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Varmint

Story of Varmint's Kitchen Renovation

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Hell, I couldn't be satisfied with my story of buying a knew chef's knife -- now I'm about to start a kitchen renovation. Whereas the Perlows told their saga beginning with demolition, I'm still in the planning stages.

First of all, my kitchen is a maze. It is utterly dysfunctional. Two people cannot pass by each other in parts of the kitchen unless both of them are anorexic or extremely friendly. The dishwasher resides under a marble slab that hangs nearly a foot over the door plane. I cannot open my lower wall oven unit if the dishwasher is slightly ajar. The ancient Jenn-Air cooktop with a non-functional downdraft vent sits 2 feet below a cupboard. The kitchen is lit with incandescent canister track lights (and some nasty recessed cans). Unless you see this kitchen in person, you could not believe it. I'll eventually get around to posting pictures.

The house I live in was Mrs. Varmint's family residence -- we bought it from her parents 5 years ago. I agreed to buy the house on one condition: that we renovate the kitchen. Well, 5 years later, and the time has come.

This will be a fairly simple renovation when you get right down to it. Most of it involves a single day of demolition and a couple of weeks of moving things around, a couple of appliance installations, and some carpentry and floor laying. The end result will be profound -- it will eliminate the maze, open the kitchen to the living and dining room areas, and give me some functional appliances.

I initially wanted to go with a 6 burner gas cooktop and 2 electric wall ovens. Unfortunately, because this process will remove a bunch of existing wall space, I won't have enough remaining for any ovens. Thus, I need to go with a range. I've looked at 48" dual fuel ranges that have double ovens, but I can't stomach paying $8,000 for them. I want the dual fuel so the ovens will be self cleaning, which are generally not available with gas ovens (except for Viking). I may have to live with a 36" single oven range instead. I use both ovens simultaneously about 8 times a year, but I think I can manage with just one for now. Or can't I???Can I live with a non-self cleaning oven? I don't think so -- I despise maintenance. I'm leaning toward a DCS for its power, but is it really worth $1800 for a self cleaning feature between the gas and the dual fuel????

I've met with two contractors already and have appointments with 2 more. The first guy is really just a cabinet maker who does renovations in conjunction with a contractor. However, I've seen his work, I know people who have had him do their kitchens, and he's really talented. Also, he may be the cheapest. A couple of contractors told me that my project was too small for them.

I'll add some of my thoughts over time. Oh, and my budget for this renovation is not to exceed $20,000, including the appliances. I think we can do it. I hope so.

I'll need the contractor to run a hood through the roof and ceiling. Fortunately, the distance isn't too great.


Dean McCord

VarmintBites

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This will be a fairly simple renovation when you get right down to it.

:laugh:

My friend, more famous last words have never been spoken :blink::wacko:


Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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Trust me. You can't live without two ovens. Especially if you are already used to the extra one being there when you need it. If you're going to have any kind of island, consider putting an oven at one end of it. and have the complete range for your other cooking needs. You'll be sorry if you don't :biggrin:


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Why don't use just use a covered outdoor natural gas grill as a second oven? Mine turns out everything from bread to turkey, and our climate is a lot less accomodating than yours.


Arthur Johnson, aka "fresco"

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Trust me. You can't live without two ovens. Especially if you are already used to the extra one being there when you need it. If you're going to have any kind of island, consider putting an oven at one end of it. and have the complete range for your other cooking needs. You'll be sorry if you don't :biggrin:

What I might do is to have them run the wires in the small peninsula that will remain from my current sink area. That way, I can add an oven in the future.


Dean McCord

VarmintBites

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Much luck to you, my friend. Hope yours goes smooth, Indeed, if it does, it will be the first I have heard of. My latest friends were six months in kitchen construction, five months without a stove, $35 000 later, with another $15 000 to go (and who knows how much more time). Almost caused a divorce, talk about high tension. It appears the key is to do the homework to choose a word-of-mouth recommended contractor. You are indeed brave and I admire you. I'm interested to hear about the process and progress. Sounds like you are off to a good start.

