The Best Cor Valu in Hot Food Holding… Plus a Whole Lot More!

The Best Cor Valu in

Hot Food Holding…

Plus a Whole Lot More!

Cres Cor Ovens

Cres Cor Oven Types

Roast-N-Hold ® AquaTemp® humidity-controlled Retherm-N-Hold

Market Segments: Which Ovens to Recommend?

Roast-N-Hold: Hotels, full service and chain restaurants, college and university

AquaTemp: All market segments; most versatile for wide variety of foods

Retherm-N-Hold: Schools, satellite feeding, meals-on-wheels programs, correctional

Roast-N-Hold Ovens Gentle convection, low temperature roasting

reduces typical shrinkage by 15% over regular convection, (25 to 30% Vs. 7 to 10% )

Large capacity: 300 lbs. Labor-saving: needs little attention; goes into

automatic hold cycle No hood or vent required in most locations Space savings in only 7 sq. ft. floor space

Roast-N-Hold Ovens The Cooking process

– Low temperature roasting of 225° to 250°F allows protein to constrict gently and not forcefully, product retains more moisture.

– Try scrambled eggs at high/fast heat and some at a lower/gentler heat. Visual results of reality.

– The more cell walls ruptured from high heat, the more shrinkage will result.

– Remember meat is 70 to 80% water, depending on the cut, grade and age of the product.

Roast-N-Hold Ovens The Cooking process

– So, let’s cook through the allotted time on the timer or probe set point, what has happened?

– Natural juices have been driven toward the center with the transfer of the heat energy from the exterior to the interior-laws of physics.

– Chefs used to pull the meat out of an oven to “rest”, “set-up”, allow the redistribution of the juices or an evening-out of the heat transfer.

– The automatic HOLD cycle permits this step.

Roast-N-Hold Ovens The Holding cycle

– Other than convenience and food safety, why hold?

– Planning for a minimum holding time of 3 to 4 hours for a medium rare beef roast does allow for the “rest” or “set-up” time.

– The evening out of the temperature and juices results in the even doneness from end to end and edge to edge. “End cuts” are not well done.

Roast-N-Hold Ovens The Holding cycle cont.

– Enzyme action is crucial for the tenderness factor or “eatability”.

– The natural enzymes are activated and work best at the temperature levels of 125° to 140°F.

– The break down of connective tissues is promoted and the dining experience is enhanced. Test it yourself with the next roast.

– Cook a top round and taste it when it first goes into the hold cycle, then hold for 4 hours and taste it again. Flavor development and tender.

Roast-N-Hold Ovens So how do we sell against the “kleenex“ of

these type of ovens, Alto-Shaam Cook-and-Hold ovens.

– Their name gives you the largest reminder, no not shaam, but “cook”.

– Cooking is a generic term for processing foods in a variety of ways.

– Cooking makes foods palatable, safe to consume and more pleasing to the eye.

– But it is not a specific method of cooking!

Roast-N-Hold Ovens Roasting = dry heat cooking method

– Alto-Shaam relies on the generation of moisture in the cooking cavity for a more even cooking environment and to retain yield in a RH balance

– The trapped humidity condensates on the coldest areas in the vicinity, the food and front door, which is void of heat cables.

– These areas are continuously rinsed and therefore do not allow for any true browning.

Roast-N-Hold Ovens ° Why is browning important?

– Flavor profile is critical to the enjoyment of the consumer. Restaurants are dead w/o repeats.

– Basic rules of browning or Maillard Reaction are for a dry environment and a minimum of 192°F. No need for 400°F or 1,400°F

– Tell customers about the spoon full of sugar from Mary Poppins’ or the King Solomon story of the chicken that split.

Roast-N-Hold Ovens Advantage to Cres Cor - on the tennis court

of production capacity.– Alto-Shaam claims to 120LB of product per

cavity or 240LB. In the #1000 TH-STD– Cres Cor’s full size CO151F1818 or UA12 will

hold 300LB. Or 25% MORE than A.S.– Hotel properties can buy 4 of the A.S. units to

cook 960LB. Or 3 Cres Cors to cook 900LB. And save kitchen floor space at the same time,

$$$$

Roast-N-Hold Ovens Advantage to Cres Cor - on the tennis court of

production flexibility.– Gentle convected air will allow for light baking

and even intentional dehydrating of meats, tomatoes, Tortilla salad bowls, etc.

