Foodservice Equipment Reports: News
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August 2006
EQUIPPING QUAKER STATE

SLICING THROUGH THICK AND THIN
 If your slicing jobs are stepping up, consider Globe’s 3600 Manual Slicer, which offers a gear-driven knife and 1/2-hp 7-amp motor for all your slicing needs. Its s/s construction, precision-slice thickness adjustment and built-in antimicrobial protection provide the performance and durability you need, says Globe, and safety features include a knife cover interlock. You’ll also get a 12” hollow-ground knife, permanently attached knife ring guard and full gravity-feed chute with 45° angle. Slices range from tissue-thin to 1 1/4” thickness. Footprint is 21 1/2”W x 28 1/4”D.
Globe Food Equipment Co.
800/347-5423
www.globeslicers.com

ADVANCING COLD HOLDING
Victory says the VR Series Value Line Reach-in combines solid construction and smart features to make your cold holding efficient. First, the unit is constructed of heavy-gauge, polished s/s and aluminum and uses an average of more than 2 1/2” of foamed-in-place polyurethane insulation throughout the cabinet. Inside you’ll find coved corners, recessed lighting and a cabinet bottom made of heavy-gauge metal with 3 1/2” of polyurethane insulation for strength. Self-closing doors stay open at 120°, and door openings accommodate two 12” x 20”, one 18” x 26” or one 14” x 18” pan/tray per level.
Victory Refrigeration/AGA
856/428-4200
www.victory-refrig.com

ROAST AND HOLD WITH CONFIDENCE
Alto-Shaam’s signature Halo Heat is just one of the features you’ll find in the 1000-TH-I Series cook-and-hold oven. Halo Heat provides a controlled, uniform heat source that gently cooks, holds and surrounds food, which means you can use the unit for cooking, roasting and holding meat, poultry, fish, potatoes, casseroles, veggies and more without fear of shrinkage or product dryness. Adjustable thermostats provide cooking heat from 100°F to 325°F and holding from 60°F to 200°F. Features include s/s interior, side racks and wire shelves, and no ventilation hood is required. Capacity is eight 18” x 26” sheet pans.
Alto-Shaam Inc.
800/329-8744
www.alto-shaam.com

BAKING THAT’S ON THE MARK
The Mark V Xcel full-size electric convection oven gives you solid-state manual control with separate dials to control thermostat and timer, porcelain crumb pans to collect cooking residue, and one chrome-plated EZ-Slide rack with ball-bearing slides capable of gliding completely out of the oven cavity. Controls include cook and hold with Pulse Plus and multistage programmable control. The unit comes with four chrome-plated racks, 11 rack positions and halogen interior lights. Also featured: a porcelain door handle with simultaneous door operation, and dual-pane thermal glass windows encased in stainless door frames. Capacity is five 18” x 26” baking pans.
Blodgett/Middleby
800/331-5842
www.blodgett.com

FRYERS TO HANDLE THE LOADS
High demand for buffalo wings, especially during all-you-can-eat nights, sent Quaker Steak & Lube looking for fryers that can stand up to the production loads. Solstice fryers fit the bill. The line offers Intellifry computer control with touchpad functioning, 12-character displays for easy-to-read visuals, a solid-state integrated circuit design, and a “lifeguard” system that limits the cycling of fryer controls to prolong life. Solstice fryers come with welded tanks and an extra-smooth finish for easy cleaning. They also feature high-temp alloy s/s heat baffles that are mounted in the heat exchanger tubes to provide maximum heating and combustion efficiency.
Pitco Frialator/Middleby
800/258-3708
www.pitco.com

HOT FROM TOP TO BOTTOM
If you’re in the market for a conveyor oven, check out the X*WAV-EZ, a unit offering top-mounted ceramic infrared heaters and bottom-mounted metal-sheathed elements that direct a concentrated level of energy from below, so you get crisper crusts and hotter products overall, says APW. To control the works, including conveyor speed, you get a solid-state digital control system. Meanwhile, a thermostatically controlled fan cooling system keeps the oven cool to the touch, which also helps extend the life of critical components. Product entry and exit openings are adjustable up to 3 7/8” high to accommodate taller products.
APW Wyott Foodservice Equipment Co.
800/527-2100
www.apwwyott.com

IT’S ONE HOT SHELF
Keeping up with the buffalo wing orders at Quaker Steak & Lube requires a heated shelf, and the folks at QS&L opted for a model from the Glo-Ray line. Model GRS offers as standard an extruded base with nonslip rubber feet, s/s top and a blanket-type element for uniform heat distribution. Fiberglass insulation keeps heat at the holding surface, while a built-in adjustable thermostat controls surface temp. The GRS also offers a rocker switch with indicator light and an adjustable thermostat ranging from 140°F to 180°F. The shelf is available in six designer colors and in widths from 18” to 72”, depths from 6” to 25 1/2”.
Hatco Corp.
800/558-0607
www.hatcocorp.com

A COOL PREP TABLE
As a key piece back of house, the humble prep table gets a workout during busy periods. Look for one that offers what you need. Take the Randell high-volume, self-contained refrigerated salad top, for example. It offers a recessed pan ledge to hold 6” deep pans and keeps those pans cold with a CFC-free R-134a expansion valve refrigeration system. A side-mounted compressor with a unique coil provides proper pan cooling, and you get full-depth usable interior space. A full-length NSF-approved 10”-wide composition cutting board supports you at prep time, and a stainless hinged roll cover comes down to protect your product when needed.
Randell/Unified Brands
888/994-7636
www.unifiedbrands.net

GRIDDLE ME THIS
Two gas griddles from MagiKitch’n keep Quaker Steak on top of its ongoing burger and quesadilla orders. Model MKG, which comes in widths from 24” to 72”, provides a 1”-thick polished griddle plate, 3 3/4-gal. grease box, front grease trough, fully welded grease chute and tapered backsplash to ease griddling duties. A snap-action thermostat maintains temp between 200°F and 450°F, and the gas input rate is 60,000 Btu/hr. for the 24” model, with an additional 30,000 Btu/hr. per each additional 12” of griddle. All temperature probes are embedded in the plate, and all pilots have a flame-loss safety shutoff. Options include a chrome griddle plate and cutting board for 10” or 12” shelf.
MagiKitch’n/Midddleby
603/225-6684
www.magikitchn.com

HIGH ENGINEERING MEETS CONVEYOR
Looking for a feature-rich rack conveyor? Consider Meiko’s K-Series. Features include spring-loaded doors that are easy to open and keep open without latching; heavy-gauge stainless exterior surfaces with flush back wall; wash and prewash tanks that slope forward for fast, complete drainage; and a large separation between wash and final rinse that eliminates splashing soiled water on sanitized ware. Model K-44 is a single-tank machine with 3-hp pump, five upper wash arms and four lower wash arms. The unit is rated to wash 223.2 racks/hr. and uses a rated 186.5 gals./hr. Options include choice of 18” or 26” clearance height. NSF certified.
Meiko
800/556-3456
www.meiko.us

BIG WARMING IN SMALL SPACE
The Model 1001 food warmer is designed to attractively display and maintain the serving temp of your prepared food with less energy than a traditional warmer, says Vollrath. Exterior surfaces are cool to the touch, and you get thermostatic control for precise management of temps. A dome heating element with nonstick coating makes for easy removal of mineral deposits. Bottom-mounted power cord stays out of the way, and a wide-lip design means no drips. Footprint is 21 3/4”W x 13 3/4”D.
Vollrath Co.
800/624-2051
www.vollrathco.com

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