p2
Index
Section
Title
Introduction ........................................................................................................................................................
Work Space Dimensions .............................................................................................................................
Kitchen Flow Chart ........................................................................................................................................
Kitchen Equipment requiring Grease Management Systems ................................................
Page 4
Page 5
Page 6
Page 7
1
1.1
1.2
1.3
Spatial Planning
Spatial requirements ......................................................................................................................................
Work Flow ...........................................................................................................................................................
Provisions for adequate space .................................................................................................................
Page 8
Page 8
Page 9
2
2.1
2.2
Food Safety
Temperature Measuring Devices ...........................................................................................................
Food handling .....................................................................................................................................................
Page 10
Page 10
3
3.1
3.2
Water Supply and Drainage
Water supply ......................................................................................................................................................
Drainage ................................................................................................................................................................
Page 11
Page 11 - 21
4
4.1
4.2
4.3
4.4
4.5
Fixtures, Fittings and Equipment
General requirements ...................................................................................................................................
Installation ............................................................................................................................................................
Specificrequirements....................................................................................................................................
Materials ................................................................................................................................................................
Cleaning sanitizing and maintenance ...................................................................................................
Page 22
Page 22
Page 23
Page 23
Page 23 - 25
5
5.1
5.2
5.3
5.4
5.5
Waste
Disposal systems ..............................................................................................................................................
Storage ...................................................................................................................................................................
Location .................................................................................................................................................................
Flooring ..................................................................................................................................................................
Cleaning .................................................................................................................................................................
Page 26 - 27
Page 27 - 28
Page 28
Page 28
Page 28
6
6.1
6.2
6.3
Flooring
Floorfinishesandserviceability..............................................................................................................
Floor drainage ....................................................................................................................................................
Floor and wall intersections ......................................................................................................................
Page 29
Page 29
Page 29
7
7.1
7.2
Walls and Ceilings
Ceilings ...................................................................................................................................................................
Walls ........................................................................................................................................................................
Page 30
Page 30
8
8.1
8.2
8.3
8.5
Ventilation
Natural ventilation ..........................................................................................................................................
Exhaust systems ................................................................................................................................................
Airflowplananddesign................................................................................................................................
Environmental considerations ..................................................................................................................
Page 31
Page 31
Page 32
Page 32
p3
Index
Section
p4
Title
9
9.1
9.2
9.3
9.4
9.5
9.6
Lighting
General Requirements ....................................................................................................................................
Natural&ArtificialLighting........................................................................................................................
Reflectance............................................................................................................................................................
Light Fitting Considerations .......................................................................................................................
Emergency Lighting ..........................................................................................................................................
Environmental Considerations .................................................................................................................
Page 33
Page 33
Page 33
Page 34
Page 34
Page 34
10
10.1
10.2
Storage
Storage Requirements ....................................................................................................................................
HazardousSubstances....................................................................................................................................
Page 35
Page 35
11
11.1
11.2
11.3
Pest Control
Prevention .............................................................................................................................................................
Insect Control .....................................................................................................................................................
Monitoring .............................................................................................................................................................
Page 36
Page 37
Page 37
12
12.1
12.2
12.3
Signage
Emergency Signage ...........................................................................................................................................
Hygiene Signage .................................................................................................................................................
Equipment Signage ............................................................................................................................................
Page 38
Page 38
Page 38
13
13.1
13.2
13.3
13.4
13.5
Staff Amenities
Storage of Personal Items ............................................................................................................................
Changing Rooms ...............................................................................................................................................
Toilets .......................................................................................................................................................................
StorageofOfficeMaterials ..........................................................................................................................
Hand Wash Basins .............................................................................................................................................
Page 39
Page 39
Page 39
Page 39
Page 39
14
14.1
14.2
14.3
14.4
Fire Safety
Emergency Procedures ..................................................................................................................................
Emergency Devices ..........................................................................................................................................
Fire Extinguishers ............................................................................................................................................
Staff Training for Emergencies ....................................................................................................................
Page 40
Page 40 - 44
Page 41
Page 44
15
15.1
15.2
Access & Agress
Provision for Egress .........................................................................................................................................
ProcessforPeoplewithDisabilities......................................................................................................
Page 45
Page 45
16
16.1
16.2
First Aid
First Aid Kits .........................................................................................................................................................
First Aid Personnel Required ......................................................................................................................
Page 46
Page 46
Introduction
Design points for Commercial Kitchens developed from our experience in kitchen design commercial
drainage solutions with over 60 years experience. The aim of this guide is to provide the hospitality
(including managers, proprietors, designers and commercial kitchen users) with recommendations
for implementing efficient, safe and best practice for the hospitality industry. Within each section are
precautions, processes and recommendations that contribute to the efficient running of a commercial
kitchen, whether it is for small, medium or large premises.
Theseguidelinescanbeusedwhendesigningnewkitchensorrenovatingexistingcommercialpremises.
Theypresentthehospitalityindustrywithrecommendationsthatwillcontributetosafeandefficientproductionof
uncontaminated food.
They are guidelines only.
The Law in your Kitchen
Therewasatimewhenallchefshadtoworryaboutwascookinggoodfoodandmeetingthegrossprofittargeton
topofkitchencosts.Chefsmustalsobeawareofthecurrentlegislationconcerningwastemanagementinhiskitchen.
IntheUK,themostimportantfoodhygieneregulationsforyourbusinessare:
•Regulation(EC)No.852/2004onthehygieneoffoodstuffs.
•TheFoodHygiene(England)Regulations2006(asamended)
(andequivalentregulationsinScotland,Wales&NorthernIreland).
•TheBuildingAct1984.
•FoodSafetyAct2006.
•EnvironmentalProtectionAct1990.
•WaterIndustryAct1999.
Notonlymustthechefbeawareoftheseregulations,theymustmakesuretheirpremisesandstaffcomplieswith
these regulations.
CE Marking
Thisisthesmall“CE”badgethatallpoweredcateringequipmentsoldintheUKandEuropemustcarry.Itmeans
thatthemanufacturerhascertifiedthatitmeetsEuropeanUnionsafetyand,insomecases,performancestandards.
The EU standards are among the strictest in the world and are drawn up to ensure that kitchen staff have the least
possibleriskofinjury.
ReputablebrandsofcateringequipmentboughtfromreputabledealersshouldalwayshavetheCEmark,butoccasionally
thereisequipmentofferedforsalewhichlooksthepartbutlacksthatall-importantCEbadge.Theregulationrecognizes
that many kitchens have well-maintained old equipment that predates the introduction of CE marking. That is why the
legalrequirementforkitchenequipmenttobeCEmarkedappliesonlytoequipmentmanufacturedafter1995.
p5
Work Space Dimensions
Itisrecommendedthatprovisionbemadeforthefollowing:
Clearances
•Upto1200mmclearanceinfrontofstorageareaswithaslidingdoor.
•1200mmx1200mmclearanceinfrontofotherroomswithswingingorfoldingdoors(i.ediningroom/servicedoors).
•Betweenworksurfaces900mm.
Suggested Layout
Thisisasuggestedlayoutforalargekitchenservicingarestaurant.Thelayoutcanbemodifiedtosuitsmallkitchens,pubsandclubs
or expanded to suit larger commercial kitchens.
Steam Oven
Grease Trap
Combi
Oven
Waste Pipe
Meat
Poultry
Grease Trap
Fish
Cold
Stores
Cooking Equipment
Quadwash
Service Counter
Vegetables
Cooking Area
Prep Area
Undercounter
Refrigeration
Beverage
Janitorial
Stores
Waiter Traffic
Storage
Area
Quadwash
Quadwash
Service
Door
Wash Area
Dish
Washing
Crockery
Stores
Grease Trap
Dry
Stores
Pot Wash
Dish
Washer
Potato Peeler
Laundry Room
Outside Yard
Lint
Separator
Washing
Machines
Starch
Separator
Potato
Peeler
Bins
Bins
Gully
Ironing
Bunding
Dryer
Allequipmentconnectedtowasteshouldbetrappedandranthrougha
Grease Management System.
Grease Management System
required if the area is used to
wash down equipment
Note:Thearea3,5&7shouldbeseparateandnotcrossoverintheflowdesignofakitchen.
p7
Macerators should not discharge into the drainage system. A separate collection tank for this waste is required.
Adrainfromthistankisadvisable.Pleaserefertopage12(designconsiderations)forfurtherinformation.
p8
Section 1 Spatial Planning
This section sets out criteria for the spatial planning of commercial kitchens. A well-planned kitchen
will save time and effort in food preparation and reducing cross contamination while create a safe
work environment.
1.1 Spatial Requirements
Awellplannedkitchenshould:
•Provideadequatestorageforrawmaterials.
•Provideadequatespaceforfoodbeingprepared.
•Provideadequatespacefoodawaitingservice.
•Provideadequatestorageforequipment,utensils,crockeryandcutlery.
•Beefficientandeffectiveintermsofmovementofstaff,equipment,materialsandwastemanagementsysteminplace
Food,Oil&Grease(F.O.G)
•Provideanareaforcheckinginstock.
•Janitorialstoreforkitchen,withjanitorialsinkinplaceandchemicalstore.
Tomaintaineffectivemovementthroughspaces,theareaperpersonaccordingtouseoftheequipmenthasbeenestablished
bytheBuildingAct1984/Workplace(Health,SafetyandWelfare)Regulations1992.Itisrecommendedthatinakitcheneach
person needs 10m2.
1.2 Work Flow
Thepremisesshallbedesignedsothatthereisacontinuousprogressionoffoodfromdeliverytostorage,throughto
preparationandthefinishedproduct,withnocrossovertoavoidcrosscontamination.
1.2.1 Food Delivery or Receiving
Thisincludesthereceivingofpurchasedgoods,whichinvolves:handling,checking,recordingorstorage.
Someofthesefunctionsmaybecombinedornotneededdependingonthesizeofthekitchen.
1.2.2 Storage
Theamountofstoragespaceandthetypeofstoragewilldependon:
•Thesizeofthekitchen.
•Menu.
•Thevolumeofbusiness.
•Deliveryfrequency.
•Thelengthofstorage.
•Thetypeofstorage(frozen,refrigeratedordry).
Storageofmeats,poultryandfishshouldbetakenintoconsiderationwhendesigningthekitchenandkeptseparate
fromdryfoods,vegetables,fruitandpastry.
1.2.3 Preparation and Cooking
Themainpreparationareasinfoodpremisesarefor:
•Meatpreparation.
•Poultrypreparation.
•Fishpreparation.
•Vegetablepreparation.
•Pastry/dessertpreparation.
Allfoodpreparationareasshouldbeseparatefromthecookingarea.Eachpreparationareashouldhaveonesingle
sinkperstationseparatedbyaphysicalorairgaptoreducecrosscontamination.Handbasinsshouldbeinthese
areas.(SeePage5)
p9
Section 1 Spatial Planning
1.2.4 Clean Crockery
Storageforcleancrockeryshouldbeclosetothewashingupfacilitytominimiseexcessmovementaroundthekitchen
and ideally in a separate room due to the air pollution in a kitchen.
1.2.5 Food Service
Thetypeofservice(alacarte,fastfood,caféorbanquet)willdirecthowtheservingfunctionisperformed.Themost
common service is plate service, which requires pick-up points next to the cooking area.The pick-up point arrangement
shouldhaveamethodtokeepthedisheswarm/cold.
Thereshouldbeaseparatepick-uppointforchilledfoodsuchasdessertstobeheldinarefrigeratedcabinet.The
pick-uppointarrangementiscriticalforanefficientinandoutflowofwaitertraffic.Itisessentialtodesignkitchen
flowofservice/waiterstrafficinthekitchenlayout.Waitingstaffshouldnothaveeasyaccesstothecookingareaor
preparation area.
1.2.6 Waste Food and Dirty Crockery
The dish washing area positioning is vital to the successful operation of any kitchen. The design of the dish washing
area should have a large drop off area. This area should have the facility to cope with the waste from plates. This will
dependonthenumberofcoversandmenu.
Thefollowingisasuggestedlistofpossiblecleaning/storingmethodsandequipment:
•Stainlesssteelrackingforpotsandpans.Openforeaseofcleaning.
•Stainlesssteelrackingforplatesinseparateenclosedarea.
•Cutlerystorage.
•Enclosedstorageformops,chemicalandjanitorialsink.Differentmopsfordifferentareas.
•Adequatesinks.Whenpositioningsinks,drainageshouldbeaddressede.g.Sinksshouldbeinline,inorderto
reducethenumberofGreaseTrapsrequired.
•Pre-rinsehoseondirtysink.
•Extractionsystem.
•Wastedisposalbin(differingbinsforrecyclables).
•WasteManagementSystem.
•HACCP-Regulation(EC)No.852/2004onthehygieneoffoodstuffs.
Food,Oil&Greasearebyproductsofthekitchenandcreatedrainageproblemsinkitchens.Thesesubstancescreate
majorproblemsfortreatmentplants.Thebestmethodofcontrollingthisisatsource.Thisshouldbeaddressedat
planningstagetopreventproblemsfromwatercompanies,environmentalagenciesandpublichealthinspectors.
1.3 Provisions for Adequate Space
Spaceshallbeprovidedonthepremisesforstafftohandlefoodandperformotheractivitiesthatarepartofthefood
business.
Spaceshouldbeprovidedfor:
•Staffchangingroom.
•Foodpreparationandservice.
•Separationofrawfoodpreparationfromcookedfoodpreparationandotherready-to-eatfoodpreparationareas.
•Washingandsanitizingoperationsforutensilsandequipment.
•Separationoffoodstorageandhandlingareasfromareasforchemicalstorage,toilets,wastestorage,officeareas
and other areas used for activities that could contaminate food or food preparation areas.
•F.O.Gmanagementsystems.
Itisrecommendedthatwashhandbasinsshouldbelocatedatentryandexitpointsandinthedifferentareaswhere
foodishandlede.g.betweenprepareaandcookingarea.Washhandbasinsshouldnotbeincludedinworktops.
Theyshouldbeseparatedwithaphysicalorairgapinbetweentominimisecrosscontamination.
p10
Section 2 Food Safety
This section covers the food safety program, food handling controls such as food processing,
food display, food packaging and transportation of food, as well as food handling.
