Agreed--you need your ovens to be able to accommodate full sized sheet ware, because full sized hotel cooking
pans will be used a lot for prep and baking by your renting Chefs, caterers and teachers--trust me.
All equipment needs to be decent quality NSF to hold up to multiple users, and styles.
Other than dishwasher, I didn't see any sanitation equipment listed....
3 compartment sink, (sprayer preferable) dedicated food prep sink with side bench, and at least 1 hand wash
sink, all separated with splash guards. And these need to be in specific areas depending on your space....and
installed with non ferrous fasteners. Separate chemical and dry storage areas.
Also a sheet rack on wheels, even half height, can be invaluable.
Also didn't see a microwave listed, that's a matter of preference, but renters WILL utilize one. If you
do opt for one, get a commercial quality Microwave, even a low end one will leave you (and renters)
far happier-- home type MW's in a commercial environment take an unbelievable beating.
Having an attached venue means this will also be a working kitchen--used for active prepping, cooking AND on-
premise service. Making the kitchen layout/design even more important. Pay close attention to work flow--
fridge/freeze, to prep table, prep sink, (with adjacent hand wash sink), hot-line (cook line) hot receiving area,
production line, expediting, and so on, with sanitation being at one end, and expediting/the "pass" being at the
exit-to-venue-end. Good flow makes it all work--poor flow due to poor design can create bottle necks and
other problems.
Are you guys Chefs yourselves? /img/vbsmilies/smilies/smile.gif
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