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24 Q3 2016 THE QUARTERLY A rethermalizer works to heat up pre-packed foods from a chilled or frozen state of less than 40 degrees F to a tem- perature of more than 165 degrees F safely and quickly. This equipment, which encompasses water baths, combi ovens and cook-and-hold ovens, can heat a variety of food items, including soup, gravy, sauces, pasta, meats and vegetables. Unlike food warmers, rethermalizers bring foods out of the danger zone, which encompasses temperatures between 41 degrees F and 135 degrees F, quickly to adhere to HACCP requirements. With water bath rethermalizers, foodservice opera- tors pre-cook ingredients, place them in a vacuum-sealed package and then freeze the food. Staff then places the frozen food items into the hot water tank for heating. Water transfers heat, and this method requires no con- vection or moving air. Operators can simultaneously cook all types of menu items in these units. Water baths are categorized by capacity or volume. Operators can choose from countertop and floor versions, depending on their needs. Countertop types hold about 7 gallons of product compared with floor models, which have about a 12-gallon capacity, depending on the model. Input rate and Btus are not a factor with water-bath rethermalizers as these units typically recover tempera- tures quickly after heating. This is because the tempera- ture is generally set lower than with ovens at between 165 degrees F and 180 degrees F. It's important to note that although product will get within 10 degrees of the desired temperature using this method, it can take significantly longer for items to get to the water-bath thermostat's set temperature. Water-bath rethermalizers work well for a variety of applications but are geared for operations with long dining hours that need to hold products for extended periods. This is why they're a popular choice for hotels Rethermalizers Consultant Q&A; with Juan Martinez, principal and founder of Profitality, Miami FE&S;: What are the main considerations when purchas- ing a food rethermalizer? JM: Operators need to decide on the menu items be- ing retheramlized, how best to accomplish this, how much capacity they require, the price or budget and the space available in the kitchen for the equipment. Combis and cook-and-hold ovens are pricier than water-bath rethermalizers. FE&S;: Are there limitations in terms of applications for the different types of rethermalizers? JM: From a functional and cost perspective, water baths are the easiest and most economical way to rethermalize products. This method can be used in all types and sizes of operations but typically can't be used with all types of products, such as breaded food. Some contend this rethermalization method is preferable for vegetables as opposed to certain meats, but it depends on the individ- ual unit's capabilities. Steamers are best for retherming meat and vegetables together. FE&S;: What are the heating times and quality consid- erations with the different units? JM: With combi and cook-and-hold ovens, if the intent is to retherm to order, it is more difficult than with a water bath. These units need to work harder to get items back to proper temperatures. Combis use steam to retherm since the convection mode will dry out food. Steaming is a soft way to heat but takes more time, so it wouldn't be recommended if retherm- ing to order. This method is better for batch reheating a large number of items that will be held hot before serv- ing. Also, combi retherming isn't recommended if large batches of different items requiring different reheating temperatures need to be prepared. FE&S;: Are there other aspects of rethermalizers that operators should consider? JM: These units are driven by capacity and applica- tion as well as demand, so operators need to look at the different settings of retherm ovens to ensure these can meet their needs. Because products have different heating time requirements, this can wreak havoc with the production schedule, so it's important to plan accordingly. FE&S;: How does humidity and moisture factor into the rethermalization process? JM: Steamers heat in a certain ratio and utilize 100 percent humidity, just like a water bath. Combi oven rethermalization is not as moisture-laden, so it provides a higher-quality result with some products. Still, wet heat is desirable to maintain product quality, with the exception of breaded products. STORAGE AND HANDLING