the church I just moved into bought me a $6000 high temp hobart d/w.....$900 to install. It's not hooked up to the 1950's booster, the psi is not up to snuff....it's a blast. I sat stareing at the temp/presure gage for 30 minutes today to see how high the sucker gets.....167* and it's taking forever. The electrician spent 5 hours rewiring, the upside is between him and the disherwasher installer I got them to rewire the huge garbage disposal and replace the cord on the 1950's 5gl hobart mixer!!!! Then the goofball janitor switched off the gas to the hot water tank and the gas guy had some time on his hands (waiting for the hot water to come up to snuff) so he fixed the pilot lights on the double deck ovens!!! and cranked up the gas to the 8 burner stove. So all in all it's been an exciting 6 weeks. And the occupancy permit is in the works presently.....105 years old and they've gotta come up with a permit. The theatre on the floor above had to have a new fire suppression system installed in the kitchen so we at least did not have to go through that......
Stainless steel are us.....1000 ft of custom stainless steel with built in monster coffee pots, plate warmers, 4 hot food inserts......it's like a walk back in time, including diner china from 1930's.
Peach, my first restaurant gig was at a French restaurant in Memphis that had dinner 4 nights a week, with changing menu.....options for aps and desserts...with a steak or trout for entree subs. La Tourelle, think it's still around....Antoinettes was owned by one of the partners and it was a blast..."continental food" I found menus recently and the food still sounds wonderful 25 years later. |