Food Warmer Success on the Bayou

At Thermoydne Foodservice Products, we understand the rigorous demands of the foodservice industry.  While we strive to manufacturer our equipment to meet the demands of this industry, “built to last” is clearly one of the most important aspects of our equipment line.  It’s not everyday we get positive feedback from our customers, but it certainly is refreshing to hear our equipment is helping people make a difference in their business, not only that but the fact that they believe in our equipment and purchased another unit for their growing operations.

Polar Leasing Locations Expanding In Southeast with 3 New Depots

With the largest electric refrigeration fleet in North America, Polar Leasing locations can be found in almost every corner of the country. In an effort to better serve the refrigeration and freezer rental industry, Polar Leasing has announced the addition of three new Polar Leasing locations located in the southeast region.

Slow Cooking is on the Rise in America’s Commercial Kitchens

At one time, the humble crock pot was a welcome friend in home kitchens but a virtual stranger in commercial ones. Restaurants tended to shy away from them in an attempt to cook fast and turn over tables at lightning speed. Nowadays, the focus has changed and slow cooking is being embraced by restaurant chefs too.

What is Cold?

There is a common misconception as to how the heating and cooling processes actually work. Many people believe that temperature control is essentially pumping either hot air or cold air into an area. However, in regards to refrigeration, cold is actually the removal or transfer of heat. This process is accomplished by a number of methods such as conduction, radiation, or convective circulation. In essence, the cooling process actually removes or absorbs the heat from inside a refrigeration unit, such as a Walk-in Cooler or Walk-in Freezer.

Invest by Installing Hot Food Holding Cabinets

Hot Food Holding Cabinets

Did you know that collectively, the commercial food service industry spends an estimated $10 billion dollars each year on energy consumption? A whopping 80% of those expenditures may be directly attributed to commercial kitchen equipment use. So why not show your restaurant’s bottom line some love by investing in new, energy efficient, hot food holding cabinets?

Start by examining your restaurant’s existing hot food holding cabinets. Look for worn door gaskets, broken temperature controls, loose doors, frayed wiring and the cabinet’s energy efficiency rating. If they have the issues that we mentioned earlier or they don’t have an energy efficiency rating, your restaurant is likely bleeding money month after month.

Next, check out our line of energy efficient, hot food holding cabinets. We have full size, hot well, counter top and dual purpose units as well as steamers. The 1600NDNL is ideal for small to modest capacity restaurants because they can hold a total of nine steam table pans at one time. It uses 5250/7000 total watts and reaches a maximum temperature of 230 degrees Fahrenheit. So you could feasibly utilize it for both reheating and holding. Furthermore, for convenience purposes, we’ve designed the unit so it can be made with or without a pass through feature. Supplementary heat transfer plates and long lasting bumper bases are also available.

If your restaurant typically generates a high volume of business, our 2100DW or 1900DWDT may be best. The 1900DWDT can hold both sheet and steam table pans. The maximum capacities range from 10 to 28 and the unit comes with dual temperature control potential. The 2100DW, on the other hand, can hold up to 42 steam table or sheet pans. Like the 1600NDL, they share the same total wattage and maximum temperatures.

Understandably, they are not the only money saving, hot food holding cabinets that we have in stock. To learn more, please contact us at Thermodyne Foodservice Products, Inc. We’d be glad to go over all of the details concerning our hot food holding cabinets.  Don’t forget to ask about our 100% Money Back Guarantee!

Food Warmers to Serve Comfort Meals

With frigid winter temperatures taking over much of the U.S., many convenience stores, delis, fast casual restaurants and supermarkets are looking to heat up sales with the addition of comfort meals on the go. Keeping that in mind, here’s a look at hot and hearty dishes that may be stored in our food warmers:

Green Chili Stew

Thick, spicy and fragrant are just three ways to describe the intoxicating comfort food known as green chili stew. It’s typically made with boneless pork or beef, hatch chilies, potatoes and seasonings. It’s so good that you may want to fill a steam pan or two with the tasty stew. Place them inside of our Model 742HW steam table alongside of a pan full of corn bread.

Frito Pie

While we are on the topic of Spanish comfort food, why not serve up a steam pan full of Frito pie as well? The dish is nothing more than a hearty Southwestern chili topped with corn chips, cilantro, cheese and scallions. Consider reheating it in our 700DP dual purpose unit and adding a dollop of sour cream.

Braised Short Ribs

Of course there is more to winter comfort foods than Spanish dishes. With that said, you may want to whip up a tray of braised short ribs too. They could easily be kept in one of our countertop food warmers. One model that comes to mind is the 950NDNL. It features Fluid Shelf Technology, which will keep the braised short ribs from drying out before they’re sold.

