instore - June 2016 - (Page 32)

equipment & packaging Slicing Equipment LATEST INNOVATION When it comes to slicers, whether for a bakery or deli, there are a number of qualities to consider before purchasing, and a plethora of choices depending on your needs. This month, instore spoke with two experts in the field who told us not only what to look for, but what new technology and equipment their companies provide that meets the high standards set by today's producers. Bread Slicers JAC boasts a large variety of bread slicers for any size of operation. While every model has different attributes, such as tabletop or freestanding form and manual or automatic operation, safety features are an integral part of every machine the company offers. "As a worldwide manufacturer and supplier of bread slicers, we have to meet many different requirements," says Paul Molyneux, national sales manager at JAC Machines, Inc. "By far the most important is safety. I would say that whichever environment you're working in, safety is king." Every one of JAC's bread slicers comes with a safety cover that will Jenni Butler, Globe Food Equipment Co. Keep it clean! 32 * JUNE 2016 * instore "Another attribute we consider is ergonomics," Molyneux says. "We spend a lot of time engineering our slicers to look modern and be very easy to operate, such as crumb draws that open to a convenient height and easy access for daily cleaning and blade replacement." * Pay close attention to where plastic and metal components meet on the machine. Junctures that are chipped or cracked - or any part of the machine where the sealant is failing - can harbor bacteria. * When inspecting sealant areas, use both a long-wave UV inspection light as well as an LED focused-beam flashlight to make sure you see any potential crevasse. * Always check non-food areas of the slicer, including the power zones, as old food can easily dry and adhere to those surfaces. * Pay special attention to slicers that are over a year old. As a rule of thumb, the older a machine is, the more often it should be fully checked for flaws in sanitation. * When detailing, use a Q-tip for hard to reach areas. * Always allow sufficient time for the slicer to air dry before putting it back together. If you don't, moisture can be trapped in tight areas and foster bacterial growth. PHOVOIR / ADOBE STOCK "Operators should focus on which slicer provides the best yield and is able to maintain that yield over time." only allow the machine to run when it's properly fitted. The cover also eliminates the need for a start button, as the machine will automatically start once the cover is in place, and automatically shut off when lifted. There are also safety switches on the crumb draw and trays, he says, that will immediately stop the slicing once they are opened.

Table of Contents for the Digital Edition of instore - June 2016

instore - June 2016
Editor's Note - Retail Foodservice: Here's your chance
Table of Contents
News - On our radar
Feature - Prepared and growing
Spotlight - By the numbers: Pizza
Cover story - Prepared for the holidays
Commissary Insider - Insight Insider: Bimmy's boasts food 'made with love'
Food Safety: Creating a food safety culture
Equipment: Success with spiral refrigeration systems
Best labeling practices: How do you show you’re non-GMO?
Operations and logistics: The importance of preventative maintenance
Specialty Insights - Consider Olives & Antipasta
Feature - Marketing to smaller households
Product Knowledge - Need to Know: Holiday pies
Equipment & Packaging - Latest Innovation: Slicing equipment
Merchandising - On display: Holiday gifts
Product Trends - First to Market
Product Showcase
Ad Index

instore - June 2016