UFC 4-740-01NF
16 APRIL 2004
6-2.3 Technical Details for Food Service Areas
6-2.3.1 Architectural Details
Doors and Openings
Door openings of a minimum 3'-0" by 7'-0" (914 by 2133 mm) with flush sills are
required from building delivery through to kitchen and all accesses required for
Exterior delivery access doors must be protected with fly fans or insect screen
protection.
All doors in traffic aisles should have vision panels.
Office doors in the kitchen should have large windows.
Door to dining areas must be sight line protected and acoustically treated.
Doors require 4'-0" (1219mm) kickplates.
Floors
Finished floor in kitchen should be 15 percent abrasive, non-slip quarry tile
(100 homogeneous) with black epoxy grout to avoid discoloration of grout from
food acids. Alternate finishes that may be considered are:
A poured and troweled cupric oxychloride flooring such as Hubbellite;
For a resilient floor use a sheet vinyl material with "welded" impervious
joints;
Non-slip tile is recommended for servery floors and similar high traffic
areas.
Kitchen floor finish should extend into walk-in and roll-in refrigerators and
freezers.
Walls
Coved bases are required to be a minimum of 6 inch (150 mm) high.
Walls should be a smooth, easily cleaned, non-absorbent hard surface. Material
choices include:
Ceramic tile with acid proof grout is preferred.
Glazed concrete masonry units.
Water resistant gypsum wallboard on structural 16-gauge studs clad with
fiberglass reinforced panels and battens.
Painted dry wall partitions in kitchen are not recommended.
Wet areas require a water proof wall finish such as ceramic tile, fiberglass
reinforced plastic, or smooth, epoxy painted, skim coated cement masonry
block.
Page 59 of 70
Previous Page