Glossary
Food-borne disease:
Food safety program:
Potentially hazardous Food:
Process:
Ready-to-eat food:
Temperature control:
Adiseasethatislikelytobetransmittedthroughconsumptionof
contaminated food.
A program that is set out in a written document, and kept at the food
premises, which includes records of compliance and other related actions.
thathastobekeptatcertaintemperaturestominimizethegrowthof
anypathogenicFood:micro-organismsthatmaybepresentinthefood
or to prevent the formation of toxins in the food.
The activity of preparing food for sale including chopping, cooking,
drying, fermenting, heating, pasteurizing, thawing and washing, or a
combinationoftheseactivities.
Food that is consumed in the same state as that in which it is sold and does
notincludenutsintheshellandwhole,rawfruitsandvegetablesthatare intendedforhulling,peelingorwashingbytheconsumer.
Maintaining food at required temperatures.
2.1 Temperature Measuring Devices
Temperaturesmustbetakenandrecorded(seeEHOorlocalcouncils).
Atemperaturemeasuringdeviceneedstobereadilyaccessibleandmustaccuratelymeasurethetemperatureof
foodto+/-1°C.
•Thetemperatureofcoldfoodshouldbemaintainedat8°Celsius,orbelow.
This is to minimise the growth of infectious or toxigenic micro-organisms in the food and so
thatthesafetyofthefoodwillnotbeadverselyaffectedforthetimethefoodisatthattemperature.
•Thetemperatureofhotfoodshouldbemaintainedat63°Celsiusorabove.Thefoodbusinessneedsto
demonstrate that they can maintain food at that temperature for the required period of time and that it
willnotinanywayaffectthemicrobiologicalsafetyofthefood.
2.2 Food Handling
Staff must wash hands as they move from different area’s in the kitchen e.g. preparation to cooking. This will help
reducecrosscontamination.Preparedmeats,poultry,fishandvegetablesmustberefrigerateduntilneededandheld
inarefrigeratedundercounterunitinthecooking/preparea.
Ideally
•Usecolourcodedchoppingboardsandknivesforrawandready-to-eatfood.
•Washyourhandsbeforepreparingfoodandafter.
•Keeprawandready-to-eatfoodapartatalltimes.
Anystaffsufferingfromdiarrhea/vomitingwithinhoursmustnotbeallowedintothekitchenareaunderany
circumstance.
Itmustbeassuredthatanystaffmemberignoringthissafetyrequirementcanbesubjecttoinstantdismissalalong
with their manager for condoning this. Staff can only return to work two days after the symptoms have passed.
p11
Section 3 Water Supply & Drainage
This section refers to water supply and drainage in a commercial kitchen.
The design and installation of water supply and drainage systems must comply with statutory requirements.
Itisrecommendedthatqualifiedhydraulicengineersand/ortradespersonsareengagedtoensurecompliance.
Glossary
Non-potable water: Waterthatisnotsuitableforhumanconsumption(greywater).
Bio-film: Itisthecoatingfoundinsidethewastepipeswherethebacteriathrive.
3.1 Water supply
Watersupplyisrequiredforthefollowing:
•Drinking.
•Cooking.
•Icemaking.
•Cleaning.
•Sanitizing.
•Personalhygiene.
•Firesuppressionsystems(firehydrants,hosereelsandsprinklersystems).
Separatenon-potablewatersuppliesareoftenusedforfiresuppressionsystemse.g.recycledrainwater.
Hotwatermustbestoredataminimumof60ºCtopreventgrowthofbacteriasuchasLegionella.(Seepage24).
Waterpressuremustbeadequatetomeetallthedemandsofthecommercialkitchen.
3.2 Drainage
Waste removal at source is a simple concept in a highly complex world.
Ifwastewhichcanbedealtwiththroughcompostingorlandfillisnotintroducedintooursewagesystemstheloading
on the system is reduced.
Whenbestkitchenpracticesareappliedandadheredto,e.g.useofpaperwipestocleansurfacesandsprayapplications
willeradicatetheintroductionofdisinfectantandsanitisersintothedrainagesystem.CapturingFOGbeforeitentersthe
drainagesystemisthebestsolutionwhichAlulinehasbeenencouragingsitestodoforthepasttwentyyears.Biofilm
whichiscreatedbyoil,suffocatestheaerobicbacteriaandthereforecanleadtoblockages,asthebacteriaisthecleaning
agent for our waste water network. Bacteria are the key to a proper functioning drainage system.We are not referring
to“commercialbacteria”dosedtoenhancedrainagesystemsbutthenaturalbacteriacontainedinalllivingorganisms.
Theaerobicbacteriainpipesandtanksrequireoxygentocarryoutitsfunctionofdigestingorganicmaterialsflowing
through pipe lines.
•Theoxygensupplycanbedamagedbyexcessiveuseofchemicalsoroil(whichcontainsnooxygen)thiscan
removetheoxygensupplycoatingpipesandorganicseffectivelykillingbacteriabyoxygenstarvation.
•Thiscanbebestobservedinpumpingchamberswheresolidbuildupsformfloatingraftsordebriswhichwill
notsinkasoileffectivelywaterproofsfloatingsolidsandbacterialactionisdramaticallyreduced.
•Disposalofwastesolidandliquidformshavebecomeamajorprobleminmanycities.Thecostofsupplying
services to this area of our life style is spiraling. Commercial kitchen management is well advised to ensure that
the staff are aware of the need to reduce waste and how to dispose of it in a regulated manner.
•CommercialkitchendesignersandarchitectshaveadutyofcaretotheirclientsandshouldincludeFood,
Oil&Grease(F.O.G)managementintheirdesigns.
Authoritiesandmunicipalitiesareimposingchargesandfinesonpolluterswhichareunlimited.
Inenvironmentalsituationsclaimsof‘ignorance’arenolongeradefence,chargesandfineswillbeimposedpluscosts
oneverypolluter.Simpleactionssuchasmakingsuresinkfiltersaresuppliedandused,oilandoilbasedproductsare
notdisposedofintowasteoutlets,sanitizersarenotputintosinksortoiletoutlets,handwashisdonebythreestage
process, i.e. soap wash, dry and sanities.
p12
Section 3 Water Supply & Drainage
Simply if oils and sanitizers are excluded from drainage
many problems will not require remediation.
A management plan for drainage and grease traps including a record
cardtoshowcleaningscheduleshouldbeincludedinanykitchen
risk analysis.
In accordance with current guidance from UK Water Companies,
Dishwashersandwastedisposalunitsshouldnotbeconnectedto
grease separators.
Grease Traps
Grease Traps must be sized for each site and each unit that is to be fitted to and they must have odour
tight lids/airtight to stop air bourne bacteria contaminating preparation / cooking surfaces.
SurfacemountedGreaseInterceptorsshouldbepositionedtoallowaccessformaintenance(andcleaning).Unitsare
fittedtogreaseproducingequipmentwithinthekitchentostopFOG(Food,oilandgrease)fromenteringdrainage
system.Interceptorsshouldbepositionedatleast50mmfromwallsforcleaning.A5ampfusedspurisrequiredfor
installationofthedosingsystem.ElectricalcontractorsshouldbeconsultedtodeterminewhetherthisshouldbeIP
rated.Althoughitiscommonplacetofitinterceptorsbeneathasinkdrainer,theycanbeinstalledinanypositionon
thepiperunwherespaceisavailable,(Arecommendedlidclearanceofaround250mmisrequiredtoallowaccessfor
maintenance).Kitchendesignersshouldrecognizetheneedtospecifyfabricationdesigntoaccommodatethetraps
particularlyinundersinklocationsi.e.noundershelfandtiebarstoextremitieswheredimensionsarecritical.
Bioremediation
Whereverpractical,dosingshouldbefittedattheheadofthedrainagerun.Tubingconnectionisintothetopofthe
wastepipeusingsuppliedfittings.Theentrypointisviapipeworkwithdirectaccesstotheinterceptor.Whendosing
anoutdoortrap,entrypointshouldbewithinthekitchenattheheadofthedrainagerun.
Design Considerations
•Scrapping/Pre-rinsespraysinks(highestvolumeofwastefromthissink).
•Panwash/Dirtysinkproducesfood,oil&greasewaste.
•SteamingandcombinationovenstobetrappedduetotheamountofFOGtheycanproduce.
•Butchersprepsinksproducegrease.
•Bakerssink(wherepiesorsavoriesareprepared,theyproducefood,oil&grease).
•Sinkswherecream,milk,mayonnaiseorsaladdressingsareused,theyproducefood&oil.
•Thebiggerthebetter(largertrap=largersettlementarea,morewater,oxygenandsurfaceareafor
biologicalactiontooccur).
•Biologicalvs.Traditional(Smallvs.Largecapacity).
•Biologicalvs.Mechanical(Sustainablevs.Replaceable).
•FloorGullies/ChannelsconnectedtoUGgreasetrap(Wastepipesfromsinksshouldbeconnectedto
sealeddrainageconnectionswithroddingaccess).
•PotatoPeelersshouldbeputthroughaStarchSeparator.
•Wastedisposalunitsshouldbepipedintoawastefoodcollector.Thisshouldnotbeintroducedintothe
drainagesystem.(theyarebannedinScotlandandthereisaconsultationdocumenttobringinabaninNIin2017.
•BrattPans/TiltingKettles.TheseproduceF.O.G(GulliesshouldbeconnectedtoanUGtrap)
•Washhandbasins(useplainsoapandseparatesanitizerforhands).
•WokRanges(Theyproduceoilandfoodwastetrappedatsource).
•YardGullies(GreaseManagementSystem(GMS)requiredifareaisusedtowashdownequipment).
•SinkFilters(reduceeffluentintrapsandpipes).
•ForUGunits,coverloadings/floorcoveringsmustbeconsidered.
•HACCP-Regulation(EC)No.852/2004onthehygieneoffoodstuffs.
p13
Section 3 Sizing of Grease Traps
Dishwashers should not be connected through traps, as this can result in an emulsification of contents
reducing efficiency. Interceptors installed outside or underground should be specified as one size larger
than the AG equivalent (to allow for an extended maintenance period).
Alulinewillprovideyouwithcompletespecificationforyourconsideration.Ideallythisshouldbe
implementedatdesignstagewhethernewbuildorretro-fit.
Constructingtailormadesolutions.Ourservicesareentirelybespokeandbasedonindividualdeliveryplansforeach
premisesorproject,weproducesitesurveystoensureyourunderstanding.
your understanding.
Sizing Biological Grease Separators
In accordance with current guidance from Water Authorities,
dishwashersandwastedisposalunitsshouldnotbeconnectedto
grease separators.
Sizing for Above Ground Grease Traps
Please refer to the chart on the relevant page for the grease
trap sizes.
To determine the size of grease trap, calculate the volume
ofwater,dividebythedischargetime(2minutes).
Example:
Sink Size
2x400x400x(250),overflowheight(OH)is220.
Volumeis2x400x400x220=70.4L
Sink Size
lx500x400x(300),overflowheight(OH)is220.
Volumeis31x500x400x220=44.0L
TotalVolume=114.40L
Size of Grease Trap
114.4Ldividedbydischargetime(2Min)=57.2L
UseAG2(115L)forAboveGroundSeries.
Lcubicm=1tonne-1000L
SinkSize(mm)
Overflow
Height(OH)
Volume(Ltrs)
600 x 450 x 300
x
220
59.4
500 x 400 x 300
x
220
44
500 x 400 x 250
x
220
44
400 x 400 x 300
x
220
35.2
400 x 400 x 250
x
220
35.2
200 x 200 x 110
x
65
2.6
ThecalculationofGrease/OilInterceptorsizeisnotanexact
science,factorstoaccountforare:typeofpremises,cleaning
regime,stafftraining,frequencyofcleaning,availablespacefor
fitting,placeoftrape.gabovefloor/belowfloorinsidekitchen
outside kitchen. Supplier should have experience to advise on
trap sizing, training & cleaning frequency.
p14
The actual loading should be assumed to be 60% of the above
value,asmostappliancesandfixturesarenotfilledtothebrim.
Inmanycases,thesefixturesarefilledtolessthan60%ofthe
capacity, especially when water is at premium. Most large
businesses reduce water consumption to attain economic
andenvironmentalbenefitsandreducecarbonfootprint.
Sizing for Under Ground Grease Traps
We use the same methodology for the Under Ground series
(howeverasaruleofthumb)weadviseusingonesizelarger
to reduce the cleaning regime.
When specifying Under Ground Traps, the T-Dimension or invert
level,itisimportanttoensurethatthelidisatafinishedleveland
incrementcostcanbecalculatedforbillofquantities.
Access to final position for cleaning is important during the
specificationstage.
Flow Rating
A2minutedrainageperiodisacceptableforcommercialfittings
tofullydischarge.Tocalculatetheflowrating,simplydividethe
litrecapacityofthekitchenfixturesandequipmentby2(drainage
period)togiveflowratinginlitres/minutethendivideby60to
calculatelitres/second.
Example:
59.4 litres multiplied by 0.60 to give actual loading for a single
cateringsink=35.64litres.Thisisthendividedby2=17.83litres
per minute or 0.297 litre per second.
Under European Legislation, dishwashers are assumed to have
flowrating2litres/second.
Section 3 Sizing of Grease Traps
The calculation of Grease/Oil Interceptor size is not a science. Factors to account for are:
•Typepremises.
•Cleaningregime.
•Stafftraining.
•Frequencyofcleaning.
•Availablespaceforfitting.
•Placingoftrape.g.abovefloor/belowfloor,insidekitchen-outsidekitchen.
Suppliersshouldhaveexperiencetoadviseontrapsizing,training&cleaningfrequency.Theactualloadingshouldbe
assumedtobe60%oftheabovevalue,asmostappliancesandfixturesarenotfilledtothebrim.Inmanycases,these
fixturesarefilledtolessthan60%ofthecapacity,especiallywhenwaterisatpremium.Mostlargebusinessesreduced
waterconsumptiontoattaineconomicandenvironmentalbenefitsandreducedcarbonfootprint.
Inaddition,itisextremelyrarethatallfixturesandequipmentaredischargesimultaneously.
Flow Rating
Atwominutedrainageperiodisacceptableforcommercialfittingstofullydischarge.Tocalculatetheflowrating,
simplydividethelitrecapacityofthekitchenfixturesandequipmentby2(drainageperiod)togiveflowratingin
litresperminutethendivideby60tocalculatelitrespersecond.