Assorted Classics

Lastly, don’t forget about other classic cold weather fare, Examples include meatloaf and mash, mac and cheese, shrimp and grits, sheppard’s pie and lasagna. They would fit right into our many commercial food warmers too.

For a closer look at our food warmers and how they may be used to successfully satisfy your patrons’ desire for comfort foods this winter, please contact us. We may be reached toll-free at (800) 526-9182.

Thermodyne Cooking and Holding Tips

In this post, we collected some common Thermodyne cooking and holding tips that we offer to our customers.  If you need more information, please feel free to contact us at your convenience.

Polar Leasing Announces an Additional 4 New Leasing Depots

With the largest electric refrigeration fleet in North America, Polar Leasing depots can be found in almost every corner of the country. In an effort to better serve the refrigeration and freezer rental industry, Polar Leasing has announced the addition of four new leasing depots.

Fluid Shelf Technology Helps Budgets

Fluidshelf Technology

The cook and hold process with food warmers has been around for over five decades in the restaurant industry as a way to keep food warm long in advance.  But while conventional food warmers have gradually become better in recent years, most of them still have flaws. That biggest flaw was in maintaining temperature when the doors of the food warmer were opened to place new food inside. This potentially exposed the stored food to heat fluctuations and other unstable environments.

Yes, this might explain why some restaurants would occasionally get a complaint about something that wasn’t served as hot as it should have been. That’s assuming a restaurant invested in a food warmer rather than taking the worst chance of cooking food and having it sit around for too long before it was served.

With restaurants always looking for more efficiency, what can they do to improve the aging cook and hold process? Here at Thermodyne Foodservice Products, Inc., we offer food warmers with state-of-the-art technology that can essentially change the efficiency of your restaurant overnight.

What technology did we bring that allows cook and hold to evolve to near perfection?

Fluid Shelf Technology as Game Changer

When we designed our patented Fluid Shelf Technology, we knew it would change the food warmer industry for the better. That’s because it uses a heat transfer process that helps keep every layer inside at a consistent temperature when the heat warmer door is consistently opened. Prior technology didn’t take into consideration that a food warmer door would be opened often to place new food inside. Prior technology such as perimeter heat sourcing and heating fans seem largely outdated now thanks to Fluid Shelf.

While that can save you and your restaurant team headaches in food preparation problems, what else can the basic cook and hold process do to save your restaurant money?

Saving Money on Energy and More Employees

Restaurant-Hospitality.com reminds how much the cook and hold process can save restaurants on their energy and labor costs. Because our food warmers use a slow cooking process, it requires less energy that saves you considerable money on your energy bill. If your restaurant ever used a conventional oven on a regular basis, you know how significant your energy bill was to your budget.

As well, you don’t have to worry about hiring extra help to prepare the food because things like meats can be unattended in the food warmers for days.

With these proven incentives, your restaurant needs to upgrade now if you’re still stuck using an outdated food warmer. Visit us here at Thermodyne to read more about the features our food warmers can bring you.

Contact us and we’ll also tell you about our food warmer variations. Many of them are used everywhere from institutional food service operators to governmental and military facilities.

Cook and Hold Steamers must have in 2014

Steam Giant

In early November 2013, companies started releasing their predictions on which food trends would be steaming up the headlines in 2014. From what we’ve read thus far, the general consensus has it that cook and hold steamers should be in high demand. Here’s why:

An increasing amount of Americans are seeking out flavorful, authentic, healthy foods and steaming satisfies those desires perfectly. Of course we are not talking about just your every day steamed and poached dishes. Although they are wonderful in their own right, restaurateurs are starting to up the ante by introducing steamed foods with a wide range of flavor profiles. The effect is achieved by adding aromatics to the water or substituting it completely with heady liquids.

At Thermodyne Foodservice Products, Inc., our patented cook and hold steamers are perfect for either method. For starters, they are designed to cook and hold food at temperatures that fall within the 140 to 212 degree Fahrenheit range. Therefore, they can be used for everything from reheating, poaching and simmering foods to boiling liquids. In addition, they feature conduction heating technology, which helps to ensure that the steamed and poached delights don’t end up drying out before they make it to a customer’s table.

A suitable temperature range and conduction heating technology are not the only advantageous elements associated with our steamers. They also feature an “on call” steam chamber and enough space for 4 to 6 steam table pans. So they can be used to prepare small or large batches of evenly cooked foods at one time.

We should also mention that our cook and hold steamers typically come with a automatic water fill system, however buyers may request that the units be shipped with the manual fill option. To learn more about our steamers and how they can help businesses be trendy in 2014, please contact us. We may be reached by calling (800) 526-9182 or stopping by our LinkedIn page.