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Bailiwicks Dale

Good morning princess Sofia

Good morning

Is it going to be a party oh, I should say not a job well done. It's celebration enough

Everything's ready for your royal playdate children your friends will arrive any moment

And I'll be on hand in case you need anything. Oh, no you won't baileywick your brother Nigel does

Nigel

Thanks Wicky, it's the basket full yet. Nope but my belly is

And after the orchard will sweep and a cap off the day

After we're done wiping ice cream off your nose a boat will pick us up at the dock to take us fishing

Just like we used to do fun

We used to have I can't think of a better way to spend the day sounds like you're going to have a great time

Amber James, and I each planned an activity for all of my activities playing pirates in my tree house all right

Chiron is

Excited for your day all fire you mr.. Baileywick indeed violet

I can't remember the last time Nigel and I got to spend a whole day together

I just hope the children will be okay without me

Pirates

But it's his day off, but he hasn't left yet

oh

Dear is that James calling me. Oh Wicky. I'm sure whatever he wants

Coming alright, what's the problem James the treehouse broke? Oh dear?

So can you fix it rest assured James there is nothing that cannot?

It's time for my activity two of the gazebo everyone do we have to the fix in the treehouse yummy snacks will be served?

I'm there

Hey Jake best two out of three. Sorry for the delay Nigel. I'm ready to go pick some apples well

It's too late for that. I'm afraid dear brother, but we can still make it to the ice cream cart first

Well at least there's food

First things first Oh

No wait until you taste the cookies they are simply

Princess amber should know it's your day off. I must see what's the matter?

Oh

Dear that won't do it all well. I want you to the kitchen

Princess amber how does this look?

Finally not quite yet now we must put the frosting on the cookies

Enjoy your tea party enjoy the rest of your day off

Well, we've missed the apples and now we've missed the ice cream too, but we still have an afternoon of it

I'm stuffed. I'm bored. What's next my activity. It's just over here in the car

We're going to paint right

Now do you Sophia?

Where is it? Oh dear? Where's my fishing pole? I must have left it in the hole

I'll be right back what the boat the boat will be here any moment

Oh

Would someone, please make my butterfly stay still hit my castle you scared all the butterflies away

I didn't get the lizard either

Now I do we paint oh

There's baileywick. Maybe he knows where to find more butterflies

But they flew away do you know where we could find more?

And how we can keep them from flying away if it's butterflies you need then butterflies you shall have

No a blue one what kind of butterfly, would you like well? I was painting a purple one before say no more

hold still

You're quite welcome and now I really must go

Sorry mr.. Bailey wheat your back well actually it's time to stop preparing the Royal supper that it is

I'll meet you in the castle violet very good

Shouldn't you be on your boat ride. I thought you were going fishing with Nigel. We missed the boat. I'm afraid

Oh, but how are the apples and the ice cream women Sophia? Hey your friends are about to leave?

You should go say. Goodbye baileywick. Never got his day off. Why not well he fixed James's tree house oh

I have to find him, er geez

Goodbye, everyone. See you later bye guys

We really messed up we should do something to make it up to him

Maybe we can give him tomorrow off, but his birthday is today today should be special

Oh, if only we could do course Suzette. Can we get some ice cream right away miss. What are we going to do?

You'll see come on

Wicky lead the way princess

We need up there the treehouse again

It's you baileywick so welcome to your day off do-over party first we've invited a special guest

Nigel how fishing poles in case we see any snapper

or catfish

Sit down baileywick. It's our turn to serve you that's right. You're not just

You

Two princesses and a baby

Hold on I have to get James my surprises are both with the birthday twins

Of course it is

James wake up

Okay favorite thing

They're more in the kitchen I'll go get them hey I know what'll cheer you up

I'm your twin. You're my twin wherever you may be you're always stuck with me

Kevin's grades, it's our royal twin song. We made it up when we were little kids. I had it first oh

Why don't you read it together?

Where are the birthday twins?

Happy birthday you too

hmm breakfast you'll just have to wait and see see you at the party I

Have to take Rex for a walk and here we are more goldenberry pancakes are served. It's his birthday, too

Enjoy your breakfast Princess amber

My card my party even my pancakes sharing can be hard just

Once of my life I'd like to have a birthday wormy how I despise birthdays

The king always makes me put on a magic show for the children

I need you to cast a spell that gives James a different birthday, so today will just be my birthday

Oh, I'm sure I could cast such a spell

How about that one? No, that's a shrinking spell this one sleeping spell

Losing my basin spell really

I never need a spell to lose my pay James baileywick wants you and amber to pick out games for your party

Just a couple more throws okay here Rex

Ever mr. Cedric hey amber we have to go pick out our party games now, Oh before we go Cedric. What did you do?

You're supposed to make him two months younger than me nah, baby

Nearly as much trouble as I will I just need to find the counterspell

Can't a bunny finish the meal around here without someone gonna be it's really important that we get the spell book back

Maybe you can help mr.. Cedric find Rex and by that you mean, maybe amber. We need to stay until mr.

Cedric undoes this bag why don't we take him with us? There'll be plenty of toys to keep him busy

I really must get myself to the gymnasium

All right

I'm gonna need some backup

Choose the party games myself Oh in the jewel in the tiara James would never let me pick this

Special day amber help me calm him down problem solved now back to picking out my games

Great James is just as much trouble big or small I think he's kind of fun fun come on

It's time to pick out my birthday cake oh

Look at all these lovely cakes. I'm going to need total concentration to choose my favorite. They have some privacy

Coconut strawberry James wants to chuck a cake

Sharing your birthday with James and both of us need to get cleaned up come on

Crystal ball do your job help me find that pesky dog oh?

