Transcript SuperValu DSG TurboChef Presentation

PRESENTS
Rapid Cook Ovens
Monday, May 1, 2006
Al Harvey – Regional Sales Director
TurboChef Technologies, Inc.
Cell: 469-222-5499
Email: [email protected]
Impact of Rapid Cook Technology
Tom Johnson – President and CEO
Johnson Commercial Agents
Office: 651-686-8499
Email: [email protected] March 20,2006
What is “RAPID COOK TECHNOLOGY”?
> TurboChef rapid cook ovens utilize patented combinations of
high-speed forced air impingement heating and microwave
energy to cook food up to 12 times faster than conventional
methods.
> TurboChef ovens employ a catalytic converter and are listed
to the new UL KNLZ which allows for the TurboChef C3,
Tornado, and High h Batch ovens to be installed and operated
ventless.
> (For all food items except for fatty, raw proteins such as bone-in, skin-on chicken, raw
hamburger, or raw bacon.)
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Product Line Review – click on images for web pages
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How does it work?
1) Adjustable Speed Fan
1) Adjustable Speed Fan
1) Adjustable Speed Fan
2) Jetplates
2) Jetplates
2) Jetplates
3) Oscillating Rack
3) Heater
3) Bottom IR Element
4) Catalytic Combustion
4) Catalytic Combustion
4) Heater
5) Recirculation
5) Microwave
5) Catalytic Combustion
6) Microwave
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Ease of Operation
1. Place food to cook in
the oven.
EDIT GROUPS
Bake
Roast
Ham
EDIT GROUPS
Cheese
Bread
Ham
Ham &
Cheese
Brkfst
Toast
Bread
Bread
sticks
Swiss
Bread
Pizza
Combo
Soup
Baguet
2. Select the group key for
that item.
3. Then push the item key
for the product you are
cooking.
4. The oven will start.
Wait for the countdown
timer to beep, remove
food.
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Cooking Profiles – The Key to Success
The “edit mode” is password
protected so employees
cannot change your gold
standard cook settings.
Cook settings can be
adjusted to achieve
specific, repeatable
results.
The “EDIT” Screen:
Combo
Subs
COUNT
0
COOK TIME
2:30
IR SETPT 1150°F
%TIME %AIR %WAV
1 50 100
100
2 25 100
90
3 25
4
Once programmed, staff
only press the item key
to cook. They never see
this edit mode screen.
100
0
0
5 0
0
6 0
TEST 0
30
10
10
10
SAVE
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1) Group Name
2) Item Name
3) Cook Cycle Count
4) Total Cooking Time
5) IR Setpoint
6) Item Program – Recipe
events 1 through 6
7) Test key to trial a cook
setting
8) Save key to save the
current setting.
No Hood Needed
> UL KNLZ specifies that unit exhausts less than the minimal
limit of grease laden air, and smoke required for Type I
> Unit is sealed so even moisture is contained. Managed latent
heat gain.
> Units are well insulated. Heat gain in space is equivalent to
gain from 2-Door freezer. No need for Hood over freezer, so no
hood over oven.
> TurboChef defends its listing. TurboChef uses Food Safety
and Code Compliance specialists at Johnson Diversified
Products
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Technology
> Catalytically scrubbed recirculating air path
Cooking Exhaust (Flow Rate = Q)
Catalytic Material
Catalyst Support
Reactant (Formaldehyde,
Acetaldehyde, etc.)
Catalytic Reaction (Kr)
Product (Water, Carbon
Dioxide etc.)
Mass Transfer (Km)
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Benefits of TurboChef Ovens
> Product Quality:
> High quality, less shrink, minimize hot holding
> Consistent results:
> Repeatable, push-button operation
> Cooking Speed:
> Up to 12X standard. Cook fresh, on demand.
> Menu Expansion:
> Add new items w/o needing new equipment
> Small Footprint:
> Less than 30”, countertop design, stackable
> Total Cost of Ownership:
> Payback is measured in months, not years.
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Food Quality
> Ask Brakebush, La Nova, Schwans, McCain, Simplot, Tyson,
Sara Lee, Conagra, Concerto, Ruiz, Kraft, or Moreys. They will
tell you their food never tasted so good. Why?
> Many foods are fried to get speed, not for flavor
> FOG (fat/oil/grease) degrade holding time and product
quality
> Excess fat ( especially transfats) are considered unhealthy
> Even veggies are great, too fast to dry out
> Fish evenly cooked from outside in and inside out
> TurboChef gives you fryer speeds at conventional oven quality
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Cooking Speed
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Menu Expansion
> Single Platform can cook a wide variety of products, with NO
CHANGE TO UTILITIES or EQUIPMENT PROFILE!
Have you noticed that a national chain installed TurboChefs, and
overnight they had toasted sandwiches . . . .
… then they had pizza
… then they had a breakfast program
… then they had …
ALL WITH NO ADDITIONAL EQUIPMENT.
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How do you get new menu items to
25,000 locations?
Uploading/Downloading
Tornado and High H use Reprogrammable
Smart Cards to send menus to or from the
oven.
Menu settings
Simply insert the card into a slot on the
oven, push a button on the keypad, and in
seconds the new menu is loaded.
Consistent product from location to
location to location
Add new items to the menu easily, as
often as your market needs demand
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How about Labor Costs?
> Menus can be preprogrammed by manufacturer prior to
shipment. Smart cards for menu changes can be programmed
by corporate headquarters and loaded into ovens by location
manager.
> Operator just places food in oven, pushes the appropriate
button, and takes food out when cycle is complete – 5 minute
training to cook entire menu.
> Cleaning requires 10-15 minutes per day.
> No FOG to filter, no filters to change, no deliming! Safe to use.
> Bottom line, entry level staff can produce high quality food!
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Small Footprint
>
>
>
>
Tornado and High H are 1-phase, 208/240V, 30A, 60Hz (NEMA 6-30R)
C3 at is 208V is 35A. C3 at 240V is 30A (NEMA 6-50R)
No unit bigger than 30x30x21 (WxDxH)
All ovens are stackable, enabling growing or high volume locations to
double throughput without using more floor space.
> Complete kitchen/kiosk can be installed in as little as 50 sq. ft. including
sales counter.
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Total Cost of Ownership
“Ignorance is bliss, but only for the
Ignorant.
For the rest of us, Ignorance is
Expensive!”
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How Much Does it Cost?
Panini grill $900
Type 1 hood
$13,090
Stack conveyor
$5,000
INITIAL COST (EQUIPMENT ONLY): $18,990
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Limited menu capability, slow speed of
service and low output - PRICELESS!
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The new model
TOTAL COST (EQUIPMENT ONLY): $7,900
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TurboChef C3 – Operating Cost
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Conveyor oven
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Conveyor with hood
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Summary - energy usage
System:
Monthly Electricity Cost Annual Electricity Cost
TurboChef C3
$108.74
$1,304.82
Conveyor with type II
hood
$579.15
$6,949.84
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“How much did you say it Costs?”
For first year of operation
Style
TurboChef C3
Conveyor w/Type II
Upfront
$7900
$18,900
Yearly
$1304
$6950
Total
$9204
$25,850
While these calculations were just estimates, there are significant costs
savings. The first year this calculation shows you will SAVE $16,646,
and $5646 every year thereafter.
Using these numbers and a 5 year amortization, this totals to an additional
$39,230 in profits on direct equipment related cost reduction.
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Optimized Rapid Cooking
by
Presented by Design Services Group, Al Harvey, and Tom Johnson
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