If you’re new to the business of cooking and holding food, then you have somewhat of a learning curve ahead of you. Rather than let you make your own mistakes and learn solely by trial and error, we’ve put together a short list of tips to have you holding food like a pro in no time. […]
As others resolve to drink less, quit smoking, exercise more, or spend less time on social media, you are going to resolve to practice more low temperature cooking. The reasons should be obvious, but in case you need convincing, we will enumerate them for you below.
January has characteristically been a slow month for restaurateurs. The majority of Americans are recovering from the holidays and some will undoubtedly be doing battle against severe winter storms too. So they’ll most likely need a little coaxing to get out of their homes and into the restaurants. With that in mind, we’ve put together a list of five January 2015 holidays that are perfect times for busting out the commercial food warmers and drawing in hungry crowds:
744HW with Dry Well Option
In addition to their current line of Hot Well Series Food Holding Units, Thermodyne Food Service Inc. also offers the convenience and flexibility of a Dry Well option. Thermodyne’s 744HW hot well series unit combines steam table capabilities with Fluid Shelf Technology.
300NDNL
Thermodyne’s 300NDNL countertop holding unit is designed to increase kitchen efficiency while also improving food quality and safety. This compact, countertop unit is ideal for both long and short term food holding as well as rethermalization. Featuring Thermodyne’s patented Fluid Shelf technology, products and goods retain moisture and natural flavors, while maintaining the appropriate internal temperature. The 300NDNL requires no doors and operates on a simple 120V connection. Additional product options include Controller Shield, High Temperature Pans, Pass-thru Accessibility, Wire Baskets, Vented Stainless Drawer Lids, Stainless Steel Drip Pan, Stainless Steel Drawer Lids, and Stainless Steel Risers.
Thermodyne’s 250PNDT Pizza Holding Unit is a countertop food warmer designed for both short and long term pizza holding. This unit provides convenient no door operation and can accommodate up to nine standard 16” pizza boxes. Featuring Fluid Shelf Technology, the 250PNDT is a versatile and compact commercial food warmer that provides even heat circulation throughout the entire unit. By not experiencing extreme temperature fluctuations and loss of heat, pizzas remain delicious and fresh until serving. The 250PNDT is our countertop offering, if you are looking for larger pizza holding capacity, we also have a 3000P and 6000P which can hold up to 40 – 15″ pizza’s at one time.
Based on Catersource magazine’s last industry stats, catering remains a multi-billion dollar industry. It also shows no signs of stopping anytime soon. And that’s a good thing! Of course in order to capture a share of that green, catering companies will need to keep their equipment, skills and menus up-to-date.
As a restaurant owner, you know how important holding food properly can be. Do it wrong, and you’re apt to make people sick, scare away customers, decrease food quality and fail inspections. Do it correctly, and your restaurant is likely to win the hearts, minds and appetites of others.
The art of stewing food is an easy one to master. It involves, primarily, paying attention to make sure the stew cooks moistly and does not burn. Stewing is the cooking some kind of meat with vegetables with a small amount of liquid in a pot that is sealed to prevent evaporation. The liquid can be stock, wine, beer, or something else to provide a base for the sauce that is created by the cooking process.
All Thermodyne commercial and electric food warmers feature our patented Fluid Shelf Technology. In this form of low temperature cooking, heat is transferred throughout each shelf in the unit rather than through circulating air. By not using re-circulated air, Thermodyne ovens allow you to hold crisp or moist products in the same cabinet at the same time. Additionally, this allows food products to be held for extended periods while still ensuring food quality and safety. Specially designed to hold precise temperatures and keep food products at a uniform temperature, Thermodyne units can be effectively used for Holding, Slow-Cooking or Rethermalizing all in one unit. Transferring heat directly to your foods via conduction is also more energy and time efficient than traditional convection models. At the same temperatures, heat is transferred 30 times faster through conduction as opposed to convection. This permits cooking larger quantities of food in less time at lower temperatures. With no risk of temperature fluctuation and discrepancies, users experience reduced shrinkage, less product waste, higher yields, and less energy consumption. With the benefits and advantages gained through Fluid Shelf Technology, Thermodyne’s Commercial Food Warmers are sure to meet your current and future food holding requirements in a cost effective manner.
How Fluid Shelf Technology Works
Thermodyne’s Fluid Shelf Technology is a patented method of low temperature, conduction heating. Fluid Shelf technology gently transfers heat through each shelf by re-circulating hot fluid. This provides an even distribution of heat to all of your products, regardless of where they are placed in the cabinet. This patented method of low temperature cooking preserves the foods’ natural moisture and flavor, without overcooking. With no circulating air and continuous heat, food can be held for extended periods of time without fear of overcooking or drying out. Thanks to Fluid Shelf Technology, an entire Holding Cabinet can be used for one or multiple food products concurrently without cross flavoring. Because Fluid Shelf Technology transfers heat directly from the shelf to the food, internal cabinet temperatures remain consistent and safe even when the doors are repeatedly opened and closed. Thermodyne Foodservice Products offer innovative solutions for a full array of cooking, rethermalizing, and holding with its unique patented Fluid Shelf Technology. This gentle method of reheating assures compliance with HAACP food temperature safety standards.
Benefits of Fluid Shelf Technology
Higher Yields
Reduced Product Waste
Cook at Lower Temperatures
Cook, Hold, and Rethermalize in One Unit
Precise Temperature at +- 1 degree
Longer Holding Times
Higher Food Quality
Preserves Nutrients, Flavors and Natural Juices
No Cross Flavoring
Less waste
High Capacity
Durable
Easy to Use
Reduced Labor Costs
Conduction cooking principles involve the heating of something that is cool by placing it in contact with something that is hot. In cooking, an example of this is when one places a pot or a pan on a stove. As the stove heats the pot or pan the heat is transferred to whatever is in the pot or pan, thus cooking it.
FluidShelf Technology
