希尔顿酒店设计和施工标准

第17 节 厨房
17-1.00 GENERAL
17-1.00 总则
17-1.01The kitchen must be located to permit the least possible travel distance between food pick-up and the restaurant.
厨房位置必须尽可能缩短取菜区与餐厅之间的距离。

17-1.02 Provide direct access from the receiving area to kitchen storage and preparation area.
应提供从收货区到厨房储存区和取菜区的直接通道。

17-1.03 Provide convenient access from the kitchen to the employee dining. 应提供从厨房到员工用餐厅的方便通道。

17-1.04 Provide room service in kitchen. Room service is an extension of the main kitchen with convenient access to the pick-up area and beverage stations. 厨房应设客房服务区。

客房服务区是主厨房的延伸，从这里可方便地进入取菜区和饮料站。

17-1.05 Provide storage for room service carts adjacent to or under the work counter.
在工作台旁边或者下方为客房服务推车提供存放位置。

17-1.06 Provide convenient access from the room service area to the service elevators.
提供从客房服务区到服务电梯的方便通道。

17-1.07 Provide secondary access from the kitchen to the lounge and pantries. 提供从厨房到酒廊和备餐间的辅助通道。

17-1.08Provide a janitors closet in or adjacent to the kitchen. Janitors closet
must have a mop sink, supply shelf and a mop and broom holder.
在厨房内或者厨房附近设一个清洁间。

清洁间必须有一个墩布池、一个货架、一个拖把和一个扫帚架。

17-1.09Minimum ceiling height in all kitchen areas is ten (10‘-0‖) feet (3m). Verify ceiling height requirements for ice machines.
所有厨房区天花板最低高度为3 米。

根据制冰机确认天花板的高度要求。

17-1.10Kitchen work area aisles must be a minimum of 3' 6' wide (1.0m). Aisles in the main cooking/chef's area may be 3' 0" wide (900mm). Provide additional clearance in front of ovens.
厨房工作区过道的宽度至少为1.0 米。

主烹饪/厨师区的过道可能为900 毫米宽。

在烤炉前方提供额外的空间。

17-1.11Direct sight lines are unacceptable between the kitchen and any public area, except for display cooking areas.
厨房和公共区之间不可直视无碍，但展示烹饪区除外。

17-1.12 If food and beverage and banquet facilities must be provided on more than one level of the hotel, provide convenient access from the kitchen by both service elevator(s) and a stair.
如果必须在酒店的多个楼层提供食品、饮料和宴会设施，则应通过服务电梯和楼梯为厨房提供方便的通道。

17-1.13 Locate the chef‘s office within the kitchen, positioned to provide visual supervision of the operation.
厨师长办公室应位于厨房内，可监督厨房运营。

17-1.14 Chef‘s office of must be a minimum of 6‘-0‖ x 8‘-0‖ (1.8m x 2.4m) in size.
厨师长办公室的大小至少应为1.8 米 x 2.4 米。

17-1.15 Avoid cross traffic between dishwashing and other kitchen functions. 避免洗碟区与厨房其他功能区之间出现交叉流线。

17-1.16Provide space in the dishwashing area for the breakdown of soiled dishes and the storage of dish carts and dollies.
在洗碟区提供用于分捡存放脏碟、菜车以及推车的空间。

17-1.17 Provide a portable mop bucket and station with mop hangers and space for detergents adjacent to the dishwashing areas.
在洗碟区附近提供便携式拖把挤水桶和拖把架以及存放洗涤剂的空间。

17-1.18 Where kitchens are located over other habitable spaces, provide a waterproof membrane and floating slab floor construction.
如果厨房位于可居住空间上方，则应设防水地板和双层楼板。

17-1.19Insulate walls behind heat and noise producing equipment where adjacent to public spaces. Wall must extend to the structure above and have a minimum STC rating of 55.
在会发热和产生噪声的设备与毗邻的公共区之间应设置绝缘墙。

