NAVY NAV MIL-HDBK-1036 4-1990 ENLISTED DINING FACILITIES《应征兵用餐设施》.pdf

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1、MIL-HDBK-L03b/4 FA 3535789 OLL0822 376 W I c -73 -a I L INCH-POUND I I MIL-HDBK- 103614 15 AUGUST 1990 SUPERSEDING MILITARY HANDBOOK ENLISTED DINING FACILITIES Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-HDBK-103b/q FA 3515789 0110823 202 HfL

2、-HDBK-1036/4 ABSTRACT Design criteria are presented on facilities covered by facility category code 722-10 for use by experienced architects and engineers. include design and construction criteria for Enlisted Dining Facilities serving from 40 to 2,200 persons. facilities for brigs from 50 to 250 pe

3、rsons are also included. The contents Equipment requirements for food service ii Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-r I *. . M1L-HDBK-L03b4 * = 3515789 OLL0824 147 MIL-HDBK-1036/4 FORENORD This handbook has been developed from an evaluat

4、ion of facilities in the shore establishment, from surveys of the availability of new materials and construction methods, and from selection of the best design practices of the Naval Facilities Engineering Command (NAVFACENGCOM), other Government agencies, and the private sector. This handbook was p

5、repared using, to the maximum extent feasible, national professional society, association, and institute standards. Deviations from these criteria in the planning, engineering, design, and construction of Naval shore facilities cannot be made without prior approval of NAVFACENGCOM KQ (Code 04). Desi

6、gn cannot remain static any more than can the functions it serves or the technologies it uses. Accordingly, recommendations for improvement are encouraged and should be furnished to Commanding Officer, Chesapeake Division, Naval Facilities Command, Code 406C, Washington, D.C. 20374-2121; telephone (

7、202) 433-3314. THIS HANDBOOK SHALL NOT BE USED AS A REFERENCE DOCUMENT-FOR PROCUREMENT OF FACILITIES CONSTRUCTION. IT IS TO BE USED IN THE PURCHASE OF FACILITIES ENGINEERING STUDIES AND DESIGN (FINAL PLANS, SPECIFICATIONS, AND COST ESTIMATES). OTHER PROCUREMENT DOCUMENTS. DO NOT REFERENCE IT IN MILI

8、TARY OR FEDERAL SPECIFICATIONS OR iii Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Cri teria Manual DM 36.1 DM 36.2 DM 36.3 MH-1036/4 MIL-HDBK-L03b/q FA m 3535789 0330825 085 m MIL-HDBK-1036/4 HOUSING CRITERIA MANUALS Title Unaccompanied Personnel

9、 Housing Unaccompanied Enlisted Quarters Unaccompanied Oficer Quarters Enlisted Dining Facilities iv - PA PACDIV PACDIV PACDIV CHESDIV i Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Section 1 1.1 1.2 1.3 1.4 Section 2 2.1 2.1.1 2.1.2 2.1.3 2.1.4 2

10、.1.5 2.1.6 2.1.7 2.1.8 2.1.9 2.1.10 2.1.11 2.2 2.3 2.4 2.4.1 2.5 Section 3 3.1 3.2 3.2.1 3.2.2 3.2.3 3.3 3.3.1 3.3.2 3.3.3 3.3.4 3.4 3.4.1 3.4.2 3.4.3 3.4.4 Parze MIL-HDBK-103b/q FA = 3515789 0330826 TL3 MIL-HDBK-1036/4 ENLISTED DINING FACILITIES CONTENTS 1836 INTRODUCTION 1 Scope. . 1 Cancellation.

11、 Distribution of Responsibilities . 1 Definitions 1 PLANNING FACTORS Navy Food Service Procedures. . 2 Number of Personnel to be Served. 2 Time forMealS. 2 2 Seating Capacity and Turnover Rates. Pricing. . 2 Identification. 2 Payment. . Menu Selection. 2 Procurement and Restocking Procedures. 2 . 3

12、Bussing. 3 Staffing. Trash and Garbage Removal. Size of Facilities. Space Program. . 3 Preliminary Cost Estimating. . 4 Costsaving. . Adaptation of Existing Facilties. . . . 2 3 3 4 4 DESIGN OBJECTIVES Introduction. . 5 Building Site. 5 5 Separation of Circulation: Patron Circulation. . 5 5 Developm

