The Brief: To design a refurbishment of a mid 1950's School catering facility, within the footprint of the existing building line, to bring the facility to a level which would allow the production of fresh food to the requirements of the new government standards as introduced in September 2006.
In control of their own budget, the school Head and Bursar called on FSC Ltd in January 2006, to advise on the likely costs and disruption necessary to turn a kitchen last refurbished during the 1970's into a modern energy efficient kitchen. Once a budget was set this enabled the School to plan for the funds to be allocated and act quickly to set the ball rolling for a refurbishment during the summer break of 2006.
The School role of 1300 pupils requires the kitchen to provide good nutritious meals to approximately 75% of the children attending the school. The existing kitchen equipment was well past its serviceable life and the general design dated back to sixties technology, with no thought given to energy efficiency and ease of use.
Working with the county architects department our responsibility was to design a kitchen that satisfied the caterer�s needs, the School's service needs and all the planning and architectural issues. Although overall space was good, the orientation of ancillary rooms and incoming services required a great deal of planning, to ensure the finished article was designed to the most cost effective layout, ensure construction costs were kept within the School budget.
After writing a detailed specification in conjunction with BATHNES architects department, the package was tendered to kitchen houses offering a 'turnkey' approach to the works. The works included some major internal structural works, total strip out of all electrical and mechanical services and the introduction of an air handling unit and extraction system.
The catering equipment selected made use of modern technology in terms of convection steaming ovens, bratt pans etc for the main cooking island, and we also introduced a potwash machine and dishwash machine, replacing inefficient sterilising sinks and potwash sinks.
The original servery was of course totally inadequate providing in a straight line, limited space for marketing/displaying the food offer. This was replaced with a modern efficient servery allowing easier access from the pupil side, and providing improved refrigerated display and efficient hot cupboards and service points. In order to help keep the queuing to a manageable size we also introduced remote cashier stations, helping dissipate the length of queues.
The kitchen was successfully delivered on time over a 13 week programme during the summer of 2006 and opened for the new autumn term in September.
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