The 1974 ‘Marche en Avant’ (walk ahead) regulations changed catering practices in France by encouraging nuclearization of activities to avoid cross-contamination of raw, cooked or waste foodd. This led to the development of mono-functional rooms, resulting in a significant expansion in floor space required. The 1989 Hazzard Analysis and Critical Control Point (HACCP) regulation enforced new cleaning and desinfecting procedures, which meant increased investment and time was required. Recently 3bornes Architectes re-examined the parameters needed to maximize health and safety while balancing business and eco-efficiency. Their vision was simple: devide any activity according to its temperature and hygiene requirements (cold/clean,warm/soiled), create a series of parallel climate-controlled zones and utilize standard GastroNorme (GN) containers and a new trolly. Transfert, to transfert food between zones, wich are seperated by the temperature-controlled cabinets that can be accessed from nearby zones.
Food enters the reception and is stored in the first cabinet; the container and places it in a steel canal -in effect a multifunctional stainless-steel work surface plumbed with water and waste drainage below. Food is unpacked, vegtables and fruit are peeled and desinfected and rinsed above the canal . At the end of the canal prepared food is placed in another GN container and the trolley is wheeled into the cabinet close to the transformation zone (for cuting, mixing, cooking, assembly) on a similar canal system. The prepared food is then placed in the cabinet accessible from the distribution zone; 2Zones2 is amodular stainless-steel building with in-built ventilation, lighting, plumbing and waste disposal , producing a 50% reduction in floor space to a traditional kitchen layout. A final innovation isthe use of directed temperature-controlled air streams, such as down onto each canal, to force bacteria towards the dirty areas that are easily disinfected. Local chilling makes better working temperatures for the staff and substantial energy savings. 2Zones2 kitchens have been installed for various installations, including the Association National des Directeurs de Restaurants Municipaux.
The name and nationality of the designer / designer-maker
François Tesnière & Anne-Charlotte Gout, 3bones Architects, France
The name and country of the manufacturer
Bourgeois SC with Halton (ventilation), Electricité de France (electrics)
The main materials and / or componements
Stainless steel, electrics, ventilation & refridgeration untis.
The main eco-design strategies applied
- Energy efficiency
- Improved health & safety
- Improved ergonomics
- Modular Design