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Restaurant Daily News Saturday, May 18, 2019 4 0 Panasonic NE-SCV2N High Speed Oven Designed and built for ease of use and quick cooking capabilities, the proven Panasonic NE-SCV2N High Speed Oven is the ideal choice for kitchens where fast, efficient heating is essential and space is at a premium. Space-Saving Footprint This sleek, powerful, 1200W oven's space-saving footprint (outer dimen- sions, just W 18.66 x D 22.24 x H 16.22 in., cavity W 10.63 x D 13.00 x H 4.33) and Cool Touch surfaces make it simple, safe and easy to place in or on virtually any counter space, and stack multiple units on top of one another to maximize tight space (requires joint plate). It's especially beneficial in cafe set- tings where workable space is always precious and having an easy-to-operate, multipurpose cooking device supports a wide range of menu options. Great for sandwiches (breakfast/lunch) and bar food (chicken fingers, nachos, pizzas and more). A Step Above No matter the foodservice setting, the oven's flexibility and easy operation sets it apart from other commercial ovens. An easy to see, easy to operate LCD touch panel and touchpads effortlessly control manual and memory cooking programs, set 350 to 525 degree pre-heat temp range, cooling and more. The panel also controls a variety of heating patterns utilizing Panasonic patented technology to create six distinct heating patterns that combine up to three heating functions – convection, grill and Inverter microwave – for speedy heating of frozen, refrigerated or room tempera- ture dishes. 1,000 Program Memory The Panasonic NE- SCV2N High Speed Oven can conveniently program and store up to hundreds of convection, grill and Inverter microwave menus, as well as flexible menu combinations of grill and microwave, convection and microwave, and convection and grill menus. Edit Menus Too This high speed oven includes the ability to easily edit and store menus from either the product itself or your PC with an included SD memory card and SD-USB Adapter. 7 Heating Accessories To optimize heating for a full range of menu applications, the NE-SCV2N includes seven accessories for optimal cooking applications. They include a base plate liner, ceramic tray, wire rack, pizza and white ceramic plates, an oven sheet and aluminum pad- dle. Minimized Maintenance With the Panasonic NE- SCV2N High Speed Oven, easy everyday maintenance consists of cleaning a removable air filter and drip tray, base plate liner, ceramic tray, wire rack, pizza and white ceramic plates, oven sheet and aluminum paddle (optional acces- sories) and wiping down the easy- clean enamel door. In the event of any steamer difficulties, Panasonic supports your NE-SCV2N High Speed Oven with comprehensive customer service. Technical support is just a phone call away. For more information, go to www .panasonic.com/cmo. The Right Tools to Ensure Food Quality and Safety An interview with Jeff Yeager, Vice President – Foodservice, Cooper-Atkins, Emerson Commercial and Residential Solutions. RDN: Cooper-Atkins was recently acquired by Emerson as part of its Commercial and Residential Solutions business. As a leader in providing food- service products to major QSR chains, why was Cooper-Atkins attractive to Emerson? JY: The added expertise from Cooper- Atkins complements – and significantly extends – Emerson's global capabilities in monitoring foodservice facilities throughout the entire supply chain. In today's rapidly changing world, we con- tinue to expand our technological capa- bilities to support and help protect brand integrity by providing the right tools that help ensure consistent food quality and safety. RDN: What are the main QSR/restaurant risks and concerns surrounding food? JY: Main concerns primarily include receiving, prepping, cooking and storing food items and maintaining them at the appropriate temperatures. If food safety protocols are not followed, end users can become sick and possibly die, resulting in damage to brand equity and huge financial losses due to expensive recalls. Brand protection is paramount; consis- tent food safety protocols lead to consis- tent quality of products, which directly affects same-store growth and system expansion for the franchisee and/or shareholders. RDN: How has technology affected the foodservice industry? JY: FSMA rules are sprinkled with refer- ences to maintaining electronic records (though not specifically required). Unfortunately, traditional paper and pencil temperature data collection introduces an additional source of potential pathogen contamination and is time-consuming and possibly inaccurate. One of the best alterna- tive