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.
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.
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.
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.
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.
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.
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”.
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.
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
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.
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.