Avondale May/June

MAY/JUNE 2015

6-2604 Enterprise Way Kelowna, BC V1X 7V5 Phone: (250) 979-1442 Toll-Free: 1 877-722-2775

SPR ING SAV INGS

HOSHIZAKI AMERICA, INC.

Featuring the MOST EXTENSIVE line of ELECTRIC EQUIPMENT

Undercounter Cubers

GAS RANGES IR-4 $2313.00 4 Burners 128,000 BTU/hr IR-6 $2495.00 (Shown) 6 Burners 192,000 BTU/hr

KM-151BAH (Shown) 146 lbs/24 hrs

$3264.00 Water Filters

KM-61BAH

KM-201BAH

$2590.00

$3635.00

71 lbs/24 hrs

CBMX-CP1S

$245.00

201 lbs/24 hrs

KM-101BAH

KM-260BAH

$2999.00

$4195.00

115 lbs/24 hrs

Don’t Forget your Lead Free Connector

263 lbs/24 hrs

Modular Cubers

KM-320M shown on

optional B-300PF Bin 310 lbs/24 hrs

ELECTRIC RANGES IR-4-E $2557.00 4 Elements, 2 KW IR-6-E $2858.00 6 Elements, 2 KW

$4115.00

527 lbs/24 hrs

$4525.00 Bins

300 lbs. ice storage

$1495.00 B-500PF

500 lbs. ice storage *KM-515MAH

West www.rsl.ca

$1575.00

Vegetable Preparation Machine CA-301 MX 1 speed, 1.5 HP motor Includes: FC 10+ slicing disc FMC-10 + dicing grid (pico de gallo) FR-3+ shredding disk (cheese)

$1999.00

Potato Peelers

40 LBS. FRYERS IFS-40 $1437.00 Gas Tube Fired, 105,000 BTU IFS-40-OP $1851.00 Gas Open Pot, 105,000 BTU IFS-40-E $2149.00 Electric, 14 KW

Shown on optional casters

B-300PF

East www.permul.com

Don’t Forget your Dormont Gas Connector Kit

CONVECTION OVENS ICV-1 Gas $5031.00 ICVE-1 Electric $5031.00

KM-515M

The Dormont Swirl Hose quickly & easily connects your ice machine to the water supply line, providing trouble-free installations that save you time & money.

www.permul.com

COMMERCIAL MICROWAVE OVENS NE-1024C $489.00 1000 watts, 1 power level Grab n’ Go handle, Bottom energy feed

NE-1054C (shown) $649.00 NE-1064C $795.00

PI-10 $3500.00 Capacity: 22 lbs, Output: 450/550 lbs/hr

1000 watts, 6 power levels with 3 stage cooking and 10 programmable memory pads

(stand not included)

PI-20 $3999.00 Capacity: 40 lbs, Output: 800/950 lbs/hr (stand not included)

PI-30 $6300.00 Capacity: 66 lbs, Output:

NE-1252CPH (1200 watts)

Stands: PI-10/20 $1000.00 PI-30 $1100.00

NE-1752CPR (1700 watts)

1,300/1,600 lbs/hr (stand not included)

(Shown w/ optional stand)

Vacuum Packing Machine (without chamber)

SVE-104T- 13” sealing bar

$899.00

SVE-114T- 17 3/4” sealing bar

$2100.00

MADE IN SPAIN | STOCKED IN CANADA 2

May/June 2015 • RED Report

INFRA-RED SALAMANDERS ISB-36 $3005.00 36” Gas, 40,000 BTU ISB-36-E $4845.00 KW

Heavy Duty

$1699.00 $1999.00

NE-2152CPR (2100 watts)

$2100.00

COMMERCIAL RICE COOKER SR-42 FZ $279.00 Capacity 23 Cups (Uncooked Rice) Stainless Steel Lid, Non-Stick Pan

D021534 Beverage Service Cart Ad_RED Report May-June 2015 / Cathy

(800) 833-3003

www.cambro.com

FAST, CONVENIENT, EASY TO SET UP POINT OF SERVICE! Cambro’s Beverage Service Cart is the ideal solution: • For breakfast, coffee service or snacks.

• Top counter holds Cambro beverage servers, or Display Trays with covers for food.

• Store drinkware, additional food, and other supplies in the open compartment.

• Insulated cabinets below hold hot or cold food.

MDC24F191

Granite Gray

$2,475

$1,590.00

MDC24F192

Granite Green

—

—

MDC24F401

Slate Blue

—

—

MDC24191 *

Granite Gray

—

—

MDC24192 *

Granite Green

—

—

* Models have indentations on top shelf to hold 3 ea. 1 Gal. Camtainers

BUILT TO PERFORM. CRAFTED TO LAST.™

NEW!

