Acc - We - DF4000 - Hotel Kitchens Design 2-2 - Dec 08 PDF

... 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
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 - Dec 08) Page 1 of 54
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 ISOLATION OF ROOMS ......................................................10
ACCESS CONTROL............................................................ 12 ISOLATION OF THE HOOD EXTRACT DUCT.....................11
ACOUSTIC CRITERIA ......................................................... 21 K
AIR TRANSFER................................................................... 37 KITCHEN CONSULTANT ....................................................15
ANALYSIS OF THE DESIGN DATA..................................... 22 KITCHEN ELECTRICITY......................................................45
ASSOCIATED AREAS ......................................................... 20 KITCHEN GAS SAFETY ......................................................12
AUTOMATIC FIRE EXTINCTION......................................... 11 KITCHEN OPEN ONTO THE RESTAURANT.......................11
AUTOMATIC FIRE SUPPRESSION .................................... 41 L
C LIGHT FITTINGS .................................................................30
CEILINGS............................................................................ 27 LIGTH FITTINGS IN THE KITCHEN ZONES........................46
CHANNEL AND GRATING .................................................. 34 LIMITS TO THE EXTENT OF WORK ...................................15
CHOICE OF ENERGY SOURCES....................................... 15 LOCKING OF THE AREAS ..................................................12
CIRCULATION FLOWS FOR FOODSTUFFS ...................... 19 M
CIRCULATION FLOWS FOR STAFF................................... 19 MAKE-UP AIR SUPPLY ......................................................43
COLD ROOM COMPRESSORS .......................................... 20 N
COLD ROOM PANELS ........................................................ 11 NATURAL SMOKE EXTRACTION FROM THE KITCHEN ..44
COLD ROOMS .................................................................... 48 NUISANCES FROM THE KITCHEN.....................................21
COMPUTERS ...................................................................... 47 P
CONSTRUCTION OF COLD ROOMS ................................. 26 PARTITIONS........................................................................25
CONSTRUCTION REGULATIONS ........................................ 5 PRINCIPLE OF WATER DISTRIBUTION .............................32
COOLED AREAS................................................................. 44 PRINCIPLES FOR KITCHEN HOODS .................................53
D PROTECTION OF THE DRINKING WATER SERVICES......21
DESIGN OF THE FOOD AND BEVERAGE PROTECTION OF THE WALLS ...........................................29
I PROTECTION OF THE WASTE WATER SERVICES ..........21
INSTALLATIONS ................................................................ 15 R
DIAGRAM OF A HOOD ....................................................... 39 REGULATION OF THE HOODS ..........................................56
DISHWASHER HOOD ......................................................... 41 RISK OF SMELLS ................................................................21
DRAINAGE CHANNELS ...................................................... 28 RISKS OF WATER DAMAGE...............................................21
E RUBBISH ROOMS AND AREAS..........................................20
ELECTRICAL DISTRIBUTION BOARD .............................. 20 S
EMERGENCY LIGHTIN ....................................................... 46 SANITARY SAFETY OF FOODSTUFFS................................6
EMERGENCY SWITCHES .................................................. 46 SECURITY (INTRUSION......................................................12
EXTERNAL DOORS ............................................................ 24 SERVICE COURTYARD ......................................................19
EXTRACT AND AIR DISCHARGE FANS............................. 43 SKIRTINGS ..........................................................................28
EXTRACT HOODS .............................................................. 39 SLOT CHANNELS................................................................34
F STAFF CLOAKROOMS AND TOILETS................................20
FIRE PROTECTION ............................................................ 47 STAFF COMFORT .................................................................9
FIRE SAFETY...................................................................... 10 STAFF EMERGENCY EXITS ...............................................10
FLEXIBILITY OF THE KITCHEN ZONE ............................... 23 STAFF HYGIENE ...................................................................9
FLOOR GULLIES AND CHANNELS .................................... 29 STAFF SAFETY ...................................................................10
FLOOR OF THE KITCHEN ZONE ....................................... 23 STRUCTURAL REQUIREMENTS ........................................23
FLOOR, WALL AND CEILING FINISHES ............................ 11 STRUCTURE .......................................................................23
FLOORS .............................................................................. 27 SUSTAINABLE DEVELOPMENT .........................................13
FOOD AND BEVERAGE AREAS......................................... 18 T
FOOD AND BEVERAGE PROJECT BRIEF ......................... 14 TELEPHONE .......................................................................47
FOOD WAY FORWARD ........................................................ 6 TERMINOLOGY .....................................................................5
FUNCTION SERVICE.......................................................... 16 THERMAL INSULATION OF THE BUILDING.......................23
FUNCTIONAL LAYOUT ......................................................... 6 TILED BASES ......................................................................28
FUNCTIONALITY................................................................. 16 V
G VEHICLE ACCESS ..............................................................19
GAS DISTRIBUTION IN THE KITCHEN.............................. 36 VENTILATION DUCTWORK SYSTEM.................................42
GENERAL LAYOUT OF THE ROOMS................................. 17 VENTILATION GRILLES IN EXTERNAL WALLS .................24
GOODS LIFT ....................................................................... 19 VENTILATION OF THE ROOMS..........................................37
GREASE TRAP ............................................................. 20, 35 W
H WALLS ................................................................................27
HACCP PROCEDURES ........................................................ 8 WATER METERS.................................................................32
I WINDOWS IN THE KITCHEN AREAS .................................24
INTERNAL DOORS............................................................. 25
1 INTRODUCTION
OBJECT OF THE DOCUMENT WARNING

The technical and functional criteria cover the whole chain The ACCOR technical and functional criteria define the minimum
through the food and beverage areas and their corridors, from principles which should be applied to all construction or
the point of delivery up to the removal of rubbish. refurbishment projects, in all countries.
Field of application: They shall be used as guides for the technical design of
each project.
NEW BUILDINGS
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
REFURBISHMENT OF EXISTING BUILDINGS 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.
TERMINOLOGY ABBREVIATIONS (APPLICABLE GENERALLY TO THE FRENCH

VERSION OF THIS DOCUMENT ONLY)
KITCHEN RE Smoke rating
• Indicates globally all the food and beverage service REI Fire rating
areas, such as: kitchen, relay-kitchens, grill,
rotisserie, wash-up, pantries, coffee room, room BAES Autonomous emergency lighting unit
service kitchen or pantry, bar pantry, stores, cold
rooms, rubbish rooms, delivery areas, food service BET Consulting Engineers
corridors, goods lifts, as applicable to each project.
CCH Construction and residential code
(under French regulations)
BANQUETING SERVICE
CDT Labour code (under French regulations)
• Indicates, without distinction, all services for groups,
where the same food is served to those attending, ERP Public building (under French regulations)
whatever the type of the event (conferences,
meetings, parties, etc.) HACCP Hazard Analysis Critical Control Point
IGH High rise building (under French regulations)

CONSTRUCTORS
CMSI Fire safety central control system
• Indicates, without distinction, all those people who are
responsible for the design of the project, the SSI Fire detection protection system
supervision of the site, the execution of the works and
the technical supervision of the building work, the Refrigerants
services installations and the external works
(architect, interior designer, specifier, quantity CFC Chlorofluorocarbons
surveyor, consulting engineer, fire safety officer,
technical supervisor, contractors, suppliers, etc.) HCFC Chlorinated and fluorinated hydrocarbons
HFC Fluorinated hydrocarbons

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.
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 Dec 08) Page 5 sur 54
2 SANITARY SAFETY OF FOODSTUFFS
2.1 THE "FOOD WAY FORWARD" PRINCIPLE
This title summarises three essential principles: It is therefore possible to distinguish between three main states:
1 Products always move forwards through the kitchen. "Unprocessed" "Clean" "Finished"
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.
Stored with Worked on or Worked on or
"unprocessed" stored with stored with
products. "clean" "finished"
products. 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
UNTREATED CLEAN FINISHED
Checking Storage Cleaning Cold preparation

Unpacking SEMINARS
FUNCTIONS
Distribution
Cold room
Pantry
Dishwash Cooking range RESTAURANT
Rubbish Wash-up
Seletive sorting
crockery
DIRTY
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 Dec 08) Page 6 of 54
Food & FOOD WAY FORWARD ORGANISATIONAL Rubbish Circuit
Foodstuffs
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 Dec 08)
Circuit DIAGRAM
•
Goods deliveries
Boxes Glass Organic
rubbish
Checking and Reception of Goods
Cleaning/ Unpacking Rubbish removal
This organisational diagram "Untreated products" storage

is that for full service with
restaurant, functions and Store Cold rooms Freezers Rubbish removal
room service.
The same principles shall

remain applicable to simple
catering or breakfast Vegetable Preparation Meat Preparation Fish Preparation
service, but omitting the
unused functions. Rubbish removal
Prepared Products Cold Room
Main kitchen enclosure
To Bedroom lift Patisserie
Room service pantry Coffee Pantry
Function Preparation Cold preparation Cooking range
Cold room Pot wash

Function pantry / Relay kitchen Crockery wash
Clean crockery storage

Page 7 of 54
Function room Restaurant Disposal

2.2 HACCP PROCEDURES
HACCP procedures comprise a systematic approach to the Risk control

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. Identification
Control Points
They take the form of written procedures defined by the chef,
who then ensures that they are properly applied. Preventive measures
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 Staff circuits
area) for foodstuffs,
• ease of maintenance of the rooms and items of for rubbish
equipment;
(examples: washable floors and walls, no exposed
pipework, stainless steel equipment, wash-down points)
Ease of maintenance:
• means of control.
- of the areas
(example: display and recording of temperatures in cold
- of the equipment
rooms).
REFURBISHMENT OF EXISTING BUILDINGS
HACCP procedures must be taken into account in all Means of control

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: Two-stage procedure

in refurbishment
1 – Determination of the critical points projects
• Marking on the drawing a division into zones
(reception, cold production, etc.). 11
• Establishing for each zone an accurate schedule of
condition of the premises and of the plant. Determine the critical
points on the drawings of
• Tracing the circuits (foodstuffs, staff, rubbish) and
the existing building
identifying critical points.
2 – By visualising the critical points, undertaking reflection

about the steps to be taken to avoid contamination
22
• either by means of works or items of equipment in an Reflection on the
order of priority to be defined, steps to be taken
• 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.
3 STAFF COMFORT, HEALTH AND SAFETY
3.1 STAFF COMFORT
3.1.1 WORKING CONDITIONS 3.1.5 VIEW TO THE OUTSIDE AND NATURAL LIGHT
Proper ergonomic conditions are essential for work in a kitchen, The permanent work stations in the kitchen shall, as far as
which is tiring (working standing up) and requires close attention, possible, have the benefit of natural light:
as any negligence will lead to an immediate sanction:
• by openings in the roof;
dissatisfaction of a consumer and, at the worst, food poisoning.
• or by openings in the external wall.
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.
Areas where staff work temporarily (stores pantries, wash-up)
3.1.3 NOISE LEVEL will generally not have windows.
The noise level generated by the mechanical ventilation fan at
high speed shall not be greater than 40 dB(A).
3.1.6 ARTIFICIAL LIGHTING
The intermittent noise level generated by the running of the
The lighting shall not deform the colours: fluorescent light
kitchen and wash-up equipment shall not be greater than 80
source, temperature 3000°K, providing a lighting le vel of:
dB(A).
• 500 lux on work surfaces;
3.1.4 CLEAR CEILING HEIGHT • 200 lux in cloakrooms and toilets (at floor level);
The recommended clear ceiling height in the kitchen zone shall • 150 lux in corridors and staircases (at floor level);
be 3 metres, or at least 2.80 m. • 300 lux in cold rooms and stores (at floor level).
A height of 2.50 m may be acceptable in the stores and corridor

zones.
3.2 STAFF HYGIENE
Kitchen staff shall have access to an electronic or elbow- Catering staff shall have separate "men's" and "women's" toilets
controlled hand-rinse basin. and cloakrooms:
The lockers shall be:
• double for kitchen staff;

• single for restaurant staff in uniform.
Double Single
Width 50 cm Width 30 cm
3.3 STAFF SAFETY
3.3.1 ELECTRICAL SAFETY Non-slip floor
Emergency stop devices with key resetting shall be provided The kitchen floor shall be horizontal (*) and non-slip, with an R-
near sensitive workstations (cooking range, wash-up). 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)
All power cables to kitchen equipment shall connect into terminal

boxes in order to protect live cables when equipment is 27°
disconnected.
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 4.1.2 ISOLATION OF ROOMS
SAFETY" method, shall be given in detail for each project by the
Fire Safety officer, who shall take into account the specific Rubbish rooms are high-risk areas and shall be constructed
requirements of the regulations applicable in the project location. with REI 120 floors and walls, with REI 60 doors fitted with door
closers.
4.1.1 STAFF EMERGENCY EXITS
The kitchen areas, pantries and stores are medium-risk areas
The maximum distance A to be travelled to reach an exit (or a and shall be separated from the service corridors and from the
staircase), from the furthest point in a room, shall not exceed 40 public areas with REI 60 floors and walls with REI 30 doors
metres. fitted with door closers (or RE 30 between the kitchen and the
restaurant ).
Dead end corridors B shall be no longer than 10 m.
The load-bearing structures shall have a fire resistance "R" equal
The kitchen zone shall have at least two exits C . 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.
Restaurant
A
B C Stores Kitchen
< 100 m²
Rubbish
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.)
4.1.3 COLD ROOM PANELS 4.1.5 CASE OF KITCHEN OPEN ONTO THE RESTAURANT
A specific study must be prepared by the Fire Safety Engineer.
The composite panels – insulation and sheet metal facings – Accor recommends the following:
used for the floors, walls and ceilings of cold rooms shall be non-
inflammable (category B of the European standard). A downstand at least 50 cm deep below the ceiling in the kitchen
zone, in a non-combustible RE 15 material, shall be constructed
These panels shall be used only for the cold rooms and not for immediately above the serveries so as to contain the smoke in
partitioning the kitchen areas. 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.
Important – Electrical cables passing through shall be run in

sleeves. No naked cable or live metal part shall ever be in ≥ 50 cm
contact with the thermal insulation.
Kitchen Restaurant
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 4.1.6 AUTOMATIC FIRE EXTINCTION OVER THE COOKING
enable the ductwork to be cleaned periodically. RANGE
The cleaning hatch at the bottom of the vertical duct shall be
fitted with a residue trap. Fryers shall have an automatic extinction system incorporated
into the hood. In general, this equipment shall protect the whole
The "start – stop" control for the fan shall be visible, easily- area of the cooking range.
accessible and fitted with a sign.
4.1.7 FIRE DETECTION IN THE KITCHEN ZONE

