PageFood/Kitchen/Farm/Agriculture Archives - Page 7 of 20

Ventilation for Commercial Cooking Operations

Kitchen cooking ranks high as the causes of fire hazard in the built environment. ASHRAE 154 provides design criteria for the performance of commercial cooking ventilation systems. Education communities have hundreds of food preparation enterprises in school districts, residence halls, hospitals and athletic venues. It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama regarding the competing requirements of fire safety and sustainability among subject matter experts. The stabilized version is dated 2022.

“Dutch Kitchen” / Artist Unknown

A noteworthy title in the ASHRAE standards catalog is ASHRAE 154 Ventilation for Commercial Cooking Operations. Food preparation enterprises in school districts, residence halls, hospitals and athletic venues and central features in education communities. Access to the 2022 edition is linked below:

FREE ACCESS ASHRAE 154

The purpose of ASHRAE 154 is to provide design criteria for the performance of commercial cooking ventilation systems. It covers kitchen hoods, exhaust systems and replacement air systems, It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama between partisans of air movement controls and energy conservation interests. Fire safety and the sustainability advocates are well funded voices.

There are no open consultations at the moment; but you may track release of any at the link below:

Public Review Draft Standards / Online Comment Database

Titles in the ASHRAE catalog move swiftly; many of them consultations lasting less than 45 days.

Interior environmental air safety is a concern that cuts across many professional disciplines. Accordingly, we maintain this title on the standing agendas of several colloquia — Mechanical Engineering, Energy and Housing. Starting 2022 we will break out this the subject of a separate, dedicated colloquium See our CALENDAR for the next online meeting; open to everyone.

Issue: [14-92]

Category: Mechanical, Electrical, Energy, Facility Asset Management

Colleagues: David Conrad, Richard Robben, Larry Spielvogel

Kitchen cooking ranks high as the causes of fire hazard in the built environment. ASHRAE 154 provides design criteria for the performance of commercial cooking ventilation systems. Education communities have hundreds of food preparation enterprises in school districts, residence halls, hospitals and athletic venues. It is not intended to circumvent any safety, health or environmental requirement; however we find a fair amount of drama regarding the competing requirements of fire safety and sustainability among subject matter experts. The stabilized version is dated 2022.

Sustainable Agriculture

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Tobacco Crop Research

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Root Beer Olympics

Sober Fun

North Dakota

“Standard Root Beer” is typically made using a combination of ingredients that include water, sugar, sassafras root or extract, and various other flavoring agents. Here’s a general overview of the process:

Sassafras Flavoring: In traditional root beer recipes, sassafras root or extract is a key ingredient. However, it’s important to note that sassafras contains safrole, a compound that has been deemed potentially carcinogenic. For this reason, commercial root beers often use a safrole-free sassafras flavoring.
Sweetener: Sugar is commonly used to sweeten root beer, although some recipes may use alternatives like corn syrup or honey. The amount of sweetener can vary based on personal preference.
Water: Root beer typically starts with plain water as its base. The water is heated to dissolve the sweetener and other ingredients.
Flavorings: Besides sassafras flavoring, root beer can include a range of other flavorings to create its distinct taste. These may include wintergreen, vanilla, anise, licorice, molasses, or other herbs and spices. The exact combination of flavors varies among different root beer recipes.
Carbonation: Carbonation gives root beer its characteristic fizz. This can be achieved by using carbonated water or by introducing carbon dioxide gas into the mixture. In commercial production, carbonation is typically added during the bottling process.
Yeast Fermentation (optional): Some traditional homemade root beer recipes involve a fermentation step. Yeast is added to the root beer mixture, which consumes the sugar and produces carbon dioxide as a byproduct. This creates a natural carbonation in the beverage. However, this step can also increase the alcohol content, so it’s important to be mindful of the fermentation duration.
Bottling and Aging: Once the root beer is prepared, it is typically poured into bottles or kegs and sealed. Some recipes may recommend allowing the root beer to age for a certain period to develop the desired flavors.

It’s worth noting that the commercial production of root beer may involve different processes, as well as the use of artificial flavors, stabilizers, and preservatives to ensure consistency and shelf life. The specific recipe and production methods may vary among manufacturers.

Standards North Dakota

Nourriture Hiver

Western Colorado University Center for Cold Climate Food Security

Today we break down the catalog for food safety in education communities; with primary attention to consultations from private standard developing organizations and federal agencies charged with food safety. We do so with sensitivity to animals and plants and sustainability of the global food supply chain. Many schools are the communal cafeterias for the communities that own and operate them and run at commercial scale.

We prepare responses to public consultations released by standards developing organizations which, in many cases, have significant conformance enterprises.

ANSI Standards Action | Current Weekly Edition

Note the call for public comment on proposed WTO Agriculture, Sanitary and Phytosanitary (SPS) measures (Page 48)

Core titles are published by the ANSI accredited organizations listed below:

3-A Sanitary Standards

Catalog

ASHRAE International

The ASHRAE catalog is the most cross-cutting and fastest moving catalog in the land. If you claim ownership of the United States energy domain you pretty much capture everything related campus safety and sustainability. Best to deal with it on a day-by-day basis as we usually do according to daily topics shown on our CALENDAR.

