STANDARDS

STUDY

Group 1:
A V TARUN KRISHNA
ABBAS J A
ADITI G KUMAR
ADITI NARAYAN PANJI
AKSHAYA G
AKSHAYASHREEYA N
AKULA GURU ADARSH
01 INSTITUTION 04 EXPERIENCE CENTRE

02 HOUSING 05 SERVICES

03 URBAN FARMING
01
INSTITUTION
 ADMIN SPACES
The space requirement will depend on the number
of staff as decided by the institution.

An understanding of the work space required per

head is adapted with comfortable circulation
space to come up to program requirement.

That understood, a comfortable work space of

8-15sqm per work desk should be adhered to and
1.5sqm of circulation area per head with no less
than 1m wide walkways
 CABIN SPACES/OFFICE AREAS
1. Director’s Cabin Recommended area: 25-30 sqm Ideal dimension: 5*5.5

2. Deputy Director’s Cabin Recommended are: 20-25 sqm

3. Board Conference Room Recommended area:25-30 sqm Seating requirements:(8-10 members)

4. Staff Conference Room Recommended area:50 sqm Seating requirements:(20-30 members)

5.Staff Cubicles Recommended Area: 70 sqm

 OFFICE AREA
1. Individual Office (Chief administrator, accounts
officer, manager, head of departments.)

Recommended area: 9-10 sqm Dimensions:

3.9*2.3m

2. 2 Person Office (Administrative officers, accounts

employees.)

Recommended area: 20sqm Dimension: 4.8*4.4m

Seating Requirements : 30 members

Space per individual > 1.2 sqm

 LECTURE HALLS
Lecture Halls Are Used In The Culinary Institutes As
Spaces To Educate Students About Topics Such As
Culture, Heritage, History, Agricultural Practice,
Production And Manufacturing.
They May Be Implemented In A Manner Similar To
Other Technical Institutions.
The Lecture Hall May Have Raked Seats In Order
To Allow Good View Of The Lecturer/Content
Presented.
Lower Raking Is Acceptable In Cases Where Very
Keen Observation Is Not Required.
The Angle Of Raking Can Be Raised To Allow Each
Student A Much Clearer View.
A Comfortable Area Per Student Is 0.8-1.0 Sqm ,
Inclusive Of Space For Writing And Legroom
TRAINING KITCHENS
They range from multipurpose kitchens where classes such
as Culinary Fundamentals take place, to bakeshops,
restaurant and production kitchens that serve students and
the public alike and double as learning labs.

“Our classes have a maximum of 20 students, each with their

own workstation,” Oetjen says. “The average teaching
kitchen for a class like Culinary Fundamentals will be 600
square feet and allows for individual workspaces roughly 24
by 36 inches, with cutting boards and room for their mise en
place. We also have banks of ranges with two students
working together to share burners.”

Allocate up to 1200mm in front of storage areas with a sliding

door. 1200mm x 1200mm in front of other rooms with
swinging or folding doors (such as service doors or dining
rooms). 900mm between work surfaces
 STORES
The following table expresses space requirement
in terms of square metre area/seat.

For an educational institute this can be adapted in

terms of meals cooked per student in a session for
training kitchens, a nominal quantity for
demonstration halls and directly in terms of seats
for attached eating spaces for the public
 LIBRARY
The space requirement of the library depends on
certain key factors:

1. The size of the collection (wrt to stack space)

2. The number of students to be seated

simultaneously (wrt reading area)

3. The possibility for future expansion of the

collection.

4. The availability of different media for

learning purposes (wrt spaces for
computers, magazines, etc
AUDITORIUM/AV HALLS
200(peak capacity)

Recommended size: 170-200 sqm

Dimensions: 13200*12300

Min height: 3.75m

Seat dimensions:0.5*0.45

Seat height:450mm
 INFIRMARY
Recommended height -2770 mm

Recommended corridor width – 2400 mm

Recommended Area – 12- 14sqm for 2 people

The recommended ceiling height in new areas

such as corridors, passages and recesses is
2700mm with a minimum of 2400mm.

In existing facilities being renovated, ceiling

heights in Corridors or Ensuites may be reduced to
2250mm, but only over limited areas such as where
a mechanical duct passes over a corridor.

Wherever possible, reduced ceiling heights

adjacent to doors should be avoided
WASHROOMS FOR STAFF/STUDENTS

All public / community toilets must have at least one

unit for physically challenged person in each block-
male and female.

Such toilet should be located near the entry gate of

toilet block to minimize the travel distance by such
persons.

Design of such toilet should be as per the

standards.

Ratio – students 1:35

Ratio – staff 1:15

02
HOUSING
 ROOMS
Bedroom Furnishings: One per resident of each of
the following shall be provided.
i. Bed with mattress.
ii. Three drawer dresser
iii. Desk per person with 3 drawers and keyboard
tray.
iv. Task chair, adjustable, no metal feet.
v. Full height wardrobe, if closets are not provided

Based on the number of people occupying.

