Foodservice Equipment & Supplies

AUG 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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AUGUST 2019 FOODSERVICE EQUIPMENT & SUPPLIES 49 While few, if any, currently exist, a com- mercial cannabis kitchen would likely resemble any other kitchen, with a few important tweaks and additions. Here, cannabis chef Holden Jagger, one of the eight business owners granted temporary licenses to open consump- tion lounges in West Hollywood, Calif., shares what he would include if designing a cannabis kitchen. Infusion spaces A separate workspace to safely make cannabis- and CBD-infused butters and oils for use in dishes and drinks Temperature-controlled equipment Cryovac machines and immersion circulators for infusing foods with cannabis oil, powder or distillate at low temperatures to prevent destroying the psychotropic and nutritional characteristics; mixers or blenders that have the option to ap- ply heat or cool to prevent oxidation when blending cannabis with oils; dehydrators or precise-temperature ovens for low-heat cooking of can- nabis for THC extraction Small-scale equipment Residential and countertop distillers, hydroponic growing systems and infusion machines to grow, extract and infuse cannabis and CBD in a small space Supplies Droppers for adding tinctures to dishes and drinks; strainers for infused oils; jars and other tightly sealed containers for flowers/buds, extractions, tinctures and butters HVAC Enhanced fire suppression and ven- tilation equipment for heating canna- bis on-site during decarboxylation A Cannabis Kchen Trip Rachel Burkons and Holden Jagger, co-founders of Altered Plates, plan to feature cannabis- and CBD-infused food when they open their 3,500-square-foot social lounge and restaurant space in West Hollywood, Calif. Clockwise from top: A few concoctions cre- ated by Altered Plates include an infused chocolate ganache with peanut butter and strawberries; a pomegranate CBD sour beverage; and mussels and chimichurri paired with In The Pines, a sativa-dominant strain of cannabis.

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