Kitchens & Restaurants

MSSN
Buildings & Spaces 5 Minute Guides

Introduction
This guide describes some of the key features of kitchens and restaurants where they occur together in buildings such as hotels, offices, universities, schools, defence establishments and hospitals. It does not cover food processing and production (e.g. flight kitchens) where the food is consumed off site. Kitchens and restaurants are normally complex, expensive to fit out, heavily serviced, and have high energy consumption. The scope is also highly variable - so beware. Commercial restaurants can have a surprisingly short service life (e.g. seven years or less) as customer expectations and fashions change. The ergonomics of a kitchen will have a major impact on its effectiveness and staff satisfaction. A specialist Catering Consultant should be appointed to design the layout of the kitchen and select kitchen equipment. Kitchens and restaurants are frequently retrofitted into buildings intended for other purposes which can lead to design conflicts that need to be carefully managed.

Space Planning
The basic types of space in a kitchen include preparation areas, cooking areas, stores for perishables and non perishables, cold stores, and dish and pot wash areas. Good ergonomic design is essential for highest levels of quality and productivity in kitchens. A well planned kitchen will have about 60% of the space for circulation, 30% for equipment, and 10% for work surfaces. Hotel kitchens typically about 45-60% of restaurant space.

Goods in Store Prepare Cook Serve Clear Wash Refuse

Restaurant Process

Restaurants & Canteens

Commercial restaurants and cafs most often have a waiter service and are designed to provide interiors and an ambience appropriate for the particular market they are aimed at. Interior design varies widely and may be updated quite regularly. Canteens for staff in educational, health, defence or industrial establishments are normally non-profit making and tend to be more functional in their design. HVAC loads are highly variable with a peak at lunchtime or in the evening depending on the type of restaurant. It is important to know when peak occupancy occurs so that appropriate external design conditions can be used for ventilation loads. Peak occupancy density can be very high and is often in the range of 2 1-2 m /person. Although lighting levels are normally quite low (50200 lux) the use of decorative fittings can increase lighting loads to 2 more significant levels (20-40W/m ). Heat gain from hot meals also needs to be considered. CIBSE A6.1 recommends allowing 10W sensible and 10W latent heat gain per 2 person for hot food which is equivalent to another 10W/m for high occupancy spaces. Source People Food Lighting Total High 2 W/m 80 10 40 130 Typical 2 W/m 60 8 20 90

Internal Gains in Restaurants The internal gains for restaurants shown in the table above result in supply air flow rates of about 7.5 to 11 l/s/m2 or 10 to 15 ACPH (excluding gains from solar, fabric and infiltration) for occupancy 2 densities of 1 to 1.5m /person respectively. Ventilation rates in canteens are typically 12 to 15 ACPH reflecting high occupancy densities and higher equipment gain where food preparation is part of occupied space but lower gains from lighting. Heat and odours need to be removed away from serveries.

Typically HVAC systems in high quality restaurants have to be discretely integrated with the interior design although in some cases services are exposed for a more contemporary feel. HVAC systems should be quiet and provide a comfortable, draught free, smoke free environment. HVAC systems are typically constant volume or variable volume all air systems because of the need high outdoor air ventilation rates. 2006-05-17 RestKit 5MG Arup

Kitchen Process

People in Coats Drinks Food Bill People out

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Indoor Air Quality High Smoking Outdoor Air Rate 2 l/s/person l/s/m >15 >7.5-15 >30 >15-30 10-15 5-15 20-30 10-30 6-10 3-10 12-20 6-20

No Some Medium No Some Moderate No Some Source: BS EN 13779

Outdoor Air Ventilation Rates in Restaurants If smoking is allowed air distribution systems should be designed to help prevent the spread of tobacco smoke.

