AboutJim Wixson, CFSP Expertise I can answer any questions about food production process, alternate food process methods, new technologies, layout and design, energy choice issues, ventilation, health codes, productivity, profitability, and labor staffing issues.
Experience 32 years in the food equipment business. Familiar with all phases of the commercial restaurant business, specializing in appropriate equipment selection. Cutting edge in production techniques.
Question Hi Jim. I have been trying to decipher the requirements for creating an in-home commercial kitchen in Alaska. The kitchen will be in a completely separate part of the house, with its own entrance, and not used for household purposes, only commercial products. We are about to build a new house and just want some basic info about plumbing requirements for this kitchen before the pad is poured. I am having a heck of a time getting a straight answer to what seems like basic questions. The kitchen will be used for candy-making (chocolate), baking (cakes & bread), processing fruits and vegetables, and honey. Later down the road, my husband might be using it for brewing beer. No deep frying or grilling will be done. The only grease containing products will be melted chocolate, and butter used in baking.
My main questions are:
1. do we need a grease trap? what about an in floor drain?
2. are there specific requirements about sink proximity?
due to space constraints, and plumbing costs, we have laid out all of the sinks (except the mop sink which is in another room) in rather close proximity to each other with the 3 -sink on one wall and the hand sink and produce sink nearby on an adjacent wall. will this be a problem? could splash guards be installed to help this configuration be acceptable?
Eventually we will submit the DEC application for inspection but right now we just need some guidelines to go by to just come up with a plan to submit.
Thanks for any help you can provide.
Answer Kim,
It will be important for you to go see a foodservice dealer in your area. A foodservice dealer will know the specific codes in Alaska and will help you understand the health codes.
I am sure that you will need a grease trap, but the size I do not know. You also will need three different kind of sinks. A pot sink (3 or 4 bowl with drainboards), a prep sink (1 or 2 bowls that are large enough to submerge the largest food item you prepare)no soap can be used near this sink, a hand wash sink with soap and towels, and a mop sink or can wash. A splash guard can be used if the sinks are too close together.
All table surfaces need to be washable and non-pourous. The code guidelines that will apply to you are USDA (United States Department of Agriculture). I am adding my answer to a previous questioner below.
Also check with your Fire Marshall to get their take on whether you will need a hood.
Good luck with your venture.
You answered this question on 07/20/09
Questioner: Nancy
Category: Food Service Equipment & Supplies
Private: No View Published Answer
Subject: catering kitchen
Question: I have designed many residential kitchens, and now must plan a kitchen in a business space that would be used by a part-time caterer as well as office staff at the facility. Does this type of situation require a food service lisence for the facility as well as the person? Must my plans and equipment meet codes for a commercial kitchen? (including ADA?) or simply that this person could work there if I provide good equipment and planning in the office's kitchen? We are in Connecticut. The caterer might be preparing half a dozen meals a week for parties of about 6 people. Specific questions that I have are- How many sinks do I need? We will have a dishwasher. Do I have to have a drain in the floor? Do I have to have an ansel system with a vented hood? Does the health department have to inspect this facility? Where can I find out what exactly the requirements are? The health Dept will not return my calls! Thank you in advance! Nancy
Answer: Nancy,
Such is the way of Government. They are not so good at being available. A catering kitchen is not considered a retail business, so as I understand it, the only codes that apply are building codes. You will need a type I hood over any cooking appliances and ansul system. You will also need drains to serve various pieces of equipment such as sinks, dishwasher, etc. The materials and finishes should be food appropriate.
I am sure that ADA rules apply for door openings, aisle space, table height, etc.
It would be nice to have appropriate sinks (pot washing, prep sink, and hand wash), undercounter dishwasher, hot food cabinet, and refrigeration.
The caterer you hire will need to have the food handlers permit, and should have prepared the food in a qualified commissary.
I know several well qualifies foodservice consultants that would be able to sort out all the details for you. Is there an architect involved?