13、ent of a Visual Image. Public Spaces. 5 5 Separation of the Dining Area. 5 Development of Architectural Character. . 6 Use of Natural Light. . 6 Use of Durable Materials. . 6 Food Service Spaces. . 6 Functional Planning. . 6 Quality Work Environment. . 6 Design for Durability and Maintenance 6 Energ

14、y Efficiency. . . V Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-flIL-HDBK-L03b/4 FA = 3515789 OLL0827 958 Section 4 4.1 4.1.1 4.1.2 4.1.3 4.1.4 4.1.5 4.2 4.3 4.3.1 4.3.2 4.3.3 4.3.4 4.3.5 4.4 4.4.1 4.4.2 4.4.3 4.4.4 4.4.5 4.4.5.1 4.4.5.2 4.4.5.3

15、4.4.5.4 4.4.5.5 4.4.6 4.4.7 4.5 4.5.1 4.5.2 4.5.3 4.6 4.6.1 4.6.2 4.6.2.1 4.6.3 4.6.4 4.6.4.1 4.6.4.2 4.6.4.3 4.6.4.4 4.6.5 4.6.6 4.7 4.7.1 4.7.2 MIL-HDBK-1036/4 Page GENERAL DESIGN CRITERIA General Information. . 7 Civilian Codes. 7 Design for the Handicapped. 7 Seismic Design. 7 Design for Safety.

16、 7 Design for Foreign Installations. . 7 7 Civil Engineering and Site Planning. Landscape Design. . 7 Selection of Plant Material. . 7 Screen Planting. . 8 Definition of Circulation. 8 Solar Shading. 8 Wind Protection. 8 Architectural. . 8 Building Envelope and Exterior Materials. . 8 8 Interior Mat

17、erials and Finishes. . Interior Details. 8 Doors and Hardware. 9 Acoustics. 9 DiningAreas. 9 Dishwashing. 9 Serving Line. . 9 Kitchen. . Mechanical 9 Solar Design. . 10 Protection. 10 Structural Engineering. 10 RoofLoads . 10 Column Locations. . 10 FlyFans 10 Local conditions. . 11 Cooling and Heati

18、ng. . 11 Exhaust Hoods. 11 Ventilation. . 12 WAC Equipment. 12 Heat Recovery Equipment. . 12 System Concept. 12 Redundancy and Equipment Replacement. . 12 Special Considerations. 13 Controls. . 13 Energy Monitoring and Control Systems (EMCS). . 13 Plumbing Design. . 13 Local Conditions. . 13 Utility

19、 Access. 14 . . . -. . 9 CI Heating, Ventilation, and Air Conditioning Design. 10 vi Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Paoe 4.7.3 4.7.4 4.7.5 4.7.6 4.8 4.8.1 4.8.2 4.8.2.1 4.8.3 4.8.4 4.8.5 4.9 4.9.1 4.9.2 4.9.3 4.9.4 4.9.4.1 4.9.4.2 4.

20、9.4.3 4.9.4.4 4.9.5 4.10 4.10.1 4.10.2 4.10.3 4.11 4.11.1 4.11.2 4.11.3 Section 5 5.1 5.2 5.2.1 5.2.2 5.3 5.4 5.5 5.6 5.6.1 5.6.2 5.6.3 5.6.4 5.6.5 5.7 5.8 1838 . MIL-HDBK-103b/q FA _ 3515789 OLL0828 894 Waste Systems . 14 Water Supply Systems 14 Fire Protection Systems 15 Miscellaneous Piping Syste

21、ms 15 Electrical Design . 15 Local Conditions : . 15 Lighting 16 Gasketed Light 16 Wiring Distribution 16 Lightning and Cathodic Protection . 16 Fire or Alarm Systems . 16 Food Service Equipment . 16 Codes . 17 Utilities . 17 Product Flow 17 Coordination 17 Architectural Coordination 17 HVAC Coordin

22、ation . 18 Plumbing Coordination . 18 Electrical Coordination 19 Energy Conservation 19 Communications and Computer Systems Telephones . 19 Public Address System . 20 Electronic Cash Registers and Computers Interior Design and Furnishings Interior Design Finishes 20 Graphics and Signage 20 19 20 20

23、20 Furniture and Furnishings/Collateral Equipment . SPECIFIC DESIGN CRITERIA Introduction 22 Entry . 22 Weather Protection . 22 MenuBoards 22 Public Toilets . 22 Queue . 22 Sign-In/Cash Collection Station 22 DiningArea 23 Spatial Character . 23 Space Division . 23 Acoustic and Visual Separation . Se

