Finnish NOVEMBER Spring 2014 2013 IN THIS ISSUE GASTROMACH HACKMAN BRAND CHANGE PROVENO DCE COOKCHILL SYSTEM DISTRIBUTION NEWS PROJECTS OF INTEREST- FINLAND The Road to Our Sorsakoski Factory
HACKMAN NEWS In this issue... Features Proveno DCE is shipping out Double Chilling Effect is packaged up for sales teams. Climatic chilling 100 C-3 C under an hour New Dealers Czech Republic welcomes Hackman kettles to the food manufacturing market and supermarket segement HTM Concepts develops live cooking in German Speaking Switzerland Hackman Menu Braising Pan A new simple model of braising pan that can be grabbed for a budget price. New faces of Hackman R&D Teams grow as demand for customization increases Helsinki Airport Fly Deli gets a new look, complete with Hackman D1 Displays Consultant Corner Updated Proveno & Futura Bratt Pan Specification Booklets Brand Update Branding Changeover and timelines Serve Chill 3 days at Chill 3 days For Modern Central Kitchens Serve at Freeze Food Bank Chill 45 days Proveno Combi kettle
AUTOMATED COOK CHILL PROCESS IN 1 MACHINE Automated ing Programs, Automatic Chilling, Automated chilled holding overnight with no need for decanting, Automatic retherm in the morning, ready for service! Production with the Proveno DCE frees up blast chiller capacity-giving back to your combi oven requirement. Patented to Hackman, with a 10 year proven track record, the green process system leads the way in productive cook chill solutions. Available in both electric and direct steam. 100L to 400 L and complete with all items seen here. Units connected to an external Fluid chiller or Icebank which supply chilled water to the kettle GastroMach - Czech Republic The summer season has been a busy time for the factory as many of you have experienced. We are pleased that some of this was due to orders from our two new European Dealers. Gastro Mach from Czech Republic & HTM-Concepts from Switzerland have broadened Hackman s reach to the central region of Europe. Gastro Mach s team visited Kerava in October, visiting central kitchens of larger school properties in Porvoo and Jokiniemi. Paavo Lintunen and Pasi Malmelin were on hand to walk the team through some Ardox and kettle demonstrations at Metos Center over a 3 day visit. Company GASTRO MACH was founded in 1991. Company founder Petr Mach created a strong and thriving business that was successively transformed into an existing corporation. After more than twenty years, now under the leadership of Jan Mach, the company achieved rapid sales success across the Czech Republic and also the Slovak Republic and some parts of Poland. Services is intended for customers in restaurants and hotels, school canteens, nursing homes, hospitals, restaurants and large chain stores or canteens for corporate employees. METOS kettles have been supplied into one of the largest chain restaurants GLOBUS in Czech Republic with a daily production from 1500 to 3000 meals. European Development HTM Concepts-Switzerland Johann Dötsch, formally of Frima Switzerland, has answered a large market demand for kettles in the German speaking area of Switzerland. Switzerland is traditionally a country of brattpan cooking, however innovations in Combi Kettles have a strong influence even with the most traditional chefs. HTM - Concepts has started its first year introducing a very strong demonstration platform for both local dealers and industry partners. Hackman Live events are growing in popularity and are fixed at several locations throughout the region. Dötsch, a specialist in technical cooking, appreciates the 99.9 EasyRun programming on the Proveno unit, allowing his customers maximum flexibility. http://www.htm-concepts.ch See details at http://gastromach.wix.com Hackman looks forward to a productive partnership with Jan and his team.
