2zones²

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 food. This led to the development of mono-functional rooms, resulting in a significant expansion in floor space required. The 1989 Hazard Analisys and Critical Control Point (HACCP) regulation enforced new cleaning and disinfecting procedures, wich 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 : divide any activity according to its temperature and hygiene requirements (cold/clean, cold/soiled, warm/clean, warm/soiled), create a series of parallel climate-controlled zones and utilize standard GastroNorme (GN) containers and a new trolley, Transfert, to transfer food between zones, which a separated by the temperature-controlled cabinets that can be accessed from adjacent zones. Food enters the reception and is stored in GN containers in the first cabinet, the chef retreives 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, vegetables 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 adjacent to the transformation zone for cutting, mixing, cooking, assembly) on a similar canal system. The prepared food is then placed in the cabinet accessible from the distribution zone.
2zones² is a modular 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 is the use of directed temperature-controlled air streams, such as down onto each canal, to force bacteria toward the soiled 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 institutions, including the Association Nationale des Directeurs de Restaurants Municipaux.