Kitchen design. It causes enough headaches in your own home, let alone the school you manage. It can be a daunting task, that is often overdue. As suppliers of catering equipment within the public and private sectors as well as being commercial kitchen designers, we at Alliance understand this and have put together the following guide to help when designing a new kitchen within the educational sector.
1 STEP 2 STEP 3 STEP
Start with a canvas, or in this case, a oorplan. When generating a oorplan be sure to clearly mark the locations of utilities in and out of the kitchen. It may seem obvious but when creating your design ideas, the positioning of water inlet ttings and valves, waste pipes, gas supply points and power cabling all need to be considered. Some
Once a oorplan has been created the next key consideration is developing a kitchen design that is efcient and promotes natural ow. The best way of achieving this is by dividing the kitchen into “zones” (i.e. food prep, cooking, serving, washing),
Whilst performing step two, a hazard analysis and critical control points (HACCP) check needs to be carried out to ensure the layout does not promote risk of cross contamination, particularly essential when serving large volumes of students on a regular basis. This is especially important as pupils study within a close proximity of each other, meaning food borne diseases can quickly spread, becoming an institute-wide epidemic. A core
of which may require upgrading to support more modern equipment.
When marking them on your oorplan, ensure that each utility is colour-coded to prevent confusion. In addition, note room dimensions and measurements to aid with space allocation.
allowing staff to operate within a specic area, reducing the risk of accidents. Separation of stations also decreases meal preparation times by improving kitchen efciency.
suggestion of HACCPs is the separation of areas where raw and cooked meat are prepared and stored.
Whilst doing this we would also suggest you review commercial kitchen regulations and legislations such as minimal space requirements between opposite workspaces, access clearance, rst aid placement and other such things.
4 STEP 5 STEP 6 STEP
Step three promotes preventative strategies to contamination, this step addresses hygiene. It is best practice for schools to install plenty of hand wash zones that are easily accessible from all areas. Hand wash stations should include removable
The last key step schools should consider when designing a kitchen is the servery. As most restaurant kitchens have waiters that take food to the customers, the servery does not require much outside a large at worktop where food can be collected easily. Schools do not have this luxury. With pupils in the vicinity of the kitchen, naturally
If these steps are used as guidelines when designing a new kitchen, we at Alliance are condent it’ll make the process a little more bearable and less intimidating. Equally, being commercial kitchen designers ourselves we are perfectly placed for quoting, designing and tting out a whole new kitchen which will meet your needs.
basins and antibacterial soap dispensers, preferably wall-mounted options like our Tork liquid soap dispenser. Finally, any hand wash zone should also contain a blue roll dispenser for drying hands.
this area needs to be designed to accommodate. The best way would be to position all cooking appliances away from this area. This means the only heat generating equipment that should be present are food warmers which can be tted with an appropriate heat guard to prevent students touching any hot surfaces.
With over 23 years of operating within our various industries, we have an experienced team with a history of working with a wide range of trusted suppliers who we purchase specic capital equipment from, all the way to businesses such as Steelplan Kitchens who offer full bespoke kitchens whom we work with to deliver a solution which perfectly meets your requirements.
For help and information about kitchens in the education sector contact us on: Tel: 01270 252333 or Email: hello@allianceonline.co.uk
Alliance Online have a long history of selling non-food catering equipment to a variety of industries including the educational sector. One particular area where we supply a great deal of products to schools and universities is capital equipment. Our knowledge and understanding of what tasks and appliances are needed has been built up over our 23 years of operating and places us perfectly for suggesting products to best meet educational catering requirements.
The Sammic Stick Blender is a brilliant product which makes any chef’s life a lot easier and should be a kitchen staple. The basic function of the tool is namely to blend up food / ingredients efciently and quickly without faltering. Benetting from a professional Y-Blade made from durable tempered steel, the blender has a xed speed and is designed to work in recipients of up to 200 litres. Furthermore, Sammic have ensured it also has an ergonomic design along with a bi-mat-grip: meaning the external casing is made with two materials for both ergonomics and antislip whilst in use.
Cambro is known for their robust and commercial grade product range which is perfect for professional kitchens. One item which is popular in the educational sector is their utility trolleys as they are perfect for stacking and moving large volumes of crockery or being used to transport food. Their marine rails and lightly textured polypropylene shelves keep contents in place whilst aluminium uprights ensure the trolley has stability.
