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.
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
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.
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
