Lycoming College Dishwashing Room Remodel allowed the College to utilize trayless dining, reducing food waste, water consumption, and detergent usage.
As the attendance at colleges and universities increases, so does the need for increased capacity of various utilities for efficient operations. Larson Design Group performed a feasibility study for Lycoming College, a small private college in Williamsport, Pennsylvania, to determine the current capacity of its dishwashing facilities, the exhaust hood over the grills in the kitchen, and the balance of the HVAC in its dining hall.
The renovation of the dining hall allowed the College to utilize trayless dining, reducing food waste, water consumption, and detergent usage. As more colleges and universities look to reduce their environmental footprint, trayless dining saves money, practices sustainability, decreases consumption, and offers an enhanced dining experience.
The study focused on the current layout of the dishwashing conveyance, kitchen exhaust, and HVAC system. Given equipment updates, the dishwashing area was cramped, creating inefficiencies in work completion, and operations extended into the dining hall. Recommendations to remodel the layout of the existing dishwashing area were made, including creation of a new enclosed space for the receiving of the soiled trays and dishes. A new reception area/ID verification station provides a new sense of arrival to users of the dining hall. The dishwashing area was also reconfigured to allow better access between the dishwashing and conveyor area, and the kitchen hood was replaced completely. Further study of the HVAC system will allow issues regarding air filtration to be studied and addressed.
All services were completed by LDG in accordance with the College’s schedule constraints. The construction was completed during the Winter break in order to accommodate the return of students in January for the Spring semester.
This project has dramatically improved the dining experience for the College.