Learn About Foodservice Design
Soda Systems
Let us start with the soda system and what we need to consider when we design this area. First, there are two different systems to consider: the pre-mix system and the post-mix system. Both of these systems require CO2 gas, a carbonator, and ice to keep it cold.
The pre-mix system: The beverage is ready to drink in a metal canister. CO2 gas is applied to the canister and the drink is forced out to the dispenser. This is used for small stores, carnivals, or fairs without a water line.
The post-mix system: This is the common "bag in the box" system. It requires shelving for 5-gallon boxes, syrup pumps, and a carbonator. Your volume determines the size of the CO2 tanks and shelving needed.
Function of a Foodservice Janitorial Room
The janitorial area is often the most overlooked part of a design, frequently reduced to a closet. A functional room needs to accommodate a mop sink (usually 24" x 24") and the space to fill and empty heavy 31qt buckets.
You must also consider:
- Chemical storage (kept separate from food).
- Mop hangers that allow for drip-drying over the sink.
- Storage for wet floor signs, dust pans, and brooms.
- Space for washing trash containers or floor mats.
What is Function & Flow?
Functions begin with outside receiving and end with ware washing. Everything in between determines the flow. Because every kitchen is unique, a church kitchen design will not work for a facility feeding 4,500 cadets.
RDA Design Group has over 30 years of experience ensuring these functions integrate seamlessly to meet and exceed client expectations.
Foodservice Functions
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