1. Single occupancy. 2. Double/Triple 3.
Dorms(Multiple/More than

Based on services
1. Bathroom attached/NOT
2. Kitchen attached/not
Total students staying will be 140 + future
expansion(60-100)
 ROOMS
1 . Definition of terms used :
a . Minimum-access to furniture items ; overlap of items and use
space ; some restriction in the use of furniture
b . Optimum-no overlap of items and use space
c. Generous-beginning of space divisibility

2 . Single Rooms
a . Minimum recommended area-90 sq ft/ 9 sq m
b . Optimum recommended area-110 sq ft/10.5 sqm
c . Generous recommended area-120 sq ft/12sq m

3 . Double rooms with bunked beds

a . Minimum recommended area-140 sq ft/13 sq m
b . Optimum recommended area-160 sq ft/15 sq m
c . Generous recommended area-180 sq ft/17 sq m

4 . Double rooms without bunked beds

a . Minimum recommended area-180 sq ft/17 sq m
b . Optimum recommended area-220 sq ft / 20.5 sq m
c . Generous recommended area-240 sq ft 22.5 sq
ROOMS
 KITCHEN
Hostel kitchens fall into one of two categories:
Self-catering premises or Premises providing
meals.
 DINING
Have a large common space for dining
attached to the kitchen for easy service.
With seatings provided for the students.
 WASHROOMS
Can be attached to the room or have a common
bathroom.

Water Closets:
For males, 1 for every 8 persons or part thereof.
For females, 1 for every 6 persons or part thereof.

Urinals: 1 for 25 persons or part thereof.

Wash Basin: For males, 1 for every 8 persons or

part thereof. For females, 1 for every 6 persons or
part thereof.

Bath: For males, 1 for every 8 persons or part

thereof. For females, 1 for every 6 persons or part
thereof. Cleaner’s Sink: 1 for every floor
 AREA PER PERSON
1. Living Rooms: Maximum 250 rooms.* (a) Single seater 8-9 Sq. M per student (b) Double seater 7.5 to 8 Sq. M. per student. (c)
Three seater 7 to 7.5 Sq.M. per student. (d) For PG/Research Not exceeding 10 Sq. M. student.
2. Common Room @ 2 Sq. M. per user for 25% of the hostel strength, subject to maximum of 60 sq. M.
3. Dining Room @ 1 Sq. M. per user for 50% of the hostel strength, subject to a maximum of 40 sq. M.
4. Kitchen, Pantry & @ 0.5 Sq. M. per diner subject to maximum of 60 sq. M.
5. Toilet blocks i) Water closets @ 1 for 8 women ii) Bath Rooms @ 1 for 6 women iii) Wash Basins @1 for 8 to 10 students
6. Kitchen servants One room of 9.60 Sq. M. with WC and bath rooms.
7. Visitors rooms One room of 9.60 Sq.M .
8. Sick room One room of 9.60 Sq.M.
9. Reading Room Two reading rooms (Average minimum area should be @ 2.33 Sq. M. per Reader)
10 Boundary wall Around the hostel, if necessary.
11. Floor height 3.40 Mt.
12. Total built up area : 2.5 times of the total living area. (Circulation space may be @ 25% of the plinth area)
13. Warden: One Warden assisted by an Assistant Warden for 100 students or so. Two single rooms in the hostel for single warden.
For the married Warden not more than 115.32 Sq. M
COMMON ROOM
Social interaction area for the students.
And have some common amenities like refrigerator,
TV, microwave oven etc.
STAFF QUARTERS (INCLUDING URBAN FARMING WORKERS)

In house staff quarters would consist of basic

amenities like, a bedroom, a kitchen, living, dining
and an attached bathroom/toilet.
03
URBAN FARMING
The main facilities included in this are staff quarters, storage/ equipment room,
greenhouses and farm plots.

Greenhouses:- Larger width greenhouses (20+ feet

wide) are mainly reserved for educational or
commercial applications. These wide greenhouses
can have two 3 foot aisles with 3 foot benches on
the outer sides and a 6 – 8 foot bench in the
centre.. When optimizing space for production,
these greenhouses are the ticket. Before
purchasing or building a greenhouse, make sure
you take the time to think about the space within
and how that space will be utilized. In most cases,
the grower’s intended application will determine
the width of the greenhouse. A good greenhouse
manufacturer will help you determine the most
appropriate width for your application and help
guide you to optimize the space within
04
EXPERIENCE CENTRE
LAYOUTS
GALLERY
Exhibition space for the public.
The room size depends on the showcase size.

