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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60 FOODSERVICE EQUIPMENT & SUPPLIES AUGUST 2019 FACILITY DESIGN PROJECT OF THE MONTH Here, team members prepare menu items for the room service trayline, the cafe and catering. They use a 20-quart mixer, 2 slicers, a blender and a food processor to prepare mise en place and a few desserts. Many desserts are brought over to this facility from the original hospital, which contains a full bakery. Hot production contains a 6-burner range, a 2-section steamer, a 12-gallon kettle, a 40-gallon kettle, a tilting fry pan and a pair of 2-section convection ovens. A demand control system in the hoods helps to minimize exhaust and energy usage. That hood setup exists at this hot line, the hot line in the cafe and the one in the dishroom. "This demand control system for the exhaust hoods uses automated balancing dampers, infrared sensors and provides independent modulation of exhaust air volumes at each hood section sharing a common exhaust fan," says Shane Cory, project manager at Rippe Associates. "When all hoods tie into one exhaust fan, the amount of air being exhausted and energy exerted by the fan motor is only in‡uenced by the hoods that sense cooking activity underneath them. It is not wasting energy exhausting air for the hoods that aren't being used. Since there is a focus of energy on only the active hoods, the project has signiŠcant energy savings compared to a standard nondemand control system." Room Service and Tray Preparation The room service tray preparation and assembly area sit within close proxim- ity of the hot and cold production areas. "This is very helpful because the adjacency allows stafŠng to be shared between the two workstations," Guyott says. "Our objective was to improve room service capabilities, including cooked-to-order meals that are fresh and high quality for patients." The goal was a streamlined patient service area, Kraemer adds. "Everything was compartmentalized into a workstation. We made sure menu items and serviceware for room service were in one area so they were accessible by all the staff working in this area. We did the same type of consolidation for the production areas supporting special events, catering and the cafe." The trayline team, which includes a starter, a cook and an expediter, receive printed tickets at their cook- ing and assembly areas with patients' menu selections. The tickets arrive via a centralized call center near the trayline. Tickets contain barcodes that allow tray tracking through the entire tray assembly and delivery process. Orders originate either directly from patients or from their family members, nurses or other personnel assisting them. Software veriŠes that the meal requests match the diet order from the patient's doctor and dietitians. On one side of the trayline worksta- tion, a staff member composes trays with serviceware and cold menu items. Two air-curtain refrigerators hold the cold items, including gelatin and tossed salads. Menu items such as puddings, fruit and coleslaw sit in a refrigerated prep table. The staff member adds dietary supplements, juice and milk from another air curtain refrigerator that sits at the end of the trayline. Equipment here includes a refrig- erated prep table, a 6-burner range, a charbroiler with a refrigerated base beneath, a ‡attop griddle, a fryer and a high-speed oven. A heated pellet beneath the plate keeps the food hot. The pellet and plates are positioned on a pass-thru shelf that the tray assembler can easily access when it's Floor-to-ceiling windows open to views of the outside patios.

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