Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is drafted by the standard drafting group through extensive investigation, careful summarization of practical experience, reference to relevant international and foreign advanced standards and widely soliciting for opinions according to the requirements of "Notice on printing and distributing the development and revision plan on engineering construction standards in 2010" (JIANBIAO [2010] No. 43) of the Ministry of Housing and Urban-Rural Development.
Main technical contents of this standard: 1. General provisions; 2. Terms; 3. Building land and site planning; 4. Architectural design; 5. Building service
The main technical contents in the revision of this standard are: 1. the applicable scope of the standard is revised, and the inapplicable scope of this standard is defined; 2. the relevant contents of the architectural design and building service are supplemented and revised; 3. terms are added.
The provisions printed in bold type in this standard are compulsory and must be enforced strictly.
The Ministry of Housing and Urban-Rural Development is in charge of the administration of this standard and the explanation of the compulsory provision, and China Northeast Architectural Design & Research Institute Co., Ltd. is responsible for the explanation of specific technical contents. During the process of implementation, the opinions and suggestions, if any, can be posted to China Northeast Architectural Design & Research Institute Co., Ltd. (Address: No.65, Guangrong Street, Heping District, Shenyang City, Liaoning, post code: 110006).
Standard for design of dietetic buildings
1 General provisions
1.0.1 This standard is formulated with a view to implementing the national technical and economic policies in the design of dietetic buildings and making the design be applicable, safe, hygienic, economic, energy-saving and eco-friendly.
1.0.2 This standard is applicable to the design of newly-built, expanded and reconstructed dietetic buildings with dining space, including single or auxiliary dietetic building in public buildings such as hotels, businesses, and offices. It is not applicable to the design of central kitchen and dietary kitchen in collective meal delivery unit, hospital and sanatorium.
1.0.3 The dietetic buildings may be classified into restaurant, fast food restaurant, cafeteria and canteen according to the business pattern, food production methods and service characteristics.
1.0.4 The dietetic buildings may be classified into extra-large, large, medium and small types according to the building scale, and shall meet the requirements of Tables 1.0.4-1 and 1.0.4-2.
Table 1.0.4-1 Building scale of restaurant, fast food restaurant and cafeteria
Building scale Building area (m2) or number of seats in the dining area (seat)
Extra-large Area > 3000 or number of seats > 1000
Large 500 < area ≤ 3000 or 250 < number of seats ≤ 1000
Medium 150 < area ≤ 500 or 75 < number of seats ≤ 250
Small Area ≤ 150 or number of seats ≤ 75
Note: the building area in the table refers to the area directly or indirectly related to the food production and supply, including dining area, kitchen area and the auxiliary area.
Table 1.0.4-2 Building scale of canteen
Building scale Small Medium Large Extra-large
The number of people served by canteen
(person) Number of people ≤ 100 100 < number of people
≤ 1000 1000 < number of people
≤ 5000 Number of people > 5000
Note: the scale of canteen is divided based on the number of people served by canteen. The number of people served by canteen refers to the number of all diners in the canteen within dining period.
1.0.5 The design of dietetic buildings shall provide the consumer with a hygienic, safe and comfortable dining environment and provide the working personnel with safe, efficient and convenient working conditions according to different types and scales of buildings.
1.0.6 The design of dietetic buildings shall comply with the local conditions and be in combination with the local economic and technical development level to meet the requirements of safety, hygienics, environmental protection and land, energy, water and material saving.
1.0.7 The design of dietetic buildings shall not only comply with this standard, but also comply with those stipulated in the current national standards.
2 Terms
2.0.1 restaurant
business places where consumers are invited to dine or guests are entertained, which provides the consumers with various meals, wines and drinks, excluding fast food restaurant, cafeteria and canteen.
