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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Page 48 of 92

Nashville's Haute Iron Co. is not your typical caterer. Its owner chef Edgar Pendley says this live fire event company, with the slogan, "Reimagine your relationship with food over live fire," focuses on providing unique comfort food. "I've been in catering for almost 18 years, and many caterers don't take proper care of their food, especially withheatedholding," says Pendley. "Most think a hot box is a hot box, but that's not the case." Because fresh is the focus at Haute Iron Co.'s events, it employs the PHTT- 12 Clymate IQ heated humidity cabinet from FWE/Food Warming Equipment Co. Inc. The set humidity and tem- perature is reached in just 30 minutes. Easy-to-use controls set the unit from 10 to 90 percent relative humidity and 90 to 200 degrees F. "We can dial up the exact amount of humidity needed without waterlogging or drying out the food," he says. "I can turn it to 20 percent humidity and hold fried chicken for 45 minutes without impacting the quality." Haute Iron Co. also utilizes FWE's low temp cook and hold smokers for higher yields and exceptional food quality. "These units are awesome for bris- kets," says Pendley. "We can dial temper- atures directly on and it never goes over. We've produced about 3,500 pounds of brisket just in the last two weeks." The company has been using FWE'sLow temp Cook and Hold (LCH) ovens forclose to a decade. Despite run- ning 16-18 hours a day, six days a week, it is still going strong. "It helps to know we're purchasing equipment from a manufacturer that will last twice as long." E: The Preferred C ce of Haute Iron Co. FWE.COM FWE's PHTT-12 Clymate IQ for Heated Humidi- fied Holding takes just 30 minutes to reach set temperatures and humidity. Chef Edgar Pendley, owner of Haute Iron Co. SPONSORED CONTENT

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