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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● ● ● ● ● ● ● ● ● ● ● ● ● ● ● JUNE 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 67 handles waste, a three- compartment sink for cleaning pots and a conveyor-style dishmachine to wash all of the dishes. "We didn't have this type of dishmachine before the renovation," Hill says. "The staff finds it so much more efficient." A separate can- washing room sits on the dock area near receiving. The back kitchen also contains a new washer and dryer for soiled towels and aprons, and a janitor's closet that holds soap and chemicals. "Both are front-loading, which staff find much easier to use," Hill says. For sustainability, energy efficiency is used throughout the buildings, including the kitchen's lighting system, exhaust system and several pieces of equipment. "The staff members are very pleased with the new opera- tion, and morale has increased tremendously," Hill says. "They enjoy using the new equipment and learning how to operate pieces such as combi ovens that they didn't have in the old facility. They are very proud of their work environment." The renovation also improved staff efficiency because there is more storage space for a greater number of menu items. The new serving equipment also contributes to higher morale among staff and students' interest in the foodservice program. "We have more self-serve with the new layout of the new serving line," Hill says. "We also have a greater selection of different food items. And, the more attractive the food and the presentation, the more students want to eat here. It's so important that these middle school students eat and learn to eat healthfully, and we believe we're supporting them every day." Just as the other dining operations built in the district have become prototypes for those that follow, Northwest Jackson IB Middle School also sets new standards for flow and efficiency and will serve as a prototype for future renovations and new builds. FE&S ● Opened: February 2018 ● Scope of Project: The renovation of and additions to one half of Northwest Jackson IB Middle School include a cafeteria, gym, auditorium, music rooms, two classrooms and athletic facilities. ● School District: 59 schools; 25,500 student enrollment; the child nutrition program serves 37,500 meals (breakfast, lunch and after-school snacks) daily. (From Aug. 7, 2017, to Mar. 31, 2018, the district served 1.7 million breakfasts and 3 million lunches each month.) ● Enrollment: 359 students in grades 6 through 8 ● Size of Project: Wing with new additions and renovations, 52,000 gross sq. ft.; cafeteria, 4,492 sq. ft. for dining and both serving lines; 3,432 sq. ft. for main kitchen. Breakdown of space within the main kitchen area: 2,262 sq. ft. for prime kitchen area; 465 sq. ft. for dry storage; 238 sq. ft. for dish- washing; 91 sq. ft. for receiving; 117 sq. ft. for office; 54 sq. ft for a locker room; 147 sq. ft. for women's and men's restrooms; and 58 sq. ft. for washer/dryer ● Seats: 208 ● Meal Cost: No cost; every student receives a meal at no cost through the Community Eligibility Provision (CEP) ● Total Annual Reimbursement to School: $72,279 (Aug. 7, 2017 to Mar. 31, 2018) ● Meals Served Daily: 23,920 breakfasts; 48,359 lunches from Aug. 7, 2017 to March 31, 2018 ● Hours: Breakfast served from 7 a.m. to 7:45 a.m.; lunch served from 10:45 a.m. to 12:45 p.m.; after-school snacks served from 3 p.m. to 3:30 p.m. ● Menu Specialties: Pancakes, waffles, hamburgers, pizzas, chicken tetrazzini, spaghetti and meatballs, fish sandwiches, macaroni and cheese, lasagna, cheesy chicken, baked chicken, sandwiches and wraps, and a salad of the day ● Staff: 7 full-time equivalents ● Total Project Cost: $15.5 million ● Equipment Investment: $566,000 ● Website: FACTS OF NOTE Above left: Kitchen production equipment includes a 40-gallon tilting kettle, a tilting trunion kettle, a 40-gallon tilting fry pan and a double-stacked steamer. Above: Convection ovens and combi ovens support staff's preparation of chicken, meats and vegetables. Right: Sonia Jenkins, a foodservice worker at Northwest Middle School, prepares salads for the day's service.

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