Tallinn Factory Projects of Interest MENU BOILING BRAISING PAN Hackman is pleased to announce its newest member of the cooking family, the Menu Braising and Boiling Pan. The unit is a single jacket vessel capable of 250 C bottom heating. It comes with options of a water tap and timer. The first unit is 40 ltr in capacity, As you can see, the braising pan has separate water connection on the left pillar, and is not meant to be grouped. In the future, we will be offering a strainer plate and measuring stick. The best part about this unit is the price. Landing at a fraction of the 40 ltr Viking Basic kettle, this multifunction equipment is easy for budget purchasing clients, and those customers who are looking for an entry level production cooker. MENU BOILING BRAISING PAN 4222350 Menu Boiling and Braising Pan 40 4222360 Hand shower 3755368 Subsurface installation frame 3755367 Surface installation frame 4222370 Wheel base 4222372 Measurement stick During this decade, Finland has built and renovated a number of central kitchens. Each project offers the opportunity to develop a set of comprehensive food services. Nivalan central kitchen is an excellent example of how a careful needs assessment and comprehensive design offer a starting point for improving the food services and work community. Nivala central kitchen is story of production and logistics. Prepared lunch on weekdays from about 2,500 portions and about 300 snacks and a light evening meal. Service to private home customers is about hundred people every day. The customer base consists of a wide range of eating habits. Children s requirement for alot of growth, to the energy needs of young people, all the way through to the elderly. The production kitchen sits next to nearly 500 middle school students. Outgoing meals are deliveredsto high schools, eleven primary school, five day-care center, a health center, and a number of services sectors. Most of the schools have both central & private dining facilities. Other meals are served directly in the classroom. NIVALA CENTRAL KITCHEN - SÄRVINTEN HEROES Browning Onions and Meats is now possible, given its 250 C temperature rating, and as always, it comes with Hackman s easy tilting and ergonomic control panel. Plug and Play. ELECTRIC SUPPLY P/kW I/A FUSE/A 3/PE AC 220V 50-60Hz 11,0 28,8 32 3/PE AC 230V 50-60Hz 12,0 30,1 32 3/N/PE AC 380V 50Hz 11,0 16,6 20 3/N/PE AC 400V 50Hz 12,0 17,4 20 3/N/PE AC 415V 50Hz 10,7 15,0 16 3/PE AC 380V 50Hz 11,0 16,6 20 3/PE AC 400V 50Hz 12,0 17,4 20 3/PE AC 415V 50YZ 10,7 15,0 16 3/PE AC 440V 50-60Hz 12,0 15,7 16 3/PE AC 480V 50-60Hz 12,0 14,4 16 1010 * 602 * 1058 working height of 900 mm Diet Kitchen got its new building, new work spaces. Increased levels of diets have created pressure to develop a diet manufacturing processes.
Brand Change The brand Hackman has a long history in Finland. Dating back over 220 years, its one of the oldest companies in the country. During our history, the company focus has transformed through many market segments, including an important trading house and moving into forestry, mining, paper, machinery/metal industry, consumer goods and of course, professional kitchen equipment. The final part of the brand & trademark sale has been completed, and in early 2015, we will start the changeover into the brand Metos. The business unit itself, will be called Metos Manufacturing and consist of own manufactured products. This changeover will be done country by country, at mutually agreed schedules. Metos, as many of you know, is the largest kitchen project supplier in Northern Europe, having a dominant presence in 9 countries. Metos also commands a powerful position in the international Marine business. The Hackman product assortment will remain unchanged. The only difference for some of you will be the color of the panel on the equipment. Nordien System product assortment, brand identity and structure will remain unchanged. Metos Manufacturing The company brand The text you will see on our company stationary TempNet TempNet is automatic cloud computing based wireless self-monitoring system for temperature monitoring helps to guarantee the best available food safety Fully wireless solutions in compliance with EU standards for measuring food temperature. Unlike traditional HACCP systems TempNet user interface is based on cloud computing (compare with internet banking, email) i.e. both data and software are located on a remote server, and the data is available via internet. Automatic Accessed via Internet Wireless 24/7 maintenance Real-time Incorruptible Easy to install Alarm messages Device independent sent as SMS Modular Extendable A maintenance fee is charged for the system maintenance according to the size of the system covering the following: System maintenance 24/7 Data storage in a secure server for at least 12 months Reports and alarms Unlimited user rights Software updates Base station specific server system Sensor and special hand-held temperature monitoring application Safety Accurate and non-modifiable temperature monitoring Enables complying of statutory temperature HACCP requirements Alerts on possible deviations in temperatures are sent to the chosen mobile phone number Transparent quality assurance Remote monitoring and controlling: critical control points are easy to monitor via the user interface by supervisors All data is stored securely at least for a period of one year or longer according to agreement Clear Cost Structure No Surprises Costs are easy to count: a one-time investment into equipment and a fixed monthly fee for maintaining the data and the system for 24/7. All reports, alarms, unlimited user rights and updates are included in the system maintenance i.e. are not invoiced separately. No additional IT support expenses or internal resources are required for maintaining the system. Marketing packages will be made available to all of our dealers, for easy transition into this new chapter of our business. HOST 2015 in Milan, will mark our formal brand changeover, and we welcome all of our partners to Italy, to take part in the special week long celebration. The Product Branding HACKMAN covers 1st year licensing fee international.sales@hackman.com
