NOVEMBER/DECEMBER 2014
HOTEL EQUIPMENT & SUPPLY CO., (2006) LTD. 13421 St. Albert Trail NW, Edmonton, Alberta T5L 4X1 Phone: 780-429-2727 • Fax: 780-428-0782 • Toll Free: 1-866-924-2727
HOTEL EQUIPMENT & SUPPLY CO., (CALGARY) LTD. 6023 - 4th Street SE, Calgary, AB T2H 2A5 Phone: 403-475-3300 • Fax: 403-475-3302 • Toll Free: 1-844-475-3300 Find us on Facebook Find us on Twitter
Email: info@hesco.ca • Website: www.hesco.ca
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From counter tops to our plate retherm system, we’ve got the equipment to help you serve 20 or 2,000 guests. Combitherms. Cook & Holds. Mobile Warmers. Quickchillers. And more... From the smallest corner bistro to the biggest banquet hall, Alto-Shaam’s cooking! Alto-Shaam’s products are EcoSmart and proudly made in America. Check out what's new at www.ctproformance.com.
REFRIGERATION & DISHWASHING
3
PARTS
YR
LABOR
REFRIGERATION
warranty
Dishwashers
Salad Tables
DETERGENT, RINSE & DRAIN PUMP
ALL STAINLESS STEEL
GREATER CAPACITY
ALL STAINLESS STEEL
FULL LENGHT HANDLES
SELF-CLOSING DOORS
DIGITAL CONTROLLER
LOCKS STANDARD
LOCKS AND LIGHTS
INSULATED HOOD & LID
HOT GAS EVAPORATOR
LOCKS & LIGHT STANDARD
ANTI-RETURN SYSTEM ELECTRONIC CONTROL DIGITAL SCREEN
AD-64CW
$3,675
FST-48-12
$2,450
Back Bars
FBB-59G
Reach-Ins
$2,750
QVR-2
Fagor_RED_December_2014.indd 1
$3,250
14-10-30 1:21 PM
Light Duty Commercial Food Processor
• ¾ HP Motor, 2.5 Qt. cutter bowl, vegetable slicer w/ internal ejection • 2 processing discs included: 2mm grating disc and 4mm slicing disc • Conforms to UL & NSF Standards
Commercial food processor
Gray polycarbonate bowl assembly and vegetable prep assembly with external ejection. R2N $
979.00
LIST $1406.00
R101 $
629.00
LIST $782.00
Food Processor
Commercial Stick blenders
with stainless steel shaft, patended removable stainless steel foot and knife for unmatched sanitation.
MP350 Turbo 14” $ 00 LIST $794.00
629.
MP450 Turbo 18” $ 00
739.
MP550 Turbo 21” $ 00
1129.
RobotCoupe_RED_March_2014.indd 1
LIST $940.00
ONE YEA R PARTS AND L ABO UR WARRANT Y. ETL SANITATION E LEC TRIC AL AN D CSA APPRO VE D.
1.5 H.P. Combination Food Processor with external ejection. Includes 3.5 Qt bowl in stainless steel with “S” knife, vegetable prep. assy., includes 2mm grating disc and 4mm slicing disc. R301 Ultra $
1629.00
LIST $1975.00
LIST $1436.00
www.redcanada.com • November/December
3
14-02-25 10:11 AM
MAXIMIZING ENERGY EFFICIENCY:
WHY MAINTENANCE AND PROPER USE MATTER
Purchasing energy-efficient equipment is a significant investment. Equipment maintenance along with operator training to avoid misuse and mistakes are two key steps operators must take to protect upfront costs and maximize return on investment. By Amelia Levin, Contributing Editor Foodservice Equipment & Supplies is reprinted with permission by publisher Zoomba Group. All rights reserved.
4
November/December 2014 • RED Report
Planned maintenance programs combined with educating the staff to follow these plans and maintain what they can is the easiest and most important way to protect those hefty investments, says master technician David Duckworth, Commercial Food Equipment Service Association (CFESA)-
certified trainer and director of training and development for Commercial Kitchen Parts and Service in San Antonio. “We find ourselves continually ramping up that part of our business,” Duckworth says. “There is a huge benefit to keeping a unit up and running effectively before problems become too big.” When it comes to “musts” for a planned maintenance list, include ventilation; dishwashers for temperature checks and leaks; steamers for scale buildup, gaskets and correctly positioned drainage; faucets for defunct or leaky sprayers; refrigeration for condenser cleaning, temperature and gasket
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14”
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3
3
90,000
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RTG-C48
4
4
120,000
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5
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6
6
180,000
32.5”
14”
72”
•Ideal for breakfast-type restaurants. •The heavy duty griddles feature 30,000 BTU/hr burners. •One standing pilot for each burner to give a rapid, safe ignition. •The griddle plates are highly polished with a spatula-width grease trough. •Chrome plate thickness of 3/4” (standard). •One thermostat every 12” (standard).
