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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APRIL 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 109 "Staff would complain of sore backs and arms using standard prerinse equipment," Green says. "Because we had to utilize the school's existing conveyor machine and pot/pan machine, we were limited on how we could configure this space. With the addition of a new recirculating trough collector, fewer team members are needed to perform these tasks, team members need less time to pre-scrap dishes and do not report sore backs. This entire area has been streamlined, giving them up to three times the space and also getting better air- flow in the area to reduce worker fatigue." In the servery, the design team focused on form and function. "From an aesthetic point of view, we had to complement the other renovations in the building and use the same color palette," Beron says. "The space is very contempo- rary and includes the use of school colors, beautiful tile and excellent lighting," Knight says. "It is a remarkable change, and students love it." Reconfiguring the servery resulted in a more efficient, convenient traffic flow. In the old servery, team members had to continuously reload serving carts to refill food needed at the lines. "Cross traffic between servers and students cre- ated challenging traffic flow," Knight says. "Traffic flow was very hectic and slowed down stu- dents trying to get out to eat," Green adds. "The students also entered and exited in the same area, creating a large bottleneck for everyone involved." The new design allows students to enter in a different area and exit directly into the dining space. "After they enter the servery, students can go to different lines to pick up the foods they like rather than stand in one line," Fish says. "They can visit as many lines as they like." "This traffic design has eliminated bottlenecks and helps students move through the lines more quickly," Knight says. "It also allows students a better view of the choices we have available." Also in the original servery, students picked up full meals and a few a la carte selections. The new design contains seven lines, including two main entree lines, along with a salad bar, a grab-and-go line, a separate a la carte line and a new pizza cor- ner. In addition, equipment needed to restock all the lines sits in a different area that does not congest the lines of students.

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