Cohousing-L Mailing List: RE: Dishwasher

[Rob Sandelin (floriferous]

At Sharingwood if there was one thing I could change about our kitchen it
would be the below counter dishwasher. It requires lifting heavy, wet trays
in and out. A counter level dishwasher all you do is slide the trays in, the
water does not drip all over the floor and your front side and you don't
have to lift anything.  The best setup I ever personally used was at a state
park environmental learning center which had a 90 degree sheet metal
counter. The dishwasher was one tray width to the left of the corner. The
dirty dishes came in on one side, then the clean ones went through the
machine, you pushed them around the corner and the racks  were then ready to
be offloaded in the exact place where the dish pickup happened.

If you are just planning a kitchen play a game called follow the dishes.
Make a diagram of where the dishes to in your flow. They start somewhere,
people pick them up, put food on them, take them to tables, take them to the
cleaning area, etc. The closer this flow can be to a loop, the easier it
will be.

Rob Sandelin

-----Original Message-----
From: cohousing-l-admin [at] cohousing.org
[mailto:cohousing-l-admin [at] cohousing.org]On Behalf Of Laura Fitch, A.I.A.
Sent: Tuesday, October 01, 2002 6:26 AM
To: cohousing-l [at] cohousing.org
Subject: Re: [C-L]_Dishwasher


Pioneer Valley also has a Hobart like the one listed below.  It is
really a good machine.  The quick cycle time is essential for a
community of our size.  We regularly serve between 56 and 64 diners.
 Because our kitchen can be closed off, the noise is not an issue - I'm
not even sure it is particularly noisy.

The under counter Hobart does however require careful back care in
loading, as you must lift and lower heavy racks in and out of the
opening that is knee high.  We have recommended to other communties to
raise their hobarts on a 12" pedestal.  This would elliminate some of
the potential for back injury.  However, it does break up the continuity
of the counter top level.

The comment below about walling off kitchens sounds like a universal
recommendation not to wall them off.  I think the issue is very complex,
and very much dependent on the size of the community.  I have never
heard anyone at Pioneer Valley complain about the walling off of our
kitchen.  In fact, we often have Common House uses that would conflict
if we couldn't close the big openings into the kitchen.  But we are a
big community.  I have looked with some envy at the lovely open kitchens
in other smaller communities, but I love Pioneer Valley and would not
trade my great neighbors and our need for closing off the kitchen, for
this feature!

Hope this is useful, Laura

--
Laura Fitch, A.I.A.
Principal Architect

KRAUS-FITCH ARCHITECTS, INC.
110 Pulpit Hill Rd.
Amherst, MA  01002
413-549-5799
413-549-7918 (fax)

lfitch [at] krausfitch.com


David Mandel wrote:

>The biggest problem with dishwashers of that type that I've seen is that
>they're very noisy, not conducive to relaxed after-dinner conversation in
>the dining room, unless your kitchen is walled off, which I wouldn't
>recommend for other reasons.
>David
>----- Original Message -----
>From: "Kay Argyle" <argyle [at] mines.utah.edu>
>To: <cohousing-l [at] cohousing.org>
>Sent: Monday, September 30, 2002 4:24 PM
>Subject: Re: [C-L]_Dishwasher
>
>
>>We've got a Hobart and wouldn't part with it.  It does plates, glasses,
>>flatware, pans, cutting boards, wood salad bowls, knives, the compost
>>bucket, the sponges, the floor registers ... everything but disposable
>>
>cups
>
>>(they sag).
>>
>>If the cook turns it on when the meal starts, it's ready to go by the time
>>the first dishes come into the kitchen.  The cycle is 90 seconds, and we
>>probably run a dozen loads on a common meal night (about 20 people on
>>average).
>>
>>We've had it three years.  I believe it has needed repair once, I don't
>>remember what for.  One of the dish racks melted when somebody set it on a
>>hot burner -- we don't have enough counter space, so the stove gets used.
>>Our water has a pretty high mineral content, and the high temperatures
>>
>(190F
>
>>rinse) result in a fairly heavy lime build-up, which needs to be taken off
>>every month or so to keep the rotors from clogging.
>>
>>Kay
>>Wasatch Commons
>>Salt Lake City, Utah
>>argyle [at] mines.utah.edu
>>*:-.,_,.-:*'``'*:-.,_,.-:*'``'*:-.,_,.-:*'``'*:-.,_,.-:*
>>
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>
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