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Commercial Kitchen: Architecture Building Services

This document outlines the six main components of commercial kitchen design: clean/wash, food preparation, cooking, storage, service, and delivery. It describes the typical equipment and layout considerations for each component, including requirements for sinks, refrigeration, ventilation hoods, and more. Proper kitchen component and equipment selection is important to facilitate food handling processes and meet health code standards.

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Salahuddin Shaikh
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316 views9 pages

Commercial Kitchen: Architecture Building Services

This document outlines the six main components of commercial kitchen design: clean/wash, food preparation, cooking, storage, service, and delivery. It describes the typical equipment and layout considerations for each component, including requirements for sinks, refrigeration, ventilation hoods, and more. Proper kitchen component and equipment selection is important to facilitate food handling processes and meet health code standards.

Uploaded by

Salahuddin Shaikh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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COMMERCIAL

KITCHEN
ARCHITECTURE BUILDING SERVICES
Six Components to Commercial Kitchens
1. Clean/Wash

2. Food Preparation

3. Cooking

4. Storage

5. Service

6. Delivery
2
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.

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.*

A mechanical dishwasher may be used in addition to the utensil


sinks.* 3
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.

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.

4
Food establishments must have designated food preparation sinks
that are:

a) Sufficient in number and size to wash, soak, rinse, drain, cool,


thaw, or otherwise process any food that requires placement in a
sink.

b) Appropriate for the menu, method of food preparation, and


volume of food prepared.

c) Not used for hand washing, utensil washing, or other activities


that could contaminate food.
5
COOKING
Includes: Verify equipment ventilation needs: Type I
Convection ovens, stoves, vs. Type II hoods
microwaves, fryers, Panini
makers, grills, etc. Type I hoods carry a listing label and are
manufactured and installed
Location: according to the manufacturer's and listing
Adjacent to food preparation agencies' requirements. They are designed
area; near storage areas. to handle grease and include a number of
integrated components within the hood.
Cooking areas can be divided
by activity – Type II hoods are used in the collection of
ex. Baking area, frying steam, vapor, heat, and odors—but not
station, grilling station, etc. grease. 6
STORAGE
Includes: Cold Storage – refrigerators and freezers
Dry Storage – shelving

Location: Locate near delivery area

Adequate refrigerated storage must be available for the separation


ofraw 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 for PHF’s.

7
service

Includes: Food “drop off” area, warmers, sneezeguards, etc.

Location: Adjacent to seating areas if applicable, food preparation

Sneeze guards are required for displayed foods such as buffet


lines, salad bars, self-serve foods, condiments, etc.

8
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.

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