What are Countertop Food Warmers?

Countertop Food Warmer

Are countertop food warmers important? To a restaurant that needs to keep food at serving temperature long after it has been cooked, they are definitely an important part of that business. When using countertop food warmers, here are a few things you should keep in mind in order to obtain the maximum benefits from using them.

Cookers and warmers differ in their function, although some units can be used for both. Cookers are designed to take food from a frozen or refrigerated state to fully cooked, while warmers are intended to hold food at the right temperature for serving.  If you are looking for precise temperature and or long term holding applications, the Thermodyne is the only choice.  The patented Fluidshelf Technology allows the unit to run within 1F of the set temperature, the conduction style heating system also helps retain moisture in products so the end product will set you apart from the food next door. It’s important not to use a cooker to warm food, as it could cause it to scorch. Likewise, using a warmer to cook food will result in it being improperly prepared. Be sure to use the right equipment for the job so that your food can be greatly enjoyed by your customers.  It should be noted, Thermodyne’s can be used for both applications.

Warmers can also be for either wet or dry use. When using a wet style warmer, steam from the water is essentially what keeps foot hot. As such, you should check water levels often, as allowing a wet model to run dry could also result in damage to the element.  Thermodyne offers a wet and dry warmer option for their line of Hot Well units, these units can rethermalize, hold and serve from, very versatile.

Think about how often you will rotate your pans when purchasing a warmer. That way, you can be sure you have plenty of extra pans on hand whenever you need them. If you’re using less than standard sized pans, you could also need an adapter bar to hold them in place properly.

Drawer warmers are typically a better choice for self-serve breads, rolls and other pastries. These are dry warmers with relatively short cords on them, and may also have adjustable controls. Before placing food in these warmers, you should ensure that it is thoroughly cooked and already slightly warmer than the ideal serving temperature, as the constant opening of the drawer could cause the food to cool somewhat.

Kettles are preferred for serving soups, gravies, melted cheese and other sauces. These can normally be used to cook the food in prior to keeping it warm for serving. You have several choices available when it comes to lids, including solid, slotted and hinged lids. Hinged lids make it very easy for people to serve themselves, as customers would need to have somewhere to sit a traditional lid while they accessed the kettle.

Food warmers are versatile and easy to care for, making preparing and serving food safely a snap. Want to know more about food warmers? Contact us. Thanks.

The Benefits Of Slow Cooking

Slow Cooking Pot Roast

Whether you are a busy parent, an experienced chef, or the person in charge of feeding hungry students, slow cooking can ease your life and provide a multitude of other advantages. Once you start using one, it will become a tool you’re never without! What are these benefits? Here are just a few:

• Slow cooking is healthier. Most slow cooker recipes call for fresh, healthy ingredients, and cooking for a long time over low heat allows the meal to retain more nutrients as well as avoid the carcinogens produced from high heat cooking. Also, because everything that is put into the pan is eventually put onto the plate, the precious nutrients that are contained in juices are retained as well.
• Slow cooking saves time. While conventional cooking may require you to be present throughout the whole process, the minimal preparation required for slow cooking is all that’s needed–the labor savings alone for slow cooking often pay off the initial investment.
• Slow cooking saves energy. The vegetables it cooks aren’t the only “green” thing about a slow cooker! It uses remarkably less energy than a conventional oven or gas burner, reducing your energy bill as well as your impact on the environment.
• Slow cooking is easy to clean up after. One pan, nothing charred or stuck onto it. Maybe a cutting board for the cutting or a pan for browning, if that’s required. Either way, you won’t be facing a mountain of pots to clean up after your slow cooking adventure is finished for the day.

Ready to get started with the slow cooker? Great, we are too! Here are some mouth-watering recipes that will astound you with their ease and deliciousness.

• A couple extra-tasty gourmet vegetarian dishes can be found here.
• A recipe for belly warming minestrone can be found here.
• This ultra healthy vegetable stew is ultra tasty too!
• Mexican food lovers will enjoy this recipe for tortilla soup or pork tacos.
• Meat lovers will fall for this recipe for Cajun Roast Beef .

Slow cooking is easy, healthy, and tasty. Why not give it a go? If you’re cooking something, we’re here to help. Be sure to contact us for more information on what we offer.

Three new Polar Leasing Depots opening in the Midwest

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 three new leasing depots.

