Commercial Kitchens. Questions to ask How many people will be providing food for on a daily basis? How many during the breakfast/lunch/dinner rushes?

Commercial Kitchens

Questions to ask How many people will be 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?

Six Components to Commercial Kitchens

1. Clean/Wash

2. Food Preparation

3. Cooking

4. Storage

5. Service

6. Delivery

Six Components to Commercial Kitchens

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.

Six Components to Commercial Kitchens

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.*

Six Components to Commercial Kitchens

Clean/Wash

A mechanical dishwasher may be used in addition to the utensil

sinks.*

Six Components to Commercial Kitchens

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.

Six Components to Commercial Kitchens

Food Preparation Area

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.*

Six Components to Commercial Kitchens

Food Preparation Area

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.*

Six Components to Commercial Kitchens

Food Preparation Area

Food establishments must have designated food preparation sinks

that are:

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

and volume of food prepared.*

Six Components to Commercial Kitchens

Food Preparation Area

Food establishments must have designated food preparation sinks

that are:

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

activities that could contaminate food.*

Six Components to Commercial Kitchens

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.

Six Components to Commercial Kitchens

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.

Six Components to Commercial Kitchens

Storage

Includes:

Cold Storage – refrigerators and freezers

Dry Storage – shelving

Location: Locate near delivery area

Six Components to Commercial Kitchens

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.

Six Components to Commercial Kitchens

Service

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

Location: Adjacent to seating areas if applicable, food

preparation

Six Components to Commercial Kitchens

Service

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

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

Six Components to Commercial Kitchens

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.

Six Components to Commercial Kitchens

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.

Six Components to Commercial Kitchens

Additional Information All food equipment must be certified by a National Standards

Institute (NSI)

accredited certification program

No home-style equipment is allowed.

Materials Flooring

Non-slip

Cove base

Smooth, easily cleanable, non-absorbent, and durable

Examples: Quarry tile, non-slip sheet

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/throughout kitchen if budget

allows.

MaterialsCeilings

Easy to clean

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.

Schematic Plans

Schematic Plans

STORAGE

WASHFOOD PREP.

SERVICE

POINT OF SALECUSTOMERENTRANCE

CUSTOMER EXIT

CUSTOMER WAITING/

CONDIMENTS