Built in 1954, the kitchen was designed to handle a larger student body than the current and foreseeable enrollment. Along with designing a more efficient use of the space, all the serving utilities – from electrical to waste piping – required replacement.
The design incorporated the relocation of the Teacher’s Cafeteria from the COST PER SQ FT$267.00FEATURED IN2014 Educational InteriorsINTERIOR CATEGORYCafeterias/Food-Service Areas Multi-purpose room to be adjacent to the kitchen. This allowed a natural flow from the kitchen to the serving lines. New steel was added to the structure to support 2nd floor classrooms to create an open floor plan.
The main cafeteria was designed to provide better circulation around the serving lines. This allowed for seating of 470 students during the busiest lunch periods. With only 25 minutes for lunch, the design had to move students efficiently as possible through the serving lines.
New mechanical systems were installed for the kitchen and cafeterias. The kitchen equipment was replaced, including a UDS system for single point connections for utilities. This allows the kitchen equipment to be arranged as the school prefers.