Foodservice Equipment & Supplies

FEB 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 58 of 104

56 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2016 ON-SITE PROFILE KITCHEN REFURBISHMENT AT OVERLOOK MEDICAL CENTER IN SUMMIT, N.J. Foodservice production is much more effcient and safe thanks to the overhaul of a 70-year-old kitchen. T he main kitchen at Overlook Medical Center had stood the test of time for 70 years. "We've replaced equipment over the years and two years ago put in $400,000 in new equipment," says Michael Atanasio, foodservice director. "But we have never done a major renovation, due to limited resources and other priorities such as patient facility expansion and the need to add new POS systems." Change had to be made when water leaks from the kitchen foor to the hospital's central storage area below became too numerous to patch. "The leaks were causing thousands of dollars of damage," Atanasio says. For four months, staff implemented a multiple-phase project to renovate the kitchen, in which food is prepared for patient meals and retail operations at Overlook Medi- cal Center and Overlook Union Campus. The project included removing all foor tiles in the main kitchen and replacing them with poured polymer/ epoxy fooring; renovating the hospital hallway in front of the kitchen; replacing a 12-foot-by-13-foot walk-in freezer on the loading dock; refurbishing 4 walk-in cool- ers and installing new walls; and redesigning the kettle area, including redoing plumbing for kettles and installing 3 new 60-gallon kettles. The project also included install- ing stainless steel on all kitchen walls and adding LED lighting in the kitchen. Today, the kitchen operates more effciently and safely than before. The project team and the entire kitchen By Donna Boss, Contributing Editor Photography by Todd Daigneault The new steam kettles contain the same volume but are narrower. The fnished foor consists of poured polymer/epoxy fooring.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - FEB 2016