Fish and Chip Shop Construction and Design Guide – Technical Specifications

Space Planning

Area Allocation

Zone	Size (m²)	Purpose	Requirements
Service Counter	8-10	Customer service	Heat resistant surfaces
Preparation Area	10-12	Food prep	Stainless steel
Frying Station	8-10	Main cooking	Ventilation zone
Storage	6-8	Dry/Cold storage	Temperature controlled
Seating Area*	20-30	Dining	Easy clean surfaces

*If applicable

Kitchen Equipment

Frying Station

Equipment	Specification	Power	Capacity
Main Fryer	3-4 pan	21-28kW	120kg/hr
Backup Fryer	2 pan	14kW	60kg/hr
Fish Pan	Dedicated	7kW	30kg/hr
Chip Bin	Heated	1kW	20kg storage
Heat Lamp	Overhead	0.5kW each	Counter length

Food Prep Equipment

Item	Size	Power	Purpose
Chip Prep	Commercial	1.5kW	Cutting/washing
Batter Mix	20L	0.75kW	Fish preparation
Refrigeration	600L	0.8kW	Fresh storage
Freezer	800L	1.2kW	Frozen storage
Prep Tables	2x 1.8m	N/A	Stainless steel

Technical Systems

Ventilation Requirements

Component	Specification	Standard	Maintenance
Extraction	3000m³/hr min	DW/172	Monthly clean
Supply Air	2400m³/hr min	Building regs	Filter change
Canopy	Full coverage	DW/172	Weekly clean
Grease Filters	Baffle type	TR/19	Weekly clean
Odor Control	Carbon/UV	EPA guidelines	Quarterly service

Electrical Load

Area	Load (kW)	Phase	Backup
Fryers	35-45	3-phase	N/A
Prep Equipment	5-7	Single	N/A
Refrigeration	3-4	Single	Essential
Lighting	2-3	Single	Emergency
HVAC	5-7	Single/3-phase	N/A

Floor & Wall Finishes

Floor Specifications

Area	Material	Rating	Maintenance
Service Area	Safety tiles	R12	Daily clean
Kitchen	Safety tiles	R13	Hourly clean
Storage	Sealed concrete	R11	Daily clean
Customer Area	Non-slip tile	R11	Daily clean
Entrance	Heavy duty mat	R10	Daily change

Wall Finishes

Area	Material	Height	Cleaning
Frying Area	Stainless steel	Full height	Daily
Prep Area	Hygienic panels	Full height	Daily
Storage	Washable paint	Full height	Weekly
Service Area	Tiles/panels	Full height	Daily

Equipment Costs (USD)

Major Equipment

Item	Cost Range	Life Expectancy	Service Interval
Main Fryer	15,000-20,000	7-10 years	6 months
Backup Fryer	8,000-12,000	7-10 years	6 months
Refrigeration	3,000-5,000	5-7 years	Annual
Extraction	10,000-15,000	10-15 years	3 months
Prep Equipment	5,000-8,000	5-7 years	Annual

Fitout Costs

Component	Basic/m²	Standard/m²	Premium/m²
Kitchen	1,000-1,200	1,200-1,500	1,500-2,000
Service Area	800-1,000	1,000-1,200	1,200-1,500
Storage	400-600	600-800	800-1,000
Customer Area	500-700	700-900	900-1,200

Health & Safety Requirements

Food Safety

Element	Requirement	Frequency	Documentation
Temperature Log	Digital/Manual	Every service	Daily records
Oil Testing	Quality check	Daily	Log book
Surface Testing	Swab test	Weekly	Health records
Deep Clean	Full kitchen	Weekly	Cleaning schedule
Pest Control	Professional	Monthly	Service reports

Storage Requirements

Type	Temperature	Capacity	Monitoring
Fresh Fish	0-4°C	Daily use +20%	Digital
Frozen	-18°C or below	Week supply	Digital
Dry Goods	Ambient	Week supply	Manual
Packaging	Dry area	Week supply	Stock check
Cleaning	Separate area	Month supply	Manual