Sanitation Area Layout Design Review: Beyond the Basics

Okay, let’s talk about something that’s maybe not the sexiest part of kitchen design but is, without a doubt, one of the most critical: the sanitation area. You know, the dish pit, the warewashing station, whatever you call it. I was recently looking over some plans for a local spot here in Nashville, and it got me thinking about how often this zone is treated as an afterthought. We obsess over the flow of the line, the gleam of the stainless steel in the main cooking area, the perfect lighting for the pass… but the place where everything gets clean? Sometimes it feels like it’s just squeezed into whatever leftover space exists. This seems… wrong? Doesn’t it? Today, I want to dive deep into conducting a proper Sanitation Area & System Layout Design Review – let’s maybe call it a SAL-ARSS-LD review for short, just for kicks, sounds technical right? We’ll break down why it matters so much, what goes into a truly functional design, and how reviewing this layout critically can save a restaurant a world of hurt down the line.

Honestly, my background in marketing trained me to look at systems and flows – how a customer moves through a sales funnel, how information travels. And working remotely, especially with Luna (my cat, bless her furry heart) demanding attention at random intervals, has made me appreciate efficiency more than ever. It’s funny how those skills translate directly to looking at a kitchen layout. A poorly designed sanitation area isn’t just inconvenient; it’s a bottleneck, a potential health hazard, and a drain on resources. It impacts everything from staff morale (nobody loves a chaotic dish pit) to the actual safety of the food being served. Think about cross-contamination risks, inefficient water and energy usage, or simply the time wasted by staff navigating a poorly planned space. It all adds up.

So, what are we going to cover? We’ll explore the core components, the ideal workflow, crucial compliance considerations (because nobody wants a visit from the health inspector to be *more* stressful), and how technology is changing the game. We’ll also touch on common mistakes I’ve seen and how to avoid them. Whether you’re designing a new kitchen, renovating an existing one, or just trying to optimize what you’ve got, critically reviewing your sanitation layout is essential. It’s not just about cleaning dishes; it’s about the health of your entire operation. Let’s get into it.

Dissecting the Sanitation Zone: More Than Just a Sink

Alright, first things first. When we talk about a ‘sanitation area’, what are we actually including? It’s easy to just picture a big three-compartment sink and maybe a dishwasher, but a truly effective sanitation system is much more complex. It’s an ecosystem designed for a specific purpose: transforming dirty wares back into clean, safe, and ready-to-use tools for the kitchen and front-of-house. Thinking about it this way elevates its importance, right? It’s not just ‘washing up’; it’s a critical control point in the food safety chain.

Core Components Breakdown

At a minimum, you’re looking at several key pieces of equipment and designated spaces. There’s the dirty drop-off zone, where used plates, pans, and utensils arrive. This needs to be clearly separate from the clean exit area to prevent re-contamination. Then comes the pre-rinse station, often equipped with a spray nozzle, to remove gross food debris before washing. The main washing apparatus is next – this could be a high-temp or low-temp commercial dishwasher (conveyor, door-type, or undercounter, depending on volume) or the classic three-compartment sink setup (wash, rinse, sanitize) for manual washing or larger items. After washing and sanitizing, you need a clean landing area and adequate drying space – air drying is typically preferred or required by health codes. Finally, dedicated storage for cleaning chemicals, separate handwashing sinks for staff working in the area, and waste disposal units (garbage cans, potentially a disposer or pulper) are non-negotiable. Each component needs its space, its utility connections, and its place in the overall workflow.

The choice between a high-temp and low-temp dishwasher, for instance, has significant implications. High-temp machines use very hot water (around 180°F or 82°C) for the final rinse to sanitize, which means they don’t require chemical sanitizers but do need a condensate hood and often a booster heater, impacting energy use and upfront cost. Low-temp machines use chemical sanitizers in the final rinse and operate at lower temperatures (around 120-140°F or 49-60°C), reducing energy needs but adding the ongoing cost and storage requirements for chemicals. And let’s not forget the humble three-compartment sink – essential for pots, pans, and items that can’t go through a machine, and mandatory in most jurisdictions even if you *have* a dishwasher. Its size, placement, and the presence of drainboards are all critical design factors. Thinking through these choices isn’t just about budget; it’s about operational reality, local regulations, and even the types of wares you primarily use.

