on the front of the hoods deals well with this • mobile louvered grilles on the external wall (if the
problem) climate is suitable).
The installation shall comprise: The diffusers shall be designed to limit the residual air speed at
• a fresh air inlet system on the outside of the building; any workstation to ≤ 0.3 m/sec.
• an air handling unit (supply air only);
• a system of supply air ducts and diffusers above 2 Air handling units
suspended ceiling.
Note – Refer to the brand's "Air-conditioning" technical
The operation of this unit shall be inter-linked to the operation of requirements concerning:
the extraction system. • the air handling unit:
• fire safety in the unit;
• the controls of the unit;
For induction hoods, there shall normally be a double make-up • the electrical panel or distribution board;
air installation:
• the controls of the ventilation installation
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 46 of 62
10.3.10 COOLED AREAS
• an independent low-speed air/air "refrigerator" type
1 - Treatment of the cold preparation zone evaporator for these areas (wall-mounted rather than
ceiling-mounted, so that filters can be changed
Compliance with the cold chain means that "cold preparation" easily);
food must be kept at an internal temperature of less than 10° C. • connection of the condensates to a drain;
In order to maintain this internal temperature when cutting, • external "condenser" units, the locations of which
slicing and preparing food, it shall be essential to cool these shall be selected to ensure correct operation and to
working zones. avoid noise problems for the surrounding areas;
• a thermostat and control box in each room involved;
A cooling installation shall be provided that will ensure keeping a • connection pipework and cabling between the indoor
temperature set by a room thermostat below ≤ 17°C in: and outdoor units, lagging and accessories.
o vegetable preparation, • It will not be allowed to cool these rooms out of the
o butchery, main hotel chilled water distribution.
o fish preparation,
o cold preparation areas. 2 Treatment of the organic rubbish room
o Pastry laboratory+ Ice cream room & Chocolate room
Note: In addition to its ventilation, whether natural or mechanical
Under the regeneration process, food may be prepared 1 or 2 depending on circumstances, an air/air split system "refrigerator"
days before serving. In such case, the room where food is direct expansion type unit shall be installed, in order to
prepared (including food cutting, plate dressing) must be guarantee a maximum temperature of:
maintained below 12°C. Prepared food must then be s tored in • 12°C in hot countries;
cold rooms below 3°C. • 16°C in temperate and cold countries.
Each system shall be direct expansion type and shall comprise: Same principle of unit as at §1above.
This function is essential for kitchens open onto the restaurant • the electrical cables supplying the fans shall be fire-resistant
and may also be required in enclosed kitchens by the country's and shall originate at the main safety distribution board
safety codes or in accordance with the requirements of the Fire backed up by the replacement of electrical source
Safety Engineer. (generator or UPS);
RECOMMENDED ARRANGEMENTS: • the emergency stop devices (electrical power and gas
cut-off) shall not interrupt the operation of the extract
• the hood over the cooking range shall provide smoke fan;
extraction;
• a manual "smoke extraction" control shall be provided
• the fan shall be able to run for one hour at 400°C ; in an accessible location and identified by an indelible
• the ductwork shall be in non-combustible materials; panel;
• any other necessary arrangements (possible inter-link
to the main fire panel), in accordance with the local
safety codes, or as specified by the Fire Safety
Engineer.
In this case, the fresh air supply shall be via opening panels in
the external walls.
The outlets and the opening sections shall be fitted with screw
openers, which shall be controlled manually from a single point,
accessible and identified with an engraved sign.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 47 of 62
10.3.13 OPEN FIREPLACE
• vertical, with no changes in direction in its height;
In the case of an open fireplace for a grill or for decoration • constructed from non-combustible materials;
(which may exist in some restaurants), a particular study will be
• located and thermally insulated so that, in the event
needed to ensure the safety and the proper operation of the
of a flue fire, the internal structure of the building is
ventilation.
not heated;
This installation will only be possible if the local codes permit it. • extended to a sufficient height above the building and
nearby roof extensions;
The flue may have a natural or mechanical draft depending on • easy to sweep under proper safety conditions for
the layout of the building. staff.
