Chapter 8 - Foodservice facilities engineering and architecture. This chapter describes the primary considerations to be addressed by facilities planners to ensure the most economical use of energy in foodservice operations, provides a basic understanding of the primary utilities used in foodservice, describes the construction of hoods & ventilation systems in kitchens, dishwashing rooms, & service areas,. | Foodservice Facilities Engineering and Architecture Chapter 8 Chapter 8 Overview This Chapter: Describes the primary considerations to be addressed by facilities planners to ensure the most economical use of energy in foodservice operations. Provides a basic understanding of the primary utilities used in foodservice. Describes the construction of hoods & ventilation systems in kitchens, dishwashing rooms, & service areas. Lists the most commonly used finishes for floors, ceilings, & walls in foodservice operations. Describes the methods for reducing sound. Discusses the effects of lighting levels on productivity & safe food handling, & offers recommendations for levels. Engineering Systems The engineering of a hotel dining facility, a complex restaurant, or a large institutional foodservice requires the expertise of architects & professional engineers. Engineering systems include: Water Systems Electrical Systems Gas Systems Steam Systems Water Systems Foodservice operations make significant use of water for cooking, ware washing, & waste removal. Relevant Costs: Metered cost of cold water. Energy required to heat water. Sewage costs of disposing of waste water. Water Consumption Equipment Item Hot-Water Consumption Gallons (liters) per hour Low High Vegetable sink 15 (57) 15 (57) Triple-compartment pot sink 45 (170) 60 (227) Prerinse spray for dishes 45 (170) 45 (170) Bar sink (three-compartment) - 20 (76) Lavatory 3 (11) 5 (19) Utility sink 3 (11) 5 (19) Coffee urn 3 (11) 5 (19) Single-tank dish machine 45 (170) 50 (189) Water Supply & Drain Locations Decisions about the location of water supply & drains are important considerations in the design & layout process. It is far less expensive to add a faucet during the design phase than after the facility has been opened. Supplying water to steam tables to fill the hot-food wells, to chef’s tables, to kettles & tilting skillets, & to server stations is likely to save steps (& therefore labor costs). Water Supply . | Foodservice Facilities Engineering and Architecture Chapter 8 Chapter 8 Overview This Chapter: Describes the primary considerations to be addressed by facilities planners to ensure the most economical use of energy in foodservice operations. Provides a basic understanding of the primary utilities used in foodservice. Describes the construction of hoods & ventilation systems in kitchens, dishwashing rooms, & service areas. Lists the most commonly used finishes for floors, ceilings, & walls in foodservice operations. Describes the methods for reducing sound. Discusses the effects of lighting levels on productivity & safe food handling, & offers recommendations for levels. Engineering Systems The engineering of a hotel dining facility, a complex restaurant, or a large institutional foodservice requires the expertise of architects & professional engineers. Engineering systems include: Water Systems Electrical Systems Gas Systems Steam Systems Water Systems Foodservice operations make .
