First of all, it should be no less than 3 meters. Considering the installation of central air conditioning facilities in the future, it is best to be between 5 and 5.5 meters. Personally, it is for reference only. I hope I can give you some information for reference: Article 1.0. 1 of the Code for Design of Catering Buildings. In order to ensure the design quality of catering buildings and make catering buildings meet the basic requirements of applicability, safety and hygiene, this code is specially formulated. 3. Non-operating canteen (hereinafter referred to as canteen). 1.0.3 The restaurant building is divided into three levels. First, the first-class restaurant is a high-class restaurant that receives banquets and zero meals, with worry-free seats, comfortable environment and perfect facilities; Second-class and second-class restaurants are intermediate restaurants that receive banquets and have zero meals. The seats in the restaurant are more comfortable and the facilities and equipment are relatively perfect; Third-class and third-class restaurants are general restaurants with zero meals. Article 1.0.4 Restaurants are divided into two categories. First-class and first-class restaurants are high-class restaurants with no worries and comfortable environment, and high standards of facilities and equipment; A second-class restaurant is a general restaurant. Article 1.0.5 Canteen buildings are divided into two categories. The seating arrangements in the first-class and first-class canteens are very comfortable. The seating arrangement of second-class and second-class canteens meets the basic requirements. Article 1.0.6 The design of catering buildings shall comply with the current General Rules for the Design of Civil Buildings (JGJ37-87) and relevant design standards, codes and regulations promulgated by the state or professional departments, in addition to the implementation of this code. Chapter II: Article 2.0. 1 of the Foundation and General Plan. The construction of catering buildings must meet the requirements of local urban planning and food hygiene supervision institutions, and choose areas that are convenient for people to use, well ventilated, with water supply and drainage conditions and power supply. Article 2.0. Keep a certain distance from pollution sources that hinder public health, and must abide by the regulations of local food hygiene supervision institutions. Article 2.0.3 The entrances and exits of catering buildings should be set according to the flow of people and logistics, and the transportation, storage routes and yards of inflammable, explosive and waste should be properly handled. Article 2.0.4 In the general layout, the kitchen (or pantry) should be prevented from being affected by oil smoke, odor, noise and waste. On the adjacent building. Article 2.0.5 The first-class and second-class restaurants and the buildings of the first-class restaurants shall have proper parking spaces. Chapter III Architectural Design Section 1 General Provisions Article 3. 1. 1 Restaurants and canteens are composed of restaurants or canteens, public parts, kitchens or catering workshops and auxiliary parts. Article 3.65438 +0.2 The minimum use area of restaurants, restaurants and canteens shall comply with the provisions in Table 3. 1.2: the minimum use area of restaurants and canteens within the category and level (㎡/building) Dining room Dining room Dining room 11.301.30. Kloc-0/.65438 The area ratio of restaurants and canteens to kitchens (including auxiliary parts) shall meet the following requirements: 1. The ratio of dining room to kitchen should be1:1.1; The ratio of dining room to kitchen should be1:1; Second, the kitchen-bathroom ratio can be appropriately adjusted according to the grade, scale, business varieties, raw material storage, processing methods, fuel and regional characteristics of catering buildings. Article 3. 1.4 First-class restaurants and restaurants located on the third floor and above, and other restaurants and restaurants at all levels on the fourth floor and above shall be provided with passenger elevators. Article 3. 1.5 The graphic design and facilities of catering buildings convenient for the disabled shall comply with the provisions of relevant codes. Article 3. 1.6 Measures shall be taken to prevent the invasion of flies, rats, insects and birds, and to prevent dust and moisture. Article 3. 1.7 The catering building shall be provided with mop pools and storage places for cleaning tools at appropriate positions, and separate rooms shall be provided if conditions permit. 3.2 In the second quarter, the air conditioning of restaurants, canteens and public parts should not be less than 2.40 m; Second, the big restaurant and canteen should not be less than 3.00 m; 3. The lowest point of a large dining room and a dining room with a special-shaped ceiling should not be less than 2.40mm. Article 3.2.2 When dining rooms and dining tables are arranged forward, the clear distance from table edge to table edge (or wall surface) shall meet the following requirements: 1 When only diners pass, the clear distance from table edge to table edge should not be less than1.35m; The clear distance from the table to the interior wall should not be less than 0.90 m; Second, when there is a waiter, the clear distance from table to table should not be less than1.80m; The clear distance from the edge of the table to the interior wall should not be less than1.35m; 3. When the car passes, the clear distance between tables should not be less than 2.10m; ; 4. When the dining table adopts other types and arrangements, it can be determined according to