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JGJ62-90 Hotel Architectural Design Code (3.18)

Editor-in-Chief Unit: Architectural Design Institute of the Ministry of Construction

Approval Department: People's Republic of China and State Construction Ministry

Ministry of Commerce of the People's Republic of China

National Tourism Administration

Effective date: December 1, 1990

Notice on the release of the industry standard "Hotel Architectural Design Code" (90) Jianbiao Zi No. 310 is based on the requirements of the former Ministry of Urban and Rural Development and Environmental Protection (84) Cheng Ke Zi Document No. 153 and (84) Cheng She Zi Document No. 162 , the "Hotel Architectural Design Code" edited by the Architectural Design Institute of the Ministry of Construction, has been reviewed by the Ministry of Construction, the Ministry of Commerce, and the National Tourism Administration, and is now approved as an industry standard, numbered JGJ62-90, which will come into effect on December 1, 1990. If you have any questions or comments during the implementation process, please write to the Architectural Design Institute of the Ministry of Construction.

When designing a foreign-related tourist hotel, there should be clear star-rating targets, and its functional requirements should also comply with relevant regulations.

Ministry of Construction

Ministry of Commerce

National Tourism Administration

June 20, 1990

First Chapter General Provisions

Article 1.0.1 In order to ensure that the hotel architectural design meets basic requirements such as suitability, safety, and hygiene, this specification is formulated.

Article 1.0.2 This specification applies to the architectural design of newly built, renovated and expanded urban hotels with at least 20 rental rooms. Hotel architectural design with special needs can be implemented as a reference.

Article 1.0.3 According to the use function of the hotel, according to the construction quality standards and equipment and facility conditions, the hotel buildings are divided from high to low into first, second, third, fourth, fifth and sixth levels 6 Each building grade

Article 1.0.4 In addition to complying with this code, the hotel building design should also comply with the current "General Principles for Civil Building Design" and the current relevant national standards and specifications. When designing a foreign-related tourist hotel, there should be clear star-rating targets, and its functional requirements should also comply with relevant standards.

Chapter 2 Base and General Plan

Article 2.0.1 Base.

1. The selection of the base should comply with local urban planning requirements and should be located in an area with convenient transportation and good environment.

2. Near historical and cultural cities, scenic spots and key cultural relics protection units, the selection and architectural layout of the base should comply with the requirements of relevant national and local management regulations and protection plans.

3. At least one side of a base in an urban area should be connected to an urban road, and its length should meet the requirements for entrances and exits, passenger and cargo transportation, fire evacuation, and environmental sanitation of each functional area organized within the base.

Article 2.0.2 General Plan.

1. The general layout should be combined with local climate characteristics and specific environment, and properly handle the relationship with municipal facilities.

2. The main entrance and exit must be obvious and guide passengers directly to the foyer. The main entrance and exit should be equipped with a single lane or multiple lanes according to the usage requirements, and a canopy should be installed above the entrance lane.

3. No matter what architectural form is adopted, the functional zones of the hotel building should be reasonably divided and various entrances and exits should be organized so that the flow of people, goods and vehicles do not cross each other.

4. In a comprehensive building, the hotel part should be divided into separate areas and have independent entrances and exits; shops, restaurants, etc. open to the outside world should not affect the functions of the hotel itself.

5. The general layout should properly handle the relationship between the main building and the auxiliary buildings. Measures should be taken to avoid disturbing the noise and exhaust gas generated by various equipment to avoid disturbing the guest room area and adjacent buildings.

6. The general layout should arrange various pipelines reasonably, integrate the pipelines, and facilitate maintenance and repair.

7. Parking spaces should be set up in the base or building according to the types and number of vehicles required to be parked, or public parking spaces should be set up in accordance with the regulations of the urban planning department.

8. A certain amount of greening should be arranged in the base according to the location, and the greening design should be done well.

Chapter 3 Architectural Design

Section 1 General Provisions

Article 3.1.1 Public rooms and auxiliary rooms shall be based on the hotel grade , operation and management requirements and the availability of public facilities near the hotel are determined.

