We supplied over 2,100 sq. ft of Bally walk-in space, 29 CaptiveAire exhaust hoods, and new equipment supporting over 10 different international stations from the Latin Island to the Chinese Wok station featuring L&T Panda Woks. The project also featured Traulsen refrigeration and Garland, Cleveland, and Convotherm equipment from the Welbilt line. Some special equipment from Marra Forni, a Neapolitan 51.18″ rotating brick pizza oven, and from Woodstone, two Barrel Tandoor ovens, really sets this dining hall apart. After all, the UMass Amherst campus dining halls have ranked #1 for the past 5 years per the Princeton review.
The project relocated the campus wide bakery into the new building with a full line of top end Gemini bakery equipment. The building also holds a fully self-sufficient UMass restaurant, café space on level 1, grab and go stations for the on-the –run meal, a teaching kitchen, three different ware washing stations with an Aerowerks Accumulator/conveyor and Hobart flight type to support the main dining hall.
All millwork and sneeze guards were by others.
Tom Boisvere was the Superintendent for Kittredge onsite, Matt Beaudette was Assistant Super. Josh Fernandes, the Project Manager, had great support from the contract department as a whole, most importantly our “troop leader”, Matt Fernandes, but also Peter with technical support and Keene with the internal support.