Commercial Kitchen Design Regulations
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Garbage disposals may be required based on your menu concept and local sanitary sewer codes.
Commercial kitchen design regulations. 2 fixtures and fittings must be designed constructed located and installed and equipment must be designed constructed located and if necessary installed so that. The general rule is that for every seat in the restaurant is necessary to provide at least 5 square feet of kitchen space. And b fit for their intended use. Designing the correct facility that meets all of your requirements involves the marriage of all these things.
Smart commercial kitchen design is essential for efficiency safety and revenue. 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. There must also be appropriate fire fighting equipment within the kitchen such as a chemical extinguisher and fire blanket. Organizations such as the occupational safety and health administration osha the food and drug administration fda and your state s department of public health set strict standards for food storage safety preparation disposal etc.
Commercial kitchen design and construction requirements encompass everything from the handling preparation and storage of food to proper workplace temperatures and are regulated by a range of local state and federal agencies including osha and the fda among others. In this post we are looking at two of the larger aspects of commercial kitchen regulations namely utilities and kitchen layout including suppliers dealing with faults and floor safety hazards and their. Commercial kitchens contain numerous fire hazards so it s important to have a fire safety regime in place. What is the menu.
12 general requirements 1 fixtures fittings and equipment must be. January 25 2019 3 minute read. Codes vary between states counties and even cities so it is important to familiarize yourself with these before starting your design even if you ve designed commercial kitchens elsewhere. Cooking appliances need to be fixed in place and attended at all times while deep fat fryers must have a metal lid.
How much space is available. Commercial sinks for various uses throughout the kitchen. The first rule of designing a kitchen is to assess the following things. Every commercial kitchen will typically require having most of the following aspects integrated into their foodservice design.
Wholesale operations involve sales to other entities that are one or more steps away from the direct consumer. Since commercial kitchens are designed for wholesale or retail preparers who wish to sell beyond the limitations of these exemptions tenants must meet licensing and certification requirements to operate in those kitchens. A adequate for the production of safe and suitable food.
