Child Nutrition Facilities Layout

Murray-Corban Foodservice Design Consultants

Bill Murray, FCSIKaren Corban, MA, RD, LD

Facility Layout and Design and Equipment Specifications

Objectives: Upon completion of this workshop

segment participants will be able to: Identify Industry Professional and

understand their roles as a resource for designing school kitchen

Understand the functional areas of a school kitchen as they related kitchen design

WHEN do we need to know about

designing kitchens

WHO needs to be involved in designing kitchens

HOW do we develop the concept and design

When Replacement of Existing

Equipment Purchasing New Equipment Renovation of Existing Kitchen Construction of New Kitchen

Who

Foodservice Director Foodservice Staff & Manager School Administrators Architects/Engineers Food Service Design Professionals Equipment Dealers/Representatives Health Department

How

Know the Professionals and the Roles they play

Architects

Food Service Design Consultants

Equipment DealersManufacturer’s

Representatives

Menu drives the design process

State and Federal Regulations offer vs. served

Scratch vs. Convenience Food Quality Food Safety

Market Who is your customer What kinds of products will the

customer want and need What hours are your customers

available What is your competition Is the market area increasing or

declining

Money

What is your budget Where are the funds generated

USDA Bond Issue District Funds

Management

Labor Food Cost Serving Times District Expectations Team Input

Project Development Steps1. Vision of Project2. Completion of the Four M’s of

Conception Development3. Development of Design4. Development of Equipment

Specifications/Bid Document/Bidder Requirements

Writing Specs Steps1. Determine what piece of equipment is

needed, ex. Kettle vs. Tilt Skillet

2. Determine features desired or needed3. Determine brand of equipment to use

as basis for writing the specification4. Verify Utilities5. Write Specifications

Resources

Manufacturer’s Catalogs Internet, Company Web Sites Design Consultants Equipment Dealers Manufacturer’s Representative Other Food Service Directors

Writing Specifications

Know Federal and State Regulations

Allow for Competition or seek approval for one source only

BE EXPLICIT AND ACCURATE!!!!!!!!!!!

Spec Writing Left end as Operator faces to have double tier stainless steel shelf

approximately 72"L that runs from end nearest the hot wells and ends at the sandwich slide. Top shelf to be 18"D and 12"H. Lower shelf to be 18"D and 16"H. Lower tier ON TWO UNITS ONLY( UNITS CLOSET TO EXTERIOR WALL). to have a tempered glass hinged counter protector that is framed in stainless steel that goes from bottom of lower shelf to within approximately 1" of counter top. This full length counter protector to be in front of hot wells only. The two (2) units located nearest the dishroom ( SEE FS-1) are to be modified-See drawings. These two units to have a single sided buffet protector with a customized removable plexiglass protector. Single sided buffet protector to extend to sandwich slde and removable protector to be in front of hot wells only. This lift off plexiglass panel framed in stainless steel with stainless steel ends to be of sufficient height to allow 1” air space on bottom when adjusted to minimum height. Stainless steel bracket stud welded to sneezeguard upright. Notches to be fabricated in the stainless steel end of removable panel that will fit securely over the bracket. The top tier to have an adjustable hinged tempered glass framed in stainless steel 6" breath protector. Lights and infra red heat strips to be installed underneath each shelf and to be full length

Removable Protector

Functional Areas

Receiving Storage-Cold and Dry Food Preparation and Cooking Serving Warewashing Miscellaneous-Office, Restroom,

Janitorial

Receiving Inspection-well lit covered area, sanitary and

means to wash down the area Checking- table for placing invoice, writing

supplies and calculator Counting-enough square footage to move cases of

food around for counting Taking Temperature and Verifying

Weight various thermometers and various scales with appropriate weight capacity

Dock Height-important to be aware of

Storage Walk-in Freezer and Cooler Configuration-separate doors or walk thru,

under building roof or outside under weatherproof roof, floor recessed to be level with building floor or ramp to enter. Condensers to be located on roof, ground or between ceiling and roof. Isle space determination.

Interior and Exterior design of walk-ins-stainless steel, stucco aluminum, smooth aluminum, tile floor, aluminum diamond tread floor.

Shelving Style- chrome, epoxy coated, polypropylene, starter units only or starter and add on units, casters or legs, cantilever style-tubular, channel or solid. Dunnage racks.

Security-locking system, computer locking systems, alarm systems for walk-in coolers/freezers, visual view of office, pre-hours entry for delivery people.

Chemical Storage-water needs for chemical dispensing method, accessible to dishroom, cafeteria, etc., sufficient storage and utility connections for floor cleaning equipment.

Sanitation-configured for cleaning of floors to prevent damaging food and supplies, controlled temperature and no windows to outside light.

Delivery Accomodation-located so as not to interfere with food preparation, but must be accessible and convenient to preparation area.

Preparation and Cooking Work Tables- drawers, pan slides, drawer slides, work sinks and protection of

required plumbing, pot racks, flanged feet, welded or adjustable undershelf, marine or bull nose edge, backsplash, receptacle, casters.

Small Equipment- food processor/buffalo chopper, VCM/Mixer, size of mixer 20,30,40 or 60 Qt., produce slicer, can openers-electric or manual. Meat slicer-manual or automatic, disposers in prep. area-automatic reversing or manual reversing.

Cooking Equipment-Combi Oven /Convection Oven/Microwave-Convection-Radiant Oven, 2-Burner range/Instant Hot Water Dispensing/6 Gal. tilting kettle, Tilting Kettle/Tilting Skillet, Fryer/Combi, Cook and Hold Ovens

Holding Equipment-Pass thru units for hot and cold-glass viewing doors, casters, legs or mounted on concrete curb. Mobile warming cabinet- insulated/non-insulated, casters, legs, serviceability, element replacement, exterior and interior finish, universal slides/shelves. Blast chiller- upright, undercounter or worktable style, probes-heated or unheated, number of probes. Refrigeration-reach-in/roll-in

Hand Sinks-local health department should be contacted for local code.

Serving Food Court or Kiosk Standard Serving Lines Self Service Staff Served Combination of Staff and Self Service Salad Bar/Pre-made salads Extra Sales Vending Hand Sinks-contact local Health Department for local code

Warewashing/Garbage Disposal Purchase or Lease Chemical or High Temp Sanitizing Pant Leg/Two Duct/Condensate Hood Internal or External Booster Heater Disposer/Pre-rinse sink/Pot and Pan Scrapper/Water

Trough/Pre-rinse on dishmachine Hose Reel Dish Rack Storage Permanent Ware or Disposables-silverware chute and soak sink

Hand Sink Direct line to back door for trash disposal Accessible to preparation area and serving area Dish drying area and storage of clean trays Three compartment sink-prep area or dishwash area.

Miscellaneous

Office-windows for viewing receiving, preparation and serving. Easy access to teachers, students and parents without violating the food production area.

Bathroom-check local code for foyer requirement, must be ADA approved , verify door swing per local code.

Lockers-check Health Department Code

Can Wash Area-industrial spray arm, double pantry faucet, fabricated sink, concrete curbed area.

Ice Machine-locate near serving line, locate near back door for athletics and field trips, automatic cleaning cycle.

Clothes Washer and Dryer-outside wall is best

General Rule of Thumb

Isle space in work area-4 feet wide Isle space in front of serving line

for ADA approval-3 feet Back Door opening- Min. 42”