Index...
Transcript of Index...
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Section Title
Introduction ........................................................................................................................................................ Page 4 Work Space Dimensions ............................................................................................................................. Page 5 Kitchen Flow Chart ........................................................................................................................................ Page 6 Kitchen Equipment requiring Grease Management Systems ................................................ Page 7
1 Spatial Planning 1.1 Spatial requirements ...................................................................................................................................... Page 8 1.2 Work Flow ........................................................................................................................................................... Page 8 1.3 Provisions for adequate space ................................................................................................................. Page 9
2 Food Safety 2.1 Temperature Measuring Devices ........................................................................................................... Page 10 2.2 Food handling ..................................................................................................................................................... Page 10
3 Water Supply and Drainage 3.1 Water supply ...................................................................................................................................................... Page 11 3.2 Drainage ................................................................................................................................................................ Page 11 - 21
4 Fixtures, Fittings and Equipment 4.1 General requirements ................................................................................................................................... Page 22 4.2 Installation ............................................................................................................................................................ Page 22 4.3 Specificrequirements.................................................................................................................................... Page 23 4.4 Materials ................................................................................................................................................................ Page 23 4.5 Cleaning sanitizing and maintenance ................................................................................................... Page 23 - 25
5 Waste 5.1 Disposal systems .............................................................................................................................................. Page 26 - 27 5.2 Storage ................................................................................................................................................................... Page 27 - 28 5.3 Location ................................................................................................................................................................. Page 28 5.4 Flooring .................................................................................................................................................................. Page 28 5.5 Cleaning ................................................................................................................................................................. Page 28
6 Flooring 6.1 Floorfinishesandserviceability.............................................................................................................. Page 29 6.2 Floor drainage .................................................................................................................................................... Page 29 6.3 Floor and wall intersections ...................................................................................................................... Page 29 7 Walls and Ceilings 7.1 Ceilings ................................................................................................................................................................... Page 30 7.2 Walls ........................................................................................................................................................................ Page 30
8 Ventilation 8.1 Natural ventilation .......................................................................................................................................... Page 31 8.2 Exhaust systems ................................................................................................................................................ Page 31 8.3 Airflowplananddesign................................................................................................................................ Page 32 8.5 Environmental considerations .................................................................................................................. Page 32
Index
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Section Title
9 Lighting 9.1 General Requirements .................................................................................................................................... Page 33 9.2 Natural&ArtificialLighting........................................................................................................................ Page 33 9.3 Reflectance............................................................................................................................................................ Page 33 9.4 Light Fitting Considerations ....................................................................................................................... Page 34 9.5 Emergency Lighting .......................................................................................................................................... Page 34 9.6 Environmental Considerations ................................................................................................................. Page 34
10 Storage 10.1 Storage Requirements .................................................................................................................................... Page 35 10.2 HazardousSubstances.................................................................................................................................... Page 35
11 Pest Control 11.1 Prevention ............................................................................................................................................................. Page 36 11.2 Insect Control ..................................................................................................................................................... Page 37 11.3 Monitoring ............................................................................................................................................................. Page 37
12 Signage 12.1 Emergency Signage ........................................................................................................................................... Page 38 12.2 Hygiene Signage ................................................................................................................................................. Page 38 12.3 Equipment Signage ............................................................................................................................................ Page 38 13 Staff Amenities 13.1 Storage of Personal Items ............................................................................................................................ Page 39 13.2 Changing Rooms ............................................................................................................................................... Page 39 13.3 Toilets ....................................................................................................................................................................... Page 39 13.4 StorageofOfficeMaterials .......................................................................................................................... Page 39 13.5 Hand Wash Basins ............................................................................................................................................. Page 39
14 Fire Safety 14.1 Emergency Procedures .................................................................................................................................. Page 40 14.2 Emergency Devices .......................................................................................................................................... Page 40 - 44 14.3 Fire Extinguishers ............................................................................................................................................ Page 41 14.4 Staff Training for Emergencies .................................................................................................................... Page 44 15 Access & Agress 15.1 Provision for Egress ......................................................................................................................................... Page 45 15.2 ProcessforPeoplewithDisabilities...................................................................................................... Page 45
16 First Aid 16.1 First Aid Kits ......................................................................................................................................................... Page 46 16.2 First Aid Personnel Required ...................................................................................................................... Page 46
Index
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.
Theypresentthehospitalityindustrywithrecommendationsthatwillcontributetosafeandefficientproductionofuncontaminated food.
They are guidelines only.
The Law in your Kitchen
Therewasatimewhenallchefshadtoworryaboutwascookinggoodfoodandmeetingthegrossprofittargetontopofkitchencosts.Chefsmustalsobeawareofthecurrentlegislationconcerningwastemanagementinhiskitchen.IntheUK,themostimportantfoodhygieneregulationsforyourbusinessare:
•Regulation(EC)No.852/2004onthehygieneoffoodstuffs.•TheFoodHygiene(England)Regulations2006(asamended)(andequivalentregulationsinScotland,Wales&NorthernIreland).•TheBuildingAct1984.•FoodSafetyAct2006.•EnvironmentalProtectionAct1990.•WaterIndustryAct1999.
Notonlymustthechefbeawareoftheseregulations,theymustmakesuretheirpremisesandstaffcomplieswiththese regulations.
CE Marking
Thisisthesmall“CE”badgethatallpoweredcateringequipmentsoldintheUKandEuropemustcarry.ItmeansthatthemanufacturerhascertifiedthatitmeetsEuropeanUnionsafetyand,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,butoccasionallythereisequipmentofferedforsalewhichlooksthepartbutlacksthatall-importantCEbadge.Theregulationrecognizesthat many kitchens have well-maintained old equipment that predates the introduction of CE marking. That is why the legalrequirementforkitchenequipmenttobeCEmarkedappliesonlytoequipmentmanufacturedafter1995.
Introduction
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ColdStores
Service CounterJanitorial
Stores
StorageArea
ServiceDoor
Wash Area
UndercounterRefrigeration
Vegetables
Quadwash
Beverage
Grease Trap
Prep Area
Quadwash
Quadwash
Combi Oven
Waiter Traffic
Potato Peeler Laundry Room Outside Yard
Grease Management Systemrequired if the area is used to
wash down equipment
Starch Separator
WashingMachines
PotatoPeeler
Ironing
Dryer
Gully
Bunding
BinsBinsLint Separator
Steam OvenGrease Trap
Meat Poultry FishWaste PipeGrease Trap
Cooking Equipment
Cooking Area
Pot Wash
CrockeryStores
DryStoresDish
Washing
Dish Washer
Itisrecommendedthatprovisionbemadeforthefollowing:
Clearances
•Upto1200mmclearanceinfrontofstorageareaswithaslidingdoor.•1200mmx1200mmclearanceinfrontofotherroomswithswingingorfoldingdoors(i.ediningroom/servicedoors).•Betweenworksurfaces900mm.
Suggested Layout
Thisisasuggestedlayoutforalargekitchenservicingarestaurant.Thelayoutcanbemodifiedtosuitsmallkitchens,pubsandclubsor expanded to suit larger commercial kitchens.
AllequipmentconnectedtowasteshouldbetrappedandranthroughaGrease Management System.
Note:Thearea3,5&7shouldbeseparateandnotcrossoverintheflowdesignofakitchen.
Work Space Dimensions
Note:Thearea3,5&7shouldbeseparateandnotcrossoverintheflowdesignofakitchen.
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Work Space Dimensions
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Macerators should not discharge into the drainage system. A separate collection tank for this waste is required. Adrainfromthistankisadvisable.Pleaserefertopage12(designconsiderations)forfurtherinformation.
Section 1 Spatial Planning
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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,materialsandwastemanagementsysteminplaceFood,Oil&Grease(F.O.G)•Provideanareaforcheckinginstock.•Janitorialstoreforkitchen,withjanitorialsinkinplaceandchemicalstore.
Tomaintaineffectivemovementthroughspaces,theareaperpersonaccordingtouseoftheequipmenthasbeenestablishedbytheBuildingAct1984/Workplace(Health,SafetyandWelfare)Regulations1992.Itisrecommendedthatinakitcheneachperson needs 10m2.
1.2 Work Flow
Thepremisesshallbedesignedsothatthereisacontinuousprogressionoffoodfromdeliverytostorage,throughtopreparationandthefinishedproduct,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,poultryandfishshouldbetakenintoconsiderationwhendesigningthekitchenandkeptseparatefromdryfoods,vegetables,fruitandpastry.
1.2.3 Preparation and Cooking
Themainpreparationareasinfoodpremisesarefor:•Meatpreparation.•Poultrypreparation.•Fishpreparation.•Vegetablepreparation.•Pastry/dessertpreparation.
Allfoodpreparationareasshouldbeseparatefromthecookingarea.Eachpreparationareashouldhaveonesinglesinkperstationseparatedbyaphysicalorairgaptoreducecrosscontamination.Handbasinsshouldbeintheseareas.(SeePage5)
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1.2.4 Clean Crockery
Storageforcleancrockeryshouldbeclosetothewashingupfacilitytominimiseexcessmovementaroundthekitchenand ideally in a separate room due to the air pollution in a kitchen.