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Untitled-2 1
Heavy Duty Transport for Catering Professionals
14-10-10 12:08 PM
Take your food anywhere, with Carter-Hoffmann’s heated bulk food transport carts. These large capacity carts are built to move, with adjustable slides for steam table and sheet pans. The heating system is self-contained and lifts out so cleaning the carts is easy and fast!
A key step to making sure foodservice operators get a positive return when investing in energyefficient equipment is to make sure staff know how to use each item correctly and what actions to avoid. For example (clockwise from top left), check and clean hoses and connections behind all equipment, repair broken nobs on ranges and clean all burners to ensure proper gas use, instruct staff to refrain from propping open walkin doors for long periods of time, replace light bulbs with energy efficient versions and turn off lights when not in the rooms and regularly check remote compressors and remove any debris that might make it harder for them to pump cool air to ice machines and refrigerators.
• All stainless steel welded construction • Wrap-around bumper with vinyl insert protects facility walls and cabinet contents • Wheel-ahead caster pattern for easy transport over uneven surfaces Our most popular models are on sale now! PH1810: 13 pairs of adjustable slides for 13 sheet pans or 26 steam table pans PH1830: 16 pairs of adjustable slides for 16 sheet pans or 32 steam table pans PH1860: 26 pairs of adjustable slides for 26 sheet pans or 52 steam table pans 1-888-645-7324
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www.redcanada.com • November/December
5
checks; and ice machines for scale buildup and condenser cleaning. Craig Welborn of Bargreen Ellingson in Seattle agrees with the importance of proper use and maintenance to make the most of an expensive, energy-efficient piece of equipment. “When considering an energy-efficient piece of equipment, it’s important to take into account how that specific item differs from other similar pieces of equipment,” he says. “A typical gas fryer and an energy-efficient fryer operate very similarly overall but may differ significantly as to how they expend their energy and at the rate in which they do so. It’s important to understand how these types of equipment save energy in order to learn how they are best suited for an operation and how specifically they can be utilized.” Aside from proper and planned maintenance, operator scan save energy by operating equipment more wisely or by utilizing the equipment in a more effective way. “Batch cooking and simply optimizing a load within an oven, for instance, used to be difficult to do without severely affecting the consistency of the other food products within
the cavity,” says Welborn. “With the advent of new technology, there are now ovens that cook more evenly and effectively throughout the oven cavity to allow for optimized cooking with a myriad of different food products as opposed to merely cooking one specific food product at a time. Many of these ovens are versatile and can even caramelize, sear, sous vide, braise, bake, and can even be ordered with options such as smokers.” Simply turning equipment off or down during nonpeak or nonuse hours is another way to maximize energy savings, Duckworth adds. While service agents handle many of the more intense cleaning and maintenance tasks, operators have plenty of opportunities to aid in lengthening the service life of specific pieces of equipment, including making sure they operate at peak efficiency. Here’s a closer look at the varying types of equipment and their needs for proper maintenance and use.
pump free of large debris to prevent clogs from napkins, papers, straws and lint,” he says. “Otherwise, your dishwasher will not clean properly, so you’re basically defeating the efficiency you might have had.” He also recommends regularly cleaning wash arm assemblies and making sure they are properly in place to ensure all jets are clear of debris. In addition, keep an eye out for leaks, particularly when hard water is present, as this type of water can tear up valves and lower the unit’s efficiency. Many energy-efficient pieces now come with curtains that hang between the wash and rinse sections, so it’s also important to make sure those are not damaged and are properly in place to prevent mixing the wash water with the rinse water and having to start the process all over again. Maintaining these curtains also prevents refill water from splashing out of the dishwasher and not being reclaimed for heat exchange.
DISHWASHERS STEAMERS Duckworth points out the importance of For connectionless steamers, regularly keeping the pumps clean. “It’s very critical checking door gaskets to ensure a proper seal, for operators to make sure they keep the which means the unit does not lose steam, Edlund_RED_December_2014_FINAL.pdf 1 14-10-30 1:18 PM
Titan New all-in one stainless steel Dicer, Wedger, Corer, and French fry cutter. Quickly and easily move from wall to table mounting with the available quick connect bases. Plus, our quick change pusher and all stainless steel blade assemblies with protective wash guards feature the largest cutting surface available to make short work of your food prep tasks. Heavy duty dishwasher safe construction.
