4 - OBO Food Service Equipment Standards section 5 (starting on page 37).pdf

U.S. Department of State

Overseas Buildings Operations

Food Service Equipment Standards

Representational Residences

1 Introduction

1.1 Objective 7

1.2 Background 8

1.3 Organization & Use 9

2 Food Service Basics

2.1 Art of the Kitchen 13

2.2 Flow Chart 14

2.3 Architectural Design Basics 16

2.4 MEP Design Basics 17

3 Representational Features

3.1 Space Program 21

3.2 Program Variables 23

3.3 MEP Strategies 24

4 Representational Baseline

Standards

4.1 Drawings 31

5 Representational Product Data

5.1 Guide Specifi cations 37

5.2 Manufacturer Brochures 62

6 Appendices

6.1 Appendix A 237

6.2 Appendix B 238

6.3 Appendix C 239

Table of Contents

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Introduction Objective

Background

Organization & Use

INTRODUCTION 7

Food Service Equipment Standards 2017 | Representational Residences

Objective

This Food Service Design Guide provides food service related information to a variety of users: the Department of State (DOS) Bureau of Overseas Buildings Operations

(OBO), design contractors planning new or renovated State

Department buildings with food service components, and general contractors bidding on or engaged to build State

Department buildings. This Design Guide provides clear and detailed information about the various food service facility types.

Facility Types include:

• Chancery | Consulate | Annex (NOX) Buildings

• American Clubs

• Marine Security Guard Residences (MSGR)

• Representational Residences

• Residential

This guide provides detailed information intended to enhance design freedom, while also insuring consistency in food service facilities across OBO’s global real estate portfolio. Each facility has a given set of typical elements, or kit of parts. The Design Guide provides an assembled example of the kit of parts.

The OBO team can use the Design Guide in several ways.

First, it facilitates programming of a food service facility.

Second, it can assist in assembling a Congressional funding submission. It also informs a part of the RFP soliciting contractors to do the work, and supplies the OBO staff with an easy to understand overview of the food service component of any project.

The design team leading a project from concept to design can similarly use the document to inform the team, to a signifi cant level of detail, regarding the food service needs of the project. At the same time, the designer remains free to adjust the kit of parts to suit their vision for the project.

The General Contractor (GC) will also find the design guide useful in both the selection and oversight of their

Food Service subcontractor. The information in the design guide will assist the GC in evaluating the work of their subcontractors, including the materials and appliances the subcontractor proposes to supply.

The Design Guide offers a clear and simply-stated basis of design for each project type and size. Complete packages for the different size possibilities of the various project types are included in each project type section. Where a project is at the upper or lower limit of the ranges, a narrative discussion of whether to round up or down is included.

For Chancery | Consulate | Annex (NOX) Buildings, the following size categories are represented by building population:

50 to 99 Persons

100 to 349 persons

350 to 499 persons

500 to 749 persons

750 to 1249 persons

Greater than 1250 persons

For American Clubs:

50 to 99 persons

100 to 199 persons

200+ persons

For Marine Security Guard Residence (MSGR):

9 – 21 Marines

For Chief of Mission Residence (CMR), Deputy

Chief of Mission Residence (DCR) and Consul

General Residence (CGR) Representational

Residences:

Small (for service up to 50 meals)

Large (for service up to 100 meals)

For Residential:

Offi cer Residence (SDA) and Residence portion of

CMR/DCR/CGR

1 Bedroom, 2 Bedrooms, 3 Bedrooms, 4/5 Bedrooms, ADA Compliant

Note, however, that any project can have exceptions.

Narratives throughout the design guide address anticipated exceptions.

8 INTRODUCTION

Background

The mission of the Bureau of Overseas Buildings Operations

(OBO) is “to provide safe, secure, and functional facilities that represent the U.S. government to host nations and support our staff in achieving U.S. foreign policy objectives.

These facilities represent U.S. values and the best in U.S.

architecture, engineering, technology, sustainability, art, culture, and construction execution.” OBO directs the planning and construction of these facilities.

Each of these facilities includes, at a minimum, a food service component that serves staff and visitors. This

Food Service Design Guide analyzes and defines the appropriate requirements for food service facility types including:

• Chancery | Consulate | Annex (NOX) Buildings

• American Clubs

• Marine Security Guard Residences

• Chief of Mission Representational Residences

• Deputy Chief of Mission Representational Residences

• Consul General Representational Residences

• Staff Offi cer Residences

Prior to 2008, the Standard Embassy Design (SED) defined food service as a 43 net square-meter block of space and listed an equipment “kit of parts,” with no additional guidance given to OBO staff or design contractors. This “one size fits all” solution proved to be inadequate, particularly for the smallest and largest

Chanceries. Moreover, the SED provided no guidance for other types of food service facilities.

In 2007, OBO accomplished the first overhaul of the food service standards for U.S. Embassies and Consulates.

Standards developed for Chancery and American Club food service facilities brought greater clarity. OBO established model designs and specifi cations for multiple iterations of each type, based on size. OBO’s then-standard 9-meter column grid further informed the planning baseline for the model plans.

The model designs embraced the fundamental notion that food service facilities have a range of capacity, rather than a fixed ability to meet implicit demand. A kitchen that feeds

200 people can also feed 100 people, but could also meet the demand implied by a population of 300 or 350 people.