Example:
59.4litresmultipliedby0.60togiveactualloadingforasinglecateringsink=35.64litres
Thisisthendividedby2=17.83litresperminuteor0.297litrespersecond.
UnderEuropeanlegislation,dishwashersareassumedtohaveflowrating2litrespersecond
(sourceBSEN1825-2)
Bioremediation
AsstatedinthePDIGuide“Theconceptofbioremediationissound,trapgreasesanddigeststhemintheinterceptor
toconvertthegreasepermanentlyintotheby-productsofdigestion”.
Thenormalby-productsofbioremediationarecarbondioxideandwater,producedasthebacteriainAluzymedosing
systemsbegintodegradethedigestiblewastematerials.
Thisisanimportantconsiderationwhensizinggreaseseparators,astheprocessallowssmallerunitstobeinstalled.
Evenwhentheseparatorisoverloaded,theorganicmaterialcontainedwithiniscoatedbyabiofilm.Whenthese
organicmaterialspassthroughthegreaseseparatortheyarecontinuallybeingdegradedastheyflowaway.
Anotherkeybenefitofbioremediationisthattheprocessintroducesbacteriaintopipesystemsallowingadditional
treatmenttotakeplace.Thebacteriacollectonanywetsurfaceandmultiply,resultinginabiofilmbeingcreated
within the pipes.
Selection of the Nominal Size
For more guidance and information on selecting the nominal size for a grease separator and formula for calculating
therequiredsize,pleaserefertoourcalculationfornominalsizehandbookattached.
p15
Legislation
Aluline recommends the use of grease separators to ensure that all your clients are fully compliant with current
environmental legislation. According to Part H of the current edition of the Building Regulations in England and
Wales, Drainage serving kitchens in commercial hot food premises should be fitted with a grease separator
complying with BS EN1825-1, and designed in accordance with BS EN1825-2, or other effective means of grease
removal.
TheScottishBuildingStandardsareevenmoreexplicitintheircallforseparators,stating:
Where a discharge into a drainage system contains oil, fat, grease or volatile substances,
for example form a commercial kitchen, there should be facilities for the separation and
removal of such substances. Separator systems are used in a wide variety of situations
to fulfill a number of different requirements. It is important to establish why a separator
system is needed and what specific function it is expected to fulfill before selecting the
appropriate size and type of installation.
Separators should be constructed and installed in accordance with the following draft European
standards.
A: BS EN 858-1: 2002 for light liquids such as oil or petrol
B: BS EN 1825-2: 2002 for fat or grease
Companies who advocate dosing systems without grease traps are effectively encouraging non-compliance in relation to
theseregulations.Theyarguethatbydosingthedrains,clientsareadopting“othereffectivemeansofgreaseremoval”.In
additiontotheregulationscurrentlyinplace,ifacommercialkitchenhasablockageorpollutesthedrainagesystem,
therelevantauthorities’havethepowertofinetherestaurantoperators(andinextremecasestheindividualsworking
withinthekitchens).Ifthatsitehasnogreaseseparatorinstalled,thentheyhavelittleornoprotectionfromthesefines
andcharges(whichcanvaryfromhundredstothousandsofpoundsdependingontheseverityofthepollution.Therefore
an installed and well maintained grease separator indicates to authorities that operators have used due diligence.
In Practice
Theideaofbiologicaldosingorbioremediationissound,andintheoryitcanbearguedtobeaneffectivesolution,
however in practice, it has its limitations.
In our experience, dosing as a stand alone solution does not work effectively. This is due to the amounts of food
wastedischargedintothedrainagesystem,whichthebacteriacannotdigestinthetimeallowed.Someofthetypes
orstrainsofbacteriausedinbiologicaldraindosingsolutionscandigestfoodparticles,buttheytakeaverylongtime
to do so, and require the right conditions.
Asecond,significantlimitationofdosingonlysystemsisthatthebacterialliquidsthattheydispenseintothedrains
flowsdirectlyintothesewersystem.Thismeansthatthereisnothingbywayofretentiontimetoallowthebacteria
to colonise within pipes. By the time the dosing liquids have reached a point within the drainage system where they
cantreataretainedamountofwater(e.g.inamanholeorpumpingstation,otherpipeshavebranchedintothedrain
run,andmoreoftenthannottransportantibacterialchemicalsfromhandwashbasins,orharshchemicalsfromfloor
gullieswithinthewastewater.Thesechemicalsthenkillorretardthebacteriamakingthemmuchlessefficient.
Intruth,biologicaldraindosingwouldbean“effectivemeansofgreaseremoval”ifnofoodwastewasdischargedinto
thedrainagesystem(whichisunrealistic)andifnoanti-bacterialchemicalswerepresentinthedrainstokillthemoff
orslowtheiraction(i.e.allstaffincateringestablishmentsadopteddrycleaningratherthanwetcleaningandonly
usedpapertowelswhencleaningandsanitizing,ratherthanclothswhicharethenrinsedinsinks).Intherealworld
thisisdifficulttoenforce.
Youandyourclientsareawareoftheproblemsalso.FollowingrecentproblemsatasiteintheWestMidlandswhereno
greasetrapwasinstalled,foodwaste,oilandgrease(FOG)collectedinthedrains(alongwithsomebuildingdebris)and
causedthedrainstoblock,resultingintheneedtodigoutthedrainsatlargeexpense.Whileagreasetrapwouldnot
havemadeanydifferenceinrespectofthebuilders’wastewithinthedrains,itmostcertainlywouldhaveassistedin
thiscasebypreventingthequantitiesofFOGfromcollectinginthepipes.
Oneofthebiggestproblemsfacingoperatorsisthattheperformanceofadosingsystemcannotbemeasured
immediately.Forexample,itmaytakeaveryhighvolumesite6monthstoblockthedrains,whileinothersitesit
could take three times as long. This can give the impression that a system is working when in fact it is not.
p16
Grease Separator Systems
Drainageservingkitchensincommercialhotfoodpremisesshouldbefittedwithagreaseseparatorcomplyingwith
BSEN1825-1:2004anddesignedinaccordancewithBSEN1825-2:2002orothereffectivemeansofgreaseremoval.
Thereasonsthatgreaseseparatorsystemshavebeenhistoricallyeffectivearesimple.
•Theseparatorcatchesfoodwasteandretainsoilandgreasefortreatment,removalanddisposal.
•Duetoitslocationwithinthepipesystem,thegreasetrappresentsabodyofwatertobedosed,allow
retentiontimeforthebacteriatodigestthefatandgrease.Also,iflocatedcorrectly,thegreasetrapcanbe
installedinapositionthatpreventslargequantitiesofantibacterialorotherharshchemicalsfromaffectingit
(e.g.wherehandwashbasinsanddishwasherscanbeallowedtobypassthetraps).
Inessenceagreasetrapallowsproblemareas(washupsinks,combiovensetc)tobeisolatedanddealtwith,all
whilstbeingaboveground,sothatifablockageweretooccur,itisinaneasilyaccessibleareaandcanbedealtwith
relatively cheaply and quickly.
Weunderstandthatoperatorscanbecriticalofgreasetraps,findingthemunpleasanttomaintainattimes.Themost
frequentcomplaintwegetisthattheysmellorbecomeblocked,andbothoftheseproblemsaredirectlyattributed
toexcessfoodwastebeingcollectedwithinthem.Theeasiestthingtodoistoaskyourself,“Ifthegreasetrapwas
not present, where would all of that food waste go?”
Biological Grease Traps
Thereasonsfordosinggreasetrapsarethreefold:
•Usingbacteriainthegreasetrapsassiststhebreakdownoffatandgreasemakingthetrapmoreefficient,but
this is due to the retention time that the trap affords.
•Asthegreasetrapismademoreeffectivebyincludingdosing,asmallerunitcanbeusedwhenusingdosing
(GreaseTraps)whichallowscompliancewithBSEN1825-1:2004.
•Thebacteriawithinthegreasetraphelpstopreventthebuildupofanaerobicbacteria(whichcreatethe
foulestodours)resultinginanimprovementintheodourswhenmaintenanceisrequiredandthelidsor
covers are removed.
Benefits of Aluline Equipment and Service
AllAlutrapabovegroundgreaseseparatorsaremanufacturedanddesignedtobeairtight,topreventairbornebacteria
escapingfromthetrap.Thisensuresthat(solongasthesealsareintact)noodoursorwatercanescapeintothekitchen.
Our separators are made this way to satisfy environmental health concerns and prevent any contamination within the
kitchens.
Aluline’s policy of training staff when commissioning new installations ensures that operators not only know how to
maintaintheequipment,butalsohowtoassesswhenitisrequired.Ourengineersthenprovideareactiveserviceto
supplementthistraining.Also,byprovidingahealth&safetyapprovedcleaningkit,staffcanmaintaintheequipment
in a safe manner and prevent cross contamination within the kitchen.
p17
Section 3 Grease Trap Comparative Analysis
Aluline Grease Trap Advantages
4
4
4
Aluline Interceptors are environmentally designed to prevent
and stop excess food, oil and grease from entering the drain
system through it’s waste treatment at source technology.
Biological treatment of retained food, oil and grease in an
interceptor will reduce the frequency of maintenance.
TheAluzyme’sbiologicalactionactivatesthebacteriato
bedegradeanddigestthewasteintoH2OandCo2inthe
tank and enhances the performance of pipeline systems and
waste treatment tanks.
4
Pipelines running several meters from the food
production area to the main manhole or the pumping
stationsremaincleanandtroublefree.
4
Easytomaintainandcleanbyclient/serviceengineeras
per Aluline service training provided during installation and
routine follow ups.
4
4
Stainless steel and air tight design plus the training given on
hygieneallowsalulinetrapstobefittedinthewashupareas
inkitchenandtheundergroundfloormountedgreasetraps
donotoverflow.
Aluline cleaning systems allows the solid waste from these
trapstobeplacedinclientswasteskips
Mechanical Devices Disadvantages
7
7
7
7
4
4
Alulinegreasetrapsareeasytoinstallandbecomesthe
responsibilityofthekitchenchefandtheservicemanager
who are actually generating the waste.
4
Alulinetrapscansbeopenedforinspectionand
cleaningatanytimebyremovingtheclipsasperthetraining
provided.
4
Alulinetrapscanbeopenedforinspectionandcleaningat
anytimebyremovingtheclipsasperthetrainingprovided.
AnautomaticGreaseTrapmustbesizedasaconventional
trap. The cleaning cycle only works once per day.
7
Thedailycleaning(removingbasket,employingand
replacing)ifthisiscarriedoutbyuntrainedstaffitmayhave
health implications.
7
The inclusion of electricity in a wet environment area where
staffhavelittletimetobecareful,suchaswashupareain
kitchenishighlyquestionable.
7
7
7
7
7
p18
Aresultofitnotbeingairtightisthatifablockageoccurs,
the waste will spill into the surrounding area and result in the
kitchenhavingtobecloseduntilcleanupiscomplete.
Thereforeloosingmoneyforthebusinesswhilstclosed.
7
7
Alulinetrapscanbeeasilyrelocatedevenifitisfloor
mountedinthebasement.
Theaccessintotheunitscanberestrictedforstafftoclean
them.Theycausedifficultytodislodge,i.etheunitsfillup
with solids and cause mechanical parts to seize and fail. After
theequipmentfailstheelectronicmotorandPCBboard
burnsoutandcancausedamagetotheproperty.
It is uncertain if these traps are pressure tested on site. if it
appearsthattheyarenotairtightthentheyshouldnotbe
used inside a kitchen.
Aluline advises clients on contractors who collect waste oils.
4
Grease Guardian or Pelican series contain electronic moving
parts.Themajorityofmechanicalgreasetrapsbytheirdesign
DONOTHAVEODOUR/AIRTIGHTcoverstherefore
shouldnotbeinsideabuilding.
Has this type of unit any approval or acceptance from food
and hygiene departments?
The cleaning of these traps to remove accumulated waste
notaddressedbythewheelcanprovedifficultand
isolation of electricity is a must.
Theuseofanoutsidetub/containermaynotgiveanyair
seal and gas etc. can escape into the kitchen.
Anyblockageorstoppageintheoutletcancausefloodingas
unit is not air sealed.
Thequalityorsealetc.totheseunitsleavesalottobe
desired.
If your company is interested in the type of unit, we advise a
visittoanestablishmentwheretheunithasoperatedover
18 months. New units do not give a fair representation in
factthisshouldbetheadviceforallunitsnomatterwhich
manufacturer or what type of unit.
Section 3
Sizing of Grease Traps
Premises
Operation
Minimum Requirements
Auto Repairs
Oil, Grease & Petrol
Fit Oil Separators
Plant Operator
Hydrocarbons,Metals,SuspendedSolids
Fit Oil Separators
Bakery
Suspended Solids, Grease & Oil
Fat Oil Separators
Beauty/SpasNailBoutiques
Suspended Solids Wax, Oil, Mud Pack, Hair
Fit Filter system to suit operation
Building Construction Sites
Cement, Oils, Paints, Chemicals
Check with drainage authorities any entry to
sewersystemshouldhaveatrapfitted.
Cafe
Sugar, Mayonnaise, Coffee Grounds, Milk,
cream,butter,chemicals
Fit Grease Traps
Chicken/Fresh
Suspended Solids, Gut Grease, Blood
Fit Grease Traps
Cutting Preparation
Suspended Solids, Grease, Oil Finings
Fit Grease Traps
Coffee Shop
Coffee Grounds, Milk, Sugar, Cream Syrups
Fit Grease Traps
Catering Kitchen
Suspended Solids, Oil, Grease, Chemicals
Fit Grease Traps
Community Facilities
Suspended Solids, Grease & Oil
Fit Grease Traps
Ceramics/Plaster
Suspended Solids
Fit Filter System
Delicatessen
Suspended Solids, Grease, Mayonnaise, Butter
Fit Grease Traps
Dentists
T.B.A
Check withDrainage/HealthAuthority
Doughnuts
Grease, Sugar, Oil
Fit Grease Traps
Dry Cleaners
Solvents etc.
