|Re: CH kitchen, esp dishwashing set up||<– Date –> <– Thread –>|
|From: Lynn Nadeau (welcomeolympus.net)|
|Date: Fri, 20 Aug 2004 11:10:24 -0700 (PDT)|
Our experience at RoseWind (Port Townsend WA) has been different from that of a recent poster, who recommended a commercial fridge and residential dishwashers. We heard how loud many commericial fridges were (and heard of communities where they had to turn it off during meetings) and chose an in-between model. It's like a large residential fridge (confusingly, the brand name seems to be "Commercial"?), no freezer. About the size of a larger home fridge, but with only basic shelves. It gets used on meal preparation days, but in between has mainly condiments and oils in it. We make all the leftovers go away at the end of each meal (mostly take-home in yogurt tubs we stash in a dining room drawer for the purpose). Our separate freezer in the pantry is used for bulk-purchased organic frozen corn, butter, cornmeal, ice cream, garden rhubarb, coffee. Our stove is a Dacor, with 6 burners - all flat so very large pans work. Has griddle add-on. Non commercial, but not regular residential either. Our convection oven is separate and used regularly. There is room for 3-4 racks in it, so it has been adequate. We are very happy with our counter-top commercial dishwasher. The layout is such that the dishwasher itself is in a corner, with tray sliding in one side and out the other, at a right angle. A stainless steel spray sink precedes the DW, but we've found the pre-rinsing can use very little water. First people use a good silicone spatula to scrape their plate into the compost bin, then they drop their silverware into one small dishpan of soapy water, and set the scraped dishes on the counter by the spray sink. (The empty plastic trays stack in an open storage space right below that counter. Empty, they are light.) A second dishpan of soapy water, and a dish brush, are plenty to "rinse" each dish as it's loaded into the tray that is sitting over the spray sink. Usually for a big meal, the rinse water is only changed once or twice. Using the dish brush instead of the spray also keeps the dishwashing people MUCH dryer! Ditto for the floor. Tray is loaded, slides in, gets blasted with the soapy/then rinse water, tray slides out onto steel counter (which has room for two trays to be air drying). Our dishes are Corelle, which is lightweight, durable, and dries very fast. They are kept on a rolling Rubbermaid cart which is at the beginning of the serving line at meal time, then is rolled into the washed-dish area at clean up. A quick whisk with a clean dish towel (a set of white ones reserved for dishes only) and the hot clean dishes are unloaded onto the serving cart. Zero carrying of trays of dishes. Glasses and cups are done last, and left to air dry. Silver can be done in a big flat tray, but some of us prefer to do it in little stand up baskets (from household drainers) which can be crammed into the plate-rack trays, so no water pools in the spoons. Just beyond the area where the clean dishes exit, we have more stainless restaurant gear: a counter and 3-part pot sink, where pots etc are washed and left to drain. On the other side of the kitchen we have a regular residential type double sink. Used in prep, and during clean up for fragile wine glasses and miscellaneous items such as food processor parts, measuring spoons, blender parts, last dishes that missed the last DW load. These go into a normal drainer rack. A lot depends on the layout of your work areas. We had excellent advice from architect Mary Kraus, and the traffic flow works really well. I think there are some shots of our kitchen on the website (www.rosewind.org). Lynn Nadeau, RoseWind Cohousing Port Townsend Washington (Victorian seaport, music, art, nature) http://www.rosewind.org http://www.ptguide.com http://www.ptforpeace.info (very active peace movement here- see our photo)
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