Intro to commercial kitchen design

Intro to Commercial Kitchens

Fundamentals of Planning and Design I Interior Design 321

Programming

Gather Information Observe the current facility during and after hours of operation.

Interview client/owner, chef/cook, AND support staff. Ask what

they like/dislike about their current facility.

Observe similar establishments and tour them if possible.

Questions to ask your client What is the menu? Are you providing food made to order all day or

take away/grab go items? Do you see any drastic changes to the

menu in the future?

How much storage do you need? How much frozen, dry, fresh and

cold?

Programming

Questions to ask your client How many people do you anticipate providing food for on a daily

basis? How many during the breakfast/lunch/dinner rushes?

How many employees will be working in the kitchen during the

busiest times of the day?

Where will deliveries be made? What day of the week? Time of

day?

What kind of equipment is needed based on your menu?

Ask your client if there is a establishment he/she likes and why.

Codes

International Building Code (IBC)

American Disabilities Act (ADA)Refer to ICC/ANSI A117.1 – Accessible and Useable Buildings and Facilities

U.S Food and Drug Administration (FDA) Food Code Local, state, tribal, and federal regulators use this document as a model

to develop or update their own food safety rules and to be consistent with national food regulatory policy. In the State of Washington, our food safety rules are located in the Washington Administrative Code (WAC), Chapter 246-215 (Washington State Retail Food Code)

Six Components to Commercial Kitchens

1. Clean/Wash

2. Food Preparation

3. Cooking

4. Storage

5. Service

6. Delivery


Clean/Wash

Includes: Three-compartment sinks, pre-wash sinks, dishwashers, etc.

Location: Near kitchen entrance for dish drop off

Wash area can be divided by specific activity – ex. Tray/dish rise off

area, drying racks, etc.


Clean/Wash

A three-compartment sink is required for utensil washing. Sinks

must have adequate drain boards, racks, or tables large enough to

accommodate all soiled and cleaned items that may accumulate

during hours of operation.*

* Spokane Regional Health Department Plan Review Guidelines for Food Establishments


Clean/Wash

A mechanical dishwasher may be used in addition to the utensil

sinks.*



Food Preparation Area

Includes: Food prep sink, cutting areas, etc.

Location: Near cooking and service areas; have easy access to

storage areas.

Food preparation area can be divided by activity – ex. Veggie

wash/chop, dry mixing area, plating area, etc.



One or more food preparation sinks, with an indirect waste drain,

are required if produce is cleaned on site or if the ice bath method

is used to cool liquid foods.*




Food establishments must have designated food preparation sinks

that are:

a) Sufficient in number and size to wash, soak, rinse, drain,

cool, thaw, or otherwise process any food that requires

placement in a sink.*

• Washington Accessibility Code (WAC)

Chapter 246-215 (Washington State Retail Food Code)




that are:

b) Appropriate for the menu, method of food preparation,

and volume of food prepared.*

• Washington Accessibility Code (WAC)Chapter 246-215 (Washington State Retail Food Code)




that are:

c) Not used for hand washing, utensil washing, or other

activities that could contaminate food.*

• Washington Accessibility Code (WAC)

Chapter 246-215 (Washington State Retail Food Code)


Cooking

Includes: Convection ovens, stoves, microwaves, fryers, panini

makers, grills, etc.

Location: Adjacent to food preparation area; near storage areas.

Cooking areas can be divided by activity – ex. Baking area, frying

station, grilling station, etc.


Cooking

Verify equipment ventilation needs: Type I vs. Type II hoods

Type I hoods carry a listing label and are manufactured and installed according to the manufacturer's and listing agencies' requirements. They are designed to handle grease and include a number of integrated components within the hood.

Type II hoods are used in the collection of steam, vapor, heat, and odors—but not grease.


Storage

Includes:

Cold Storage – refrigerators and freezers

Dry Storage – shelving

Location: Locate near delivery area



Storage

Adequate refrigerated storage must be available for the separation of

raw and ready-to-eat foods.*

Refrigeration requirements are based on your menu. Cooling of

potentially hazardous foods will require equipment that is capable of

meeting cooling requirements for PHF’s.* * Spokane Regional Health Department Plan Review Guidelines for Food Establishments


Service

Includes: Food “drop off” area, warmers, sneezeguards, etc.

Location: Adjacent to seating areas if applicable, food

preparation


Service

Sneeze guards are required for displayed foods such as buffet lines,

salad bars, self-serve foods, condiments, etc.