墙壁必须延伸至上方楼板，并且隔声等级至少为55 分贝。

17-1.20 Ensure that the structural engineer has designed the supports for all hoods.
确保结构工程师已经为所有排烟罩设计了支撑。

17-1.21 Slope all floors to drain.
将所有地面朝排水方向倾斜。

17-1.22 Depress floor slabs to receive insulation and base construction for walk-in refrigerators and freezers.
采用下沉楼板，以安装高温冷库和低温冷库的保温和基础结构。

17-1.23 Construct gypsum drywall bulkheads between the tops of walk-ins and the
finished ceiling above if integral bulkheads are not furnished with the walk-in refrigerators and freezers.
如果高温冷库和低温冷库未设一体防水壁，则应在走道的顶部和上方的装饰天花板之间建造石膏干饰面内墙防水壁。

17-1.24 All gyp board walls in kitchen must be constructed upon an 8‖ (20cm) concrete or concrete block curb.
厨房中的所有石膏板壁必须建在一个20 厘米厚的混凝土或者用混凝土路缘石上。

17-1.25 Provide waste receptacle, stainless steel towel dispenser and soap dispenser at hand sink in kitchen.
在厨房洗手槽提供废物箱、不锈钢纸巾机和皂液器。

17-2.00 DOORS, WINDOWS and HARDWARE
门、窗和五金件
17-2.01 Kitchen receiving doors must be a minimum of 3'-6" wide (1m).
厨房接收门的宽度至少为1 米。

17-2.02 Kitchen receiving doors must have a lockset, kickplate and door closer with hold open feature.
厨房接收门必须配有锁具、护板和有常开功能的闭门器。

17-2.03 Kitchen serving doors must be lockable and have push / pull plates, kickplates and door closers.
厨房服务门必须可以上锁，并且有推/拉板、护板和闭门器。

17-2.04Provide a sliding glass door in chef's office to permit visual supervision of the kitchen.
在厨师长办公室提供一个玻璃移门，以便对厨房工作进行监督。

17-2.05 Chef‘s office and room service shall have glass partitions above 3
‘-0‖ (0.9m) for full view of the kitchen. Room service to have bank teller type glass for transactions
厨师长办公室和客房服务区在0.9 米以上处应采用玻璃隔板，以便总览整个厨房。

客房服务区应采用银行出纳柜型玻璃，以便交易。

17-3.00 FINISHES
饰面
17-3.01 KITCHEN
厨房：
Floors - Slip resistant ceramic tile
地面 - 防滑瓷砖
Base - Quarry base
墙踢脚 - 缸砖
Walls - Full height ceramic tiles up to 8ft (2.4M) with painted above.
墙面 - 全高度瓷砖，高2.4 米，并在瓷砖上涂漆。

Ceiling - Washable ceiling system / Armstrong, USG
天花板 - 耐洗天花板系统/ Armstrong, USG
17-3.02 ROOM SERVICE:
客房服务区：
Floors - Slip resistant ceramic tile
地面 - 防滑瓷砖
Base - Quarry base
墙踢脚 - 缸砖
Walls - Full height ceramic tiles up to 8ft (2.4M) on moisture resistant walls with painted finish above.
墙面 - 在防潮墙壁上铺设全高度瓷砖，高2.4 米，并在瓷砖上涂漆。

Ceiling - Washable ceiling system / epoxy paint
天花板 - 耐洗天花板系统/环氧树脂涂料
17-3.03 JANITOR CLOSET:
清洁间：
Floors - Abrasive quarry tile
地面 - 耐磨缸砖
Base - Quarry base
墙踢脚 - 缸砖
Walls - Full height ceramic tiles up to 8ft (2.4M) with painted above.
墙面 - 全高度瓷砖，高2.4 米，并在瓷砖上涂漆。

Ceiling - Washable ceiling system / epoxy paint
天花板 - 耐洗天花板系统/环氧树脂涂料
17-3.04All walls to meet code requirements and have a washable finish. The walls must be a minimum masonry or plaster with full height tiling.
所有墙面必须符合规范要求并具有耐洗饰面。

