ACP https://acpsolutions.com Accelerated Cooking Products Thu, 19 Sep 2019 03:20:28 +0000 en-US hourly 1 10 Fast Facts about the Microwave https://acpsolutions.com/10-fast-facts-microwaves/ Wed, 28 Nov 2018 20:22:25 +0000 https://acpsolutions.com/?p=30519 Continue reading ]]>
10 Fast Facts about the Microwave...Percy Spencer, radio frequency, healthy cooking, and more

10 Fast Facts about the Microwave

1. Discovered during WWII—by accident

Microwave energy was initially developed for radar systems during World War II. In 1945, Dr. Percy Spencer was working on radar systems for Raytheon Corporation when he accidentally discovered that microwaves could be used for cooking. While conducting experiments with a new style magnetron, a candy bar in his pocket melted.

Get a firsthand account in this interview with Dr. John Osepchuk [1].

2. The first microwave oven

The first commercial microwave oven was produced in 1947. The oven was about 6 feet tall and weighed about 750 lbs. In 1965, Raytheon acquired Amana® Refrigeration.  Two years later, Amana brought the first affordable home microwave to market: the Radarange™—a name that is still associated with Amana® Commercial ovens and ACP, Inc.

3. Cooking with radio frequency

The heart of the microwave oven is the magnetron, a device that produces radio waves. These waves excite water molecules within food, causing them to vibrate rapidly. This vibration results in heat, cooking the food from within.

4. Seal of safety

The Slotted Choke Door Seal is the reason microwave ovens are safe and available for public and home use today. It virtually eliminates microwave energy escaping from the oven cavity. One of its inventors, Dr. John Osepchuk is still an ACP consultant.

Modern microwaves are regulated with stringent standards. [2] Each ACP oven is tested to meet and exceed these standards.

Electromagnetic Spectrum

5. Microwave cooking retains nutrients

According to a study by Harvard Medical School, “because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated.” Steaming in the microwave is actually preferable to submerging foods in water, which can result in a loss of nutrients. “The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria.”[3]

6. Turntables are overrated

A popular yet imperfect “solution” to eliminate hot spots is to rotate food on a turntable. With turntables, individual hot spots are eliminated along donut-shaped paths, only to be replaced by bands of hot and cold. Depending on the oven, sometimes the center is cold, sometime its hot. But never uniform. And, more than half the oven’s volume is wasted outside the turntable- a huge waste of money and capacity.

7. Tuning—not just for good band practice

To eliminate hot spots, advanced oven designs like ACP’s, agitate and reflect the microwaves instead of the rotating the food. Microwave energy is reflected off a rotating antenna. This “chops up the nodes”, sweeping them around the oven cavity like a spotlight off a disco ball.

Fueled by decades of dedicated research and development, ACP’s expertise in ‘tuning’ pairs geometry of the cavity with antenna design to optimize energy distribution and intensity. The result is even and superior cooking performance.

This side-by-side thermographic comparison demonstrates the superior and even cooking performance of Amana® and Menumaster® Commercial products.

8. Cook settings—one size does not fit all

Different foods respond differently to microwaving. Balancing cooking power and cooking time is key to overcome the differences between food and ingredients and get a good result. For example, food with a high amount of water, salt, sugar or oils/fat cooks faster because of a higher rate of MW absorption.

The ACP Culinary Center team of expert chefs and food scientists are masters of all things microwavable. They provide expert support to customers, including menu development and cooking times.

9. Saving energy and saving time

According to Energy Star, “Microwave ovens use less energy (up to 80% less) than conventional ovens. In addition to saving energy, microwave ovens generally cook food much faster, and don’t generate as much heat in your kitchen, so you could save on air conditioning costs during the summer.”[4]

So how much does it cost to use a commercial microwave oven on a daily basis? Check out the energy cost breakdown by model.

10. An American tradition in innovation and manufacturing

Microwave cooking was first discovered in the U.S.A in 1945. The first consumer microwave was developed and manufactured in Iowa in 1967. Now, over 50 years later, ACP is proud to continue the legacy as the only microwave manufacturer producing ovens in the U.S.A. Earlier this year, ACP launched the Xpress IQ™ ARX & MRX high speed oven. Xpress IQ™ combines impingement, convection, and perfectly tuned microwave energy for faster cooking, toasting, browning.

