Objectives Describe new and trending technology used in commercial - PDF document

4/11/2016 What’s Hot , What’s Cool , What’s Green ! Innovations and Trends in Food Service Equipment Amy Collins, RD, LD Business Development Specialist Objectives • Describe new and trending technology used in commercial foodservice equipment for cooking, cold storage, meal service, and sanitation • Explore “greener,” more energy efficient technology and features of Commercial Food service equipment, and explore how it affects ROI • Explore trends in meal service in Hospitals and Long-term Care settings Technology Responds to Demand • Productivity -produce more in the same amount of space and time • Speed -make it faster, but maintain quality, flavor, texture, etc. • Quality -preserve natural attributes of food • Efficiency -use fewer resources such as water, power and time • Reduce impact on environment, harness energy/resources produced by equipment 1

4/11/2016 What’s Hot? • Combination Ovens (Convection + Steam) • Accelerated Platform Ovens (Impingement + Microwave) • Induction Cooktop and Warming Equipment Combination (“ Combi ”) Ovens • Steam-0-100% humidity • Convection Heat- – 5 fan speeds, – up to 575 o • Steam + Convection= – Faster production (40-70%, efficient heat transfer) – Higher product yield, increased moisture retention – Menu versatility – Better nutrition, color, flavor “ Combi ” Cook Modes • Steam • Non-pressurized steaming at 212 ° F (100 ° C) • Low temperature steam from 86 ° F - 212 ° F • Quick-steam from 212 ° F - 250 ° F • Proofing, poaching, Sous Vide, blanching, gentle steaming 89 ° - 190 ° F (32 ° - 88 ° C) with humidity • Allows us to cook products to exact temperatures without overcooking 2

4/11/2016 “ Combi ” Cook Modes -Steam 86 ° F - 190F ° • Flan (no water bath) • Poach seafood • Proof bread • Terrines • Cheesecake • Sous Vide 212 ° F • Vegetables • Rice & Potatoes • Pasta • Eggs 213 ° F - 250 ° F • Root vegetables “ Combi ” Cook Modes Convection • Dry convection heat from 86 ° F - 575 ° F • Cook cakes, cookies, and muffins • Preheat • Baking • Finishing “ Combi ” Cook Modes Combination • Up to 575 ° F, with humidity • Allows us to cook with incredible speed and helps to maintain food’ s natural moisture and flavor. • Beautifully browns roasts, breads, & casseroles • A la Carte (Line) Cooking-Production & Prep Cooking • Cook Chill 3

4/11/2016 Retherm • Retherm bulk chilled or convenience foods • Automatically reduces steam saturation • Plate Retherm • Reduces labor • Consistent quality • Plate in off-peak hours • Retherm 78 or 104 plates • Hold hot in companion warmer “ Combi ” Accessories • Smoking adds flavor without adding sodium, sugar or fat • Hot or Cold - You can “cold smoke” cheese, fish etc. without heat from the oven • Switch from smoker mode to steaming without flavor transfer 4

4/11/2016 What Can Be Smoked? • Beef, Pork, Chicken, Fish • Cheeses • Vegetables • Baked beans • Eggplant Parmesan • Scalloped potatoes • Shrimp • Nuts • Corn Salad Impingement vs. Convection • Impingement & Convection are the same technology, with different applications • Convection ovens- forced warm air via fans envelops the product in addition to the radiant heat, cooking the food quickly. • Impingement ovens use the radiant heat and, instead of fans directing the forced warm air, are equipped with jet nozzles that are more precise. This results in rapid and directed cooking. Accelerated Cooking Ovens (Microwave Assist) • Uses a combination of microwave heat, and hot impinged air for extremely fast and efficient cooking • Combination enables heating and browning , & % of microwave & impingement in stages may be programmed in recipes • No hood required-catalytic converter 5

4/11/2016 How Does It Work? i3 interior 1) Blower Motors 2) Microwave System 3) Stirred Impinged Air (Top) & Microwave 4) Impinged Air (Bottom) 5) Catalytic Converter 6) Impingement Heater 7) Vent Tube Catalyst Accelerated Cooking Ovens (Microwave Assist) Sample Cook Times: 8” Pizza, fresh dough -3 min. 8” Pizza, parbaked, refrigerated-1 min. 45 sec. Chicken Wings, 8 ct, frozen-4 min. Salmon, 6 oz.- 2min. 20 sec. French Fries-3 min. 30 sec. Great for room service, sandwich shops, high quality fast finishing, single serve or small quantity production, ventless solution What’s Hot and Green?-Induction • Efficiency -Induction cooking surfaces are 95% efficient as opposed to Electric at 50% or Gas at 35%- ”Green” technology! • Safety/Comfort -Induction surfaces remain relatively cool to the touch which helps eliminate injuries, & reduces heat load in environment • Speed -Heat is developed directly and instantly within 1 second inside the pot or kettle or cooktop, allowing a much quicker startup than other heating equipment. 6