Wait a minute wait wait

You're supposed to find a buried treasure. Not me

Nice try buddy boy, but I'm smarter than I look. Nope it's gone. Oh, I got it

Let's fetch the dog a bone. How is that gonna? Help us find a spell book because dogs love to bury bones

I'll be taking that spell book now

James it's a drawing of a great

Oh, but we don't have to change him back right away if you still want to have the party all to yourself Princess amber

No, brother to share it with

Find him

Look everywhere is he oh

Maybe he's in the throne room come out come out wherever you are James. Are you?

Here oh

I should never have asked Cedric to do that spell. I was just being selfish here goes. I'm your twin

You're my twin. We stick together through thick and sin

No matter what I do

Find you

We have a ball. It's tried and

True if I never find you

What if I might win no more I give all the kingdoms Tigers?

And I'll find you we have a bond that's right

Beam's happening today, well you just hug me but other than that nope hey you got my present oh

Yes, and I love it. Thank you brilliant

Better luck next time. I do not remember choosing this game. Oh, I have your present

Here you found my old kazoo

What is it a brand new invention?

It's like a unicycle but with two wheels hmm we call it a bicycle

Looks like it's been a pretty good birthday after all good hello

Amber can I take a ride on your unicorn number James

For more infomation >> Sofia The First Memorable Moments Top Cartoon For Kids & Children Part 520 - Duration: 15:42.

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Husker volleyball preps for NCAA tournament - Duration: 2:07.

For more infomation >> Husker volleyball preps for NCAA tournament - Duration: 2:07.

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Commercial Kitchen Designs and Equipment for Army and Navy - Duration: 6:24.

