Cohousing-L Mailing List: Re: Dishwasher and scullery specs?

[Willie Schreurs (willie]

On Mon, 7 Aug 1995, Rob Sandelin wrote:

> . . . commercial dishwasher . . .
> 1.  Under or over the counter?  Which do you have and how do you like it?
> 2. If under the counter model, what kind and how deep is it in inches? 
> 18?, 24? 30?
> 3. If you have the perfect scullery set up what makes it work well?  If 
> yours is less than perfect, how could it be improved?
> 4. If you could design your scullery over again, what would you change?
> 
> We are reexamining our scullery design and so any comments about dish 
> washing setups would be useful

        At Greyrock we've about finished the design.  Obviously we haven't
used it yet so I can't make any statements about how well it works, but we
have given it a lot of thought.  In many ways our design is a lot like
Nyland's, but the scullery is a little more separated from the kitchen, in
a bay.  We've gone with an under-counter dishwasher located under the
pot-sink (we'll have a three-holer) drainboard.  Over-counter models
(pass-through design) might be a little easier to use, but they're real
space-hogs since you need clear counter-space (probably stainless steel)
on both sides at least the size of the dishwasher racks.  Corner models
are available which would minimise this a little.  Overall cost would
probably be higher than an under-counter model.  Look ugly too (IMHO). 

        One thing to consider with an under-counter dishwasher is the 
weight of your dishes.  If one uses restaurant-style dishes the load 
could be a bit of a strain for some people.  We're planning on going with 
Corelle-ware or something similar, much lighter.  Also quite durable.  I 
believe Nyland used something similar (Arcapal(?)).

        If you want, I could send you our current kitchen floor plan.  As 
I said, it's mostly done and only minor tweaks will be made from here on 
out.  Let me know, and I'll get a copy in the mail to you.


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