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​​Kitchen areas

Kitchen areas should be open, easily accessible, and not prone to congestion.

There are four main types of kitchen.

1. Commercial cafe facility

A professional or organisation-managed enterprise, accessible to the public, with hot drinks and counter food on offer during the day and a liquor license to serve alcohol for events; generally located on the ground floor for ease of public access.

Usually not part of the leased area.

Function:

To handle 6-8% of the population at any one period, serving fresh barista coffee and counter food. Has a licensed bar. Located on the ground floor.

2. Functions kitchen

A client-function facility that enables staff to prepare refreshments and receive catering for meeting attendees; has facilities to allow hot food and hot and cold drinks to be served, ie, oven, microwave, refrigerator, kettle or on-demand hot water units.

Function:

Often located near reception and meeting areas within the public zone. A functions kitchen will support larger visitor numbers and receiving, storing and distributing catering.

Equipment:

2 Dishwashers, 2 Fridges, 2 Microwaves, 1 Single wall oven, 2 Instant water taps (boiling and chilled), recycle and compost waste disposal.

3. Reheat kitchen

A kitchen with basic cooking facilities and room for a larger number of people to prepare more substantial lunch foods at one time; includes plates, cups and cutlery for around 60% of the staff located on the floor.

Function:

Distributed throughout the tenancy, a reheat kitchen is designed to allow staff to prepare lunch and refreshments.

Equipment:

2 Dishwashers, 2 Fridges, 2 Microwaves, 2 Instant water taps (boiling and chilled), recycle and compost waste disposal.

4. Kitchenette

Giving staff access to minimal light refreshments, such as hot and cold drinks and simple food preparation, such as a microwave cooker and small refrigerator.

Function:

Often located near collaboration areas, each kitchenette is designed to handle minimal light refreshment, tea/coffee making facilities and refrigeration.

Equipment:

1 Dishwasher, 1 Fridge, 1 Microwave, 1 Instant water tap (boiling and chilled), recycle and compost waste disposal.

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