in this video we're going to talk about

commercial kitchen design and equipment

in the Army and Navy good afternoon how

are you I'm trying thank you that's good

to hear one aspect of commercial kitchen

design that's fascinating to me it's

designing kitchens for Army and Navy use

in particular I'm talking about army

bases I'm talking about for the Navy add

on their actual ships do you have some

experience in those places they sure do

so what are some of the tell me can you

give me examples obviously it's the Navy

and the army but in particular places

you've worked well we've done we've done

army bases and enabled Navy bases around

the country where it differs from a

normal restaurant design is that

generally speaking space is not an issue

they're usually very large facilities

you have all the room in the world to

layout whatever you want to layout so

that's nice

generally speaking of all the manpower

in the world you know manpower is not an

issue in an army meeting space what you

don't have is skilled manpower you don't

have career cooks in the back so laying

it out is fairly simple but the

equipment doesn't necessarily have to be

the most efficient equipment in the

world because they've got time they've

got men what they don't have the skill

which means you have to have simple

equipment so the things that are back

there have to be made in a way that

anybody can use it

and that's where technology comes in

where we have now equipment which is

programmable you push this button and

you put the chicken in and it comes out

whatever whatever menu item you want it

to be the new equipment items solve a

lot of these kind of problems that makes

sense to me so what kind of numbers are

we talking about you what kind of

problem that we have I mean how many

hundred people do you have to feed at

one time or is it just like 24/7 grazing

how does that work well generally

speaking it's on its schedule yeah

although these army bases are not

prisons I mean they do have access to

you know just snacking in between meals

but in general yeah

you're gonna need to feed hundreds of

people all at once and so that means

large equipment that means kettles I

mean stilt skillets that means large

steamers these kinds of equipment where

they're going to be able to put out

large quantities limited menu items is

not going to be a great deal of choices

but it's got to be large quantity and

it's got to be it's got to be all hot at

the same time that makes sense to me so

how about if we're designing a kitchen a

commercial kitchen for an ad to get him

a boat I mean surely there's some issues

here when it comes to things moving

around well there's no question there

are there are different kinds of legs

that are that are meant to be secured

there's that but that's that's not that

difficult but you do have to consider is

is this piece of equipment going to even

be able to get to the galley area of the

kitchen I mean there are there are small

access spaces in inches exactly you're

not going to be able to get a typical

refrigerator or a typical range through

a lot of the spaces on the Navy vessels

so in fact there are a couple of

manufacturers that have Marine Series

equipment and so you would you would

naturally go to them first and they know

what sizes are maximum and in some cases

these pieces of equipment are meant to

be bolted together on-site you know so

if it's a large piece of equipment it'll

be delivered in a couple of pieces it'll

be bolted together on-site and they'll

have what they need all right so let's

talk about a particular pieces of

equipment you've spoken about you've got

lots of room you've got lots of people

when it comes to a military base you've

got less room and you got to get through

hatches when it comes to the Navy Army

Navy how about the Air Force is there

anything different with them well in the

Air Force Base is pretty much like an

army base getting everything into the

plane there's not there's not too much

going into the planes but in in general

in general the food is getting better in

these situations it used to be where you

know the army you saw in the old movies

you know it was it was pretty bad food

you know it was a heart attack on toast

doesn't happen anymore they're there

creating good meals you know appetizing

meals therefore for military personnel

and so they want they want a good choice

they want a nice menu item

they want to be able to offer decent

decent food so you do have to give them

you do have to give them cooking

equipment that's going to be able to

create a nice variety of menu items and

still be able to create a lot of it all

at once so let's talk about what I

imagine is a big deal when it comes to

the Army and Navy in the Air Force

security are there any security issues

with these kitchens and I'm just

thinking the Indiana Jones movie where

the refrigerator shielded Indy during a

nuclear block very specially secured is

there any issues in that direction

well there are refrigerators that I that

we do specify with what are called

seismic legs these are things that are

you might want to put in an area where

it might be earthquake prone or like you

say in an area where there might be a

violence or something along these lines

where the legs might keep it from

collapsing during you know during some

kind of an incident what for the most

part for the most part I think the they

replace their equipment when it goes bad

what I found that what I found though is

that installation is never really a

concern generally speaking when we don't

have specification issues with the

military when they call us up and they

say they need something in a certain

voltage and a certain type of gas

generally they don't make mistakes

surprising but they're surprisingly

efficient on the other end about knowing

what they need is something good

engineers yeah it's been helpful in

general that's the case but what I'm

hearing is there's no such thing as a

bulletproof fridge that's another thing

not to my knowledge not to my knowledge

all right terrific thank you so much for

your insight here that we appreciate it

if you'd like to find out more about

commercial kitchen design or commercial

kitchen equipment please visit us online

at culinary depot ANC

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For more infomation >> Commercial Kitchen Designs and Equipment for Army and Navy - Duration: 6:24.

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Commercial Kitchen Design and Equipment for Healthcare - Hospitals - Duration: 5:51.

in this video we're going to look at commercial kitchen design and commercial

kitchen equipment with special reference to healthcare and in particular

hospitals hey Ellie how you doing right how are you I'm doing well thank

you now you've had quite a lot of experience here in the world of

commercial kitchens in healthcare can you tell me a little bit what are some

of the key factors you've got to consider you the number one thing is

definitely speed in the sense of making sure to be able to execute the correct

amount of patients in the correct amount of time okay so give me the example here

let's say you've got a hospital quite big how many patients are we talking

about so about 800 residents is a fairly size

large Hospital okay which means that they need to be able to feed everybody

within a three-hour lunch time and so there's more than one meal a day as well

correct okay so what kind of equipment are we looking at to sort of line up and

make that happen specifically with hospitals we were

there will be a ala carte style dining there'll be a full cooking line for

chefs with expediters that will create the trays and have runners send that up

to the rooms within a specific time line right because you've got to deliver this

food not just to a food hall but actually out to all the different people

in the hospital correct and there's times where there's about 10 different

wings that it has to get to up on every different floor and there's a time line

so if you order your lunch at 1:00 the expectation is that we'll be there

before 1:45 so that's something that's very new a new trend that's meals in the

sense of a la cart and room service to fine dining we find that that they're

moving more and more towards fine dining to give the patients and family members

a restaurant experience and a very healthy diet that's interesting actually

because that's I remember hospitals that were selling you know little tubs of

jell-o you tell me those days are gone those days are gonna disappear obviously

they have to cater to each per diet accordingly and actually with this

program and this style of diet it's much easier to cater to everyone's needs

versus everybody getting a specific diet of the day I understand okay so now you

guys have done quite a few of these over the course of years do any of them come

to mind as unusual or interesting projects one of the great projects that

I continued working on and always enhancing and bringing up-to-date with

the equipment is Robert Johnson in East Brunswick in New Jersey another great

facility that we work with is Overlook Medical Center in New Jersey as well and

we're actually currently remodeling the Morristown Medical Center where we're

moving from traditional tray service to the a la cart room service so there's a

whole new arrangement of needs in the sense of being able to cater for that to

be able to expedite those trays a different setup in regards to the

cooking equipment so there's pre-cooking and batch freezing and a lot of prep in

bulk and then it gets cut down to smaller portions and gets divided per

tray understood so one thing that may seem very obvious to you but two

kitchens commercial kitchens in hospitals and in healthcare do they have

chefs I mean I'm assuming yes there's Executive Chefs there's sous chefs

there's bakery and pastry chefs they do a pastry chefs in hospitals yeah

definitely yeah believe it or not there is there

their staff is probably larger than expected so between the operation of doc to

dine as we call it there's a lot of manpower and one of the things about the

equipment and specifically when it comes to designing is the kitchen flow as well

as the cost of labor so we want to make sure that the right pieces of equipment

are allocated to be able to fit the needs of that Hospital so let me ask you

one last question about this other really particular perspective any

particular thoughts that come to mind when you think of commercial kitchen

design and hospitals regarding safety or even sanitation so sanitation

and safety is obviously always the first thing that we take into consideration

because there's obviously the food prep safety and then there's the delivering

the meal on a temperature-controlled basis so there's safety till it gets to

the resident so safety is always definitely the number-one throughout the

kitchen throughout the distribution of getting the patients or the residents

their food all right good and sanitation I'm

imagining is a big deal in hospitals because you don't want people passing on

you know whatever diseases and so what they might have yeah well yeah safety

and quality control and all of that really falls onto one spectrum of making

sure that the everything is refrigerated at the right temperature everyone is

washing their hands everybody has their hair nets and beard nets and all of that

stuff that's regulated OK cool that makes a lot of sense well thank you for

your insight there I appreciate it if you'd like to find out more about

commercial kitchen design or commercial kitchen equipment please visit us online

at culinarydepotinc.com

For more infomation >> Commercial Kitchen Design and Equipment for Healthcare - Hospitals - Duration: 5:51.