A
A Fan at top
Fire detection shall be provided in all rooms and corridors.
B Steel duct
C REI 60 or 120 enclosure In the cooking range zone, the fire detectors shall be of the
optical / thermal type, in order to prevent accidental alarms.
D Hood and sensors B
E Cooking range PARTICULAR CASE OF COLD ROOMS
No fire damper on The kitchen fire detection shall also be installed in the void over
extract duct from the cold rooms.
C
kitchen hoods
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
D flammable materials (Class A of the European standard), or as
per local authorities requirements if more stringent.
E
≤3m ≤3m
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)
4.2 KITCHEN GAS SAFETY
4.2.1 GAS SUPPLY 4.2.2 GAS DETECTION
Gas may be installed in kitchens when local regulations allows Accor recommends that automatic gas detection be installed in
(in some countries, gas is not permitted in high rise buildings). kitchens.
In all cases: Any gas leak to be indicated by an alarm at the hotel's central
monitoring point and to trigger associated safety controls, as
• An emergency cut-off valve shall be installed
specified by Fire Safety Engineer or local codes.
externally for gas supply shut-off by emergency
responders.
• A visible and easily-accessible stop valve shall also be
4.2.3 AUTOMATIC SAFETY DEVICES
provided within the kitchen, to isolate gas supply to the
kitchen equipment.
Motorised gas switch-off valves shall generally be installed as
(see gas distribution – art 9.2) 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 • Intercom or videophone • CCTV monitoring
+ intruder alarm contact
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
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", c) Estimate of the anticipated catering capacity
which shall list, quantify and describe the various services and • Permanent service and occasional service
constraints to be taken into account: (conferences, functions, etc.)
• Typical average
1 - Context
• Peak periods
• Annual total
• Type of hotel
• Type(s) of customers d) Definition and layout of service zones
• Country, etc.
• Restaurant(s)
2 - Definition of the facilities for preparation and service
• Function, conference, meeting rooms, etc.
The facilities shall be determined for each type of customer: • Swimming pool restaurant and/or snack bar
• Staff restaurant
• Private hotel guests • etc.
• Groups
• Meetings 3 - Frequency of supply
• Other, etc.
Types of products Supplies
a) The services and the times at which they are provided
"1ère Gamme" Daily
Permanent Occasional Unprocessed products and as available in the
markets
Breakfast Conference breaks "2ème Gamme"
Lunch Conference meals Canned products Weekly
Dinner Function meals "3ème Gamme"
Bar Training course meals Frozen products Weekly
Bar + café snacks Room service
Hotel staff Butler service "4ème Gamme"
Fresh, ready-to-use products Daily
(also vacuum-packed) or twice weekly
Outside catering
"5ème Gamme" Daily
Caterer: meals prepared for outside Prepared products (pre-cooked) or twice weekly
"Central" kitchen: for other establishments "6ème Gamme"
Freeze-dried and ionised Weekly
Airline catering: preparations on trays for airlines
(infrequently used)
4 - Type of distribution for each type of service

b) Types of catering and method of service • Hot food
• Cold food
Type Method of service • Arranging and reheating (Regeneration)
Gastronomic Table service 5 - Type of kitchen

Brasserie or mixed table and buffet
Grill or rotisserie Snack bar (counter) • Production kitchen adjacent to the restaurant
Bistro or café Self-service • Display kitchen isolated with a glazed screen
"Pub" Hors d’oeuvre, dessert buffet • Display kitchen open onto the public area
"Salon de thé" Breakfast buffet • Relay kitchen for theme restaurant
etc. Bedroom service • 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 5.2.2 CHOICE OF ENERGY SOURCES
The design of the kitchens shall be carried out by a KITCHEN The kitchen may be fully electric or mixed gas and electricity, in
CONSULTANT who shall specify all of the areas and the items of accordance with the following criteria:
equipment and shall submit his proposals to the OWNER'S
REPRESENTATIVE as they are prepared. • "Fine dining" kitchens – the hobs shall be induction
hobs
This design shall cover all the areas involved and shall include a • Other kitchens – gas should be used wherever
description of the proposed methods of organisation: possible (public natural gas main or propane from a
storage tank) as it usually has several advantages:
• access for deliveries, stores, cold rooms, o lower peak electricity demand at peak periods;
• production kitchen, o lower energy cost.
• pantries and relay kitchens, However, the above needs checking subject to local prices
• bars, and availability and gas shall not be used if the local safety
• staff restaurant, codes do not permit it.
• selective sorting of rubbish,
Dishwashers shall preferably be supplied with softened hot water
• technical impacts, etc. in order to limit electrical consumption at peak periods.
It shall be carried out in several phases:
5.2.3 LIMITS TO THE EXTENT OF WORK
1 Analysis of the food and beverage project brief, taking into
account the various types of catering required. A document entitled LIMITS TO THE EXTENT OF WORK shall define
2 Definition of the equipment to be installed in order to provide the allocation between:
the services. Choice of energy sources and of the main • the construction works and the services installations
technical arrangements, communication with the other in the building, including the services connections and
consulting engineers involved. the associated works necessary for installing and
operating the items of equipment;
3 Preliminary design drawings at a scale of 1:100 and lists of
• the specialist kitchen, wash-up and bar equipment;
equipment
• the hotel equipment (small items of equipment and
4 Detailed final kitchen design drawings, at a scale of 1:50, table decorations).
with elevations at 1:20, indicating the exact layout of the
equipment, together with the accessory works (bases, The development or Sale/purchase or Lease contract, or the
hoods, etc.) and the services connections, the quantities and contracts for works, shall define the works, installations and
characteristics of which should be listed in an accurate items of equipment that are, depending on circumstances:
schedule. • the responsibility of the CONSTRUCTORS;
5 Detailed technical instructions to enable the other consulting • or purchased directly by the OWNER;
engineers involved and the specifier to make allowance for • or purchased directly by the TENANT.
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.
5.2.4 CONNECTION OF SERVICES
6 Detailed list of the limits to the scope of the work of the The Consulting Engineer's layout drawing of the kitchen shall
contractors for works and the suppliers and installers of the define the nature, the layout and the characteristics of all the
items of equipment. services connections: UNTREATED COLD WATER, TREATED
7 Tender documentation for the building works, comprising the (SOFTENED) COLD WATER, HOT WATER, GAS, ELECTRICITY.
detailed kitchen preliminary design drawings, revised to co-
ordinate with the other members of the design team, and the A table shall be provided, listing all the connection points and
specifications of the works for each trade prepared by the their characteristics.
relevant consulting engineers or specifiers.
An attached technical note shall state the peak flow rates and
8 At the same time as preparing the tender documents for the the hourly or daily levels of consumption of the items of
contracts for works, the KITCHEN CONSULTANT shall prepare equipment.
the tender documents for the contracts for equipment
(supply and fixing). Take care to define and differentiate between:
DUTIES OF THE KITCHEN CONSULTANT (Recommended) Unit flow rate or capacity of
1. NEW BUILDINGS AND MAJOR REFURBISHMENT WORKS: the Unitary
requirements
each item
(calculation of
of equipment
the sections of
KITCHEN CONSULTANT shall define the functional
organisation, the rooms and the kitchen equipment, together connecting cables and
with their technical impact. He shall work in association with pipework)
the architect and the other consulting engineers involved.
Hourly or daily consumptionof
2. REFURBISHMENT OF EXISTING KITCHENS: the KITCHEN
CONSULTANT shall act as the sole designer. His appointment Consumption each item of equipment
shall be extended to all the works arising from the
refurbishment: partitions, doors, ceilings, floor and wall Total values, corrected to take
finishes, plumbing, ventilation, air conditioning, electricity,
data and communications, etc.
Peak periods into account diversity factors
and load shedding (calculation
of supplies)
5.3 FUNCTIONALITY
In order to enable the premises to provide food and beverage 3 and, especially, the essential objectives:
services rapidly, under good working conditions and without an
excess of staff, the design shall make allowance for: • individual guests must be served rapidly;
1 the specific food and beverage requirements (project • guests in groups must be served on time and all at
brief); the same time;
• cold prepared food must be kept at a low
2 local supply conditions; 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: OUTSIDE CATERING SERVICE

(Cold link with service to the plate). If the products are delivered by an outside caterer, the principle
of distribution shall remain the same: the catering pantry shall
There shall be no other alternative, even if the kitchen leads provide the same functions as the banqueting pantry described
directly off the function rooms. above.
PRINCIPLE FUNCTION ROOMS

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).
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
ACC_WE_DF 4000 KITCHEN DESIGN & FITTING OUT (V 2-2 Dec 08)
Production Page 17 of 54
+ Distribution
+ Consumption
5.6 FOOD AND BEVERAGE AREAS
UNTREATED UNTREATED FINISHED

CLEAN DIRTY
CLEAN
Delivery area Cold preparation

Delivery hall Cooking range
Control room Hot distribution
Dishwash
Unpacking Chef’s office
Main crockery wash
Breaking bulk “Garde manger”
Pantry crockery wash
Cold rooms
Internal corridors
Caterer's pantry
Cleaning Patisserie
butchery,
vegetable
preparation,
fish prep.
Steward's office Organic rubbish

Day store Empty packaging
Drinks Room service pantry Deposit-paid glass
Wines and spirits Sundry pantries Recycled glass skips
Maintenance products Coffee room Cardboard, metal skips
Freezer Rotisserie or grill Compactor position
Refrigerator Crockery, linen drop off
Beer store Cold rooms
"Dirty" corridors
”Dirty” goods lift
"Clean" corridors
”Clean” goods lift
Kitchen toilets
Corridors Staff kitchen
Goods lift Cold room compressors
Electrical panel
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.
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 There shall be no steps or ramps in the corridors.
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
5.7.2 GOODS LIFT <3%
Goods lift shall be avoided as far as possible. Functions over several floor levels
If the layout of the building means that the services and the Bedrooms
public areas have to be on several floor levels, goods lifts shall
Bedrooms
be installed to fulfil the various functions.
Bedrooms
A Linen service and room service lift
B Bedrooms
C Pantry service from the kitchen Clean lift Bedrooms
D Pantry service rubbish Dirty lift
E Supplies to the kitchen Clean lift Function banquet
F Kitchen rubbish disposal Dirty lift rooms
Conference rooms
Important – The number of goods lifts will depend on the
category of the hotel, its size and the layout of the building as, Kitchen Restaurant
depending on circumstances, several functions may be Courtyard/deliveries
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. 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 ≤ 10 Tons Length ≤ 11 m > 10 Tons Length ≤ 18 m
be carried out via a service courtyard or an internal delivery
area that is big enough to allow vehicles to manoeuvre, and for ≥ 3,50
unloading, temporary storage and the siting of skips.
≥ 3,50
If there is a loading dock, it shall be positioned 80 cm above ≥ 4,10
road level.
≥ 3,60
The access road, either external or internal, shall have the
clearance necessary for the delivery and rubbish removal
lorries.
Virages : > 5,00 Virages : > 5,75
This rule shall also apply to linen delivery vehicles.
≥ 12,00 R1 ≥ 15,00 R1
The clearances indicated on the diagram are those for the
loads, lengths and turning circles indicated. ≥ 12,50 R2 ≥ 15,50 R 2
If the lorries specified in the hotel brief are larger, the R1 Outer turning circle
clearances shall be increased as necessary. R2 Outer radius of the road
The slope of internal or external ramps shall not exceed 12% and the
unloading area shall be horizontal.
≤ 12 %
5.8 SETTING OUT AND FITTING OUT OF ASSOCIATED AREAS
5.8.1 RUBBISH ROOMS AND AREAS 5.8.4 GREASE TRAP

