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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64 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 vertical service elevator. Efficient product flow minimizes cross-traffic and additional staff resources to move fresh and prepared food items throughout the kitchen. For sanitation and cleanup, a space consists of separate warewash and pot/pan wash areas. For convenient flow, the pot/pan wash area sits near patient room service and the cook's production area. It contains an efficient three-com- partment sink system and a dedicated pot wash machine. The dish room receives all soiled dining room trays on one side and patient tray service carts and soiled trays on the other side. A cart wash and sanitizing area are situated just before the reentry point for the cart storage and tray assembly area. The waste pulper system includes grinders that are built into the vegetable prep area and the main soiled dish table, and also located in the pot wash room. These units grind and trans- port food waste from the production areas to the pulper extrac- tor located on the soiled loading dock, utilizing a waste water piping system. The extractor presses the water out and returns it to the grinders. The solid waste from the extractor then drops into a waste cart. Waste can be reduced by up to 85 percent of its original volume. The pulper system can handle food scraps, napkins, straws, condiment packets and more. The integration of a pulper system greatly reduces the manual waste transportation to the trash room because most, if not all, food scraps produced during prepping, food production and food waste returning from patient and din- ing room patrons are introduced to the pulping system and automatically transported to the soiled end of the loading dock. The pulper system also accepts cardboard from food packaging. The waste mixes with water to create a pulpable slurry, which is pumped to the extractor pulper at the soiled loading dock. The extractor then removes most of the water and discharges a semi-dry pulp. The extracted water is recov- ered and returned to the system. Additional sustainable features include the following: • Direct steam for cooking and warewashing makes energy consumption more economical. • Energy efficiencies are realized with federal energy code lighting, HVAC and Energy Star equipment when available. • The exclusion of fryers complies with the Department of Defense menu standards, eliminates septic and sewer system backups from accidental dumping of oil into the drainage system and prevents the potential for grease fires. • Daylighting control in the dining area utilizes photo sensors. • Exhaust hoods feature demand-controlled variable volume of air flow as well as modern UV technology. • Dining areas contain single-duct variable air volume and displacement ventilation. FE&S ON-SITE PROFILE Noodles station features cooked-to- order pasta dishes that staff prepare using induction cookery. World Flavors offers menu items with global flavors.

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