Acc we df4000_hotel kitchens design 2-2_dec 08

ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 - Dec 08) Page 1 of 54
... DF_4000...
HOTEL KITCHENS
and associated areas
Mid-scale & Up-scale hotels
Design and fitting out
NEW BUILDINGS OR REFURBISHMENTS
TECHNICAL AND FUNCTIONAL CRITERIA
International Edition V2-2
Dec 2008
This document is intended for the use of designers and constructors
for the preparation of project specifications
ACCOR has published this document for use on its projects; its distribution or reproduction for other purposes is not permitted

CONTENTS
1 INTRODUCTION 5
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 TEMPERATURE ........................................................................................................................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
7 STRUCTURAL REQUIREMENTS 23
7.1 STRUCTURE....................................................................................................................................................23
7.1.1 FLEXIBILITY OF THE KITCHEN ZONE .......................................................................................................23
7.1.2 BASES OF CALCULATION ......................................................................................................................23
7.1.3 THERMAL INSULATION OF THE BUILDING ................................................................................................23

7.1.4 FLOOR OF THE KITCHEN ZONE ..............................................................................................................23
7.2 EXTERNAL JOINERY.......................................................................................................................................24
7.2.1 WINDOWS IN THE KITCHEN AREAS.........................................................................................................24
7.2.2 VENTILATION GRILLES IN EXTERNAL WALLS............................................................................................24
7.2.3 EXTERNAL DOORS ...............................................................................................................................24
8 INTERNAL FITTING-OUT 25
8.1 PARTITIONS AND DOORS ..............................................................................................................................25
8.1.1 PARTITIONS ........................................................................................................................................25
8.1.2 INTERNAL DOORS ................................................................................................................................25
8.2 CONSTRUCTION OF COLD ROOMS ..............................................................................................................26
8.2.1 LAYOUT OF THE COLD ROOMS ..............................................................................................................26
8.2.2 COLD ROOM PANELS............................................................................................................................26
8.2.3 COLD ROOM DOORS ............................................................................................................................26
8.2.4 FLOORS OF COLD ROOMS.....................................................................................................................26
8.2.5 CLEANING...........................................................................................................................................26
8.2.6 CONTROL AND ALARM ELEMENTS..........................................................................................................26
8.3 FLOORS, WALLS AND CEILINGS ...................................................................................................................27
8.3.1 SCHEDULE OF FINISHES .......................................................................................................................27
8.3.2 ARRANGEMENTS TO FACILITATE CLEANING ............................................................................................27
8.3.3 TILED FLOORING..................................................................................................................................28
8.3.4 SKIRTINGS ..........................................................................................................................................28
8.3.5 TILED BASES .......................................................................................................................................28
8.3.6 FLOOR GULLIES AND CHANNELS............................................................................................................29
8.3.7 WALLS IN THE KITCHEN ZONE ...............................................................................................................29
8.3.8 TRIM AT WALLS ANGLES .......................................................................................................................29
8.3.9 PROTECTION OF THE WALLS.................................................................................................................29
8.3.10 CEILINGS ............................................................................................................................................30
8.3.11 LIGHT FITTINGS ...................................................................................................................................30
8.3.12 CLEANING POINTS ...............................................................................................................................30
9 SERVICES INSTALLATIONS 31
9.1 PLUMBING.......................................................................................................................................................31
9.1.1 DESIGN CRITERIA ................................................................................................................................31
9.1.2 PROTECTION OF DRINKING WATER ........................................................................................................31
9.1.3 PROTECTION AGAINST NOISE................................................................................................................31
9.1.4 COLD WATER AND HOT WATER DISTRIBUTION.........................................................................................32
9.1.5 KITCHEN WASTE WATER DRAINAGE .......................................................................................................33
9.1.6 GREASE TRAP .....................................................................................................................................35
9.2 GAS DISTRIBUTION IN THE KITCHEN ...........................................................................................................36
9.3 VENTILATION AND AIR CONDITIONING OF THE KITCHEN ZONE ...............................................................37
9.3.1 VENTILATION OF THE ROOMS................................................................................................................37
9.3.2 EXTRACT HOODS.................................................................................................................................38
9.3.3 AUTOMATIC FIRE SUPPRESSION SYSTEM OVER THE COOKING RANGE.......................................................39
9.3.4 HOOD (TYPE H) WITH ULTRA VIOLET TECHNOLOGY.................................................................................39
9.3.5 FILTER CEILINGS .................................................................................................................................40
9.3.6 REGULATION OF THE EXTRACTION FLOW RATE.......................................................................................40
9.3.7 VENTILATION DUCTWORK SYSTEM.........................................................................................................40
9.3.8 EXTRACT AND AIR DISCHARGE FANS......................................................................................................41
9.3.9 MAKE-UP AIR SUPPLY ..........................................................................................................................41
9.3.10 COOLED AREAS...................................................................................................................................42
9.3.11 SMOKE EXTRACTION FUNCTION VIA THE KITCHEN HOOD .........................................................................42
9.3.12 NATURAL SMOKE EXTRACTION FROM THE KITCHEN.................................................................................42
9.3.13 OPEN FIREPLACE.................................................................................................................................43
9.4 KITCHEN ELECTRICITY ..................................................................................................................................43
9.4.1 GENERAL REQUIREMENTS....................................................................................................................43
9.4.2 KITCHEN ELECTRICAL DISTRIBUTION......................................................................................................44
9.4.3 "POWER" ELECTRICAL DISTRIBUTION BOARDS AND PANELS .....................................................................44
9.4.4 SUPPLIES TO THE KITCHEN EQUIPMENT .................................................................................................44
9.4.5 LIGTH FITTINGS IN THE KITCHEN ZONES..................................................................................................45
9.4.6 EMERGENCY LIGHTING.........................................................................................................................45
9.5 TELEPHONE, COMPUTERS............................................................................................................................46
9.6 FIRE PROTECTION .........................................................................................................................................46
9.7 COLD ROOMS .................................................................................................................................................46
9.8 GOODS LIFT ....................................................................................................................................................46
APPENDICES – DOCUMENTATION 47
APPENDIX A DEVICES FOR PROTECTION OF DRINKING WATER SERVICES 47
APPENDIX B GREASE TRAPS 48
APPENDIX C EXTRACTION FLOW RATES FROM KITCHEN HOODS 50
APPENDIX D PRINCIPLES FOR KITCHEN HOODS 51
APPENDIX E REGULATION OF THE HOODS 54

ALPHABETICAL INDEX
A
ABBREVIATIONS ................................................................. 5
ACCESS CONTROL............................................................ 12
ACOUSTIC CRITERIA......................................................... 21
AIR TRANSFER................................................................... 37
ANALYSIS OF THE DESIGN DATA..................................... 22
ASSOCIATED AREAS......................................................... 20
AUTOMATIC FIRE EXTINCTION......................................... 11
AUTOMATIC FIRE SUPPRESSION .................................... 41
C
CEILINGS............................................................................ 27
CHANNEL AND GRATING .................................................. 34
CHOICE OF ENERGY SOURCES....................................... 15
CIRCULATION FLOWS FOR FOODSTUFFS...................... 19
CIRCULATION FLOWS FOR STAFF................................... 19
COLD ROOM COMPRESSORS .......................................... 20
COLD ROOM PANELS........................................................ 11
COLD ROOMS .................................................................... 48
COMPUTERS...................................................................... 47
CONSTRUCTION OF COLD ROOMS ................................. 26
CONSTRUCTION REGULATIONS........................................ 5
COOLED AREAS................................................................. 44
D
DESIGN OF THE FOOD AND BEVERAGE
I
INSTALLATIONS ................................................................ 15
DIAGRAM OF A HOOD ....................................................... 39
DISHWASHER HOOD ......................................................... 41
DRAINAGE CHANNELS...................................................... 28
E
ELECTRICAL DISTRIBUTION BOARD .............................. 20
EMERGENCY LIGHTIN....................................................... 46
EMERGENCY SWITCHES .................................................. 46
EXTERNAL DOORS............................................................ 24
EXTRACT AND AIR DISCHARGE FANS............................. 43
EXTRACT HOODS .............................................................. 39
F
FIRE PROTECTION ............................................................ 47
FIRE SAFETY...................................................................... 10
FLEXIBILITY OF THE KITCHEN ZONE............................... 23
FLOOR GULLIES AND CHANNELS .................................... 29
FLOOR OF THE KITCHEN ZONE ....................................... 23
FLOOR, WALL AND CEILING FINISHES ............................ 11
FLOORS.............................................................................. 27
FOOD AND BEVERAGE AREAS......................................... 18
FOOD AND BEVERAGE PROJECT BRIEF......................... 14
FOOD WAY FORWARD ........................................................ 6
FUNCTION SERVICE.......................................................... 16
FUNCTIONAL LAYOUT......................................................... 6
FUNCTIONALITY................................................................. 16
G
GAS DISTRIBUTION IN THE KITCHEN.............................. 36
GENERAL LAYOUT OF THE ROOMS................................. 17
GOODS LIFT ....................................................................... 19
GREASE TRAP ............................................................. 20, 35
H
HACCP PROCEDURES ........................................................ 8
I
INTERNAL DOORS............................................................. 25
ISOLATION OF ROOMS ......................................................10
ISOLATION OF THE HOOD EXTRACT DUCT.....................11
K
KITCHEN CONSULTANT ....................................................15
KITCHEN ELECTRICITY......................................................45
KITCHEN GAS SAFETY ......................................................12
KITCHEN OPEN ONTO THE RESTAURANT.......................11
L
LIGHT FITTINGS .................................................................30
LIGTH FITTINGS IN THE KITCHEN ZONES........................46
LIMITS TO THE EXTENT OF WORK ...................................15
LOCKING OF THE AREAS ..................................................12
M
MAKE-UP AIR SUPPLY ......................................................43
N
NATURAL SMOKE EXTRACTION FROM THE KITCHEN ..44
NUISANCES FROM THE KITCHEN.....................................21
P
PARTITIONS........................................................................25
PRINCIPLE OF WATER DISTRIBUTION .............................32
PRINCIPLES FOR KITCHEN HOODS .................................53
PROTECTION OF THE DRINKING WATER SERVICES......21
PROTECTION OF THE WALLS ...........................................29
PROTECTION OF THE WASTE WATER SERVICES ..........21
R
REGULATION OF THE HOODS..........................................56
RISK OF SMELLS................................................................21
RISKS OF WATER DAMAGE...............................................21
RUBBISH ROOMS AND AREAS..........................................20
S
SANITARY SAFETY OF FOODSTUFFS................................6
SECURITY (INTRUSION......................................................12
SERVICE COURTYARD ......................................................19
SKIRTINGS..........................................................................28
SLOT CHANNELS................................................................34
STAFF CLOAKROOMS AND TOILETS................................20
STAFF COMFORT.................................................................9
STAFF EMERGENCY EXITS ...............................................10
STAFF HYGIENE...................................................................9
STAFF SAFETY ...................................................................10
STRUCTURAL REQUIREMENTS........................................23
STRUCTURE .......................................................................23
SUSTAINABLE DEVELOPMENT .........................................13
T
TELEPHONE .......................................................................47
TERMINOLOGY.....................................................................5
THERMAL INSULATION OF THE BUILDING.......................23
TILED BASES ......................................................................28
V
VEHICLE ACCESS ..............................................................19
VENTILATION DUCTWORK SYSTEM.................................42
VENTILATION GRILLES IN EXTERNAL WALLS .................24
VENTILATION OF THE ROOMS..........................................37
W
WALLS ................................................................................27
WATER METERS.................................................................32
WINDOWS IN THE KITCHEN AREAS .................................24

ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 Dec 08) Page 5 sur 54
1 INTRODUCTION
OBJECT OF THE DOCUMENT
The technical and functional criteria cover the whole chain
through the food and beverage areas and their corridors, from
the point of delivery up to the removal of rubbish.
Field of application:
NEW BUILDINGS
&
REFURBISHMENT OF EXISTING BUILDINGS
TERMINOLOGY
KITCHEN
• Indicates globally all the food and beverage service
areas, such as: kitchen, relay-kitchens, grill,
rotisserie, wash-up, pantries, coffee room, room
service kitchen or pantry, bar pantry, stores, cold
rooms, rubbish rooms, delivery areas, food service
corridors, goods lifts, as applicable to each project.
BANQUETING SERVICE
• Indicates, without distinction, all services for groups,
where the same food is served to those attending,
whatever the type of the event (conferences,
meetings, parties, etc.)
CONSTRUCTORS
• Indicates, without distinction, all those people who are
responsible for the design of the project, the
supervision of the site, the execution of the works and
the technical supervision of the building work, the
services installations and the external works
(architect, interior designer, specifier, quantity
surveyor, consulting engineer, fire safety officer,
technical supervisor, contractors, suppliers, etc.)
CONSTRUCTION REGULATIONS
• "Construction regulations" shall be deemed to mean
all the regulations or requirements of the authorities
applicable to the project affecting all aspects of the
works: food and beverage hygiene, fire safety, staff
comfort and safety, protection of the environment,
etc.
WARNING
The ACCOR technical and functional criteria define the minimum
principles which should be applied to all construction or
refurbishment projects, in all countries.
They shall be used as guides for the technical design of
each project.
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
shall coordinate their designs so as to define an overall,
coherent project.
The design must incorporate the application of the codes,
standards and regulations applicable locally. The most
stringent between the local codes and the Accor
requirements shall be implemented.
ABBREVIATIONS (APPLICABLE GENERALLY TO THE FRENCH
VERSION OF THIS DOCUMENT ONLY)
RE Smoke rating
REI Fire rating
BAES Autonomous emergency lighting unit
BET Consulting Engineers
CCH Construction and residential code
(under French regulations)
CDT Labour code (under French regulations)
ERP Public building (under French regulations)
HACCP Hazard Analysis Critical Control Point
IGH High rise building (under French regulations)
CMSI Fire safety central control system
SSI Fire detection protection system
Refrigerants
CFC Chlorofluorocarbons
HCFC Chlorinated and fluorinated hydrocarbons
HFC Fluorinated hydrocarbons

ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 Dec 08) Page 6 of 54
2 SANITARY SAFETY OF FOODSTUFFS
2.1 THE "FOOD WAY FORWARD" PRINCIPLE
This title summarises three essential principles:
1 Products always move forwards through the kitchen.
They never go back to where they have been
previously.
2 They are worked on or stored with products of an
equivalent level of cleanliness.
3 Each transformation gives them a higher status of
cleanliness.
It is therefore possible to distinguish between three main states:
"Unprocessed" "Clean" "Finished"
Stored with
"unprocessed"
products.
Worked on or
stored with
"clean"
products.
Worked on or
stored with
"finished"
products.
No mixing of "unprocessed" / "clean" / "finished".
A "clean" edible foodstuff shall never meet an item of rubbish
• 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
SEMINARS
FUNCTIONS
DIRTY
CLEANUNTREATED FINISHED
RESTAURANT
Rubbish
Seletive sorting
Pantry
Dishwash
Checking
Unpacking
Storage Cleaning
Cold room
Cooking range
Cold preparation
Distribution
Wash-up
crockery

ACC_WE_DF4000KITCHENDESIGN&FITTINGOUT(V2-2Dec08)Page7of54
•
Goods deliveries
Cleaning/ Unpacking Rubbish removal
Rubbish removal
Pot wash
Crockery wash
Boxes Organic
rubbish
Checking and Reception of Goods
Restaurant Disposal
FOOD WAY FORWARD ORGANISATIONALFOOD WAY FORWARD ORGANISATIONALFOOD WAY FORWARD ORGANISATIONALFOOD WAY FORWARD ORGANISATIONAL
DIAGRAMDIAGRAMDIAGRAMDIAGRAM
Food &
Foodstuffs
Circuit
Glass
Rubbish Circuit
Vegetable Preparation Meat Preparation Fish Preparation
"Untreated products" storage
Cold rooms FreezersStore
Function room
Function pantry / Relay kitchen
Clean crockery storage
To Bedroom lift
Rubbish removal
Main kitchen enclosure
Prepared Products Cold Room
Patisserie
Cold room
Coffee Pantry
Cold preparationFunction Preparation Cooking range
Room service pantry
This organisational diagram
is that for full service with
restaurant, functions and
room service.
The same principles shall
remain applicable to simple
catering or breakfast
service, but omitting the
unused functions.

2.2 HACCP PROCEDURES
HACCP procedures comprise a systematic approach to the
identification, location, evaluation and control of potential risks
relating to the wholesomeness of foodstuffs in the food chain.
They consist of identifying specific risks, determining points of
control of those risks and defining the preventive measures to
implement in order to control those risks.
They take the form of written procedures defined by the chef,
who then ensures that they are properly applied.
Designs for kitchens must be produced with these procedures in
mind, particularly:
• a minimum of critical points;
(examples: proper definition of the routes to be taken by
staff, foodstuffs and rubbish, cooling of the cold preparation
area)
• ease of maintenance of the rooms and items of
equipment;
(examples: washable floors and walls, no exposed
pipework, stainless steel equipment, wash-down points)
• means of control.
(example: display and recording of temperatures in cold
rooms).
REFURBISHMENT OF EXISTING BUILDINGS
HACCP procedures must be taken into account in all
refurbishment projects as, if the constraints of the existing
premises and of the budget do not allow ideal conditions to be
provided, there is a close relationship between:
• existing critical points;
• improvements that can be made;
• critical points that will remain;
• the new procedures that arise from them.
This means that a two-stage procedure is needed:
1 – Determination of the critical points
• Marking on the drawing a division into zones
(reception, cold production, etc.).
• Establishing for each zone an accurate schedule of
condition of the premises and of the plant.
• Tracing the circuits (foodstuffs, staff, rubbish) and
identifying critical points.
2 – By visualising the critical points, undertaking reflection
about the steps to be taken to avoid contamination
• either by means of works or items of equipment in an
order of priority to be defined,
• or by implementing new procedures.
These procedures should be combined with the design of the
new catering concept, if proposed as part of the refurbishment
brief.
Risk control
Identification
Control Points
Preventive measures
Staff circuits
for foodstuffs,
for rubbish
Ease of maintenance:
- of the areas
- of the equipment
Means of control
Two-stage procedure
in refurbishment
projects
111
Determine the critical
points on the drawings of
the existing building
222
Reflection on the
steps to be taken

