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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28 • FOODSERVICE EQUIPMENT & SUPPLIES • DECEMBER 2017 facility design p r o j e c t o f t h e m o n t h fryers. Chefs here prepare hamburg- ers, turkey burgers, black bean burgers, grilled fish such as salmon burgers with cucumber relish and sriracha, grain salads such as barley and lentil salad, and avocado breakfast sandwiches, all displayed in attractive crockery dishes on a heated shelf. One of the most popular areas is Local station, where area restaurants feature their specialties on a rotating basis. For example, Thursdays may feature an Indian restaurant, and Fridays may feature Mexican menu items. "Sodexo arranges for small, local restaurants that are popular with employees to come in and prepare the food, which adds a high level of interest to the operation," Yanda says. Culinary staff also prepare made-to-order pasta dishes and other Italian menu items. "We also prepare comfort foods here," says J. Scott Wachel, ACF-registered chef, general manager, Sodexo, for Zurich North American Headquarters. "Here, and at all stations, we're always changing out the menu items to keep customers interested and avoid menu fatigue." "This station is designed for display equipment and flexibility," Iaia says. The area contains a charboiler, fryers, soup wells and drop-in hot and cold wells. "Equipment can be rolled in and out as needed," Iaia says. "For example, woks can replace broilers or a range. An adjacent storeroom holds equipment when it is not in use. We had to figure out how to get the drain from the woks to fit into a floor sink so they drain properly when they are in use." Staff use Hearth's deck oven to bake pizza, strombolis and calzones. Staff display pizza slices on wooden pizza peels on the counter. Hearth also contains a cooking suite with a six-burner open range, griddle, charbroiler, soup wells and undercounter refrigeration. A freestanding fryer and a pasta cooker also support staff here. "With this equipment, staff prepare food in small batches so it is always fresh," Iaia says. The Market is an irregular pentagon shape, and the station features 37 ingredients and 10 salad dressings for self- service salads. Chili and soups, one with meat and the other vegetarian, are also featured here. The center island area contains refrigerated and ambient storage to hold backup ingredients. "We've recently rolled out sushi made to order in an area that is situated next to the salad bar," Yanda says. The servery also features Simply to Go, a grab-and-go station offering premade salads, sandwiches and snacks. Cold items and bottled beverages sit in a refrigerated display unit with an air screen. The cooking suite includes a charbroiler, griddle, range, soup wells, sink and refrigerated drawers beneath. The cooking area also contains freestanding fryers, a pasta cooker, and a pizza oven, which sit along the back wall.

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