AC HOTEL BY MARRIOTT, PALM JUMEIRAH

F&B OPERATIONAL NOTES

ISSUE # 01
March 2018
AC HOTEL BY MARRIOTT

CONTENTS
1.0 GENERAL INFORMATION ...................................................................................................................................... 2
2.0 BUILDER’S WORKS ............................................................................................................................................... 2
3.0 ELECTRICAL ........................................................................................................................................................... 5
4.0 PLUMBING ............................................................................................................................................................. 6
5.0 GAS ........................................................................................................................................................................ 7
6.0 STEAM ................................................................................................................................................................... 7
7.0 STRUCTURAL IMPLICATION .................................................................................................................................. 8
8.0 FIRE SUPPRESSION SYSTEM ............................................................................................................................... 8
9.0 AIR CONDITIONING AND VENTILATION ............................................................................................................. 10
10.0 GENERAL LAUNDRY REQUIREMENTS............................................................................................................... 12

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1.0 GENERAL INFORMATION

● The Catering Equipment Contractor is only responsible for hook-up of equipment. The design of building services
to the immediate proximity of anyone’s equipment shall be by the M&E Consultant and the supply works shall
be by the M&E services contractors. However, this does need to be coordinated with both the catering
Equipment Contractor and Tricon.

● The building services design by M&E shall respect Tricon’s requested zones for ceiling clearance where indicated
in Tricon’s High Level Builder’s Work drawings. These specified ceiling clearance zones are crucial for the
installation of certain types of foodservice equipment of high profile. The utilization of these spaces by other
trades will severely impact equipment installations and may result in unnecessary costs to owner as a result of
required change orders to make those required modifications.

● All provision of building services shall be by the M&E services contractors to the desired locations as shown on
Tricon’s detail drawing.

● The desired positions as shown on Tricon’s scaled drawings (in 1:50) shall not be dimensioned but remain
indicative, purely for the purposes of design coordination and master provision by M&E to enable the calling of
tenders.

● The difference between Catering Equipment Contractor construction drawings and Tricon’s services detailed
drawing will be that the Catering Equipment Contractor drawings will be dimensioned based on actual site
dimension or latest architectural construction drawings and also reflecting the alternative equipment makes
offered by the Catering Equipment Contractor against Tricon’s specifications which may carry different building
services connection and load requirements. Tricon will be responsible to approve Catering Equipment
Contractor’s construction drawings prior to usage for coordination on site.

IMPORTANT NOTE:
Catering Equipment Contractor is not qualified to execute building services supply nor is Tricon qualified to supervise
such services distribution.

The information in this document should only be considered and used as a guideline during outline planning and
sizing of the general infrastructure and shall be subjected to local standard and regulations.

2.0 BUILDER’S WORKS

CEILING FINISHES
● False ceilings need to be provided in all foodservice preparation areas for hygienic reasons. False ceiling shall
be of the painted modular metallic type, white in colour, acoustically treated and easily cleanable. False ceiling
should comply with local regulations and hygienic requirements.

● False ceiling is not required for waste handling and receiving areas unless otherwise specified.

CEILING CLEARANCE
● Recommended minimum height to accommodate foodservice equipment is 2.7m, which is recommended false
ceiling height. Specific equipment such as ovens, ice machines, exhaust hoods and coldrooms will need a 3.0
meter clearance to ensure proper installation. These indications will be shown on Tricon’s High Level Builder
Work drawings during the design development phase. The M&E needs to take this into consideration when
designing services routes at high level.

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WALL HEIGHTS
● All walls surrounding any food store area shall be full height to prevent any infestation of rodents. The doors
shall be specially designed to prevent ingress of vermin and other pests through cracks and gaps.

● All boundary walls surrounding any food preparation area shall be full height for purposes of fire rating (to local
codes) and prevention of rodent infestation.

● All beverage bar and store areas shall be enclosed with full height walls for purposes of security and shrinkage
control.

● All other internal partition walls in foodservice areas may be constructed to the false ceiling height if not
otherwise specified in Tricon’s Low Level Builder Work drawings.

