Van der Valk
Description
For Van der Valk Mechelen, we created LOAFLAB, a sandwich and takeaway concept. The design was developed in collaboration with the architectural firm DAE, with the aim of creating an efficient production kitchen that integrates seamlessly with the sandwich buffet and wall-mounted refrigerators.
Technical data sheet
Design and approach
The LOAFLAB design was developed in collaboration with architectural practice DAE, based on the concept of a sandwich bar/takeaway that combines speed and freshness. The kitchen had to be compact and functional, tailored to the preparation and presentation of sandwiches and lunch items for a continuous flow of customers.
A central element of the design is the bespoke stainless steel furniture, fitted with under-counter refrigeration and under-counter deep-freeze units. This ensures that cold storage and work surfaces remain within easy reach of the kitchen staff, which improves efficiency during peak times. The buffet was also incorporated into the design, featuring built-in refrigeration from AKE, ensuring that table presentation and cold storage are fully integrated.
Kitchen fittings & equipment
The production kitchen was fitted with a bake-off oven from Convotherm, ideal for the continuous, large-scale baking of bread products as part of the hotel’s catering operations.
For refrigeration and deep-freeze storage, refrigerators and freezers from Samaref, supplemented by under-counter refrigeration and freezer units integrated into the bespoke stainless steel furniture. This combination ensures sufficient cold storage capacity, distributed throughout the workspace rather than concentrated in a single fixed compartment.
The dishwashing area was fitted with equipment from Hobart, tailored to the larger volumes associated with hotel catering.
For the buffet, built-in refrigeration from AKE was chosen, which allows products to be displayed cool and presentable without the need for separate refrigeration units.
