Supermarket Perimeter - November 2020 - 55

For instance, HAACP regulations require that slicers be turned off and
cleaned every four hours. With the S-Series, there's no way for users
to fudge the data - the slicer would tell an inspector exactly when the
slicer was turned off and for how long.
Brand new to the S-Series is a feature that takes food safety one step
further, Clem said.
A new cleaning timer lets users know when it's time to turn the slicer
off to clean it. At three hours and thirty minutes, users receive an alert.
The message stays on the display until the slicer is turned off. Another
alert follows at the three hours and forty-five minutes mark.
Then, when the full hours are reached, the slicer shuts itself off and
users are forced to unplug it. That's not a guarantee that the cleaner will
then be cleaned, but it certainly makes it much harder for users to avoid
doing so, Clem said.
"It doesn't force you to clean it, but surely if you have to do that,
you're going to clean it," he said. "We think it will be huge in the
supermarket industry."
Another advantage the S-Series has, Clem said, is its ability to link
to the Powerhouse software package, a product of Globe's parent
company, Middleby.
Globe's current top customer is a sandwich chain. Using Powerhouse,
the chain knows how many roasts are being held at any given time in
all of its restaurants. It also knows the exact temperature in its stores,
because Powerhouse ties into the HVAC system.
With Powerhouse, instore operators could keep a laser focus on their
yields, know how many slices are made in a given day. And the closer
track you can keep of that, the better chance of meeting your food
safety goals. "We think it's a huge advantage in terms of maintenance,"
Clem said. "I still see that staying relevant in today's food retail
landscape during the pandemic and after it's passed."

Cast iron Globe
cookers and
other food prep
equipment deliver
even temperatures
across surfaces.

DELI FOOD SAFETY CHECKLIST
Too hot, too cold? Check the temperature in cases
throughout the day.
Pack it right. Make sure you have the right packaging
for the right foods, particularly for hot vs. cold.
Keep your distance. There should be at least 1 inch
between the bottom of a shelf and the product below it
to ensure proper air flow.
Automate. Use slicers and other equipment that can
automatically track how they're being used and when
they need to be cleaned.

The cast iron advantage
Slicers aren't the only category where Globe hopes to make inroads into
retail. Spiral mixers are another target.
Globe also makes a full lineup of countertop cookers, electric fryers,
panini and sandwich grills and other equipment that's perfect for
prepared foods sections of grocery perimeters.
These products, Clem said, have a strong food safety profile because
they're made from some of the thickest cast iron in the industry.
"It takes longer to heat up, but it holds heat the best in the industry,"
he said. "If you're looking to truly fully cook foods, our grills will do that."
A lot of other equipment used to make food in instore prepared foods
departments is made of aluminum, which heats quickly but also cools
quickly, often creating a wide variety of heat between platens, which
can lead to unevenly cooked food, a food safety risk.
"Some units are 40 to 50 degrees different across platens," Clem said.
"Ours are within a degree or two."
And on the near horizon for Globe is an imbedded probe for sous
vide products that could be cooked in instore prepared foods sections
and sold onsite.
Instead of having to puncture a sous vide pouch, with the new
Globe product, the thermometer is actually imbedded prior to sealing
the product. Throughout the cooking process, the temperature can
be monitored from a phone, laptop or other device from anywhere in
the store.
"Everybody has had issues with ability to get a signal accurately and
consistently out of a vessel," he said. "The unit we're testing now, it
won't matter what kind of vessel you put it in, it continuously records
what's going on in the core product, which is huge from a HAACP
standpoint."
Pending regulatory approval, the new sous vide product should be on
the market relatively soon.
Other safety features of the S-Series include an interlock on the knife
cover, which prevents users from turning on a blade that is spinning.

supermarketperimeter.com

NOVEMBER 2020 - 55


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Supermarket Perimeter - November 2020

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