"FWE's Retherm Transfer System" is perfect for users who transport food from a central or commissary kitchen, or prepared earlier in an off-site kitchen.
"FWE's Retherm Transfer Sytem" begins with prepared, cooked, food. Food is either panned, for bulk service or pre-portioned into sealed containers, for individual service. Pans are then be loaded into FWE's RR-1220-22 roll in rack. Sealed containers would be placed in baskets and full baskets would be loaded into FWE's RRB-26.
The loaded rack is then blast chilled or frozen until delivery time at individual cafeterias. Once delivered and food has been slacked (defrosted to 41°, to refrigerated state, the roll in rack goes directly in FWE's RH-RB-26, Retherm Oven.
During the retherm process food is quickly and safely brought back up to serving temperature. Once the set temperature has been reached the retherm with automatically switch to hold mode, keeping product hot and ready until serving time. However, if multiple loads are required, FWE offers the HHC-RH-26, heated holding cabinet, to serve as a holding cabinet for the roll in rack, freeing up the retherm oven for additional batches.
Some benefits of the transfer system include: retaining nutritional value, saving initial quality and flavor of food, reducing the cost of production and labor while simplifying the transportation process.
RH-RB-26 is a Retherm Oven that accommodates FWE's RRB-26 or RR-1220-22 roll in rack.