Case Study
A School Kitchen in Western India
HPG Consulting
Client Brief
– Uncompromising hygiene, a major requirement for parents
– The age group of 10 to 18 years, nutritious and delicious options for food menu
– Breakfast, Lunch and Dinner breaks last no longer than 25 minutes
– Low Maintenance Systems as serviceability issues for extended periods
– Designed a completely open/visible kitchen ensuring that hygiene is maintained at all times
– Internal BMS designed to monitor the temperatures of all refrigerators and storage places
– Multiple buffets to ensure quick service for all students at once
– Open Kitchen and multiple buffets with entry and exit points were implemented as per our design ensuring a seamless flow of students and food keeping in mind the stringent time factor
– A computerised Building Management System (BMS) was created and implemented to ensure the food storage temperatures are maintained
at the required level
– An open to all, hygienic kitchen along with state of the art BMS is a talking point for the school among parents of prospective students
-Zero incidences of food spoilage in cold store owing to exact BMS
– Comfortable TAT achieved as per requirement
