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1950-51 Theatre Catalog, 9th Edition, Page 252 (232)

1950-51 Theatre Catalog, 9th Edition
1950-51 Theatre Catalog
1950-51 Theatre Catalog, 9th Edition, Page 252
Page 252

1950-51 Theatre Catalog, 9th Edition, Page 252

THE STAR ROLL WARMER has size limitations but is one of the most yvidely used pieces of drive-in theatre food dispensing equipment. Easily accessible controls permit a variety of heat levels.

method. Regardless of which method he chooses, the drive-in operator should select equipment that will do the best job for him based on the capacity required.

There are any number of large-capacity grills, either electric or gas-operated, on the market today. In this connection, it is suggested that the griddle chosen be as compact and neat-appearing as possible, occupying no more space than is actually required for the operation. It should be thermostatically controlled to insure the utmost in efficiency and trouble-free operation.

Hot dog steamers are readily available, although there are not too many manufacturers of exceptionally largecapacity steamers. In the past, most of this equipment has been custom-built to fill the purchasers requirements. The prime factors in the construction of such steamers should be the use of corrosionresistant materials, and a design that lends itself to easy cleaning. It is of the utmost importance that the hot dog steamer be cleaned regularly, for the combination of moisture and the acids produced from heated hot dogs have a tendency to produce a mold. Hot dogs (should be kept well refrigerated and prepared only as needed.

A fairly large operation should require a steamer capacity of at least 400 hot dogs and 300 to 400 buns. These steamers should be thermostatically controlled, and the bun section should have good humidity control to prevent the buns from becoming soggy or drying out.

Coffee-Making Equipment

Coffee-making equipment is readily obtainable in almost any capacity desired.

The problem here to select equipment that is easy to use and that will produce a consistently good quality product, for. coffee must be good to draw repeat customers.

In general, there are two types of coffee-making equipmentethe urn type and the automatic brewing type. The type selected must tie in closely with the dispensing area that is set up at the service counter. In many installations, the urn type is preferred because it is more convenient to handle in connection with thermos dispensing units. The automatic maker, however, has its advantages too in its efficiency of operation.

Popcorn Machines

Popcorn will invariably be a largevolume, high-profit item. Therefore, careful planning should be used to secure the correct equipment and to locate it properly in the refreshment stand.

It is recommended that a large capacity gas or electric popping unit be custom-built into the operation area, keeping in mind that the best merchandising of popcorn is the sight of it popping and its aroma. It is a relatively simple matter to construct a popping stand with features that make large-volume boxing or packaging of corn favorable when no thought has to be given to customer service from the stand. Arrangements should be made for the screening of corn and for raw supply storage. In view of the various features that can be built into such a set-up, it is possible to streamline an operation to get the highestequality popping corn by the fastest and most efficient method.

Deep Fal' Fryers

Most of the newest installations have incorporated deep fat fryers as part of their equipment, for it has been found that deep fried foods handled on a concession basis can greatly help to increase volume and profits.

The frying capacity required will depend entirely on the kind of fried products that the operator plans to handle. In View of this factor, it is especially hard to make specific recommendations. There are several excellent types of deep fat fryers on the market, both counter and floor models with electric or gas heat. Fat capacities range from 15 pounds on up.

Generally speaking, fryers of approximately 25-pound capacity would be best for the average location. If this is not sufficient, it is well to consider installing two or more of the 25-pound fryers, rather than extremely large units. Such an arrangement will yield more flexibility because different products may be cooked at the same time, and it is possible to operate just the capacity required, rather than one exceptionally large unit at all times.


Miscellaneous additional equipment may be required for various types of products. For example, if a reasonably large business is done on french fried potatoes, a small capacity potato peeler and slicer would prove economical. These items not only save labor, but also help to give a uniform, high-quality product.

Operators in certain areas have found a profitable market for pizza. If this is served, a small compact oven for baking is needed. Such commercial ovens are readily available for either electric or gas operation.

Other pieces of equipment may well be considered for additional types of merchandise. The necessity for such pieces depends entirely, of course, on the products that are selected for sale.


The management of an efficient refreshment area, whether a cafeteria, complete-station, or split-station system, is highly dependent upon the use of figures which are available to the operator. The figures, if they are correct, do not lie. Food control and cost control should be learned, studied, and, above all, applied.

The eflicient refreshment stand operator finds out his costs and margins of profit and then uses them to advantage. If he is not getting the gross business he should, he needs some improvement in sales techniques, the quality of food, rapidity of service, equipment, etc. Even after gross sales have. been determined, the net must be figured to calculate with greater certainty whether or not maximum profits are being made.

If the final figures are not satisfactory, steps should be taken to uncover deficiencies. Under the cafeteria system, the amounts of "give-away" and pilferage have been cut down and the responsibility for the handling of money centralized. Therefore, the operating figures should be truer than they could possibly be under any type of station system.

1950-51 Theatre Catalog, 9th Edition, Page 252