餐飲建筑設(shè)計(jì)規(guī)范（Code for design of restaurant building）

1、餐飲建筑設(shè)計(jì)規(guī)范（Code for design of restaurant building）Peoples Republic of China industry standardDesign code for catering buildingChief editorNortheast China Architectural Design InstituteLiaoning provincial food hygiene supervision and inspectionThe approval of the DepartmentMinistry of Construction of t

2、he Peoples Republic of ChinaThe Ministry of Commerce of Peoples Republic of ChinaMinistry of Health, PRCThe trial dateyearmonthdayAbout the publishing industry standardDesign code for catering buildingNoticeStandard No.NumberAccording to the original urban and rural construction and environmental pr

3、otectionThe Ministry of CommerceThe Ministry of healthThe city of wordsNo.The requirements ofFrom the Northeast Chinese Building Design InstituteLiaoning province food hygiene supervisionResponsible for the preparation and inspectionDesign code for catering buildingAfter examinationNow for approvalI

4、ndustry standardnumberThe implementation of 199 years since January 1stIn the implementation ofIf you have any questions and comments in the processPlease write Chinese Northeast Architectural Design InstituteMinistry of Construction of the Peoples Republic of ChinaThe Ministry of Commerce of People

5、s Republic of ChinaMinistry of Health, PRCOctober 18, 1989Cataloggeneral provisionsThe second chapter bases and the general planeThe third chapter of architectural designSection 1 General ProvisionsThe second section catering department and the publicThe third section between the kitchen and food pr

6、oductionThe fourth section auxiliary partThe fourth chapter construction equipmentThe first section of the water supply and drainageThe second section heating ventilation and air conditioningThe third section electricAppendix a glossaryAppendix two explanation of wording in this codeAdditional notes

7、 of this specification editor units and the main drafters of the listgeneral provisionsNo.A diet to ensure the quality of architectural designThe building in line with dietapplysecurityThe basic requirements of health etc.This specification is formulatedNo.This code is applicable to new townsRenovat

8、ion or expansion of the following threeDiet of architectural designIncluding the single building and constructionOneBusiness RestaurantReferred to as the restaurantTwoThe business of coldHot foodReferred to as foodThreeNon operating canteensReferred to as the canteenNo.A restaurant building is divid

9、ed into three levelsOneA restaurantSenior restaurant dinner reception and zero mealRestaurant seat clothThe spaciousComfortable environmentfacilitiesPerfect equipment.TwoTwo level restaurantFor the dinner reception and zero intermediate restaurant mealRestaurant seat clothThe more comfortablefacilit

10、iesComplete equipmentThreeThree level restaurantGeneral restaurant meals to zeroNo.A food shop building is divided into two levelsOneA food shopA spaciousSenior restaurants in a comfortable environmentfacilitiesHigh standard equipmentTwoTwo restaurantsGeneral RestaurantNo.The canteen building is div

11、ided into two levelsOneA dining roomThe restaurant seating comfortTwoGrade two canteenThe restaurant seating arrangements to meet the basic requirementsNo.A diet of architectural design of the norms should be implementedThere should be in line with theLineCode for design of civil buildingsIssued and

12、 national or professional departmentsThe relevant design standardsStandards and regulationsThe second chapter bases and the general planeThe diet building construction must be in line with local city planning and construction of the building a food diet should be consistent with the local city plann

13、ing and foodThe requirements of health supervision institutionsThe choice is easy to useGood ventilationAnd have toArticle prohibited harmful building built in the dietEnterprise protection areaWater drainage conditions and power supply areaToxic chemicals industryPublic health and pollution source

14、which should maintain a certain distanceandShall comply with the provisions of the local agencies for food hygiene supervision.No.The diet building base entrance should be according to the peopleThe flow of goods separately.TheProperly handle flammableExplosive materials and waste of resources and y

15、ard lineNo.In the general layout.The kitchen should be preventedOr dietbetweenThe smokesmellThe influence of noise and waste on adjacent buildingsNo.ATwo restaurants and a restaurant building should have the appropriate stopCar spaceThe third chapter of architectural designSection 1 General Provisio

16、nsNo.A restaurantFood storeThe dining room by the restaurant or dining hallsThe Ministry of publicbranchThe kitchen or food production and auxiliary parts.No.A restaurantFood storeCanteen and dining halls each with a minimumThe use of the area should be in accordance with tableThe provisions ofThe r

17、estaurant and catering halls each with a minimum use of surface areaetc.levelclassotherRestaurant RestaurantSeatRestaurant dining hallsSeatDining roomSeatOneTwoThreeNo.stripSeat andSeat above RestaurantRestaurant and kitchen in the dining roomroomIncluding the auxiliary partArea ratioReferred to as

