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Hoshizaki’s refrigerated pizza prep models combat kitchen difficulties

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Hoshizaki says its new refrigerated pizza prep models have been designed with a series of key features to combat current restaurant owners’ difficulties.

The range encompasses 11 new models, including two new 60-inch options, that keep products at ideal temperatures while requiring less labor and maintenance.

Hoshizaki expects a night/day mode to be extremely popular. When the lid is open, the set point drops to keep food cool in the rail.

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When the lid is closed, the set point returns to normal so food can stay in the rail overnight without freezing – saving labor costs of removing food from the rail each night and back in the morning.

A dual controller offers separate temperature controls for both the rail and cabinet, while back to front airflow through louvered ducts directs cold air around each pan in any configuration for consistent, precise cooling for all food products.

Additionally, a removable air filter offers easy cleaning and better operation.

“The team has done a fantastic job working together to streamline manufacturing processes along with incorporating new technologies to bring more value to our customers,” said Kris Miller, VP of engineering.

Tags : HoshizakiRefrigeration
Andrew Seymour

The author Andrew Seymour

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