- Original Poster
- #1
Good Evening,
I am looking for advice from anyone with prior experience in converting somewhere into a catering facility/kitchen.
I am setting up a small bakery, and visited an industrial unit today which I loved, and now wondering what would be required for it to meet health and safety but also food hygiene standards here in the UK.
The facts:
- 442 Sq Feet in size
- Asbestos corrugated roofing, with hanging "office style" roofing tiles like you have in offices.
- Small WC with sink and toilet
- Small Office, with pedestrian door
- Door leading from office into main room
- Rollershutter door providing access from outside into main room
- Toilet accessed off main room
- Mezzanine level above WC/Office for storage (no stairs or ladder)
- Single and 3 Phase electricity
- Cold water and water drainage available from WC
- Air conditioning unit in main room
I have also uploaded two walk through videos of the unit, so if you have the patience these will give you a good idea.
First part of the video tour:
http://www.youtube.com/watch?v=kyeODrN77Ps
And second part of the video tour
http://uk.youtube.com/watch?v=OueKbkEFR6U
This is what I am thinking I need to do:
1. Create a Box in the main room, with stud walling which will reach right up to be flush with the hanging ceiling. One door will be positioned opposite the WC's door, and a set of double doors will be positioned opposite the rollershutter door. Effectively this will then give me the two doors required between WC and kitchen prep area. It will mean that from the office door, you can either walk straight up a corridor to the end where you will have rollershutter to the left and double doors into bakery kitchen on the right; alternatively left out of the office door down to the end where the WC will be on your right and bakery kitchen on the left.
Windows in the stud walling together with the double doors which could have glass panes would provide natural lighting into the bakery kitchen when rollershutter is open, without the kitchen being exposed to the elements.
2. Add the gummed paint flooring so the bakery kitchen area can be moped down. (What is the proper term for this paint/treatment?)
3. Add the PVC coated plasterboard all round the bakery kitchen walls so that they can be wiped down (What is the proper term for this boarding?)
4. Provide a wash station in addition to the WC actually in the Bakery Kitchen as you first come in
5. Provide the stainless steel prep tables with double sink built-in for washing up, etc..
Questions:
- Is creating this inner partition to keep the outside elements out and proper hygiene in be the best way to do it?
- Would the internal doors need to be certified in any way?
- What else have I not thought about?
I hope anyone out there with any thoughts will get involved as I can do with all the help I can get!
Many thanks,
Duncan
I am looking for advice from anyone with prior experience in converting somewhere into a catering facility/kitchen.
I am setting up a small bakery, and visited an industrial unit today which I loved, and now wondering what would be required for it to meet health and safety but also food hygiene standards here in the UK.
The facts:
- 442 Sq Feet in size
- Asbestos corrugated roofing, with hanging "office style" roofing tiles like you have in offices.
- Small WC with sink and toilet
- Small Office, with pedestrian door
- Door leading from office into main room
- Rollershutter door providing access from outside into main room
- Toilet accessed off main room
- Mezzanine level above WC/Office for storage (no stairs or ladder)
- Single and 3 Phase electricity
- Cold water and water drainage available from WC
- Air conditioning unit in main room
I have also uploaded two walk through videos of the unit, so if you have the patience these will give you a good idea.
First part of the video tour:
http://www.youtube.com/watch?v=kyeODrN77Ps
And second part of the video tour
http://uk.youtube.com/watch?v=OueKbkEFR6U
This is what I am thinking I need to do:
1. Create a Box in the main room, with stud walling which will reach right up to be flush with the hanging ceiling. One door will be positioned opposite the WC's door, and a set of double doors will be positioned opposite the rollershutter door. Effectively this will then give me the two doors required between WC and kitchen prep area. It will mean that from the office door, you can either walk straight up a corridor to the end where you will have rollershutter to the left and double doors into bakery kitchen on the right; alternatively left out of the office door down to the end where the WC will be on your right and bakery kitchen on the left.
Windows in the stud walling together with the double doors which could have glass panes would provide natural lighting into the bakery kitchen when rollershutter is open, without the kitchen being exposed to the elements.
2. Add the gummed paint flooring so the bakery kitchen area can be moped down. (What is the proper term for this paint/treatment?)
3. Add the PVC coated plasterboard all round the bakery kitchen walls so that they can be wiped down (What is the proper term for this boarding?)
4. Provide a wash station in addition to the WC actually in the Bakery Kitchen as you first come in
5. Provide the stainless steel prep tables with double sink built-in for washing up, etc..
Questions:
- Is creating this inner partition to keep the outside elements out and proper hygiene in be the best way to do it?
- Would the internal doors need to be certified in any way?
- What else have I not thought about?
I hope anyone out there with any thoughts will get involved as I can do with all the help I can get!
Many thanks,
Duncan
