Food
Safety in Europe, USA and now also in Oceania | PanSaver® Productivity
At A Cost….Less Than Free
The Netherlands:
In effort to reduce labor costs, Langeland Hospital
evaluated PanSaver® high temperature
pan liners. With a focus on HACCP compliance, the
hospital was concerned with the insulating effect
of the liner in the pan. The concern was whether
or not the lined pans would hold food at the minimum
compliant temperature of 60°C.
The hospital’s
dietary manager implemented a week long evaluation
comparing the holding temperatures of food in unlined
pans with identical food in pans lined with PanSaver®.
The results of the study proved that the food held
in lined pans was on an average 8°C
warmer than food held in unlined pans. The dietary
manager also noted that the food held in the lined
pan contained more moisture, and was of better
quality, than the food held in the unlined pan.
These qualities were attributed to the fact that
the liner eliminates the direct food-to-hot-metal
contact which causes the moisture in the food to “scald-off” and
the food to quickly dry-out.
Thus it
was demonstrated that moisture in food does more
than help retain flavor, color and texture. Moisture
in food holds temperature. As moisture is eliminated,
the holding temperature of food will rapidly decrease.
Philadelphia, Pennsylvania: Upon learning of Langeland Hospital’s
evaluation, the makers of PanSaver® high temperature
pan liners engaged the services of The Restaurant School at Walnut
Hill College in effort to corroborate the findings. Evaluations
were performed under the auspices of Phillip Pinckney, L.C.G.I.,
C.E.C., C.C.E., the school’s Director of Culinary Arts, and
under the supervision of Chefs Holten and McNulty. As proven in
the Netherlands, the results were the same.
The conclusion:
implementation of PanSaver® contributes
to the quality of the food (food safety, serving
temperature, and flavor). PanSaver® also
eliminates pot scrubbing labor by 94%; reduces
operational expenses (hot water, cleaning chemicals,
scrubbies, plumbing problems), and improves employee
productivity, and morale, which reduces turnover.
At an
average price of .28 US cents a liner, the actual cost increased
of HACCP compliance is more than offset by significant
operational savings. Thus, the cost of food safety
can be calculated as less than free.
Tested by the Culinary Institute of America®
A study
by The Culinary Institute of America® (CIA),
has demonstrated that pans lined with PanSaver® high
temperature pan liners can be washed 675% faster
than unlined pans, and that using PanSaver® can
result in an average increase of over 400% in productivity
across the menu. PanSaver® pan liners
are manufactured by M&Q Plastic Products.
The objective
of the study was to verify that the use of high
temperature PanSaver® pan liners
is a cost effective addition to commercial and
institutional foodservice operations.
When asked
why the CIA was selected for this evaluation, Tim
Blucher, M&Q vice president of sales and marketing,
explained: “We developed a list of culinary
academies to approach with the project. The Culinary
Institute of America® was at the
top, due its reputation as one of the best culinary
schools in the world. The CIA is a non-profit institution
and has unquestioned credibility in culinary circles.”
According
to Blucher: “We knew that PanSaver® pan
liners are safe to cook with at temperatures up
to 400 degrees F. We knew that PanSaver® pan
liners improve the quality of food because they
help retain moisture, color and flavor. Now their
ability to deliver dramatic gains in operational
productivity has been proven.
These
findings should be of interest to any restaurant
or institution that wants to increase productivity
by reducing clean-up time and redeploying pot washers
to other important tasks.”
 to
view a copy of the CIA study addendum, click
here.
To
go to the Cost Savings Calculator, click here.
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