B o o t h # 2 0 7 8
www.tdyne.com | (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
Tortillas on the steam griddle from
American Griddle at the Hoppy Gnome.
A Polar King
"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