Foodservice Equipment & Supplies

JUN 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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64 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2016 P alos Community Hospital's roots date back to 1903 when St. Bernard Hospital was founded in Chicago by the Religious Hospitallers of St. Joseph. In 1920 the religious order purchased 175 acres of land in the Palos area, nearly 20 miles southwest of downtown Chicago. A portion of this land became Palos Community Hospital in 1972. Following a master plan completed in 2006, Palos Community Hospital underwent an extensive campus reor- ganization for patients, visitors and staff. Departments were expanded and reconfgured. The new Hospitaller Pavilion with 192 private beds, including 36 critical care beds, an integrated procedures suite with 14 operating rooms, a labo- ratory and pharmacy was completed in March 2013 as phase one. This part of the project included a new main entrance that provides access to an expanded perioperative suite and outpatient services. Phase two, comprised of two components, featured a renovation of portions of St. George Pavilion, the existing hospital, which serves outpatient functions and an expanded emergency department. As part of the master design plan, the hospital renovated the existing St. George Pavilion, which included the conver- sion of 160 existing semiprivate patient rooms to all private rooms with necessary support spaces. The renovation of St. George Pavilion also included transforming an existing outdated cafeteria into an enlarged dining room with a retail café and a more contemporary equipment package. A new central atrium and stair designed by architects at Matthei & Colin Associates LLC (M&CA) organizes traffc fow between the new and existing facility and provides way- fnding cues, natural daylight and access to the dining room facility design p r o j e c t o f t h e m o n t h Equipment Key 1. Racked refrigeration system 1a. Refrigeration/freezer shelving 1b. Dry storage shelving 1c. Pan storage shelving 1d. Wall shelf 1e. Detergent shelf 1f. Heated shelf 1g. Bottled beverage shelving 1h. Protector shelf system 2. Walk-in freezer 2a. Walk-in refrigerator 2b. Reach-in refrigerator, two-sec. 2c. Roll-in refrigerator, one-sec. 2d. Roll-in refrigerator, two-sec. 2e. Reach-in refrigerator/freezer, two-sec. 2f. Undercounter freezer 2g. Walk-in refrigerator w/display doors 2h. Undercounter refrigerator, two-sec. 2i. Undercounter refrigerator, one-sec. 2j. Mobile air-screen refrigerator 2k. Reach-in freezer, one-sec. 3. Bread rack 3a. Dunnage rack 3b. Mobile rack 3c. Mobile dessert rack 3d. Dome rack 4. Range w/oven 4a. Range 4b. Sauté range 5. Soda system 6. Water fltration system 6a. Water flter 7. Fire protection system 8. Slicer 8a. Mobile equipment stand 9. Food processor 10. Cold food prep counter w/sinks 10a. Nourishment counter w/sink 10b. Island work counters w/sinks 10c. Beverage counter w/sink 10d. Work counter 10e. Work counter w/sink 10f. Serving counter 10g. Counter 10h. Toast counter 10i. Beverage counter 10j. Island cashier counter 10k. Cashier/cofee counter 10l. Island serving counter 10m. Island work counter 11. Disposer 12. Spray rinse 13. Trash bin 13a. Mobile ingredient bin 13b. Trash chute 14. Utility cart 14a. Patient tray delivery cart 14b. HDM cart 14c. Nourishment cart 14d. Pan cart 15. Eye/face wash station 16. Hose reel 17. Mobile warming cabinet 17a. Chemical storage cabinet 17b. Fascia panel w/wall cabinet 18. 30-gal. tilting fry pan 19. 60-gal. kettle 19a. 20-gal. kettle 19b. 5- and 10-gal. kettles w/stands 20. Floor grate and frame 21. Worktable 21a. Refrigerated prep table 21b. Soiled dishtable 21c. Clean dishtable 21d. Dishtable 22. Combi oven, two-sec. 22a. Convection oven, two-sec. 22b. Microwave oven 22c. Accelerated oven 22d. Stone-hearth pizza oven w/hood 23. Broilerless steamer, two-sec. 24. Hand sink 24a. Mop sink 24b. Undermount sink 24c. Undermount hand sink 25. S/s wall panel 26. Work counter w/sink and overshelf 27. Hot water dispenser 27a. Juice dispenser 27b. Detergent dispensing system 27c. Tea dispenser 27d. Ice dispenser w/soda heads 28. Exhaust hood 28a. Exhaust duct riser 28b. Countertop hood 29. 60-qt. mixer 29a. 5-qt. mixer 30. Sheet pan dolly 30a. Mobile dish dolly 30b. Mobile rack dolly 31. Blender 32. Fryer (two-sec.) w/flter and dump station 33. Grill w/refrigerated base 33a. Panini grill 34. Printer 34a. Cash register 35. Heated plate dispenser 35a. Tray dispenser 36. Hot food well 36a. Two-well drop-in cold pan 36b. Soup wells 36c. Four-well drop-in cold pan 36d. Three-well hot/cold pan 36e. Two-well hot/cold pan 37. Heat lamp 38. Four-slot toaster 39. Base rack 39a. Base heater 39b. Base heater stand 40. Ice maker/dispenser 40a. Ice maker 40b. Ice bin 41. Cofee brewer 41a. Cofee server 41b. Cofee grinder 42. Trench drain 43. Pot-and-pan sink w/agitator 44. Flight-type dishmachine 44a. Undercounter dishmachine 45. Tilt truck 46. Tray-return conveyor 47. Display warmer 48. Refrigerated display case 48a. Snack display 48b. Breakfast display case 49. Tray stand A skylight brings natu- ral light to the lower level, which houses foodservice.

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