What's New in Steam & Automation [1 CEU]
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What's New in Steam & Automation [1 CEU]

 Export to Your Calendar 11/2/2020
When: Wednesday, April 8, 2020
On Demand
Where: Your place
Presenter: Middleby
Contact: Meghan Daro

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What’s New in Automated Steam?
Presenters: Meghan Daro, VP, Consultant Services Middleby

Bob Tribfelner, Regional VP Southbend

Program Agenda –
45 Minutes Educational Automated Steam
10 Minutes for post program quiz
5+ Minutes for Q&A
Program Length 1-Hour

Program Outline

  • Automation Benefits
    • Equipment can replicate any recipe from small to large batch production
    • Consistency
    • Displacement of high dollar labor
      • Entry level employee could manage steam station while completing all normal production duties
    • Create more food than before, consistently with 70% labor with steam automation
    • Large batch opportunities
      • Automation frees up production for other tasks, automation creates more time in the kitchen and opens up production schedules
      • Recipe and consistency management
  • Programmability of Automation
    • Mimic every direction and temperature change that a cook would do in a computer program to run on its own
      • Examples, sweating onions to a desired doneness, searing proteins, gently cooking egg-based sauces and confections
    • Internal probe pre-sets
    • Program internal temperature of the product every time. Temperature can be mimicked through the programmability of any machine.
  • Cooking with Pressure
    • Healthier way to consume food
      • Evaporation happens with standard cooking, with higher heat there is even more evaporation of the product / nutrients
        • Pressure is self-contained
    • Improved cook times, 30-40% faster on average
      • Example, black beans may take 2-hours, in pressure they take 30-40 minutes not soaked
      • Higher yield of products
        • Product does not evaporate or come in contact with dry heat
        • Due to higher heat, muscle deterioration happens much faster in standardized cooking
        • More sellable product equals more product to sell, changes food cost
          • Water is reduced
          • Reduce ticket costs
    • Knowing times when product was cooked
    • Better food tracking
    • How long product was cooked for
    • Was it cooked at high heat?
    • Records automatically
    • Batch cooking, knowing
      • Batch tracking, example Batch # 1, 2, 3 if a guest became ill, facility would know what batch the contaminated food came from.
    • Recipe transfers from unit to unit with USB
    • Files are store on the flash drive and in the internal hard drives
  • Multicooker, Pasta Batch Cooking
    • Large batches and labor savings
    • Automated lifting and transport
      • In cooking pasta, labor savings would not require lifting pasta from cooking to cooling to transport. Can and has been used to reduce staffing at facility.
      • Example. 50 lbs. of pasta could be cooked in 9 minutes, chilled in 4
      • Using technology to lift the pasta and not a person to transport, equals larger consistent product


To participate contact Meghan Daro at mdaro@middleby.com or 610-810-6038.

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