CAU Kiel – General Design, Renovation/ Remodelling of cafeteria II

Today’s hygienic and process-oriented requirements for commercial kitchens have been optimized by a new building / room layout. The consistent separation of clean and soiled areas was also implemented in the building. The spatial arrangement of the individual areas of use were adapted to the necessary operating procedures. Many existing intersections of visitor traffic flow, which resulted in long waiting periods in conjunction with under-provisioned service areas , were optimized.

The structural conditions of the building in terms of energy quality was an equally important undertaking and was carried out in accordance with the modern requirements of a public building.

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