RECOMMENDED WALL AND FLOOR FINISH

The following are the minimum recommended finishes for walls and floor in foodservice areas :-

AREA WALL FINISHES EXAMPLE OF FLOOR FINISHES

Waste Handling Light colored glazed heavy-duty ceramic Quarry tiles light colored in 50mm screed
tiles by Arc. with BRC.
Receiving Area Light colored glazed heavy-duty ceramic Cement rendered with floor hardener.
tiles by Arc.
BOH Corridors Light colored glazed heavy-duty ceramic Heavy duty wear resistant vinyl or
tiles by Arc. homogeneous flooring.
F&B Stores Light colored glazed heavy-duty ceramic Non slip homogeneous tiles or
tiles by Arc. Pour Floor System (i.e. Acrylicon Floor
System)
Kitchen Stores Light colored glazed heavy-duty ceramic Non slip homogeneous tiles or
tiles by Arc. Pour Floor System (i.e. Acrylicon Floor
System)
Coldrooms Insulated panel – to be specified by Quarry tiles light colored in 50mm screed
Tricon with BRC;
Monolithic seamless flooring
(i.e. Acrylicon Floor System).
Kitchen / Bar Light colored glazed heavy-duty ceramic Quarry tiles - Light colored;
tiles to false ceiling level by Arc. Monolithic seamless flooring
(i.e Acrylicon Floor System).

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● It is recommended that the wall tiles in kitchen to be interspersed with attractive colored tiles, which are noted
to positively impact the work performance of staff compared to a clinical environment.

● All floor tiles shall be light colored to enable dirt detection and for ensuring hygienic maintenance.

● It is recommended that the kitchen floor shall be provided with a gradual fall sloped to all drain points to prevent
water ponding. The specification and control of this aspect is the responsibility of the Architect.

CORNER WALL PROTECTION, RAILS

● All exposed corners of walls and columns shall be provided with corner protections up to 1600mm above
finished floor to protection these areas against damage due to trolley movement, which is rampant in these
areas. These are to be specified by Architect to positions shown on Tricon’s Low Level Builder Work drawing. It
is preferred that these are constructed to 14ga mirror finish stainless steel, installed flushed with wall tiles
without gaps or seams.

● Protection rails are to be provided by Architect on all service corridor aisles and service doors at 12” above
finished floor to protect surfaces against trolley impact.

RECOMMENDED TYPE OF DOOR

Doors to Architect’s specification shall be provided with view windows and locks. Size of window should be 300mm
x 300mm. Location of window centre should be 1700mm from finished floor. Doors should also be fitted with kick
plates up to 750mm from bottom of door. Materials of door are to be specified by the Architect in accordance with
local fire authorities’ requirements. Required door sizes can be scaled off in Tricon’s General Arrangement
drawings.

KITCHEN LIGHTING
● Lighting design shall be accomplished by Architect. Light fittings should be totally enclosed, waterproof and
easily cleanable. An IP rating for water proofing of IP41 is the minimum acceptable level for these areas. (The
IP rating is a standard measure of protection against moisture penetration).

● The minimum required level for kitchens is 500 lux. The illuminance shall be 750 lux at pass windows and
garnishing areas, where the food gets a close look before being served. Storage rooms are to be specified at
300 lux. Offices are to be specified for 350 to 500 lux. For offices it is recommended to use fittings that
minimize reflections from VDU (Visual Display Unit) screens

ACOUSTIC TREATMENT

The internal ambient noise level for the kitchen and laundry areas should be between NC 50-55.

KITCHEN COLOUR SCHEMES

A well-designed combination of light and the colours of walls and furnishings can reduce eyestrain and increase
worker efficiency, possibly even reducing accidents and boosting morale. Architect and Lighting Consultant shall
consider using one lighter colour and a darker version of the same hue, which is an option that creates a mild
contrast that is easier on the eye.

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3.0 ELECTRICAL
ELECTRICAL SUPPLY
● The electrical distribution board (DB) shall be provided by M&E at a location that accepted by Tricon. This is to
ensure that functional layouts are not disrupted and the location is not proximate to wet foodservice operations.

● Both three phase and single-phase supply is required for the foodservice facilities. As foodservice equipment
are rated for frequent operation, it is recommended that 13A ring circuits where applicable for plug in items be
provided with no more than 2 switch socket outlets per ring circuit.

