Commercial Kitchen

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 currentfacility.
 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, freshand
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 theweek? Time of
day?
 What kind ofequipment is needed based on your menu?

 Ask your client if there is a establishment he/she likes andwhy.
Codes
 International Building Code(IBC)
 American Disabilities Act (ADA)
Refer to ICC/ANSIA117.1 – 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 4. Storage
2. Food Preparation 5. Service
3. Cooking 6. Delivery
Clean/Wash
 Includes: Three-compartment sinks, pre-wash sinks, dishwashers, etc.

 Location: Near kitchen entrance for dish dropoff
 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 enoughto
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 theutensil

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 liquidfoods.*

 Food establishments must have designated food preparation sinks

that are:
a) Sufficient in number and sizeto

wash, soak, rinse, drain, cool, thaw, or otherwiseprocess
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 foodprepared.*


that are:
c) Not used for hand washing, utensil washing, orother

activities that could contaminatefood.*

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

makers, grills, etc.
 Location: Adjacent to food preparationarea; 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. Theyare
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 andfreezers
Dry Storage –shelving
 Location: Locate near delivery area

Storage
 Adequate refrigerated storage must be available for theseparation of

raw and ready-to-eat foods.*
 Refrigeration requirements are based on your menu. Coolingof

potentially hazardous foods will require equipment that is capable of
meeting cooling requirements for PHF’s.*
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 tolocate 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.
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 hoursof
operation.
 May be used jointly by patrons and employees, providedpatrons
accessing the toilet rooms are excluded from food preparation
areas and unpackaged food storage areas.
Support Spaces
Janitor Room
 A mop/utility sink is required and must be located so foods arenot
contaminated.
 May include washer/dryer for linen laundering, mop sink, hot
water heater, cleaser/chemical storage, etc.
Other
 Provide storage area for employee’s personalitems
 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 forequipment 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 contactsurfaces.
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 isallowed.

Schematic Plans
Schematic Plans
WASH
FOODPREP.
SERVICE
STORAGE
CUSTOME POINT OFSALE
R
ENTRANCE
CUSTOMER
WAITING/
CUSTOMEREXIT
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 andany
other equipment that emits high levels ofheat.
 Provide ceramic tile/stainless steel/frp (fiberglass reinforced panels

– most cost effective) throughout kitchen ifbudget allows.
 If budget is a consideration, provide frp in wetareas and semi-gloss
paint
 Use semi-gloss paint throughout

Materials
Ceilings
 Easy to clean
 Gwb w/ semi-gloss paint or mylar suspendedceiling
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, andcrevices

 Finished to have smooth welds andjoints
 Example: stainless steel
 Not to be used: Copper, galvanized metal,wood
Lighting
 Light Fixtures in food preparation areas to have protectivecovering

over lamp.
 If menu boards are used and are notelectronic, provide adequate
light to illuminate boards.
 Provide adequate light levels for the activities of the space.

Spokane Regional Health District
Before Construction:
 Submit proposed menu: include all foods and beverages that will be
prepared and served.
 Submit food preparation sheets: include a description of allfood
preparation steps and an estimate of the maximum number of
meals served per day.
Spokane Regional Health District
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 systemlayout
5) Garbage storage and cleaning facilities
6) Storage area for employees’ personalitems
7) Number of seats for patrons (ifapplicable)
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.

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Intro to Commercial Kitchens

Fundamentals of Planning and Design I

Questions to ask your client

 What kind ofequipment is needed based on your menu?

 U.S Food and Drug Administration (FDA) Food Code

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

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

* Spokane Regional Health Department

 A mechanical dishwasher may be used in addition to theutensil

* Spokane Regional Health Department

 Includes: Food prep sink, cutting areas,etc.

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

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

* Spokane Regional Health Department

 Food establishments must have designated food preparation sinks

a) Sufficient in number and sizeto

 Food establishments must have designated food preparation sinks

b) Appropriate for the menu, method of food

• Washington Accessibility Code (WAC)

 Food establishments must have designated food preparation sinks

c) Not used for hand washing, utensil washing, orother

• Washington Accessibility Code (WAC)

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

 Location: Adjacent to food preparationarea; near storage areas.

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

* Spokane Regional Health Department

 Adequate refrigerated storage must be available for theseparation of

 Refrigeration requirements are based on your menu. Coolingof

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

 Sneeze guards are required for displayed foods such as buffet

* Spokane Regional Health Department

 Splash guards around sinks may be required to prevent

* Spokane Regional Health Department

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

 Use semi-gloss paint throughout

 Free of sharp internal angles, corners, andcrevices

 Light Fixtures in food preparation areas to have protectivecovering

 Provide adequate light levels for the activities of the space.

3) Equipment layout including make and model numbers

 IDENTIFY what type of food service your client is

 VERIFY IBC, accessibility, and local/state/federal food code

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