10 Seconds to Fresh Scrambled Eggs with the Antunes Jet Steamer and Flatbread Toaster

10 Seconds to Fresh Scrambled Eggs with the Antunes Jet Steamer and Flatbread Toaster

Today, if you’re not innovating, you’re falling behind. That’s why Antunes, a 2018 Kitchen Innovation winner, has introduced not one but TWO innovations this year. Corporate Chef Joe Arvin, previously featured on shows like Chopped and The Taste, introduces us first to Antunes' Flatbread Toaster.

In an age where pitas and tacos are booming, operators are having a hard time keeping up with the demand. The Antunes Flatbread Toaster strives to solve that issue, heating tortillas, flatbreads, pitas, and more to over than 160 degrees in just seconds, allowing increased output in your business.

Working off of this inventive foundation, Arvin shows us a prototype from the Antunes team.  Taking the incredible heat and speed from the toaster and combining that with a Teflon pouch, Antunes has created a way to churn out perfectly toasted, melty quesadillas with no blowout, consistently.

A second innovation from Antunes also takes speed to a new level.

Consumers today are looking for fresh dishes with simple ingredients. But they don’t want to wait 20 minutes to get it. With Antunes, you can give them everything they want. Antunes’ new Jet Steamer allows your operation to crack an egg into a cup, add a couple ingredients and seasonings like salt, pepper, and cheese and place the cup into the Jet Steamer. In no more than 12 seconds, that fresh egg is fully cooked, scrambled, and ready to be served. And the Jet Steamer can be used in an array of applications like soups, oatmeal, and even rice!

Learn more about this innovative brand in the video above, and stay tuned for more Restaurant Product Innovators coming soon!

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From Sanitation to the Bar, Product Reviews Featuring Franke and Perlick

From fast casual to casual dining to quick-service, restaurant models are all different — but one thing stays the same: every restaurant needs the proper equipment to keep the lights on. How do you set up a model correctly? In this episode of "Rock My Restaurant," filmed at the FCSI The Americas Biennial Conference, where best in foodservice management and consulting share ideas and innovative products, we are joined by Owen Slaughter, regional sales manager for Franke, and Corrinne Ward, regional sales manager for Perlick, who dive deep into the game-changing products their brands offer.

Keeping it Clean

It's no surprise that consumers are now putting more emphasis on the quality of ingredients than they are on the speed of service.

"They're starting to demand a difference at the foodservice level of the actual ingredient. And so as that shifted, we started to look for these types of opportunities to say, 'Now, how does the technology need to change to support this growing demand for more honest food?'" Slaughter said.

Franke's solution? The Air Purification System.

To increase the shelf-life of ingredients and the freshness of perishable food, operators who own this piece of equipment are the proud owners of a machine that uses ozone-based technology to reduce food waste, prevent flavor transfer between foods, and eliminate odors. Placed in a walk-in cooler, this system sanitizes the air by pulling the air into the unit and scrubs the air of anything carbon-based, from mold and bacteria to viruses and ethylene gas.

"What that ultimately means for the operator is that they now can bring in fresh produce and not have to be worried about it as much," he said. "We're also doing things for the ice machine as well."

Manufacturer Trends Behind the Bar

From craft brewing to creative cocktails, the beverage industry is just thirsting for disruption. What technology and equipment are helping operators keep up?

"There [are] a couple of key trends out there. First and foremost [are] cocktails. Cocktails, hard liquors are absolutely on the rise. In particular, using really fresh ingredients to make cocktails. And so it's really important, just like a chef needs to have the mise-en-place station, a bartender actually needs the same thing," Ward said.

"They need to have all their tools lined up and organized, they need to have all their ingredients right there in arm's length, and they need to have everything they need right in front of them so that they're able to make their cocktails not only correctly, but quickly because time is money."

Introducing the Perlick Tobin Ellis Signature Cocktail Station. This station, ideal for night clubs or high-luxury hotel lobby bars that expect a high volume of cocktail making, is a breakthrough achievement. Now that cocktails now use fresh ingredients, especially for garnishes that need to be refrigerated, this station is a catch-all answer for cocktail creating challenges. 

Want more? They are other products waiting to be discovered. Watch the full episode now! 

Are You Prepared? 3 Ways the Right Prep Equipment Helps Operations

Are You Prepared? 3 Ways the Right Prep Equipment Helps Operations

By Jaclyn Morgan, FCSI, JM Foodservice Consulting, LLC

A kitchen staff without the right preparation equipment is like a DJ showing up to a sold-out Cubs game at Wrigley Field with a mixed tape and a boom box. Not even John Cusack hoisting the stereo over his head can save this disaster on the field. The playlist might be the perfect and well-rounded menu, but the execution will be severely flawed.

Say anything you like, but investing in the appropriate food preparation equipment will help maintain recipe consistency, save labor, and simplify training in a high-turnover environment.

Recipe Consistency

Plates served are beautiful symphonies of flavor and presentation. Executive chefs put extensive time and artistry into their recipes. An excellent kitchen will have a standard recipe book, available either on cards or electronically.  

A modern kitchen will have recipes and cooking times uploaded via jump drive to a willing and waiting combi oven or other piece of cooking equipment. While technology can take away some of the human error involved in setting cooking times, temperatures, and steam percentages, the size and proportion of raw food needs to be accurate if it’s to be cooked as immaculately as envisioned. Enter the prep equipment beyond the knife: manual slicers, food processors, vegetable prep machines, blenders, and more.

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Repair or Buy: How to Get the Most Life Out of Your Commercial Kitchen Equipment

Repair or Buy: How to Get the Most Life Out of Your Commercial Kitchen Equipment

By Shayne Varnum, Director of Consultant Services at Hobart-Traulsen-Baxter

Deciding when to fix or replace a piece of kitchen equipment can be stressful. How much will it cost? Is it in the budget? Who do we use to fix it? Can we make do without it? How or where do I purchase a new one? I suspect you have asked yourself some of those questions over the course of your career.

The average life of a commercial piece of equipment is highly dependent on three key factors: employee training, daily operation and care, and regular preventative maintenance. In this article, we will look at two very important pieces of equipment: dishwashers and refrigerators/freezers.

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