the provisions of the preceding paragraph and actual needs. Article 3.2.3 Canteen and dining room should have good lighting and ventilation. In natural lighting, the window opening area should not be less than 1/6 of the building area of the hall. In case of natural ventilation, the area of vent should not be less than116 of the building area of the hall. Article 3.2.4 The indoor surfaces of restaurants and canteens shall be made of materials that are not easy to accumulate dust and easy to clean, and the internal corners of walls and ceilings shall be arc-shaped. Article 3.2.5 The number of outlets in the canteen can be set according to every 50 people, and the spacing between outlets should not be less than 65438. The width of the table top shall not be less than 0.50m, and it shall be made of smooth, impervious and easy-to-clean materials, and no grooves shall be left. Article 3.2.6 The common parts of dining car include hall, lobby, lounge, washroom, toilet, cashier's room, meal coupon sales office, small sales and take-away window, etc. , in addition to the provisions of article 3.2.7, the rest should be set according to actual needs. Article 3.2.7 Handwashing facilities and toilets for diners shall meet the following requirements: Class I, Class I and Class II restaurants and Class I restaurants shall have toilets and washrooms, and Class III restaurants shall have special toilets, which shall be set separately for men and women. Restaurants and canteens in third-class hotels and second-class hotels should have sinks; One or two canteens should have sinks for washing hands and washing dishes; 2. The number of sanitary wares shall comply with the provisions in Table 3.2.7: the number of sanitary wares with washbasins, hand washing taps and dish washing taps in the first and second grades is 50 large and medium-sized urinal restaurants 1, and each with more than 50 seats 100/and male 1 00. > 100 seats, increase 1 male urinal and 1 female urinal per 100 seats; > 50 seats, increase 1 restaurant for every 100 seats, and increase 1 restaurant for every 50 seats and below. > 50 seats, increase 1 seat for every 100 seats; > 50 seats, increase 1 canteen for every 100 seats; For > 50 seats, 100 seats will be added 1 seat. > 50 seats, increase 1 seat for every 100 seats; > 50 seats, increase 1 seat for every 100 seats; For > 50 seats, 100 seats will be added 1 seat. Four, the toilet should be flush. All faucets should not be turned on or off manually. Article 3.2.8 When the take-away counter or window is set in front of the street, it should not hinder the passage of diners, and should keep a proper distance from the sidewalk, and should have rain-proof, dust-proof and fly-proof facilities. When the take-away counter or window is set in the lobby, it should not hinder the passage of diners. Section 3.3.65438+ 2. Non-staple food processing rooms-including roughing room, finishing room, cooking hot processing room, cold meat processing room and special processing room for flavor restaurants; Three, food preparation room-including staple food preparation, non-staple food preparation, cold meat preparation and canteen. Cold meat preparation room and canteen should be set separately; Four, tableware cleaning and disinfection room and tableware storage room. Tableware cleaning and disinfection room should be set up separately; 5. Fire room. Article 3.3.2 The dining room of a restaurant can be set up with the following parts according to the nature of its operation: 1. Cold food processing room-including raw material preparation, hot processing, cold food preparation, other production and cold storage room; Two, beverage (cold, hot) processing room-including raw material grinding and preparation, beverage cooking, cooling and storage room; Third, snacks, snacks, cold meat, etc. The contents of the room refer to the relevant parts specified in Article 3.3. 1; Four. Tableware cleaning and disinfection room and tableware storage room. Tableware cleaning and disinfection room should be set up separately. Article 3.3 The kitchen and the pantry shall be reasonably arranged according to the technological processes of raw material processing, staple food processing, non-staple food processing, catering and tableware storage, and raw materials and finished products shall be strictly separated. Raw food and cooked food shall be processed and stored separately, and the following requirements shall be met: 1. Non-staple food rough machining should be set up with workbench and cleaning pool for meat, poultry and aquatic products respectively. Two, chilled meat products should be assembled in a single room, there should be a front room with hand washing facilities at the entrance; Three, cold food production room entrance should be equipped with direct disinfection facilities; Four, vertical transportation of food ladders should be cooked separately. Article 3.3.4 The indoor clear height of the kitchen and food preparation room shall not be less than 3.00 m m Article 3.3.5 The clear distance of the working table edge (or equipment edge) of the processing room: for single-sided operation, it shall not be less than 0.70m when no one passes, and it shall not be less than1.20m when someone passes; Double-sided operation should not be less than 1.20m when no one passes, and should not be less than 1.50m when someone passes. Article 3.3.6 When the workshop is naturally lit, the window opening area should not be less than1/6 of the ground area; In case of natural ventilation, the area of vent should not be less than110 of the building area. Article 3.3.7 Ventilation and exhaust shall meet the