2.0.2 fast food restaurant (refreshment store)
business places which provide the consumers with convenient and efficient meals and drinks in a short time, where the food is collectively processed and delivered, and simply processed and collocated in subbranches
2.0.3 cafeteria
business places which provide the consumers with comfortable and relaxing recreational environment, coffee, wines and other cold and hot drinks as well as fruit and vegetables, desserts and quick meals, including bars, cafes, tea houses and so on
2.0.4 mess hall (canteen)
places which are located in institutions, schools, enterprises and public institutions and provide the employees and students with meals; generally, they have the characteristics of diverse diets, fixed consumer group and concentrated supply time
2.0.5 buffet restaurant
place where customers go to pickup counter to select the food randomly after paying according to the selected food or the same fixed amount, which is a special form of restaurant, fast food restaurant and canteen
2.0.6 dining area
places in dietetic buildings for dinning of the customers, including various restaurants, private rooms etc.
2.0.7 staple food processing section area (room)
processing areas where food materials like rice, flours, beans and coarse cereals are processed into semi-finished products, which is also referred to as staple food primary processing section area (room)
2.0.8 staple food hot processing section area (room)
operating places where the staple food semi-finished products are braised, stewed, roasted, fried, deeply fried etc.
2.0.9 subsidiary food raw processing area (room)
processing places where the subsidiary food materials like vegetables, meats and aquatic products are chosen, sorted, unfrozen, cleaned and inedible part is removed
2.0.10 subsidiary food fine processing area (room)
processing places where the subsidiary food subjecting to raw processing is washed, cut, weighed, blended and processed into semi-finished products, which is also referred to as cut distribution area (room)
2.0.11 cooking section for subsidiary food area (room)
processing places where the raw materials or semi-finished products subjecting to fine processing and cut distribution are fried, stewed, roasted, baked, braised etc., which is also referred to as cooking area (room) and cooking hot processing area (room)
2.0.12 special processing room for flavored restaurant
processing rooms like duck and goose roasting rooms, which may be arranged according to the demand and the hot processing room shall be arranged according to this standard
2.0.13 kitchen special room
special operating rooms where ready-to-eat food is processed or stored for a short time, including cold dish room, decorating room, raw seafood room etc.
2.0.14 cold dish room
places where the cooked or pickled food is simply produced, blended and stored for a short time, and the food may be eaten without heating, which is also referred to as cold appetizers room, cooked food room, braised food room etc.
2.0.15 raw seafood room
places where the aquatic products like fishes, seashells, siphonopods etc. that grown in the sea and may be eaten without hot processing are processed, blended and stored for a short time
2.0.16 decorating room
places where the surface of cookie sheet which is made of sugar, grain, oil and eggs through baking processing is decorated with cream or margarine to make pastry food and then the food is processed, collocated and stored for a short time
2.0.17 pantry section area (room)
special places where staple food or subsidiary food is sorted, sub-packaged, distributed and the ready-to-eat food is arranged for temporary
2.0.18 decontamination room
operating places where the tableware and instruments and apparatus in direct contact with the ready-to-eat food are cleaned and decontaminated
2.0.19 tableware storage area (room)
places where the cleaned and decontaminated tableware and instruments and apparatus in direct contact with the ready-to-eat food are stored
2.0.20 store room
it includes food store rooms and non-food store rooms; food store rooms include staple food store room and subsidiary food store room, and non-food store rooms include groceries room etc.
2.0.21 food conveying elevator
car elevator dedicated for vertically conveying the raw materials and finished staple and subsidiary food, which is also referred to as pass food elevator and pantry elevator
3 Building land and site planning
3.0.1 The design of dietetic buildings must comply with the requirements of local urban planning and management departments such as food safety, environmental protection and fire protection.
3.0.2 The site selection of dietetic buildings shall strictly comply with the relevant requirements of the local environmental protection and food and drug safety management departments for distance from dust, harmful gases, harmful liquids, radioactive substances and other diffuse pollution sources. The distance from other open pollution sources harmful to public hygiene shall not be less than 25m.
3.0.3 The entrances for people and food in the land of dietetic buildings shall be arranged separately. The entrance for customers and logistical personnel should also be arranged separately.