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Commercial Kitchen Design and Equipment for Kosher Supermarkets - Duration: 5:46.

in this video we're going to talk about

commercial kitchen design and equipment

with regard in particular to

supermarkets and not just any

supermarkets kosher supermarket how are

you today

are you doing fine so we've been

speaking a little bit about supermarkets

here but I'd like to focus in a little

bit on kosher supermarket so this has to

be a little bit different than normal

supermarkets what's the big difference

in when it comes to commercial kitchen

design in kosher supermarkets the

challenges of a supermarket in general

is that you're taking five six different

departments whether it's from

concessions whether from one owner and

we're slicing up a single space to give

each one the best exposure and the best

space to be able to take to serve the

customer right so we do have gonna be

departments yeah you have fish

departments you have sushi departments

have an appetizing Department sometimes

you have roses departments at all and

you have in the deli department itself

you have cold deli food that you can

sell and then sometimes this hot deli

that you sell all these things come

together and there's a lot of legwork a

lot of production that has to happen

properly with the proper temperatures

whether it's working

cold prepping it in the proper cold

temperatures and then heating it in the

proper heat maintaining the heat or

cooling it properly and all these

different the promise what happens when

you come to a kosher situation so me

there's a lot more aspects you have to

consider

you got everything it's got a double up

right double in sometimes triple because

we have dairy meat and then we call

power which is neutral when we design

kitchens in the back of a supermarket

just for the deli department onto the

fish department appetizers we can have

five kitchens just like that just for

those two just for those two because

they need a meat kitchen to prepare all

the meat products they need a dairy

kitchen to prepare the dairy products

and

the whole power of let's say if the item

that's not me not there they want to be

able to eat it with meat or with dairy

it has to be done in a neutral setting

can't be next to the dairy and it can be

next to me it's a physical proximity

it's important that's correct so

sometimes we can bother it sometimes

we've set it up differently every every

single area the sizing of the kitchens

are you going to be selling a lot more

meat than power of do you want to just

generalize through everything power and

then leave a little bit for meat or you

want to leave a small section for theory

and so on and the same thing when it

comes to the meat department the meat

department he's not going to be using

the deli department because his stuff

has to stay cold he's not heating stuff

but he made the pair food's ready

it's a person can take it home and cook

it he may marinate him I said he only

the space for that it can't be next to

the dairy and it can't be next to the

power so these are the type of

challenges in addition to the regular

supermarket challenges which is a very

it's not a small feat to put it all

together yeah you suddenly have a lot

more things we've dealt with a lot of

major names in the kosher supermarket

industry we've we've partnered up with

seasons we've partnered up with the with

evergreen and we've seen a lot of

success from the end-user walking in and

just loving the experience I've gotta

say you guys must be one of the very few

commercial kitchen design and equipment

companies that focus on kosher

supermarket some kosher environments in

particular no that's correct

thank you all right good thank you well

I only have a couple more questions for

you here when it comes to kosher

supermarkets are there any other

considerations when it comes to the

equipment that you might use their

actual equipment we might use is usually

based on the production and the

demographics of the clientele so there's

no such thing as a kosher cooker I just

check in there is there is so what is

that there's a lot of pieces of

equipment which will have ha'la'tha

which is Jewish law issues based on the

way of cooks so we would address it with

a manufacturer at time do it address it

in the field to do certain differences

to the equipment to be able to supply

and deal with a more faith-based type of

that's fascinating

for example if I equipment yeah what's

it for example a lot of the digital

displays we cannot use on Stratos so we

have to put regular dials will produce a

bunch of warmers for example with dials

on instead of a digital display will

relieve a lot of those those concerns

with standing pilots and ovens are

something an issue that a lot of a lot

of the supervision requires we work with

that as well and it's a constant process

and where as things go along we're

discovering you as new equipment comes

out as new as society in general evolved

into the more digital all that the

challenges keep coming up and we try

address it as well as we can that is

absolutely fascinating all right well

thank you very much I appreciate your

insight when it comes to kosher

supermarkets a whole bunch of stuff I've

never even thought of if you'd like to

find out more about commercial kitchen

design with regard to kosher

supermarkets and commercial kitchen

equipment even specially modified for

kosher supermarkets please visit us

online at culinary Depot incl

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For more infomation >> Commercial Kitchen Design and Equipment for Kosher Supermarkets - Duration: 5:46.

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WBZ Evening Forecast For December 1 - Duration: 2:49.

For more infomation >> WBZ Evening Forecast For December 1 - Duration: 2:49.

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Commercial Kitchen Design and Equipment for Supermarkets - Part 1 - Duration: 7:03.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment particularly when it comes to supermarkets hey good Ariel how

are you doing how you doing I'm doing well thank you so I understand you're

the man to talk to when it comes to commercial kitchen designing

supermarkets maybe you could start with giving me a

sense of what are the key areas of supermarkets that have different

commercial kitchen design requirements the key areas of a supermarket to sum it

all up it encompasses everything in the food industry it means you're gonna have

from a butcher department to a deli department for hot foods for cold foods

for fish department for raw fish for a sushi department down to produce

department cut-up fruits and just standard foods and then generally

there's a lot of refrigeration and refrigeration at the back of the house

and refrigeration in front of the house all of that has to come together to have an

efficient supply for a customer a walking into the door and you'd like to you know

