Page 167 - Building Regulation Design Guidelines - Architecture Book (Blue Code)

SEcTION: 16 BUILDING OR DEVELOPMENT TYPES SEcTION: 16 BUILDING OR DEVELOPMENT TYPES
16.2.2 MUSSALA (PRAYER ROOM)
a) A reasonable space that can accommodate 5% of the building
occupants with ablution facilities shall be provided for male
and female prayers in all building types located close to
building entrance/reception, with exception to residential
buildings & villas.
b) All requirements for people with disability shall be covered
for facilities such as ramps, lavatories, etc.
c) The number of worshippers is counted as 0.75 square meter
for a single worshipper.
d) Allocate in the design an area with shelves for shoes
temporary storage to avoid keeping them in the entrances.
e) Separate entrances and facilities shall be provided for men
and women worshippers.
f) The location and the entrance of the lavatories and ablution
shall be separated from the prayer room, and lavatories shall
not be set or located in the same *Qibla direction, according
to the Islamic doctrine (Shari’a). (figure -72)
Prayer Room
Ablution
*Qibla Direction Rack for Shoes
Figure-72 General Mussala (Prayer Room) Requirements
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16.3 cOMMERcIAL TYPE
16.3.1 RESTAURANTS, EATING PLACES AND FOOD ESTABLISHMENTS:
16.3.1.1 Food and drink establishments such as restaurants,
cafeterias, cafes, fruit juice shops, green-grocers, cake
and sweet shops, soft drink shops, mills, roasteries,
stores that sell chilled, frozen and dried goods,
bakeries, super-markets, sea food sales outlets and
other establishments shall be designed according to
the Public Health Requirements issued by the relevant
Authorities and E.H.S..
16.3.1.2 The floors, walls and ceilings of restaurants, food and
drink shops shall be made of a smooth material that
is easily cleaned, non absorbent, fire resistant, pale-
colored, non-toxic and crack-free. The floors shall have
a slight slope, in order to facilitate flow of water during
clearing. The angles between the walls, the floors and
the ceiling shall be completely sealed and rounded to
facilitate the cleaning process.
16.3.1.3 Natural and mechanical ventilation and lighting should
be provided for all internal space in accordance with
these regulations.
16.3.1.4 The minimum area of a kitchen or food preparation site
in the establishments, is as follows:
Minimum Area of Kitchen or
Activity
Food Preparation Establishments
Restaurants; Minimum Area is 40% of the restaurant area, with Minimum 40 square
Cafeteria 40% of the Seating Area, with Minimum 20 square meters
meters + storage area of 25% of the kitchen area
100 square meters
Café and Fresh Juice Shop 10 square meters
Traditional Sweet Shop 40% of the total area, with minimum 20 square meters
Bakeries 20 square meters
Meat Seller/Fish/Seafood Working area to be 60% of the total area, + 20%
Seller minimum area is 50
storage area kitchen area
square meters
Assembly Halls 40 square meters
Table -15 Kitchens or Food Preparation Areas via Food Establishments Types
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