Foodservice Equipment & Supplies

NOV 2018

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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44 • SPONSORED CONTENT • NOVEMBER 2018 CHALLENGE Our catering operation doesn't have a designated holding space. Is there a transportable solution that will work for us? SOLUTION Many kitchens don't have an area for holding, so operators need to create this space with versatile equip- ment like Cambro's Pro Cart Ultra. Even large-scale applications that use central kitchens and transport bulk food to an- other location can benefit from modular hot/cold holding equipment. CHALLENGE Our storage and trans- port needs include both hot and cold menu items. How can we ensure proper temperatures are maintained for foods of various temperatures? SOLUTION One of the really great features caterers have responded to is Pro Cart Ultra's modularity. Operators can create dierent combinations of hot and cold holding with this unit's modular com- partments. This provides added flexibility to accommodate dierent menu items for a variety of events, something other carts cannot accomplish. CHALLENGE My operation utilizes a variety of storage containers and pan sizes. Is this equipment adaptable to handle this? SOLUTION Tall, two-compartment models or low, single-compartment units are available with electric hot, electric cold or non-electric holding in each compartment. Cambro's Pro Cart Ultra's universal rail system can ac- commodate sheet pans, hotel pans and large pizza boxes. The rails also can be easily removed to hold bulk food boxes when necessary. CHALLENGE My catering operation requires very cold holding and trans- port, but I'm having diculty finding equipment that can accommodate these needs. SOLUTION Everyone tends to focus more on the hot holding side, but cold holding may not get the attention it needs because the solutions aren't as simple. There are freezer or gel packs, but with the continued focus on food safety and HACCP, other solutions needed to be explored. As a result, no one has achieved active cold holding in an insulated container until Cambro's solution. With Pro Cart Ultra's thermo- electric cooling and digital controller, the temperature can be set from 32.5 to 40 degrees F. There is no compres- sor, so cold mobility and food safety can easily be achieved. CHALLENGE We've had issues in the past where food quality has been com- promised with hot holding. How can we circumvent this issue? SOLUTION With Cambro's Pro Cart Ultra, food quality and moisture are maintained unlike with metal transport containers that may have passive or ac- tive heat. Food is kept safely between 150 and 165 degrees F with convenient, pre-set non-radiant heat. This circulates consistently from the front to the back of the cabinet. CHALLENGE The availability of elec- tricity has been a problem with trans- porting food for o-site catering events. How can we ensure food temperatures remain consistent without plugging in? SOLUTION With Cambro's Pro Cart Ultra, the availability of electricity isn't necessary because it's well insulated. Caterers can unplug the Pro Cart Ultra during transport and food tempera- tures will be maintained for four hours when the unit is at full capacity and the door is kept closed. When the cart is plugged in, its power consumption is extremely low. Two modules can be plugged into single amp circuit, using only 4 to 5 amps per module. Meet ng Cater ng Challenge Stuart Sharp, vice president of strategic sales and marketing, Cambro, addresses issues with hot/cold holding solutions. With Cambro's' Pro Cart Ultra's modularity, dierent combinations of hot and cold holding is possible. Cambro's Low Cart option is great for when you need the same func- tionality as the Pro Cart Ultra, but for a lower capacity application. CAMBRO.COM

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