Food Equipment Daily at NAFEM • February 7, 2019

Oser Communications Group

Newco Enterprises Discusses Implementation of New Laser Technology

An interview with Chris Richter, Newco Enterprises Chief Operating Officer and Member of the Amada Laser Implementation Team.

FEN: I understand that you’ve got

BOOTH #262

Orlando Thursday, February 7, 2019

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

SKECHERS Caters to Foodservice Industry

FMP: Over 100 Years of Providing Customer Solutions

An interview with Harold Surabian, National Sales Manager, SKECHERS Direct.

By Kimberly Salesky, Editor, Franklin Machine Products

Customers are our inspiration for creating innovative products. When you have a problem, we want to help you

For 100 years, Panasonic has been the name to know in highestquality, newest technology for everyone. Today that legacy of quality, trust and innovation is here in its new

BOOTH #2603

BOOTH #944

FEN: How long has SKECHERS been in this business, offering a line of work shoes?

Continued on Page 53

Continued on Page 53

Continued on Page 53

Cooler Concepts: 25 Years of Reliability

Egg & Bacon Pans from LloydPans

Pitco’s Integrated Oil Management System

An interview with Bill Dunnett Jr., Founder and President, Cooler Concepts.

FEN: After leading the beer industry for 25 years, what keeps you reaching for more?

LloydPans®, a U.S. manufacturer of both standard and custom pans, portion control tools and accessories for foodservice needs that span the globe, is introducing its Bacon & Egg Pan line at NAFEM this year. Developed for

There are three distinct features to Pitco’s Integrated Oil Management System: ROV Fryers with Auto Filtration, the SOS Smart Oil Sensor and the Infinity Touch 7-inch touchscreen controller.

BOOTH #2675

BOOTH #400

BOOTH #1212

Continued on Page 46

Simple, Elegant Solutions from Unox There is no room for error in professional foodservice.

Unox knows this, and provides ovens and services that are designed to meet the most ambitious quality and business challenges.

BOOTH #4167

Continued on Page 51

Continued on Page 51

Pure Extracts, Candies, Ice Cream Ingredients Since 1890

Star Kay White was founded by David Katzenstein on February 14, 1890. The maker of top-quality ice cream flavorings has been owned and operated by the Katzenstein family for Continued on Page 51

Continued on Page 51

Faster Heating with Panasonic’s New High Speed Oven

Continued on Page 46

Renau’s SPM-708: Advanced Technology to Protect Foodservice Equipment

Featuring Renau’s advanced, patentpending OverCurrent Protection Technology and boasting eight 5 amp power outputs, the SPM-708 replaces large and expensive solid state

BOOTH #208

Continued on Page 51

SandenVendo: Expansion of New Open Hot Food Line

VitaClay Delivers the Delicious in One Step

By Lorrie Baumann

Although VitaClay Chef multicookers are known to health-conscious consumers for the benefits conferred by the unglazed Zisha Continued on Page 43

Dallas-based manufacturer SandenVendo America, Inc. is promoting the expansion of the new recently launched Open Hot Foods at the 2019 NAFEM Show. First introduced to the U.S. market in October

BOOTH #4567

Continued on Page 46

Oser Communications Group

Newco Enterprises Discusses Implementation of New Laser Technology

An interview with Chris Richter, Newco Enterprises Chief Operating Officer and Member of the Amada Laser Implementation Team.

FEN: I understand that you’ve got

BOOTH #262

Orlando Thursday, February 7, 2019

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

SKECHERS Caters to Foodservice Industry

FMP: Over 100 Years of Providing Customer Solutions

An interview with Harold Surabian, National Sales Manager, SKECHERS Direct.

By Kimberly Salesky, Editor, Franklin Machine Products

Customers are our inspiration for creating innovative products. When you have a problem, we want to help you

For 100 years, Panasonic has been the name to know in highestquality, newest technology for everyone. Today that legacy of quality, trust and innovation is here in its new

BOOTH #2603

BOOTH #944

FEN: How long has SKECHERS been in this business, offering a line of work shoes?