3 STAFF COMFORT, HEALTH AND SAFETY
3.1 STAFF COMFORT
3.1.1 WORKING CONDITIONS
Proper ergonomic conditions are essential for work in a kitchen,
which is tiring (working standing up) and requires close attention,
as any negligence will lead to an immediate sanction:
dissatisfaction of a consumer and, at the worst, food poisoning.
3.1.2 AMBIENT TEMPERATURE
The ambient temperature in the working areas shall not be:
• Greater than 27°C
• Less than 18°C (Exceptions – See art.
9.3.9)
Depending on the climate, these conditions must be ensured by
mechanical ventilation, with the addition of fresh air, and by a
cooling system or static heating system if necessary.
3.1.3 NOISE LEVEL
The noise level generated by the mechanical ventilation fan at
high speed shall not be greater than 40 dB(A).
The intermittent noise level generated by the running of the
kitchen and wash-up equipment shall not be greater than 80
dB(A).
3.1.4 CLEAR CEILING HEIGHT
The recommended clear ceiling height in the kitchen zone shall
be 3 metres, or at least 2.80 m.
A height of 2.50 m may be acceptable in the stores and corridor
zones.
3.1.5 VIEW TO THE OUTSIDE AND NATURAL LIGHT
The permanent work stations in the kitchen shall, as far as
possible, have the benefit of natural light:
• by openings in the roof;
• or by openings in the external wall.
Areas where staff work temporarily (stores pantries, wash-up)
will generally not have windows.
3.1.6 ARTIFICIAL LIGHTING
The lighting shall not deform the colours: fluorescent light
source, temperature 3000°K, providing a lighting le vel of:
• 500 lux on work surfaces;
• 200 lux in cloakrooms and toilets (at floor level);
• 150 lux in corridors and staircases (at floor level);
• 300 lux in cold rooms and stores (at floor level).
3.2 STAFF HYGIENE
Kitchen staff shall have access to an electronic or elbow-
controlled hand-rinse basin.
Catering staff shall have separate "men's" and "women's" toilets
and cloakrooms:
The lockers shall be:
• double for kitchen staff;
• single for restaurant staff in uniform.
Double
Width 50 cm
Single
Width 30 cm

Rubbish
Restaurant
KitchenStores
< 100 m²
3.3 STAFF SAFETY
3.3.1 ELECTRICAL SAFETY
Emergency stop devices with key resetting shall be provided
near sensitive workstations (cooking range, wash-up).
All power cables to kitchen equipment shall connect into terminal
boxes in order to protect live cables when equipment is
disconnected.
Non-slip floor
The kitchen floor shall be horizontal (*) and non-slip, with an R-
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 normal construction tolerances defined under
construction rules shall not be used to justify cross-falls that
prevent washing water from flowing to floor gullies and channels.
4 FIRE SAFETY AND SUSTAINABLE DEVELOPMENT CRITERIA
4.1 FIRE SAFETY
The minimum provisions of the Accor Group's BTH "FIRE
SAFETY" method, shall be given in detail for each project by the
Fire Safety officer, who shall take into account the specific
requirements of the regulations applicable in the project location.
4.1.1 STAFF EMERGENCY EXITS
The maximum distance A to be travelled to reach an exit (or a
staircase), from the furthest point in a room, shall not exceed 40
metres.
Dead end corridors B shall be no longer than 10 m.
The kitchen zone shall have at least two exits C .
4.1.2 ISOLATION OF ROOMS
Rubbish rooms are high-risk areas and shall be constructed
with REI 120 floors and walls, with REI 60 doors fitted with door
closers.
The kitchen areas, pantries and stores are medium-risk areas
and shall be separated from the service corridors and from the
public areas with REI 60 floors and walls with REI 30 doors
fitted with door closers (or RE 30 between the kitchen and the
restaurant ).
The load-bearing structures shall have a fire resistance "R" equal
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.
REI 120 fire-resisting partition
REI 60 fire-resisting partition
Internal partitions
Mesh partitions
(These minimum isolation values may need increasing if the
safety regulations of the particular location require it.)
A
B C
27°

≥ 50 cm
Kitchen Restaurant
4.1.3 COLD ROOM PANELS
The composite panels – insulation and sheet metal facings –
used for the floors, walls and ceilings of cold rooms shall be non-
inflammable (category B of the European standard).
These panels shall be used only for the cold rooms and not for
partitioning the kitchen areas.
Important – Electrical cables passing through shall be run in
sleeves. No naked cable or live metal part shall ever be in
contact with the thermal insulation.
4.1.4 ISOLATION OF THE HOOD EXTRACT DUCT
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.
Every 3 meters in horizontal runs and at changes of direction,
removable sealed hatches, backed up by REI hatches, shall
enable the ductwork to be cleaned periodically.
The cleaning hatch at the bottom of the vertical duct shall be
fitted with a residue trap.
The "start – stop" control for the fan shall be visible, easily-
accessible and fitted with a sign.
A Fan at top
B Steel duct
C REI 60 or 120 enclosure
D Hood and sensors
E Cooking range
No fire damper on
extract duct from
kitchen hoods
4.1.5 CASE OF KITCHEN OPEN ONTO THE RESTAURANT
A specific study must be prepared by the Fire Safety Engineer.
Accor recommends the following:
A downstand at least 50 cm deep below the ceiling in the kitchen
zone, in a non-combustible RE 15 material, shall be constructed
immediately above the serveries so as to contain the smoke in
the event of a fire.
The extraction fan should be capable of running for one hour
with smoke at 400°C and have a priority emergency e lectrical
supply. The emergency power cut-off device for the kitchen
equipment shall not switch off this fan.
The "start – stop" control for the fan shall be visible, easily-
accessible and fitted with a sign.
4.1.6 AUTOMATIC FIRE EXTINCTION OVER THE COOKING
RANGE
Fryers shall have an automatic extinction system incorporated
into the hood. In general, this equipment shall protect the whole
area of the cooking range.
4.1.7 FIRE DETECTION IN THE KITCHEN ZONE
Fire detection shall be provided in all rooms and corridors.
In the cooking range zone, the fire detectors shall be of the
optical / thermal type, in order to prevent accidental alarms.
PARTICULAR CASE OF COLD ROOMS
The kitchen fire detection shall also be installed in the void over
the cold rooms.
4.1.8 FLOOR, WALL AND CEILING FINISHES
The floor, wall and ceiling finishes, and also the suspended
ceilings in the kitchen and its associated areas, shall be in low
flammable materials (Class A of the European standard), or as
per local authorities requirements if more stringent.
Access panel for maintenance
Maintenance access panels in duct + on fire protection
Maintenance access panels in duct + on fire protection
+ grease collector
(*) No fire damper required as the vertical duct is fully fire
protected. (A fire damper would even be detrimental if
using the kitchen extract for smoke removal purposes)
≤ 3 m≤ 3 m
D
E
B
A
C

4.2 KITCHEN GAS SAFETY
4.2.1 GAS SUPPLY
Gas may be installed in kitchens when local regulations allows
(in some countries, gas is not permitted in high rise buildings).
In all cases:
• An emergency cut-off valve shall be installed
externally for gas supply shut-off by emergency
responders.
• A visible and easily-accessible stop valve shall also be
provided within the kitchen, to isolate gas supply to the
kitchen equipment.
(see gas distribution – art 9.2)
4.2.2 GAS DETECTION
Accor recommends that automatic gas detection be installed in
kitchens.
Any gas leak to be indicated by an alarm at the hotel's central
monitoring point and to trigger associated safety controls, as
specified by Fire Safety Engineer or local codes.
4.2.3 AUTOMATIC SAFETY DEVICES
Motorised gas switch-off valves shall generally be installed as
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).
4.3 SECURITY (INTRUSION)
The Accor Group's "SECURITY" requirements shall be implemented, making allowance for the level of threat that exists on the site.
4.3.1 ACCESS CONTROL
Staff and delivery entrances shall be provided with the necessary equipment to control the entry and exit of people:
• Card or code lock
or electric locks
+ intruder alarm contact
• Intercom or videophone • CCTV monitoring
4.3.2 LOCKING OF THE AREAS
The stores, the chef's office and the staff cloakrooms shall be locked with key-, card- or code-operated locks.
Particular case of cloakrooms
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.

