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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76 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 facility design p r o j e c t o f t h e m o n t h flow from the dock to the foodservice is a long way away," Guyott says. "But the supply/freight eleva- tor is directly behind the foodservice department, and items have a straight flow from the elevator into the storage rooms." Cold storage on the basement level includes seven walk- in coolers in a main corridor as well as areas for baking, catering and salad prep. Food is also stored in two walk-in freezers and dry storage. The storage was set up so that it could be run as a secure storeroom issuing out product or open to the staff. The paper and beverage storage are located near the dedicated elevator that goes up to the retail on the first floor for efficiency in resupply of these popular items. Several working refrigerators and freezers sit close to the production areas. "Because the patient service carts were exiting one side of the space, and the retail items the other, the cold food production and the hot food production were located between the two," Guyott says. Core production takes place in cooks' prep areas containing five kettles, a mixer, slicers, blenders, worktables, two meat slicers, a floor mixer that complements another floor mixer closer to the bakery, two countertop food proces- sors and a blast chiller. Hot food prep equipment includes a range, a flattop grill, four combi ovens, a roll-in combi oven, a chargrill and a 75-pound fryer. Each day, staff transport menu ingredients upstairs to the refrigerators at the food concept stations. "Staff assemble and prepare food at most stations," says Terri Schnurr, CDM, CFPP, enterprise director of Food and Nutrition Services, Morrison Healthcare/Compass USA. "Some hot items that are cooked in the kitchen are brought upstairs to be served in Traditions station." Clockwise from left: Chef Table features rotating entrees and sides. This area also doubles as a demonstration kitchen with digital screens and monitors that show chefs in action from 4 p.m. until 5 p.m. once a month. Wild Greens presents fresh ingredients for customers to make their own salads. A sushi station sits adjacent to the salad station. The Deli features freshly carved meat, wraps and made- to-order sandwiches. Italian Trattoria features a stone-hearth pizza oven that bakes pizza, cook-to-order pasta, stromboli and flatbread.

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