Article 3.1.2 The building layout should be compatible with the management methods and service methods, with clear divisions and convenient communication, ensuring that guest rooms and public rooms have a good living and activity environment.

Article 3.1.3 The thermal design of buildings should be adapted to local conditions to ensure basic indoor thermal environment requirements and maximize the economic benefits of investment.

Article 3.1.4 The building shape design should be conducive to reducing the heating and cooling loads of air conditioning and heating, and the building envelope should be well maintained and insulated to facilitate energy saving.

Article 3.1.5 Thermal insulation standards for hotel rooms in heating areas should comply with the current "Energy-saving Design Standards for Civil Buildings".

Article 3.1.6 Boiler rooms, cooling towers, etc. should not be located in the guest room building. If they must be located in the guest room building, they should be in their own area, and measures should be taken to prevent fire, sound insulation, and shock absorption. and other measures.

Article 3.1.7 Natural lighting should be utilized indoors as much as possible.

Article 3.1.8 Elevators.

The first, first and second class hotel buildings have 3 floors and above, the third class hotel buildings have 4 floors and above, the fourth class hotel buildings have 6 floors and above, the fifth and sixth class hotel buildings Passenger elevators should

be provided on the 7th floor and above.

2. The number of passenger elevators should be determined through design and calculation.

3. The location of the main passenger elevator should be easily visible and convenient in the foyer.

4. Room service elevators should be set up according to the hotel building grade and actual needs. Fifth- and sixth-grade hotel buildings can be used in conjunction with passenger elevators.

5. The installation of fire elevators should comply with the relevant provisions of the current "Code for Fire Protection Design of High-Rise Civil Buildings".

Article 3.1.9 When facilities for the disabled are used in hotel buildings, they shall comply with the relevant provisions of the current "Code for the Design of Urban Roads and Buildings Convenient for the Disabled".

Section 2 Guest Rooms

Article 3.2.1 Guest Rooms.

1. Room types are divided into: suite, single bed room, twin room (double bed room), and multi-bed room.

2. The number of beds in a multi-bed room should not exceed 4.

3. Guest rooms should not be located in windowless basements. When windowless civil air defense underground spaces are used as guest rooms, mechanical ventilation equipment must be installed.

4. There should be a wall cabinet or space for hanging clothes in the guest room.

5. The partition walls and floors of guest rooms should meet the requirements of sound insulation specifications.

6. The air supply and exhaust ducts between guest rooms must be silenced, and a silencer device equivalent to the sound insulation volume of the partition wall between adjacent guest rooms must be installed. 7. For guest rooms with natural lighting, the ratio of the lighting window area to the ground area should not be less than 1:8.

8. Stairs in double-level guest rooms are allowed to be equipped with fan-shaped steps, and the width at 0.25m inside them should not be less than 0.22m.

Article 3.2.2 The net area of ??the guest room shall not be less than the requirements in Table 3.2.2.

Article 3.2.3 Bathroom.

1. The bathroom attached to the guest room shall comply with the provisions of Table 3.2.3-1.

2. For guest rooms without bathrooms, centralized toilets and shower rooms should be installed. The number of users of each sanitary appliance should not exceed the requirements in Table 3.2.3-2.

3. When there is no natural ventilation in the bathroom, effective ventilation and exhaust measures should be taken.

Hotel Architectural Design Code JGJ62-90

Net area of ??guest rooms (㎡) Table 3.2.2

Building grade level one, level two, level three, level four, level five Level 6

Single bed room 121098----

Twin bed room 201614121210

Each bed in a multi-bed room shall not be less than 4

Note: Double rooms are considered twin rooms.

Table 3.2.3-1 of the bathroom attached to the guest room

Building grade level one, level two, level three, level four, level five, level six

Net area (㎡)≥ 5.0≥3.5≥3.0≥3.0≥2.5--

Percentage of the total number of guest rooms (%) 1001001005025--

The number of sanitary appliances (pieces) should not be less than 3 and should not be less than 2--

Table of number of users of each sanitary appliance 3.2.3-2

Washbasin

or faucet toilet urinal

Or 0.6m long

Urine trough shower head

Cold areas

Cold areas Warm areas

Hot areas

< p>The number of male users is less than 60 people 1012122015

The part of more than 60 people is 1215152518

The number of female users is less than 60 people 810--1510

The part of more than 60 people is 1012 --1812

4. Bathrooms should not be located on the directly upper floors of restaurants, kitchens, food storage, power transformation and distribution rooms, and other rooms that have strict hygiene requirements or moisture-proof requirements.