4.4 SUSTAINABLE DEVELOPMENT
The Accor sustainable development guidelines shall be complied
with when designing and fitting out kitchens & associated areas
This includes :
• Staff comfort
o See article 3.1
• Thermal insulation to the building
o See article 7.1.3
• Selective sorting of rubbish
o See article 5.8.1
• Acoustic comfort to hotel guests & Limiting
disturbance to neighbourhood
See article 5.9
• Protecting potable water systems
o See article 9.1.2
• Domestic hot water control
o Legionella risk – See article 9.1.2
• Protecting sewage systems
o Grease separators - See article 9.1.5
• 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
o

5 GUIDELINES FOR THE DESIGN OF A KITCHEN PROJECT
5.1 THE FOOD AND BEVERAGE PROJECT BRIEF
Any design of a kitchen and of food and beverage facilities for a
hotel must be based on a "food and beverage project brief",
which shall list, quantify and describe the various services and
constraints to be taken into account:
1 - Context
• Type of hotel
• Type(s) of customers
• Country, etc.
2 - Definition of the facilities for preparation and service
The facilities shall be determined for each type of customer:
• Private hotel guests
• Groups
• Meetings
• Other, etc.
a) The services and the times at which they are provided
Permanent
Breakfast
Lunch
Dinner
Bar
Bar + café snacks
Hotel staff
Occasional
Conference breaks
Conference meals
Function meals
Training course meals
Room service
Butler service
Outside catering
Caterer: meals prepared for outside
"Central" kitchen: for other establishments
Airline catering: preparations on trays for airlines
b) Types of catering and method of service
Type Method of service
Gastronomic
Brasserie
Grill or rotisserie
Bistro or café
"Pub"
"Salon de thé"
etc.
Table service
or mixed table and buffet
Snack bar (counter)
Self-service
Hors d’oeuvre, dessert buffet
Breakfast buffet
Bedroom service
c) Estimate of the anticipated catering capacity
• Permanent service and occasional service
(conferences, functions, etc.)
• Typical average
• Peak periods
• Annual total
d) Definition and layout of service zones
• Restaurant(s)
• Function, conference, meeting rooms, etc.
• Swimming pool restaurant and/or snack bar
• Staff restaurant
• etc.
3 - Frequency of supply
Types of products Supplies
"1ère Gamme"
Unprocessed products
Daily
and as available in the
markets
"2ème Gamme"
Canned products Weekly
"3ème Gamme"
Frozen products Weekly
"4ème Gamme"
Fresh, ready-to-use products
(also vacuum-packed)
Daily
or twice weekly
"5ème Gamme"
Prepared products (pre-cooked)
Daily
or twice weekly
"6ème Gamme"
Freeze-dried and ionised
(infrequently used)
Weekly
4 - Type of distribution for each type of service
• Hot food
• Cold food
• Arranging and reheating (Regeneration)
5 - Type of kitchen
• Production kitchen adjacent to the restaurant
• Display kitchen isolated with a glazed screen
• Display kitchen open onto the public area
• Relay kitchen for theme restaurant
• Relay pantry for functions
• etc.
6 - Number of staff
• Staff in the kitchen
• Staff in the public areas
• Temporary staff

5.2 THE DESIGN OF THE FOOD AND BEVERAGE INSTALLATIONS
5.2.1 KITCHEN CONSULTANT
The design of the kitchens shall be carried out by a KITCHEN
CONSULTANT who shall specify all of the areas and the items of
equipment and shall submit his proposals to the OWNER'S
REPRESENTATIVE as they are prepared.
This design shall cover all the areas involved and shall include a
description of the proposed methods of organisation:
• access for deliveries, stores, cold rooms,
• production kitchen,
• pantries and relay kitchens,
• bars,
• staff restaurant,
• selective sorting of rubbish,
• technical impacts, etc.
It shall be carried out in several phases:
1 Analysis of the food and beverage project brief, taking into
account the various types of catering required.
2 Definition of the equipment to be installed in order to provide
the services. Choice of energy sources and of the main
technical arrangements, communication with the other
consulting engineers involved.
3 Preliminary design drawings at a scale of 1:100 and lists of
equipment
4 Detailed final kitchen design drawings, at a scale of 1:50,
with elevations at 1:20, indicating the exact layout of the
equipment, together with the accessory works (bases,
hoods, etc.) and the services connections, the quantities and
characteristics of which should be listed in an accurate
schedule.
5 Detailed technical instructions to enable the other consulting
engineers involved and the specifier to make allowance for
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.
6 Detailed list of the limits to the scope of the work of the
contractors for works and the suppliers and installers of the
items of equipment.
7 Tender documentation for the building works, comprising the
detailed kitchen preliminary design drawings, revised to co-
ordinate with the other members of the design team, and the
specifications of the works for each trade prepared by the
relevant consulting engineers or specifiers.
8 At the same time as preparing the tender documents for the
contracts for works, the KITCHEN CONSULTANT shall prepare
the tender documents for the contracts for equipment
(supply and fixing).
DUTIES OF THE KITCHEN CONSULTANT (Recommended)
1. NEW BUILDINGS AND MAJOR REFURBISHMENT WORKS: the
KITCHEN CONSULTANT shall define the functional
organisation, the rooms and the kitchen equipment, together
with their technical impact. He shall work in association with
the architect and the other consulting engineers involved.
2. REFURBISHMENT OF EXISTING KITCHENS: the KITCHEN
CONSULTANT shall act as the sole designer. His appointment
shall be extended to all the works arising from the
refurbishment: partitions, doors, ceilings, floor and wall
finishes, plumbing, ventilation, air conditioning, electricity,
data and communications, etc.
5.2.2 CHOICE OF ENERGY SOURCES
The kitchen may be fully electric or mixed gas and electricity, in
accordance with the following criteria:
• "Fine dining" kitchens – the hobs shall be induction
hobs
• Other kitchens – gas should be used wherever
possible (public natural gas main or propane from a
storage tank) as it usually has several advantages:
o lower peak electricity demand at peak periods;
o lower energy cost.
However, the above needs checking subject to local prices
and availability and gas shall not be used if the local safety
codes do not permit it.
Dishwashers shall preferably be supplied with softened hot water
in order to limit electrical consumption at peak periods.
5.2.3 LIMITS TO THE EXTENT OF WORK
A document entitled LIMITS TO THE EXTENT OF WORK shall define
the allocation between:
• the construction works and the services installations
in the building, including the services connections and
the associated works necessary for installing and
operating the items of equipment;
• the specialist kitchen, wash-up and bar equipment;
• the hotel equipment (small items of equipment and
table decorations).
The development or Sale/purchase or Lease contract, or the
contracts for works, shall define the works, installations and
items of equipment that are, depending on circumstances:
• the responsibility of the CONSTRUCTORS;
• or purchased directly by the OWNER;
• or purchased directly by the TENANT.
5.2.4 CONNECTION OF SERVICES
The Consulting Engineer's layout drawing of the kitchen shall
define the nature, the layout and the characteristics of all the
services connections: UNTREATED COLD WATER, TREATED
(SOFTENED) COLD WATER, HOT WATER, GAS, ELECTRICITY.
A table shall be provided, listing all the connection points and
their characteristics.
An attached technical note shall state the peak flow rates and
the hourly or daily levels of consumption of the items of
equipment.
Take care to define and differentiate between:
Unitary
requirements
Unit flow rate or capacity of
each item of equipment
(calculation of the sections of
connecting cables and
pipework)
Consumption
Hourly or daily consumptionof
each item of equipment
Peak periods
Total values, corrected to take
into account diversity factors
and load shedding (calculation
of supplies)

5.3 FUNCTIONALITY
In order to enable the premises to provide food and beverage
services rapidly, under good working conditions and without an
excess of staff, the design shall make allowance for:
1 the specific food and beverage requirements (project
brief);
2 local supply conditions;
3 and, especially, the essential objectives:
• individual guests must be served rapidly;
• guests in groups must be served on time and all at
the same time;
• cold prepared food must be kept at a low
temperature;
• hot food must be served hot to the guests.
5.4 FUNCTION SERVICE, SERVED AT TABLE, TO THE PLATE
The REGENERATION concept shall be applied:
(Cold link with service to the plate).
There shall be no other alternative, even if the kitchen leads
directly off the function rooms.
PRINCIPLE
Cold dishes
All the food shall be placed on the plates in advance, stored on
plate racks, covered with cling film, in a trolley refrigerator with a
level floor at the door.
Placing the food on the plates shall take place in an air-
conditioned room at a temperature of 12°C:
• either in the cold preparation zone in the kitchen;
• or in the banqueting pantry, if the distance between
the preparation zone and the kitchen is so great as to
create a danger of the finished products being
adversely affected.
Hot dishes
The components of hot dishes shall be:
• cooked in a traditional way;
• cooled in a blast chiller, then stored, if necessary, in a
cold room (clean products);
• sliced and placed on the plates;
• stored on special plate rack ovens in a cold room with
a level floor at the door (with the cold dishes –
finished products);
• reheated in a rack oven fitted with a
REGENERATION programme at the time of service
(As the racks are taken from the oven they shall be
placed in insulated sleeves in order to permit 2
rotations in each oven).
OUTSIDE CATERING SERVICE
If the products are delivered by an outside caterer, the principle
of distribution shall remain the same: the catering pantry shall
provide the same functions as the banqueting pantry described
above.
FUNCTION ROOMS

5.5 THE GENERAL LAYOUT OF THE ROOMS
The kitchen (or kitchen areas) shall be private. Under no
circumstances shall this zone be used as a passage or for
access to the other service zones: passage of linen, staff
requiring access to the staff restaurant, plant rooms, etc.
LAYOUT ON A SINGLE FLOOR LEVEL
The solution to be sought above all shall be, as far as possible,
to position all the food and beverage units on the same floor
level, with no changes in level, steps or other obstacles to
prevent the use of trolleys
LAYOUT OVER SEVERAL FLOOR LEVELS
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:
• finishing and hot distribution,
• finishing and cold distribution,
• drinks, coffee and breakfast pantry,
• crockery sorting zone.
In this case, the product storage and cleaning zones shall be on
a different floor level
For a banqueting room:
• cold storage,
• reheating,
• drinks storage,
• crockery sorting.
A layout on several floor levels shall be used only if the
site or the existing building makes it necessary.
In this case, goods lifts shall be installed.
But caution!
The distribution areas shall always be on the same
floor level as the public areas they serve.
!
1 Level
Production
+ Distribution
+ Consumption

