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Planet Hollywood Chooses Fuxion Braising Pans For New Observatory Concept

Planet Hollywood Opens Observatory & Chooses Fuxion Braising Pans For Restaurant

Planet Hollywood recently opened its new concept, Planet Hollywood Observatory and the restaurant housed within the observatory chose Fuxion braising pans to meet the needs of he customers and decrease the stress of the kitchen.  The two 30 gallon braising pans were specified by Atlantic Coast Equipment, a Florida based company.  The reason for choosing, a 2% cost of warranty on products over a 3 year period, proving sustainability through superior engineering.

Fuxion Braising Pans

Fuxion Braising Pans

Fuxion Braising Pans

Fuxion Braising Pans

Fuxion Braising Pans

Fuxion Braising Pans

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Legacy Foods Manufacturing Chooses Fuxion Industrial Kettles, Again, For Expansion

Legal Foods Manufacturing Orders Fuxion Industrial Kettle To Meet Demands
 
Legal Foods Manufacturing Facility in Elk Grove Village ordered a Fuxion SST/RA-250, 250 gallon, single motion agitation, direct steam kettle, rated at 90 SPI on the jacket. The manufacture of dressing, sauces, and condiments purchased a unit from Processing Resources International Inc (Proc-X) in 2012 and with no warranty or service issues, they are returning for yet another to help meet growing demands and contracts. Proc-X has the ONLY 5 year warranty on Industrial Kettles available.
 
A little about Legacy Foods:
 
Phil Graff, John Barajas and Steve Sallenback have more in common than just being long-time residents of Elk Grove Village. Phil and Steve attended high school together. Steve and John both have previous experience working in the food manufacturing industry. All three shared a desire to venture out on their own as entrepreneurs. In 2006, Steve and John joined their food industry experience with Phil’s financial skills to form Legacy Foods Manufacturing LLC. “We have doubled in size almost every year since we started,” says Sallenback, “and we foresee this growth continuing through nurturing our existing customer relationships and actively pursuing new opportunities.” Graff adds, “As Legacy has grown, a major priority is maintaining the Global Food Safety Initiative (GFSI) standards.” Legacy is considered a liquid foods manufacturer, and the foods it produces fall into hot and cold categories. Its hot (or cooked) food products include such items as marinara, salsas, barbeque and pizza sauces; its cold products consist of mayonnaise, salad dressings and spreads. “The majority of our products, about 80% percent, are being produced as ingredients for other industrial food manufacturers,” says Barajas. “The other 20% is food services. Several restaurant chains also use our products. You’ll never see our name on an item in a grocery store, but some of our ingredients could very well be in some of the foods you buy there.” The ingredients used in Legacy Foods’ products, which can be fresh, refrigerated, frozen or dehydrated, are shipped in truckloads directly from their sources all over the country. “One of the strengths of being located in the Midwest, besides the fact that it’s a major transportation hub,” says Sallenback, “is that the producers for the commodities and ingredients that we use are right in our backyard.” Legacy Foods’ facility at 2775 Katherine Way uses automated food processing technology to produce batch commodities quickly and accurately. It can package its products in a variety of containers ranging from totes, drums, pails, gallons, cups, pouches and bottles. Their employees are all fully trained in the use of the processing machinery and in the safe handling of ingredients. “Consistency and quality are important in the industrial food industry,” says Graff. “Our customers trust us to turn out products that are the same every time. That trust and confidence is a tribute to our commitment to quality. We strive to be an extension of our customers’ businesses, not just their supplier.”
Fuxion Industrial Kettles

Fuxion Industrial Kettles

legacy-foods-manufacturing-facility

 

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Holding Fried Chicken, Trials And Tribulations And The Solution

When we fry a product with do so to give flavor, texture, and lock in moisture while cooking the product. The interior remains nice and moist while the exterior of the product remains crispy, crunchy, or flaky, depending on how we prepared it. While this is great food when cooked and served immediately, the trouble has always been with holding these products.

While serving fresh is never an issue, to increase throughput and decrease wait times of customers, it is nice to keep product in holding. By keeping product in holding we can achieve the decreased wait times along with decreasing labor and stress on staff. This, along with increasing throughput will mean increased revenue and increased profit margins.

The issue with frying is that while we lock in moisture, this moisture starts to come out over time. This moisture gets trapped between the product and the batter, breading, or whatever else we used to season the product. This causes the seasoning to start to slough off, get moist and soggy if we hold it too long. The key to holding fried products for extended period of time is multi-stage, programmable holding. By having multi-stage, programmable holding we can hold even fried chicken for up to 6 hours and have it tasty, fresh tasting, fresh looking, and even texture remains fresh. We program the holding cabinet to hold at 165•F (Example) for 60 minutes w/ 20% humidity, keeping product within HACCP and keeping it moist. Then we tell it to increase to 265•F for 4 minutes. This step evaporates the water out of the batter or breading, maintaining its texture and stopping the sloughing of the breading. After this, we return to holding at 165•F w/ 20% humidity. These procedures repeat for up to 6 hours. The result is a fresh tasting, fresh looking, just cooked appearance product, that was safely held

Holding Fried Chicken

 

 

 

 

 

 

 

 

 

Holding Fried Chicken

 

 

 

 

 

 

 

 

 

Moduline Cold Holding Regeneration Ovens

 

 

Moduline Cold Holding Regeneration Ovens

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IWTG Stadium Chooses Fuxion Kettles To Meet Increased Attendance & Demands

IWTG Stadium chooses Fuxion brands kettles made by Proc-X Inc. to meet growing demands of increased attendance. The 60 gallon gas tilting kettle was ordered through Coastline Design in California. The Design Dealer Group Coastline Design is one of Proc-X Inc. preferred Platinum Dealers.

The Fuxion fully jacketed, fully insulated kettle outperforms the competitors while saving energy, increasing production while decreasing the time on the return on investment.

Firex USA's photo.
Firex USA's photo.
Firex USA's photo.
Firex USA's photo.
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il Porcelaine Restaurant Chooses Firex Pressure Kettles To Increase Production of Chicken Broth

il Porcellino Restaurant Chooses Firex PRO Pressure Kettles

Recently il Porcellino Restaurant in Chicago chose the Firex PRO Pressure Kettles for making their chicken stock. The advantages of making the stock under pressure offered significant advantages to the Chef, allowing them to decrease the stress demands while increasing production and maintaining quality.

The dealer, SamTell of New York, specified the products while also doing the design of the kitchen. SamTell, one of the Inc. 5000 fastest growing companies is one of Proc-X Inc.’s Platinum Dealers.

By using Firex Pressure Kettles users can intensify flavor while decreasing additives used, decreasing cook times, and increasing production rates.  Firex Pressure Kettles are available in ranges from 15 gallons to 150 gallons in self contained units and larger in direct steam.

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Firex Pressure Kettles

Firex Pressure Kettles

Firex Pressure Kettles

Firex Pressure Kettles

Firex Pressure Kettles

Firex Pressure Kettles

Firex Pressure Kettles

Firex Pressure Kettles

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Firex Fixpan Kettle Features

Firex Fixpan Kettle Features

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