Material World: Surfaces and Durability

Beyond the big equipment, the very surfaces in the sanitation area matter immensely. We’re talking countertops, shelving, walls, and floors. These areas are constantly exposed to water, chemicals, grease, and physical abuse. Stainless steel is king here for a reason – it’s durable, non-porous, relatively easy to clean, and resistant to corrosion. But even the grade and finish of the stainless steel can make a difference. Countertops need to be pitched correctly towards drains or sinks to prevent pooling water. Shelving, ideally wire or louvered stainless steel, should allow for air circulation for drying and be easy to clean underneath and around. Walls need a durable, waterproof, and cleanable surface like FRP (Fiberglass Reinforced Plastic) or stainless steel panels, especially behind sinks and dish machines. And the floors? Oh, the floors. They need to be non-slip, resistant to grease and chemicals, properly sloped to floor drains, and ideally have coved bases where the floor meets the wall to make cleaning easier and prevent gunk buildup. Quarry tile is a classic choice, but resinous epoxy flooring is also increasingly popular for its seamless, durable, and highly cleanable nature. Neglecting these material choices during the design review can lead to premature wear, difficult cleaning, and potential harborage for pests or bacteria. It’s the details that count.

Workflow Wonders: Designing for Efficiency and Safety

Okay, so we know *what* needs to be in the sanitation area. Now, how do we arrange it? This is where workflow design becomes paramount. A poorly planned flow creates chaos, increases labor costs, slows down operations, and, critically, heightens the risk of cross-contamination. The goal is a logical, linear (or sometimes circular, depending on space) progression from dirty to clean, with minimal backtracking and no overlap between soiled and sanitized items.

The Ideal Flow: Dirty In, Clean Out

Imagine the journey of a dirty plate. It arrives at the drop-off point. Staff should be able to easily scrape debris into a waste bin or disposer. Then, it moves to the pre-rinse station. From there, it’s loaded into the appropriate rack and fed into the dishwasher or placed into the wash compartment of the three-comp sink. After the wash/rinse/sanitize cycle, it emerges onto a clean landing table. Here, it needs space to air dry properly before being stored or returned to service. Critically, this entire path should avoid crossing paths with clean items heading back out to the kitchen or dining room. Think of it as a one-way street. This might involve dedicated carts for clean items, specific traffic patterns for staff, or physical barriers if space allows. The dirty drop-off should ideally be somewhat separated, perhaps by a half-wall or different counter height, from the clean landing area. It sounds simple, but achieving this clean separation in tight spaces requires careful planning during the layout design review stage.

Furthermore, consider the movement of *staff* within this space. Is there enough room for multiple people to work without bumping into each other, especially during peak rushes? Can staff easily access cleaning chemical dispensers, handwashing sinks, and safety equipment without obstructing the main workflow? Is the path to waste disposal clear? Where are the racks stored when not in use? Does the person unloading the clean dishes have a clear path to the storage shelves or carts? These ergonomic factors impact not just speed but also employee comfort and safety. A cramped, awkward space leads to fatigue, potential injuries, and frustration. We need to review the layout not just as lines on paper, but as a real, three-dimensional workspace where people perform repetitive, often strenuous tasks. Is there adequate lighting? Is ventilation sufficient to remove steam and heat? These elements are integral to the workflow.

Ergonomics and Staff Well-being

Let’s linger on ergonomics for a moment because it’s often overlooked in the ‘back of house’. Constantly bending, reaching, lifting heavy racks, and standing on hard floors takes a toll. A good sanitation area design considers this. Are the working heights comfortable? Can undercounter dishwashers be raised slightly off the floor? Are anti-fatigue mats feasible and placed strategically? Is there enough clearance around machines for easy loading and unloading without awkward twisting? Providing pot racks or shelves at heights that minimize bending for heavy items can make a difference. Even the placement of the chemical dispensers – are they easy to reach and operate safely? Thinking about the physical experience of the staff using the space isn’t just ‘nice’; it’s smart design. Happier, more comfortable staff are generally more productive and careful, which feeds back into better sanitation outcomes and lower turnover. It’s a system, remember? Everything connects.

Compliance Corner: Navigating Health Codes and HACCP

Now for the part that keeps operators up at night: compliance. Health codes, HACCP principles, local regulations – they all heavily influence sanitation area design. A layout review *must* consider these from the outset. Ignoring them isn’t an option; it’s a recipe for failed inspections, fines, or even closure. And let’s be real, these rules exist for a very good reason: public health.

