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 68 of 128

66 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 prepared in front of them, operators increasingly use central kitchens to maintain quality and enhance pro- ductivity. In the central kitchen at Harvard University, one of the most useful pieces of equipment has become the ribbon blender. HUDS uses the blender to prepare all of the campus's composed salads. "The ribbon blender can mix large quantities of product, and it mixes gently, so it doesn't destroy the ingredients," says Bob Leandro, director of operations. HUDS also uses a marinating tumbler; staff add the marinade and the protein to a bag and after 20 minutes of tumbling, the item is fully marinated with less marinade used and none being wasted. Staff then vacuum-pack it in smaller quantities. The University of Notre Dame also has gone to a tumbler for its marinades. "It's so easy to use," says Miller. The university goes through 5,000 pounds of chicken tenders a week. "You drop in 200 pounds of chicken and 50 pounds of marinade, and tumble. It reduces the labor involved, and reduces the cost." School districts are another big user of chicken, albeit roasted instead of fried. In the Boulder Valley School District in Boulder, Colo., for example, Food Service Director Ann Cooper has automated the prep work for the oven fried chicken served in the dis- trict's 52 schools. Three automatic breading machines shortened the time it takes to coat the amount of chicken used in the schools from 72 labor hours — 12 staff taking six hours each to bread chicken thighs by hand — to one 24-hour period. That adds up to significant savings over the course of a school year since the item appears on school menus every other week. Additionally, it frees up labor to concentrate on making other items or developing new recipes. Whether it's adding equipment with emphasis on automation or high-speed cooking, technology certainly will continue to play into how high-volume noncommercial kitchen operators look to optimize their facilities. The under- lying theme for what these operators choose to keep on-site and what they opt to move off-site, such as prep for example, all centers around labor and efficiency. FE&S EXTREME OUTPUT If you can get eight full hours out of a piece of equipment, that is optimal." —Georgie Shockey, Ruck-Shockey Associates Inc. The University of Notre Dame culinary team.

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