5.6 FOOD AND BEVERAGE AREAS
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.
Steward's office
Day store
Drinks
Wines and spirits
Maintenance products
Freezer
Refrigerator
Beer store
Delivery area
Delivery hall
Control room
Unpacking
Breaking bulk
Cleaning
butchery,
vegetable
preparation,
fish prep.
Corridors
Goods lift
Cold preparation
Cooking range
Hot distribution
Chef’s office
“Garde manger”
Cold rooms
Internal corridors
Caterer's pantry
Patisserie
Room service pantry
Sundry pantries
Coffee room
Rotisserie or grill
Crockery, linen drop off
Cold rooms
"Clean" corridors
”Clean” goods lift
Kitchen toilets
Staff kitchen
Cold room compressors
Electrical panel
Organic rubbish
Empty packaging
Deposit-paid glass
Recycled glass skips
Cardboard, metal skips
Compactor position
"Dirty" corridors
”Dirty” goods lift
Dishwash
Main crockery wash
Pantry crockery wash
DIRTY
CLEAN
UNTREATED FINISHEDUNTREATED
CLEAN

5.7 CIRCULATION FLOWS FOR STAFF AND FOODSTUFFS
5.7.1 HORIZONTAL CIRCULATION
The conveyor-belt principle shall always be used (See § 2.1) and
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.
The service corridors shall be direct, practicable by trolleys, with
a minimum of turnings, and without narrow sections or projecting
objects
There shall be no steps or ramps in the corridors.
5.7.2 GOODS LIFT
Goods lift shall be avoided as far as possible.
If the layout of the building means that the services and the
public areas have to be on several floor levels, goods lifts shall
be installed to fulfil the various functions.
A Linen service and room service lift
B
C Pantry service from the kitchen Clean lift
D Pantry service rubbish Dirty lift
E Supplies to the kitchen Clean lift
F Kitchen rubbish disposal Dirty lift
Important – The number of goods lifts will depend on the
category of the hotel, its size and the layout of the building as,
depending on circumstances, several functions may be
provided by the same goods lift. Exceptionally, and only for a
small hotel or a refurbishment, a dual-purpose, clean/dirty
goods lift may be considered by applying HACCP procedures.
< 3 %
Functions over several floor levels
Bedrooms
Bedrooms
Bedrooms
Bedrooms
Bedrooms
Function banquet
rooms
Conference rooms
Kitchen Restaurant
Courtyard/deliveries
A B C D E F *separated good lifts
1 2 3
*B,D,F : According to local regulations.
5.7.3 VEHICLE ACCESS AND SERVICE COURTYARD
Access for delivery lorries and for the removal of rubbish shall
be carried out via a service courtyard or an internal delivery
area that is big enough to allow vehicles to manoeuvre, and for
unloading, temporary storage and the siting of skips.
If there is a loading dock, it shall be positioned 80 cm above
road level.
The access road, either external or internal, shall have the
clearance necessary for the delivery and rubbish removal
lorries.
This rule shall also apply to linen delivery vehicles.
The clearances indicated on the diagram are those for the
loads, lengths and turning circles indicated.
If the lorries specified in the hotel brief are larger, the
clearances shall be increased as necessary.
The slope of internal or external ramps shall not exceed 12% and the
unloading area shall be horizontal.
R 1 Outer turning circle
R 2 Outer radius of the road
≥ 15,00
Virages : > 5,75
≤ 12 %
≤ 10 Tons Length ≤ 11 m > 10 Tons Length ≤ 18 m
≥ 15,50
R 1
R 2
R 1
R 2
≥ 4,10
≥ 3,50
≥ 12,50
Virages : > 5,00
≥ 3,50
≥ 3,60
≥ 12,00

5.8 SETTING OUT AND FITTING OUT OF ASSOCIATED AREAS
5.8.1 RUBBISH ROOMS AND AREAS
The necessary rooms and areas shall be specified to suit the
selective sorting and collection of rubbish that is organised or
provided locally, and should include:
• a cooled room for organic rubbish
(see art. 9.3.9 § 2);
• a room or an external shelter for empty packaging;
• a room or an area for storing deposit-paid glass;
• skips for cardboard, metal and glass for recycling;
• if applicable, a space for a compactor (except for food
products) (usually only for large hotels);
• a space for storing used oil drums.
5.8.2 KITCHEN ZONE ELECTRICAL DISTRIBUTION BOARD
The electrical distribution board shall be sited in an "electrical"
room or cupboard, located near the power outlets, that is easily
accessible from the kitchen.
A general emergency stop switch shall be provided on the
outside of the door. Emergency stop switches for the "power"
equipment shall be located near to sensitive work stations
(cooking, wash-up).
5.8.3 COLD ROOM COMPRESSORS
The compressors shall be sited:
• on a rooftop plant room;
• or in the external or internal service courtyard (if it is
permanently well-ventilated);
• or other outdoor area;
• or in a well-ventilated room on an external wall.
They shall never be sited within the volume of the kitchen.
As their installation in a plant room would require mechanical
ventilation, it shall only be considered if there is no other
possibility (energy consumption to be avoided).
They shall be carefully located and fixed onto metal supports
fitted with anti-vibration devices in order to prevent the risk of
noise problems (transmission of sound through the air or
through the structure, vibrations) in respect of the guest
bedrooms, the public areas or neighbours.
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.
If they have to be enclosed, a perforated roller shutter or grille
shall be provided, so that the area is permanently ventilated.
5.8.4 GREASE TRAP
External location: close to the building, in the service courtyard
or other location accessible to pump-out vehicles and out of
the view of guests.
Internal location: in a plant room provided especially for this
function, under the kitchen zone (for gravity drainage) and
accessible for routine maintenance. Functional openings with
sleeves shall be provided to allow the pumping hose to be run.
Location in the kitchen: solution not to be used, due to the
overall size of the equipment and pipework, incompatible with
the permanent cleaning of the areas.
5.8.5 STAFF CLOAKROOMS AND TOILETS
The kitchen staff shall use the sets of cloakrooms and toilets
provided for the hotel staff, where cloakrooms, showers, basins,
WCs and urinals shall be provided, which shall be kept separate:
Permanent staff Contracted staff (if
applicable)
Men Women Men Women
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.
MINIMUM FITTINGS (To be adjusted to suit the anticipated number
of staff and the requirements of the local authorities)
Fittings for the people
present employed
Every 20
men
Every 20
women
per person
Basin 2 2
WC 1 2
Urinal 1
Shower 1 1
Cupboard 1
Bench 1 / 5
Showers should only apply to staff
carrying out dirty work, rules applicable in the location
As the toilets are to remain accessible and the cloakroom
locked, the following diagram shall be followed:
(*) The toilet door shall not open onto the kitchen
Corridor
Toilets &
Washbasins
Lockers
& showers
FOR PERMANENT
STAFF
(*)
Lockers
& showers
FOR
CONTRACTED
STAFF

5.9 CONTROL OVER NUISANCES FROM THE KITCHEN
A kitchen will inevitably generate NOISE and SMELL nuisances,
together with the risk of POLLUTION of drinking water services
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.
5.9.1 ACOUSTIC CRITERIA
A kitchen will inevitably generate noise as it is used, throughout
the day, and often late into the evening, depending on the type
of service provided by the hotel.
The detailing of the construction and of the mechanical services
must therefore meet the objectives defined in the Accor acoustic
specifications published for each Brand:
• absence of noise problems in the guest bedrooms
and in the public areas;
• acceptable noise level inside the kitchen of less than
80dB(A).
1 – Insulation from air-borne noise
Adequate steps to be taken concerning:
• floors, walls, partitions, services ducts and suspended
ceilings;
• door sets;
• the service lobbies between the kitchen and the
restaurant;
• a corridor with doors not in line with each other
between the kitchen and any meeting room.
In the case of a refurbishment of an existing kitchen a
particular study will be needed in order to determine whether the
existing structure meets the objectives or not and, if it does not,
work shall be carried out as required (lining of walls, insulation
under the floor slab, etc.).
In the case of the transfer of air from the restaurant to the
kitchen subject to approval by local authorities, the transfer grille
must be positioned in such a way that it does not cause a
problem for the restaurant customers. The transfer ductwork
shall incorporate an acoustic silencer + a fire damper if required
by Fire Engineer.
2 – Noise and vibration from mechanical services
Extract fans, intake and discharge air grilles (risk of vibration)
and cold room compressors shall be sited and/or installed so as
not to cause any nuisance in respect of:
• the hotel bedrooms (from inside or via the windows);
• indoor or outdoor public areas (restaurant terrace for
example);
• neighbouring buildings.
3 – Impact noises and transmission through the structure
The noise generated by the handling of crockery and of kitchen
equipment or by dropping things on the tiled floor shall only be
taken into account if the project includes bedrooms or public
areas immediately next to or above the kitchen.
The most effective way of achieving an appropriate acoustic
performance is to separate the structure enclosing the kitchen
from other areas by the use of a construction joint.
If not, other precautions shall be taken, in particular:
• laying tiling on a floating screed and a resilient
material;
• items of equipment not fixed to walls;
• wall shelves hung on elastomer anti-vibration pads.
5.9.2 RISK OF SMELLS
The balancing of the ventilation installations in the kitchens and
surrounding areas shall maintain permanently a negative
pressure in the kitchen in comparison with the public rooms and
corridors so as to prevent the spread of smells.
The discharge of the air extracted from the hoods shall be at the
top of the building (the roof over the bedrooms).
The extract fan shall be located at the top of the duct so that the
duct is at negative pressure.
The installation of an extraction system discharging over a
low-level roof, even with anti-smell filters, will not be
accepted by Accor
5.9.3 RISKS OF WATER DAMAGE
If the kitchen, the wash-up areas or the pantries are over another
area of the hotel or over third-party premises, damp-proofing
shall be provided in the floor.
The type of damp-proofing and its level of protection shall suit
the nature of the premises below:
• Level 1 Underfloor void
• Level 2 Hotel car park and secondary areas
• Level 3 Main areas of the hotel, or
Third-party car park or premises, or
Electrical plant rooms.
5.9.4 PROTECTION OF THE DRINKING WATER SERVICES
Antipollution valves shall be provided on the cold water and hot
water distribution.
Disconnectors shall be provided on the water supplies to the
machines or equipment.
5.9.5 PROTECTION OF THE WASTE WATER SERVICES
The fat-laden water from the kitchen, the wash-up and the
pantries shall be run to a grease trap positioned prior to the
connection to the discharge waste water drainage point.
If the supply of unprocessed vegetables is proposed, a starch
separator shall be provided on the outlet from the peeling
machine.

