第17 节 厨房17-1.00 GENERAL17-1.00 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 closetmust 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 thefinished 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。