Countertop Cooking Equipment - Greenfield World Trade

vollrathco.comKitchen EssentialsConsistency That Keeps Them Coming Back!A major issue facing all food service operators is portion control. The proper portion size can create the eye appeal necessary to develop repeat customers.Alternatively, improper portioning can create ill will among those customers. Both operators and customers alike stand to benefit from portion control.When your livelihood depends on portion control, go with Vollrath portion control products. Manufactured according to rigid specifications, insuring consistency in every lot Variety of utensils to aid in proper portioning Color-coded system uses specific colors to denote each utensil's capacityCheck out Vollrath's extensive line of portion control utensils. s.NSF One-Piece Heavy-Duty Spoodle® UtensilsSee pages 8-8 and 8-9NSF One Piece LadlesSee pages 8-13 to 8-15NSF Certified DishersSee page 8-17Super Pan® Super ShapesSee pages 6-3 and 6-4What is HACCP?A Hazard Analysis Critical Control Point food safety system helps you: Identify the foods and procedures that are most likely to cause foodborne illness Build in procedures that reduce risk of foodborne outbreaks Monitor all procedures to ensure food safetySource: Serving Safe Food: Certification Coursebook © 1995HACCP – The Vollrath WayProtect your Employees and Customers with a HACCPprogram that utilizes these Vollrath products.Color-Coded Nylon Prep Spoons - See page 8-19 Color coding provides easy identification for controlled food contact High temperature nylon — heat resistant to 400˚F (204˚C)Color-Coded Kool-Touch® Tongs - See page 8-21 Color coding provides easy identification for controlled food contact Springless design helps eliminate bacteria-prone food trapsColor-Coded Basting Spoons - See page 8-19 Color coding provides easy identification for controlled food contact One-piece design helps eliminate bacteria-prone food trapsColor-Coded Cutting Boards - See page 8-26 Color coding provides easy identification for controlled food contact High density non-porous surface will not stain or absorb juicesHigh Temperature Utensils - See page 8-27 Heat resistant to the required high temperatures for cooking eggsand meats Unique blade design lifts the blade off the counter to reduce risk ofcross-contaminationAntimicrobial Utensils- See pages 8-8, 8-9, 8-13 to 8-17, 8-21 to 8-23 Fights the growth of microbes in three ways Agion silver ions are built into the handleSteam Table Pans with Covers - See pages 6-3 to 6-22 Going from freezer to oven to service line withoutre-panning reduces food handling and risks ofcross contamination Unique reinforced corners and flat edges resist bendingso pan seals the steam in the well for accuratetemperature controlCookware with TriVent® Handles - See pages 7-6 to 7-36 Permanently bonded handles help eliminate slide-onhandle food trapsWarewashing Racks - See pages 10-3 to 10-16 Open design exposes the maximum surface area forproper sanitationCayenne® Heat N Serve Merchandisers- See pages 3-7 to 3-11 Take prepared foods from frozen or refrigerated topiping hot quickly Maintain temperatures in excess of 140°F necessaryfor safe food service8-6