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Food Magic Daily 1 5 Monday, June 3, 2019 Select the Right Pan with LloydPans An interview with Paul Tiffany, Senior Manufacturing Engineer, LloydPans ® . FMD: 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. FMD: '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. FMD: 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. FMD: Selecting bare pans is often seen as less expensive. Are there limitations to seasoning in terms of pan performance? 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 sea- soning and re-seasoning, which conservatively adds $1-$4 per pan. Seasoned pans scratch easily, which means more maintenance if metal tools are used. FMD: 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. FMD: 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. Glastender Introduces Space-Maximizing Refrigeration Line Glastender, Inc., headquartered in Saginaw, Michigan, has expanded its refrigeration offerings with a new line of space-maximizing coolers and frosters. The new models have a unique condens- ing unit design which offers increased capacity and functionality not normally found in a compact footprint. The C1SB series includes five differ- ent sizes of one-zone, bar-profile coolers, which are available in 24- and 28-inch one-door units and 36-, 44- and 48-inch two-door units. Despite their compact footprint, they maintain the ability to fit a full-height keg, three vertical rows of long neck beer bottles, or two vertical rows of 750ml wine bottles. In addition to being listed to NSF Standard 7 for open food storage, the C1SB coolers share many of the same highly configurable features as Glastender's traditional back bar coolers, which includes doors and drawers in a variety of finishes, finished or unfinished tops, and the capability of shelf storage or draft beverage dispensing, just to name a few. The same five widths available in the C1SB coolers are also available in low-profile heights. Like Glastender's traditional low-profile coolers, the C1SL low-profile coolers are 6 inches shorter than bar-profile coolers, which makes them ideal for underbar or other height- constrained applications. Glastender's C1SU undercounter coolers are modified versions of the C1SL coolers. They include specific features intended to make them more suitable for the undercounter foodser- vice environment, like a stainless steel pull tab han- dle, 24-1/8 inch deep top, and casters or legs included as standard. The new C2SB two-zone, bar-profile coolers have two doors, each with their own thermostatically controlled tempera- ture zone for beer, white or red wine. They are available in 36-, 44- or 48-inch widths and have a 4-inch wide, insulated wall between compartments to ensure consistent temperatures. The new F1SB and F1SL frosters increase Glastender's reach- in froster offerings fivefold and are available with the same options as the C1SB/C1SL coolers (except drawers). At 29-3/4 inches high, the F1SB bar-profile frosters provide the indus- try's tallest door opening, capable of holding four verti- cal rows of pint glasses. The F1SL frosters, capable of holding three vertical rows of pint glass- es, are the industry's only low-profile, reach-in froster. "We are excited to be releasing a total of 28 new coolers and frosters to the foodservice industry," stated Todd Hall, President of Glastender. "We are sure our customers will appreciate the increased capacity and design flexibility our new space-maximizing units offer." Unox: Inventive Simplification Unox exhibits excellence in just two words: improve and simplify. It is an excellence you recognize at a glance, made up of the same ingredients that your clients insist on: uncompromised quality, innovative and bold choices, proved and measurable efficiency and reliability. There is no room for error in profes- sional foodservice. Unox knows this, and provides ovens and services that are designed to meet the most ambitious quality and business challenges. Present in 110 countries and the No. 1 producer for the number of pro- fessional ovens sold worldwide each year, Unox operates in the restaurant, patisserie and bakery sectors, and every day it serves professionals throughout the world. Making decisions without making mistakes is a big part of your work. Your job is to apply these decisions in the kitchen, first hand. Every day you face new challenges, always raising the bar of excellence. Unox is at your side, helping you to take on these challenges. Investing in innovation for Unox means seeing every- day challenges in a whole new light: from giving value to every single gesture to the simplification of the entire production process. For you, this means maximum performance, free- dom, ease of use and savings. "Contributing to the quality, effi- ciency and simplification of our cus- tomers' cooking processes" is the mis- sion of Unox, with technology that is not an end in itself. It is an invention to serve simpli- fication. Simplification that serves your business. Unox's 25-plus years of research lead to cook- ing solutions that excel in all areas and guarantee the repeatability of the desired result for any load conditions. Unox provides simple and elegant solutions to the complex problems of the professional food service industry, along with intu- itive and reliable technology that has become the benchmark for industry operators. Tucs Introduces New 500 and 1000 Pound Self-Contained Electric Sous Vide Tanks Tucs Equipment is known as a leader in cook-chill technology, and today that tra- dition continues with the addition of new 500 and 1,000 pound (50 and 100 gal- lons) self-contained electric sous vide tanks. Designed specifically for small and growing foodservice operators, Tucs Sous Vide tanks have all the benefits of its larger units in a self-contained, easy- to-manage footprint. The new integrated, microprocessor control panel gives operators full control over their recipes. Users can easily con- trol cook times and temperatures fol- lowed by automatic chilling. Temperatures can be monitored, recorded and downloaded as needed. When con- figured, the control panel can also provide remote factory diagnostics. Automatic cooling is provided by an integral chilled water genera- tor. Processed water is maintained at ±1 degree Fahrenheit throughout the tank, and the insulated tank wall is designed to prevent condensa- tion. The ergonomically friendly design incorporates a tank floor which can be lowered and raised automatically for the easy loading and unloading of product. Local codes vary, but in most cases a ventilation hood is not required. Marty Tucs and his Food Process Equipment Team have earned a reputation over 30-plus years for developing very inno- vative solutions to difficult food processing problems. With an 80,000 square foot production plant located in Princeton, Minnesota, TUCS Equipment Inc. can meet the equipment needs of foodservice opera- tors worldwide.