4/11/2016 What is “Induction?” Induction Cooking In induction cooking, an induction coil in the cook-top heats the iron base of cookware. The heat induced in the base is transferred to the food via (metal surface) conduction. • Both permanently installed and portable induction cookers are available. • Front or back of the house • “Cook to Order” in café, snack bar, special event, etc. • No hood, depending on use What’s “ Green ?” • Appliances/Equipment that use less water, electric and/or gas • Waste Management systems that reduce landfill contributions and/or capture the methane produced for energy fuel • Equipment that generates less heat or emissions that may be released into the environment (less “heat load”) 7

4/11/2016 Cook & Hold Ovens Slow, low temp cooking results in : • Less shrinkage=higher yield/profit • Activates natural enzymes that tenderize meat as it cooks & holds • Retains full flavor & high moisture • Ability to cook overnight • Low energy consumption • Can use less expensive cuts of meat due to tenderizing process • No hood required , ventless solution Protein Moisture Loss Cooking Platform Moisture loss • Convection 25-35% • Combi Oven 15-22% • Cook & Hold 8-13% STEAMER EVOLUTION 8

4/11/2016 STEAMER EVOLUTION Coil Pressure Steamer • Higher temperature degrees 230-245 F • Quicker cook times • No A la Carte cooking • Requires a remote Boiler • High water use • Loss of time on pressure down • Flavor transfer • Hard on delicate vegetables • Tend to leak at door gaskets STEAMER EVOLUTION • Boiler (in cabinet base (self contained)) • Professional Installation & certification required • Needs de-liming and daily blow-down • Heavy water usage • Rapid recovery and high steam production • A la carte/heavy duty production steaming • Can power adjacent kettle STEAMER EVOLUTION GENERATOR STEAMER What's the difference. • 1970’s - zero pressure or “atmospheric” • To preserve food integrity, “zero” pressure steamers have an advantage over pressure steaming • Open system (vent+drain)/closed system • Accessible cavity (a la carte) • Still high water, high maintenance 9

4/11/2016 STEAMER EVOLUTION BOILERLESS STEAMER • Connected or connectionless • Less water usage • Easy clean up • Water filter not required (recommended w/connected) • No traditional de-liming • High performance energy star • Least amount of issues with maintenance, gaskets, etc. • Lowest cost of ownership Utility Comparison Study The information in this table is based on data generated by Fisher-Nickel, Inc. and the Food Service Technology Center - MWD ICP: Evaluating the Water Savings Potential of Commercial Connectionless Steamers - Agreement No. 55354- Final Report • Studies conducted by Fisher-Nickel, Inc. and the Foodservice Technology Center confirm that replacing a conventional steamer with a connectionless steamer in a high volume restaurant will save $6,083.00 each year per compartment in utility savings. • That is $12,166.00 each year per double stack steamer! Frozen Pea Test 10

4/11/2016 What Does This mean? 11

4/11/2016 Water Quiz How much water is used to brush your teeth w/o leaving water running? A. 1 gallon B. 1/2 gallon C. 2 gallons D. 3-4 gallons How much water is used to brush your teeth w/leaving water running? A. 1-2 gallons B. 2-4 gallons C. 5-6 gallons D. 7 or more gallons Water Quiz How much water is used for a shower? A. 5 gallons B. 10 gallons C. 30 gallons D. 50 gallons How much water does one person use in a day? A. 50 gallons B. 150 gallons C. 250 gallons D. 500 gallons Water Quiz How much water is used to produce a burger, fries & soft drink? A. 4 gallons B. 40 gallons C. 4000 gallons D. 1400 gallons How long can a person live without water? A. 1 day B. 1 week C. 2 weeks D. 1 month 12

4/11/2016 “Green” Plumbing Reduce Water Usage, Sewer Costs & Hot Water Utilities • Low Flow Pre-rinse spray valves • Type of Cartridge (On/Off) • Laminar Flow Regulator • Electronic Eye Faucets Laminar Flow Regulator Low Flow…. 13

4/11/2016 Low Flow Pre-Rinse Spray Valves Spray Valve Savings Example Type of Cartridge Compression Ceramic 14

4/11/2016 Electric Eye Faucets Water Audit Measuring Laminar Flow Waste Management Facts • 50%+ of Solid waste is recyclable material • Organic Waste is the heaviest portion due to being 70% Water • Food Service is the largest contributor of organic waste 15