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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Page 83 of 92

AUGUST 2019 FOODSERVICE EQUIPMENT & SUPPLIES 81 pass-thru refrigerators and heated cabinets so staff working on the service line can easily access them before placing them on the line. The service line uses pans slightly smaller than standard size to hold food, which means food rotates into the line more frequently, keeping everything fresh. Positioning refrigeration behind the service lines at Jackson Public Schools in Jackson, Miss., allows staff to easily replenish menu items as needed during meal periods. And, at Jefferson County (Jeffco) Public Schools in Colorado, staff in the back-of-the-house kitchen at Three Creeks K-8 School place menu items into pass-thru holding cabinets with glass doors that service line staff access easily. Organization of ingredients on the service line also impacts how well it ‚ows. Giving ingredients speci„c, designated locations and displaying them in order of assembly help staff stay organized and move quickly. Leaving enough space between con- tainers holding ingredients and having ‚at surfaces that staff can easily clean between containers represents another best practice that supports good work‚ow. Though undercounter drawers allow cooks to have easy access to ingredients throughout production, many consultants and operators prefer more ergonomic countertop refriger- ated rails and displays. Selecting the right refrigerated rails, for instance, can have an enormous effect on ef„- ciency. These come in many sizes and shapes. In addition to considering the amount of storage and display space for food at a service line, designer and consultants take into consideration storage space for smallwares and packaging. "If we don't have a lot of countertop space, we'll put service- ware in front of the serving counter," Guyott says. Equipment Considerations An increasingly large number of service lines today feature induction and ventless equipment to eliminate the need for a full canopy hood. In addition, placing high-speed ovens and toasters close to staff working at service lines minimizes steps they must take to complete orders. Selecting equipment that accom- modates a changing menu is another critical component of the design process. . The equipment package should also factor in provisions for drains on hot wells. "If you have the steam component, you must have the drains," says Joe Ferri, DMR, CFSP, chief operating of„cer of Pecinka Ferri Associates, Fair„eld, N.J. At Jeffco schools, the lines contain dual-temperature food wells and serving shelves that can switch from hot to cold as menu items dictate. "We also wanted food wells that automatically „ll and drain easily and ef„ciently," says Beth Wallace, MBA, SNS, Jeffco executive director, Food and Nutrition Services. "We had to add drains to ensure proper functioning of the wells." Approximating the kilowatt power necessary on a service line is crucial. "Many pieces of equipment are more energy ef„cient than they were in the past, but estimating the power needed is important," Ferri says. "That determines how much ventilation is needed for compressors that power the equipment." Equipment also must be prewired before installation. "We've found that the best approach is to have the fac- tory prewire the serving counter and we specify a one-point connection to the load center, so power is brought to one location," says Thomas Galvin, FCSI, president, Galvin Design Group Inc., Winter Garden, Fla. "It may not save money, but it saves time in the construction schedule." As service lines continue to become more sophisticated and attrac- tive in all types of foodservice opera- tions, nothing serves as a substitute for planning ahead before designing and installing. Building in ‚exibility also becomes crucial to accommodate changes in menus to meet the ever- „ckle customers. FE&S Students at Three Creeks K-8 in Jeerson County Public Schools help themselves to beverages and salads in an upright merchan- diser before they move along the service line to entrees, fruits and vegetables, and snacks. Photo courtesy of Jeco Public Schools Food and Nutrition Services

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