6 ANALYSIS OF THE DESIGN DATA
Any project for the creation, restructuring or refurbishment of a
kitchen shall incorporate all the aspects that will lead to a logical
and coherent approach to meeting the project specific
requirements and constraints:
FOR THE GENERAL DESIGN
• FOOD WAY FORWARD principle (See article 2.1).
• Allowance for HACCP procedures (See article 2.2).
• Food and beverage concept brief and conditions of
supply (See article 5.1).
• Design of the project by a KITCHEN CONSULTANT (See
article 5.2).
• Functionality (See article 5.3).
• Specific requirements for banquet service (See article
5.4).
• Setting out of the rooms on the same level (See
article 5.5 et seq.).
• Allowance for local codes and regulations and/or local
authority requirements (See warning – article 1).
Important note – In certain countries, additional rooms or
items of equipment may be required, such as:
• Egg preparation room
• 3 bowl pot-wash
FOR THE TECHNICAL DESIGN
• Flexibility: the kitchen functions may change over
time.
• Local climatic conditions.
• Choice of energy sources (See article 5.2.2).
• Fire safety (Study to be co-ordinated with the FIRE
SAFETY CONSULTANT).
• Safety, ergonomics, hygiene and comfort of staff (See
article 3).
• Prevention of health and food risks.
• Water hygiene: Protection against the risk of
legionella.
• Protection of the environment, including sorting of
rubbish, treatment of waste water.
• Control over noise, smells.
• Thermal insulation and energy savings.
• Planned and reactive maintenance: accessibility.
• Security: protection against the risk of intrusion and
theft.
AND, IN THE CASE OF AN EXISTING BUILDING
• Critical points in the existing layout (see HACCP
procedures).
• Layout of the premises and their means of access.
• Non-modifiable structural items.
• Whether existing services installations can be re-used
and modified.
• Site safety and, in particular, allowance for "asbestos"
risks.
• Security and Fire Safety of the establishment during
the works.
All these points shall be examined and checked at project
reviews to be organised by the design team or the Owner's
representative

7 STRUCTURAL REQUIREMENTS
7.1 STRUCTURE
7.1.1 FLEXIBILITY OF THE KITCHEN ZONE
The construction shall retain the possibility of modifying the
partitioning and the setting out of the equipment:
• the walls and partitions enclosing and dividing the
kitchen areas shall be built in non load-bearing
masonry; reinforced concrete structures shall be
restricted to the structural columns and walls around
unavoidable hard points (stair wells, lift shafts, service
ducts);
• pipework and cables shall be modifiable and,
therefore, accessible and, for this purpose, all the
supply services shall be run from above; only the
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
encased in a weak mix concrete false floor and shall
be run to external inspection chambers (See diagram
B and F).
7.1.2 BASES OF CALCULATION
Superimposed loads on floors: ≥ 5 kN/m²
(To be increased if necessary to suit local codes construction or
particularly heavy items of equipment).
Fire resistance criteria: see article 4.1.1
7.1.3 THERMAL INSULATION OF THE BUILDING
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
not affect:
• the durability of the structure;
• the comfort of staff;
• operations;
• energy consumption;
• in particular, a check must be made that the ambient
temperature is compatible with the conservation of
the products being stored (maximum 27°C) .
The design shall take into account the specific requirements of
the air-conditioned rooms, which may require internal thermal
insulation between horizontally or vertically adjacent rooms.
7.1.4 FLOOR OF THE KITCHEN ZONE
The design of the floor will depend on - 1 - the area immediately
below, - 2 - the nature of the ground and its hydrology (possible
tanking may be required), - 3 - the running of pipework, - 4 -
functional requirements (fire, thermal, acoustic insulation,
flexibility, damp-proofing.).
TYPES OF FLOORS
A – Slab cast on solid ground
The underground pipework under the
slab shall be run individually to
external inspection chambers.
B – Raft or suspended slab
The raft or the slab shall be set at a
lower level and the pipework shall be
encased in a weak concrete false floor.
C – Suspended floor over under-floor void
The pipework shall be run under
of the slab. The under-floor void
shall have means of access
≥ 1.80 m. Damp-proofing shall
be provided under the tiling in order
to avoid damage to the structure
caused by leaks.
D – Suspended floor over other areas of the hotel
The drainage pipework shall be run
under the slab. Damp-proofing shall
be provided under the tiling. (*)
E – Suspended floor over the hotel car park
The pipework shall be run under the
slab. Damp-proofing shall be
provided under the tiling.
Reinforced concrete casings under
the pipework shall provide the
necessary level of fire-resistance
under the channels. Fire in
tumescent collars to be fitted to pipes.
F – Suspended floor over main area of the hotel
(or over third-party premises or car park)
The slab shall be set at a lower level
and the drainage pipework shall
be encased in a concrete false
floor. Damp-proofing shall be
provided under the screed. (*)
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.

7.2 EXTERNAL JOINERY
7.2.1 WINDOWS IN THE KITCHEN AREAS
The joinery may be in PVC or metal or aluminium profiles with a
thermal break (lightweight anodised or powder-coated alloy or
powder-coated steel).
The windows shall usually have thermally insulating glazing
which, depending on the site, shall also meet acoustic and/or
anti-intrusion criteria.
The windows shall be fixed, or openable, for cleaning only. Only
high level parts may be considered to open for natural ventilation
(and subject to climate).
Insect mesh nets shall be included to all openings. In order to
improve cleanliness, the windows shall be fixed flush with the
internal wall tiling.
If the architecture of the external walls requires windows fixed
flush with the external surface, austenitic stainless steel frames
shall be provided.
Functions to be provided in all cases:
• air- and water-tightness and wind-resistance;
• possibility of cleaning both sides of the glazing;
• 10 year guarantee of durability.
And, depending on the location and climate:
• thermal insulation;
• solar protection by filtering or reflective glazing;
• protection against intrusion.
7.2.2 VENTILATION GRILLES IN EXTERNAL WALLS
Ventilation grilles in services areas shall have anodised or
powder-coated lightweight alloy rain-proof blades and an inner
insect- and rodent-proof lining in lightweight expanded metal
alloy. They shall be fixed into a lightweight alloy sub-frame.
Note – Except in cases where the climate is suitable for natural
ventilation, the stores shall have mechanical ventilation.
7.2.3 EXTERNAL DOORS
External doors shall be made from powder-coated steel profiles
with 2 mm thick sheet metal facings both sides.
If thermal insulation is needed for heated or air-conditioned
rooms, the steel profiles shall have a thermal break and the infill
shall be made from an insulating sandwich panel with sheet steel
facings.
Doors shall be wide enough for passage of people, trolleys and
palettes and for possible replacement of kitchen equipment. In
all cases, the free passage shall not be less than 900 mm
minimum, or more if required by the local codes. Double doors
will be required on kitchen access from delivery area.
The glazing provided for natural light, built into the top of the
doors or into fanlights, shall be:
• Thermally-insulating in heated or cooled rooms;
• Laminated in doors (both sides for insulating glazing).
The glazing, the fittings (hinges, locks or electric latches, bolts,
handles, casement bolts, door closers, door stops, anti-panic
bar, electromagnetic bolts, etc.) and the locking and access
control systems shall fulfil the various functions:
• protection against intrusion (See article 4.3);
• safety (unlocked in the event of a fire alarm).
Solid
Solid
Glazed

