SPECIAL NRA 2008 EDITION

FX X

PRESS

, a UNIFIED BRANDS publication5th Edition • May, 2008

FX Thaw Box Testing Results

Foodie’s, Jackson, MS. Unified Brands Director of Culinary Marketing, Michael Williams, recently worked with Ken Crotwell of Foodie’s in Jackson, Mississippi testing performance and functionality of the FX unit to define sensible applications in actual foodservice operations. Tests were performed utilizing the FX thawing mode and some of the key results are shared below: Test: Thawing 2 Pork Loins
FX UnitFrom 0 to 33 Degrees4 HoursWalk-In CoolerFrom 0 to 34 Degrees28 hours Test: Thawing 3 Yellow Fin Tuna Steaks
FX UnitFrom 0 to 32 Degrees2.5 Hours Walk-In CoolerFrom 0 to 32 Degrees8 hours With the FX unit, the operator can control the perishable inventory more carefully by thawing only what is needed. This allows the operator to add product incrementally to adjust back-to-par levels during heavy lunch crowds or last minute, large party dinner reservations. An alternative thawing method sometimes used by operators in a pinch for time is thawing items in original packaging under a continuous stream of running water. While this is generally acceptable by local health code, it does stress the protein, causing moisture loss, and exposes surface areas of the product to temperatures as high as 65 degrees. Once product is thawed in this manner, it has a shorter shelf suppliers life due to exposure to temperatures in the “Danger Zone” (40-140 degrees). It also has a reduced portion weight, which normally reduces the finished cook weight/size. Water thawing can also cause size variety between servings, which can be a real problem when served to guests at the same table manufacturer. Replace all your refrigeration needs with the most energy-efficient, flexible, food-safe refrigeration system...EVER! What this means to the operator: «