With that strategy in mind, OBO decided to create fi ve

Model Chancery designs to cover all but the very largest, one-off Embassy compounds. The strategy could assist

OBO and their design contractors by providing a means to select the model design that fit their project population.

The models included some guidance for exceptions, but the base model is intended to meet general needs.

The work begun in 2007 became the 2008 Standard.

Over time, this strategy showed itself to be effective and effi cient, but it required further development. The document provided standards for Chanceries, Consulates, Annexes and American Clubs, but did not include standards for other facilities.

These 2017 standards update the 2008 Standards, and add new standards for other food service facility types:

MSGR, Representational Residences, and Residential.

The guidance provided in these standards is for new construction. In the case of a renovation, these standards should be followed to the greatest extent possible. While not all equipment standards may be feasible in a renovation, it is likely that, at a minimum, the Architectural Design

Basics and the Mechanical, Electrical and Plumbing

Design Basics can be met.

INTRODUCTION 9

Organization & Use

This document is one of a number of design guides addressing food service in a variety of food service facility types. While issued as a free standing document, it shares much with other guides in the series. The series addresses the planning of all commercial kitchens one might encounter in the planning of a project for OBO.

There are also residential kitchens in these same projects.

The guides in the series include:

Chancery | Consulate | Annex (NOX) Buildings

Populations of 50 to 99

Populations of 100 to 349

Populations of 350 to 499

Populations of 500 to 749

Populations of 750 to 1249

Populations greater than 1250

American Clubs

Accommodating 50 to 99 persons

Accommodating 100 to 199 persons

Accommodating 200+ persons

Marine Security Guard Residences

9 to 21 Marines

Representational Residences (CMR/DCR/CGR)

Small (for service up to 50 meals)

Large (for service up to 100 meals)

For Residential

Offi cer Residences and Residence portion of CMR/

DCR/CGR

Each guide includes background and overview information of food service facilities, both generally and specifi c to that type. The guide also includes a discussion of the various stations and a flow chart illustrating their interrelationships.

Narratives, that speak to many topics that might apply to any given project, are also provided, as well as broad design standards for MEP, codes, LEED, and similar topics. The guide addresses variations and deviations for accommodating local site needs, such as customs, dietary requirements, adoption of local cuisine, and other topics.

Each guide includes specific illustrative plans, elevations, and details, as well as written specifi cations, a book of manufacturer’s brochures and specifi cation sheets for the suggested equipment. This equipment data should be considered a basis of design, or kit of parts. The illustrative plans demonstrate equipment relationships and adjacencies, and design team is free to adapt the kit of parts to suit their vision for the project. The specifi ed products serve as a standard of quality and performance;

the design team is encouraged to select products that may be procured and serviced locally, but must match the specifi ed U.S.-based products as closely as possible. If available locally for both procurement and maintenance, use of U.S.-based products is highly encouraged.

Several diff erent users can use this document. First, the guide is useful to OBO and Post leadership in establishing a basic program for a new or renovated food service, to inform decisions regarding size, location, and any need for deviations from standard. This information can then be used to help OBO establish the Space Requirements

Program (SRP.)

Secondly, the team charged with designing the facility will use this document. These users include the OBO project management and review staff, the architect and engineers, and the food service facility planners.

The third user set is the construction team. This is particularly critical when a project uses the Bridging Document/Design-

Build method. All parties on the construction team, including the OBO review and oversight team, must understand and eff ectively use these standards. The Guide may also be used by Post. Many times, a Post will undertake an upgrade or renovation on their own. With respect to the food service aspects of such projects, whatever it is they wish to accomplish is likely addressed in these design

10 INTRODUCTION

guides, even if only as a part of a larger project type. For example, the MSGR, SDA and the American Club guides include Bar facilities. If a Post initiates such a project, these guides can help the team understand not only the basics of building and equipping such a space, but also how the facility might operate.

For example, this document can aid in the replacement-in-kind of a single cooking appliance, through referencing manufacturer’s brochures and specifi cations that are a part of an appropriate design guide. OBO staff assisting a Post in such an undertaking should be encouraged to provide the Post with the design guide and to assist them in following it.

Food Service Basics

Art of the Kitchen

Flow Chart

Architectural Design Basics

MEP Design Basics

FOOD SERVICE BASICS 13

Art of the Kitchen

How does a kitchen work? What is and is not important?

What does “flow” mean and why does it matter?

Kitchens fall into one of two categories: residential and commercial. A residential kitchen is part of a personal living space. “Commercial Kitchen” primarily describes kitchens that generate profits for an organization, but also to any non-residential food preparation facility.

Restaurants, hospitals, factories, museums, cruise ships, office buildings, and so many other settings use what can be defi ned as Commercial Kitchens.

Kitchens found in Chancery/ Consulate compounds are both residential and commercial. Staff residences for use directly and solely by the occupants use residential kitchens; all other kitchens on-compound are commercial.

The largest is typically in the site’s office building, as its primary function is the feeding of Chancery staff and visitors.

American Clubs, MSGRs and the formal kitchens within representational residences use Commercial kitchens.

While each of these commercial kitchen types have unique features, all must meet the generally-accepted industry standard for a commercial kitchen. Equipment and appliances are generally stainless steel. Utilities and room finishes must meet all applicable commercial or institutional US codes, and to the extent possible in non-US locations, or meet the local code equivalents.