The necessary rooms and areas shall be specified to suit the External location: close to the building, in the service courtyard
selective sorting and collection of rubbish that is organised or or other location accessible to pump-out vehicles and out of
provided locally, and should include: the view of guests.
• 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. Internal location: in a plant room provided especially for this
function, under the kitchen zone (for gravity drainage) and
5.8.2 KITCHEN ZONE ELECTRICAL DISTRIBUTION BOARD accessible for routine maintenance. Functional openings with
sleeves shall be provided to allow the pumping hose to be run.
The electrical distribution board shall be sited in an "electrical" Location in the kitchen: solution not to be used, due to the
room or cupboard, located near the power outlets, that is easily overall size of the equipment and pipework, incompatible with
accessible from the kitchen. the permanent cleaning of the areas.
A general emergency stop switch shall be provided on the 5.8.5 STAFF CLOAKROOMS AND TOILETS
outside of the door. Emergency stop switches for the "power" The kitchen staff shall use the sets of cloakrooms and toilets
equipment shall be located near to sensitive work stations provided for the hotel staff, where cloakrooms, showers, basins,
(cooking, wash-up). 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.
5.8.3 COLD ROOM COMPRESSORS
MINIMUM FITTINGS (To be adjusted to suit the anticipated number
The compressors shall be sited: of staff and the requirements of the local authorities)
• on a rooftop plant room;
• or in the external or internal service courtyard (if it is Fittings for the people
permanently well-ventilated); present employed
• or other outdoor area; Every 20 Every 20 per person
men women
• or in a well-ventilated room on an external wall.
Basin 2 2
They shall never be sited within the volume of the kitchen. WC 1 2
Urinal 1
As their installation in a plant room would require mechanical Shower 1 1
ventilation, it shall only be considered if there is no other Cupboard 1
possibility (energy consumption to be avoided). Bench 1/5
Showers should only apply to staff
They shall be carefully located and fixed onto metal supports carrying out dirty work, rules applicable in the location
fitted with anti-vibration devices in order to prevent the risk of
noise problems (transmission of sound through the air or As the toilets are to remain accessible and the cloakroom
through the structure, vibrations) in respect of the guest locked, the following diagram shall be followed:
bedrooms, the public areas or neighbours.
Corridor
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. Lockers Lockers
& showers Toilets & & showers
If they have to be enclosed, a perforated roller shutter or grille FOR Washbasins FOR PERMANENT
shall be provided, so that the area is permanently ventilated. CONTRACTED STAFF
STAFF
(*) The toilet door shall not open onto the kitchen
5.9 CONTROL OVER NUISANCES FROM THE KITCHEN
A kitchen will inevitably generate NOISE and SMELL nuisances, • items of equipment not fixed to walls;
together with the risk of POLLUTION of drinking water services • wall shelves hung on elastomer anti-vibration pads.
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).
5.9.2 RISK OF SMELLS
1 – Insulation from air-borne noise
Adequate steps to be taken concerning: The balancing of the ventilation installations in the kitchens and
surrounding areas shall maintain permanently a negative
• floors, walls, partitions, services ducts and suspended pressure in the kitchen in comparison with the public rooms and
ceilings; corridors so as to prevent the spread of smells.
• door sets;
• the service lobbies between the kitchen and the The discharge of the air extracted from the hoods shall be at the
restaurant; top of the building (the roof over the bedrooms).
• a corridor with doors not in line with each other
between the kitchen and any meeting room. The extract fan shall be located at the top of the duct so that the
duct is at negative pressure.
In the case of a refurbishment of an existing kitchen a
particular study will be needed in order to determine whether the The installation of an extraction system discharging over a
existing structure meets the objectives or not and, if it does not, low-level roof, even with anti-smell filters, will not be
work shall be carried out as required (lining of walls, insulation accepted by Accor
under the floor slab, etc.).
5.9.3 RISKS OF WATER DAMAGE
In the case of the transfer of air from the restaurant to the
kitchen subject to approval by local authorities, the transfer grille If the kitchen, the wash-up areas or the pantries are over another
must be positioned in such a way that it does not cause a area of the hotel or over third-party premises, damp-proofing
problem for the restaurant customers. The transfer ductwork shall be provided in the floor.
shall incorporate an acoustic silencer + a fire damper if required
by Fire Engineer. The type of damp-proofing and its level of protection shall suit
the nature of the premises below:
2 – Noise and vibration from mechanical services • Level 1 Underfloor void

• Level 2 Hotel car park and secondary areas
Extract fans, intake and discharge air grilles (risk of vibration)
and cold room compressors shall be sited and/or installed so as • Level 3 Main areas of the hotel, or
not to cause any nuisance in respect of: Third-party car park or premises, or
Electrical plant rooms.
• the hotel bedrooms (from inside or via the windows);
• indoor or outdoor public areas (restaurant terrace for 5.9.4 PROTECTION OF THE DRINKING WATER SERVICES
example);
• neighbouring buildings. Antipollution valves shall be provided on the cold water and hot
water distribution.
3 – Impact noises and transmission through the structure
Disconnectors shall be provided on the water supplies to the
The noise generated by the handling of crockery and of kitchen machines or equipment.
equipment or by dropping things on the tiled floor shall only be
taken into account if the project includes bedrooms or public 5.9.5 PROTECTION OF THE WASTE WATER SERVICES
areas immediately next to or above the kitchen.
The fat-laden water from the kitchen, the wash-up and the
The most effective way of achieving an appropriate acoustic
pantries shall be run to a grease trap positioned prior to the
performance is to separate the structure enclosing the kitchen
connection to the discharge waste water drainage point.
from other areas by the use of a construction joint.
If the supply of unprocessed vegetables is proposed, a starch
If not, other precautions shall be taken, in particular:
separator shall be provided on the outlet from the peeling
• laying tiling on a floating screed and a resilient machine.
material;
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 AND, IN THE CASE OF AN EXISTING BUILDING
• FOOD WAY FORWARD principle (See article 2.1). • Critical points in the existing layout (see HACCP
• Allowance for HACCP procedures (See article 2.2). procedures).
• Food and beverage concept brief and conditions of • Layout of the premises and their means of access.
supply (See article 5.1). • Non-modifiable structural items.
• Design of the project by a KITCHEN CONSULTANT (See • Whether existing services installations can be re-used
article 5.2). and modified.
• Functionality (See article 5.3). • Site safety and, in particular, allowance for "asbestos"
• Specific requirements for banquet service (See article risks.
5.4). • Security and Fire Safety of the establishment during
• Setting out of the rooms on the same level (See the works.
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. All these points shall be examined and checked at project
• Thermal insulation and energy savings. reviews to be organised by the design team or the Owner's
• Planned and reactive maintenance: accessibility. representative
• Security: protection against the risk of intrusion and
theft.
7 STRUCTURAL REQUIREMENTS
7.1 STRUCTURE
7.1.1 FLEXIBILITY OF THE KITCHEN ZONE TYPES OF FLOORS
The construction shall retain the possibility of modifying the A – Slab cast on solid ground
partitioning and the setting out of the equipment:
The underground pipework under the
• the walls and partitions enclosing and dividing the slab shall be run individually to
kitchen areas shall be built in non load-bearing external inspection chambers.
masonry; reinforced concrete structures shall be
restricted to the structural columns and walls around
unavoidable hard points (stair wells, lift shafts, service
ducts); B – Raft or suspended slab
• pipework and cables shall be modifiable and,
The raft or the slab shall be set at a
therefore, accessible and, for this purpose, all the
lower level and the pipework shall be
supply services shall be run from above; only the
encased in a weak concrete false floor.
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 C – Suspended floor over under-floor void
encased in a weak mix concrete false floor and shall
be run to external inspection chambers (See diagram The pipework shall be run under
B and F). of the slab. The under-floor void
shall have means of access
7.1.2 BASES OF CALCULATION ≥ 1.80 m. Damp-proofing shall
be provided under the tiling in order
Superimposed loads on floors: ≥ 5 kN/m² to avoid damage to the structure
caused by leaks.
(To be increased if necessary to suit local codes construction or
particularly heavy items of equipment).
D – Suspended floor over other areas of the hotel
Fire resistance criteria: see article 4.1.1
The drainage pipework shall be run
7.1.3 THERMAL INSULATION OF THE BUILDING under the slab. Damp-proofing shall
be provided under the tiling. (*)
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 E – Suspended floor over the hotel car park
not affect:
• the durability of the structure; The pipework shall be run under the
slab. Damp-proofing shall be
• the comfort of staff;
provided under the tiling.
• operations; Reinforced concrete casings under
• energy consumption; the pipework shall provide the
• in particular, a check must be made that the ambient necessary level of fire-resistance
temperature is compatible with the conservation of under the channels. Fire in
the products being stored (maximum 27°C) . tumescent collars to be fitted to pipes.
The design shall take into account the specific requirements of

the air-conditioned rooms, which may require internal thermal F – Suspended floor over main area of the hotel
insulation between horizontally or vertically adjacent rooms. (or over third-party premises or car park)
7.1.4 FLOOR OF THE KITCHEN ZONE The slab shall be set at a lower level
and the drainage pipework shall
The design of the floor will depend on - 1 - the area immediately be encased in a concrete false
below, - 2 - the nature of the ground and its hydrology (possible floor. Damp-proofing shall be
tanking may be required), - 3 - the running of pipework, - 4 - provided under the screed. (*)
functional requirements (fire, thermal, acoustic insulation,
flexibility, damp-proofing.).
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 7.2.2 VENTILATION GRILLES IN EXTERNAL WALLS
The joinery may be in PVC or metal or aluminium profiles with a Ventilation grilles in services areas shall have anodised or
thermal break (lightweight anodised or powder-coated alloy or powder-coated lightweight alloy rain-proof blades and an inner
powder-coated steel). insect- and rodent-proof lining in lightweight expanded metal
alloy. They shall be fixed into a lightweight alloy sub-frame.
The windows shall usually have thermally insulating glazing
which, depending on the site, shall also meet acoustic and/or Note – Except in cases where the climate is suitable for natural
anti-intrusion criteria. ventilation, the stores shall have mechanical ventilation.
The windows shall be fixed, or openable, for cleaning only. Only

high level parts may be considered to open for natural ventilation 7.2.3 EXTERNAL DOORS
(and subject to climate).
External doors shall be made from powder-coated steel profiles
Insect mesh nets shall be included to all openings. In order to with 2 mm thick sheet metal facings both sides.
improve cleanliness, the windows shall be fixed flush with the
internal wall tiling. 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
If the architecture of the external walls requires windows fixed will be required on kitchen access from delivery area.
flush with the external surface, austenitic stainless steel frames
shall be provided. 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).
Glazed
Solid
Solid
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
Functions to be provided in all cases: control systems shall fulfil the various functions:
• air- and water-tightness and wind-resistance;
• protection against intrusion (See article 4.3);
• possibility of cleaning both sides of the glazing;
• safety (unlocked in the event of a fire alarm).
• 10 year guarantee of durability.
And, depending on the location and climate:

• thermal insulation;
• solar protection by filtering or reflective glazing;
• protection against intrusion.
8 INTERNAL FITTING-OUT
8.1 PARTITIONS AND DOORS
8.1.1 PARTITIONS
SMOOTH-FACED BRICKS AND CONCRETE KICKER
Plaster and plasterboard panels shall not be used in the whole of (Recommended option)
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.
8.1.2 INTERNAL DOORS
Room Door set (e) Protection (d)

Restaurant service lobby (a) (b) Metal or hardwood frame, solid-core door, laminate facings 1 side 60 cm h.
(c)
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 Both sides 15
profiles 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 robust and functional and shall comply with the fire
See article 4.1.1. safety and security criteria.
(b) FOOD AND BEVERAGE SERVICE POLYPROPYLENE DOORS
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
8.2 CONSTRUCTION OF COLD ROOMS
8.2.1 LAYOUT OF THE COLD ROOMS 8.2.3 COLD ROOM DOORS
In order to avoid contamination and to comply with the cold It shall be possible to open the doors from the inside, even if
chain, foodstuffs shall be stored in refrigerators (> 4°) and frozen they are locked from the outside.
foods in freezers (-20°C). For freezers, in order to avoid ice build-up preventing the doors
from opening, a heated strip shall be provided around the frame
The cold rooms for unprocessed products shall be separate: and the fans shall turn themselves off when the doors are
opened.
• packaged fresh products: meat, fish;
• fruit and vegetables; 8.2.4 FLOORS OF COLD ROOMS
• butter, eggs, cheese and other dairy products;
• frozen foods. The floor shall be tiled in the same way as the kitchen and at the
same level, so that access with trolleys is possible.
Unpackaged products awaiting transformation shall be stored in For refrigerators, thermal insulation may be necessary,
a refrigerated day store. depending on the nature and the temperature of the rooms
underneath.
Finished products awaiting consumption shall be stored in For freezers, thermal insulation shall always be provided: Room
specific refrigerated day stores. underneath (A) or solid ground (B).
The access doors shall be set out so as to optimise the storage A gasket shall be provided around the perimeter in order to
space. 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
(A) (B)
For freezers, access via a refrigerated lobby is

recommended.
ALTERNATIVE – RAISED FLOOR
8.2.2 COLD ROOM PANELS If it is not possible to do otherwise, the floor of the freezers may
be raised.
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 (A) (B)
• Day-store, vegetables U ≥ 0.23 W/m²/°K
• Butchery, fish U ≥ 0.20 W/m²/°K
Insulation for freezers
8.2.5 CLEANING
The shelves shall be demountable so as to allow them to be
• Regeneration U ≥ 0.16 W/m²/°K cleaned by machine and, if possible, the sets of shelving shall be
• Frozen products U ≥ 0.13 W/m²/°K on castors and in separate units, in order to allow them to be
moved around easily.
The panels shall be left exposed where facing the kitchen, but, if
there is equipment backing up to them, a separating partition will 8.2.6 CONTROL AND ALARM ELEMENTS
be needed.
The following shall be provided for all cold rooms:
OK • 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.
8.3 FLOORS, WALLS AND CEILINGS
8.3.1 SCHEDULE OF FINISHES
Room Floor Skirtings Walls Ceiling Lighting

Kitchen, its associated Porcelain Stoneware Glazed stoneware Metal Cassettes Recessed
areas and corridors (a) stoneware with cove tiles (c) fluorescent (e)
Tiles (unglazed) (b) or paint + hood lighting
Water proof joints
Store corridor Stoneware Stoneware Enamelled Suspended ceiling Recessed
Cement joints with cove stoneware or paint (f) fluorescent (e)
Paint (d)
Stores Stoneware Stoneware Paint Painted concrete Fluorescent strip
Cement joints lights
Organic rubbish Stoneware Stoneware Enamelled Painted concrete Fluorescent strip
Epoxy joints with cove stoneware lights
(b)
Dry rubbish Stoneware Stoneware Paint Painted concrete Fluorescent strip
Cement joints lights
Staff toilets Stoneware Stoneware Ceramic tiling Suspended ceiling Fluorescent fittings
Cement joints Paint or painted
concrete (f)
Staff cloakrooms Stoneware Stoneware Paint Suspended ceiling Fluorescent fittings
Cement joints or painted
concrete (f)
Refrigerator Stoneware
Epoxy joints Insulating panels, galvanised and painted sheet metal facings,
Freezer Stoneware with sundry trim (skirtings and sundries) and removable
Waterproofing gaskets on doors (for cleaning).
joints (g)
(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 • tables and sinks shall be mounted on castors;
cleaning of the kitchen zone and, for this purpose: • one or more cleaning points shall be provided for
• the floors shall be washable and provided with gullies washing and disinfection (see 8.3.12).
and channels; Suspended equipment (fixed to walls)
• the skirtings shall be coved; This option has a certain advantage for cleaning and avoids the
• the wall finishes shall be coved at internal angles; need for bases, but it does have the disadvantage of increasing
• the suspended ceilings shall be demountable and kitchen surface areas, due to the clear space underneath, which
washable in the dishwasher; leads to separate items of equipment for ovens and storage.
• the light fittings shall be recessed;
• there shall be no horizontal surfaces that are MOBILE TABLES FOR CLEANING
inaccessible for cleaning;
MOBILE TABLES W ALL-MOUNTED TAPS
• 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;
8.3.3 TILED FLOORING
The stoneware tiling shall be of size 20 x 20 cm (approximately) 8.3.4 SKIRTINGS

or 30 x 30 cm maximum, washable and non-slip (PC 27).
The skirtings shall be in stoneware, with a cove, and external (A)
Stoneware tiles - 200 x 200 x 12mm and internal (B) angle pieces (sit-on coved skirtings will not be
Colour : White, Malaga, Asiago accepted)
Slipperiness DIN : R 12 - CNAMTS : 0,33
UPEC classification : U4 P4S E3 C2 A B
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.
Expansion joint around perimeter
The coved skirtings shall also be provided around bases.