墙壁必须至少为砖石或者石膏，并铺设全高度瓷砖。

17-3.05 Walls behind the cooking and dishwashing areas must be of masonry or cement board construction, full height ceramic tile, or stainless steel.
烹饪和洗碟区后面的墙壁必须为砖石或者水泥板结构、满贴瓷砖或者不锈钢。

17-3.06 All finishes must meet local code and health department requirements. 所有饰面必须满足当地规范和卫生部门的要求。

17-3.07 Kitchen floor tile must pass the Robert's wheel abrasion test or ISO equivalent for hotels / projects outside the US, and have a slip-resistance coefficient of at least 0.6 when wet.
厨房地砖必须通过Robert 的车轮摩擦测试或者符合针对美国以外的酒店/项目的ISO 同等标准，并且在潮湿时防滑阻力系数至少为0.6。

17-3.08 All floor transitions shall be flush to facilitate cart movement and avoid tripping hazards.
所有地面过渡应平滑，以方便车子移动并避免绊倒。

17-3.09 Provide stainless steel or rubber corner guards and wall railings at columns and wall outside corners subject to damage from cart traffic.
在容易因车子通行而受损的柱子和墙壁外角安装不锈钢或者橡胶护角和墙壁扶手式护板。

17-3.10Kitchen floors must be installed in a two-inch mortar bed. Extend kitchen floor finish into walk-in coolers.
厨房地面必须位于一个两英寸厚的灰浆层上。

将厨房地面饰面延伸到冷库内。

17-3.11 Kitchen floors must have a matching sanitary coved tile base.
厨房地面必须有匹配的带卫生圆角的墙踢脚。

17-3.12 Kitchen ceilings must be 2‘ x 4' (0.6m x 1.2m) washable plastic or fiberglass tile ceiling with aluminum suspension system.
厨房天花板必须为0.6 米 x 1.2 米耐洗塑料或者波动钢的块状天花板，并配有铝制悬挂系统。

家具、固定装置和设备
17-3.13Floors for walk-in refrigerators and freezers. Depress floor slab 0.15 m for refrigerator and 0.20 m for freezer, to receive floor insulation and floor finishes as in the kitchen.
高温冷库和低温冷库的地面。

对于高温冷库，应采用0.15 米厚下沉楼板，对于低温冷库，应采用0.20 米厚下沉楼板，以安装厨房的地面隔热层和地板饰面层。

17-4.00 FF&E
家具、固定装置和设备
17-4.01 All equipment shall have NSF and UL labels or code-approved equivalent. 所有设备均应有NSF 和UL 标签或者经同等规范认可。

17-4.02 Kitchen hoods shall be minimum of 6' 6" AFF (1.9m).
厨房排烟罩应比地板完成面高出1.9 米。

17-4.03Heavy duty cooking equipment shall be on legs where utility service and fire protection disconnects can be provided.
重型烹饪设备应位于支架上，以方便使用公共设施和消防绝缘。

17-4.04 All convection ovens shall have solid stainless steel doors.
所有对流加热炉应采用坚固的不锈钢门。

17-4.05Use grease extractor hoods except where the use of natural wood broilers requires water wash, hotels over 500 rooms require water wash hoods.
使用除油排烟罩，除非使用天然木材烧烤炉（需要水洗），客房数量超过500间的酒店需要水洗式排烟罩。

17-4.06Provide flush/recessed handles and controls for all fabricated equipment.
为所有组装设备提供平齐/凹进手柄和控制装置。

17-4.07 Provide straight turn down edges and overhangs on fabricated counters and tables to permit a tight seal with adjacent equipment.
组装的柜台和餐桌采用直转折边和悬垂边，以便与相邻设备之间的紧密密封。

17-4.08 Generate steam for kettles in electric steam boiler in compartment or convection steamer base. Do not use self-contained gas or electric kettles over ten gallons. Hotels over 500 rooms require central steam.
通过机室或者对流蒸汽机间的电热式蒸汽锅炉为蒸锅生成蒸汽。

