Article 1.0. 1 This specification is formulated to ensure the design quality of catering buildings and make catering buildings meet the basic requirements of applicability, safety and hygiene.

Article 1.0.2 This specification is applicable to the design of the following three types of catering buildings (including single building and joint building) for new construction, reconstruction and expansion in cities and towns:

1. Commercial restaurant (restaurant for short);

Two, the business of hot and cold restaurants (hereinafter referred to as restaurants);

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 snacks. Restaurants have worry-free seating arrangement, comfortable environment and complete 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 restaurant, a general restaurant with zero meals.

Article 1.0.4 The restaurant building is divided into two floors.

First, the first-class restaurant is a high-class restaurant, with no worries, comfortable environment and high standards of facilities and equipment;

Two or two restaurants are general restaurants.

1.0.5 The canteen building is divided into two floors.

First-class and first-class canteens with comfortable seating arrangements;

The seating arrangement of second-class and second-class canteens meets the basic requirements.

Article 65438 +0.0.6 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 Base and Overall Planning

Article 2.0. 1 The construction of catering buildings must conform to the requirements of local urban planning and food hygiene supervision institutions, and choose a place with convenient use, good ventilation, good water supply and drainage conditions and power supply.

Article 2.0.2 It is forbidden to build catering buildings in industrial enterprise protection zones that produce harmful and toxic substances; Keep a certain distance from pollution sources that hinder public health, and abide by the regulations of local food hygiene supervision institutions.

Article 2.0.3 The entrances and exits of catering buildings shall be set according to the flow of people and logistics, and the transportation routes and yards of inflammable, explosive and waste shall be properly handled.

Article 2.0.4 In the general layout, the influence of the kitchen (or pantry) on adjacent buildings shall be prevented.

Article 2.0.5 First-class and second-class restaurants and first-class restaurants should have proper parking spaces.

Section 1 General Provisions

Article 3. 1. 1 Restaurants and canteens are composed of dining rooms or canteens, public parts, kitchens or pantries and auxiliary parts.

Article 3. 1.2 The minimum use area of each restaurant and canteen in restaurants, restaurants and canteens shall comply with the provisions in Table 3. 1.2:

Article 3. 1.3 100 and 100 or more restaurants and canteens shall meet the following requirements:

1. The ratio of kitchen to dining room 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 3.65438 +0.5. The catering building convenient for the disabled should comply with the relevant specifications in terms of plane design and facilities.

Article 3. 1.6 Measures shall be taken to prevent flies, rats, insects, birds, 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.

Section 2 Restaurants, Restaurants and Public Parts

Article 3.2. 1 The indoor clear height of a restaurant or canteen shall meet the following requirements:

Small restaurants and canteens should not be less than 2.60 m; Air conditioning should not be less than 2.40 m;

Second, the big restaurant and canteen should not be less than 3.00 m;

3. The minimum height of large restaurants and canteens with special-shaped ceilings should not be less than 2.40 meters. ..

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:

First, when only diners pass, the clear distance between dining tables 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; ;

Four, the dining table adopts other types and layouts, can refer to the provisions of the preceding paragraph and determine according to actual needs.

Article 3.2.3 Dining rooms and canteens should be well lit and ventilated. Under natural lighting conditions, the window opening area should not be less than 1/6 of the building area of the hall. During natural ventilation, the ventilation opening area 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 at one for every 50 people. The spacing of vegetable outlets shall not be less than 1. 10m, and the width of the countertop shall not be less than 0.50m The material shall be flat, waterproof and easy to clean, and no grooves shall be left.

Article 3.2.6 The common parts of diners include hall, lobby, lounge, washroom, toilet, cashier's office, meal ticket sales office, canteen and take-away window, etc. Except as stipulated in Article 3.2.7, the rest are set according to actual needs.

Article 3.2.7 Diners' hand washing facilities and toilets shall meet the following requirements:

First, second and first-class restaurants and first-class restaurants should have toilets and toilets, third-class restaurants should have special toilets, and toilets should be separated from men and women. The dining hall of the third-class restaurant and the dining hall of the second-class restaurant should be equipped with hand sinks; One or two canteens should have sinks for washing hands and washing dishes;

Second, the number of sanitary ware should comply with the provisions of table 3.2.7:

Third, the toilet location should be hidden, and the entrance of the front room should not be close to the restaurant or the opposite restaurant;

Fourth, the toilet should be flushed. Manual switch is not suitable for all faucets.

Article 3.2.8 When the take-away counter or window is set up facing the street, it should not hinder the passage of diners, and should keep a proper distance from the sidewalk, and should have facilities such as rain, dust and fly prevention. When the take-away counter or window is set in the lobby, it should not hinder the passage of diners.

