Foodservice Equipment Reports
Anatomy of... Special Features

Anatomy Of Arby’s New Kitchen

It’s hard to know where to start with the myriad changes to Arby’s new cooking/sandwich assembly platform. The changes have helped the chain reduce operating costs, save energy and improve product quality and service. Aside from key equipment changes highlighted here, additional changes include a specialty printer that creates stickers for custom-request sandwiches and HME headsets with high-def noise-cancellation, both of which improve accuracy, especially for drive-thru orders. Unit-wide temperature monitoring and equipment maintenance reporting from SiteSage is an exceptional tool to ensure food safety and optimal equipment performance.

  • Variable speed hood kicks into high power when sensors detect heat from the equipment below, and coasts along at low power all other times lowering HVAC costs.
  • High-speed ACP OnCue microwaves boost productivity with a door that opens automatically at the end of the cycle. The 2400W units heat food 20% faster than traditional microwaves.
  • Dampers on the horizontal contact toaster insulate the unit and allow operators to store bread and buns above and below the unit for quick access.
  • Drawer-type hot-holding units keeps fried chicken crispy for up to an hour.
  • Heated top on the front half of the custom-fab table keeps hot sandwiches hot as they move from make table to expo table.
  • Undercounter roll-in refrigeration instead of a custom-fab unit allows for easier maintenance, and better long-run versatility.
  • The custom Hobart slicer features extra-sturdy construction, a higher-power motor and a fi nely adjusted blade capable of slicing meat thin enough to read through. The Marshall Air ThermoGlo heater mounted on the slicer keeps roast beef at 150°F.
  • Three compact, custom Alto-Shaam cook & hold ovens plus a Cadco convection oven (not shown) take the place of a full-sized convection oven, a full-size holding cabinet and hood saving construction and operating costs. Multiple ovens let operators cook and hold roasts fresh throughout the day, improving product quality and yield.
  • Custom-designed Marshall Air 48-in.W fry dump saves space, costs $2,000 less than prior model, $400 less in energy annually, and keeps fries 25°F hotter after a 7-min. hold time.
  • Henny Penny and Frymaster fryers filter oil automatically after a pre-determined number of basket drops. Filter cycle completes in 4 min. Oil automatically tops off. Fryers reduce oil use by 35%, saving about $2,700/yr., and 50% in energy saving another $2,300/yr. over prior models.

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