1.0 Introduction

These requirements are layed out in a modular fashion, organized by the various functional domains in the working kitchen. The basic layout needs to have a core cooking area, including stoves, griddle, ovens, etc., connected direclty to a food prep area. The rest of the functional areas need to connect directly to the prep area. The convoluted access to the various support functional areas is probably the single most critical architectural problem with the current kitchen layout. This access needs to be open and easy, allowing direct access with rolling carts to most areas. Conceptually, here is how the kitchens overall workflow should function:

Connection between these various areas should be direct and close. It should be assumed that standard size rolling carts will need to be moved regularly between the areas, and therefore the access paths should be relatively straight (without any excessive sharp turns), wide enough to allow the carts through, and without any steps or other irregularities in the floor.

Additional functional areas not included above, that do not need the direct workflow connection to the kitchen are:

Personnel living areas
Non-food storage
special event storage
Outdoor grill area
Lockable storage for long-term preservation of inventory

Another critical factor for a workable kitchen is water. Current water pressure and flowrate are insufficient for normal functioning. This problem needs to be resolved, and brought up to current standards.

2.0 Main Work Areas

2.1 Cooking Area

This is where all the actual cooking takes place, in essence the heart of the kitchen. Access to the various cooking equipment should be The cooking area needs very direct and easy access to the prep area. This is the most critical workflow connection in the entire kitchen. The cooking area should include the following features and equipment:

2 full-size conventional ovens
4 burner commercial cooktop/stove
3 steam-jacket kettles (large)
36" griddle
4 convection ovens of the same size as currently in place
boiling water tap over kettles and burners
expansion slot for eventual installation of a deep fryer

All must be hooded with good lighting. A place to keep large tools (large mixing paddles, instant-read thermometers, forks, etc.) must be close-by as well.

2.2 Preparation Area

The prep area is where food is prepared for cooking, including cutting, cleaning, mixing, etc., as well as the area where cooked food is assembled for presentation. While the cooking area needs direct access mostly to the prep area, the prep area needs access to many functions around it (see diagram above), and therefore the design should be very open with lots of working areas and easy ability to move around the area. The following features are needed:

large prep table, minimum size that of the current prep table
2 cutting stations with electric slicers
1 mixer station. The current mixer is of sufficient size
2 large working sinks, one at either end of the prep table. One for vegtable, salad, fruit, etc. rinsing, and one for draining liquids such as pasta and washing knives and speciality equipment
separate sink for handwashing close to the entry to the kitchen
ample electric sockets for various small, mobile appliances such as hand-blenders, food processors, choppers, etc.
2 warming ovens (i.e. 1 additional one similar to current oven)
venting
icemaker
directly accessible storage for salt, pepper, spices, sugar, condiments, sauces, flour, etc. used in food preparation
directly accessible storage for serving pieces, such as large dishes, bowls, serving spoons, etc.
directly accessible storage for condiments that get distributed to dining hall, such as sugar, salt, pepper, sauces, cinamon,

3.0 Storage

3.1 Food Pantry

Food pantry will be the main storage for all non-refrigerated foods: pasta, bread, cookies, fresh fruits, canned goods, or anything else not requiring refrigeration. However, this needs to function strictly as food storage - non-food items must be stored separately. Features:

food only, with a distinct perishables area
lockable
fixed shelves are OK
Some rolling cart storage areas are desireable
access for rolling carts from here to prep area is essential
should be sized approximately 3x current storage area

3.2 Freezer

Freezer space needs to be greatly increased over currently available due to the changing nature of demand and available food supplies. There is more demand now for frozen prepared foods, such as tater-totsl, lasagna, etc., as well as more frequent use of frozen veggies and meats. Of course ice cream demand as also way up. Frozen foods can also be kept much longer than fresh, but need more storage space. The current practice is for near-term ordering, driven mostly by limited storage capacity.

the capacity should be increased to at least 3 times current capacity
set aside space and wiring for a 4th and 5th unit
should be able to roll carts from freezer doors to prep area

3.3 Refrigarator

The main refrigarator should have the following features:

size approximately 3-4 times current. However ths assumption should be tested with a kitchen designer/architect.
arranged internall without fixed shelves, but rather with roll-in carts
access should allow rolling carts
internally should be sufficient size to have dedicated food areas, such as dairy, raw meat, veggies, coldcut, etc.