A natural or mechanical supply of fresh air to the fireplace shall In the case of mechanical ventilation, the fan shall be resistant to
be provided in order to ensure proper operation. fumes at 400°C for one hour and shall have an emerg ency
electrical supply
The flue must be:
If a change of direction is unavoidable at the bottom of the flue, If a change of direction is unavoidable at the bottom of the flue,
mechanical ventilation must be used mechanical ventilation must be used.
The electrical installation shall comply with applicable safety The power load calculation shall be established for the whole of
standards concerning matters such as: the hotel, including the kitchen equipment, making allowance,
without excess, for appropriate simultaneity factors according to
• Separation of the circuits between public areas and the possible total demand at different times of the day.
service areas;
• Separation of lighting circuits from power circuits; The wiring in the kitchen areas shall be run:
• Earthing;
• Residual current circuit breakers; • horizontally, on cable trays located above suspended
ceilings or in conduits cast into the concrete ceiling
• Emergency switches;
slab, if there is no suspended ceiling;
• Emergency lighting.
• vertically, in conduits cast into walls, and on cable
trays in service ducts.
Supply voltage to be in accordance with local standards,
generally:
(Only store rooms may have an exposed electrical distribution in
plastic conduit fixed on collars with plastic connectors and tees.)
• 3 Phase + N 230/400 V - 50 Hertz (240/410V),
• 230 V or 240V - for "lighting" and "Power outlets" The cable trays shall be made from welded galvanised mesh
circuits; and shall be positioned in such a way that they are accessible
• 400 V or 410 V for the "power" circuits. for maintenance (particularly junction boxes). They shall include
30% spare capacity for possible additions. The cables shall be
The maximum voltage drop between the origin of the MV aligned and fixed to the cable trays. (No bunched cables.)
installation and the furthest user points shall not exceed:
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 48 of 62
o Maximum load meter, with reset to 0
10.4.2 KITCHEN ELECTRICAL DISTRIBUTION • Sets of bus bars protected with plastic screens
• Earthing
The neutral regime shall be determined by the consulting • Main switch
engineer by application of the country's standards and codes
• ”Push” type emergency shutdown
and, in all cases, protection by means of a residual current circuit
breaker with appropriate selectivity. • Main circuit breaker
• Live current warning lamp (LEDs)
Earthing shall be provided for the electrical distribution boards, • Residual current circuit breakers protecting each
cable trays, tails for "power" installations, light fittings, socket circuits
outlet bases, hoods, metal frames, suspended ceilings and their • "Lamp test" button
structures and, in a general way, for all metal masses likely to • Engraved and riveted circuit and sub-circuit
become live. identification labels
• Wiring diagram in pocket inside the door
If the hotel has a replacement power source, the circuits with
normal supplies (N) shall be kept separate from those with a
The appliances shall be protected individually using residual
normal and emergency supply (NS).
current circuit breakers.
For the kitchen, the replacement supplies shall include:
The origins of the circuits on the bus bars shall be arranged per
room or per zone, leaving spare space of 20% on the end of
• For the replacement function: each series of outlets for the possible subsequent addition of
o refrigerators and freezers; items of equipment.
o lighting;
o some kitchen equipment, if applicable Each outlet shall be identified with an engraved label.
(depending on the reliability of the public main).
• For the safety function: EMERGENCY SWITCHES
o mechanical smoke extraction (see above). In each room, "push" type emergency stop buttons, reset by key,
shall be provided on the cabinet (or panel), at the entrance door
and close to the main workstations (cooking range, dishwashing
10.4.3 "POWER" ELECTRICAL DISTRIBUTION BOARDS machines, pastry), in locations not exposed to accidental
impacts.
Depending on the layout of the main kitchen and the pantries or
other associated areas, a single kitchen power distribution board Each emergency stop button in a room or zone shall cut off all
may be provided, or one main board and other panels serving the power supplies, without selectivity (but shall not switch off
remote items of equipment. lighting).
1 – Kitchen equipment
EQUIPMENT
• a sealed terminal box, built in wall approximately 50
cm above floor level, with a cable outlet at the bottom,
• Meters with an electronic transmitter connected to the with a gland;
BMS • a sealed terminal box with an isolating switch, built in
o General meter for the electrical consumption of the wall approximately 140 cm above floor level, with a
kitchen installations cable outlet at the bottom, with a gland.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 49 of 62
Cables approximately 2 m long, provided to connect the
equipment to the terminal boxes, shall first be fixed to the 10.4.6 EMERGENCY LIGHTING (TO BE ADJUSTED TO LOCAL
equipment (unconnected cables, which may become live, must CODES)
not be supplied).
