Floor with floor drain in the catering kitchen: These regulations apply

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If this is not possible, a suitable area should be placed near the workplace. Free movement areas such as corridors should always be at least one meter wide . Sufficient air space in the kitchen is also important: plan for at least 15 cubic meters per person.



It is not uncommon for restaurant kitchens to be busy - and it quickly becomes warm, wet and loud. This makes a non-slip floor all the more important . There are belarus phone data special anti-slip floor coverings for this. The floor surface should also be durable and dirt-repellent. Clean it regularly with cleaning and disinfectant products.

In addition to being safe to walk on, the floor drain is extremely important for commercial kitchens. Regulations require a floor drain for drainage in commercial kitchens . The floor must have drainage openings and a slight slope. Liquids should not accumulate, but should drain away easily. To avoid unevenness and tripping hazards, you should choose a floor covering that is as smooth as possible.



walls and fire protection regulations
There are also a few rules to be observed when it comes to wall surfaces in a restaurant kitchen: Just like the floor, they should be smooth and easy to clean . In terms of hygiene regulations for restaurants, the walls should be dirt and water repellent. This will prevent mold.

The prescribed room height of your commercial kitchen is based on the airspace rule and the floor area. However, individual federal states specify their own minimum dimensions. It is also important that both the walls and the ceiling are made of non-flammable material.

Fire protection plays a major role in catering kitchens. Make sure that there are enough clearly visible fire extinguishing agents such as fire extinguishers available and consider the fire risk associated with ventilation systems.



Ventilation technology: regulations for kitchens in the catering industry
To ensure a healthy indoor climate while working in your catering kitchen, you need a professional ventilation system with supply and exhaust ventilation. This can consist of ventilation hoods, ventilation ceilings or fans, for example. If your kitchen produces a lot of grease vapor or fumes, for example from deep fryers or grills, an exhaust air system is a must.

How extensive your ventilation system should be also depends on the total connected load of the devices that emit heat and moisture . If this value is less than 25 kilowatts, an exhaust air system may be sufficient. If the connected load is higher, however, you will need mechanical systems for exhaust air and supply air. The exact specifications vary depending on the federal state.