Chapter I Basic Principles and Concepts

1. Basic Concepts:

1. Dining places belong to catering buildings, which are divided into four categories according to their management methods, catering methods and service characteristics. Catering buildings include restaurants, fast food restaurants, beverage shops, canteens and cafeterias. See the appendix at the end of the article for the classification concepts.

2. According to the functional division, dining places are mainly divided into dining area, kitchen and auxiliary area (warehouse, etc.).

3. Catering buildings can be divided into super-large, large, medium and small according to the building scale, and shall comply with the provisions in Tables 1.1.4-1 and 1.1.4-2.

note: the building area in the table refers to the building area of the areas directly or indirectly related to food production and supply, including dining area, kitchen area and auxiliary area.

Note: The canteen is divided into different sizes according to the number of people served. The number of people served in the canteen refers to the number of all diners served in the canteen during the dining period.

2. Basic principles:

1. Dining places have their specific functional requirements, and their building fire protection requirements and the setting of fire protection facilities should meet the requirements of Code for Fire Protection Design of Buildings, Standard for Design of Catering Buildings and the corresponding system technical specifications and standards.

2. Dining places include single catering buildings, and can also be attached to hotels, businesses, offices and other public buildings.

3. For catering establishments attached to hotels, businesses, offices and other public buildings, the architectural design of other parts shall conform to the relevant national standards except the catering part.

4. Take-out and group dining distribution can be regarded as a dining place without dining space, which can be designed according to the design requirements of the kitchen of the dining place.

5. Dining places are crowded places, among which dining places with entertainment functions belong to public entertainment places (3.1 and 3.2). See: differences and concepts: crowded places? Public gathering place? * * * public places of entertainment.

6. The auxiliary functional places such as offices and shops attached to the dining place for personal use do not affect the nature of the dining place.

7. Restaurants with karaoke function belong to song-and-dance entertainment venues (5.4.9). For details, please refer to: Song-and-dance entertainment venues-requirements for building fire prevention and fire control facilities!

8. For catering buildings attached to commercial buildings, the division of fire protection zones and the calculation of safe evacuation numbers shall be carried out according to the relevant provisions of commercial buildings in the current national standard "Code for Fire Protection Design of Buildings" GB51116. (4.1.3)

Note: When a restaurant is set up in the business hall, it is no longer a simple store business hall place, and the building area of its fire zone needs to be divided according to the requirements of fire zones of other functions of civil buildings (the maximum allowable building area of each fire zone is not suitable for the store business hall place mentioned in 5.3.4 of the Building Regulations).

chapter ii building floors

catering buildings belong to public buildings in civil buildings. the allowable building heights or floors of buildings with different fire resistance grades should be determined with reference to chapter 5.3 of the code for fire protection design of buildings.

When the teaching building, dining hall and vegetable market adopt three-level fire-resistant buildings, they should not exceed two floors; When a building with a four-level fire resistance rating is adopted, it should be single-story; When it is set in a building with a third-class fire resistance rating, it should be arranged on the first floor or the second floor; When it is set in a building with a fire resistance rating of four, it should be arranged on the first floor. (5.4.6)

Chapter III Building Layout, Plane Layout and Fire Prevention Separation Measures

1. The ratio of the sum of the kitchen area and the food warehouse area to the dining area should comply with the provisions in Table 4.1.4. (4.1.4)

Note 1: The areas shown in the table are usable areas.

note 2: the ratio of the sum of the kitchen area and the food warehouse area to the dining area can be determined according to the actual needs in catering buildings processed with semi-finished products and restaurants that simply operate hot pot and barbecue.

2. The processing area with open fire in the kitchen should be separated from other parts by a fireproof partition wall with a fire resistance limit of not less than 2.11h, and the doors and windows on the partition wall should be Class B fireproof doors and windows. (4.3.11)

Note 1: In this article, according to the requirements of Clause 6.2.3 of Code for Fire Protection Design of Buildings (GB51116-2114), except the kitchen in residential buildings, the kitchen in dormitory and apartment buildings and the kitchen in other buildings should be separated from other parts by fire-proof partition walls with fire resistance limit of not less than 2.11h h. When there are difficulties, fire shutter can be used. Fireproof partition walls can be set up in the whole kitchen area, or in the hot working room with open flames with high fire risk.

note 2: the open and open kitchen with electric heating and no open flame can be exempted from this restriction.

