Foodservice Equipment & Supplies

JAN 2019

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 106 of 128

104 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 caption facility design p r o j e c t o f t h e m o n t h Kettles allow the staff to produce large quantities of food that support menus at several stations. Chris Kimmel, lead cook, arranges chicken on the open-front rotisserie at Forge 406. The central location of the dish room enables easy support of the various production areas. Combi and convec- tion ovens cook menu items such as lasagna, ravioli, vegetables and steamship roasts.

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