UFC 4-750-01NF
16 APRIL 2004
Room Finishes:
Refer to Chapter 6 for technical details for food service areas.
Technical Requirements:
Provide three-compartment sinks, as required by code, for the ware washing area.
Provide a handwashing sink.
Dish machines are optional for all facilities. If banqueting, catering, or lounge services
will be offered that require service on dishware, the machine should be highly
considered for purchase. It is unlikely to be necessary in smaller facilities that are
utilizing all disposable plates and utensils. Should a dish machine be used, a disposer
should be installed.
Provide electrical outlets for mobile equipment.
The HVAC system is to be sized for odor control and negative pressure. Provide an
exhaust hood over cooking equipment.
A pulper may be preferred in some jurisdictions in lieu of a garbage disposal unit.
Provide 140 F incoming temperature to kitchen for dishwasher (from a dedicated
water heater).
Provide a remote and/or fully recessed grease trap.
Provide a light level of 70-100 FC.
See Chapter 6 for other specialized requirements.
4-4.3 Food Storage
Use Description:
All dry goods shall be stored in this storage area. This area should primarily be used for
storing food products only, but could accommodate small wares such as disposable plates,
cups and utensils.
Relationships and Character:
This area should be located centrally to the food preparation area and the supervisor,
delivery area. The dry storage area should be securable with a system under the control of
the food service manager.
Dimensions and Furnishings:
Allow room for shelving and 3 feet of circulation space around each shelf.
Allow a minimum width or depth of 7'-6" interior dimension for small facilities and 10'-
0" for large and medium facilities.
Smaller facilities may not require a dry storage facility of this size. The minimum
requirements to consider when designing the storage space is 24" deep shelving
(length as required) and 3'-0" wide aisles. A minimum of two 5'-0" long shelves should
be considered.
Follow code requirements for food storage, such as restriction requiring food to be
stored at least 10" above the floor.
Page 38 of 65
Previous Page