不要使用超过十加仑的
自带燃气蒸锅或者电蒸锅。

超过500 间客房的酒店应使用中央蒸汽。

17-4.09 Tilting brazing pans should be gas heated.
倾斜式炒锅应采用燃气加热。

17-4.10Provide 18" (0.4m) deep pick-up shelf with triple warming lamps at food pickup areas.
在取菜区提供0.4 米深的捡取架（带三重暖灯）。

17-4.11Provide ability to service the soda dispensing system without shutting down entire system by isolating individual runs. Do not mount equipment on the floor. Provide exhaust for system if unit is mechanically refrigerated and has an air-cooled compressor.
可通过各个设备分开运行来为苏打配料系统提供服务，从而无需关闭整个系统。

切勿将设备直接固定在地面上。

如果机组采用机械冷藏方式并且配有一个风冷压缩机，则应为系统提供排风装置。

17-4.12Provide 3HP disposal in dishwashing area where code permits. Use garbage collector ―Hummel pot‖ where disposals are prohibited.
如果规范允许，在洗碟区提供3 马力的垃圾粉碎机。

如果禁止使用垃圾粉碎机，则使用垃圾回收器―无角盆(Hummel pot)‖。

17-4.13 Provide both flaked and small cube ice machines.
提供可制备片状和小方块冰块的制冰机。

17-4.14 All ice machines must be water-cooled
所有制冰机必须采用水冷方式。

17-5.00 SPECIAL CONSTRUCTION (Graphics and Signs) (NA)
17-5.00 特殊结构（图形和标志）（不适用）
17-6.00 MECHANICAL / PLUMBING
17-6.00 机械/管道
17-6.01 All large air-cooled compressors shall be remotely located from the equipment they serve, either rack-mounted in an immediately adjacent compressor room or clustered on the roof above, with appropriate weather protection and screening from guest view. Water-cooled compressors may be located above the walk-in coolers if convenient and safe, service access can be provided.
所有大型风冷压缩机应远离其服务的设备，或者采用机架安装方式安装在毗邻的压缩机室，或者采用集群方式安装在屋顶上，并采取适当的防风雨措施和屏蔽以免客人看到。

如果能提供方便、安全的维修通道，则水冷压缩机可位于冷库上方。

17-6.02 Provide 1.5 air changes per hour in the kitchen. Air quantities in central kitchen are determined by hood exhaust requirements. The kitchen must be under negative pressure in relation to all surrounding public spaces.
厨房的空气应每小时更换1.5 次。

中央厨房的空气量是由排烟罩的排风要求所决定的。

与周围公共空间相比，厨房必须处于相对负压状态。

17-6.03Locate diffusers and registers to avoid direct air passage over hot food tables. Use flush-mounted square diffusers throughout.
确定出风口和调风器的位置，以避免空气直接流经热食品餐桌。

在所有位置使用平齐安装的方形出风口。

17-6.04 Provide 70% of makeup air through soft flow hoods and the remainder in surrounding areas. All makeup air shall be tempered.
通过软净化罩提供70%的补风，其余补风则通过周围环境来提供。

所有补风应经过调和。

17-6.05Independent HVAC and tempered make-up systems are required in the kitchen.
厨房中需要独立的暖通空调和调和补风系统。

17-6.06 Kitchen equipment must be installed on a utility wall.
厨房设备必须安装在公用设施墙上。

17-6.07 Provide manual cut-off of all hood supply and exhaust fans. Fans shall be interlocked. Provide metal shield on switch and locate adjacent to the nearest exit.
为所有排气罩设备和排风机提供手动切断装置。

排风机应为互锁型。

开关带有金属护罩并位于最近的出口处。

17-6.08 Dishwasher exhaust ducts must be welded stainless steel and must pitch to drain.
洗碟机排风管必须采用焊接不锈钢制作，并且必须倾斜以便排放。

17-6.09The exhaust canopies must have an ―Ansul‖automatic fire extinguishing system and incorporate ―lazy flow‖ make-up-air.
排烟罩必须配备―Ansul‖牌自动灭火系统，并采用―惰流‖补风。

