commercial kitchen design standards

The eu standards are among the strictest in the.Where possible, the installation of energy efficient cooking equipment should be considered.An undercounter freezer, for example, might be placed right beside the deep fryer.When choosing cooking equipment always consider your type of menu.A space of 4 to 6 feet or 1.2 to 1.8 meters is provided to a single row galley kitchen layout.

Commercial kitchen areas there are three principal areas in every commercial kitchen:Most commercial kitchen design projects will require at minimum 4 types of sinks.You need to determine how your professional kitchen will work.The guidelines can be used when designing new kitchens or renovating existing commercial premises.A guide to the food safety standards second edition, january 2001.

Light reflects off walls, ceilings, floors and surfaces.We can also produce a walkthrough video that moves you through the new design just as your staff would experience it.Design points for commercial kitchens developed from our experience in kitchen design commercial drainage solutions with over 60 years experience.Ergonomics plan in the kitchen is based around your three activity points.For example, while new york and new jersey share the requirement that food must be stored at least six inches above the floor, they differ in that new york requires dry storage areas to maintain a lighting intensity of 215 lux, whereas new jersey only requires 110 lux.

The distance between those areas must need to as safety and convenience viewpoints.Immerse yourself into your design with detailed, photorealistic views of your kitchen from every possible angle.When these countertop areas overlap, take the larger.