UFC 4-750-01NF
16 APRIL 2004
Room Finishes:
Refer to Chapter 6 for technical details for food service areas
Technical Requirements:
Soda conduits are to be located under the slab ending in the serving line area.
Size of the food storage area will vary according to frequency of deliveries as well as
the size of the facility.
Provide a light level of 30 FC.
See Chapter 6 for Specialized Requirements.
4-4.4 Refrigerator/Freezer
Use Description:
The refrigerator and freezer areas will be used to store all perishable and frozen food items.
These areas should be large enough to accommodate storage shelving, spaced to be served
by rolling carts.
Relationships and Character:
This area should be located centrally to the food preparation area, the supervisor, and
the delivery area.
These units are to be walk-in prefabricated items, located within the structure.
Dimensions and Furnishings:
Allow room for shelving and 3 linear feet of circulation space around each shelf.
It is preferable to have all walk-in units to be recessed into the floor to allow for a
smooth entry into the walk-in with no ramp.
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 a full size walk-in refrigerator and freezer storage, allow for a minimum width or
depth of 7'-6" interior dimension for refrigerators and 5'-6" interior dimension for
freezers (total width or depth will be increased by 8" to allow for the walk-in panel
construction).
Smaller units may not require separate refrigerator and freezer compartments. These
two functions may be built into one complex with two separate compartments. For
such installations, a 7'-6" wide unit should be considered, allowing two aisles of food
storage and one central circulation aisle for both compartments. The overall length
should range between 10'-0" to 20'-0", with 15'-0" being optimal. Requirements to
consider when designing the storage space is 24" deep shelving (length as required)
and 3'-0" wide aisles. A minimum of two (2) 5'-0" long shelves should be considered.
Walk-in heights should be 8'-6".
Room Finishes:
Refer to Chapter 6 for technical details for food service areas.
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