Check withDrainage/HealthAuthority
Fish Retail
Suspended Solids, Scales, Fish Gut
Dry Filter System
Fish Restaurant
Suspended Solids,Grease, Oils
Fit Grease Traps
Fast Food
Suspended Solids, Grease, Oil Fining’s, Chemicals
Fit Grease Traps
Florist
SuspendedSolids,Herbicides
Check withDrainage/HealthAuthority
Hotels
Suspended Solids, Sauces, Mayonnaise, Butters,
Oil, Grease, Chemicals
Fit Grease Traps
Ice Cream Parlour
Suspended Solids, Milk, Fats, Oils, Cream
Fit Grease Traps
GarbageAreas
Suspended Solids, Oils, Chemicals
Check Disposal System Fit Grease Trap
Glass Finishing
GroundGlass/Chemicals
Fit Filter System
Hair Dressing
Oil, Hair
Fit Filter System
Hospital
Suspended Solids
Check withDrainage/HealthAuthority
Jewellery
Plating, Cutting, Grinding, Suspended Solids
Check withDrainage/HealthAuthority
Laboratory
Chemicals
Auto Clave Balancing Tank, check with
Drainage/HealthAuthority
Laundry
BOD,suspendedsolids(int.)Ammonia,Boronetc.
Lint Separator, check with Drainage Authorities
Medical Centre
SuspendedSolids,X-ray(slider)
Check withDrainage/HealthAuthority
Morgue
Check withDrainage/HealthAuthority
NightClubswithFood
Chemicals, Suspended Solids, Oil, Grease
Nursing Home
Chemical, Suspended Solids
Fit Authorised Grease Trap
Options(GrindingGlass)
Ground Glass, Suspended Solids
Fit Air Filter
Shell Fish Factory
Suspended Solids, Fish Gut, Shell
Fit Filter System to remove Suspended Solids
Photographic Processing
Suspended Solids, Chemicals
Check with Drainage Authorities
Pizza Shop
Suspended Solids, Oils, Mayonnaise, Sauce
Fit Grease Traps
Sandwich Shop
Suspended Solids, Mayonnaise, Butters
Fit Grease Traps
ServiceStation(food)
See Auto Repair, SuspendedSolids,Coffee,Sugar,Juices
Fit Grease Traps
Ship to Shore
Sanitary&Kitchenwasteshouldbehandledseparately
Check withDrainage/HealthAuthority
Swimming Pool
SuspendedSolids/Chemicals
Silt Tank, Check with Drainage Authorities
VehicleWashing
Silt, Oil, Chemicals
Fit Oil Separators
Veterinary
Suspended Solids, Animal Feeces
Check withDrainage/HealthAuthority
p19
Pipe Work Guidance
1.Alutrapfittedabovefloorexcludestherequirementtocutthefloorslabs.Cuttingslabsmayaffecttheintegrity
ofsteelreinforcement/waterproofsealsandhangingtrapscaninterruptservicesinunitsituatedbelowslab.
2.UsinganabovefloorAlutrapreducesblockagesinpipesembeddedinconcreteorinceilingvoids.
3.Alutrapisairsealed.(Ifmainpipesareproperlyventedtrapsrequirenoventing).
4. At design stage care taken to position sinks and pipe work from the equipment requiring trapping may reduce the
numberofAlutrapsrequired.Aspaceofatleast250mmisrequiredabovethelidtofacilitatecleaning.Sink
U-bendsmustnottouchthegreasetraplidsandaminimumspaceof35mmisrequiredbetweentheU-trapand
the lid.
Pipe Work
1.Mainpipeworkwithincommercialkitchensshouldbe50mm.
2.Shortconnectionsofappliancestomainpipeworkshouldbe40mm.
3.Washhandbasinconnectionstopipesshouldbe32mm.
4.Pipeworkshouldbeaminimumof20mmfromwalltoallowforclearingunderneath.
5.Allpiperunsshouldbeprovidedwithadequatesupports.
6.Thefittingofconcealedpipesinblockwalls“bychasingmethod”mustbeauthorizedbyastructuralengineerto
ensure wall integrity.
7.Extremecareshouldbetakentoensurewallsarenotchasedtoodeeplyoneachsidetoacceptservices.
8.Connectionsfromfittingsshouldenterwallsbetween200mm-250mmfromfinishedfloorlevel.
Floor Gullies / Channels
Inthekitchenitisrecommendedthatthesetobekepttoaminimumandwhereverpossibleshouldhaveasealedlid.
Channelsaresuitableforlargecommercialorindustrialkitchenswherewashdowniscarriedoutusinghosesor
largequantitiesofwater.Asapotentialhealthhazardifnotproperlymaintained,gulliesandchannelsshouldbegiven
careful consideration in terms of their requirements.
Sinks
1.Wastepipesfromsinks/greasetrapsshouldnotdischargeintofloorgullies.
2.Werecommendthattheyareconnectedtoaroddablestubstack.
3.Pipeworkshouldbemanufacturedtoarecognizedstandardrequiredforthejobinhandandwhenlaidinthe
floors,wallsorunderconcretefloorslabs.Careshouldbetakentoensurethatroddingpointsareinstalledincase
ofblockagesinlocationswhereaccessisdifficult.
4.P-trapsshouldbeinstalledunderallitemsofequipmentconnectedtothedrainstopreventmalodorsbacking
up through pipes.
Appliances
Dish/GlassWashers,ensureanadequatetrapisfittedbetweenmachine&waste-pipeinlettoensureanodour
/airbornebacteriaseal,Icemakers,Combinationovens,steamersmustallhaveanairbraketopreventwaste
water(bacteria)enteringthechambers.
p20
Pipe Work Guidance
Pipes through a Structural Floor
Structuralengineermustgivepermissionforanyfloorpenetrations.
Inmulti-storyblocksthecivilauthorityregulationsmustbeconsultedonFireRegulation/Protection.
Pipestakenthroughslabsmayrequirepuddleflangestopreventwaterpenetrationthroughtheslab.
Pipespassingunderfloorsmusthavealongradiusbendfittedtoassistcleaning(ifitisrequired).
Ifgullyisfittedthroughthefloor,trapmustgiveaccessforrodcleaningofthelongradiusbendandpiperun.
Puddle
Flange
Puddle
Flange
Odour Trap
Odour Trap
Screed
Screed
Structural
Slab
Structural
Slab
Puddle
Flange
Puddle
Flange
Puddle
Flange
Screed
Structural
Slab
x
x
x
Guidance for Underground Pipe Work
Guidance for underground pipe work
1.Itisimportanttospecify&ensurefittingofpipeworktoarecognisedstandard.
2.Itissensibletoensurecontractor/subcontractorunderstandsregulation&yourinstallationrequirements.
3.Atdesignstageensureaccesspointswillbeaccessibleinthefinishedproject&thattheseareactuallyfitted.
4.Maintenanceondrainagesystemislargepartofbudget.Design/installationcouldsubstantiallyreducethiscost.
5.Design/installationshouldensurebends/tees/junctionshavelongradiusorsweptfeaturetoalloweasyaccess
forrodding/cleaningjettingfunction.Thiswillalsoreducepotentialforblockage.
Gullies
Gulliesareheightadjustableforeaseofinstallationandincorporate
removablegratings,odortraps,roddingportsandwastebaskets,
allowingfullboreaccess. Outletsareverticalorhorizontal. Gullies
are ideal for Commercial and Industrial Kitchens, Food & Beverage,
Chemical, Pharmaceutical Industries, Building Exteriors, Parking
Buildings, Underground Garages, etc.
p21
Gratings
Gratings
Gratings are especially suitable for direct discharge from equipments.The free drainage area is up to 90% of the
surfaceareaachievingavirtuallyanti-splashinstallation.SmoothMeshisavailableinstandardandheavydutyforuse
in general drainage and fork lift area, Non-Slip Mesh is used in kitchen and production areas, Perforated is used in
productionandbarefootpedestrianareas.
Channels
DrainageChannelsaredesignedwithabuiltinfallandarangeofedgeprofilestoaccommodatealltypesoffloorfinishes.
Anchorsandlevelingboltsareprovidedtoeaseinstallations.Lengthsareonlylimitedbytransportationlogistics.
Theexcellentsmoothsurfacefinishofstainlesssteelprovidesaselfcleansingvelocityforliquidsatveryshallowgradients.
Theself-cleansingvelocityis0.75m/s.Velocitiesbelowthisfigurerequiremanualflushing.
Widthsofchannelswilldependonthesplashareabelowdischargingequipmentorappliancesandshouldbeaminimum
200mm wide overall for wash down installations.
Thedischargeofthedrainagechannelisrelativetotheflowratecapacityoftheoutletgully.
Dischargecapacitiesofbothchannelandgullywillbereducedwhenconveyingwater-bornesolids.Typicalgradients
are1%.(1:100)forliquidwaste,2%(1:50)forwater-bornesolids.
Thechanneledgedetailwilldependonthefloorfinish,examplesbeingtile,resinorvinyl.Channelscanbedesigned
to provide vinyl one side and resin or tile the other.
Forapplicationswhereheavyloadsand/orthermalshockareanticipated,anexpansionframearoundtheperimeter
is recommended.
Theexpansionframeissuppliedfactorytackweldedtoallprofiles.
•AllourdrainageproductsaremanufacturedinStainlessSteelGrade304or316.
•Canbemadetosuitsiterequirements.
•BackandSideInletscanbefittedtoclientsrequirements.
•Fallscanbeincorporatedtosuitfloordepth.
•Channelsover2.5mwillhaveflangedjoints.
•Filterbasketsarerecommendedforalloutlets.
•WemanufactureanddesignGulliesandChannelsforcommercialkitchens.
•AllGulliesandChannelsaredesignedtoalloweasyroddingaccessandmaintenanceonceinstalled.
•Gratingsforchannelsaremadetofitdishwashersforcleaningandsterilizing.
•WidthStandard150mm,200mm,300mm,400mm,450mm.
p22
Note:PlumbinganddrainagemustcomplywithBS6700:2006+A1:2009.
Section 4
Fixtures, Fittings and Equipment
This section covers the installation, material, maintenance and cleaning of fixtures, fittings and equipment in
commercial kitchens.
Commercialkitchensarerequiredtoprovideadequatefixtures,fittingsandequipmentnecessaryfortheproduction
ofsafeandsuitablefood.Fixtures,fittingsandequipmentcoveredinthissectionarethoseitemsinstalledaspartofthe
fitout,suchasrefrigerators,preparationbenches,displayunitsandshelving,andnotlooseutensilssuchaschopping
boards,cutleryormixingbowls.
Glossary
Installation:Theprocessofbeingplacedinpositionforserviceoruse.
Process:Anactivityofpreparingfoodforpublicconsumption.
4.1 General Requirements
Fixtures,fittingsandequipmentwithinafoodpremisesmustbeadequateforthesafeproductionoffood.
AllsurfacesmustbenonPorous,i.e.stainlesssteel(Woodisnottobeusedinthekitchenarea).
Theoperationsofakitchenrequireadequatefixtures,fittingsandequipmentforthefollowingoperations:
•Servingfood.
•Packaging.
•Transporting.
•Storingrecalledfoodorfoodfordisposal.
Dependingontheactivitiesundertaken,thefollowingequipmentmayberequired:
•Coolroomsandrefrigeratorsforchilledstorage.
•Benchesandworktablesforpreparation.
•Ovens,stovesandothersuchequipmentforcooking.
•Hotboxesandovenscapableofholdingfoodat63ºCorabove(hothold).
•Displayunitsthatprotectfoodfromcontaminationandholdthefoodat63ºCorabove(hotdisplay).
•Displayunitsthatprotectfoodfromcontaminationandholdthefoodat5ºCorbelow(chilleddisplay).
•Blastchillersthatcanreducethetemperatureasspecifiedinlocalregulations.
•PortableRCDs(ifelectricitysupplyformovableequipmentisnotRCDprotected).
4.2 Installation
Allequipmentshouldbeinstalledsothatitcanbeeasilycleanedandpreventanyfoodspillagebuildingupbehind
or underneath the equipment.
Allequipmentshouldbe:
•Beeasilymovedforcleaning.
•Builtagainstthewallorotherequipmentandthejointsmustbesealed.Wherefeasible,allequipmentonlockable
castorswithsignificantlengthofgashosestoallowequipmenttobemovedtoenabletocleanandserviceeasily.
(e.g.Combi’shaveawastepipe,toallowtheliningupofthewastefromthecombioventohelpensurenospillage
ontheflooraftercleaning.Asimplesolutionwouldbeatundishsecuredonalocatingbracketfixedtothefloor).
•Twocastorslocatedatthebackwithlegsatthefront.Note:Theweightoftheunitmustbeconsideredfor
Health & Safety.
EquipmentconnectedbyafusedspurisexemptfromPATtesting.
p23
Section 4 Fixtures, Fittings and Equipment
4.3 Specific Requirements
•Refrigeratedcounters;(eitheranumberofrefrigeratedcabinetsoraframeinonepiece),arerequiredto
have one continuous.
topofstainlesssteel,freeofopenorroughjoints,cracksandcrevicesandroughsurfaces.
•Countersandbars,fooddisplayunits,windowdisplaysandself-servicedisplaycabinetsandbain-marieare
requiredtohaveallsurfaces(includinginternalsurfaces)smooth,durable,imperviousandfreefromcracks,
crevices and cavities.
•Cupboardsandcabinetsshouldhaveasmooth,washablefinishforallsurfacesandremovableshelves.
•Countersforfoodselectionand/orpreparationbythecustomerarerequiredtohaveaprotectivebarrier
toprovideaphysicalbarrierbetweenthecustomerandthefood,e.g.sneezeguards.
•Dumbwaiter(foodconveyors)musthaveasmoothimpervioussurface,freeofcrevicesandopenjoints.
Verticalconveyorsmusthavethewalloftheshaftmadefromasmoothmaterial,freeofanycrevicesorcracks.
Accessmustbeprovidedforcleaning.
4.4 Materials
Surfacesincontactwithfoodmustbeeasilycleaned,andnotbeabletoabsorbgrease,foodparticlesorwater.
Stainlesssteel:suitableindirectcontactwithfood.Itisdurableandcanwithstandchemicals.Itisavailableinvarious
gradeswhichshouldbechosenbasedontheapplication.
Stainless Steel
Shouldonlybeusedinakitchenwith304gradesteel.Thishasalowcontentofironandwillnotrust.
Iron and mild steel
Shouldnotbeusedinthekitchen.
