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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78 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 market spotlight locations. "We focus on specialty coffee like everyone else, but are trying to make it more approachable for the general consumer who doesn't know much about coffee," says owner Wille Yli-Luoma. "We focus on fast customer service. Spe- cialty seems to be too slow in most places, and customers get frustrated and find another shop." Stores rotate different batch brew coffees along with of- fering a traditional menu of espresso-based beverages. "What sets us apart is the time we take to train our baristas to produce consistent cups of coffee," says Yli-Luoma. "We also are data-driven, keeping track of the days certain coffee beans are roasted and the types of coffee brewed so we can identify trends." Its cafe location totals 1,800 square feet with a 250-square-foot kitchen. It's the only site that offers food, including pastries and sweets made by a local bakery, salads, yogurt, granola and toast. Kitchen equipment includes a con- vection oven, hot plates, blenders and a sandwich prep table. Heart Roasters modified its brewer to work with its batch-brewing philosophy. "We gathered old parts from other brewers and enlarged the basket size to better calculate and calibrate to what we brew," says Yli-Luoma. "We brew in 1.9 l pots, and coffee never sits longer than 15 to 20 minutes." "Food is locally sourced from farmers, and we focus on high-quality ingredients that complement our coffee," says Yli-Luoma. "As for the trends, everyone wants to become a roaster. A lot of coffee shops are now roasting their own coffee and it feels like a bubble that is about to burst." FE&S COFFEE BREWERS ● Coffee brewers heat water to between 195 degrees F and 202 degrees F and also have faucets to supply hot water for different applications, such as producing oatmeal, soup and hot chocolate. ● Coffee cafes most commonly use automatic brewers. Operations with high-end coffee service often use a precision coffee grinder and brewer combination. These units have dual coffee bean hoppers to brew two types of coffee into a decanter or air pot. ● High-volume sites will require greater elec- trical capability to heat water quickly. Units producing 64 ounces at a time or less can get by with 110 volts, but most commercial brewers will need 208, 220 or 240 volts and may require 30 or more amps. ● Technology largely focuses on the brewing process. Pulse brew, bypass and pre- infusion capabilities can help operators produce a particular coffee profile and maintain it. For chains with many locations, this new technology ensures consistency. DUAL-TECH OVENS ● Dual-technology energy sources include microwave, thermal and radiant. Microwave heats the food, thermal heats the air and assists the radiant in browning and crisping the food. ● Smaller microwaves operate on either 115 volts or 120 volts; larger, heavy-duty ovens require 208 volts to 240 volts. Most low-volume operations will receive enough performance from a 1000-watt oven, while busier outlets are more likely to require 1,800- to 2,200-watt ovens. ● Most dual-technology ovens are program- mable. Some update easily by way of vari- ous media, such as smart cards, USB drives and even remote access via LAN. Some dual-technology ovens also allow program- ming of specific percentages of air and mi- crowave at various stages during the cook cycle. Additionally, some dual technology ovens are UL-certified for ventless operation due to integrated catalytic converters. GLASS DISPLAY CASES ● Glass display cases include enclosed and open designs for a variety of food applications. ● This equipment keeps cold food cold. It does not pull the temperature of warm food down to safe holding temperatures. Refrig- erated display units hold product between 33 degrees F and 41 degrees F. ● This equipment can range from small re- frigerated pie cases that mount to a wall to grab-and-go merchandisers to curved glass display cases. ● The type of unit needed depends on the application. Operators must display unpackaged foods in a closed display and attendants must serve it, while facilities can merchandise packaged foods for customer self-service in open front displays. Product shelf life also can help determine which type of case will work best in an operation. For example, unpackaged food in a closed display gets exposure to cold air blowing inside the display or heat from the internal lights inside a non-refrigerated display, which can cause the menu items to dry out. WATER FILTRATION ● Water filters are generally rated based on the amount of water they filter or the particulates they remove, in addition to the speed of the process. ● The three water filter categories include chemical, which remove microorganisms and chemicals; mechanical, which employs different filters to extract particular matter like dirt and sediment that can clog foodservice equipment; and multipurpose filters, which eliminate both chemicals and particulars. ● One popular filter type is activated carbon, which removes chlorine and smaller organic matter that affects water's taste, odor and appearance. Carbon filter ratings range from 50 to half micron particles. Some systems allow for the use of pre-filters to remove larger particular matter. Pre-filters are less costly to replace and can extend the service life of carbon filter cartridges. ● Reverse osmosis is another commonly used water filtering method. These systems use a fine membrane filter to remove chemicals and damaging minerals. Coffee Cafe Equipment Considerations

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