1.2.5 Food Service
Thetypeofservice(alacarte,fastfood,caféorbanquet)willdirecthowtheservingfunctionisperformed.Themostcommon service is plate service, which requires pick-up points next to the cooking area. The pick-up point arrangement shouldhaveamethodtokeepthedisheswarm/cold.Thereshouldbeaseparatepick-uppointforchilledfoodsuchasdessertstobeheldinarefrigeratedcabinet.Thepick-uppointarrangementiscriticalforanefficientinandoutflowofwaitertraffic.Itisessentialtodesignkitchenflowofservice/waiterstrafficinthekitchenlayout.Waitingstaffshouldnothaveeasyaccesstothecookingareaorpreparation 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,inordertoreducethenumberofGreaseTrapsrequired.•Pre-rinsehoseondirtysink.•Extractionsystem.•Wastedisposalbin(differingbinsforrecyclables).•WasteManagementSystem.•HACCP-Regulation(EC)No.852/2004onthehygieneoffoodstuffs.
Food,Oil&Greasearebyproductsofthekitchenandcreatedrainageproblemsinkitchens.Thesesubstancescreatemajorproblemsfortreatmentplants.Thebestmethodofcontrollingthisisatsource.Thisshouldbeaddressedatplanningstagetopreventproblemsfromwatercompanies,environmentalagenciesandpublichealthinspectors.
1.3 Provisions for Adequate Space
Spaceshallbeprovidedonthepremisesforstafftohandlefoodandperformotheractivitiesthatarepartofthefoodbusiness.
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.
Itisrecommendedthatwashhandbasinsshouldbelocatedatentryandexitpointsandinthedifferentareaswherefoodishandlede.g.betweenprepareaandcookingarea.Washhandbasinsshouldnotbeincludedinworktops.Theyshouldbeseparatedwithaphysicalorairgapinbetweentominimisecrosscontamination.
Section 1 Spatial Planning
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: Adiseasethatislikelytobetransmittedthroughconsumptionof contaminated food.Food safety program: 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.Potentially hazardous Food: thathastobekeptatcertaintemperaturestominimizethegrowthof anypathogenicFood:micro-organismsthatmaybepresentinthefood or to prevent the formation of toxins in the food.Process: The activity of preparing food for sale including chopping, cooking, drying, fermenting, heating, pasteurizing, thawing and washing, or a combinationoftheseactivities.Ready-to-eat food: Food that is consumed in the same state as that in which it is sold and does notincludenutsintheshellandwhole,rawfruitsandvegetablesthatare intendedforhulling,peelingorwashingbytheconsumer.Temperature control: Maintaining food at required temperatures.
2.1 Temperature Measuring Devices
Temperaturesmustbetakenandrecorded(seeEHOorlocalcouncils).
Atemperaturemeasuringdeviceneedstobereadilyaccessibleandmustaccuratelymeasurethetemperatureoffoodto+/-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,fishandvegetablesmustberefrigerateduntilneededandheldinarefrigeratedundercounterunitinthecooking/preparea.
Ideally
•Usecolourcodedchoppingboardsandknivesforrawandready-to-eatfood.•Washyourhandsbeforepreparingfoodandafter.•Keeprawandready-to-eatfoodapartatalltimes.
Anystaffsufferingfromdiarrhea/vomitingwithinhoursmustnotbeallowedintothekitchenareaunderanycircumstance. Itmustbeassuredthatanystaffmemberignoringthissafetyrequirementcanbesubjecttoinstantdismissalalongwith their manager for condoning this. Staff can only return to work two days after the symptoms have passed.
Section 2 Food Safety
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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.
GlossaryNon-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.
Ifwastewhichcanbedealtwiththroughcompostingorlandfillisnotintroducedintooursewagesystemstheloadingon the system is reduced.Whenbestkitchenpracticesareappliedandadheredto,e.g.useofpaperwipestocleansurfacesandsprayapplicationswilleradicatetheintroductionofdisinfectantandsanitisersintothedrainagesystem.CapturingFOGbeforeitentersthedrainagesystemisthebestsolutionwhichAlulinehasbeenencouragingsitestodoforthepasttwentyyears.Biofilmwhichiscreatedbyoil,suffocatestheaerobicbacteriaandthereforecanleadtoblockages,asthebacteriaisthecleaningagent for our waste water network. Bacteria are the key to a proper functioning drainage system. We are not referring to“commercialbacteria”dosedtoenhancedrainagesystemsbutthenaturalbacteriacontainedinalllivingorganisms.
Theaerobicbacteriainpipesandtanksrequireoxygentocarryoutitsfunctionofdigestingorganicmaterialsflowingthrough pipe lines.
•Theoxygensupplycanbedamagedbyexcessiveuseofchemicalsoroil(whichcontainsnooxygen)thiscanremovetheoxygensupplycoatingpipesandorganicseffectivelykillingbacteriabyoxygenstarvation.•Thiscanbebestobservedinpumpingchamberswheresolidbuildupsformfloatingraftsordebriswhichwillnotsinkasoileffectivelywaterproofsfloatingsolidsandbacterialactionisdramaticallyreduced.•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,chargesandfineswillbeimposedpluscostsoneverypolluter.Simpleactionssuchasmakingsuresinkfiltersaresuppliedandused,oilandoilbasedproductsarenotdisposedofintowasteoutlets,sanitizersarenotputintosinksortoiletoutlets,handwashisdonebythreestageprocess, i.e. soap wash, dry and sanities.
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 cardtoshowcleaningscheduleshouldbeincludedinanykitchenrisk analysis.
In accordance with current guidance from UK Water Companies, Dishwashersandwastedisposalunitsshouldnotbeconnectedtogrease 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).UnitsarefittedtogreaseproducingequipmentwithinthekitchentostopFOG(Food,oilandgrease)fromenteringdrainagesystem.Interceptorsshouldbepositionedatleast50mmfromwallsforcleaning.A5ampfusedspurisrequiredforinstallationofthedosingsystem.ElectricalcontractorsshouldbeconsultedtodeterminewhetherthisshouldbeIPrated.Althoughitiscommonplacetofitinterceptorsbeneathasinkdrainer,theycanbeinstalledinanypositiononthepiperunwherespaceisavailable,(Arecommendedlidclearanceofaround250mmisrequiredtoallowaccessformaintenance).Kitchendesignersshouldrecognizetheneedtospecifyfabricationdesigntoaccommodatethetrapsparticularlyinundersinklocationsi.e.noundershelfandtiebarstoextremitieswheredimensionsarecritical.
Bioremediation
Whereverpractical,dosingshouldbefittedattheheadofthedrainagerun.Tubingconnectionisintothetopofthewastepipeusingsuppliedfittings.Theentrypointisviapipeworkwithdirectaccesstotheinterceptor.Whendosinganoutdoortrap,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,oxygenandsurfaceareaforbiologicalactiontooccur).•Biologicalvs.Traditional(Smallvs.Largecapacity).•Biologicalvs.Mechanical(Sustainablevs.Replaceable).•FloorGullies/ChannelsconnectedtoUGgreasetrap(Wastepipesfromsinksshouldbeconnectedtosealeddrainageconnectionswithroddingaccess).•PotatoPeelersshouldbeputthroughaStarchSeparator.•Wastedisposalunitsshouldbepipedintoawastefoodcollector.Thisshouldnotbeintroducedintothedrainagesystem.(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.
Section 3 Water Supply & Drainage
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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).
ThecalculationofGrease/OilInterceptorsizeisnotanexactscience,factorstoaccountforare:typeofpremises,cleaningregime,stafftraining,frequencyofcleaning,availablespaceforfitting,placeoftrape.gabovefloor/belowfloorinsidekitchenoutside kitchen. Supplier should have experience to advise on trap sizing, training & cleaning frequency.
Sizing Biological Grease Separators In accordance with current guidance from Water Authorities, dishwashersandwastedisposalunitsshouldnotbeconnectedtogrease separators. Sizing for Above Ground Grease TrapsPlease 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=44.0LTotalVolume=114.40L
Size of Grease Trap114.4Ldividedbydischargetime(2Min)=57.2LUseAG2(115L)forAboveGroundSeries.Lcubicm=1tonne-1000L
Alulinewillprovideyouwithcompletespecificationforyourconsideration.Ideallythisshouldbeimplementedatdesignstagewhethernewbuildorretro-fit.
Constructingtailormadesolutions.Ourservicesareentirelybespokeandbasedonindividualdeliveryplansforeachpremisesorproject,weproducesitesurveystoensureyourunderstanding.your understanding.
Theactual loading shouldbeassumed tobe60%of theabovevalue,asmostappliancesandfixturesarenotfilledtothebrim.Inmanycases,thesefixturesarefilledtolessthan60%ofthecapacity, especially when water is at premium. Most large businesses reduce water consumption to attain economicandenvironmentalbenefitsandreducecarbonfootprint. Sizing for Under Ground Grease Traps We use the same methodology for the Under Ground series (howeverasaruleofthumb)weadviseusingonesizelargerto reduce the cleaning regime. When specifying Under Ground Traps, the T-Dimension or invert level,itisimportanttoensurethatthelidisatafinishedlevelandincrementcostcanbecalculatedforbillofquantities. Access to final position for cleaning is important during thespecificationstage.
Flow Rating
A2minutedrainageperiodisacceptableforcommercialfittingstofullydischarge.Tocalculatetheflowrating,simplydividethelitrecapacityofthekitchenfixturesandequipmentby2(drainageperiod)togiveflowratinginlitres/minutethendivideby60tocalculatelitres/second.
Example:
59.4 litresmultipliedby0.60 to give actual loading for a singlecateringsink=35.64litres.Thisisthendividedby2=17.83litresper minute or 0.297 litre per second.
Under European Legislation, dishwashers are assumed to have flowrating2litres/second.