3. Except for kitchens in residential buildings, public kitchens in dormitory and apartment buildings and kitchens in other buildings should be separated from other parts by fireproof partition walls with a fire resistance limit of not less than 2.11h, and doors and windows on the walls should be Class B fireproof doors and windows. In case of real difficulties, fire shutters can be used, but they should comply with Article 6.5.3 of the Building Regulations. (6.2.3)

4. When there is a restaurant or other rooms on the upper floor of the processing area (room) with open flames in the kitchen, a fire-proof cornice with a width of not less than 1.1m and a length of not less than the width of the opening should be set above the opening of the external wall; Or set a solid wall with a height of not less than 1.2m between the upper and lower openings of the external wall of the building. (4.3.11)

5. The cooktops of catering shops arranged in succession in large and medium-sized shopping malls should not face the public passageway, and mechanical smoke exhaust and ventilation facilities should be set up. (4.2.11)

VI. The open flame part of the food processing area in the business hall should be arranged by the external wall, and it should be separated from other parts by a partition wall with a fire resistance limit of not less than 2.1h. Open food processing areas should use electric heating facilities, and should not use liquefied petroleum gas as fuel. (8.3.6)

VII. In the mega-city complex, the open flame part of the food processing area in the dining place should be set by the external wall and separated from other parts by fire prevention. Liquefied petroleum gas is strictly prohibited in restaurants, and gas is strictly prohibited in underground restaurants. When combustible gas is used as fuel in restaurants, the combustible gas fuel must be supplied by pipeline, and the fume hood and cooking parts should be equipped with automatic fire extinguishing devices that can automatically cut off the fuel delivery pipeline. Electric heating facilities must be used in the open food processing area in the building. It is strictly forbidden to use naked flames in the dining place, and the oil fume pipes in the kitchen should be cleaned regularly. (Gong Xiao [2116] No.113)

VIII. Dining places belong to crowded places, and should not be arranged on the upper and lower floors of diesel generator room, oil-fired or gas-fired boiler room, oil-immersed transformer room, high-voltage capacitor filled with combustible oil and multi-oil switch room, and should not be adjacent to each other. (5.4.12, 5.4.13)

9. Passenger and cargo elevators in public buildings should be equipped with elevator waiting halls, not directly in business halls, exhibition halls, multi-function halls and other places. (5.5.14)

11. There should be no food and beverage outlets that use naked flames and easily produce oil smoke in dormitory buildings. (5.1.3)

11. The buildings or facilities that belong to non-station buildings such as business catering and automobile service set up in the refueling station should not be arranged in the refueling operation area, and the fire prevention distance between them and combustible liquid or combustible gas equipment in the station should comply with the provisions of Articles 4.1.4 to 4.1.9 of this specification on three types of protection. When open flame equipment is installed in facilities such as business catering and automobile service, it should be regarded as "open flame place" or "spark place". Among them, the distance of coal-fired equipment set in the gas station shall not be reduced according to the oil and gas recovery system (5.1.11). Note: "This Code" is the Code for Design and Construction of Automobile Refueling and Filling Stations

12. Entertainment facilities and catering facilities are strictly prohibited within the underground station. (11.1.11)

XIII. The station building of automobile refueling station can be built together with facilities such as restaurants, automobile services, boiler rooms, kitchens, staff dormitories, drivers' lounges, etc. in the auxiliary service area. However, a solid wall with no doors and windows and a fire resistance of not less than 3h should be set between the station building and facilities such as restaurants, automobile services, boiler rooms, kitchens, staff dormitories, drivers' lounges, etc. (12.2.12)

XIV. In the farmhouse (B&B) building, the total construction area of leisure and entertainment areas and catering areas with entertainment functions should not be greater than 511m? . (article 11)

15. the horizontal distance between the boundaries of newly-built catering enterprises that produce oil fume and the boundaries of environmentally sensitive targets should not be less than 9m. Technical specification for environmental protection of catering industry 4.2.3

Chapter IV Safe evacuation and refuge

Catering buildings belong to public buildings in civil buildings, and safe evacuation and refuge should be determined with reference to Chapter 5.5 of Design Standard for Catering Buildings and Code for Fire Protection in Building Design.

1. The clear distance between the working table edge or the equipment edge of various processing rooms in the kitchen area should meet the requirements of food safety operation specifications and fire evacuation width. (4.3.6)

Second, evacuation stairs in buildings with crowded places should reach the roof, and auxiliary evacuation facilities should be set on the roof. (8.1.2)

Third, the minimum usable area of each dining area should comply with the provisions in Table 4.1.2. (4.1.2)

Note: The minimum use area of each fast food restaurant can be appropriately reduced according to actual needs.

iv. For catering buildings attached to commercial buildings, the division of fire protection zones and the calculation of safe evacuation numbers shall be carried out in accordance with the relevant provisions of commercial buildings in the current national standard "Code for Fire Protection Design of Buildings" GB51116. (4.1.3)

5. The safe evacuation distance of catering buildings shall comply with the provisions of 5.5.17 of Building Regulations, among which:

The straight-line distance from any indoor point to the nearest evacuation door or emergency exit for audience halls, exhibition halls, multifunctional halls, restaurants and business halls with at least two evacuation doors or emergency exits in Grade I and II fire-resistant buildings shall not be greater than 31m；. When the evacuation door cannot pass directly to the outdoor ground or the evacuation stairwell, an evacuation walkway with a length of not more than 111m should be used to reach the nearest safety exit. When the automatic sprinkler system is installed in this place, the safe evacuation distance from any point in the room to the nearest safety exit can be increased by 25% respectively. For specific requirements, please refer to Figure 5.5.17 of the Code, and the special topic: Detailed explanation of fire safety evacuation-audience hall, exhibition hall, multi-function hall, restaurant, business hall, open office area, etc.

chapter v fire fighting facilities

1. indoor fire hydrant system:

the indoor fire hydrant system of catering buildings shall be implemented in accordance with the relevant regulations of public buildings.

