UFC 4-740-01NF
16 APRIL 2004
Relationships and character:
This area should be located centrally to the food preparation area and the
supervisor/delivery area.
Dimensions and furnishings:
The size of storage components will vary according to frequency of deliveries.
Allow room for shelving and three feet (910 mm) of circulation space in front of each
shelf.
Storage capacity is in direct relationship with the frequency of deliveries. Fewer
deliveries will require larger storage facilities, where frequent deliveries will require
smaller storage areas.
For dry storage, allow for a minimum width or depth of 7'-6" (2290 mm) interior
dimension for small facilities and 10'-0" (3050 mm) for large and medium facilities.
Smaller units may not require a dry storage facility of this size. The minimum
requirements to consider when designing the storage space is 24 inches (610 mm)
deep shelving (length as required) and three feet (910 mm) wide aisles. A minimum of
two (2) five feet (1520 mm) long shelves should be considered.
Provide a locked cabinet for liquor (miniatures).
Room finishes:
Refer to Chapter 6.
Technical requirements:
Run soda and beer conduits under slab to the food service and bar counters.
Provide air circulation for compressors and beer systems.
Provide drains for evaporator coils.
A lighting level of 30 FC is recommended.
4-7.6 Receiving Office
Use Description:
This area, if provided, should be used by the primary supervisor. This is where all orders for
supplies are placed and received. It is also where daily kitchen management functions should
be conducted.
Relationships and character:
This area should be central to all major functions within the food service area to allow
for receiving and management functions.
Provide a glazed wall for visual connection to other kitchen spaces.
Dimensions and furnishings:
It is recommended that this area be a separate room.
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