PIZZA TOPPINGS

“With our own integrated supply of pork and dedicated production units we are specialists in the production of salami, pepperoni and ham. Similarly, our integrated supply of beef and procurement expertise enable us to offer several beef and poultry-based pizza toppings, as well as a range of Halal products.

“Innovation is key, and we pay particular attention to consumer needs and market trends, ensuring that our products remain relevant. Recent innovation has been very much focused on health and wellbeing, our environmental impact and most importantly ensuring we are cost effective.

“With new HFSS targets in mind, we have also been working closely with branded and retail-facing customers to provide products with reduced fat and salt content, whilst maintaining the characteristics and flavour our consumers expect.”

Latest Challenges

“If we listen to climate experts, meat production presents one of the biggest challenges to the planet, and the health of future generations. This is something we cannot ignore and is

Organising Your Pizza Toppings

Aquilo’s countertop prep fridges have been designed to be particularly ideal for both front and back of house use and are perfect for holding pizza topping ingredients in optimum condition, claim the company. Capacities range from 22 litres to 78 litres, and the range includes models with lids or glass screens.

The units are static cooled with temperature ranges of between +2 C° – +8 C° and all feature electronic thermostats with digital LED temperature display. In addition, Aquilo’s refrigeration range utilises R290 hydrocarbon refrigerant, considered to be the most eco-friendly option currently available, with no ozone depleting effect and a negligible GWP. Also, because R290 absorbs residual heat very efficiently, temperature recovery time is faster meaning that the demand for energy is reduced.

Other notable features also include complete structure interior and exterior in stainless steel AIS 304, an electronic thermostat and digital LED temperature display for accurate monitoring, as well as static cooling with continuous evaporator.

a challenge for all meat producers and a huge responsibility for our industry,” Kevin Peacock continues.

“At Danish Crown, we are focused on sustainable meat production, and a key part of our ‘feeding the future’ strategy is to achieve a 50% reduction in our greenhouse gas emissions by 2030 and to become climate neutral by 2050. We aim to do this in an open and transparent way and carry out life cycle assessments on the carbon footprint of all our products, and have signed up to science-based targets.

“In today’s world where price is key, we are constantly challenging ourselves and our customers to think about things differently. Rather than seeing problems, we look at it as the opportunity to challenge existing procedures and find new and innovative solutions to product development and ways of working. This is an approach that our major customers have bought into and has delivered financial and operational value.”

A Consistent Bake

Blue Seal Commercial pizza ovens are traditional Italian style, stone base deck ovens, perfect for cooking deep-base or thin based pizzas, claim the firm. Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking results, having become known as a good alternative too, to wood burning stoves or gas ovens, which are often higher in maintenance and require more specialist and costly extraction systems to take away smoke and fumes. These ovens accommodate 4 x 12” pizzas per deck, are compact, versatile and very operator friendly, feel Blue Seal, and have become popular with restaurants with outdoor seating areas, and who want to offer quick but delicious pizzas for alfresco dining to their guests, they report.

The company offer single deck and twin deck ovens, which operate up to 400˚C giving optimum cooking temperatures for decks of their size, Blue Seal point out. The single deck can be stacked onto the twin deck very easily creating a triple deck, maximising the output from the floor space. The Blue Seal oven chambers all function independently too, allowing the pizza chef to control temperatures and bake more types/ sizes of pizzas at once, therefore reducing serving times for busy restaurants, and the fact these ovens are only single phase power supply makes them very versatile and suitable for dark kitchen takeaway sites and certain mobile kitchen operations, that may have limited power supplies.

“Due to the electric power supply, the ease of installation is simplified as there are no complex regulations regarding