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April 2003
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Hothold Solutions, Ltd.
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In the premier issue of PMQ, you read about the Eagle Boys Pizza two-minute guarantee. The two-minute guarantee Eagle boys offers promises a "fresh-from-the-oven" pizza in two minutes or it's free.
View that article at www.pmq.com/mag/2002summer/2minute_pizza.shtml
The details about this offer were outlined in the article, which can be found at the web address listed above. In addition to the article, Eagle Boys CEO Tom Potter discussed the promotion live in the PMQ Chat Room. Transcripts of this chat session can be found online at www.pmq.com/chat.shtml.
As a follow up to the last issue, Steve Green and Stephen Millar discovered the answer to Tom Boyles search for more detail on the Eagle Express Cabinet at the Fine Food Show in Melbourne. Linda has been talking to Bob Burnell about PMQ and they arrange to meet at the show where he is displaying thermotech hotholdŽ systems. The results from this meeting are the following answers about the cooking system as explained by Bob Burnell.
Q: So, Bob, tell me about your product.
Bob: Before I explain our product I would like to talk about the importance of knowing the core temperatures of various foods this will give you an insight into where we were coming from with the design of our system.
The theory of cooking is to raise the internal temperature of a product to a "degree of doneness." Now this internal temperature can vary for specific products dependent on moisture content, volume and density. Before you can successfully hold a hot product you need to understand the differences between the oven exit temperature, the desired holding temperature and controlling the holding temperature. It is impossible to control holding temperatures using conventional heated air systems in QSR due to the fluctuations in air temperature with door opening.
Q: Sounds complicated.
Bob: Actually, it's not. Let's say I have this meat pie. I know the "cooked" temperature and I know we want to serve it at an eating temperature of 70°c. We have established a protocol that has been tested and certified that this product will still be at the desired eating temperature with no loss in weight or quality at eight hours duration... and that's in an open face merchandising system.
Q: How do you do it?
Bob: Thermotech is a system designed to conduct heat into food for holding with accurate control. In effect the product is controlled by the system "Brain" via the conducting surface, hence we can hold food hot without "cooking it on."
Q: Am I right in saying that
Thermotech Hothold doesn't
cook food?
Bob: That's right, thermotech hotholdŽ is designed to hold without cooking, we have other products like heat&hold for regeneration and holding and are planning a cook&hold system
Q: OK, we have clarified that
point. so the brain is the key.
Bob: Yes
Q: What is the "Brain"?
Bob: The brain is a programmed microchip that constantly monitors the internal temperature of the product by default. For holding, it applies electrical energy that is converted into just enough heat to maintain the product.
Q: Hey, that's smart.
Bob: That's why we call thermotech the intelligent heated holding system for food, unlike other systems that have been around for years thermotech hotholdŽ is interactive. Example: If I place a product with an internal temperature of say 88°c on a shelf set at 75°c, the "Brain" recognizes this and turns off power to the shelf. Once the temperature has decayed to the holding protocol range the 'Brain' senses the cooling mass on the holding surface and applies sufficient power to maintain the product.
Q: Does it use much power?
Bob: No. A cabinet capable of holding 48 pizzas or 96 chickens will use the equivalent of (10) 100 watt light globes in a busy QSR environment.
Q: Wow, that's amazing.
Bob: Yes, and in every application to date thermotech hotholdŽ has had a proven payback period with savings in labor, wastage and power. And what's equally important enhanced customer satisfaction and sales.
Q: How long did it take to
develop this concept?
Bob: We have been working on thermotech hotholdŽ since 1998 and like Intel, we are in a state of constant evolution and improvement. What we started with in 1998 is downright crude compared to where we are now and we haven't finished. Our patent attorney loves us.
Q: So what makes Thermotech Different from other conduction systems?
Bob: Accuracy and control with economy of operation. We are able to control up to ten surfaces in either a horizontal or vertical configuration at varying temperatures from 1 to 99°c, accurate to +/- 2°c. In addition, we have in-built remedial fault management. This feature will diagnose a fault, isolate the faulty circuit and re boot the cabinet. We see this as a significant benefit as total cabinet function is not lost if a fault occurs.
Q: What do you see as the main attributes?
Bob: I see the main attribute as the ability to provide a reservoir of hot food for peak periods in a QSR environment. The opening and closing of doors has no impact on the product being held because the temperature of the holding surface always remains constant
This we believe is a world's first.
Q: Where do you see
the primary application in the pizza
community?
Bob: The applications are many. For example:
- Holding of phone-in and pick-up orders. Thermotech hotholdŽ solves a two-fold problem; 1) customer satisfaction (hot quality product) and 2) Having product at food safe temperatures at the time of sale.
- Cooking ahead and holding value added items such as wings chicken strips, garlic bread, potato, pasta, ribs, donuts, corn chips and cookies. This frees the oven for its main task during the busy trading periods.
- Or ready-to-go pizza.
Q: OK, so who is using
Thermotech HotholdŽ ?
Bob: Currently we are supplying Domino's with cabinets to complement their HotcellŽ delivery bags by holding phone-ahead orders for pick-up and Eagle Boys for their express program.
Q: Ah! The riddle is solved.
Bob: Well yes I guess it is.
Q: Is this technology available to anyone who wants it?
Bob: Yes, we are selling thermotech hotholdŽ products to the major chains direct and to the general market via selected resellers. For information, contact me at hothold@bigpond.com.
PMQ
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