Foodservice Equipment & Supplies

FEB 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/1075314

Contents of this Issue

Navigation

Page 105 of 132

facility design p r o j e c t o f t h e m o n t h the main kitchen, which includes a large walk-in cooler with sliding doors sized to accept pallets, a large walk-in freezer with a sliding door also sized to accept pallets, and a keg storage walk-in cooler. "We divide the walk-ins to separate produce, dairy and protein," says Collie Cole, director of operations, Professional Sports Catering. Staff for each operation come to the kitchen to pick up ingredi- ents for the day's service. To the left of the coolers sit the two bulk ice makers that provide ice for the bars, River Stadium Club and outdoor spaces. "We included individual ice makers in the concession stands, but these ice makers also offer backup on large demand days," Sedej says. The first area of the main kitchen — prep — contains mobile tables in the center and electric, ceiling-mounted pendant receptacles for flexibility. "This area can be used for banquet plating, staging, loading bulk carts for conces- sions and hot holding prep," Sedej says. An exhaust hood on the opposite side of the wall covers equipment typi- cally found on a la carte cooklines. Equipment on the line includes a three-battery fryer to make tater tots, chicken strips, french fries and potato chips, and a charbroiler to cook burg- ers, grilled chicken and Polish sausage. Staff use a griddle to cook onions for Wieners Circle's signature items, grill onions and peppers for Steakadelphia (a portable concession stand) and prepare taco meat for the Salsa concession stand. Two combi ovens cook menu items such as beef tenderloin, turkey, pulled pork, pulled chicken, brisket, cookies and desserts such as cheesecake and dessert bars. Staff use a four-burner range to heat pasta sauces and a tilt FEBRUARY 2019 • FOODSERVICE EQUIPMENT & SUPPLIES • 103 salvajor.com F O O D W A S T E S O L U T I O N S Learn about our WSP at The NAFEM Show Booth #1844 Celebrating 75 Years Our WSP with patented sensor technology automatically re- duces water flow by 80% based on demand. Simple installation requires only one solenoid. Choose Efficient U.S. Pat. No. 7,815,134 Choose a Salvajor Water Saving Package Right: A walk-in cooler and walk-in freezer accept pallets, which ex- pedites receipt of deliveries at the loading dock. Below: Staff use equipment such as a griddle, charbroiler and fryers on the main kitchen's hot line to prepare food in bulk. Photos by Edward Marshall

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - FEB 2019