Timber products
Timbershouldnotbeusedinakitchen.Onlyinspecificcircumstancessuchasbutcheryandsomebread-making
operationsshouldtimberbeused.
Plastics
Plasticlaminateandsolidsurfacematerialsaresuitablesurfacesforfoodpreparation.Allsurfaceshouldbenonporous
toensureeaseofcleaning.Note;whensurfacebecomesscoredorscratcheditshouldbereplaced.
4.5 Cleaning, Sanitising and Maintenance
Afoodbusinessmustmaintainfoodpremisestoahighstandardofcleanlinessandensurethereisnoaccumulation
offoodwaste,dirt,greaseorothervisiblematter.
A clean and sanitary condition is the condition of a surface or utensil where it is clean, and has undergone application
ofheatandchemicalsorotherprocesses,sothatthenumberofmicro-organismsonthesurfaceorutensilhasbeen
reduced to a level that does not compromise the safety of the food with which it may come into contact and does not
permitthetransmissionofinfectiousdisease.Sanitisershouldonlybeusedwithadrywipeandsprayandshouldnever
beputdownthesinkordrains.
4.5.1 Cleaning and Sanitising of Equipment
Afoodbusinessisrequiredtosanitiseeatinganddrinkingutensilsandfoodcontactsurfacesthatarelikelyto
contaminate food. A food premises is required to provide equipment for cleaning and sanitising.
Allfoodpremisesrequirethateachprepareashouldhavetheirowndedicatedsinksandwashhandbasinstoprevent
crosscontamination.Washhandbasinsshouldbeseparatewithaphysical/airgaptostopcrosscontamination.
p24
Section 4 Fixtures, Fittings and Equipment
Walls & Floors
Practice of sanitising walls can cause problems when disposing of the sanitizer as this should never go into the
drainage.Ithasbeendocumentedthatbacteriawithinthreehourshavere-colonizedontheseareaswhereorganic
matterhasnotbeencleaned.Theuseofsanitiserisnotrecommendedasapropercleaningmethod,theareasshould
bethoroughlycleaned,removingallorganicmatter.Usingsanitizertocleanfloorsandwallsisnotrecommended.
Acleaningagentthatwillremoveallorganicmatterfromwallsandfloorsleavingacleansurfacewithnomaterial
forgermstore-colonizeisadvised(newproductsactuallycontainingbacteriaarebeingdesignedforthispurpose).
Sanitiser solution should never enter the drainage network.
Touch Surfaces
Alltouchsurfacese.g.handles,tabletops,doors,washhandbasins,switches,cutleryboardsshouldbesanitisedusing
aspraybottleandpapertowels,againtheremovalofallorganicmatterisparamount.Sanitisingofallknives,cooking,
drinkingutensilsshouldbedoneinthedishwasher/glasswasher.Itisadvisablethatallstaffhavetheirownplates,
mugs,cups,etc,tohelpwithpreventingcrosscontamination.Anycommonutensilsshouldbesanitisedaftereach
person uses it.
Wash Hand Basins – WHB
Washhandbasinsshouldbepositionedinsuchawaythatthewaterdropletsfromhandwashing,donotcomein
contactwithsurroundingworksurfacesoranyplaceswheregramnegativebacteriacancolonize.
Thepracticeofcleanwashhandbasinsisacauseforconcern.ThenewespeciallydesignedQuadwashunitswillensure
properhandcleaning/sanitisingandgreatlyreducetheriskofinfection.Itwillalsoreducewateruse,thecostofpaper
towelsanddisposal.Theseunitscanbefittedwithmonitorstoteachhandwashingpractice.Theycanalsobefittedwith
acontrolunitrecordinghandwashusageofindividualstaff.Therecordingsystemcanbesettoregistertoiletvisitsand
canbeusedtotrackstaffmovementsthroughoutthefacility,especiallyinfoodproductionfacilities,hospitals,etc.
Legionella
Propercleaningofwetareaswillreducetheriskofwaterbornediseasese.g.Legionella,E.coliandothernastyinfections
whichcanbetransmittedthroughwater.
4.5.2 Sinks
Sinksshouldbeprovidedtosuitthelargestpieceofequipmentbeingcleaned.Largerpotsinksmayberequiredto
supplement standard sinks.
Sinksarerequiredtohavewateratthesetemperatures:
•Between46°C-48°Cforwashingoperations.
•Notlessthan80°Cforsanitising(onlywheresanitizingtakesplaceatthesink).
Adequatespaceshouldbeprovidedadjacenttosinksforholding,draininganddrying.
4.5.3 Janitorial Sink
Ajanitorialsinkwithhoseconnectionsshouldbeprovidedfordisposalofwastewaterinaseparateroom
(fromfloorwashingetc.)
4.5.4 Dishwashers and Glass Washers
Thedishwasherandglasswasherneedtobeabletowashandrinseinonecontinuousoperationanddryrinsed
utensilsbytheendofthecycle.
p25
Section 4
Fixtures, Fittings and Equipment
Wash Temperature
Thisisthetemperatureinsidethedishwasherwhenitiswashing.Thewashtemperatureistypicallybetween55°C
and56°C.
Rinse Temperature
Thisisthetemperatureofthefinalrinse.Toprovidethermaldisinfectionthedishwashermustrinseat82°Corabove,
for at least 12 seconds.
Rinse Temperature Interlock
Fittedtothehigherspecificationmachines,thisdeviceextendsthewashcycle(ifneeded),toensurethecorrectrinse
temperatureisreachedbeforethedishwashercancompletethewash,thengointotherinsecycle.Machineswithout
rinsetemperatureinterlockscanwashandrinsebeforetheyarefullyuptotemperatureandproduceunsanitary
wash results.
p26
Section 5 Waste
This section refers to the appropriate disposal systems for specific waste products, adequate
storage, ideal location and recycling. Proper storage and disposal of waste in the kitchen is
vital in achieving a sanitary and pest-free environment that will reduce contamination.
Glossary
Impervious:Amaterialthatis,orismadetobe,resistanttowetsubstancespenetratingitssurfaceinanyway.
5.1 Disposal Systems
Disposal systems are the actions performed to remove waste in a commercial kitchen from the premises.The kitchen’s
wastedisposalsystemshouldbedevelopedtopreventtheoccurrenceofinjuryresultingfrommanualhandlingtasks
(e.g.liftingofwastecontainers).
Appropriate measures need to be taken to dispose of the following:
•Foodfordisposal.
•Grease.
•Garbage.
•Recyclables.
Foodfordisposalisfoodthatis:
•Previouslyserved.
•Unsafeorsuspectedofbeingunsafe.
•Unsuitableorsuspectedofbeingunsuitable.
•Toberecalledorreturned.
•Outofdate.
5.1.1 Food / General Waste Disposal System
Food disposal system procedures ensure that food for disposal is not used in any food preparation.
Allfoodfordisposalmustbeclearlyidentified.
Food for disposal must be isolated until it is:
•Returned.
•Destroyed.
•Disposed.
•Alteredinawaythatdeemsitunsuitableforhumanconsumption.
Thedisposalsystemforfoodbeginswithidentifyingandthenaccumulatingthewaste.
There should be waste facilities located:
•Atthefoodpreparationarea.
•Nearthewashingareafortheservedfoodthathasnotbeeneaten.
Wastefacilitiesareusuallybinswithlidslinedwithgreenbio-degradablebags.Garbagechutesmayalsoused.
Bins must be easily accessed:
•Accessibletoallareasinthekitchen.
•Allbinsinthekitchenmusthavealid.
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Section 5. Waste
Waste disposal/Macerator, when used in the kitchen should
onlybepipedintoaholdingtankandundernocircumstances
shoulditgointothedrainage.Theholdingtankshouldbelocated
inaseparateroomfromthekitchen.Thiswillenabletheemptying
of the waste food and rule out any cross contamination within the
kitchen area.
Wasteshouldthenberelocatedtoadedicatedwastedisposal
area, which is usually outside the back door or in a separate
room.When transporting the waste it should never pass through
the kitchen or restaurant area. It is common practice to take the
bins or green bio-degradable bags outside to an industrial bin
wheretheyareemptied.Iftheentirebinweretakenoutsideit
shouldpreferablybeonwheelsforeasytransport.
Industrial bins must be enclosed, sealed tightly with a lid,
andopenedonlywhenfilling.Exposedwasteleftoutsidewill
attract animals and pests. To avoid unpleasant smells from
the decomposition of waste, a garbage contractor should
collect it at adequate intervals.
Macerator/FoodWasteDisposalSolution
Waste Disposal
Holding Tank
Waste disposal separate line into tank
5.1.2 Recyclable Disposal System
Whendisposingofrecyclablematerialssuchasbottlesandcans,itiscommonpracticetofillbinsorcrateswithinthe
kitchenbeforemovingthecratesorbinsoutsideorintoaseparateroomforcollection.Ifaroomisusedforwaste
collection,itshouldbeawayfromfoodstorageandpreparationareastoavoidcontamination.
5.1.3 Grease Disposal System
Qualified/trainedpersonsshouldemptygreasetrapsandarrestorsonaregularbasis.
5.1.4 Garbage Chutes
Wheregarbagechutesareusedforwastedisposal,theyshouldbemadeofstainlesssteel.
Ifanypartofthechuteisinaccessible,itshouldincludeabuilt-inwashingfacility.
5.2 Storage
5.2.1 Waste Storage Containers
Everycommercialkitchenrequiresbothinternalandexternalstoragecontainerstoholdwasteandrecyclablematerial
thatthekitchenproduces,untilitisdealtwithaccordingly.Toreducethepossibilitythatwastecollectionwillleadto
foodcontaminationand/orattractpests.
Waste containers should be:
•Sizedtohandletheexpectedvolumeofwaste.
•Madeofanimperviousmaterial(e.g.stainlesssteel,plasticwillholdbacteria).
•Clearlyidentified.
•Appropriateforthecontents.
•Adequatetofullyencloseitscontents.
•Abletobecleanedwitheaseandwithadequateresults.
•Designedandmaintainedsoastobesafeandnottoriskhealthandsafety.
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Section 5
Waste
5.2.2 Storage areas
Wastestoragecontainersrequirededicatedstorageareas.Theycanbekeptinanareaoutsidethekitchenorina
roomthatisdesignatedforthatpurpose.Ifaninternalroomisuseditshould:
1.Belocatedawayfromfoodlocationstoavoidpossiblecontamination.
2. Have adequate ventilation.
3.Preventtheentryandharbouringofpests.
4.Ensurewaterthathasbeenusedincleaningtheareaexitsonlythroughadrainintogreasetrapanddoes
not escape into other areas.
5.3 Location
Storageareasforwasteshouldbelocatedawayfromfoodstorageandpreparationareastoavoidcontamination.
Waste material should never pass through the kitchen or restaurant area.
5.4 Flooring
TheFloorofwastecollectionareashouldbe:
1. Of solid construction.
2. Made of impervious material.
3.Havebundsforwasteoil.
4. Graded into drainage point with an underground grease trap.
5.5 Cleaning
Whetherinternalorexternal,thewastecollectionareasandwastecontainerswillneedtobewasheddownregularly.It
isrecommendedtheyarewasheddowndaily.Forthisreasonthereshouldbeatapandhoseconnectioninthevicinity.It
isrecommendedthatthebinsarealsowasheddailyandgradedintoadrainagepointwithandundergroundgreasetrap.
The design of wash down areas must include special provisions to prevent contaminants and cleaning chemicals entering
thestormwaterorsewagesystem.Agreasetrapcouldbefitted.
p29
Section 6 Flooring
Thissectionprovidesinformationonflooringwithinacommercialkitchenarea,includingdrainageandselectionof
materials.
Glossary
Thecurvingofafloormaterialattheintersectionofthefloorandwallsurfaces,soasto
make a smooth and continuous curved skirting.
Epoxy resins:
Aresinbasedfloormaterialthatissealedforcommercialkitchenuseandisimpervious
tomoistureanddoesnotpromotetheharboringofdirtormould.
Flooring substrate: Basesurfacetowhichflooringmaterialisapplied.
Impervious: Amaterialthatisorismadetoberesistanttowetsubstancespenetratingitssurfacein
any way.
Welded joints: Joinsinplastic-basedfloormaterialsheat-treatedtocreateajointhatwillnotharbour
moisture,dirtormouldwhencleaned.Thetermalsoappliestometalfloorsurfaces.
Coving:
6.1 Floor Finishes and Serviceability
Floorsinfoodpremisesmustbeabletobecleanedeffectivelyandthoroughly,mustnotabsorbgrease,food
substancesorwater,harbourpests,andshouldbelaidsoasnottocausepoolingofwater.
Followingisalistofsuitablecommercialkitchenflooringsurfaces:
•Stainlesssteelwithanon-slipprofileandweldedjoints.
•Ceramictileswithepoxygrouting.
•Quarrytileswithimpervioussealer.
•Polyvinylsheetortileswithheatweldedjoints.
•Steeltrowelcasehardenedconcretewithepoxysealant.
TheuseofPVCsheetsortilesshouldbeavoidedadjacenttohotfatappliancessuchasdeepfryers.
Itisimperativethatallcommercialkitchenfloorsandstaffamenitiesfloorshaveanon-slipsurface.
ThesesurfacesshouldmeettherequirementsofBSEN13036-4:2011.
Inallcases,installationshouldbeundertakenbyappropriatelyqualifiedtradespersonstoensureproperadherence
tothesubstrate,andadequatesealingofjointstomaintainanimpervioussurface.
Flooringshouldbecleanedandmaintainedonadailybasisinaccordancewithmanufacturer’sinstructionsinorder
to maintain slip-resistance.
6.2 Floor Drainage
Thesubstrateofcommercialkitchenfloorsshouldpreferablybeconcrete,andgradedtofloordrainageoutletsto
prevent pooling of water.
Specialattentionshouldbegiventotheinstallationoffloorfinishesatthejunctiondrainageoutletstopreventthe
build-upofdirtandgreaseandmaintaintheintegrityofthewaterproofing.
6.3 Floor and Wall Intersections
Thejunctionoffloorandwallsurfacescanbecomeasourceofcontaminationthroughthebuild-upofgreaseand
dirt.Itisrecommendedthatthejunctionbecovedtoassistwithcleaning.
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Section 7
Walls & Ceilings
Theinternalwallsandceilingsofacommercialkitchenmustbeappropriatelydesignedandconstructedtoachieve
required hygiene levels.
