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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66 FOODSERVICE EQUIPMENT & SUPPLIES AUGUST 2019 ONSITE PROFILE oors. "Columns couldn't be moved and that restricted where we could put some of the equipment," says Joe Louis (aka Joe Jr.) Ferri, vice president of project sales, Pecinka Ferri Associates. "Most of the at least 20-year-old equipment was replaced, with the exception of the hood." Room Service Patients review a printed restaurant- style menu. Room service features a highly enhanced menu. Patients phone in orders to a call center. "Patients who are unable to use our call center are visited by a member of our staff so they can still experience room service," Atanasio says. "One excellent feature is nursing staff is alerted when diabetic patients place their orders so they can administer the right amount of insulin to the patients before they eat. This is one good example of how it takes a vil- lage for this service to be successful." Staff members at the call center use specialized room service software to ensure all patients receive meals that adhere to documented diet orders and allergy guidelines. Once patients place their orders, the call center electronically sends the individual selections to the kitchen, where the food requests print out. Tickets with hot items go to the cook's line; tickets for cold sandwiches or salads route to cold production. The tray assembler receives a combination ticket and pulls all hot and cold items together along with dessert and beverages to complete the patient's order. Once complete, a tray assembler places the tray in a cart and then a tray passer delivers it to the patient's bedside. Patients can receive room service from 7 a.m. until 8:30 p.m. every day. Most of the breakfast tray delivery, though, happens between 7:30 a.m. and 9:00 a.m., lunch from 11:30 a.m. to 1:00 p.m., dinner between 5 p.m. and 6:30 p.m., and night owl service between 6:30 p.m. and 8:30 p.m. Food deliveries for patient service, retail and catering arrive at a load- ing dock one level below the kitchen. "Our storekeepers are trained in HACCP, ensuring all deliveries reach our facility under the correct condi- tions, ensuring food safety standards are maintained," Atanasio says. Staff take deliveries to the main storeroom, a level below the main kitchen, which contains dry storage, a large walk-in cooler and a freezer. Receiving staff transport food from the main store- room to the food production, patient services, retail and catering areas in the main kitchen. The kitchen currently contains four walk-in coolers. Two new walk-in coolers, one for dairy and produce and another for meat, will soon replace three of those. A walk-in freezer will replace the fourth and will hold ice cream and a limited supply of frozen produce. Another major change took place upon removal of the old trayline. "Salad production was moved into this space, allowing paper product stor- age to be brought up into our kitchen level," Atanasio says. The cookline contains a griddle, a char- broiler, an eight-burner saute range and a fryer. Drawers beneath pro- vide storage space. Employees can easily reach and prepare bever- ages for patient trays.

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