SinkSize(mm) OverflowHeight(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
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.Theactualloadingshouldbeassumedtobe60%oftheabovevalue,asmostappliancesandfixturesarenotfilledtothebrim.Inmanycases,thesefixturesarefilledtolessthan60%ofthecapacity,especiallywhenwaterisatpremium.Mostlargebusinessesreducedwaterconsumptiontoattaineconomicandenvironmentalbenefitsandreducedcarbonfootprint.
Inaddition,itisextremelyrarethatallfixturesandequipmentaredischargesimultaneously.
Flow Rating
Atwominutedrainageperiodisacceptableforcommercialfittingstofullydischarge.Tocalculatetheflowrating,simplydividethelitrecapacityofthekitchenfixturesandequipmentby2(drainageperiod)togiveflowratinginlitresperminutethendivideby60tocalculatelitrespersecond.
Example:59.4litresmultipliedby0.60togiveactualloadingforasinglecateringsink=35.64litresThisisthendividedby2=17.83litresperminuteor0.297litrespersecond.UnderEuropeanlegislation,dishwashersareassumedtohaveflowrating2litrespersecond(sourceBSEN1825-2)
Bioremediation
AsstatedinthePDIGuide“Theconceptofbioremediationissound,trapgreasesanddigeststhemintheinterceptortoconvertthegreasepermanentlyintotheby-productsofdigestion”.
Thenormalby-productsofbioremediationarecarbondioxideandwater,producedasthebacteriainAluzymedosingsystemsbegintodegradethedigestiblewastematerials.
Thisisanimportantconsiderationwhensizinggreaseseparators,astheprocessallowssmallerunitstobeinstalled.Evenwhentheseparatorisoverloaded,theorganicmaterialcontainedwithiniscoatedbyabiofilm.Whentheseorganicmaterialspassthroughthegreaseseparatortheyarecontinuallybeingdegradedastheyflowaway.
Anotherkeybenefitofbioremediationisthattheprocessintroducesbacteriaintopipesystemsallowingadditionaltreatmenttotakeplace.Thebacteriacollectonanywetsurfaceandmultiply,resultinginabiofilmbeingcreatedwithin 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.
Section 3 Sizing of Grease Traps
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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 fittedwith a grease separatorcomplying 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 petrolB: 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”.Inadditiontotheregulationscurrentlyinplace,ifacommercialkitchenhasablockageorpollutesthedrainagesystem,therelevantauthorities’havethepowertofinetherestaurantoperators(andinextremecasestheindividualsworkingwithinthekitchens).Ifthatsitehasnogreaseseparatorinstalled,thentheyhavelittleornoprotectionfromthesefinesandcharges(whichcanvaryfromhundredstothousandsofpoundsdependingontheseverityofthepollution.Thereforean 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.Someofthetypesorstrainsofbacteriausedinbiologicaldraindosingsolutionscandigestfoodparticles,buttheytakeaverylongtimeto do so, and require the right conditions.
Asecond,significantlimitationofdosingonlysystemsisthatthebacterialliquidsthattheydispenseintothedrainsflowsdirectlyintothesewersystem.Thismeansthatthereisnothingbywayofretentiontimetoallowthebacteriato colonise within pipes. By the time the dosing liquids have reached a point within the drainage system where they cantreataretainedamountofwater(e.g.inamanholeorpumpingstation,otherpipeshavebranchedintothedrainrun,andmoreoftenthannottransportantibacterialchemicalsfromhandwashbasins,orharshchemicalsfromfloorgullieswithinthewastewater.Thesechemicalsthenkillorretardthebacteriamakingthemmuchlessefficient.
Intruth,biologicaldraindosingwouldbean“effectivemeansofgreaseremoval”ifnofoodwastewasdischargedintothedrainagesystem(whichisunrealistic)andifnoanti-bacterialchemicalswerepresentinthedrainstokillthemofforslowtheiraction(i.e.allstaffincateringestablishmentsadopteddrycleaningratherthanwetcleaningandonlyusedpapertowelswhencleaningandsanitizing,ratherthanclothswhicharethenrinsedinsinks).Intherealworldthisisdifficulttoenforce.
Youandyourclientsareawareoftheproblemsalso.FollowingrecentproblemsatasiteintheWestMidlandswherenogreasetrapwasinstalled,foodwaste,oilandgrease(FOG)collectedinthedrains(alongwithsomebuildingdebris)andcausedthedrainstoblock,resultingintheneedtodigoutthedrainsatlargeexpense.Whileagreasetrapwouldnothavemadeanydifferenceinrespectofthebuilders’wastewithinthedrains,itmostcertainlywouldhaveassistedinthiscasebypreventingthequantitiesofFOGfromcollectinginthepipes.
Oneofthebiggestproblemsfacingoperatorsisthattheperformanceofadosingsystemcannotbemeasuredimmediately.Forexample,itmaytakeaveryhighvolumesite6monthstoblockthedrains,whileinothersitesitcould take three times as long. This can give the impression that a system is working when in fact it is not.
Legislation
Grease Separator Systems
DrainageservingkitchensincommercialhotfoodpremisesshouldbefittedwithagreaseseparatorcomplyingwithBSEN1825-1:2004anddesignedinaccordancewithBSEN1825-2:2002orothereffectivemeansofgreaseremoval.
Thereasonsthatgreaseseparatorsystemshavebeenhistoricallyeffectivearesimple.
•Theseparatorcatchesfoodwasteandretainsoilandgreasefortreatment,removalanddisposal.•Duetoitslocationwithinthepipesystem,thegreasetrappresentsabodyofwatertobedosed,allowretentiontimeforthebacteriatodigestthefatandgrease.Also,iflocatedcorrectly,thegreasetrapcanbeinstalledinapositionthatpreventslargequantitiesofantibacterialorotherharshchemicalsfromaffectingit(e.g.wherehandwashbasinsanddishwasherscanbeallowedtobypassthetraps).
Inessenceagreasetrapallowsproblemareas(washupsinks,combiovensetc)tobeisolatedanddealtwith,allwhilstbeingaboveground,sothatifablockageweretooccur,itisinaneasilyaccessibleareaandcanbedealtwithrelatively cheaply and quickly.
Weunderstandthatoperatorscanbecriticalofgreasetraps,findingthemunpleasanttomaintainattimes.Themostfrequentcomplaintwegetisthattheysmellorbecomeblocked,andbothoftheseproblemsaredirectlyattributedtoexcessfoodwastebeingcollectedwithinthem.Theeasiestthingtodoistoaskyourself,“Ifthegreasetrapwasnot 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(whichcreatethefoulestodours)resultinginanimprovementintheodourswhenmaintenanceisrequiredandthelidsor covers are removed.
Benefits of Aluline Equipment and Service
AllAlutrapabovegroundgreaseseparatorsaremanufacturedanddesignedtobeairtight,topreventairbornebacteriaescapingfromthetrap.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.Ourengineersthenprovideareactiveservicetosupplementthistraining.Also,byprovidingahealth&safetyapprovedcleaningkit,staffcanmaintaintheequipmentin a safe manner and prevent cross contamination within the kitchen.
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Aluline Grease Trap Advantages Mechanical Devices Disadvantages
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. 7
Grease Guardian or Pelican series contain electronic moving parts.ThemajorityofmechanicalgreasetrapsbytheirdesignDONOTHAVEODOUR/AIRTIGHTcoversthereforeshouldnotbeinsideabuilding.
4
Biological treatment of retained food, oil and grease in an interceptor will reduce the frequency of maintenance.
7
Theaccessintotheunitscanberestrictedforstafftocleanthem.Theycausedifficultytodislodge,i.etheunitsfillupwith solids and cause mechanical parts to seize and fail. After theequipmentfailstheelectronicmotorandPCBboardburnsoutandcancausedamagetotheproperty.
4
TheAluzyme’sbiologicalactionactivatesthebacteriatobedegradeanddigestthewasteintoH2OandCo2inthetank and enhances the performance of pipeline systems and waste treatment tanks.
7
Aresultofitnotbeingairtightisthatifablockageoccurs,the waste will spill into the surrounding area and result in the kitchenhavingtobecloseduntilcleanupiscomplete.Thereforeloosingmoneyforthebusinesswhilstclosed.
4
Pipelines running several meters from the food production area to the main manhole or the pumping stationsremaincleanandtroublefree. 7
AnautomaticGreaseTrapmustbesizedasaconventionaltrap. The cleaning cycle only works once per day.
4
Easytomaintainandcleanbyclient/serviceengineerasper Aluline service training provided during installation and routine follow ups. 7
It is uncertain if these traps are pressure tested on site. if it appearsthattheyarenotairtightthentheyshouldnotbeused inside a kitchen.
4
Stainless steel and air tight design plus the training given on hygieneallowsalulinetrapstobefittedinthewashupareasinkitchenandtheundergroundfloormountedgreasetrapsdonotoverflow.
7
Thedailycleaning(removingbasket,employingandreplacing)ifthisiscarriedoutbyuntrainedstaffitmayhavehealth implications.
4
Aluline cleaning systems allows the solid waste from these trapstobeplacedinclientswasteskips
7
The inclusion of electricity in a wet environment area where staffhavelittletimetobecareful,suchaswashupareainkitchenishighlyquestionable.
4
Aluline advises clients on contractors who collect waste oils.
7
Has this type of unit any approval or acceptance from food and hygiene departments?
4
Alulinetrapscanbeeasilyrelocatedevenifitisfloormountedinthebasement.
7
The cleaning of these traps to remove accumulated waste notaddressedbythewheelcanprovedifficultandisolation of electricity is a must.