Decoding Health Department Requirements

Every jurisdiction has its own specific health codes, but many requirements are common. These often dictate the necessity of a three-compartment sink (even with a dishwasher), specific water temperatures for washing and sanitizing (especially for high-temp machines), required chemical concentrations for low-temp sanitizing, proper air-drying space (no towel drying!), separate handwashing sinks with specific supplies (soap, paper towels, hot/cold water), and rules about waste disposal and pest control. The layout itself is often scrutinized – ensuring the separation of dirty and clean zones, adequate lighting levels, proper ventilation (especially for heat and steam producing equipment), and easily cleanable surfaces (floors, walls, ceilings). During a sanitation layout review, you need to cross-reference the design against the *current* local health code. Are the sink compartments large enough? Is the required air gap present on drain lines to prevent backflow? Is chemical storage located away from food prep and storage areas? Are floor drains positioned correctly? It’s meticulous work, but absolutely necessary.

Think about HACCP (Hazard Analysis and Critical Control Points). The sanitation area is full of CCPs. The final rinse temperature in a high-temp machine or the sanitizer concentration in a low-temp machine or the third sink compartment are critical control points designed to eliminate pathogens. The layout must support the *monitoring* of these CCPs. Can staff easily check temperature gauges? Can they easily test sanitizer concentration with test strips? Is there space for logging this information if required? The design needs to facilitate compliance, not hinder it. For example, if chemical dispensers are automatic, are there manual backups or easy ways to verify correct dosage? If water pressure drops, will it affect the dishwasher’s performance? The review should anticipate these potential failure points.

Designing for Food Safety Beyond the Basics

Beyond the explicit code requirements, a good design proactively minimizes risks. Think about splash control – designing sinks and pre-rinse stations to minimize water splashing onto adjacent surfaces or clean items. Consider traffic flow again – can staff move waste bins out without crossing the clean dish area? Is there dedicated storage for cleaning tools (mops, brooms, buckets) that keeps them separate from food areas and warewashing zones? What about pest prevention? Ensuring tight seals around pipes, properly screened vents, and easy-to-clean floor drains helps keep unwanted visitors out. The layout review should actively look for potential harborage points or areas that will be difficult to clean thoroughly. It’s about building safety into the physical structure and flow of the space. A proactive approach here is far less stressful than reacting to a failed inspection or, worse, a foodborne illness outbreak.

Equipment Deep Dive: Choosing the Right Tools

The heart of any sanitation area is its equipment. Selecting the right pieces – and ensuring they fit and function within the layout – is a huge part of the review process. It’s not just about buying the biggest dishwasher; it’s about matching capacity, type, and features to the operation’s specific needs and volume.

Dishwashers: High-Temp vs. Low-Temp and Types

We touched on this, but let’s go deeper. Undercounter dishwashers are great for smaller operations or bar areas, fitting neatly under a standard counter. Door-type (or pass-through) machines offer higher capacity and are often used in medium-volume kitchens; dirty racks go in one side, the door closes, it runs, and the clean rack is removed from the other side, facilitating that linear flow. Conveyor dishwashers are the workhorses for high-volume operations like hotels, hospitals, and large restaurants. They can handle hundreds of racks per hour. The high-temp vs. low-temp decision hinges on factors like utility availability (sufficiently hot water, electrical capacity), ventilation capacity (high-temps produce more steam/heat), chemical costs and storage, and even the types of wares being washed (some delicate items might not tolerate high heat). The review needs to confirm not only that the chosen machine fits the space but also that the required utilities (water lines, drains, electrical, potentially gas, ventilation) are correctly located and sized.

Consider the rack size and type your operation uses. Will the machine accommodate standard 20×20 inch racks? What about sheet pans or larger mixing bowls? Some conveyor machines have higher openings for oversized items. Does the machine have features like energy recovery systems to capture waste heat? What about water consumption? Newer machines are often much more efficient. The layout review should verify clearances needed for opening doors, removing scrap trays for cleaning, and accessing control panels and maintenance points. Squeezing a machine in too tightly can make daily operation and essential servicing a nightmare.