5. The bathroom should not open a window to the guest room or corridor.

6. For pipe wells directly connected to the upper and lower floors of guest rooms, no access doors should be opened in the bathroom.

7. Bathroom pipes should have reliable anti-leakage, anti-condensation and sound insulation measures, and should be easy to maintain.

Article 3.2.4 Indoor clear height.

1. The net height of the living part of the guest room should not be less than 2.4m when equipped with air conditioning; and should not be less than 2.60m when not equipped with air conditioning.

2. When using the space inside the sloped roof as a guest room, it should have an area of ??at least 8 square meters and a net height of no less than 2.4m.

3. The clear height of the aisles in bathrooms and guest rooms should not be less than 2.1m.

4. The clear height of the public corridor on the guest room floor should not be less than 2.1m.

Article 3.2.5 Guest room floor service rooms.

1. The service room should be equipped with a waiter’s workroom, storage room and water boiling room. A service desk can be set up as needed.

Second-, first-, second-, and third-level hotel buildings should be equipped with disinfection rooms; fourth-, fifth-, and sixth-level hotel buildings should have disinfection facilities.

3. When all guest rooms on the guest room floor are equipped with bathrooms, service staff toilets should be installed.

4. The water room on the guest room floor should be equipped with effective exhaust measures; steam and odor should not be allowed to escape into the guest room.

5. If there is a height difference between the service walkway on the same floor and the public walkway on the guest room floor, a ramp with a slope of no more than 1:10 should be used.

Article 3.2.6 Doors and balconies.

1. The width of the guest room entrance door shall not be less than 0.9m, and the height shall not be less than 2.1m.

2. The width of the bathroom door opening in the guest room should not be less than 0.75m, and the height should not be less than 2.1m.

3. The connecting doors and partition walls between guest rooms that are both suites and can be divided into two single rooms should comply with guest room sound insulation standards.

4. Balconies between adjacent rooms should not be connected.

Section 3 Public *** Section

Article 3.3.1 Foyer.

1. The traffic flow lines and service zones in the foyer should be clear, and diversion measures can be taken as needed for group guests and their luggage; the location of the general service desk should be obvious.

Service facilities such as toilets, rest rooms, foreign currency exchange, postal and telecommunications, item storage and ticket booking should be provided in or near the foyer of second-, first-, second- and third-level hotel buildings; for fourth-, fifth- and sixth-level hotels,

Toilet, rest, reception and other service facilities should be provided in or near the foyer of the hotel building.

Article 3.3.2 Passenger Restaurant.

1. According to the nature of the hotel building, service requirements, reception capacity and the level of public dining facilities adjacent to the hotel, a corresponding restaurant should be set up specifically for tourists to dine. < /p>

halls and banquet halls; fourth-, fifth- and sixth-level hotel buildings should have restaurants.

The restaurant standards for third-, first-, second-, and third-level hotels should not be lower than the first-level restaurant standards in the current "Catering Building Design Code"; the restaurant standards for fourth-level hotel buildings should not be lower than the second-level restaurant standards. Restaurant standards; fifth- and sixth-grade hotel building restaurant standards should not be lower than those of third-grade restaurants.

4. The number of seats in restaurants for tourists should not be less than 80% of the number of beds in first-, second- and third-level hotel buildings; not less than 60% in fourth-level hotel buildings; not less than 60% in fifth- and sixth-level hotel buildings. Less than 40%.

5. In addition to complying with the above provisions, the architectural design of tourist restaurants should also comply with the provisions related to restaurants in the current "Code for Design of Catering Buildings".

Article 3.3.3 Conference Room.

1. Large and medium-sized conference rooms should not be located on the guest room level.

2. The location, entrance and exit of the conference room should avoid interference between the passenger flow route when used externally and the passenger flow route inside the hotel.

