1. TSK HAKONE CLUB&HOTEL
|Construction work and inspection had been
cleared by the end of June, and Hotel
on July 10th. It does not open to public
due to TSK Club menber's use, but all
such as buildings, garden, rooms and
keep better grade more than usual commercial
T&A designed kitchen and foodservice facilities. Nihon Choriki Co, took over the manufacturing and fablications.They kept their eyes on the project to finish the kitchen in good conditions. The kitchen is not big but all details have been finished well. By using Winbock ceiling-exhaust system, we got good air circuration and clear view through the kitchen.
All construction side work went well expect for the negotiations with Hakone Area fire department. They pointed out that anything could not be installed in 24" over the burning devices(range tops). Utensil racks installed 50" Higher than range tops was also ordered removal due to the reason that the pots and pan's handled reached less than 24" when hung. Can you believe this codes? All were made of thick stainless and noting there burned by fire around. Even so, we could not stop some alternative sheet metal work over ranges. we respect codes because codes are codes, but T&A suggest to revise those getting better to utilize the small rooms much usefull.
2. COOKING EQUIPMENT DEVELOPMENT
|We already have made basic sketches of conveyor
broiler for fast food shops andnhanded
some manufacturers to achieve into
development. Creating new products
very deep tests and precise engineering
get good result. I confidence in myself
I love good hamburgers and believe
will give us better tasted, better
hambergers grilled on fry-tops.
T&A will suggest more new ideas into the market not only broilers but also refrigerators, gas ranges, fryers, salamanders ETC. Those items should clear the standards detarminded by T&A. We hope that users watch on our developing detivities.
3. TOKAI UNIV. CAFETERIA
|This facility is newly bult at the south-west
corner in big Tokai University's campas,
which has over 600 seatings with two
We are maiting the points demanded
We realized that the students do not want to seat when table was pccupied ( even 4 seats are vacant of 6-seat table), and most seats are used as sport bags stands ( needs 2 times numbers seating capacities than planned) through the interview with cafeteria operator Fuji Services Inc. And they say most students carry out trays beyond the cafeteria area and eat at meeting areas, student hall and gardens. Therefore collecting and gathering those vacant trays and plates get very heavy over work by the operator. Those must be known planning staff and foodservice consultants. Fuji Services peaple have been making sfforts in those though conditions.
4. ARTICLES FOR PUBLICATIONS
|Mr. Tsukamoto made the articles to "The
SPORT & HEALTH ( published by the Laboratory
of caltual Beaurou of Ministry)" regarding
cleanliness of kitches. Main theme was keeping
dry the kitchen. Many Japanese foodservice
people missunderstand what dry kitchen is
and how keep kitchen clean. The articles
tell that cleanliness of kitchen requires
not onkly drying floor but also good air
condition, well-arraged plumbing and well-controlled
temperature of the kitchen. Mr. Tsukamoto
suggested to change uniforms of kitchen workers
from long apron with rubber boots to half-sleeved
work ware with sneakers. changing uniforms
at first then they shoud change the kitchen
that they can work such a simble wares. Food
shoud be checked before carring into central
kitchen or school cafeteria kitchen. He also
suggests to change rulus of food processing
proceesses to fit recent food production
and distribution systems.
The articles is published on "The Sport & Health" of June issue.
The publishers is:
Dai-ichi Hoki Shuppan Co,Ltd. Tel. 03-3404-2251