More and more foodservice operators are equipping their operations with blast chillers to meet their production needs.
The Food Safety Advantage
Blast chillers are a key player in a successful HACCP plan. Controlling the time it takes to chill food is a critical control point in food preparation. Rapidly cooling hot food through the danger zone to a safe cold holding temperature minimizes food safety risks. Blast chillers reduce product core temperatures from 160°F to 38°F in 90 minutes, thereby reducing the time spent in the danger zone.
The Profit Advantage
Speed chilling preserves food quality by eliminating ice crystal formation, stopping the cooking process and moisture evaporation, and preventing food dehydration. Not only does this process maintain the quality of food, it prolongs food shelf life, resulting in preparation flexibility and less food waste.
Chefs can batch cook once a week and prepare their more time-consuming menu items during slower kitchen times. Because blast chilling retains food quality as if just prepared, restaurants are able to offer their previously prepared menu items in a cook and serve application.
Here’s a look at the new technology being introduced by Frymaster at the 2014 National Restaurant Show. It’s called FilterQuick with Fingertip Filtration.
Frymaster’s new system will let you say goodbye to the 17 steps to “built-in filtration” which require a cooling period before you can get down on your knees with rubber gloves, brushes, paper towels, filter paper and filter powder to complete the task at hand. Say goodbye too, to the 23 steps to “portable filtration” which involve much of the same, plus a filtering unit that is rolled into the work area, blocking off traffic while you proceed.
FilterQuick can be operated with a single fingertip control. Once activated, it automatically agitates the oil to lift crumbs from the bottom of the frypot. It cools the oil, pumps it, filters it, polishes it, refills the frypot, and reheats the oil while topping it off. What is even more amazing is that it completes this entire operation in only 4 minutes!
The FilterQuick makes frequent filtering easy. The result is cleaner oil and fresher tasting food. It also saves the operator money by maximizing the optimal oil life. Although preliminary field tests were not yet complete, it appears that when comparing FilterQuick™ to a system without filtering, oil life was extended by a factor of four. That means, for example, an operator can change the oil once every 12 days instead of once every 3 days. Think of the dollars saved on annual oil costs alone, not to mention the savings on labor.
The FilterQuick with Fingertip Filtration has many other features and benefits including 20 fryer setup buttons for different products. It is fast, simple and safe for both new and experienced operators. The cook can never be “locked out” of cooking and can always override the filtering process if necessary. It has an energy saving feature that reduces the heat load while idling, and is available in electric or gas, with batteries of 2, 3, 4 or 5 frypots. It is certified NSF, CSA, UL, TUV / CE, Australia, and Korea.
Garland’s Induction FlexiHob Technology is an intelligent technology that automatically adjusts electrical input to offer flexibility to cook with multiple pans of varying sizes on the same induction unit, making it appropriate for à la carte or batch cooking, all while saving energy. Located on the bottom of the pan, sensors activate the heating element allowing for precise heating resulting in energy conservation and more efficient equipment. When using induction heat you no longer have to choose between efficiency and power.
For more information on Garland’s Induction FlexiHob Technology visit: https://www.garland-group.com
Champion’s patent-pending Dry Assist technology draws cool, dry air up and through the rack of sanitized ware via a duct in the bottom of the chamber, removing moisture and speeding the drying and turnaround time for dishes. The collected heat and moisture is then recycled back in to the rinse water or removed from the room. This reduces energy consumption and makes the Dry Assist system more cost-effective and faster than conventional warewashing machines. The technology is available on the UH330, DH5000 Direct Vent, DH5000 Heat Recovery/Condensate Removal and can be incorporated into existing heat recovery condensate removal options while meeting agency requirements, including ENERGY STAR.
The Cleveland Mini Combi Oven is a fully functional combi oven in a smaller footprint. The 21-inch-wide unit can hold up to three full-size steam table pans and offers full baking, steaming and frying functionality. A few of the features that set the Cleveland Mini Combi Oven apart include its Advanced Closed System which automatically controls the energy and moisture levels based on the type of food being cooked. This helps to limit energy and water usage to save operators money. The unit also has a Crisp & Tasty finishing control which removes moisture for crisp, golden results.
The True TDD-1 direct draw beer dispenser has a great set of standard features, which make it an industry leader. Of the utmost importance on direct draw dispensers is maintaining the beer at a consistent cold temperature. To do so, True features an air hose that feeds the insulated column. If the beer changes temperature by even one degree, the beer can become foamy. Also, the TDD-1 comes on casters, which make it portable. The interior features a standard stainless steel floor, heavy-duty galvanized side walls and space for a 5 lb. Co2 bottle. For more on the TDD series of direct draw beer dispensers from True. Click here for more information on True’s Direct Draw Beer Dispensers
There are so many things to consider today when running a busy foodservice operation. Food waste elimination is rarely on the top of that list. But, if operators don’t have a good system in place, removing waste from an establishment can prove to be costly, messy, and just bad for the environment.
Eliminate food waste with EnviroPure. EnviroPure Systems bring a solution with a better way to deal with food waste. This food waste elimination system naturally breaks down food and turns it into a liquid with less than 7 microns of solid. That is nice and clean.
EnviroPure uses an all-natural organic vitamin mix instead of enzymes so there is no coagulation or potential trouble for water treatment plants. Municipalities love it.
Let’s “break down” the benefits for operators into three parts.
