Oser Communications Group

Food Equipment Daily News Feb 20 2015

Issue link: http://osercommunicationsgroup.uberflip.com/i/458977

Contents of this Issue


Page 23 of 59

F o o d E q u i p m e n t N e w s F r i d a y, F e b r u a r y 2 0 , 2 0 1 5 2 4 FLAVOR, PERFORMANCE, COST SAVINGS WITH USE OF FILTERCORP CARBONPAD An interview with Chef Chip Ulbrich, Executive Chef, South City Kitchen Midtown in Atlanta. FEN: Tell our readers about yourself and your work. CU: I was trained in a comprehensive, European-style culinary apprenticeship program accredited by The American Culinary Federation Educational Institute. I apprenticed at The Woodstock Inn & Resort in Vermont, the Little Dix Bay Resort, Caneel Bay Hotel in the U.S. and British Virgin Islands and the Jackson and Jenny Lake Lodges in Wyoming. Under great chefs like Hans Schadler, Bob Walton, Erwin Pascher, John Farnsworth and Peter Wynia, I graduated with the certification of Journeyman Chef in 1983. In 1998, I brought my passion and finesse to the AAA Four Diamond Award winning Beaufort Inn, and transformed The Inn's dining room into one of the South's finest restaurants. In 2001, The James Beard Foundation recognized my achievements by inviting me to the James Beard House. I'm now the exec- utive chef at South City Midtown Kitchen, a Fifth Group restau- rant. Fifth Group prides itself in operating as greenly as possible and composting all food waste. FEN: How did you first learn about Filtercorp and the CarbonPad? CU: One of the owners of our company was familiar with their product. FEN: Why is fry oil management a vital part of kitchen operations? CU: Some of our most popular signature items are fried, and the integrity of the oil plays a major role in the proper execution of those dishes. If the fryer oil is off, our reputation is on the line. Having the abil- ity to filter the oil through the CarbonPad saves money and enhances our reputation. FEN: What process lead you to switch to the CarbonPad? CU: Initially, of course, we were looking for extending the time our oil is able to fry and maintain quality, but it also saves us some money in the long run by extending the oil life. FEN: What benefits do the CarbonPad provide for your operation? CU: Great flavor, performance and cost savings over time. Visit Filtercorp at booth #5221. For more information, go to www.filtercorp.com. SAVE TIME AND MONEY WITH WUNDER-BAR'S AUTO-SAUCER Wunder-Bar's ® automatic pizza sauce application system Auto-Saucer™ is the only system of its kind in the world. If you want to assure the correct amount of sauce is properly applied to the pie, then this system is what you're looking for. There are two versions available; both are NSF listed and include clean-in-place sanitizing routines. The Ready to Use (RTU) system is for restaurants that use a pre-mixed sauce or that mix their own sauce. The mixed sauce is placed into a holding container and the system pumps the sauce from the container directly onto the pie in the pre- scribed amount. The Ready to Mix (RTM) system actually combines con- centrated pizza sauce (or paste) with water at the time it dispenses, thereby assuring not only a consistent amount applied to the pie, but also the exact mix of water to sauce. Auto-Saucer also allows the operator to add more or less sauce to the pie by customer request. In use in thousands of restaurants throughout the word, the Auto-Saucer has proven to be consistent, accurate and reliable. Return on investment is rapid and includes labor savings and portion control of sauce dis- pensed. Other benefits include smooth and consistent application of the sauce onto the pie, elimination of tears in the dough and sloppy sauce spread. Users report higher quality and consistency when using the system by eliminating the hand- saucing method, which often allows for too much or too little sauce, both of which adversely affect finished quality. Labor savings are evident as well, because staff can apply cheese and top- pings to a pizza while another is auto- matically being sauced by the Auto-Saucer. If you want to streamline your kitchen area, save labor, save time and improve effi- ciency, quality and consisten- cy, check out the Wunder-Bar Auto-Saucer system. Visit Wunder-Bar at booth #2833. For more information, call 800.722.6738 or 707.448.5151 or visit www.wunderbar.com to view a demonstration video. The Auto- Saucer is manufactured in the U.S.A. by Wunder-Bar, a global leader in food and beverage dispensing systems for more than 45 years and a division of the Middleby Corporation. THUMBS UP FOR THE GASKET BOSS