he wants to walk in and walk out and have everything in these in his house

and the idea is we partner up when we walk into a an owner or someone that

would like to feed the population and deal with the demographics correctly is

that we're able to assist them and bring it all together that makes sense to me

so what I'm hearing about supermarkets is if it's food it's gonna be there

we really have to deal with a massive variety of sort of like little micro

systems as it were correct for all the different departments so let's start

let's start from the top and we every and every different department every

supermarket is structured differently some will have the owners will have

older departments on the one family on the one business some will have

different brands different concessions they'll bring in brand name fish

departments they'll bring in a brand name meat department they'll bring it in

there and but it all comes together as one supplier and one-stop shop

the one user experience one user experience correct so what you're

telling me which I actually don't think I knew is that can go into a supermarket

and the butcher can be actually owned by a third party or that iscorrect operated by a

third party that's a bakery could be a third party that's correct they all now

need to coordinate to provide that one experience where I just get everything I

want when I want it as opposed to say a restaurant why you might have 45 minutes

up you still have to cook it it's got to be there and there and there too right

so what are some of the design concerns let's start at the top let's say a

butcher what are some of the key design concerns when it comes to a commercial

kitchen well the first design concern we have not for the butcher anything else

is for the whole concept is who gets what we look at the demographics is this

a kind of community that you think we're gonna be selling a lot of meats and

chickens or a lot of cuts of meats and chickens we'll assign some more space we

have let's say 10,000 square feet there's a certain amount of space will

do for front of the house and we take the back of the house and we say ok and

this is where we try to assist the customer you have to listen carefully

see what it is that the customer wants I would like to really feed fast

sandwiches from my deli department mostly okay we can assign a certain

amount of space to prepare it to cook it and all that if they want to be high in

food and one everyone coming in and buying suppers for their children or

able to sit down and eat the suppers while they go shopping we have to assign

different space it's all about listening to what the customer is trying to

achieve and how do we reach out to is to to the community or to the people

shopping there and then based on that we assigns different space requirements for

each department that makes sense so when I remember when we go to a supermarket I

happen to live in Austin Texas there's a supermarket chain called Randall's and

you go in and we always want those potato wedges okay we want them now so

what would be some of the for example commercial kitchen commercial kitchen

equipment that you might need in one of the hot food areas well first of all

they'd have to have the proper space to prepare the cold food with the proper

temperatures so especially when you know with poultry and all that kind of stuff

to go along with the hash-browns over the potatoes that you like and we take those

and then you have to cook em and you have to have a space to be able to cook

them and then chill them properly at the same time you say you want to have it

right now and you don't want to have to microwave them

so we probably designed like a hot table in the front and that where people can

actually take the food that's hot of course would be there's a lot of

intricate details that go into such a design because you have to make sure it

qualifies for the codes and all that you know health health food wise and

temperature wise those are very very very important things so if we do the

process right from A to Z when you're gonna get your potatoes or your meat

coming out of those hot tables it'll be just like it was made right now and it's

perfect absolutely and I've heard a lot of talk when it comes to commercial

kitchen design about codes I know we can't talk here in a way that you know a

lawyer could or someone who knows the codes and they change of course from

county to county but some general principles what are these codes we're

talking about and how do you account for them in the kitchen design well it's

hard to describe the codes what you need to do is partner you're doing such a

project the partner of its own who really knows his way around the kitchens right

and that's something we usually come to the table with understanding there's

individual need and what may be the requirements and work with that

so some of the codes have to do with safety some of them have to do with well

sanitation they all have to do with safety sanitation they're protecting the

employees protecting the food and protecting the clientele who's going to

be eating the food not to get sick or it should be a pleasant experience yeah it

is very upsetting when you have some you have some at let's say supermarket food

and the next day you're feeling crook it's very easy to point the finger back

in that direction and a lot of times that would be a lot of times that would

be because they don't have their systems in place they didn't set it up correctly

and if the setup is not done correctly you can you can try to fix it as much as

you can that's where it's very important to partner up with someone who really

understands those needs turns to to get the details right there we spend a lot

of legwork you know you'll come to a project

sometimes and you'll have to fold the whole project say okay we got to revisit

everything because you gotta understand what it is you're trying to accomplish

not just put up a refrigerator and throw some pieces of meat in there you're not

getting anywhere that you're not taking care of the customer and you're not gonna

make money right that makes sense thank you very much I think yeah if you'd like

to find out more about commercial kitchen design and commercial

and equipment when it comes to supermarkets in particular please visit

us online at culinarydepotinc.com [Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Supermarkets - Part 1 - Duration: 7:03.

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New federal guidelines for school lunches - Duration: 2:25.

For more infomation >> New federal guidelines for school lunches - Duration: 2:25.

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Middle school students training for weekend's Trail of Lights Fun Run - Duration: 2:02.

For more infomation >> Middle school students training for weekend's Trail of Lights Fun Run - Duration: 2:02.

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Commercial Kitchen Design and Equipment for Restaurants - with Sholem Potash - Duration: 4:10.

in this video we're going to talk about commercial kitchen equipment and

commercial kitchen design with particular reference to commercial

kitchens in restaurants thank you so much for joining me again I'd like to

talk about commercial kitchens in restaurants what are some of the big

components in commercial kitchen layout that would I need to consider as I'm

trying to create a good flow inside my kitchen so again so depending on your

menu depending on what type of facility I have some kitchens will set up one

side of the kitchen will be just for banquets so you will have there where

you can you'll have their bigger equipment you'll have your soup kettle

and your big steamers where you can do large volume for a banquet on the other

hand at the same time you don't want to close the restaurant when you're talking

a hotel facility with a catering department right so you want to run them

both together so you have your other side of the kitchen doing restaurants

covers the restaurant the restaurants covered your party is covered that makes

a lot of sense okay good so one other thing I want to talk about now this is

talking particularly about culinary Depot I've heard that you say and this

is relevant particularly for commercial kitchens and restaurants and you kind of

have a chef focus can you explain what it means to be sort of thinking about

this ship what's that about as a as I've mentioned my background there's a chef

and I put myself in the chef's position when I'm looking at a design and when

I'm doing a design I feel the space okay where do I have to move next what has to

