Kitchen?
From The Star And Shadow Cinema Wiki
NOTES ON THE POTENTIAL TO HAVE A KITCHEN AREA
It's not realistic to have a café. But we can have the option for kitchen use – with the accompanying check-lists of how the kitchen area gets used. Ideally it's something portable in case we have to move out
DESIGN & LAYOUT CONSIDERATIONS
● Electric sockets
● Food area demarcated from drinks area
● Wipe-able surfaces (formica or stainless steel)
● Cupboards that are closable & wipe able
● Gas supply. gas bottles for two years might be cheaper than cost of mains connection.
● Need for extractor to: (1) recirculate; (2) put into roof void; or (3) take out of building smells and moisture.
● Hand-wash only sink (in addition to dish-washing sinks)
● Cleanable floor that doesn't fall apart - maybe lino?
● Any rough (wood) surfaces need gloss paint or varnish finish
● If doing hot food, it could be a good idea to have some sort of barrier to stop germs coming into food preparation area. Maybe a waist-level barrier
● Constant hot water available – which we have
● Repair hole in ceiling so dirt can't get stuck there
● Block up gaps under shelves
● Need separate storage for cooked and cooled food.
NECESSARY MATERIALS
Hob - £40 from Mark Collett
Oven - Freecycle?
Microwave - Freecycle?
hand-wash only sink - ? already got ?
Cupboards carcases - 3 or 4 wall units available from Mark Collett. Base units £25 new.
cupdoard doors - Mark Collett could get us birch plywood for 7 doors for approx £150
Separate fridge - Could get a drinks cabinet and then use existing fridge for food
Lino for floor
wipe able surfaces - Gloss paint for wood and tiles for wall
Extractor into ceiling void? - Free from Mark Collett
PROCESS CHANGES REQUIRED
● Cleaning can be difficult in a multi-user kitchen – so need check-lists, and schedule
● List of people who have done Food Hygiene course
● Encouragement and support for people to do 6 hour Level 2 (basic) food hygiene course
● Clean hand-drying method – not manky tea-towels
● Clean aprons and hats
