Foodservice Equipment & Supplies

JUN 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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52 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 FCSI, vice president, Clevenger Associates, Mid-West Division in Dubuque, Iowa. That means be- ing able to quickly change out chopping boards and tools and wipe-down stations to switch from cut- ting certain types of produce with minimal disruption. Some of these tables even have "troughs" for collect- ing scraps quickly and composting later. Serving lines in K-12 school kitchens have also become much more com- plex. Norman says he prefers things like hot-cold wells that can switch back and forth, and hot- or cold-holding rolling units that staff can wheel in and out of a walk-in or other cook area and bring to the line for service right out of the unit. Combi ovens, as one would guess, have become more common in school foodservice because they can cook a variety of foods in larger quantities. And tilt skillets or tilt braise pans — in place of additional flattops — serve a variety of functions from boiling water for pasta to even making pancakes. At the middle and high school levels, Norman focuses on giving clients greater serving flexibility. That might mean adding heated stoneware and shelves for pizza to serve it by the slice and mobile, plug-and-play sandwich units. As more schools source local, in-season produce, equip- ment such as blast chillers becomes important to enable operators to quickly freeze a surplus of perishable items, such as strawberries from a nearby farm, for use in future menu items. Schools now also want to prep more ahead of time and blast-chill items that staff can retherm later to maximize labor. Building in the space for cook-chill capabilities will continue to be a need in flexible school foodservice design. STADIUMS In sports arena design, infrastructure development remains the top priority for Kristin Sedej, FCSI, president, S2O Consultants Inc., Chicago. The most important design ele- ment for flexibility, she says, is to design and build in enough electricity throughout the arena or stadium — in the stands, on the concourses and in the clubs. "These are very portable programs so there has to be ample power," says Sedej. "That's a biggie. Because things change so rapidly in the sports environment, it's important to provide different electrical configurations and think that out ahead of time because you cannot just throw in a 100 amp, quad receptacle at the last minute." Nowadays, as more sports arenas look to bring in local restaurants as vendors, it's even more important to build out the infrastructure for flexibility ahead of time as those programs change or face the costly consequences later. Many vendors have specific requirements in terms of the equip- ment they need to use and a preferred setup. "If you don't do these things in the beginning, you could potentially handcuff the client from being able to bring in whomever they want," Sedej says. Even if there is not an immediate need for every outlet, having the option there is important. "I might put in outlets at 48 inches so anything on the counter can plug into them, and when they're not being used, you can install a work station and wire shelving station in front of it," Sedej says. "You want the countertops to look finished but have enough electrical support for future changes." IN FOODSERVICE THE PURSUIT OF The Taste of Miami area at the Marlins Park in Miami features a vari- ety of local restaurants. Designing for foodser- vice in sports arenas today means building in equipment flexibility that can support both menu and vendor changes.

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