ACP, Inc. produces commercial microwave ovens under the Amana® Commercial brand within North America, and the Menumaster® Commercial brand globally. ACP ovens have been ranked best in class year-after-year, and are preferred in areas of performance, reliability, service, construction, ease of use and safety.

Headquartered in Cedar Rapids, Iowa, ACP is a member of the Ali Group – a privately held company based in Milan, Italy that specializes in designing, manufacturing and servicing of commercial foodservice equipment. The Ali Group operates globally through 76 brands with sales and service subsidiaries throughout Europe, North America, South America, the Middle East and Asia Pacific.

ACP, Inc. factory workers building microwave ovens in Cedar Rapids, IA

References
  1. YouTube / ACP Dr. John Osepchuk Interview, YouTube, 20 Dec. 2013, youtu.be/DgdA3stsjgA.
  2. “CFR – Code of Federal Regulations Title 21.” Accessdata.fda.gov, FDA, US Food & Drug Administration, www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=1030&showFR=1.
  3. Publishing, Harvard Health. “Microwave Cooking and Nutrition.” Harvard Health, 1 Aug. 2017, www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition.
  4. “Does Using a Microwave over a Regular Oven Save Energy?” ENERGY STAR, energystar.zendesk.com/hc/en-us/articles/211440198-Does-using-a-microwave-over-a-regular-oven-save-energy-.
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Turkey and Cranberry Panini https://acpsolutions.com/chefs-corner-turkey-and-cranberry-panini/ Mon, 19 Nov 2018 17:16:16 +0000 https://acpsolutions.com/?p=30446 Continue reading ]]>

Chef's Corner

Turkey and Cranberry Panini

It’s that time of year again—turkey time! ACP is getting into the holiday spirit with this tasty turkey and cranberry panini. Chef Tony whipped up a cranberry port sauce from scratch in less than 5 minutes, to add a festive touch to this turkey panini. By using the Amana HDC212 to cook the sauce, Tony was able to save 20 minutes without sacrificing quality, in comparison to traditional stovetop preparation.

With the cranberry sauce done, assembling the panini was a snap. After just 35 seconds in the Amana AXP speed oven, the panini was heated and toasted with striking grill marks. The secret to success? The PRS10 panini press accessory for Amana AXP and Menumaster MXP high-speed ovens. The adjustable and removable panini press works in conjunction with the oven’s 4 cooking technologies, to quickly and consistently deliver perfectly pressed sandwiches. Check out this simple recipe and try it out for yourself this holiday season!


Ingredients

Port-Cranberry Sauce
  • 1/2 cup (120mL) Ruby Port
  • 1/8 tsp (0.5mL) orange zest
  • 1/2 cup (120mL) fresh orange juice
  • 8 oz. (240g) fresh cranberries
  • 3/4 cup (144g) sugar
Turkey and Cranberry Panini
  • 1 ciabatta roll
  • port cranberry sauce
  • 3oz. (85g) sliced turkey
  • 2 slices provolone cheese
  • 1 handful of baby arugula leaves

Port-Cranberry Sauce

Total Cook Time: 3:50

Yield:2 cups (473ml)

Accessories:

  • 4″ (10cm) deep, 1/2-sized pan

Procedures:

  1. In a 1/2-sized pan combine the port with the orange zest and orange juice. Bring to boil heating in the HDC212, MDC212, or DEC21E2 for 1:15 at 100% power.
  2. Remove from oven. Add cranberries and sugar. Return to oven and heat for another 1:15 at 100% power.
  3. Remove from oven and stir. Return to oven and heat for another 45 seconds at 100% power.
  4. Remove from oven and stir. Return to oven and heat for a final 35 seconds at 100% power.
  5. Transfer to a bowl. Serve warm, refrigerated, or on Turkey and Cranberry Panini.
    Note: Allow to rest to reach thicker consistency.

