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.

Issue link: https://fesmag.epubxp.com/i/1066397

Contents of this Issue

Navigation

Page 108 of 128

www.host.fieramilano.it/en XO features three large gas-fired woks for batch cooking menu items such as sweet and sour chicken, Korean barbecue pork, garlic noodles, sesame noodles and sweet and sour veg- gies. Staff also prepare Middle Eastern dishes such as lamb korma, butternut squash curry and red beets with feta cheese. Staff use a single wok range with six small induction woks to prepare made-to-order specialty stir fry dishes. Culinary staff members also prepare jasmine and brown rice in two rice cookers and appetiz- ers including dim sum, egg rolls and potstickers in two bank fryers. A hot stone display unit showcases the items. A two-unit hot well holds pho broths, noodles, grilled meats and sauteed veggies that customers combine into noodle bowls. Etcetera, designed in an island shape, features four large, drop-in cold units for displaying salad and sandwich bar ingredients. The area also contains three soup kettles and an open-faced refrigerated unit that holds fruit. Staff use a double-stacked, reach-in refrig- erator to store ingredients for making smoothies in high-speed blenders. Four hot wells display vegetarian menu items. A reach-in cooler holds menu items for customers on special diets. The adjacent Crossroads station offers restricted diet menu items such as vegan entrees and sides, gluten-free entrees, cereal and waffle batter, and almond milk. Another popular station, Razz, features blender-mixed smoothies. De La Mesa features two heated tortilla presses for staff Various table sizes and styles of seating offer customers choices to dine alone or with friends.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2019