3.0.4 For dietetic buildings, effective measures shall be taken to prevent the cooking fumes, odors, noises and wastes from polluting the adjacent buildings or environment and shall meet the relevant requirements in the current professional standard HJ 554 Specification for environmental protection of catering trade.
4 Architectural design
4.1 General requirements
4.1.1 The functional space of dietetic building may be divided into four areas: dining area, kitchen area, public area and auxiliary area. The division of area and the composition of various types of rooms should meet the requirements of Table 4.1.1.
Table 4.1.1 Area division of dietetic buildings and various types of rooms
Area classification Examples of various types of rooms
Dining area Banquet hall, various restaurants, private rooms, etc.
Kitchen area Restaurants, canteens and fast food restaurants Staple food processing section area (room) [including staple food production section area (room), staple food hot processing section area (room), etc.], subsidiary food processing area (room) [including subsidiary food raw processing area (room), subsidiary food fine processing area (room), cooking section for subsidiary food area (room), etc.], kitchen special room (including cold dish room, raw seafood room, decorating room, etc.), pantry section area (room), decontamination room, tableware storage area (room), cleaning tool storage area (room), etc.
Cafeteria Processing area (room) [including raw material preparation, hot processing, cold food production, other production and refrigerated area (room), etc.], cold (hot) beverage processing area (room) [including raw material grinding preparation, beverage cooking, cooling and storage area (room), etc.], dessert and snack production area (room), food storage area (room), decorating room, decontamination room, tableware storage area (room), cleaning tool storage area (room), etc.
Public area Entrance hall, gallery, waiting area, lobby, lounge, public rest room, food ordering area, song and dance stage, cash desk (front desk), meal ticket (card) sale (recharge) center and take-out window, etc.
Auxiliary area Food store room (including staple food store room, vegetable store room, dry cargo store room, refrigerated store room, spice store room and beverage store room), non-food store room, office and changing room of staff, shower room, rest room, cleaning room, dustbin room, etc.
Notes:
1 Kitchen special room, cold food production room and decontamination room shall be arranged separately.
2 Various types of rooms may be added, deleted or merged in the same space as needed.
4.1.2 The minimum use area of each seat in dining area should meet the requirements of Table 4.1.2.
Table 4.1.2 Minimum use area of each seat in dining area (m2/seat)
Classification Restaurant Fast food restaurant Cafeteria Canteen
Index 1.3 1.0 1.5 1.0
Note: the minimum use area of each seat in fast food restaurant may be properly reduced according to actual needs.
4.1.3 For the dietetic buildings attached to commercial buildings, the fire compartment division and the calculation of number of safe evacuation persons shall be implemented in accordance with the relevant requirements of commercial buildings in the current national standard GB 50016 Code for fire protection design of buildings.
4.1.4 The ratio of the sum of kitchen area and food store room area to the dining area should meet the requirements of Table 4.1.4.
Tale 4.1.4 Ratio of sum of kitchen area and food store room to dining area
Classification Building scale Ratio of the sum of kitchen area and food store room area to dining area
Restaurant Small ≥1:2.0
Medium-sized ≥1:2.2
Large ≥1:2.5
Super large ≥1:3.0
Fast food restaurant Small ≥1:2.5
Cafeteria Medium-sized and above 1:3.0
Canteen Small The sum of kitchen area and food store room area is not less than 30m2
Medium-sized The sum of kitchen area and food store room area is increased by 0.3m2 for each additional person based on the service of more than 100 persons on the basis of 30m2.
Large and super large The sum of kitchen area and food store room area is increased by 0.2m2 for each additional person based on the service of more than 1000 persons on 300m2 basis.
Notes:
1 The area shown in the table is the usable area.
2 For the dietetic buildings processed by semi-finished product, hot pot restaurant and barbecue restaurant, the ratio of the sum of kitchen area and food store room to the dining area may be determined according to actual needs.