SF46M

$6295

Commercial Freezer Merchandiser

1207mm(47.5”)W x 788mm(31”)D x 1982mm(78”)H *Equipped with screen-ready translucent white sign panel.

Zero Rear Clearance

Whisper Air Over Pan

HFP48-12-2S Prep Table, 48” -12 Pan

1213mm(47.75”)W x 801mm(31.5”)D x 1080mm(42.5”)H

Removable Pan Catcher™

$3200

SE40e

$2690

Commercial Sliding Door Refrigerator

1207mm(47.5”)W x 788mm(31”)D x 1845mm(72.6”)H

a canadian company •

& IT

D

M

Y WA RRANT

HABCO

•

Maximum Finless Protection from clogged condenser coils Premium feature on SE40e et HFP48-12-2S.

I

ProducTemp™ Displays Product Temperature to a resolution of 0.1°C Premium feature on SF46M.

R A N TIE L

HABCO’s Long-Lasting and Brilliant LED Lighting Premium feature on SE40e et SF46M.

GA

Fully Removable and Front-Breathing Cassette® Refrigeration Premium feature on HFP48-12-2S.

ÉE • LI MIT

E

/

www.redcanada.com • May / June 2015

3

I CHOSE

Stoelting® Clear Bowl Series Frozen Beverage Dispensers • Designed for cold or frozen slush and milk based drinks including granitas, iced or frozen or tea, frozen cocktails, smoothies and more

SureTamp® Espresso

$2750.00

For more information visit: www.bunn.com • Tel: 905-841-2866 $1799.00

$3650.00

Bakery Display Cases

• Clear acrylic • Available with self serve front doors and or rear doors for quick restocking • Knock-down models assemble in minutes

$325.00 $309.00

4

May/June 2015 • RED Report

What is the cost of a dirty dish ?

Claude Millette, National Sales Manager Champion Moyer Diebel We have all experienced being served in a less than clean plate, cup, glass or utensil.

Our immediate response ranges from unpleasantness, to frustration or even anger. In all instances, this incident will at least disrupt the atmosphere at the table, or even spoil the meal entirely. Why you say?

Usually, we eat as a group and are all typically served at the same time, which means that the person left waiting for his/ her replacement dish will, out of courtesy, allow all others to proceed so that their meals do not cool off!

Needless to say, this creates some disruption around the table, which inevitably leads to a table discussion about the distraction. Which often leads to seeds of doubt being planted as to the quality of other things at the restaurant, such as the food, the general cleanliness of the facility, etc, etc.

By this time, most of the table has finished the course in question, which now arrives to the table for our unfortunate guest, complete with apologies and sometimes the promise of a complimentary meal. Quite often, by then, one has lost his/her appetite and the entire experience has gone from good to bad.

So let’s look at the likely culprits for this unfortunate event and see how it could be prevented in the future: Prior to loading a dishrack in a dishwasher, the rack should be properly hosed down with a prewash hose, located above a sink with a perforated scrap basket. This ensures a maximum amount of loose food soil is removed from the articles prior to them going into the dishwasher. Likewise, for dried-on foods, this prewash water will soften up heavy food soil and facilitate its removal in the wash cycle.

•Overloading of racks.

Quite often, for the sake of expediency, racks are overloaded, with plates and saucers partly covering each other, creating “masking”. These areas of the plate that are not exposed to the spray of soapy water will certainly come out only partially clean.

• Wash water temperature Ever try to wash dishes in a sink of cold water? Your detergent does not dissolve properly and the chemical action you need to cut through the grease simply does not occur.

The same logic applies to commercial dishwashing. Both high and low temperature dishwashers require wash water between 140oF- 160 F for best results. A wash water temperature of 130oF, for example will have a detrimental effect on wash results.

So how is this incident preventable in the future?

1) Firstly, ensure all dishracks are properly scrapped before being loaded into the dishwasher. Remember, the less food soil ends up in the dishwasher, the less soap your machine will use, saving you money.

2) Secondly, make sure racks are not overloaded. For best results, the surface of every ware must be exposed to the wash arm spray.

3) Regularly monitor wash and rinse temperatures on the dishwasher gauges. If incoming hot water temperature drops during busy water demand times, make sure your wash and rinse temperatures stay within the acceptable range and if not, bring it to someone’s attention.

From the restaurant’s point of view, the implications of a dirty dish are serious: likely no repeat business from this customer, some doubt within the minds of all others at the table, a hit to the restaurant’s reputation from the word of mouth bad press, and finally, cost to rewash soiled items, plus cost of complimentary items offered as an appeasement to the customer.

So keep in mind that the cleanliness of your tableware has a very significant impact on your business. It could be a positive one or a negative one.

