Commercial Kitchen Library Study

8/10/2019 Commercial Kitchen Library Study

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1.1 Spatial Requirements

A well planned kitchen should:

Provide adequate storage for raw materials.

Provide adequate space for food being prepared.

Provide adequate space food awaiting service.

Provide adequate storage for equipment, utensils, crockery and cutlery.

Be efficient and effective in terms of movement of staff, equipment, materials and waste

Provide an area for checking in stock.

Janitorial store for kitchen, with janitorial sink in place and chemical store.

To maintain effective movement through spaces, the area per person according to use of the

equipment has been established

by the Building Act 1984 / Workplace (Health, Safety and Welfare) Regulations 1992. It is

recommended that in a kitchen each

person needs 10m2.

1.2 Work Flow

The premises shall be designed so that there is a continuous progression of food from

delivery to storage, through topreparation and the finished product, with no cross over to avoid cross contamination.

1.2.1 Food Delivery or Receiving

This includes the receiving of purchased goods, which involves: handling, checking, recording

or storage.

Some of these functions may be combined or not needed depending on the size of the

kitchen.


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1.2.2 Storage

The amount of storage space and the type of storage will depend on:

The size of the kitchen.

Menu.

The volume of business.

Delivery frequency. The length of storage.

The type of storage (frozen, refrigerated or dry).

Storage of meats, poultry and fish should be taken into consideration when designing the

kitchen and kept separate

from dry foods, vegetables, fruit and pastry.

1.2.3 Preparation and Cooking

The main preparation areas in food premises are for:

Meat preparation.

Poultry preparation.

Fish preparation.

Vegetable preparation. Pastry/dessert preparation.

All food preparation areas should be separate from the cooking area.

1.2.4 Clean Crockery

Storage for clean crockery should be close to the washing up facility to minimise excess

movement around the kitchen

and ideally in a separate room due to the air pollution in a kitchen.


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1.2.5 Food Service

The type of service (a la carte, fast food, caf or banquet) will direct how the serving function is

performed. The most

common service is plate service, which requires pick-up points next to the cooking area. The

pick-up point arrangement

should have a method to keep the dishes warm/cold.

There should be a separate pick-up point for chilled food such as desserts to be held in a

refrigerated cabinet. The

pick-up point arrangement is critical for an efficient in and out flow of waiter traffic. It is

essential to design kitchen

flow of service/waiters traffic in the kitchen layout.

1.2.6 Waste Food and Dirty Crockery

The dish washing area positioning is vital to the successful operation of any kitchen. The design

of the dish washing

area should have a large drop off area. This area should have the facility to cope with the waste

from plates. The following is a suggested list of possible cleaning/storing methods and

equipment: Stainless steel racking for pots and pans. Open for ease of cleaning.

Stainless steel racking for plates in separate enclosed area.

Cutlery storage.

Enclosed storage for mops, chemical and janitorial sink. Different mops for different areas.

Adequate sinks. When positioning sinks, drainage should be addressed e.g. Sinks should be in

line, in order to reduce the number of Grease Traps required.


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Pre-rinse hose on dirty sink.

Extraction system.

Waste disposal bin (differing bins for recyclables).

Waste Management System.

HACCP - Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.

Food, Oil & Grease are by products of the kitchen and create drainage problems in kitchens.These substances create

major problems for treatment plants. The best method of controlling this is at source. This

should be addressed at

planning stage to prevent problems from water companies, environmental agencies and

public health inspectors.

1.3 Provisions for Adequate Space

Space shall be provided on the premises for staff to handle food and perform other activities

that are part of the food

business.

Space should be provided for:

Staff changing room. Food preparation and service.

Separation of raw food preparation from cooked food preparation and other ready-to-eat

food preparation areas.

Washing and sanitizing operations for utensils and equipment.

Separation of food storage and handling areas from areas for chemical storage, toilets, waste

storage, office areas and other areas used for activities that could contaminate food.