Turkey and Cranberry Panini

Total Cook Time: 0:35

Serving Size:1 sandwich

Accessories:

  • PRS10 Panini Press

Procedures:

  1. With panini press (PRS10) accessory installed and its top grill plate set on the middle level, preheat AXP or MXP oven to 520°F (270°C).
  2. Slice ciabatta bread horizontally and lay both sides cut side up.
  3. Assemble the sandwich filling in the following order:
    1. Spread the bottom side of bread with your freshly made port cranberry sauce
    2. Top with turkey slices
    3. Layer slices of provolone cheese on top of turkey
    4. Top with fresh arugula
    5. Cap sandwich with top part of bread

  4. With the PRS10 set on the middle level place sandwich in the AXP/MXP oven.
  5. Toast in oven with the following settings:
    Oven Temperature: 520°F (270°C)
    Stage Time MW% Fan% IR%
    1 0:35 100% 0% 100%

  6. When done, remove from oven cut in half and enjoy.

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How to Simplify Steaming in the AMSO and MSO Oven https://acpsolutions.com/chefs-corner-how-to-simplify-steaming/ Tue, 11 Sep 2018 16:23:32 +0000 http://acpsolutions.com/?p=29311 Continue reading ]]>

Chef's Corner

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

How to Simplify Steaming in the AMSO and MSO Oven

Amana® AMSO and Menumaster® MSO Steamer Ovens cook 4 times faster than traditional steamers—without the extra costs, setup, or complications of equipment requiring plumbing or deliming. These innovative ovens rapidly steam food to seal in more flavor, nutrients, color, and moisture than conventional steaming methods.


9 Tips to Simplify Steaming and Enhance the Quality of Food Items:

  1. A good rule of thumb to follow is…

    This will bring most foods from refrigerated temperature to a minimum 140°F (60°C)

  1. The AMSO and MSO Steamer Ovens can accommodate two full size, 4″ (10cm) deep, high heat amber pans with lids. ACP recommends the use of high heat Carlisle pans and lids to achieve the best cooking results. Heating or cooking in covered high heat containers ensures:
    • Faster cook times
    • Retention of steam
    • Even cooking results
    • Prevention of food splatters
  2. When possible, defrost and rinse frozen food items before steaming to shorten cook times
  3. Refrigerated items stored at 40°F (4°C) should be covered while heated
    • Exception: Breads, pastries or items with breaded coating should be heated uncovered to avoid softening
  1. Room temperature items require less time to heat than refrigerated items
  2. Internal food temperatures continue to slightly rise after a steaming cycle due to the presence of steam
  3. Food items that are high in fat, sugar, salt, or moisture attract microwave energy and require shorter cook times
  4. Food items that are high in protein or fiber absorb microwave energy slowly and require longer cook times
  5. As a food item’s mass increases, the necessary cook time increases
    • When heating two full pans of thick, dense food items (lasagna, casserole, etc.), it may be necessary to rotate the pans half-way through the steaming process
Simplify Steaming. Amana & Menumaster Steamer Ovens. Tips to simplify steaming and enhance the quality of food items
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National Restaurant Association Show 2018 https://acpsolutions.com/national-restaurant-association-show-2018/ Thu, 31 May 2018 16:49:19 +0000 http://acpsolutions.com/?p=28703 Continue reading ]]>

Chef's Corner

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

National Restaurant Association Show 2018

ACP, Inc. was proud to participate in this year’s annual National Restaurant Association show in Chicago, where we exhibited the full line of Amana® and Menumaster® Commercial high-speed ovens and microwaves. The ACP booth featured live cooking demonstrations and the new Xpress IQ™ High Speed Ovens.

ACP would like to thank all attendees for their time spent at our booth. Special thanks go out to all participating guest chefs who dedicated their time and energy to keeping attendees well fed and informed. Thanks for making the show a success!

We look forward to seeing everyone next year for NAFEM and NRA Show 2019!

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Energy Efficient by Design https://acpsolutions.com/energy-efficient-by-design/ Fri, 20 Apr 2018 19:24:39 +0000 http://acpsolutions.com/?p=28066 Continue reading ]]>

Chef's Corner

Energy Efficient by Design

Save time and energy by cooking and baking up to 15 times faster than conventional ovens with microwaves and high speed combination ovens from ACP!

Commercial microwave ovens by design are one of the most efficient and lowest cost appliances found in commercial foodservice kitchens. Commercial microwaves use up to 80% less energy than conventional ovens! Microwave ovens cut energy costs by only using energy when cooking—eliminating the need for pre-cooking and holding. During the cooking process, existing water molecules within the food are activated to create steam and shorten cook times even more. Plus there’s no need for costly ventilation!