24、ating 23 Bussing Provisions . 23 Regular Food Line . 23 FastFoodLine . 24 23 vi i Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-519 3 . IQ S.I.u,1 5.11 5.12 5-13 5.14 5.15 5.16 5.17 5.18 5.19 5.20 5.21 5.22 5.23 5.24 5.25 5.26 5.27 5.28 5-29 5.30 5

25、.31 Page Combination Line . 24 Cashier Stations 25 Harlne Corps Requiremnts. .25 Beverage Stations . 25 Mchwashing Area 25 Kitchen 26 Vegetable Preparation Area . 26 Meat Preparation Area . 26 Bakery. 27 Utensil Wash . 27 DairyChill 27 CooksChil 27 Meat and Vegetable Chill . 28 Freezer 28 Dry Stores

26、 28 Non-Foodstorage . 28 Carbonated Beverage Storage 28 Offices 28 StaffToilets . 29 Staff Lockers . 29 Janitors Closet 30 Can Wash Areas 30 Loading Docks . 30 Flight Kitchen 31 - .i Section 6 PRO3 ECT SYNTHESIS 6 . 1 Introduction . 32 6.2 Publicfireas . 32 6.3 Serving Areas . 34 6.4 Food Preparatio

27、n Areas 34 6.5 StorageAreas . 35 5.6 Support Areas . 36 Section 7 U.S. WINE CORPS 7.1 Introduction . 37 7.2 General. . 37 7.3 Fast Food Concept . 37 7.3.1 Fast Food Delivery 38 7.3.1.1 Push Lines 38 7.3.2 Drive Through and Walk Up Service . 39 7.3.2.1 Security . 39 7.3.2.2. bation and Use . 39 7.3.4

28、 Signage and Graphics . 39 7.4 Waste Removal and Disposal 40 7.5 Interior Finishes . 41 7.3.3 SpeciaPizedXitchen Equipment . 39 viii - - 1839 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-7.5.1 7.5.1.1 7.5.1.2 7.5.1.3 7.5.1.4 7.5.1.5 7.5.1.6 7.5.2

29、7.5.2.1 7.5.2 2 7.5.3 7.5.4 APPENDIX A B C MIL-HDBK-1036/4 Flooring Flooring Types . Burned Clay . Resilient Flooring . Seamless Flooring Ceilings Plaster and Gypsum Board Acoustical Tile . Kitchen Doors Walls Stone Cementitious Floorings . APPENDICES Pane . 41 . 41 . 45 . 45 . 46 47 . 48 . 49 . 51

30、. 51 . 51 . 53 Facility Plate 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 SPECIALIZED KITCHEN EQUIPMENT 54 EQUIPMENT SCHECULE FOR ENLISTED PERSONNEL FOOD EQUIPMENT SCHEDULE FOR ENLISTED PERSONNEL FOOD SERVINGAREAS 66 PREPARATION AREAS 71 FACILITY PLATES Spaceprogram Architectural Finishes . Typic1 Sma

31、ll Dining . Fast Food . Typical Large Dining Facility Public Areas Flow Concept Diagram Table Sizes and Clearances Service Area Regular and Fast Food Serving Lines . Flow Concept Diagram Serving Line for Small Dining Facility Serving Line for Medium Dining Facility . Double Serving Line for Large Di

32、ning Facility . . Fast FoodLine Service Area Beverage and Salad Self-service Lines Flow Concept Diagram Single Beverage Line . Double Beverage Line . Cashier Station . Dining Facility Flow Schematic Typical Medium Dining Facility ix . . 78 . . 81 . . 82 . . 83 . . 84 . . 85 . . 86 . . 87 . . 88 . .

33、89 . . 90 . . 91 . . 92 . . 93 . . 94 . . 95 . . 96 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-. flIL-HDBK-L03b/q FA I 3535789 0310833 389 nIL-HDBK-1036/4 cc L t . 1041 Paye 18 Support Area Dishwashing and Utensil Washing Flow Concept Diagram 97

34、 19 Dishwashing for Small Dining Facility 98 20 Dishwashing for Medium Dining Facility 99 21 Dishwashing . Circular Type . 100 22 Dishwashing . Flight Type 101 23 Utensil Washing . 102 24 Mechanical Utensil Washing 103 25 Food Preparation Areas Flow Concept Diagram . 104 26 Kitchen for Small Dining