Section 3 Kitchen and Dining Room

Article 3.3. 1 The kitchens of restaurants and canteens can be equipped with the following components according to the actual needs of business nature and cooperative combination:

1. Staple food processing room-including staple food making room and staple food hot processing room;

2. Non-staple food processing rooms-including roughing rooms, finishing rooms, cooking hot processing rooms, cold meat processing rooms and special processing rooms for flavor restaurants;

Third, the preparation room-including staple food preparation, non-staple food preparation, cold meat preparation and canteen. The chilled meat mixing room and canteen should be set separately;

Four, tableware cleaning and disinfection room and tableware storage room. Tableware cleaning and disinfection rooms should be set separately;

Fifth, the fire room.

Article 3.3.2 The dining room of a restaurant can choose the following parts according to the nature of its operation:

A cold food processing room-including raw material preparation, hot processing, cold food production, 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 3.3.3 The kitchen and pantry should be reasonably arranged according to the technological processes of raw material processing, staple food processing, non-staple food processing, catering, tableware cleaning and storage. , raw materials and finished products are strictly separated, raw food and cooked food are processed and stored separately, and shall meet the following requirements:

First, the rough processing of non-staple food should be divided into workbench and meat, poultry and aquatic products cleaning pool, and the raw materials after rough processing should be sent to the finishing room to avoid backflow. The remaining waste should be properly disposed of;

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 separated from raw and cooked.

Article 3.3.4 The indoor clear height of kitchen and pantry shall not be less than 3m.

Article 3.3.5 The clear distance between the working table edges (or equipment edges) in the processing room: when working on one side, it should not be less than 0.70 m when no one passes, and it should not be less than1.20m when someone passes; Double-sided operation should not be less than 1.20m when no one passes, and not 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 floor area.

Article 3.3.7 Ventilation and exhaust shall meet the following requirements:

First, each processing room should deal with ventilation and exhaust, and should prevent kitchen fumes from polluting restaurants;

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, produce a lot of steam equipment in addition to mechanical exhaust should be divided into small rooms, to prevent condensation and discharge condensate.

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:

First, the ground should be made of wear-resistant, waterproof, corrosion-resistant, non-slip and easy-to-clean materials, and the ground drainage should be handled 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 in the downwind side, and the problems of coal feeding and ash discharging shall be handled well. Closed fire rooms should be used in cold and cold areas.

Article 3.3. 1 1 When there is a restaurant or other room on the upper floor of the thermal processing room, a fire cornice with a width not less than 1m shall be set above the hole of the external wall.

Section IV Auxiliary Part

The auxiliary part of Article 3.4. 1 mainly consists of various warehouses, office buildings, staff changing clothes, toilets, shower rooms, etc. , should be selected according to the actual needs of different levels of catering buildings.

Article 3.4.2 Catering buildings shall be equipped with cold storage facilities. Cold storage should comply with the current Code for Design of Cold Storage (GBJ 72-84).

Article 3.4.3 All kinds of warehouses shall comply with the provisions of Article 3. 1.6. Under natural lighting, the window opening area should not be less than110 of the ground area. In case of natural ventilation, the area of vent should not be less than 1/20 of the floor area.

Article 3.4.4 When a laboratory needs to be set up, its area should not be less than 12m2, and its ceiling, walls and ground should be easy to clean, and equipped with water supply and drainage facilities.

Article 3.4.5 The locker room shall be divided according to all staff members, and each staff member shall have a locker with a size of 0.50×0.50×0.50m3.

Article 3.4.6 The shower room shall be set according to the maximum number of cooking and service personnel, and one shower room shall be set for every 25 people. When there are two or more showers, men and women should be separated, and each shower should be equipped with a washbasin.

Article 3.4.7 Toilets shall be set according to the maximum class size of all staff. A toilet can be set up for less than 30 people, and men and women with more than 30 people are set up separately, and all of them are flush toilets. Men's toilets are equipped with a toilet and a urinal for every 50 people, women's toilets are equipped with a toilet for every 25 people, and the front room of men's and women's toilets is equipped with a washbasin. The front room door of the toilet should not face the processing room and restaurant.

Chapter IV Construction Equipment

Section 1 Water Supply and Drainage

Article 4. 1. 1 The catering building should be equipped with water supply and drainage system, and its water consumption standard and water supply and drainage pipeline design should comply with the current Code for Design of Water Supply and Drainage in Buildings (GBJ 15-88), in which the shower hot water (40℃) should be 40l// person.

Article 4.65438 +0.2. When using gas water heater, the heating equipment of shower hot water should not be located in the shower room, and there should be reliable ventilation and exhaust equipment.

