Rethermalizers
Frymaster ™
®
Rethermalizers
Offer Many Water Bath Cooking Advantages 1.
Lower Food Costs: There is less shrinkage because more moisture is retained, and there is less waste as unused chubs can be safely quick-chilled and rethermed again when needed. Pre-prep packaging also allows better portion control.
2.
Simplified Mealtime Prep and Reduced Labor Costs: Preparation can be separated from service so meal time rushes can be handled with ease and a more diverse menu can be offered with existing labor. Pre-prep also makes it possible to offer great- tasting foods at off hours or in locations that don’t have a full- size kitchen.
3.
High Food Quality: Flavors and moisture are sealed in, enhancing the taste and texture of foods. Even tough meats can be made tender.
4.
Reduced Service Time, Faster Table Turns, and Satisfied Customers: Time intensive meal components can be ready, awaiting plating and service. Fast service satisfies customers and allows more customers to be served.
5.
Versatility: Cooking vacuum-sealed foods in a water bath rethermalizer allows you to cook fresh foods, retherm prepared refrigerated or bulk-frozen foods, or simply hot-hold cooked foods until needed.
6.
Efficient Use of Equipment and Kitchen Space: All day part menus have foods that could be prepared in a rethermalizer. They pack a lot of cooking power in a small footprint.
7.
Super Efficient and Precise Heat Transfer: Hot water has a much greater thermal conductivity than hot air (25x greater) so its ability to transfer heat to foods is more efficient than hot air. Hot water’s constant temperature evenly surrounds the submerged foods so heat transfer is uniform, allowing the perfect serving temperature to be achieved.
For more information, contact customer service at 1-800-221-4583 or visit www.frymaster.com. Bulletin No. 818-0637
®
Rethermalizers
Offer Many Water Bath Cooking Advantages 1.
Lower Food Costs: There is less shrinkage because more moisture is retained, and there is less waste as unused chubs can be safely quick-chilled and rethermed again when needed. Pre-prep packaging also allows better portion control.
2.
Simplified Mealtime Prep and Reduced Labor Costs: Preparation can be separated from service so meal time rushes can be handled with ease and a more diverse menu can be offered with existing labor. Pre-prep also makes it possible to offer great- tasting foods at off hours or in locations that don’t have a full- size kitchen.
3.
High Food Quality: Flavors and moisture are sealed in, enhancing the taste and texture of foods. Even tough meats can be made tender.
4.
Reduced Service Time, Faster Table Turns, and Satisfied Customers: Time intensive meal components can be ready, awaiting plating and service. Fast service satisfies customers and allows more customers to be served.
5.
Versatility: Cooking vacuum-sealed foods in a water bath rethermalizer allows you to cook fresh foods, retherm prepared refrigerated or bulk-frozen foods, or simply hot-hold cooked foods until needed.
6.
Efficient Use of Equipment and Kitchen Space: All day part menus have foods that could be prepared in a rethermalizer. They pack a lot of cooking power in a small footprint.
7.
Super Efficient and Precise Heat Transfer: Hot water has a much greater thermal conductivity than hot air (25x greater) so its ability to transfer heat to foods is more efficient than hot air. Hot water’s constant temperature evenly surrounds the submerged foods so heat transfer is uniform, allowing the perfect serving temperature to be achieved.
For more information, contact customer service at 1-800-221-4583 or visit www.frymaster.com. Bulletin No. 818-0637