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SUGGESTED COMMERCIAL KITCHEN LAYOUT PLAN


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2.1 Temperature Measuring Devices

Temperatures must be taken and recorded A temperature measuring device needs to be

readily accessible and must accurately measure the temperature of

food to +/- 1C.

The temperature of cold food should be maintained at 8 Celsius, or below.This is to minimise the growth of infectious or toxigenic micro-organismst

The temperature of hot food should be maintained at 63 Celsius or above.

2.2 Food Handling

Staff must wash hands as they move from different areas in the kitchen e.g. preparation

to cooking. This will help

reduce cross contamination. Prepared meats, poultry, fish and vegetables must be

refrigerated until needed and held

in a refrigerated under counter unit in the cooking/prep area.

Ideally

Use colour coded chopping boards and knives for raw and ready-to-eat food.

Wash your hands before preparing food and after.

Keep raw and ready-to-eat food apart at all times.

Any staff suffering from diarrhea / vomiting within hours must not be allowed into the

kitchen area under any

circumstance.


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3.1 Water supply

Water supply is required for the following:

Drinking. Cooking.

Ice making.

Cleaning.

Sanitizing.

Personal hygiene.

Fire suppression systems (fire hydrants, hose reels and sprinkler systems).

Separate non-potable water supplies are often used for fire suppression systems e.g.

recycled rainwater.

Hot water must be stored at a minimum of 60C to prevent growth of bacteria such as

Legionella. (See page 24).Water pressure must be adequate to meet all the demands of the commercial kitchen.

Non-potable water: Water that is not suitable for human consumption (grey water).


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In a kitchen with three work centersthe sum of

the three traveled distances should total no morethan 26' with no single leg of the triangle

measuring less than 4 feet nor more than 9 feet.

A major appliance and its surrounding landing/work

area form a work center. The distances between the

three primary work centers (cooking surface, clean-

up/prep primary sink, and refrigeration storage) form a

work triangle.

When the kitchen plan includes more than threeprimary appliance/work centers, each additional travel

distance to another appliance/work center should

measure no less than 4' nor more than 9'.

Each leg is measured from the center-front of the

appliance/sink.

No work triangle leg may intersect an island/peninsulaor other obstacle by more than 12".

No major traffic patterns should cross through

the basic work triangle.

WORK TRIANGLE


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The width of a work aisle should be at least 42 for one cook and at least 48 for

multiple cooks. Measure between the counter frontage, tall cabinets and/or

appliances.

ADA/ANSI Guidelines:A clear floor space of at least 30 by 48 should be

provided at each kitchen appliance. Clear floor

spaces can overlap. (ANSI A 117.1 305.3, 804.6.1).

(ANSI A 117.1 404.2.3.1)

In a U-shaped kitchen, plan a minimum clearance of

60 between opposing arms. (ANSI A117.1 804.2.2,1003.12.1.2).

Include a wheelchair turning space with a diameter

of at least 60, which can include knee* and toe*

clearances. (ANSI A117.1 304.3.1).

A wheelchair turning space could utilize a T-shaped

clear space, which is a 60 square with two 12 widex 24 deep areas removed from the corners of the

square. This leaves a minimum 36 wide base and

two 36 wide arms. T-shaped wheelchair turning

spaces can include knee and toe clearances. (ANSI

A117.1 304.3.2).

WORK AISLE


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The width of a walkway should be at least 36.

If two walkways are perpendicular to each

other, one walkway should be at least 42

wide.

In planning a Universal Access Kitchen...

Knee clearance must be a minimum 30 wide (36 to use as part of the T-turn) and

maintain a 27 clear space under the cabinet, counter or sink for a depth of 8. The

next 3 of depth may slope down to a height of 9, with a clear space of at least 17

extending beneath the element. (ANSI 306.3).

Toe clearance space under a cabinet or appliance is between the floor and 9 above

the floor. Where toe clearance is required as part of a clear floor space, the toe

clearance should extend 17 minimum beneath the element. (ANSI A117.1 306.2).

WALKWAYS


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Include at least:

15 of landing area on the handle side of the refrigerator, or

15 of landing area on either side of a side-by-side refrigerator, or

15 of landing area which is no more than 48across from the front of the refrigerator, or

15 of landing area above or adjacent to any undercounter style refrigeration appliance.

