Foodservice Equipment & Supplies

DEC 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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22 • FOODSERVICE EQUIPMENT & SUPPLIES • DECEMBER 2017 facility design p r o j e c t o f t h e m o n t h The exhaust duct size that the build- ing could accommodate also placed a limit on cubic feet per minute (CFM). "This required the use of a ventilation system with computerized dampers that would close exhaust hood ducts and reduce exhaust when it determined that there was no cooking going on under a hood," Iaia says. The project team also faced budgetary constraints. The Zurich team wanted to enhance the participation rate by providing a place for staff to sit down and eat while collaborat- ing with colleagues. "Since there are very few restaurants in the area, it was important to Zurich to provide attractive foodser- vices that the staff would perceive as an amenity," Iaia says. "The budgetary constraints meant that we needed to develop a classic servery design that would stand the test of time. We needed to make sure that it accommodated the current foodservice demands, and also future demands and differing food trends, without costing Zurich additional money. We needed to specify equipment that could be of high quality and be flexible while at the same time fit within the foodservice design budget." The initial estimate of foodservice equipment expendi- tures was considerably more than the project budget. "How- ever, after rethinking and revising our designs, we were able to reduce it considerably, and provide a design that would successfully accommodate the future growth that the client projected," Iaia says. Storage, Food Prep and Dishwashing Staff move deliveries from the loading dock into two walk-in coolers, a walk-in freezer and dry storage. The back of the house also contains a cook's cooler, paper goods storage and bottled beverage and soda storage. A designated catering area contains refrigerated and dry storage. "We had to be sure there was ample refrigeration and ambient storage space to accommodate deliveries by local farmers," Farrand adds. In the cold prep area, staff use a slicer, 20-quart mixer, vegetable dryer, food processor and blender to prepare veg- etables and other ingredients for mise en place. The kitchen's hot cooking line contains a fryer battery, 12-gallon tabletop kettle, 60-gallon tilting kettle, convec- tion steamer, 4-burner open range and charbroiler, as well as 2 tilting skillets and 2 double-deck convection ovens. Here staff prepare soups, sauces, and other basic ingredients for the serving stations. This back-of-the-house kitchen not only supports the servery, it also provides food for grab-and-go service and catering services. Natural light streams into the dining area. Automated shades regulate the amount of sunlight in the largely glass building throughout the day.

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