● Waterproof type socket outlets needed in some areas in the kitchen, which will be properly identified in Tricon’s
Electrical Services drawings or Room Data Sheet with recommended IP rating depending on area and type of
the kitchen. (The IP rating is a standard measure of protection against moisture penetration)

● All isolators are to be provided with a 2-meter loose cable connection at positions marked on Tricon’s Electrical
Services drawings. These cables are to be provided with mechanical protection that does not easily rust in a
humid environment. As far as possible all cable outlets stub outs shall be provided off the wall or from high level
and not off finished floor. This is to protect against decomposition/safety due to chemical and moisture contact.

● Emergency Power Supply (EPS) is required for coldrooms, refrigerators and fish tanks. All power points supplying
emergency power are to be colour coded or labelled for easy identification. Equipment requiring emergency
supply will be indicated on Room Data Sheet issued by Tricon.

● It is for the information of M&E that all equipment KW loads provided by Tricon on Tricon’s Electrical Services
drawings or Room Data Sheets are evaluated on the basis of connected loads. It is the responsibility of the
M&E to apply suitable diversity factors based on local engineering code and accepted design practice as
deemed applicable.

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4.0 PLUMBING
HOT AND COLD WATER SUPPLY
● Hot water temperature shall be 60°C. Both hot and cold water supply shall have a supply pressure of 1- 6 (Bar),
unless stated otherwise in Tricon’s Mechanical services drawing. The M&E contractor shall furnish each water
supply line for each foodservice equipment with an isolation valve at the stub out. A check valve shall be
provided on the supply line for those pipelines directly connected to foodservice processing machines to prevent
contamination as a result of back tracking.

● A check valve shall be provided on the supply line for those pipelines directly connected to foodservice
processing machines to prevent contamination as a result of back tracking.

● The piping materials to be used shall be below, unless otherwise advised by the M&E.

● All water supply to foodservice equipment need to be potable, filtered and softened. Additional water treatment
filter devices will be included in the scope of work of the KEC within the tender text for elements such as
dishwashers, coffee machines and combi-steamers and also those with refrigerated cooling plates such as ice
machines, etc. This, however, does not negate the obligation of the M&E consultant & contractor to supply
general water in accordance to international standards of filtration, sterilization and softening.

● As far as possible all stub-outs for plumbing shall be provided off the wall and not off finished floors. This is to
prevent hard to clean edges between stub outs and floor surfaces.

GENERAL DRAINAGE

● The recommended method of drainage from foodservice equipment into the drainage reticulum shall be indirect;
terminating into floor sinks or troughs, prior to penetration through the slab. This is to ensure that wastewater
does not back track into foodservice equipment in the event of a cloggage.

● In addition to these floor sinks, the M&E Consultant shall specify 100 diameter conventional floor drains, as
many as required for general drainage of the kitchen floor during floor washing, based on their drainage
reticulum drainage design. To enable indirect drainage, a minimum of 70mm screed base is required to bury
surface run drainage pipes of maximum 50mm diameter. Refer section 7 on structural implication - floor drops.

GREASE TRAPS
● Building regulations approved document H1 dated April 2002, Clause 2.21 states: “Drainage serving kitchens
in commercial hot food premises should be fitted with a separator complying with prEN 1825-1 and designed in
accordance with prEN separator complying with prEN 1825-2 or other effective means of grease removal.”

● Tricon recommends a 2-stage grease trap system: - primary grease trap per kitchen and one secondary
centralized grease trap for all primary grease trap discharge. The M&E engineer shall provide grease traps.

● It is vital that grease traps not be located within a food preparation area. This is to prevent contamination of
food by air-borne bacteria (which could be discharged when the traps are serviced) within a hygienic food
preparation environment.

● It is best to locate grease traps within separate rooms that are provided with proper mechanical ventilation. It is
also recommended that a bioenzyme dosing system be considered to prevent overloading and by pass of grease
within the traps. The M&E Engineer shall decide the type of grease trap design.

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OPEN DRAINAGE
● The size of open drainage gullies in kitchens should be minimized. Open floor drainage gives rise to creation of
foodservice waste entrapments, which decay if not frequently cleaned. This contributes significantly to airborne
bacteria.

