BioNetwork - North Carolina Community Colleges, creating success in life sciences

Test Kitchen Use & Equipment Rental

Test Kitchen

Rental and Equipment Information

  1. Cleaning Deposit                                                                                             $100

This amount will be used to pay cleaning costs for clients who leave the test kitchen in an unacceptable manner. After each rental session, clients are expected to clean all spaces, materials, equipment, or other resources used during their work. Any time required by test kitchen staff for client associated cleanup will be billed at the rate of $100/hour. Clients will be expected to maintain a $100 account balance with any surplus being refunded upon completion of the rental agreement.

  1. Security Deposit                                                                                              $250

This will be applied to any costs incurred due to misuse of the test kitchen. This includes the cost to repair or replace any damaged test kitchen resources. The test kitchen client will pay damage caused by misuse totaling greater than $250 at the time of said repair or replacement. The client will be expected to maintain a $250 account balance with any surplus being refunded upon completion of the rental agreement.

  1. Test Kitchen Rental and Basic Supply Fees:                           $20 per hour Incubator Tenant

$25 per hour Partnering Client

$30 per hour Outside Business

This fee covers test kitchen rental, basic supplies (disposable apron, hairnet, eye protection, gloves, Kimwipes, cleaning solutions, glassware, etc.), and Tier 1 equipment use. Clients are required to notify test kitchen staff prior to use of all equipment.

 

Clients are responsible for supplying all consumables (foodstuffs, food-safe chemicals, etc.) and any resources that will leave the test kitchen (knives, bus pans, etc.). All BioNetwork glassware, utensils, transport devices, and equipment is to remain in the test kitchen unless approved and recorded by test kitchen staff.

 

  1. Storage of materials:

Small spaces may be rented for short-term storage of limited amounts of materials. Pricing is dependent upon materials to be stored, duration, and specific storage condition.

 

  1. Test Kitchen Access:  

Access to the test kitchen may be denied or restricted at any time based upon misuse of the facility, safety issues, or other concerns related to the work being performed. Clients may not have access when the test kitchen is closed, the college is closed, or when the client is alone in the building for any reason. For safety purposes, always ensure test kitchen staff members are available while working in the test kitchen.

The test kitchen is available Monday through Friday 9:00 am to 4:30 pm most weeks.

Appointment scheduling is handled using online appointment scheduling software. Test kitchen time must be scheduled 72 hours in advance. There will be no charge for cancellations with 24 hours or more notification or when inclement weather prevents access to the test kitchen. Cancellations with less than 24 hours notification may be charged for the originally scheduled time.

  1. Equipment use:

Equipment use rates are tiered in proportion to the test kitchen rental and basic supplies rate. Use of equipment in Tier 1 is included in this basic fee.

Use of equipment in Tier 2 is billed in 15-minute increments in addition to the test kitchen rental and basic supplies fee. The fee for Tier 2 is assessed at the additional rate of 50% of the basic rental and supply fee per piece of equipment used in Tier 2. Use of equipment in Tier 1 is included in this fee.

Use of equipment in Tier 3 is billed per hour of use in addition to the test kitchen rental and basic supplies fee. The fee for Tier 3 is assessed at the additional rate of 100% of the basic rental and supply fee per piece of equipment used in Tier 3.  Use of equipment in Tier 1 is included in this fee.

Tier 1 – Included in basic rental fee

Convection ovens -3

pH Meter/ Dissolved Oxygen meter

Electric ranges- 1

Water Activity meter

Combi-Oven

ATP meter

Steam kettle

Refractometer

Charbroiler

Salinometer

Holding cabinet

Limited allergen test strips

Dishwasher

Magnetic stir plate

3 compartment sink

Small volume bottle filler

Baker’s scales

Temperature monitoring system

(various probes)

Immersion blenders and mixers

Calibrated timers and thermometers

Handheld food smoker

High purity water system (baker’s)

Antigriddle

Fermentation crocks, stones, and stopcocks

Home milk and cream pasteurizer (2 gallon max)

Basic utensils (knives, pans, cutting boards)

Sous Vide system (including vacuum packer)

Refrigerator and freezer (limited space)

 

Tier 2 

Rotary evaporator

 PMO compliant Table Top pasteurizer

(1.5 – 4 gallon)

Labconco 1L Benchtop Freeze Dry System

 

Tier 3

Buchi B-290 Spray Dryer and accessories

 

The test kitchen also has access to additional equipment that may be available for use in special projects.  Please let us know the specifics of your project and we’ll see how we can help.