I am sure that there are no exemptions as suggested by the kitchen
manufacturer.
I have heard this statement before though from a commercial kitchen
manufacturer when we were looking to provide accessible equipment for a
schools 6th form catering/teaching kitchen. One argument they gave was that
"it is dangerous to provide a space below an adjustable height hob because a
wheelchair user might spill hot ingredients into their lap". My argument was
that the adjustable height equipment offers choice. The schools already
carry out risk assessments for all pupils who use this kind of equipment and
the adjustable height means that a persons specific abilities can be taken
into account more easily. Without accessible equipment it much more
difficult to provide a safe solution.

Another argument they gave was "in the real world disabled people will have
to use standard equipment......."
I pointed out that "in the real world" if a chef is disabled he will design
the kitchen so that he/she can use it and also if a chef is disabled or
becomes disabled, his or her employer can often get financial help via
JobCentre Plus to make adaptations. So little or no extra cost to the
employer.

However we have still failed to find a manufacturer who will supply
adjustable height commercial equipment in stainless steel. We have therefore
obtained a solution from another kitchen manufacturer using heavy duty
worktops made of synthetic stone.

Alan 

-----Original Message-----
From: Accessibuilt list [mailto:[log in to unmask]] On Behalf Of
Alyson Matthews
Sent: 19 June 2008 11:11
To: [log in to unmask]
Subject: Commercial kitchens

I have had sight of an email from a kitchen designer who says:

"Commercial kitchens are excluded from the DDA regs due to the dangerous 
nature of the equipment.

A wheelchair bound or sight impaired person would be a danger to 
themselves and their colleagues in this environment.

Disabled people are inly [sic] employed for admin tasks for this reason"

For obvious reasons, myself and my colleagues have taken issue with this 
email.  However, does anyone know if commercial kitchens actually do have 
exeption from the DDA regs?  As far as I can tell, the only reason that a 
disabled person would be in any more danger is because the kitchen itself 
has been poorly designed and not taken any potential adjustments (e.g 
additional manoeuvring space, lowered counters )into account.  Is there 
any way that the above statement could be justified?

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Run by SURFACE for more information on research, consultancy and the distance taught MSc. in Accessibility and Inclusive Design programme visit:
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