SECTION III

FOOD ESTABLISHMENT GUIDE FOR DESIGN, INSTALLATION, AND CONSTRUCTION RECOMMENDATIONS

All equipment in food establishments should be certified or classified for sanitation by an ANSI accredited certification program.

Equipment including ice makers and ice storage equipment shall not be located under exposed or unprotected sewer lines, open stairwells or other sources of contamination.

The following equipment installation requirements will help to ensure proper spacing and sealing which will allow for adequate and easy cleaning:

FLOOR MOUNTED EQUIPMENT

Whenever possible equipment should be mounted on approved castors or wheels to facilitate easy moving, cleaning, and flexibility of operation. Wheeled equipment requiring utility services should be provided with easily accessible quick-disconnects or the utility service lines should be flexible and of sufficient length to permit moving the equipment for cleaning. Check with local fire safety and building codes to ensure that such installations are acceptable. See figure #6-1 thru 6-3.

Floor-mounted equipment not mounted on wheels or castors with the above utility connections should be:

1. Sealed to the floor around the entire perimeter of the equipment (the sealing compound should be pliable but not gummy or sticky, non-shrinking, retain elasticity and provide a water and vermin-tight seal); or

2. Installed on a solid smooth non-absorbent masonry base. Masonry bases and curbs should have a minimum height of 2" and be coved at the junction of the platform and the floor with at least a 1/4" radius. The equipment should overhang the base by at least 1" but not more than 4". Spaces between the masonry base and the equipment must be sealed; or

3. Elevated on legs to provide at least a 6" clearance between the floor and equipment. The legs shall contain no hollow open ends. See figure #6-4.

4. Display shelving units, display refrigeration units and display freezers may be exempt from the above.

For equipment not readily moveable by one person, spacing between and behind equipment must be sufficient to permit cleaning. Provide at least 6" of clear unobstructed space under each piece of equipment. See figure #6-5.

If all the equipment butts against a wall it must be joined to it and/or sealed in a manner to prevent liquid waste, dust and debris from collecting between the wall and the equipment.

When equipment is butted together or spreader plates are used the resultant joint must prevent the accumulation of spillage and debris therein and to facilitate cleaning.

Provide aisle and working spaces between units of equipment that are unobstructed and are functional. A minimum 36" width is recommended. See figure #6-6.

All utility and service lines and openings through the floor must be sealed adequately. Exposed vertical and horizontal pipes and lines must be kept to a minimum. The installation of exposed horizontal utility lines and pipes on the floor is prohibited. Any insulation materials used on utility pipes or lines in the food preparation or dishwashing areas must be smooth, non-absorbent and easy to clean. It is desirable that switch boxes, electrical control panels, wall mounted cabinets, etc. be installed out of the cooking and dishwashing areas. Electrical units which are installed in areas subject to splash from necessary cleaning operations or food preparation should be water-tight and washable.

TABLE MOUNTED EQUIPMENT

All table mounted equipment shall be:

Equipment open underneath, such as drainboards, dish tables, and other tables should be installed 4" away from the wall or sealed to the wall. Metal legs of all tables and sinks in food preparation areas should be made of stainless steel. The undershelves of food preparation tables should also be made of stainless steel.

Other references are available for additional formulas and information. One such reference includes: North American Association of Food Equipment Manufacturers. An Introduction to the Food Service Industry. First Edition, 1995.