4.1.5 Passenger elevators should be installed in restaurants and cafeterias in the second floor and above as well as in fast food restaurants in the third floor and above; escalators should be installed in large and super large canteens in the second floor and above.
4.1.6 Rooms with water such as toilets, rest rooms, lavatory, bathrooms, etc. of buildings shall not be arranged on the immediate upper floor of kitchen area and dining area. Where it is difficult to arrange on the immediate upper floor of dining area, the same floor of drainage and strict waterproof measures shall be taken.
4.1.7 In dining area, kitchen area and food storage room, effective measures shall be taken to prevent rodents, flies and other harmful animals as well as prevent dust, moisture and odor and facilitate ventilation.
4.1.8 The floor of dining area, public area and kitchen area shall be anti-skidding and shall meet the relevant requirements of the current professional standard JGJ/T 331 Technical specification for slip resistance of building floor.
4.1.9 The finished oil separation device located in the building shall be arranged in a special oil separation equipment room, and the equipment room shall meet the following requirements:
1 shall meet the requirements for daily operation, maintenance and overhaul of oil separation device;
2 hand wash basin, flushing spout and floor drainage facilities shall be arranged;
3 ventilation and exhaust device shall be provided.
4.1.10 The design of kitchen using fuel gas shall meet the relevant requirements of the current national standard GB 50028 Code for design of city gas engineering;
4.1.11 The restaurant building shall be subject to barrier-free design and meet the relevant requirements of the current national standard GB 50763 Codes for accessibility design;
4.2 Dining area and public area
4.2.1 The indoor net height of dining area shall meet the following requirements:
1 it should not be less than 2.6m for dining area. Where central air conditioner is arranged, it shall not be less than 2.4m;
Foreword i
1 General provisions
2 Terms
3 Building land and site planning
4 Architectural design
4.4 Auxiliary area
5 Building service
5.1 Water supply and drainage
5.2 Heating, ventilating and air-conditioning
5.3 Building electrical
Explanation of wording in this standard
List of quoted standards
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is drafted by the standard drafting group through extensive investigation, careful summarization of practical experience, reference to relevant international and foreign advanced standards and widely soliciting for opinions according to the requirements of "Notice on printing and distributing the development and revision plan on engineering construction standards in 2010" (JIANBIAO [2010] No. 43) of the Ministry of Housing and Urban-Rural Development.
Main technical contents of this standard: 1. General provisions; 2. Terms; 3. Building land and site planning; 4. Architectural design; 5. Building service
The main technical contents in the revision of this standard are: 1. the applicable scope of the standard is revised, and the inapplicable scope of this standard is defined; 2. the relevant contents of the architectural design and building service are supplemented and revised; 3. terms are added.
The provisions printed in bold type in this standard are compulsory and must be enforced strictly.
The Ministry of Housing and Urban-Rural Development is in charge of the administration of this standard and the explanation of the compulsory provision, and China Northeast Architectural Design & Research Institute Co., Ltd. is responsible for the explanation of specific technical contents. During the process of implementation, the opinions and suggestions, if any, can be posted to China Northeast Architectural Design & Research Institute Co., Ltd. (Address: No.65, Guangrong Street, Heping District, Shenyang City, Liaoning, post code: 110006).
Standard for design of dietetic buildings
1 General provisions
1.0.1 This standard is formulated with a view to implementing the national technical and economic policies in the design of dietetic buildings and making the design be applicable, safe, hygienic, economic, energy-saving and eco-friendly.
1.0.2 This standard is applicable to the design of newly-built, expanded and reconstructed dietetic buildings with dining space, including single or auxiliary dietetic building in public buildings such as hotels, businesses, and offices. It is not applicable to the design of central kitchen and dietary kitchen in collective meal delivery unit, hospital and sanatorium.
1.0.3 The dietetic buildings may be classified into restaurant, fast food restaurant, cafeteria and canteen according to the business pattern, food production methods and service characteristics.