3. A restroom should be located near the conference room.

4. When the conference room is used for multi-function, it should be flexibly divided into spaces that can be used independently, and should have corresponding facilities and storage rooms. Article 3.3.4 Stores.

First-, first-, second-, and third-level hotel buildings should be equipped with corresponding shops; fourth-, fifth-, and sixth-level hotel buildings should be equipped with canteens. The design can be carried out with reference to the current "Store Building Design Code".

2. The location, entrance and exit of the store should consider the convenience of passengers and avoid noise from disturbing the guest rooms.

Article 3.3.5 Beauty salons and barber shops.

Beauty rooms and barber shops should be installed in first- and second-level hotel buildings; barber rooms should be installed in third- and fourth-level hotel buildings.

2. The barber's room should be divided into men's and women's departments, and the work routes should be properly arranged.

Article 3.3.6 Recreational Facilities.

1. Recreational facilities should be set up according to hotel requirements and actual needs.

2. The location of recreational facilities should meet the requirements of convenient use and management, and should not cause noise to interfere with guest rooms. Third, first and second-level hotel buildings should be equipped with swimming pools, steam baths and gyms, etc.

Section 4 Auxiliary Parts

Article 3.4.1 Kitchen.

1. The kitchen should include relevant processing rooms, production rooms, meal preparation rooms, warehouses and kitchen service rooms.

2. The location of the kitchen should be convenient for contact with the restaurant, and avoid noise, oil fume, smell and food storage and transportation from the kitchen from interfering with the public area and guest room area.

3. The kitchen graphic design should comply with the processing flow, avoid staggered back and forth, comply with health and epidemic prevention requirements, and prevent the mixing of raw food and cooked food.

4. In addition to complying with the above provisions, the architectural design of the kitchen should also comply with the provisions related to the kitchen part in the current "Code for Design of Catering Buildings".

Article 3.4.2 Laundry room.

1. Hotels at all levels should set up laundry rooms according to conditions and needs.

2. The layout of the laundry room should be divided into separate entrances and exits for staff, entrances for dirty clothes and exits for clean clothes, and should avoid main passenger flow routes.

3. The area of ??the laundry room should be determined according to the laundry content, service scope and equipment capabilities.

Fourth-, first-, second- and third-level hotels should have laundry rooms for urgent items of clothing.

Article 3.4.3 Equipment room.

1. Hotels should set up computer rooms related to water supply and drainage, air conditioning, refrigeration, boilers, heat, gas, backup power generation, power transformation and distribution, and disaster prevention centers as needed, and should also set up machine repair and maintenance centers as needed.

p>

Maintenance rooms for carpenters, electricians, etc.

2. For equipment rooms, we should first consider using various related facilities that have been built near the hotel or building them jointly with nearby buildings.

3. The location of various equipment rooms should be close to the service load center. Operation, management, and maintenance should be safe and convenient, and avoid noise and vibration from causing interference to public areas and guest room areas.

4. In equipment rooms, horizontal and vertical passages for the installation and maintenance of large equipment should be considered.

Article 3.4.4 Spare parts warehouse.

1. The spare parts warehouse should include warehouses for furniture, utensils, textiles, daily necessities and consumable items.

2. The location of the spare parts warehouse should consider the safety and convenience of management work such as collection, storage, and distribution.

3. The area of ??the warehouse should be determined based on actual needs such as market supply, consumption and storage cycle.

Article 3.4.5 Staff housing.

1. Staff housing includes administrative offices, staff canteens, locker rooms, bathrooms, toilets, infirmaries, bicycle storage areas, etc., and should be set up according to the actual needs of the hotel.

2. The location and entrances and exits of staff rooms should prevent employee flow routes from intersecting with tourist flow routes.

Chapter 4 Fire Prevention and Evacuation

Article 4.0.1 In addition to complying with current fire protection codes, the fire protection design of hotel buildings should also comply with the provisions of this chapter.

Article 4.0.2 The building classification of fire protection design of high-rise hotel buildings shall comply with the provisions of Table 4.0.2.