Glossary
Thecurvingofafloormaterialattheintersectionofthefloorandwallsurfaces,so
as to make a smooth continuous curved skirting.
Epoxy grout: Aresinandgenerallycementbasedmaterialthatadheresandsealstilesfor
commercialkitchenuseandisapproximately99%impervioustomoisture.
Fire resistance level: Thetimeittakesforastructuralelementtocatchonfire.
Impervious:
Amaterialthatisorismadetoberesistanttowetsubstancespenetratingitssurface
in any way.
Sealed: Amaterialthathasbeencoatedinaparticularwaysoasnottoletmoisture
penetrate its surface.
Suspended acoustic
tile ceiling: Aceilingthatissuspendedfromtherooforfloorabove,andcomprisesindividual
ceiling tiles in a grid.
Welded joints: Wherejoinsinplasticbasedfloormaterialsareheattreatedtocreateajointhat
willnotharbourmoisture,dirtormouldwhencleanedorafterhavingsomethingspilt
on them.
Coving:
7.1 Ceilings
Theminimumheightforaceilinginacommercialkitchenshouldnotbelessthan2400mm.Thisincludesducting,all
preparationandstorageareas.Allductingshouldbeenclosedabovetheceilingtopreventdustandinsectscollecting
and falling in food.
Thefinishedceilingsurfacemustnothaveanyperforationorexposedjoints,cracksorcrevices.Thisistoprevent
thecontaminationoffoodandenableeffectivecleaningofthesurface.Thisalsoensuresthattheceilingispestproof.
Suspended acoustic tile ceilings are not permitted in food preparation areas or where food is displayed or served.
Theyaredifficulttocleantotherequiredhygienestandardsandmayharbordust,greaseandinsectsatthetopof
the drop ceiling.
Thewall-to-ceilingjunctionmustbetightlyjoinedandsealed.Thejunctionmustbeconstructedsothatnodust,grease
orfoodparticlescancollectinthejoint.
Whereasealantisusedintheceilingjointitmustbemadeofamaterialthatisimperviousandwashable.
7.2 Walls
Thefinishesonthewallsmustbeimpervioustogrease,foodparticlesandwater.
Thefinishmustbesmoothandeven.Thesurfaceshouldhavenobuckles,ledgesorexposedfixings.
Thefinishedsurfaceofthewallsmustbeeasytoclean.
Recommendedfinishesinclude:
•Ceramictileswithanti-bacterialgrout.
•Stainlesssteeloraluminiumsheetwithweldedjointsandsealedfixings.
•Laminatedplasticsheeting.
•PVCsheeting,thisisweldedattheseams.
p31
Section 8 Ventilation
Thissectionreferstothemanagementofairqualityinsideacommercialkitchen,theamountofairflow,itssupply
andtheexhaustofairbornecookingwaste.
An effective commercial kitchen ventilation system requires‘air balance’, in which the exhausting of fumes, smoke,
greaseandsteamisbalancedbytheintroductionoffresh,cleanair.Inbusykitchenswherepeoplearegenerallyworking
close together there is a need for some form of controlled ventilation and air conditioning.The kitchen exhaust system
is an essential part of the cooking process.The presence of fumes, smoke, grease, steam and vapours pollutes the atmosphere,mayinterferewithfoodflavoursandaromas,andcausedistresstostaff.
Glossary
Airborne: Duct: Make-up air: Vapour: Vent: Transportedbytheair.
Tubeorchannelforconveyingair.
Theairneededtoreplacethewasteairthathasbeenextractedfromtheroom.
Theair-likesubstanceintowhichcertainliquidorsolidsubstancescanbeconvertedbyheating.
Anopeningallowingairtopassoutoforintoaconfinedspace.
8.1 Natural Ventilation
Anadequatesupplyofcleanairmustbeprovidedandmaintainedwithinacommercialkitchenusinggas.Thesimplest
formofventilationisnatural,involvingtheuseofwindows,ventsandskylights.Theseshouldallowsufficientairflow
tomaintainahealthyworkingenvironment.Allventsshouldbescreenedtopreventfliesandberodentproof.
Ifnoreplacementairbynaturalormechanicalmeans,theventilationwillsucktheairfromtherestaurantdrawingin
thewarmair/coolairfromtherestaurantincreasingtherunningcost.Replacementairprovidestheairflowrequired
byexhaustsystems.Ifreplacementairdoesn’tcomeintotheroom,thentheexhausthoodmaynotcaptureandcontain
airbornecookingwasteduetothereducedairflow.Thiscouldallowcookingodoursandwasteairtoescapeintothe
dining area. If there is no replacement air in kitchen, when using gas appliances, lack of replacement air can cause the gas
burnerstogooutbecauseoflackofoxygen.
Considerablecareshouldbetakenwheredoorwaysandwindowsareusedfornaturalventilationthatfumes,dirt
and rodents from surrounding premises are not drawn into the kitchen.
8.2 Exhaust Systems
Exhaustsystemsaremadeofanumberofinterdependentunits.Exhausthoods,exhaustfans,make-upairunits,and
packagedrooftopHVAC(HeatingVentilationAirConditioning)unitsallneedtooperatewithindefinedparameters
to complement one another and to maintain peak performance.
The exhaust canopy must cover all cooking appliances with an overhang of 150mm to capture the cooking fumes.
Aneffectiveexhaustsystemshouldgetridof:
•Heat.
•Particulatematter.
•Greaseladensteam.
•Cookingvapours.
Exhausthoodsshouldbeplacedabovecookingequipmentandhavetheabilitytocaptureandcontaintheairborne
wastematterproducedbycookingequipment.
Exhaustfansmustbecapableofremovingthecollectedairbornewastesatarateequivalenttotheirgeneration,and
make-upairunitsneedtobecapableofreplacinganequivalentvolumeoftheextractedwastefumes.Thereplaced
aircanbeheated,cooledordehumidifiedasnecessarybytheHVACunitworkinginunisonwiththeotherunits.
p32
Section 8 Ventilation
The important issue here is interlocking. This means that where there is a ventilation hood over the cooking area,
thereisagassupplycut-outmechanismbetweenthecookingequipmentandtheventilationhood.Iftheextraction
fanshouldfail,thegassupplytothekitchenequipmentwillbeautomaticallyturnedoff.
Interlocking regulations now prevent the operator from turning on the gas equipment without turning on the ventilation. If
theventilationfailsthereisabypasssystemwhichgivesalimitedtimeinordertogetanengineertofixtheproblem.The
rules say that any new kitchen using a fan-assisted extraction system must have this interlocking gas cut-out system. Also,
ifmorethanhalfoftheappliancesarereplacedinexistingkitchens,thenaninterlockinggascut-outsystemmustbefitted.
Thelocationofmake-upairunitsinthecommercialkitchenshouldbepositionedasfarawayaspossiblefromthe
sourceofthepollutantstomaximizecrossventilation.Allexhaustgasesshouldbedischargedtotheatmosphere
throughductsandcarefulconsiderationshouldbegiventotheseparationofexhaustdischargefromair-intakes
andfromneighbouringproperties.
8.3 Airflow Plan and Design
Itisimportantthatallcommercialkitchenshaveaneffectiveairflowplan.Theplanshouldtakeintoaccountall
equipmentthatproduceswasteair(cookingequipmentanddishwasher)andthenbalancethiswithcleanmake-up
air.Theextractionofwasteairandintakeofcleanairshouldformastableairflowpatterninsidethekitchen.The
kitchenstaffshouldallbeawareofthisplan,understandhowitworksandbepreparedtoactifanyproblemsarise.
8.4 Mechanical Air Replacement
MechanicalAirReplacement(MAR)intakemustbelocatedasfarfromtheexhaustoutletfromthekitchenaspossible
andconsiderationofthesurroundingbuildingse.g.paint/carbodyshops,duetotheodoursthesecreate.
MARshouldhaveaveryfinefiltertopreventthesmallestflyinginsectsenteringthekitchen.Thesecandestroy
prepared food.
Contractors must record all maintenance activity in maintenance schedules.
8.5 Environmental Considerations
Toreduceenergyconsumptionthroughbackairconditioning,foodpremisesshouldconsiderthefollowinginthe
specificationanddesignofventilationsystems:
•Utilisenaturalventilationwherepossibleandwhereairconditioningisrequireduseefficientcentralplantwith
localcontrolsoverpackageunitsifpossible.Wherethisisnotpossible,selectenergyefficientpackageunits.
•Undertakeanenergyauditpriortoanewfitoutanddevelopanenergyreductionstrategyaspartofthefitout
servicesdesignbrief.
p33
Section 9 Lighting
This section provides recommendations for the design of lighting in a commercial kitchen.
Glossary
Diffuser: Glare: Illuminance level:
Luminance level: Splash back: Acoveroveralightfittingwhichpromotesanevendistributionoflightthroughoutthearea.
Lightthatistoobrightorintense.
The amount of light falling on a surface.
Theamountoflightthatisreflectedfromasurface,suchaswalls,floorsandceiling.
Anareaofimperviousmaterialsuchasmetal,tilesetcwhichisfixedtoawallbehinda workbenchorsink.
9.1 General Requirements
Adequateandproperlydesignedlightingisessentialinacommercialkitchenforstafftoefficientlydotheirtasks
includingcooking,cleaning,foodpreparationandpresentation.Theareashouldbeasfreefromglareandunwanted
reflectionsasispracticable.
Thedesignofalightingsystemshouldtakeintoaccount:
•Availablenaturallight.
•Requiredluminancelevels(lux)forthetasksbeingperformed.
•Reflectanceofsurfaces.
•Emergencylightingrequirements.
A properly designed lighting system will help to reduce energy costs and improve the working environment for staff. In
addition,electricalsupplysystemsandemergencylightingmustcomplywithBS5266:part1:1999.Itisrecommended
thatqualifiedelectricalengineers,designersand/ortradespersonsareengagedtoensurecompliance.
9.2 Natural and Artificial Lighting
Therelationshipbetweennaturalandartificiallightingisimportanttoconsiderwhenlightingacommercialkitchen.
Whileartificiallightingwillnormallybethemainsourceoflight,itisdesirabletoincludenaturallightsources.Ideally
windowsinthekitchenshouldnotbelessthan10percentofthetotalfloorarea,andshouldlookoutontothesky
or open space.
Windows and skylights can provide views and allow light into a space, improving the staff working environment,
howevertheycanalsobeproblematicasasourceofglare.Carefulconsiderationshouldbegiventothepositioning
ofwindowsandtheinteractionbetweennaturalandartificiallightlevels.
The recommended luminance level for a commercial kitchen’s general working area is 160 lux. For food preparation,
cookingandwashingareastheluminanceshouldbe240lux.Dessertpresentationsandcakedecoratingrequire400
- 800 lux.
9.3 Reflectance
Interferingreflectionsandglarecancausereducedvisibilityandbecomeasourceofdistractionandannoyance.
Lightwillreflectoffwalls,ceilings,floorsandworksurfaces.Therefore,thecolour,materialandtypeoffinishofthese
surfacesshouldbecarefullyconsidered.Thereflectancefromthesesurfacescontributestotheoverallluminance
level of the area.
Takingtheseconsiderationsintoaccountwillresultingoodvisibilityconditionsforthekitchen.
Ceilingsoccupyasubstantialamountofthefieldofview.Forlargeareaswherethereisindirectlightpenetratingthe
space,itisadvisabletorendertheceilingwhiteornearwhite.Regardlessofthesizeoftheroomstheceilingshould
haveareflectancelevelascloseto70percentaspossible.
Wallreflectanceisimportanteventhoughitscontributiontothedistributionoflightissmall.Thecoloursandfinishes
shouldbeselectedtakingintoaccountcontrastsbetweensurfaces.Forexample,thereshouldbeadifferencebetween
thebenchandwall.Finishesshouldnotprovideglareyetprovideenoughreflectivelightforstafftosafelyandeffectively
carry out their tasks.
p34
Section 9
Lighting
9.4 Light Fitting Considerations
Lightfittingsneedtobeinstalledinsuchawaythatwillnotcontributetofoodcontamination.Theyshouldalso
bedesignedandinstalledinawaythatfacilitateseaseofcleaning.Fittingsshouldbegenerallyrecessedorsurface
mountedinceilings,thefittingsshouldhaveasealedunittostopthedustfallingfromthelightse.g.Perspexcover.
Suspendedfittingswillcollectdustandbecomeasourceofcontaminationtofood.
Properlydesigneddiffusersshouldbeinstalledtoassistwithevendistributionoflightandcontainfragmentsinthe
eventofaglobeshattering.
Theluminancelevelshouldbemadeatleast100luxhigherthantherecommendedlevel,becauseofalightlossfactor
that occurs over time.
9.5 Emergency Lighting
•Emergencylightingensuresthatpatronsandstaffareabletobesafelyandeffectivelyevacuatedfromthepremises.
•Emergencylightingturnsonautomaticallyfromitsownpowersupplywheneverthereisapowerfailure.
•Theemergencylightsmustbepositionedatexits,atanypointwherethereisapotentialhazard(e.g.achangein
floorlevel)andatregularintervalstomaintainminimumlightinglevels.
•Thelocationofemergencylightsshouldnotcauseexcessiveglareandinterferewithapersontryingtoleave
the premises.
Emergencylightingsystemsmustbemaintainedonaregularbasisandmaintenancechecksrecordedinalogbook.
9.6 Environmental Considerations
Toreduceenergyconsumptionthroughlightingincommercialkitchens,considerationshouldbegiventothefollowing
intheselectionoflightingelements:
•Fornewlightingtokitchen,storageandallback-of-houseareasselectT5fluorescentlampswithelectronicballasts.
•Forfrontofhouseareasconsiderreplacingincandescentlampswithlowenergylamps(e.g.compactfluorescent
whereverpossible)
•UseT5fluorescentlampsinsignageandmenuboards.
•Inexistingfluorescentfittings,re-lampwithtri-phosphorlampsandundertakere-lampingandcleaningprograms
onaregularbasis.
•Installmovementsensorstostoreroomsetc.toensurelightsareturnedoffwhennotinuse.
•Commercialkitchenmanagers/ownersshouldcontacttheirlocalenergyproviderandconsiderswitchingto
greenpower.
•Undertakeanenergyauditpriortofitoutanddevelopanenergyreductionstrategyaspartofthefitout
servicesdesignbrief.