ADA/ANSI Guidelines:A clear

floor space of 30 x 48 should

be positioned for a parallel

approach to the

refrigerator/freezer with thecenterline of the clear floor

space offset 24 maximum from

the centerline of the appliance.

(ANSI A 117.1 804.6.6,

1003.12.6.6)

REFRIGERATOR LANDING AREA


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Include a minimum of 12 of landing area on one side of a cooking surface and 15 on the

other side.

Note A: The 12 and 15 landing areas must be at the same height as the cooking surface.

Note B:For safety reasons, in an island or peninsula situation, the countertop should alsoextend a minimum of 9 behind the cooking surface if the counter height is the same as

the surface-cooking appliance.

Note C: For an enclosed configuration, a reduction of clearances shall be in accordance

with the appliance manufacturers instructions or per local codes. (This may not provide

adequate landing area.)

ADA/ANSI Guidelines:

When a forward-approach clear

floor space is provided at the

cooktop, it should provide knee and

toe clearance and the underside of

the cooktop should be insulated or

otherwise configured to prevent

burns, abrasions, or electric shock.

(ANSI 1002.12.6.4)

The location of cooktop controls

should not require reaching acrossburners. (ANSI 1003.12.6.4)

COOK SURFACE LANDING AREA


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Guideline:Provide a correctly sized, ducted ventilation system for all cooking surface

appliances. The recommended minimum is 150 cubic feet of air per minute (cfm).

Code Requirement:Manufacturers specifications must be followed. (IRC G 2407.1, IRC G 2447.1).

The minimum required exhaust rate for a ducted hood is 100 cfm and must be ducted to

the outside. (IRC M 1507.3).

Make-up air may need to be provided. Refer to local codes. (IRC G 2407.4).

Universal Design

Guideline:Ventilation

controls should be

placed 15 44 abovethe floor, operable with

minimal effort, easy to

read and with minimal

noise pollution.

COOKING SURFACE VENTILATION


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ADA/ANSI Guidelines:

Operable parts should be operable with

one hand and not require tight grasping,pinching or twisting of the wrist. The

force required to activate operable parts

should be 5 pounds maximum. (ANSI

A117.1 309.4).

Where a forward or side reach is

unobstructed, the high reach should be48 maximum and the low reach should

be 15 minimum above the floor.(ANSI

A117.1 308.2.1 and 308.3.1).

Where a forward or side reach is

obstructed by a 20 25 deep counter,

the high reach should be 44 maximum.(ANSI A117.1 308.2.2)


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12.1 Emergency Signage

12.1.1 Exit Signs

Exit signs are required to direct people to exit doors in the case of an emergency.

12.1.2 Fire Emergency SignageIt is necessary in a commercial kitchen to provide signage that tells

Signs detailing the emergency evacuation plan for the business. Staff should be made

aware of where emergency

evacuation procedures are written down.

Instructional signs adjacent to fire extinguishers, fire blankets and fire hose reels detailing

their correct use.

12.1.3 First Aid Signage

Signs should be installed to clearly mark the location of first aid kits.

12.2 Hygiene Signage

12.2.1 Personal Hygiene Signage

Personal hygiene of staff is important to prevent contamination of food.

12.2.2 Kitchen Hygiene Signage

Posters should be displayed that detail the procedures necessary to keep the kitchen clean

and hygienic..

12.2.3 Check Lists

To keep track of hygiene and cleanliness issues, a checklist of procedures is recommended.

The checklist should providea brief description of what is required.

SIGNAGE


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13.1 Storage of Personal Items`

Staff should be provided with adequate and secure storage for clothing and personal

belongings.

13.2 Change RoomsStaff should be provided with dedicated change rooms, particularly when they are required to

wear uniforms.

13.3 Toilets

It is essential that staff have access to toilets.

For a small business located in a shopping centre, use of the centres public toilets may be

adequate.

