EQUIPPING 'ZA BISTRO!
A GOOD-LOOKING AIR DOOR
Berner’s Aristocrat model air door keeps flying pests out
and cold air in at ‘Za-Bistro!’s service entry. The unit’s
base measures 13”H x 12”D, and you can choose from five
lengths: 36”, 42”, 48”, 60” or 72”. It looks good, too: You
have a choice of a white aluminum or stainless cabinet, and
a three-speed switch comes standard. With a 10’ or lower
mounting height, the Aristocrat also works for patio
openings, drive-through windows and walk-in coolers. It
comes with a 5-yr. parts warranty.
Berner Int’l. Corp.
THE BIG CHILL
To back up ‘Za-Bistro!’s “assemble to order” menu, kitchen
designers chose an undercounter blast chiller by Randell.
The BC-5E holds five pans and chills up to 55 lbs. per
batch. The unit features an automatic cooling system
operated by a food probe. On-board printers let you record
HACCP logs if necessary. The machine will hard-chill,
soft-chill or freeze your food, and will hold it at a preset
temperature at cycle’s end. Cross-cabinet airflow lets you
chill food with covers on the pans, says the maker. The
BC-5E uses a 3/4-hp condenser and 115V.
GET CAUGHT UP IN CONNECTIONLESS STEAMING
Groen’s Vortex steams along happily, no water hook-up required. This
pressureless, connectionless unit uses a powerful
side-mounted blower to distribute steam throughout the
cavity and between pans of food. You’re ready to cook in
less than 20 minutes from a cold start. The unit sports a
generous 4-gal. water reservoir—and it’ll sound an alert
when the reservoir runs low. If no one responds, it shuts
itself down as a safety precaution. The easy-open door with
its push-up latch is field-reversible. Capacity: four hotel
pans/ 12 sheet pans.
SOUPS AND SAUCES AND ROASTS, OH MY!
‘Za-Bistro! uses a stove/convection oven for sauces and to
par-cook foods to be blast-chilled, then finished as needed
in the stone hearth oven. Southbend’s 436A unit gives you
six 33,000-Btu non-clogging cast-iron burners, a 4” s/s
front rail and a removable one-piece drip tray under the
burners. Below, the convection oven has 32,000--Btu,
porcelain and s/s interior. The heavy-duty rack has five
sets of rack guides for maximum flexibility. An on-off
switch lets you turn off the blower fan to operate the
convection oven as a regular oven if needed.
KEEP THE HEAT
Soups, sauces and hot foods stay at or above the magic 140°F
mark with APW’s W-3V Food Warmer unit. The W-3V features a
serpentine-shaped element to evenly distribute heat, ample
insulation to keep countertops and surroundings cool. The
unit is meant to be used with water, but it won’t be damaged
if it happens to run dry. Holds up to 22 qts. in a stainless
steel pan and housing. Optional adaptor plates let you
convert the 12” x 20” opening so it can hold two, three or
five round pans. One-year P&L warranty.
APW Wyott Foodservice Equipment
A REAL MOUNTAIN OF AN OVEN
One piece of equipment to handle some 80% of the menu items:
that’s the challenge put to—and surpassed—by 'Za-Bistro!’s
7-ft. diameter, 6,000 lb. stone hearth oven. Wood Stone’s
Mt. Rainier provides a generous 31 sq. ft. of cooking
surface, roomy enough for even 20 items at a time during
crunch-time. The single-piece floor and dome of the Mt.
Rainier are each 4" thick and made from specially formulated
high-temperature refractory “stone.” A guaranteed floor
temperature insures consistent cooking zones and consistent
product throughout the day. On a busy day, the oven can bake
more than 200 12” pizzas per hour, based on 5-min. bake time
Wood Stone Corp.
“S” STANDS FOR BENEFITS IN THIS MACHINE
Manitowoc has built sanitation, savings, serviceability and
sound (or lack of it) into its latest S-Series icemakers.
That’s a lot of sibilant salubriousness to pack into one
machine. Antimicrobial AlphaSan molded into plastic
components provides increased sanitation. Savings come from
the energy-efficient air-assist ice removal system that cuts
ice harvest time in half. Quick access to the innards
through a hinged front door makes the S-Series very
serviceable. As for sound, there’s not much of
it—compressors are mounted on their own platforms and
interiors are injected with foam for insulation.
Manitowoc Ice Inc.
FOOD WASTE GOES HERE
Salvajor puts your food waste down the hatch—a
corrosion-resistant, waste-mixing hatch, to be precise. The
Food Waste Disposer Model 300, the type used at 'Za-Bistro!,
features a corrosion-resistant aluminum alloy body, a sturdy
3-hp fan- and water-cooled motor (with a Teflon seal that
protects the motor’s innards from water damage), and a 9-in.
diameter rotor with four cutter bars made of hardened
carbide alloy. An oversized mixing chamber gives the perfect
mix of water-to-waste for optimum flow.
CONVEYING WATER SAVINGS
For a space-, water-, and time-efficient door-type dish
machine, check out Jackson’s TempStar machines. Using only 1
gal. of water per rack, the unit’s fully automatic cycle
lasts 58 seconds. You get to choose between a 40°-
or 70°-rise booster heater. Other
plusses: a built-in pressure regulator and gauge, a front
dress panel and electromechanical controls. Dimensions:
25-1/4”H x 25-1/4”D x 64-3/8”H. Optional accessories include
a 36-compartment rack, combination rack, a drain quench
system, flanged feet and a safety door interlock, among
HOLES KEY TO CAPTURE AND CONTAINMENT
What isn’t there is as important as what is,
with Captive-Aire’s front perforated supply plenum hood
accessory. The company’s Model ND ventilation hood features
a signature “triangle” on the front of the hood’s C-shaped
capture area, giving much better capture and containment of
the effluent plume than traditional models. Since 80% of the
hood’s makeup air is delivered through the PSP, you’ll get
more energy efficiency on the HVAC system and more
comfortable kitchen temperatures for workers. A 4’ hood,
like the one used at 'Za-Bistro!, can operate at flow rates
of 150 cfm/ft. or 600 total cfm. The hood is rated for 450°F,
600°F and 700°F
cooking surface temperatures.