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Trust me.  You can't live without two ovens.  Especially if you are already used to the extra one being there when you need it.  If you're going to have any kind of island, consider putting an oven at one end of it.  and have the complete range for your other cooking needs.  You'll be sorry if you don't :biggrin:

What I might do is to have them run the wires in the small peninsula that will remain from my current sink area. That way, I can add an oven in the future.

That might be a good idea. Just make sure the peninsula is big enough to accomodate the oven. don't worry about the horror stories. Mine went as smooth as silk, and was much more extensive! Have fun with it!


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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One important requirement: we cannot go without a kitchen for more than a month. With 4 children under the age of 10, this will be a major pain in the ass.


Dean McCord

VarmintBites

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Can you post a floor plan of what you have now, and what you want?

I was just going to say send me a floor plan. I've been in construction most of my adult life!


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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This will be a fairly simple renovation when you get right down to it. Most of it involves a single day of demolition and a couple of weeks of moving things around, a couple of appliance installations, and some carpentry and floor laying. The end result will be profound -- it will eliminate the maze, open the kitchen to the living and dining room areas, and give me some functional appliances.

:laugh::laugh::laugh: 'nough said.

You really should check out GE Monogram. Dual fuel, the smaller oven in the 48" can proof bread and make yogurt. They are made by DCS but I have to admit that the GE service is what tipped me. I have a couple of friends with the Monogram line and minor service for adjustments etc. was prompt and efficient. I haven't looked at the bottom line on them but I think they are cheaper than Viking etc.


Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

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This will be a fairly simple renovation when you get right down to it. Most of it involves a single day of demolition and a couple of weeks of moving things around, a couple of appliance installations, and some carpentry and floor laying. The end result will be profound -- it will eliminate the maze, open the kitchen to the living and dining room areas, and give me some functional appliances.

:laugh::laugh::laugh: 'nough said.

You really should check out GE Monogram. Dual fuel, the smaller oven in the 48" can proof bread and make yogurt. They are made by DCS but I have to admit that the GE service is what tipped me. I have a couple of friends with the Monogram line and minor service for adjustments etc. was prompt and efficient. I haven't looked at the bottom line on them but I think they are cheaper than Viking etc.

I have looked at Monogram. Right now, their 48" range is an open burner on the cooktop, which would be a bitch to clean. I know they're about to come out with a new cooktop in the next week or two that is almost identical to the DCS cooktop. Ranges are not coming out until the end of the first quarter, and even that's not a guarantee.


Dean McCord

VarmintBites

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It's all a big compromise when it comes to the range. What I WANT costs about 8 grand. For around 5-6 thousand, I can still get the right cooking surface, 2 ovens, but not self cleaning OR I can get all the right stuff but open burners OR I can get a cheaper range such as a Jenn-Air with inferior performance. Ick.


Dean McCord

VarmintBites

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First of all, my kitchen is a maze. It is utterly dysfunctional. Two people cannot pass by each other in parts of the kitchen unless both of them are anorexic or extremely friendly.

But Varmint! This was half the fun of getting to know each other at the Pig Pickin' :biggrin:!

Having had the pleasure of your hospitality and actually having seen your kitchen, I can totally understand what you mean about the reconstruction opening up that area, though. You're just talking about replacing stove and oven(s), right? As I recall you had some serious high tech refrigeration already happenin' at the far end of the kitchen.

If the contractor is truly reasonable perhaps he could put rolling wire baskets and such into your pantry. Or some of those funky pull up drawers and shelves like your out-laws have in their gorgeous kitchen in whatever island is built. If there's a tiny bit of space left you could install one of those very reasonably priced wine refrigerators that are less than $200 at Home Depot. I'm thinking of removing the trash compactor I never use and doing exactly that in my island.

I wish you Godspeed and no delays on this project. Home kitchen renovations, like restaurant construction, is inevitably over time and over budget. :wacko:


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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This will be a fairly simple renovation when you get right down to it.

:laugh:

My friend, more famous last words have never been spoken :blink::wacko:

Yep. :rolleyes::rolleyes::rolleyes:

My advice:

The cheapest bid isn't always the best idea. You know the expression, you get what you pay for... I'm guessing you are planning to live in this home for a long time, right?

I have never had two ovens and have never missed it. I've never had more than four burners, either, and it is rare that I even use all four. So it all depends on WHAT you cook, not how much. I don't do a lot of multi-pan meals.