Sinks, Sprayers, and Support Gear

The three-compartment sink is often legally mandated and operationally essential. Its size matters – compartments need to be large enough to fully submerge the biggest pots and pans used. Drainboards are crucial on both the dirty (scraping/pre-rinsing) and clean (air drying) sides. Ensure adequate length and proper sloping. The faucet and pre-rinse sprayer are heavy-use items. Opt for durable, commercial-grade fixtures. The sprayer needs sufficient pressure and reach. Consider installing pot fillers over the wash and rinse compartments. Hand sinks are another non-negotiable – dedicated, conveniently located within the warewashing area, and fully stocked. Don’t forget storage for racks, dollies, chemical supplies (in a designated, safe area), and cleaning tools. Shelving needs to be robust and easy to clean. Waste receptacles need to be appropriately sized and placed for easy access during scraping and pre-rinsing. Pulpers and disposers can reduce solid waste volume but require specific plumbing and electrical considerations and might be restricted in some areas. Every piece needs its place, and the review confirms it all fits and functions together.

Space Optimization: Making Every Square Inch Count

Let’s face it, back-of-house space is almost always at a premium. The sanitation area often gets the short end of the stick. That makes effective space optimization during the layout review even more critical. How can we maximize functionality in potentially tight quarters?

Vertical Space and Smart Storage

When floor space is limited, look up! Utilizing vertical space is key. Wall-mounted shelves above sinks or landing tables can hold drying racks or cleaning supplies. Overhead rack storage systems can keep dish racks accessible but out of the main traffic flow. Consider multi-tier carts for transporting clean or dirty dishes if space allows. Wall-mounted chemical dispensing systems save floor space compared to storing large containers near the sinks. Can pot racks be hung above the three-compartment sink area? Every vertical inch should be evaluated for potential storage or functional use. Just ensure that anything stored overhead doesn’t create a contamination risk for clean items below and that shelves are securely mounted and easily cleanable.

Think about multi-functional elements. Can a stainless steel worktable double as storage underneath with shelves or undershelves? Can mobile carts be used for transport and then tucked under counters when not needed? Corner guards can protect walls in tight turning radii. Sometimes, a slightly unconventional layout, like a U-shape or L-shape instead of a straight line, might make better use of an awkward space, provided the core principles of flow and separation are maintained. The review process might involve sketching out several options or even using 3D modeling to visualize how the space will actually feel and function.

Small Footprint Solutions

For very small operations, like cafes or small bars, compact solutions are essential. Undercounter dishwashers are a prime example. Drainboard space might be limited, so efficient racking and possibly mobile drying racks become important. Combination sink units that integrate handwashing or waste disposal might save space. Careful placement is everything. Can the dirty drop-off be a specific section of the bar counter that flows directly to a compact warewashing setup behind the bar? Is there a way to share some functions, like waste disposal, with a nearby prep area without compromising safety? The review in these scenarios focuses heavily on ensuring compliance and preventing cross-contamination within the minimal footprint available. It requires creativity but must remain grounded in safety principles.

Technology Integration: The Modern Sanitation Station

The sanitation area isn’t immune to technological advancements. Modern equipment and systems can improve efficiency, reduce resource consumption, and enhance monitoring capabilities. A layout review should consider if and how these technologies can be incorporated.

Smart Dishwashers and Monitoring

Modern commercial dishwashers often come with advanced features. We’re talking about built-in diagnostics that can alert staff or service technicians to potential issues before they become major problems. Some offer remote monitoring capabilities, allowing managers to track usage, water and energy consumption, and operating temperatures via connected apps or dashboards. This data can be invaluable for optimizing operations and ensuring compliance. Some machines have sensors that adjust water usage based on the soil level of the wares, saving water and energy. Features like heat recovery systems capture steam heat to preheat incoming cold water, significantly reducing energy needed for heating. The layout review should ensure there’s space and connectivity (like network access, if needed) for these smart features.

Automated chemical dispensing systems are another key technology. They ensure accurate dilution ratios for sanitizers and detergents, improving consistency, safety (reducing direct chemical handling), and often reducing chemical waste. These systems need space for the controllers and the chemical containers, plus proper tubing runs. Water treatment systems, like softeners or filters, might also be integrated, especially in areas with hard water, to improve dishwasher performance and reduce scale buildup. The review needs to account for the physical space and utility requirements of these supporting technologies.

Waste Reduction Tech

Beyond washing, technology can help manage waste generated in the sanitation area. Food waste disposers are common, but newer technologies like dehydration or composting systems designed for commercial kitchens are emerging. Waste pulpers extract water from food waste, significantly reducing its volume and weight, making disposal easier and potentially cheaper. While these require a larger upfront investment and more space, the long-term savings on waste hauling and potential environmental benefits might make them worthwhile for larger operations. The layout review must assess the feasibility, space requirements, utility needs (heavy-duty electrical, plumbing), and potential ROI of incorporating such systems.

