Foodservice Equipment & Supplies

OCT 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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70 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 facility design p r o j e c t o f t h e m o n t h The third area supports staff production of soup and garde manger. This area contains a pair of 40-gallon tilting steam kettles, a pair of 12-gallon steam kettles, a convection steamer and a flattop griddle. Staff prepare vegetables on the hot equip- ment and transport the food to the dining operations, or place the ingredients into a blast chiller and then into a walk-in cooler until it becomes time to deliver these items to other foodservice operations. "The blast chiller is perfect for food storage ef- ficiency and protection of fruits, vegetable and meat," Morisette says. "We can place 20 sheet pans in here." Staff also use this production area to prepare salads. The fourth area, a bakery, holds a 70-quart spiral dough maker, an island baker's table with a wood top, a holding and proofing cabinet, a double rotating oven with speed racks and a 2-door reach-in refrigerator. "We made our own smoker out of a proof box," Morisette says. "It's not pretty, but this repurposed piece of the equipment holds 16 sheet pans with meat and vegetables." "Demand-control ventilation for the ex- haust hoods and system in the basement and at the themed platforms assist in the overall mechanical design success," Pollock says. The multilevel design of the facility means that driving efficiencies into food process- ing, staging and delivery became even more critical than usual. "Providing mobility and sufficient satellite support were a design necessity," Pollock says. With dishwashing, for example, the designers installed a vertical accumulator dishwashing system between the first and second floors to handle dirty dishes. First-floor dishwashing cleans some pots and pans, small wares, melamine plates and cups and serviceware. In the basement, a dishwashing area handles pots, pans and serviceware used in production. "In the first-floor dish room, pulping operations contribute to the composting program, not only to the building's greenhouse but to local farmers as well," Faulkinberry says. Serveries and Retail on the First and Second Levels Staff transport and distribute prepared and fresh food from the basement to the various satellite dining platforms in both ● Owner: Gonzaga University, Spokane, Wash. ● Director, John J. Hemmingson Center and Auxiliary Services: Chuck Faulkinberry ● Executive Chef: Thomas Morisette, Sodexo ● Architect: Opsis Architecture, Portland, Ore.; Alec Holser, AIA, LEED AP BD+C, principal, and Paul Kinley, AIA, LEED AP BD+C, principal and project manager; with Bernardo Wills Architects, Spokane, Wash.; Mike Wallace, AIA ● Interior Design: Webb Foodservice Design, Anaheim, Calif.; Linda Midden, design director; and Opsis Architecture, Portland, Ore.; Jeri Tess ● Foodservice Consultants: Webb Foodservice Design, Anaheim, Calif.; Costel Coca, FCSI; Ben Pollock, senior project manager, Colorado Springs, Colo., office ● Equipment Dealer: Smith & Greene Co., Kent, Wash. ● Construction: Hoffman Construction, Portland, Ore. KEY PLAYERS Above: Zagriculture's equipment package includes a combina- tion range, cooler and refrigerator, a griddle and several hot and cold wells. Left: The Bulldog divides into three distinct areas — a bar, pub and restaurant — within one space. Pho- tos by Steve Whittaker, Whittaker Photography

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