Issue link: https://www.e-digitaleditions.com/i/143040
One of the most valuable books in my library is a hotel planning and design guide published in 1928 by the Albert Pick-Barth Co. This company was a powerhouse supplier of furnishings and equipment, at the time, primarily for the independent hotel industry. with agitating pumps, accommodated HACCP requirements and were 50 years ahead of their time. If a large refrigerated tank for rapid cooling of volumes of soups and stocks was needed today, in what catalogue would a customer find one? In 1928, along with virtually every piece of equipment we use today in a pastry or bakeshop, we could also find a small tabletop horizontal mixer. Horizontal mixers are a standard staple in all large commercial bakeries, but for some reason they are no longer available in a smaller size for on-premise operations. Today, customers buy brick pizza ovens, electric pastry ovens with top and bottom heat, counter-top ice cream freezers, roll warmers, automatic egg boilers, fish file refrigerators, flight conveyor dishwashers, silver burnishers, and even a combo griddle, waffle maker, and toaster—all of which were available in 1928. What's Happened with Kitchen Design During the Same Period? Kitchen design has definitely changed in the last 60 years, but unfortunately not always in a good way. I have had the pleasure of being involved in the renovation of a number of the kitchens shown in these old catalogs, and with the exception of the original refrigeration and the ranges, most of the other equipment is still usable. In several instances, the improvements we made to the design focused on returning the layouts to their original configuration, erasing 50 years of muddling and empire building by chefs, architects and managers trying to make their "mark" by rearranging perfectly functional layouts. In almost every instance, when we are called in to look at an old institutional kitchen no longer functional, we find that the original equipment plans represent a better solution than what has evolved—even though it is more than 60 years old. Many of the kitchen designs of that era also reflected sanitation standards often forgotten or compromised in kitchen planning today. These layouts almost always provided dedicated or divided prep areas for fish, poultry, meat and produce, and separate traffic flow for clean and soiled goods. Only recently have these become critical design issues with health departments enforcing food safety programs. continued on page 34 Put landfills on a diet With the Waste Xpress® System. This powerful pulper takes all the food and disposable waste from your kitchen and dining area, grinds it up, extracts the water and reduces the waste by 85%! So there's less waste to store, less to end up in a landfill and less cost to get it there. Although an eco-sensible product, it also helps you increase kitchen efficiency and improve overall profitability. Plus, the Waste Xpress® supports your composting efforts. Remember, environmental responsibility begins in the kitchen. www.insinkerator.com/foodservice The Emerson logo is a trademark and a service mark of Emerson Electric Co. July/August 2013 23