The choice is yours.

THEY CAN FORGIVE AN

DON’T RULE US OUT!

Globe mixers and slicers...

outperform outlast outshine SP30 and SPC30 MIXERS • Front mounted touch pad controls with LED timer • 3 fixed speeds • 1 HP motor • #12 Hub • Removable bowl guard • 2-year warranty t ty

OVERCOOKED STEAK,

BUT NEVER A DIRTY PLATE. Research shows that consumers will forgive bad food faster than dirty dishes. That won’t be an issue if you have a Champion in your dishroom.

Our exclusive dual rinse technology provides double the sanitation and offers a quieter, cooler dishroom through insulated, hinged doors. This keeps the heat where you want it and offers easier access to the clean you need. Regardless of the size of your operation, problems in the dishroom, or the number of covers per day...

We can take that off your plate.

800.263.5798 championindustries.com/canada facebook.com/championind.warewashing @championind

G-SERIES SLICE SLICERS • Smooth carriage movement • Ergonomic handle for more controlled slicing • No voltage release relay system and knife cover interlock • One-year warranty For more information contact

Globe Food Equipment Company www.globefoodequip.com 800.374.5423 CSST Compliant Models available for Québec Modèles en conformité avec les exigences CSST disponible au Québec

www.redcanada.com • May / June 2015

5

3YR.

PARTS & LABOUR

WARRANTY

Featured Models T-49

Reach In Refrigerator Bottom mounted refrigeration system maintains temperature of 33°F to 38°F (.5°C to 3.3°C).

TBB-24-48G-S-LD

STR2R-2S

Underbar Refrigeration

Reach In Refrigerator Top mounted refrigeration system with evaporator positioned out of food zone to maximize capacity.

Oversized, factory balanced, refrigeration system holds 33°F to 38°F (.5°C to 3.3°C).

TAC-48SM-LD

TFP-72-30M-D-4

TFP-32-12M-D-2

NEW

NEW

Vertical Air Curtains

Food Prep Table

Large, open front allows easy access to display levels and places maximum attention on merchandising.

Energy saving, environmentally friendly (134A), exclusive forced-air refrigeration system holds 33°F to 41°F (.5°C to 5°C).

GDM-30-LD

NEW

Food Prep Table Stainless steel, patented, foam insulated lid and hood keep pan temperatures colder, lock in freshness and minimize condensation.

Removable for easy cleaning.

GDM-37-LD

NEW Glass Door

Merchandiser

High capacity, factory balanced refrigeration system that maintains cabinet temperatures of 33°F to 38°F (.5°C to 3.3°C) for the best in food preservation.

TRUE FOOD INTERNATIONAL. INC. 2001 East Terra Lane • O’Fallon, Missouri 63366-4434 U.S.A. 3.25.15 PM

5YR.

COMPRESSOR

Glass Door Merchandiser Interior LED lighting provides more even lighting throughout the cabinet.

Canada Toll Free: 800-860-8783 U.S. Phone: 636-240-2400 • U.S. Fax: 636-272-7546 email: trueintl@truemfg.com • web site: www.truemfg.com

Scan QR code to visit True’s Media Center

Prodigy Plus® cube ice machines. The world’s smartest cubers.

As the world’s only self-monitoring cuber, the new Scotsman Prodigy Plus® cube ice machines make it easier than ever to maintain your equipment and save money.

Whether it’s the advanced ice level control or an optional feature board for quick diagnostics, this is ice-making reimagined. And with intuitive technology like AutoAlert™ indicator lights, a reduced operational footprint and easy-access service from the front panel, Prodigy Plus® cubers are simply the smartest, most reliable way to create fresh-tasting ice - every time.

The Prodigy Plus® difference.

AutoAlert™ indicator lights are easily visible from afar.

One-touch cleaning helps reduce labor costs.

External QR code provides one-step manual and warranty access.

The reusable air filter has been relocated to the front panel for maximum efficiency.

your north american

Undercounter Dishwasher Specialists!

Selling the best product for your needs!

Moyer Diebel 401HT Plus 208-240/60/1

$5600.00

High temperature with 40°F rise booster

» Excellent for heavily soiled wares » Soft start prevents dish breakage » A versatile, reliable work horse

Fill and Drain Model (401HT Plus) » Always drains 100% of the dirty wash water » Always rinses with 100% fresh water and then re-uses it for the next wash cycle

» Consistently delivers clean dishes no matter how dirty they are going in

* Shown with optional top and side panels

Champion UH 330B 208-240/60/1

$6500.00

» High temperature undercounter with cold water feed only

» Low 30 amp breaker required » 2014 Kitchen Innovation Awards

Heat Recovery Model (Champion UH 330B) » Heat Recovery provides reduced operating costs and steam elimination

» Dry Assist provides improved and quicker drying of wares

» Energy Star qualified

recipient – Dry Assist * Shown with standard top and side panels

100% Proudly manufactured and assembled in Canada!

