Winslow, T-Room to undergo renovations

A Winslow Dining Hall student employee works where Paula Amols, director of Dining Services and Racer Hospitality, hopes to install a Mongolian grill this summer. || Melissa Ruhlman/The News

Chris WilcoxStaff writer

Winslow Dining Hall and the Thoroughbred Room are slated to undergo several changes during the summer of 2012.

Changes include equipment renovation, new utilities and newly offered services.

Winslow will gain two combination ovens and one cook-and-hold oven. The T-Room will also be gaining a pair of each.

Combination ovens are programmable, standardizing the cooking process. The machines combine the abilities of convection and steam cooking ovens.

Paula Amols, director of Dining Services and Racer Hospitality, said the additions will provide quality fried food in a healthier way and will create less food waste. She said these ovens cook much quicker than the ovens used now. Adding these ovens will require the venue to have gas lines.

The addition of cook-and-hold ovens will allow for venues to produce food overnight.

These additions will ensure consistency no matter who is working, she said. It will really improve the quality and efficiency of service.

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Winslow, T-Room to undergo renovations