Possible option : sit-on coved skirtings
*(on tiles)
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; 8.3.5 TILED BASES

• floating screed on waterproofing;
Concrete bases with a coved skirting surround shall be provided:
• floating screed on resilient material;
• cement mortar screed to falls; • under fixed items of equipment (cooking range,
• bonding on floating screed or on concrete slab; cupboards, etc.);
• 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.
• 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.
8.3.6 FLOOR GULLIES AND CHANNELS 8.3.8 TRIM AT WALLS ANGLES
Washing water and the water from the sinks shall drain via floor The tiling shall include:
gullies with a square grille (≥ 30 x 30 cm) with a basket (A) and
channels with a grille (B), all in stainless steel. • stainless steel coving in internal angles (A);
• stainless steel corner protectors (B) built into the
A B thickness of the tiling.
A B
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 1 2
2 8 9
3 3
4 7
5 5
6 6
Corner angles stuck or screwed on top of tiling

shall not be accepted.
1 Tiling
2 Slurry or bonding 8.3.9 PROTECTION OF THE WALLS
3 Bedding mortar or screed
4 Waterproofing membrane
Sections exposed to the impact of trolleys in corridors shall have
5 Concrete slab
protective rails with concealed fixings, fixed at one or two
6 Waste pipe
heights, to suit the bumpers on the trolleys.
7 Plate incorporated into double-entry gulley
8 Double-entry gulley
"Acrovyn" examples
9 Traditional trap
8.3.7 WALLS IN THE KITCHEN ZONE

Bio Lign 200
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.
A ronde 170 duo
Dirty Clean Finished

products products products
zones zones zones
s
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
8.3.10 CEILINGS 8.3.11 LIGHT FITTINGS
There are two possible options for ceilings: • All the light fittings shall be sealed type.
• All lightings shall be fluorescent with electronic
• painted ceiling, ballasts.
• suspended ceiling. • In suspended ceilings, they shall be recessed (A).
• If there is no suspended ceiling, the light fittings shall
A painted ceiling will be possible if the services supplies from the be suspended (B) at an accessible height so that they
top can be located around the perimeter of the kitchen (A), are easy to clean.
otherwise a suspended ceiling (B) will be needed.
• Inside hoods, they shall be of the "high temperature"
type, recessed (C) in the hood and designed to allow
If there are ceilings at a lower level, as for cold rooms, the upper
easy cleaning.
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.
IN SUSPENDED CEILING UNDER CONCRETE CEILING
The same principle shall apply to ventilation ductwork which
shall be encased in a boxing. A B
A A
LIGHTING IN HOODS
B C
C
C
PAINTED CEILINGS
The ceilings to be painted may be in fair-faced concrete or

plasterboard.
The emergency lighting units shall also be sealed type.
• In the kitchen zones, they shall be painted with
washable, gloss, "food quality" epoxy paint, with a
high-quality finish.
8.3.12 CLEANING POINTS
• In the stores, corridors and plant rooms, they shall be
painted with washable acrylic paint, standard finish. The cleaning points shall include a reel with a low-pressure
nozzle and a unit for the dilution of cleaning products, supplied
SUSPENDED CEILINGS IN THE KITCHEN ZONES from drums. They shall be provided in sufficient numbers so that
any point is accessible with limited lengths of hose, and shall be
The suspended ceilings shall comprise painted aluminium adapted to the layout of the kitchen.
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. Note – In order to allow for washing, all electrical apparatus in
the volume of the kitchen shall be waterproof type.
9 SERVICES INSTALLATIONS
9.1 PLUMBING
9.1.1 DESIGN CRITERIA

The hydraulic disconnection device shall be one of two types,
Simultaneity factor: y = 0.02 + 1.6 depending on the apparatus served:
√ x -1 • non-controllable disconnection device with valve on
inlet and test tap for use on small installations, in
y = Simultaneity factor principle up to 20/27 diameter (type CA);
x = Number of taps supplied • controllable disconnection device with valves on inlet
and outlet, filter fitted with a rinse valve for large
Cold water (CW) and hot water (HW) supplies installations (type BA).
Unit flow Flow rates at taps diam. mm Principle of disconnection systems

rates CW HW CW HW
Cold water hot Cold water hot Air vent in the hydraulic circuit creating an air gap between
½" taps 0.33 l/sec 0.33 l/sec 15 diam. 15 diam. two units, one carrying or containing drinking water (on
¾" taps 0.42 l/sec 0.42 l/sec 20 diam. 20 diam. inlet), the other carrying the water to the point of use (on
Equipment As per suppliers' data (caution: do not outlet).
confuse with hourly consumption).
The vent may be provided by means of a free flow into a
Wastes tank (break tank) or a " disconnection device " apparatus
providing this function, which may be controllable or non-
Unit flow rates from the Flow rate diam. mm controllable.
appliances
½" sink taps 0,75 l/sec 45 diam. 2 – At tap level
¾" sink taps 0,90 l/sec 55 diam. • Use of stop valves generally (type AA)
Stainless steel floor gullies with 80 2 l/sec 75 diam.
diam. outlet 3 - At water treatment level
Stainless steel floor gullies with 100 2.5 l/sec 95 diam. • A non-return valve with stop valve on its inlet and a
diam. outlet test tap on the inlet to the appliance (type EA).
Equipment: to be stated on equipment drawings • 2 taps on the circuits on the inlet and the outlet of the
appliance (type X).
9.1.2 PROTECTION OF DRINKING WATER • Air vent waste via a tundish and trap at each drainage
point (type Y).
The devices for the protection of drinking water systems shall
comply with European standards EN 1717 and EN 806 or with 4 - Commissioning
the country's standards if they are more stringent. Commissioning shall include disinfection and rinsing of the hot
water and cold water systems to be carried out by a specialist
For protection against the risk of legionella, hot water pipework contractor and test analyses for potability shall also be carried
shall be able to withstand a permanent temperature of 60°C and out. The disinfection and potability certificates shall be
an occasional shock treatment temperature of 70°C. submitted to the hotel operator.
1 – On the main supplies In the event of work being carried out on an existing installation,
(See appendix on the protection systems) the lengths of the systems affected shall be isolated so that the
disinfection and rinsing can be carried out without disturbing the
• A non-return valve with a stop valve on its inlet and a remainder of the installations.
test tap at each branch serving sectors such as (type
EA): KITCHEN and BAR. 9.1.3 PROTECTION AGAINST NOISE
• A hydraulic disconnection device (type CA or BA) for
the cold water or hot water circuits feeding closed ACCOR acoustic comfort specifications
circuit machines such as:
DISHWASHER, • Speed of water in the pipework: < 1.50 m/sec.
GLASS WASHER. • 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 9.1.4.1.1
1 – Water meters and distribution of the systems B

PRINCIPLE OF DISTRIBUTION MANIFOLDS
Flex pipes to equipment
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 B B
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.
A
Glasswashing machines shall be fitted with independent Cold & hot
automatically-regenerating osmosis units, driven by the water supply A A
dishwashers. from
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 Cold water (CW)
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 A
Legionella Kitchen
Service cupboard
3 – Pipework Hot water (HW)
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. A
Building in Double partition
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.
4 – Requirements – Pressurised water systems VENTILATION OF THE APPLIANCE WASTES
• Pressure reduction valves shall be installed if Secondary ventilation will not be required throughout, but it shall
necessary so that the working pressure of the cold be provided when necessary for the correct operation of the
water and hot water distribution remain between 2.5 installation. This concerns drain runs that serve more than 4 or 5
and 3.5 bar at draw-off points. appliances and must therefore be treated as main drain runs.
(This pressure shall not be exceeded on XLPE pipework, SEPARATION OF THE SYSTEMS
which may be subjected to thermal shock at 70°C).
The kitchen waste drainage system shall be kept separate from
other waste systems and fitted with a grease trap located before
• Cold water pipework subject to a risk of condensation
its connection to the common system.
(particularly above suspended ceilings) shall be pre-
insulated or lagged.
PROTECTION AGAINST BACKFLOW FROM THE DRAINS
• Hot water pipework shall always be pre-insulated or As the external drains are capable of being full of water up to the
lagged. level of the roadway, if the installations are at a lower level than
the road, the wastes shall be run to a sump pump and the
• The lagging shall be classified as "non-inflammable" outflow pipework, with its non-return valve, shall be run in a
crosshead going above the level of the road.
• Pipework chased in shall be run in continuous
sleeves and shall have no joints in its length.
• Workmanship shall comply with the manufacturer's highway

instructions and standards.
5 – Connection of the equipment
Each individual connection shall terminate at a wall-mounted

recessed elbow connection with a threaded socket to enable a
tap or a hose for the connection of an item of equipment to be
fixed. 2 Waste drainage systems
When the point to be fed has 1 cold water + 1 hot water point, The drains serving the kitchen and its associated zones, from
the two connections shall be grouped together on a recessed the floor gullies and channels down to the grease trap shall be
fixing plate. capable of resisting very hot water and the corrosiveness of
water containing detergents.
In general, any supply point shall be fixed onto supports
recessed into walls, of a type as specified by the manufacturer. The main pipework shall be in polyethylene or in non-corroding
cast iron, with elastomer gaskets and straps and hangers. (Or
6 – Limits to the extent of works special gaskets on underground systems).
The taps to sinks and pot-washes shall not be fixed to the No section of these systems shall be run in a diameter of less
fittings, but shall all be of the wall-mounted type. They shall than 100 mm. The falls shall be set at ≥ 3% and rodding eyes
generally be provided by the kitchen equipment contractor and shall be provided at changes in direction and every 3 m.
fixed by the plumbing contractor.
The runs of pipework in an unheated basement shall be lagged
The hoses for connecting the kitchen equipment and the hand so that grease does not solidify and, if necessary, a self-
rinse basins to the plumbing services shall be supplied and fixed regulating electrical tape shall be used to maintain the
by the kitchen equipment contractor. temperature.
9.1.5 KITCHEN WASTE WATER DRAINAGE The tops of the ventilation pipes shall project above roof level as
primary ventilation outlets, in non-flammable PVC pipework.
1 Design of the drainage systems
If the drains are run underground, inspection chambers with
stainless steel air-tight covers shall be provided.
PRIMARY VENTILATION
The waste stacks shall be vented at roof level above occupied

areas in order to ensure the proper flow of water, the
maintenance of water seal in traps and the ventilation of systems
and drains.
When a system has main pipes in branches that are not

connected to ventilated stacks, primary ventilation stacks shall
be formed at the top of these main pipes.
3 – Floor drains channels and gullies SLOT CHANNELS
The floor gullies and channels shall be set out as shown on the
drawings of the kitchen equipment and fixed by the plumber in
coordination with the tiling and the waterproofing:
• floor gullies in the various areas for cleaning;

• channels of various types, generally positioned
immediately below the untrapped wastes from the
wash-up sinks, the dish washing machines and other
items of kitchen equipment that have a waste;
• large channels (400 mm wide), located next to fryers
and cooking pots;
• water stop channels in front of the doors to
goods/service lifts.
This type of channel shall be provided next to the goods/service
In order to make it easier for the floor to be washed, the layout of
lift doors and next to the doors between the kitchen and the
the units shall be such that there is a floor gully or channel within
restaurant.
2.50 m of any point in the room.
All these units shall be made entirely from austenitic stainless

steel 18/10 (AISI 304 L or AISI 316), including the chequer plate FIRE SAFETY (REMINDER)
gratings.
If the channels are located over another room or a car park, they
FLOOR GULLIES must be enclosed in a reinforced concrete - or other material -
casing to ensure continuity of the fire resistance of the floor slab.
Floor gully size 300 x 300 mm, with tamper-proof grating, basket
and 100 mm diameter vertical outlet, flow rate 2 l/sec. Large-diameter waste pipes that pass through fire-resisting
floors or walls shall have adequate fire protection, validated by
If waterproofing is specified for the kitchen floor, the floor gully the Fire Engineer or Building Control officer.
shall also have a sealing and positioning plate to allow it to be
connected to the waterproofing system. 4 Other waste water drainage points
Gully 30 x 30 cm Gully 30 x 30 cm WASTE CONNECTION POINTS

with sealing plate
The wastes from the pot-washes and other kitchen equipment
shall discharge into the channels without a trap.
CHANNEL AND GRATING
Channel with splash-preventing, non-slip chequer plate grating

size 250 x 250 mm, basket and 100 mm diameter vertical outlet, Discharge into channel without a trap
flow rate 2 l/sec. These items are also available with a side
outlet:
If, exceptionally, this principle is not possible, a waste connection
projecting through the floor may be formed and, in this case:
• the waste connection shall have an anti-corrosion
cast iron connecting piece, ≥ 75 mm diameter,
projecting 20 cm above a tiled base, capped with an
elastomer stopper with 3 No. pre-formed openings for
the subsequent connection of small waste pipes;
• the tiling contractor shall form a concrete base at the
position of this pipe, with a tiled top and a coved
skirting around the perimeter of the base (see §
If the kitchen floor is waterproofed these same items are 8.3.5).
available in a telescopic system with a waterproofing connecting
plate:
WASTES TO HAND RINSE BASINS 3 – Grease trap fixed internally (A or B)
The plumber shall form the wastes to the hand rinse basins in • The apparatus may be of the type:
polyethylene or copper pipework with all necessary bends and
fittings to connect them to the traps of the basins. A – Traditional grease trap with strainer basket
Sized by the calculation in accordance with standard
The vertical copper waste shall be sleeved and built into the wall EN 1825.2
or concealed within a double partition and shall be connected to Manufactured in steel, protected against corrosion,
the main waste water pipes under the kitchen.
AIR VENT BACKFLOW PREVENTION (OPEN AT GAP ON WASTES)
Certain items of equipment may require an air-vented waste.

