Not Your Average Toast

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Not Your Average Toast

While some may think of a simple toasted piece of bread as a literal foundation for butter or grandma’s homemade jam, there is so much more to it nowadays. Topped with vibrant and fresh ingredients, experts argue that the new “artisanal toast” could potentially become its own food group in 2015. Most likely due to its versatility and ability to support a variety of flavor profiles, from organic kale to sliced pear and everything in between.

The toast trend began on the west coast, but many small cafes and restaurants across the country have also integrated this previously small breakfast staple into their menus, offering customizable options to their guests.

As The New Yorker puts it – “Every meal is special and important, every dish should be elevated, revered, and broadcast—even something as pedestrian as toast.” ACP Corporate Chef Sandy Gibilisco’s recipes for artisanal, sweet and savory toasts are sure to do just that with the help of the MXP.

2

Caramelized Onion and Gruyere Cheese Toasts
Yield: 6 toasts

Ingredients:
•  6 one inch slices of rustic bread
•  ½ cup caramelized onion jam
•  1 onion
•  1 Tbsp. olive oil
•  ¼ tsp. sea salt
•  ¾ cup shredded gruyere cheese

Procedures:
1.  Combine onion, olive oil and sea salt. Roast in pre-heated MXP at the following settings:
2 minutes     40% MW     90% Air     100% IR
2.  Place bread in pre-heated (520° F) oven directly on pizza stone at the following settings:
20 seconds    10% MW     100% Air     100% IR
3.  Remove with tongs
4.  Spread 2 Tbsp. onion jam on toasts
5.  Sprinkle each toast with 1 oz. gruyere cheese
6.  Place toasts on ¼ sheet pan and place in MXP at the following settings:
30 seconds     10% MW     0% Air     100% IR
7. Serve immediately

1

Mango Chutney and Aged Cheddar Toasts
Yield: 6 toasts

Ingredients:
•  6 one inch slices of rustic bread OR 6 slices of whole wheat bread
•  1 9 oz. jar of Crosse and Blackwell mango chutney
•  6 oz. shredded aged cheddar
•  ½ fresh mango, cubed
•  Peppered bacon bits, optional

Procedures:
1.  Place bread in pre-heated oven directly on pizza stone at the following settings:
20 seconds     10% MW     100% Air     100% IR
2.  Spread 2 Tbsp. mango chutney on toasted bread
3.  Sprinkle each toast with shredded age cheddar
4.  Add fresh cubed mango over cheese
5.  Place in MXP at the following settings:
40 seconds     10% Air     80% MW     100% IR
6.  Remove from oven and sprinkle with cooked bacon bits if desired

April Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

April Industry Tid-Bits

Ali Group Promotes Gehl
Robert Gehl was recently promoted to the company’s group commercial director position, overseeing Europe, Middle East, Asia Pacific and Africa. Click here to learn more.

INTERNORGA Show Reports Record Attendance
The Hamburg, Germany show recently reported a record setting attendance for their recent March show, including 1,300 exhibitors from 25 nations. Click here for more details.

QSR Operations See Increase in Traffic
Quick service restaurants saw a slight increase in traffic for 2014, which resulted in a loss for full service restaurants. Click here for more details.

ACP Ovens vs. Conventional Ovens

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

ACP Ovens vs. Conventional Ovens


ACP Ovens vs. Conventional Ovens

According to Energy Star, commercial microwave ovens use up to 80% less energy than conventional ovens. Here are a few additional ways that ACP can take efficiency even further:

Save Energy!
Unlike conventional ovens, ACP microwaves do not require preheating – use only when needed!

Save Time!
Cook and bake up to 15 times faster than conventional ovens with microwaves and high speed combination ovens from ACP.

Save Money!
ACP ovens do not require expensive and energy consuming ventilation equipment or plumbing.