Residential and commercial kitchens function similarly.

Upon arrival, food and supplies are placed into appropriate storage. Kitchen users draw from storage as needed and prepare food for service, and the food is served.

The remains of prep and serving are cleaned up and waste removed. The diff erences between residential and commercial include matters of scale, tools, appliances, regulations, purpose, and staffing. The highlights of each functional area are as follows:

Receiving & Storage – Incoming goods are allowed into the compound in accordance with the prevailing security procedures. Dry products are held as needed before being placed into storage. Refrigerated and frozen items, however, require more careful handling, and need to be moved into their appropriate holding as soon as possible to prevent product deterioration.

Food Prep – In smaller kitchens, hot and cold prep may be combined into a single functional area. In larger kitchens, hot and cold prep are usually separated. In even larger facilities, hot prep and cold prep may be further separated by establishing a rough prep area where certain fundamental processing would occur: peeling vegetables, preparing meat or fish for final prep, and similar activities.

Serving – In smaller kitchens, such as the MSGR and representational residences, and in the American Clubs, serving may occur within the kitchen or direct from the kitchen to the guest by a wait staff. In larger kitchens, the serving is done in a separate space and is most often self-service; a pay station may be used.

Dining Room–The purpose of the dining room is to seat dining patrons. It should be comfortable and convenient, in keeping with the needs of the people who will use it.

Cleanup – In the simplest kitchens, dishwashing and pot washing are likely to be collocated and easily staffed by one person. This function is typically a part of the kitchen.

In larger facilities, the dishwashing and pot washing may be separated. Pot washing is a direct part of the kitchen’s operations. Dishwashing, on the other hand, may or may not be directly related to the kitchen.

In those cases where the food service is a cafeteria, the dishwashing is a function of the dining room and the servery. Food is plated in the servery and consumed in the dining room. Soiled dishes are then washed and returned to the servery. In these cases, the dish room is best located on the patrons’ exit path from the dining room, and with a direct path back to the servery for restocking.

While this design guide will provide detailed criteria for the implementation of food service facilities across a broad range of sizes and purposes, it also allows for variations. Based on certain criteria and circumstances, deviations from intended standards are appropriate. To that end, these standards provide detailed illustrative

14 FOOD SERVICE BASICS

plans for every facility size and type. There are some exceptions. The very largest Embassy Compounds are so unique as to require ground up thinking. Even in these cases, however, the criteria and programmatic guidelines in this document will inform the team during the planning of these one-off facilities.

Similarly, there can be variations even in the more usual compound sizes. By way of example:

• Unreliable supply replenishment may require added storage for some extended period of time.

• Uncertain local political circumstances may require the compound to operate for a time period in a state of reduced access. This could result in a need for added storage or even special accommodation for uninterruptable/self-contained power or water supplies.

• The absence of skilled culinary staff may require a simpler kitchen that matches local custom and skill levels.

While these design guides will inform the development of food service plans and specs that are appropriate to the design of future Chancery related food service facilities, OBO requires the involvement of a professional food service planner. The planner should be a Professional member of the Food Service Consultants Society International

(FCSI) to ensure compliance with the program implicit in the design guide illustrative plans, and to plan any needed deviations in a manner that is in keeping with the base requirements and standards.

Flow Chart

Private Public

Storage

Warewashing

Kitchen/ Food Prep

Serving Dining Delivery & Rec’g

FOOD SERVICE BASICS 15

16 FOOD SERVICE BASICS

Architectural Design Basics

General

The following is an outline of architectural design items to consider in kitchen design. It is intended to demonstrate a level of quality for interior design and related fi nish materials.

The selection of finish materials always starts with an evaluation of sustainable criteria, such as renewable resources, low to no Volatile Organic Compound (VOC) products that contribute to healthy indoor air quality, locally sourced materials where applicable, low impact on the environment and cost eff ective. Interior fi nish materials should be respectful of the host country and minimized in variation to simplify inventory and maintenance.

Cabinets

• Flat panels preferred

• Refrain from edge banding

• Provide concealed under cabinet LED lighting

• Back of House to be stainless steel and Front of House to be solid wood, wood veneer or plastic laminate

Ceilings

• Minimum of 9 feet

• Sag/Humidity resistance

• Water repellent

• Soil resistance

• Washable

• Class A (UL) fi re rating

Countertops (Horizontal Surfaces)

• Smooth

• Nonporous

• Washable

• Back of House to be stainless steel and Front of House to be stone, quartz or solid surface

Doors

• Vision panels

• Pneumatic door closures

• Consider hollow metal or solid core with surface protection such as stainless steel

Flooring

• Slip resistant

• Nonporous

• Consider full body porcelain tile, quarry tile or stone

Lighting

• Quality at work surface vs. dining

Walls (Vertical surfaces)

• Smooth

• Nonporous

• Washable

• Consider Tile

Other Design Considerations (Not limited to the following):

• Flexibility and Modularity

• Simplicity

• Material and Personnel fl ow

• Ease of sanitation

• Ease of supervision

• Space effi ciency

• Locations of mechanical and electrical services available to the food service space.

