Prototype air catering unit - TAJSTATS AIR CATERING LIMITED
Traditional practice for flight catering has led kitchens to hold considerably more equipment stock than was necessarily required. A vertical zoning was hence opted for, leading to a minimum site requirement, and leaving enough scope for future development and expansion.
The designs main intent was to allow maximum efficiency in the work process, using a model requiring less stock, space, movement of material, less time to set up the machinery and a smaller work force.
The work zones were planned in a designated manner to ensure a unidirectional flow of staff to increase the efficiency of the workers by avoiding cluttered work execution and waste of energy and time. Large lobby spaces were designed to break the monotonic corridors and help to orient the staff and emphasizes a dynamic quality of circulation.
Another interesting feature of the design was the false ceilings, which were provided access from the mid-landing of the staircases, thus, preventing disturbance to any of the functions taking place in the rooms below.
design of prototype