8 INTERNAL FITTING-OUT
8.1 PARTITIONS AND DOORS
8.1.1 PARTITIONS
Plaster and plasterboard panels shall not be used in the whole of
the kitchen zone and its associated areas.
The materials to be used for walls and partitions and thermal
linings shall be exclusively:
• fair-faced reinforced concrete;
• concrete blocks with neatly floated cement render;
• concrete blocks with cement pointing (in the store
zone only);
• hollow terracotta bricks with a cement render;
• hollow, smooth-faced bricks laid on a concrete kicker
(recommended option);
• cellular concrete blocks, such as THERMALITE
(subject to taking the necessary steps for protection
against moisture).
In all cases, the partitions and their thicknesses shall be
compatible with depth of the chases necessary for building-in
cable and pipework sleeves.
SMOOTH-FACED BRICKS AND CONCRETE KICKER
(Recommended option)
8.1.2 INTERNAL DOORS
Room Door set (e) Protection (d)
Restaurant service lobby (a) (b)
(c)
Metal or hardwood frame, solid-core door, laminate facings 1 side 60 cm h.
Perimeter of the kitchen (a) Metal frame and solid-core door, laminate facings 1 side 60 cm h.
Chef’s office Half-glazed door or windows, anodised lightweight alloy or stainless steel
profiles
Both sides 15
cm h.
Inside kitchen and wash-up (c) Austenitic stainless steel frame, polyethylene door, vision panel
Stores (a) Metal frame and solid-core door, gloss paint 1 side 90 cm h.
Service corridors Metal frame and solid-core door, laminate facings Both sides 90
cm h.
Rubbish room (a) Door set, both sides electro-galvanised sheet metal / insulating core,
gloss paint
Plant rooms (a) Door set, both sides electro-galvanised sheet metal / insulating core,
gloss paint
Service ducts (a) Metal frame and solid-core door, gloss paint
(a) FIRE RESISTANCE
See article 4.1.1.
(b) FOOD AND BEVERAGE SERVICE
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
robust and functional and shall comply with the fire
safety and security criteria.
POLYPROPYLENE DOORS

(B)(A)
OK
8.2 CONSTRUCTION OF COLD ROOMS
8.2.1 LAYOUT OF THE COLD ROOMS
In order to avoid contamination and to comply with the cold
chain, foodstuffs shall be stored in refrigerators (> 4°) and frozen
foods in freezers (-20°C).
The cold rooms for unprocessed products shall be separate:
• packaged fresh products: meat, fish;
• fruit and vegetables;
• butter, eggs, cheese and other dairy products;
• frozen foods.
Unpackaged products awaiting transformation shall be stored in
a refrigerated day store.
Finished products awaiting consumption shall be stored in
specific refrigerated day stores.
The access doors shall be set out so as to optimise the storage
space.
For freezers, access via a refrigerated lobby is
recommended.
8.2.2 COLD ROOM PANELS
The prefabricated panels for the walls, doors and ceilings shall
be in built-up insulation, with painted galvanised steel facings.
They shall meet the "non-inflammable" classification ("B" of the
European standard).
Insulation for refrigerators
• Day-store, vegetables U ≥ 0.23 W/m²/°K
• Butchery, fish U ≥ 0.20 W/m²/°K
Insulation for freezers
• Regeneration U ≥ 0.16 W/m²/°K
• Frozen products U ≥ 0.13 W/m²/°K
The panels shall be left exposed where facing the kitchen, but, if
there is equipment backing up to them, a separating partition will
be needed.
8.2.3 COLD ROOM DOORS
It shall be possible to open the doors from the inside, even if
they are locked from the outside.
For freezers, in order to avoid ice build-up preventing the doors
from opening, a heated strip shall be provided around the frame
and the fans shall turn themselves off when the doors are
opened.
8.2.4 FLOORS OF COLD ROOMS
The floor shall be tiled in the same way as the kitchen and at the
same level, so that access with trolleys is possible.
For refrigerators, thermal insulation may be necessary,
depending on the nature and the temperature of the rooms
underneath.
For freezers, thermal insulation shall always be provided: Room
underneath (A) or solid ground (B).
A gasket shall be provided around the perimeter in order to
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.
RECOMMENDED OPTION – LEVEL FLOOR
ALTERNATIVE – RAISED FLOOR
If it is not possible to do otherwise, the floor of the freezers may
be raised.
8.2.5 CLEANING
The shelves shall be demountable so as to allow them to be
cleaned by machine and, if possible, the sets of shelving shall be
on castors and in separate units, in order to allow them to be
moved around easily.
8.2.6 CONTROL AND ALARM ELEMENTS
The following shall be provided for all cold rooms:
• a warning light to indicate that the lighting is on;
• a temperature display;
• an audible alarm in the event of an abnormal
temperature and a repeater alarm at reception + a
report on the BMS;
• for dishes cooked in advance and for frozen foods, a
temperature recorder, with, if necessary, a repeater of
the recordings and of the alarms;
• for regeneration function kitchens, connection of the
temperature recording to the chef's computer.
(B)(A)

8.3 FLOORS, WALLS AND CEILINGS
8.3.1 SCHEDULE OF FINISHES
Room Floor Skirtings Walls Ceiling Lighting
Kitchen, its associated
areas and corridors (a)
Porcelain
stoneware
Tiles (unglazed)
Water proof joints
Stoneware
with cove
Glazed stoneware
tiles
(b)
Metal Cassettes
(c)
or paint
Recessed
fluorescent (e)
+ hood lighting
Store corridor Stoneware
Cement joints
Stoneware
with cove
Enamelled
stoneware
Paint (d)
Suspended ceiling
or paint (f)
Recessed
fluorescent (e)
Stores Stoneware
Cement joints
Stoneware Paint Painted concrete Fluorescent strip
lights
Organic rubbish Stoneware
Epoxy joints
Stoneware
with cove
Enamelled
stoneware
(b)
Painted concrete Fluorescent strip
lights
Dry rubbish Stoneware
Cement joints
Stoneware Paint Painted concrete Fluorescent strip
lights
Staff toilets Stoneware
Cement joints
Stoneware Ceramic tiling
Paint
Suspended ceiling
or painted
concrete (f)
Fluorescent fittings
Staff cloakrooms Stoneware
Cement joints
Stoneware Paint Suspended ceiling
or painted
concrete (f)
Fluorescent fittings
Refrigerator Stoneware
Epoxy joints
Freezer Stoneware
Waterproofing
joints (g)
Insulating panels, galvanised and painted sheet metal facings,
with sundry trim (skirtings and sundries) and removable
gaskets on doors (for cleaning).
(a) Floors of these rooms washed several times per day.
(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.
8.3.2 ARRANGEMENTS TO FACILITATE CLEANING
All necessary arrangements shall be made to facilitate the
cleaning of the kitchen zone and, for this purpose:
• the floors shall be washable and provided with gullies
and channels;
• the skirtings shall be coved;
• the wall finishes shall be coved at internal angles;
• the suspended ceilings shall be demountable and
washable in the dishwasher;
• the light fittings shall be recessed;
• there shall be no horizontal surfaces that are
inaccessible for cleaning;
• the pipework shall be run in sleeves recessed in walls
and distribution shall be from the top in order to avoid
the need for bases and obstacles on the floor;
• tables and sinks shall be mounted on castors;
• one or more cleaning points shall be provided for
washing and disinfection (see 8.3.12).
Suspended equipment (fixed to walls)
This option has a certain advantage for cleaning and avoids the
need for bases, but it does have the disadvantage of increasing
kitchen surface areas, due to the clear space underneath, which
leads to separate items of equipment for ovens and storage.
MOBILE TABLES FOR CLEANING
MOBILE TABLES WALL-MOUNTED TAPS

8.3.3 TILED FLOORING
The stoneware tiling shall be of size 20 x 20 cm (approximately)
or 30 x 30 cm maximum, washable and non-slip (PC 27).
Stoneware tiles - 200 x 200 x 12mm
Colour : White, Malaga, Asiago
Slipperiness DIN : R 12 - CNAMTS : 0,33
UPEC classification : U4 P4S E3 C2
Porousness: 0,03 - 0,08 %
Stain resistance: Classe 5
The floors shall be laid to level (see 3.3.2), but shall have
diamond point falls around floor gullies and drainage channels.
The method of laying shall be specified by the designers to suit
the requirements for waterproofing and for acoustic insulation
against impact noise:
• resin waterproofing or bitumen elastomer system;
• floating screed on waterproofing;
• floating screed on resilient material;
• cement mortar screed to falls;
• bonding on floating screed or on concrete slab;
• bonding on resilient material;
• bonding on waterproofing system and resilient
material.
The joints shall be approximately 5 mm wide and shall be filled
either with
• *waterproof joints with a mineral product that is 100%
resistant to corrosive agents (example: Botament
Systembaustoff), in the kitchen zone (frequent
washing);
• *standard joint with special cement grout in the stores
and corridor zone.
Expansion joints shall be provided around the perimeter against
the coved skirtings.
Stainless metal threshold strips shall be provided between the
tiling and other floor finishes.
8.3.4 SKIRTINGS
The skirtings shall be in stoneware, with a cove, and external (A)
and internal (B) angle pieces (sit-on coved skirtings will not be
accepted)
Expansion joint around perimeter
The coved skirtings shall also be provided around bases.
Possible option : sit-on coved skirtings
*(on tiles)
8.3.5 TILED BASES
Concrete bases with a coved skirting surround shall be provided:
• under fixed items of equipment (cooking range,
cupboards, etc.);
• and, in the occasional case where a pipe passes
through the floor (dishwasher for example), there
shall be a small concrete block with a coved skirting,
external A and internal B angles and a tiled top.
A B

