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THE BEEF STOPS HERE In Sizzler’s prototype kitchens, you’ll find cooks searing steaks, chicken and seafood on the Imperial Range 72” IRB. The powerful underfired gas broiler sports stainless burners rated at 15,000 Btus/hr. and spaced every 6” for even heating and fast heat recovery. The heavy-duty cast iron grate top delivers the signature charbroiler markings, and its 3” x 22” sections lift off easily for cleaning. Just to the right of this piece in the Sizzler floorplan is another production piece from Imperial, the 24” ITG Gas Griddle.
Imperial Commercial Cooking Equipment FRYER THAT FILTERS ITSELF Self-filtering ability and computer controls drew the attention of Sizzler buyers to the Pitco Solstice. The series comes with an optional filtering drawer down below—turn the blue valve to send oil through the filter, then turn the red valve to return oil to the frypot. The pump cycles up to 8 gals./min. The line also offers Intellifry computer control with touchpad functioning, a solid-state integrated circuit design, and a “lifeguard” system that limits fryer cycling to prolong life. Capacities range from 20 lbs. to 75 lbs.
Pitco/Middleby KEEPS BAKED POTATOES TOASTY WARM Sizzler opted for the RW-16 drawer warmer series from Wells/Carrier. This piece is designed to be installed below decks in a stainless steel counter setting and comes in standard, heavy-duty, narrow and extra-wide models. The drawer pulls out all the way for ease of cleaning. It also features variable temperature control, so you can hold the baked potatoes at one setting, and the breads at another, as needed.
Wells/Carrier DEEP DOWN HOT HOLDING Ubiquitous to commercial kitchens, hot wells help keep the order pace fast and the food safe. Sizzler’s choice is a top-mount model by APW Wyott. The heavy-duty TM-12L hot well holds standard steamtable pans and can be installed in a metal or wood countertop. It’s made of 304 stainless steel, with aluminized outer housing above the countertop, and fully protected heating elements below the bottom surface. The well holds up to 20 gals. You can use this wet or dry, but using it wet gives best results, says the manufacturer.
APW Wyott Foodservice Equipment THE MICROWAVE OPTION Few high-volume operators could survive without a reliable microwave, and Sizzler is no exception. The kitchen uses Amana’s RC22 oven for retherming and quick heating. The unit offers 11 power levels to heat fresh or frozen foods as needed. A multiple-quantity touchpad calculates proper cook times for up to eight portions. The oven’s “brain” stores up to 100 programs to handle best-selling foods. The easy-to-clean stainless steel interior is a roomy 1.0 cu. ft.
Amana Commercial Products. CONVECTING IN STYLE A Southbend SilverStar gas convection oven owns the territory immediately to the left of the 6-br. range on the Sizzler floorplan. This double unit offers a 72,000-Btu/hr. rating per deck, giving you speedy temperature recovery when the doors have been opened. It also offers a thermostat range from 120°F to 500°F. Inside, you’ll find 11 available slots for the five chrome-plated oven racks. A single handle opens both doors, making it easier to load and unload. The double-stacked ovens measure a trim 64” high, making it accessible for most staffers.
Southbend/Middleby CHILLED, HANDY AND DOWN BELOW Undercounter Turbo Air refrigerators add a below-decks chilled storage boost to Sizzler’s dual beverage stations. These cold boxes come with a s/s louver that allows cold air to reach all corners of the unit. On the front, the sleek recessed handle will never catch on anyone’s uniform by accident. The 2-shelf offer 6.5 cu. ft. of space.
Turbo Air REMOTE COOLED AND QUIET A cooler, quieter Sizzler kitchen, not to mention enough ice to meet demand, was why planners chose Hoshizaki’s KM-1300SRH remote air-cooled ice machine. Every 24 hours, this baby cranks out more than 1,100 lbs. of crescent cube ice, based on 90° air and 70° water temperatures, the company tells us. Other features include the CycleSaver, the EverCheck alert system and easily removable air filters for more efficient operation.
800/438-6087 PUT THE CHOPPER TO WORK Back in Sizzler’s salad prep area the Robot Coupe R2N carries some of the labor load. The unit is powerful enough to process up to 850 servings in three hours, tops, says the maker. The bowl attachment is designed for vertical cutting and mixing so you can use it to mix, chop, purée , blend, mix and even knead dough. Comes with a 3-qt. s/s bowl, see-through top and smooth-edge “S” blade; optional fine and coarse serrated-edge blades available.
Robot Coupe THIS ONE CLEARS THE AIR The range and grill may heat things up, but Sizzler keeps its kitchens comfortable and grease-free with a Captive-Aire canopy hood. The ND2-PSP hood, the company’s newest model, features rigid single-wall end panels that reduce the overall weight and an insulated front that helps with grease containment. The hood is listed for use over 450°F through 700°F appliances. Its standard 3” rear standoff meets NFPA 96 requirements, making it building inspector-friendly.
Captive-Aire SLOW AND STEADY WINS THE RACE Sizzler relies on Alto-Shaam’s heat-enhanced cook-and-hold oven, a.k.a. the 750-TH/III, to slow-cook meats and other proteins. This model includes eight programmable electronic menu keys so you can cook by time or internal temp, via a probe. The set-and-forget control provides a significant reduction of labor and automatically holds product up to and beyond the point of service, while the low temperature keeps shrinkage of red meat items to a minimum. The oven offers HACCP networking options and is part of Alto-Shaam's EcoSmart energy-efficient equipment line.
Alto-Shaam Inc. MIX IT UP GOOD Berkel’s PM30 heavy-duty planetary mixer uses a powerful hook to blend, mix and aerate ingredients. The hardened alloy steel helical gears deliver energy at preselected fixed speeds. The unit gives you a 30-qt. s/s bowl, plus spiral dough hook, batter beater and wire whip. Keeping your workers safe is a bowl guard interlock that stops the mixer from running if the guard is opened or the bowl is lowered. The mixer runs 3 pre-set fixed speeds with a 1-hp permanently lubricated, thermally protected motor. Other features include moisture-resistant switches and 15-min. shut-off timers.
Berkel Co. BRIGHT LIGHTS, BIG RESTAURANT Spotlight the action, highlight the food. Sizzler does that using seven Merco Savory hanging heat lamps. The lamps come in a rainbow of high-gloss colors, including polished nickel, brass and copper, and are crafted from heavy-duty, mandrel-spun aluminum for durability. The finishes are easy to clean and unaffected by heat and grease vapors. Shades come with standard mounting or “Trac-Heat” track mounting systems.
Merco Savory/Enodis DROP IN, GET CHILLED Sizzler uses the Atlas Metal RM Series refrigerated cold pan to hold chilled ingredients near the cookline. The 9”-deep pan walls are wrapped in copper tubing, meeting the “strictest health codes,” says the supplier. You can install the pan in just about any counter, either as a self-contained, “plug-and-play” unit or with the compressor at a remote location. Insulation around the pans boosts energy efficiency, while a nifty gasket supplied by the factory lets you seal the unit to the countertop with no seepage.
Atlas Metal Industries COLD WHERE IT COUNTS Walk into any Sizzler and the first thing you see is The Salad Bar stocked with nearly 60 items that are prepped fresh daily. Keeping it all safely chilled are Delfield drop-in cold pans. The N8100 Series maintains temps of 33°F to 41°F for recessed 4” pans when the room temperatures hover around 85°F. You get a one-piece 20-gauge s/s top and a 22-gauge interior liner with a 1”-diam. drain. The sides and bottom are wrapped with refrigeration lines and insulated with high-density closed-cell polyurethane.
Delfield Co./Enodis |
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