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January 2007
FEATURE PRODUCTS:
Tracking The Cutting Edge
FROM FRIDGE TO FREEZER AND BACK AGAIN
Randell unveils its new FX Series drawer with FlexiCold, a
technology that allows the unit to operate as a
refrigerator, freezer, rapid chiller or thaw box, and to
change back and forth as needed.
You adjust temps from 40°F to 0°F and the system
provides precise temp control just where it’s needed. Here’s
how: The drawer lid itself provides the cooling by having an
evaporator coil mounted into it. When you open the drawer,
the lid stays inside the machine, and when you push the
drawer back in, the lid reseals magnetically. In addition,
the refrigeration system only operates when the drawer is
closed, so you get efficient management of air, and with no
fan blowing while the drawer is open, no ambient air is
sucked into the cooling cavity. Meanwhile, the tub below the
lid is made of high-impact ABS plastic and can be removed
easily for cleaning. On the energy-efficiency front, you’ll
conserve significant power because you’re only chilling the
food in the insulated drawer tub, not the entire unit. FX
technology is Energy Star approved, and you can stack
drawers up to three high. Look for this one at the NRA Show
in May.
Randell/Unified Brands
888/994-7636
www.unifiedbrands.net
OVEN ZAPS PIZZA EVEN FASTER
If you’re familiar with Lincoln’s Impinger oven technology,
you’ll want to take a look at its newest model, which
Lincoln says can cook up to 30% faster than previous models.
Building on the Impinger approach of cooking with “finger”
jets of convected air, the new FastBake uses a combination
of X- and O-shaped holes in the “finger” panels, which allow
a greater volume of hot air to penetrate the product more
efficiently. Lincoln says a pizza, for example, would bake
in less than five minutes instead of the usual six. In
addition, you get Lincoln’s “bake profile” feature, which
starts the cook cycle with higher heat and air velocity,
eases off in the middle, and finishes with a sustained heat
for browning and carmelizing. The FastBake is available as
the 1400 Series, which can be stacked two units high, or the
low-profile 1600 Series, which stacks three high. All come
with a 32” belt and a 40” cook chamber.
Lincoln
Foodservice Products/Enodis
800/417-5462
www.lincolnfp.com/
UV COMS TO VENTLESS HOODS
Microbes and grease particles that congregate in ventless
hoods give up the ghost when faced with ultraviolet light.
Which is exactly why hoodmaker Giles has begun fitting its
line of ventless hoods with UV light technology. The inner
workings are deceptively simple: Cooking emissions are drawn
into the hood and through a series of filters before coming
into contact with the UV rays. When emissions pass through
the rays, a chemical reaction converts the remaining grease
molecules into water, carbon dioxide and mineral acids.
Presto, change-o, no more grease. The technology will be
available on certain hood models in the first quarter of the
year, says Giles.
Giles Foodservice Equipment
800/554-4537
www.gilesent.com
COMBO LETS YOU COOK FOR THE MASSES
Here’s a power-cooking combo worthy of the busiest restaurant
with the tightest kitchen space: a Steam Shell Griddle by
American Griddle parked atop a Market Forge Convection Oven.
This hot combo marries the power of steam with the speed of
convection cooking. On top, you get the steam-heated griddle
(choose from 24” or 36” widths) with a pair of hinged lids
that let you inject steam to cook food on all sides. And
below, the convection oven is a marine model, says Market
Forge, meaning it has a more compact build. The oven comes
with five stainless shelves and features a cooking cavity of
27 3/8”W x 20”H x 24 5/8”D. One massive order of bacon,
eggs, pancakes and biscuits, coming right up!
Market Forge Industries
617/387-4100
www.mfii.com
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