1. Personal Gratification. By plugging into this easy-to-install unit, end users can feel good about the fact that they are reducing the greenhouse gas in the environment. Food waste at dump sites is the highest contributor of greenhouse gas.
2. Labor & Cost Savings. By turning solid food waste into a liquid, operators are reducing the need for garbage handling and eliminating the costs associated with garbage haul off.
3. Reputation & Comfort. Commercial foodservice operators that utilize EnviroPure enjoy a much cleaner environment and eliminate unwanted pests. They can also put more attention on the side of their business that brings customers in the door.
These high quality, industrial strength systems are designed to solve the environmental, operational, and economic problems of dealing with food waste in foodservice operations.
Four steps to selecting a commercial freezer for your foodservice establishment
1. Determine what you are freezing and how it will be accessed.
2. Determine how much you plan to freeze.
3. Decide where the freezer is going to be located.
4. Decide on special features and options.
The first step is to determine what kind of food you are putting into your commercial freezer and how that food will be accessed on a daily basis. Why is that so important? Think of ice cream, for example. If you are freezing three-gallon tubs of ice cream that servers will access to make cones and sundaes, then you probably want a dipping cabinet. You wouldn’t want your servers going into a walk-in freezer every time they had to make a cone. A walk-in freezer is better used for bulk storage and backup. If you are retailing half gallons of ice cream at the front of the house, then a glass door merchandiser freezer might be your best bet. Make choices that will facilitate the flow of product throughout your establishment.
The second step is to determine your ideal capacity requirements. There are few standards in the industry, so think about how much freezer space you need. Is a reach-in going to do it? Or do you need a walk-in? Are you serving a few flavors of ice cream only, or do you also have a full menu of entrees and sides that you purchase frozen? How often do you get deliveries? How much backup do you need? What about during your peak season? A little careful planning will help you make sure you have enough freezer space.
The third step is to determine where the freezer will be located. Is the space large enough? If not, you might need to rethink your capacity requirements, your location choice, or both. Perhaps you need to “make” room for your freezer, or consider multiple units in more than one location. If space doesn’t allow for a traditional reach-in, would an under counter freezer work? Don’t forget to consider access to utilities.
Finally, consider what special features or options you may need. Will your freezer require door locks for security? Do you need specialized shelving? Are pan slides instead of shelves a necessity? What about interior lighting? Would it be helpful to have a temperature monitoring system that triggers an alarm if the freezer cannot maintain temperature? Various manufacturers offer a host of special features and options that may be useful to you.
Perhaps the best thing to remember is that most professional foodservice equipment dealers are happy to help you walk through the steps above. They will have product knowledge and experience helping buyers make the right decision.
John Stallsmith the Field Marketing Manager at Frymaster offers us three important facts to remember about Frymaster’s new ESG35T Value Gas Fryer. These three facts just begin to scratch the surface on this efficient, cost-effective fryer. Below are 7 more facts about Frymaster’s ESG35T Value Gas Fryer.
1. The ESG35T features 6″ heating tubes with proprietary baffles that have painted interiors. These promote super heat transfer through the unit.
2. Heat loss in the ESG35T is reduced by 27% due to the previously mentioned 6″ heating tubes.
3. Even more energy saving is promoted by using the ESG35T because of its insulated fry pots. These fry pots allow an idle rate of 6,143 Btu/hr.
4. At a 35-lb. oil capacity, the ESG35T has the same cooking capacity as a 45-lb. fryer. This saves 10 lbs. of oil each time the fry pot needs to be filled.
5. Oil is kept fresher longer due to the ESG35T’s wide cold zone. The wide cold zone keeps crumbs and sediment away from the cooking area.
6. The bottom of the fry pot is sloped to the front of the ESG35T so oil, sediment, and crumbs can be easily flushed out of the pot.
7. The ESG35T’s durable temperature probe assures prompt recovery.
The EZ Wall system is a great way for operators to maximize the use of empty wall space in their operation. It starts with a horizontal foundation in any one of five different lengths (12″, 18″, 36″, 48″, and 60″). It allows the end user to build vertically. This modular system comes with over a dozen accessories including shelves, grids, and baskets. EZ Wall also comes in green epoxy or chrome.
Focus has also improved its Security Cage systems. Security cages are typically best used in operations that need to secure their top-shelf meats and/or liquors. The first improvement is apparent during the install process of the cage. Focus has revised its door hangers and now features a staggered key system. The second improvement is an added piece to the door latch assembly which, when closed, forces the assembly to lock even more securely.
The first step is to determine what kind of food you are putting into your commercial freezer and how that food will be accessed on a daily basis. Why is that so important? Think of ice cream, for example. If you are freezing three-gallon tubs of ice cream that servers will access to make cones and sundaes, then you probably want a dipping cabinet. You wouldn’t want your servers going into a walk-in freezer every time they had to make a cone. A walk-in freezer is better used for bulk storage and backup. If you are retailing half gallons of ice cream at the front of the house, then a glass door merchandiser freezer might be your best bet. Make choices that will facilitate the flow of product throughout your establishment.
Finally, consider what special features or options you may need. Will your freezer require door locks for security? Do you need specialized shelving? Are pan slides instead of shelves a necessity? What about interior lighting? Would it be helpful to have a temperature monitoring system that triggers an alarm if the freezer cannot maintain temperature? Various manufacturers offer a host of special features and options that may be useful to you.