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MAY 2015 • FOODSERVICE EQUIPMENT & SUPPLIES • 111 oil from the Chianti Classico region; balsamic vinegar from Modena; and locally sourced honey. Adjacent to this room, an antipasti prep area contains cold wells with small stainless steel inserts holding ingredi- ents, a counter with a hand sink and refrigeration below, an undercounter cooler and worktable. The focal point in this area is a manual-crank slicer, specially designed to commemorate the 50th anniversary of the Consorzio del Prosciutto di Parma. Designed particularly for prosciutto di Parma, a "heavy" ham that must be sliced as thinly as possible, the fywheel slicer allows a smooth and gradual mechanical feed of the carriage, which guarantees a slower rotation of the blade and prevents overheating that could damage the ham. Because the ham rests entirely on the base of the carriage rath- er than the blade, slices can be produced with accurate thinness. "Setting up the coolers for the exhibition kitchen was tricky because there isn't a lot of room and we were limited to get ducting space," says Jon Bluhm, sales engineer/designer at United Restaurant Supply. "We had to put in a low-profle coil system and used the janitor's closet for compressors." The hot cookline contains a wood- fred oven for pizzas, vegetables and breakfast frittatas. Thin-crust pizzas con- tain ingredients including Tuscan olive oil, sea salt, Italian-cured salami, tomato sauce, basil, mozzarella, house sausage, broccoli rabe, prosciutto di Parma, oregano and ricotta. "We use pecan, apple and cherry woods with no gas reinforcement," Miller says. "For the frst few weeks we made fres everyday to fnd how to cook the perfect pizza. We were shooting for 750 degrees F to 800 degrees F, and we found we have better results at 700 degrees F. This has been a learning process. We found out how to balance giving the pies a light char but not too much because guests say they are overdone. Whatever we're making, the cooks have to be very attentive each time they put something in the oven to be sure it doesn't burn. This gets you out of the mentality to put food into an oven at 350 degrees F for 10 minutes and all will be fne." Meeting code requirements for duct work and the exhaust hood presented design and installation challenges. "This was an existing building, so adding the wood-fred oven and another exhaust hood presented a puzzle of sorts to fgure out the route to get the duct work to the outside. We had to do a little reconfguring to meet the mechanical inspector's requirements for the amount of space in between the FRANKLIN MACHINE PRODUCTS We Wrote the Book on Kitchen Parts and Accessories ™ 800-257-7737 • Fax: 800-255-9866 FMPonline.com ©2015 Franklin Machine Products, Inc. GASKET INSTALLATION TOOL Thumbs Up! for Install Gaskets Faster. Eliminate Kinks and Misalignment. Reduce Thumb Fatigue. Provides the perfect amount of pressure to securely fasten push-in/dart style gaskets with no gaps or kinks. Coated rollers protect door frames as well as gaskets. • Save Time • Save Money • Save Your Thumbs Visit Us at NRA Booth #1657