4
Alulinegreasetrapsareeasytoinstallandbecomestheresponsibilityofthekitchenchefandtheservicemanagerwho are actually generating the waste. 7
Theuseofanoutsidetub/containermaynotgiveanyairseal and gas etc. can escape into the kitchen.
4
Alulinetrapscansbeopenedforinspectionandcleaningatanytimebyremovingtheclipsasperthetrainingprovided. 7
Anyblockageorstoppageintheoutletcancausefloodingasunit is not air sealed.
4
Alulinetrapscanbeopenedforinspectionandcleaningatanytimebyremovingtheclipsasperthetrainingprovided.
7
Thequalityorsealetc.totheseunitsleavesalottobedesired.
7
If your company is interested in the type of unit, we advise a visittoanestablishmentwheretheunithasoperatedover18 months. New units do not give a fair representation in factthisshouldbetheadviceforallunitsnomatterwhichmanufacturer or what type of unit.
Section 3 Grease Trap Comparative Analysis
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
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1.Alutrapfittedabovefloorexcludestherequirementtocutthefloorslabs.Cuttingslabsmayaffecttheintegrityofsteelreinforcement/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.SinkU-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.
Channelsaresuitableforlargecommercialorindustrialkitchenswherewashdowniscarriedoutusinghosesorlargequantitiesofwater.Asapotentialhealthhazardifnotproperlymaintained,gulliesandchannelsshouldbegivencareful consideration in terms of their requirements.
Sinks
1.Wastepipesfromsinks/greasetrapsshouldnotdischargeintofloorgullies.2.Werecommendthattheyareconnectedtoaroddablestubstack.3.Pipeworkshouldbemanufacturedtoarecognizedstandardrequiredforthejobinhandandwhenlaidinthefloors,wallsorunderconcretefloorslabs.Careshouldbetakentoensurethatroddingpointsareinstalledincaseofblockagesinlocationswhereaccessisdifficult.4.P-trapsshouldbeinstalledunderallitemsofequipmentconnectedtothedrainstopreventmalodorsbacking up through pipes.
Appliances
Dish/GlassWashers,ensureanadequatetrapisfittedbetweenmachine&waste-pipeinlettoensureanodour/airbornebacteriaseal,Icemakers,Combinationovens,steamersmustallhaveanairbraketopreventwastewater(bacteria)enteringthechambers.
Pipe Work Guidance
Pipe Work Guidance
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Pipes through a Structural Floor
Structuralengineermustgivepermissionforanyfloorpenetrations.Inmulti-storyblocksthecivilauthorityregulationsmustbeconsultedonFireRegulation/Protection.Pipestakenthroughslabsmayrequirepuddleflangestopreventwaterpenetrationthroughtheslab.Pipespassingunderfloorsmusthavealongradiusbendfittedtoassistcleaning(ifitisrequired).Ifgullyisfittedthroughthefloor,trapmustgiveaccessforrodcleaningofthelongradiusbendandpiperun.
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/junctionshavelongradiusorsweptfeaturetoalloweasyaccessforrodding/cleaningjettingfunction.Thiswillalsoreducepotentialforblockage.
Gullies
Gulliesareheightadjustableforeaseofinstallationandincorporateremovablegratings,odortraps,roddingportsandwastebaskets,allowingfullboreaccess.Outletsareverticalorhorizontal.Gulliesare ideal for Commercial and Industrial Kitchens, Food & Beverage, Chemical, Pharmaceutical Industries, Building Exteriors, Parking Buildings, Underground Garages, etc.
x x x
Screed Screed
StructuralSlab
StructuralSlab
StructuralSlab
PuddleFlange
PuddleFlange
Screed
PuddleFlange
PuddleFlange
PuddleFlange
Odour Trap Odour Trap
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Gratings
Gratingsareespeciallysuitable fordirectdischarge fromequipments.The freedrainagearea isupto90%of thesurfaceareaachievingavirtuallyanti-splashinstallation.SmoothMeshisavailableinstandardandheavydutyforusein 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.
Widthsofchannelswilldependonthesplashareabelowdischargingequipmentorappliancesandshouldbeaminimum200mm wide overall for wash down installations.
Thedischargeofthedrainagechannelisrelativetotheflowratecapacityoftheoutletgully.Dischargecapacitiesofbothchannelandgullywillbereducedwhenconveyingwater-bornesolids.Typicalgradientsare1%.(1:100)forliquidwaste,2%(1:50)forwater-bornesolids.
Thechanneledgedetailwilldependonthefloorfinish,examplesbeingtile,resinorvinyl.Channelscanbedesignedto provide vinyl one side and resin or tile the other.
Forapplicationswhereheavyloadsand/orthermalshockareanticipated,anexpansionframearoundtheperimeteris recommended.
Theexpansionframeissuppliedfactorytackweldedtoallprofiles.
•AllourdrainageproductsaremanufacturedinStainlessSteelGrade304or316.•Canbemadetosuitsiterequirements.•BackandSideInletscanbefittedtoclientsrequirements.•Fallscanbeincorporatedtosuitfloordepth.•Channelsover2.5mwillhaveflangedjoints.•Filterbasketsarerecommendedforalloutlets.•WemanufactureanddesignGulliesandChannelsforcommercialkitchens.•AllGulliesandChannelsaredesignedtoalloweasyroddingaccessandmaintenanceonceinstalled.•Gratingsforchannelsaremadetofitdishwashersforcleaningandsterilizing.•WidthStandard150mm,200mm,300mm,400mm,450mm.
Note:PlumbinganddrainagemustcomplywithBS6700:2006+A1:2009.
Gratings
Section 4 Fixtures, Fittings and Equipment
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This sectioncovers the installation,material,maintenanceandcleaningoffixtures,fittingsandequipment incommercial kitchens.
Commercialkitchensarerequiredtoprovideadequatefixtures,fittingsandequipmentnecessaryfortheproductionofsafeandsuitablefood.Fixtures,fittingsandequipmentcoveredinthissectionarethoseitemsinstalledaspartofthefitout,suchasrefrigerators,preparationbenches,displayunitsandshelving,andnotlooseutensilssuchaschoppingboards,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
Allequipmentshouldbeinstalledsothatitcanbeeasilycleanedandpreventanyfoodspillagebuildingupbehindor underneath the equipment.
Allequipmentshouldbe:
•Beeasilymovedforcleaning.•Builtagainstthewallorotherequipmentandthejointsmustbesealed.Wherefeasible,allequipmentonlockablecastorswithsignificantlengthofgashosestoallowequipmenttobemovedtoenabletocleanandserviceeasily.(e.g.Combi’shaveawastepipe,toallowtheliningupofthewastefromthecombioventohelpensurenospillageontheflooraftercleaning.Asimplesolutionwouldbeatundishsecuredonalocatingbracketfixedtothefloor).•Twocastorslocatedatthebackwithlegsatthefront.Note:Theweightoftheunitmustbeconsideredfor Health & Safety.
EquipmentconnectedbyafusedspurisexemptfromPATtesting.
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4.3 Specific Requirements
•Refrigeratedcounters;(eitheranumberofrefrigeratedcabinetsoraframeinonepiece),arerequiredto have one continuous. topofstainlesssteel,freeofopenorroughjoints,cracksandcrevicesandroughsurfaces.•Countersandbars,fooddisplayunits,windowdisplaysandself-servicedisplaycabinetsandbain-mariearerequiredtohaveallsurfaces(includinginternalsurfaces)smooth,durable,imperviousandfreefromcracks, crevices and cavities.•Cupboardsandcabinetsshouldhaveasmooth,washablefinishforallsurfacesandremovableshelves.•Countersforfoodselectionand/orpreparationbythecustomerarerequiredtohaveaprotectivebarriertoprovideaphysicalbarrierbetweenthecustomerandthefood,e.g.sneezeguards.•Dumbwaiter(foodconveyors)musthaveasmoothimpervioussurface,freeofcrevicesandopenjoints.Verticalconveyorsmusthavethewalloftheshaftmadefromasmoothmaterial,freeofanycrevicesorcracks.Accessmustbeprovidedforcleaning.
4.4 Materials
Surfacesincontactwithfoodmustbeeasilycleaned,andnotbeabletoabsorbgrease,foodparticlesorwater.Stainlesssteel:suitableindirectcontactwithfood.Itisdurableandcanwithstandchemicals.Itisavailableinvariousgradeswhichshouldbechosenbasedontheapplication.
Stainless SteelShouldonlybeusedinakitchenwith304gradesteel.Thishasalowcontentofironandwillnotrust.
Iron and mild steelShouldnotbeusedinthekitchen.
Timber productsTimbershouldnotbeusedinakitchen.Onlyinspecificcircumstancessuchasbutcheryandsomebread-makingoperationsshouldtimberbeused.
PlasticsPlasticlaminateandsolidsurfacematerialsaresuitablesurfacesforfoodpreparation.Allsurfaceshouldbenonporoustoensureeaseofcleaning.Note;whensurfacebecomesscoredorscratcheditshouldbereplaced.
4.5 Cleaning, Sanitising and Maintenance
Afoodbusinessmustmaintainfoodpremisestoahighstandardofcleanlinessandensurethereisnoaccumulationoffoodwaste,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-organismsonthesurfaceorutensilhasbeenreduced to a level that does not compromise the safety of the food with which it may come into contact and does not permitthetransmissionofinfectiousdisease.Sanitisershouldonlybeusedwithadrywipeandsprayandshouldneverbeputdownthesinkordrains.