Toll Free: 1-800-263-5798 www.championindustries.com/canada www.redcanada.com • May / June 2015

7

Dynamic is the Inventors of both the Immersion Blender and the Salad Spinner Included

5”

7.25”

B ATTER

S TANDARD

FOOD PROCESSOR BOWL

$129

MX91

FOOD MILL - RICER

$129

DAI R Y BLADE

FIND YOUR SWEET SPOT

WHISK

$129

MINIPRO

Accessories for the Minipro only

16”

6.5”

$649

$169

EMULSIFYING

DC3

SD92

SD99

$519

20 litres

10 litres

$169

$149

From dipping cabinets to walk-ins, Master-Bilt is your one-stop provider for equipment that’s consistently available, consistently reliable and makes you consistently profitable. Our equipment is designed to hold temperature so you can serve up success that won’t melt away.

5

Demand the Best. Demand Dynamic

FOB Vaughan, Ontario warehouse

YEARS

dynamicmixers.ca | 1-800-267-7794

MINIPRO6.5: removable foot, 200 watts, variable speed, good for 1 gallon. Includes 4 easily interchangeable cutter blades. Accessories – Whisk, food mill/ ricer, food processor bowl. MX91 16” foot 460 watts, good for up to 20 gallons SD92 Manual 5 gallon capacity , good for up to 8 heads of lettuce SD99Manual 2.5 gallon capacity, goodforupto4 heads of lettuce. DC3 Dynacube manual slicer, patented cutting system, includes one grid set size of your choice from five sizes to choose from, safe and consistent cut of veggies, fruit and meat.

See more Master-Bilt products at www.master-bilt.com.

w w w. k il o tec h .co m BARBOSS® ADVANCE®

Reg. $149

Special:

The Ultimate Blender for Every Beverage Program

Portion Control Scales KD 200 – Sturdy, electronic

• kg/lb conversion key • Battery operated (not included) & adapter (included)

• 6 optimized programs and automatic shut-off creating consistenly blended beverages

Reg. $135

Special:

KAM 3218 & 512 mechanical dial scales

• Advance container creates faster, smoother pouring and has a longer blade life resulting in time and cost savings

• Stainless steel platter; enamel body • Fixed 8" dial Reg. $259

$839.00

VITA-PREP® 3

•

≈3 peak output HP motor delivers unmatched performance when puréeing, grinding, chopping and more

•

Advanced cooling fan for optimum reliability during peak hours of operation

8

May/June 2015 • RED Report

1(800) 668-8765

KWS SW – Ensuring consistency in food preparation • Legal for trade with front and rear indicators • Easy clean up, long term durability

Unmatched Performance in Commercial Kitchens

www.chesher.com or email: info@chesher.com

Special:

$899.00

Model

Capacity

Graduation

KD 200 - 110 KD 200 - 210 KD 200 - 510

1 kg / 35 oz 2 kg / 70 oz 5 kg / 11 lb

1 g / 0.05 oz 2 g / 0.1 oz 5 g / 0.2 oz

KAM 3218 PL KAM 512 PL

1 kg / 34 oz 2 kg / 5 lb

5 g x 1/8 oz 10 g x 1/2 oz

KWS SW - 06 KWS SW - 12 KWS SW - 30 KWS SW - 60

3 kg / 3000 g / 96 oz / 6 lb 6 kg / 6000 g / 192 oz / 12 lb 15 kg / 15000 g / 480 oz / 30 lb 30 kg / 30000 g / 960 oz / 60 lb

0.001 kg / 1 g / 0.05 oz / 0.002 lb 0.002 kg / 2g / 0.1 oz / 0.005 lb 0.005 kg / 5g / 0.2 oz / 0.01 lb 0.01 kg / 10 g / 0.5 oz / 0.02 lb

Celco CF40SG Dipping Cabinet “Get Ready for Spring & Maximize Your Profits” An efficient & reliable merchandiser designed to maximize sales system keeps product properly frozen Also available in 30”, 51”, 59” and 70”

ICE0400AT

CF40SG $1075.00

B55PS Bin

Ice-O-Matic ICE0400AT

   

Produces up to 525lbs of ice daily Top Air Discharge for maximum ice production in a small place Harvest Assist provides consistent ice production Energy Star Approved

Amana RCS10TS    Non-Removable “Front Air Filter”  Stainless Steel Exterior / Interior  100 Programmable Menu Items Also available as “NEW” Digital Dial model RCS10DSE (4 power levels)

ICEU220A Ice-O-Matic ICEU220A

 Space Saving 24” wide undercounter design  Harvest Assist provides consistent ice production  Built with antimicrobial protection. Inhibits bacteria growth on ice maker surfaces.  Energy Star Approved

RCS10TS $599.00 / RCS10DSE $499.00

Amana RMS10TS  

convenience stores, vending

 Touch controls are prefect for “self-service”  20 Programmable Menu Items Also available as 6 minute Digital Dial model RMS10D

ICE0856GA

RMS10TS $529.00 / RMS10DS $389.00

GRANDE CUBE DIMENSIONS WxDxH (in.)

