Commercial Kitchen Design Guidelines
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In this post we are looking at two of the larger aspects of.
Commercial kitchen design guidelines. 38 commercial kitchen design guidelines pics. Kitchen design directly affects the energy consumption. The cleaning and washing section of a commercial kitchen includes appliances and products like sinks warewashing machines and drying racks among others. This kitchen by.
May be either floor mounted as in the image above or similar in design to a utility room sink you might find in a residential building. Next choose the configuration equipment and principles to incorporate such as flexibility. Some of the most important to consider in the design process of a kitchen relate to. The design of new commercial kitchens and changes made to existing commercial kitchens must comply with current legislation including the building code of australia the.
For example placing the cookers in one location reduces energy costs for range hoods. The placement and quantity of exits. Kitchen design discourages cross contamination. Community commercial kitchens available for rent to members of the public are a.
The appropriate size of the commercial kitchen. When designing a commercial kitchen understand your menu and regulations. The mn department of labor and industry has directories. To applicable state codes and guidelines.
The placement and quantity of fire detectors and alarms. A good commercial kitchen is a blend of airy aesthetics premium equipment and a well thought design that ensures optimum productivity and staff safety. This is one of the most important factors that you need to consider when planning commercial restaurant kitchen. Besides adhering to safety codes it is important to work with a kitchen consultant to optimize the kitchen design and minimize the possibility of mishaps.
Commercial kitchen regulations is a broad category and encompasses a lot of important information for the practical safe and sanitary running of your commercial kitchen. Garbage disposals may be required based on your menu concept and local sanitary sewer codes. Commercial kitchen design in 29 words. Food safety storage and waste is a key part of this which is why we covered it in another post in this series.
Osha also dictates several important mandates pertaining to the design and building process. Explore all of osha s requirements here. Most commercial kitchen design projects will require at minimum 4 types of sinks. Commercial sinks for various uses throughout the kitchen.
One mop sink for obvious reasons. Consider hiring an outside firm to help. The size of restaurant kitchen should be. These sinks are typically direct drained.
Your kitchen will need to use potable water.