Common Pitfalls: Mistakes to Avoid in Your Review

Having looked at countless kitchen plans and worked in a few myself back in the day, you start to see recurring mistakes in sanitation area design. Identifying these during the review phase can save immense headaches later.

Ignoring the Flow (Again!)

I know I sound like a broken record, but it’s the most common and impactful error. Designing the area without a clear, dedicated path from dirty to clean is disastrous. This leads to bottlenecks where dirty items pile up next to clean ones, staff bumping into each other, and increased risk of re-contamination. The review *must* trace the path of wares and staff meticulously. Ensure landing zones are adequately sized for both incoming dirty items and outgoing clean ones, and that these zones are distinct.

Underestimating Volume

Choosing equipment, especially dishwashers, based on average needs without considering peak demand is another frequent mistake. The sanitation area needs to handle the busiest hour of the busiest day. If the dishwasher can’t keep up, dirty dishes pile up, service slows down, and staff get overwhelmed. The layout review should involve a realistic assessment of peak warewashing volume (plates, glasses, silverware, pots, pans per hour) and ensure the chosen equipment and the space allocated can handle it without collapsing into chaos.

Neglecting Utilities and Maintenance Access

This is a big one. Placing equipment without confirming the exact location and specifications of required utilities (water lines of the correct size and pressure, floor drains, electrical outlets of the correct voltage/amperage, gas lines, ventilation ducting) is asking for trouble during installation and operation. Equally important is leaving adequate clearance around equipment for daily cleaning and preventative maintenance access. Can service technicians easily reach panels and components? Can staff easily clean behind and underneath machines? Boxing equipment in too tightly saves space on paper but creates massive problems in reality. The review must verify utility points against equipment specs and ensure sufficient access clearances are maintained.

Ventilation and Air Quality: Often Forgotten Heroes

The sanitation area generates a lot of heat, steam, and potentially chemical fumes (especially with low-temp machines or during manual cleaning). Proper ventilation isn’t just about comfort; it’s about safety and maintaining equipment longevity.

Handling Heat and Steam

High-temperature dishwashers, in particular, release significant amounts of steam and heat when opened. This moisture can damage surrounding walls and ceilings if not properly managed, and create an uncomfortable, potentially hazardous working environment (think slippery floors). A dedicated condensate hood specifically designed for the dishwasher is often required and essential. This hood captures steam and heat directly at the source. General area ventilation, including exhaust fans, is also needed to manage ambient humidity and temperature. The layout review needs to ensure the ventilation system is adequately sized and positioned for the equipment being used. Are the CFM (cubic feet per minute) ratings sufficient? Is the makeup air system balanced?

Chemical Fumes and Odor Control

While ideally contained, cleaning chemicals can sometimes create fumes. Proper ventilation helps dissipate these. Odors from food waste in bins or disposers can also be an issue. An effective ventilation system helps maintain better air quality, making the space more pleasant and safer for staff. Some designs might incorporate specific odor control measures, especially near waste holding areas. The review should consider the airflow patterns within the space – ensuring fresh air is drawn in and contaminated air is effectively exhausted, without creating drafts that could spread contaminants.

Lighting and Safety Features: Illuminating Best Practices

Good lighting and specific safety features are crucial components of a well-designed sanitation area, often mandated by code but also vital for effective work.

Visibility for Cleanliness

Adequate lighting is essential for staff to actually see if wares are clean. Dimly lit corners make it hard to spot residual food particles or grease film. Health codes often specify minimum lighting levels (measured in foot-candles or lux) for warewashing areas. The layout review should verify that the lighting plan provides bright, even illumination over all key work zones: the dirty drop-off, pre-rinse, washing machines, sinks, clean landing, and drying/storage areas. Using moisture-resistant light fixtures is also important in this high-humidity environment.

Essential Safety Installations

Beyond general safety practices, specific installations enhance safety. Emergency eyewash stations should be considered, especially if staff handle corrosive chemicals regularly. Their location needs to be easily accessible. Non-slip flooring is paramount, as floors are frequently wet. Proper guarding on any moving parts of conveyor systems is necessary. Clear signage indicating hot surfaces, chemical hazards, or mandatory PPE (Personal Protective Equipment) usage is also part of a safe design. The review should confirm these features are included and appropriately located.

