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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chain profile Great Tomlinson products for everything you need Trust Tomlinson for quality foodservice equipment and food safety products for commercial/institutional kitchens and convenience/self-serve venues. Our well-designed products will help you dispense it better, serve it better, and organize it better … for years to come. Kettles • Marston Wood Products • Modular Simpli-Flex ® Dispensers Cast Iron and Thermal Platters and Skillets • C&K Food Safety Products Fusion Countertop Equipment • No-Drip ® Faucets and Fittings 216-587-3400 World Class, Worldwide booth 1700 NAFEM Another key to the kitchen redesign was shifting how Jimboy's makes both burritos and tacos. In the previous kitchen, both were heated on a single flattop grill. "Every- thing we've done has been to increase capacity and through- put on the grill. As the grill goes, we go," says Andersen. Producing these two core menu items on the same piece of equipment posed problems, however. During production, each item flowed in opposite directions on the assembly line. In addition, they required different temperatures on the grill, meaning each needed a dedicated space that limited the util- ity of that surface area. Jimboy's solved both problems with a single big change: the addition of a burrito press to its kitchen, on what is es- sentially the cold line. The production area now employs a horizontal kitchen design, with a walkway/workspace sepa- rating the hot and cold sides. The hot line sits against the back wall. While the exact design of this space can shift depending on the restaurant's footprint, it will often start with the fry station on the far left. This space contains two fryers and a fry dump station. Here staffers make items such as tortilla chips and french fries. An undercounter freezer, just a 180 degree turn away, stores cold items such as the french fries. The restaurant's gas-fired flattop grill follows the fry station. At 60 inches, the grill size did not change with the new pro- totype. In addition to using the grill for taco assembly, team members also cook some proteins to order here, including chicken, shrimp and steak. Undercounter refrigerated draw- ers that sit below the grill hold these ingredients. After the grill come two small burners, which staff use primarily to cook ground beef in small batches. These burn- ers are part of another change to the operation's kitchen. Previously, this spot contained two large burners, which were used to prep items like refried beans and rice. A small hot holding unit stores the cooked beef. Next comes a custom made hot/cold table for storing essentially prepped taco ingredients destined for the grill, including meats and cheese. A nearby hot holding cabinet stores back- ups of items such as beans and rice. With this new setup, then, tacos start at the hot/cold table, which sits on the far right side of the line. At this table staff add beef and other ingredients. The tacos then move their way to the grill at the middle of the line, where staff heat the soft tortillas with meat and cheese. After heating, staff put the ingredient-filled tortillas in a wrapper and fold them into a taco shape before they harden into shells. Team members

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