8.3.6 FLOOR GULLIES AND CHANNELS
Washing water and the water from the sinks shall drain via floor
gullies with a square grille (≥ 30 x 30 cm) with a basket (A) and
channels with a grille (B), all in stainless steel.
Les grilles de couverture et les paniers sont nécessaires pour
faciliter le nettoyage fréquent des siphons et caniveaux.
The trim and the fixing details shall take into account the method
of laying the tiling and, if applicable, the waterproofing complex
and/or the acoustic insulation.
WITH WATERPROOFING WITHOUT WATERPROOFING
1 Tiling
2 Slurry or bonding
3 Bedding mortar or screed
4 Waterproofing membrane
5 Concrete slab
6 Waste pipe
7 Plate incorporated into double-entry gulley
8 Double-entry gulley
9 Traditional trap
8.3.7 WALLS IN THE KITCHEN ZONE
The walls shall be faced with white or light-coloured (grey or
beige) stoneware tiles size 20 x 20 cm (approximately), with a
coloured frieze near the top.
The different colours shall indicate the "Food way forward"
principle.
8.3.8 TRIM AT WALLS ANGLES
The tiling shall include:
• stainless steel coving in internal angles (A);
• stainless steel corner protectors (B) built into the
thickness of the tiling.
Corner angles stuck or screwed on top of tiling
shall not be accepted.
8.3.9 PROTECTION OF THE WALLS
Sections exposed to the impact of trolleys in corridors shall have
protective rails with concealed fixings, fixed at one or two
heights, to suit the bumpers on the trolleys.
"Acrovyn" examples
Bio Lign 200
A ronde 170 duo
As kitchens are classified as "areas exposed to water", a product
shall be used to prevent water from penetrating under the tiling
and an appropriate waterproof adhesive shall be used for fixing
the tiling to the walls
A B
1
2
3
4
5
6
7
8 9
5
1 2
3
6
A B
Dirty
products
zones
Clean
products
zones
Finished
products
zones
s

8.3.10 CEILINGS
There are two possible options for ceilings:
• painted ceiling,
• suspended ceiling.
A painted ceiling will be possible if the services supplies from the
top can be located around the perimeter of the kitchen (A),
otherwise a suspended ceiling (B) will be needed.
If there are ceilings at a lower level, as for cold rooms, the upper
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.
The same principle shall apply to ventilation ductwork which
shall be encased in a boxing.
PAINTED CEILINGS
The ceilings to be painted may be in fair-faced concrete or
plasterboard.
• In the kitchen zones, they shall be painted with
washable, gloss, "food quality" epoxy paint, with a
high-quality finish.
• In the stores, corridors and plant rooms, they shall be
painted with washable acrylic paint, standard finish.
SUSPENDED CEILINGS IN THE KITCHEN ZONES
The suspended ceilings shall comprise painted aluminium
cassettes, mounted on a concealed framework and easily
demountable for cleaning.
SUSPENDED CEILINGS IN CORRIDORS AND SUNDRY AREAS
In the corridors and sundry areas, they may be in moisture-
resistant boards or tiles, self-supporting or fixed to an exposed
grid framework. In all cases, they shall be easily demountable
for access to pipework and cables or include access hatches as
appropriate.
All plasterboards shall be of the moisture resistant type.
8.3.11 LIGHT FITTINGS
• All the light fittings shall be sealed type.
• All lightings shall be fluorescent with electronic
ballasts.
• In suspended ceilings, they shall be recessed (A).
• If there is no suspended ceiling, the light fittings shall
be suspended (B) at an accessible height so that they
are easy to clean.
• Inside hoods, they shall be of the "high temperature"
type, recessed (C) in the hood and designed to allow
easy cleaning.
IN SUSPENDED CEILING UNDER CONCRETE CEILING
LIGHTING IN HOODS
The emergency lighting units shall also be sealed type.
8.3.12 CLEANING POINTS
The cleaning points shall include a reel with a low-pressure
nozzle and a unit for the dilution of cleaning products, supplied
from drums. They shall be provided in sufficient numbers so that
any point is accessible with limited lengths of hose, and shall be
adapted to the layout of the kitchen.
Note – In order to allow for washing, all electrical apparatus in
the volume of the kitchen shall be waterproof type.
A A
B
C
A B
C
C
C

9 SERVICES INSTALLATIONS
9.1 PLUMBING
9.1.1 DESIGN CRITERIA
Simultaneity factor: y = 0.02 + 1.6
√ x -1
y = Simultaneity factor
x = Number of taps supplied
Cold water (CW) and hot water (HW) supplies
Flow rates at taps diam. mm
CW HW CW HW
Unit flow
rates
Cold water hot Cold water hot
½" taps 0.33 l/sec 0.33 l/sec 15 diam. 15 diam.
¾" taps 0.42 l/sec 0.42 l/sec 20 diam. 20 diam.
Equipment As per suppliers' data (caution: do not
confuse with hourly consumption).
Wastes
Unit flow rates from the
appliances
Flow rate diam. mm
½" sink taps 0,75 l/sec 45 diam.
¾" sink taps 0,90 l/sec 55 diam.
Stainless steel floor gullies with 80
diam. outlet
2 l/sec 75 diam.
Stainless steel floor gullies with 100
diam. outlet
2.5 l/sec 95 diam.
Equipment: to be stated on equipment drawings
9.1.2 PROTECTION OF DRINKING WATER
The devices for the protection of drinking water systems shall
comply with European standards EN 1717 and EN 806 or with
the country's standards if they are more stringent.
For protection against the risk of legionella, hot water pipework
shall be able to withstand a permanent temperature of 60°C and
an occasional shock treatment temperature of 70°C.
1 – On the main supplies
(See appendix on the protection systems)
• A non-return valve with a stop valve on its inlet and a
test tap at each branch serving sectors such as (type
EA): KITCHEN and BAR.
• A hydraulic disconnection device (type CA or BA) for
the cold water or hot water circuits feeding closed
circuit machines such as:
DISHWASHER,
GLASS WASHER.
The hydraulic disconnection device shall be one of two types,
depending on the apparatus served:
• non-controllable disconnection device with valve on
inlet and test tap for use on small installations, in
principle up to 20/27 diameter (type CA);
• controllable disconnection device with valves on inlet
and outlet, filter fitted with a rinse valve for large
installations (type BA).
Principle of disconnection systems
Air vent in the hydraulic circuit creating an air gap between
two units, one carrying or containing drinking water (on
inlet), the other carrying the water to the point of use (on
outlet).
The vent may be provided by means of a free flow into a
tank (break tank) or a " disconnection device " apparatus
providing this function, which may be controllable or non-
controllable.
2 – At tap level
• Use of stop valves generally (type AA)
3 - At water treatment level
• A non-return valve with stop valve on its inlet and a
test tap on the inlet to the appliance (type EA).
• 2 taps on the circuits on the inlet and the outlet of the
appliance (type X).
• Air vent waste via a tundish and trap at each drainage
point (type Y).
4 - Commissioning
Commissioning shall include disinfection and rinsing of the hot
water and cold water systems to be carried out by a specialist
contractor and test analyses for potability shall also be carried
out. The disinfection and potability certificates shall be
submitted to the hotel operator.
In the event of work being carried out on an existing installation,
the lengths of the systems affected shall be isolated so that the
disinfection and rinsing can be carried out without disturbing the
remainder of the installations.
9.1.3 PROTECTION AGAINST NOISE
ACCOR acoustic comfort specifications
• Speed of water in the pipework: < 1.50 m/sec.
• Pipework preferably in high density cross-linked
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.

PRINCIPLE OF DISTRIBUTION MANIFOLDS
9.1.4 COLD WATER AND HOT WATER DISTRIBUTION
1 – Water meters and distribution of the systems
The kitchen cold water and hot water supplies shall be fitted with
meters with an electronic transmitter, enabling consumption of
the service to be checked, with a connection to the Building
Management System or a remote meter-reading service.
Three services shall be installed for the kitchen equipment:
• softened domestic hot water at Th 5/7°, temperatur e
55°C (fitted with a volume meter);
• untreated cold water (fitted with a volume meter);
• softened cold water at Th 3/5°, for use by the mix ed
ovens and the coffee machines.
Glasswashing machines shall be fitted with independent
automatically-regenerating osmosis units, driven by the
dishwashers.
2 – Principle of water distribution (manifolds)
The distribution to each tap and apparatus shall be from stop
valves grouped together on manifolds in a service cupboard and
run at high level:
• either over the suspended ceiling in the kitchen;
• or at ceiling leel of the surrounding areas.
The layout of the service cupboard shall be determined so as to
limit the lengths of dead ends (*) and, if necessary, distribution
shall be in zones from several ducts/cupboards.
(*) The volume of water contained in the pipework
between the manifold and the draw-down point shall
not be greater than 3 litres. Preventon against
Legionella
3 – Pipework
The cold water and hot water pipework shall be:
• in cross-linked polyethylene (XLPE);
• or in pre-insulated XLPE;
• in bare copper;
• or in pre-insulated copper.
Drops shall be sleeved and built in or concealed within a double
partition and there shall be no exposed pipework in the kitchen
or water supplies up through the floor.
Building in Double partition
9.1.4.1.1
PRINCIPLE OF DISTRIBUTION MANIFOLDS
Cold water (CW)
Hot water (HW)
Non-return valve (antipollution)
Quarter turn stop valve
A Other fittings on the manifolds:
o meter (consumption control);
o pressure gauge to check pressure;
o bleed valves;
o each circuit identified with an engraved label.
A
A
Service cupboard
Kitchen
A A
B B
A
Cold & hot
water supply
from
B
Flex pipes to equipment

Acc we df4000_hotel kitchens design 2-2_dec 08

Acc we df4000_hotel kitchens design 2-2_dec 08

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Acc we df4000_hotel kitchens design 2-2_dec 08