4.5.1 Cleaning and Sanitising of Equipment
Afoodbusinessisrequiredtosanitiseeatinganddrinkingutensilsandfoodcontactsurfacesthatarelikelytocontaminate food. A food premises is required to provide equipment for cleaning and sanitising.
Allfoodpremisesrequirethateachprepareashouldhavetheirowndedicatedsinksandwashhandbasinstopreventcrosscontamination.Washhandbasinsshouldbeseparatewithaphysical/airgaptostopcrosscontamination.
Section 4 Fixtures, Fittings and Equipment
Section 4 Fixtures, Fittings and Equipment
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Walls & Floors
Practiceof sanitisingwalls can causeproblemswhendisposingof the sanitizer as this shouldnever go into thedrainage.Ithasbeendocumentedthatbacteriawithinthreehourshavere-colonizedontheseareaswhereorganicmatterhasnotbeencleaned.Theuseofsanitiserisnotrecommendedasapropercleaningmethod,theareasshouldbethoroughlycleaned,removingallorganicmatter.Usingsanitizertocleanfloorsandwallsisnotrecommended.Acleaningagentthatwillremoveallorganicmatterfromwallsandfloorsleavingacleansurfacewithnomaterialforgermstore-colonizeisadvised(newproductsactuallycontainingbacteriaarebeingdesignedforthispurpose).Sanitiser solution should never enter the drainage network.
Touch Surfaces
Alltouchsurfacese.g.handles,tabletops,doors,washhandbasins,switches,cutleryboardsshouldbesanitisedusingaspraybottleandpapertowels,againtheremovalofallorganicmatterisparamount.Sanitisingofallknives,cooking,drinkingutensilsshouldbedoneinthedishwasher/glasswasher.Itisadvisablethatallstaffhavetheirownplates,mugs,cups,etc,tohelpwithpreventingcrosscontamination.Anycommonutensilsshouldbesanitisedaftereachperson uses it.
Wash Hand Basins – WHB
Washhandbasinsshouldbepositionedinsuchawaythatthewaterdropletsfromhandwashing,donotcomeincontactwithsurroundingworksurfacesoranyplaceswheregramnegativebacteriacancolonize.Thepracticeofcleanwashhandbasinsisacauseforconcern.ThenewespeciallydesignedQuadwashunitswillensureproperhandcleaning/sanitisingandgreatlyreducetheriskofinfection.Itwillalsoreducewateruse,thecostofpapertowelsanddisposal.Theseunitscanbefittedwithmonitorstoteachhandwashingpractice.Theycanalsobefittedwithacontrolunitrecordinghandwashusageofindividualstaff.Therecordingsystemcanbesettoregistertoiletvisitsandcanbeusedtotrackstaffmovementsthroughoutthefacility,especiallyinfoodproductionfacilities,hospitals,etc.
Legionella
Propercleaningofwetareaswillreducetheriskofwaterbornediseasese.g.Legionella,E.coliandothernastyinfectionswhichcanbetransmittedthroughwater.
4.5.2 Sinks
Sinksshouldbeprovidedtosuitthelargestpieceofequipmentbeingcleaned.Largerpotsinksmayberequiredtosupplement 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
Thedishwasherandglasswasherneedtobeabletowashandrinseinonecontinuousoperationanddryrinsedutensilsbytheendofthecycle.
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Wash Temperature
Thisisthetemperatureinsidethedishwasherwhenitiswashing.Thewashtemperatureistypicallybetween55°Cand56°C.
Rinse Temperature
Thisisthetemperatureofthefinalrinse.Toprovidethermaldisinfectionthedishwashermustrinseat82°Corabove,for at least 12 seconds.
Rinse Temperature Interlock
Fittedtothehigherspecificationmachines,thisdeviceextendsthewashcycle(ifneeded),toensurethecorrectrinsetemperatureisreachedbeforethedishwashercancompletethewash,thengointotherinsecycle.Machineswithoutrinsetemperatureinterlockscanwashandrinsebeforetheyarefullyuptotemperatureandproduceunsanitarywash results.
Section 4 Fixtures, Fittings and Equipment
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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Waste Disposal
Holding Tank
Waste disposal separate line into tank
5.1.2 Recyclable Disposal System
Whendisposingofrecyclablematerialssuchasbottlesandcans,itiscommonpracticetofillbinsorcrateswithinthekitchenbeforemovingthecratesorbinsoutsideorintoaseparateroomforcollection.Ifaroomisusedforwastecollection,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
Everycommercialkitchenrequiresbothinternalandexternalstoragecontainerstoholdwasteandrecyclablematerialthatthekitchenproduces,untilitisdealtwithaccordingly.Toreducethepossibilitythatwastecollectionwillleadtofoodcontaminationand/orattractpests.
Waste containers should be:
•Sizedtohandletheexpectedvolumeofwaste.•Madeofanimperviousmaterial(e.g.stainlesssteel,plasticwillholdbacteria).•Clearlyidentified.•Appropriateforthecontents.•Adequatetofullyencloseitscontents.•Abletobecleanedwitheaseandwithadequateresults.•Designedandmaintainedsoastobesafeandnottoriskhealthandsafety.
Waste disposal/Macerator, when used in the kitchen shouldonlybepipedintoaholdingtankandundernocircumstancesshoulditgointothedrainage.Theholdingtankshouldbelocatedinaseparateroomfromthekitchen.Thiswillenabletheemptyingof the waste food and rule out any cross contamination within the kitchen area.
Wasteshouldthenberelocatedtoadedicatedwastedisposalarea,which is usually outside the back dooror in a separateroom. When transporting the waste it should never pass through the kitchen or restaurant area. It is common practice to take the binsorgreenbio-degradablebagsoutside toan industrialbinwheretheyareemptied.Iftheentirebinweretakenoutsideitshouldpreferablybeonwheelsforeasytransport.
Industrial binsmust be enclosed, sealed tightly with a lid,andopenedonlywhenfilling.Exposedwasteleftoutsidewillattract animals and pests. To avoid unpleasant smells from the decomposition of waste, a garbage contractor shouldcollect it at adequate intervals.
Macerator/FoodWasteDisposalSolution
Section 5. Waste
Section 5 Waste
5.2.2 Storage areas
Wastestoragecontainersrequirededicatedstorageareas.Theycanbekeptinanareaoutsidethekitchenorinaroomthatisdesignatedforthatpurpose.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.Itisrecommendedtheyarewasheddowndaily.Forthisreasonthereshouldbeatapandhoseconnectioninthevicinity.Itisrecommendedthatthebinsarealsowasheddailyandgradedintoadrainagepointwithandundergroundgreasetrap.
The design of wash down areas must include special provisions to prevent contaminants and cleaning chemicals entering thestormwaterorsewagesystem.Agreasetrapcouldbefitted.
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Thissectionprovidesinformationonflooringwithinacommercialkitchenarea, includingdrainageandselectionofmaterials.
Glossary
Coving: 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.
6.1 Floor Finishes and Serviceability
Floorsinfoodpremisesmustbeabletobecleanedeffectivelyandthoroughly,mustnotabsorbgrease,foodsubstancesorwater,harbourpests,andshouldbelaidsoasnottocausepoolingofwater.
Followingisalistofsuitablecommercialkitchenflooringsurfaces:
•Stainlesssteelwithanon-slipprofileandweldedjoints.•Ceramictileswithepoxygrouting.•Quarrytileswithimpervioussealer.•Polyvinylsheetortileswithheatweldedjoints.•Steeltrowelcasehardenedconcretewithepoxysealant.
TheuseofPVCsheetsortilesshouldbeavoidedadjacenttohotfatappliancessuchasdeepfryers.
Itisimperativethatallcommercialkitchenfloorsandstaffamenitiesfloorshaveanon-slipsurface.ThesesurfacesshouldmeettherequirementsofBSEN13036-4:2011.
Inallcases,installationshouldbeundertakenbyappropriatelyqualifiedtradespersonstoensureproperadherencetothesubstrate,andadequatesealingofjointstomaintainanimpervioussurface.
Flooringshouldbecleanedandmaintainedonadailybasisinaccordancewithmanufacturer’sinstructionsinorderto maintain slip-resistance.
6.2 Floor Drainage
Thesubstrateofcommercialkitchenfloorsshouldpreferablybeconcrete,andgradedtofloordrainageoutletstoprevent pooling of water.
Specialattentionshouldbegiventotheinstallationoffloorfinishesatthejunctiondrainageoutletstopreventthebuild-upofdirtandgreaseandmaintaintheintegrityofthewaterproofing.
6.3 Floor and Wall Intersections
Thejunctionoffloorandwallsurfacescanbecomeasourceofcontaminationthroughthebuild-upofgreaseanddirt.Itisrecommendedthatthejunctionbecovedtoassistwithcleaning.
Section 6 Flooring
Section 7 Walls & Ceilings
Theinternalwallsandceilingsofacommercialkitchenmustbeappropriatelydesignedandconstructedtoachieverequired hygiene levels.
Glossary
Coving: 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.
7.1 Ceilings
Theminimumheightforaceilinginacommercialkitchenshouldnotbelessthan2400mm.Thisincludesducting,allpreparationandstorageareas.Allductingshouldbeenclosedabovetheceilingtopreventdustandinsectscollectingand falling in food.
Thefinishedceilingsurfacemustnothaveanyperforationorexposedjoints,cracksorcrevices.Thisistopreventthecontaminationoffoodandenableeffectivecleaningofthesurface.Thisalsoensuresthattheceilingispestproof.