18、the kitchen thanShall comply with the following provisionsOneThe restaurant kitchen ratio should beCanteen kitchen ratio should beTwoThe kitchen building ratio according to the level of dietscaleOperating varietiesraw materialKeep in storageProcessing modeThe characteristics of different fuels and a

19、djustNo.In the three and three layers above the level of the restaurant and food stores and fourAnd four layers above other restaurants and restaurants at all levels are advised to set up passenger elevatorNo.A diet building for disabled peopleIn the design and graphic designApplication should be co

20、nsistent with the provisions of the relevant normsNo.A diet related construction housing should be taken to prevent fliesratinsectBird anddustproofDamp proof measuresNo.The diet should be set up and clean mop pool construction tools exist in the proper positionPut atA separate set of housing conditi

21、ons should beSecond day RestaurantFood hall and common partsNo.A restaurant or food hall ceiling height shall comply with the following provisionsOneSmall cafeteria and dining halls should not be less thanA person should not be lower than the air conditioningTwoRestaurant and food department should

22、not be less thanThreeShaped ceiling large restaurant and dining halls should not be less than the lowestNo.A restaurant table forward arrangement and diet of the hallThe table to the tableOr wallThe distance should comply with the following provisionsOneOnly when diners passTable to table the spacin

23、g should not be less thantableTo the edge of the inner wall spacing should not be less thanTwoA waiter of trafficTable to table the spacing should not be less thantableTo the edge of the inner wall spacing should not be less thanTwoCar trafficTable to table the spacing should not be less thanFourThe

24、 table with other type and arrangementAccording to the provisions of the preceding paragraph and rootAccording to the actual need ofNo.A restaurant and catering hall lightingGood ventilation is requiredNatural lighting atThe window opening area should not be less than the hall floor areaNatural vent

25、ilationVentilation openingsThe area should not be less than the hall floor areaNo.A restaurant and food hall indoor each layer should be chosen not easy to accumulateashEasy to clean materialsWall and ceiling should be made into the arc cornerNo.A canteen meal selling export quantity perSet asellMea

26、l mouth spacing should not be less thanThe table width of not less thanAnd shall be recoverableWith smoothNo leakage and easy to clean materialAnd cant leave the trenchNo.A diner includes public hallHallLoungewashHandToiletThe cashierTicket saleShop window and etc.In addition to the articleThe provi

27、sions set outThe other according to the actual need to setNo.A diner dedicated hand washing facilities and toilets shall comply with the following rulessetOneOneTwo restaurants and a restaurant should be Restroom and toilet.Three mealsLibrary should set up special toiletThe toilet for men and womenG

28、rade three and grade two diet Restaurant RestaurantThe sink should be located shop catering HallOneTwo dining room should be equipped with the wash basin and wash the dishespoolTwoSet the number of sanitary appliances shall comply with tableThe provisions ofThe sanitary ware set number tableimplemen

29、thaveetc.levelclassotherIn RestroomWash BasinWash dishes tap tapIn the toiletUrinalRestaurantOne or twoA seatEach seatAdd a seatSeatThe mens toiletindividualA urinalA female toiletSeatEach additionalA male toiletOr a urinalA female toiletThreeA seatEach seatAdd a seatFood storeClass AA seatEach seat

30、Add a seatsecond levelA seatEach seatAdd a seatcanteenClass AA seatEach seatAdd a seatA seatEach seatAdd a seatsecond levelA seatEach seatAdd a seatA seatEach seatAdd a seatThreeThe toilet position should be hiddenThe front entrance should not be close to the restaurant or restaurantYesFourThe toile

31、t should be flush with waterAll faucets should not be used to manually switchNo.A takeout counter or window street settingsShould not interfere with dinersCurrentThere should be a proper distance from the sidewalkIt should raindustproofFlies and other facilitiesTakeout counter or window in the hall

32、settingsShould not hinder the passage of dinersThe third section between the kitchen and food productionNo.A restaurant and canteen kitchen according to the nature of the businessCooperative combinationThe relationship between the actual need to select the settings of the following partsOneThe stapl

33、e food processing roomIncluding the staple food making and staple food processing roomTwoNon-staple food processing roomIncluding the roughFine processing roomCooking hot processingbetweenSpecial processing is essential to the processing room and restaurant.ThreePantryIncluding the staple food prepa

34、rationNon-staple food preparationBlending and cold storeThe Ministry ofBlending and canteen is essential should be set separatelyFourTableware washing disinfection tableware and storage roomTableware washing disinfection should be aloneSet upFiveBetween fireNo.A food diet production according to the