• Systems routing (beverage conduit lines, refrigeration lines, ducting, etc…)

• Locations of toilets for food service employees

• Floor depressions and troughs

• Floor loading

• Structural members

• MEP requirements

FOOD SERVICE BASICS 17

MEP Design Basics

General

The following is an outline showing the Mechanical Electrical and Plumbing (MEP) items that must be addressed in a kitchen design. Each of these items is described in more detail in the specifi c kitchen type sections of this standard.

Mechanical

• Design Conditions

• Kitchen Ventilation System

• Building Management System Integration

• Mechanical Strategy for Blast-Rated Buildings

Electrical

• Power Distribution

• Wiring Methods

• Lighting

• Grounding

• Surge Protection

• Fire Alarm

Plumbing

• Domestic Water and Backfl ow Prevention

• Garbage Disposals

• Drainage, Waste and Vent

• Natural Gas

• Plumbing Fixtures

• Fire Extinguishing

General Energy Effi ciency & Conservation ideas associated with Kitchen Facilities:

There are a host of potential energy conservation measures that could be considered on a kitchen-type project, including but not limited to the following;

Layout

Locate refrigerators and freezers away from cooking area.

Shade outdoor remote condensers serving refrigeration equipment from direct sunlight in warm climate loca-tions.

Group the high heat producing cooking equipment in the middle of the cook line appliance lineup to maximize heat rejection capture.

Possibly group heavy duty appliances, requiring a higher hood exhaust air quantity, together. Place other appliances under a lower air volume type hood section to reduce overall exhaust and fan power loads.

Operations

Cut idle time on major energy-using appliances by implementing startup and shutdown controls and procedures. The biggest energy users in the kitchen typically include broilers, hot top ranges, boiler-based steamers, pasta cookers, conveyor ovens, and combi-nation ovens.

Switching off equipment when it’s not needed by use of occupancy sensors and providing training to staff on appliance pre-heating times, avoiding unnecessary energy use.

If using a high-temperature dishwasher with an internal tank heater; turn it off at night.

18 FOOD SERVICE BASICS

Equipment

Electric cooking equipment has some advantages over gas cooking equipment including;

• Easier to clean.

• Less heat rejection to the space.

• Improved heat controls and superior low heat control.

• Faster cooking with microwave, convection oven, fl ash-bake ovens and induction cooktops.

• Energy recovery from walk-in cooler-freezers, cabi-net-type refrigerators and kitchen hood systems.

• Conveyor oven technology uses a patented “magic eye” to sense when a product has been placed on the belt to cook. The machine automatically enters sleep mode if no product is placed on the incoming belt.

• Hatco’s Quick Therm salamander grill switches itself on only when activated by the placement of product under the heat source. The grill’s infrared elements reach operating temperature in just eight seconds, off ering energy savings of 79%.

• Low-temp chemical-type dishwashers can reduce standby losses in the hot water supply system.

Install well-insulated “Energy Star” qualifi ed hot foot holding cabinets.

Choose a dishwasher model with a heat recovery condenser device to reuse waste hot water to heat the incoming supply of water. The latest models also have reduced-size wash tanks, more effi cient wash and rinse pumps, and better water fi ltration technology, which consume less energy while improving the wash.

Mechanical Systems

Incorporate ASHRAE Standard 62.1 and 90.1 recom-mendations into the design of the kitchen ventilation systems.

• Maximize the distance the kitchen hoods overhang the cooking appliances to exhaust heat and reduce cooling loads on the HVAC system serving the kitchen area.

• Use combination back shelf/canopy hoods to max-imize capture while reducing exhaust air qualities and fan power.

• Use transfer air as replacement air.

• Use listed Demand Control Kitchen Ventilation

(DCKV) Systems for variable-fl ow and on-demand control of kitchen exhaust hoods as set forth in the

OBO IMC. Provide LCAA for review by OBO. DCKV systems incorporate variable speed fans for exhaust to reduce energy use in times of low demand. The supply air system tracks the exhaust system through pressurization controls.

• Supplement heating of the kitchen hot water supply by using reclaimed heat expelled from the con-densing units of the HVAC system and the freezer/ cooler condensing units.

• Use energy recovery devices to recover heat from exhaust fl ow.

Plumbing Systems

The following list of water reduction strategies are those which have been implemented on various kitch-en-type projects to achieve aggressive water conser-vation.

• Turn domestic hot water circulating pumps off when the kitchen is closed.

• Specify ultra-low fl ow plumbing fi xture types.

• Specify water-effi cient commercial kitchen equip-ment including;

- Low-fl ow pre-rinse valves.

- Energy Star dishwashing equipment with rinse water recycling.

- Energy Star rated ice machines.

- “Water Sense” steam cookers, kettles, stoves, dipper wells, and wash-down sprayers.

- Low-temp chemical-type dishwashers reduce standby losses in the hot water supply system.

Representational

Residences’ Features Space Program

Program Variables

MEP Strategies

FACILITY TYPE FEATURES 21

Space Program

The Representational Kitchen’s sole purpose is to support

Post’s offi cial entertaining. It is often in the residence, but is not intended to be the family’s kitchen. The Representation

Kitchen is a small but fully-equipped commercial kitchen.

As such, it is best suited to use by a professional culinary staff . The family kitchen in a Representational Residence is diff erent. For the family kitchen please refer to the

Residential Food Service Equipment Standards.

