Foodservice Equipment & Supplies

APR 2017

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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Page 108 of 139

APRIL 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 107 facility design p r o j e c t o f t h e m o n t h SCREEN WALLS & TRAFFIC RAILS • Modern and attractive design • Privacy Screens hide unsightly areas • Traffi c Rails provide crowd control says. Key elements include a recirculating trough collector. "Using recirculated water in the trough greatly reduces utili- ties compared with a fresh water trough," Green says. The food collected in this unit can be picked up by a local farmer for feeding pigs. Other environmentally friendly features include no dis- posers at prep space, water-saving faucets, Energy Star-rated equipment where applicable, and hood systems that contain variable-frequency drive controls to save energy. An air- conditioning system also reduces the atmospheric temperature and contrib- utes to better employee morale. The Back of the House and Servery Part of the 180-degree turn in the kitchen involved switching the storage and dishwashing areas. After deliveries arrive at a back door, team members take the items to dry storage or to the newly purchased walk-in cooler and walk-in freezer. "We repositioned the storage to create a more efficient product flow," Green says. "Previously, all food was prepared in a small single area and distributed to serving lines," Knight says. "By adding The dishwashing area contains a dishwasher, hood and recirculating trough collector. The streamlined area now has three times the space and better airflow. Photo courtesy of Rapids Foodservice Contract and Design; photography by Paul Adams

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