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

In this video, Michael Lichter - CEO, Culinary Depot Incorporated discuss all the things you need to know about commercial kitchen designs and equipment and the most common codes and regulations that most commercial kitchens needs to consider.

From handwashing sinks every 15 feet to code regulations regarding pot sinks and sewage management, this video is for you. Watch as they talk about commercial food safety disposables, food safety disposables, disposable bakery supplies, hand soap dispensers, disposable food packaging supplies and in general safety and security supplies. Listen as they talk about general facility sanitation.

About Culinary Depot:
At its heart, Culinary Depot understands that every chef, dietary director, establishment, and institution has different needs. Our overriding principle – as an upstart in 1999 and today – is to work with each customer every step of the way to help them meet their individual foodservice goals in the most practical, time efficient, and cost effective manner.

Our highly motivated professional staff, backed by a solid relationship with a cross section of industry suppliers, enables Culinary Depot to constantly remain on the cutting edge of the industry. We offer a full line of the most innovative products on the market as well as the guidance to integrate the most suitable equipment within the applicable logistics.

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Video Transcript:

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...

Видео About Commercial Kitchen Designs and Equipment: Kitchen Sanitation and Codes - Part 2 канала Culinary Depot