For larger businesses, staff may share the toilet facilities provided for patrons

Where more than 10 staff are employed, separate male and female toilets should be provided.

Toilets must not open directly into kitchens or food storage areas and should be accessed via

airlocks with self-closing doors. toilets must be adequately ventilated in accordance with the

Building Act 1984.

13.4 Storage of Office Materials

Office materials and paperwork should be stored in a room designated for office use

13.5 Wash Hand Basins

Staff must have access to wash hand basins / Quadwash facilities after visits to the

toilets/smoking areas(contamination from lighters / cigarette packets).

Wash hand basins must be located where staff move from one area to another e.g. from preparea to cooking area.

STAFF AMENITIES


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Basic fire precautions are:

All areas should be kept clean from dust, dirt and oil to limit fire damage.

All cooking and high-risk appliances should be watched when in use.

14.1 Emergency Procedures

All kitchens must have a written emergency evacuation plan in place.

14.1.1 Emergency Manuals

All manuals for emergency devices, solutions to dangerous situations and other emergency

instructions etc. should be kept in the same place. They must be clearly labeled, well organizedand easy to understand.

14.2 Emergency Devices

Emergency devices should be dispersed around the kitchen, not all in the same area.

Emergency equipment should be serviced at least once a year.

14.2.1 Fire Extinguishers

The most common cause of serious fires in commercial kitchens is the over-heating of deepfryer oil.

It is recommended that all extinguishers / blankets used in the kitchen are suitable for hot oil

fires.

How many extinguishers?

The number of extinguishers is dependent on the size of the kitchen.

FIRE SAFETY


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Location

They should be in a main thoroughfare, preferably along the exit route.

They need to be easy to access in a hurry.

They should be 100mm high off the floor; the top of the extinguisher should be 1200mm from

the floor.

For electrical fires the extinguisher must be closer than 40m from the appliances. For cooking oils and fats the extinguishers must be placed between 2 and 20m from the risk. In

a

commercial kitchen 20m is too far away, it is safer to keep them within 10m.


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SOME LAYOUT PLANS OF COMMERCIAL KITCHENS

REFERENCE


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REFERENCE:

http://scullmeister.blogspot.in/2014/05/tiny-commercial-kitchen-layout.html


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http://www.viahouse.com/2013/07/commercial-kitchen-design-of-dirties/extravagant-modern-style-commercial-kitchen-design-spacious-room-design/

REFERENCE


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REFERENCES

http://www.alulinegms.com/sitedata/files/kitchen_design_guide.pdf

http://starcraftcustombuilders.com/kitchen.design.rules.htm#.VFMZKvmSxz4

https://www.safework.sa.gov.au/contentPages/docs/hospSafeDesignComKitc

hen.pdf

http://en.wikipedia.org/wiki/Kitchen_work_triangle

ADA/ANSI STANDARDS
http://www.alulinegms.com/sitedata/files/kitchen_design_guide.pdfhttp://starcraftcustombuilders.com/kitchen.design.rules.htmhttps://www.safework.sa.gov.au/contentPages/docs/hospSafeDesignComKitchen.pdfhttps://www.safework.sa.gov.au/contentPages/docs/hospSafeDesignComKitchen.pdfhttp://en.wikipedia.org/wiki/Kitchen_work_trianglehttp://en.wikipedia.org/wiki/Kitchen_work_trianglehttp://en.wikipedia.org/wiki/Kitchen_work_trianglehttps://www.safework.sa.gov.au/contentPages/docs/hospSafeDesignComKitchen.pdfhttps://www.safework.sa.gov.au/contentPages/docs/hospSafeDesignComKitchen.pdfhttps://www.safework.sa.gov.au/contentPages/docs/hospSafeDesignComKitchen.pdfhttp://starcraftcustombuilders.com/kitchen.design.rules.htmhttp://starcraftcustombuilders.com/kitchen.design.rules.htmhttp://www.alulinegms.com/sitedata/files/kitchen_design_guide.pdfhttp://www.alulinegms.com/sitedata/files/kitchen_design_guide.pdf

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Commercial Kitchen Library Study