UFC 4-740-14
1 August 2002
4-10.6.3
Design this area to prevent temperature extremes or dampness.
4-10.6.4
Install air curtains or air locks on the kitchen exterior door.
4-10.6.5
Provide ample electrical outlets (with ground-fault interruption in wet
areas).
4-10.6.6
Provide dedicated electrical circuit for cold storage.
4-10.6.7
Provide telephone receptacle.
4-10.7
Equipment. In general, provide commercial-grade, automatic kitchen
equipment with highly washable finishes such as stainless steel according to USDA
guidelines. Additionally, provide food service equipment conforming to the standards
promulgated by the National Sanitation Foundation International (NSFI). See Appendix
the following equipment at a minimum:
4-10.7.1
Stainless steel, three-compartment, deep dishwashing sink with required
plumbing with hot- and cold-water connections near the dishwasher. Hot water will be
boosted to 82C (180F). Recommend using a gooseneck faucet.
4-10.7.2
Separate two-compartment food preparation sink.
4-10.7.3
Separate hand-washing sink at each entrance.
4-10.7.4
Garbage disposal with required plumbing connections.
4-10.7.5
Heavy duty, commercial-type dishwasher capable of boosting water
temperature to 82 degrees C (180 degrees F).
4-10.7.6
Commercial-type refrigerator storage at or below 4 degrees C (39 degrees
F) and freezer storage at or below 18 degrees C. (0 degrees F). For medium and
large CDC facilities, provide a walk-in refrigerator.
4-10.7.7
Microwave oven.
4-10.7.8
Convection oven.
4-10.7.9
Commercial range with a fire suppression hood.
4-10.7.10
Adequate length of 610 mm- (24 in.-) deep (minimum) stainless steel
countertop space.
4-10.7.11
Wire metal shelves for dry food, equipment, and supplies storage.
4-10.7.12
Ample, easily washed, metal cabinets with interior shelving within reach of
cooks.
4-9
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