3-4.4 BASIC EQUIPMENT REQUIRED:
Refer to Sub-Space Requirements.
3 - 4 . 5 SUB-SPACE:
DELIVERY AND RECEIVING
3-4.5.1
Activities
and
Uses
Delivery and checking-in of all kitchen items
A.
B.
Area also generally used for garbage or trash removal.
3-4.5.2
Basic
Data
Required
to
be
Predicted
A.
of
deliveries--per
week,
per
day
B.
Size of maximum, m i n i m u m delivery (Ibs. and volume)
Equipment
C.
1.
Types of delivery
container
2.
Bulk
3.
Prepackaged
4.
Pallet
D.
Form of Transport
1.
Handcarts
2.
Handtrucks
3 . Fork
Lifts
4.
Rolled
in
(barrels)
3 - 4 . 5 . 3 Planning
Considerations
and
Relationship
to
Other
Spaces:
See
F i g u r e 3-16.
A.
Trash and Garbage:
Area should be located near receiving
a r e a (an enclosed area is preferred with hard, easily
w a s h e d floor surface).
B.
Doors:
All exterior doors in this area should have self-
closing
d e v i c e s , m e t a l frames and fly screens.
c.
Provide hot water can wash and storage.
3-21
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