This shall comprise a trapped tundish (Y shape) which shall be
surface-fixed to a wall using isolating collars. It shall be
connected to the cast iron waste pipe provided by others,
projecting from the floor.
B - Self-cleaning trap with skimmer

Recommended whenever possible
Sized in accordance with the manufacturer's data
Manufactured in austenitic stainless steel
9.1.6 GREASE TRAP
1 – Sizing
The size of the grease trap shall be determined to suit various
factors: • In either cases, the apparatus shall be installed in a
• the number of meals per day handled by the kitchen; dedicated plant room below the kitchen level and
(Breakfast being counted as half a meal) shall be accessible for routine maintenance.
• daily flow rate of the effluent to be treated; • A straight sleeve shall be provided to allow access for
the suction hose for the grease pumping lorry.
• peak flow rate;
• The ventilation pipe from the apparatus, in non-
• temperature of the effluent;
flammable PVC, shall project above roof level.
• whether detergents are present;
• frequency of emptying, maximum 4 times per year; 4 – Underground grease trap externally (C)
(the supplier shall guarantee proper operation at this
frequency) Separate units with inspection chamber on outlet
• sanitary rules applicable in the location.
C C
Depending on the type of apparatus, the contractor shall
determine the characteristics by a calculation in accordance with
European standard EN 1825-2 or in accordance with the A B
equipment manufacturer's specific data.
Single-unit apparatus
2 – Selection of the type of grease trap
C
(See documentation in APPENDIX B)
The apparatus selected shall have a purification efficiency
greater than 90% and may be installed: A Strainer basket A B
B Separator
• Internally C Raising piece
(frost protection)
A – Traditional grease trap
B – Self-cleaning trap with skimmer • The equipment shall be buried in a location
accessible to the emptying vehicle.
• Internally, below the kitchen level • It may be constructed from lightweight concrete or
polyethylene.
C – Traditional trap (concrete or polyethylene)
• The covers shall be capable of withstanding the
rolling load of the lorries that come into the service
courtyard (> 19000 Kg)
• Raising pieces of an appropriate height shall be
provided, so that the units can be buried at the
required depth, depending on the risk of frost locally.
Primary ventilation pipework shall be provided, in order to

prevent the risk of smells.
9.2 GAS DISTRIBUTION IN THE KITCHEN
A gas supply from the public main or from a gas tank shall • distribution of the gas in the ceiling and built-in drops
generally be provided for the kitchen if it is possible and if it is in sleeves in the walls, in copper tubing, up to the
not forbidden under local building regulations. various items of equipment. The tails to each item of
equipment shall have visible and accessible stop
The gas connection shall include a meter and a pressure valves.
regulator. • painting of the pipework in the conventional colour
and indicator panels.
From the gas valve provided at the pressure regulator, the
installation shall comprise: Horizontal pipework shall preferably be run visible, surface
mounted below suspended ceilings. If it has to be run above
Outdoor ceilings, suspended ceiling voids in which the gas pipework is
run shall have ventilation grilles.
• the connection to the valve;
• manual emergency stop valve in a glass-fronted Pipework built into walls shall be protected by a protection
cabinet, with a clearly-visible indicator panel located sleeve and shall be in a single length, with no connections or
in a position accessible to the fire brigade, before the welds, and shall be marked and identified with engraved plates.
entry of the gas into the building; (externally).
If the gas pipework passes through another room, it shall be
protected by a duct or casing with a REI 60 fire rating, the ends
of which shall be left open in order to ventilate the duct.
Gas pipework shall not be run through car parks. If it is

inevitable, it shall be enclosed in a vented duct to provide
fireproofing and mechanical protection.
If gas is also provided for requirements other than those of the

kitchen, individual sub-metering shall be provided on the gas
supply to the whole of the kitchen.
Indoor
• gas pipework inside the building up to the kitchen; The gas installation shall comply with the country's safety rules
and should preferably include, in all cases, gas detection in the
• manual stop valve located in an accessible and
kitchen and, if necessary, a valve linked to that detection.
visible position, with an indicator panel, positioned at
the point of entry of the gas into the kitchen;
All visible and non visible gas pipes shall be painted yellow (or
other colour as per local codes).
9.3 VENTILATION AND AIR CONDITIONING OF THE KITCHEN ZONE
9.3.1 VENTILATION OF THE ROOMS
1 – Components of the installations In the case of a kitchen open onto a restaurant, the installation
may also need to provide smoke extraction in the event of fire
• Extract hoods required (subject to local codes and design of Fire engineer).
o Over the cooking range in the cooking zone
PARTICULAR CASE OF AIR TRANSFER
o Over ovens (kitchen and patisserie)
o Over the dishwashing machines The transfer of air from an adjacent room will be permitted for
• Extraction system from the above hoods and pantries and small reheating kitchens where the extract flow rate
branches and extract grilles in partitioned or remote is considerably lower than in a BIG kitchen.
associated areas
• Fresh air make-up equipment comprising, In this case, a transfer grille shall be provided, fitted with a
depending on the size of the kitchen and the climatic fire damper linked to the fire detection and an acoustic
conditions of the site: buffer.
o one external air intake, open directly onto the kitchen;
o one external air intake, a fan and a system of ducts to
the hood;
o an air handling unit, supply air ducts and diffusers, A B
independent or on the hoods.
• Mechanical ventilation of stores

Kitchen Restaurant
2 – Guidelines
The design of the kitchen ventilation shall be coordinated with

A Acoustic ducting
that of the air-conditioning of the hotel, in order to avoid
nuisances: acoustic and smells. B Fire damper
The kitchen shall be kept at negative pressure in relation to the

remainder of the hotel.
2 – Comfort criteria in the kitchen
The fresh air shall be supplied to the kitchen by an air treatment
installation, which shall compensate for the extracted air, while
still maintaining the negative pressure. (Compensation by the • Ambient temperatures shall be > 19°C in winter < 27°
transfer of air from the restaurant will only be permitted under C in summer.
particular circumstances). • Air flow speed in the kitchen: ≤ 0.3 m/sec.
Induction hoods or capture jet hoods shall be favoured in order 3 – Extract flow rates from the hoods
to improve the efficiency of capture and to save energy.
See APPENDIX C
The treated air shall be supplied to the kitchen areas, in such a
way that it provides good cross ventilation with extract hoods..
4 – Permanent ventilation
The installation shall operate, depending on circumstances:
A kitchen is a very humid room, in which heat is given off
• small installations, dishwashing, pantries:
continuously (motors of refrigerated units) and in which there is
o at 2 speeds, controlled manually by the chef from a always a characteristic smell.
switch in the kitchen (positions off - speed 1 - speed
2); It is necessary to provide permanent ventilation, programmed by
• cooking zone: a weekly time-clock, to ensure air changes and to maintain the
o at a variable speed, controlled by a programmer / time- negative pressure in relation to other areas.
clock, with the possibility of manual override.
All the areas are affected.
A system for the management of fumes and temperatures shall • Main kitchen
be installed in the hoods of large kitchens, in order to ensure the
• Pantries
automatic management of the fans and extracts depending on
the level of activity. The system shall take into account changes • Stores
in temperature and shall manage the extract and make-up air • Rubbish rooms
flow rates proportionally, as in the “Intelli Hood / Gestion’air
systems” (These systems shall also be capable of being THE MAIN KITCHEN AND ITS ASSOCIATED AREAS
controlled manually).
In order to ensure sufficient air changes when the kitchen is not
See APPENDIX E
being used, an air change rate of 1.5 volumes per hour minimum
The hoods over the dishwashing zone shall be left running shall be provided. This extraction shall be provided by the
permanently at low speed when the kitchen is no longer being permanent low speed of the dishwashing hood and the
used. intermittent operation of the cooking range hood. The fresh air
supply rate shall be maintained at reduced speed. The kitchen
PARTICULAR CASE OF OPEN KITCHEN shall always be maintained at negative pressure in relation to
other areas.
THE OTHER AREAS f Projection of the hood beyond the units:
o Hobs: ≥ 30 cm
The ventilation of these areas shall generally be connected to
o Ovens:
the hotel's extraction system, with an air change rate of 2
volumes / hour. at front ≥ 50 cm
at sides ≥ 30 cm
These rates may be increased to allow for heat sources (in o Dishwasher *
relation to the volume of each room). without casing ≥ 90 cm
with casing ≥ 40 cm
Air may be extracted from some areas by transfer through
openings in these areas onto adjacent rooms or corridors, The hood shall be as shallow as possible in height so as to
provided that the extraction is correctly located opposite the air absorb the mixture of fumes and steam as an oven or a fryer is
inlet, so that complete air changes can be ensured. opened.
9.3.2 EXTRACT HOODS The filters shall be at the top of the hood so that there is no
unventilated zone above the filters.
1 – Principle of the hoods
2 – Types of hoods
The extract hoods shall be designed either by the air- See principles in APPENDIX D
conditioning designer or by the manufacturer of the hoods to suit
kitchen equipment. The selection of the particular type of hood is an essential point
in the design of the ventilation of kitchens. It will depend on the
They shall be entirely in austenitic stainless steel sheet ≥ 1.0 mm characteristics of the kitchen and on the climatic conditions in the
thick, brightly polished, fixed to galvanised steel structures, and locality.
shall comprise;
A joint study by the kitchen consultant and the air-conditioning
• a gutter to collect condensates and grease; consultant shall justify the solutions proposed, stressing the
• filters; various parameters (Operation, comfort, capital cost, energy
• internal lighting. costs).
If the kitchen has a suspended ceiling, the hood shall have a
flange at the top, to butt up against the suspended ceiling. • A – Simple hood (wash-up, pantry, small kitchens)
DIAGRAM OF A HOOD
a
b
• B – Compensation hood – Natural air or treated air
• C – Induction hood, natural or reheated air (when risk

e of condensation)
• D – Induction and compensation hood, treated air

a Lighting
b Automatic fire suppression system (over fryers and range)
c Gutter to collect condensation and grease
d Air speed at the entry to the hood of between 0.25 and 0.50
m/sec, depending on equipment.
e Height between the floor and the hood: > 1,9 and < 2
metres. Over certain items of equipment such as ovens, the
height may be increased to 2.20 m.
• E – Capture jet and compensation hood on external
wall
• F – Automatic wash-down hood with capture jets and
compensation on external wall
• G – Hood with UV technology, capture jets and

compensation on external wall (See § 9.3.4)
3 – Induction or capture jet and/or compensation

