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Kimberly Oser Publisher Jules Denton-Card Senior Associate Publisher Lorrie Baumann Editorial Director Jeanie Catron • JoEllen Lowry • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Susan Stein Customer Service Managers Anthony Socci Associate Publisher Marcos Morhaim Senior Account Manager Adrian Chacon • Danny Ranney Account Managers Tara Neal Director of Operations Jay Watson • Hannah Stefanovich Show Logistics & Distribution Enrico Cecchi European Sales Food Equipment News is published by Oser Communications Group ©2019 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com Lee M. Oser Founder AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM Food Equipment News Friday, February 8, 2019 4 Select the Right Pan with LloydPans An interview with Paul Tiffany, Senior Manufacturing Engineer, LloydPans ® . FEN: You've often talked about the 'sys- tems 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 serv- ice rate to define production require- ments – including all downhill contrib- utors of equipment, utensils, space and processes. All hardware must be select- ed to make the concept work, or it will fail. FEN: '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. FEN: 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 permanent, stick-resistant release finishes. FEN: 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 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 dimensions, 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 effort- lessly 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 dis- tinct heating patterns that combine up to three heating functions – convection, grill and Inverter microwave – for speedy heating of frozen, refrigerated or Continued on Page 53 Continued on Page 53