Hot-Prep

1. Program: Dedicated area for production of hot food items.
2. Equipment: Examples include, but are not limited to, the following:
• 4-burner range with convection oven base
• Bain Marie
• Blast chiller
• Combi ovens (steamer / oven)
• Hot holding cabinets
• Reach-in / roll-in refrigeration
• Steam jacketed kettles with fill spout
• Steamers
• Tilt skillets with fill spout
• Worktables and sinks
• Water hose / hose reels
• Broiler
• Fryer (with filtration)
• Griddle
• Hand sink
3. Features: Provide and accommodate the following:
• Self-contained ergonomic work stations for efficient production movement and to control cross traffic.
• Cooking equipment on casters with flexible gas lines and quick disconnects (where applicable).
• Minimum 15 cm (6 inch) clearance between floor and equipment or undershelves for cleaning, except at plinth (curb) installations.
• Floor drainage throughout. Provide floor grates in front of equipment having wet applications such as kettles and tilt skillets.
• Condensate hoods over bain maries and other equipment producing high moisture levels.
• Duplex electric convenience outlets at workstations.
4. Finishes – Hot-Prep:
• Floor: Paver tile (same as Main Kitchen) or seamless flooring.
• Base: Paver tile or seamless base.
• Walls: Ceramic tile, stainless steel or FR-FRFP.
• Ceiling: Accessible acoustical tile on corrosion resistant grid and supports.

Butcher Shop

1. Program: When required by Facilities Program and market conditions, provide dedicated preparation area for the fabrication of meats and seafood and production of processed meat products.
To prevent cross contamination, design spaces with separate worktables, sinks, cutting boards and refrigerated storage facilities for meat, poultry and fish.
2. Size/Area: Requirements determined by market study.
3. Location: Area between Walk-In Complex (coldrooms) and Main Kitchen.
4. Equipment: Examples include, but are not limited to the following:
• Band Saw: Provide for cutting primal cuts of meat
• Butcher block
• Fish files
• Vacuum packing machine
• Meat grinder, in Walk-in
• Reach-in and undercounter refrigeration
• Scale
• Slicer
5. Refrigerator: Provide separate walk-in refrigerator for storage of prepared products and include the following:
• Ample security cage shelving.
• Space for roll-in refrigerator rack parking
• Walk-in shelving for the balance of area
6. Finishes – Butcher Shop:
• Floor: Paver tile (same as Main Kitchen) or seamless flooring
• Base: Paver tile or seamless base
• Walls: Ceramic tile or FR-FRFP
• Ceilings: Accessible acoustical tile on corrosion resistant grid and supports

1. Program: When required by Facilities Program and market conditions, provide dedicated area for the preparation and production of breads, desserts, pastry, chocolates and other baked goods.
2. Location: Adjacent to main kitchen area.