– The 8KW of power will perform to cook at a 350°F pace of a conventional oven. A.S. cannot. With their 3KW per cavity, they are underpowered.

– Cres Cor can cook moist or dry. A.S. is limited to moist by their halo heat system.

Roast-N-Hold Ovens Keep in mind the flexibility of the Cres Cor

product design.– Stackable units provide separate temperature

level food production. This appeals to the independent restaurateur.

– Offer the ability to stack a regular holding cabinet with an oven, if dollars and budgets are an issue.

– Also, offer the production idea of precooking ribs, chicken wings, 1LB. Pork chops, etc.

AquaTemp Ovens Most versatile in cooking and holding a

variety of foods at peak quality Humidity controlled oven environment allows

operator to set correct atmosphere for foods being prepared

Can roast/bake and hold dry for roasted or crisp foods, cook and hold with moisture, proof yeast doughs and use for bulk or individual meal rethermalization.

AquaTemp Ovens Great oven for offering to Rethermalize

foods with the even heat transfer of moist air. Faster heat transfer to foods too.

Flexibility for holding moist after a dry roast process reduces need for product handling.– How many C-Vap hot cabinets were sold to

hold rotisserie chicken? Why not roast at 350°F and then set for moist holding at 160°F ???

AquaTemp Ovens 3 Gallon water tank is good for 6 to 8 hours of

holding, based on the setting. Front drain. NEW! Firebar heating element in the tank

provides direct energy transfer and quicker response to thermostats, than a plate heater

– Self-cleaning due to geometric shape, mineral deposits do not adhere to the surface. Used by Cleve Range in steamers and Frymaster fryers.

AquaTemp Ovens Who else would buy the oven and why?

– Menus that change daily and require the different methods of heat transfer.

Schools, Colleges, Hotels, B&I Cafeterias, Healthcare, Correctional

FYI, Venetian Hotel/Convention/Casino is using 8 of these ovens for their vegetable and starch production for banqueting. Rethermalizing the precooked items from earlier in the week.

Competition are Winston, Carter-Hoffmann

Retherm-N-Hold Ovens Specialty ovens used for reheating pre-

plated or bulk food items in larger quantities

Recommend when: using satellite feeding systems; considering using pre-plated or cook/chill bulk foods; little skilled labor available; kitchen food preparation space minimal

Retherm-N-Hold Ovens What is the physical difference in these

ovens from the Roast-N-Hold ovens?– Body and power unit identical– Interior number of Universal Angles increase

to 18 sets from 12 in the R&H ovens.– CO151 series gets raised wire grids for

roasting– RO151 series gets NO wire grids.– The difference is in the application and sales

target.

Retherm-N-Hold Ovens Simplified system for reheating foods that

were previously prepared and chilled. Good for remote locations where operators

cannot justify the installation of a full kitchen, but want consistency of products.

Food safety is easier to control in temperature levels for transport of cold foods and retherm to proper 165°F temp.

Retherm-N-Hold Ovens Situational Success stories

– San Francisco Schools, special timers, basket system used against Royalton

– Chicago schools, old inner city buildings, labor

– Roll-in Basket Ovens Valley Innovative, Detroit, MI Minnesota Schools Pittsburgh Schools Heidi School Overview

HoldTemp™

Cabinets & Carriers

One day Cliff went to Italy, and while packing his picnic lunch, needed something to keep his beer cold and his pasta

fagouli hot. Low and behold…he came upon a manufacturer of insulated cabinets designed for his off-site catering

dilemma…so he bought a few hundred and sent them back to the U.S.A.!

Due to the complex nature of this line of equipment, it seemed only fitting to have our President review all the

details with you.

HoldTemp™

Cabinets & Carriers

Comparable to similar models being offered by competitors.

Why limit ourselves to metal equipment???

Need to expand our offering.

HoldTemp™

Cabinets & Carriers

Cabinets hold up to (6) 12 x 20 x 2” pans

Hold Hot Food Hot and/or Cold Food Cold

Maximum 1° food temperature change per hour for up to 4 hours.

