Instore - July 2018 - 49

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"We are confident this oven will be a great addition to kitchens
throughout America," says Steve Maahs, Alto-Shaam president and
chief operating officer. "This oven's flexibility surpasses anything
we've seen in the market. You can now cook your food exactly how
you want it, when you want it, with zero flavor transfer."

Gaining eﬃciency
Freezing is among the top solutions in bringing quality products to
retail foodservice operations and, in turn, consumers. Operators dealing with limited space want quick solutions such as thaw-and-sell or
par-baked products when time, labor and equipment are in limited
supply. In some cases, freezing could even be used as a distribution
strategy, as when a soft product like sliced bread needs to retain its
shape and freshness during the shipping process.

"Easy to use...Easy to maintain...
Ryan is always ready to help."
- Deborah, Great Buns Bakery

"Quality here is directly linked to freshness," says Luc Imbrechts,
president of Bakon Food Equipment, Inc.
With many products in the retail foodservice and bakery industry having high water content, Imbrechts says blast freezing is seeing a rise
in importance.
"Correctly freezing these items is only possible by starting the process with blast freezing," he says. "Deeper temperature and high air
flow on the products will ensure that the cold travels rapidly to the
core of the products and, by doing so, one makes sure to avoid the
creation of large crystals, from the free water, that will damage the
products later in the process."
Bread doughs, cakes and other similar products react close to the
same when it comes to freezing because of that high water content.
The presence of other components, like sugars and fats, cause their
freezing points - the critical temperature region - to differ.
When freezing baked goods, the core temperature needs to pass the
critical region as quickly as possible. Blast freezing uses a combination of deep temperatures and high air speed to achieve that.
Bakon's H-80/20 cabinets are a combination of a blast freezer with a
storage freezer containing anywhere from two to 10 doors. Its blast
freezing technique is suitable for packed and unpacked goods, baked
and par-baked products, fresh dough portions, meat, fish and other
sensitive foods.
The polyurethane-and-foam insulation is manufactured according to
the sandwich-technique and the conical bracketing technique. Eighty
percent of the unit's capacity is reserved for the blast freezing section.
"There are solutions for operations organized around trays, racks or
continuous inline approach," Imbrechts says. "We even offer a plugand-play testing unit that enables an industrial customer to test the
process with their specific products and measure accurately the ideal
blast freezing temperature and time. This is extremely helpful when
ordering a tunnel freezer, for instance, as it will ensure that the unit
is correctly sized."
Combination units like this can be ideal with combining several rooms
with various temperatures, relative humidity and air flow speed.

* Open design for ease of
cleaning
* Safety switch for safe blade
changes & cleaning
* Nickel plated hardware
* Optional variable speed control

English Muffins * Buns * Bagels
Croissants * Kaiser Rolls
Ciabatta Rolls * Sub Rolls
Let Ryan Help You Increase
Your Slicing Production.
Financing options are available.
Contact Ryan for a quote
on a slicer or Kwik Lok stand
1-800-277-2290

Visit Us at Booth

6587
Sept. 8-11, 2019

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RyanSlicer.com
commissary INSIDER * JULY 2018 * 49

http://www.RyanSlicer.com

Table of Contents for the Digital Edition of Instore - July 2018