Classification table of buildings 4.0.2

Level 1, Level 2, Level 3, Level 4, Level 5, Level 6

≤50m Category 1, Category 1, Category 2, Category 2 Category 2, Category 2

>50m Category 1, Category 1, Category 1, Category 1, Category 1, Category 1, Category 1

Article 4.0.3 Fire resistance grade and fire protection zoning of Category 1 and 2 buildings , safe evacuation, and the installation of fire elevators should be implemented in accordance with the current "Fire Protection Code for Design of High-Rise Civil Buildings".

Article 4.0.4 Each fire protection zone of a centralized hotel shall be equipped with independent safety exits leading to the ground or refuge floor, and shall not be less than 2.

Article 4.0.5 Stores, product showrooms, restaurants, banquet halls and other functional areas and rooms with high fire hazards and high safety requirements in hotel buildings should be independently divided into fire protection zones or facilities.

Set up fire separations with corresponding fire resistance limits and set up necessary smoke exhaust facilities.

Article 4.0.6 The construction and decoration materials of hotel guest rooms, large halls, evacuation corridors and important public rooms should be made of non-combustible materials or refractory materials, and it is strictly prohibited Use materials that produce toxic and asphyxiating gases when burned

.

Article 4.0.7 The interior decoration in public rooms, guest rooms and evacuation corridors shall not cover evacuation doors and their signs or cause confusion.

Article 4.0.8 The automatic alarm and automatic sprinkler fire extinguishing devices of hotel buildings at all levels shall comply with the current "Design Code for Automatic Fire Alarm Systems" and "Design Code for Automatic Sprinkler Systems"

Standards.

Article 4.0.9 The fire control room should be set up in a place that is convenient for maintenance and has the shortest pipeline layout, and should be equipped with an exit directly to the outdoors.

Article 4.0.10 The fire control room should be equipped with outside telephones and intercom telephones to each important equipment room and the main person in charge of the hotel.

Article 4.0.11 Hotel buildings should be equipped with fire accident lighting and obvious evacuation instructions, and their installation standards and scope should comply with the provisions of fire prevention regulations.

Article 4.0.12 The power and lighting systems should be configured according to fire zones to facilitate zone control in case of fire.

Article 4.0.13 When a high-rise hotel building is equipped with a garbage chute or a laundry well, an automatic sprinkler fire extinguishing device should be installed in the well.

Chapter 5 Construction Equipment

Section 1 Water Supply and Drainage

Article 5.1.1 Water supply and drainage design shall comply with the current "Building Water Supply and Drainage Design Code" 》 and fire protection regulations, they shall also comply with the provisions of this section.

Article 5.1.2 Water supply.

1. The water supply design should have reliable water sources and water supply pipeline systems to meet domestic and fire water requirements. When there is only one water supply pipe or the water supply is insufficient, it should be in accordance with relevant fire prevention regulations and

Domestic water supply requires the installation of water storage tanks.

2. Domestic water quotas should comply with the provisions of Table 5.1.2.

Domestic water quota 5.1.2

Building grade water consumption (maximum daily liters per bed) hourly variation coefficient

First and second level 400 ~5002.0

Level 3 300~400

Level 4 and Level 5 200~300

Level 6 100~2002.5~2.0

Note: Water quotas for canteens, laundry rooms, swimming pools, barber shops and employee water should be implemented in accordance with the current "Building Water Supply and Drainage Design Code".

3. The maximum hydrostatic pressure at the water supply fittings of sanitary appliances in the guest room bathroom should not exceed 350kpa (3.5kg/C㎡). When the water pressure exceeds the above regulations, partitioned water supply or pressure reducing devices should be considered.

4. The water tank room and water pump room should be located as far as possible to avoid being adjacent to guest rooms and rooms that require quietness (computer rooms, fire control centers, etc.), and should be easy to maintain and manage. Pump rooms and equipment

should adopt noise reduction and shock absorption measures. The water pump outlet pipes of high-rise buildings should have measures to eliminate water hammer. 5. Storage tanks and high-level water tanks should have anti-pollution measures, and the volume should not be too large to prevent the water quality from deteriorating.

6. When using non-potable water for flushing, sprinkling, etc., there should be obvious signs, and non-potable water pipes must not be connected to drinking water pipes.