Article 4. 1.3 When restaurants, restaurants and canteens are equipped with refrigeration or air conditioning equipment, circulating cooling water system shall be adopted for cooling water.

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 open ditch drainage is used, a filter screen should be installed. The inner corner of the ditch is arc-shaped, with water seal and rat prevention device. If there is oily drainage, it should be set separately from other drainage systems, and oil separation facilities should be installed.

Section 2 Heating, Air Conditioning and Ventilation

Article 4.2. 1 heating

A, all kinds of rooms in winter heating indoor design temperature should comply with the provisions of the table 4.2. 1:

Two, the kitchen and dining room should use corrosion-resistant and easy to clean radiator.

Article 4.2.2 Air conditioning

The dining room of the first-class restaurant, the dining room of the first-class restaurant and the dining room of the second-class restaurant in hot areas should be equipped with air conditioners, and the design parameters of the air conditioners should comply with the provisions in Table 4.2.2;

Second, the first-class restaurant should adopt central air-conditioning system, and the first-class restaurant and the second-class restaurant can adopt local air-conditioning system.

Article 4.2.3 Ventilation

1. The ventilation volume of mechanical ventilation in the thermal processing room of kitchen and catering workshop shall 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;

Three, the kitchen and food processing room, the air supply should be about 70% of the exhaust air, and the indoor negative pressure value should not be greater than 5Pa.

Article 4.2.4 When steam is used in steam box and washing and disinfection facilities, the gauge pressure of steam supply pipeline shall be 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 set on the wall of the kitchen.

Section 3 Electric Power

Article 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 are 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 should be used in damp places such as kitchens and catering workshops.

Article 4.3.5 Restaurants and restaurants should be equipped with local direct dial telephones, and first-class restaurants and restaurants should be equipped with public telephones.

Article 4.3.6 The first-class restaurant and the first-class restaurant shall be equipped with audio equipment for playing background music.

Appendix I Explanation of Nouns

1. Restaurant: All commercial Chinese and western restaurants that receive diners or entertain guests, including restaurants, restaurants, restaurants, flavor restaurants, hotel restaurants, tourist restaurants, fast food restaurants and cafeterias, are collectively referred to as restaurants.

2. Restaurants: There are cold and hot restaurants, including cafes, tea gardens, tea halls, pubs, bars and various snack bars, collectively referred to as restaurants.

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 canteen.

4. Pollution source: generally refers to infectious disease hospitals, cesspits, sewage pools, barns, garbage dumps and other places that are easy to breed mosquitoes and flies.

5. Restaurants: Restaurants and canteens are collectively referred to as restaurants. 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. Less than 40 seats are small restaurants, and more than 40 seats are large restaurants.

7. Diners: Customers in restaurants and canteens are collectively called diners.

8. Staple food production room: refers to semi-finished products processing places such as rice, flour, beans and miscellaneous grains.

9. Staple food hot processing room: refers to the processing place where semi-finished staple food is steamed, boiled, roasted, branded, fried and fried.

10. Non-staple food roughing room: including cleaning, peeling, deboning and meat cutting; Scraping scales, cutting whiskers, breaking stomachs and washing fish and shrimp; Plucking, eviscerating and cleaning poultry; Hair, soaking, selection and washing of Haibao; Processing places for picking and cleaning vegetables.

1 1. Non-staple food finishing room: a processing room where rough non-staple foods are cleaned, cut, weighed and mixed into semi-finished dishes according to the requirements of dishes.

12. Cooking hot processing room: refers to the hot processing room where semi-finished dishes are fried, fried, boiled, fried, steamed, braised and cooked with seasonings.

13. Cold meat processing room: including cold meat production and blending, also known as pickles room and braised pork room. This specification is collectively referred to as chilled meat processing room. The cold meat production department refers to the processing department that cooks, marinates, smokes, stews, fried and fried coarse and fine processed non-staple food to make it into cooked food; Cold meat blending place refers to the processing place where raw cold and cooked food are cut, weighed and blended into cold dishes according to different requirements.

Appendix II Description of terms used in this specification

First, in order to facilitate the different treatment in the implementation of the provisions of this specification, the terms with different strict requirements are now explained as follows:

1. means very strict, and it must be done: the positive word is "must" and the negative word is "forbidden".

Strictly speaking, under normal circumstances, it should be like this: positive words should be used, negative words should not be used or may not be used.

3. It means to allow a little choice, and do it first when conditions permit: the positive word is "suitable" or "possible" and the negative word is "unfavorable".

Two, the provisions should be in accordance with the provisions of other relevant standards and norms, written as "should be implemented" or "should meet the requirements or regulations". When it is not necessary to follow the prescribed standards and specifications, it is written as "reference execution".