CONGREGATION BETH ISRAEL

KITCHEN
RENOVATION
PLAN
A renovation plan coordinated and managed by members for members.

Ilene Knopf Weinstein

2-11-2018
 KITCHEN RENOVATION PROJECT SCOPE

1. Project Background and Description

Congregation Beth Israel currently has a commercial kitchen that is in dire need of updating
and renovation to ensure the facility is Kosher as well as more available for congregants to
use and enjoy. The Kitchen itself has been updated in small sections over the years and the
last update was painting of the cabinets. As the Synagogue is over 50 years old and the
kitchen is of a similar age it is time to replace and update with clean and user-friendly
equipment.

2. Project Scope
Complete overhaul of the Synagogue Kitchen including removal of much of the existing
cabinets and replacing with stainless steel shelving and countertops. Relocation of some of
the existing equipment including the dishwasher and ice maker. Reviewing and updating of
all the small kitchen appliances as well as cookware cutlery and other small wares. Re-
Koshering of renovated kitchen as well as the repurposing of much of the current shelving
and cabinets.

As the synagogue and congregants rarely provide “meat” meals having half of the kitchen
held back for that purpose is a waste of much needed space and storage. This proposal
assumes that the “meat” equipment small ware and flatware will all be relocated to a section
of the storage closet in the back of the banquet hall. When a meat meal is to be prepared
rabbi has stated that he would be willing and able to make one side of the kitchen meat for
that meal. All required equipment can be rolled in on a metal cart, used, washed and
replaced without much disruption to the kitchen setup.

3. High-Level Requirements
The new kitchen must include the following:

 Ability for staff, congregants and service personnel to manage in the kitchen in a clean
and kosher manner.

 Ability of staff to ensure that all foodstuffs are kept organized, up to date and kosher.

 Use of the entire kitchen for all events rather than only ½.

 Organization and renovation of back banquet closet to allow for more room and
organization.

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 4. Affected Parties
 Shabbos preparation and presentation

 Men’s club, sisterhood, synagogue and Hebrew school.

 All congregants, members and synagogue participants.

5. Specific Exclusions from Scope

This project must be implemented in stages due to the necessity to use the kitchen at the
same time as renovation is occurring.

6. Implementation Plan
Phase 1: Pantry renovation.
1. Removal of all shelving and existing cabinets and counter top.
2. Repairing walls
3. Relocation of dishwasher and removal of small sink.
4. Removal of door, replace with sheetrock in preparation of shelving
5. Replace current cabinets with galvanized steel or aluminum heavy duty commercial
shelving on both walls.
6. Shelving to go from current door to entrance to pantry.
a. One place to save a bit of funds in this situation will be to use the existing
lower cabinets that are currently in the kitchen (under the coffee pots) and
place below the top shelves that are currently in existence.
b. New shelves will need to be built for the interiors of these existing cabinets as
well.
7. With the removal of the dishwasher as well as the overly large counter top the existing
freezer can be turned and placed in front of the window.
a. A second option for the freezer is to place it currently where the large mixer is
sitting and closing off that door.
b. This will put the freezer closer to the refrigerator and in a more convenient
location.

Phase 2: Current Cabinet relocation.

1. Bottom cabinets (under coffee pots) relocated to back pantry
2. Small/short bottom cabinet next to stove to be put aside and removed
3. Steel workstation with upper shelving to be placed in between Stove and Freezer.

Phase 3: Dishwasher and icemaker relocation.

1. Move the dishwasher from the back pantry to the “dairy” side of the current kitchen
allowing for more space in the pantry and better ease of access.
2. Ice maker to be moved to the “meat” side of the kitchen as well.

Phase 4: Replacing sinks and faucets

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 1. Replacing both 2 section sinks with more updated and compliant 3-part sinks.
2. Removal of upper cabinets as well as laminate countertops.
3. Replace with 3 part sinks with left and right drainboards. This will allow for a faster
cleanup as well as OSHA compliant kitchen facilities.
4. With the dishwasher moving to the dairy side, a larger sink and two drainboards,
clean up of the kitchen will be faster, more efficient and more organized.

Phase 5: Organization of back banquet closet.

Can be done at anytime in the process
1. Additional interior shelves added as well as storage containers and a step stool.
2. Hanging and organization bars for linen
3. Meat service equipment and service organized, labeled and ready for use at any time.

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 7. Examples and Photographs
HEAVY DUTY STEEL SHELVING

STEEL WORKSTATION WITH BACKSPLASH

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 STEEL WORKTABLE WITH TOP AND SHELVING

THREE COMPARTMENT SINK WITH LEFT AND RIGHT DRAINBOARDS

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 HIGH POWERED PRE-RINSE FAUCET

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 8. Cost
There are no costs or expense breakdowns included with this plan as budget has not been established.
This project can be streamlined for cost by using “used equipment”, members participating in the
renovation and demolition, donations and repurposing. All of these numbers can be determined as the
project is discussed and modified.

9. Notes – Modifications to plan

10. Approval and Authority to Proceed

We approve the project as described above and authorize the team to proceed.

Name Title Date

Approved Date Approved Date

By By