1 ¼ x 1 1/8 x 7/8

WxDxH (mm)

31 x 29 x 22

Ice-O-Matic ICE0856GA

 Produces up to 875lbs of ice daily  New large format ice  Only 30” wide  Harvest Assist provides consistent ice production

 Energy Star Approved

 Waterproof  Field Calibratable  Thin 1.5 mm Tip  Max Temp for use in commercial dishwashers

PDT300 $21.50

PDQ400 $23.50  Infrared Thermometer with  Quickly scan temperatures without risk of crossHACCP Alerts

 FPP FoodPro Plus $139.00 www.redcanada.com • May / June 2015

9

Pizza Ovens: An Overview Foodservice Equipment & Supplies is reprinted with permission by publisher Zoomba Group. All rights reserved.

An overview of the maintenance of pizza ovens Foodservice operators can choose from a variety of options when selecting a pizza oven. Here’s a quick overview of several types of pizza ovens.

Just as there are a number of pizza varieties, foodservice operators can choose from a variety ovens to prepare this popular menu item. What distinguishes pizza ovens from other similar units is that they all cook at high temperatures. In fact, most pizza ovens reach a temperature between 400 degrees F and 700 degrees F, with brick and wood-fired ovens reaching as high as 1,000 degrees F. Pizza ovens are often sold as a half-size, single, double or triple deck. Most types hold one or two pies at a time and can cook up to 12 pizzas an hour. Ovens range between 18 and 78 inches wide, 15 to 78 inches deep and 8 to 66 inches high.

The deck oven represents one of the most popular types of pizza ovens and it comes in gas and electric versions, both typically encompassing a stone, brick or tiled deck. These units can bake up to 6 12-inch traditional pies simultaneously, although operators can stack the ovens to increase their capacity.

Conveyor pizza ovens, also available in gas and electric models, utilize a conveyor belt for high-volume production. “Conveyor ovens are most often used by restaurants looking for high volume, consistent quality and ease of use,” says Chip Norwood, CEO, at Norwood Appliances, based in Boone, N.C. “These ovens offer both countertop and floor models, with larger units most often used in pizza chain operations.”

For operations with less volume and minimal floor space, countertop pizza ovens can accommodate one, two or three pizzas at a time, depending on the model. Operators can double stack these ovens for increased capacity.

Wood-fired pizza ovens are also available in gas assist and wood versions as well as dual fuel for both wood and gas use. The cooking areas typically range from 35 to 64 inches in diameter, although some newer models can offer as much as 80 inches of interior space. “Wood-burning pizza ovens can be custom built, built in place or purchased already assembled,” Norwood says.

“These ovens generally require an experienced chef to cook the pizzas, as there are hot and cool spots to contend with.”

www.redcanada.com • May / June 2015

11

Just as there are a number of pizza varieties, foodservice operators can choose from a variety ovens to prepare this popular menu item. What distinguishes pizza ovens from other similar units is that they all cook at high temperatures. In fact, most pizza ovens reach a temperature between 400 degrees F and 700 degrees F, with brick and wood fired ovens reaching as high as 1,000 degrees F. Pizza ovens are often sold as a half-size, single, double or triple deck. Most types hold one or two pies at a time and can cook up to 12 pizzas an hour. Ovens range between 18 and 78 inches wide, 15 to 78 inches deep and 8 to 66 inches high.

The deck oven represents one of the most popular types of pizza ovens and it comes in gas and electric versions, both typically encompassing a stone, brick or tiled deck.

These units can bake up to 6 12-inch traditional pies simultaneously, although operators can stack the ovens to increase their capacity.

Conveyor pizza ovens, also available in gas and electric models, utilize a conveyor belt for high-volume production. “Conveyor ovens are most often used by restaurants looking for high volume, consistent quality and ease of use,” says Chip Norwood, CEO, at Norwood Appliances, based in Boone, N.C. “These ovens offer both countertop and floor models, with larger units most often used in pizza chain operations.”

For operations with less volume and minimal floor space, countertop pizza ovens can accommodate one, two or three pizzas at a time, depending on the model. Operators can double stack these ovens for increased capacity.