Suspended acoustic tile ceilings are not permitted in food preparation areas or where food is displayed or served. Theyaredifficulttocleantotherequiredhygienestandardsandmayharbordust,greaseandinsectsatthetopofthe drop ceiling.
Thewall-to-ceilingjunctionmustbetightlyjoinedandsealed.Thejunctionmustbeconstructedsothatnodust,greaseorfoodparticlescancollectinthejoint.
Whereasealantisusedintheceilingjointitmustbemadeofamaterialthatisimperviousandwashable.
7.2 Walls
Thefinishesonthewallsmustbeimpervioustogrease,foodparticlesandwater.Thefinishmustbesmoothandeven.Thesurfaceshouldhavenobuckles,ledgesorexposedfixings.Thefinishedsurfaceofthewallsmustbeeasytoclean.
Recommendedfinishesinclude:
•Ceramictileswithanti-bacterialgrout.•Stainlesssteeloraluminiumsheetwithweldedjointsandsealedfixings.•Laminatedplasticsheeting.•PVCsheeting,thisisweldedattheseams.
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Thissectionreferstothemanagementofairqualityinsideacommercialkitchen,theamountofairflow,itssupplyandtheexhaustofairbornecookingwaste.
Aneffectivecommercialkitchenventilation systemrequires‘airbalance’, inwhich theexhaustingof fumes, smoke,greaseandsteamisbalancedbytheintroductionoffresh,cleanair.Inbusykitchenswherepeoplearegenerallyworkingclose 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 atmo-sphere,mayinterferewithfoodflavoursandaromas,andcausedistresstostaff.
Glossary
Airborne: Transportedbytheair.Duct: Tubeorchannelforconveyingair.Make-up air: Theairneededtoreplacethewasteairthathasbeenextractedfromtheroom.Vapour: Theair-likesubstanceintowhichcertainliquidorsolidsubstancescanbeconvertedbyheating.Vent: Anopeningallowingairtopassoutoforintoaconfinedspace.
8.1 Natural Ventilation
Anadequatesupplyofcleanairmustbeprovidedandmaintainedwithinacommercialkitchenusinggas.Thesimplestformofventilationisnatural,involvingtheuseofwindows,ventsandskylights.Theseshouldallowsufficientairflowtomaintainahealthyworkingenvironment.Allventsshouldbescreenedtopreventfliesandberodentproof.
Ifnoreplacementairbynaturalormechanicalmeans,theventilationwillsucktheairfromtherestaurantdrawinginthewarmair/coolairfromtherestaurantincreasingtherunningcost.Replacementairprovidestheairflowrequiredbyexhaustsystems.Ifreplacementairdoesn’tcomeintotheroom,thentheexhausthoodmaynotcaptureandcontainairbornecookingwasteduetothereducedairflow.Thiscouldallowcookingodoursandwasteairtoescapeintothedining area. If there is no replacement air in kitchen, when using gas appliances, lack of replacement air can cause the gas burnerstogooutbecauseoflackofoxygen.
Considerablecareshouldbetakenwheredoorwaysandwindowsareusedfornaturalventilationthatfumes,dirtand rodents from surrounding premises are not drawn into the kitchen.
8.2 Exhaust Systems
Exhaustsystemsaremadeofanumberofinterdependentunits.Exhausthoods,exhaustfans,make-upairunits,andpackagedrooftopHVAC(HeatingVentilationAirConditioning)unitsallneedtooperatewithindefinedparametersto 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.
Exhausthoodsshouldbeplacedabovecookingequipmentandhavetheabilitytocaptureandcontaintheairbornewastematterproducedbycookingequipment.
Exhaustfansmustbecapableofremovingthecollectedairbornewastesatarateequivalenttotheirgeneration,andmake-upairunitsneedtobecapableofreplacinganequivalentvolumeoftheextractedwastefumes.Thereplacedaircanbeheated,cooledordehumidifiedasnecessarybytheHVACunitworkinginunisonwiththeotherunits.
Section 8 Ventilation
Section 8 Ventilation
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The important issue here is interlocking. This means that where there is a ventilation hood over the cooking area, thereisagassupplycut-outmechanismbetweenthecookingequipmentandtheventilationhood.Iftheextractionfanshouldfail,thegassupplytothekitchenequipmentwillbeautomaticallyturnedoff.
Interlocking regulations now prevent the operator from turning on the gas equipment without turning on the ventilation. If theventilationfailsthereisabypasssystemwhichgivesalimitedtimeinordertogetanengineertofixtheproblem.Therules say that any new kitchen using a fan-assisted extraction system must have this interlocking gas cut-out system. Also, ifmorethanhalfoftheappliancesarereplacedinexistingkitchens,thenaninterlockinggascut-outsystemmustbefitted.
Thelocationofmake-upairunitsinthecommercialkitchenshouldbepositionedasfarawayaspossiblefromthesourceofthepollutantstomaximizecrossventilation.Allexhaustgasesshouldbedischargedtotheatmospherethroughductsandcarefulconsiderationshouldbegiventotheseparationofexhaustdischargefromair-intakesandfromneighbouringproperties.
8.3 Airflow Plan and Design
Itisimportantthatallcommercialkitchenshaveaneffectiveairflowplan.Theplanshouldtakeintoaccountallequipmentthatproduceswasteair(cookingequipmentanddishwasher)andthenbalancethiswithcleanmake-upair.Theextractionofwasteairandintakeofcleanairshouldformastableairflowpatterninsidethekitchen.Thekitchenstaffshouldallbeawareofthisplan,understandhowitworksandbepreparedtoactifanyproblemsarise.
8.4 Mechanical Air Replacement
MechanicalAirReplacement(MAR)intakemustbelocatedasfarfromtheexhaustoutletfromthekitchenaspossibleandconsiderationofthesurroundingbuildingse.g.paint/carbodyshops,duetotheodoursthesecreate.
MARshouldhaveaveryfinefiltertopreventthesmallestflying insectsenteringthekitchen.Thesecandestroyprepared food.
Contractors must record all maintenance activity in maintenance schedules.
8.5 Environmental Considerations
Toreduceenergyconsumptionthroughbackairconditioning,foodpremisesshouldconsiderthefollowinginthespecificationanddesignofventilationsystems:
•Utilisenaturalventilationwherepossibleandwhereairconditioningisrequireduseefficientcentralplantwithlocalcontrolsoverpackageunitsifpossible.Wherethisisnotpossible,selectenergyefficientpackageunits.•Undertakeanenergyauditpriortoanewfitoutanddevelopanenergyreductionstrategyaspartofthefitoutservicesdesignbrief.
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This section provides recommendations for the design of lighting in a commercial kitchen.
Glossary
Diffuser: Acoveroveralightfittingwhichpromotesanevendistributionoflightthroughoutthearea.Glare: Lightthatistoobrightorintense.Illuminance level: The amount of light falling on a surface.Luminance level: Theamountoflightthatisreflectedfromasurface,suchaswalls,floorsandceiling.Splash back: Anareaofimperviousmaterialsuchasmetal,tilesetcwhichisfixedtoawallbehinda workbenchorsink.
9.1 General Requirements
Adequateandproperlydesignedlightingisessential inacommercialkitchenforstafftoefficientlydotheirtasksincludingcooking,cleaning,foodpreparationandpresentation.Theareashouldbeasfreefromglareandunwantedreflectionsasispracticable.
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.Itisrecommendedthatqualifiedelectricalengineers,designersand/ortradespersonsareengagedtoensurecompliance.
9.2 Natural and Artificial Lighting
Therelationshipbetweennaturalandartificiallightingisimportanttoconsiderwhenlightingacommercialkitchen.Whileartificiallightingwillnormallybethemainsourceoflight,itisdesirabletoincludenaturallightsources.Ideallywindowsinthekitchenshouldnotbelessthan10percentofthetotalfloorarea,andshouldlookoutontotheskyor open space.Windows and skylights can provide views and allow light into a space, improving the staff working environment, howevertheycanalsobeproblematicasasourceofglare.Carefulconsiderationshouldbegiventothepositioningofwindowsandtheinteractionbetweennaturalandartificiallightlevels.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,materialandtypeoffinishofthesesurfacesshouldbecarefullyconsidered.Thereflectancefromthesesurfacescontributestotheoverallluminancelevel of the area.
Takingtheseconsiderationsintoaccountwillresultingoodvisibilityconditionsforthekitchen.Ceilingsoccupyasubstantialamountofthefieldofview.Forlargeareaswherethereisindirectlightpenetratingthespace,itisadvisabletorendertheceilingwhiteornearwhite.Regardlessofthesizeoftheroomstheceilingshouldhaveareflectancelevelascloseto70percentaspossible.Wallreflectanceisimportanteventhoughitscontributiontothedistributionoflightissmall.Thecoloursandfinishesshouldbeselectedtakingintoaccountcontrastsbetweensurfaces.Forexample,thereshouldbeadifferencebetweenthebenchandwall.Finishesshouldnotprovideglareyetprovideenoughreflectivelightforstafftosafelyandeffectivelycarry out their tasks.
Section 9 Lighting
Section 9 Lighting
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9.4 Light Fitting Considerations
Lightfittingsneedtobeinstalledinsuchawaythatwillnotcontributetofoodcontamination.Theyshouldalsobedesignedandinstalledinawaythatfacilitateseaseofcleaning.Fittingsshouldbegenerallyrecessedorsurfacemountedinceilings,thefittingsshouldhaveasealedunittostopthedustfallingfromthelightse.g.Perspexcover.Suspendedfittingswillcollectdustandbecomeasourceofcontaminationtofood.
