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Commercial Kitchen

C&T Design Opens New Office in Northeast Indiana

Posted 4:22 PM by

C&T Design kicked off 2015 by opening a brand new office in Fort Wayne, Indiana to better serve the northeast part of the state! 

Please join me in welcoming Rob Niman, C&T Design Fort Wayne's Branch Manager. Rob comes to us with a wide variety of experience in the foodservice industry. He spent more than 10 years with the steam equipment manufacturer AccuTemp as a Territory Manager covering Indiana, Kentucky and Illinois. From AccuTemp he moved to Duncan Supply as a Foodservice Territory Manager. There he handled refrigeration, water treatment and ice producing equipment. Rob has more than 20 years of foodservice industry experience in not only commercial kitchen equipment sales but also kitchen operations arming him with the knowledge and expertise to be your foodservice design, solutions and equipment partner. Please join us in welcoming Rob Niman and the Fort Wayne Branch to C&T Design!

C&T Design - Fort Wayne Branch
260-443-6759

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FX Promoting Safe Food Storage

Posted 4:55 PM by

FX Series Refrigerated Drawer Promotes Food SafetyFood safety is a primary concern for every area of the commercial kitchen, including the refrigerated storage area. Restaurant owners and managers clearly understand that their role in safeguarding against food borne illness is crucial. Promoting food safety can be expensive for an organization, but it pales in comparison to the costs associated with damages from an outbreak or fees from a low grade inspection. Restaurateurs and managers understand that they must train all food handlers and control all factors that can lead to food safety hazards and violations.

Here are a few ways the FX Series can save operators time, money, and help ease their minds all while improving food safety and the process of ensuring safe food storage practices:

1. Temperature Control and Stability: Refrigerators are essential to food safety, but only when they are at the right temperature. Did you know that traditional refrigeration fluctuates as much as 15° during peak operating times leaving the food inside at risk because it has no way to contain the cold air with the product. The FX Series' innovative design allows for the cold air to be captured and maintained around the food keeping the terperature at +- 2° of the desired set point keeping food fresh and safe.

FX Series Refrigerated Drawers Reduce the Risk of Cross Contamination2. Reduce Risk of Cross Contamination: Reduce the transfer of harmful substances or microorganisms to food. One way cross contamination occurs is food to food, such as when one product drips on another during refrigerated storage. Traditional refrigeration promotes this whether it is an upright, under counter, worktop, or equipment stand due to the open cabinet design. The FX Series' insulated insert creates a micro environment to help mitigate the potential for cross contamination in food storage and create an airtight seal that limits bacterial growth spoilage (once air contacts food, the food begins to spoil).

3. Follow the First In, First Out (FIFO) Rule: The FIFO rule is important for both food safety and food quality. Whenever new shipments of food arrive, the newly arrived food should be placed behind older food so the older food is used first. In most cases traditional storage systems (outside of a walk-in) do not promote this rotating stock or make it a daunting task for staff. The FX Series allows you full access and visibility to all products within the drawer making stock rotation a breeze.

4. Cleanability: Food safety hazards can be introduced into foodservice operations in a number of ways such as food, equipment, supplies, and customers. The FX Series' insulated insert pulls out for easy cleaning and disinfecting.

 

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Randell - What Is FX?

Posted 3:30 PM by

FX SERIES PRECISION REFRIGERATION is simply unmatched by any other product in the commercial refrigeration industry. The FX Series offers the flexibility of point-of-use preparation, an adjustable temperature setting between -5°F to 40°F, and enhanced savings through less product waste and increased energy efficiency.

The FX line refrigerates, freezes, rapid chills, and safety thaws. The patented design of FX's insulated, refrigerated drawers seals in cold air, keeping temperatures consistent, and reducing stress on the unit's compressor. The removable refrigerated drawer system also allows easy cleaning and disinfecting of the units for enhanced food safety. Chefs and operators consistently praise the reliability, flexibility and efficiency that the FX Series delivers, and comment on the added value that FX units bring to their foodservice operations.