Emergency lighting providing 60 lumens for 1 hour, not
2 – Small fittings permanently on, permanent indicator lamp. They shall have a
remote stand-by switch and control boxes that allow the units to
The socket outlets, switches, push-buttons, indicator lamps, etc. be tested in sectors.
shall be waterproof (IP : 4/4) and made of highly resistant
material, metal or polycarbonate, with screw fixings. They shall In the kitchen zone, the units shall be of a waterproof type and
generally be recessed. shall be used over each exit to indicate the escape routes.
In the stores zones, one unit shall be provided over each exit.
The kitchen supply and extract fans shall be fed directly from the
hotel's main medium-voltage distribution board.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 50 of 62
10.5 TELEPHONE, COMPUTERS
The kitchen zone shall be provided with telephone and computer • In the breakfast pantry and room service:
installations: o 1 RJ 45 point for the telephone point;
• In the chef's office: o 2 RJ 45 points for the computer point on the internal
o 1 RJ 45 point for the desk telephone; computer system;
o 2 RJ 45 points for the computer point on the internal o On the service table (cooking zone) for the order
computer system; printer:
o 3 specialist socket outlets for the computer point, o 1 RJ 45 point;
o 1 spare socket outlet. o 1 socket outlet.
Equipment concerning the kitchen and its associated areas: • sprayed water and CO² fire extinguishers distributed
at critical places and close to exit doors;
• automatic extinction in the hood over the cooking
range (reminder); • one or more fire-extinguishing blankets stored in an
easily accessible position immediately next to the
• addressable fire detection and alarm;
cooking zone(s).
o combined optical-thermal detectors in the kitchen;
o optical detectors in the other rooms and corridors and As applicable – Depending on the Fire Safety engineer design:
above the cold room ceilings;
o action indicators for each zone (kitchen) or each room • mechanical or natural smoke extraction;
(isolated rooms); • hosereels;
o manual deformable-membrane alarm actuators located • sprinkler system.
at exits;
o alarm sounders (louder than the ambient noise)
audible at all points in the rooms and corridors;
The cold rooms shall be provided with evaporators connected by CFC and HCFC refrigerants shall not be used. The installations
a system of refrigerant pipework to semi-hermetic chillers. shall therefore use chlorine-free HFC or FC refrigerants.
The chillers shall be located in a naturally-ventilated space The cold rooms shall have an external temperature display and
(mechanical ventilation of this space shall only be considered if an alarm warning light.
there is no other alternative), easily accessible for maintenance.
For freezers and pre-cooked products, a temperature recorder
They shall be of the "scroll" or rotary type, depending on the shall be provided, with a repeater alarm on the technical alarm
necessary cooling capacity. panel or the BMS.
In all cases, they shall be mounted on metal supports that are The following will not be permitted:
effectively protected against corrosion and fitted with anti- • open-circuit water cooling of the compressors;
vibration devices.
• connection to the hotel central chilled water system.
Goods lifts for the exclusive use of food and beverage shall be with protective rails on the walls at two heights for the trolley
minimum 1000 kg type. buffers.
They shall be accessible to trolleys and shall have sliding doors, For use with trolleys or trays, a simple push-button control shall
preferably centrally-opening, with a clear width of 1.10 m and a be provided, or call-collection, but without an immediate
height of 2.10 m. response at intermediate levels, up or down.
The whole interior of the car shall be in austenitic stainless steel, If these goods lifts are to be used for other functions, for
with a chequer plate or teardrop pattern sheet metal floor, and example fire-brigade access, this shall be stated at the project
design stage.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 51 of 62
APPENDICES – DOCUMENTATION
Types AB and AC apply the same principle, but the water level in
the recipient is determined by a rectangular overflow on one
edge (AB) or a circular overflow with free flow on a Y-junction
(AC).
