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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APRIL 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 63 suffers and wait times rise. As such, the number of seats in the restau- rant should also guide the size and capacity of the cookline. "Everyone wants as much space as possible for revenue-generating seating, but if you over-seat the restaurant and under-build kitchen infrastructure, you're not going to be able to support those seats," Billings cautions. Available space for ventilation impacts cookline dimensions, as well. "Sometimes, you're restricted by the amount of CFM (cubic feet per minute) you're able to exhaust from the building. You may know that you need 30 feet of cooking equipment, but you can only get in 28 feet of equipment because you're limited by a certain amount of CFM," Billings adds. "Or you might simply be very limited in terms of available space for a hood. In cases like that, we have to go back and figure out what we can elimi- nate from the line and consider ventless cooking alternatives." Scheiman applauds manufacturers, who he says have stepped up to help designers and operators meet the shrinking- kitchen challenge. "We're still getting the firepower we need, but we're able to squeeze a lot of capacity into a small amount of space," he notes. "Manufacturers realize there's often a need to be able to produce the same amount of food in a 600- to 800-square-foot footprint as in a 1,500-square-foot one." Hashiri, in San Francisco's Mint Plaza, is a case in point. The 42-seat restaurant, where tasting menus run $250 to $300 per person, turns out elegant Japanese cuisine from a small kitchen with a compact cookline designed by Scheiman. The cookline includes a stockpot range, fryer, plancha, char- broiler, six-burner stove, half-size combi oven and electric wall broiler. When designing cooklines that aren't especially tight on space, Billings typically starts with a fry station on one end, followed by a griddle, chargrill, open-burner range (ideally with pot filler faucet) and/or French top, and convection or combi at the other end. Between each station or key piece of equipment, he places a spreader table. These inserts provide landing space for employees and an area to keep tools and in- gredients close at hand. They also keep fryers and equipment with more delicate controls, such as combi ovens, separate from open-flame equipment. The Next Step Design team followed a similar flow at Firepoint Grill, a new 300-plus-seat polished-casual restau- rant in Newtown Square, Pa. The 2,500-square-foot open kitchen has a roughly 20-foot main cookline that's book- ended by specialty wood-fired equipment, each isolated under its own hood. The main line includes a fryer station, 24-inch plancha, 10-burner range with ovens underneath, 36-inch plancha and double convection oven, with spreaders interspersed along the line. Another cookline component that Billings likes to add, as is the case at Firepoint Grill, is a so-called belly rail. Like spread- ers, they're an efficient way to keep seasonings and other ingre- dients organized and within easy reach for line cooks. FE&S π USDA COMPLIANT PERFECT FOR FOOD STORAGE COMPLETE CATALOG 1-800-295-5510 ORDER B M FOR SAME DA HIPPING

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