CHAPTER 7: INTERIOR SPACE DESIGN
of GSA's Facility Standards for the Public Buildings Service. In addition, it
Storage for dry food, equipment, and supplies on open wire metal shelves.
is recommended that a food service specialist be consulted as part of design
A can rack for large canned food items is desirable.
Commercial-type kitchen equipment with highly washable finishes such
The baseline in this Guide provides a kitchen with heavy duty equipment
as stainless steel.
that will function primarily only to prepare simple meals and as a staging
"Dietitian corner" with telephone to use when ordering food.
area to receive catered meals. Large centers may have two kitchen areas.
Ample, easily washed, metal cabinets with interior shelving within reach
Typically, the A/E should not design a commercial kitchen on a scale which
may require sophisticated venting and hood-mounted fire suppression
Stainless steel countertops and highly washable, seamless wall sur-
faces made for kitchens.
Impervious, durable, easily cleaned floor finish.
Especially in existing buildings, this type of commercial kitchen could force
Washable ceiling finish.
expensive modifications that could severely impact the rest of the building,
which would not be feasible. For instance, in a multi-story building, it may
It is vitally important to provide space for two or more stainless steel food
require openings through several floors as well as through the roof structure
carts. Adequate lighting, ventilation, and clearances are required. Locked
to accommodate a kitchen exhaust.
storage for any hazardous materials must be provided. For food not
requiring refrigeration, provide clean, dry, well ventilated storage off the
The kitchen should be accessible to service personnel, staff, and other
floor. Shelving in kitchen areas should not be exposed wood as this is
adults. For safety reasons, children will not be in this space unless escorted
difficult to clean adequately. Metal wire shelving is the best choice for this
by an adult and dangers such as hot oil are not present. The kitchen should
purpose. Provide storage for all utensils and equipment off the floor in a
be placed in a central location with access to the service entrance, near
clean, dry, closed space. No sewage or drain pipes are allowed above
the multiple-purpose area, and separate from the classrooms.
food storage, preparation, or service areas. Ample electrical outlets (with
ground-fault interruption in wet areas) out of children's reach, must be
The following equipment should be provided:
Stainless steel, three-compartment, deep sink with required plumbing,
faucets with hot and cold water connections near the dishwasher. Goose-
neck is recommended.
The laundry room should be accessible only to adults. Locate this area
Separate hand washing sink.
near the infant/toddler classrooms, if possible, and convenient to the food
Garbage disposal with required plumbing connections.
service areas. For acoustical purposes and to ensure adult controlled
access, locate the laundry room away from children's areas and provide a
Heavy duty, commercial-type dishwasher/sanitizer.
lockable door (that can be opened from the inside). Ideally, the laundry
Commercial-type refrigerator storage at or below 4C and freezer stor-
room should be located close to an exterior wall to minimize the run of the
age at or below -18C. (Many centers will require two refrigerators and
dryer exhaust vent to the exterior.
one or two commercial freezers. This needs to be clarified during initial
Note: Dryer exhausts contain combustible lint which can present a fire
hazard when the exhaust vent is excessive. Dryers must be vented
separately and not be combined with other building exhaust systems.
Residential range. (Commercial preferrable, but check with local code
requirements if commercial is used.)
Recommended equipment includes a heavy-duty residential-type washer
Adequate 610 mm minimum deep counter space.
and dryer. Large centers may require additional equipment. Provide an
PBS-140 - July 2003