On November 21, we had the pleasure of attending a unique training session organized by the Lower Silesian District Chamber of Architects in collaboration with eduArch.
During the meeting, key issues related to the design of food service spaces and, in particular, technology facilities in commercial kitchens were addressed from an architect’s perspective where architecture meets technology. Sustainable practices, waste management and modern technologies that support the creation of innovative and energy-efficient designs for commercial kitchens, and thus entire building facilities, were discussed.
We were particularly interested in a lecture by Mr. Mateusz Tyburczy – a consultant for FCSI (an international organization of specialists in commercial kitchen technology design), technology designer, architect, associated with the design of back-of-house technology in office, hotel, warehouse, logistics and industrial facilities, including high performance back-of-house production kitchens. During the training course “Designing professional kitchen technology: practical guidelines for architects”, Mr. Mateusz Tyburczy addressed important aspects of kitchen design, including practical guidelines and assumptions that facilitate the design process and ensure compliance with current norms and standards.
The event, which brought together industry experts, was held in an unusual space – Beer Loft Browary Wrocławskie, a place where the history of the former Piast brewery intertwines with modernity. The industrial interiors perfectly emphasized the atmosphere of the meeting.
The knowledge gained during the training and the interesting exchange of insights will be valuable to us in our daily work, especially when implementing projects for the food service industry that require precision, functionality and compliance with regulations.
Thank you for inviting us and organizing the training!
