Foodservice Equipment & Supplies

JAN 2017

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 102 of 132

After prepping vegetables and other ingredients, team members bring ingre- dients to work stations and store them in refrigerated units. Ample refrigerators sit at the various stations so team members can easily access ingredients during preparation. "All the equipment is mid- to upper-level, so it will withstand heavy usage," Cepek says. "When guests' orders are received, they are printed and zipped via a sliding rail to each station," says Jarrod Byers, regional manager for Crooked Pint LLC. Two cooklines handle the large volume when team members prep for the restau- rant, private dining rooms and event center. Equipment at Work In the part of the kitchen closest to the coolers, often used to cook food for ca- tered events, team members use a combi oven for preparing prime rib and roasted turkey; a double-deck convection oven to bake giant pretzels and flatbread pizzas; a six-burner range to heat sauces; and an underfired broiler to cook and crosshatch chicken, steak and other proteins for banquet service. An oven finishes off the proteins before service. Team members also use the broiler to grill vegetables. "The flattop griddle gives team members the flexibility to prepare steaks for guests who prefer the flavor of a steak cooked on the flattop versus on the grill/broiler," Byers says. facility design p r o j e c t o f t h e m o n t h Above: Ovens support menu fare for the res- taurants and catering. Right: Tortillas are grilled on the flattop griddle, with filling ingredients heated on the range. Photographs by Sam Ziegler

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2017