My favorite quote-get a counter than shows the dirt and a floor that hides it.

I love having a huge chopping block worktable-mine's 3 ft x 5 ft. Handy for all sorts of food prep, including plating food.

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Most of it involves a single day of demolition and a couple of weeks of moving things around, a couple of appliance installations, and some carpentry and floor laying. 

When's the count down begin so we can track it? :biggrin:

My little interior improvement last summer was going to take a month. Then I'd think, well while we're at it we might as well.... Two and a half months later I moved back in. :cool:

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The cheapest bid isn't always the best idea. You know the expression, you get what you pay for...

I would not rule this guy out for that reason but it's safe to assume that not a single one of the contractors will really bid accurately (they will all be under but by differing amounts). I would rule out the guys who say it's too small a job - even if they hint that they might "do you a favor" by taking on the project.

Three words: references, references, and references. If you can speak to folks your prospective contractor has done work for, they say he brought them in remotely close to on schedule and with no more than a 20% overrun on budget - you got yourself the right guy.

On projects like this I add 30-40% to what I think it will cost and double the time. Recognizing the worst case scenario and actively working against it helps me reel in the spending and tighten up the time. I did a far smaller and less grand kitchen myself but did bring it in far under budget - even my own rather parsimonious budget of the time - it can be done.

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First of all, my kitchen is a maze. It is utterly dysfunctional. Two people cannot pass by each other in parts of the kitchen unless both of them are anorexic or extremely friendly.

But Varmint! This was half the fun of getting to know each other at the Pig Pickin' :biggrin:!

Having had the pleasure of your hospitality and actually having seen your kitchen, I can totally understand what you mean about the reconstruction opening up that area, though. You're just talking about replacing stove and oven(s), right? As I recall you had some serious high tech refrigeration already happenin' at the far end of the kitchen.

If the contractor is truly reasonable perhaps he could put rolling wire baskets and such into your pantry. Or some of those funky pull up drawers and shelves like your out-laws have in their gorgeous kitchen in whatever island is built. If there's a tiny bit of space left you could install one of those very reasonably priced wine refrigerators that are less than $200 at Home Depot. I'm thinking of removing the trash compactor I never use and doing exactly that in my island.

I wish you Godspeed and no delays on this project. Home kitchen renovations, like restaurant construction, is inevitably over time and over budget. :wacko:

We probably won't be ready to start for a few weeks.

Oh, and I forgot to mention, we're replacing the siding on the house as well. We currently have a mix of unpainted pine and cedar planks. We're replacing everything with new cedar planks.

Katie, I already have a wine fridge! But then, you were in the liquor cabinet when you were here. :raz:

I'm not going for anything fancy on this, except for the appliances. Our cupboards are made out of plywood and painted. Thus, Mrs. Varmint could replace the doors on those. I'm actually going to end up with less cupboard space, but we currently use only half of what we have. Plus, we're not utilizing all the space in our pantry.

I've given it a month, because everyone has told me 2 weeks to this point. Seriously! It's not as much work as it sounds.

phaelon: I've gotten impeccable references for the first guy, and I've seen his work. Same with the guy who's coming to look tomorrow and Saturday.


Dean McCord

VarmintBites

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Katie, I already have a wine fridge! But then, you were in the liquor cabinet when you were here. 

trink22.gif

Who, me??!!?? OK - so I'm utterly busted for not paying attention.

:laugh:


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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Can I live with a non-self cleaning oven? I don't think so

I think you would regret not having a self cleaning oven - unless you LOVE cleaning :wacko: I wouldn't even consider it an option.


Life is short, eat dessert first

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Can I live with a non-self cleaning oven? I don't think so

I think you would regret not having a self cleaning oven - unless you LOVE cleaning :wacko: I wouldn't even consider it an option.

We currently have a non-self cleaning oven. It's a living hell. It takes the better part of a day to clean. And Blovie has burned himself using the chemicals. Oh, and the chemicals stained some tiles by the stove.

I can't emphasize this enough....Get thee a self-cleaning oven!


"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

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get an AGA!!

I think that alone, when considering the required floor enhancements, would bust my budget.


Dean McCord

VarmintBites

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anything fancy on this, except for the appliances. 

