1. Commercial Kitchens

2. Questions to ask
How many people will be 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?

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

4. 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.

5. 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.*

6. Six Components to Commercial Kitchens
Clean/Wash
A mechanical dishwasher may be used in addition to the utensil sinks.*

7. 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.

8. 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.*

9. 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.*     

10. 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.*

11. 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.*     

12. 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.

13. 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.

14. Six Components to Commercial Kitchens
Storage
Includes:
Cold Storage – refrigerators and freezers
Dry Storage – shelving
Location: Locate near delivery area

15. 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.

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

17. Six Components to Commercial Kitchens
Service
Sneeze guards are required for displayed foods such as buffet lines, salad bars, self-serve foods, condiments, etc.

18. 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.

19. 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.

20. 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.

21. 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.

22. Six Components to Commercial Kitchens
Additional Information
All food equipment must be certified by a National Standards Institute (NSI)
accredited certification program
No home-style equipment is allowed.

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

24. 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/throughout kitchen if budget allows.

25. Materials Countertops Ceilings Easy to clean
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

26. 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.

27. Schematic Plans

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