September 2018 Digital Issue

EQUIPMENT
“The plan
is to have
ideas they
can make
more money
on, such
as appetizers
they
wouldn’t
have got
the sale
on before”
— James Keppy,
Maple Leaf
Foodservice
products of a techno boom
and today’s options are
ergonomic sensations with
smaller footprints (so they
can be stacked and occupy
less space), built-in Wi-Fi
and touchscreens so operators
can load their own
food photos to make it easy
for employees to operate,
regardless of their language.
And these high-speed
wonders are a boon to the
deep-fry haters, for the
alternative to the grease
bath they offer so many
food products. “As new
franchisees open up, they
might be able to avoid
having a fryer in their
operation,” says James
Keppy, corporate chef for
Mississauga, Ont.-based
Maple Leaf Foodservice.
And the quality might
improve because a fryer
can often darken a product,
especially as the oil
gets older; these ovens produce
consistent product.
“There’s a peace of mind
to that,” says Keppy, who
makes regular high-speedoven
presentations to restaurants
with Maple Leaf
chicken products, along
with French fries, potato
wedges and mozzarella
sticks. And, because these
appliances are oil-free, they
also spell the end of oil
burns and the quandary of
what to do with waste oil.
What’s more, your
food retains the integrity
of its yield. “A prime rib
in a normal oven might
shrink by 20 per cent
in three hours; in these
ovens, you might lose just
10 per cent,”
says Michael
Hodgson,
director of
Culinary
Development
at the
Charcoal
Group, based
in Waterloo,
Ont. “So they’re expensive,
but you could see a return
on investment of 10 per
cent on all your beef.”
Additionally, these
kitchen newcomers inspire
menu innovation for the
wide net they cast over
culinary novelty. “The
plan is to have ideas they
can make more money
on, such as appetizers they
wouldn’t have got the sale
on before,” Keppy says. “It
might be a pizza place that
OLD-SCHOOL COOKING
Despite all the technology
available in today’s restaurants,
some chefs prefer to
return to traditional cooking
methods such as charcoal
can now offer wings; it
opens more doors.”
Owners at the
Burlington, Ont.,
Beertown, which the
Charcoal Group opened
in November 2017, with
a Merrychef as the cen-
iSTOCK.COM/BARTOSHD [COOKING MEAT OVER FIRE]
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