Properlydesigneddiffusersshouldbeinstalledtoassistwithevendistributionoflightandcontainfragmentsintheeventofaglobeshattering.Theluminancelevelshouldbemadeatleast100luxhigherthantherecommendedlevel,becauseofalightlossfactorthat occurs over time.
9.5 Emergency Lighting
•Emergencylightingensuresthatpatronsandstaffareabletobesafelyandeffectivelyevacuatedfromthepremises.•Emergencylightingturnsonautomaticallyfromitsownpowersupplywheneverthereisapowerfailure.•Theemergencylightsmustbepositionedatexits,atanypointwherethereisapotentialhazard(e.g.achangeinfloorlevel)andatregularintervalstomaintainminimumlightinglevels.•Thelocationofemergencylightsshouldnotcauseexcessiveglareandinterferewithapersontryingtoleave the premises.
Emergencylightingsystemsmustbemaintainedonaregularbasisandmaintenancechecksrecordedinalogbook.
9.6 Environmental Considerations
Toreduceenergyconsumptionthroughlightingincommercialkitchens,considerationshouldbegiventothefollowingintheselectionoflightingelements:
•Fornewlightingtokitchen,storageandallback-of-houseareasselectT5fluorescentlampswithelectronicballasts.•Forfrontofhouseareasconsiderreplacingincandescentlampswithlowenergylamps(e.g.compactfluorescentwhereverpossible)•UseT5fluorescentlampsinsignageandmenuboards.•Inexistingfluorescentfittings,re-lampwithtri-phosphorlampsandundertakere-lampingandcleaningprogramsonaregularbasis.•Installmovementsensorstostoreroomsetc.toensurelightsareturnedoffwhennotinuse.•Commercialkitchenmanagers/ownersshouldcontacttheirlocalenergyproviderandconsiderswitchingto greenpower.•Undertakeanenergyauditpriortofitoutanddevelopanenergyreductionstrategyaspartofthefitoutservicesdesignbrief.
Themostimportantconsiderationistodecideonaprojectbyprojectbasiswhatwillprovidetheoptimumsolutionconsidering all environmental issues in a holistic manner.
•Directenergyuse.•Selectionofmaterialsandequipmentthatminimizeembodiedenergy.•Allowforachievingafullusefullifethrougheaseofmaintenance.•Provideanoptimumqualityoflightfortheusersofthespace.•Provideforre-useandrecyclingatendoflifeoftheentireinstallation.•Considerquantityandmaterialsoflampsandlightsourcesconsumedinthelifeoftheinstallation.
Therelativeweightingsofthesecriteriashouldbeconsideredandmatchedtoeachproject.Theresultwillbeacompromisebasedonexperienceandjudgementtakingintoaccountrelevantlegislation.
Section 9 Lighting
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Thissectiondescribesthestorageareasthatneedtobeprovidedforfooditemsinacontrolledenvironmentandtoseparateotheritemsthatmaybethesourceofcontaminationoffood,includingchemicals,clothingandpersonalbelongings.
Glossary
Process:Theactivityofpreparingfoodforsaleincludingchopping,cooking,drying,fermenting,heating,pasteurising,thawingandwashing,oracombinationoftheseactivities.Ready-to-eatfood:Foodconsumedinthesamestateasthatinwhichitissoldanddoesnotincludenutsintheshellandwhole,rawfruitsandvegetablesthatareintendedforhulling,peelingorwashingbytheconsumer.
10.1 Storage Requirements
Theneedforseparatestorageroomswilldependonthescaleofthekitchen,however,considerationshouldbegiventospecificstorageneedsforthefollowing:
•Drygoods.•Chilledandfrozenfoods.•Freshfruitandvegetables.•Returned/recalledfoods.•Packagingmaterial.•Cookingutensilsandequipment.•Cleaningequipmentandchemicals.•Clothingandpersonalbelongingsofstaff.•Garbageandrecyclablematerials.•Storagefacilitiesmustallowthesaferetrievalofstoreditems.•Wasteoilstorage(bunding).•Stafflockers.
Waste/Refugestorage Chilledgoodsstorage Ambient(drygoods)storageTotal0.04–0.06m2/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.
Section 10 Storage
Section 11 Pest Control
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Thissectionreferstopreventingpestsinacommercialkitchen.Themajorreasonsforpestsenteringakitchenaretosearchforfood,waterandshelter.Itshouldbenotedthatitwillusuallycostmoretoremovepeststhanitwilltopreventthementeringinthefirstplace.
Glossary
Air curtains: Machinetypicallymountedaboveanopening,(althoughverticalmountingisalsopossible) thatcreatesanairdraftacrossanopening,whichpreventsflyinginsectsfromentering.Bait: Product designed to lure and kill pests.Fly door: Doorthatallowsairtoflowthroughbutnotpests.Fly strips: Rowofover-lappingplasticstripsthathanginadoorwaypreventingentrybyflyingpests.Harbour: Refuge, shelter, secure.Penetration and service areas: Areaswherepipesandwiresetcgothroughwalls,floors,roofsetc.Pests: Nuisance animals, insects etc.Traps: 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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11.2 Insect Control
Despitebesteffortsandgoodpractice,insectsmaystillenterthekitchen.
Flying insects canbeeliminated through theuseof insect controldevices, e.g. electronic insectkillers. It isrecommended that such devices are located at entrances to eliminate the insects on entry. Ideally the insect controldevicewillcontaintheinsectsalthoughifthedevicekillsthebugcausingthemtodrop,considerationmustbegivenastowheretheinsectswilllandsothattheydonotcontaminatefoodorfoodpreparationareas(UVbulbsmustbechangedasmanufacturerinstruct).
Ventilationintakemusthaveafilterfittedtostopfliesandotherairborneinsectsbeingintroducedtothekitchenarea e.g. prep sweet areas.
Crawlinginsectscanbecontrolledthroughtheuseofbaits,e.g.cockroachbaits.Somefoodpremiseschoosetokeeppermanentbaitsonthefloorwherefoodislikelytobedropped,aroundovensforexample.Othersusebaitsonlywhenthereisaconcern.Baitsshouldnotbeplacedanywherewheretheycouldcontaminatefood.
11.3 Monitoring
Everycommercialkitchenshouldhaveadocumented,servicedandverifiedpestcontrolprogram.Aregisteredserviceshouldbecontactedforanappraisal.ComponentsandpestcontrolregimesshouldbemonitoredbyalicensedpestcontrollerwhoisQAaccredited,foodsafetyassured,hastheappropriateinsuranceandisapproved.
Section 11 Pest Control
Section 12 Signage
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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.Itisimportantthatallstaffbemadeawareofthelocationanduseoffirstaidkits.•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.Theseposters 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,andthecleaningproductusedtoachievethebestresult.
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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.Cleaningchemicalsmusthaveaseparatelockableareaforstorage.Itisadvisabletocolourcodechemicalsastowhichareatheycanbeusedin.
12.3 Equipment Signage
It is recommended that signsbe installedadjacent toequipment thatexplains their correctuse includingsafety 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,lockersshouldbelocatedawayfromfoodpreparationandstorageareastopreventpossiblecontaminationoffood.
13.2 Change Rooms
Staff shouldbeprovidedwithdedicatedchangerooms,particularlywhentheyarerequired towearuniforms.Genderspecificchangeroomsarenotnecessaryforsmallbusinesses;howevertheyshouldbeprovidedforlargerfoodbusinesses,andmaybeincorporatedintotoiletareas.Changeroomsshouldnotopendirectlyontokitchenareas.
13.3 Toilets
It is essential that staff have access to toilets.
Forasmallbusinesslocatedinashoppingcentre,useofthecentre’spublictoiletsmaybeadequate.Forlargerbusinesses,staffmaysharethetoiletfacilitiesprovidedforpatrons;however,itisrecommendedthatdedicatedstafftoiletsbeprovided.Wherenomorethan10staffareemployed,aunisextoiletmaybeprovided.Aunisextoiletmustincludeonepan,onebasinandmeansofdisposingsanitaryproducts.
Wheremorethan10staffareemployed,separatemaleandfemaletoiletsshouldbeprovided.Thenumberofsanitaryfixtures(toiletpans,urinalsandbasins)thatmustbeprovideddependsonthenumberofstaffandissetout in the Building Act 1984.
Toiletsmust not open directly into kitchens or food storage areas and should be accessed via airlockswithself-closingdoors.toiletsmustbeadequatelyventilatedinaccordancewiththeBuildingAct1984.
13.4 Storage of Office Materials
Officematerialsandpaperworkshouldbestoredinaroomdesignatedforofficeuse,orlocatedincupboardsthatarededicatedtostoreofficematerials,andbelocatedawayfromthefoodpreparation,cookingareas.
13.5 Wash Hand Basins
Staffmusthaveaccesstowashhandbasins/Quadwashfacilitiesaftervisitstothetoilets/smokingareas(contaminationfromlighters/cigarettepackets).
