The Cheeser Station features a refrigerated holding bin that can accommodate up to 25 pounds of cheese and a stainless-steel grate to hold the pizza during preparation. Cheese that doesn't land on the pizza falls back in the holding bin rather than going to waste on the floor or prep table.
"It may not feel like much when it's only a few shreds of cheese per pizza, but that waste adds up over time and can hurt profits," said Dave Rademacher, Randell product manager.
"With the Cheeser Station, pizza operations can rest assured knowing they are minimizing cheese waste, one of pizza's most expensive ingredients."
The new equipment also includes a scale option for pizza makers to measure their desired amount of cheese for each pizza, helping them create a consistent product. With the combination of eliminating cheese waste and controlling cheese use at the desired level, the company said operators could see payback within six months.
"Creating a simple, effective prep process for employees and ensuring a consistent product for customers makes all the difference, particularly for pizza restaurants with multiple locations," said Brent Barkley, Unified Brands senior director of strategic brand management (Randell & Avtec).
"The Cheeser Station does just that."
The Cheeser Station is 24 inches wide, 33 inches deep and 35 inches tall and runs on an energy efficient R290 compressor system with visible external electronic controls for quick verification of proper settings. The holding bin uses cold-wall conductive cooling to keep the product at a safe temperature. A sealed inside with a clean-out port makes it easy to clean and sanitize the pan opening, the company said.