- trefrigerator with freezers
- 4-range electric stove
- two electric ovens
- industrial sink
- over sink open storage
- stainless counter
- metal pantry shelf
- large pot cupboard
- various utensils and supplies
- Coffee-making equipment
- food preparation machines
Excelence in the kitchen
Communal kitchens are difficult to maintain.
Due to the need for sanitation, freshness and the near simultaneous use of tools, communal kitchens are a complex collaborative workplace. Everyone using the kitchen must conciously participate in preventing entropy.
Communication between everyone using the kitchen is essential. Minimalistic direct communication is essential or disfunction, spailed food, and an unsanitary environment rapidly ensues.
If you are not sure, or are certain you don't know how to use the kitchen, find collaboratores who already have a comprehensive understanding of kitchen excelence.
Use oldest items first. (eg. stock rotation)
Add new to old, never add old to new.
Clean as you go. Leave it cleaner than you found it.
Start with less, add more to taste. (eg. salt, pepper, soy sauce)
Keep drawers and cupboards cloaed when not in use.
Everything in its place, a place for everything.
Label it. (date, description, project, instructions, ...)
If in doubt, ask.