Task: This large kitchen was planned for a kindergarten, where the children are supplied with meals according to their cultural background and eating habits. Capacity with regards to eating participants was also taken into consideration. It had to be taken into account that the kitchen would also be functioning if the number of participants rose.
Challenge: The parallel cooking of several menus in a commercial kitchen requires a well-thought-out arrangement of individual work spaces. In order to do justice to the desired capacity, it was necessary to utilize the available space as efficiently as possible.
Solution: In order to allow for the parallel preparation of different menus, enough work space was created for individual chefs. Electronic devices enable any preparation of desired dishes.
