instore - March 2018 - 40
EQUIPMENT
and topping slicers - can produce up to
2,700 pizzas per hour in a single lane, says
Randy Medina, the company's pizza application specialist. And in recent years Grote has
upgraded its technology to scale from single
lanes to multiple lanes, allowing for even
higher production.
"Today manufacturers are tasked with
creating pizzas with a wider range of
new, quality ingredients. In order to
meet the demand for more SKUs, our
equipment needs to apply or slice
each of these products and offer quick
change-outs and sanitation to keep
production up and running."
RANDY MEDINA, GROTE CO.
Retail foodservice demand for pizza is
surging, spurrring equipment innovation.
Photo: ©Parilov - stock.adobe.com
Adaptability is one of the hallmarks of
Grote's pizza production technology, Medina
says. "Today manufacturers are tasked with
creating pizzas with a wider range of new,
quality ingredients,"
he says. "In order
to meet the demand
for more SKUs, our
equipment needs to
apply or slice each of
these products and offer quick change-outs
and sanitation to keep production up and
running."
In addition to multi-lane technology, recent innovations at Grote include vision
inspection systems to detect if ingredients
are missing. And looking ahead, Medina
expects extensive use of virtual and augmented reality to support Grote's sales and
service departments.
The Accuslice-100PC-1A from Santa Barbara, California-based FoodTools can turn out
up to 1,500 products per hour. Designed to
cut not only pizza but also lasagna and quesadillas at high speeds, the Accuslice features a single product lane and can be customized to cut round, rectangular or square
products. Changeover between products is
quick and easy, making the machine perfect
for any production facility that cuts large
quantities of pizza.
With the Accuslice, suppliers get a big return on their investment through labor
savings and improved portion quality and
consistency. The machine's accessories and
blade sets require minimal change to slice
new products, and its efficient design means
it can fit in locations with space limitations.
©danilsneg - stock.adobe.com
40 * MARCH 2018 * commissary INSIDER
http://www.foodtools.com
Table of Contents for the Digital Edition of instore - March 2018
instore - March 2018
Need to Know - Dabates and definitions
Spotlight - By the numbers
Merchandising - Branded baked goods
Specialty Insights - Organic deli products
Cover Story - Bi-Rite Market's Sam Mogannam
Commissary Insider
Insight Insider - Bi-Rite commissary
Equipment - Pizza Production
Food Safety - Allergen detection
Packaging - Grab 'n Go grabs market share
R&D - Investing in the Silicon Valley of food
Equipment & Packaging - Latest innovation: Frying technology
instore - March 2018 - instore - March 2018
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instore - March 2018 - 3
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instore - March 2018 - 5
instore - March 2018 - 6
instore - March 2018 - 7
instore - March 2018 - Need to Know - Dabates and definitions
instore - March 2018 - 9
instore - March 2018 - Spotlight - By the numbers
instore - March 2018 - 11
instore - March 2018 - Merchandising - Branded baked goods
instore - March 2018 - 13
instore - March 2018 - 14
instore - March 2018 - 15
instore - March 2018 - Specialty Insights - Organic deli products
instore - March 2018 - 17
instore - March 2018 - 18
instore - March 2018 - 19
instore - March 2018 - Cover Story - Bi-Rite Market's Sam Mogannam
instore - March 2018 - 21
instore - March 2018 - 22
instore - March 2018 - 23
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instore - March 2018 - 32
instore - March 2018 - Insight Insider - Bi-Rite commissary
instore - March 2018 - 34
instore - March 2018 - 35
instore - March 2018 - 36
instore - March 2018 - 37
instore - March 2018 - Equipment - Pizza Production
instore - March 2018 - 39
instore - March 2018 - 40
instore - March 2018 - 41
instore - March 2018 - Food Safety - Allergen detection
instore - March 2018 - 43
instore - March 2018 - 44
instore - March 2018 - 45
instore - March 2018 - Packaging - Grab 'n Go grabs market share
instore - March 2018 - 47
instore - March 2018 - 48
instore - March 2018 - 49
instore - March 2018 - R&D - Investing in the Silicon Valley of food
instore - March 2018 - 51
instore - March 2018 - Equipment & Packaging - Latest innovation: Frying technology
instore - March 2018 - 53
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