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.

Issue link:

Contents of this Issue


Page 73 of 107

chain profile you're going to show it off," Andrews says. Adding form, of course, doesn't mean the new kitchen lacks function. In fact, according to Director of Construction Stephen Hall, improving flow and throughput was one of the key goals of the kitchen redesign. In the previous kitchen, says Hall, team members would walk from station to station assembling an order. The new flow more closely resembles an assembly line. Staff pass dishes down the line adding food and upon completing the order, a member of the culinary team places it in the pass- through window. This journey actually starts each morning, when proteins and produce travel from Zoës' walk-in cooler to the kitchen's granite-topped work surface. There, staff prep items before distributing them to the production stations, which form an L shape. Each morning's prep takes several hours, with team members relying on countertop equipment to make items such as hummus and hand-cutting other items like tomatoes and lettuce. Staff wash vegetables in sinks along the kitchen's back wall, the former home of the kitchen's hot line. The new kitchen design places that line at the very front of the kitch- en, giving customers a clear view of the cooking processes. The hot line starts with two ovens, one on top of the other. With the previous equipment package, both were con- vection ovens. The updated equipment package replaces one of those ovens with a combi. Zoës added the combi because of its flexibility, according to Andrews. In fact, the chain already established processes for using the combi to bake desserts, roast vegetables and es- pecially cook or parcook meats. "It allows us to batch cook a number of proteins for catering orders. If we need to, we can also parcook chicken breast as we prepare for a large lunch rush. The combi oven gives us that flexibility that we didn't have in the convection oven. It allows us to bake the chicken but contain the moisture in the product. We can then finish it off on the grill." To the left of the combi sits a four-burner range that cooks soups, rice and beans. Then comes a two-foot gas-fired flattop, which cooks chicken to order. Next is a two-foot chargrill for salmon steaks and shrimp kabobs. A three-foot flattop secures the end spot on the hotline. The flattop breaks down as follows: two feet for grilling veg- etables and potatoes, and one foot that cooks hot sandwiches and wraps via a clamshell arm attachment. To assemble these items, the team member turns 180 degrees to a sandwich table that sits in a cutout in the island prep station. Other prepped ingredients, including proteins and vegetables, are held in a seven-foot lowboy beneath the hot side equipment. Following this flattop is the plating station for hot items and hot sides. Located at the turn in the kitchen's L, it sits at Powered Exhaust* 25 Year Warranty Easy to Clean Easy to Install Enjoy continuous peace of mind with our new integrated ventilation system. | MARRAFORNI.COM | 888.239.0575 *Controled by Touchscreen on Rotator Ovens Plug & Play Ventilation Grade 444 Stainless Steel High Temperature Ducting Zoës uses a flattop grill with a clamshell arm to make hot sandwiches and wraps.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2018