hoods
An induction hood (C TYPE) with a fresh air supply, shall be

installed in the cooking range zone in large kitchens, in order to
5 – Dishwasher hood
limit the supply rate of treated air.
The problem is the evacuation of the steam produced by the dish
washing machine(s). The dishwashers are fitted with a cold-
The objective of this item of equipment shall be to limit the hot or
water condenser that will limit the emission of steam, but a hood
cold treated supply air flow rate. This installation shall include a
shall always be provided.
reheating coil to avoid condensation when external temperatures
may go below 5°C (except in hot climates).
The hood shall be designed to condense the steam at the level
of the filter in order to avoid condensation in the ventilation
The induction hood shall include an extraction system
ductwork. It shall be fitted with a panel formed from shaped bars
comparable to that of a traditional hood and an air supply
to condense the moisture and a second "Impact" type filter to
system, reheated or not depending on the climate, creating an
retain the steam and grease and to supplement the action of the
area for capturing smoke and grease, in which air circulates at
first filter.
high speed.
Extraction directly from the machine may be considered but
The fresh air shall be blown into the hood in the direction of the
precautions shall be taken to drain away the condensate.
filters in order to create a horizontal air curtain, drawing in smoke
and grease rising from the cooking range.
9.3.3 AUTOMATIC FIRE SUPPRESSION SYSTEM OVER THE
The induced air shall enable the quantity of compensation air to COOKING RANGE
be reduced by 10 to 20% (a greater induction might cause
turbulence in the volume of the hood). An automatic fire suppression system shall be installed in the
hoods over the cooking range zone. Its installation shall be
A capture jet hood (Halton patent) will allow the quantity of mandatory when there is a fryer.
extraction and compensation air to be reduced.
This device shall be specified by the Fire Safety Engineer, on the
Hood Traditional Induction Capture jet basis of tried and tested processes and of the codes applicable
Extraction Reduction in the locality.
Compensation Reduction Reduction
It shall be coordinated with the manufacturer of the hood in order
to incorporate the device above the metal ceiling of the hood, so
A compensation hood, which may also be used in combination: that the inside of the hood remains easy to clean.
compensation + induction or capture jet, will provide the air
necessary for the ventilation of the whole kitchen. The extinction heads above the ceiling shall be protected from
dirt by interchangeable caps, which shall be provided with the
Induction and/or compensation hoods, which may be of device.
types B, C, D or E (See § 2 above and APPENDIX D), shall be
selected by a joint study by the kitchen and air-conditioning
consultants.
9.3.4 HOOD (TYPE H) WITH ULTRA VIOLET TECHNOLOGY
Other alternatives, which will have to be studied, for large
See APPENDIX C
kitchens: (Type F) automatic wash-down hood and (Type G)
hood with UV technology. The objective of this technology (Halton) is to improve the quality
of the discharged air by eliminating grease deposits and by
4 – Filters for hoods and filter ceilings reducing the emission of smells and grease:
• reduces or eliminates the maintenance of the
The filters shall be in stainless steel and shall have a filtering ductwork;
efficiency of ≥ 95% of particles of ≥ 8 microns. They shall be • reduces the emission of smells;
demountable to allow them to be washed frequently.
• improves hygiene;
There are three types of filters: • reduces the risk of fire;
• enables optimum operation of the ventilation.
• mesh filters (not recommended),
• impingement (impact) filters, For kitchens capable of being provided with this equipment, the
• cyclonic filters (Halton patent). air-conditioning consultant shall suggest it as an option to the
Owner's representative, stating its advantages and cost, so that
the selection can be made with full knowledge of the facts.
9.3.5 FILTER CEILINGS
9.3.6 REGULATION OF THE EXTRACTION FLOW RATE
See APPENDIX D
For large installations (+ 10 kW) a MELINK-type automatic

extraction flow rate regulation system may be of functional and
financial interest.
It shall be proposed by the consulting engineer for the large

installations that justify it.
9.3.7 VENTILATION DUCTWORK SYSTEM
1 – Ventilation ductwork
There are two types of filter ceilings:
The extract ductwork from the hood over the cooking range shall
1 – Open filter ceiling be made from black iron sheet ≥ 2 mm thick, with welded joints,
perfectly air-tight and protected externally against corrosion. The
An open filter ceiling extracts air in bulk in the void between the other extract ductwork and the air supply ductwork shall be
ceiling and the slab. As an alternative, it can be divided into made from galvanised steel.
several ceiling voids covering large areas.
The ducts may be of circular section or rectangular section (ratio
This technique is to be avoided as it causes numerous L /l < 2/1).
maintenance and hygiene problems.
The extract ductwork shall not be lagged; the supply air ductwork
shall be lagged if necessary, depending on the climatic
conditions of the site.
2 – Air speed
The air speed in the extraction ductwork shall be limited by

design as follows:
• Supply air ≤ 4 m/second

• Extract ≤ 6 m/second
3 – Fire safety of ventilation ductwork
There shall be no fire dampers in the hood extraction system.
2 – Closed filter ceilings This means that the extract duct shall be fixed inside a vertical
fire-resisting duct, constructed with the structure of the building,
All the extract points are connected to the extraction system. and that the horizontal run of the duct shall have a protective
This design facilitates maintenance, guarantees hygiene and casing that is fire-resisting in both directions (possible fire inside
distributes flow rates evenly. or outside the duct).
4 – Inspection covers in the extract ductwork
In order to permit cleaning, an airtight, easily-removable

inspection cover shall be provided:
• at the bottom of vertical lengths of duct, with a

residue collector;
• and, on horizontal runs, every 3 metres and at each
change of direction of more than 30°.
If the horizontal run of ductwork is outside the kitchen, the

inspection cover shall be a double cover, with a fire-resisting
cover fixed on the casing.
3 – Why selecting a “ventilated ceiling” ?
Normally, this choice should not be considered for an enclosed

kitchen, but it may be of interest for a kitchen or a kitchen zone
visible to the public (display kitchen).
In any case, it shall be subject to a particular study to justify this

choice, bearing in mind that the initial capital cost is greater than
hoods and that there are operation constraints for cleaning
(resulting in higher operation costs).
9.3.8 EXTRACT AND AIR DISCHARGE FANS
2 – Dishwashing extract fan
1– Kitchen fan
The extract fan from the dishwashing hood shall be independent
The extract ductwork shall be kept at negative pressure for its from that from the kitchen. It shall have the same characteristics.
full length. A fan located on the roof shall be preferred to a box
or turbine located along the run of the extract duct. 3 – Air discharge
The location of the discharge (always at the top of the building)

shall be determined to take into account:
• Prevailing winds, that risk driving back smells and

creating smell problems for the hotel guests or for
neighbours;
• Fresh air inlets (which should not be less than 8 m
from the discharge);
• Avoidance of possible damage or inconvenience to
neighbouring buildings.
Criteria to be taken into account:
If there is a discharge grille, it shall have anodised or lacquered
• vertical-jet two-speed or variable-speed fan; aluminium rain-proof blades and shall be removable for cleaning.
• ease of cleaning the assembly: access to the fan and This grille shall be compatible with the air discharge speed so
dismantling of its various parts; that it does not cause any noise problems (whistling or vibration).
• noise level of the equipment compatible with its
environment; 4 – Energy recovery on kitchen extract systems
• local switch for safety of maintenance.
Energy recovery on kitchen extracts may be included subject to
project particulars and based on a feasibility study.
If it is not possible to install a rooftop fan, the extraction unit shall
It may include plate heat exchangers or heat pumps systems
be located as close as possible to the discharge grille.
installed :
A weatherproof electrical panel shall be provided for the supply, • On the extract to the dishwasher, or
protection, remote controls. • On the general kitchen extract (preferably if extract is
fitted with ultra-violet system to reduce grease
All equipment located outdoors shall have an anti-corrosion deposits– see 9.3.4)
treatment with an epoxy paint finish, and fixing accessories and Energy recovered may be used for heating air supply.
bolts shall be in stainless steel.
The consulting engineer shall provide calculations to ensure that
the energy recovery is satisfactory in the light of the
temperatures (relatively low) and of the build-up of grease or
deposits on the coils installed on the extract system
9.3.9 MAKE-UP AIR SUPPLY
1- Principle
• natural air or heated air, if necessary, for the inside of
Particular attention shall be paid to compensation. Incorrectly- the hood (induction or capture jets);
sized or badly-positioned diffusers may create drafts and limit • treated air for compensation (on the hood or spread
the effectiveness of hoods of filter ceilings. (Low-speed through the kitchen);
compensation on the front of the hoods deals well with this • mobile louvered grilles on the external wall (if the
problem) climate is suitable).
The installation shall comprise: The diffusers shall be designed to limit the residual air speed at
• a fresh air inlet system on the outside of the building; any workstation to ≤ 0.3 m/sec.
• an air handling unit (supply air only);
• a system of supply air ducts and diffusers above
2 Air handling units
suspended ceiling.
Note – Refer to the brand's "Air-conditioning" technical
requirements concerning:
The operation of this unit shall be inter-linked to the operation of
the extraction system. • the air handling unit:
• fire safety in the unit;
• the controls of the unit;
For induction hoods, there shall normally be a double make-up • the electrical panel or distribution board;
air installation: • the controls of the ventilation installation
9.3.10 COOLED AREAS
• an independent low-speed air/air "refrigerator" type
1 - Treatment of the cold preparation zone evaporator for these areas (wall-mounted rather than
ceiling-mounted, so that filters can be changed
Compliance with the cold chain means that "cold preparation" easily);
food must be kept at an internal temperature of less than 10° C.
• connection of the condensates to a drain;
In order to maintain this internal temperature when cutting, • external "condenser" units, the locations of which
slicing and preparing food, it shall be essential to cool these shall be selected to ensure correct operation and to
working zones. avoid noise problems for the surrounding areas;
• a thermostat and control box in each room involved;
A cooling installation shall be provided that will ensure keeping a
• connection pipework and cabling between the indoor
temperature set by a room thermostat below ≤ 17°C in:
and outdoor units, lagging and accessories.
o vegetable preparation, • It will not be allowed to cool these rooms out of the
o butchery, main hotel chilled water distribution.
o fish preparation,
o cold preparation areas. 2 Treatment of the organic rubbish room
Note:
Under the regeneration process, food may be prepared 1 or 2 In addition to its ventilation, whether natural or mechanical
days before serving. In such case, the room where food is depending on circumstances, an air/air split system "refrigerator"
prepared (including food cutting, plate dressing) must be direct expansion type unit shall be installed, in order to
maintained below 12°C. Prepared food must then be s tored in guarantee a maximum temperature of:
cold rooms below 3°C. • 12°C in hot countries;
• 16°C in temperate and cold countries.
Each system shall be direct expansion type and shall comprise:
Same principle of unit as at §1above.
9.3.11 SMOKE EXTRACTION FUNCTION VIA THE KITCHEN HOOD
This function is essential for kitchens open onto the restaurant • the electrical cables supplying the fans shall be fire-resistant
and may also be required in enclosed kitchens by the country's and shall originate at the main safety distribution board
safety codes or in accordance with the requirements of the Fire backed up by the replacement of electrical source
Safety Engineer. (generator or UPS);
RECOMMENDED ARRANGEMENTS: • the emergency stop devices (electrical power and gas
cut-off) shall not interrupt the operation of the extract
• the hood over the cooking range shall provide smoke fan;
extraction;
• a manual "smoke extraction" control shall be provided
• the fan shall be able to run for one hour at 400°C ; in an accessible location and identified by an indelible
• the ductwork shall be in non-combustible materials; panel;
• any other necessary arrangements (possible inter-link
to the main fire panel), in accordance with the local
safety codes, or as specified by the Fire Safety
Engineer.
9.3.12 NATURAL SMOKE EXTRACTION FROM THE KITCHEN
If the kitchen is located under a roof and smoke extraction has to

be provided, this can be provided by outlets at high level.
In this case, the fresh air supply shall be via opening panels in
the external walls.
The outlets and the opening sections shall be fitted with screw
openers, which shall be controlled manually from a single point,
accessible and identified with an engraved sign.
The area of the openings (approximately 1/100th of the area of

the room) and any other necessary arrangements (possible
inter-link to the main fire panel), in accordance with the local
safety codes, or as specified by the Fire Safety Engineer.
9.3.13 OPEN FIREPLACE
• vertical, with no changes in direction in its height;
In the case of an open fireplace for a grill or for decoration • constructed from non-combustible materials;
(which may exist in some restaurants), a particular study will be
• located and thermally insulated so that, in the event
needed to ensure the safety and the proper operation of the
of a flue fire, the internal structure of the building is
ventilation.
not heated;
This installation will only be possible if the local codes permit it. • extended to a sufficient height above the building and
nearby roof extensions;
The flue may have a natural or mechanical draft depending on • easy to sweep under proper safety conditions for
the layout of the building. staff.
A natural or mechanical supply of fresh air to the fireplace shall In the case of mechanical ventilation, the fan shall be resistant to
be provided in order to ensure proper operation. fumes at 400°C for one hour and shall have an emerg ency
electrical supply
The flue must be:
If a change of direction is unavoidable at the bottom of the flue, If a change of direction is unavoidable at the bottom of the flue,
mechanical ventilation must be used mechanical ventilation must be used.
« Courte Paille » Fire place
9.4 KITCHEN ELECTRICITY
9.4.1 GENERAL REQUIREMENTS • < 3% for the "lighting" and "socket outlet" circuits;
• < 5% for the "power" circuits.
The electrical installation shall comply with applicable safety
standards in respect of the public and of workers, concerning, in The power load calculation shall be established for the whole of
particular: the hotel, including the kitchen equipment, making allowance,
without excess, for appropriate simultaneity factors according to
• the separation of the circuits for public areas from the possible total demand at different times of the day.
those of service areas;
• the separation of lighting circuits from power circuits; The wiring in the kitchen zones shall be run:
• earthing;
• residual current circuit breakers; • horizontally, on cable trays located above the
• emergency switches; suspended ceilings or in conduits cast into the
concrete ceiling slab, if there is no suspended ceiling;
• emergency lighting.
• vertically, in conduits cast into walls, and on cable
Supply voltage in accordance with international standards trays in service ducts.
(except USA and other countries with a different standard):
(Only store rooms may have an exposed electrical distribution in
plastic conduit fixed on collars with plastic connectors and tees.)
• 3 Phase + N 230/400 V - 50 Hertz;
• 230 V or 240V - for "lighting" and "Power outlets" The cable trays shall be made from welded galvanised mesh
circuits; and shall be positioned in such a way that they are accessible
• 400 V or 410 V for the "power" circuits. for maintenance (particularly junction boxes). They shall include
30% spare capacity for possible additions. The cables shall be
The maximum voltage drop between the origin of the MV aligned and fixed to the cable trays. (No bunched cables.)
installation and the furthest user points shall not exceed:
• Sets of bus bars protected with plastic screens
9.4.2 KITCHEN ELECTRICAL DISTRIBUTION • Earthing
• Main switch
The neutral regime shall be determined by the consulting
• ”Push” type emergency shutdown
engineer by application of the country's standards and codes
and, in all cases, protection by means of a differential residual • Main circuit breaker
current device and selectivity shall be ensured. • Live current warning lamp (LEDs)
• Residual current circuit breakers protecting each
Earthing shall be provided for the electrical distribution boards, circuits
cable trays, tails for "power" installations, light fittings, socket • "Lamp test" button
outlet bases, hoods, metal frames, suspended ceilings and their • Engraved and riveted circuit and sub-circuit
structures and, in a general way, for all metal masses likely to identification labels
become live.
• Wiring diagram in pocket inside the door
If the hotel has a replacement power source, the circuits with The appliances shall be protected individually using residual
normal supplies (N) shall be kept separate from those with a
current circuit breakers.
normal and emergency supply (NS).
The origins of the circuits on the bus bars shall be arranged per
For the kitchen, the replacement supplies shall include:
room or per zone, leaving spare space of 20% on the end of
each series of outlets for the possible subsequent addition of
• For the replacement function: items of equipment.
o refrigerators and freezers;
o lighting; Each outlet shall be identified with an engraved label.
o kitchen equipment, if applicable
(depending on the reliability of the public main). EMERGENCY SWITCHES
In each room, "push" type emergency stop buttons, reset by key,
• For the safety function: shall be provided on the cabinet (or panel), at the entrance door
o mechanical smoke extraction (see above). and close to the main workstations (cooking range, dishwashing
machines, pastry), in locations not exposed to accidental
impacts.
9.4.3 "POWER" ELECTRICAL DISTRIBUTION BOARDS AND
PANELS Each emergency stop button in a room or zone shall cut off all
the power supplies, without selectivity (but shall not switch off
Depending on the layout of the main kitchen and the pantries or lighting).
other associated areas, a single kitchen power distribution board
may be provided, or one main board and other boards or panels
serving remote items of equipment.
This waterproof cabinet, with a lockable door, shall be located

