Case Study Of CRDN 4.2 Equipment Selection Project
CRDN 4.2-Equipment Selection Project
Torrance Unified School District (TUSD) offers ready prepared breakfast and lunch meals to its participants. The facility is willing to consider new foodservice equipment to that improves the quality of the food prepared at their kitchen. Currently, the kitchen using Blodgett single stack convection ovens. While I was on site at some of the Torrance USD elementary, middle and high schools, I noticed that most of the foods tends to be over dry, making the overall quality of the food, low. After researching potential commercial ovens, the following models were selected.
Equipment #1
Name: Combination Steamer-Oven-Double Stacked Gas Model (2) CBE-10GC
Description: The combination steamer-oven from Groen …show more content…
This saves space and time reheating breakfast and lunch menu items for participants. In addition to being both a steamer and an oven, this model provides automatic cleaning from a touch of a button. Its self-diagnostic ability saves time and money for long-term use.
Equipment #2
Name: Combitherm CTP20-20E Electric Boiler-Free by Alto-Shaam
Description: The combitherm oven from Alto-Shaam conveniently can be used four different types of cooking modes which include steam, convection, combination and retherm. These features allow the oven to be used for multiple purposes as well as retain moisture from the food. The self-cleaning capacity as well as its USB capacity to store recipes and pull out HACCP plans as needed on the touch screen make this oven a must-have at any food service operation.
Specifications
Item number: CTP20-20E
Name of item: Combitherm CTP20-20E Electric Boiler-Free by Alto-Shaam
Dimensions: 79-¼ " x 43-¾" x 47"
Materials description: Stainless …show more content…
A combi oven is a relatively new type of oven in the commercial foodservice and the amounts cooking possibilities are endless. This particular oven has an Ecosmart ability that uses 80% less water, provides 60% more production than conventional ovens. Furthermore, compared to other combi ovens, the Alto-Shaam combi oven cooks 20% faster. This oven has the wonderful option to control the humidity inside the food which increases the quality, texture and the yield of the food. For Torrance USD, this can provide the opportunity for school cafeterias to increase the moisture in their sandwich patties, chicken nuggets, tenders and drummies to increase participation. The combiclean plus feature which provides self-cleaning is a huge advantage compared to other
Torrance Unified School District (TUSD) offers ready prepared breakfast and lunch meals to its participants. The facility is willing to consider new foodservice equipment to that improves the quality of the food prepared at their kitchen. Currently, the kitchen using Blodgett single stack convection ovens. While I was on site at some of the Torrance USD elementary, middle and high schools, I noticed that most of the foods tends to be over dry, making the overall quality of the food, low. After researching potential commercial ovens, the following models were selected.
Equipment #1
Name: Combination Steamer-Oven-Double Stacked Gas Model (2) CBE-10GC
Description: The combination steamer-oven from Groen …show more content…
This saves space and time reheating breakfast and lunch menu items for participants. In addition to being both a steamer and an oven, this model provides automatic cleaning from a touch of a button. Its self-diagnostic ability saves time and money for long-term use.
Equipment #2
Name: Combitherm CTP20-20E Electric Boiler-Free by Alto-Shaam
Description: The combitherm oven from Alto-Shaam conveniently can be used four different types of cooking modes which include steam, convection, combination and retherm. These features allow the oven to be used for multiple purposes as well as retain moisture from the food. The self-cleaning capacity as well as its USB capacity to store recipes and pull out HACCP plans as needed on the touch screen make this oven a must-have at any food service operation.
Specifications
Item number: CTP20-20E
Name of item: Combitherm CTP20-20E Electric Boiler-Free by Alto-Shaam
Dimensions: 79-¼ " x 43-¾" x 47"
Materials description: Stainless …show more content…
A combi oven is a relatively new type of oven in the commercial foodservice and the amounts cooking possibilities are endless. This particular oven has an Ecosmart ability that uses 80% less water, provides 60% more production than conventional ovens. Furthermore, compared to other combi ovens, the Alto-Shaam combi oven cooks 20% faster. This oven has the wonderful option to control the humidity inside the food which increases the quality, texture and the yield of the food. For Torrance USD, this can provide the opportunity for school cafeterias to increase the moisture in their sandwich patties, chicken nuggets, tenders and drummies to increase participation. The combiclean plus feature which provides self-cleaning is a huge advantage compared to other