Foodservice Equipment & Supplies

NOV 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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68 • FOODSERVICE EQUIPMENT & SUPPLIES • NOVEMBER 2018 caption facility design p r o j e c t o f t h e m o n t h white chicken chili, fresh ginger stir-fry and other stir-fry varieties, oatmeal, dressings, marinades, meat for tacos and sloppy joes, and gravies. Staff preserve these with a bag system. A cold water tumbler/chiller cools the bags imme- diately. Staff place bags onto a cart, which they roll into a blast chiller to reduce the food's temperature to 32 degrees F before placing it in a food bank — a production cooler kept at 32 degrees F. "Using cook-chill helps us to reduce labor, maintain product consistency, streamline forecasting, achieve accu- rate inventory control and reduce waste," says Lloyd (Rusty) Galloway, CEC, executive chef for Sanford Health System. Cook-chill menu items have a 21-day hold. Two staff mem- bers work four 10-hour days to produce up to six recipes each day. "We may add weekend or evening shifts in the future," Galloway says. In addition to supporting the North Broadway facility, the cook-chill production here also supports the new Sanford Medical Center and South University campus. Galloway and the culinary team, with the support of the equipment manufacturer's representatives, experiment continuously to develop the best recipes for the cook-chill equipment. "For example, we've had to •gure out how large ground beef pieces should be in a stew so the meat doesn't clump into one mass," Galloway says. "We also found that O Owner: Sanford Health System, Fargo, N.D. O President and CEO: Kelby K. Krabbenhoft O Executive Vice President and Chief Operating Ocer: Nate White O Vice President of Operations: Susan Jarvis O Executive Director of Support Services and Planning: Michael Erickson O Senior Director of Support Services: Lisa Gibson O Executive Chef: Lloyd (Rusty) Galloway, CEC O Purchaser/Culinary Manager of the Central Kitchen: Nancy Larson O Retail Manager: Danielle Sax O Room Service Manager: Jodi Miller O Architects: JLG Architects, Fargo, N.D.: Steve Stalboerger, project manager; and Sanford Health project managers, Philip Stahl and Daniel Benson, and project coordinator, Nikkole Vanyo O Interior Design: StudioBARRED, Fargo, N.D.: Elizabeth Medd, architect and interior designer; and Sanford Health project coordinator, Nikkole Vanyo O Foodservice Consultants: Ricca Design Studios, Greenwood Village, Colo.: Al Moller, LEED AP, principal; and Danielle Kunkel, project manager O Equipment Dealer: Boelter Foodservice Design, Equipment and Supply, Minneapolis: Rick Grabinger, project manager O Construction: Meinecke-Johnson Co., Fargo, N.D.: Wesley Leier, vice president and Gregg Mayerich, superintendent KEY PLAYERS Sta€ assemble room service trays.

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