Wall Mount: 1/4“ $1,129 3/8” $1,129 1/2” $1,129
ARC- Edlund’s new all-purpose Fruit and Vegetable slicer Will do both hard and soft products, from onions to tomatoes. NSF certified. Easy to clean dishwasher safe components and easy to change slice thickness. Comes in 3/16, 1/4 and 3/8” width slice. Made in USA.
3/16” $965 1/4” $960 3/8” $945
www.edlundco.com 6
November/December 2014 • RED Report
Suction Cup: 1/4“ $1,250 3/8” $1,250 1/2” $1,250
3YR.
PARTS & LABOUR
WARRANTY 5YR.
COMPRESSOR
Featured Models
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• Glass Swing Door Back Bar Cooler with LED Lighting. • Stainless steel countertop and interior floor.
• Solid Door Megatop Food Prep Table. • Exclusive forced air design holds .5°C to 5°C in food pans and interior.
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TRUE FOOD INTERNATIONAL. INC. • 2001 East Terra Lane • P.O. Box 970 • O’Fallon, Missouri 63366-4434 U.S.A. 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
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Quick Tips for Energy-Efficiency Maintenance from Craig Welborn, Bargreen Ellingson • Develop a maintenance plan for each piece of equipment in the kitchen
• Clean refrigerator coils and keep the cavity and circulation paths clear
• Calibrate equipment: check temperatures against controls often
• Turn off door heaters when possible
• Cut or eliminate idle time: turn off equipment not in use or reduce operating temperatures during nonpeak times
• Set defrost timers where applicable • Keep lids and doors shut
• Use lids on pots and match burners to pots and pans according to size to conserve energy use • Replace worn seals or missing parts such as knobs • Swap out old lighting for new LED lighting • Fully load dishwashers to maximize heat savings
• Replace and/or clean filters on ventilation systems • Fix broken ductwork • Repair leaky faucets to conserve water, especially hot water • Use water filters on sensitive pieces of equipment such as steamers, combi ovens and ice machines to prevent buildup that could reduce energy efficiency
will make the most of the unit’s energyefficiency capabilities, says Duckworth. Watching out for leaks is also important. A common mistake operators make with steamers is connecting their energy-efficient steamers to hot water sources when these units are built to work with cold water. Also closely monitor these water-based pieces of equipment for scale buildup. Some newer, more efficient steamers and combi ovens have systems that can tell if there is scale buildup in the boiler and will alert the operator or start a timer that begins a countdown until service is necessary. The service agent can also program these units to set up an optimal reminder time for descaling. Keeping the cavity clean is the most important way to maintain optimal heat transfer. Some combi and steamer units have selfoperating cleaning systems so operators can maintain the units themselves. RANGES All energy-efficient cooking equipment has temperature controls that require regular
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8
November/December 2014 • RED Report
High-quality food keeps customers coming back
calibration to ensure optimal performance, says Duckworth. “Most restaurants will have their own temperature monitor or sensing devices that they can use to regularly check temperatures, but if not, this should be part of the PM plan,” he says. Also, gas pressure needs to be at the correct level. If the unit is not recovering fast enough or cooking as quickly as normal, this could be a sign that gas pressure is off and needs to be corrected by a service technician. “You should have a nice, blue flame, not a yellow or high and lazy flame, which could indicate problems with the temperature,” Duckworth says. “A too-low flame is not good either.” Part of maintaining good flames comes from regular cleaning as well. “If you let the stovetop burners or the vents on the air shutter coming into the burner get clogged up with food and debris, the unit doesn’t operate as efficiently,” says Duckworth. FRYERS Compared to other units, an energy-efficient gas fryer will typically idle at a lower rate, retain its heat more efficiently which can be
more effective in its recovery process once product is dropped into it, according to Welborn. The equipment does this through a variety of heating systems and controls built in — which can account for the higher cost of these systems. With electric fryers, the key is keeping the elements clean for optimal heat transfer, says Duckworth. Too much caked-up carbon or debris will reduce its efficiency, so it’s important to have a system for cleaning the tank. Some fryers come with self-cleaning capabilities. Operators can program low-volume fryers to send automatic alerts indicating that it’s time to filter the oil. “By regularly doing that, operators can save 40 percent on oil usage, which is a huge expense to any restaurant,” Duckworth says. Properly maintained insulation and seals can further help these units retain their energy-efficient capabilities. Proper operator use is also important when it comes to maximizing fryer efficiency, says Welborn. “If an operator throws a load of frozen product into a fryer, and the fryer is idle, it typically takes a longer period of
