11104

AISLES IN THE DINING ROOMS

804

It is recommended to take the area of the dining room (without a handout) at the rate of one seat in the hall (m2):

•in restaurants 1,8

•in public canteens and at higher educational institutions 1,6

•in cafes, eateries and beer bars 1,4

•in vending machines, fast food outlets and non-alcoholic bars, in tourist huts and shelters 1,2

•in children's health camps (summer) and health camps for high school students 1,0

•in sanatorium children's health camps 1,4

•in schools and boarding schools: up to 80 seats in the hall 0.75, over 80 seats in the hall 0,7

•in vocational schools 0,8

•in secondary specialized educational institutions 1,3

•in sanatoriums , sanatoriums-preventive clinics, houses (boarding houses) recreation centers, youth camps, tourist camps: for self-service (including the distribution line) 1,8 for waiter service 1,4

806

PRODUCTION FACILITIES

A group of production facilities should be planned in a single functional area in order to preserve the continuity of production processes. The location of production shops is usually provided in separate rooms. At the same time, at enterprises with up to 50 seats, production workshops (hot, cold, pre-finishing workshops for enterprises working on semi-finished products; hot and cold workshops for enterprises working on raw materials) are allowed to be placed in the same room according to a shopless system. This gives you flexibility and the ability to transformations when changing the technological process.

The placement of workshops in the structure of the building should ensure the consistency of product processing and product manufacturing with a minimal length of functional connections and no intersection of technological and transport flows. Production workshops should have the shortest possible connection with storage facilities, as well as with the distribution and washing of table ware. The height of the premises of hot shops and washing rooms is not recommended to be designed below the height of the adjacent dining halls and above 3.6 m.

807

AISLES IN CATERING ESTABLISHMENTS

808

The distribution room in the enterprises with office service is located in such a way that through the technological and doorways it has a direct connection with the hot and cold shops, the room for cutting bread, the kitchen, washing dishes and the buffet.

Washing of dining room, kitchen utensils, containers of semi-finished products is allowed to be placed in one room; in this case, the washing rooms are separated by barriers with a height of at least 1.6 m. They have free access from the hall and from the distribution conveyor. The path of the service personnel to the washing room should not intersect with the main flow of visitors.

809

FACILITIES FOR LOADING AND STORING PRODUCTS

The rooms for loading and storing products — storage rooms that are cooled and uncooled — must be designed as a single unit — a functional area that has a direct connection with freight elevators and a connection with other rooms through production corridors. In front of the loading room there is an unloading platform, which has a height of 1.1-1.2 m, a width of 3 m, and a length calculated to be at least 3 m. Platforms are designed based on the condition of unloading vans from the rear and right sides. A canopy with a height of 3.6 m should be provided above the unloading platforms completely covering the platform and the van by at least 1 m.

Storage facilities should be located on the ground floor or in the basement on the side of the utility area and the loading area. At the same time, it is necessary to organize the shortest possible connections with the production premises. The height to the bottom of the protruding vent blocks in industrial, warehouse and household premises is allowed to be equal to 2.5 m.

810