27 January 2003
Bakery. Bakery facilities will vary greatly according to size the size
of the facility. The smaller bakeshops will share space and equipment with the
kitchen and cold food areas and will only prepare items such as rolls and cakes,
and bake frozen products. Larger bakeshops will be located in specific areas
and will have the capability of producing cakes, pies, doughnuts, rolls, and
pastries. Bread will be bought locally. Refer to figures 6-27 and 6-28.
Flight Kitchen. Not all locations will require a flight kitchen. A
flight kitchen is a staging area where food products are assembled and packaged
for delivery to aircraft. Specialized equipment may be required for food transport,
packaging and holding as determined by local operation representatives. Flight
kitchens should have easy access to the kitchen areas and should also be
adjacent to the loading dock area.
Carry-out/Take-out. The carry out area will serve a selection of
items ready for immediate pick-up. This station does not have to be immediately
adjacent to the kitchen. Provide sufficient storage for one meal period when
remotely located from the kitchen. This area may have a separate entrance/exit
and will also have its own point-of-sale station.
Field Feeding Equipment Storage Area (Army Facilities). This
area is designated for storage of insulated food and beverage containers used in
support of field feeding missions. Design storage area with heavy-gauge wire
dunnage racks and shelves in order to store the insulated containers. The room
should have double doors with kick plates to protect them from the platform truck
traffic. Equip the storage area with an ice machine and hot water faucet in order
to chill and heat, respectively, the insulated food containers. A coffee urn will
also be placed in the room for the sole purpose of supporting the field-feeding
mission. Provide a wall mounted booster heater to deliver water at a
temperature of 82 degrees Celsius (180 degrees Fahrenheit) at the pre-chill/pre-
heat basin. This area should be in close proximity to a sink provided for dumping
the hot water and or ice.
Utensil/Pot and Pan Wash. This area provides for the washing
and sanitizing of utensils, pots and pans. Allot space for easy wash down of all
surfaces, appropriate ventilation, and storage of clean utensils/pots and pans.
Soiled items must not come in contact with the clean, so separation of areas is
required. Provide a canopy-type exhaust hood over the three-compartment sink
and pot wash machine. Utensil and pot washing areas may be incorporated into
dishwashing areas or may be separate entities. Provide a booster heater for the
final rinse sink. Refer to figures 6-17 and 6-18.
Can Wash Areas. These areas are designated for washing trash
containers. This can be a curbed area off the loading dock containing hot water
under pressure and a drain connecting to a sanitary sewer or an enclosed area
within the building. Refer to figure 6-32.