2. Automatic fire extinguishing system:

1. In single-storey and multi-storey store buildings, and the building area of any floor is more than 1511m? Or the total construction area is more than 3111m? The exhibition, shops, restaurants and hotel buildings should be equipped with automatic fire extinguishing systems. (8.3.4)

2. High-rise dining buildings and dining places in high-rise buildings should be equipped with automatic fire extinguishing systems. (8.3.3)

3. In the above situations, unless otherwise specified in the specification and in places where water is not suitable for protection or fire fighting, automatic sprinkler system should be adopted.

4. the building area of the dining room is more than 1111m? In restaurants or canteens, automatic fire extinguishing devices should be installed in the cooking hood and cooking parts of the cooking operation room, and automatic cut-off devices linked with the automatic fire extinguishing devices should be installed on the gas or oil pipelines. (8.3.11)

Automatic fire extinguishing devices should be set up in food processing places where there is open flame operation or high-temperature edible oil. (8.3.11)

Note: In the case of take-out and group dining distribution, it can be regarded as a dining place without dining space, so it is advisable to set up automatic fire extinguishing devices according to the requirements of this article.

3. Automatic fire alarm system:

1. The automatic fire alarm system of catering buildings shall be implemented in accordance with the relevant regulations of public buildings.

2. The automatic fire alarm system should be set up in places or parts that need to be interlocked with the automatic fire alarm system, such as mechanical smoke exhaust, smoke prevention system, rain or pre-action automatic sprinkler system, fixed fire monitor fire extinguishing system and gas fire extinguishing system. (8.4.1)

IV. Smoke control and smoke exhaust system:

Catering buildings belong to public buildings, so smoke control and smoke exhaust facilities should be installed according to the requirements of 8.5 of the Building Regulations, and the specific requirements should be implemented in accordance with the Technical Standard for Smoke Control and Smoke Exhaust System for Buildings.

5. Fire emergency lighting and evacuation indication system:

1. Catering buildings belong to public buildings in civil buildings, and their fire emergency lighting and evacuation indication signs should be set according to the requirements of Chapter 11.3 of the Code for Fire Prevention in Building Design and the Design Standard for Catering Buildings. In which:

1.1, and the building area is more than 211m? The business hall, restaurants and other crowded places should be equipped with evacuation lighting system. (11.3.1)

1.2, the kitchen area of medium-sized and above catering buildings should be provided with standby lighting for continuous work, and its illumination should not be less than 1.5 of that of normal lighting; The dining area should be provided with standby lighting for continuing business, and its illumination should not be lower than 1/11 of that of normal lighting; (5.3.7)

1.3. Spare lighting should be provided in the kitchen area and dining area of small catering buildings, and the illumination should not be less than 11lx；; (5.3.7)

1.4. The starting time of standby lighting in general places should not be greater than 1.5s. The standby lighting in valuables area and cashier should be set separately, and its starting time should not be greater than 1.5s.. (5.3.7)

2. The specific setting requirements of fire emergency lighting and evacuation indication system shall be determined according to the Technical Standard for Fire Emergency Lighting and Evacuation Indication System.

3. A safety evacuation instruction map should be set up in the obvious position of each floor of shops and restaurants, and the evacuation route, safety exit, personnel location and necessary text description should be indicated on the instruction map. (7.5.2-12)

VI. Fire extinguishers:

1. Fire extinguishers (8.1.11) should be installed in catering buildings and places, including:

1.1 public entertainment places with a building area of 211㎡ or above, and hotels and restaurants with more than 51 rooms. (appendix D)

1.2 public entertainment places with a building area of less than 211m2, public activity rooms, multi-function halls and kitchens of hotels and restaurants with fewer than 51 rooms, can be equipped with fire extinguishers according to the level of medium risk and above. (appendix D)

2. The specific setting requirements of fire extinguishers shall be determined according to the Code for Design of Fire Extinguishers in Buildings.

VII. Others:

1. There should be a certain margin for the power incoming line in the processing and production area (room) in the kitchen area, and a certain number of spare circuits should be left in the distribution box. Electrical equipment, lamps, pipelines should have moisture-proof measures. (5.3.9)

2. For the vertical exhaust pipes of bathrooms, toilets and kitchens in public buildings, measures should be taken to prevent backflow, and fire dampers with a nominal operating temperature of 71℃ should be set on the branch pipes. The oil fume exhaust pipe in the kitchen in the public building should be set according to the fire partition, and a fire damper with a nominal operating temperature of 151℃ should be set at the branch pipe connected with the vertical exhaust pipe. （9.3.12 ）