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Intro to Commercial Kitchens Fundamentals of Planning and Design I  Interior Design 321
Programming Gather Information ,[object Object]
Interview client/owner, chef/cook, AND support staff.  Ask what they like/dislike about their current facility.
Observe similar establishments and tour them if possible.Questions to ask your client ,[object Object]
How much storage do you need? How much frozen, dry, fresh and cold?,[object Object]
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?
Ask your client if there is a establishment he/she likes and why.,[object Object]
American Disabilities Act (ADA)Refer to ICC/ANSI A117.1 – Accessible and Useable Buildings and Facilities ,[object Object],Local, state, tribal, and federal regulators use this document as a    model to develop or update their own food safety rules and to be consistent with national food regulatory policy.  In the State of Washington, our food safety rules are located in the Washington Administrative Code (WAC), Chapter 246-215 (Washington State Retail Food Code)
Six Components to Commercial Kitchens Clean/Wash Food Preparation Cooking 4.	Storage 5.	Service 6.	Delivery
Six Components to Commercial Kitchens Clean/Wash ,[object Object]
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.,[object Object]
Six Components to Commercial Kitchens Clean/Wash ,[object Object],*  Spokane Regional Health Department  Plan Review Guidelines for Food Establishments
Six Components to Commercial Kitchens  Food Preparation Area ,[object Object]
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.,[object Object]
Six Components to Commercial Kitchens  Food Preparation Area ,[object Object],Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise process any food that requires placement in a sink.*     ,[object Object],	Chapter 246-215 (Washington State Retail Food Code)
Six Components to Commercial Kitchens  Food Preparation Area ,[object Object],b)	Appropriate for the menu, method of food preparation, and volume of food prepared.* ,[object Object],	Chapter 246-215 (Washington State Retail Food Code)
Six Components to Commercial Kitchens  Food Preparation Area ,[object Object],c)	 Not used for hand washing, utensil washing, or other activities that could contaminate food.*     ,[object Object],	Chapter 246-215 (Washington State Retail Food Code)
Six Components to Commercial Kitchens  Cooking ,[object Object]
Location: Adjacent to food preparation area; near storage areas.
Cooking areas can be divided by activity – ex. Baking area, frying station, grilling station, etc.,[object Object]
Six Components to Commercial Kitchens  Storage ,[object Object],Cold Storage – refrigerators and freezers Dry Storage – shelving ,[object Object],*  Spokane Regional Health Department  Plan Review Guidelines for Food Establishments
Six Components to Commercial Kitchens    Storage ,[object Object]
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.*  *  Spokane Regional Health Department  Plan Review Guidelines for Food Establishments
Six Components to Commercial Kitchens  Service ,[object Object]
Location:	Adjacent to seating areas if applicable, food preparation,[object Object]
Six Components to Commercial Kitchens  Delivery ,[object Object]
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.,[object Object]
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.,[object Object]
May include washer/dryer for linen laundering, mop sink, hot water heater, cleaser/chemical storage, etc.Other ,[object Object]

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Intro to commercial kitchen design