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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66 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 for recipe preparation and a 20-quart mixer to make menu items like mashed potatoes and cornbread. The kitchen includes an island-type cooking battery with a convection steamer, a 40-gallon tilting kettle, a 6-gallon tilting trunion kettle and a 40-gallon tilting fry pan. Staff use a 4-burner range to melt butter and heat gravy. "We also have a water spout over the kettles, which is contributing greatly to staff efficiency," Hill says. On another line staff use two roll-in combi ovens, which replaced fryers here and in most area schools, and two double-deck convection ovens. "The combis allow us to offer greater menu variety, and we receive energy usage rebates for this and other energy-efficient equipment," Hill says. Yet another line features mobile ingredient pans, a reach-in refrigerator, a utensil rack and worktable. Nearby sit mobile pan racks, a 60-gallon mixer, a pair of worktables, ingredient bins and a crushed ice machine with a bin. "We're buying some products such as preformed ham- burger patties and pizzas, and we're making some of our own menu items, like chicken tetrazzini and spaghetti and meatballs," Hill says. Other popular menu items include fish fillets, chicken nuggets, hamburgers, pizza, macaroni and cheese, lasagna, cheesy chicken and baked chicken. Sand- wiches and wraps feature ingredients such as ham and cheese, turkey and cheese and chicken Caesar. "We're serving a salad of the day every day and many grains and vegetables, making them look attractive, and hoping students will take these healthful items as well," Hill adds. In preparation for service, staff place cooked foods in holding cabinets and cold foods such as preplated salads, fruits and juices, in refrigerators. Before service, staff put the food in wells and display units along the service line. A More Efficient Front-of-the-House Servery When students arrive at the servery, they pick up a tray and move it along a slide to select their meal item at one of two L-shaped service lines. First students help themselves to hot foods displayed in hot food wells. Choices include two hot entrees. Breakfast choices, such as grits, sausages, biscuits, pancakes and waffles, are more limited than lunch options because students have only a few minutes to eat breakfast. As they move along the line they find cold foods, including fruit, salads and juice sitting in cold pans or displayed on shelves. Next they select milk or juice. If the day's menu includes ice cream or extras, such as baked chips, students take these treats from a container at the end of the line before checking out at the cashier stations. Even though every student receives a meal at no cost through the Community Eligibility Provision, the school still needs cashiers on staff to check out items to comply with the reimbursement requirement. Students must also pay for the extras like ice cream. The wall between serving and dining contains half-high glass panels in order to show off the serving area and facili- tate supervision. "This also gives us an opportunity to display the appearance of our food in hopes they will come through the serving line to eat," Hill says. Staff wash dishes and smallwares in a room between the serving lines. This placement accommodates soiled trays returning from students, while also remaining accessible to the main production area. The room contains a disposer that ON-SITE PROFILE

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