instore - May 2018 - 57

equipment

smallest-footprint ovens
on the market, Huntley
says. "We give you the
best bang for the buck
in the market. As one of
our customers said (in
a testimonial posted on
the company's web site),
'Why buy bigger when you
can the best for less?'" At 99 years
and counting, Peerless is also one of the oldest
manufacturers in the business, he says.

The WOW! PS629 totes the
fastest bake and highest
energy efficiency of the
three, baking 16 to 50 pizzas
per hour depending on size
and crust style, Borosak says.
"The PS629 is nearly able to
double the production of the
520 and 528 without adding much
size as its baking cavity is 29 in
long. The conveyor belt is still only
18 in wide."

Peerless ovens come in four sizes - 30, 41.5,
50 and 60 in. - and three pan capacities - 4, 6
and 8. At the small end, Peerless' CE131PE can
cook three 18 in pizzas at a time. At the large
end, the CW62PSC holds 16 16 in. pies.

All three ovens units, Borosak says, are
stackable to increase production with
space limitations in mind.

Pizza
power

Specializing in both gas and electric ovens,
Peerless has always striven to be on the
cutting edge of new pizza oven technology,
Huntley says. "Our motto is continuous
improvement. We constantly improve important aspects like control systems, burner
systems and interior design, all to improve the
quality of both baking ability and control life."
Peerless ovens have evolved over the
decades, but their main draw has always
remained the same, Huntley says. "They're
simple, durable and they work."
Three pizza ovens made by Middleby
Marshall, a brand of Elgin, Illinois-based
Middleby Corp. -the PS520, the PS528 and
the newly available WOW! PS629 -fit the
smaller footprint grocery and c-store prepared
foods departments are looking for, says Steve
Borosak, Middleby Marshall's corporate chef.
The 500 line has been in production for more
than 20 years with minimal changes, he says.
The PS520 and PS528 ovens have the smallest
footprints. Both have an 18 in. wide belt, and
the PS520 has a baking cavity of 20 in and the
PS528 a cavity of 28 in. The 520 is capable of
producing 10 to 20 pizzas per hour depending
on size and crust style, and the 528 can do 10
to 30 pizzas an hour.

Tradition is one of the things that
separates Middleby ovens from the
competition, Borosak says. "It started
in 1888 and hasn't changed since," he
says. "Middleby Marshall had the best bake
130 years ago and it remains the same today."
Middleby Marshall also has been committed
to innovation for that long history, which
Borosak says is the reason its ovens have the
fastest bake times in the industry, the safest
oven surface temperatures, and patented
energy saving technologies. The WOW! Series,
for instance, are the most energy efficient
conveyor ovens on the market, he says.
Grocery stores, Borosak says, have been more
open in recent years to having restaurants
inside them to feed shoppers - or to provide
that offering themselves. Convenience stores
have also been expanding their food offerings
because, he says, it's another outlet to make a
profit. And Middleby Marshall, Borosak says,
is there to meet the growing demand. "We
continue to innovate ours ovens to refine the
perfect baking process that allows customers
to receive a quality speed bake while being
energy efficient for all footprint needs,"
Borosak says.

Ventless ovens and ovens that get the most
out of limited space are among the trends in
pizza ovens designed for grocery and c-store
instore use.

Borosak characterizes grocery and convenience stores as "slow growth" categories for
Middleby Marshall.