Commercial kitchen serving capabilities are more art than science. Stating capacities as a specifi c number can be very misleading. Instead, capacities should be considered ranges, and the highest number not an absolute. With this in mind, two sizes of representational kitchens are described. The smaller kitchen is the most common. It is generally sized to support formal dinners on a regular basis. Guest counts may range to approximately 25 persons. It can accommodate smaller parties, and with careful menu selections and thoughtful event planning, larger parties in the range of 50 persons. The larger kitchen supports regular formal dinners that may range upwards of 50 persons, with the occasional event up to

100 persons. In both cases, events that are limited to cocktails and hors d’oeuvres can accommodate larger groups than can be served with full meals.

Apart from capacities, the two sizes of kitchen are functionally identical. The kitchen is divided into four functional areas:

storage, food prep and cooking, serving, and clean-up.

The four functions are accommodated in a relatively compact space, albeit less obvious and contained than in a larger kitchen. The accompanying fl ow chart describes this working arrangement in more detail.

No long term storage, except for wine, is assumed. Food supplies will typically be ordered on an as needed basis and as close to the timing of service as is reasonable.

Arrangements must be made with post security to accept deliveries as expeditiously as possible.

The cooking battery for each of the two sizes are identical.

The appliances, while small by commercial standards, are capable of volumes up to, and even beyond, the maximum assumed guest counts. The diff erences between the two kitchen sizes are in storage, work space, and clean-up.

Storage in both plans consists of shelving units, reach-in refrigerators, and reach-in freezers. These units are principally for food and supplies. There is also secure storage for beer, wine, and spirits. Wine and beer have a dedicated refrigerator and a lockable closet.

Food prep and cooking is intentionally compact. A commercial range with six burners, a griddle, a broiler and two ovens, and a small free-standing fryer provide the ability to prepare a broad range of menu items. The cooking battery is supported by work tables and a prep sink.

The compact nature of the plan allows for a single person to effi ciently operate the kitchen for smaller events, while a number of assistants can also work without hindering another person’s work.

Depending on the size of a given meal, service may be direct from the prep and cooking area or may work through the serving pantry. The serving pantry has a large work counter with storage above and below, and a two-compartment sink. Bulk food may be brought to the pantry for plating before service. The pantry can also be set up to function as a bar. Depending on Post needs, it may be desirable to provide locking cabinets for spirits storage. Coff ee brewing can be accomplished at the work counter. A discussion of coff ee brewer options is in the checklist below.

Clean up is the last station in the Representational Kitchen.

Both kitchen sizes have a commercial dishwasher and separate 3-compartment sink for manual dish and pot washing. There are also provisions for storing clean wares, including pots, pans and service wares. The dishwashing diff ers between the two sizes; in the smaller size, the commercial dishwasher is similar in size to a typical home kitchen dishwasher. The diff erence is in speed.

These dishwashers can process a load in as little as 90 seconds or as long as 4 minutes for a heavily soiled load.

Commercial dishwashers use an internal booster heater to provide 180ºF/82ºC fi nal sanitizing rinse. It is located below one drain board of the 3-compartment sink, and uses the

3-compartment sink as its breakdown and clean tables. The larger kitchen’s more elaborate dishwashing installation uses a single tank upright dishwasher. Performance and speed are nearly identical to the undercounter model in the smaller kitchen. The enhancement is the dedicated breakdown and clean ware tables to the left and right of the dishwasher, and the enhanced usability of an installation that is worked standing up. Taken altogether, the larger installation, while using a machine with similar throughput, has a practical capacity greater than that of the smaller kitchen.

22 FACILITY TYPE FEATURES

Flow Chart

The Representational Kitchen has as its primary mission, support for offi cial entertaining associated with furthering

American diplomacy. Events can be formal dinners, buff ets, or cocktail parties. Meals occur at breakfast, lunch, and dinner times. In all but a few special cases, meal service is to relatively small groups. This design guide describes a “small” and a “large” facility. In that food service is not a precise science, kitchens have capabilities best stated in ranges rather than precise numbers. In this case, a small facility should be used when the average number of guests for a sit down dinner is anticipated to be under

25 persons. A large facility would see a guest count that could range up to 50 persons.

The illustration indicates the general paths of people and products through the facility, whether the large or small option. Products and supplies enter into a back of house complex encompassing the kitchen and storage functions.

In such a small facility, there is no clear separation of the two areas. Supplies are stored nearby to where they are used. Prepared food is moved through the serving pantry to the dining room. Depending on the type of event, bulk food may move directly to a buff et or it may stop in the pantry for plating prior to service.

Within the serving pantry is storage and prep space for alcoholic beverages, including wine. All alcoholic beverages are stored in a fashion that controls inventory. All are maintained in appropriate temperature conditions. Also in the serving pantry is hot beverage brewing.

As meals are served, soiled service wares are returned to a warewashing area where they are cleaned using a mechanical dishwasher. Room to store clean wares is provided. Lastly, a three-compartment sink is available for pot washing, with storage shelves for pots and pans also provided.

It should be noted that service to other than an adjacent dining room is possible. Service may be elsewhere within the residence or outdoors on the grounds. This functional diagram remains valid in such cases except that the link between the event space and the support spaces is longer.

As this is a residence, these links are not too long as be an impediment to good service.