Wood-fired pizza ovens are also available in gas assist and wood versions as well as dual fuel for both wood and gas use. The cooking areas typically range from 35 to 64 inches in diameter, although some newer models can offer as much as 80 inches of interior space. “Wood-burning pizza ovens can be custom built, built in place or purchased already assembled,” Norwood says. “These ovens generally require an experienced chef to cook the pizzas, as there are hot and cool spots to contend with.”

How to Know When to Replace a Pizza Oven The service life of pizza ovens can be as long as 25 years, but averages about 10 years, depending on use. Here are four signs that a pizza oven may be near the end of its service life.

12

May/June 2015 • RED Report

Insulation Break Down: Older ovens that have undergone heavy use may have compromised insulation. When this occurs, the equipment has reached the end of its service life.

Large Cracks: Large, quarter-sized cracks in the oven walls or floor may indicate that a new pizza oven is necessary.

Increased Maintenance Costs: “If maintenance costs are extensive due to aging equipment, parts can become obsolete,” Norwood says. In this case, it is time to replace the oven.

Old and Inefficient: If the pizza oven is an older conveyor unit, energy efficiency may be an issue. It may be more cost-effective to replace the unit with a newer model.

Pizza Oven Applications Pizza ovens are versatile enough to prepare other menu items. Here are a few examples of other ways foodservice operators can use pizza ovens to execute their menus.

Although referred to as pizza ovens, deck, conveyor and wood-fired ovens can prepare a variety of other foods. For example, foodservice operators commonly use conveyor ovens in high-volume takeout operations for bread, cookies, hot sub sandwiches and meat.

In addition to deep dish pizza, operators regularly use deck ovens to bake a variety of items, such as hearth-style bread. And wood-fired ovens can impart a smoky flavor when roasting meats of all types. Operators can use grill racks to cook beef, chicken, pork and fish.

When used with cast iron cookware, pizza ovens can sear steak, cook crab cakes or roast vegetables. These are popular ovens for preparing shellfish appetizers, as well.

“A restaurant in our area uses a wood-fired oven to impart a smoky flavor in its Oyster Rockefeller,” Norwood says.

Maintaining a Pizza Oven Proper maintenance and cleaning will lengthen the service life of a pizza oven.

Here are seven maintenance tips that can extend the life of a pizza oven.

Maintenance requirements vary, depending on the type of pizza oven an operation uses.

There are a number of factors to consider when maintaining these units. ◊ Remove leftover food debris; pizza ovens need daily cleaning. “Oven bearings will need greasing, air intakes will need cleaning, the gas pressure needs regular checking and debris needs to be removed from fingers where the air is expelled,” Norwood says. “If ovens are not properly

maintained, operating costs will increase.” ◊ Conveyor oven cleaning will require removing the belt and fingers for wire brush cleaning then using an oven cleaner on the interior. Wipe the outside down with a cloth. ◊ With deck ovens, remove food residue with a brush from beneath oven doors. And thoroughly scrape deckstones. ◊ For wood-fired pizza ovens, thermal cleaning is generally necessary. The unit should be run at a very high temperature, with wood being burned in the center part of the chamber. This heat will burn up any remaining sauce, cheese and food debris that is stuck in the oven. ◊ Regular sweeping of wood-fired ovens will remove any leftover food particles or powder on the oven hearth. ◊ With wood-fired ovens, there is a danger of creosote buildup, which is a fire hazard. A professional chimney service will be needed to properly clean the pipe and fan. ◊ No soaps, cleaning agents or excessive amounts of water should be used to clean wood-fired ovens. ◊ Grease should be thoroughly cleaned out of the duct work regularly.

Spec Check: Pizza Ovens The menu is a main consideration when choosing a pizza oven. Here are five considerations operators should weigh when purchasing a pizza oven.

Volume Because ovens may only accommodate a limited number or size of pies, operators need to assess how many pizzas they will cook at one time and determine the output per hour. Operations preparing a maximum of 85 pies per hour will need a larger oven. For higher volumes of 200 pies per hour, at least two ovens may be necessary.

Oven Size The size of the pizza will determine the size of the oven necessary. “An 18inch pie won’t fit into a smaller oven, even if it’s the only item being cooked,” Norwood says.

New

SIERRA RANGES feature an all-stainless steel interior and exterior construction, except for the porcelain oven deck and oven door liner which allows for the quickest and easiest clean-ups.

Features a full 6” landing edge for increased plate stability 4 burner range SR-4-24 6 burner range SR-6-36

PRESTO MIXERS STANDARD ACCESSORIES: S/Steel Bowl, S/Steel Wire Whip, Aluminum Flat Beater, and Aluminum Dough Hook.