time for that fryer to recover to proper temperature than if the oil is at the proper temperature when the product initially goes in,” says Welborn. To operate even more efficiently, operators can manage their fryers in the same manner that energy-efficient fryers are built, simply by turning down the temperature during nonpeak hours and turning it up prior to their peak serving times. Operators with two fryers can save further on expenses by simply shutting down one of their fryers altogether until just before it’s needed, or they can use both fryers with smaller loads to limit the impact and allow for the fryers to make a more proper recovery. REFRIGERATION Many walk-ins now come with sensors that will alert the operator when temperatures fall out of a predetermined range, often the result of open or faulty doors. Training staff to close the walk-in doors — not prop them open with a chair during loading and unloading — represents a critical step to maintaining optimal temperatures, but that
Swissmar_RED_December_2014_FINAL.pdf
1
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1:47 PM
www.swissmar.com
SM306717 BAKING EQUIPMENT SPECIALISTS
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PIZ3G - Gas
www.redcanada.com • November/December
9
A Dishwasher Solution
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14-04-14 11:46 AM
Save on energy cost with energy efficient ice maker products Offering more green options than any other ice machine manufacturer Best warranty: 3 years parts and labor & 5 years parts on compressor
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10
November/December 2014 • RED Report
Untitled-4 1
14-10-10 12:11 PM
can be easier said than done. Alarms and sensors cause enough of an annoyance to encourage staff to keep those doors closed. Keep condensing units clean, checking on them at least monthly if not more frequently. “When the compressor is working well, this will prolong the life of the unit,” says Duckworth. Torn gaskets will reduce the efficiency of a unit, energy-saving or not, by letting chilled air escape while the door is closed. The harder the unit has to work to maintain temperatures, the more energy it consumes. “You can tell if this is the case if there is a lot of condensation around the door, and by making sure temperatures are calibrated and correct.” ICE MAKERS These units fall into the same category as refrigeration when it comes to planned maintenance and proper use. “One of the most critical things — other than keeping the condenser clean — is to regularly change the filter,” says Duckworth. “Generally this will fall under a PM plan because we don’t want people working with chemicals to do this.” Some newer units will send a notification to the operator or service agent if the equipment’s ice production falls short of specified levels, which could indicate scale buildup or a clogged condensing fan. “If you notice mold in the bin or discolouration of the ice, that is a sign that the unit needs to be cleaned too,” says Duckworth. VENTILATION Energy-saving ventilation systems have come a long way in recent years, but this does not mean they do not require operator maintenance. Still, many newer models now come with alerts to indicate off-balance hoods or clogged filters. “Another way to tell if the unit is off balance is when you walk in a room and pull the door, it slams right behind you,” Duckworth says. “If you’re exhausting more air than you’re bringing in, you’re probably pulling out air conditioning along with the grease and steam, so now your system is working harder because the cycle is off.” Pulling in too much outside cold air and trying to heat that to maintain a comfortable working environment can also lead to overuse of energy.
Some newer units have charcoal filters that prevent heat from escaping, but operators need to make sure those are changed regularly too. Again, this is where a good PM plan comes into play. With demand-controlled ventilation systems, regularly checking belts and replacing them when necessary maintains optimal energy savings. Changing the belts before this happens can prevent a total system breakdown. Cleaning is vital as well. One of the worst mistakes operators make is not having a schedule in place to periodically clean the ducts all the way through the hood and exhaust motor and to keep the blowers clean. Operators can clean their own filters, but for deeper cleaning, hiring a company might be necessary, says Duckworth.
CERTIFICATION(S)
www.redcanada.com • November/December
11
NEW
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STANDARD ACCESSORIES: S/Steel Bowl, S/Steel Wire Whip, Aluminum Flat Beater, and Aluminum Dough Hook.
AXIS ULTRA SLICERS AX-S9U 9” .25hp $785 AX-S10U 10” .33hp $860 AX-S12U 12” .5hp $1,300
PM-10 10qt .5hp PM-20 20qt 1.0hp PM-30 30qt 1.5hp
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MVP_RED_NOV_2014.indd 1
rosewood Art, Meet History
swiss army knives cutlery timepieces travel gear fashion fragrances | www.swissarmy.com 12 Rosewood November/December HalfPageAd.indd 12014 • RED Report
14-02-13 4:16 PM
TRIA SIMPLE PLUS Tria Porcelain Plus clean shapes with versatility. boundless versatilit
Offering a beautifully simplistic table setting to enhance the current trends in dining. TRIA WISH Features a delicate embossment that adds a dash of sophistication to any tabletop.