Flow Chart

Private Public

Serving Pantry

Warewashing

Dining Room

Kitchen & Storage

Patron FlowProduct Flow

FACILITY TYPE FEATURES 23

Program Variables

With two possible facility sizes, the design team must determine which one to incorporate. The discussion of capacity in the program describes the capabilities of each.

OBO and post should be involved in selecting one over the other. The driver is anticipated regular demand. Unusual or infrequent maximum demand should be discounted.

Simply by way of example, a facility that regularly has dinners of no more than 20 or 25 persons should be sized for that demand, not for the once a year Christmas party for 120 persons.

Consider these additional variables:

• The two sizes of kitchen can support 20 to 30 person events or 50 to 60 person events. Where events may occur regularly between these two ranges, the design team should apply their judgement based on the anticipated frequency of such events. For example, if 40 person events happen with some frequency, but most events are under 20 or 25 persons, then the smaller option may be the better choice. If little or no growth in demand is expected, then the smaller of the two facilities can likely meet the ongoing demand. If larger events are likely, the larger option is best.

• For Posts where significantly higher demand is anticipated, it will be necessary to engage an FCSI

Professional Member food service facility planner tasked with upscaling the representational kitchen in line with the program and concept plans.

• Choice of fuel type for the range is a variable. Gas is typically preferred if the Post permits its use.

• Consider the nature of the host country and the availability of food supplies. Increased storage capacity may protect against possible supply interruptions or delays. Bear in mind, however, that this is not a critical use kitchen.

• The choice of coff ee brewer can vary by location and post desires. The basic brewer is shown in the design guide documents. Alternates include the various types and confi gurations of pod brewers, and super-automatic espresso makers. These two alternates brew one cup at a time, a volume/capacity issue that must be considered before selecting such a machine. Either is appropriate in a low volume setting; both could be inadequate in a busy, high volume setting. Super-automatic features and costs vary widely. Consider the following feature list as adequate for virtually all situations where such a machine might be suitable:

bypass doser to allow brewing of coff ee other than the currently on-board beans, dual boilers (one for coff ee and one for milk), milk frothing by the cup ability, onboard or connected milk reservoir for automatic milk frothing in volume, self-cleaning, and self-maintenance.

A suitable espresso maker should cost (in 2017 US dollars) less than $2,500.

• For occasional events beyond the stated capacities of the larger facility, Post can use outside caterers. In the rare circumstance where larger events are regular and no reliable outside catering is available, an even larger kitchen may be authorized. In such cases, the design team, including an FCSI Professional Member, may be tasked with designing a suitable facility. If larger-capacity needs are only occasional, engaging the chancery’s food service staff for additional support may be possible.

• The Chancery Food Service may be able to provide additional support for large functions, rather than relying on outside caterers.

24 FACILITY TYPE FEATURES

MEP Strategies for Representational

General

The intent of this narrative is to provide a description of the Mechanical, Electrical, and Plumbing systems to be provided specifi cally within the food services areas for

OBO projects.

The systems described in this narrative are at concept level.

In addition to those components listed, all necessary appurtenances for complete and operational systems shall be included.

Refer to the food service consultant drawings for specifi c requirements pertaining to the various kitchen equipment.

Codes and Standards: Material, equipment, and systems shall meet all applicable requirements. These code and standards establish a minimum compliance for plumbing work. Local codes, and regulations may be determined by OBO to be more stringent and in this case shall establish design and construction requirements. In the event of more lenient local code requirements, the OBO codes and standards listed below shall govern design and construction.

Mechanical Equipment Description

DESIGN CONDITIONS

Summer Set Point: 24 °C +/- 2 °C, 50% relative humidity

Winter Set Point: 21 °C (70 degree F) +/- 2 °C

Occupancy: See Architectural

Ventilation Air: Comply with ASHRAE standards 62.1 and 90.1.

Building pressurization shall be maintained per OBO and

IMC standards, as well as OBO standards for blast-enhanced buildings having enhanced indoor air qualities under all operating conditions. Kitchens shall be maintained at a slight negative pressure to the serving area, not to exceed

-3.75 Pa during meal preparation and service operations.

Serving Areas shall be kept at a slight negative pressure

(~-2.5 Pa) to the rest of the building.

MECHANICAL CODE REQUIREMENTS

FOR TYPICAL BLAST-RATED

BUILDINGS

KITCHEN VENTILATION SYSTEM

See OBO standard E090204 for OBO-unique code requirements for ventilation and exhaust air systems for buildings built to blast.

The outside air used for makeup air shall meet the ventilation requirements to pass through the building

AHU enhanced indoor air quality fi lter system required in OBO IMC section 401 (General) and 403 (Mechanical

Ventilation) of the OBO mechanical code supplements.

Kitchen exhaust systems serving Type I and Type II hoods shall be constructed to meet the requirements of OBO

IMC section 508 (Commercial Kitchen Makeup Air) of the

OBO mechanical code supplements; and section 506

(Commercial Kitchen Hood Ventilation System Ducts and

Exhaust Equipment), section 507 (Commercial Kitchen

Hoods), and section 508 (Commercial Kitchen Makeup

Air) of the International Mechanical Building Code (IMBC) or local codes, whichever is most stringent.

