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 83 of 128

JANUARY 2019 • FOODSERVICE EQUIPMENT & SUPPLIES • 81 ity of trained employees and managers, it makes more sense to bring food preparation for these schools under one roof." In the space allocated to Core Catering, staff prepare food for district functions such as luncheons, breakfast functions, meetings and student-centered events such as reward celebra- tions. "We've catered for large extravagant events and set up the room with draped tables, we've rented cocktail-height tables for stand-up events, and we've done boxed lunches and breakfasts for more casual events," Harrison says. The center also has a contract to provide 10,000 emergency meals a day for American Red Cross mobile delivery units. In addition, the center's service yard contains an emergency generator to enable the center to provide meals to shelters during disasters. Food Preparation and Delivery "The center's kitchen has very good lighting and a good workflow," Harrison says. "We repurposed equipment from finishing kitch- ens no longer needed for production. We're continuing to tweak production as needed, so we left some spaces open under the venti- lation hood so we can add equipment." Food deliveries arrive at a loading dock where staff transport food to walk- in coolers, a walk-in freezer and dry stor- age. Three distinct production areas exist: one for school meals, one for bakery and another for catering. Preparation for school meals takes place in areas with island worktables with sinks. Another area contains another sink for rinsing produce, an air-powered can punch, a vertical cutter/mixer, a buffalo cutter and automatic food slicer. Hot food production equipment includes two convection ovens, two rotary rack ovens, two combi ovens and a four-burner range. Staff also use a 60-gallon tilting braising pan and a 40-gallon steam kettle. Food Production and External Kitchen Delivery Staff prepare hot menu items that they roll into the blast chiller for fast cooling. After food chills to proper safe-handling tempera- tures, staff store it in a walk-in freezer until transporting it to the schools. Staff prepare cold menu items in a climate-controlled area and pack them in insulated containers that ship to schools in refrigerated trucks. Drivers deliver ready-to-serve food to schools daily. Bulk food products that go to finishing kitch- ens leave in refrigerated trucks twice a week. Warming containers keep food hot for schools without kitchens. Staff assemble these items in an area adjacent to the hot food production area with the intent that on-site school staff can immediately serve menu items as they arrive. The bakery production staff makes menu items for school ON-SITE PROFILE

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