A Return to World Class Status

In the 1920s, Concordia Seminary’s Kitchen was hailed as one of the World Class kitchens in all of the United States. Theodore Graebner, the late Professor of New Testament at Concordia Seminary, wrote a book about the Seminary campus. Here’s a few of his lines on the kitchen:

In arrangement and equipment it is, in the opinion of experts, second to no kitchen in the United States.

The ice-boxes are supplied with mechanical refrigerators. The refrigerating machinery in the basement furnishes refrigeration for large storage chambers, where meat, poultry, milk, butter, fruit, and vegetables can be kept in separate compartments, fresh and wholesome; also for [the] drinking-water system in [the] dining halls. There is also a small refrigerating tank, where fifteen 50-lb. cakes of ice can be made every twenty-four hours, for table use. The refrigerant used is carbon dioxide. The compressor is of eleven-ton capacity, motor-driven, and is provided with control equipment for automatically starting and stopping the compressor. The drinking-water and the ice-tank are cooled by direct expansion coils. Separate systems of brine circulation are provided, one low-temperature system for the ice cream units and one for storage-rooms and refrigerator boxes. The five refrigerator boxes located in the kitchen and bake-shop have a total cubical content of 520 cubic feet.

The bake-shop is equipped with modern flour-bins, with conveyor and sifters to speedily revolving dough-mixing machinery, dough-troughs, work-tables, cake-machines, pastry-cookers and bake-oven.

Elevators are installed between receiving-room floor and basement, where there are two very spacious storerooms; likewise a dumb-waiter from bake-shop and butcher-shop to kitchen floor and to employees’ dining room. All this machinery is operated by electricity and protected by automatic safety devices.

While much of what was cutting-edge in the 1920s seems taken-for-granted today, Concordia Seminary really did have a World Class kitchen. 85 years later, the kitchen will once again be restored to World Class status with the best in kitchen design and equipment. New equipment means more options for cooking, healthier food, and greater efficiency. Graebner would surely be proud to write of it once again.

~ by Site Administrator on March 25, 2011.

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