1.0.4 The dietetic buildings may be classified into extra-large, large, medium and small types according to the building scale, and shall meet the requirements of Tables 1.0.4-1 and 1.0.4-2.
Table 1.0.4-1 Building scale of restaurant, fast food restaurant and cafeteria
Building scale Building area (m2) or number of seats in the dining area (seat)
Extra-large Area > 3000 or number of seats > 1000
Large 500 < area ≤ 3000 or 250 < number of seats ≤ 1000
Medium 150 < area ≤ 500 or 75 < number of seats ≤ 250
Small Area ≤ 150 or number of seats ≤ 75
Note: the building area in the table refers to the area directly or indirectly related to the food production and supply, including dining area, kitchen area and the auxiliary area.
Table 1.0.4-2 Building scale of canteen
Building scale Small Medium Large Extra-large
The number of people served by canteen
(person) Number of people ≤ 100 100 < number of people
≤ 1000 1000 < number of people
≤ 5000 Number of people > 5000
Note: the scale of canteen is divided based on the number of people served by canteen. The number of people served by canteen refers to the number of all diners in the canteen within dining period.
1.0.5 The design of dietetic buildings shall provide the consumer with a hygienic, safe and comfortable dining environment and provide the working personnel with safe, efficient and convenient working conditions according to different types and scales of buildings.
1.0.6 The design of dietetic buildings shall comply with the local conditions and be in combination with the local economic and technical development level to meet the requirements of safety, hygienics, environmental protection and land, energy, water and material saving.
1.0.7 The design of dietetic buildings shall not only comply with this standard, but also comply with those stipulated in the current national standards.
2 Terms
2.0.1 restaurant
business places where consumers are invited to dine or guests are entertained, which provides the consumers with various meals, wines and drinks, excluding fast food restaurant, cafeteria and canteen.
2.0.2 fast food restaurant (refreshment store)
business places which provide the consumers with convenient and efficient meals and drinks in a short time, where the food is collectively processed and delivered, and simply processed and collocated in subbranches
2.0.3 cafeteria
business places which provide the consumers with comfortable and relaxing recreational environment, coffee, wines and other cold and hot drinks as well as fruit and vegetables, desserts and quick meals, including bars, cafes, tea houses and so on
2.0.4 mess hall (canteen)
places which are located in institutions, schools, enterprises and public institutions and provide the employees and students with meals; generally, they have the characteristics of diverse diets, fixed consumer group and concentrated supply time
2.0.5 buffet restaurant
place where customers go to pickup counter to select the food randomly after paying according to the selected food or the same fixed amount, which is a special form of restaurant, fast food restaurant and canteen
2.0.6 dining area
places in dietetic buildings for dinning of the customers, including various restaurants, private rooms etc.
2.0.7 staple food processing section area (room)
processing areas where food materials like rice, flours, beans and coarse cereals are processed into semi-finished products, which is also referred to as staple food primary processing section area (room)
2.0.8 staple food hot processing section area (room)
operating places where the staple food semi-finished products are braised, stewed, roasted, fried, deeply fried etc.
2.0.9 subsidiary food raw processing area (room)
processing places where the subsidiary food materials like vegetables, meats and aquatic products are chosen, sorted, unfrozen, cleaned and inedible part is removed
2.0.10 subsidiary food fine processing area (room)
processing places where the subsidiary food subjecting to raw processing is washed, cut, weighed, blended and processed into semi-finished products, which is also referred to as cut distribution area (room)
2.0.11 cooking section for subsidiary food area (room)
processing places where the raw materials or semi-finished products subjecting to fine processing and cut distribution are fried, stewed, roasted, baked, braised etc., which is also referred to as cooking area (room) and cooking hot processing area (room)
2.0.12 special processing room for flavored restaurant
processing rooms like duck and goose roasting rooms, which may be arranged according to the demand and the hot processing room shall be arranged according to this standard
2.0.13 kitchen special room
special operating rooms where ready-to-eat food is processed or stored for a short time, including cold dish room, decorating room, raw seafood room etc.