Air conditioning systems shall be sized to meet peak load requirements and shall maintain design conditions in all areas at full load and part load operation without surging.

Supply air system shall provide suffi cient outside air to meet the minimum ventilation requirements and provide suffi cient make up air to meet exhaust air requirements.

Supply air systems shall be modulated to operate in balance with all other related air systems to maintain required pressure relationships in all spaces under all operating conditions (i.e., kitchen, laundry and toilet exhaust).

Space heating, cooling, and ventilation shall be provided by terminal unit(s) from the building recirculating air handler.

Active pressurization controls shall be used to prevent excessive negative or positive pressure in the kitchen area.

Include control provisions for code required operation during the activation of fi re detection and suppression systems.

Supply and make up air adjacent to the exhaust hood shall be delivered uniformly around the hood to avoid cross currents and shall be delivered at velocities conforming to the hood manufacturers specifi cations to ensure eff ective

FACILITY TYPE FEATURES 25

exhaust hood operation and avoid drafts.

Air transfer velocities to the kitchen, through food service areas shall not exceed 0.255 m/s.

Supply and make up air shall not be delivered to the kitchen area at less than 12.8 °C or be more than 29.5 °C.

Design system controls to allow for change in operational status of all systems (i.e., kitchen, laundry and toilet exhaust), including supply and outside air systems to maintain pressure relationships among all enhanced indoor air quality system spaces.

Use 316 stainless steel or better materials for system components that will be aff ected by moist or corrosive environments.

In addition to control of the mechanical systems serving the kitchen:

• Exhaust air system from the kitchen hood shall be ducted to the outside, and shall be designed to avoid recirculation or re-entrainment and not present a grease and or noise nuisance.

• Exhaust air systems shall operate in balance with all other building related systems (i.e. kitchen, laundry, and toilet exhaust) and shall maintain required enhanced indoor air quality system pressure relationships among all building spaces under all operating conditions.

• Kitchen exhaust ducts serving Type I hoods shall be independent of all other exhaust systems and provided with required makeup air.

• Kitchen exhaust duct terminations shall be designed to keep out rainwater and screened to prevent insects, birds and rodents from entering the system. Ducting shall be designed to prevent a visual nuisance or discoloration of the façade and roofing material.

Ductwork shall be designed for easy access to all maintenance cleanouts.

• Exhaust duct velocities shall be sized to maintain minimum transport velocities to deliver grease laden effluent vapors away from the building and avoid airstream angle changes and system pressure drops that will result in deposition of the grease laden effl uent vapors.

• Kitchen exhaust systems shall be designed to maintain required air volumes required by the hood manufacturer, while taking into account the hood pressure drop and all system pressure drops associated with the duct design.

• Provide kitchen exhaust requirements appropriate for heat and steam producing equipment (e.g. steam tables and dishwashers).

• All supply air into the kitchen is to be fully exhausted and not recirculated.

• Evaluate the applicability of using demand control kitchen ventilation to save energy related to kitchen exhaust and makeup systems. If this system is deemed applicable to the project, develop the specifi cation from the template located in appendix C.

BUILDING AUTOMATION SYSTEM (BAS)

INTEGRATION

The BAS shall control the mechanical systems maintaining pressurization of the kitchen space. The BAS shall monitor the temperature of the walk in refrigerator; Type I, and

Type II kitchen hoods. Include a high temperature alarm that directly notifi es Facility Management.

Electrical Equipment Description

POWER DISTRIBUTION

The food service area will be served from dedicated panelboard. The panelboards shall have main circuit breakers. The panelboard and transformer (if required) will be located within an electrical closet adjacent to the food service facility area.

200% neutral are not required for the panelboards, provide

100% neutrals.

Mechanical loads serving the food service area will be fed from the building’s non-food service distribution equipment, not the dedicated food service panelboard.

Where a step down transformer is required to provide low voltage (such as 480-208/120V), the transformer is not required to be a K-rated type transformer.

Provide a minimum of two panelboards, one for refrigerators and freezers, the second panelboard for all other food service equipment.

The refrigerator/freezer panelboard requires generator back-up. If the entire compound has generator back-up, 26 FACILITY TYPE FEATURES the refrigerator/freezer panelboard shall be fed from the “E:

bus, while the second panel shall be fed from the “U” bus.

Panelboard shall be a minimum 42 circuits per section with a second section if required by the quantity of food service equipment. Panelboard capacity shall include the food service equipment loads at 70% diversity plus a growth factor of 25% of the current designs food service equipment loads.

WIRING METHODS

Feeder serving food service distribution equipment shall be routed in concealed electrical metallic tubing (EMT).

Branch circuit wiring shall be routed in rigid polished 316 stainless steel conduit (similar to Calbrite) where conduit must be exposed and electrical metallic tubing (EMT) where concealed in walls and ceiling.

All conductors shall be copper.

Rough in stub ups shall extend a minimum of 150mm (6 inches) above fi nished fl oor.

Extension from rough/stub-ups in to fixed equipment shall be provided via fl exible liquid-tight (seal-tite) conduit designed for use in rough service, wet locations.

LIGHTING

Interior lighting will be generally 600mm x 1200mm (2’x4’) wet listed fluorescent and LED type lighting fixtures

(recessed or surface, depending on the ceiling type or constraints). Luminaires shall be lensed type.