methods to manual data record- ing is using an automated or wire- less temperature measurement solution (e.g., Cooper-Atkins' NotifEye Wireless Monitoring Solution). Such an automated technology, purpose-built for use in food- service/processing, complies with the most demanding design requirements. As a result, it operates reliably over long periods in harsh environments. RDN: How is technology helping brands with accountability into their distribution chains? JY: As a leader in the temperature moni- toring industry, we fill an important step in providing end-to-end service across the cold chain. We are committed to understanding our customers' needs and supplying the right tools for the right jobs – even before they realize they need them. Consistently helping ensure quality with our state-of-the art instru- ments helps build trust between us as the manufacturer and end users where food safety is con- cerned; it's the top priority of any business owner. Technology has increased transparency in the dis- tribution process because it allows for checkpoints determining acceptance or rejection. Cooper-Atkins' HACCP manager enterprise device and software allow electronic data acquisition and historical recording, and its menu feature with user-programmable checklists identify and track tasks. A corrective action linked to these tasks prevents them from being completed until the corrective action is implemented. Wi-Fi capability enables remote access to data and also increases the integrity of the data, which can be easily saved into the historical record for analysis during audits. Labor can be diverted to more customer-facing responsibilities, which is a valuable over- all benefit. For more information, go to www.cooper- atkins.com or call 860.347.2256. Select the Right Pan with LloydPans An interview with Paul Tiffany, Senior Manufacturing Engineer, LloydPans ® . RDN: You've often talked about the 'systems approach' in terms of what cus- tomers should know before selecting pans. Would you explain that approach, and why it's necessary? PT: A restaurant is a food factory. First decisions must involve menu and service rate to define production requirements – including all downhill contributors of equipment, utensils, space and processes. All hardware must be selected to make the concept work, or it will fail. RDN: 'Smallwares' is used to describe pans necessary to food production, but you dislike that term. Why is that? PT: Despite being priced lower than ovens or hoods, pans are not interchange- able commodities. In the systems approach, the right pan must fit the con- cept – even if it's not the lowest priced option – in order to achieve success. RDN: Seasoning is a term used in the pizza industry to describe a necessary process for bare pans prior to production. What does seasoning involve? PT: Seasoning involves applying a thin coat of oxidizable oil and baking it until a polymerized film is produced. Typically, 5-20 bake cycles are needed to achieve a 'seasoned' surface with some release properties. Alternatives include silicone glaze, PTFE non-sticks, and per- manent, stick-resistant release finishes. RDN: Selecting bare pans is often seen as less expensive. Are there limitations to seasoning in terms of pan per- formance? PT: Eventually, seasoning builds and lifts off in pieces that stick to the underside of the crust. The total cost of bare pans should include seasoning and re-seasoning, which con- servatively adds $1-$4 per pan. Seasoned pans scratch easily, which means more maintenance if metal tools are used. RDN: Can you explain the difference between competitive release finishes and LloydPans Pre-Seasoned Tuff-Kote ® fin- ish? PT: PTFE non-sticks offer approximate- ly 5,000 release cycles, but they're not metal utensil safe and don't often last long in hot pizza ovens. Silicone glaze is less durable, and offers about 1,000 release cycles with the same limitations as PTFE coatings. LloydPans Pre- Seasoned Tuff-Kote (PSTK) is a permanent, non-toxic, metal- utensil safe finish that offers excellent release in pizza and bakery applications without a definite end of life limit. RDN: Can you share an example of how you helped a customer overcome a baking challenge? PT: Baking brownies in a super-heated pizza conveyor oven isn't easily done. By making a stack of standard pans to moderate the intense bottom heat of the oven and a perforated cover to moderate top heat, we solved that challenge. The interior featured PSTK finish for good release and was attractive enough to be used at the table, and tough enough to withstand metal forks. For more information, go to www.lloyd pans.com, email sales@lloydpans.com or call 800.748.6251.