Kitchen
Kitchen -- a larger, modernized kitchen to serve and accommodate activities in the Fellowship Hall with industrial-sized freezer and refrigerator, icemaker, steam/warming stoves, dishwasher, sinks and storage. It should be a user-friendly and safe kitchen to match the capacity of groups stated in the Fellowship Hall description. To put it more simply - St. Luke’s dream for the kitchen is to have a kitchen big enough to prepare food for 400 people, to include industrial size appliances, multiple work areas and sinks, buffet equipment and storage space to accommodate all kitchen needs and the Easter Egg Project supplies.
Specifics:
- Direct access to outside delivery loading area
- Stationary center-island - work counter and storage area
- Double door refrigerator
- Freezer
- Stand alone unit with 2 ovens and 6-8 burner-stove top
- Stand alone unit with 2 oven and single grill top
- 2 food prep areas with standard sinks
- Separate deep sink for large pots, etc
- Dishwashing unit – counter height with automatic soap dispensing system
- Separate trashcan area
- Large pantry storage area for food supplies, paper goods, large mixer, Easter Egg Project supplies and kitchen cleaning supplies. (Not harsh cleaning chemicals)
- Separate microwave area
- Portable buffet unit with electric heating unit steam table
- Storage carts for dishes
- Beverage area and ice machine should be located outside the kitchen in the fellowship hall in a “beverage center”
- Would like two doors into the kitchen from the fellowship hall for use by buffet lines
- Would like for the safety issues of filling and replenishing the buffet to be addressed