Same disconnection principle as type BA, but the fitting does not
contain a control device.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 52 of 62
APPENDIX B GREASE TRAPS
There are several systems available, including: A and B shall be selected according to their output
C shall not be selected due to its low output
D for use on large installations (disproportionate for a hotel)
(*) Output decreasing over time if not maintained; < 50% after 2 weeks, < 10% after 4 weeks
A – Traditional grease trap + strainer basket • Regular cleaning and annual emptying: in order to
avoid the need to call in a specialist contractor,
DESCRIPTION AND LAYOUT leading to high maintenance costs, it is preferable to
train a member of the staff to carry out the regular
A traditional grease trap will generally be sited underground in cleaning of the degreasing section of the trap.
order to receive, by gravity, the effluent containing solids and The standard recommends cleaning every week or
grease. fortnight (manual breaking out of the grease crust on the
surface). This greasy rubbish may be included with the
Depending on the characteristics of the site, it may also be organic rubbish. Use of this method should mean that the
installed above ground level in a plant room and, in certain two compartments will only need to be drained once a year
cases, it may be necessary to install a pump on the inlet or the by a specialist contractor.
outlet of the device.
In practice, the equipment should be sized assuming that
It consists of 2 compartments: this routine maintenance will not always be carried out by
1. The strainer basket: which separates solids in suspension. the hotel and the device will be drained down quarterly.
2. The degreaser: which separates the grease from the water. SAFETY RULES
SIZING In order to guarantee staff health and safety, the routine
The sizing shall be carried out by The kitchen design office using maintenance shall be carried out taking precautions for the
the method described in European standard EN 1825-2 or other disposal of the greasy residue (wrap the rubbish so that it cannot
equivalent standards applicable outside Europe. leach into the ground). The contractor carrying out the emptying
and cleaning shall be advised of the risks to the hotel of his
MAINTENANCE work. A risk analysis in connection with the use of this equipment
Maintenance products may be added at the point of discharge shall be implemented.
of the waste water or into the degreasing compartment of the ADVANTAGES
trap so as to pre-degrade or liquefy the grease in the pipework
and the traditional grease trough: • Standardised sizing method
• Normal capital cost
• Bioadditives - Cocktails of bacteria that pre-degrade
the grease without degrading it completely. Very DISADVANTAGES
limited effectiveness, which depends on the physical • Rapid deterioration when made from steel or concrete
and chemical characteristics of each greasy effluent.
• Works for underground installation or difficulty to
Their use is not always compatible with cleaning and install indoors when it is over-sized
disinfection products, which may destroy them. This
is why they have to be injected either in one dose, • Low and rapidly-decreasing output
outside working hours, generally at night, or • Phenomenon of grease washout accentuated by flow
continuously throughout the day. They are therefore rates and effluent temperatures that are too high
very complicated and expensive to use. • Maintenance costs if cleaning is carried out regularly
• Liquefactors (lipolytic enzymes) – Enable odours by a specialist company or if the device is under-
from the fermentation of fatty acids to be eliminated sized (increased frequency of draining)
and the grease to be liquefied, in order to prevent the
pipework from blocking. On the other hand, they will
cause a large proportion of the grease to drain away.
They shall not therefore be used.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 53 of 62
B – Self-cleaning trap with skimmer
LAYOUT
The device shall be installed above ground level in a plant room
and, in certain cases, it will be necessary to install a pressure
pump on the inlet or the outlet of the device.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-3 Dec 09) Page 54 of 62
APPENDIX C EXTRACTION FLOW RATES FROM KITCHEN HOODS
The figures given are valid for stoves located against a wall
and for island stoves only. The flow rate for an island stove
is greater and shall be subject to a specific calculation.
