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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JANUARY 2019 • FOODSERVICE EQUIPMENT & SUPPLIES • 105 grits, refried beans, taco meat and other meat for sloppy Joes. The bakery supports One Eleven, the retail bakery cafe. Staff at One Eleven use a 20-quart mixer, a large spiral mixer, a dough sheeter, a roll-in proofer, ingredient bins and a deck oven to prepare all the cookies, cakes and pastries for the center. Front-of-the-House Themed Concepts Most front-of-the-house stations contain small refrigerators and freezers, plus hot holding cabinets. "A lot of effort was also directed toward signage and theming opportunities at each station," Aune says. "Mosaic engaged a local shop to fabricate custom-designed signage including wall and hood surrounds." Forge 406 features barbecue and smoked foods that staff prepare in a large-capacity smoker and double-stacked, open- front rotisserie that rotates like a Ferris wheel and serves as a visual showpiece. Staff use a griddle, three combi ovens and two convection ovens to support the menu, which includes lasagna, ravioli and vegetables, steamship roasts, prime rib and vegetables. Staff use a chrome-top grill to make scram- bled eggs and sausages in the morning and tofu and other grilled items for later meal service. Hot stones display several menu items. A stone-topped hot warming unit displays several menu items. In addition, two hot wells hold sausage gravy, oatmeal, hash browns, bacon, scrambled eggs and grits. The 89'er Diner contains three fryers that staff use to make french fries, chicken wings, mini tacos and other ap- petizers. Staff also use two chrome flattops to cook burgers, marinated chicken and a hotdog or sausage of the day. A cold well holds burger toppings. In the morning staff cook french toast, pancakes, sausage patties and made-to-order omelets on the flattops. A cold well holds omelet ingredients. Freezer drawers sitting beneath the flattops and another upright freezer hold ingredients for the diner. Across an aisle, the 89'er Diner station also contains two milkshake machines, an ice cream cabinet with cold wells holding 16 hard ice cream flavors and a refrigerated ice cream novelty cabinet. At Rosso, customers can help themselves to hot pasta and sauces held in bain maries or request special orders. Staff use a two-bank pasta rethermalizer and six-burner step-up range to cook these pasta dishes. A cold well holds ingredients for build-your-own salads. Rosso's pizza station contains a pizza prep table with refrigerated drawers beneath. Staff cook pies with ingredients such as roasted garlic and mushrooms in a stone hearth oven. Each day the station features cheese, pepperoni, meat and veggie pizzas. In addition, the oven heats lasagna, calzones and individual casseroles. "I appreciate the operation's variety of equipment that allows us to do action cooking for customers," Flores says. "This gives us more opportunities than we've ever had to interact with customers." BOXED, BAGGED AND READ O GO ITEMS FOR AL OUR RESTAURANT'S NEEDS COMPLETE CATALOG 1-800-295-5510 uline.com ORDER B M FOR SAME DA HIPPING π Jill Flores, executive chef, grills tortillas for burritos at De La Mesa.

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