Commercial Kitchen Design Requirements
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Most commercial kitchen design projects will require at minimum 4 types of sinks.
Commercial kitchen design requirements. Adequate refrigerated frozen and dry storage will be required for all commercial kitchens with the size of each being determined by the menu and frequency of product deliveries. There are four basic types of restaurant kitchen configuration. 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. The australian building codes board is considering including specific requirements for food premises in the building code of australia.
In commercial kitchens it means that your hand whisk gets its relatively low amount of power while your industrial fridges gets their much higher portion. Smart commercial kitchen design is essential for efficiency safety and revenue. The following is a helpful breakdown of several first steps in understanding commercial kitchen design and construction requirements. One mop sink for obvious reasons.
Division 2 design and construction of food premises 3 general requirements the design and construction of food premises must. These sinks are typically direct drained. Designing the correct facility that meets all of your requirements involves the marriage of all these things. Federal regulatory agencies.
Garbage storage and removal areas are required to be away from food handling areas and should include some form of pest prevention and control. Regardless of the style or layout all commercial kitchens will have these components. When constructing a commercial kitchen on your farm or in any area that utilizes well water you will need to coordinate with your mda or mdh inspector. What is the menu.
Different configurations of restaurant kitchen design. Working tables in the commercial restaurant kitchens should have stainless steel surface and equipped with cabinets for cooking tools storage drawers or cabinets. The first rule of designing a kitchen is to assess the following things. By placing working tables in a different layout you are changing the entire configuration of restaurant kitchen.
They will design a testing schedule with you to ensure your water does not contain unsafe levels of coliforms e coli nitrates arsenic or other contaminates. Design construction and fit out of food premises. If your commercial kitchen comes with supplier fridges freezers etc then it is likely to be fitted with three phase commando plugs which are industrial grade sockets and plugs designed to safely transfer large amounts of power. The cleaning and washing section of a commercial kitchen includes appliances and products like sinks warewashing machines and drying racks among others.
