5th Edition FX - Product Updates
4Pages

, a UNIFIED BRANDS publication5th Edition May, 2008 FoodieՒs, Jackson, MS. Unified Brands Director of Culinary Marketing, Michael Williams, recently worked with Ken Crotwell of Foodies 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 life due to exposure to temperatures in the ғDanger 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. Replace all your refrigeration needs with the most energy-efficient, flexible, food-safe refrigeration system...EVER! What this means to the operator: ԫ >

Goal: Increase same store sales volume from $25K/week to $50K/week with new design of cooking/prep linesObjective 1: Redesign fryer and griddle prep lines to increase food product held at lines from 11-2 high volume sales period. Objective 2: 9 man-hours/week ($114) = 468 man-hours/year ($5928)Objective 3: Improve production efficiency by eliminating need to restock lines during high volume sales period from the (2) walk-ins by adding three (3) FX units. Improve production efficiencies by introducing FX units at point of use reducing staff movement from cook-lines/prep lines to staging...

Consistency and quality are fundamental to all successful kitchens. All chefs face the challenge of making certain mid rare is mid rare and mid well is not burnt. The key to success in managing this challenge starts with refrigeration; a consistent starting temperature of the protein can make all the difference. Combining the unmatched temperature management of FX with a high quality broiler in one efficient footprint, chefs are ensured that protein is held at a consistent starting temperature and that consistency and quality are matched for each and every order. > Now available, Randell˒s...

Randells custom offering has a wide range of options for your design-specific project. Incorporating these value-added options along with the flexibility and capacity of the FX Series will prove to be the best solution for any custom chefҒs counter application you have! > With todays ever-changing school menus FX proves to be a valuable solution. Using Ran- dellҒs experience in Serving Lines accompanied with the patented FX technology gives you maxi- mum utilization of your valuable footprint. By incorporating the point-of-use refrigeration and flexibility of FX, you can be sure that your...