Re: kitchen equipment | <– Date –> <– Thread –> |
From: Robert Hartman (hartmaninformix.com) | |
Date: Thu, 19 May 94 13:37 CDT |
I am really enjoying reading this list! It's great to be able to discuss all aspects of shared living. With regard to accommodating the entire community for dining, I think it is a good idea to plan the space so that you can do that. However, a dining area is large, and only used intensively at common meals. If the trend is typically to get only about 60% participation, I'd want to partition the 40% furthest from the kitchen and make it available for other uses. With regard to the need for safe food handling in a common kitchen vs. less- rigorous standards at home, there are some good reasons why food hygeine gets more important as you get more people involved. First, the more people you have prepping, cooking, serving, and cleaning up, the more different routes for possible contamination you introduce. You also introduce a wider variety of contaminants, because people travel so much. At home, you probably have less than five people who come into contact with food, utensils, and containers. When you up that to 50 (as you would with a buffet), you increase contamination risk by an order of magnitude. Second, the more people you have eating the food, the wider the variety of susceptibilities you have. Food safety isn't about ensuring that I don't get sick, it's about ensuring that _nobody_ gets sick. That's a very different consideration. With regard to commercial vs. home equipment, I agree with the folks who favor commercial-grade cookware and dishware. I worked in restaurants for many years. Commercial pots, pans, dishes, and utensils really hold up and work much better when cooking in quantity. Also, commercial dishes are designed to "soak clean." They are much easier to wash than home-grade dishes, but you do have to soak them. What I'd suggest is checking the classified under "business opportunities" for restaurants that are being sold. You can often bid for this stuff against liquidators; you can get a much better deal this way than by shopping the supply stores. When it comes to washing dishes, there is nothing like a commercial, stainless-steel deep-tub sink and sprayer. Once you get all the food off, how you get the dishes up to that magic 140 degrees can depend. Commercial sterilizers are big and expensive, but very quick. A couple of heay-duty home dishwashers might be cheaper. The pre-heater is a great idea! -r
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kitchen equipment School of Mathematics, U of MN, May 17 1994
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- RE: kitchen equipment Rob Sandelin, May 18 1994
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