Themostimportantconsiderationistodecideonaprojectbyprojectbasiswhatwillprovidetheoptimumsolution
considering all environmental issues in a holistic manner.
•Directenergyuse.
•Selectionofmaterialsandequipmentthatminimizeembodiedenergy.
•Allowforachievingafullusefullifethrougheaseofmaintenance.
•Provideanoptimumqualityoflightfortheusersofthespace.
•Provideforre-useandrecyclingatendoflifeoftheentireinstallation.
•Considerquantityandmaterialsoflampsandlightsourcesconsumedinthelifeoftheinstallation.
Therelativeweightingsofthesecriteriashouldbeconsideredandmatchedtoeachproject.Theresultwillbea
compromisebasedonexperienceandjudgementtakingintoaccountrelevantlegislation.
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Section 10 Storage
Thissectiondescribesthestorageareasthatneedtobeprovidedforfooditemsinacontrolledenvironmentand
toseparateotheritemsthatmaybethesourceofcontaminationoffood,includingchemicals,clothingandpersonal
belongings.
Glossary
Process:Theactivityofpreparingfoodforsaleincludingchopping,cooking,drying,fermenting,heating,pasteurising,
thawingandwashing,oracombinationoftheseactivities.
Ready-to-eatfood:Foodconsumedinthesamestateasthatinwhichitissoldanddoesnotincludenutsintheshell
andwhole,rawfruitsandvegetablesthatareintendedforhulling,peelingorwashingbytheconsumer.
10.1 Storage Requirements
Theneedforseparatestorageroomswilldependonthescaleofthekitchen,however,considerationshouldbe
giventospecificstorageneedsforthefollowing:
•Drygoods.
•Chilledandfrozenfoods.
•Freshfruitandvegetables.
•Returned/recalledfoods.
•Packagingmaterial.
•Cookingutensilsandequipment.
•Cleaningequipmentandchemicals.
•Clothingandpersonalbelongingsofstaff.
•Garbageandrecyclablematerials.
•Storagefacilitiesmustallowthesaferetrievalofstoreditems.
•Wasteoilstorage(bunding).
•Stafflockers.
Waste/Refugestorage Chilledgoodsstorage Ambient(drygoods)storageTotal
0.04–0.06m2/seat 0.21–0.26m2/seat 0.21–0.26m2/seat 0.46–0.58m2/seat
10.2 Hazardous substances
Hazardoussubstances,includingcleaningagentsandpestcontrolchemicalsmustbestoredinanarea
(cupboardorseparateroom)dedicatedtothatuse,andlocatedawayfromfoodstorageandpreparationareas.
Hazardoussubstances(includingdecantedhazardoussubstances)mustbeclearlyandappropriatelylabeled.
p36
Section 11 Pest Control
Thissectionreferstopreventingpestsinacommercialkitchen.Themajorreasonsforpestsenteringakitchenare
tosearchforfood,waterandshelter.Itshouldbenotedthatitwillusuallycostmoretoremovepeststhanitwillto
preventthementeringinthefirstplace.
Glossary
Air curtains: Bait:
Fly door: Fly strips: Harbour:
Penetration and
service areas: Pests:
Traps: Machinetypicallymountedaboveanopening,(althoughverticalmountingisalsopossible)
thatcreatesanairdraftacrossanopening,whichpreventsflyinginsectsfromentering.
Product designed to lure and kill pests.
Doorthatallowsairtoflowthroughbutnotpests.
Rowofover-lappingplasticstripsthathanginadoorwaypreventingentrybyflyingpests.
Refuge, shelter, secure.
Areaswherepipesandwiresetcgothroughwalls,floors,roofsetc.
Nuisance animals, insects etc.
Deviceusedtosealpassagessothatsubstancescan’tescape.
11.1 Prevention
Liveanimals(exceptshellfishandthelikeusedinfoodpreparation)arenotpermittedinanycommercialkitchen.
Foodpremisesshouldbedesignedtominimizethepossibilityofanyanimalorpestenteringorharbouringwithin.
Thefollowingmeasuresshouldbeadoptedtominimizetheriskofpestsenteringthefoodpremises.
Externally
1.Prunebacktreesthatover-hangtheroof.
2. Maintain a minimum 1200mm wide free draining paved surface around the premises.
3.Avoidstoringwastebinsagainstexternalwalls.
4. Install rodent proof strips at all entrance doors.
5. Install self-closing devices on entrance door.
6. Cover external vents with wire mesh.
7.Sealservicepenetrations(electricalandplumbingservices)inexternalwalls.
8.Installprofiledsealingstripsatthejunctionofroofsandexternalwalls.
9.Ensurewindowsaretightlyfittingandinstallflyscreenswheretheycanbeopened.
Internally
1.Ensurefloorsinwetareasareproperlygradedtopreventpondingofwater.
2.Repaircracksandgapsinwallswhichmayharbourpests.
Waste Management
Implementacontrolledwastemanagementsystem(refertosection11ofthisdocument).
Storage areas
Inregardstopestcontrolinstorageareas,thefollowingactionsshouldoccur:
1. Inspect stock daily.
2.Rotatestockonaregularbasis.
3. Install appropriate exhaust systems.
4. Position store room racks 600mm from the walls.
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Section 11 Pest Control
11.2 Insect Control
Despitebesteffortsandgoodpractice,insectsmaystillenterthekitchen.
Flying insects can be eliminated through the use of insect control devices, e.g. electronic insect killers. It is
recommended that such devices are located at entrances to eliminate the insects on entry. Ideally the insect
controldevicewillcontaintheinsectsalthoughifthedevicekillsthebugcausingthemtodrop,consideration
mustbegivenastowheretheinsectswilllandsothattheydonotcontaminatefoodorfoodpreparationareas
(UVbulbsmustbechangedasmanufacturerinstruct).
Ventilationintakemusthaveafilterfittedtostopfliesandotherairborneinsectsbeingintroducedtothekitchen
area e.g. prep sweet areas.
Crawlinginsectscanbecontrolledthroughtheuseofbaits,e.g.cockroachbaits.Somefoodpremiseschoosetokeep
permanentbaitsonthefloorwherefoodislikelytobedropped,aroundovensforexample.Othersusebaitsonly
whenthereisaconcern.Baitsshouldnotbeplacedanywherewheretheycouldcontaminatefood.
11.3 Monitoring
Everycommercialkitchenshouldhaveadocumented,servicedandverifiedpestcontrolprogram.Aregistered
serviceshouldbecontactedforanappraisal.Componentsandpestcontrolregimesshouldbemonitoredbya
licensedpestcontrollerwhoisQAaccredited,foodsafetyassured,hastheappropriateinsuranceandisapproved.
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Section 12 Signage
This section aims to increase awareness and provides detailed information concerning the
importance and the different types of signage that can be found in a commercial kitchen
or in a food business premises.
Glossary
Directional:Alineorapathinwhichapersonmoves.
Signage:
Somethingthatindicatesafactorrequirementthatisnotimmediatelyobvious.
12.1 Emergency Signage
12.1.1 Exit Signs
Exit signs are required to direct people to exit doors in the case of an emergency.
Theymustbeinstalledsotheyareclearlyvisibleatalltimes.Wherethelocationoftheexitisnotreadilyapparent,
the exit sign must also include directional arrows to indicate the path of travel.
The design of exit signs must comply with the requirements of Health and Safety at work Act 1974.
12.1.2 Fire Emergency Signage
Itisnecessaryinacommercialkitchentoprovidesignagethattellstheoccupantswhattodointheeventofafire.
Theseinclude:
•Signsdetailingtheemergencyevacuationplanforthebusiness.Staffshouldbemadeawareofwhereemergency
evacuation procedures are written down.
•Instructionalsignsadjacenttofireextinguishers,fireblanketsandfirehosereelsdetailingtheircorrectuse.
12.1.3 First Aid Signage
•Signsshouldbeinstalledtoclearlymarkthelocationoffirstaidkits.Itisimportantthatallstaffbemadeawareof
thelocationanduseoffirstaidkits.
•ItisalsorecommendedthataposterbedisplayedtoexplainthecorrectproceduresofCPR
(CoronaryPulmonaryRespiration).
12.2 Hygiene Signage
12.2.1 Personal Hygiene Signage
Personal hygiene of staff is important to prevent contamination of food.
Postersorsignsshouldbedisplayedinkitchenstomakestaffawareof:
•Thecorrectproceduresforwashinghands,andwhenthismustbedone
•Whatdointheeventofaminorillness(forexample,acold)
•Thebusiness’spoliciesregardinggrooming,clothes,wearingofjewellery,tyingofhairetc.
12.2.2 Kitchen Hygiene Signage
Postersshouldbedisplayedthatdetailtheproceduresnecessarytokeepthekitchencleanandhygienic.These
posters should include guidelines for different areas of food preparation, processing and storage. They should also
provide a detailed description of the cleaning requirements of each area.
12.2.3 Check Lists
To keep track of hygiene and cleanliness issues, a checklist of procedures is recommended.The checklist should provide
abriefdescriptionofwhatisrequired,withotherrelevantinformationsuchasthecleaningprocedure,andthecleaning
productusedtoachievethebestresult.
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Section 13 Staff Amenities
12.2.4 Cleaning Chemicals Signage
As different cleaning products generally perform different duties it is important to display a sign in the commercial
kitchenexplainingtheuseandpotentialhazardsofeachproduct.Cleaningchemicalsmusthaveaseparatelockable
areaforstorage.Itisadvisabletocolourcodechemicalsastowhichareatheycanbeusedin.
12.3 Equipment Signage
It is recommended that signs be installed adjacent to equipment that explains their correct use including
safety requirements, and procedures for cleaning.
This section describes the amenities that should be provided for the staff of a food business.
13.1 Storage of Personal Items
Staffshouldbeprovidedwithadequateandsecurestorageforclothingandpersonalbelongings.
Ifnotlocatedindedicatedstaffchangerooms,lockersshouldbelocatedawayfromfoodpreparationandstorage
areastopreventpossiblecontaminationoffood.
13.2 Change Rooms
Staff should be provided with dedicated change rooms, particularly when they are required to wear uniforms.
Genderspecificchangeroomsarenotnecessaryforsmallbusinesses;howevertheyshouldbeprovidedforlarger
foodbusinesses,andmaybeincorporatedintotoiletareas.Changeroomsshouldnotopendirectlyontokitchen
areas.
13.3 Toilets
It is essential that staff have access to toilets.
Forasmallbusinesslocatedinashoppingcentre,useofthecentre’spublictoiletsmaybeadequate.Forlarger
businesses,staffmaysharethetoiletfacilitiesprovidedforpatrons;however,itisrecommendedthatdedicated
stafftoiletsbeprovided.Wherenomorethan10staffareemployed,aunisextoiletmaybeprovided.Aunisex
toiletmustincludeonepan,onebasinandmeansofdisposingsanitaryproducts.
Wheremorethan10staffareemployed,separatemaleandfemaletoiletsshouldbeprovided.Thenumberof
sanitaryfixtures(toiletpans,urinalsandbasins)thatmustbeprovideddependsonthenumberofstaffandisset
out in the Building Act 1984.
Toilets must not open directly into kitchens or food storage areas and should be accessed via airlocks with
self-closingdoors.toiletsmustbeadequatelyventilatedinaccordancewiththeBuildingAct1984.
13.4 Storage of Office Materials
Officematerialsandpaperworkshouldbestoredinaroomdesignatedforofficeuse,orlocatedincupboardsthat
arededicatedtostoreofficematerials,andbelocatedawayfromthefoodpreparation,cookingareas.
13.5 Wash Hand Basins
Staffmusthaveaccesstowashhandbasins/Quadwashfacilitiesaftervisitstothetoilets/smokingareas
(contaminationfromlighters/cigarettepackets).
Washhandbasinsmustbelocatedwherestaffmovefromoneareatoanothere.g.fromprepareatocookingarea.
Taps/handles/pushplates/lightswitchesshouldbesanitizedonaregularbasisduringtheday(recordfrequency
ondailysheets)
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Section 14 Fire Safety
Information on fire and evacuation processes is listed below, and only covers what is required
for commercial kitchens. The requirements for the rest of the building must be incorporated
throughout the kitchen. This is supplemental information.
Basicfireprecautionsare:
•Allareasshouldbekeptcleanfromdust,dirtandoiltolimitfiredamage.
•Allcookingandhigh-riskappliancesshouldbewatchedwheninuse.
14.1 Emergency Procedures
Allkitchensmusthaveawrittenemergencyevacuationplaninplace.Thisplanshoulddetailthefollowingactions:
•Whenthealarmisactivatedtherestaurant’sfirewardenshouldreceivethefirstwarning.
(orifpartofalargerbuildingtheirfirewarden)
•Untilthenatureofthealarm,whetherfalseorreal,isknown,employeesandcustomersshouldcontinueasperusual.
•Oncethefirewardenhasassessedtheproblem,heorshemustcalltheappropriateservicesanddecideuponevacuation.
•Staffandcustomersarethentobeevacuatedinanorderlyfashionasplannedandpracticedonpreviousoccasions.
•Onceevacuated,staffaretoassembleinapredefinedplaceandawaitfurtherinstructions.
•Thefirewardenistostayandwaitforemergencyservicesandassistthemifpossible.
•Adebriefingshouldoccuraftereachevacuation(trainingorreal)toidentifyproblemswiththeprocessaswellas
to point out the positive aspects.
•AllareasofrestaurantsMUSThaveatleastonetrialevery12monthperiod.
14.1.1 Emergency Manuals
All manuals for emergency devices, solutions to dangerous situations and other emergency instructions etc. should
bekeptinthesameplace.Theymustbeclearlylabeled,wellorganizedandeasytounderstand.Ifinstructionsare
attachedtothedevice,itisadvisabletokeepaseparatecopywiththeothermanuals.
14.2 Emergency Devices
•Emergencydevicesshouldbedispersedaroundthekitchen,notallinthesamearea.
•Emergencyequipmentshouldbeservicedatleastonceayear.
14.2.1 Fire Extinguishers
•Themostcommoncauseofseriousfiresincommercialkitchensistheover-heatingofdeepfryeroil.
•Itisrecommendedthatallextinguishers/blanketsusedinthekitchenaresuitableforhotoilfires.
•Howmanyextinguishers?
