Child Nutrition Facilities Layout

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Child Nutrition Facilities Layout

• Murray-Corban Foodservice Design Consultants
• Bill Murray, FCSI
• Karen Corban, MA, RD, LD

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Facility Layout and Design and Equipment
Specifications

• Objectives
• Upon completion of this workshop segment
  participants will be able to
• Identify Industry Professional and understand
  their roles as a resource for designing school
  kitchen
• Understand the functional areas of a school
  kitchen as they related kitchen design

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• WHEN do we need to know about designing
  kitchens
• WHO needs to be involved in designing kitchens
• HOW do we develop the concept and design

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When

• Replacement of Existing Equipment
• Purchasing New Equipment
• Renovation of Existing Kitchen
• Construction of New Kitchen

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Who

• Foodservice Director
• Foodservice Staff Manager
• School Administrators
• Architects/Engineers
• Food Service Design Professionals
• Equipment Dealers/Representatives
• Health Department

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How

• Know the Professionals and the Roles they play
• Architects
• Food Service Design
  Consultants
• Equipment Dealers
• Manufacturers Representatives

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Menu drives the design process

• State and Federal Regulations
• offer vs. served
• Scratch vs. Convenience
• Food Quality
• Food Safety

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Market

• Who is your customer
• What kinds of products will the customer want and
  need
• What hours are your customers available
• What is your competition
• Is the market area increasing or declining

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Money

• What is your budget
• Where are the funds generated
• USDA
• Bond Issue
• District Funds

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Management

• Labor
• Food Cost
• Serving Times
• District Expectations
• Team Input

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Project Development

• Steps
• Vision of Project
• Completion of the Four Ms of Conception
  Development
• Development of Design
• Development of Equipment Specifications/Bid
  Document/Bidder Requirements

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Writing Specs

• Steps
• Determine what piece of equipment is needed, ex.
  Kettle vs. Tilt Skillet
• Determine features desired or needed
• Determine brand of equipment to use as basis for
  writing the specification
• Verify Utilities
• Write Specifications

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Resources

• Manufacturers Catalogs
• Internet, Company Web Sites
• Design Consultants
• Equipment Dealers
• Manufacturers Representative
• Other Food Service Directors

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Writing Specifications

• Know Federal and State Regulations
• Allow for Competition or seek approval for one
  source only
• BE EXPLICIT AND ACCURATE!!!!!!!!!!!

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Spec Writing

• Left end as Operator faces to have double tier
  stainless steel shelf approximately 72"L that
  runs from end nearest the hot wells and ends at
  the sandwich slide. Top shelf to be 18"D and
  12"H. Lower shelf to be 18"D and 16"H. Lower
  tier ON TWO UNITS ONLY( UNITS CLOSET TO EXTERIOR
  WALL). to have a tempered glass hinged counter
  protector that is framed in stainless steel that
  goes from bottom of lower shelf to within
  approximately 1" of counter top. This full
  length counter protector to be in front of hot
  wells only. The two (2) units located nearest the
  dishroom ( SEE FS-1) are to be modified-See
  drawings. These two units to have a single sided
  buffet protector with a customized removable
  plexiglass protector. Single sided buffet
  protector to extend to sandwich slde and
  removable protector to be in front of hot wells
  only. This lift off plexiglass panel framed in
  stainless steel with stainless steel ends to be
  of sufficient height to allow 1 air space on
  bottom when adjusted to minimum height. Stainless
  steel bracket stud welded to sneezeguard upright.
  Notches to be fabricated in the stainless steel
  end of removable panel that will fit securely
  over the bracket. The top tier to have an
  adjustable hinged tempered glass framed in
  stainless steel 6" breath protector. Lights
  and infra red heat strips to be installed
  underneath each shelf and to be full length

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Removable Protector
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Functional Areas

• Receiving
• Storage-Cold and Dry
• Food Preparation and Cooking
• Serving
• Warewashing
• Miscellaneous-Office, Restroom, Janitorial

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Receiving

• Inspection-well lit covered area, sanitary and
  means to wash down the area
• Checking- table for placing invoice, writing
  supplies and calculator
• Counting-enough square footage to move cases of
  food around for counting
• Taking Temperature and Verifying Weight
  various thermometers and various scales with
  appropriate weight capacity
• Dock Height-important to be aware of