Circulation :
One way- 915 mm
Two way- 1500 mm
 RESTAURANT
To provide a dining experience with regards to the
food cuisine in the experience centre.
05
SERVICES
 SERVICES
SOUNDPROOFING FOR GENERATOR ROOM AND GUIDELINES
Separate the room from occupied spaces or provide sound-proofing so the 60 Hz hum is not audible to occupants (sound level of 40dB or less)
in adjacent areas, including those rooms above and below the substation room. Sound proofing, if required, shall be solid sheet material.
Spray-on and friable sound proofing material is prohibited.
EXITWAYS STANDARDS
Exit doors shall swing outward from the room. x Exit doors shall be equipped with listed fire exit devices, gaskets and bottom edge door sweeps.
Door locks shall be keyed with High Voltage Shop series cores. x One door shall be large enough for the passage of the largest shipping section
of the substation. Typically, this means a minimum 8 foot tall by 7 foot wide double door with a removable mullion. x Where two or more doors are
provided, the other exits may be single doors. These doors should be a minimum 36 inches wide.
ELECTRICAL FIXTURE GUIDELINES
Provide a minimum of 6 feet clear above the substation primary switches and secondary switchgear. Obtain Design Manager's approval of
primary and secondary conduit and cable tray routes and installation details before providing less clear space above this equipment.
HOUSEKEEPING STANDARDS FOR GENERATOR/ELECTRICAL HUB ROOM
Provide a 4 inch minimum housekeeping pad under each piece of floor-mounted equipment. x Pads shall conform to the footprint of the
equipment and shall be the full width and depth of the equipment, but shall not extend beyond the equipment by more than 4 inches. Pad edges
shall be chamfered. x Pads shall be smooth and level to 1/8 inch per 6-foot distance in any direction. Pads that fail to meet this criteria shall be
corrected before installation of the equipment. Correcting deficiencies of an uneven pad by the use of leveling shims is not acceptable.
 SERVICES
POWER CONSUMPTION OF HEAVY APPLIANCES:
STARTING WATTAGE(W) RUNNING WATTAGE(W)
Air Compressor 4000 2000
Router 1500 600
Disc Grinder 4000 2000
Water Heater 4000 4500
Air conditioner 2200 1500
Dishwasher 1450 1 400

SIGNAGE GUIDELINES
Provide warning signs outside of exit doors "DANGER - HIGH VOLTAGE - KEEP OUT" prior to energizing substations. UPE will furnish and install
permanent warning signs at completion of construction.
ELECTRICAL CONDUIT GUIDELINES AND STANDARDS
Provide 36 inch wide aluminium ladder-type cable tray with 36 inch minimum radius fittings to route the primary cables up the wall and across
the ceiling of the room. Locate the tray 3 feet minimum above the primary switches, but low enough to provide 24” clear above the tray to
accommodate cable pulling.
MINIMUM LIGHTING GUIDELINES FOR POWER ROOMS
Provide switched LED lighting in front of and behind each substation, and in front of other electrical equipment. Connect this lighting to
emergency power. Provide a battery-backed lighting fixture or an emergency lighting battery pack in front and behind each substation.
MISCELLANEOUS SIGNAGE AND EXIT GUIDELINES
Provide full size copies of the building’s One Line Diagrams and Riser Diagrams on the wall in front of the unit substation. Drawings shall be
minimum 24"x36", installed in wooden frames and protected by glass. Provide rear access to all unit substations. Working space for rear access
shall be based upon clearances required for working on energized parts at the system voltage.
 SERVICES
HVAC STANDARDS (DEPENDING ON BUILT UP AREA/ CONDITIONING AREA)
The following chart is an estimation for tonnage coverage based on the square footage of your property. You’ll also want to take into
consideration the climate where your property is located to ensure you have appropriate tonnage to handle the varying temperatures in your
area.
Read this section to determine how to size commercial HVAC systems and save money. We’ve outlined a rough estimation of the cooling
capacity that a commercial HVAC system would need based on data by EnergyStar.gov.

Cooling Area (square feet) HVAC Capacity Needed (BTUs per hour)
1,000 to 1,200 21,000
1,200 to 1,400 23,000
1,400 to 1,500 24,000
1,500 to 2,000 30,000
2,000 to 2,500 34,000
Air conditioner packaged systems consist of three parts – heat pump, air conditioner and a gas furnace. SEER ratings range from 13.00 to 15.00,
EER ratings from 11.4 to 12, and tonnage from 2 to 5 tons.

All of the components are assembled into one durable cabinet. Using HVAC Packaged-systems— Packaged Rooftop HVAC systems: (FOR ONLY
COOLING DATA AND PHYSICAL DATA INTENT) Average Dimension fit for all variants is sufficient.
 SERVICES
GENERAL ABMIENT LIGHTING TYPES AND REQUIREMENTS
1. Exhibition Area – 100-200 Lux
2. Foyers – 150 Lux
3. Offices – 300 Lux
4. Parking Areas – 50 Lux (Multiple Luminaires)
5. Restaurant – 100 Lux
6. Toilets – 100

LuxDIESEL-POWERED ELECTRICAL LARGE SCALE GENERATOR SPECIFICATIONS/STANDARDS Referred to Standard (Kohler) 125kW Standby
Power-range (Suitable for Institution Scale Facility
 SERVICES

Fire Exit Door

HVAC

Fire Exit Road