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In the UK the most important food hygiene regulations for your business are. The company was established in 2007 and specialises in a one stop shop services including land search budget advice planning application in the UK and France Monaco interior design tender package site supervision contract management and full architectural and interior design services as. There are a number of recognised kitchen layouts that can be used as a basis for your design. Any work involving the connection or disconnection of gas appliances in the UK must be carried out by a Gas Safe Registered Fitter. Rule 1 Kitchen door clearance. If you do your planning in feet and inches you are likely to get muddled and have an ill-fitting kitchen. Commercial kitchen planning may seem a daunting task even to professional caterers as it involves many disciplines. 8522004 on the hygiene of foodstuffs. Chefs must also be aware of the current legislation concerning waste management in his kitchen. Minimum distance between hob and sink of 600mm 2ft.
A kitchen has different flows and work areas that need to be integrated throughout that need to be considered by designers.
Minimum distance between hob and sink of 600mm 2ft. Minimum gap of 760mm 2ft 6in above the hob. Washbasins for cleaning hands must have hot and cold running water and materials for cleaning hands and for hygienic drying. Commercial Kitchen Design Guidelines The aim of planning a commercial kitchen layout is to achieve a work area which creates maximum efficiency keeping wastage of labour energy and materials to a minimum whilst also being safe for staff and customers complying with all commercial kitchen design regulations. Electrical sockets or switches should be fitted at a safe distance it is recommended at least 30cm horizontally from a sink to avoid the chance of water coming into contact with electricity. Kitchen Design Rules of thumb There are some fundamental design principles when it comes to planning your kitchen that should be considered.
Im no Electrician - but in a nutshell your kitchen electrical system needs to be protected by RCD devices to stop you from electrocuting yourself. Minimum gap of 760mm 2ft 6in above the hob. This means you will be contacted by a resident liaison officer RLO working on. There are a number of recognised kitchen layouts that can be used as a basis for your design. 12 kitchen design and food safety 13 operational requirements 14 information required for design purposes 15 jsp 315 services accommodation and de specification 42 catering equipment specification 16 the role of the kitchen design and equipment authority 17 advice procedure section 2 catering areas key considerations 21 application. All commercial kitchens large or small should have a safe work flow that promotes safe food handling and eases the burden of the. Power gas water drainage and ventilation extraction points. Rule 1 Kitchen door clearance. Most of the national kitchen companies have a kitchen planning service where you will be able to discuss your requirements with a designer who will create a digital plan of your kitchen. In the UK the most important food hygiene regulations for your business are.
Commercial Kitchen Design Guidelines The aim of planning a commercial kitchen layout is to achieve a work area which creates maximum efficiency keeping wastage of labour energy and materials to a minimum whilst also being safe for staff and customers complying with all commercial kitchen design regulations. A less drastic step can be to enlarge the kitchen by knocking through to an adjacent room but this too must comply with current Building Regulations. If you do your planning in feet and inches you are likely to get muddled and have an ill-fitting kitchen. There are electrical regulations you need to adhere too when fitting a kitchen in the UK. 30ls if over the hob and 60ls if placed elsewhere. From 1 January 2006 a number of new food hygiene regulations apply in the UK. All commercial kitchens large or small should have a safe work flow that promotes safe food handling and eases the burden of the. A hob should have a clear worktop or a space of at least 200mm 8in on either side. 8522004 on the hygiene of foodstuffs. Most of the national kitchen companies have a kitchen planning service where you will be able to discuss your requirements with a designer who will create a digital plan of your kitchen.
This means you will be contacted by a resident liaison officer RLO working on. Any restrictions on services ie. In the UK the NICEIC states that. These rules of thumb should help you avoid potential awkward spaces and poor functionality. Top of kitchen costs. A hob should have a clear worktop or a space of at least 200mm 8in on either side. The Food Hygiene England Regulations 2006 as amended. From 1 January 2006 a number of new food hygiene regulations apply in the UK. Most of the national kitchen companies have a kitchen planning service where you will be able to discuss your requirements with a designer who will create a digital plan of your kitchen. Sockets should also be easily accessible.
12 kitchen design and food safety 13 operational requirements 14 information required for design purposes 15 jsp 315 services accommodation and de specification 42 catering equipment specification 16 the role of the kitchen design and equipment authority 17 advice procedure section 2 catering areas key considerations 21 application. Commercial kitchen planning may seem a daunting task even to professional caterers as it involves many disciplines. These rules of thumb should help you avoid potential awkward spaces and poor functionality. Some examples of kitchen design are shown below. Part H Replacing existing fittings on a. However I would always recommend fitting an extractor to deal with condensation. If you do your planning in feet and inches you are likely to get muddled and have an ill-fitting kitchen. Commercial Kitchen Design Guidelines The aim of planning a commercial kitchen layout is to achieve a work area which creates maximum efficiency keeping wastage of labour energy and materials to a minimum whilst also being safe for staff and customers complying with all commercial kitchen design regulations. Power gas water drainage and ventilation extraction points. The kitchen work triangle is a concept used to determine different types of kitchen layouts that would be both aesthetical and functionalefficient.
Kitchen cabinets are usually 60 cm deep and have widths that are multiples of 10 cm or 15 cm. Washbasins for cleaning hands must have hot and cold running water and materials for cleaning hands and for hygienic drying. Minimum distance between hob and sink of 600mm 2ft. From 1 January 2006 a number of new food hygiene regulations apply in the UK. Sockets should also be easily accessible. Commercial Kitchen Design Guidelines The aim of planning a commercial kitchen layout is to achieve a work area which creates maximum efficiency keeping wastage of labour energy and materials to a minimum whilst also being safe for staff and customers complying with all commercial kitchen design regulations. It makes sense to use metric when planning a kitchen because kitchen units and domestic appliances are designed in standard metric sizes. Most of the national kitchen companies have a kitchen planning service where you will be able to discuss your requirements with a designer who will create a digital plan of your kitchen. These rules of thumb should help you avoid potential awkward spaces and poor functionality. Many also have an online design tool that you can.
