The design places an 1800 mm 304 stainless steel servery as the quoteable run: 600 mm sink, 500 mm prep, 360 mm coffee niche, and 340 mm cleanup. 1.2 mm sheet forms the cabinet bodies. The coffee machine sits in a ventilated niche rather than on an open stone field, so steam and splash stay inside the wet zone of this hotel suite kitchen.
Water and waste are written with the joinery. A dedicated fill point and a drip waste serve the 1.1 L reservoir so staff do not carry bottles across the carpet. NSF/ANSI 51 and HACCP logic apply at the sink and coffee landing, not as a slogan for the sofa. The adjacent 400 mm landing is stainless, because descaler chemistry can discolor stone and laminate.
A sintered-stone field can still face the living room, but it stops short of the machine. That split keeps the room residential while the wet-zone ritual stays on 304 stainless steel. ISO 14001 factory process and GREENGUARD Gold door finishes sit behind the guest face; they do not replace the food-contact grade at the sink The living-room stone therefore never takes the descale cycle.
The living opening stays one step off the servery so a guest can pour coffee without standing in the sink splash. No second island is added; 70 sqm cannot afford a catalogue table in the center. The bath vanity and wardrobe remain secondary rooms with the same 304 family, so housekeeping sees one material language instead of mixed carcass types.
Finishes stay quiet: brushed 304 at the wet work, a pale plaster wall, and one warm timber note only at the sitting edge. Fadior luxury kitchen series cabinetry supplies the guest-facing run. Procurement can take the 1800 mm length to quote without inventing extra zones, a second work table, or a machine display wall in the suite.