Kitchens
Kitchen size depends on number of meals at prepared peak times. A commercial kitchen serving a restaurant with a varied menu will be larger than say an educational establishment with a more fixed menu and set times. Poor ventilation and temperature control can contribute to reduced quality high staff turnover. Normal comfort levels are often not achievable particularly close to cooking ranges where there are high levels of radiant heat and air movement. Consider spot cooling or using make up air that has already been cooled (e.g. from adjacent restaurants). Good ventilation is required both for occupant health and comfort, and to ensure complete combustion at burning appliances. Ventilation systems need to be hygienic and easy to maintain & clean.

Occupant health Occupant comfort Combustion air Removal of odour Removal of heat Removal of steam and vapours

Make up air paths should be sufficiently large to limit the pressure drop across doors to the kitchen to reasonable levels (e.g. 25 Pa) Installed power loads are usually very high but diversities in use are also significant so that average power loads are reduced to more reasonable levels. Electric Appliance Usage Factor 0.06 0.42 0.83 0.4

Objectives of Kitchen Ventilation High heat gains (both sensible and latent) are best removed directly by fitting exhaust canopies. This results in very high ventilation rates and adequate space should be allowed for supply and exhaust ductwork. Typical rule of thumb air change rates are shown in the table below but should always be verified by checking exhaust rates required for the equipment used. Area Cooking Areas Preparation Areas Serveries Wash Areas Stores ACPH 40-80 6-12 6-12 6-12 1-2

Fryer Oven Charbroiler Refrigerator Source: CIBSE A6

Kitchen Appliance Usage Factors A list of typical heat gains from cooking equipment is given in CIBSE A6. Good levels of lighting are required for health and safety in cooking and preparation areas (500 lux) and in stores (150 lux). A readily accessible manual gas emergency isolation valve must be provided near exit and preferably outside catering area. The gas supply to be interlocked with ventilation system. (BS 6173) Exhaust air is classified as EHA 3 High Pollution Level and guidance on minimum separation between intake and exhaust is given in BS EN 13779. Exhaust air should be discharged at high velocity (e.g.12-15 m/s) to direct foul air away and dilute it. Discharge fittings should be designed to minimise pressure losses, limit grease build, and drain rainwater.

Ventilation Rates in Kitchens Kitchens should be kept under a negative pressure and a rule of thumb is for about 85% of replacement air to be supplied mechanically and the remainder drawn from adjacent areas. Air drawn from adjacent area needs to be clean and if significant levels of smoking are permitted in restaurants charcoal filtration should be considered. Air drawn though serving hatches should not normally exceed about 0.25m/s to avoid draughts although higher velocities may be possible for hot counters.

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Energy Consumption
1200 1000 800 kWh/m2/yr Gas 600 400 200 0 Fast Food Re staurants Res taurants Elec Gas

Kitchens and restaurants typically have a very high energy demand. Data from CIBSE Guide F is shown in the chart opposite and illustrates that the energy consumption is some 7-8 times higher than the equivalent good practice Type 3 office. It also indicates how fast food establishments make use of electricity more than gas. Heat recovery is an attractive proposition given the high air change rates in kitchens. However, all forms of effective heat recovery will be prone to grease build up which will affect performance in terms of exhaust flow rate and heat recovery effectiveness and increase the fire risk. Very effective grease filtration and regular maintenance are prerequisites for heat recovery. Another effective way of reducing energy consumption is to reduce the flow rate of supply, make up and exhaust air systems out of peak operating periods.

Good Practice Energy Consumption in Restaurants

Costs
Type of Space Restaurants Canteens Kitchens Source: [11] [12] [13]. Typical Costs Kitchens and restaurants are often fitted out as part of buildings used for other purposes and there are wide variations in scope and cost as a result. An example breakdown of costs for kitchens is shown in the chart below with MEP accounting for about 1/3 of the total cost including furniture fittings and equipment (FFE). The example breakdown of MEP costs show how mechanical services can account for nearly half of the total cost because of the requirement for high levels of ventilation. The typical costs given in the table above are for the UK, exclude siteworks, contingencies, fees, etc. Rule of thumb costs with should be treated with caution. /m NIA 1100-1950 1000-1400 2000-2600
2