35、Facility (Pot Cookery) . 105 28 Kitchen for Medium Dining Facility 107 29 Kitchen for Large Dining Facility 108 30 Management of Kettle Discharge 109 31 Vegetable Preparation Area Flow Concept Diagram . 110 32 Typical Vegetable Preparation 111 33 Meat Preparation Area Flow Concept Diagram 112 34 Typ

36、ical Meat Preparation . 113 35 Bakery Area Flow Concept Diagram . 114 36 Typical Bakery 115 37 Strage Areas Flow Concept Diagram 116 38 Typical Storage Areas 117 39 Loading Dock Criteria 118 40 Support Area Flow Concept Diagram 119 41 Doors in Kitchen Areas 120 42 Double Doors at Dishwashing Rooms 1

37、21 43 Guard Rail Locations . 122 44 Typical Guard Rails . 123 45 Corner Guards 124 46 Graphics and Signage . 125 47 MenuBoards . 126 48 Serving Line Tray Slide . 127 49 Cold Storage Slab insulation . 128 50 Sump Drain . Pan Type 129 51 Sump Drain . Tile Type 130 52 Dishwasher Duct Vent . 131 54 Larg

38、e Fast Food Facility . 133 55 Flow Concept Diagram . Fast Food . 134 56 Equipment Plan . Fast Food Facility . 135 57 Equipment Elevations . Fast Food . 136 58 Equipment Elevations . Fast Food . 137 59 Equipment Elevations . Fast Food . 138 60 Equipment Elevations . Fast Food . 139 61 Typical Graphic

39、s Typeface . Fast Food 140 62 Standard Entrance Graphics . Fast Food 141 27 Kitchen for Small Dining Facility (Ovens and Kettles) 106 53 General Dining Facility Flow Diagram . Marinp Corps . 132 X Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Table

40、 1 2 3 4 5 6 7 8 REFERENCES MIL-HDBK-1036/4 Page 63 Ordering and Pick Up Counter - Fast Food . . . . . . . 142 64 Signage and Graphics - Fast Food . . . . . . . . . . . 143 65 Waste Cabinets - Fast Food . . . . . . . . . . . . . . 144 66 Divider Panels - Fast Food . . . . . . . . . . . . . . 145 67

41、Floor Finishes . . . , . . . . . . . . . . . . . . . . 146 68 Floor Finishes . . . . , . . . . . . . . . . . . . . . 147 TABLES Gross Allowable Areas for Facilities . . . . . . . . . 4 Locker Quantities for Staff Lockers . . . , . . . . . 30 Loading Berths Per Facility Size . . . . . . . . . . . 31

42、Finish Material Standards for Marine Corps . . , . . . 42 Floor Selection Criteria for Marine Corps . . . . . . . 43 Ceiling Selection Criteria for Marine Corps . . . . . . 50 Ceiling Alternates in Wet Areas for Marine Corps . . . 50 Service Doors for Marine Corps . . . . . . . . . . . 52 . 148 xi P

43、rovided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-HDBK-1036/4 Section 1: INTRODUCTION 1.1 ScoDe. This handbook presents the design and construction criteria for all shore-based Navy and Marine Corps enlisted dining facilities for both outside and in

44、side the continental United States. It applies to all facilities for 40 to 2200 persons. Larger size facilities shall be given special guidance. The purpose of this handbook is to provide general and specific design guidance. budgeting, energy conservation, state-of-the-art food service equipment an

45、d design for durability. pleasant food service facilities which attract and retain volunteer service personnel. Recent changes in Navy food service policies such as item pricing, computerized accounting and electronic identification are included. Special attention is focused on planning and Emphasis

46、 is placed on the design of functional and 1.2 Cancellation. This handbook, MIL-HDBK-1036/4, Enlisted Dinine, Facilities, cancels and supercedes DM-36.4, Enlisted Personnel Dining, Facilities, February 1978. 1.3 Distribution of ResDonsibilities. Navy activities and A/E designers using this manual ar

47、e advised that there are three cognizant participants in the development of facility design. First, there is the local Command which identifies the need for a new, modernized or enlarged dining Naval Facilities Engineering Command, who is responsible for management of Service Systems office who sets

48、 the standards for all Navy food service operations and determines the facilities and equipment required to perform these operations, At a minimum the above three cognizant entities will be required to review and approve all design submissions. have a contracting officer responsible for approval of

49、design submission. rT facility and initiates the project developing process. Second, there is the I v. design and construction of all Navy facilities. Third, there is the Navy Food The Marine Corps will 1.4 Definitions I Commuted Rations - A method of granting subsistence to service personnel in which the individual is given a cash allowance for