Barbecue / Kitchen Area
INTRODUCTION
Construction has yet to begin. The plan is to have a roofed-over kitchen, with the flooring raised above the ground level, cupboards and countertops (including a serving-line counter along one side), with a small storage shed also containing a refrigerator, and an open area at one end for two or three barbecue grills to stand. It seems reasonable that one grill would be dedicated to being used only for the cooking of vegetarian or vegan items and dishes.
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of these Groves are accepted.
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Barbecue / Kitchen Structure
No, this is indeed not a construction drawing, but it is the sketch of my present thoughts about how to lay out the inside of the structure. Then again, I'm not all that sure that perhaps the size might better be 8' x 24' (more area for the barbecues), or even up to 12' x 30' as an absolute maximum size. Solid walls up to just above the countertop height, with screening from there to the rooftop. Pre-fitted "shutters" to close the structure up with when not in use, and during the winters. Ceramic tile flooring inside. Want very much to be able to install a water tank up in the rafters, that we can fill by hose from the house, and drain entirely before each winter freeze. Exterior serving counter surfaced with formica or other more-or-less impervious material. Rooftop to overhang an extra yard over the serving–counter side of the structure.
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Barbecue / Kitchen Area looking East
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Barbecue / Kitchen Area looking South
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Barbecue / Kitchen Area looking West
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Barbecue / Kitchen Area looking North
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Possible Additional Improvements
Outfitting the Kitchen
Once we have the structure built, we intend to outfit it with such kitchen appliances as are commonly needed for such usage.
• 30-cup (or larger) coffee urn
• Gas (propane or LNG) oven
• Restaurant flatware to the count of 150 sets (hope to eliminate plastic 'silverware')
• Refrigerator and a small (7 to 9 cubic feet) chest freezer
• Possibly an ice maker
• Large mixer, blender, Xxxxx
• A collection of barbecuing tools
• 6 of those stainless steel covered serving dishes (with the sterno heat underneath)
• Serving spoons and forks
• Not certain if planned water supply would suffice to properly feed a dishwasher
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There is the question of whether or not it is necesssary to have identifiably separate sets of cooking implements for use in Vegan, Kosher, or Halal dishes, or if the regular set is OK after going through the dishwashing process.
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