Commercial Kitchen Design Guidelines Pdf
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This helpful guide shares valuable tips and insights on a wide range of commercial kitchen design related issues and topics from where to begin and common configuration styles to key principles and considerations regarding layout equipment and execution.
Commercial kitchen design guidelines pdf. And at least 560 inches for a large kitchen. At least 400 inches for a small kitchen. Kraus oletto chrome 1 handle deck mount pull down commercial kitchen faucet at lowe s. They are guidelines only.
Design points for commercial kitchens developed from our experience in kitchen design commercial drainage solutions with over 60 years experience. This guide is intended to provide information on policies and regulations for those looking to open or operate in a community commercial kitchen. 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. For further details refer to the reference material included in each section.
Facilities or through other local venues for various purposes but unless these kitchens are licensed as commercial kitchens they are not permitted to be used to produce products for sale to the public. Equipment not nsf certified may be subject to approval by a public health inspector prior to use to ensure it is suitable for the purpose intended. Of the total recommended shelf drawer frontage the following should be located within 72 inches of the centerline of the main cleanup prep sink. In a kitchen there should be at least one 30 wide section of counter 34 high maximum or adjustable from 29 to 36.
The aim of this guide is to provide the hospitality including managers proprietors designers and commercial kitchen users with recommendations. Design points for commercial kitchens developed from our experience in kitchen design commercial drainage solutions with over 60 years experience. See access guideline 6 for knee space specifications. At least one corner cabinet should include a functional.
At least 480 inches for a medium kitchen. Division 2 design and construction of food premises 3 general requirements 4 water supply 5 sewage and waste water disposal 6 storage of garbage and recyclable matter 7 ventilation 8 lighting division 3 floors walls and ceilings 9 application 10 floors 11 walls and ceilings division 4 fixtures fittings and equipment 12 general. Storage at cleanup prep sink. Equipment design and installation all kitchen equipment must be of commercial grade quality and preferably certified listed by nsf international nsf.
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