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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combi oven on the line that produces meats, fish and sides. M eatless options are available at Vegetarian. At Pizzazz, daily pizzas and calzones bake in an attention-catching hearth- style pizza oven. Belgian waffles with toppings are available in the morning. At Noodles, culinary staff cook made-to-order omelets and pasta dishes on induction cooktops. World Flavors fea- tures a variety of ethnic menu items, including a daily made- to-order special prepared on a griddle. Staff also use portable equipment for special items such as gyros. Fast Fuel Grab 'n' Go offers grab-and-go soups, sandwiches and salads as well as snacks and beverages. The main kitchen's bulk and finishing areas, including all patient food cooking areas, are connected to the hospital's emergency power to ensure uninterrupted foodservice. Efficient Solutions During construction, in-house patients, staff and visitors had to be served nutritious meals every day, and the nutrition and dining operation could not be interrupted. "A compact but efficient temporary production kitchen in trailers located at the loading dock of the medical center was connected to the back-of-the-house corridor system so in-patient meals could be delivered safely and quickly, ensuring safe food tempera- tures and quality meals," Beck says. "Several remote dining spaces scattered around the hospital grounds provided quick and convenient access to food from snacks to full meals for staff and visitors." Staff transported food from the back loading dock kitchen to a large tent, also known as a "sprung structure," which contained a serving line and seating space near the main entrance to the hospital. At the same time, two smaller service stations provided customers with convenient access within the hospital. Sustainable Practices The design provides a total separation between clean and soiled movement of products within the kitchen and strict compliance with HACCP regulations. Separate paths for fresh food delivery and soiled tray returns help control cross-contamination within the space. A direct connection between the tray assembly area, call center, service corridor and cart storage areas gives these four functions immediate access to one another, as well as to the ON-SITE PROFILE

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