Intro to commercial kitchen design

1. Intro to Commercial Kitchens Fundamentals of Planning and Design I Interior Design 321

2. 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?

3. 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.

4. 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)

5. Six Components to Commercial Kitchens Clean/Wash Food Preparation Cooking 4. Storage 5. Service 6. Delivery

6. 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.

7. 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.* * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

8. Six Components to Commercial Kitchens Clean/Wash A mechanical dishwasher may be used in addition to the utensil sinks.* * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

9. 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.

10. 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.* * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

11. Six Components to Commercial Kitchens Food Preparation Area Food establishments must have designated food preparation sinks that are: 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 )

12. 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 .* Washington Accessibility Code (WAC) Chapter 246-215 (Washington State Retail Food Code )

13. 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.*      Washington Accessibility Code (WAC) Chapter 246-215 (Washington State Retail Food Code )

14. 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.

15. 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.

16. Six Components to Commercial Kitchens Storage Includes: Cold Storage – refrigerators and freezers Dry Storage – shelving Location: Locate near delivery area * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

17. 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 for PHF’s.* * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

18. Six Components to Commercial Kitchens Service Includes: Food “drop off” area, warmers, sneezeguards , etc. Location: Adjacent to seating areas if applicable, food preparation

19. Six Components to Commercial Kitchens Service Sneeze guards are required for displayed foods such as buffet lines, salad bars, self-serve foods, condiments, etc. * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

20. 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.

21. 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.

22. 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.

23. 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. * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

24. Six Components to Commercial Kitchens 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. * Spokane Regional Health Department Plan Review Guidelines for Food Establishments

25. Schematic Plans

26. Schematic Plans STORAGE WASH FOOD PREP. SERVICE POINT OF SALE CUSTOMER ENTRANCE CUSTOMER EXIT CUSTOMER WAITING/ CONDIMENTS

27. Materials Flooring Non-slip Cove base Smooth, easily cleanable, non-absorbent, and durable Examples: Quarry tile, non-slip sheet vinyl

28. 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

29. Materials Ceilings 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

30. 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.

31. Spokane Regional Health District Plan 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.

32. Before Construction: Submit plans – include the following: Site plan Building layout including food prep, dining, serving and storage areas, and restrooms Equipment layout including make and model numbers Electrical, plumbing and ventilation system layout Garbage storage and cleaning facilities Storage area for employees’ personal items Number of seats for patrons (if applicable) Spokane Regional Health District Plan Review Guidelines for Food Establishments

33. Equipment Plan & Schedule

34. 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.