come first what comes second what comes third so that's the total feeling when

you when you're looking at as a chef position it's totally different when

you're looking at it as somebody that's not a chef like an owner or so I'm like

an owner or someone like that exact alright that makes a lot of sense and I

and I give that over to my employees as well

that's that's what we give them over there expert status of knowing how to

get that feel in the kitchen that's some of the training we do we bring them to

different facilities and we walk them around get to feel know what you're

doing and helping your customer so that sort of a chef centric commercial

decision or agent design field yes that makes sense okay my last question for

you in this video is about commercial kitchen equipment some of the things

that you've mentioned so far makes sense to me a refrigeration of course there's

a hot cooking and cold are there any other important pieces of commercial

kitchen equipment that I should consider if I'm going into into a commercial

kitchen for a restaurant yes there's charbroilers any different maybe smaller

refrigeration single door fridge a two door fridge a two door freezer your

desserts you may want to have it right at your cold prep you can put it into

you to the freezer some some facilities a little larger they would have a blast

chiller where you would get your food it's hot and you want to bring down the

temperature as fast as possible because of safety so you put it into the blast

chiller and that that can occur between 30 and

60 minutes will be going down anywhere from 70 to 90 degrees it's a huge amount

yeah you demand and very fast all right well thank you so much I appreciate your

insight in this and always cool for those of you who'd like to find out more

please visit us online at culinarydepotinc.com culinarydepotinc.com

where you can find out all contact information to get in touch with us by

phone email through our email form also all the equipment that we sell and

access to all of our knowledge and experience through culinarydepotinc.com

.com

For more infomation >> Commercial Kitchen Design and Equipment for Restaurants - with Sholem Potash - Duration: 4:10.

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Commercial Kitchen Designs and Equipment for Schools - Duration: 4:42.

in this video we're going to talk about commercial kitchen design with special

reference to schools which is to say educational facilities Michael nice to

see you mate to see you as well so we've been talking about commercial kitchen

design and the sort of equipment that you might live in commercial kitchens

let's talk about the specific niche of schools educational facilities so tell

me first what are some of the design considerations if you're putting

together a commercial kitchen through a school so that the consideration to take

in in designing a kitchen for school is the time putting out the meals it's

usually at max three times a day so this breakfast lunch and dinner if it's a

college or university okay so it so you have to figure out how you can put out a

large amount of meals in a short amount of time because I mean my kids go to

school or an elementary school right now and there are like a thousand kids but

the university can be even bigger what kind of volume that we talking here

universities can be better thousands better that about invited five four six

seven eight thousand people so you have to what kind of equipment do you have to

sort of have in mind what kind of scale you had to talk about for that to happen

so in the elementary schools it's like a catering as far as the larvae volume and

when you go into colleges universities the turns really into production mass

production right I can imagine so a whole lot of chicken nuggets yes - tell

me about what sorts of food schools are typically preparing now are they going

for more healthy options so there's been a big initiative to go healthy and

culinary Depot has been since its inception helping the school serve

better meals so if we can get we've been getting them the right equipment to

serve healthy meals for example some of the schools say it's hard to service

fresh salad because you know we need so much manpower to dice the vegetables and

stuff and we could show them in an economical way to buy invest in a

machine and you save on manpower and therefore some of the schools

been able to now serve salads daily and that's something we take pride in web so

you have some kind of salad chopper we have a salad chopper by Robot Coupe whole

bar Electrolux and it's people don't realize that it's not that expensive and

the ROI and it is really is really good one other challenge I've heard and this

may seem like an odd thing to say with particularly elementary schools is how

milk works because got those little cartons and so on

what's delicious do you have in that milk space great questions so we have

milk coolers by all major manufacturers some is a True, Norlake, Masterbuilt and

Charlson and they're on casters and wheels easy to move around and so you

can keep them in a locked room and before meal time just wheel it in plug

it in and the kids can grab their milks and stay healthy so this milk security

is a concern yeah all right so let's talk more about in terms of educational

institution kitchens what are some of the unusual pieces of equipment you

might find only in schools for example and less so let's say in a normal

restaurant or maybe in a hotel is there anything unique in that space sure so as

we've mentioned before about staying healthy this is you want to stay away

from fried food and and you want to you want to stay healthy so it's a it's a

totally different menu so different pieces of equipment that might support

that means yes one thing at culinary Depot is I know you guys are very shift

oriented is that such a thing as a chef at school I haven't really thought of it

that way sure people don't realize that but yes as school to give the kids

healthy meals fresh meals takes an experienced chef and we work along those

chefs to make sure they have the right equipment to be able to serve those kids

fresh healthy meals all right well thank you so much for your insight today I

appreciate that that's probably everything you needed to

know about commercial kitchen design with reference to schools and

educational facilities but if you'd like to know more please visit us online at

culinarydepotinc.com you'll find out lots of information there there's more

videos of course you can find out all of these different products you can get in

touch with us via phone email or our forum reach out to us through culinary

depotinc.com

For more infomation >> Commercial Kitchen Designs and Equipment for Schools - Duration: 4:42.

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DIY Advent Calendar for DOGS + Homemade Dog Treats | RECIPE | PADDINGTON'S PANTRY - Duration: 2:45.