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Storage

• Walk-in Freezer and Cooler Configuration-separate
  doors or walk thru, under building roof or
  outside under weatherproof roof, floor recessed
  to be level with building floor or ramp to enter.
  Condensers to be located on roof, ground or
  between ceiling and roof. Isle space
  determination.
• Interior and Exterior design of
  walk-ins-stainless steel, stucco aluminum, smooth
  aluminum, tile floor, aluminum diamond tread
  floor.
• Shelving Style- chrome, epoxy coated,
  polypropylene, starter units only or starter and
  add on units, casters or legs, cantilever
  style-tubular, channel or solid. Dunnage racks.
• Security-locking system, computer locking
  systems, alarm systems for walk-in
  coolers/freezers, visual view of office,
  pre-hours entry for delivery people.
• Chemical Storage-water needs for chemical
  dispensing method, accessible to dishroom,
  cafeteria, etc., sufficient storage and utility
  connections for floor cleaning equipment.
• Sanitation-configured for cleaning of floors to
  prevent damaging food and supplies, controlled
  temperature and no windows to outside light.
• Delivery Accomodation-located so as not to
  interfere with food preparation, but must be
  accessible and convenient to preparation area.

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Preparation and Cooking

• Work Tables- drawers, pan slides, drawer slides,
  work sinks and protection of required plumbing,
  pot racks, flanged feet, welded or adjustable
  undershelf, marine or bull nose edge, backsplash,
  receptacle, casters.
• Small Equipment- food processor/buffalo chopper,
  VCM/Mixer, size of mixer 20,30,40 or 60 Qt.,
  produce slicer, can openers-electric or manual.
  Meat slicer-manual or automatic, disposers in
  prep. area-automatic reversing or manual
  reversing.
• Cooking Equipment-Combi Oven /Convection
  Oven/Microwave-Convection-Radiant Oven, 2-Burner
  range/Instant Hot Water Dispensing/6 Gal. tilting
  kettle, Tilting Kettle/Tilting Skillet,
  Fryer/Combi, Cook and Hold Ovens
• Holding Equipment-Pass thru units for hot and
  cold-glass viewing doors, casters, legs or
  mounted on concrete curb. Mobile warming cabinet-
  insulated/non-insulated, casters, legs,
  serviceability, element replacement, exterior and
  interior finish, universal slides/shelves. Blast
  chiller- upright, undercounter or worktable
  style, probes-heated or unheated, number of
  probes. Refrigeration-reach-in/roll-in
• Hand Sinks-local health department should be
  contacted for local code.

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Serving

• Food Court or Kiosk
• Standard Serving Lines
• Self Service
• Staff Served
• Combination of Staff and Self Service
• Salad Bar/Pre-made salads
• Extra Sales
• Vending
• Hand Sinks-contact local Health Department for
  local code

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Warewashing/Garbage Disposal

• Purchase or Lease
• Chemical or High Temp Sanitizing
• Pant Leg/Two Duct/Condensate Hood
• Internal or External Booster Heater
• Disposer/Pre-rinse sink/Pot and Pan
  Scrapper/Water Trough/Pre-rinse on dishmachine
• Hose Reel
• Dish Rack Storage
• Permanent Ware or Disposables-silverware chute
  and soak sink
• Hand Sink
• Direct line to back door for trash disposal
• Accessible to preparation area and serving area
• Dish drying area and storage of clean trays
• Three compartment sink-prep area or dishwash
  area.

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Miscellaneous

• Office-windows for viewing receiving, preparation
  and serving. Easy access to teachers, students
  and parents without violating the food production
  area.
• Bathroom-check local code for foyer requirement,
  must be ADA approved , verify door swing per
  local code.
• Lockers-check Health Department Code
• Can Wash Area-industrial spray arm, double pantry
  faucet, fabricated sink, concrete curbed area.
• Ice Machine-locate near serving line, locate near
  back door for athletics and field trips,
  automatic cleaning cycle.
• Clothes Washer and Dryer-outside wall is best

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General Rule of Thumb

• Isle space in work area-4 feet wide
• Isle space in front of serving line for ADA
  approval-3 feet
• Back Door opening- Min. 42