Foodservice Equipment & Supplies

FEB 2018

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 62 of 92

60 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 regular steamer. For instance, our mac and cheese comes in five- pound packages. A regular steamer would take 25 to 30 minutes to cook from the frozen state to our desired temperature. But the micro-steamer takes only five minutes." Staff use the commercial-grade micro-steamers to meet supplemental preparation needs. "The primary objective is to have capability to quickly heat menu items when standard ovens prevent rapid line replenishment," De Lucca says. "This allows us to virtually eliminate customer wait time and waste associated with unpredictable customer preferences." After preparation, child nutrition assistants place menu items on pass-through rolling racks and place racks into the cooler. Staff remove the racks from the cooler as needed and heat the menu items in steamers or ovens. Also in the back of the house, the warewashing area sits along one wall and contains a four-compartment and three- compartment pot-washing sink and a mobile drying rack. Students eat their meals using disposables and recyclables, thus eliminating the need for a dishwasher. FRONT-OF-THE-HOUSE PRODUCTION In the front of the house, De Lucca says the challenge is "to get kids in and quickly through the service lines. They have 30 minutes for lunch, so they need time to get through the line, eat and relax." Offering enough choices to please students presents another challenge. Straight (rather than L-shaped) serving lines maximize use of space and eliminate awkward access for students. A separate, mobile condiment cart enables staff to move these ingredients easily from the kitchen to the serving lines and eliminates the need for frequent restocking. The two serving lines contain wells that can quickly switch from hot to cold or frozen. That line design eliminates the need for added ice in cold sections. "This equipment feature gives us the flexibility to adjust the lines according to the menu items served on any given day," De Lucca says. One line spans 60 inches, containing 5 wells, and the other spans 48 inches and contains 4 wells. Students must take three of five items, and one must be a fruit or vegetable. Staff assist students with their choices. Labels clearly detail what students must put on their plates to meet the reimbursable meals guidelines. At Bryan Road, digitalized hoods and utility distribution systems help staff monitor which pieces of equipment are in use and which are not, so they can adjust as needed. LEARNING FROM OTHER PROJECTS "We learn from other projects," says Strong. "We liked the plan for another school, but for Bryan Road, we tweaked the plan to give it more aisle space so staff can move more eas- ily through the space." More aisle space made it possible to bring in the roll-throughs and micro-steamers. Getting good results for new builds and renovation projects requires staff oversight and supervision. "We learned that you have to know what you want and be firm about getting it," says Strong. "We check everything, including the width of aisles and walking space and the size of the coolers. We continually com- municate with the architects to be sure we're getting what we need." FE&S ● Ownership: Wake County Public School System (WCPSS) ● Bryan Road Elementary (currently a swing space occupied by Vandora Springs Elementary) Principal: Troy Peuler ● Assistant Superintendent for Facilities, WCPSS: Mabry (Joe) Desormeaux ● Senior Facility Planner for WCPSS: Larry Sherrill ● Project Manager, WCPSS Facilities Design and Construction: Ronnie Stott ● Senior Director, Child Nutrition Services, WCPSS: Paula De Lucca, MSMOB, SNS ● Administrators/Area Supervisors, WCPSS: Meg Strong and Kim Harmon ● Manager, Bryan Road Elementary, WCPSS: Beth Carr ● Architect: Clark Nexsen; Raleigh, N.C.; Donna Francis, AIA, ALEP, LEED AP BD+C ● Foodservice Consultant: 11400 Inc.; Lancaster, Penn.; James M. Stephens, president ● Equipment Dealer: Spears & Associates, Clayton, N.C.; Roger Spears, owner ● Construction: New Atlantic Contracting Inc., Winston-Salem, N.C. KEY PLAYERS ON-SITE PROFILE Above: Steamers, convection ovens and microwave ovens enable staff to heat a variety of menu items. Below: Beth Carr (left), manager, and Lisa Gibbs, assistant manager, remove racks from the cooler.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - FEB 2018