The complete FX refrigeration line is designed to work in tandem with a variety of industrial foodservice equipment in order to simplify and streamline today's commercial kitchen.

Click here to access more information about all that is FX!

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C&T Design Launches New Website

Posted 8:00 PM by

C&T Design and Equipment Company Launches New WebsiteC&T Design and Equipment is proud to announce the launch of its new website today.  The new site, designed and developed by Indianapolis based Marketpath, Inc., will provide C&T's customers and partners with enhanced industry knowledge, detailed product information, and expertise into commercial kitchen and food service solutions. 

The new site includes a resources and education area, a section on "Green" products and design, and a new C&T blog to improve communications with customers and partners.

Visit the new C&T Design and Equipment site at http://www.c-tdesign.com.
 

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Energy Savings in the Kitchen

Posted 2:23 PM by

Foodservice equipment and the costs associated with its operation can be expensive.. really expensive! The kitchen, in the vast majority of commercial buildings, is the largest contributor to pricy utility bills. From reducing energy and equipment costs to reducing overall energy usage, there are many ways to cut these costs

Rebates reduce equipment costs on the front end of a new purchase. Whether you are buying a new piece of equipment that is more energy-efficient than an alternative or are replacing a piece of equipment with a more energy-efficient piece of equipment, rebates offered by utility companies can make the new purchase more affordable. The rebate process can be time-consuming and frustrating in both the front-end selection and the back-end application part of the process. As a utility company trade-ally, we are on top of the ever-changing rebate programs available from each and are well-versed in the entire process relating to foodservice equipment.

Reducing energy usage is another way to cut costs. Rebate-eligible equipment typically brings long-term energy savings to your operation. The energy savings provided through this new piece of equipment oftentimes justifies the cost of the equipment in a shorter period of time than most assume. (The rebate is the icing on the cake.) Behavioral changes can also make a huge difference in your energy usage resulting in a positive impact on your operation's energy costs. An energy audit will determine what may be done to save the most energy

You might be asking yourself why energy companies offer rebates on Energy Star rated equipment.. we found ourselves asking the same question.. This question has a somewhat complicated answer, but the long and short of it is that these rebate dollars are available to affect energy usage positively and cut usage. An obvious solution to this problem is getting more energy efficient equipment in commercial facilities.

Combining all of these methods, based on your particular operation and needs, there is huge potential to save money. The reduction part of the old adage "Reduce, Reuse, Recycle" happens to be a passion of ours here at C&T Design. Let us be a part of your effort to go green

Call C&T Design today to speak with one our design and sales consultants about an energy audit.

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Providence Cristo Rey High School's New Kitchen

Posted 6:26 PM by

Providence Cristo Rey High SchoolProvidence Cristo Rey High School is a private, Catholic, college preparatory school that is affordable to low-income families in Indianapolis. The students learn important life skills in the typical classroom environment as well as working one day a week in an office atmosphere of one of Providence's corporate partners. Fifth Third Bank, Ice Miller LLP, the Children's Museum of Indianapolis, and Eli Lilly and Company are just a few of the amazing companies involved in offering this unique and invaluable learning experience.

Providence Cristo Rey's Kitchen Before the RemodelProvidence currently has roughly 200 students but has the space for approximately 400. The kitchen was hindering its ability to be able to accept more students and maximize the space of the entire school building. In the process of remodeling a few different spaces in Providence, the contractor Shiel Sexton, one of Providence's corporate partners, called on C&T Design to help figure out how to rework their kitchen space while being extremely budget concious and getting them to a place to be able to grow to their full capacity and feed all of the students everday.

C&T Design worked with several of our manufacturer partners to get Providence the best price possible. One particular manufacturer who helped us tremendously cut costs on this project was Randell of Unified Brands and their Indianapolis rep Phil Powell of Allied Technologies who provided the serving line on the project. Thank you to C&T Design's project manager Brian Hutson for successfully executing this project that was in development for five years. C&T Design donated all design and project management fees on the job. These contributions helped cut costs on the project by roughly 30%.      