AXIS ULTRA SLICERS

$1950

AX-S9U 9” .25hp $749 AX-S10U 10” .33hp $799 AX-S12U 12” .5hp $1200

$2100

SIERRA FRYERS

PM-10 10qt .5hp PM-20 20qt 1.0hp PM-30 30qt 1.5hp

Welded 16 gauge stainless steel tank with a super smooth machine finish ensures easy G la s s D cleaning, o o r stainless steel front, door and sides, M e r c h a n d is e with r Sa galvanized e r ie sback

*Lease Options Available

R e f r ig e r a40/50tLBoFryerr $1200 s

$1099 $1499 $2599

* On approved credit. Lease prices shown are calculated on 36-month term. See your R.E.D. dealer for details.

SR-F40/50

GLASS DOOR FREEZERS • Electronic thermostat & digital LED temperature display for accurate control and easy reading • Self closing door • LED internal lamp KGF-23 $2950 KGF-48 $4200

Project Name:

KGF-72 $5999

Location: Item:

Qty:

COMMERCIAL MICROWAVES UNDER COUNTER

• • • • •

24 Racks per hour Fully Insulated Panels Deter. & Rinse Pump incl.

Drain Pump Built in Booster F-18DP $3799

ranging from 1000W to 2100 W. R-21LVF 1 000 W $599 R-21LCF 1 000 W $485 PROMO TWIN TOUCH - RDC-1200M 1200 W

FREE START-UP! • 52 Racks per hour F-22 • Built in Booster • Deter. & Rinse Pump $7450

www.mvpgroupcorp.com

Model:

Power Source Utility accessibility will determine the oven’s power source. Units operating on natural gas, propane, electric or wood are available. When ordering gas units, the elevation comes into play. Also, operators should be aware that some states and buildings prohibit the use of wood.

Mass Wood-fired pizza ovens with more mass will heat more evenly and consistently, while lighter weight units will require more fuel.

Mod Farm Collection

Introducing the “Mod Farm Collection” from Buffet Euro

by Oneida! The perfect solution, our NEW trend forward, rustic – organic designs are specifically targeted to fill the need for a Farm to Table serving and display family of products.

Wood Planks

Display Crate with Insert

Picnic Table

Barrel Set of 2

Ventilation Requirements “Years ago, people didn’t think pizza ovens needed to be under hoods, but today operators know both electric and gas units require hoods and fire suppression systems,” Norwood says. “Operators need to make sure the oven fits under the hood properly.”

foodservicesales@oneida.com PH: 800-828-7033 FAX: 315-361-3745 INTERNATIONAL: 315-361-3000 www.foodservice.oneida.com

Item Code WP1510S WP1510M WP1510L FTP2012 FTC12106 FTB14812 FTW2424 FTG201212

Metal Wheel with Clips

Description CYPRESS SMALL WOOD PLANK 12" CYPRESS MED WOOD PLANK 15" CYPRESS LARGE WOOD PLANK 18" PICNIC TABLE DISPLAY CRATE WITH PLASTIC INSERT (SET OF 2) BARREL SET OF 2 METAL WHEEL WITH CLIPS GALV TUB WITH PLASTIC INSERT (SET OF 2)

Galv Tub with Insert Case PK 3 3 3 1 1 1 1 1

Size Approx 12" Approx 15" Approx 18" 20"X15"10"H 10"W x 12" T x 6" D; 10"W x 12" T x 4" D 12"x 8.5"; 15" x 8.5" 24" 12"W x 8" T x6" D; 12" Wx 8" T X10" D

All pattern names and designs are intellectual properties of Oneida Ltd. ©2015 EveryWare Global Inc. All rights reserved. Anchor Hocking & Oneida are registered trademarks of EveryWare Global Inc. and its subsidiaries. 519 N. Pierce Avenue, Lancaster, Ohio 43130. • 03/19 Pro15253

www.redcanada.com • May / June 2015

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TRIA WISH Features a delicate embossment that adds a dash of sophistication to any tabletop.

TRIA SIMPLE PLUS Tria Porcelain Plus clean shapes with boundless versatility.

Offering a beautifully simplistic table setting to enhance the current trends in dining.