following requirements: 1. Ventilation and exhaust should be properly handled in each processing room to prevent the restaurant from being polluted by the smell of kitchen fumes; Second, mechanical ventilation should be adopted in the hot working room, and effective natural ventilation measures such as roof ventilation shaft or skylight with wind deflector can also be set up; Three, the upper part of the equipment that produces lampblack should be equipped with an exhaust device with mechanical exhaust and lampblack filter, and it should be easy to clean and replace; Four. In addition to mechanical exhaust, the equipment that produces a large amount of steam should be divided into small rooms to prevent condensation and discharge condensed water. Article 3.3.8 The fire resistance rating of the thermal processing room in the kitchen and pantry shall not be lower than Grade II. Article 3.3.9 The indoor structure of each processing room shall meet the following requirements: 1. The ground should be made of wear-resistant, waterproof, corrosion-resistant, non-slip and easy-to-clean materials, and the ground should be treated well. Two, walls, partitions, workstations, pools and other facilities should be made of non-toxic, smooth and easy to clean materials, and the internal corners should be made into arcs; Third, the window sill should be made in a form that is not easy to place items. Article 3.3. 10. A fire-fighting room shall be set up in the thermal processing room of staple food with coal and firewood as fuel, and the fire-fighting room shall be located on the downwind side, and the problems of coal supply and ash discharge shall be properly handled. Closed fire rooms should be used in cold and cold areas. Article 3.3. 1 1 The fire room shall be a fire-proof cornice with a width not less than 1m, and shall be set above the hole of the external wall. The auxiliary part in Section 4, Article 3.4. 1 mainly consists of various warehouses, office rooms, staff changing clothes, toilets, shower rooms, etc. According to the actual needs of different levels of catering buildings, choose settings. Article 3.4.2 Catering buildings shall be equipped with cold storage facilities. When setting up the cold storage, it should comply with the current Code for Design of Cold Storage (GBJ72-84). Article 3.4.3 All kinds of warehouses shall comply with Article 3. 1.6. In natural lighting, the window opening area should not be less than 1/65438 of the ground area. Vent area should not be less than 1/20 of the building area. Article 3.4.4 When it is necessary to set up a laboratory, the area shall not be less than12m2, and the ceiling, wall and ground shall be easy to clean and equipped with water supply and drainage facilities. Article 3.4.5 The dressing room shall be set up according to all staff members, with a locker for each. Its size is 0.50×0.50×0.50m3 Article 3.4.6 The shower room shall be set according to the maximum class size of cooking and service personnel, and one shower room shall be set for every 25 people. When two or more shower rooms are provided, men and women should be separated, and each shower room should be provided with a washbasin. Article 3.4.7 Toilets should be set according to the maximum class size of all staff, and one can be set for less than 30 people. It's all toilets. Men's toilets are equipped with a toilet and a urinal for every 50 people, and women's toilets are equipped with a toilet for every 25 people. The front room of men's and women's toilets is equipped with a washbasin, and the front door of the toilet should not face the processing room and dining room. Chapter IV Construction Equipment Section 1 Water Supply and Drainage Article 4. 1. 1 Food buildings should be equipped with water supply and drainage systems, their water consumption standards and the design of water supply and drainage pipes. It shall comply with the current Code for Design of Water Supply and Drainage in Buildings (GBJ 15-88), in which the hot shower water (40℃) can reach 40l// person. Article 4. 1.2 When using gas heaters, the heating equipment of hot water for shower should not be located in the shower room, and there should be reliable ventilation and exhaust equipment. Article 4. 1. Cooling water adopts circulating cooling water system. Article 4. 1.4 Restaurants, restaurants and canteens shall be provided with boiling water supply points. Article 4. 1.5 The drainage pipes in the kitchen and pantry should be unobstructed and easy to clean and dredge. When the open ditch is used for drainage, the grid should be covered. The inner corner of the ditch should be arc-shaped, with water seal and rat prevention device. For oily drainage, they should be connected with other drainage systems. And install oil prevention facilities. Section 2 Heating, Air Conditioning and Ventilation Article 4.2. 1 Heating 1. The indoor design temperature of each room in winter shall comply with the provisions in Table 4.2. 1: room name design temperature℃ dining room, canteen 18~20 kitchen and catering preparation room (cold working room) 16 kitchen. Beverage Warehouse 8~ 10 Vegetable Warehouse 5 Washing Room 16~20 2. The kitchen and dining room should use radiators that are corrosion-resistant and easy to clean. Article 4.2.2 The canteens of the first-class restaurants, the canteens of the first-class restaurants and the canteens of the second-class restaurants in hot air-conditioned areas shall be equipped with air conditioners, and the design parameters of the air conditioners shall comply with the provisions in Table 4.2.2; Room Name Design Temperature℃ Relative Humidity% Noise Standard db Fresh Air Volume m3/h People's Workspace Wind Speed 24 ~ 24~26 〈65 NC40 25 〈0.25 〉 Second-class restaurant 25 ~ 25~28 〈65 NC50 20 〈0.3 𝶹 Second-class and first-class restaurants should adopt central air conditioning system. Local air conditioning system can be used in first-class restaurants and second-class restaurants. Article 4.2.3 Ventilation 1. The ventilation volume of mechanical ventilation in the thermal processing room of kitchen and pantry should be calculated according to the heat balance. 