4.5.3 Kitchen | Chicago Public Schools

Planning Rationale

The High School Full Service Kitchen is an equipment intensive space that will require participation by a kitchen consultant. The design of the kitchen layout and all the equipment chosen must be approved by CPS Department of Food Services. Special attention will need to be directed towards the location and number of hand sinks to meet code. Care shall be taken to accommodate all equipment and required clearances within the kitchen.

There are four types of kitchens used in High 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.
Cooking - Food Hall: Type I hood including fire suppression within the hood both in Servery and Kitchen. Primarily used in select High Schools as directed by CPS Leadership.
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: 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. May be utilized in certain conditions at the direction of CPS.
Cooking - Food Hall/Scratch Cooking (RENO ONLY): Evaluate for Type I and/or Type II hood in Servery and Kitchen and determine what additional cooking/serving equipment is able to be added to Server area.

Design Considerations

Location

The kitchen shall be located near the dining room, servery, receiving area, and dry storage. The kitchen and servery shall be adjacent to one another. The shared wall between the spaces accommodate roll through warming units for restock of serving lines. Kitchen and Receiving Area shall be adjacent to one another and within close proximity to the recycling room and dedicated trash compactor. 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 the Kitchen consultant in conjunction with the CPS specifications that contain the approved equipment.

Food Preparation Area
- Food Preparation Island with minimum clearance of 4’ shall be provided in the Kitchen- Standard.
- Preparation area shall share adjacencies with the storage areas and hot food production area
- Food Hall: Food preparation shall occur in both the Servery and the Kitchen. The Kitchen shall contain a minimum of two worktables with sinks and mobile tables. A minimum of three of the Servery Station’s back counters shall include prep sinks.
- Hand sinks must be accessible near Food Preparation and Food Cooking Areas to meet code
Dry Goods/Refrigerated/Freezer Storage
- Shall have minimum 3’-0”aisle clearances between shelving sections
- Ideally, the refrigeration system (condensers) shall be located outdoors, within 150 feet of the walkins, secured, near the trash enclosure. Actual locations shall be determined by AOR and Design team. If this is not possible, then locating on top of the walk in boxes may be optional. Proper ventilation must be provided.
- Minimum of 5’-0” of aisle space shall be provided in front of the walk-ins.
Scullery area
- Three compartment sink: Sink bowls shall be large enough for a full size sheet pan (18”x26”x14”) to lay flat
- Hand sink provided adjacent to three compartment sink
- Provide shelving in warewash area for clean ware.
- Mobile utensil racks for holding clean utensils/pots/pans are required
- Hand sink with hot & cold paddles and splash guards must be located adjacent to the three compartment sink
- Space for refuse bins/trucks shall be allotted
- For Food Hall only: Provide a tall ventless door type dish machine, able to accept full size sheet pans (18”x26”), a 72”L soiled dishtable with scrap sink, pre-rinse spray and a 60”L clean dishtable. Allow a clear space of 30” before the soiled dishtable for an angle rack.
Receiving: The kitchen receiving door shall open directly to staging area
Kitchen Office: Provide clear sight lines to the kitchen and receiving/staging area
Staff Lockers: Located adjacent to the receiving/staging area and the staff toilets but separate from the food preparation area
All Gender Staff Toilet Room: Provide min. one fully accessible all gender toilet room
Janitor’s Closet: Mop sink shall be located in a dedicated closet or fully enclosed in a cabinet per OSHA requirements if located in the kitchen’s footprint.

Equipment may include the following but not limited to:

