Page 169 - Building Regulation Design Guidelines - Architecture Book (Blue Code)

SEcTION: 16 BUILDING OR DEVELOPMENT TYPES SEcTION: 16 BUILDING OR DEVELOPMENT TYPES
16.3.1.5 Kitchen Requirements:
a) The required kitchen shall be constructed of fire
resistant materials and shall comply with standards
required by the Authority.
b) Floors and walls shall be impervious to moisture
and capable of being cleaned by washing down.
Floors shall be hard- surfaced, non-absorbent and
adequately drained. They shall be constructed with
waterproof, non-absorbent washable materials
without fissures or crevices.
c) Walls shall be tiled to a height of 2.1 meters above
floor level with ceramic tiles. Internal walls shall
be smooth, waterproof, resistant to fracture, light
colored and readily cleanable.
d) Drains shall incorporate grease and pea (rice) traps
and interceptors.
e) Working surfaces for preparation of food are to be
of stainless steel or other approved impervious
material to facilitate cleaning and maintenance of
hygienic conditions.
f) Mechanical extraction with exhaust hoods and fans
shall be provided to all areas involving cooking
activities i.e. stoves, gas rings, tan doors etcز
g) Gas pipes to cookers, rings etc., and shall be laid
in an approved manner with approved materials
i.e. copper or steel tubing, permanent joints, and
minimum flexible hose.
h) Kitchens shall be fitted with recommended fire
extinguishers as decided by the Fire Officer.
i) Layout and construction details of any temporary
canteen required during the period of construction
shall be approved by the Authority.
16.3.1.6 The chimneys that are installed in bakeries, restaurants
and roasteries shall be located on the rear side of
the plot or through the building shafts and ducts, in
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order to maintain the building elevation presentable.
The chimneys shall rise to a maximum height of 3.0
meters above the building roof. They should be treated
with environmental protection filtering kit to prevent
hazardous effects on the neighbors and /or ruin the
general image.
16.3.1.7 Cold stores and freezers shall be provided with
thermometers for taking temperature readings. Such
thermometer shall be fitted in such a way as to allow
taking readings externally. Doors should be open-able
from both sides, inside and outside.
16.3.1.8 The minimum area of an establishment is as follows:
Activity Minimum Area (square meters)
Greengrocer 20
Butcher 15
Soft drinks 10
15 square meters the display area shall
Mills be separate from the preparation area
Roastery 25
Super Market 200 square meters, 50 square meters
of them as a storage
Grocer 12
Table -16 The Minimum Areas for Food Establishments
16.3.1.9 The facilities should have a provision for people with
disability as per Authority’s related code
a) Restaurants and eating spaces should be as
accessible as possible to a wheelchair user.
b) In self-service restaurants, tray slides and counters
should be mounted at a minimum height of 0.9 meter
from the finished floor level. Food shelves should be
mounted at a maximum height of 1.2 meter.
c) Cantilevered tables or tables with straight legs at
each corner are preferable to central pedestals that
might restrict wheelchair access.
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