Refreshing and updating communal outdoor cooking areas
Commercial grade barbecues prioritise durability, reliability and ease of cleaning. They're designed to withstand constant use and the rigours of outdoor environments
By Naomii Seah
Preparing and enjoying a meal onsite with family and friends is one of the great joys of holidaying at a caravan park. With more people choosing to holiday in caravan parks and changing guest expectations, consider if your cooking and eating facilities could use a refresh.
Communal kitchens can become busy places, so make sure sufficient empty counter space is available for multiple guests to prepare their food at once. Providing storage to stow items off countertops can assist with this. The addition of island benches in the middle of a room, away from walls may also help.
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Ensuring synergy between indoor and outdoor spaces, as well as preparation, cooking, and cleaning stations is important. Sinks and waste disposal should be easily accessible. Taps that are activated by a pedal or button can improve access to this amenity.
Safety and hygiene
For a hygienic cooking area, access to hand washing facilities is paramount and can be supplemented with hand sanitiser dispensers. Surface wipes or cloths and spray disinfectant should be available for guests to wipe down hard surfaces.
Any appliances or equipment available for guest use must be simple to clean, with easy-to-follow instructions. Providing baking paper or foil for guests to use on items like baking trays, sandwich presses or even barbecues can further simplify cleaning.
Ample waste disposal is also vital. Storing bins in pull-out drawers or cupboards can help contain odours and stop bins – which are not always aesthetically pleasing – from taking up valuable floor space.
A rigorous cleaning schedule as well as regularly maintaining and replacing kitchen items can also help keep kitchen areas clean, neat and hygienic.
Outdoor spaces for cooking and eating
Outdoor cooking areas take pressure off indoor areas and allow guests to socialise in larger groups while cooking and eating.
Paul Conradie from DA Christie said choosing a commercial grade barbecue for your park isn’t just about meeting basic cooking needs. “Commercial grade barbecues prioritise durability, reliability and ease of cleaning. They’re designed to withstand constant use and the rigours of outdoor environments, ensuring they remain in top condition and provide value for money over the long term,” Mr Conradie said.
To ensure barbecues in parks are accessible to everyone, including those with mobility challenges and families with children, thoughtful planning and design is essential “Install barbecues in wheelchair-accessible cabinets with accessible tables nearby, and ensure no obstacles are blocking the path to the barbecue area” Mr Conradie said.
“Maintain clean pathways leading to the barbecue area, free from grease, debris, and tripping hazards, and regularly clean the barbecue and surrounding areas. Non-slip materials for flooring around the barbecue area, especially in wet conditions, will prevent slips and falls.
“Make sure nearby amenities like seating, shade, and waste disposal are also accessible to everyone. Install ramps where necessary to facilitate access to barbecue facilities for users with mobility aids or strollers and ensure pathways leading to the barbecue area are wide enough to accommodate wheelchairs comfortably.”
With sustainability a key focus in all industries, Mr Conradie highlighted several features of barbecues park operators should look for to reduce their environmental impact.
“Choose barbecues equipped with advanced heating technologies that promote even heat distribution and quicker cooking times. This saves energy and enhances the cooking experience for users.
“Opt for barbecues made from recycled materials, such as recycled stainless steel, which is durable, easy to maintain, and recyclable at the end of its lifecycle,” Mr Conradie said. “Whenever possible, source barbecues that are wholly manufactured in Australia to reduce transportation emissions and support the local economy. Signage near barbecue areas can educate visitors about sustainable practices and their importance, encouraging participation in conservation efforts.”
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