Commercial Kitchen Design Guidelines Pdf

And at least 560 inches for a large kitchen.

Commercial kitchen design guidelines pdf.

Design points for commercial kitchens developed from our experience in kitchen design commercial drainage solutions with over 60 years experience. These guidelines can be used when designing new kitchens or renovating existing commercial premises. At least 480 inches for a medium kitchen. The design of new commercial kitchens and changes made to existing commercial kitchens must comply with current legislation including the building code of australia the occupational health safety and welfare act sa 1986 and the.

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. Kraus oletto chrome 1 handle deck mount pull down commercial kitchen faucet at lowe s. Of the total recommended shelf drawer frontage the following should be located within 72 inches of the centerline of the main cleanup prep sink. At least 400 inches for a small kitchen.

The aim of this guide is to provide the hospitality including managers proprietors designers and commercial kitchen users with recommendations. For further details refer to the reference material included in each section. 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. In a kitchen there should be at least one 30 wide section of counter 34 high maximum or adjustable from 29 to 36.

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. Cabinetry can be added under the work surface provided it can be removed or altered without removal or replacement of. Storage at cleanup prep sink. See access guideline 6 for knee space specifications.

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. At least one corner cabinet should include a functional. 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. They are guidelines only.