Equipment may include the following but not limited to:
Typical kitchen equipment list
Kitchen item	Cooking - Traditional	Cooking - Food hall	Warming	Receiving
Walk-in Refrigerator Refrigeration System (Cooler) Refrigeration Shelving	Yes	Yes	Yes	No
Walk-in Freezer Refrigerator System (Freezer) Freezer Shelving	Yes	Yes	Yes	No
Reach-in Refrigerator (Based on Capacity) One Section Two Section	Yes	Yes	Yes	Yes
Reach-in Freezer (Based on Capacity) One Section Two Section	Yes	Yes	Yes	Yes
Exhaust Hood Type I	Yes	Yes	No	No
Exhaust Hood Type II	Yes	Yes	Yes	No
Gas Range (4 or 6 Burner)	Yes	Yes	No	No
Tilt Skillet	Yes	Yes	No	No
Commercial Air Fryer	Yes	Yes	Yes	No
Steam Kettle	Yes	Yes	No	No
Steamer (Based on Capacity) Single Double	Yes	Yes	Yes	No
Convection Oven (Based on Capacity) Single Stack Double Stack	Yes	Yes	Yes	No
Convection Oven - Ventless (Based on Capacity) Single Stack Double Stack	Yes	Yes	Yes	No
Combi Oven (Steam and Convection) Single Double	Yes	Yes	Yes	No
Cook/Hold Unit (Heated Cabinet to Cook)	Yes	Yes	Yes	Yes
Pasta Cooker	Yes	Yes	Yes	No
Heated Cabinet (Holds food only)	Yes	Yes	Yes	Yes
Slicer - Angle Feed	Yes	Yes	Yes	No
Can Opener	Yes	Yes	Yes	Yes
Food Processor	Yes	Yes	Yes	Yes
Commercial Blender	Yes	Yes	Yes	Yes
Stand Mixer	Yes	Yes	Yes	No
Prep Table w/ Sink	Yes	Yes	Yes	Yes
Hand Sinks (SK-9)	Yes	Yes	Yes	Yes
Three Compartment Sink (SK-11)	Yes	Yes	Yes	Yes
Work Table w/ Drawer, Mobile	Yes	Yes	Yes	Yes
Work Table w/ Drawer, Backsplash Can Opener	Yes	Yes	Yes	Yes
Angle Racks	Yes	Yes	Yes	No
Mobile Utensil Racks	Yes	Yes	Yes	No
Can Racks	Yes	Yes	Yes	No
Storeroom Shelving Wire	Yes	Yes	Yes	Yes
Dunnage Racks	Yes	Yes	Yes	Yes
Wall Shelf	Yes	Yes	Yes	Yes
Utility Carts	Yes	Yes	Yes	Yes
Icemaker/Ice Bins	Yes	Yes	Yes	No
Recycling Bins - Kitchen	Yes	Yes	Yes	Yes
SERVERY ITEM (See Plans and Specs for additional items in Servery)
Roll-Thru Food Warmer Single Section Two Section	Yes	Yes	Yes	No
Roll-Thru Refrigerator Single Section Two Section	Yes	Yes	Yes	No
Roll-In Refridgerator	Yes	Yes	Yes	No
Hot Food Serving Counter	Yes	Yes	Yes	Yes (if serving line)
Flat Top Serving Counter	Yes	Yes	Yes	Yes (if serving line)
Cold Food Serving Counter	Yes	Yes	Yes	Yes (if serving line)
Milk Case Cooler	Yes	Yes	Yes	Yes
Check Counter	Yes	Yes	Yes	Yes (if serving line)
POS System	Yes	Yes	Yes	Yes (if serving line)
ADDITIONAL SERVERY ITEMS - FOOD HALL (See Plans and Specs for additional items in Servery)
Charbroiler	Yes	Yes	No	No
Countertop Griddle	Yes	Yes	No	No
Combi Oven - Roll-In	Yes	Yes	No	No
Mini Combi Oven - Double Stack - Ventless	Yes	Yes	No	No
Conveyor Ovens - Double Stack - Ventless	Yes	Yes	No	No
Shuttle/Conveyer Oven - Ventless	Yes	Yes	No	No
Pizza Preparation Refrigerator	Yes	Yes	No	No
Griddle Stand Refrigerator	Yes	Yes	No	No
Back Counter w/ Sink, Stainless Steel	Yes	Yes	No	No
Fixed Serving Counter	Yes	Yes	No	No
Back Counter w/ Sink, Stainless Steel	Yes	Yes	No	No
Food Shield w/ Top Glass - Adjustable	Yes	Yes	No	No
Food Shield - Adjustable	Yes	Yes	No	No
Food Shield Partition - Adjustable	Yes	Yes	No	No
Drop-In Hot/Cold Well - 2 Pan	Yes	Yes	No	No
Drop-In Soup Well	Yes	Yes	No	No
Hot Food Well - Drop-In One Pan Two Pan Three Pan	Yes	Yes	No	No
Heated Shelf - Drop-In	Yes	Yes	No	No
Decorative Heat Lamp	Yes	Yes	No	No
Heated Display Case	Yes	Yes	No	No
Refrigerated Display Case - In Counter	Yes	Yes	No	No
Self-Service Refrigerator Display Case - Dual Sided	Yes	Yes	No	No
DINING ITEM
Recycling Counter/Recycling Bins	Yes	Yes	Yes	Yes
ADDITIONAL REQUIREMENTS
Office - Manager (desk in space at minimum)	Yes	Yes	Yes	Yes
Staff Lockers	Yes	Yes	Yes	Yes
Toilet Room (dedicated or nearby to staff at min.)	Yes	Yes	Yes	Yes
Janitor’s Closet/Mop Sink Closet	Yes	Yes	Yes	Yes

Room Data Sheets

4.5.3 KITCHEN - TRADITIONAL DATA SHEET

4.5.3 Kitchen - Food Hall Data Sheet

4.5.3 Kitchen Office Data Sheet

4.5.3 Kitchen Dry Storage Data Sheet

4.5.3 Kitchen Staff Toilet Room Data Sheet

4.5.3 Kitchen Janitor Closet Data Sheet

Room Layout Templates

4.5.3 KITCHEN