Child Nutrition Facilities Layout

1. Child Nutrition Facilities Layout Murray-Corban Foodservice Design Consultants Bill Murray, FCSI Karen Corban, MA, RD, LD

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

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

4. When • Replacement of Existing Equipment • Purchasing New Equipment • Renovation of Existing Kitchen • Construction of New Kitchen

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

6. How • Know the Professionals and the Roles they play Architects Food Service Design Consultants Equipment Dealers Manufacturer’s Representatives

7. Menu drives the design process • State and Federal Regulations offer vs. served • Scratch vs. Convenience • Food Quality • Food Safety

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

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

10. Management • Labor • Food Cost • Serving Times • District Expectations • Team Input

11. Project Development • Steps • Vision of Project • Completion of the Four M’s of Conception Development • Development of Design • Development of Equipment Specifications/Bid Document/Bidder Requirements

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

13. Resources • Manufacturer’s Catalogs • Internet, Company Web Sites • Design Consultants • Equipment Dealers • Manufacturer’s Representative • Other Food Service Directors

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

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

16. Removable Protector

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

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

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

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

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

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

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

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