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Presuming you have enough workspace to place one of the plastic racks down beside your prewash sink, loading the trays is way more ergonomic than loading+unload

by derefr 5y ago

Presuming you have enough workspace to place one of the plastic racks down beside your prewash sink, loading the trays is way more ergonomic than loading+unloading a regular dishwasher. They don't just do it for throughput. Personally, I'd love to have a residential-class dishwasher that has that kind of modular load system. Would be wonderful on my back. > and it’s designed for an environment with lots of ventilation Speaking of, you know what the #1 thing I would design into a residential kitchen if I were building one from the ground up? A fume hood. Just a literal chemistry-lab fume hood box, but where the shroud folds away and the base of it is an induction cooktop. (In other words, it's just a really fancy above-the-range ventilation system.) Imagine what you could do with that: • No fear of burning your food setting off your smoke alarm — just drop/shut the shroud around the cooktop, and all the smoke would definitely be going out the vent, not into your house. * You can grill indoors (with e.g. a Hibachi) with no fear of CO / CO2 poisoning. (Just shut the shroud while the food cooks, and only open it at the end. As a bonus, the extra airflow will make the grill into a convection grill!) * You can vent your kitchen (and through it, the rest of your house) really quickly, if you're e.g. clearing something rotten out of your fridge. * You can do real chemistry to make stuff, if you like. For example, given a fume hood, it'd be safe to make a CO2 generator to refill your soda-carbonator gas canister. * Landlords would no longer have to worry about their tenants turning a house into a meth lab, because even if they did, the house would in some sense be safe to use as a meth lab, with much lower risk of volatile chemical explosions.

yourapostasy 5y ago
There is a lot I want to appropriate from chemistry labs for my kitchen besides fume hoods, which kind of makes sense because they both overlap in many similar activities for my use case (meal prep once a week to once a month when I have sufficient freezer space). I'm willing to pay the premium for repairability, maintainability and time efficiency to optimize that use case. Laboratory-grade flooring: epoxy resin. Durable protection, withstand frequent pedestrian traffic. Slip resistance. Impermeable, non-absorbent surface, resists chemical exposure. Low maintenance, easy and economical cleaning and sanitizing properties. Floor drains and gullies with oil/water separator. Compressed air supply. Chilled water supply. Overhead service carriers for power, chilled water, hot water, natural gas, and air. Lab-grade furniture, especially countertops. All packaged in a proven layout taken from modern submarine galley designs. This isn't from a lab (but from a sushi restaurant), to indicate I don't have a "kitchen as lab" fetish: circulating water Teflon-lined raceway behind all counter runs catches debris that is diverted to a auto-turned compost pile, and the excess moisture of the pile drained off to crops, which in turn drain off to an aquaculture pond. I could go on, but my ideal dream kitchen would at first glance would probably look like a very cramped lab. "Modern" residential kitchens cause me all kinds of unnecessary movement and labor for my specific use case.
- useryman 5y ago
  > Laboratory-grade flooring: epoxy resin. Durable protection, withstand frequent pedestrian traffic. Slip resistance. This can't be overstated. There's a lot of overlap between safety in labs, and safety in (especially professional) kitchens. Heck, there's more danger in kitchens with how familiar people are with processes, causing them to lower their guard. The biggest parallels are probably the slip resistance, and the protective clothing. If you weren't aware, most chefwear is super easy to remove, has a hydrophobic coating, is not tight-fitting, usually layers over itself where it fastens, and often uses fasteners that are completely separate from the garment. (all of these examples are a result of me thinking about the dangers of scalding-hot fryer oil as in: https://www.youtube.com/watch?v=kOk2Akqb3CI https://www.youtube.com/watch?v=kOk2Akqb3CI) I think lab coats and chef jackets are similar, but one targets corrosive liquids, and the other targets dangerously hot liquids. TL;DR: get some labcoats, teflon pants, protective shoes, and eye protection for your kitchen.

by derefr 5y ago

yourapostasy 5y ago

There is a lot I want to appropriate from chemistry labs for my kitchen besides fume hoods, which kind of makes sense because they both overlap in many similar activities for my use case (meal prep once a week to once a month when I have sufficient freezer space). I'm willing to pay the premium for repairability, maintainability and time efficiency to optimize that use case. Laboratory-grade flooring: epoxy resin. Durable protection, withstand frequent pedestrian traffic. Slip resistance. Impermeable, non-absorbent surface, resists chemical exposure. Low maintenance, easy and economical cleaning and sanitizing properties. Floor drains and gullies with oil/water separator. Compressed air supply. Chilled water supply. Overhead service carriers for power, chilled water, hot water, natural gas, and air. Lab-grade furniture, especially countertops. All packaged in a proven layout taken from modern submarine galley designs. This isn't from a lab (but from a sushi restaurant), to indicate I don't have a "kitchen as lab" fetish: circulating water Teflon-lined raceway behind all counter runs catches debris that is diverted to a auto-turned compost pile, and the excess moisture of the pile drained off to crops, which in turn drain off to an aquaculture pond. I could go on, but my ideal dream kitchen would at first glance would probably look like a very cramped lab. "Modern" residential kitchens cause me all kinds of unnecessary movement and labor for my specific use case.

useryman 5y ago
> Laboratory-grade flooring: epoxy resin. Durable protection, withstand frequent pedestrian traffic. Slip resistance. This can't be overstated. There's a lot of overlap between safety in labs, and safety in (especially professional) kitchens. Heck, there's more danger in kitchens with how familiar people are with processes, causing them to lower their guard. The biggest parallels are probably the slip resistance, and the protective clothing. If you weren't aware, most chefwear is super easy to remove, has a hydrophobic coating, is not tight-fitting, usually layers over itself where it fastens, and often uses fasteners that are completely separate from the garment. (all of these examples are a result of me thinking about the dangers of scalding-hot fryer oil as in: https://www.youtube.com/watch?v=kOk2Akqb3CI https://www.youtube.com/watch?v=kOk2Akqb3CI) I think lab coats and chef jackets are similar, but one targets corrosive liquids, and the other targets dangerously hot liquids. TL;DR: get some labcoats, teflon pants, protective shoes, and eye protection for your kitchen.