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

Microwaves and Steamers

By using a high powered Amana® or Menumaster® Commercial microwave oven to steam or heat foods, operators can cut their equipment energy costs in half when compared to using an electric countertop steamer for the same tasks.

Microwave Energy Consumption Analysis
  • 1000 Watt models (RMS and RCS): 28¢ per day 
  • 1200 Watt models (RFS and HDC): 37¢ per day
  • 1700 and 1800 Watt models (RFS, HDC and RC): 51¢ per day
  • 2100 and 2200 Watt models (MSO, HDC and RC): 59¢ per day
  • 2400 Watt models (OnCue): 57¢ per day
  • 3000 Watt models (RC and MSO): 81¢ per day 

High Speed Combination Ovens:

ACP High Speed Combination ovens, which combine microwave energy with other proven cooking technologies, also offer energy savings over traditional equipment. With cooking speeds of up to 15 times faster than conventional methods, operators can cook more in less time while using less energy than larger,traditional ovens. Plus, no expensive, energy consuming vent hood is needed!

High Speed Oven Energy Consumption Analysis
  • 1400 Watt models (ACE/JET): $1.25 per day
  • 1900 Watt models (ACE/JET): $1.49 per day
  • 1000 Watt models (ARX/MRX): $1.68 per day
  • 2000 Watt models (ARX/MRX): $1.82 per day
  • 2200 Watt models (AXP/MXP): $2.67 per day

Energy Costs by Wattage and Power Consumption… Parameters are:
Energy costs: $0.11 kWh*
Cook cycles per day: 100 cook cycles
Typical cook times: 60 seconds
*Energy cost estimate is based on the U.S. Energy Information Administration Independent Statistics and Analysis Report for commercial energy usage.
Cost per day in USD

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Sweet Potato Fries https://acpsolutions.com/chefs-corner-sweet-potato-fries/ Thu, 04 Jan 2018 18:11:07 +0000 http://acpsolutions.com/?p=27425 Continue reading ]]>

Chef's Corner

Sweet Potato Fries

Corporate chef, Chris Waltman of Forbes Hever & Wallace developed this oven-baked recipe as an alternative to fried sweet potato fries. Using the Amana® Commercial AXP Speed oven, he was able to bake these tasty fries to perfection in the same amount of time as a traditional fryer, and 15-20 times faster than a traditional convection oven.

Add some wiggle room to your New Year’s resolution with these delicious baked—not fried, sweet potato fries. Indulge in the crispy exterior and soft, creamy interior of these fries. Baked from raw in just 3 minutes using the Amana® Commercial AXP Speed oven, this energy-efficient method of cooking eliminates food waste, while ensuring timely service.

Check out the video and recipe below, and get cooking!


Sweet Potato Fries

 

Servings:1

Total Cook Time: 3 minutes

Ingredients

  • 8oz (224g)Sweet potato (cut into ¼” fries)
  • 1oz (30mL) avocado oil
  • 1Tbsp (15mL) tapioca starch
  • Salt

Accessories:

  • Non-stick basket (TB10)
  • Oven paddle (PA10)

Procedures:

  1. Toss the raw, cut fries in the avocado oil
  2. Add oiled fries to clean bowl. Toss with powdered tapioca starch and salt.
    The powdered starch is key for ensuring a crispy—never soggy, texture
  3. Arrange fries in a single layer in nonstick basket (TB10)
  4. Using program settings below, bake in your AXP/MXP oven.
  5. Remove from oven, and transfer fries to clean bowl. Season to taste and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:00 50% 100% 100%
2 1:00 80% 100% 100%
3 1:00 20% 100% 100%

Featured Chef Spotlight

Corporate Chef Chris Waltman

Forbes Hever & Wallace, Inc.

fhw-chris

Forbes Hever & Wallace, Inc. has been representing food service and supply manufacturers since 1986 and is the official distributor of ACP Amana® and Menumaster® Commercial ovens in Texas and Oklahoma.

