16 APRIL 2004
Relationships and character:
This area should be central to the cooking serving line, serving line, bar service, and
all storage facilities.
This area should be closed off to the public visibility.
Dimensions and furnishings:
This area should be fairly open to allow for mobile work stations.
Allow 2'-6" to 3'-0" (760 mm to 910 mm) depth for all work tables, sinks and
Three-compartment sinks are typically required by code.
Dish machines are optional for all sizes of Centers. If banqueting, catering, or lounge
services will be offered, a dish machine is strongly recommended. It may not be
necessary in smaller facilities that are utilizing all disposable plates and utensils.
Aisle width in prep area should be a minimum of three feet (910 mm) and a maximum
of five feet (1520 mm).
The overall length of the prep area should be between 10 feet to 20 feet (3050 mm to
6100 mm) long, with space for equipment on both sides of the room.
Refer to Chapter 6.
Provide electrical outlets for mobile equipment, coordinated with equipment
HVAC system sized properly for odor control and negative pressure.
Pulper may be preferred in some jurisdictions where waste disposers are not allowed
140 F (60 C) incoming temperature to kitchen for dishwasher (dedicated water
Remote and / or fully recessed grease trap
A lighting level of 70 - 100 FC is recommended.
4-7.5 Food Storage
All dry goods, perishables, soda, beer, and frozen food items shall be stored in this area. This
area should primarily be used for storing food products only but could accommodate small
wares such as disposable plates, cups, and utensils. The areas should be large enough to
accommodate storage shelving and rolling carts.
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