Association for Packaging and Processing Technologies

American Society of Agricultural and Biological Engineers

Institute of Electrical and Electronic Engineers

National Electrical Safety Code (Our particular interest lies in the safety and reliability of off-campus agricultural and research facilities that receive power from regulated utilities)

Kitchen Safety and Security System for Children

TupperwareEarth: Bringing Intelligent User Assistance to the “Internet of Kitchen Things”

Designing an IoT based Kitchen Monitoring and Automation System for Gas and Fire Detection

Re-Inventing the Food Supply Chain with IoT: A Data-Driven Solution to Reduce Food Loss

International Code Council

Commercial Kitchens

International Building Code Assembly Group A-2

International Building Code Group U Section 312 Agricultural Buildings

International Building Code Moderate Hazard Factory Industrial Group F-1 (Food Processing)

Who Gets Rich From School Lunch

National Fire Protection Association

Kitchen Wiring

National Electrical Code Article 210 (Branch Circuits)

National Electrical Code Article 547 (Agricultural Buildings)

Standard for the Installation of Air-Conditioning and Ventilating Systems

Public Input Report for the 2024 Revision

Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

Public Input Report for the 2024 Revision

NSF International

Food Equipment

Commercial Warewashing Equipment

Commercial Refrigerators and Freezers

Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment

Commercial Powered Food Preparation Equipment

US Federal Government:

US Department of Agriculture

Food & Drug Administration (HACCP)

State Governments:

Lorem ipsum @StandardsState

Global:

International Organization for Standardization

International Electrotechnical Commission

Codex Alimentarius

Food safety and sustainability standards populate are of the largest domains we track so if we need a break0-out session, let’s do it. Use the login credentials at the upper right of our home page.

University of Kentucky College of Agriculture, Food and Environment

Agenda / Farm & Table

More

Standards supporting vertical farming

STANDARDS SUPPORT SOPHISTICATED FARMING METHODS THAT BRING PRODUCE TO YOUR TABLE

US Food & Drug Administration: Food Facility Registration Statistics (as of January 11, 2021)

National Grange of the Order of Patrons of Husbandry

The U.S. Land-Grant University System: An Overview

American Society of Agricultural and Biological Engineers Standards Development

The origin of the Land grant act of 1862

International Electrotechnical Commission: Keeping food safe from farm to plate

Codex Alimentarius

Council for the Advancement of Standards in Higher Education: Dining Services Programs

Science and Our Food Supply: A Teacher’s Guide for High School Classrooms

Food Code 2017

Midnight Breakfast

Alabama

Kitchens 100

Preparing Your Garden for Winter

Standards Maine

Kitchens 300

United States Air Force Military Academy

Commercial kitchens in school cafeterias and college dormitories are designed to meet strict health and safety standards, accommodate high-volume food production, and provide nutritious meals to students in an efficient and organized manner. Some common features:

Industrial-grade cooking equipment: This may include commercial ovens, grills, ranges, fryers, steamers, and other specialized cooking equipment designed for high-volume cooking.
Food preparation areas: These may include spacious prep tables, cutting boards, sinks, and other food preparation stations for washing, chopping, and assembling ingredients.
Walk-in refrigerators and freezers: These are used for storing large quantities of perishable food items at appropriate temperatures to maintain freshness and safety.
Food storage facilities: These may include shelves, racks, and cabinets for storing dry goods, canned goods, and other non-perishable food items.
Dishwashing area: This may include commercial dishwashers capable of handling a large number of dishes and utensils efficiently.
Serving stations: These may include counters, warming stations, and other facilities for serving food to students.
Ventilation and exhaust systems: These are essential for maintaining a clean and safe kitchen environment by properly removing smoke, steam, and odors generated during cooking.
Safety features: These may include fire suppression systems, emergency exits, and other safety measures to ensure compliance with local health and safety regulations.

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia:

Kitchens 100 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.

Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.

Williams P. Clements Jr. University Hospital

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia:

Kitchens 100 will deal primarily safety — fire, shock hazard, sanitation, floors, etc.

Kitchens 300 will deal with sustainability criteria in large commercial kitchens common in school cafeterias, dormitories, sports venues and hospitals.

Relevant catalogs:

3-A Sanitary Standards

American Gas Association

AGA Response to The Atlantic Article about Natural Gas Cooking

ASHRAE International

Ventilation for Commercial Cooking Operations

ASTM International

Institute of Electrical and Electronic Engineers

Noteworthy Research:

Design Application of Smart Kitchen for Aging Based on Interactive Behavior Analysis

A Futuristic Kitchen Assistant – Powered by Artificial Intelligence and Robotics

Environmental analyses of waste cooking oil recycling and complete use practices in Bogor, Indonesia