Carriers hold up to a 6” deep 12 x 20 pan.

HoldTemp™

Cabinets & Carriers

Handles fold down flush on top of cabinet. Makes stacking a convenience.

Cabinets are stackable for ease of transport.

How about stacking a HoldTemp Cabinet on top of an electrical Cres Cor ½ size Heated Cabinet???


Hot Food Holding…


Cres Cor Banquet Cabinets

Cres Cor Banquet Cabinets Definition: Insulated heated cabinets

that hold and transport pre-plated meals.

Markets: Hotels, banqueting facilities, country clubs, convention centers, Colleges, party centers

Cres Cor Banquet Cabinets: Built to Last

Heavier gauge stainless steel construction with one piece, extended, welded aluminum base

Standard 1650 watts, 120 volts, 15 amps to provide heat up to 200ºF

Full 2” thick insulation to hold heat, with fully insulated doors which open flush to sides for efficient loading/unloading

Heavy duty 6” balloon casters and recessed push/pull handles on both sides for transport

Can be used for short term cold storage with Kold Keepers on the CCB-150

Cres Cor Banquet Cabinet Models

Cres Cor manufactures banquet cabinets which will accommodate 96 to 150 covered plates up to 11” in diameter. Some facilities have begun to use 12” & 13” plates, which decrease the capacity of the cabinets.

Cres Cor Banquet Cabinet Models

The following banquet cabinet models are available to meet your customer needs

H-137S-96-BC 96 covers CCB-120A 120 covers CCB-150 150 covers EB-150 150 covers

Cres Cor heated dish dolly, model HJ-531-10-240, can be used for smaller functions, holding up to 24 covers.

Cres Cor Banquet Cabinets NEW! H-137S-96-BC

– Replaces H13790BA model– Replaces CCB-96A model– New style construction, hose-out interior– 5 wire shelves hold 96 lidded, 11” plates– Perimeter bumper standard– Operator can use 2 cans of fuel, if needed

Cres Cor Banquet Cabinets CCB-120A

– Dual-door design with 270 degree swing– Easier to unload in narrow corridors– NO canned fuel drawers– Same construction and power unit as CCB-

150– Removable power unit allows for cleaning

with a wash down system.

Cres Cor Banquet Cabinet CCB-150

– Most popular model and size for resorts, casinos, etc.

– UL approved for canned fuel drawers– Recommend use of optional transport latch– Fixed shelf interior on 16.5” centers with six

wire shelves– Casters are two fixed/offset, two swivel w/

lock

Cres Cor Banquet Cabinets NEW! EB-150

– Economy Banquet Cabinet for 150 meals– No frills, single door, 24” opening for oval

trays. (Same 11 Ga. Stainless steel hinge)– Lift-out power unit of 15AMP service.– Same extended base, perimeter bumper.– TARGET>>>>>Carter-Hoffman’s BB-150– Priced for volume sales in today’s

marketplace

Cres Cor Banquet Cabinets Banquet Cabinets are the same Best

Cor Valu as our Hot Cabinet Line. Quality for the price is unmatched in the

industry, even our new EB-150 surpasses the competition in construction, but hits home on the price/value equation.

Ask the customer if Carter or FWE will provide a TWO-YEAR Warranty !!!!!!


Hot Food Holding…


How Do We Control Model #s?

Cres Cor uses a basic 7-digit system Numbers denote

– Type of product– Function of the product– Type of pan support– Pan size– Approximate pan capacity

1 0 0 - 1 8 4 1

Therefore, 100-1841 means Cabinet-Utility-Corrugated - 18 x 26 pans - 40 Pans

Prefix H = Heated & Insulated

Examples

207-1820 = Rack-Utility-Angle Ledge - 18 x 26 pans - 20 Pans

H137-UA12-B = Heated Insulated-Cabinet-Angle Ledge-Universal Angle - 12 Sets

0 = Utility2 = Proof & Proof Hot3 = Hot7 = Refrigerated

FunctionFunction

Even # = CorrugatedOdd # = Angle Ledge

Type of Pan SupportType of Pan Support

Approx. Pan Capacity

Pan Size (18 x 26)

