Foodservice Equipment & Supplies

APR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 90 of 139

B o o t h # 2 0 7 8 | (888) 436-8382 s 96% yield per roast s Cook and Hold in one unit s Cook and Hold to medium rare s Smart controller and meat probe available s 110V Compact footprint s EPA 202 Approved from American Griddle to help with that. He slow-cooks his proteins and vacuum-seals them ahead of time. At service, he rethermalizes the protein on the American Griddle with steam to decrease serve time and to keep the protein moist and flavorful. "If we were to just throw that on a dry electric or gas griddle, that would really negate everything we did," Shuey says. Another benefit is the American Griddle unit helps steam-heat the tortillas. Problems solved. e Hoppy Gnome is busy turning out anywhere from 800 to 1,000 covers on a typical weekend evening, even with the addition of a 24-seat private dining room and a small "nanobrewery," bumping capacity up to 220 seats. Shuey gives due credit to the Polar King- ermodyne team for the assistance they've given him. "ey have our same philosophy about service," he notes. "Whatever it takes to keep the guests happy is what we do, and it's what they do, too." Tortillas on the steam griddle from American Griddle at the Hoppy Gnome. A Polar King Fiberglass Outdoor Walk-in Cooler provides ample cold storage. "Whatever it takes to keep the guests happy is what we do, and it's what they do, too." — Peter Shuey APRIL 2017 • SPONSORED CONTENT • 89

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