Article 5.1.3 Drainage.

1. The drainage system should choose the confluence or diversion of domestic sewage and wastewater according to the system of the outdoor drainage system and the principle of conducive to wastewater recycling.

2. The basement drainage pump should be a submersible pump that starts and stops automatically.

3. Open ditch drainage should be used in the kitchen.

Article 5.1.4 Hot water.

1. The hot water system should give priority to waste heat and urban heat pipes as heat sources. Solar water heaters can be used in areas where conditions permit, but first- and second-level hotel buildings should have backup heat sources. The heating equipment

should adopt a volumetric heat exchanger and have a certain reserve capacity.

2. Domestic hot water water quotas should comply with the provisions of Table 5.1.4.

Domestic hot water water quota 5.1.4

Building grade 65℃ hot water (liter/maximum daily bed)

First and second grade 160 ~200

Level 3: 120~150

Level 4 and Level 5: 100~120

Level 6: 50~100

Note: ① The water quotas for canteens, laundry rooms, swimming pools, barber shops and employee water use should be implemented in accordance with the current "Building Water Supply and Drainage Design Code".

②The water consumption listed in the table has been included in the domestic water quota in Table 5.1.2.

③The design hourly heat consumption of the centralized hot water supply system; the first, second and third class hotel buildings should be calculated based on the number of units using hot water and the amount of water users; the fourth, fifth and sixth class and In the hotel where the meeting was held, the calculation is based on the number of sanitary appliances and the percentage of simultaneous use.

3. Whether the centralized hot water supply system needs to be softened before heating should be determined based on water quality, water quantity, usage requirements, etc.

4. The water pressure at each water point of the hot water system should be basically the same as the cold water pressure there. The vertical partitioning of the hot water system in high-rise buildings should be the same as that of the cold water system. 5. Hot water pipes should be equipped with mechanical circulation systems. First-, second- and third-level hotel buildings should continuously supply hot water, and fourth-, fifth- and sixth-level hotel buildings should regularly supply hot water.

Section 2 HVAC

Article 5.2.1 In addition to the provisions of the current "Heating, Ventilation and Air Conditioning Design Code", the HVAC design should also comply with The following provisions.

Article 5.2.2 First-, second- and third-level hotel buildings should be equipped with air conditioners; fourth-level hotel buildings should be equipped with cooling air conditioners in summer; fifth- and sixth-level hotel buildings should not be equipped with air conditioners. Indoor HVAC design parameters

and noise standards should comply with the provisions of Table 5.2.2.

Article 5.2.3 Air conditioning system.

1. The fresh air systems of guest rooms in first-, second- and third-level hotel buildings in severe cold areas, cold areas and warm areas (except coastal areas) should have humidification measures.

2. The bathroom in the guest room should maintain negative pressure.

Cold and hot air air curtains should be used at the entrances and exits of the foyers of third-, first- and second-level hotel buildings; circulating air air curtains should be used in third- and fourth-level hotel buildings.

4. Restaurants, banquet halls, shops and other public areas should use low-speed air conditioning systems; third- and fourth-level hotel buildings can use independent unit air conditioning. The kitchen should adopt a DC low-speed ventilation or air conditioning

system.

5. The kitchen should maintain negative pressure and the restaurant should maintain positive pressure.

6. The fresh air system should adopt secondary filtration measures.

7. Public buildings in severe cold areas should be equipped with on-duty heating.

Article 5.2.4 Cold source and heat source.

Indoor HVAC design parameters and noise standard table 5.2.2

Level 1, Level 2, Level 3, Level 4, Level 5, Level 6

Summer, winter, summer, winter Summer Winter Summer Winter Summer Winter Summer Winter

Temperature

(℃) Guest Room 24-252225-262226-272027-2820--18--18

Restaurant , Banquet Hall 24-252224-252226-272026-2720--18--18

Relative Humidity

(%) Guest Room 50-6040-5055-6540-50＜65≥ 40--

Restaurant, banquet hall 50-6040-5055-6540-50＜65≥40

Fresh air volume

(/h?p) Guest room 504030--

Restaurant, banquet hall 252020

Stay area

Wind speed

(m/s) Guest room≤0.25≤0.15≤ 0.25≤0.15≤0.25≤0.15--

Restaurant and banquet hall≤0.25≤0.15≤0.25≤0.15--

Air

Dust content

p>

(mg/)

Guest room＜0.20＜0.35--

Restaurant and banquet hall＜0.35

Noise standard

< p>(NR) Guest Room 30353550--

Restaurant, Banquet Hall 35404055

1. Priority should be given to using outdoor air as the cold source of air conditioning in severely cold areas.

2. It is strictly prohibited to use ammonia refrigerators. Lithium bromide absorption refrigerators should be used when conditions permit.