● Open floor gullies are to be provided purely to remove surface water at wet stations such as pot wash,
dishwashing, ice machines etc. They shall be provided with slip resistant grates (safety) and 18ga stainless
steel welded pan body (for hygienic reasons) provided with floor sink sediment removal components. This item
shall be provided by Builder.

5.0 GAS
GAS SUPPLY

● Gas supply is to be designed by M&E to the location as indicated on Tricon’s Mechanical Services drawings
terminating in a stop cock (to be provided by plumbing contractor). Type of gas and gas pressure will be
adequately indicated on Tricon’s Mechanical drawings and/or Room Data Sheet. The gas supply system to be
designed by M&E shall include gas leakage detectors for safety reason.

● Emergency gas shut-off valve is required at all kitchens.

● It is to be noted that all gas loads provided by Tricon are based on continuous consumption per hour. No diversity
factors have been applied. The application of diversity factors remains the responsibility of M&E.

● Where LPG bottle banks are concerned, the system shall be provided with a 50% stand by switch over with signal
to purchasing office for monitoring purposes to prevent supply downtime. The system shall be provided with a
gas meter to register consumption at the main incoming line storage bay and also at individual kitchens for
energy management and costing purposes for each kitchen facility. Each termination of gas point shall be
provided with a pressure-reducing valve by plumbing contractor to required kitchen equipment operating
requirements.

6.0 STEAM
STEAM SUPPLY
Tricon could utilize steam if such provisions are made available by the engineer as an alternative energy medium to
electricity especially for dishwashing equipment and kettles.

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7.0 STRUCTURAL IMPLICATION

FLOOR DROPS

● For the execution of proper indirect drainage and for the building in of coldroom floors and floor troughs/sinks,
it is recommended that all foodservice floor areas be structurally designed to accommodate a 200mm recess
from finished floor. This can be accomplished by a 100mm structural drop coupled with a 100mm top screed /
floor finish. This is specifically critical for building in coldrooms.

● Architect to note that builder’s tile works are to include tiling/screeding within coldrooms. For additional
resilience, coldroom tiled floors are to be provided with a BRC mesh. Particular care has to be taken in ensuring
that the edges inside and outside coldrooms are finished with edge coved tiles to prevent water ingress into the
coldroom base during long term operations.

● The tile finish inside and immediately outside the coldroom needs to be levelled to ensure door opens properly
and there is no water ponding in coldroom (hygiene).

● This provision greatly facilitates positioning and coordination of required floor trenches and recesses during
actual construction.

LOADS
● Recommended loading covering static (equipment) and dynamic (trolleys and people) for all foodservice
preparation and store areas is 600 kg/m2. For steward stores (crockery), this shall be increased to 800 - 1000
kg/m2.

8.0 FIRE SUPPRESSION SYSTEM

FIRE SUPPRESSION SYSTEM
● Tricon will specify the fire suppression system for the cooking equipment. The selection of a suitable system is
subject to local Fire Codes.

● The system specified by Tricon (unless if CODE requires M&E supervision in which case the M&E shall specify
the system) shall have a manual pull station and shall be interlocked to the self-wash system of the exhaust
hood (if specified). The M&E needs to specify a 24-volt signal tap-off to the building automation system for 24
hour monitoring. Catering Equipment Contractor shall provide normally open contactors at the control panel to
provide the necessary tap off (subject to local fire codes).

● A signal shall also be picked up by M&E for shutting off the main gas supply to the kitchen or the electrical supply
to the affected bank of cooking battery in the event of a fire. The means of shut-off control shall be electrical
and not mechanical.