Energy Consumption Analysis

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Energy Consumption Analysis

ovens

According to the Energy Star Guide for Restaurants, foodservice operations use 5-7 times more energy per square foot when compared to other commercial buildings. Some high traffic QSR’s may reach up to ten times the amount of energy per square foot! As costs continue to rise, investing in energy efficient equipment is the best way to refrain from high expenses.

Ever wondered exactly how much it costs to use an ACP oven on a daily basis?* We’ll break it down for you:

Microwaves:

  • 1000 Watt models (RMS and RCS): 25¢ per day
  • 1200 Watt models (RFS and HDC): 30¢ per day
  • 1700 and 1800 Watt models (RFS, HDC and RC): 50¢ per day
  • 2100 and 2200 Watt models (MSO, HDC and RC): 53¢ per day
  • 2400 Watt models (OnCue): 61¢ per day
  • 3000 Watt models (RC30S2): 73¢ per day

High Speed Combination Ovens:

  • 1400 Watt models (JET): $1.25 per day
  • 1900 Watt models (JET): $1.49 per day
  • MXP: $2.67 per day

*Parameters:  Energy Costs: $0.10/kWh   Cooking Time: 100 minutes Cook Cycles/Day: 100 Typical Cook Time: 1 minute

Breakfast Continues to Grow

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Breakfast Continues to Grow

Breakfast has long been known for carrying great significance when it comes to jump-starting the day, regardless of whether you’re an early riser or a late sleeper. However, today’s breakfast doesn’t just stop at a simple bowl of cereal or buttered toast. Consumers are looking further for their daybreak satisfaction, but they also want it on their agenda.

The grab-and-go attitude continues to emphasize the need for portable and flexible options as well, such as breakfast sandwiches. However, a recent Technomic study suggests that consumers are searching for more protein in their breakfast items, along with recognizable ingredients that can benefit their health in some way.

Breakfast in 2015 is expected to overflow into other areas of the day, which will continue to drive interest and generate profit. McDonald’s is one quick-service restaurant to consider extending their breakfast menu through the lunch and dinner hours.

ACP products offer the speed and quality that consumers are demanding as the breakfast trend continues to grow. ACP Corporate Chef Sandy Gibilisco created a recipe for a delicious handheld breakfast item that is sure to satisfy anyone.

Ham and Egg Breakfast Squares
Yield: 12 servings

Ingredients:
1 package refrigerated crescent rolls
6 eggs, beaten
½ cup cubed ham or bacon crumbles
4 oz. canned mushrooms, pieces and stems, drained and chopped
1 cup shredded cheddar cheese
¼ parmesan cheese
½ tsp. dried thyme
½ tsp. salt
½ tsp. pepper
1 Tbsp. finely sliced green onions

Procedures:
1.  Preheat MXP22 oven to 400°F
2.  Spray ¼ sheet pan with non-stick spray
3.  Unroll crescent rolls and line sheet pan with dough strips. Pinch together to form a uniform sheet, making sure there are no gaps or holes in the dough.
4.  Beat eggs in small bowl, add ham (or bacon), mushrooms, cheddar cheese, parmesan cheese, thyme, salt, pepper and green onions. Pour over crescent roll strips.
5.  Place in MXP22 at the following settings:

Stage 1:    2 minutes                      40% MW         0% AIR         100% IR
Stage 2:    3 minutes                      30% MW        10% AIR        100% IR
Stage 3:    1 minute 30 seconds    40% MW         0% AIR         100% IR

6. Let cool for at least 2 minutes before cutting into squares.

Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Industry Tid-Bits

NRN Names Top Five Culinary Trends
Nation’s Restaurant News recently announced the top five predicted trends for 2015. Click here to learn more!

Franke Foodservice Systems Acquires New Company
Franke Foodservice Systems recently acquired Easi-Serve Products, Inc., a Canadian corporation that manufactures and designs technology that communicates food orders in and out of the kitchen. Click here for more details.

McDonald’s Tests All-Day Breakfast Menu
McDonald’s recently announced that, after many consumer requests, they will be testing an all-day breakfast menu at a location in San Diego, California. Click here for more details!