3.4 Non-food storage

This is a separate area for storing non-food supplies such as paper towels, toilet paper, cleaning supplies, gloves, baking sheet liners, garbage bags, etc.

lockable
fixed shelving
size does not need to be large, but sufficient to provide storage for camp supplies for up to 2 weeks of utilization

3.5 Long-term lockable storage

An area needs to be provide where critical items can be locked up securely during off season. Special items would be stored here off-season, and access to rentors of the hall would be given only under special arrangement, possibly with additional rental fee (using the Jonkers Church model). The items stored here would be the ones that have a tendency to scatter and disappear during times when the kitchen is not staffed with the regular crew, including serving pieces, specialty kitchen equipment (e.g. pancake batter server, hand-blenders, food processor, grinders, kitchen knives, thermometers, etc.), vases, coffee service, etc. The lock should be reasonably un-pickable.

3.6 Special event storage

The need here is for a relativel small (4ft x 4ft) area with shelving where decorations for special events. This infrequently used area would allow for storage of decorative items for special events such as flower arrangements, candle holders, table decorations, special table clothes, and other specialty decorations. The location can be fairly far from the main areas.

3.7 Pots & pans storage

Pots should be easily accessible to kitchen cooking staff and to pot-scrubbers. Setup would ideally include a through-rack, where clean pots are loaded in from the dish-washing area, and taken out from the prep/cooking areas. However, care must be taken that the pot storage is not too close to cooking area to avoid grease splatters on clean pots currently not in use.

4.0 Ancillary Work Areas

4.1 Coffee and juice area

There is a need for practially continuous coffee and juice services. While the current juice machine setup works well, the coffee service needs to be upgraded to a similar setup with front access from the dining hall. Ideally these should both be moved to a separate area, not blocking the main serving access to the dining hall. The following is needed:

Juice servers, similar to current setup, although the variety of juice currently available is not necessary
3 fast-brewing, high capacity commercial coffee servers (2 caffeinated, 1 decaf)
boiling water tap for tea
cold drinking water tap

4.2 Outdoor grill area

Grilling meat for special occasions, either during regular camp operation, or during catered events, is becoming increasingly popular. A fxed outdoor grill area would provide this capability as well as a venue for special events. Therefore, it should have the following features:

gas powered from the large house propane tanks
sufficient grill surface area to cook for a large crowd (100 ppl?)
outdoor, but near kitchen for easy transport of food materials
possible with picnic table area for grill event organization?

5.0 Additional Access Needs

5.1 Prepped food distribution point

Once food has been plated - i.e. put in serving pieces, an area is needed to hold the pieces before distrbution to the hall. While this does not need a separate room, and probably can be an area or alcove of the prep area, it should provide for the ability to use rolling carts with easy access to dining hall.

5.2 Access to hall through ports

The pass-through ports between the prep area and dining hall are currently used to replenish food from hall tables and to receive back uneaten food. This should also have the abilty to be set up as a buffet-style service for special events. The access should therefore be greatly widened. However, it should be closable in a modular fashion, so that during normal operation most of the pass-through can be closed, and tables can be set up in the dining hall against these openings.

5.3 Refuse and recycleable

Refuse cans will continue in the prep area, but separate access outdoors is needed for storage of refuse before pick-up. Of course, this must be bear-proof. Recycleable storage should be provided in the dish-washing area, as most recycleables should be washed before being brought to collection sites.

5.4 Access to dishwashing area

Three separate access paths to the dishwashing area are needed. Clean pot and pan interface is already described above. There should also be access for passing dirty pots, dishes, serving pieces etc. through to the dish-washing room. Finally, access needs to be provded whereby the dishwashing staff can bring clean serving pieces etc. back to the serving piece storage area in the main prep area.

6.0 Living Area

The living area for kitche staff should include the following:

5 1-2 person bedrooms
2 larger 3-4 person bedrooms suitable for a family or several staff to bunk together dorm-style
1 full bathroom wth bath
1 half bath
laundry room for dining hall staff use. Camp counselors need a separate laundry facility in the camp.