1 = Cabinet2 = Rack3 = Cabinet-1/2 Hi5 = Dolly

Type of ProductType of Product

Cres Cor Utility Cabinets

Utility Cabinets Uses: Storage and transport Where: Any foodservice establishment Variety of pan supports to meet customer

needs; universal angle most versatile Casters: Heavy duty 5” neoprene casters

work well over most surfaces; high modulus and polyurethane casters also available

Construction Features of Cres Cor Utility Cabinets

Extruded/welded frame, heavy gauge metal One piece, solid base, welded and finished Extended top and base; sidewall protection Pan stops, front and back walls Heavy duty 5” neoprene casters, sealed

bearings, high/low temperature lubricant, foot locks/brakes, all 4 swivel.

Cabinet door swings flush to cabinet, 270 D Positive gravity latch, side door catch, card clip

Popular Models:Utility Cabinets

Model 100-1841C, Corrugated Cabinet

Ideal for maximum storage/transport of 18 x 26 pans-minimal pan movement up and down

Can safely pull pans out 2/3 of the way for working out of the cabinet

Operator determines the pan spacing based on needs.


Model 103-UA-13B, Universal Angle Cabinet

Can hold 12 x 20 or 18 x 26 pans Adjustable angles to hold any depth pan,

roasting pan, crocks, bain marie To safely use for transport, sell with the

“transport universal angle”


Model 101-1820C, Angle Ledge Slide Cabinet

Rigid extruded angles spaced on 3” centers Ideal for operations with heavy 18 x 26 pan

loads (baking potatoes, thawing steaks) Used in freezers for storing quantities of meats

bought in bulk to take advantage of quantity savings

Styles of Pan Supports Corrugated side wall, 1.5” flexible spacing

– Ideal for transport, hold pan by lip– Pulls out 2/3 of the way without falling

Extruded side wall, 1.5” flexible spacing– Ideal for high volume 18 x 26 pans, low profile

foods, breakfast meats, canapés, bakeries– Plastic food boxes, multiple sizes for creating

food files, pizza shops, commissaries, hi-volume

Styles of Pan Supports (continued)

Universal Angle– Extrusion angle, aluminum– Adjustable on 1.5”, standard spacing of 4.5”– Fully adjustable to hold 12 x 20 and / or 18 x 26

pans at the same timeadjusts 1.5”, 3”, 4.5”, 6”

– Easy to clean with removability– Weight bearing up to 50 lb., static product load


Angle Ledge– Extruded angle, aluminum– 1 x 2 x .125 riveted to frame & sides, 3” centers– Rivets are 3/16” vs. competition’s 1/8”– 5 rivets per angle vs. competition’s 3 per angle– Larger riveting for strength & 33% more rivets– Life cycle of 10 to 15 years common, even 20+


Channel Slide– “C” channel of extruded aluminum, 11/16”

x 1.5” x .100, riveted on 1.5” spacing to posts

– “J” channel of extruded aluminum, 15/16” x 1-7/16” x 2.5” x .100, riveted to posts, trapezoid trays


Specialized pan supports– Wire interior– Formed aluminum, oval tray carts, riveted to

posts (2’ x 6.75” x 29.25”)– Marine edge, flat shelving, Queen Mary

Racks (available aluminum or stainless steel option)

– Wire shelf, nickel chrome plated, banquet cabinets (Section F in catalog)

Casters Standard is heavy-duty 5”, neoprene rated in

weight load capacity for 200 lb. per wheel– The sealed bearings prevent water penetration and

potential for “wheel lock” in freezers / chillers, or the proverbial enemy - RUST

– Dual raceway on plates or stems counteracts the common “fishtailing” of inexpensive wheels

– Neoprene is firm enough for ease of transport, but forgiving on kitchen tile floors

