Archive for the ‘diy’ tag
Sous Vide Cooking
PanGuard High Temperature Liners by Plascon Packaging Reduce Labor Costs
Plascon Packaging has introduced PanGuard High Temperature Liners for the foodservice industry. Usable at temperatures up to 400 F, PanGuard pan liners, roasting bags and slow cook liners are perfect for cooking, basting and roasting. PanGuard liners reduce labor costs by eliminating the soaking and scrubbing of pans. “By preventing foods from sticking to pans, PanGuard liners greatly simplify clean up,” noted Del Bourassa, manager with Plascon Packaging. “This also improves the appearance and taste of the food while lengthening the usable life of the pan.”
Less cleanup time means more usable time for the equipment, less overtime for employees, and improved employee morale. “No one likes the job of scrubbing a lasagna pan at the end of the day,” said Bourassa. Available in a variety of sizes, PanGuard liners are used for pasta dishes, desserts, mexican foods, roasted meats, soups, chili, and bakery items. All PanGuard bags and liners are oven, microwave, cooker and steam pan safe; they are also safe in the refrigerator and freezer.
Bourassa outlined the myriad of ways in which these liners generate savings.
Labor Savings
Eliminate food soaking and scrubbing
Reduce overtime
Improve employee morale
Food Savings
Reduce food loss – no food to hot metal contact
No scorching or burning
Save and serve leftovers – increase profits
Operational Savings
Reduce water and utility consumption
Reduce use of cleaning agents
Pans last longer – less wear and tear
Lower maintenance costs for equipment and plumbing
Improve Food Quality
Retain moisture and flavor
Enhance food appearance
Improve HACCP Compliance
The industry sectors that most benefit from the High Temperature PanGuard Liners include:
Restaurants
Casino/Resorts
Institutional Foodservice (such as schools, hospitals and correctional institutions)
Catering
Bakeries
“These organizations are preparing large volumes of food and are constantly looking for ways to minimize labor costs,” said Bourassa. “PanGuard high temperature liners accomplish that goal while also improving the appearance, taste and texture of foods.”
About Plascon Packaging:
Plascon Packaging, (www.plasconpackaging.com), a Plascon Group company, serves customers throughout North and South America with an extensive line of flexible food packaging including Cook-Chill Systems, Food Processing Equipment and PanGuard high temperature liners. Cook-Chill bags from Plascon Packaging are also used in the Sous Vide method of food preparation. Plascon Packaging has strategic partnerships with Cryovac Sealed Air Corporation, DC Norris and Niverplast. Industry sectors served by Plascon Packaging include: Restaurants, Casino/Resorts, Food Processors, Institutional Foodservice (Schools, Hospitals and Correctional Institutions), Catering, Gourmet Delis and Grocery Stores.
The Plascon Group is a network of world-class manufacturers of specialty plastic packaging for the foodservice, institutional, pharmaceutical and bulk packaging industries. Plascon Group companies include Plascon Packaging, Plasport, Plascon Inc., Plascon Films, Plastech Marketing Communications and Gunter North America.
Plascon Group
Jennifer Borkovich
Marketing Director
press@plasconinc.com
231.935.1580
About the Author
Professional Marketing Firm for the Manufacturing Community and Manufacturing Journalist to most manufacturing magazines
Sous Vide Beef Tenderloin
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Ad Hoc at Home $20.28 Amazon Best Books of the Month, November 2009: You don’t often see the name Thomas Keller mixed with words like “accessible” or “home cook,” but with Ad Hoc at Home, the award-winning chef presents a collection of recipes destined for the center of the table at casual family gatherings. Don’t throw away your whole notion of “quick and easy,” though, as this is still a casual cookbook filtered thro… |
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Sous-Vide $46.94 New – High Quality Content by WIKIPEDIA articles! Sous-vide, French for “under vacuum,” is a method of cooking food sealed in airtight plastic bags in a water bath for a long time-72 hours is not unusual-at an accurately determined temperature much lower than normally used for cooking, typically around 60 C or 140 F. The intention is to maintain the integrity of ingredients. The primary feature of sous-vide is the use of temperatures much lower than for conventional cooking. The exclusion of air |
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Sous-Vide $46.94 Used – High Quality Content by WIKIPEDIA articles! Sous-vide, French for “under vacuum,” is a method of cooking food sealed in airtight plastic bags in a water bath for a long time-72 hours is not unusual-at an accurately determined temperature much lower than normally used for cooking, typically around 60 C or 140 F. The intention is to maintain the integrity of ingredients. The primary feature of sous-vide is the use of temperatures much lower than for conventional cooking. The exclusion of ai |
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Under Pressure: Cooking Sous Vide $39.58 Used – In this revolutionary new cookbook, Keller explains why the culinary innovation known as “sous vide,” which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. Illustrated. |
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Under Pressure: Cooking Sous Vide $42.3 New – In this revolutionary new cookbook, Keller explains why the culinary innovation known as “sous vide,” which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. Illustrated. |