Varmint, you mentioned a six burner range.

A simmer plate large enough is not really fancy, but great for all cooking on low heat.

You can crowd there a lot of pans and casseroles at the same time.

But please don't ask me where to find such apparatus in the US.


Make it as simple as possible, but not simpler.

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      B. Power Mode – Pan Material Comparisons
       
      Given the differences in power setting granularity and maximum power between the two frequencies, it is difficult to assess what X watts into the pot means in, say, a copper-versus-clad or –disk showdown. What is clear, however, is that Setting X under disk and clad seems “hotter” than the same setting under copper and aluminum.

      I will need to precisely calibrate the Panasonic for wattage anyway for the hyperconductivity project, so I will obtain a higher-powered watt meter to determine the wattage of every power setting for both frequencies. Until then, however, the only way I can fairly handicap a race is to apply a reduction figure to the ferromagnetic setting (2400W being 69% of 3500W). Given that we know the wattage at the maximum settings, we can infer that Setting 14 (actually 13.8) on the 20-step ferromagnetic range iis approximately the same heat output as the maximum setting (18) for copper/aluminum.

      The boil times for 4 liters of 50F water in 10” diameter pots shocked me. The 10” x 3mm tinned copper pot’s water reached 211F in 36:41. Not an especially fast time at 2400 watts. The 10” disk-based pressure cooker bottom? Well, it didn’t make it—it took an hour to get to 208F and then hung there. So that left me wondering if the Panasonic engineers simply decided that 2400 watts was enough for copper and aluminum. I have a theory why the copper pot boiled and the SS one didn’t under the same power, but getting into that’s for another time.

      C. Evenness Comparisons
       
      The wires which generate the induction field are wound in a circular pattern; when energized, they create a torus-shaped magnetic field. The wound coil is constructed with an empty hole at its center. As matters of physics, the magnetic field’s intensity drops off extremely fast as a function of the distance from the coil; a few millimeters above the Ceran, the field is so weak no meaningful heat will be generated. This means that most induction cooktops heat *only* the very bottom of pans, and in a distinct 2-dimensional “doughnut” shape.

      All of the above can result in a pan having a cooler central spot, a hotter ring directly over the coil, and a cooler periphery outside the coil. It is left to the cookware to try to even out these thermal discontinuities when cooking. Some materials and pan constructions are better at this than others: the successful constructions utilize more highly-conductive metals such as aluminum and copper, but unless the material is very thick, there can be a ring-shaped hotspot that can scorch food.
      Until the Panasonic arrived to market, hotspot comparisons between ferromagnetic and aluminum/copper pans depended largely on comparing induction’s flat, more discrete heat ring with gas’s more diffuse, 3-dimensional one. Dodgeball-style debate ensued, with few clear conclusions. But now, for the first time, equally-powered flat heat rings in two different frequencies allow us to directly compare evenness in ferromagnetic and aluminum/copper cookware.

      The simplest and easiest way to assess cookware evenness is the “scorchprint”, which does not require infrared or other advanced thermal imaging equipment. I’ve posted on how to conduct scorchprinting elsewhere, but basically a pan is evenly dusted with flour; heat is applied to the pan bottom. As the flour is toasted, any hotspots visually emerge, giving the viewer a useful general idea of evenness.
       
      I will later post the photos of scorchprints I made of 4 different pans run using the Panasonic KY-MK3500: (1) a Demeyere 28cm Proline 5* clad frypan; (2) a Fissler Original Profi disk-base 28cm frypan; a 6mm aluminum omelet pan; and (4) a 32cm x 3.2mm Dehillerin sauté. To make it a fair race, I heated all the pans at 2400W until they reached 450F, and then backed off the power setting to maintain 450F. I did this in order not to compromise my saute’s tin lining. As you will see, both the clad Demeyere and the disk-based Fissler did print the typical brown doughnut, with a cooler center and periphery. By far the most even was the thick, all-aluminum pan, which actually was even over its entirety—even including the walls. The copper sauté was also quite even, although its larger size and mass really dissipated heat; once 450F was dialed in, no more browning happened, even after 30 minutes.
       