Catering food warmers – An essential for your catering business

1200G

The catering business offers many challenges with each event posing different prep times, serving timelines as well as the risk for delays. Catering food warmers are an ideal solution for caterers to ensure their food is the correct temperature and not overcooked and dried out. They offer many benefits over non-heated models that pose health risks as well limited time to serve.

Visit Thermodyne Foodservice at HOST 2013

Thermodyne Foodservice

Thermodyne’s Precision Heat Transfer System is the only one of its kind in the world, using the revolutionary Fluid Shelf® technology for Slow Cooking, Regeneration, Volume Sous-Vide Cooking and Pre-staging all in the same piece of equipment, all at the same time. Its gentle heat provides for maximum quality preservation and yield, as it does not expose the food to super-heated air or excessive steam. In fact, Thermodyne is neutral in terms of moisture. It cooks meats gently, preserving size, juices and nutrition. It also preserves all your food for longer periods of time, whether they are proteins, vegetables or starches. Cook overnight or during service, Thermodyne will be your trusted companion to provide you with a safe and stress-free kitchen solution. Whether you have twenty demanding customers or thousands, you can be assured of consistent quality from the first to the last.  We even offer some units without doors, the perfect solution for quick serve “QSR”. Thermodyne is the ideal equipment for foodservice in Health Care, Senior Care, Corporate Catering, Casual Dining, Fine Dining and more. All this, with energy savings like no other.

With capacities from 3 to 42 GN pans, we have a solution for your specific needs. Come and experience what all the best known chefs in the world are talking about. Experience what precision temperature control can do for your kitchen.

Thermodyne Foodservice Products Inc. is set to exhibit at HOST in Milan October 18 to 22, 2013 in Hall 2, booth C03 in cooperation with Adande Refrigeration from the UK.

If you would like more information about Thermodyne, or to schedule an interview with Cecilia Shepherd, please email Cecilia at Thermodyne@compassintlco.com  – or call us at ++1-803-359-1226.
Visit www.tdyne.com

Benefits of Low Temperature Cooking

Slow Cooked Prime Rib

Low temperature cooking is something you don’t hear enough about in its health benefits. That’s likely because refraining from baking at a standard temperature is sometimes considered to be breaking a near set-in-stone tradition. Multiple generations have grown up with the notion that baking anything with at least a 350-degree temperature is the only way to properly cook food. And those who’ve grown up with a microwave in the last 40 years have minds trained to expect hot foot in a quicker amount of time.

Fluid Shelf Technology

Fluid Shelf Technology

Thermodyne Expands Hot Well Series Food Holding Units to Include Dry Well Option

In addition to their current line of Hot Well Series Food Holding Units, Thermodyne Food Service Inc. now offers the convenience and flexibility of a Dry Well option. Featuring top holding wells that are usable without water, the new Dry Well option includes an individual control system that enables multi temperature output.

Typical Hot Well food holding units require water to be used as a source of heat transfer. This not only requires a water source to fill the hot wells, but also necessitates water to be added throughout the serving process and drained at the end of the shift. Additionally, if there is a need to move the unit from one room to another, water will tend to splash around and could potentially spill. Using a patented radiant heat transfer system, Thermodyne’s Dry Well option removes the need for water to be used in the top hot wells. This eliminates problems often associated with hot wells that require water.

• No Water Needed In Hot Wells
• Individual Control System
• Provides Consistent Food Holding Capabilities

Featuring an independently operated control system, Thermodyne’s Dry Well option allows you to individually control each pan in the hot well. This enables more versatility and variety regarding food menu items. Serving items that require completely different temperatures is now possible with the Dry Well option.

By offering the flexibility of an individual control system and eliminating the use of water, Thermodyne’s Dry Well option ensures that regardless of your location, food products can be held at precise and even temperatures. Founded in 1987, Thermodyne Food Service Products, Inc. specializes in manufacturing of both countertop and full size hot food holding cabinets. Contact us today to find out the amazing flexibility and serving capabilities made possible by Fluid Shelf Technology.

Methods for Rethermalizing Food

Custom Thermodyne Rethermalizing Cart

There are hundreds of thousands commercial, industrial and institutional kitchens that must have a way to rethermalize food safely.  During the rethermalization process food is re-heated to safe temperatures.  Once this is done the food will be ready for consumption.