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COORDINATION WITH M&E ENGINEERS

● The sequence of events described below is typical for hood system that reacts to a threat of fire within the
foodservice equipment system. These features are designed to lessen the risk of a fire hazard upon building
inhabitants and prevent significant damage to the facility:

Cooking Surface Fire

● When the fire sensors within the hood ventilation system detect a suspected fire within or upon the foodservice
equipment under the hood, the following features automatically and simultaneously activate:

● Hood fire suppression nozzles within the hood perimeter discharge onto the cooking surface to extinguish the fire.
● Gas solenoid valve shuts off gas supply to cooking equipment, eliminating a fuel source.
● Electric shunt trip breaker trips out to eliminate electrical power to cooking equipment.
● Alarm signal sent to Fire Alarm Control Panel, which automatically alerts Authorities of fire threat.
● Hood ventilation damper remains open to vent noxious fumes.
● Rooftop exhaust fan continues to operate to vent smoke and noxious fumes.
● Make-up air supply fan on roof shuts down to prevent pumping fresh air into space that could promote continued ignition.
Hood Plenum or Duct Fire
● When the fire sensors within the hood ventilation system detect a suspected fire within the hood plenum or
ductwork above, the following features automatically and simultaneously activate:

● Hood ventilation damper closes shut to prevent fire from travelling between spaces.
● Rooftop exhaust fan and make-up air fans shut off to reduce oxygen supply to fire source.
● Hood wash down cycle starts, bathing the hood plenum surfaces in water.
● Gas solenoid valve shuts off gas supply to cooking equipment.
● Electric shunt trip breaker trips out to eliminate electrical power to cooking equipment.
● Alarm signal sent to Fire Alarm Control Panel, which automatically alerts authorities of fire threat.

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9.0 AIR CONDITIONING AND VENTILATION

All exhaust ducts shall be provided with dampers for purposes of balancing the overall airflow in the room. Tricon
has designed the exhaust ventilation rates based on manufacturer’s recommendation; Tricon’s calculation of
exhaust rates will only take into account removal of convective heat, thermal currents and cooking fumes. Heat lost
to the environment by virtue of conduction and radiation will therefore need to be accounted for as a separate
treatment by the M&E consultant in the overall energy and air balance for the restaurant/kitchen.

The determination of the ratio of air volume composition in terms of makeup air vs. infiltrated air vs. exhaust air
shall be entirely the responsibility of the M&E consultant. Tricon emphasizes that the hot kitchen and surrounding
ambient air shall not exceed 24 deg. Celsius to ensure the minimum level of desired human comfort.

AIR CONDITIONING / SPOT COOLING

Spot cooling is required for all food preparation work zones. Air conditioning is recommended due to better human
comfort. Spot cooled kitchens require a minimum of 20 air changes per hour. If kitchens are air-conditioned a
minimum 15% fresh air intake will be required. It is to be highlighted that air-conditioning increases work
productivity by 15 - 20%. The preferred spot cooling positions will be provided to the M&E at the conclusion of
design development. Fresh air make-up to kitchens need to be provided at the longitudinal periphery of the exhaust
hoods not exceeding 0.8ms-1 velocity. Fresh air in tropical climate is humid and hotter than kitchen air and
therefore tends to remain at the ceiling level causing condensation at spot cooler ports and gradually decreasing
the comfort levels in the hot kitchens. It is recommended that fresh air make-up be dehumidified to prevent
condensation at the spot cooler ports.

All air conditioning and spot cooling in kitchens shall be treated in full by M&E. The kitchen shall be accorded a
slight negative pressure to prevent odour ingress into dining areas.

Since dishouts at garde manger and bars are always kept open, it is recommended that the air conditioners be
slightly over designed in these areas to make up for the air egress through the dishouts. (Dishout openings are
generally 1.5m - 2.0m length x 0.5m high)

Recommended air-conditioning temperatures for foodservice facilities are:-

LOCATION TEMP. NOTES

Garde Manger/Fruit Preparation 15-18oC Oversize air-conditioning to compensate dishout situation

Offices/Cashier etc. 24oC

Pastry/Bakery 20oC Flour micro filter on return air grill needed
Butchery 15-18oC Not less than 20% FA (Fresh Air)
Waste Handling 15oC Not less than 20% FA (Fresh Air)
F&B Dry Store 24oC Not more than 75% RH (Relative Humidity)
Flower Room 24oC
Ice Carving 20oC
Chocolate Room 18oC Need 60% RH and wall insulation to prevent sweating on
external walls