2.0.14 cold dish room
places where the cooked or pickled food is simply produced, blended and stored for a short time, and the food may be eaten without heating, which is also referred to as cold appetizers room, cooked food room, braised food room etc.
2.0.15 raw seafood room
places where the aquatic products like fishes, seashells, siphonopods etc. that grown in the sea and may be eaten without hot processing are processed, blended and stored for a short time
2.0.16 decorating room
places where the surface of cookie sheet which is made of sugar, grain, oil and eggs through baking processing is decorated with cream or margarine to make pastry food and then the food is processed, collocated and stored for a short time
2.0.17 pantry section area (room)
special places where staple food or subsidiary food is sorted, sub-packaged, distributed and the ready-to-eat food is arranged for temporary
2.0.18 decontamination room
operating places where the tableware and instruments and apparatus in direct contact with the ready-to-eat food are cleaned and decontaminated
2.0.19 tableware storage area (room)
places where the cleaned and decontaminated tableware and instruments and apparatus in direct contact with the ready-to-eat food are stored
2.0.20 store room
it includes food store rooms and non-food store rooms; food store rooms include staple food store room and subsidiary food store room, and non-food store rooms include groceries room etc.
2.0.21 food conveying elevator
car elevator dedicated for vertically conveying the raw materials and finished staple and subsidiary food, which is also referred to as pass food elevator and pantry elevator
3 Building land and site planning
3.0.1 The design of dietetic buildings must comply with the requirements of local urban planning and management departments such as food safety, environmental protection and fire protection.
3.0.2 The site selection of dietetic buildings shall strictly comply with the relevant requirements of the local environmental protection and food and drug safety management departments for distance from dust, harmful gases, harmful liquids, radioactive substances and other diffuse pollution sources. The distance from other open pollution sources harmful to public hygiene shall not be less than 25m.
3.0.3 The entrances for people and food in the land of dietetic buildings shall be arranged separately. The entrance for customers and logistical personnel should also be arranged separately.
3.0.4 For dietetic buildings, effective measures shall be taken to prevent the cooking fumes, odors, noises and wastes from polluting the adjacent buildings or environment and shall meet the relevant requirements in the current professional standard HJ 554 Specification for environmental protection of catering trade.
4 Architectural design
4.1 General requirements
4.1.1 The functional space of dietetic building may be divided into four areas: dining area, kitchen area, public area and auxiliary area. The division of area and the composition of various types of rooms should meet the requirements of Table 4.1.1.
Table 4.1.1 Area division of dietetic buildings and various types of rooms
Area classification Examples of various types of rooms
Dining area Banquet hall, various restaurants, private rooms, etc.
Kitchen area Restaurants, canteens and fast food restaurants Staple food processing section area (room) [including staple food production section area (room), staple food hot processing section area (room), etc.], subsidiary food processing area (room) [including subsidiary food raw processing area (room), subsidiary food fine processing area (room), cooking section for subsidiary food area (room), etc.], kitchen special room (including cold dish room, raw seafood room, decorating room, etc.), pantry section area (room), decontamination room, tableware storage area (room), cleaning tool storage area (room), etc.
Cafeteria Processing area (room) [including raw material preparation, hot processing, cold food production, other production and refrigerated area (room), etc.], cold (hot) beverage processing area (room) [including raw material grinding preparation, beverage cooking, cooling and storage area (room), etc.], dessert and snack production area (room), food storage area (room), decorating room, decontamination room, tableware storage area (room), cleaning tool storage area (room), etc.
Public area Entrance hall, gallery, waiting area, lobby, lounge, public rest room, food ordering area, song and dance stage, cash desk (front desk), meal ticket (card) sale (recharge) center and take-out window, etc.
Auxiliary area Food store room (including staple food store room, vegetable store room, dry cargo store room, refrigerated store room, spice store room and beverage store room), non-food store room, office and changing room of staff, shower room, rest room, cleaning room, dustbin room, etc.