Washhandbasinsmustbelocatedwherestaffmovefromoneareatoanothere.g.fromprepareatocookingarea.Taps/handles/pushplates/lightswitchesshouldbesanitizedonaregularbasisduringtheday(recordfrequencyondailysheets)
Section 13 Staff Amenities
Section 14 Fire Safety
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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.Ifinstructionsareattachedtothedevice,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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Type ofExtinguisher
Type ofFire
Water
Foam ABF FoamOnly
ABC Dry Powder
SpecialDry Powder
Co2
WetChemical
FOR USE ON:
Wood, Paper and Textiles
AFOR USE ON:
FlammableLiquids
BFOR USE ON:
FlammableGases
CFOR USE ON:
FlammableMetals
DFOR USE ON:
ElectricalHazards
3 7 7 7 7 7
3 3 7 7 7
3 3 3 7 3 7
7 7 7 3 7 7
7 3 7 7 3 7
3 7 7 7 7 3
* A Powder Extinguisher will leave a residue that can damage sensitive electrical equipment. If possible, use a CO2 Extinguisher.
Maintenance / Servicing
ServicingoffireextinguishersmustbeinaccordancewithBritishStandardsbyalicensedengineer.Itisrecommendedthatacompanythatschedulesregularvisitsformaintenanceisused(orcontracted)toensuretheequipmentiskepttostandard.
Service record
Apermanentrecordmustbekeptofallservicingthatwillsequentiallyrecordallmaintenancecarriedoutoneachfireextinguisher,including:
•Typeofextinguisher,e.g.BEpowder.•Dateofmanufacture.•Recordofthelastservice.After6yearsanewextinguisherisneeded.12yearsisacceptableonlywhentheextinguisherisnotsubjecttoenvironmentalextremes,suchassteamorhightemperatures.Thisextensionispermittedifagreeduponbyowner and servicer.•Anydefectsandtheactiontaken.•Arecordofmissingormisplacedextinguishers.•Anyotherrelatedcomments.
Thisrecordcanbealogbook,acomputer-basedrecordsystemoranotherpermanentrecordthatiseasytointerpretforreportsandfor referencing to an individual extinguisher.
FOR USE ON:
Cooking Oilsand Fat
F
Section 14 Fire Extinguisher Table
Section 14 Fire Safety
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Theowner/agentandtheservicepersonshallsigneachrecord.Recordtagsarenotacceptableasmaintenancerecordsystem,thoughrecordtagsmustalsobekeptonanextinguisher.
MarkingEachextinguishermustshowapermanentlyfixed,uniqueidentificationmarkwhichcanbereferencedbacktothemaintenancerecords.Themarkcanconsistof:•Writtennumbers,lettersoracombinationofboth.•Barcode.•Magneticorelectronicstripe.g.smartchip.
OtherForextinguishersinstalledwherethetemperaturescanreachabove50°corbelow5°ctheextinguishermustbeenclosedin 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.Inalargerkitchenmorearenecessary.Theymustbecloseenoughtothehazardstobeaccessedquickly.
LocationFireblanketsmustbeinanobviousandaccessibleplace.Thisareamustnotendangertheuserwhentheyreachforitinanemergency,e.g.notthefarsideofdeepfryer.Ifmorethanonefireblanketiskeptinthekitchenthentheyshouldnotallbekeptnexttoeachother.Thisallowsmorethanonepersontohelpfightafire.
Section 14 Fire Extinguisher Table
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Themountingoftheblanketmustbestrongenoughtowithstandsomeonepullingthefireblanketfromitscontainer.Theremustalsobeenoughroomtoquicklyopentheblanketwithoutobstruction.
Size•Fireblanketsmustbeeitherrectangularorsquarewithnosidebiggerthan1.8mandnosmallerthan0.9m.•Afireblanketcannotweighmorethan10kg.•Itwillhavehandleswithwhichtoholdtheblanket.•ItMUSTbefoldedcorrectlysothatwhenneeded,itcanbeopenedinlessthanfourseconds.•ItmustcomplywithBS9999:2008.
Maintenance / ServicingInspectionoffireblankets/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 recordAllmaintenanceandamendmentsmustberecordedonthemaintenancetab.
14.2.3 Other Equipment
Fire hose
Firehosesarenotgenerallyusedinakitchenprimarilybecausewaterisvolatileagainstfats,oilsandelectricalfires,butifuseditmustcomplywithBSEN15889:2011.
Gas suppression systemsA gas suppression system works well. These generally have a pipe system that goes up the wall with nozzles in the rangehood.Theseareexpensivebutagreat investmentastheyaredirectlyoverthehazardandareusuallyheatactivated.
Aswithmostfiresafetydevices,ifusedinaconfinedspace,thenthereisariskofasphyxiationaswellaslimitingvisibility.Onceusedandthefireisout,leavetheroomuntildangerousvapoursdisappear.Ifmorethanonefireblanketiskeptinthekitchenthentheyshouldnotallbekeptnexttoeachother.Thisallowsmorethanonepersontohelpfightafire.
Section 14 Fire Safety
Section 14 Fire Safety
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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.Ifasprinklersystemisrequired 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,easilycontainedfiresareacommonoccurrenceincommercial kitchens that may unnecessarily trigger a smoke alarm. It is recommended to use heat detectors instead. Smoke/heatdetectorsarenottobeplacedmorethan20mapartandnotmorethan10mfromanywall.Gasshutoffvalve.Thisshutsoffthegastoappliancesinthekitchen.Thisshouldbesituatedattheexitsofthekitcheneasilyseenandaccessible.
14.3 Emergency Signage
ForEmergencySignageinformationturntothesectiontitledSignage,thenfindtheheadingEmergencySignageonpage 38.
14.4 Staff Training for Emergencies.
14.4.1 Fire Extinguisher Training.
Atleastonestaffmemberwhoistrainedintheproperuseofafireextinguishershallbepresentwhilethekitchenisoperating.Themorewhoaretrained,thesaferthekitchenwillbe.
14.4.2 Evacuation Training
Eachstaffmembershouldbetrainedintheskillandknowledgetohelpthemcopeinemergencysituations.
Theyshouldbetrainedinthefollowing:
•Whateachofthealarmsmeans:Aredifferentcoloursfordifferentemergencies?Whatistheevacuationalarm?•Preparingforemergencies:Ifafireblanketisnotwhereitissupposedtobe,whatshouldbedone?•Howandtowhomshouldemergenciesbereported.•Reactingsafelytoemergencies.•Evacuatingfromdangerousorsoontobedangerousareas.•Emergenciesthatmayoccur.•Whatareunsafesituations.•Howtofixorreportunsafesituations.•Responsibilitiesofthewardens.•Wheretoassembleafterevacuationandwhathappensoncethere.
This section refers to the requirements for access and egress from commercial kitchens.
Glossary
Egress: Awayout.Exit: Adoorwayleadingtoaroadoropenspace.FireCompartment: Apartofabuildingseparatedfromtheremainderbybarrierstofiresuchaswallsandfloors withanappropriateresistancetothespreadoffire.
15.1 Provision for Escape
Thedesignofanycommercialkitchenmustallow:
•Safeandconvenientmovementabouttheworkplace•Safeegressfromtheworkplaceinanemergency•Safeaccesstoanypartoftheworkplace.
Provisionmustbemadeforsaferoutesoutofthebuildingincaseoffireorotheremergencies.Itisimportanttoensurethattheseexitsremainunobstructedandthattheescaperouteiseasytopassthrough.
Wherenopointonthefloorismorethan20mfromanexit,onlyoneexitisrequired,otherwiseatleasttwoexitsarerequired.Wheretwoormoreexitsarerequired,thedistancebetweenalternativeexitsmustcomplywithlocalbuildingregulations.
•Anexitmustleadtoadesignatedsafearea/musterpoint.
•Theunobstructedheightofthepathoftraveltoanexitmustnotbelessthan2000mm.
•Theunobstructedwidthofthepathoftraveltoanexit(excepttheactualdoorway)mustnotbelessthan1000mm.
•Suitablebarriersshouldbeputinplacetopreventvehiclesfromblockingtheexit,oraccesstoit.
15.2 Access for People with Disabilities
Asfarasisreasonable,acommercialkitchenshouldbedesignedtoprovidesafe,equitableanddignifiedaccesstopeoplewithdisabilities.
Section 15 Access & Egress
Section 14 First Aid
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Thissectiondescribestherequirementsforfirstaidkitsinfoodbusinessesandrequirementsforstafftraininginfirstaid.Restaurants,hotelsandclubsarein‘GroupA’,thelowestriskgroupinregardstofirstaid.AllthefollowinginformationadherestotheHealthandSafety(First-Aid)Regulations1981,otherstateswillhavesimilarlawsthatshouldbecompliedwith.Itisusefultoknowwheretheappropriateexternal 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.For50to100staffanOccupationalFirstAidkitisrequired.Ifmorethan100thentwokitsarerequired.Theratioofkitsperpeoplemustbemaintainedwhenthenumberofstaffincreases.Inadditiontothekititishighlyrecommendedthataburnmoduleandeyemodulealsobeincluded.Forover400staffafirstaidroomisnecessary.
16.1.2 Location
Thekit/smustbeinanobviousandeasilyaccessiblelocationatalltimes.Thekitwouldbemoreusefulifitwereofthewallmountabletypeasiscommonpractice,soitisalwaysinthesameplace.Howeveramobilekitmeetslegalrequirements.Allstaffmusthaveafirstaidkitwithin100moftheirregularworkposition.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?
2. How many employees do you have? 3.Whatfirstaidpersonneldoyouneed?
Low Hazard
e.g.offices,shops,libraries.
Less than 25 At least one appointed person
25-50 Atleastonefirst-aidertrainedinEFAW
More than 50
Atleastonefirst-aidertrainedin FAW for every 100 employed (orpartthereof)
Higher Hazarde.g.lightengineeringandassembly work, food processing warehousing, extensive work with dangerous machinery or sharp instruments, construction, chemical manufacture.
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.