For more infomation >> DIY Advent Calendar for DOGS + Homemade Dog Treats | RECIPE | PADDINGTON'S PANTRY - Duration: 2:45.

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Commercial Kitchen Design and Equipment for Bars and Hotels - Duration: 3:47.

in this video about commercial kitchen design and commercial kitchen equipment

we're going to focus on bars and hotels

[Music]

Michael lovely to speak with you so tell me a little bit here about commercial

kitchen design with reference to bars and hotels what are some of the key

considerations that you have to keep in mind when you're beginning this process

so for a hotel with the keep in mind is

hotels are very busy and operating for if not 24 hours a majority of the of the

day and right right so you want to make sure they're heavy-duty that can

withhold the abuse that they get now this is someone was telling me you've

got a hotel grade and then you've got sort of heavy-duty and then you've got a

sort of a value chain so you're gonna have to hit that hotel grade to deal

with the amount of sort of volume that's happening here correct well we want to

help our customers is when designing the kitchen for a hotel we want to make sure

that that piece of equipment will never be down right so we want to make sure

it's the heaviest duty possible I want to ask you a different question about

commercial kitchen design for hotels and bars my guess is that some of these

designs are done by the owners you know as they're putting together their hotel

and so on and so forth does that turn out to be the right move here or other

other stakeholders involved the most important fact there is when designing a

hotel kitchen is to have you a chef and menu in place so one of the challenges

we see is that owners select the kitchen equipment and then they bring in a chef

and they want to move out pieces of equipment so we want to design the

kitchen with the chef in mind and at least if we could get the chef involved

if not from a chef's point of view hmm what would the chef's want and

absolutely this is my understanding is that you guys will even work backwards

from a menu that menu requires this kind of equipment to cook it and create a

design from that point of view do you guys go sort of from that perspective

sure so we work back because first thing is the menu before we even lay out

the kitchen so like this the kitchen works with the menu that makes sense to

me okay cool so let's move on a last thing I wanted to ask about is

particularly about designing a bar in particular bars what are some of the

design challenges that come up so the two most important factors in designing

a bar is are you gonna be serving a bottled beer or draught beer okay so

that's the one from the tap yes okay and where you're gonna where you're gonna

keep that we are gonna keep the beer how you know get the proper run the proper

sizing as well as the ice machine are you gonna serve Nuggets or pearl thank

you there's more kinds of ice than just one I thought there was just ice or not

ice great questions are three types of ice at least three so and depends on the

drinks you know what the owners want you know some want some want a chewable ice

someone a cubed in other places this flake that ice unbelievable at the

amount of detail all right well cool thank you so much if you'd like further

insight into what it is to design a commercial kitchen for a bar or a hotel

please join us online at culinary Depot i NC comm for all kinds of information

as well as contact information phone numbers email and contact forms through

the website at culinary depot i NC com [Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Bars and Hotels - Duration: 3:47.

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Commercial Kitchen Designs and Equipment for Hospitals - Duration: 5:06.

in this video about commercial kitchen design and equipment we're going to talk

about healthcare and in particular hospitals how are you doing great how

are you I'm well thank you so I understand that part of what you guys do

at culinary Depot is you do commercial kitchen design for hospitals can you

tell me some of the more interesting and unusual cases that would come up so we

find more and more the hospitals moving away from the traditional tray service

and moving to an a la cart dining experience very important that we want

to have the residents the patients and their family members get a great

experience in food service this makes sense to me because I this might just be

me but when I go to a hospital and I'm visiting someone one of the first

questions I'm asking them is how's the food because I'm always thinking it's

gonna be the jello with a tray but you're saying it's changing it's

definitely changing today you'll get a burger you'll get a menu versus a salad

menu there's a open and flex menu so you can order according to your liking and

they'll meet your diet needs accordingly so you've actually got some choice now

correct choice is a great thing yes who knew that was more healthy it is it

actually is very healthy yes what are some of the key design considerations

when you're considering designing a kitchen for a hospital so what we focus

on the meal delivery is the a la cart style right so we get every meal

delivered within 45 minutes from the time of ordering so there go up to each

wing in the hospital on a much quicker pace so there's a much larger footprint

needed to be able to implement that well and that sounds actually quite demanding

I mean to get a meal from ordered to someone's bedside because they could be

all across the whole Hospital here we're talking about in 45 minutes it's surely

there's got to be quite challenging correct so there's a key element to that

is with the food prep prior to that by having a whole area of prep

okay so now you're sort of getting yourself stalked and locked and loaded

sort of a thing and then you can more easily quickly actually the actually

though right so expediting of the actual order is a very short time where there's

