kitchen layout

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Our kitchen was designed to accommodate several activities at once.

For instance, a catering operation for a fund-raising dinner in the 

event space, and a licensed food processing operation elsewhere.

The "alcove layout' approach has been  approved by DATCP and is 

currently in practice at this kitchen. Below is a diagram.

Major equipment items:

Catering  
Groen tilting braising plan  
Hobart hi-temp dish washer                                  
Vulcan gas range/oven                           
Vulcan gas griddle
Vulcan gas broiler

Baking/Canning
Doyon dough sheeter
Doyon  proofing cabinet
Groen steam kettle
Globe mixer
Maple top table
Robot Coupe processor
Oakton digital PH meter
Traulsen RBC200 Blast Chiller
Vulcan gas range/oven

Bottling/Packing
Bottle filler, piston-type
Ice maker
Dehydrator
Shrink wrapper

 Throughout 

Epoxy-coated wire shelving

Rolling carts    

Stainless steel tables