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Food Magic Daily Monday, July 16, 2018 8 Bally Expands Refrigeration Product Offering Michael Coyle, President of Bally Refrigerated Boxes, has announced sever- al new product enhancements to its line of refrigeration systems designed to facilitate energy savings and ease of installation. Bally has reengineered the popular SmartVap evaporator control. It now offers both an air defrost version as well as the electric defrost model. This upgrade also includes adaptive defrost capabilities for the low temperature con- trols. The SmartVap allows for ease of installation by eliminating the control wire typically required between the evap- orator and condensing unit. Bally has been providing low profile evaporators with its patented "Smart Speed" technology as a standard product offering for several years. It is now expanding that technology to many of its hermetic condensing units. The combina- tion of the Smart Speed on both the high and low side provides significant energy sav- ings. Product develop- ment and energy sav- ings continue to enhance Bally's full line of refrigeration prod- ucts. The company con- tinues to offer the BQ line of condensing units, offering a compact design scroll and hermetic condensing units for both medium and low temperature units rang- ing from 1 HP medium to 6 HP low temp units. Tests have shown a reduction in sound levels of 15 dba over conventional style condensing units. These units are also equipped with EC variable speed motors – further enhancing the energy saving potential. Coyle states these new products are continuing examples of Bally's contin- ued focus on delivering to the market energy efficient refrigeration sys- tems designed to meet elevated customer expectations while exceeding new Federal Energy standards. For more information, go to www.bally refboxes.com. Montague's Versatile Legend Equipment with Glycol Refrigeration No business wants to run hot and cold, but the Montague Company has shown that combining ice and heat can be quite rewarding with its line of innovative Legend ® Glycol Chilled Equipment. Built to Perform, Last – and Save Available in Sauté Stations, Pan Chillers and Sandwich/Pizza Prep Tables, the Legend Heavy-Duty line is the ultimate tool for helping chefs prepare their most sophisticated dishes more conveniently. Infused with famous Montague quality, it combines many high-tech features with smart engineering and tough 304 stain- less steel construction to deliver superior performance, longer life and significant cost savings. These versatile units save serious labor by putting everything right at the chef's fingertips for a streamlined work- flow. Raw ingredients are always close by, increasing efficiency and eliminating time wasted on going to and from a walk- in refrigerator. All About Cool Innovation These units provide refrigeration that is significantly more efficient than tradi- tional wells. A unique glycol immersed system keeps the raised rail at an even temperature without icing. Refrigerant is pumped through stain- less steel tubing sub- merged in glycol, cool- ing the glycol and chilling the pans. Since glycol is more viscous than tra- ditional refrigerated air systems, it stays colder longer, easing the burden on the com- pressor and keeping ingredients cold, even if the unit is off for a period of time. Energy-Efficient, Space-Making and Eco-Smart Because the glycol cooling system oper- ates without a fan, its compressor is roughly a third smaller than normal. A smaller compressor translates into lower energy usage and more storage area for the things chefs need to keep expanding their menu, and pleasing patrons. Environmentally friend- ly R290 refrigeration with gly- col means 0 GWP (global warming potential), and satis- fies tough Kyoto and Montreal protocols. Designed to raise chefs' expectations while lowering labor and energy costs, Montague's new Glycol Chilled Equipment proves that it's possi- ble to be very cool and very hot at the very same time. From ranges to ovens, fryers and more, Montague has been dedicated to bringing the world premium-quality cooking equipment since 1857. For more information, go to www .montaguecompany.com. New Shear-Blender-Emulsifier Cart from Tucs The challenge: provide consistent sus- pension of particulates in soups, sauces and specialty products like salsas, mari- nara, dressings and refried beans. The solution: the new Shear-Blender- Emulsifier Cart, Model TEE-10HP from Tucs Equipment. Proper shearing-blending and emul- sification improves product appearance, quality and taste, but until now the only practical solutions available to foodser- vice operators were manual-operated hand-held immersion blenders or expen- sive stationary pieces of equipment. The Tucs Model TEE-10HP takes the guess- work out of shearing-blending-emulsifi- cation to give operators consistent, repeatable results in a mobile cart that takes up less than 6 square feet of kitchen space. Designed specifically for the food- service industry, the Tucs Shear-Blender- Emulsifier Cart is supplied with all the necessary outlet fittings and adapters. An optional inlet fitting kit is avail- able for all of your existing pro- duction kettles, and the TEE- 10HP can easily be moved between kettles to meet the needs of individual kitchen managers. The standard cutter will reduce particulate sizes from 1/4-inch to a fine purée. The NEMA-4X control panel makes operation a breeze and is designed to stand up to the toughest kitchen environments. The TEE-10HP can emulsify up to 375 gallons per minute, making it ideal for both low and high-volume applications. Marty Tucs and his team have earned a reputation over 30 years for developing very innovative solutions to difficult food pro- cessing problems. With an 80,000-square-foot production plant located in Princeton, Minnesota, TUCS Equipment can meet the equipment needs of food processors worldwide. It has solved difficult cooking, chilling, packaging and product handling problems for huge, multi-company, world-brand processors and for small regional packers and specialty processors. For more information, go to www .tucsequipment.com. Proluxe Takes Bigger Slice of the Pizza Industry Proluxe™, a leader in the pizza industry, recently introduced the DP2300 premium dual heated automatic press and the new Terraluxe™ PerVection™ series oven. As the demand decreased for leisurely hand- tossed pizza, the demand skyrocketed for the fast-paced pizza chain environment and this manufacturer took immediate action to do something about it. "We recognized that our customers simply must have a high quality consis- tently pressed product every time in an incredibly fast-paced environment," said Steve Raio, President and Chief Executive Officer of Proluxe. Proluxe recognized its standard press was not capable of handling these new demands. Therefore, the Proluxe engineer- ing team was challenged to design a dough press to help these clients succeed, and the DP2300 premium dual heated press was launched. The DP2300 was engineered to deliver a perfect press every time. The DP2300 premium dual heated press is available with a standard 12-inch mold, or clients can order a custom designed mold to fit their precise needs. Proluxe did not stop with the dough press; it also recognized these clients really needed a no-brainer convection pizza oven – an oven simple to operate that will cook a high volume of pizzas at once in an incredibly short amount of time. Proluxe is proud to introduce its PerVection Smart Oven Series. This strategically designed oven is for the cus- tomer who must deliver exceptional quality, taste and service. Most stone hearth ovens require experi- enced stone hearth operators to bake the pies. Normally, the pies must be rotated at least three to four times and lifted to create an even bake; this is very time consuming. You won't waste that valuable time with the PerVection oven. The oven is precisely designed with even heat on the entire deck, which allows it to cook in excess of a thousand pies per day. The PerVection ovens can be made in custom sizes. The engineering team designed the unique oven dome and deck in three pieces. It can be tilted on its side for easy installation. The oven can be brought through a standard doorway – no need to widen doors or knock out walls or windows to install it in your kitchen. It also comes with a limited five-year war- ranty on the deck and a five-year struc- tural warranty. This oven also includes a one-year warranty on parts and labor. T h e PerVection oven has two torch burn- ers, skillfully placed in opposite direc- tions and a display burner, which can be customized with a company logo placed in the back to create a forced convection. The PerVection oven also comes with in- floor heaters and a self-cleaning mode. The combination of the torches, display burner and the unique shape of the dome are all critical parts of the design that ensure an even temperature bake and energy efficiency. Proluxe has a website that features its product line (www.proluxe.com) and offers visitors a comprehensive overview of all of its products, along with 24-hour support and an overview of the company. For more information, visit www .proluxe.com.