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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AUGUST 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 53 Yeah, there's plenty of innovation in our products, from patented operator sensing technology to easy to read LCD digital displays. But there's more to what makes Salvajor products superior. For more than 70 years, family owned Salvajor has been crafting qual- ity into every product we manufacture. Our skilled group of welders and CNC machine operators are true craftsmen. Innovation? Definitely. Our disposers are the only commercial disposer available with a proximity operator sen- sor which saves energy and reduces water usage. For more information on all Salvajor products contact us today. 21st Century Craftsmanship Crafting Quality Food Waste Solutions Since 1944 (800) SALVAJOR "We see the need to eventually get another vehicle for the greater community," Warner says. "The flex- ibility of mobile kitchens is important at a time when every bit of real estate in healthcare is heavily used. The vehicle needs a parking spot and potentially some storage support but not a full kitchen." This vehicle complements a two-acre garden on the university's agriculture campus where cancer survivors attend demonstrations three days a week and select product they want to take home. Other gardens include Ross Community Garden and Growing Wellness Garden at CarePoint East. The vehicle supports the plant-based menus that have been featured in the main BistroOH! dining room since July 2017 fol- lowing a pilot program first rolled out at the OSU's Ross Heart Hospital. Ravi Tripathi, MD, an anesthesiologist, initiated the pilot program, and Food and Nutrition Services expanded it to other operations. The Future Teaching Kitchen Another offshoot of patient education will open in the fall of 2018 when The James opens its teaching kitchen. "As we were developing concepts, we asked ourselves, 'What if patients who felt good but couldn't go home had somewhere to learn?' " Folino says. "What if families could come in and have somewhere to spend time together and potentially prepare foods to take home with them?" That led to creating a space where the Food and Nutrition Services staff could take time away from the day-to-day patient routine and provide a service unrelated to their healthcare needs. "We will work with staff to identify patients who would like to utilize this service and sit with them to customize an experi- ence for them and possibly their family," Folino says. The intent is to use commercial kitchen equipment that looks and performs like residential equipment to reflect a typical home kitchen. A small dining table will allow participants to sit and enjoy the fruits of their labor together when finished. The kitchen will also include audio-visual equipment so patients can take a recording home. "We will also have a large viewing window so passersby will be able to view what is going on inside the kitchen and hopefully spread excitement about this experience," Folino says. FE&S Above left and right: The Mobile Education Kitchen operates as a by-request education center on wheels. The vehicle holds 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.

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