Putting It All Together: The Holistic Review Process

So, how do you actually conduct this SAL-ARSS-LD review? It’s about bringing all these elements together – components, workflow, compliance, equipment, space, technology, ventilation, lighting, safety – and looking at how they interact within the proposed or existing layout.

Checklists and Walk-throughs

Using a detailed checklist based on local codes, operational needs, and the principles we’ve discussed is a good starting point. If reviewing an existing space, conduct a physical walk-through during peak hours if possible. Observe the actual flow. Talk to the staff who work there – they often have invaluable insights into what works and what doesn’t. Are there bottlenecks? Safety concerns? Inefficiencies they’ve noticed? For new designs, visualize the process step-by-step. Use floor plans, equipment cut sheets, and even 3D models if available.

Cross-Functional Input

Don’t review in a vacuum. Involve key stakeholders: the kitchen manager, the chef, facilities/maintenance personnel, and perhaps even experienced dishwashing staff. If working with designers or architects, ensure they understand the specific operational demands of a commercial sanitation area – it’s very different from a residential kitchen. Everyone brings a different perspective that can catch potential issues. Is this the best approach? Maybe involving a dedicated food service consultant specializing in BOH design is worthwhile for complex projects. It often pays off.

Conclusion: Elevating the Unsung Hero

Phew, that was a lot, wasn’t it? It just shows how much thought needs to go into what many consider the least glamorous part of the kitchen. But as we’ve seen, the sanitation area is fundamentally linked to food safety, operational efficiency, staff morale, and regulatory compliance. Conducting a thorough Sanitation Area & System Layout Design Review isn’t just ticking boxes; it’s a strategic process. It’s about respecting the work that happens there and understanding its impact on the entire business.

Thinking back to my marketing days, we’d call this optimizing a critical touchpoint in the ‘production funnel’. Neglect it, and the whole system suffers. Give it the attention it deserves during the design phase, and you build a foundation for a safer, smoother, and more successful operation. It might mean investing a bit more time or money upfront, maybe challenging initial assumptions about where to squeeze it in, but the long-term benefits are undeniable.

So, my challenge to you, whether you’re planning a new build or looking at your current setup, is this: go take a hard, critical look at your sanitation area. Really review its layout and flow with fresh eyes, considering everything we’ve talked about. Is it truly working as efficiently and safely as it could be? Or is it time for a redesign, even a minor tweak, that could make a major difference? The ‘dish pit’ might be the unsung hero, but it deserves a standing ovation in the world of kitchen design.

FAQ

Q: What’s the single biggest mistake people make when designing a sanitation area?
A: Honestly, the most common and critical mistake is failing to establish and maintain a clear, linear workflow from dirty to clean. Allowing soiled items and clean items to cross paths or accumulate in the same space creates significant bottlenecks and serious cross-contamination risks.

Q: Do I really need a three-compartment sink if I have a good dishwasher?
A: In most jurisdictions, yes, absolutely. Health codes typically mandate a three-compartment sink (wash, rinse, sanitize) even if you primarily use a dishwasher. It’s essential for washing items that can’t go through the machine (large pots, pans, utensils) and serves as a backup if the dishwasher breaks down.

Q: High-temp or low-temp dishwasher – which is better?
A: Neither is universally ‘better’; it depends on your specific situation. High-temp machines sanitize with heat, avoiding chemical costs but requiring more energy, hotter water supply, and usually a condensate hood. Low-temp uses chemical sanitizers, saving energy but adding chemical expenses and storage needs. Consider your utility capacity, ventilation, budget for consumables, and local regulations when deciding.

Q: How much space should I allocate for the sanitation area?
A: There’s no single magic number, as it depends heavily on your operation’s volume and menu. However, it’s crucial *not* to underestimate the need. You need adequate space for dirty drop-off, scraping/pre-rinsing, the washing equipment itself (dishwasher and/or sinks), clean landing and air-drying space, chemical storage, handwashing, and clear traffic paths for staff. Skimping on space here inevitably leads to inefficiency and safety issues.

You might also like

• Optimizing Commercial Kitchen Workflow Beyond the Cooking Line
• Navigating Health Codes: Commercial Kitchen Design Essentials
• Choosing the Right Commercial Dishwasher: Capacity vs. Efficiency

@article{sanitation-area-layout-design-review-beyond-the-basics,
    title   = {Sanitation Area Layout Design Review: Beyond the Basics},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/sal-arss-ld-review/}
}