instore * MAY 2018 * 57



Table of Contents for the Digital Edition of instore - May 2018

Instore - May 2018
Editor's Note - Big fun on the bayou
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Pizza
Packaging - HOT TO-GO: Prepared foods packaging
Cover Story - One-on-one with Erik Waterkotte
Feature - Are you experienced?
Feature - Big Easy, big expectations
Feature - Snacking naturally
Feature - TURKEY time
Feature - Deli convenience
Merchandising - ON DISPLAY: Menu boards
Equipment - LATEST INNOVATION: Pizza ovens
Commissary Insider - May 2018
INSIGHT INSIDER: NuVue Foods
C-stores vs. business dining
NuVue Foods Fresh Brands
FOOD SAFETY - Pest Control
PACKAGING: Transparency
EQUIPMENT - Getting the most out of labeling
R&D: Organic baked goods
Product Knowledge - CATEGORY UPDATE: Sandwich Breads
Feature - What the future holds
Feature - Personalized cakes
Specialty Insights - CONSIDER: Indian foods
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
instore - May 2018 - Instore - May 2018
instore - May 2018 - BNJ - 1
instore - May 2018 - BNJ - 2
instore - May 2018 - BNJ - 3
instore - May 2018 - BNJ - 4
instore - May 2018 - Instore - May 2018
instore - May 2018 - 2
instore - May 2018 - Editor's Note - Big fun on the bayou
instore - May 2018 - 4
instore - May 2018 - 5
instore - May 2018 - CONTENTS
instore - May 2018 - 7
instore - May 2018 - News - NEED TO KNOW
instore - May 2018 - 9
instore - May 2018 - Spotlight - BY THE NUMBERS: Pizza
instore - May 2018 - 11
instore - May 2018 - Packaging - HOT TO-GO: Prepared foods packaging
instore - May 2018 - 13
instore - May 2018 - 14
instore - May 2018 - 15
instore - May 2018 - 16
instore - May 2018 - 17
instore - May 2018 - Cover Story - One-on-one with Erik Waterkotte
instore - May 2018 - 19
instore - May 2018 - 20
instore - May 2018 - 21
instore - May 2018 - 22
instore - May 2018 - 23
instore - May 2018 - Feature - Are you experienced?
instore - May 2018 - 25
instore - May 2018 - 26
instore - May 2018 - 27
instore - May 2018 - 28
instore - May 2018 - 29
instore - May 2018 - Feature - Big Easy, big expectations
instore - May 2018 - 31
instore - May 2018 - 32
instore - May 2018 - 33
instore - May 2018 - 34
instore - May 2018 - 35
instore - May 2018 - 36
instore - May 2018 - 37
instore - May 2018 - 38
instore - May 2018 - 39
instore - May 2018 - Feature - Snacking naturally
instore - May 2018 - 41
instore - May 2018 - Feature - TURKEY time
instore - May 2018 - 43
instore - May 2018 - Feature - Deli convenience
instore - May 2018 - 45
instore - May 2018 - 46
instore - May 2018 - 47
instore - May 2018 - 48
instore - May 2018 - 49
instore - May 2018 - Merchandising - ON DISPLAY: Menu boards
instore - May 2018 - 51
instore - May 2018 - 52
instore - May 2018 - 53
instore - May 2018 - 54
instore - May 2018 - 55
instore - May 2018 - Equipment - LATEST INNOVATION: Pizza ovens
instore - May 2018 - 57
instore - May 2018 - 58
instore - May 2018 - INSIGHT INSIDER: NuVue Foods
instore - May 2018 - C-stores vs. business dining
instore - May 2018 - 61
instore - May 2018 - NuVue Foods Fresh Brands
instore - May 2018 - 63
instore - May 2018 - FOOD SAFETY - Pest Control
instore - May 2018 - 65
instore - May 2018 - 66
instore - May 2018 - 67
instore - May 2018 - PACKAGING: Transparency
instore - May 2018 - 69
instore - May 2018 - 70
instore - May 2018 - 71
instore - May 2018 - EQUIPMENT - Getting the most out of labeling
instore - May 2018 - 73
instore - May 2018 - 74
instore - May 2018 - 75
instore - May 2018 - R&D: Organic baked goods
instore - May 2018 - 77
instore - May 2018 - Product Knowledge - CATEGORY UPDATE: Sandwich Breads
instore - May 2018 - 79
instore - May 2018 - 80
instore - May 2018 - 81
instore - May 2018 - Feature - What the future holds
instore - May 2018 - 83
instore - May 2018 - 84
instore - May 2018 - 85
instore - May 2018 - Feature - Personalized cakes
instore - May 2018 - 87
instore - May 2018 - 88
instore - May 2018 - 89
instore - May 2018 - Specialty Insights - CONSIDER: Indian foods
instore - May 2018 - 91
instore - May 2018 - 92
instore - May 2018 - 93
instore - May 2018 - Product Trends - FIRST TO MARKET
instore - May 2018 - 95
instore - May 2018 - 96
instore - May 2018 - Product Showcase
instore - May 2018 - 98
instore - May 2018 - 99
instore - May 2018 - AD INDEX
instore - May 2018 - 101
instore - May 2018 - 102
instore - May 2018 - 103
instore - May 2018 - 104
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