Oden Storkök

Better food, smarter kitchens
Interior Design
Kitchens
Client: Vänersborgs kommun
Location: Vänersborg
Assignment Years: 2018-2021
Area: 2 700 m²
Construction contractor: Serneke
Photographer: Felix Gerlach

Preparing thousands of nutritious, great-tasting meals every day—can it be done? Absolutely, says Vänersborg Municipality, which inaugurated Oden Storkök in October 2021. Here, smart solutions help staff cater to individual dietary needs while improving both food quality and working conditions.

In the cooking pots, you can prepare large quantities of delicious sauces, mashed potatoes, and stews in the hot kitchen. An ergonomic emptying system above the cooking pots makes it easy to portion the food into canteens and trays.

At Tengbom, the Oden Storkök project was led by Malin Ljungblad, a former food inspector.

“For a project of this scale, we prepare by conducting study visits and reviewing research and past experiences,” she explains. “Our strength lies in our deep understanding of operations, needs, and food safety.”

Also part of the team was Magnus Nilsson, a former chef himself. “Everything must be optimised,” he says. “From goods delivery and food handling to managing large volumes efficiently, ensuring hygiene, and meeting dietary and sustainability requirements.”

The covers of the cooking pots collect steam and heat that are then directed into the ventilation system. It should be easy to access the area around the equipment for cleaning.

Better food, better workplace

Planning for the new 2,700-square-metre kitchen began back in 2013 when a municipal study highlighted the need for improved working conditions in public kitchens. At the same time, a modern large-scale kitchen must meet today’s environmental and sustainability standards—all while producing high-quality meals for the community.

“We’ve been looking forward to this new kitchen for so long,” says Anna-Karin Svensson, Head of Food Services for Vänersborg Municipality.

One of the biggest improvements is that meals for elderly care are no longer kept warm after cooking. Instead, they are rapidly chilled, a process that preserves both nutrients and flavour. Previously, food was held at serving temperature for long periods, affecting quality. Now, residents report that their meals not only taste better but also look more appetising.

“The residents say the food is much tastier now—and that’s one of the best things about this project, along with the improved working environment for staff,” says Anna-Karin Svensson.

Chilled meals are stored in specialised trolleys to maintain the cold chain until they reach their destination.

In the cooled packaging room, there is a large capacity for packing meal boxes that are then sent on to various units. Packing the food cold ensures both the quality of the food and food safety.
Chilled food is stored in refrigerated carts in preparation for dispatch to various units. It is important not to break the cold chain on the way to the guest.

Smart kitchen zones

Oden Storkök prepares 400 meals daily for the secondary school located in the same building. Another 4,200 meals are distributed to other municipal facilities. The new layout includes dedicated work zones, reducing unnecessary movement for staff and improving efficiency.

The recipe for a great large-scale kitchen? We say: efficient workflows and well-planned spaces—without making the workplace too large.

In the diet kitchen at Oden’s large-scale kitchen, the staff prepares and cooks various special diets. The kitchen is equipped with, among other things, a cooking pot, an oven, and a frying table, as well as its own dishwashing station, to ensure safe food handling.

Beyond food preparation and cooling, the facility now features a dedicated diet kitchen and a super diet kitchen for allergen-free meals—ensuring strict separation that wasn’t possible before. There is also a new bakery for fresh bread and the production of timbales, a soft food alternative for people with swallowing difficulties.

Sustainability at every step

Solar panels on the roof generate enough electricity to power ten homes, and all organic waste is converted into biogas. Plans are also in place for an on-site composting system.

“Our guiding principle has been to make use of everything,” says Anna-Karin Svensson.

Contact person

Kajsa Crona

Practice Director Gothenburg
+46 727 07 79 73

Related