|fridge||<– Date –> <– Thread –>|
|From: HeidiNYS (HeidiNYSaol.com)|
|Date: Mon, 23 Aug 2004 06:55:13 -0700 (PDT)|
Dear Kai, Lyn's experience of a non-commercial fridge [non-freezer] sounds like a good way to go. While we like ours, our commercial while spacious is noisy. If we had it to re-do, I think this is how we'd go. We, like Rosewind, keep incredibly little in fridge. while it's a wonderful luxury to have to space when needed, we could get by with less. Best, Ruth Hirsch, Cantines Island, Saugerties,NY From: "kaiann" <kaiann [at] sonic.net> Subject: Re: [C-L]_ Re: CH kitchen, esp dishwashing set up We are in the contruction part of Yulupa CoHousing (Santa Rosa CA), and have done some research on dishwashers. I think (without the actual experience of actually cleaning in our common house kitchen) whether you get a commerical DW or two good residential DW's depends on how many people you have/anticipate for your meals. We spent time at appliance stores counting plate slots in residential dishwashers and finally decided that it wouldn't work well, because even with 2 residential DW's, we'd likely have to do more than 2 loads of dishes to get everything done (excluding pots, pans). As residential DW's have long cycle times (90-120+ minutes), it would mean waiting around or coming back to load the third load--just didn't seem efficient. We also talked to our "neighboring" cohousing in Cotati CA, and they HIGHLY recommended a commercial dishwasher. They have about 30 units and I think at least 40 people eating meals together. If you do go residential, we were impressed with BOSCH models for # plates they could hold, water conservation, and quiet use. As for refrigerators, it again seems like it depends on how often you're having group meals. Someone else commented on having 4 meals/wk together--I could see how you might run out of room with one residential Frig with back-to-back meals. We've opted for an Amana frig with refrig on TOP and freezer on bottom, because of wanting to have full size shelves for large mixing/serving bowls, rather than a side by side frig/freezer type with narrow width shelves. Who know if this will be adequate--I guess that we could always buy another frig if needed. As for noise, our frig will be located in our pantry--pluses and minuses to this. The refrigerator is the highest energy consumer in the kitchen--I don't know if commercial models are made to be more energy efficient, another issue that we considered. Kai Gelphman ----- Original Message ----- From: "Lynn Nadeau" <welcome [at] olympus.net> To: "cohousing L" <cohousing-l [at] cohousing.org> Sent: Thursday, August 19, 2004 8:07 PM Subject: [C-L]_ Re: CH kitchen, esp dishwashing set up > 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). >
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