      I conclude that the straightgauge pans were far more effective at shunting heat to their peripheries and walls (and also to some extent into the air) than the clad and disk-based pans. The latter accumulated their heat with most of it staying in the center of the pans. Eventually, even the “doughnut hole” blended into the scorch ring because the walls were not bleeding sufficient heat away from the floor. This was especially pronounced in the Fissler, the high wall and rim areas of which never exceeded 125F. The aluminum pan, in contrast varied less than 30F everywhere on the pan.

      D. Other Considerations

      The Panasonic’s fan noise at the cook’s position was noticeable at 63 dBA, higher than with the VMP’s 57 dBA. These levels are characterized as “normal conversation” and “quiet street”, respectively. Interestingly, I found two other, potentially more important differences. First, the Panasonic’s fan stays on, even after the unit is powered off, whereas the VMP’s fan shuts off immediately when the hob is turned off. Second, the Panasonic’s fan steps down from the louder speed to a much quieter (47 dBA, characterized as “quiet home”) level until the Ceran is cool to sustained touch, at which point it shuts off completely. I think the Panasonic’s ability to continue to vent and cool itself is a great feature, especially since a cook could leave a large, full, hot pan on the glass.

      The glowing circle is useless for gauging heat setting or intensity. And while it works to indicate a hot surface, it remains lit long after you can hold your hand in place dead center.
       
      VI. Summary and Lessons
       
      The Panasonic KY-MK3500 is a solid unit, well-conceived and rugged. It is extremely easy to use. It works well with both the common 24kHz frequency used with ferromagnetic cookware, and the 90kHz frequency chosen here for copper and aluminum. It effectively and automatically switches between the two.

      In my opinion, it points the way to expanding the worldwide induction appliance market to include dual frequencies. It also obviates the need to: (a) junk otherwise excellent cookware merely to have induction; and (b) retrofit designs to bond on ferromagnetic outer layers. In fact, in my opinion, my tests indicate that, in a dual-frequency world, adding ferromagnetic bottoms may well be a drag on pans’ performance.
       
      I also consider the Panasonic Met-All to be ground-breaking in what it can tell us about *pans*, because all metallic pans are now commensurable on induction. Clearly (to me anyway), watt-for-watt, the copper and aluminum pans performed better than did the clad and disk-based pans on this unit. Boil times were faster, there was less propensity to scorch, and the conductive-sidewall pans definitely added more heat to the pans’ contents. We may ultimately find that 90kHz fields save energy compared to 24kHz fields, much as copper and aluminum require less heat on gas and electric coil.
      In terms of heat transfer, the copper and aluminum pans came close to emulating the same pans on gas. And at 2400W/3500W it has the power of a full size appliance in a relatively small tabletop package.
       
      The Panasonic is far from perfect, however. It can’t really be considered portable. There are far too few temperature settings, and what few it has are not accurate or consistent in terms of judging pan contents and attaining the same temperature in different pans (and even the same pan unless clean). The luminous ring could easily have been made a useful indicator of intensity, but wasn’t. And it lacks things that should be obvious, including a through-the-glass “button” contact thermocouple, more power granularity, an analog-style control knob, and capacity to accept an external thermocouple probe for PID control.
       
      Most importantly for me, the Panasonic KY-MK3500 portends more good things to come. Retail price remains $1,700-$2,400, but I jumped on it at $611, and I’ve seen it elsewhere for as low as $1,200.
       
      The manual can be found here: ftp://ftp.panasonic.com/commercialfoo...
       
      Photo Credit:  Panasonic Corporation

    • By haresfur
      We have started into fixing the kitchen after starting planning several years ago - almost as long as the dishwasher has been dead and the oven barely functional. And don't get me started on the non-exhaust fan.
       
      Before the destruction but after removing all the crap:
       

       
       
       

       
      The fridge was replaced not too long ago and is staying where it is. We had to have its alcove expanded. Perhaps not the best ergonomic location but it fits. We aren't moving the other appliances or sink very far so are hoping the plumbing and electric are no big deal.
       
