MEAT+POULTRY - January 2015 - 39

QUALITY IN, QUALITY OUT

most successful channel for the product thus
far has been among colleges and university
Dow Harris assumed his position at Wayne
foodservice outlets. The same products can be
Farms after working for years with Sara Lee.
used in preparing chef-inspired dishes where
He understands sausage. Through the years
a few minutes on the grill deliver a charred
he's learned the art of balancing product
appearance and cutting the product on the bias
development with being a good listener,
can create a center-of-the plate masterpiece.
which in this case meant lending an open ear
to foodservice operators. "We initially
started with flavors we thought would
play with the foodservice customers.
We also wanted to have high quality
inclusions," he says.
We Help You Create That "TASTY LOOK"
The Chef's Craft Gourmet line of
gourmet chicken sausage includes five
flavor profiles that were meticulously
conceived and formulated by Harris
along with Frank Jock, who has served
as Wayne Farms' executive chef since
AFO Heat delivers innovative and proven
2010. The profiles include: Tomato
Basil Mozzarella; Jamaican Jerk; Italian
Mozzarella; Maple Cinnamon Apple and
Buffalo Blue Cheese.
Despite the absence of gluten,
nitrates, nitrites, MSG, artificial
"Flame Broiled"
ingredients and preservatives, the
By using natural gas-ﬁred direct ﬂame
technology we can give your product
Chef's Craft sausages offer foodservice
that "ﬂame-broiled look". A variable
operators six months of shelf-life to go
air fuel mix burner system produces
along with the clean label, addressing
extremely high efﬁciencies with
two hot-button challenges for
ultra-low emissions.
foodservice operators in all segments.
"With 180 days of refrigerated shelf-life,
AFO GRILL "BBQ Seared"
we know we can move it all the way
Combines a natural gas-ﬁred infrared
through the supply chain and help our
burner with classic convection heat to
partners reduce the risk of spoiled
create the perfect "BBQ-browned or
seared look". All of this is done while
products they would have," Flood says,
achieving high-output capacity and
while ensuring the eating attributes
sensitivity to low operating costs with
from Day One. The product is rich and
simple sanitation.
indulgent, he adds. And at 600 mg.
per link, salt content is half of that of a
normal pork sausage, which appeals to
"Off the Grill"
consumers at all foodservice segments.
"Hot Floating Marker Rings" roll over
Because it arrives fully cooked
your randomly shaped products to
in the package, preparation options
create that "off-the-grill look". Grill
allow for fast, reheating and holding to
marks can be easily changed by
address the needs of serving hundreds
adjusting temperature and conveyor
belt product placement.
of people in a cafeteria or buffet setting.
"In addition to being a great fit for
restaurant operators, I believe there is
a huge opportunity for this product in
Call Toll-Free or Email us
the resort, hotel and convention space
today for a demonstration
where you have high-volume feeding,"
says Flood, noting that perhaps the
L I C E N S E D

www.select-technologies.com

info@select-technologies.com

T O

G R I L L

1-844-785-9506

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MEAT+POULTRY - January 2015

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