Foodservice Equipment & Supplies

JUL 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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JULY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 89 time we touch the food, how long it is in storage and overall inventory," says Gerry Remer, director of procurement, Yale Hospitality. "We also minimize the cost of deliveries and inven- tory and keep food as fresh as possible throughout the produc- tion process." Kitchen staff use a food mixer, a food processor, a food cut- ter and slicers to cut vegetables, cheese and proteins. For bulk preparation, staff prepare stocks and ramen broth in two 30-gal- lon tilting kettles and slow-roast meats in cook-and-hold ovens. The kitchen also contains a large scullery with a convey- or-type dishwasher and pot-washing sinks with agitators. The space design allows for high-volume processing, maximizing efficiency and minimizing staffing requirements. "We run this very much like a hotel-style operation," says Dan Flynn, director of asset renewal and planned projects, Yale Hospitality. "From the beginning, our goal was to have a dish room that typically has peaks and valleys and operates at a constant pace. We increased the china, glass and silver inventory to create a system of washing for the next day versus the day of. We also increased the drying table to offer more staging space and reduce the amount of staff members needed." Adjacent to the dishwashing area sit dedicated areas for wash- ing, sanitizing and drying transport carts. Additional areas contain a floor scrubber, grease extraction systems, employee lockers, managers' offices and a laundry room for washing towels. DESIGN DETAILS: PAULI MURRAY SERVERY AND DINING ROOM ● Dark-stained quarter-sawn white oak millwork on the main counters in the servery provides a place for plate storage. ● The brick wall features framed openings with Indiana lime- stone arches that lead to the cooking area, which features a hand-hammered copper and brass hood. ● The center farm table and light fixtures around the circular ceiling area create a focal point and define flow. The pizza ovens have a custom hand-hammered copper hood. ● The configuration of Pauli Murray is identical to Benjamin Franklin, with the servery at one end and a large fireplace at the other. ● The 3,500-square-foot dining facility's main hall, capped by a 36-foot-tall tray ceiling, adjoins a secondary dining room that seats up to 60 students, providing a change of scale from the 4,250-square-foot space of Benjamin Franklin's dining room. ● The main space is lit by five south-facing arched windows and eight custom-designed wrought-iron chandeliers inspired by those in Yale's Trumbull College but vertically proportioned and composed of a central cylindrical lamp surrounded by two stacked rings of eight smaller cylindrical lamps. Top left: The center farm table and light fixtures around the circular cover ceiling at Pauli Murray College create a defining moment for circulation and provide a focal point. Photo by Peter Aaron/OTTO Bottom left: The dining hall at Pauli Murray College is identical in program to the dining hall at Benjamin Franklin but different in character. Photo by Peter Aaron/OTTO Top right: At the global station, hot tops hold daily entrees and sides. A hand-hammered copper hood over the cooking suite stands out at Pauli Murray College. Photo by Bob Consolatore Photography Bottom: The salad station at Pauli Murray College features easily cleaned counters, wells for ingredient display and flexible food shields. Photo by Bob Consolatore Photography

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