Foodservice Equipment & Supplies

JUN 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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88 FOODSERVICE EQUIPMENT & SUPPLIES JUNE 2019 front of another station," Pellegrino says. "And in general, we try not to put stations at right angles to each other, just because there's no space for one group to queue up while another is coming off the line." Careful forethought to adjacen- cies can maximize opportunities to cross-utilize equipment and labor too. "We might do a comfort food station with an open kitchen right behind it. That kitchen might also support an adjacent station — maybe it's a wok station — that does display stir- frying," Pellegrino says. "The kitchen behind the comfort food station can support that station by batch cooking egg rolls, fried rice or other side items. It relieves pressure on the wok station, and it's done in the open kitchen right next door." Such strategies get to the heart of what's increasingly important in action station design: „exibility. Whether to fully utilize labor and equipment resources or to be able to change con- cepts to tap the next hot food trend, versatility matters. At one time, says Pellegrino, the common approach to action station design was sharply focused: wok sta- tion, saute station, charbroil station and so on. Now, planning for long- range „exibility is top of mind for designers. To that end, her team looks to maximize hood sizes/capacities above virtually all types of action sta- tions. Aesthetics aren't overtly themed. Rippe specs display cook- ing sites with roughed-in utilities capable of handling several differ- ent types of equipment. These designs often place ventless equipment, such as conveyor ovens and induction burn- ers, atop wheeled counters for quick and easy transport to different action stations. In stations where the equipment is central to the concept, such as stone-deck pizza ovens, and mobility or easy switch-outs aren't options, the focus shifts to thinking through all of the menu possibilities to maximize FUNCTIONAL BY DESIGN Live-action cooking stations are popular, but oering some alternatives with batch-cooked foods available for just- in-time finishing or self-service helps to minimize the customer wait times during peak periods. Photo courtesy of NGAssociates

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