ITEM #

TRIA WISH

LIST PRICE

FLYER PRICE

ITEM #

TRIA SIMPLE PLUS

LIST PRICE

FLYER PRICE

6350MP05 6350MP02 6350MP15 6350MP17 6350MP19 6350MP22 6350MP23 6350MP24 6350MP20 6350MP79

Flat Plate 10 5/8” (7 3/8” Well) Flat Plate 6 1/4” (4 1/8” Well) Rim Soup 9” (9 oz) (5 1/2” Well) Stack Bowl 4 3/4” x 2” (12 oz) Bowl 4 3/4” x 2 1/4” (11 oz) Coffee Cup 2 3/8” H x 5 1/8” W (8 oz) Stack Coffee Cup 2 1/2” H x 4 3/4” W (8 oz) Saucer 6” (For Coffee Cups MP22/MP23) Mug 3 3/4” H x 4 5/8” W (10 oz) Butter Dish 3 1/2”

$236.82 $142.22 $236.82 $169.34 $171.99 $150.82 $148.18 $109.81 $171.99 $106.31

$127.88 $76.80 $127.88 $91.44 $92.87 $81.44 $80.02 $59.30 $92.87 $57.41

6352MP38 6352MP42 6352MP44 6352MP47 6351MP69 6352MP51 6351MP31 6352MP55 6352MP56 6352MP78

Flat Plate 10 5/8” Flat Plate 6 1/2” Coupe Plate 10 5/8” Oval Platter 13 3/4” X 11” Rim Square Plate 10 1/2” Square Plate 11 3/4” Joy Plate 11 3/4” x 10 1/4” (7 7/8” Well) Pasta 12” (27 oz) Stack Bowl 4 3/4” x 2” (12 oz) Mug 4 1/4” H x 4 3/8” W (12 oz)

$210.36 $126.35 $236.82 $732.28 $570.21 $578.15 $443.87 $527.22 $156.11 $191.17

$113.59 $68.23 $127.88 $395.43 $307.91 $312.20 $239.69 $284.70 $84.30 $103.23

The perfect settings with great savings

ITEM #

CORTLAND SILVERSMITH TRIUMPH 18/0 STAINLESS STEEL

LIST PRICE

FLYER PRICE

ITEM #

CORTLAND SILVERSMITH AMERICANA 18/10 STAINLESS STEEL

LIST PRICE

FLYER PRICE

5711SX042 5711SX021 5711SX023 5711SX003 5711SX001

Table Knife 9” Table Fork 7 5/8” Salad/Dessert Fork 7 1/4” Dessert Spoon 7 1/4” Tea Spoon 6”

$53.41 $42.34 $39.30 $39.30 $28.22

$36.05 $28.58 $26.53 $26.53 $19.05

5707SX042 5707SX021 5707SX023 5707SX003 5707SX001

Table Knife 8 1/4” Table Fork 7 5/8” Salad/Dessert Fork 6 1/2” Dessert Spoon 6 1/2” Tea Spoon 6”

$43.33 $44.37 $38.31 $37.32 $31.26

$29.25 $29.95 $25.86 $25.19 $21.10

Additional Patterns Available Steelite International Canada Limited Unit 2 – 26 Riviera Drive, Markham, Ont. L3R 5M1 Tel: 905 752 1074 Toll Free: 1 800 465 4284 www.steelite.com 14

May/June 2015 • RED Report

O N E YEA R PA RTS A N D L A BO UR WAR RANT Y. E T L SAN I TAT IO N E L EC T RI C AL AN D C SA AP P R OVE D.

Light Duty Commercial Food Processor

R101 $595

•Commercial combination food processor with internal ejection

Commercial Juicer J100 $1949

•Commercial fruit and vegetable juicer with a continuous pulp ejection chute •Opaque pulp basket for pulp collection

CL52 $3500 Commercial Food Processor •Commercial vegetable preparation machine with large whole head hopper able to accept a whole head of cabbage, etc.

•Small cylindrical hopper, •Vegetable prep. only (no cutter bowl assembly available)

Commercial combination food processor R2N Precision $1,299

CL50E $1949 Commercial Food Processor •Commercial vegetable preparation machine •Large kidney shaped hopper and small cylindrical hopper •Vegetable Prep. Only (no cutter bowl assembly available)

•Commercial combination food processor with gray cutter bowl kit and also a "NEW" vegetable preparation kit, the large hopper contains a new lever action pusher with new safety features and also a small cylindrical hopper.

•Unit has an external ejection feature •3 Year Motor Warranty. *MEETS ALL CSST STANDARDS*

www.robotcoupeusa.com 1-800-824-1646   

ROSEWOOD Art, Meet History

10% DISCOUNT

SWISS ARMY KNIVES CUTLERY TIMEPIECES TRAVEL GEAR FASHION FRAGRANCES | WWW.SWISSARMY.COM www.redcanada.com • May / June 2015

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#6 - 2604 Enterprise Way Kelowna, BC V1X 7Y5 Phone: 250-979-1442 Toll-Free: 1-877-722-2775 Fax: 250-979-1446 Website: www.CRS-Online.ca

delivery & freight may not be included - pricing in effect until June 30, 2015 R.E.D. is not responsible for typographical errors