A: COMMERCIAL KITCHENS

COMMERCIAL KITCHENS

Resource Information Sheets:

_Dimensions

Kitchen and Cabinets, Appliances and Fixtures:

• Kitchen room height - Normally 96 inch (2400mm);
• Kitchen interior wall thickness - Normally 4 inch (100mm);
• Kitchen exterior wall thickness - normally 6 inch (150mm);
• Kitchen door width - Normally 36 inch (900mm);
• Kitchen door height - Normally 84 inch (2100mm)

Human Movements Basic Dimensions

• Minimum distance for human walk by - 24 inch (600mm);
• Minimum distance for human move arround freely - 36 inch (900mm);
• Minimum distance in front of a refrigerator door - 36 inch (900mm), one can stand in front of the refrigerator and open the refrigerator door freely;
• Minimum distance from a wall to the kitchen island - 24 inch (600mm), one can freely walk by, or sit on a stool if the island's cabinets has 9 inch (225mm) notch for leg room;
• Minimum distance in front of a range oven - 48 inch (1200mm), one can freely work in front of it and open the oven door freely;
• Minimum distance in front of dishwasher - 48 inch (1200mm), one can open the dishwasher door freely;
• Distance from range oven cook top to over the range hood - 24 inch (600mm) to 30 inch (750mm)

_Planning:

Kitchens should be planned depending on the menu

This will allow the best placement of the equipment

Movable equipment that can be rearranged depending on the menu would be ideal

_Illumination:

Illumination should prevent accidents, increase efficiency, facilitate quality control and prevent waste.

Fluorescent light fixtures help with this as they are efficient and don't release heat

_Ventilation:

Used to prevent the odours from reaching the dining room and also help the workers to have a fresher air to breath, improving quality and efficiency.

_Sprinkler systems

All kitchens and restaurants must have an appropriate sprinkler system.
There are two types:

>Water releasing
Carbon dioxide mixed with fire extinguishing chemicals BUT: these are not used in kitchens because it can cause bigger fires when the fire comes from oil.

>Carbon dioxide mixed with extinguishing chemicals type systems are recommended