Cohousing-L Mailing List: Kitchen design

[Alexander Robin A (alexande.robi]

Hoping for some ideas. We at Arboretum Cohousing in Madison, WI are getting 
close to the point where design will be finalized. Since I'm interested in 
cooking and have cooked for large numbers of people, usually in poorly designed 
kitchens, I have some ideas on what our kitchen should look like and contain. 
But I have a lot to learn and would love to hear from the list of what has 
worked and what hasn't for those communities already operating.
 
Our cohousing will have about 40 units, so we're looking at up to 100 people 
for a meal. I'm thinking a minimum of 3 stoves (preferably 4 configured as 2 
full size wall ovens and a commercial stove with double ovens. Stove should 
have at least 8 commercial size burners. Two large but plain residential 
refrigerators (not commercial type because those are incredibly noisy). One 
large freezer - also residential. Commercial grade sinks with sprayers. At 
least one commercial dishwasher. Of course, much counter space and storage.
 
Standing and cooking for a long time is exhausting on cement or thin tile 
covered cement, so some kind of cushioned flooring or mats would be very nice.
 
What I'm not so sure about is size and layout to best facilitate food prep by 
possibly up to 5 people for our potential volume of "customers."
 
Would love to hear what worked for you and what didn't. Thanks in advance.
 
Robin Alexander