Foodservice Equipment & Supplies

AUG 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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58 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 The flow accommodates a HACCP plan for food safety from raw material procurement and handling during production to distri- bution and consumption of the finished food products. A blast chiller quickly cools down cooked food, increas- ing food safety and reducing food waste. Staff in the fruit and vegetable prep area have convenient access to the pro- duce cooler and use cutters, slicers and knives to prepare these ingredients for salads and other menu items. This prep area attaches to part of the facility's pulping system, which connects through the produce sink and delivers food waste out via the back loading dock into one waste bin. The pastry prep area supports all baking and dessert/pastry production and assembly. Staff use a roll-in rotating rack oven, proofing cabinet, deck baking oven and mixers, as well as a walk-in refrigerator that holds raw and finished pastry and bakery items. This area pro- duces bread, specialty bread for the deli station, cakes, muffins, cupcakes, rolls, cookies and other baked menu items. Cooking areas include bulk produc- tion in three zones. The steam center consists of tilting direct steam-jacketed kettles and skillets for the production of liquid foods such as soups and stews, as well as steamed vegetables and starches. Staff pan-fry bulk items such as meat and fish. A bake/roast center contains four double convection ovens and four roll-in combi ovens to produce meats, fish, vegetables, casseroles and starches. The equipment package in the grill/broil center includes one griddle, one electric charbroiler and one electric range. The area receives sup- port from the combi ovens in the bake/roast center. A pasta cooker allows staff to prepare pasta for the pasta station in the servery and on the patient menus. In addition, a mixing center features a 60-quart mixer at the cookline for produc- ing mashed potatoes and other starches. Prepared food and items cooked to approximately 85 percent completion move directly to the tray assembly in the patient food finishing area, the servery and other retail locations in the hospital for fresh finishing cooking immediately before they are served to customers. Two chef supervisors share the chefs' office. One oversees food production in the Culinary and Hospitality Branch, and the other oversees patient tray service. Shift supervisors share a second office. The new kitchen area allows full implementation and ex- pansion of a la carte patient room service-style dining service for 425 inpatient beds. "The new kitchen layout provided the opportunity to expand the patient menu selection and opti- mize patients' health and healing," says LTC Flash. Patients can customize their meals when they place their orders. A call center receives patients' calls and transmits the menu choice information to the room service assembly line area, where tickets are printed both on the hot side and cold side of the line. Staff prepare meals fresh on demand using ON-SITE PROFILE Above: The bakery's proofer and convection ovens allow culinary staff to prepare bread, pies, cakes and other sweet and savory menu items for all foodservices. Mobile racks allow staff to move menu items easily from the bakery to service points. Right: Culinary staff use a 60-quart floor mixer to make mashed potatoes and other starches.

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