Foodservice Equipment & Supplies

AUG 2018

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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Page 53 of 92 Design | Build | Equipment | Installation | Fulfillment Everything We Build Starts from a Vision Boldly Crafted and Passionately Pursued Solutions and Services for Peak Performance and Exceptional Dining The vehicle includes two seats, one for the driver and the other for a co-pilot, often a dietitian or chef/culinary educa- tor. A chef and dietitian attend most events and customize a live demonstration for the group that requests the vehicle. At some locations, a 20-foot long by 8-foot wide canopy can extend outside the truck. People watching the demon- strations can sit under the canopy. "The mobile kitchen was built with ultimate flexibility in mind," says Michael Folino, associate director, OSUWMC Nutrition Services. The vehicle contains a four-burner range, a charbroiler, a flattop griddle, a convection oven, a cold food prep table, an upright refrigerator, an upright freezer and a three-bay sink. The sink allows the vehicle to meet food code, but guests at most sites receive com- postable disposables, limiting the need for full warewashing. A 40-gallon water tank sits on the vehicle, which staff fill at OSU's transportation hub. A generator powers the vehicle's equipment and heats its water. "The kitchen equipment on the vehicle operates on com- pressed natural gas, which is cleaner than propane," says Jim Warner, program director, health and wellness, OSWUMC Nutrition Services. "The generator is built into the bottom of the vehicle so we don't have to run the vehicle's engine during demonstrations. This reduces the background noise." A Plant-Based Menu The mobile kitchen's menu and education outreach focuses on healthy diet choices, including plant-based foods. "The foods have cancer-fighting and other healthful properties," Folino says. "It's important that individuals can prepare KEY PLAYERS ● Owner: The Ohio State University James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James) ● Executive Director, Patient Services and Chief Nursing Officer, OSUCCC – James: Kris Kipp ● Director, Nutrition Services at The Ohio State University Wexner Medical Center (OSUMC): Julie Jones, MS, RD, LD ● Culinary Director, Nutrition Services: Drew Patterson, CEC, CCA ● Program Director, Health and Wellness: Jim Warner ● Culinary Educator: David Brue, CCC ● Associate Director: Michael Folino, RD, LD ● Kitchen Equipment Dealer: Trimark SS Kemp, Columbus, Ohio ● Truck Fabricator: Farber Specialty Vehicles, Columbus, Ohio ● Manufacturers' Rep Firm: Zink Foodservice, Columbus, Ohio

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