In order for the rethermalization process to be successful, the food must initially be cold after having gone through some type of preparation method.  There are many methods that can be utilized to cook and rethermalize food.  It’s important for commercial, industrial and institutional kitchens to have the necessary equipment that can safely and effectively perform these tasks.  Our Dual Purpose line is ideal for high capacity rethermalizing kitchens, the smart controller will hold the product in a refrigerated state overnight, at the given time the controller will automatically turn off the refrigeration and turn on the rethermalizing cycle, this will run the Fluid Shelves up to 230F and bring the food up to safe temperatures in the HACCP approved time period.  Once the rethermalized food reaches temperature, the controller will turn the heat down to a safe holding temperature for the product to be served.

When it comes to reheating cool portions of a meal an industrial conduction oven is also effective.  It will reheat food by providing a hot surface that can warm up a plate of food.  These ovens are versatile and can be used to cook and reheat foods.  There are few if any other pieces of equipment that can take a product to an exact temperature, hold it there for a determined amount of time plus or minus 1 degree.

There are many other ways to accomplish rethermalizing, here are just a few:

• On a low scale one way to quickly and easily rethermalize food is with the use of a large microwave.  It can heat entire meals or certain portions of a meal.  This can be used in an industrial, commercial or institutional setting to prepare specialized meals, however it can be time consuming and labor intensive.
• A popular method for rethermalization food is with a hot water bath.  Doing this enables food to be brought to an acceptable temperature for an extended period of time during meal service.  This is a popular method that is used in a cafeteria setting where tray lines are utilized.  One of the only drawbacks to hot water baths is the are not versatile and can not be utilized in many other manners, not to mention the labor behind this product can be costly.
• When it comes to utilizing ovens to reheat bulk foods a large convection combination oven can be used.  This method also provides food at a safe temperature for use on a tray line or at a cafeteria food line.
• A thermoconvection oven brings food up to safe temperature for consumption by using a high degree of hot air in a confined area for a certain length of time.  This is an effective method that can be used in almost all food rethermalizing situations.  However, these cabinets often need large footprints as there capacity is determined by allowing enough space and room for the hot air to circulate.

Today commercial, industrial and institutional kitchens need to have technologically advanced equipment to help save time and energy in the kitchen.  They need to be able to provide a way to cook and rethermalize food on a large scale, without sacraficing food quality.  We often forget, no matter what the setting, at all institutions meal time is one of the best parts of the day for the residents and their families, providing them with the best quality of food is job one.

Contact us today and learn how our products can help any business or organization meet their food preparation needs.

Sous-vide Cooking for a Fresher Taste

Thermodyne Sous-Vide

Sous-vide (French for “under-vacuum”) is a style of cooking used frequently in instititutional, commercial, or high-volume catering kitchens.  Thermodyne Foodservice Products, Inc. is a high end producer of large commercial food warmers, which are ideal for this form of food preparing.  Why? Because in traditional sous-vide style, the food was sealed tightly in a bag and cooked in a highly controlled oven filled with warm water.  Because Thermodyne’s equipment run on the patented Fluid Shelf Technology, they have become an ideal use for Sous-vide cooking and have many other benefits and uses that a typical sous-vide cooker doesn’t have the capabilities of.

The secret to success is to heat the food for an unusually long time, under less than extreme temperature surroundings.  This style of cuisine was invented in England in 1799, but was perfected and came under more general use in the USA in the 1960’s.  The temperatures and duration of  preparation are an art, different for each dish being prepared.

Thermodyne offers Commercial Food Warmers in a variety of shapes and sizes – from countertop to full size. “Commercial Food Warmers can hold food for extended periods of time without over-cooking or drying it out. Additionally, because the heat is maintained in the shelf rather than in the air, food is protected from unstable environments such as door openings, hot spots, and additional air flow.”  The end product is fresher tasting and is maintained warmly for hours. The Fluid Shelf® system keeps the heat source in constant motion, allowing every square inch of surface to provide the same result. As compared to conventional models requiring perimeter heat sources or fans, Thermodyne units achieve more consistent and higher quality results making Thermodyne the most efficient hot food holding cabinet.

Thermodyne sous-vide machines are used in the kitchens of some of the world’s finest chefs and now that cooking is gaining popularity from Europe to North America and everywhere inbetweeen. Sous-vide cooking produces succulent food that is neither tough nor soggy and avoids common kitchen borne illnesses, such as botulism. If you are setting up a large-scale kitchen for an institution, or experimenting with your own gourmet dreams, please contact us and open up a whole new array of delicious, fresh-tasting foods.