- refrigerator with freezer
- 4-range electric stove
- electric ovens
- commercial 3-tub stainless sink
- open storage above sink
- stainless prep counter
- multi-shelf metal pantry rack
- large pot cupboard
- various utensils and supplies
- Coffee-making equipment
- food preparation machines
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 should 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.
At Noisebridge any use of a resource is called hacking. So using the kitchen for any purpose is a hacking project. This also means anyone using the kitchen is responsible for being excellent at all times.
Kitchen tools belong in the kitchen. Some kitchen tools are expensive and may be difficult to replace. If you need a kitchen tool elsewhere, leave a note on the kitchen white board, and return it as soon as your done with it.
Tools for eating and drinking should not leave Noisebridge and should be returned to the kitchen when no longer needed.