kitchen
Let an agent describe a kitchen by type, layout, equipment and safety, and point to hygiene, ventilation and fire safety rules.
Bundle → Layer → Finding → Questions Filled
4 bundles · 8 layers · 8 findings · 16 questions
Kitchen Which kitchen.
Type
Domestic, commercial, institutional.
Type
Use and users.
- What type of kitchen is it? definition
- How many people does it serve? measurement
Layout
Work areas and flow.
Layout
Zones and flow.
- How are cooking, preparation and washing areas arranged? definition
- Is there separation of raw and cooked food? boundary
Equipment Appliances and services.
Appliances
Cookers, ovens, refrigeration.
Appliances
Appliances and energy source.
- Which appliances are installed? definition
- Gas or electric? boundary
Ventilation
Extraction.
Extraction
Hood and duct system.
- Which extraction system is fitted? definition
- When was it last cleaned? provenance
Hygiene Food safety.
Practices
Cleaning and temperature control.
Hygiene practices
HACCP-based procedures, allergen control, handwashing, potable water, waste and pest control.
- Which food safety procedures are in place? provenance
- Are temperature records kept? provenance
Inspection
Inspection results.
Inspection result
Rating and date.
- What was the last inspection result? provenance
- Which authority inspected? provenance
Safety Fire and injury.
Fire
Prevention and suppression.
Fire safety
Suppression and blankets.
- Which fire suppression or blankets are present? provenance
- Are staff trained? boundary
Gas and CO
Gas safety.
Gas safety
Checks and detectors.
- When was the gas installation checked? provenance
- Is a carbon monoxide alarm fitted? boundary
Classifiers Filled
- Family
- Thing Registry
- Category
- Physical world and living systems
- Entry kind
- thing
- Plane
- PHY
- Domain
- PHY.OBJ
- Other names and narrower kinds
- monastic kitchen, Lagerküche, public kitchen, mizuya, troop kitchen, Facilities' kitchens, restaurant kitchen, Farmhouse kitchen, Munich kitchen, Bruynzeel kitchen, Stuttgart kitchen, factory-kitchen
What it is Filled
A room, work area or mobile installation used mainly for preparing, cooking and storing food, in homes, restaurants, institutions and the field, equipped with a cooker, sink, storage and work surfaces.
Why it exists Filled
Let an agent describe a kitchen by type, layout, equipment and safety, and point to hygiene, ventilation and fire safety rules.
Distinguishing features Filled
- A space for preparing food, unlike a dining room for eating.
- Commercial kitchens follow food business hygiene and ventilation rules.
- A kitchenette is a small kitchen area.
What robots and AI may and may not do Filled
Must not
- advise tackling a fat fire with water
- approve a commercial kitchen as compliant without inspection
Only with a human decision
- gas installation work, which belongs to qualified engineers
May
- describe layouts and equipment
- point to hygiene and safety rules
Moral aspects Filled
- food safety
- worker safety in commercial kitchens
Who is affected
- cooks and kitchen staff
- diners
Owners Filled
Steward
the occupant or food business operator
Master systems
- food business registrations and inspection records
Links to other meta-models Filled
parent
- Q180516 - registry parent class
related
- building - for building-based kitchens
- dining room - space for eating
- food hygiene law - for food businesses
contains
- cooker - main appliance
What else AI and robots need to interact with it Filled
Identity and identifiers required Filled
- Vercy registry: vr.tr.kitchen
- Wikidata: Q43164 (https://www.wikidata.org/wiki/Q43164)
Direct properties not applicable Not applicable
Not applicable
A class of rooms and installations: size and equipment belong to each kitchen.
Recognition required Filled
- Cooker, sink and worktops
- Extractor hood over the cooking area
- A room with a cooker or hob, sink, worktops, cupboards and often a refrigerator, with ventilation above the cooking area.
Capabilities and actions required Filled
- describe layout and equipment
- explain food hygiene rules for commercial kitchens
- point to fire and ventilation safety guidance
- describe historical and cultural kitchen types
Hazards and failure modes required Filled
- Cooking fires
- Burns and cuts
- Slips and trips on wet or greasy floors
- Gas leaks and carbon monoxide
- Food poisoning and allergen cross-contact
Standards and interfaces required Filled
- EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs, for food businesses (HACCP-based procedures)
- EN 16282 series on commercial kitchen ventilation components (CEN), not for domestic kitchens
- NFPA 96 commercial cooking ventilation and fire protection, with Type I hoods for grease-producing cooking (NFPA)
Context of use required Filled
- Preparing and cooking food and storing ingredients and utensils.
- domestic kitchen
- restaurant (commercial) kitchen
- institutional kitchen
- field or troop kitchen
- public or community kitchen
- historical kitchens such as monastic kitchens
Sources Filled
- Q43164 - identity of the registry item, labels and sitelinks
- Kitchen - general description of the subject
- Regulation (EC) No 852/2004 on the hygiene of foodstuffs - food hygiene
- NFPA 96: Ventilation Control and Fire Protection of Commercial Cooking Operations - commercial kitchen fire safety
- Catering and hospitality: Frequently asked questions - kitchen safety
Open questions
- Should commercial kitchens have their own entry?
Machine files
Provenance
thing registry research (pass 2) · unreviewed
Built from: models/things/publications/thing-q43164/spec.json