Chill Recap ALL HACKMAN KETTLES CAN PERFORM CHILLING, THE ONLY DIFFERENCES ARE IN THE LEVEL OF AUTOMATION. *This is an option that is ordered with the kettle. The result of the chilling process is related to the temperature of the incoming water. ( The kettle does not make the incoming water colder.) Types of Kettle Cooling C1- Manual Tap Water Connection to the Kettle. Open Circuit ( Water goes to floor drain after cycling in jacket. ) This system works by connecting a tap water connection to the kettle control pillar. This operation requires disconnecting the handshower hose, and connecting it to the kettle jacket. When cooling is complete, the jacket must be manually reset with water for next cooking cycle. Options for Viking and Culino Lines, and requires a handshower. C2- Automatic Tap Water Connection to the Kettle. Open Circuit ( Water goes to floor drain after cycling in jacket. ) Works by connecting a normal water connection to the kettle control pillar. This action starts automatically when cooling program starts. Options for Culino and Proveno Lines, no handshowers required for cooling. Floor Drain Floor Drain C3- Automatic Ice Water Connection to the Kettle. Closed Circuit ( Water goes back to the chilled water source, after cycling in the jacket.) This action is done automatically when cooling program starts. This type of cooling requires a source of ice water/ chilled water. (Third party supply and specification). Normally the ice water is prepared in an ice bank, or fluid chiller. The incoming water temperature to the kettle for this purpose is ideal at 1*C to 2*C. These systems are generally located outside of the kitchen areas, on the roof, loading dock or other such location. Suggested for Proveno Units only. C5- Combination of C2 and C3 systems. Closed Circuit & Open Circuit. The process is started by the user selecting target temperature for product. The system starts by using tap water connection for initial reduction of temperature, and at about 60*C ( suggested temperature only), it will automatically switch over to icewater cooling. The advantage of this is to reduce the required capacity of icewater, thus lowering cost of the total system. Option for Proveno Only Floor Drain
New Faces of Hackman Projects of Interest Helsinki Airport Fly Deli gets a new look, complete with Hackman D1 Displays The á la carte menu offers a wide selection of Finnish delicacies ranging from reindeer burgers to the Helsinki Menu. Fly Inn Restaurant & Deli is a modern Finnish restaurant with a nature-inspired interior. Peaceful location, selection of food prepared from local Finnish products, fresh and appealing design along with panoramic views over the runway provide an unforgettable dining experience. Hackman welcomes two new team members to our R&D division. Harri Mäenpää and Mats Laitinen are both new designers with our distribution products. Harri Mäenpää started as a Product designer begin- ning of August. Harri has twenty years of experi- ence from design tasks working as a mechanical designer and consultant. Previous work tasks have included support for production, purchasing and production-related manufacturing technologies. Harri has know-how in various 3D software and PDM systems. I believe my experience helps in developing product design and production. Harri says. Mats Laitinen started at Hackman as a Product designer in the middle of March. Mats is a mechatronics engineer. Earlier he has worked for 16 years at Finnair in technical office working with different design and development tasks. Mats core expertises are mechanical engineering, graphic design, industrial design, organization and workplace development and project management. He can take advantage of this broad expertise starting with Halo cases as well as the design of systems and development of methods of working. Irina Efimova started as a Hackman/ Wexiödisk Sales Representiative at Russia beginning of August. Irina has studied at St. Petersburg State University of Refrigeration and Food Engineering. Irina has 13 years of experience from sales. Working in positions from assistant to regional sales director. In companies like: JSC TH «NMGK»,Ltd «Skorpio-aroma», Ltd «Petromak», Ltd «Starch Center», JSC «Euro Resource» She has good knowledge from food industry. "I believe my experience helps in developing Hackman/ Wexiödisk sales in Russia" Irina says. Hackman D1 Displays
Consultants Corner Futura Specification Data Chill 3 days Serve Freeze Food Bank For Modern Central Kitchens Chill Chill 3 days at 45 days Serve at Proveno Specification Data Specification Booklets allow our consultant and dealer partners quick access to key data for Hackman products. Contained within the booklets are individual cut sheets, cad outlines and product informations targeted specifically for technical teams and planners alike. Making our products open and accessible to everyone allows a greater level of transparency for our teams globally. We hope you contact us for more booklets as they become available. Click to download Click to download Fine Food Melbourne Moffat, Australia s most noted manufacturer/dealer of professional kitchen equipment, unveiled an impressive set of stands for this years September show at the Melbourne Convention Center. Bakery is one of the largest growing kettle segments, notably amongst the pie makers.the convention center, itself, is also using 5 large Culino Combi units by Hackman, as a core part of their production process. Tradeshow News PIR Moscow Hackman welcomed visitors from over 12 countries to work with the Viking Combi discussing its simple user interface and robust mixing programs. The Viking and Viking Combi are leading models sold in Russia and grow in sectors of hotels and food producers is prevailent in markets across the region and into Asia. Chill 3 days Serve Freeze Food Bank For Modern Central Kitchens Chill 3 days at Serve at Chill 45 days
Hackman Ahjonkaarre FI-04220 Kerava, Finland Tel +358 204 3913 Fax +358 204 39 4306 international.sales@hackman.com www.hackman.com