Schedule of the volume of air to be extracted according to the various items of equipment
Method of calculation: Standard VDI 2052
Reference energy source: Electricity
Consumption (kW) 3 5 7 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85
Fryer content
(in litres) 6 15 35 70
Cooking pot content
(in litres) 60 150 200 260
Number of levels of the
oven 6 10 20 20 20 20 20 20 20 20 20 20 20 20 20
Area of sauté pans /
Grills / Plancha in dm² 18 33 45 54 80
Output rate in m3/hr
Salamander 525 875 1225
Single / double service
on cupboard 1000 1500 2000 2500 3000 3500 4000 4500 5000 5500 6000
Single / double service
on oven 1500 2000 2500 3000 3500 4000 4500 5000 5500 6000
Naked flames 480 672 960 1440
Hotplate cooker
instant heat 452 632 903 1355
Bain marie 140 233
Induction hob 200 280 400
Ceramic hob 200 280 400
Rotisserie 644 920 1380 1840 2300 2760 3220 3680 4140 4600
Deep-fryer 430 602 860 1290 1720 2150 2580 3010 3440 3870 4300
Direct-heated pot 343 515 687 858 1030 1202 1373
Bain marie pot 343 515 687 858 1030 1202 1373 1545
Convection oven 233 333 500 667 833 1000 1167 1333 1500 1667
Combination oven 254 363 545 727 908 1090 1272 1453 1635 1817 1998 2180 2362 2543 2725 2907 3088
Sauteuse 1000 1500 2000 2500 3000 3500 4000 4500
Grill 436 623 935 1247 1558
HOODS OVER DISH WASHING MACHINES FRESH AIR SUPPLY FLOW RATE
The sizes of these hoods shall be indicated on the kitchen It shall always be necessary to supply between 80% and
equipment drawings. The extracted volume shall be between 90% of the volume of the extracted air. The remaining 10 or
1.000 and 1.500 m3/hr per m² of hood (horizontal area). 20% representing the necessary negative pressure
(approximately 5 mm Water Column), in order to be sure that
smells or moisture cannot be transferred into the hotel or, in
particular, to adjacent areas (restaurant). The recommended
negative pressure for an enclosed cooking zone shall be
10%.
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APPENDIX D PRINCIPLES FOR KITCHEN HOODS
Introduction
This appendix includes several references to technologies developed and patented by HALTON, which form part of a full range,
aimed at energy savings. However, it must not be forgotten that:
• the kitchens in Accor's various brands are very different from each other;
• high technology can only be justified for certain kitchens (size and type of food and beverage);
• the market is open to all manufacturers, whose current or future technology meets the requirements.
Type A – Simple hood (dishwasher, pantry, small The energy saving objective shall be to limit the hot or cold
kitchens) treated supply air flow.
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Type E – Capture jet hood Type F - Automatic wash-down hood with capture
jets
HALTON documentation
HALTON documentation
Double and perimeter Capture Jet hoods may be back-to-
back or central. They enable the extraction flow rates to be Automatically-cleaning and Capture Jet hoods have the
reduced by the maximum, with the direct consequence of: same filtration efficiency as Capture Jet hoods on their own.
All Capture Jet hoods require only two systems of ducts • a reduction in maintenance costs (omission of the
(extraction and supply). statutory cleaning of the filters);
• an increase in the time available to staff for cooking
With model KVF, the air is supplied on the external wall, at / preparation work.
low speed, in order to avoid any drafts.
HOOD
The Capture Jets direct the convective flows, laden with grease
particles, to the cyclonic-effect KSA filters (non-cloggable fully
stainless steel filters, with low pressure drop).
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Type G – Hood with UV technology Type H – Filter ceilings with Capture Jets
UV-technology Capture Ray hoods are fitted with UV-C Filter ceilings with double and perimeter Capture Jets are
lamps, which act on the grease particles and neutralise particularly suitable for kitchens with very high
them, in what can be compared to cold combustion. The concentrations of cooking appliances (the installation of
product of this combustion comprises carbon dioxide CO2, hoods in such cases may turn out to be complex).
water H2O and a totally-inert fine ash (removed by the
extracted air flow). They are also an original solution for open kitchens.
POLLUSTOP HALTON
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APPENDIX E REGULATION OF THE HOODS
Principle
Melink Intelli-Hood ® controls are the new industry standards To operate, the cook/chef presses the light and fan switch on
for kitchen ventilation systems that enable the extraction flow the Keypad.
rate to be regulated automatically to suit instantaneous
requirements. The hood turns on and the fans turn at a minimum
preliminary speed of 10-50%. When the cooking appliances
This system has a functional and financial interest for large are turned on, the fan speed increases based on exhaust air
installations in which the extract fan has a consumption ≥ 10 temperature. During cooking, the speed increases to 100%
kW. until the smoke and steam are removed.
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10.9 INTELLIGENT DEMAND CONTROLLED VENTILATION FOR MULTIPLE HOODS:
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MARVEL Equipement
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