35、 nature of the business settingIn the following sectionsOneCold food processing roomIncluding the allocation of raw materialsThermal processingCold productionhisHe produced and refrigerated roomTwo drink hot and cold processing including raw material grinding preparationThe cooling and storage roomT

36、he room three snack is essential to making reference to article etc.Drink boiled.The relevant part of theFourTableware washing disinfection tableware and storage roomTableware washing disinfection should be aloneSet upNo.A kitchen and food production should be according to the raw material processin

37、gThe staple food andworkNon-staple food processingMeal preparationDeposit tableware wash process layoutStrictlyRaw materials and finished products from raw food and cooked food separate processing and storagesetA rough machining should be divided into meat and non-staple foodRaw materials and finish

38、ed products from raw food and cooked food separate processing and storagesetA rough machining should be divided into meat and non-staple foodAnd shall comply with the following rulesWorking table and cleaning pool aquatic productsThe rough machiningAfter the raw material into fine processing to avoi

39、d refluxThe remaining waste should be properly handledTwoThe product should be carried out in a single room is essential to fight withWash your hands should be provided in its entranceThe room facilitiesThree cold production between the entrance should be provided through disinfection facilitiesFour

40、 vertical transportation dumbwaiter should be bornCooked upNo.A kitchen and food production between interior height should not be lower thanNo.The processing between the work tableOr equipmentThe distance between thesingleSurface operationNo traffic should not be less thanSome traffic should not be

41、less thanDouble operationNo traffic should not be less thanSomeone should not passless thanNo.A processing room daylighting isThe window opening area of not less than the groundAreaNatural ventilationVentilation area should not be less than the surface areaNo.The ventilation exhaust shall comply wit

42、h the following provisionsOneThe processing room should be processed in good ventilationAnd should prevent the kitchen fume smellThe pollution of the restaurantTwoHeat processing room should adopt mechanical ventilationCan also set up ventilation shaft roofOr a windshield roof effective natural vent

43、ilation measuresThreeThe upper part of the equipment to produce smokeShould be installed with mechanical ventilation and smoke filterExhaust deviceThe filter should be convenient for cleaning and replacementFourIn addition to producing large amounts of steam equipment shall be equipped with mechanic

44、al ventilation outsideIt should be divided intoSmall roomTo prevent condensation and do condensate drainNo.Thermal processing kitchen and food production using the fire resistance rating should not be realLess than twoNo.The processing chamber construction shall comply with the following provisionsO

45、neThe ground should be used to wearNo leakageCorrosion resistanceAntiskid easy cleaning materialmaterialAnd should handle the ground drainageTwometopePartition and tablePool facilities should use non-toxicsmoothEasy to clean materialsThe female angle should be made arcThreeThe window should be made

46、not easy to place items in the formNo.In coalWood is the staple food hot processing room should be set up between the fuel burnerThe fire room should be located on the leeward sideAnd deal with coalThe problem of ashCold and coldThe region should adopt the closed fire roomNo.A thermal processing bet

47、ween the top of a restaurant or other premises of its exterior wallThe opening should be set above the width of not less thanThe fireproof eaveThe fourth section auxiliary partNo.The auxiliary part is mainly composed of all kinds of warehouseOffice spaceThe working peopleStaff lockerThe toilet and s

48、hower room etc.According to the actual construction of the different levels of dietNeedSelect SettingsNo.A diet of building cold storage facilities should be set upSet the refrigerator should be FuThe existingCode for designThe provisions ofNo.Types of warehouse shall be in accordance with ArticleTh

49、e provisions ofNatural lighting atThe window opening area of not less than the surface areaNatural ventilationVentilation openingProduct should not be less than the surface areaNo.The need to set up the laboratoryThe area of not less thanThe topshedWall and floor should be easy to clean and is provi

50、ded with a water supply and drainage facilitiesNo.A locker at all men and women are advised by the staffEach oneLockerThe size ofNo.A shower should be set according to the maximum class size of cooking and service personneleachSet a showerTwo and two above the shower when men and women should be div

51、ided intoeachThe shower room should have a wash basinNo.The toilet should press all the staff class number setpeopleThe following is aExceedPeople should be divided into men and womenAnd for water flushing toiletEvery maleSet up a toilet and a urinalEach roomA large setToiletThe toilets for men and

52、women each with a wash basinThe toilet room doors should not toward theProcessing room and RestaurantThe fourth chapter construction equipmentThe first section of the water supply and drainageNo.A diet of building water supply and drainage system should be set upThe standard for water consumption andThe design of water supply