New Era University

College of Engineering and Architecture

ARC311-18 - Architectural Design 5 – Space Planning 2
SUBJECT

Research No _ 4

SUPERMARKET BUILDING

NAME: JHON KARL C. FACTURAN PROFESSORS NAME: AR. JULIET B. RAMOS

SECTION/TIME: 3AR-2 / 7:00AM – 5:00PM DATE SUBMTTED: FEB. 4, 2021
SCHEDULE: FRIDAY 7:00AM – 5:00PM DATE DUE: FEB. 4, 2021
SUPERMARKET BUILDING
Architecturally, the supermarket is a largescale emporium of
merchandise that doesn't have to shout to be noticed Properly situated
on its site, the supermarket and any "satellite shops," attached or not
(shops which can be entered from the market or from a separate outside
entrance) offer a perking ratio of 3 .6 sq. ft. to 1 sq. ft. of total store area.
To obtain the necessary parking area in areas with high land costs,
rooftop and basement parking should be considered. The satellite shops
such as convenience grocery stores, liquor and drugstores, and a carry-
out food shop remain open after the supermarket has closed for the day.

Now, free-standing supermarkets average 22,700 sq. ft. to 31,000 sq. ft.
with 75 to 80 percent of the total store devoted to selling space and the
remaining 20 to 25 percent of floor space devoted to service areas such
as storage coolers, prepackaging areas, grocery storage, etc. Weekly
sales per square foot of selling space vary from $3 .10/sq. ft. to $3 .75/sq.
ft.
About 50 percent of the supermarkets total equipment and fixture
investment is in refrigeration equipment-meat, dairy, produce, frozen
food, delicatessen, and the storage coolers necessary for each
department. The remaining 50 percent is devoted to grocery items--half
of which can be nonfood items, such as housewares, soft goods,
glassware, health, and beauty aids The most important square footage is
that required by the check-out stands--one for each $10,000 .00 of
projected weekly volume plus an additional check-stand for future
expansion (this is only a rule of thumb figure and varies with the region of
the country and the type of service the market provides the customer).
The accompanying plan, adapted to the individual operation
requirements, provides a practical guide in the layout of a supermarket.

Assuming proper location of the store on the site, one which makes it
most accessible to traffic and parking, the next step would be to decide
on the configuration of the store. Generally, free-standing markets tend
to be rectangular in shape, with the narrower portion forming the front-
to-rear dimension. Since most often the deliveries are at the rear, the
various back room areas (preparation and storage) are located at the
rear of the building, leaving the selling space more or less square.
At this point, the method of construction must be considered, particularly
the location of any columns. Ideally, these should be kept out of the
shopping aisles. Assuming a 7 ft. 0 in. aisle between 4 ft. wide shelving
islands, columns spaced in a multiple of 11 ft. 0 in will keep the columns
out of the aisles (Shelving can be cut to fit around columns, and this is
preferred to columns in the shopping aisles).
Although refrigerated fixtures have been and can be located almost
anywhere on the sales floor, most often they are located at the walls.
They tend to be too large and bulky to be placed in any central
location, where they would obstruct the overall view of the store. The
refrigerated cases should be placed as near as practicable to their
associated work rooms and storage coolers. This also applies to the
service departments such as the delicatessen, in-store bakery, and snack
bar. Since all merchandise purchases must be funneled through the
check-out counters, they are all located in one location (usually at the
front of the store near the exit door).
The size of today's supermarket makes the use of self-contained
refrigerated cases (with a few exceptions) impractical. Therefore, some
sort of centralized refrigeration system is employed. (All major
refrigeration equipment manufacturers offer a form of centralized
refrigeration system and all are basically alike). Such a system utilizes a
bank of compressors and condensers (air- or water-cooled) located in
one room with liquid refrigerant running to the individual cases and the
heated gas being returned to the condensers.

Good vision are (drawing at left) demands that top shelf be not over 5
ft . 3 in . high, permitting an angle of view not more than 15° above the
horizontal . Easy-to-reach zone starts at about 15 in . above the floor, the
minimum height for the bottom shelf . Face of cans or. packages should
be as nearly at right angles to eye as practical . Cans for bottom shelves
are now designed to be legible lying on their side. Length of "super
island" units varies, 9 ft . being the longest in common use. Distance
between shelf supports varies about a norm of 2 ft . 6 in . Supports should
be set back to permit an appearance of uninterrupted merchandise.