Farm Stay Kitchen Design – Tenuta Manca

OBJECTIVE:

The design and brand-new construction of the kitchen at the Tenuta Manca farm stay aimed to optimize work areas and improve operational efficiency. The main objective was to ensure a functional, safe environment compliant with current regulations, with an optimal division of the preparation, cooking and washing areas.

REQUIREMENTS:

To achieve the set objective, several requirements had to be met:

• Space optimization: the kitchen layout was designed to make the most of the available space, ensuring a logical organization of equipment and workstations.
• Functional separation: the washing area was separated from the preparation and cooking area to prevent contamination and improve overall kitchen hygiene.
• Professional equipment: the kitchen was fitted with suitable tools and furnishings for preparing a full menu, including dedicated areas for starters, first courses and main courses.
• Optimized workflows: the movement between kitchen staff and waiters was organized efficiently to avoid congestion and improve service.

• Compliant technical systems: new electrical and plumbing connections had to be installed to support the operation of the equipment safely and efficiently.
• Advanced extraction system: an effective ventilation system was essential to ensure a healthy and comfortable environment by eliminating fumes and odors.

Solution:

To meet the needs of the farm stay, the project included:

• Strategic layout: functional division of the workstations, with dedicated areas for preparation, cooking, plating and washing, ensuring efficiency and safety.
• Separate washing area: creation of a distinct area for dishwashing and waste disposal, reducing the risk of cross-contamination between dirty items and food being prepared.
• Installation of professional equipment: supply of stainless steel work benches, professional cooktops, high-efficiency ovens, large-capacity refrigerators and industrial dishwashers.
• Workflow optimization: design of specific routes for kitchen staff and waiters, reducing overlap and improving service speed.
• New electrical and plumbing systems: modern, safe connections designed to support the energy load required by professional equipment.

• Efficient extraction system: installation of a professional hood with activated carbon filters and ventilation ducts to ensure a work environment free of fumes and odors and to improve safety.

BENEFITS:

• Improved operational efficiency: thanks to the division of areas and the optimization of workflows, staff can work quickly and in an organized way, reducing preparation times.
• Better hygiene and safety: separating the work zones ensures optimal space management, reducing the risk of food contamination.
• Shorter waiting times: thanks to efficient organization, customer service is faster, improving the overall experience at the agriturismo.
• Greater comfort for staff: an adequate extraction system and the ergonomic layout of the equipment improve working conditions for kitchen staff.
• Adaptability and regulatory compliance: the project was developed to comply with hygiene, health and safety regulations, ensuring a work environment that meets the required standards.

Timeline

The project was completed in 10 weeks, including design, installation and commissioning of the farmhouse's new kitchen.