– “Crowned” tread surface for less wheel drag

Casters (continued) Optional casters for target functions Polyurethane for firmer “ride” in applications

to involve carpeting and / or a heavier cabinet load, 300 lb. per wheel

– Available in 2’, 5”, (8” @ 900lb.), 12” Cushion balloon / high modulus casters

– Available 5”, 6” for standard cabinets– Softened ride, cobblestone, sidewalks, etc.– More drag due to surface contact and semi-

pneumatic construction of the tread

Cres Cor Racks

Racks Uses: All purpose storage and local

transport Where: Any foodservice establishment

Cres Cor Racks

Basic types or applications 200 series– Utility, all-purpose in a variety of angle styles– Roll-in refrigerator racks, (self-explanatory?)– Specialty racks, intended / dedicated function

Common construction – All-welded frame, heavy-duty casters, two

locking, all swivel– Frame / posts are closed post or open

channel

Racks (continued) Utility Racks Corrugated, Angle Ledge, Extruded sidewall,

Universal Angle, styles– Average height of 69 9/16” for full-size– Stem casters mounted outbound for stability– Some units available for wide-opening. Why?– Most fast convection ovens are styled for

placement of sheet pans, holding the 26” width. No need to turn a hot pan of food for racking

Racks (continued) Roll-in Refrigerator Racks

– Same construction as utility racks, except base– Welded bolsters on base to allow for use of plate

casters to mount in-board to allow for swivel in the confined area of closed walls

– Special 208 series for 12 x 20 pans, corrugated, stainless steel side walls, use “same metal” construction to avoid metal curls in food

– “C” style with open base– “D” style with closed base and perimeter bumper

Racks (continued) Specialty Racks

– Half-size mobile work stations, stands, etc. – Oval tray racks– Queen Marys, Alum.or SS – Double Tray Rack, with optional side panels of

powder coated or plain aluminum (cafeteria soiled tray return for remote warewashing or transport of staged trays)

Accessories– Rack covers, floor locks, bumpers

Cres Cor Racks:200 Series

All purpose utility racks designed to hold a variety of pan sizes

Roll-in refrigerator racks for cold storage Specialty racks with dedicated functions Oval tray racks Queen Mary Racks

Racks:Popular Models

Models 200-1841 207-1820 252-1840 207-UA-13 All welded frame, heavy duty casters-2

locking, all swivel Some units available with wide opening to

eliminate having to turn a pan of hot food when unloading from an oven

Cres CorMobile Refrigerator

Mobile Refrigerator Model R-171-UA-9B

Features: fully insulated to maintain cool temperature forced air for even and continuous cooling can be used to satellite cold foods to any site 9 sets of universal angles; 16 cubic feet storage body: non-corrosive high-tensile aluminum heavy duty 5” casters with 2 breaks uses standard 120 volt 15 amp plug; can be

plugged in anywhere

Mobile RefrigeratorModel R-171-UA-9B

Applications: Cafeterias/buffets: move cold items, back up

for salad bar Banquets: pre-plated salads and desserts Decentralized sites like pool bar Satellite situations Outside catering events Where there may otherwise be space and/or

installation restraints

Cres Cor Infrared Food Warmers

Infra Red Food Warmers Definition: Lighted fixture that keeps

foods warm within a 10” diameter area, 16” above surface of the food.

Markets: Restaurants, hotels, buffets, banqueting facilities, college and university dining, cafeterias.

Basic Types of IFW’s Goose Neck/Flexible Arm (IFW 60/61 series) Retractable/Drop Down (IFW 63 series) Rigid Stem (IFW 64 series) Drop Cord (IFW 66 series) Carving Station with IFW’s

Available with brass or aluminum hoods to compliment decor

Cres Cor Dish Dollies

Dish Dollies Definition: Ambient or heated rack

specially designed to safely hold and transport stacked dishes of varying sizes.

Markets: Restaurants, hotels, banqueting facilities.

Choosing dish dollies Dictated by size and quantity of dishes Dollies can accommodate 4” to 13”

diameter plates and banquet covers Uses: dish storage, dish transport,

efficient table setting Longevity: Aluminum vs. plastic

Quality construction is the key to Cres Cor dish dollies

Heavy gauge non-corrosive high tensile aluminum construction

One piece base reinforced with cross brace for added strength

Corner posts and dividers are plastic coated extruded channels

5” swivel casters, 2 with brakes Options: adjustable, poker chip, heated

The Best Cor Valu in Hot Food Holding… Plus a Whole Lot More!

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