Lighting fixtures within the food service areas will be controlled via local manually controlled switches. Automatic lighting controls shall not be used so that Kitchen personnel are not in the process of using knives when the lights extinguish.

50% of the general lighting should be connected to the emergency system (or “E” bus), for buildings where a life safety generator is not provided, provide integral battery pack drivers in the designated emergency luminaires.

Provide lighted exit signage if required by OBO OFS/

FIR. Exit signs shall have integral battery pack drivers.

GROUNDING

All general receptacles within the kitchen shall be protected by 5 mA ground fault circuit interrupters (GFCI), GFCI receptacles for 120 volts 60 Hz, GFCI devices for

220/230/240 volts 50Hz (similar to Coleman Cable). Do not provide GFI protection on refrigerators and freezers.

SURGE PROTECTION

Surge protection for the kitchen is provided through a device installed at the building service as required in OBO standard E020201-01.01.

FIRE ALARM

Provide connection to hood fi re extinguishing system.

Provide uninterruptible power source for exhaust hood fi re suppression system.

Plumbing Equipment Description

DOMESTIC WATER SYSTEMS

Domestic water service to the building will be supplied from the site distribution system. Domestic water shall meet drinking water quality standards.

Domestic cold water system under pressure will distribute water through a reduced pressure principle backflow preventer to serve domestic cold water needs such as fi xtures, kitchen equipment, etc., and provide water to the domestic hot water generator.

Capacities will be based on plumbing fi xture unit values and equipment consumption ratings as defi ned by the plumbing code, and actual equipment demand. The water source and systems shall be of suffi cient capacity to meet the water demands of the food establishment.

Hot water will be generated utilizing a centrally located gas-fi red (electrical when no natural gas available) storage type hot water heater. Hot water generation and distribution systems shall be suffi cient to meet the peak demands of the food establishment.

Domestic hot water will be generated and stored at

60°C to serve specific equipment i.e. ware-washing and dishwashing equipment requiring high hot water temperature for sanitation, when any such equipment requires hot water higher than 60°C this water shall be obtained by providing an electric hot water booster heater locally installed at the equipment.

General purpose domestic hot water shall be tempered with a thermostatic mixing valve to permit distribution at a temperature range between 50°C and 52°C. This system will serve all hot water fi xtures and equipment.

Lavatories shall be provided with an additional point of use thermostatic mixing valve to lower the temperature down to 40°C max at all handwashing facilities.

Fixture run out and or branch line distribution piping to

FACILITY TYPE FEATURES 27

individual fi xtures shall not exceed 6 meters from the main line connection to the fi xture connection at wall and average

6 seconds to reach temperature at the fi xture. Provide separation between cold and hot water distribution piping to prevent temperature degradation. Thermostatic mixing valves shall be within 2 meters of the fi xture discharge.

Dead-end piping is prohibited.

BACKFLOW PREVENTION SYSTEM

A backfl ow or back siphonage prevention device installed on a water supply system shall comply with code requirements for construction, installation, maintenance, inspection, and testing for that specifi c application and type of device.

DRAINAGE, WASTE, & VENT

(DWV) SYSTEMS

The sanitary drainage system will be collected separately and connected to the site sanitary system.

Sanitary drainage waste and vent systems shall be cast iron no-hub construction provided for lavatories, water closets, service sinks, general purpose fl oor drains and equipment. Provide automatic trap primers at drains not receiving daily discharge.

For all kitchen’s that include a Type I hood and at all locations as required by applicable codes (or as directed by OBO), a grease waste drainage system consisting of a gravity grease interceptor and conveyance system shall be provided. The grease waste drainage system shall be provided for fi xtures and equipment with grease laden waste from food preparation fi xtures that shall be drained to the grease waste system include, but are not limited to:

fl oor drains in the cook and prep areas, pot sinks, service sinks and dishwashers. Kitchen grease waste shall be collected separately, with a drain connected to the site sanitary system via a grease interceptor. Drains shall have bidirectional cleanouts with easy maintenance access.

Combination waste and vent or circuit vent systems shall not be used in grease waste applications.

The grease interceptor shall have a grease retention capacity suffi cient to meet the peak demand of the food establishment. Interceptor shall be located outside of the kitchen in an area making it easily accessible for cleaning. This location shall be outside of the building in close proximity to drive aisles for service vehicles. In cases of cold climates take special precaution to avoid solidifying grease in the system. Indoor grease traps shall not be used.

NATURAL GAS SYSTEM

Interruptible gas service shall be provided and supplied from the site distribution main. Propane and natural gas trucks are forbidden on the compound.

Natural gas to the kitchen shall be regulated centrally to

1.9 kPa (8 inches W.C.) for distribution to all gas fi red equipment.

A gas solenoid shutoff valve shall be interlocked with the kitchen exhaust hood fi re suppression system.

Natural gas system shall have suffi cient capacity to meet all of the gas fi red equipment BTUH demand of the food establishment.

PLUMBING FIXTURES

Use only vitreous china, stainless steel, and acid resistant enameled cast iron fi xtures complete with all trim, stops, hangers, carriers, supports, etc. Fixture selection shall be based on maintaining sanitary conditions, meeting requirements, and specifi c function for each fi xture type.

Floor sinks shall be mounted fl ush with the fi nish fl oor.

FIRE…