1The Challenge
West Dean College runs a busy kitchen, and the old dishwash area wasn't working for them. [Add: what the problems were, e.g. bottlenecks at peak times, an old machine, poor flow between dirty and clean.]
- [Constraint, e.g. the kitchen had to keep running during the works]
- [Constraint, e.g. a compact space under a sloping ceiling]
- [Constraint]
2Our Approach
We redesigned the area around how the college's team actually washes up. [Add: how the layout was planned, e.g. dirty-to-clean flow, rack storage, and the choice of machine.]
3The Solution
The new layout centres on a pass-through dishwasher, with tabling either side so dirty and clean items flow in one direction.
- Dishwash area redesigned from the ground up
- Pass-through dishwasher [brand/model]
- Stainless steel inlet and outlet tabling
- Pre-rinse sink and spray
- [Other items, e.g. rack shelving, extraction]
4The Result
The college now has a dishwash area that works perfectly for their busy kitchen. [Add: the difference it has made, e.g. faster turnaround at peak times, less strain on staff.]