Learn more about Forbes Hever & Wallace and check-out their top-notch team, including Corporate Chef Chris Waltman at www.your-rep.com

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Bouillabaisse https://acpsolutions.com/chefs-corner-bouillabaisse/ Wed, 06 Dec 2017 20:10:32 +0000 http://acpsolutions.com/?p=22964 Continue reading ]]>

Chef's Corner

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

Bouillabaisse

Who says you have to spend all day in front of a hot stove in order to enjoy the flavors and comforts of bouillabaisse? Combining the comforting flavors and delights of bouillabaisse, with the speed and flexibility of Amana® and Menumaster® Commercial ovens—Chef Tony adapted this classic Provençal fish stew for quick cooking in each of his 3 favorite ACP ovens: AMSO35/MSO35 Steamers; ACE19V/JET19V Convection Express, and AXP22T/MXP22T High Speed Combination Ovens. Check out the recipe below, and try it out in your favorite ACP oven.


Bouillabaisse

Servings:1

Ingredients

    • 2 tsp (10mL) extra virgin olive oil
    • 1 garlic clove (minced)
    • 2 tsp (10mL) onion (finely chopped)
    • 2 tsp (10mL) celery (finely chopped)
    • 2 tsp (10mL) fennel (finely chopped)
    • 2 tsp (10mL) mini sweet peppers (finely chopped)
    • 1 tsp (5mL) tomato paste
    • 3 oz. (90g) crushed tomatoes
    • 3 oz. (90mL) Chardonnay
    • 3 oz. (90mL) clam juice
    • 3 oz. (90mL) seafood broth
    • 3 ea. little necks
    • 3 ea. Mussels
    • 2 oz. (60g) cod (sliced)
    • 4 ea. 26/30 shrimp (peeled)
    • 1 bay leaf
    • 1/8 tsp (0.5mL) red pepper flakes
    • 1/8 tsp (0.5mL) lemon zest
    • 1/8 tsp (0.5mL) oregano
    • Kosher salt
    • Ground black pepper

AMSO35/MSO35 Preparation


The AMSO/MSO Steamer ovens are ideal for cooking any seafood. This bouillabaisse is no exception. Mussels, little necks, cod, and shrimp are cooked to the perfect tender texture.

Total Cook Time: 4:50

 

Accessories:

  • 2″ (5cm) deep, amber 1/2-sized pan with lid

Procedures:

  1. Add oil, onion, garlic, fennel, celery and sweet peppers to a 2″ (5cm) amber ½ pan, cover with a lid and place in the AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  2. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  3. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf. Place pan back in oven to simmer and reduce with the following settings:
    Stage Time MW%
    1 1:00 100%
    2 0:30 60%

  4. Remove pan from oven and add little necks to liquid. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 1:30 60%

  5. Remove pan from AMSO35/MSO35 and add mussels, cod and shrimp to liquid. Place pan back in oven with the following settings:
    Stage Time MW%
    1 1:10 60%

  6. Remove pan from AMSO35/MSO35. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with Focaccia or your favorite bread.

AXP22T/MXP22T and ACE19V/JET19V Preparation


Xpress™ Speed Ovens aren’t just for pizza and sandwiches anymore. Our ACE/JET and AXP/MXP speed ovens offer space saving, flexible cooking solutions, with endless culinary possibilities. This delicious bouillabaisse is yet another example of the versatility of these powerhouse speed ovens.

Total Cook Time:

  • AXP/MXP: 8 minutes
  • ACE19V/JET19V: 9 minutes, 40 seconds

Accessories:

  • 8″ (20cm) sauté pan
  • Pizza stone (ST10X for AXP/MXP, ST10C for ACE/JET )

Procedures:

  1. Pour oil in an 8” (20cm) sauté pan and place in oven for about 30 seconds.
  2. Remove pan from oven and add: onion, garlic, fennel, celery and sweet peppers.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  3. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  4. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf.Place sauté pan back in oven to simmer and reduce with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 3:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  5. Remove pan from oven and add little necks to liquid.Place pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  6. Remove sauté pan from oven and add mussels, cod and shrimp to liquid.
    Place pan back in oven with the following settings:

    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 2:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  7. Remove sauté pan from oven. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with focaccia or you favorite bread.

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Brie en Croute https://acpsolutions.com/chefs-corner-brie-en-croute/ Fri, 27 Oct 2017 16:45:07 +0000 http://acpsolutions.com/?p=19336 Continue reading ]]>

Chef's Corner

Brie en Croute

Make any day an occasion with this simple Brie en Croute, baked to perfection in only 90 seconds using an Amana® Commercial AXP or Menumaster® MXP high speed oven.