ITEM # TRIA WISH 6350MP05 Flat Plate 10 5/8” (7 3/8” Well) 6350MP03 Flat Plate 8 1/4” (5 5/8” Well) 6350MP02 Flat Plate 6 1/4” (4 1/8” Well) 6350MP15 Rim Soup 9” (9 oz) (5 1/2” Well) 6350MP23 Stack Coffee Cup 2 1/2” H x 4 3/4” W (8 oz) 6350MP24 Saucer 6” (For Coffee Cups MP22/MP23) 6350MP21 Stack Mug 3 3/8” H x 4 5/8” W (10 oz) 6350MP20 Mug 3 3/4” H x 4 5/8” W (10 oz)
LIST FLYER PRICE PRICE $225.54 $135.32 $156.24 $93.74 $135.45 $81.27 $225.54 $135.32 $141.12 $84.67 $104.58 $62.75 $163.80 $98.28 $163.80 $98.28
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
ITEM # TRIA SIMPLE PLUS 6352MP38 Flat Plate 10 5/8” 6352MP44 Deep Coupe Plate 10 5/8” 6351MP71 Rim Square Plate 6 1/4” 6351MP32 Joy Plate 8 1/4” x 7” (5 1/2” Well) 6352MP58 Rim Soup 9” (10 oz) 6352MP61 Stack Coffee Cup 3 5/8” H x 4 3/4” W (8 oz) 6352MP62 Saucer 6” (For Coffee Cups MP60/MP61) 6352MP78 Mug 4 1/4” H x 4 3/8” W (12 oz)
LIST FLYER PRICE PRICE $200.34 $120.20 $225.54 $135.32 $269.64 $161.78 $178.92 $107.35 $200.34 $120.20 $129.15 $77.49 $97.02 $58.21 $182.07 $109.24
Grosfillex_RED_December_2014_FINAL.pdf
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YEARS
dynamicmixers.ca | 1-800-267-7794
MINIPRO 6.5” 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. SD99 Manual, 2.5 gallon capacity, good for up to 4 heads of lettuce. DC3 Dynacube manual dicer, 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.
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November/December 2014 • RED Report
Since 1957, Imperial has been manufacturing High Quality, Top Value Commercial Cooking Equipment
ASK ABOUT AN EXTRA 10% OFF*
• 4,6,8,10 Burner Ranges IABR-36 Steakhouse Broiler • Combination Ranges 120,000 BTU • Countertop • Restaurant & Heavy Duty Series
Featuring the MOST EXTENSIVE line of ELECTRIC EQUIPMENT
Electric Fryers
IR-6-G36-CC (shown with optional casters)
40, 50 & 75 lbs. with Tilt-up ElementsProviding full access to the frypot for easy cleaning!
CALL FOR PRICING
IPC-14 Pasta Cooker (shown with optional rinse station and casters)
105,000 BTU; Holds 12 Gal. (45 L.) of water
(shown with optional casters; standard element models also available )
www.permul.com
Superior Refrigeration Performance Uprights, Undecounters, Worktops & Prep Tables
Vegetable Preparation Machine 1 speed, 1.5 HP motor
CA-301 MX
CR1B-FS $2,375 CR2B-FS $3,200 CR3B-FS $6,500
Includes: FC 10+ slicing disc FMC-10 + dicing grid (pico de gallo) FR-3+ shredding disk (cheese)
$1,825
CF1B-FS $2,900 CF2B-FS $4,150 CF3B-FS $7,225
Cutlery Polisher-Tabletop Unit SAM-3001 Up to 3,000 pieces/hr
*All models qualified
$4,800
Vacuum Packing Machine without Chamber
COMING SOON!
SVE-104T- 13” sealing bar
Refrigerated Chef Bases
$875 SVE-114T- 17 3/4” sealing bar
$1,865
Ice Machines also Available
www.permul.com
East www.permul.com West www.rsl.ca
MADE IN SPAIN | STOCKED IN CANADA www.redcanada.com • November/December
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• Verrerie • Vaisselle et coutellerie • Accessoires pour la table et la salle à manger • Accessoires et verrerie pour le bar • Accessoires de cuisine • Préparation des aliments • Entreposage et transport • Réfrigération • Friteuses • Équipement de cuisson • Aliments chauds ou froids • Nettoyage • Nettoyage et entretien • Meubles • Produits spécialisés • Services
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