Torn gaskets make refrigerators run more, driving up utilities and overwork- ing compressors. Dirty gaskets are often cited by restaurant inspectors. Because the replacement procedure for gaskets appears intimidating and complex, many put it off or avoid it. Push-in or dart style gaskets can also take their toll on installers' thumbs, especially if they are replacing a number of gaskets in one period of time. The Gasket Boss™ makes the chore of gasket replacement a fast and easy experience. It allows the user the ability to apply the right amount of pressure needed to securely fasten push-in and dart style gaskets, elimi- nating the possibility of any kinks or gaps. Because a kinked, bent or dam- aged gasket is unusable, gaskets dam- aged during installation must be dis- carded. Imagine yourself having just removed your old gasket because it failed inspection. In the process of installing the new one, you set it out of alignment. In the process of trying to straighten it, the gasket bends and then rips. Now you need to order a new one and the cooler you were working on remains gasketless until the new gasket arrives. Using the Gasket Boss elimi- nates accidental installation damage, giving peace of mind to both novice and expert installers. The coated rollers protect the door frame as well as the new gasket being installed. The Gasket Boss is fully adjustable for varying sizes of refrigerator and freezer doors and can be used on everything from glass reach-in doors to large walk-in doors. Replacing gaskets on prep tables, deli cases, food warmer cabinets and proofer doors becomes an easy and quick process when using this tool. They say gasket installers are all thumbs, and that's true because using your thumbs was the only way to push the dart on the gasket into the track on a cooler door. If you've ever had to install more than one gasket in a session, the cramps in your hands and the sore thumbs you get should serve as reminders why so many people put off replacing their gaskets, even when they're ripped or hanging off. The Gasket Boss eliminates the pain associated with dart style gasket installa- tions, which is why gasket installers around the country are giving it a thumbs up. To get a hands-on demonstration of the Gasket Boss, visit booth #1633. For more information, go to www.fmponline.com or call 800.257.7737. BALLY PRODUCTS AVAILABLE FOR ALL REFRIGERATED REQUIREMENTS Whether the needs are for a small walk- in cooler or freezer, a large refrigerated building or blast chillers, Bally panels can be designed to satisfy whatever application is designed. Nominal or custom sizes are avail- able to meet the designs of architects and consultants. The Bally panel is manufactured in standard 4-inch thickness meeting the Federal Energy Code for insulation val- ues. Additionally, 5-inch and 6-inch thick panels are available for extreme low tem- perature applications such as blood banks or environmental chambers. The trademark of Bally is its "diaphragmatic joining system," which incorporates a structural band fastened to the speed-lok joining mechanisms. This provides a band throughout the panel at each cam-lock location. Bally door panels are manufactured with a unitized structural steel door frame that incorporates its joining mechanisms welded to the frame along with reinforce- ment plates where the door hardware is fastened. Along with its complete offering of refrigeration systems, Bally can provide the entire package to complete the refrigerated needs. Stop at booth #2047 to see all its products. Bally has two models of roll-in blast chillers, the Northwind™ 500 and Northwind 1000, both designed to rapidly chill hot product through the danger zone of 160 to 36 degrees. The Northwind 500 is designed to accommodate 20 pans or one rack hold- ing up to 250 pounds of product. The Northwind 1000 is the largest model designed to accommodate 40 pans or two racks holding up to 500 pounds of product. The most popular use today is consolidation of the chiller into a large commis- sary walk-in, with the chiller being located in a corner of the walk-in. Bally's design offers an optional rear door to allow for pass through of product into the holding cooler. Both Northwind models offer auto- matic and manual modes with our user friendly controller. After the product reaches 36 degrees the unit will revert to a holding cooler if the product is not removed. Visit Bally at booth #2047 to see a Northwind 500 on display.

Articles in this issue

Links on this page

view archives of Oser Communications Group - Food Equipment Daily News Feb 20 2015