Monthly Archives: April 2017

🍦🍨🍧Guess What Time of Year it is 👓👣👙

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If you guessed that it’s swimsuit season, you’d be right (almost).  It is, in fact, the time of year when young men’s (and women’s) thoughts turn to… Gelato!

As I am writing this on Earth Day 2017, my thoughts turn to incredible frozen desserts that can be made from natural and sustainable ingredients.

Take a tour of the latest in cold treats and how we support them:



How Gelato Is Made, Served and Displayed

Gelato. The more glamorous and mythical cousin of American ice cream. We’ve already explored the differences between gelato and ice cream, but what about gelato itself? Let’s take a look at how gelato is made, served, and displayed.


Irinox technology keeps your ice cream better. Ice cream comes out of the batch freezer at a temperature of -7°/-9°C; at this point it still contains 30% water, which is responsible for rapid aging. If the ice cream is placed in the window at -12°C or kept at -18° without shock freezing, the water congeals slowly and forms macro-crystals that ruin the structure. In just a few hours the ice cream will lose creaminess, volume and the typical flavour of freshly made ice cream.

MultiFresh or the EasyFresh blast chiller are used to shock freeze at -18°C or -12°C; the water in the ice cream is transformed into micro-crystals that maintain initial quality intact and do not ruin the structure. After shock freezing the ice cream can be kept at -18°C or -12°C so that a stock is always available in the exclusive Irinox Cp Multi or N’ice holding cabinets, or at -12° C in the window ready for retail.


THE ADVANTAGES OF IRINOX FOR ICE CREAM MAKERS:

 

  • Increases the duration of preserved ice cream;
  • Reduces production costs;
  • Cuts energy consumption;
  • Flavours always available for display;
  • Manages peak periods and unexpected demand;
  • Reduces overrun losses;
  • Plans production;
  • Increases the assortment to offer customers (chocolate, mousse, ice cream cakes, semifreddos);

 


 

FROM THE ICE BATCH FREEZER TO THE SHOP WINDOW IN A FLASH

 

The ice cream comes out of the batch freezer at -7°/9°C and must be taken as rapidly as possible to a window display temperature of -12°C; if the basin is placed directly in the window, slow freezing causes a loss of volume and the creation of macro crystals that damage the quality of the ice cream.

Only MultiFresh has a cycle dedicated to ICE CREAM freezing at -12°C that rapidly takes it to a temperature of -7°C to -12°C, making it immediately ready for retail.  The ice cream preserves overrun and maintains its texture and quality.



Ice cream cone dispensers and organizers are available for countertop and surface mounted dispensing applications in a variety of dispensing mechanisms, material specifications and product configurations.


📋 Management by George (Jetson) 🚀

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You know what really pushes my buttons?  A bad case of forward-itis, that predilection to impulsively kick-the-can down the road.

Most of us know in our hearts that simply forwarding an email doesn’t really constitute managing people. Copying all, or dictating an administrative fiat can no longer substitute for a well-defined strategy.

Even though, like George Jetson in the cartoon, it sometimes feels like our only role in the management process is to simply press the keys on a computer.

READ MORE (Opens in new window) TFS


The SuzyQ Cart debuted in Metro NY at our Culinary Center last week and then showed up at the ANFP Conference in Princeton.

The SuzyQ system


Chef Nick and Marsha Diamond present “resident choice”.


Attentive audience in our conference room


Works great for dim sum too!


Advance Tabco cautions us to ensure that all electronic correspondence including orders was received as they have continued to experience email outages last week.


June 1st Price Increases headed your way:

  • Anets
  • Hatco
  • MagiKitch’n
  • Pitco

🌂 April Showers ☔

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April Fools: Q1/17 is over, and we are closing in on the first 100 days of the new administration!

How have you fared in the “new – new normal”?

 

Springtime has us all thinking about rebirth.  Planting seeds is a great business analogy, but reality dictates that we constantly reap as well.

 

The recent rainstorms remind us not only of their cleansing effects, but so too of the limits of our control.

 

Everybody complains about the weather, but nobody does anything about it!” – Charles Dudley Warner

 

We must, however, control the things that we can.  It is in this spirit that we point to some new offerings:

 

 


Bring the garden in to your kitchen with GardenChef herb and micro green growing cabinets.  These cabinets allow you to make the freshest presentation ever by growing where you cook!


Henkelman is back!

Pecinka Ferri has once again secured the exclusive representation rights in metro New York for the world’s premier line of professional vacuum packaging equipment.

 

Henkelman Boxer 42 Vacuum Packager

 



New Low Profile Back Bar Coolers by Continental Refrigerator


FOODSERVICE FOCUSED ON PERSON CENTRIC CARE

Tuesday, April 4, 2017
1:30 PM-3:30 PM