•Thenumberofextinguishersisdependentonthesizeofthekitchen.
Location
•Theyshouldbeinamainthoroughfare,preferablyalongtheexitroute.
•Theyneedtobeeasytoaccessinahurry.
•Theyshouldbe100mmhighoffthefloor;thetopoftheextinguishershouldbe1200mmfromthefloor.
•Forelectricalfirestheextinguishermustbecloserthan40mfromtheappliances.
•Forcookingoilsandfatstheextinguishersmustbeplacedbetween2and20mfromtherisk.Ina
commercial kitchen 20m is too far away, it is safer to keep them within 10m.
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Section 14 Fire Extinguisher Table
Type of
Extinguisher
Type of
Fire
A
FOR USE ON:
B
FOR USE ON:
C
FOR USE ON:
Flammable
Gases
D
FOR USE ON:
FOR USE ON:
Flammable
Metals
Electrical
Hazards
F
FOR USE ON:
Wood, Paper
and Textiles
Flammable
Liquids
Water
3
7
7
7
7
7
Foam
3
3
7
7
7
ABF Foam
Only
ABC Dry
Powder
3
3
3
7
3
7
Special
Dry Powder
7
7
7
3
7
7
Co2
7
3
7
7
3
7
Wet
Chemical
3
7
7
7
7
3
Cooking Oils
and Fat
* A Powder Extinguisher will leave a residue that can damage sensitive electrical equipment.
If possible, use a CO2 Extinguisher.
Maintenance / Servicing
ServicingoffireextinguishersmustbeinaccordancewithBritishStandardsbyalicensedengineer.Itisrecommendedthatacompany
thatschedulesregularvisitsformaintenanceisused(orcontracted)toensuretheequipmentiskepttostandard.
Service record
Apermanentrecordmustbekeptofallservicingthatwillsequentiallyrecordallmaintenancecarriedoutoneachfireextinguisher,
including:
•Typeofextinguisher,e.g.BEpowder.
•Dateofmanufacture.
•Recordofthelastservice.After6yearsanewextinguisherisneeded.12yearsisacceptableonlywhentheextinguisherisnot
subjecttoenvironmentalextremes,suchassteamorhightemperatures.Thisextensionispermittedifagreeduponbyowner
and servicer.
•Anydefectsandtheactiontaken.
•Arecordofmissingormisplacedextinguishers.
•Anyotherrelatedcomments.
Thisrecordcanbealogbook,acomputer-basedrecordsystemoranotherpermanentrecordthatiseasytointerpretforreportsand
for referencing to an individual extinguisher.
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Section 14 Fire Safety
Theowner/agentandtheservicepersonshallsigneachrecord.
Recordtagsarenotacceptableasmaintenancerecordsystem,thoughrecordtagsmustalsobekeptonanextinguisher.
Marking
Eachextinguishermustshowapermanentlyfixed,uniqueidentificationmarkwhichcanbereferencedbacktothe
maintenancerecords.Themarkcanconsistof:
•Writtennumbers,lettersoracombinationofboth.
•Barcode.
•Magneticorelectronicstripe.g.smartchip.
Other
Forextinguishersinstalledwherethetemperaturescanreachabove50°corbelow5°ctheextinguishermustbeenclosed
in a thermally protected case.
14.2.2 Fire Blankets
Fireblanketsareonlytobeusedtoextinguishsmallcookingandclothingfires.
Primary information
Eachfireblanketmustbemarkedwith:
•Thewords‘fireblanket’inlettersgreaterthan25mminheight,inacontrastingcolourtothebackground
•Instructionsonhowtoextinguishacookingfireinpictureform:
1.Gentlycoverthefirecompletelywiththefireblanket.
2. Turn off the source of heat.
3.Leavethefireblanketinplaceuntilcool.
4.Callthefirebrigade.
•Illustrationsonhowtoextinguishaclothingfire(onfireBlanketslargerthan1.2x1.8m):
1. Stop victim from moving.
2.Quicklywrapthefireblanketaroundthevictim.
3.Dropvictimtothegrounduntilthefireisout.
4.Rollthevictimonthefloor.
5. Seek medical assistance.
•Amessageincontrastingcolourthatsays:‘Warning:thisfireblanketisnotofadequatesizeforadultclothingfires’
orwordstoasimilareffectonblanketsthataresmallerthan1.2x1.8m.
•Instructionsregardingdisposaloftheblanketafteruse.
Secondary information
Blanketsarekeptinmountedbags,markedwiththefollowing:
•Nameandaddressorregisteredtrademarkofthesupplierandthemanufacturer’strademarkifdifferent.
•Manufacturer’sbatchidentificationcodeordateofmanufacture.
•Sizeoftheblanketinmetresbymetres.
•Thewords‘notforelectricalfire’ifthematerialhaslessthan1MWelectricalresistance.
•Foldinginstructionspreferablyinpictureform.
Howmanyfireblankets?
Incommercialkitchenswithfiveorlessfirehazardsinthesameareaonefireblanketwillsuffice.Inalargerkitchen
morearenecessary.Theymustbecloseenoughtothehazardstobeaccessedquickly.
Location
Fireblanketsmustbeinanobviousandaccessibleplace.Thisareamustnotendangertheuserwhentheyreachforit
inanemergency,e.g.notthefarsideofdeepfryer.Ifmorethanonefireblanketiskeptinthekitchenthentheyshould
notallbekeptnexttoeachother.Thisallowsmorethanonepersontohelpfightafire.
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Section 14 Fire Safety
Themountingoftheblanketmustbestrongenoughtowithstandsomeonepullingthefireblanketfromitscontainer.
Theremustalsobeenoughroomtoquicklyopentheblanketwithoutobstruction.
Size
•Fireblanketsmustbeeitherrectangularorsquarewithnosidebiggerthan1.8mandnosmallerthan0.9m.
•Afireblanketcannotweighmorethan10kg.
•Itwillhavehandleswithwhichtoholdtheblanket.
•ItMUSTbefoldedcorrectlysothatwhenneeded,itcanbeopenedinlessthanfourseconds.
•ItmustcomplywithBS9999:2008.
Maintenance / Servicing
Inspectionoffireblankets/emergencylightingmusthappenevery12months.
Thiscanbedoneinconjunctionwithfireextinguisherservicing.
Thischeckshallinclude:
1.Accessibility
•Cantheblanketclearlybeseen?
•Canitbeeasilyaccessed?
•Isitwhereitshouldbe?
•Hasitbeeninstalledcorrectly?
2. The Fire Blanket Sign
•Isitvisible?
•DoesitconformtotheBSEN1869:1997?
3. Fire Blanket Bag
•Isitsecureinplace?Thisincludesthesupport.
•Isitcleanandundamaged?
•Aretheinstructionsclearandlegible?
•Isthemaintenancetagattached?
4. Blanket
•Isthereanydamage?
•Isitfoldedcorrectly?
•Arethehandlessecureandundamaged?
5.Informationforfirewardens
•Oilstorage.
•Cardboard/Paperstorage.
•Gascylinderstorage.
Servicing record
Allmaintenanceandamendmentsmustberecordedonthemaintenancetab.
14.2.3 Other Equipment
Fire hose
Firehosesarenotgenerallyusedinakitchenprimarilybecausewaterisvolatileagainstfats,oilsandelectricalfires,
butifuseditmustcomplywithBSEN15889:2011.
Gas suppression systems
A gas suppression system works well. These generally have a pipe system that goes up the wall with nozzles in the
rangehood.Theseareexpensivebutagreatinvestmentastheyaredirectlyoverthehazardandareusuallyheat
activated.
Aswithmostfiresafetydevices,ifusedinaconfinedspace,thenthereisariskofasphyxiationaswellaslimitingvisibility.
Onceusedandthefireisout,leavetheroomuntildangerousvapoursdisappear.Ifmorethanonefireblanketiskeptin
thekitchenthentheyshouldnotallbekeptnexttoeachother.Thisallowsmorethanonepersontohelpfightafire.
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Section 14 Fire Safety
Sprinkler systems
Sprinklersystemsaswithfirehosesarenotgenerallyusedunlessthekitchenislarge,mainlyduetotheirhighexpense.
If a sprinkler system is used, a misting type is generally recommended. They are however, very important for the eating
area.Restaurantsandcafésmustcomplywithallfiresafetystandardsforthisoccupancytype.Ifasprinklersystemis
required in the restaurant.
Fire detection systems
These are more of a precaution than a solution. Smoke detectors do not work very well in kitchens. Steam and other
vapoursdisrupttheefficiencyofsmokedetectors.Alsosmall,easilycontainedfiresareacommonoccurrencein
commercial kitchens that may unnecessarily trigger a smoke alarm. It is recommended to use heat detectors instead.
Smoke/heatdetectorsarenottobeplacedmorethan20mapartandnotmorethan10mfromanywall.Gasshutoff
valve.Thisshutsoffthegastoappliancesinthekitchen.Thisshouldbesituatedattheexitsofthekitcheneasilyseen
andaccessible.
14.3 Emergency Signage
ForEmergencySignageinformationturntothesectiontitledSignage,thenfindtheheadingEmergencySignageonpage
38.
14.4 Staff Training for Emergencies.
14.4.1 Fire Extinguisher Training.
Atleastonestaffmemberwhoistrainedintheproperuseofafireextinguishershallbepresentwhilethekitchenis
operating.Themorewhoaretrained,thesaferthekitchenwillbe.
14.4.2 Evacuation Training
Eachstaffmembershouldbetrainedintheskillandknowledgetohelpthemcopeinemergencysituations.
Theyshouldbetrainedinthefollowing:
•Whateachofthealarmsmeans:Aredifferentcoloursfordifferentemergencies?Whatistheevacuationalarm?
•Preparingforemergencies:Ifafireblanketisnotwhereitissupposedtobe,whatshouldbedone?
•Howandtowhomshouldemergenciesbereported.
•Reactingsafelytoemergencies.
•Evacuatingfromdangerousorsoontobedangerousareas.
•Emergenciesthatmayoccur.
•Whatareunsafesituations.
•Howtofixorreportunsafesituations.
•Responsibilitiesofthewardens.
•Wheretoassembleafterevacuationandwhathappensoncethere.
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Section 15 Access & Egress
This section refers to the requirements for access and egress from commercial kitchens.
Glossary
Egress:
Exit:
FireCompartment:
Awayout.
Adoorwayleadingtoaroadoropenspace.
Apartofabuildingseparatedfromtheremainderbybarrierstofiresuchaswallsandfloors
withanappropriateresistancetothespreadoffire.
15.1 Provision for Escape
Thedesignofanycommercialkitchenmustallow:
•Safeandconvenientmovementabouttheworkplace
•Safeegressfromtheworkplaceinanemergency
•Safeaccesstoanypartoftheworkplace.
Provisionmustbemadeforsaferoutesoutofthebuildingincaseoffireorotheremergencies.Itisimportanttoensure
thattheseexitsremainunobstructedandthattheescaperouteiseasytopassthrough.
Wherenopointonthefloorismorethan20mfromanexit,onlyoneexitisrequired,otherwiseatleasttwoexitsare
required.Wheretwoormoreexitsarerequired,thedistancebetweenalternativeexitsmustcomplywithlocalbuilding
regulations.
•Anexitmustleadtoadesignatedsafearea/musterpoint.
•Theunobstructedheightofthepathoftraveltoanexitmustnotbelessthan2000mm.
•Theunobstructedwidthofthepathoftraveltoanexit(excepttheactualdoorway)mustnotbelessthan1000mm.
•Suitablebarriersshouldbeputinplacetopreventvehiclesfromblockingtheexit,oraccesstoit.
15.2 Access for People with Disabilities
Asfarasisreasonable,acommercialkitchenshouldbedesignedtoprovidesafe,equitableanddignifiedaccesstopeople
withdisabilities.
Section 14 First Aid
Thissectiondescribestherequirementsforfirstaidkitsinfoodbusinessesandrequirementsforstafftraininginfirstaid.Restaurants,
hotelsandclubsarein‘GroupA’,thelowestriskgroupinregardstofirstaid.AllthefollowinginformationadherestotheHealthand
Safety(First-Aid)Regulations1981,otherstateswillhavesimilarlawsthatshouldbecompliedwith.Itisusefultoknowwheretheappropriate
external medical or occupational health services are in case of an emergency, where the closest appropriate hospital or clinic is, how long it
willtaketogetthereandhowanemployeewouldbetransported.
16.1 First Aid Kits
16.1.1 How Many?
OneBasicFirstAidKitmustbekeptonthepremisesforevery50staffwhoareworkingatonetime.For50to100staffanOccupational
FirstAidkitisrequired.Ifmorethan100thentwokitsarerequired.Theratioofkitsperpeoplemustbemaintainedwhenthenumberof
staffincreases.Inadditiontothekititishighlyrecommendedthataburnmoduleandeyemodulealsobeincluded.Forover400staffa
firstaidroomisnecessary.
16.1.2 Location
Thekit/smustbeinanobviousandeasilyaccessiblelocationatalltimes.Thekitwouldbemoreusefulifitwereofthewallmountable
typeasiscommonpractice,soitisalwaysinthesameplace.Howeveramobilekitmeetslegalrequirements.Allstaffmusthaveafirst
aidkitwithin100moftheirregularworkposition.Atleastonekitmustbeoneachalternatelevelofamulti-levelkitchen.
16.2 Number of First Aid personnel required.
1. From your risk assessment, what
degree of hazard is associated with
your work activities?
Low Hazard
e.g.offices,shops,libraries.
Higher Hazard
e.g.lightengineeringandassembly
work, food processing
warehousing, extensive work with
dangerous machinery or sharp
instruments, construction, chemical
manufacture.
2. How many employees do you have?
Less than 25
3.Whatfirstaidpersonneldoyouneed?
At least one appointed person
25-50
Atleastonefirst-aidertrainedinEFAW
More than 50
Atleastonefirst-aidertrainedin
FAW for every 100 employed
(orpartthereof)
Less than 5
At least one appointed person
5-50
Atleastonefirst-aidertrainedinEFAW
or FAW depending on the type of
injuriesthatmightoccur.
More than 50
Atleastonefirst-aidertrainedinFAW
forevery50employed(orpartthereof)
TheAlulineGroupcannotacceptresponsibilityforanyerrorsoromissionscontainedinthisinformation.
p46