16 APRIL 2004
4-7.3 Cooking Area
The cooking line is where all food production occurs. All hot food production is pre-made or
cooked to order and fed through the heated display case as ordered. The heated display
case should be situated close to the bar service counter as well as the food service counter
to allow patrons to only have to wait in one line to order food and beverages.
Relationships and character:
Provide access to the serving line area (via pass-through window), bar service area,
food preparation and storage areas.
This area should be closed off (except for the pass-through window) to public visibility.
Dimensions and furnishings:
Aisle width in cooking line area should be a minimum of four feet (1220 mm) and a
maximum of five feet (1520 mm).
Allow for 3'-0" to 3'-6" (910 mm to 1070 mm) deep for equipment, on both the cooking
battery side and the service side.
Allow for a minimum length of 20 feet (6100 mm) total for cooking area and a
maximum of 30 feet (9140 mm).
Allow for 2'-6" to 3'-0" (760 mm to 910 mm) deep for counters, work tables, sinks and
Refer to Chapter 6.
Provide a data port connection for point-of-sale system.
Coordinate power supply with equipment requirements.
Natural gas is preferred, if available, for cooking appliances.
HVAC system sized properly for odor control and negative pressure.
Building HVAC to provide 80 percent of exhaust make-up air.
Provide dedicated electrical service for the Ansul fire protection system at the hoods
from the fire alarm control panel.
A lighting level of 70 to 100 FC is recommended.
4-7.4 Food Preparation Area
The food preparation area is where all menu items are prepped for service. All dish and ware
washing functions occur in this area along with ice production.
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