a lot more focus on the prep area and preparing that makes sense to me and so

you need the bigger footprint to have more room to do that prevalent that

preparing it's cooked in large volume so you'd looking at combi-ovens steamers

tilting skillets braisers and things like that so you make a whole lot

quantity and then sort of portion it out as you push it out correct okay that's

makes sense to me so are there any particular pieces of commercial kitchen

equipment that you might recommend in these circumstances so we definitely do

we split up the cooking line into two areas on the cooking a la cart we have

grill griddles fryers and ranges on the other side we'll have combi-ovens

convection ovens kettles braising pans and things like that alright that makes

sense and I'm imagining also that there would

be a larger demand for storage if you happen to print more correct very

important to allocate the correct amount to storage

nearby to be able to have four freezer space cooling space and dry storage as

well as we're washing very very important to make sure the senate

sanitizing is done properly and keeping the level of food safety up to par with

the local codes and of course the care for the residents so that's something

that we take into consideration as well that makes a lot of sense I can only

think that look sanitizing and safety and so forth are important everywhere

but with a hospital sure it's got to be you know really important what are some

of the I know you guys have done a lot of work in hospitals what are some of

the hospitals that you might name that we might recognize I know that you've

that don't work in Robert Johnson is the first one that comes to mind we've done

a lot of piece work there where they're constantly improving and implementing

new pieces of equipment to outfit the ability of providing that diet which is

very very new Overlook Hospital is another great Hospital that we do a lot

of work with and we're actually Morristown Medical Center where we're

implementing the entire room service versus the traditional tray okay so

you're moving right into that Ellicott space that you were talking about

correct very interesting we wrap we'll look thank you so much for your insight

there I appreciate it if you'd like to find out more about commercial kitchen

design and commercial kitchen equipment particularly with a view to health care

and hospitals please visit us online at culinarydepotinc.com

[Music]

[Music]

[Music]

For more infomation >> Commercial Kitchen Designs and Equipment for Hospitals - Duration: 5:06.

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Commercial Kitchen Design and Equipment for Corporate Dining - Duration: 5:51.

in this video we're going to talk about commercial kitchen design and commercial

kitchen equipment with particular reference to corporate dining

hey how you doing? great! how are you? I'm well! thank you now I have a question for you

I've sometimes been to these offices big businesses and what have you and they

put their own corporate dining which seems to be amazing to me how big is

this is a trend is this kind of everywhere it actually is everywhere and

it's becoming more and more popular not just becoming more and more popular

they're becoming competitive between themselves on regards to excellence

so which business I want to work for is the one that's got the best kitchen

that's correct and you'll see with major brands and corporations they'll provide

a full lunch and a full menu to all of their employees all hours of the day to

be able to satisfy them to get the best out of their employees well that makes

sense to me and there's gonna be a health benefit too definitely it's part

of the fitness a good healthy lunch and talking about that in these cafes that

are being eyes you have sent up very healthy diets so there's a lot of create

your own salads and all different types of toppings like when you go and it's

got all of those bowls and you had some greens and yet people is that you want

and you mix it all together for a dessert they'll have a full variety of

cut fruit to pick from so that's something that we see more and more is

self-service so then everyone has a variety of different things that they'll

like in the diet so they're not tied down to one specific item that makes a

lot of sense ok cool so we're talking about corporate time dining or corporate

cafes but tell me what are some of the design considerations when you're

putting together a commercial kitchen with this in mind well one of the things

that we start with is the actual seating area of how many people were looking to

cater to at one specific time and then take that into consideration as well as

all the people that are gonna take back up to their cubicles and eat lunch there

right so that's a big key factor so we size up the actual front of the house

which would be the buffets and the self-serve counters and then we have to

take into consideration back house which is the actual kitchen area right to be

able to meet those needs and fulfill those large quantities and we're talking

about usually three four thousand at a time. [What?!] yes so this is like a

corporate campus which is a corporate category these are big numbers correct

on smaller numbers would be 300 250 those are the applications of businesses

and industries that will have their own corporate chef and their own kitchen

operating very very popular is also to have a food service management company

that would come in and execute that for it on a day to day basis on every day

basis so they hired to kind of run the corporate cafe as it were correct okay

so they'll run it but so the corporation would still go ahead and outfit the

actual kitchen and that's what we would work with the architects and others the

general contractors to be able to execute the chef I imagine and the chef

is the chef always the chef so if that's the kind of the design process and the

numbers we're talking about are there any particular commercial kitchen

equipment items that you might recommend in those circumstances so very important

to have the right amount of space in refrigeration based on your deliveries

we also see them to be outfitting large kettles steamers combi ovens flight type

dish machines to be able to get all of the utensils and cutlery back out quick

enough to have a quick turnaround so everything is on a very large scale in

the sense of being able to prepare large amount to be able to be displayed for a

very short amount of time right because that would be the thing right food would

be out quickly and just gone correct and there any particular insights when it

comes to the sort of more snackable items you know I want to say three

o'clock in the afternoon when everyone gets the munchies so

I don't hang around there that much in order to know that part of it I'm sure

there is a part where we call it off-peak hours so they'll set up a whole

self-serve style of items that people would like to eat and they can just have

it cashed out at the cashier versus being served from a server right okay

that makes sense to me all right good well look we really have

explored commercial kitchen design we've and equipment that we might use in

corporate dining any other nuggets of magic amazing tucked away in your brain

considerations when it comes to the corporate cafe or corporate dining space

I think a big part of the outfit is actually the decor of the actual front

of the house as we call it so maybe having an open kitchen to show a little

bit of the grilling and finishing of the products and things like that so a lot

of people appreciate seeing the actual making of some of their foods right so

they can tell it's fresh and it's healthy you know that sort of thing

correct so the ambience and the decor is a very big key factor for cafes and

business and industries all right terrific thank you so much for your

insight I appreciate it thank you if you'd like to find out more about

commercial kitchen design or commercial kitchen equipment please visit us online

at culinarydepotinc.com

[Music]

[Music]

For more infomation >> Commercial Kitchen Design and Equipment for Corporate Dining - Duration: 5:51.

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WHITE HOUSE ON BEAUTIFUL MODERN WHEEL 200 SQ. FT. FOR SALE

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Are you ready for #ThriveWorldwide? - Duration: 1:00.

What makes you thrive?

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