65% of the calculated ventilation is discharged to the outside through the exhaust hood, and 35% is discharged by the whole room ventilation; Second, the suction speed of the exhaust hood is generally not less than 0.5m/s, and the speed in the exhaust pipe is not less than10m/s; 3. In the heat treatment room of kitchen and pantry, the supplementary air volume should be about 70% of the exhaust air volume, and the indoor negative pressure value should not be greater than 5Pa. Article 4.2.4 The gauge pressure of the steam box and the washing and disinfection facilities using steam should reach 0.2MPa. Article 4.2.5 The exhaust system of the kitchen should be set according to the fire prevention unit and should not pass through the firewall. When the horizontal exhaust duct of the kitchen passes through the room outside the kitchen, a fire damper should be installed on the wall of the kitchen. Section III Electrical Section 4.3. 1 The lighting part of the banquet hall and the kitchen serving the first-class restaurant shall be of secondary load. Article 4.3.2 There should be a certain margin for the power inlet line in the kitchen and pantry. A certain number of spare circuits and sockets shall be reserved in the distribution box. Electrical equipment, lamps and pipes should have moisture-proof measures. Article 4.3.3 The recommended average illuminance of main rooms and parts shall comply with the provisions in Table 4.3.3. Article 4.3.4 Leakage protectors shall be installed in places with humid environment such as kitchens and restaurants. Article 4.3.5 Restaurants and restaurants shall provide local direct dial telephones. First-class restaurants and first-class hotels should be equipped with public telephones. Article 4.3.6 First-class restaurants and restaurants in first-class restaurants shall be equipped with audio equipment for playing background music. Appendix 1 definition 1. Restaurant: Chinese and western restaurants that receive diners or guests sporadically, including restaurants, restaurants, restaurants, flavor restaurants, hotel restaurants and so on. Collectively referred to as restaurants. 2. Restaurants: commercial hot and cold restaurants with guests, including cafes, tea gardens, tea halls, pubs, bars and various snack bars that simply sell cold drinks. , collectively known as the restaurant. 3. Canteen: a non-profit place located in institutions, schools, factories, mines and other enterprises and institutions to provide meals for their internal employees and students. Collectively referred to as the canteen. 4. Pollution sources: generally refers to infectious disease hospitals, cesspits, sewage pools, livestock sheds, garbage dumps, etc. which are easy to breed mosquitoes and flies. 5. Dining room: Dining room and dining room are collectively called dining room. Less than 40 seats are small restaurants, and more than 40 seats are large restaurants. 6. Restaurant: The part of a restaurant where guests receive diners is collectively called a restaurant. There are more than 40 canteens. 7. Diners: Customers in restaurants and canteens are collectively called diners. 8. Staple food workshops refer to semi-finished products processing places such as rice, flour, beans and miscellaneous grains. 9. The staple food hot processing room refers to the processing places such as steaming, boiling, roasting, branding, frying and frying of staple food semi-finished products. +00400.000000606 Scraping scales, cutting whiskers, breaking stomachs and washing fish and shrimp; Plucking, eviscerating and cleaning poultry; Hair, soaking, selection and washing of Haibao; Vegetable washing and processing department. 1 1. Non-staple food finishing room: the processing department that cleans, cuts, weighs and mixes coarse non-staple foods into semi-finished dishes according to the requirements of dishes. 12. Cooking hot processing room: refers to semi-finished dishes that have been finely processed. Seasoning is used in hot processing places such as frying, frying, boiling, frying, steaming, stewing and boiling. 13. Cold meat processing room: including cold meat production and blending, also known as pickle room and braised pork room. This specification is collectively called chilled meat processing room. Cold meat room refers to the coarse and fine processed non-staple food cooked, marinated, smoked and cooked. Cold meat blending place refers to the processing place where raw cold and cooked food are cut into pieces, weighed and blended into cold dishes according to different requirements. 14. Special processing rooms for flavor restaurants, such as oven rooms (including roast duck and goose, etc.). ) or other processing chambers. The heat treatment chamber shall be treated according to the requirements of this specification. 15. The food preparation room is the place where the main and non-staple food products are sorted, distributed and temporarily placed. 16. The delivery place is the place where finished products such as staple food, snacks, hot and cold drinks, etc. Be sent to a restaurant or restaurant. 17. The canteen refers to cigarettes, sugar, wine and snacks.