Delivery Includes: Inventory desk/computer

Location: Ideal to locate near loading dock/delivery door and

storage areas

Size delivery door (and other doors) to allow adequate clearance

for items stored/transported (ex. palates, dish return carts, etc.) as

well as for the installation of new and future equipment.

Six Components to Commercial Kitchens Support Spaces

Toilet Rooms

The food establishment permit holder must ensure that toilet

rooms are conveniently located within two hundred feet of the

food establishment and accessible to employees during all hours of

operation.

May be used jointly by patrons and employees, provided patrons

accessing the toilet rooms are excluded from food preparation

areas and unpackaged food storage areas.

Six Components to Commercial Kitchens Support Spaces

Janitor Room

A mop/utility sink is required and must be located so foods are not

contaminated.

May include washer/dryer for linen laundering, mop sink, hot

water heater, cleaser/chemical storage, etc.

Other

Provide storage area for employee’s personal items

Provide area for disposal of garbage, recycling, etc.


Additional Information Hand washing sinks are required in all food preparation areas,

service areas and restrooms. Each sink must be equipped with hot

and cold running water with a mixing faucet, soap, paper towel

dispensers, and hand washing reminder signs.*

Handwashing sinks must be sized to allow employee to wash hands

simultaneously.

Floor sinks required for equipment that requires indirect waste

lines – three compartment sinks, espresso machines, etc.

Splash guards around sinks may be required to prevent

contamination of foods and food contact surfaces.* Spokane Regional Health Department Plan Review Guidelines for Food Establishments


Additional Information All food equipment must be certified by an American National

Standards Institute (ANSI)-accredited certification program (i.e.

NSF). No home-style equipment is allowed.


Schematic Plans

Schematic Plans

STORAGE

WASHFOOD PREP.

SERVICE

POINT OF SALECUSTOMERENTRANCE

CUSTOMER EXIT

CUSTOMER WAITING/

CONDIMENTS

Materials Flooring

Non-slip

Cove base

Smooth, easily cleanable, non-absorbent, and durable

Examples: Quarry tile, non-slip sheet vinyl

Materials Walls

Easy to clean

Provide stainless steel finish behind ovens, grills, fryers and any

other equipment that emits high levels of heat.

Provide ceramic tile/stainless steel/frp (fiberglass reinforced panels

– most cost effective) throughout kitchen if budget allows.

If budget is a consideration, provide frp in wet areas and semi-gloss

paint

Use semi-gloss paint throughout

MaterialsCeilings

Easy to clean

Gwb w/ semi-gloss paint or mylar suspended ceiling

Countertops Smooth, easy to clean, anti-microbial

Free of breaks, open seams, cracks, chips, inclusions, pits, and

similar imperfections

Free of sharp internal angles, corners, and crevices

Finished to have smooth welds and joints

Example: stainless steel

Not to be used: Copper, galvanized metal, wood

Lighting

Light Fixtures in food preparation areas to have protective covering

over lamp.

If menu boards are used and are not electronic, provide adequate

light to illuminate boards.

Provide adequate light levels for the activities of the space.

Spokane Regional Health DistrictPlan Review Guidelines for Food

Establishments Before Construction:

Submit proposed menu: include all foods and beverages that will be

prepared and served.

Submit food preparation sheets: include a description of all food

preparation steps and an estimate of the maximum number of

meals served per day.

Before Construction: Submit plans – include the following:

1) Site plan

2) Building layout including food prep, dining, serving and storage

areas, and restrooms

3) Equipment layout including make and model numbers

4) Electrical, plumbing and ventilation system layout

5) Garbage storage and cleaning facilities

6) Storage area for employees’ personal items

7) Number of seats for patrons (if applicable)

Spokane Regional Health DistrictPlan Review Guidelines for Food

Establishments

Equipment Plan & Schedule

Important Points to Remember

GATHER INFORMATION – Interview your client and

their support staff. Research similar establishments.

IDENTIFY what type of food service your client is

providing, the spaces needed, and determine what

equipment is needed.

VERIFY IBC, accessibility, and local/state/federal

food code requirements.

EXAMINE the site. Identify entrances/exits, restrooms

(if existing), pedestrian traffic (existing and future),

utilities, loading dock/area, garbage

enclosures, etc.

Education

Intro to commercial kitchen design