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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80 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 facility design p r o j e c t o f t h e m o n t h • Adjustable dimmer switches on lighting allow flexibility in lighting output, resulting in greater occupant control as well as reduced energy use. • When outdoor air temperatures permit, the air handlers will switch to an "economizer mode" using cooler outside air to condition the kitchen space in lieu of using hospital- chilled water to cool the air. • In the rare occasion when a station closes, the hoods' air handlers switch into an energy-saving setback mode that reduces the airflow to the space during periods of lower use to maximize energy savings. • UV lighting technology helps purify the air; these lights also serve to prevent dirt and grime from coating the cool- ing coil, resulting in substantial energy savings over time. Due to the distance of the kitchen from the dock, the foodservice consultants wanted to find a way to reduce the number of trips staff must make from the kitchen to the dock to deliver waste. Consultants designed the kitchen's soiled dish area with a slow speed grinder that can take most any foodservice refuse item and grind it up, remove the water and leave the solid waste at 80 percent of its original volume. "Also, because the retail operation was going to use dispos- ables, we did not have a large enough grinder in which to put whole trash bags with nonfood items, but we are still looking for solutions to grind and dispose of whole bags of trash to reduce the amount of waste on this level as well," Guyott says. As more customers discover Chandler Dining, they are going out of their way to come taste the fare and enjoy the open environment. Each day is a journey for the staff to learn to interact with customers and continue to bring more synergy between healthful cooking and positive dining experiences. FE&S Pete Combs, CDM, CFPP, Enterprise Executive Chef, Food and Nutrition Services, Morrison Healthcare/ Compass Group USA. Before joining Morrison Healthcare, Combs worked at the Trellis Restaurant in Williamsburg, Va., and Green Hills Grille in Nashville, Tenn. Pete is a three-time winner of the Signature Chef Award and the 2016 Compass Deliver Flavor Award. He was part of the chef team for the 2002 Olympics in Salt Lake City. Jessica Dengel, senior project manager, Rippe Associates. Since Dengel began working in foodservice facilities planning in 2004, her experience has included work in healthcare, schools and business and industry. She handles CAD work and ongoing coordination with architects, engineers and code officials throughout construction and final inspection. Joy Enge, RD, senior equipment specialist, Rippe Associates. With work experience in hospital and long- term care foodservice operations, Enge is responsible for cost estimates, equipment selection and research, specification writing and developing foodservice systems and plans. Christine Guyott, FCSI, RD, Rippe Associates. Prior to joining Rippe Associates, Guyott, a veteran of the foodservice industry with more than 30 years of experience, was a healthcare specialist working primarily with long-term care facilities and hospitals. With her background in healthcare, she has an ability to conceptualize and give attention to detail to provide schematic and functionally oriented designs to match project goals at academic medical centers, critical access hospitals and other hospital facilities. Terri Schnurr, CDM, CFPP, Enterprise Director of Food and Nutrition Services, Morrison Healthcare/ Compass Group USA. Schnurr oversees a three-hospital system at UK HealthCare. Prior to working in an acute care setting, she held positions in fine dining establishments. She joined Morrison Healthcare in 2000 and began her healthcare career at Norton Hospital in Louisville. Schnurr combines her love of food and interest in nutrition with a passion for wellness and fitness. She and her team at UK HealthCare were awarded the Compass Deliver Flavor Award in 2015 and Retail Excellence Award in 2016. Mark L. Spies, AIA, LEED AP, principal, Stengel Hill Architecture. Spies joined Stengel Hill Architecture in 2000. He is heavily involved in all aspects of the firm from planning and design to business development. Other projects include radiology department build-out at the University of Kentucky and a patient care expansion project at The George Washington University Hospital. MEET THE PLAYERS

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