EFFECTIVE JULY 1, 2012 - Greenfield World Trade

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preciserefrigerationOrdinary refrigeration varies as much as 20°during normal operation. Food can rapidlydeteriorate and become unusable. Someassume spoilage is a cost of doing business.Not anymore. FX uses an entirely new technologyto keep the cold in no matter what. The result:consistent temperatures, consistent quality.See how FX savings really add up.*FX Savings: Beef*FX Savings: FishWhat is your price per pound?Your price / ounce:Number of steaks lost perweek to spoilage and returnsbecause they are held at aninconsistent temperature?Ounces of steak lost / week:Pounds of steak lost / week:Your total loss / week:Your total loss / month:Your total loss / year:$9.50$.593752average 10 oz. steak20 oz1.25 lbs$11.88$51.42$617.76If storing your fish on ice,how many pounds of ice do youpurchase on a weekly basis?lbs.Your ice cost / week:Your ice cost / month:Your ice cost / year:$Your fish cost / oz.:Your fish cost/ 4 oz. portion:250 LBS$12.50$54.13$650ice: .05¢/lb.What is your averageprice of fish per pound?$15.95$1$3.99How many 4 oz. portions doyou lose per week to mishandlingand temperature loss?eachYour loss cost / week:Your loss cost / month:Your loss cost / year:Your savings / week:Your savings / month:Your savings / year:4$15.95$69.06$828.72Found Savings (net profit) =Cost of Ice + Fish Loss$28.45$123.19$1,479.40* Calculations are based on: July 8, 2009 weekly market prices and a 5 day work week. Monthly figures are based on a 4.33 week average.For precise information about your food waste cost, visit randellfx.com.22
When filling a traditional under-counterunit to its max, having access to yourproduct is difficult. So is holding a constanttemperature. Only with FX is it made easy.preciserefrigerationthe old way...27” refrigerator or freezerthe NEW way...27” refrigerator/freezer,operating between -5 and 40°vs.There are 20 items in thisunit, can you find them? No?Your employees can’t either.For operators who don’t havetime to play hide and seek.=888-994-7636unifiedbrands.net23
Page 2 and 3: What can we do for you today?CHEF I
Page 5: Price vs. Performance & LongevityBa
Page 8 and 9: preptablesBetter.Typical applicatio
Page 10 and 11: preptablesPREPARATION TABLES8000N R
Page 13 and 14: PIZZA HOT HOLDING CABINETpreptables
Page 16 and 17: preptablesPREPARATION TABLES9000K S
Page 18 and 19: preptablesPREPARATION TABLES9000 RE
Page 20 and 21: FX SeriespreciserefrigerationFlexib
Page 24 and 25: PRECISE REFRIGERATION: FX SERIES RE
Page 26 and 27: PRECISE REFRIGERATION: FX SERIES RE
Page 28 and 29: Chef StandschefstandsPatented drawe
Page 30 and 31: CHEF STANDSchefstands20042R20065R20
Page 32 and 33: For Hot Drop-InsSee Pages 35-37DROP
Page 34 and 35: DROP-IN COMPONENTSSTATION FeaturesW
Page 36 and 37: DROP-IN COMPONENTShot/colddrop-ins9
Page 38 and 39: For Matching Salad/SandwichTop Unit
Page 40 and 41: HOT FOOD SERVINGHot Food Serving Op
Page 42 and 43: Don’t see what you need?Call the
Page 44 and 45: Don’t see what you need?Call the
Page 46 and 47: WORK TOP/UNDERCOUNTER REFRIGERATORS
Page 48 and 49: WORK TOP/UNDERCOUNTER REFRIGERATORS
Page 50 and 51: For Counter-Top orWall-Mounted Disp
Page 52 and 53: display merchandisersWALL MOUNT & C
Page 54 and 55: display merchandisersFULL VIEW DISP
Page 56 and 57: RanServe Serving lines. Modular,int
Page 58 and 59: RANSERVE MOBILE SYSTEMS/SERVING LIN
Page 68 and 69: Chef tables. Modular, pre-designed
Page 70 and 71: RanChef tables. Form and functional
Page 72 and 73:
Best — Custom Fabrication. In add
Page 74 and 75:
HOW TO PLACE AN ORDER with RANDELLI
Page 76 and 77:
ORDER PLACEMENT TERMS AND CONDITION
Page 78 and 79:
TERMS AND CONDITIONS, UNIFIED BRAND
Page 80 and 81:
MODEL PAGE GUIDEMODEL NUMBER PAGE95
Page 82:
Our customers relyon us to provideq
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EFFECTIVE JULY 1, 2012 - Greenfield World Trade

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