- A gas-fired clam-shell grill from Lang of Redmond, Washington
- Power-soak pot-washing system from Metcraft of Grandview, Missouri
- Condiment-dispensing equipment from Liqui-box of Worthington, Ohio
The Lang clam-shell grill provides higher quality and more consistent cooking of chicken breasts and steaks — to name a few of the products that can be cooked. The concept is like the basic flattop griddle with a hinged, heated top that is pulled down over the product so it can be cooked without turning, thereby cutting the cooking time in half and allowing less skilled employees to handle this process. The griddle surface comes either flat or grooved, which gives a marked or broiled appearance to the product. In addition, this clam shell takes up only half the space under the hood that a conventional grill requires.
While clam shells have been around for some time, this is the first time one has been made in a gas-fired unit, which greatly reduces the electricity required, eliminates breakage of electric-quartz rods and reduces maintenance. The price is about $4,100 compared to conventional griddles that cost about $2,500 for the same size unit or $5,000 for a piece of equipment with the same output.
One of the most difficult positions to fill in a kitchen is that of a dishwasher, a demoralizing job for almost any employee. Help may be on the way. A product that has been on the market for over 10 years and is currently selling at a rate of 25 units per month is the power soak by Metcraft, a kind of pot-washing jacuzzi.
Most ski areas use steam table pans to hold chili, soup, baked beans, etc., but after several hours at serving temperature, they become encrusted. After use, such pans are rinsed off and placed in the power soak unit. In 15 minutes, they are clean and simply need to be put into the rinse and the sanitizing solution. Anyone who has done pot washing knows the process takes about 10 minutes per pan and the results are inconsistent.
The unit consists of four sinks — pre-rinse, pot-washing, rinse and sanitizer. Hot water is supplied from the main lodge hot water tanks and a booster heater (2.5 KW, 220 single phase) keeps the water at 110 degrees. The smallest unit has a 24-inch pre-rinse sink, a 48-inch wash tank, a 24-inch rinse sink, a 24-inch sanitizer and a 24-inch drain board. The price is approximately $6,000. Depending on the size of the operation, this unit can pay for itself in one ski season and has the added benefit of increased sanitation.
Condiments (self-serve ketchup, mustard, etc.) are often a major source of irritation for both guests and staff. Liqui-box has created a pump system for a wide range of condiments including mayonnaise, ketchup and mustard as well as salad dressings, salsa and heated nacho cheese sauce.
The condiments are delivered to the ski area in six-gallon boxes similar to sodasyrup delivery boxes. Each box is attached to the condiment dispensing system via quick-connect valve and, for self-service, are dispensed through a long-neck valve on the condiment counter. The boxes can be hooked in series within the condiment station allowing for huge capacity. Daily cleanup is recommended by disconnecting the valve and immersing it in a sanitizing solution.
This approach to condiment dispensing is extremely sanitary as the unit is powered by CO2 and no air ever reaches the product. The only downside is the last few ounces to be dispensed can come out with a spatter, possibly hitting a guest, so it may be advisable to lose the remaining few ounces. The cost of the pump and serving valve is approximately $200 per unit.
Another feature has been developed using liquor-gun technology allowing cooks to dispense several condiments directly onto a hamburger bun with the push of one button. Either method of condiment dispensing provides a clean, constantly full condiment counter and the ability to get rid of all those individual portion packets.
