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post #1 of 2
Thread Starter 



I am new to Chef Talk and wanted to say hello !


Currently I am a volunteer at a religious facility, my goal is to improve our facility by giving it a facelift and updating our commercial kitchen.


I have been in a discussion that I was hoping you could help with ?


Adjacent to our kitchen we have two rooms which should be used for servers set up and maintenance. One room has a mop sink the other is currently empty.


It has been proposed to put  a washer and dryer in this empty room, this would require venting to the outside as well as drainage etc.


I personally feel this is not an appropriate place for the washer and dryer - just from a sanitation point of you. Also this room had work table for servers to set up before food service begins.


Hope this question and concern are clear ? Would love to hear your thoughts and feedback.


Thank you

post #2 of 2

Aloha, Welcome to Chef Talk, @Deb9227

I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.

Feel free to join the conversation or start your own relevant thread. 

One note on that though, folks who are not employed in the food industries are asked to read only in the 3 Pro-forums.

You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously.  The Articles, Reviews and Galleries are of note as well.  Oh, I forgot about the Special Guest Forum, really good read too.

Should you have questions in regards to the website that are not addressed in the FAQ or the Community Guidelines, please feel free to post those in the Feedback & Suggestion forum.

You might want to post your question in regards to current discussions at work in the appropriate forum, you'll get much more help elsewhere. 

Everyone here is very helpful and we treat one another with the utmost respect.

Once again, welcome.

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