17-6.10A wet chemical/water assisted fixed fire protection system is required for protection of all cooking surfaces and fuel fired equipment and appliances. Provide gas and electric shut-off for cooking equipment under hood. Use mechanically actuated hold-open gas valves.
需采用湿化学品/水辅助固定消防系统，以保护所有灶面以及燃料设备和装置。

为排烟罩下方的烹饪设备提供燃气和电气切断装置。

采用机械驱动的常开式燃气阀。

17-6.11Provide one (1) or more wet chemical Class K rated portable fire extinguishers located so that it is within 30 feet (9 meters) travel distance from all cooking kitchen cooking equipment. Such extinguishers are for grease fires and a placard is to be placed above each such extinguisher with the following information: ―Use on grease fires only and ONLY after activating the fixed fire extinguishing system.‖
提供一(1)个或者多个湿粉化学品K 级便携式灭火器，灭火器与所有厨房烹饪设备之间的距离不超过9 米。

此类灭火器用于油脂火灾，应在每个此类灭火器上方放置一个标语牌并标示如下信息：―仅在固定灭火系统激活后方可用于油脂火灾。

‖
17-6.12 Provide fire blankets at deep fat frying areas.
在热油炸煎区提供灭火毯。

17-6.13Provide portable fire extinguishers, pressurized water or CO²type fire extinguisher, in kitchen non-cooking areas.
在厨房非烹饪区提供便携式灭火器、水压或者二氧化碳型灭火器。

17-6.14 Trough drains shall be lined with stainless steel and sloped to drain. All trough gratings shall have openings of not more than 1" x 1" (2.5cm x 2.5cm) and shall be constructed of fiberglass.
排水槽应内衬不锈钢，并通过斜坡方式排放。

所有排水格栅的开孔不得超过2.5 厘米 x 2.5 厘米，并应采用玻璃纤维材料。

17-6.15Provide trough drains along the front edge of all ice machines extending approximately six inches beyond the machine opening on either side.
在所有制冰机前部边沿设置下水槽，在制冰机开口两边再延长约六英寸。

17-6.16Grease traps shall generally be located outside of the building for ease of service. Verify with local code.
油脂捕集器通常应设在建筑物外，以方便维修。

确认与当地规范相符。

17-6.17 Provide floor sinks with removable baskets at large indirect waste locations.
在大型间接垃圾场所提供带可拆卸篓的池式地漏。

17-6.18 Provide a central floor drain in the dishwashing area.
在洗碟区提供一个中央地漏。

17-6.19Provide hot and cold hose bibbs, hose and reel, and floor drain in prep
area.
在取菜区提供冷热软管小龙头、软管和卷管以及地漏。

17-6.20Provide adequate floor drains throughout the kitchen to prevent standing water.
在整个厨房提供足够的地漏，以防止积水。

17-6.21 Provide hand sinks in each work area or as required by code. Provide a stainless steel splash guard where located adjacent to kitchen equipment. 根据规范要求，在每个工作区提供洗手盆。

在与厨房设备临近的位置提供不锈钢挡污板。

17-6.22 Provide a hand sink with stainless steel soap and towel dispenser and trash receptacle in room service area.
在客房服务区提供一个洗手池，并配备不锈钢皂盒和纸巾机以及垃圾桶。

17-6.23 Where water wash hoods are used, provide a tight waste connection with air gap in lieu of a floor sink. Waste pipe shall be recessed or flush inside partition wall behind hood.
如果使用水洗排烟罩，则使用带有气眼的密封废水连接装置来代替池式地漏。

废水管应嵌装或者平装在排气罩后方的隔墙中。

17-6.24 Use domed strainer over drain in mop sink depressions.
在拖把池的地漏上方使用半圆形滤网。

17-6.25 Provide floor troughs as required by equipment locations. Provide a sink at the chef‘s side and at the beverage and sandwich end of the pick-up area. 根据设备位置提供地面排水槽。

