Restaurant Kitchen Design Standards
A poorly designed restaurant kitchen can cause chaos and may even cause accidents.
Restaurant kitchen design standards. The general rule is that for every seat in the restaurant is necessary to provide at least 5 square feet of kitchen space. Principles of commercial kitchen design. Commercial kitchen design and construction requirements encompass everything from the handling preparation and storage of food to proper workplace temperatures and are regulated by a range of local state and federal agencies including osha and the fda among others. It s recommended to include at least a 24 inch wide span of countertop next to a sink for prep work.
This means that in a restaurant with 60 seats restaurant kitchen should take an area of 300 square feet. Sometimes a new restaurant has a fabulous location but a small kitchen space and you have to adapt your plans accordingly. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Sample floor plan from smartdraw.
As a result when starting a new restaurant or re designing your existing business you should think through your kitchen design carefully. Your kitchen floor plan is crucial to your bottom line. Design principles for safety signs and safety markings restaurant inspections. Everything and the kitchen sink.
A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. A kitchen layout affects everything from food quality and speed of service to food safety and hygiene so it s something you really have to get right. The exit sign must depict the standard green pictogram and white graphic symbol as outlined in iso 3864 1 graphical symbols safety colours and safety signs part 1.