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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64 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 kitchen staff use the cook-chill systems to prepare the turkey breasts, which they slice and deliver to BistrOH! or use for patient meals. Noncommercial operators can also reduce their functional footprint by combining processes whenever pos- sible, notes Jay Brinkley, director of culinary services for Food Service Partners, a Maryland-based company that operates central kitchens for healthcare clients. "We are using kettles that both cook and chill, and then pump into a sealed casing," says Brinkley. He notes that not only does this process save space, it also provides continuous documenta- tion ability for food safety. Technology can also make non- commercial kitchens more time- and labor-efficient. Computerization can automate processes that once required human intervention, says Georgie Shockey, principal at foodservice consulting firm Ruck-Shockey Associates Inc. "Anything you can do to make your equipment the most efficient it can be over an eight-hour period is valuable, and computers offer that ability," she says. "You have ovens that turn on auto- matically at a designated time, such as 5 a.m., so they're ready for staff to use when they arrive at 5:30. If you can get eight full hours out of a piece of equip- ment, that is optimal." Pushing the boundaries of equipment usage, though, can have consequences, adds Mike Folino, associate director of nutrition services at Wexner Medical Center. "When cooking equipment is designed, I don't believe manufacturers expect that the equipment is going to be used from 5 a.m. to 8 p.m. every day. But that's what we're doing, and as a result, things tend to wear out more quickly." Staffing challenges also have a big impact on the types of equipment en- hancement that operators value. "We need equipment that is even easier to use, because it has become difficult to find chefs," says Folino. "Having cooking equipment that can be programmed with one-button tech- nology helps us maintain food quality and consistency and it doesn't take a trained chef to operate." He adds that such technology also provides flex- ibility, since operators can program the cooking panel for multiple tasks and easily modify it so that the equipment can function in several different ways. Computerization of equipment now even taps into remote servers — the cloud. For example, FSP's Brinkley says his organization equips its kitchen's combi ovens using cloud-based tech- nology that allows culinary staff to not only monitor but adjust cooking pro- cesses from anywhere cellular service is available. EXTREME OUTPUT

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