Bars 24oC Oversize air-conditioning to compensate dishout situation

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VENTILATION CONDITIONS AND MINIMUM REQUIREMENTS

The recommended air change requirements subject to M&E review are as follows:-

AREAS AIR CHANGES PER HOUR SUGGESTION

A Spot cooled kitchen, Standard : 20 Min : 20

service, prep, washing
areas.
B Store rooms.
C Office.
D Storage area for water
cooled refrigeration
condensing units
E Other areas.
F Mechanically
ventilated hot kitchen.
Exact figure is subject to the
type of kitchen.
Standard : 10
Min : 10
4 (Recommended Air Conditioning).
4 (Air conditioning is required).
Standard : 20
Min : 20
As required By Codes or As Noted. As required By Codes or As
Needed.
40 air changes per hour with dehumidified 40 air changes per hour
air. with dehumidified air.

In the interests of hygiene, recirculation of air in the kitchen shall not be permitted. The use of supply air through
canopies is reduced to only 5-10% of extract air. Make up air will be drawn from the surrounding environs of the hot
kitchen by natural induction or introduced through the external skin of the hood into the core of the kitchen – such
air to be dehumidified and 26 deg c. All air conditioning and spot cooling in kitchens shall be treated in full by M&E.
The kitchen shall be accorded a slight negative pressure to prevent odor ingress into dining areas. Butchery and
fish preparation areas shall be 100% air treatment with no recirculation of spent air. All air-conditioned and ambient
air shall be filtered and dehumidified. The humidity level of the kitchen shall not exceed 60%. The M&E consultant
should ensure his design achieves this requirement. All exhaust air shall be treated by an environmental unit
incorporating active charcoal at the extremity of the exit duct system even if a UV Light system is utilized within
canopies. Since the pass through counter at garde manger and bars are always kept open, it is recommended that
the air conditioners be slightly over designed in these areas to make up for the air egress through the pass through.
(Openings are generally 1 .5m – 2.0m length x 0.5m high).

EVALUATION OF HEAT EJECTED BY FOODSERVICE EQUIPMENT INTO FOOD PREPARATION SPACES

There are 2 components comprising electrical loading - resistive and inductive. The greatest amount of heat is
derived from radiation heat due to cooking (convective heat input is minimized by proper exhaust ventilation). The
next greatest heat generating equipment is air cooled refrigeration equipment; primarily refrigerated food storage
counters and reach-ins. Factors recommended to be used by M&E to evaluate cooling loads:

• All gas heated equipment under exhaust hoods & Ventilated Ceilings -20% radiated
• All electric heated equipment under exhaust hoods / Ceilings – 15% radiated.
• All refrigeration equipment: To evaluate from inductive load ratings from FSC's Room Data Sheets.
• All other equipment rated with resistive loads: 5 – 10% radiative and convective heat loads

The above is recommended based on industry practice. The determination of actual heat loads is the responsibility
of the M&E and is to be based on methods established and practiced by the engineering profession particularly as
applicable to the hospitality industry. The actual heat emission rate for equipment varies due to construction
differences between manufacturers. An accurate heat emission level can only be obtained form the KEC on the
basis of actual selected equipment.

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10.0 GENERAL LAUNDRY REQUIREMENTS

FOUNDATION AND DRAIN

• Top of the foundation must be level.
• Tiles are not required on the top of foundations.
• Anti-vibration mountings are not required on the floor.
• Foundation shall be constructed of 3500 PSI reinforced concrete.
• Washing and dry-cleaning machines to be bolted by chemical bolts.
• It’s recommended to have separate drain line for washers.

COMPRESSED AIR
• Compressed air branched to be taken from top of the mains line.
• Quality of compressed air should be oil free and dry.
• Compressed air pressure to be reduced to equipment requirement using pressure reducing valves.

STEAM
• Steam pressure should be reduced to equipment requirement using pressure reducing valves.

WATER
• Manufacturer recommended water quality to be provided for washer extractor.
Hardness = < 70ppm
TDS = 250-275ppm
TSS = 0
IRON = Preferably 0.01PPM BUT NOT EXCEED 0.05ppm
pH = 7.5
Cold Water with a maximum temperature of 25 deg C will be provided for wet cleaning machines.

EXHAUST
• Material for exhaust duct for dryer should withstand a temperature of 150degree Celsius.
• Ducts and pipes of laundry should run at a height of 2500mm from FFL.

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