3. The system loops of air conditioning cold and hot water pipes should be divided according to the number of building floors, usage patterns and the pressure the equipment withstands.

4. The system loop should adopt the same program system. If a lead system is used, a balance valve should be installed.

5. Water quality control measures should be taken for chilled water and cooling water. The fouling coefficient on the water side of the evaporator and condenser should not be greater than 0.001k㎡℃Stew Kcal (0.086㎡℃/kw).

Article 5.2.5 Smoke and wind exhaust.

1. In addition to complying with the current "Fire Protection Code for Design of High-Rise Civil Buildings", the smoke prevention and exhaust design should also consider smoke exhaust in the Four Seasons Hall, and should be combined with the ventilation system to ensure that the smoke exhaust volume is not small.

An air exchange rate of 4 times/h.

2. The fresh air and exhaust systems of the air conditioning system should be equipped with cold heat recovery devices.

3. The basement drainage pump room and equipment room should be equipped with mechanical exhaust.

Fourth, first, second and third-level hotel buildings should adopt automatic waterway adjustment control; fourth-level hotel buildings only have fan start and stop controls.

Section 3 Electrical

Article 5.3.1 In addition to the current "Electrical Design Code for Civil Buildings" and the relevant provisions of the fire protection code, the power supply should also comply with the following Regulations:

1. According to the different levels and scales of hotel buildings, the electrical load is divided into three levels and should comply with the provisions of Table 5.3.1-1.

Second-level, first-level, and second-level hotel buildings and third-level high-rise hotel buildings should be equipped with emergency generator sets, and their generator capacity should be able to meet the load of fire-fighting electrical equipment and emergency lighting.

3. In first- and second-level hotel buildings, when the voltage deviation cannot meet the requirements due to excessive voltage deviation, it is appropriate to use an on-load automatic voltage-regulating transformer or other voltage-regulating measures.

4. To determine the electricity load, the demand coefficient method should be used, and the demand coefficient and self-

Hotel Building Design Code JGJ62-90

Electrical load level table 5.3.1-1

Level 1, Level 2, Level 3, Level 4, Level 5, Level 6

Power supply for electronic computers, telephones, electroacoustic and video equipment, and news photography power supply And some passenger elevators, etc.

Basement sewage pumps, rainwater pumps, etc.

Lighting equipment in banquet halls, restaurants, recreational facilities, foyers and high-end guest rooms, etc., Level 1 load, Level 2 load, Level 3 Load

Level 2 load of other electrical equipment Level 3

However, the recommended power factor value can be adopted according to Table 5.3.3-2.

Article 5.3.2 Lighting.

1. Illumination standards should be implemented in accordance with the current "Civil Building Lighting Design Standards".

2. Public places such as walkways, foyers, restaurants, banquet halls, elevator halls, etc. should be equipped with sockets for cleaning equipment. Socket circuits (including guest room sockets) should be equipped with leakage protection switches. When used for mobile

electrical appliances, sockets with grounding holes should be used.

Silicon controlled dimming devices should be installed in public places such as restaurants, banquet halls, foyers, etc. in third-, first- and second-level hotel buildings.

Distribution boxes or special lighting branches should be installed in the guest rooms of the fourth, first and second level connecting buildings.

5. Lighting devices should use efficient light sources and lamps.

Article 5.3.3 Telephone and response signals.

