RIPE
TOMATOES JUICY PEAK TOMATOES Tomatoes are a staple in most types of restaurants, whether they be Italian, Mexican, casual, or white tablecloth. There are so many types of tomatoes and each one with a unique purpose depending on the menu application. Regardless of type, Peak-branded tomatoes are grown for quality and consistency and are always packed to order.
FEATURES & BENEFITS
Ӽ Peak-branded tomatoes are processed, washed, and repacked for quality, shelflife and greater consistency of ripeness and color. Ӽ Quality assurance teams monitor the growing areas for proper crop management. Ӽ Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location. Ӽ Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature. Ӽ Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings. Ӽ Deliveries are efficiently consolodated to reduce expenses. Ӽ Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.
GRADES
Peak Tomatoes are graded either U.S.D.A. 1 or 2. (#3s are often called “food service”, “cull”, or “café” tomato).
Ӽ The range of standards for cafés is wide. It is important that the customer understands the degree of variation in a café or cull. Café tomatoes often have some degree of exposed moisture from breakdown. Ӽ #2 Tomatoes are typically graded by shape defect, size variances, inconsistent ripening, but would not have mold, or moisture present.
SIZE & PACKS
The onions are washed, trimmed, dried, and packed in clearcello. The following pack sizes are available:
Ӽ 4 count/2 lb.-- most common for foodservice (Peak-branded onions) Ӽ 2 count /24 bunches Ӽ 4 count /12 bunch Ӽ 24/5.5 oz. bunch-- mostly used for retail
FRESH TOMATOES BRAND . . . . . . `PFG# . . . . . . . . DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PACK
PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PACKER . . PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PACKER . .
878065 . . .TOMATO 5X6 . . . . . . . . . . . . . . . . . . . . . 1/25 LB 43411 . . . .TOMATO 5X6 FRSH . . . . . . . . . . . . . . . . 1/10 LB 878064 . . .TOMATO 6X6 . . . . . . . . . . . . . . . . . . . . . 1/25 LB 878063 . . .TOMATO 6X7 . . . . . . . . . . . . . . . . . . . . . 1/25 LB 423245 . . .TOMATO 6X7 - 1 LYR . . . . . . . . . . . . . . . 1/10 LB 423589 . . .TOMATO CHRY . . . . . . . . . . . . . . . . . . . . 12/1 PT 567076 . . .TOMATO CHRY CKTL LOOSE . . . . . . . . . . 1/10 LB 618468 . . .TOMATO DICED 1/2”. . . . . . . . . . . . . . . . .2/5 LB 880565 . . .TOMATO DICED 3/8” TRAY . . . . . . . . . . . .2/5 LB 419221 . . .TOMATO GRAPE 12 PINT . . . . . . . . . . . . 12/1 PT 878056 . . .TOMATO ROMA . . . . . . . . . . . . . . . . . . . 1/25 LB 452910 . . .TOMATO SLCD 3/8 CUT . . . . . . . . . . . . . .2/5 LB 858833 . . .TOMATO TOMATILLO . . . . . . . . . . . . . . . 1/10 LB
HELPFUL HINTS
Ӽ Keep tomatoes fresher longer. Store under-ripe tomatoes upside down on a counter or flat surface at room temperature until fully ripened, then move them to a cooler spot. Ӽ Hasten ripening time. Place under-ripe tomatoes in a brown paper bag. Add to the bag a ripe banana with its skin pierced a number of times. Leave the bag in a dark room with the temperature set at 70°F overnight. Voila, your tomatoes should be a perfect shade of red.
PACKAGING
Ӽ LAYER PACKS Most Rounds (and all Romas) are sold in 25lb bulk boxes. For customers that may want a more uniform pack with consistent sizing for round tomatoes, a hand placed 1 or 2-layer box is available.
CARE & HANDLING
Ӽ 50-60° F. is an ideal temperature for storing tomatoes. If you deviate from this, it can result in a shorter shelf life or possible tomato damage. Ӽ Most operators do not have ideal or even acceptable storage conditions for tomatoes. Determine the best tomato storage alternative under his/her specific conditions. The best storage area will vary from customer to customer and from tomato lot to tomato lot. Ӽ The warmest spot of a walk-in cooler is the highest Ӽ shelf near the door. Ӽ Ethylene producer
Temperatures BELOW 42°F will cause the tomato to lose its flavor and may adversely impact shelf life . Evidence of cold or freeze damagedamage does not become evident until 12-36 hours after damage and the damage cannot be reversed . provisions March / April 2022
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