The infrared radiant element in AXP and MXP speed ovens evenly browns the pastry, resulting in a uniformly golden and flaky crust. The brie and preserves are perfectly heated to a luxuriously gooey consistency, thanks to the convection cooking power of our speed ovens. The whole process is expedited by microwave energy—resulting in a delicious decadent dessert in a fraction of the time required for conventional cooking.

Try it using an Amana® Commercial AXP or Menumaster® MXP high speed oven today.


Brie en Croute

 

Servings:2-4

 

Ingredients

  • 1 – small Brie wheel
  • 2 – 5inch x 5inch (13cm x 13cm) squares of puff pastry
  • 2 Tbsp (30mL) – Raspberry preserves
  • Egg Wash

Accessories:

  • Parchment lined ¼ sheet metal pan
  • Oven paddle (PA10)

Procedures:

  1. While oven is preheating, place brie on one square of puff pastry.
  2. Spread raspberry preserves on top of cheese.
  3. Fold-up bottom pastry square around cheese and brush the pastry with egg wash.
  4. Place 2nd pastry square on top and form around cheese.
  5. Brush top and sides of puff pastry with egg wash.
  6. On parchment lined ¼ sheet pan, and using program settings below, bake in your AXP/MXP oven.
  7. Remove from oven and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:30 40% 0% 100%

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Lebanese Olive Pizza https://acpsolutions.com/chefs-corner-lebanese-olive-pizza/ Mon, 31 Jul 2017 15:16:06 +0000 http://acpsolutions.com/?p=18337 Continue reading ]]>

Chef's Corner

Lebanese Olive Pizza

According to National Restaurant Association’s What’s Hot: Top 10 food trends for 2017, ethic cuisines are trending, with “consumers’ sophisticated palates, driven by international travel and access to a wider variety of ethnic cuisines right here at home.” Millennials especially are influencing this trend with their adventurous appetites and desire to explore global flavors.

This millennial approved Lebanese Olive Pizza is a quick Middle Eastern recipe, which can be simplified by using a premade Lebanese bread or naan as the crust. Try it using an Amana® Commercial AXP or Menumaster® MXP high speed combination oven today.


Lebanese Olive Pizza

 

Servings:1-2

 

Ingredients

  • 1 – Lebanese Bread (can substitute Naan or Pita Bread)
  • 5 oz – tomato paste
  • 5 oz – fresh Mozzarella Cheese (shredded)
  • 4 oz – Kalamata Olives (chopped or sliced)
  • ¼ tsp – dried oregano
  • ¼ tsp – crushed basil
  • ¼ tsp – ground black pepper

Accessories:

  • Pizza stone (ST10X)
  • Oven paddle (PA10)

Procedures:

  1. Preheat the pizza stone in oven, allowing 30 minutes to pre-heat thoroughly
  2. Spread tomato paste over top of bread. If using a smaller bread such as Naan, use 2 pieces of bread
  3. Sprinkle with Mozzarella Cheese and top with olives.
  4. Sprinkle the oregano, basil, and pepper evenly over the pizza.
  5. Place on pizza stone in AXP/MXP and heat using the program settings below.
  6. Remove from oven, slice, and enjoy

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 0:50 70% 10% 100%


Works Cited:

“What’s Hot: Top 10 Food Trends for 2017.” National Restaurant Association, 08 Dec. 2016. Web. 17 July 2017.


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Annual Subway Corporation Convention https://acpsolutions.com/chefs-corner-annual-subway-corporation-convention/ https://acpsolutions.com/chefs-corner-annual-subway-corporation-convention/#respond Tue, 15 Nov 2016 21:54:27 +0000 http://en.acpsolutions.com/?p=10293 Continue reading ]]>

Chef's Corner

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

Annual Subway Corporation Convention

1319RFS12TSW

Subway franchisees from all over the world gathered in San Diego, California for this year’s annual Subway Corporation Convention. ACP, Inc. participants included Tim Garbett, President, and Mary Potter, Senior Vice President of Sales and Marketing. The ACP, Inc. booth featured the proprietary Menumaster® Subway microwave oven, model RFS12TSW.

The ACP, Inc. team also promoted a drawing for a free giveaway of the featured microwave oven at the convention. Edward Domek, a Subway franchisee out of New Albany, Indiana, was the lucky winner of this new oven. ACP, Inc. would like to thank all attendees for your time and participation in the microwave drawing. Your comments and attention were greatly appreciated.

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