First-, first-, second-, and third-level hotel buildings should be equipped with automatic switches. Each guest room should be equipped with a telephone extension, and its extension number should be consistent with the room number. Guest bathrooms in first- and second-level hotel buildings should be equipped with auxiliary telephones. Telephone extensions should be installed in foyers, restaurants, banquet halls and other public places of hotel buildings at all levels, as well as in the duty rooms of various equipment rooms.

Electric load required coefficient, power factor table 5.3.1-2

Order

No. load name required coefficient KX natural average power factor cosψ

p>

Average recommended valueAverage recommended value

1 Total load 0.450.40～0.500.840.80

2 Total power load 0.550.50～0.600.820.80

3 Total lighting load 0.400.35～0.450.900.85

4 Refrigeration machine room 0.650.65～0.750.870.80

5 Boiler room 0.650.65～0.750.800.75

6 Water pump room 0.650.60～0.700.860.80

7 Ventilator room 0.650.60～0.700.890.80

8 Elevator 0.200.18～0.22 DC 0.50

AC 0.80 DC 0.40

AC 0.80

9 Kitchen 0.400.35～0.450.70～0.750.70

10 Washing machine room 0.300.30～0.350.60～0.650.70

11 Window air conditioner 0.400.35～0.450.80～0.850.80

12 Total simultaneous use coefficient KC0.92～ 0.94

2. In addition to hotel buildings equipped with program-controlled switches, first-, second-, third- and fourth-level hotel buildings should be equipped with response signal systems.

World clock systems should be installed in third-, first-, second- and third-class hotel buildings.

Article 5.3.4 Broadcasting and sound systems.

Broadcasting systems should be installed in first-, first-, second- and third-level hotel buildings and fourth- and fifth-level high-rise hotel buildings, and their emergency broadcasts should comply with the current "Electrical Design Regulations for Civil Buildings".

Second-, first- and second-level hotels should be equipped with receiving equipment capable of listening to no less than three sets of programs on the bedside table console.

Independent sound reinforcement systems should be installed in multi-functional halls and other places of third-, first- and second-level hotel buildings.

4. The feeder circuit of the general broadcasting system should be allocated according to the nature of the user, and the emergency broadcasting line should be allocated according to the floor and fire protection zone.

Article 5.3.5 Antennas and CCTV Systems.

The first-, first-, second-, third- and fourth-class hotel buildings should be equipped with special antenna television systems and should be able to receive programs on all VHF and UHF television channels. In areas where FM broadcasting is available, FM broadcasting should be accessible.

Second-, first-, second-, and third-level hotel buildings should be equipped with closed-circuit television equipment. Self-broadcasting program equipment and program production rooms may be installed when required.

When there are usage requirements for third-, first-, second- and third-level hotel buildings, a security surveillance closed-circuit television system should be installed.

Article 5.3.6 Automatic Control.

The air-conditioning equipment, ventilation equipment, water supply and drainage equipment in first- and second-level hotel buildings should be equipped with automatic control and centralized monitoring devices. Third-level hotel buildings should be equipped with automatic control devices.

Article 5.3.7 Electronic computer management system.

First- and second-level hotel buildings should be equipped with electronic computer management systems.

Appendix 1 Explanation of wording in the specification

1. In order to facilitate different treatment when implementing the provisions of this specification, the description of terms with different strictness requirements is as follows:

1? Words used to express that it is very strict and must be done in this way:

The positive word uses "must";

The negative word uses "strictly prohibited".

2? A word that expresses strictness and should be done in this way under normal circumstances:

The positive word uses "should";

　

< p>The negative words are "should not" or "must not".

3? Words that indicate that a slight choice is allowed, and should be done first when conditions permit:

The positive words use "should" or "can";

< p>The negative word is "unsuitable". 2. The wording in the article indicating that it must be implemented in accordance with other relevant standards and specifications is, "should be implemented in accordance with..." or "should meet the requirements or regulations of...". If it does not have to be implemented in accordance with the specified standards and specifications, the writing method is, "You can refer to...".

Additional notes

List of chief editors and main drafters of this specification

Chief editor: Architectural Design Institute of the Ministry of Construction

Main drafters : Liu Fushun, Zhang Miaohongshi, Tang Sheng, Guo Wen, Zhang Guozhu, Yang Shixing, Zhang Yishi, Wang Zhensheng