ELEC 39%

Elec

PH 12%

MECH 49%

Restaurants Example MEP Cost Breakdown

FFE 61%

ELEC 21%

PH 32%

MEP 33%

Extract Canopy 6%

MECH 47%

Kitchens - Example Elemental Cost Breakdown

Kitchens Example MEP Cost Breakdown

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Watch It

Ensure our design responsibilities are clear. Get a Brief. Ensure the Client appoints a Catering Consultant. Ensure our design interfaces with the Catering Consultant are clear (e.g. who is specifying exhaust canopies). Start liaison with Local Authority early. Check fire and smoke compartmentation requirements early. Check adequate space, access and cost allowance for fire rated kitchen exhaust ductwork. . Run kitchen exhaust ductwork to the roof by the shortest route possible and discharge away from intakes and neighbours. Provide adequate access space for plant replacement. Ensure completely separate metering of all energy and water use in kitchens. Allow for building central plant operation outside normal operating times depending restaurant opening times. Allow for hard reverberant room surfaces when assessing noise levels. Theatre canopies for display cooking in restaurants and serveries are extremely sensitive to air balance and air movement (more so than office environments). Nuisance to customers and unintended operation of smoke alarms can create serious problems. If in doubt, develop air distribution solutions with canopy suppliers and recommend a testing with a mock up.

Kitchen extract system pressure drops can be very high and can exceed 1500 Pa. The high velocities required for kitchen extract systems causes any site changes to ductwork to significantly alter the system pressure drop. Pressure drop calculations including any changes should be checked by a senior engineer. Check if dishwashing machines need special hoods to capture hot air and steam. Check specific requirements for stores their functions vary. Consider odour from refuse areas. Provide adequate ventilation. Some cooling may also be required in hot climates. Consider effect on air distribution of changes in restaurant partitioning. Consider possible high infiltration rates via doors. Consider proper segregation of non smoking and smoking areas. Allow for comparatively large loads at unusual times on plant such as central boilers due to storage and semi storage calorifiers providing washing-up water. Check the space planner has allowed for toilets for kitchen staff that meet the local environmental health officers requirements (e.g. ventilated lobbies and exit past wash-basins etc).

Design Criteria
Design criteria including internal design temperatures, occupancy density, ventilation rates, lighting loads etc are given in the MSSN Concept Design Guide.

References
[1] CIBSE Guide A Environmental design 2006. [2] CIBSE Guide B2 Ventilation and Air Conditioning 2001. [3] CIBSE Guide F Energy Efficiency in Buildings 2004. [4] ASHRAE Fundamentals 2001, Chapter 29. [5] ASHRAE HVAC Applications 2003, Chapter 3 & Chapter 31. [6] ASHRAE Standard 154-2003 Ventilation for Commercial Cooking Operations. [7] HSE Catering Sheet No 10 Ventilation of kitchens in catering establishments. [8] HVCA DW/171 Standard for Kitchen Ventilation Systems [9] BS EN 13779:2004 Ventilation for non residential buildings [10] BS 6173:2001 Installation of gas fired catering appliances [11] SPONs Architects and Builders Price Book 2006. [12] Kitchens & Serveries Cost Model BSJ 1998. [13] Restaurants Cost Model BSJ 1997. [14] Arup Project Feedback Note MF03/03.

Related 5 Minute Guides

Generic types of space such as kitchens and restaurants are covered in more detail in the Spaces series of 5 Minute Guides.

Hotels. Kitchen Exhaust Canopies.

Other Sources of Information

Workplace (Health & Safety and Welfare) ACOP 1992. Industry Guide to Good Hygiene Practice: Catering Guide (1997). NHSE Health Building Note 10: Catering Department.

Defence Estates: Design & Maintenance Guide 18: Design of Catering Facilities. Local authority regulations.

Further Information If you have any questions or additional feedback on this topic, contact Alan Jefcoat, ARD London.

Rev 10/05 05/06

Description Draft issued for comment BEL4 comments on kitchen extract added to Watch It Printed: 17/05/2006 MSSN 5 Minute Guide Rev: 05/06

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