Kitchen Upgrade Project

History | Need | Plan & Status

In the summer of 2009, we embarked on our 3rd building expansion project in the last 13 years! This time around it's the kitchen

History

The kitchen has been a vital part of our church since it was built in the mid 50’s.  The original layout was developed by a representative from the Electric Company as part of a service provided by them at that time.  Since then there have been many dinners and functions held in the lower dining hall supported by the kitchen and many volunteers.

For at least ten years the Kitchen Committee has been looking to upgrade the facility.

In 2001 a kitchen designer was contacted and a plan was developed.  The future needs of the kitchen were incorporated by the plumbing design engineers in our last expansion project.  Hot and cold taps above the kitchen ceiling and a new 4” waste line from the restrooms on the first floor with sink lateral for a new kitchen sink on the west wall of the kitchen were installed at that time. 

Shortly thereafter a new double door refrigerator was purchased to replace the residential refrigerator we had been using.  The double door refrigerator serves us with greater capacity when dinners and pizza assemblies are held. 

In the past five years we have been using Doyle hall, after renovation, for dinner service.  This is preferred since it is on the same level as the entrance, has coat storage adjacent and does not have the humidity problems the lower level did during dinner service.

Regular fundraising has taken place for the kitchen upgrade.  Last year saw a major donation which has now brought the total collected to $35,000.

The goal has been to design a kitchen that will support our current needs.  A regular meal program or more than 12 full scale dinners in one year will require more equipment, space, restaurant permit, and regular health department inspections to meet the state standards of a restaurant.

The long term plan is to add a new space to the existing building on the same level as the current serving area.  The projected timeline for this is ten years out since it would double the cost and require restructuring of our current debt.

Need

The following needs have been identified for the project:

• To provide an efficient means to prepare & cook food for full dinners no more than 3 times in one year at the present time thus requiring no permit.
• To have the capability to expand dinners to no more than 12 in any one year with a state conditional permit & minimal inspection.
• To provide preschool with a place to prepare snack type meals.
• To provide means to clean tableware, dishes & pans per state standards.
• To provide secure storage for dishware pots & pans.
• To provide secure storage for dry goods.

Plan & Status