Foodservice Equipment & Supplies

APR 2018

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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62 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2018 functional by design and range — all tucked beneath an ex- haust hood and, increasingly, including in-station refrigerated drawer space. Depending on chef, menu and budget, additional specialty items might include wok stations, pasta cookers, pizza ov- ens, combi ovens and rotisseries. Scheiman notes that chefs increas- ingly look to incorporate sous vide for proteins. "It's a great solution because you can get a commercial machine for well under $300. Then, all you need is a plastic bin for water," he says. "I'm designing many more sous vide stations into standard hot lines these days, which means allowing power for them and a water-compatible countertop area next to where the chef finishes the proteins with a quick grill or sear on the line." Space, of course, always represents a challenge. Fitting desired pieces of equipment and landing areas into the cookline is like a game of Tetris in particularly tight spaces. Chef James Syhabout's Commis in Oakland, Calif., features a small, open kitchen that can handle the multicourse, high-end tasting menus that earned the restaurant two Michelin stars. "His cookline consists of a 36-inch French top and a 36-inch plancha with ovens below. That's it," says Scheiman of the cookline he helped design. "But he also has a half-size combi oven that he uses for baking insanely good sourdough bread to order. So his kitchen is a blend of versatile standard equipment with a special piece used for a signature item." Designing cooklines with flexibility becomes even more important when there's no designated chef or if an opera- tor has yet to lease the space. In such instances, Billings recommends creat- ing standard batteries with durable and fairly generic equipment, providing ex- tra utility hookups and keeping as much as possible on casters. "If you don't have a chef saying, 'This is the equip- ment I need' and 'This is my menu,' we generally go with a traditional hot line — fryer, griddle, chargrill, a couple of open-burner ranges and a convection oven or combi, for instance," he says. Right-Size the Line While trends toward smaller kitchens make it imperative for designers to conserve space, shortchanging kitchen and cookline capacity directly impacts an operation's odds of success. If too small or ill equipped to keep up with the volume of orders coming in, quality Firepoint Grill's open kitchen layout features a 20-foot main cookline. Floorplan courtesy of Next Step Design

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