Planning Rationale
The Elementary School has four types of kitchens. The type of kitchen, the design and layout, and all the equipment chosen is directed by Nutrition Support Services. Care shall be taken to accommodate all equipment and required clearances within the kitchen.
There are four types of kitchens used for Elementary Schools that include catering, warming and cooking:
- Cooking - Traditional: Type I hood including fire suppression within the hood. Primarily used as our CPS standard in all Elementary and High Schools.
- Warming: Schools that warm pre-packaged or pre-cooked food. These kitchens include a Type II hood and can include double ovens and pasta cooker equipment. The kitchens with equipment operating at a capacity of 7.5 KW.or greater require fire suppression within the Type II hood. These are primarily used in Early Learning Centers (ELC) where it is a stand alone facility or used in Elementary or High Schools when specifically identified by CPS.
- Receiving Type 2: Schools that receive food from another school kitchen. No hood. These are primarily used in facilities where there are more than 4 classrooms and is part of a campus. In addition, a 3 compartment sink is required. The quantity of equipment to be scaled based on the number of classrooms. (HS may be utilized in certain conditions at the direction of CPS.)
- Receiving Type 1: Schools that receive food from another school kitchen. No hood, however, a 3 compartment sink is required. Primarily used in facilities where there are less than 4 classrooms and is part of a campus.
Design Considerations
Location
The Kitchen shall be located near the Cafeteria, Servery, Receiving Area, and Dry Storage. The Kitchen and Servery shall be adjacent to one another. The shared wall between the spaces accommodate roll thru warming units for restock of serving lines. Kitchen and Receiving Area shall be adjacent to one another and within close proximity to the recycling holding area. The Kitchen Office must have a direct view into the Kitchen and Receiving area if possible while serving as a control point to the Receiving Area. The Kitchen needs to have direct access to the Dry Storage.
Room Layout
All Kitchen areas below shall be required and are based on an ideal student population. The Architect shall work with Nutrition Support Services and the Food Service Consultant in conjunction with the CPS specifications that contain the approved equipment.