      End of first day. We caught a couple of things in time. The fume hood and cupboards over the cook-top were set too low. They were going to set the sink as an over-mount when we had bought and under-mount. Apparently it could be done either way but silly us for not making it clear that the sink described as an undermount should be under the counter top. We decide the cupboard to the right of the oven should open the other way so we can get in there when cooking. Our mistake but I hope we can keep the oil, salt, pepper, etc. there rather than cluttering up the counter. The cabinet guy insisted that the cook-top couldn't be centred over the oven. I still don't understand why but not a big deal. It will be easier to get around the island when someone else is cooking but harder to squeeze past into the pantry.
       
      It seems to me that the walls should have been re-done before the cabinets went up. I think this was easier on the cabinet guy who is doing most of the coordination but probably will be a pain for the plasterer. And we have some trim issues to work out.
       

       

       

       
      Day 2 fixing things, electrical work, and measuring for the countertops. Now we wait for them to be finished before much else can happen.
       

       
      Spock is not impressed.
       
       
    • By &roid
      We’ve lived in our house for about twelve years and did a small extension not long after we moved in. With our growing family (son number two arrived this July) we wanted to get a bit more living space so started looking at options about a year ago. We have a late Victorian house with a separate dining room, as nice as this is it’s been a big waste of space - we probably used it two or three times a year. So the plan was to extend the kitchen to add a decent sized dining area and free up the dining room for something better. 
       
      The kitchen we had is under ten years old so we’ve decided to keep some parts of it, adding new worktops, a large rangetop and a breakfast cabinet with pocket doors to hide away the toaster and coffee machine. 
       
      We’re about halfway through the build at the moment so thought I’d post up some pictures of our progress. Hopefully we’ll be finished this side of Christmas... hopefully!
    • By chocoera
      Hi guys!  So...as we all know hindsight is 20/20....so i'm sure we ALLLLLLLLLLLL  have things we'd do differently if setting up our home or professional workplaces.  I'm working with a space that's approximately 850 sq ft.  If you could create your ideal space, what would you do?  The kicker is, i'm a mixed media kitchen, i dont do straight chocolate work.  I do baking so i'll have a double vertical convection oven, i'm getting rid of my 6 burner range and switching to table top induction burners. I have a dishwasher and big sink for rinsing vs 3 compartment sink (hand sink of course) and mop sink....and i have multiple 7 ft and 8 ft stainless tables. I currently have a "cooling room" set up with 4 speed racks, but thought maybe i should switch to a fridge turned up to 40 or 50F? I freeze things for bulk production, so will still have some chest freezers set higher than normal....but yeah. i'm just at a loss of how to capitalize on space, and keep things organized and storage of bon bons, turtles, barks, chocolate caramel apples (things that need to be stored for packaging by employees before they hit the retail floor)  i know jin from vegas had a fridge set at 50F for cooling molds once sprayed and shelled, then once she filled them, moved to a 40F fridge to set filling, then she sealed them...but i didn't remember where she kept bon bons for her bar (where customers pick and choose) or the ones out ready to be boxed?  i know she and jean marie were freezing for bulk orders etc...but yeah.  my mind is just overwhelmed with possibilities, and i just dont want to mess up this new kitchen layout. i think its harder because i make so many things in my kitchen, so i have pots, pans, sheet pans, springforms, cookie cutters, muffin tins, kitchen aid mixers, a floor mixer,  mol d'arts, baking liners, molds, colors, EZ temper, brushes, kitchen utensils, transfer sheets, bulk chocolate and ingredients blah blah blah.   so. if you guys could make an ideal workflow....would you do a walk-in fridge for confection storage? a few fridges set higher (but would humidity be an issue if stored for multiple days before packaging), build another cooling room (it was a room with drywall/insulation/a door/speedracks and portable AC set to keep that room cooler...), or yeah.  thoughts?  oh yeah. and  i need to fit an enrober in there too.  sooooo, ideal workspace. what's in it?  and go!  :0)
    • By weinoo
      I've started a few topics about various renovation related subjects (here and here), but figured I'd put the overall project in its own. Pix often tell the story even better...
       
      It helps to have these. Well, you need to have these if you expect to get anything done in your coop.
       

       
      Then stuff can start...
       

       

       

       
      And then start getting rebuilt.
       

       

       
      A little better electrical system.
       

       

       
      New pipes have to be done in the walls.
       

       

       

       

       
      This Started on September 8th. They've had approximately 25 days on which work was done.
       
      Proceeding along nicely, I'd say.
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