inside a small room or a cupboard with a fire-resisting door.
For small kitchens or pantries, the sealed cabinet or panel may ALARM REPEATER
be located within the room, in a recess or in a passage as far A repeater alarm shall be sent from the kitchen distribution board
away from impact and damp as possible. to the technical alarm panel to indicate cold room faults and rises
in temperature.
The "power" compartments shall not be grouped together with
the lighting circuits, which shall be connected to the nearest LOAD SHEDDING
secondary distribution boards.
Depending on the power levels installed and the power levels
available in normal and/or emergency running, an automatic,
selective load-shedding system, with simple or cyclical cut-off,
may be necessary. This system shall be designed on a case by
case basis using an operational use scenario.
9.4.4 SUPPLIES TO THE KITCHEN EQUIPMENT
1 – Kitchen equipment
The electrical connections shall be listed on the kitchen

equipment drawings prepared by the kitchen consultants;
The supplies shall be from ceiling level, with drops in conduits

recessed into walls.
The tails shall be three-phase+N+E type or single-phase+E type

and shall include, depending on circumstances:
• a sealed terminal box, built in approximately 50 cm
PRINCIPLE OF EQUIPMENT
above floor level, with a cable outlet at the bottom,
• Meters with an electronic transmitter connected to the with a gland;
BMS • a sealed terminal box with an isolating switch, built in
o General meter for the electrical consumption of the approximately 140 cm above floor level, with a cable
kitchen installations outlet at the bottom, with a gland.
o Maximum load meter, with reset to 0
Cables approximately 2 m long, provided to connect the
equipment to the terminal boxes, shall first be fixed to the 9.4.6 EMERGENCY LIGHTING
equipment (unconnected cables, which may become live, must
not be supplied). Emergency lighting providing 60 lumens for 1 hour, not
permanently on, permanent indicator lamp. They shall have a
2 – Small fittings remote stand-by switch and control boxes that allow the units to
be tested in sectors.
The socket outlets, switches, push-buttons, indicator lamps, etc.
shall be waterproof (IP : 4/4) and in an unbreakable material, In the kitchen zone, the units shall be of a waterproof type and
metal or polycarbonate, with screw fixings. They shall generally shall be used over each exit to indicate the escape routes.
be recessed.
In corridors, they shall be positioned in such a way that at least
one unit can always be seen from any location.
In the stores zones, one unit shall be provided over each exit.
In the stores zones, they may be surface-mounted.
3 – Particular case of cold rooms
Depending on the location of the compressors, the cold rooms

may be fed either directly from the main distribution board or
from the kitchen board.
In all cases, they shall be fed from circuits backed up by the

replacement source.
4 – Sundry other supplies
The independent air-conditioning units in the cooled kitchen

zones shall be fed from the kitchen "power" panel.
The kitchen supply and extract fans shall be fed directly from the
hotel's main medium-voltage distribution board.
9.4.5 LIGTH FITTINGS IN THE KITCHEN ZONES
Light fittings shall be distributed so as to obtain average lighting

levels, with no low points less than 75% of the average level.
All fluorescent light fittings shall have electronic ballast (Accor

sustainable development rules).
Fluorescent light sources shall have a colour temperature of

3000°K.
Light fittings shall comply with the standards for water-tightness,

impact- and temperature- resistance, and fire-rating, depending
on the room and the location where they are fixed.
They shall be supplied complete with accessories, trim, fixings

and lamps. Those built into suspended ceilings shall include their
hangers and soffit fixings, independent of the ceilings' framework
and hangers.
The lighting controls shall include movement detectors with

delay switching so that they turn off at night (kitchen, service
corridors) (Accor sustainable development rules).
Areas not equipped with movement detectors shall have manual

switches for each room or zone and be located at the entrances:
switch, two-way if there are several entrances, or switches with
remote timers and illuminated push-buttons in large zones and
corridors.
9.5 TELEPHONE, COMPUTERS
The kitchen zone shall be provided with telephone and computer o 1 RJ 45 point for the telephone point;
installations: o 2 RJ 45 points for the computer point on the internal
• In the chef's office: computer system;
o 1 RJ 45 point for the desk telephone; o On the service table (cooking zone) for the order
o 2 RJ 45 points for the computer point on the internal printer:
computer system; o 1 RJ 45 point;
o 3 specialist socket outlets for the computer point, o 1 socket outlet.
o 1 spare socket outlet.
• In the breakfast pantry and room service:
9.6 FIRE PROTECTION
Equipment concerning the kitchen and its associated areas: • sprayed water and CO² fire extinguishers distributed
at critical places and close to exit doors;
• automatic extinction in the hood over the cooking
• one or more fire-extinguishing blankets stored in an
range (reminder);
easily accessible position immediately next to the
• addressable fire detection and alarm; cooking zone(s).
o optical and thermal detectors in the kitchen;
o optical detectors in the other rooms and corridors and If applicable – Depending on the Fire Safety engineer design:
above the cold room ceilings;
o action indicators for each zone (kitchen) or each room • mechanical or natural smoke extraction;
(isolated rooms); • hosereels;
o manual deformable-membrane alarm actuators located • sprinkler system.
at exits;
o alarm sounders (louder than the ambient noise)
audible at all points in the rooms and corridors;
9.7 COLD ROOMS
The cold rooms shall be provided with evaporators connected by CFC and HCFC refrigerants shall not be used. The installations
a system of refrigerant pipework to semi-hermetic chillers. shall therefore use chlorine-free HFC or FC refrigerants.
The chillers shall be located in a naturally-ventilated space The cold rooms shall have an external temperature display and
(mechanical ventilation of this space shall only be considered if an alarm warning light.
there is no other alternative), easily accessible for maintenance.
For freezers and pre-cooked products, a temperature recorder
They shall be of the "scroll" or rotary type, depending on the shall be provided, with a repeater alarm on the technical alarm
necessary cooling capacity. panel or the BMS.
In all cases, they shall be mounted on metal supports that are The following will not be permitted:
effectively protected against corrosion and fitted with anti-
• open-circuit water cooling of the compressors;
vibration devices.
• connection to the main chilled water system.
9.8 GOODS LIFT
Goods lifts for the exclusive use of food and beverage shall be with protective rails on the walls at two heights for the trolley
minimum 1000 kg type. buffers.
They shall be accessible to trolleys and shall have sliding doors, For use with trolleys or trays, a simple push-button control shall
preferably centrally-opening, with a clear width of 1.10 m and a be provided, or call-collection, but without an immediate
height of 2.10 m. response at intermediate levels, up or down.
The whole interior of the car shall be in austenitic stainless steel, If these goods lifts are to be used for other functions, for
with a chequer plate or teardrop pattern sheet metal floor, and example fire-brigade access, this shall be stated at the project
design stage.
APPENDICES – DOCUMENTATION
APPENDIX A DEVICES FOR PROTECTION OF DRINKING WATER SERVICES
Type AA – Break tank
An AA anti-backflow system has a complete and visible air-gap,

provided permanently and vertically, between the lowest point of
the supply outlet and any surface of the recipient, determining
the maximum level of filling, above which the device overflows.
Types AB AC – Anti-backflow by means of air-gap

and overflow
Types AB and AC apply the same principle, but the water level in
the recipient is determined by a rectangular overflow on one
edge (AB) or a circular overflow with free flow on a Y-junction
(AC).
Type BA – Controllable disconnector
This device creates a break in the hydraulic flow, 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 device enables each disconnection zone to be controlled

and the safety devices to be kept watertight (blanking plates,
discharge valves).
Type CA – Non-controllable disconnector
Same disconnection principle as type BA, but the fitting does not
contain a control device.
Type EA – Anti-pollution non-return valve
Controllable protection device fitted with a blanking plate

designed to allow water to circulate in one direction only.
APPENDIX B GREASE TRAPS
There are several systems available, including: A and B shall be selected according to their output
C shall not be selected due to its low output
D for use on large installations (disproportionate for a hotel)
Self-cleaning grease Self-cleaning grease

Traditional grease trap trap trap Semi-biological grease
+ strainer basket with overflow with skimmer trap
GREASE GUARDIAN ®
A B C D
Treatment principle Physical Physical Physical Biological
Layout
Underground externally YES
In plant room YES YES YES YES
Manufacture Outdoor Indoor
Concrete YES
Polyethylene YES Sundry
Steel + rust proofing YES materials
Stainless steel YES YES YES
Treatment capacity 92% at t=0 Variable (*) 90% Stable 50% Low Variable 30 to 80%
Uses electricity YES YES YES
(*) Output decreasing over time if not maintained; < 50% after 2 weeks, < 10% after 4 weeks
A – Traditional grease trap + strainer basket • Regular cleaning and annual emptying: in order to
avoid the need to call in a specialist contractor,
DESCRIPTION AND LAYOUT leading to high maintenance costs, it is preferable to
train a member of the staff to carry out the regular
A traditional grease trap will generally be sited underground in cleaning of the degreasing section of the trap.
order to receive, by gravity, the effluent containing solids and The standard recommends cleaning every week or
grease. fortnight (manual breaking out of the grease crust on the
surface). This greasy rubbish may be included with the
Depending on the characteristics of the site, it may also be organic rubbish. Use of this method should mean that the
installed above ground level in a plant room and, in certain two compartments will only need to be drained once a year
cases, it may be necessary to install a pump on the inlet or the by a specialist contractor.
outlet of the device.
It consists of 2 compartments: In practice, the equipment should be sized assuming that
this routine maintenance will not always be carried out by
1. The strainer basket: which separates solids in suspension. the hotel and the device will be drained down quarterly.
2. The degreaser: which separates the grease from the water.
SAFETY RULES
SIZING
In order to guarantee staff health and safety, the routine
The sizing shall be carried out by The kitchen design office using maintenance shall be carried out taking precautions for the
the method described in European standard EN 1825-2 or other disposal of the greasy residue (wrap the rubbish so that it cannot
equivalent standards applicable outside Europe. leach into the ground). The contractor carrying out the emptying
and cleaning shall be advised of the risks to the hotel of his
MAINTENANCE work. A risk analysis in connection with the use of this equipment
Maintenance products may be added at the point of discharge shall be implemented.
of the waste water or into the degreasing compartment of the ADVANTAGES
trap so as to pre-degrade or liquefy the grease in the pipework
• Standardised sizing method
and the traditional grease trough:
• Normal capital cost
• Bioadditives - Cocktails of bacteria that pre-degrade
DISADVANTAGES
the grease without degrading it completely. Very
limited effectiveness, which depends on the physical • Rapid deterioration when made from steel or concrete
and chemical characteristics of each greasy effluent. • Works for underground installation or difficulty to
Their use is not always compatible with cleaning and install indoors when it is over-sized
disinfection products, which may destroy them. This • Low and rapidly-decreasing output
is why they have to be injected either in one dose,
• Phenomenon of grease washout accentuated by flow
outside working hours, generally at night, or
rates and effluent temperatures that are too high
continuously throughout the day. They are therefore
very complicated and expensive to use. • Maintenance costs if cleaning is carried out regularly
by a specialist company or if the device is under-
• Liquefactors (lipolytic enzymes) – Enable odours
sized (increased frequency of draining)
from the fermentation of fatty acids to be eliminated
and the grease to be liquefied, in order to prevent the
pipework from blocking. On the other hand, they will
cause a large proportion of the grease to drain away.
They shall not therefore be used.
B – Self-cleaning trap with skimmer
DESCRIPTION: SAFETY RULES
At the effluent entry, on the left or the right of the device, a In order to guarantee staff health and safety, the routine
removable basket collects the remnants of food and other solids. maintenance of this self-cleaning grease trap, when indoors,
The device is supplied with two strainer baskets. As grease has shall be carried out in compliance with elementary safety rules. A
a lower density than water it rises to the surface and is stored in risk analysis in connection with the use of this device shall be
a holding area. The treated effluent can then drain via the right implemented.
or the left side of the device.
At a time of the day determined by a time-clock, the self-cleaning ADVANTAGES AND DISADVANTAGES
cycle consists of turning on a heater which liquefies the grease.
Advantages
This thermal process also ensures proper prevention of the
development of bacteria inside the tank. It is the bacteria that • All in stainless steel (resistant to attack by the acids
cause the unpleasant smells. resulting from the fermentation of the grease)
Once the appropriate temperature has been reached inside the • Small overall size
tank, a blanking plate blocks the effluent outlet and water is • Automatic draining of the grease and daily recovery in
injected into the bottom of the tank so as to cause the grease on an external container
the surface to overflow into a container provided with the device. • No civil works for its installation
SIZING Disadvantages
Sizing shall be carried out by the supplier or the installer of the
equipment. Several patterns are available, whose maximum • Fairly high capital cost
waste water treatment flow rate varies from 2.7 to 18 m3/hr, i.e. • Possible capital cost of an effluent pump (peristaltic)
nominal sizes of 1 to 7.
• Uses electricity for the heater and water for the
OUTPUT operation and the cleaning of the device
• Time spent every day on the planned and reactive
The treatment output remains stable over time at a high level, maintenance of the device
greater than 90%, as the grease is extracted every day and
because this device has been better designed in respect of the
minimum area of the grease separation zone than the grease
trap that is self-cleaning by the use of a skimmer.
LAYOUT
The device shall be installed above ground level in a plant room
and, in certain cases, it will be necessary to install a pressure
pump on the inlet or the outlet of the device.
PLANNED AND REACTIVE MAINTENANCE
This equipment requires:
• Emptying and cleaning of the removable basket used

to collect food residues and other materials in
suspension;
• the collection and disposal of the greasy waste stored
in the external container,
o Preferably by a specialist contractor for recycling,
o or by including it with the household rubbish (if
approved by local authority), or by taking it to a waste
disposal centre, as required by the local authority
• cleaning of the inside of the device at regular
intervals;
• routine maintenance at intervals of the effluent lift
pump (if installed);
• checking at intervals of the electrical connections.
APPENDIX C EXTRACTION FLOW RATES FROM KITCHEN HOODS
TRADITIONAL HOOD OVER COOKING RANGE