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Pass & Provisions Up for Best New Restaurant

Posted 2:38 PM by

Pass & Provisions Up for Best New Restaurant
Pass & Provisions, a dual concept restaurant in Houston, Texas, was recently named one of Bon Appetit's 50 nominees for best new restaurant in America. Charles Munro, Sales and Design Manager in the C&T Houston office, took the lead on this project designing the kitchen layout and managing the installation process. Congratulations, Pass & Provisions!

Click here to read the article in more detail in the Houston Chronicle.


 

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C&T Parkview Project Named FE&S Facility Design Project of the Month

Posted 6:27 PM by

A Rep shows Parkview's Kitchen Manager and a few team members how to properly use a piece of equipment.C&T Design completed the installation of the Parkview Regional Medical Center project in Fort Wayne, Indiana in February of 2012 for its March soft opening. C&T Project Manager Randy Truitt worked on this project for this a year and half providing the equipment and overseeing the installation for the servery, main kitchen and a small coffee shop called the Heart Cafe. C&T's scope of work consisted of providing the foodservice equipment and the installation, but was asked to redesign the Room Service section of the main kitchen to provide a more efficient flow for the staff preparing trays.

This project is being featured in this month's Foodservice Equipment & Supplies Magazine as the Factility Design Project of the Month. Nice job, Randy! Beautiful project.


Click here to read the article in its entirety.  

 

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C&T Design Houston Project Published in FE&S Magazine

Posted 6:56 PM by

C&T Design's Houston Branch's Carrabba's Project is on the Cover of this Month's FE&S MagazineGracing the cover of this month's Foodservice Equipment & Supplies Magazine is a C&T Design project! Tom Cook, the manager of the C&T Design branch in Houston, Texas, provided design services for the kitchen on this project and did a fantastic job. Read the full story here (beginning on page 41).

Congratulations to Johnny and the Carrabba's team on yet another beautiful restaurant!

Congratulations, Tom, on this well-deserved not. What an honor.


 

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Featured Project - Aristocrat Pub & Restaurant

Posted 2:45 AM by

Aristocrat Pub & Restaurant Reopened in October of 2012Aristocrat Pub & Restaurant is a local mainstay near the South Broad Ripple (SoBro) and Meridian-Kessler neighborhoods of Indianapolis. In August of 2011, an electrical fire started in the early hours of the morning in the restaurant. Aside from several pieces of stained glass, the resulting smoke damage deemed the entire front and back of the house a complete loss. The owner, Rick Rising-Moore, turned this devastating event into an opportunty to rethink the design and layout of the kitchen to accomodate the expansion of the surrounding neighborhoods. The restaurant was rebuilt and reopened in October of 2012.

Click here to read the rest of the story...

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Energy Consumption and Waste in Food Service

Posted 9:41 AM by

The following is an excerpt from an article written by Georgie Shockey, Principal of Ruck-Shockey Associates, Inc. Her firm specializes in operational consulting for non-commercial foodservice markets.

Energy Consumption and Waste in Food Service: The Impact & Solutions

The food service industry contributes significantly to our nation's economy and way of life. In the last ten years, this industrial sector has experienced continued real sales growth outpacing that of our nation's own economy. In 2011, the total food sales were over $1.7 trillion. Due to the vast number of food service operations (the NRA estimates over 970,000 restaurants along with nontraditional and other food locations there are about 1.2 million locations) and the nature of preparing and serving food, this industry uses tremendous volumes of natural resources and produces significant quantities of waste which together can result in major environmental impacts. The reasons for change within this industry for change within this industry in order to minimize waste are simple: food service managers can save money with decreased disposal fees, reduce energy consumption, gain efficiencies and stay competitive within their industry.

Changing or improving operations can have lasting effects on those food service establishments that are proactive in reducing waste and increasing efficiency. To remain competitive, businesses should consider going beyond traditional means of management and explore the opportunities to save money and help the environment with waste prevention. Many of the opportunities detailed may already be in place; however, every operation still has room for improvement.

Click to read the full article.

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