Food Trucks Search For A Home in Tysons
Working in Tysons Corner usually means a few things: Thousands of people, traffic headaches, non-existent sidewalks and minimal choices for lunch outside of chain restaurants, company delis or cafeterias and mall food courts.
What can a discriminating foodie do to break up the routine?
According to a few brave food entrepreneurs, the answer is food trucks. They’re outfitting old ice cream or catering trucks as mobile kitchens, targeting certain quadrants of the Vienna and McLean areas (and parts of Fairfax, Falls Church and Reston) to deliver creative, high-quality lunches to hungry workers.
The most recent trucks on the business park scene include Maple Avenue Restaurant’s MAX (Maple Ave. Express), a truck specializing in hot sandwiches; Top Dog, a bright orange hot dog truck run by Dave Adams and Mark Taylor; and a newcomer, Doug the Food Dude, who has a wide range of menu items.
While a recent story published in the Los Angeles Times
MAX proprietor Joey Hernandez may hold the honor as the owner of the first foodie-friendly food truck resident in Tysons, during the summer of 2010. MAX, Top Dog and Doug Maheu, whose eponymous truck rotates between locations in Arlington and Fairfax counties, have been working in the area regularly since the weather began to warm up earlier this spring.
Hernandez, who owns Vienna's Maple Avenue Restaurant with fiancé Tim Ma, was attracted to food trucks as a former Tysons Corner office worker who wanted to cater to the needs of ex-work colleagues.
“When I worked [in Tysons], there was nothing,” she says at the end of a lunch rush on Howard Avenue. “So I know there’s a need for this.”
MAX comes out for lunch three days per week. The truck features pulled pork sandwiches and bulgogi wraps along with a rotating special each day.
Maheu, 46, likens his endeavor — based in a former Snap-On tools truck — to a restaurant on wheels and has a fairly large menu that includes Caribbean pork, a lobster roll wrap and a salmon sandwich.
Top Dog, hard to miss with its bright orange paint job, is out five days per week selling Sonoran-style hot dogs, Maryland-made sausages and “not-dogs," which give avocado top billing rather than a veggie or tofu dog. All on a soft-but-sturdy brioche bun.
“We wanted something that was operationally simple and familiar to people,” Adams said of finally deciding on hot dogs. “We didn’t want to serve some weird Chinese food people wouldn’t be used to.
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As with most things in these parts, the farms were more crowded. The first time I went, I likened the experience to that of a migrant worker – you were not permitted to walk to the field and when you arrived on the tractor-pulled cart,
“And we have a popular dessert called mochi at the restaurant and it needs a super-cold freezer. We don't have that.” Adams spends about three hours each morning prepping ingredients and going to pick up the buns from Baguette Republic.
There are numerous options, from French door style fridges, to several fridge-freezer combinations, to fridge drawers that can be changed from fridge to freezer when necessary. While stainless steel is still the most popular finish to kitchen
Currently, Mr Daunt owns six bookshops in parts of London where real readers are still to be found. The hope is that he can resuscitate Waterstone's, which would be good. Some of my happiest hours were spent in its branch in George Street, Edinburgh,
Meanwhile, a disturbing and violent video of 18 people narrowly surviving the tornado in a store walk-in freezer is showing just how intense and frightening such an experience can be. At least 25 percent of the city was damaged by Sunday's storm,
Diagnosing Problems in Walk-in Cooler & Freezer Refrigeration ...
A systematic approach to walk-in cooler and freezer maintenance is the technician’s best guide.
The ubiquitous walk-in cooler or freezer is an essential part of many cafeterias, restaurants and convenience stores. It is also a large energy user in these facilities but is rarely considered until problems emerge.
Problems include failure to maintain pressure and compressor failure, both of which can result in expensive losses to the products stored in the cooler. These problems, as well as unnecessarily high energy use, can be avoided by observing equipment and taking corrective action.
Evaporators Moisture from the air freezes onto the evaporator coils (the cooling coils in the freezer) and forms an insulating barrier to heat transfer. Airflow also decreases as the passages narrow due to ice buildup. Each evaporator has a defrost cycle to melt frost/ice that has built up on the evaporator coils. Water from the melted ice is drained from the freezer . . . ideally.
It’s not unusual, however, to find evaporators in a state of poor maintenance. For many evaporator units, the ice isn’t melted, or the water isn’t properly drained, resulting in a block of ice taking over the evaporator. When the coil freezes, heat transfer is greatly reduced resulting in the compressor working harder and longer. It works harder because the suction pressure drops making the compressor work at a higher differential pressure, thus requiring more power. It works longer because heat transfer is reduced. When ice buildup is excessive, the compressor will run all the time and the freezer temperature setpoint will not be maintained.
As the ice melts, the water has to drain out of the freezer. This doesn’t always occur. Trapped water that freezes can do significant structural damage to a freezer; especially older ones where cracks allow water to seep in, then freeze and expand. Stalactites and stalagmites of ice appearing in your freezer are reason for swift action to avoid costly damage.
Condensers The condenser coil of the refrigeration system removes heat from the system. It’s not unusual to find condensers located in enclosed spaces or spaces with inadequate air flow to remove heat from the space. The temperature around the compressor rises resulting in higher head pressure for the compressor, which again increases compressor power.
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