The calculation of the volumes to be extracted shall be made This method shall be used as a basis for the overall
to suit the appliances installed. The basic method shall use calculation of the extraction using a traditional hood, but, in
the air flow rate for each appliance as indicated below, given all cases, the consulting engineer or the manufacturer of the
for a stove 800 mm wide and 900 mm deep. hoods shall justify the extract flow rates by calculations.
The figures given are valid for stoves located against a wall
and for island stoves only. The flow rate for an island stove
is greater and shall be subject to a specific calculation.
Schedule of the volume of air to be extracted according to the various items of equipment
Method of calculation: Standard VDI 2052
Reference energy source: Electricity
Consumption (kW) 3 5 7 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85
Fryer content
(in litres) 6 15 35 70
Cooking pot content
(in litres) 60 150 200 260
Number of levels of the
oven 6 10 20 20 20 20 20 20 20 20 20 20 20 20 20
Area of sauté pans /
Grills / Plancha in dm² 18 33 45 54 80
Output rate in m3/hr
Salamander 525 875 1225
Single / double service
on cupboard 1000 1500 2000 2500 3000 3500 4000 4500 5000 5500 6000
Single / double service
on oven 1500 2000 2500 3000 3500 4000 4500 5000 5500 6000
Naked flames 480 672 960 1440
Hotplate cooker
instant heat 452 632 903 1355
Bain marie 140 233
Induction hob 200 280 400
Ceramic hob 200 280 400
Rotisserie 644 920 1380 1840 2300 2760 3220 3680 4140 4600
Deep-fryer 430 602 860 1290 1720 2150 2580 3010 3440 3870 4300
Direct-heated pot 343 515 687 858 1030 1202 1373
Bain marie pot 343 515 687 858 1030 1202 1373 1545
Convection oven 233 333 500 667 833 1000 1167 1333 1500 1667
Combination oven 254 363 545 727 908 1090 1272 1453 1635 1817 1998 2180 2362 2543 2725 2907 3088
Sauteuse 1000 1500 2000 2500 3000 3500 4000 4500
Grill 436 623 935 1247 1558
HOODS OVER DISH WASHING MACHINES FRESH AIR SUPPLY FLOW RATE
The sizes of these hoods shall be indicated on the kitchen It shall always be necessary to supply between 80% and
equipment drawings. The extracted volume shall be between 90% of the volume of the extracted air. The remaining 10 or
1.000 and 1.500 m3/hr per m² of hood (horizontal area). 20% representing the necessary negative pressure
(approximately 5 mm Water Column), in order to be sure that
smells or moisture cannot be transferred into the hotel or, in
particular, to adjacent areas (restaurant). The recommended
negative pressure for an enclosed cooking zone shall be
10%.
Air taken from outside shall be treated in an air handling unit

(AHU) with filtering and heating or cooling. It shall be
distributed through a system of ventilation ducts.
APPENDIX D PRINCIPLES FOR KITCHEN HOODS
Introduction
This appendix includes several references to technologies developed and patented by HALTON, which form part of a full range,
aimed at energy savings. However, it must not be forgotten that:
• the kitchens in Accor's various brands are very different from each other;
• high technology can only be justified for certain kitchens (size and type of food and beverage);
• the market is open to all manufacturers, whose current or future technology meets the requirements.
Type A – Simple hood (dishwasher, pantry, small The energy saving objective shall be to limit the hot or cold
kitchens) treated supply air flow.
In temperate and cold climates, a reheater element shall be

provided in order to avoid condensation.
The hood shall include an extraction system comparable to

that of a traditional hood and a system for the supply of
treated or untreated air (depending on the climate), thus
creating an area for trapping smoke and grease where the
air circulates at high speed.
The hood shall only extract air. The compensation air shall
come from a ductwork and diffuser system independent from The fresh air shall be blown on the face of the hood in the
the hood or, in certain cases, by transfer from another room. direction of the filters. The effect produced shall be that of a
horizontal curtain of air trapping the smoke and grease rising
These hoods are generally used over ovens or dishwashers that do from the cooking unit.
not produce grease particles. They may be fitted with light fittings and
stainless steel filters in order to prevent the penetration of large particles This principle reduces air movement in the kitchen and
into the extraction system. saves energy by limiting the reheating of the added air to
that strictly essential (depending on external temperature). It
Type B – Compensation hood – Treated air makes air extraction easier by trapping greasy steam by
means of the air supply directed towards the filters
(induction).
In general, it has been established that the rate of induction

shall not exceed 20% and the quantity of extracted air shall
not be reduced.
But, in all cases, the manufacturer of the hoods shall justify

the rate of induction and any reduction in the quantity of
The principle consists of using the hood to diffuse the make- extracted air.
up air in the kitchen. The air shall be heated in order to
prevent a flow of cold or cooled air, to provide an acceptable Note For ovens, the hood generally needs larger dimensions
ambience for staff comfort. to suit the (deeper) size of the oven.
Type C – Induction hood – Natural or reheated air

Type D – Induction and compensation hood
The induction hood shall comprise air extraction fitted with

filters and a supply air assembly to ensure compensation
for the air extracted, in an adjustable proportion. This hood combines the functions of compensation "B" and
induction "C".
The added air shall be blown inside the hood.
The compensation (treated air) and induction (natural or
reheated air) systems must be kept separate.
Type E – Capture jet hood Type F - Automatic wash-down hood with capture
jets
HALTON documentation
HALTON documentation
Double and perimeter Capture Jet hoods may be back-to-
back or central. They enable the extraction flow rates to be Automatically-cleaning and Capture Jet hoods have the
reduced by the maximum, with the direct consequence of: same filtration efficiency as Capture Jet hoods on their own.
• energy savings; Their design enables the filters to be cleaned totally

• reduced maintenance costs; automatically, with users unaware. To the advantages of
• improved comfort for users. hoods type E (Capture Jets on their own), must be added:
All Capture Jet hoods require only two systems of ducts • a reduction in maintenance costs (omission of the
(extraction and supply). statutory cleaning of the filters);
• an increase in the time available to staff for cooking
With model KVF, the air is supplied on the external wall, at / preparation work.
low speed, in order to avoid any drafts.
HOOD
Performance tests have shown a reduction in the extraction

flow rate of at least 30% in comparison to installations with
simple extraction.
CONTROL PANEL
Automatically-cleaning hoods are used in conjunction with a

control panel installed near the cooking zone (built into a plant
cupboard).
They incorporate a fire safety function that enables the extraction

sensors to be protected and prevents the spread of flames
through the ductwork system (but does not replace automatic
extinction systems over fryers).
The modular design of these hoods makes them a product

that is easy to incorporate.
with Capture Jets without Capture Jets
The Capture Jets direct the convective flows, laden with grease
particles, to the cyclonic-effect KSA filters (non-cloggable fully
stainless steel filters, with low pressure drop).
CAPTURE JET FAN
When low supply-air flow rates are necessary, it is possible

to install a small centrifugal fan on the hood, as an option.
Type G – Hood with UV technology Type H – Filter ceilings with Capture Jets
HALTON documentation HALTON documentation
UV-technology Capture Ray hoods are fitted with UV-C Filter ceilings with double and perimeter Capture Jets are
lamps, which act on the grease particles and neutralise particularly suitable for kitchens with very high
them, in what can be compared to cold combustion. The concentrations of cooking appliances (the installation of
product of this combustion comprises carbon dioxide CO2, hoods in such cases may turn out to be complex).
water H2O and a totally-inert fine ash (removed by the
extracted air flow). They are also an original solution for open kitchens.
UV-technology also enables the emission of smells to the MAIN ADVANTAGES

outside to be reduced. Capture Ray hoods are also fitted
with double and perimeter Capture Jets. • Optimised thermal and acoustic comfort
• Maximum hygiene, air quality and safety
MAIN ADVANTAGES
• Easy routine and occasional maintenance
• Great visual comfort and pleasant working
• Respect for neighbours (fewer smells)
conditions
• Health and Safety (absence of grease deposits)
• Flexibility in respect of changes to the kitchen
• Maintenance (less-frequent cleaning of ducts)
• Numerous possibilities of personalisation.
• Energy savings
• Improved comfort for users. FILTER CEILING WITH CAPTURE JETS
FUNCTIONAL FACTORY-TESTS ON UV-C LAMPS
FILTER CEILING WITHOUT CAPTURE JETS
"TRADITIONAL KITCHEN" FILTER CEILINGS
POLLUSTOP HALTON
"DISPLAY KITCHEN" FILTER CEILINGS
APPENDIX E REGULATION OF THE HOODS
Principle
Melink Intelli-Hood ® controls are the new industry standards To operate, the cook/chef presses the light and fan switch on
for kitchen ventilation systems that enable the extraction flow the Keypad.
rate to be regulated automatically to suit instantaneous
requirements. The hood turns on and the fans turn at a minimum
preliminary speed of 10-50%. When the cooking appliances
This system has a functional and financial interest for large are turned on, the fan speed increases based on exhaust air
installations in which the extract fan has a consumption ≥ 10 temperature. During cooking, the speed increases to 100%
kW. until the smoke and steam are removed.
The savings and benefits
The Intelli-Hood® controls improve hood efficiency up to

50%. and generate annual operational savings with a
payback time between 1 to 3 years. They also improve
comfort in the kitchen.
----------------END OF THE DOCUMENT------

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Design and fitting out

TECHNICAL AND FUNCTIONAL CRITERIA

OBJECT OF THE DOCUMENT WARNING

The design must incorporate the application of the codes,

TERMINOLOGY ABBREVIATIONS (APPLICABLE GENERALLY TO THE FRENCH

KITCHEN RE Smoke rating

IGH High rise building (under French regulations)

HFC Fluorinated hydrocarbons

• "Construction regulations" shall be deemed to mean

2.1 THE "FOOD WAY FORWARD" PRINCIPLE

2 They are worked on or stored with products of an

3 Each transformation gives them a higher status of

No mixing of "unprocessed" / "clean" / "finished".

A "clean" edible foodstuff shall never meet an item of rubbish

UNTREATED CLEAN FINISHED

Checking Storage Cleaning Cold preparation

Dishwash Cooking range RESTAURANT

Checking and Reception of Goods

Cleaning/ Unpacking Rubbish removal

This organisational diagram "Untreated products" storage

The same principles shall

Main kitchen enclosure

To Bedroom lift Patisserie

Room service pantry Coffee Pantry

Function Preparation Cold preparation Cooking range

Cold room Pot wash

Clean crockery storage

Function room Restaurant Disposal

HACCP procedures comprise a systematic approach to the Risk control

They consist of identifying specific risks, determining points of

Designs for kitchens must be produced with these procedures in

• a minimum of critical points;

REFURBISHMENT OF EXISTING BUILDINGS

HACCP procedures must be taken into account in all Means of control

• existing critical points;

This means that a two-stage procedure is needed: Two-stage procedure

2 – By visualising the critical points, undertaking reflection

These procedures should be combined with the design of the

3.1 STAFF COMFORT

The ambient temperature in the working areas shall not be:

• Greater than 27°C

Depending on the climate, these conditions must be ensured by

A height of 2.50 m may be acceptable in the stores and corridor

The lockers shall be:

• double for kitchen staff;

3.3.1 ELECTRICAL SAFETY Non-slip floor

All power cables to kitchen equipment shall connect into terminal

(*) The normal construction tolerances defined under

4 FIRE SAFETY AND SUSTAINABLE DEVELOPMENT CRITERIA

4.1 FIRE SAFETY

REI 120 fire-resisting partition

(These minimum isolation values may need increasing if the

The extraction fan should be capable of running for one hour

Important – Electrical cables passing through shall be run in

4.1.4 ISOLATION OF THE HOOD EXTRACT DUCT

Every 3 meters in horizontal runs and at changes of direction,

4.1.7 FIRE DETECTION IN THE KITCHEN ZONE

4.1.8 FLOOR, WALL AND CEILING FINISHES

Access panel for maintenance

(*) No fire damper required as the vertical duct is fully fire

4.2.1 GAS SUPPLY 4.2.2 GAS DETECTION

4.3 SECURITY (INTRUSION)