Supermarket Perimeter - July 2019 - 26

Deli

Labor-saving
equipment
BY RYAN ATKINSON

Hobart's HS6 and HS7
slicers (top) feature built-in
scales to save time and
effort. WP Bakery Group's
Matador oven (above)
features its Navigo 3 system
that simpliﬁes operation.

26 - JULY 2019

The slicing and weighing of meats and cheeses
are arguably some of the most frequent and
time-consuming activities of a deli employee.
There are multiple ways retailers can save time
and effort at the slicer.
Dayton, Ohio-based Globe Food Equipment
makes sure its slicers can communicate effectively with store employees.
"One of the things that Globe had done on
our slicer is we now have an interacting display,"
says Todd Clem, director of project management
for Globe.
That display offers information that is easily
accessible to the operator. Instead of seeing four
blinks of a light, for instance, the graphic will tell
the operator what the issue is with the slicer. "We
think that makes it easier and saves a lot of time
for our customers," Clem says. "It really helps
with labor savings."
Troy, Ohio-based Hobart, meanwhile, has
incorporated a scale into its HS6-1PS manual and
HS7-1PS automatic slicers. Instead of employees
slicing the product, then carrying it to a scale,
and then perhaps repeating the process multiple
times to get to the right weight, Hobart's new
slicers precisely cut the meat or cheese until
reaching the desired amount.

Ovens
Baking, as they say, is an exact science. Instore bakery employees can't get caught up in other tasks
and leave a batch of product in the oven for too
long, wasting food and putting a dent in proﬁts.
WP Bakery Group USA, based in Shelton,
Connecticut, recently rolled out its WP Navigo

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3 control system in its Matador Instore Baking
Oven. The company says the system makes
instore baking easier than ever, even for semiskilled personnel. It can hold up to 200 recipes
with up to 20 baking steps.
"You can put in the recipes and baking times,
when to steam, step-by-step baking and more,"
says Bruce Gingrich, vice president of sales for
WP. "Once the baker puts in the information, you
can then have a fairly non-skilled person operate
the oven. That's very efficient when labor is at a
premium. A lot of bakeries are saying they can't
ﬁnd good people, and this allows you to operate
your business effectively without skilled labor."
In larger instore settings, loading the oven
can require a good amount of labor. WP says its
loaders can help with this.
"You can get a good amount of labor savings
on the larger loaders," Gingrich says. "You can
take away all the labor from the deck oven,"
For smaller deck ovens, WP loaders can sit
on the side of the oven to help with loading and
loading. "It also provides a work space where you
can prepare the bread if you have to put cuts in it
or some seeds on top," Gingrich says.

Cooking
Rational's SelfCookingCenter sits on a footprint
of less than 11 cubic feet and allows employees
to fry, roast, grill, steam, poach, bake and more.
The company, headquartered in the US in Rolling
Meadow, Illinois, says the center brings the
support kitchens need - cooking quickly with
easy-to-use controls while providing food quality
retailers specify. The company also says it can save
money, time and energy.

GLOBE FOOD EQUIPMENT; WP BAKERY GROUP

Slicers

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Supermarket Perimeter - July 2019

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