Foodservice Equipment & Supplies

SEP 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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green idea UCSF Benioff Children's Hospital By Amelia Levin T he UCSF Benioff Children's Hospital (UCSF stands for University of California San Francisco) has a long and distinguished track record when it comes to successful sustainability-related initiatives. So this member of the UCSF Health system is a natural candidate to participate in Frontier Energy's Cookline Project. The Cookline Project is an ongoing effort by Frontier Energy Food Service Technology Center (FSTC) to show- case the savings operators of all shapes and sizes can reap by swapping their equipment for more efficient items. The UCSF Children's Hospital on the Parnassus Campus is a 15-story building that accommodates inpatient and out- patient services as well as research and educational facilities. The second floor houses Moffitt Café, which serves as the hospital's main dining facility. Open daily from 7 a.m. until 7 p.m., the cafeteria serves breakfast, lunch, and dinner for dining room patrons. The cafe features a buffet-style serving area with an ad- jacent kitchen. The kitchen also serves patients via its room service platform. The main cookline has two double-stack convection ovens, a six-burner range, two (3-foot and 5-foot) non-thermostatic griddles, and two 18-inch fryers. This project brought with it a series of unique challenges in the form of California's more stringent hospital regula- tions pertaining to seismic activity (i.e., earthquakes) and fire safety, according to Denis Livchak, an engineer with Frontier Energy. All equipment, for example, needs to be bolted to the ground because of the seismic requirements. In addition, the Cookline Project was prohibited from installing demand- controlled ventilation because of requirements around air pressure and contamination prevention. "We are trying to convince the state that if installed properly, demand- controlled ventilation will not change pressure from one building site to another because these systems are designed to evenly change supplier and exhaust air," says Livchak. "Hospitals are actually great candidates for ventilation savings because they often have large kitchens, but unfortunately, cur- rent regulations prohibit them." Special Review Everything proposed by the FSTC had to go through a special review board. As a result, the FSTC was only able to replace the convection ovens, but the situation became a real study in the potential for major energy savings. Historically, energy efficiency experts have thought only a little energy and cost savings can result from convection oven upgrades, but as energy efficient models have improved over the years, operators are finding faster returns on investment when turning to these more advanced pieces. In the case of UCSF Benioff, the two double convec- tion ovens were decades old, with worn sealing around the doors. Staff used these ovens to bake a variety of menu items, including roasts, casseroles and pizzas — all baked at 450 degrees F. Because of the age and condition of those ovens, equipment-replacement savings showed up fairly quickly. ©2017 InSinkErator InSinkErator is a business unit of Emerson Electric Co. *Source: Natural Resources Defense Council While there's no single solution for managing global food waste, we can all take simple steps that have a positive impact on the environment – like using an InSinkErator® food waste management solution to divert food waste from landfills. www.insinkerator.com/foodservice • 800-845-8345 Wasted food costs us 300 million barrels of oil a year.* FOOD WASTE FACT: Case Study: The most recent update from the Food Service Technology Center's Cookline Project finds faster returns on equipment investments.

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