在厨师侧以及取菜区（饮料和三明治）的末端提供一个水槽。

17-6.26Provide a floor sink with hose connections at the mop station in dishwashing
在洗碟区的拖把台提供一个软管连接的地漏。

17-6.27 Provide 140°F hot water supply to the dishwasher. Provide dishwasher with integral booster heater. Provide water softening for dishwasher if domestic water supply exceeds five grains of hardness.
为洗碟机提供140°F 的热水。

为洗碟机提供一体式辅助加热器。

如果内部供水超过了规定硬度5 格令，则为洗碟机提供软化水服务。

17-6.28 Provide water fill hose adjacent to or above four-burner ranges and hot tops.
在四燃烧器炉灶和台上炉头的附近或上方提供补水软管。

17-6.29 Drain cover to be chrome plated brass.
地漏盖为镀铬黄铜材质。

17-7.00 ELECTRICAL
17-7.00 电气
17-7.01Provide a minimum of fifty (50) foot-candles (538 lux) of light measured at the work surface height in the kitchen and room service area.
在厨房和客房服务区提供至少五十(50)英尺烛光（538 勒克斯）的照度（在工作表面高度测量）。

17-7.02 Kitchen lighting fixtures should be recessed fluorescent, vapor-proof fixtures with warm white tubes.
厨房照明灯具应为嵌装的荧光灯、可防蒸汽，并采用暖白光灯管。

17-7.03 All kitchen lighting must be switched from the panel. Do not locate dimmer banks in the kitchen.
所有厨房照明设备必须可通过面板来切换。

切勿在厨房放置调光器模块。

17-7.04 Provide 20 amp duplex convenience receptacles for general cleaning. 为大扫除提供20 安双联框方便插座。

17-7.05 All receptacles in kitchen area shall be GFI/RCD protected.
厨房区中的所有插座均应采用接地/剩余电流保护方式。

17-7.06 Provide receptacles for banquet food carts.
为宴会食品推车提供插座。

17-7.07 Provide clock outlet at 7‘-0" AFF (2.1m), visible from main cooking battery and pick-up area.
在地板完成面标高 2.1 米处提供时钟插座，应可从主烹饪区和取菜区看到时钟。

17-7.08 Provide dedicated power and conduit to P.O.S. equipment locations at room service, pick-up area and beverage stations and/or service stands as required.
应为位于客房服务区、取菜区和饮料站和/或服务台的POS 机设备提供专用电力和护线管。

17-7.09Ventilation fans and compressors for walk-in refrigerators and freezers shall be connected to the emergency generator.
为高温冷库和低温冷库提供的通风机和压缩机应连接到应急发电机上。

17-7.10 Emergency lighting must be provided in the kitchen.
必须在厨房提供应急照明。

17-7.11All electrical panels must be clearly marked with all equipment circuits identified.
所有电气面板必须清楚地标明所有设备回路。

17-7.12Provide stainless steel cover plates at all switches, outlets, etc. in kitchen.
在厨房中的所有开关、插座处提供不锈钢盖板。

17-7.13 Provide a desk telephone in the chef‘s office.
在厨师长办公室配备一部台式电话。

17-7.14 Provide a wall-mounted house phone in the prep/banquet area.
在准备/宴会区设置一部壁挂式内部电话。

17-7.15 Provide a minimum two-line telephone with calling number display in room service.
在客房服务区至少应配备双线电话（带来电显示）。

17-7.16 Provide telephone jacks and data ports at all cash register/P.O.S. terminals requiring credit card verification.
在要求信用卡验证的所有收银机/POS 机终端提供电话插孔和数据端口。

17-7.17 Provide a 20a. duplex receptacle adjacent to the P.O.S. terminal for credit card and adding machines.
在 POS 机终端附近为信用卡机和收款机提供一个20 安双联框插座。

17-7.18Provide electrical power for calling number display unit in room service.
为客房服务区的来电显示设备提供电力。

17-7.19 Provide a clock outlet at 7‘-0" AFF (2.1m) in room service.
在客房服务区地板完成面标高2.1 米处提供一个时钟插座。