About Commercial Kitchen Designs and Equipment: Kitchen Sanitation and Codes – Part 2
About Commercial Kitchen Designs and Equipment: Kitchen Sanitation and Codes – Part 2

In this video, we’re going to talk about
commercial kitchen design and commercial kitchen equipment. Good morning, nice to
speak to you again. Good morning. Now, I’m not a lawyer. You’re not a lawyer.
I’m not trying to say this is something people should sort of you know that this
is the whole truth and nothing but the truth. Please make sure that people go to
their own code and refer to that. But within that, can you give me some general
principles that might apply here when it comes to bringing a kitchen up to code?
Sure, so there’s there’s several important factors when designing a
commercial kitchen. Number one is hand wash sinks. Most
jurisdictions would like every 15 feet — a hand wash station. Every 15 feet? Yeah.
That’s quite a few in- That quite a few because what they want is — if your hands are soiled, you’re gonna- they know you’re gonna walk to wash your
hands. However, if it’s further than that, you may not walk. So that’s why they come up with that code. Now this may vary obviously by
town and municipality. Pot washing. So there’s rinse, sanitize, and wash. And what happens is some municipalities require drain boards on
each side. So you take that pot, you wash it. You know — you soak it. You
wash it, you rinse it. Then you dump it on the side and let it dry. So some require
one drain board — they call it stainless steel drain board — literally where it
drips down and drains into the sink. And some municipalities require both on a
left and a right. Some require an additional two
compartment sink for poultry for soaking. So if you have the night before, you
want to defrost the case of chicken. You want to put that into the poultry sink.
You don’t want to put it into the sink where you’re washing the dishes. Right,
because then you could have contamination between those two. Exactly! Alright, so there’s a lot of these different details and considerations. So so far what we’ve covered in what is quite a long video here is some commercial
kitchen design stuff, different levels of commercial kitchen equipment, and also
we’ve been talking about commercial kitchen design with respect to code. Is
there anything else you want to add before we wrap this one up?
Sure. So one more thing for code and very important in commercial kitchen for our
customers to keep in mind is indirect drainage. So what the Health Department
is looking out for is backup and contamination. If the pipes are connected
directly into a drain and there’s a sewer backup, it’s gonna back up and come into the ice machine and come into the ice. So therefore there’s a thing called
indirect waste where there’s a one-inch gap and it goes into a huge floor sink
on the floor. And like this, if there’s a backup coming, it doesn’t go into the ice
machine — it just goes onto the floor. So that that applies to all sinks – not hand
wash sinks – but all sinks that handle food or pots and ice machines. So that’s
something very very important to keep in mind. that’s a I love this sort of level
of detail this is the kind of stuff that you can watch this video learn how to do
that all right good well for those who’d like to find out more and to get in
touch with Culinary Depot to have all of this stuff handled for you so you don’t
really have to know anything they’ll work for you by all means visit us
online at culinarydepotinc.com you can get in touch with us there by phone
email or forum and we’d love to help you design your very own commercial kitchen

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