When catering for a large volume of people, such as schools and universities, batch preparation can be key. This is just as important where hot beverages are concerned, with the best way of combatting this being by installing a water boiler and we’d recommend the Filterow range from Lincat. With some water boilers in the range offering up to 60 litres of heated water per hour with a rapid draw off of 18 litres meaning it can sustain an offering within a busy environment. The narrow 250mm footprint saves valuable counter space whilst its eco setting reduces the volume of boiling water by 50% for quieter periods.
Williams is recognised within the refrigeration sector for being reliable, long lasting and value for money whilst offering a high class product at a reasonable price, giving the end user peace of mind of a quality product. They have a wide selection of refrigerators including single and double cabinets, along with undercounter options which are great for space saving when kitchen workspace is limited.
Where ovens are concerned, we at Alliance Online present the new Rational iCombi Pro Combination oven. Launched May 2020, this revolutionises the combination oven market.
The iCombi benets
l i-Density control, delivering consistent and uniform results with 50% more productivity and 10% shorter cooking times versus the previous Rational model.
l iCooking suite, continuously checks the condition of the food against the desired result, calculates the cooking progress and intelligently adjusts the temperature.
l i-Production Manager, an innovative assistant for scheduling of multiple cooking items, helping manage the process with exacting results.
l iCare System, a signicant improvement in the cleaning and intelligent controls, now featuring a 'Short' interim cycle wash to keep the oven in a hygienic and pristine condition.
l Increased productivity* Up to 50% higher achievable, with high-performance dehumidication thanks to the new design.
National Alliance House, Marsheld Bank, Crewe, Cheshire.
CW2 8UY
tel: 0844 844 4300
fax: 0844 844 0400
response@alliancenational.co.uk
www.alliancenational.co.uk
Scotland Alliance House, Penston Road, Queenslie, Glasgow.
G33 4AG
tel: 0141 771 2900
fax: 0141 771 4152
scotland@alliancelocal.co.uk
www.alliancelocal.co.uk
North West Alliance House, Broadeld Business Park, Heywood, Lancashire.
OL10 2TA
tel: 01706 629 978
fax: 01706 557 769
northwest@alliancelocal.co.uk
www.alliancelocal.co.uk
North Alliance House, Gildersome Spur, Gildersome, Morley.
LS27 7JZ
tel: 0113 204 9343
fax: 0113 252 4761
north@alliancelocal.co.uk
www.alliancelocal.co.uk
Wales & West Alliance House, Trecenydd Business Park, Caerphilly, Mid Glamorgan.
CF83 2RZ
tel: 02920 863 020
fax: 02920 863 220
wales@alliancelocal.co.uk
www.alliancelocal.co.uk
Ireland
Alliance House, 14b Boeing Road, Airways Industrial Estate, Santry, Dublin.
D17 Y235
tel: +353 (0)1 485 4007 response@alliancenational.ie www.alliancenational.ie
West Midlands
Alliance House, Woden Road West, Wednesbury, West Midlands.
WS10 7TB
tel: 0121 506 3880
fax: 0121 502 2795 westmidlands@alliancelocal.co.uk www.alliancelocal.co.uk
East Midlands
Alliance House, Short Lane, East Midlands Distribution Centre, Castle Donington.
DE74 2HL
tel: 01332 811 489
fax: 01332 814 677 eastmidlands@alliancelocal.co.uk www.alliancelocal.co.uk
East Anglia
Alliance House, Delta Close, Norwich, Norfolk.
NR6 6BQ
tel: 01603 401 221
fax: 01603 409 990 eastanglia@alliancelocal.co.uk www.alliancelocal.co.uk
London
Alliance House, First Avenue, Globe Park, Marlow, Buckinghamshire.
SL7 1YA
tel: 01628 487 900
fax: 01628 481 813 london@alliancelocal.co.uk www.alliancelocal.co.uk
South East Alliance House, Butterly Avenue, Questor, Dartford.
DA1 1JG
tel: 01322 292 051
fax: 01322 275 131
southeast@alliancelocal.co.uk
www.alliancelocal.co.uk
South Alliance House, Grifn Industrial Park, Brunel Road, Totton, Southampton.
SO40 3SH
tel: 02380 660 517
fax: 02380 669 424
south@alliancelocal.co.uk
www.alliancelocal.co.uk
South West Alliance House, Eastern Wood Road, Langage Business Park, Plympton, Plymouth.
PL7 5ET
tel: 01752 340 030
southwest@alliancelocal.co.uk
www.alliancelocal.co.uk
www.allianceonline.co.uk