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Kitchen areas

Each type of kitchen area in the workplace has its own requirements. They should always be open, easily accessible, and not prone to congestion.

There are four main types of kitchen found in any agency, each with their own function and required equipment.

1. Functions kitchen

A client-function facility that enables staff to prepare refreshments and receive catering for meeting attendees. These kitchens have facilities for hot food and hot and cold drinks. These kitchens are often located near reception and meeting areas within areas accessible to the public. Functions kitchens supports larger visitor numbers and can receive, store and distribute catering.

They contain the following equipment:

  • 2 dishwashers
  • 2 fridges
  • 2 microwaves
  • 1 single wall oven
  • 2 instant water taps (boiling and chilled)
  • recycle and compost waste disposal.

2. Reheat kitchen

A kitchen with basic cooking facilities and room for a larger number of people to prepare more substantial lunch foods at once. Distributed evenly throughout the tenancy, a reheat kitchen allows staff to prepare lunch and refreshments.

They contain the following equipment:

  • 2 dishwashers
  • 2 fridges
  • 2 microwaves
  • 2 instant water taps (boiling and chilled)
  • recycle and compost waste disposal
  • plates, cups and cutlery for around 60% of the staff located on the floor.

3. Kitchenette

These smaller kitchens give staff access to minimal light refreshments, such as hot and cold drinks, and simple food preparation like a microwave and small refrigerator. Often located near collaboration areas, each kitchenette is designed to handle minimal light refreshment, tea and coffee making facilities, and refrigeration.

They should include the following:

  • 1 dishwasher
  • 1 fridge
  • 1 microwave
  • 1 instant water tap (boiling and chilled)
  • recycle and compost waste disposal.

4. Commercial cafe facility

A professional or organisation-managed enterprise, accessible to the public, with hot drinks and counter food on offer during the day and a liquor license to serve alcohol for events. These are generally located on the ground floor for ease of public access, and usually aren't part of the leased area.

They should handle 6 to 8% of the total agency headcount at any one time, serving fresh barista coffee and counter food. Sometimes, these facilities can include a licensed bar.

A photo showing one example of a reheat kitchen complete with multiple fridges and microwaves, and cutlery for staff.

Layout example for a reheat kitchen

 

A diagram showing an example layout for a kitchen, with two sinks.

An example showing kitchen benches installed at various heights

Accessible kitchen design

Kitchen areas should be open, easily accessible, and reduce congestion. Consider the following:

  • Use open plan kitchen and dining layouts to avoid the need for doors. If there are doors, where practical, make them automatic sliding electric doors.
  • Allow space for a wheelchair user to turn around (a minimum of 1,500mm).
  • Provide an unobstructed space below work surfaces to one side of kitchen appliances for wheelchair access. The same applies to spaces below or next to key task areas.
  • Make provisions for chairs with arms, to enable accessibility.
  • Position appliances to best provide access for standing and seated users.
  • Make sure appliance doors open in a direction that makes it easy to transfer dishes to bench tops. For example, refrigerator doors can be hung on either the left or right.
  • Locate microwaves on the lower shelf so hot liquids are not a hazard for wheelchair users.
  • Make power points for microwaves, toasters and other appliances easily accessible (that is not at the back of the bench).
  • Provide at least one paper towel dispenser, accessible to wheelchair users.
  • Use lower-level drawers to store crockery and glasses where they can be easily and safely accessed by wheelchair users.
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