Notes:
1 Kitchen special room, cold food production room and decontamination room shall be arranged separately.
2 Various types of rooms may be added, deleted or merged in the same space as needed.
4.1.2 The minimum use area of each seat in dining area should meet the requirements of Table 4.1.2.
Table 4.1.2 Minimum use area of each seat in dining area (m2/seat)
Classification Restaurant Fast food restaurant Cafeteria Canteen
Index 1.3 1.0 1.5 1.0
Note: the minimum use area of each seat in fast food restaurant may be properly reduced according to actual needs.
4.1.3 For the dietetic buildings attached to commercial buildings, the fire compartment division and the calculation of number of safe evacuation persons shall be implemented in accordance with the relevant requirements of commercial buildings in the current national standard GB 50016 Code for fire protection design of buildings.
4.1.4 The ratio of the sum of kitchen area and food store room area to the dining area should meet the requirements of Table 4.1.4.
Tale 4.1.4 Ratio of sum of kitchen area and food store room to dining area
Classification Building scale Ratio of the sum of kitchen area and food store room area to dining area
Restaurant Small ≥1:2.0
Medium-sized ≥1:2.2
Large ≥1:2.5
Super large ≥1:3.0
Fast food restaurant Small ≥1:2.5
Cafeteria Medium-sized and above 1:3.0
Canteen Small The sum of kitchen area and food store room area is not less than 30m2
Medium-sized The sum of kitchen area and food store room area is increased by 0.3m2 for each additional person based on the service of more than 100 persons on the basis of 30m2.
Large and super large The sum of kitchen area and food store room area is increased by 0.2m2 for each additional person based on the service of more than 1000 persons on 300m2 basis.
Notes:
1 The area shown in the table is the usable area.
2 For the dietetic buildings processed by semi-finished product, hot pot restaurant and barbecue restaurant, the ratio of the sum of kitchen area and food store room to the dining area may be determined according to actual needs.
4.1.5 Passenger elevators should be installed in restaurants and cafeterias in the second floor and above as well as in fast food restaurants in the third floor and above; escalators should be installed in large and super large canteens in the second floor and above.
4.1.6 Rooms with water such as toilets, rest rooms, lavatory, bathrooms, etc. of buildings shall not be arranged on the immediate upper floor of kitchen area and dining area. Where it is difficult to arrange on the immediate upper floor of dining area, the same floor of drainage and strict waterproof measures shall be taken.
4.1.7 In dining area, kitchen area and food storage room, effective measures shall be taken to prevent rodents, flies and other harmful animals as well as prevent dust, moisture and odor and facilitate ventilation.
4.1.8 The floor of dining area, public area and kitchen area shall be anti-skidding and shall meet the relevant requirements of the current professional standard JGJ/T 331 Technical specification for slip resistance of building floor.
4.1.9 The finished oil separation device located in the building shall be arranged in a special oil separation equipment room, and the equipment room shall meet the following requirements:
1 shall meet the requirements for daily operation, maintenance and overhaul of oil separation device;
2 hand wash basin, flushing spout and floor drainage facilities shall be arranged;
3 ventilation and exhaust device shall be provided.
4.1.10 The design of kitchen using fuel gas shall meet the relevant requirements of the current national standard GB 50028 Code for design of city gas engineering;
4.1.11 The restaurant building shall be subject to barrier-free design and meet the relevant requirements of the current national standard GB 50763 Codes for accessibility design;
4.2 Dining area and public area
4.2.1 The indoor net height of dining area shall meet the following requirements:
1 it should not be less than 2.6m for dining area. Where central air conditioner is arranged, it shall not be less than 2.4m;
Contents of JGJ 64-2017
Foreword i
1 General provisions
2 Terms
3 Building land and site planning
4 Architectural design
4.4 Auxiliary area
5 Building service
5.1 Water supply and drainage
5.2 Heating, ventilating and air-conditioning
5.3 Building electrical
Explanation of wording in this standard
List of quoted standards
