Commercial Kitchen Design Guidelines Pdf

See access guideline 6 for knee space specifications.

Commercial kitchen design guidelines pdf. 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. Cabinetry can be added under the work surface provided it can be removed or altered without removal or replacement of. These guidelines can be used when designing new kitchens or renovating existing commercial premises. Kraus oletto chrome 1 handle deck mount pull down commercial kitchen faucet at lowe s.

They are guidelines only. At least 400 inches for a small 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. Of the total recommended shelf drawer frontage the following should be located within 72 inches of the centerline of the main cleanup prep sink.

Storage at cleanup prep sink. 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. And at least 560 inches for a large 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.

Design points for commercial kitchens developed from our experience in kitchen design commercial drainage solutions with over 60 years experience. For further details refer to the reference material included in each section. The aim of this guide is to provide the hospitality including managers proprietors designers and commercial kitchen users with recommendations. At least one corner cabinet should include a functional.

In a kitchen there should be at least one 30 wide section of counter 34 high maximum or adjustable from 29 to 36. 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. This guide is intended to provide information on policies and regulations for those looking to open or operate in a community commercial kitchen.