Foodservice Equipment & Supplies

MAY 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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106 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 chain profile ™ CARBON CURE Just What the Doctor Ordered for Carbon & Grease Removal. INTRODUCING Non-Caustic Foaming Cleaner FAST-ACTING Quickly emulsifies carbon and grease build-up. Rinses clean in as little as 5 minutes. NON-CAUSTIC Won't burn skin. No protective apparel needed. MINIMAL ODOR COMPETITIVELY PRICED Distributed by: FRANKLIN MACHINE PRODUCTS We Wrote the Book on Kitchen Parts and Accessories ™ 800-257-7737 • FMPONLINE.COM ©2017 Franklin Machine Products A V A I L A B L E E V E R Y W H E R E "The cook was having to stoke and add charcoal and basi- cally not only cook but control the heat. The gas allows us to have consistent heat … but we still get the wood flavor," he says. Following the grill comes what Chevys calls the chop sta- tion. Manned by the grill cook, this station has undercounter refrigerated drawers that hold raw proteins for the grill. After cooking the proteins, staff move the food to the chop station's cutting boards, which feature color coding to avoid flavor cross- over. Toward the back of this unit sit refrigerated wells filled with ice, which hold knives, tongs and other utensils at safe temperatures. Other wells hold garnishes for foods coming off the grill. The next piece is a six-burner range with an oven below. Staff use the oven primarily during prep to roast carnitas and other items. Above the oven, line cooks use the front burners to saute vegetables and shrimp for fajitas and other dishes. At the same time, staff use the back burners to warm the cast iron skillets in which the restaurant serves fajitas. This represents a distinct change from how Chevys previously handled fa- jita service. Up until a few years ago, the chain relied on aluminum skillets. These pieces, says McKinnon, had a tendency to stain and warp, and they didn't retain heat well. To get the sizzle and smoke custom- ers expect when ordering fajitas, Chevys actually had a separate chargrill dedicated to heating the aluminum skillets. Thanks to the switch to cast iron, that piece has been cut from the chain's hot line, saving money and real estate under the hood. Single Setup Notably, the design of Chevys' kitchen allows a single team member to work the grill, chop station and range during all but the busiest periods. While this may seem like a lot, the nature of cooking on a charbroiler makes it possible. "With the grill, you put [the protein] on and then don't do anything for a minute or two, so you've got time to do other stuff," McKinnon says. Chevys' enchilada station follows the range. The team member working this station frequently switches back and forth between the hot and cold side. The hot side includes a flattop griddle, which cooks use to make quesadillas and the occasional burger or chicken sandwich. Above the grill is a cheese melter for finishing nachos and other items. If a guest orders a quesadilla or nachos with fajita meat, culinary staff cook that protein to order on the chargrill, McKinnon notes. This marks another change Chevys has implemented in recent years. Previously, the company would hold fajita meat for these items in steam tables. "We're trying to get away from steam tables and a bunch of

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