Continued on Page 53

Continued on Page 53

Continued on Page 53

Cooler Concepts: 25 Years of Reliability

Egg & Bacon Pans from LloydPans

Pitco’s Integrated Oil Management System

An interview with Bill Dunnett Jr., Founder and President, Cooler Concepts.

FEN: After leading the beer industry for 25 years, what keeps you reaching for more?

LloydPans®, a U.S. manufacturer of both standard and custom pans, portion control tools and accessories for foodservice needs that span the globe, is introducing its Bacon & Egg Pan line at NAFEM this year. Developed for

There are three distinct features to Pitco’s Integrated Oil Management System: ROV Fryers with Auto Filtration, the SOS Smart Oil Sensor and the Infinity Touch 7-inch touchscreen controller.

BOOTH #2675

BOOTH #400

BOOTH #1212

Continued on Page 46

Simple, Elegant Solutions from Unox There is no room for error in professional foodservice.

Unox knows this, and provides ovens and services that are designed to meet the most ambitious quality and business challenges.

BOOTH #4167

Continued on Page 51

Continued on Page 51

Pure Extracts, Candies, Ice Cream Ingredients Since 1890

Star Kay White was founded by David Katzenstein on February 14, 1890. The maker of top-quality ice cream flavorings has been owned and operated by the Katzenstein family for Continued on Page 51

Continued on Page 51

Faster Heating with Panasonic’s New High Speed Oven

Continued on Page 46

Renau’s SPM-708: Advanced Technology to Protect Foodservice Equipment

Featuring Renau’s advanced, patentpending OverCurrent Protection Technology and boasting eight 5 amp power outputs, the SPM-708 replaces large and expensive solid state

BOOTH #208

Continued on Page 51

SandenVendo: Expansion of New Open Hot Food Line

VitaClay Delivers the Delicious in One Step

By Lorrie Baumann

Although VitaClay Chef multicookers are known to health-conscious consumers for the benefits conferred by the unglazed Zisha Continued on Page 43

Dallas-based manufacturer SandenVendo America, Inc. is promoting the expansion of the new recently launched Open Hot Foods at the 2019 NAFEM Show. First introduced to the U.S. market in October

BOOTH #4567

Continued on Page 46

4

Thursday, February 7, 2019

CDN: Leading the Way in Thermometers and Timers for 35 Years CDN celebrates its 35th anniversary with a focus on the top sellers that have made the company a global category leader in kitchen measurement tools. CDN products are used in over 20,000 commercial locations, including large international coffee and restaurant chains, based on product performance and the brand’s legacy of quality and innovation.

Thermometers and timers have been the core of CDN’s product line from the beginning, and the company now offers more than 120 thermometer and timer options, from basic workhorse models to fully featured upgrades, specialized units

and CDN exclusives.

A reliable foodservice top pick, the Thin Tip Pocket NSF-certified Thermometer (DTT450) stands out for its 1.5mm thin tip, 6-second response time and field calibration adds value for accuracy over time. It comes in yellow, red, green or blue, tying in with the HACCP color code to promote food safety in commercial kitchens. CDN also offers a range of NSF digital thermometers with like features, such as Thin Tip Thermometer (DTQ450X) and the Heavy Duty Thin Tip Thermometer (Q2-450X).

The NSF-certified Infrared

Royal Industries Promotes Partnerships Royal Industries, Inc., an innovative leader in the foodservice industry, founded over 75 years ago and located in Chicago, Illinois, serves a nationwide market both as furniture manufacturers and as direct importers of commercial foodservice smallware, s/s worktables and hand sinks, janitorial, baking and pizza products for the restaurant, hospitality, janitorial, mass feeding and institutional industries.

The company works with authorized dealers and resellers rather than offering products to end users. This partnership modality makes the company unique and

very successful. It continues to redefine the role of vendor in order to better support authorized dealer partners within their unique programs and their various marketing service opportunities.

At this year’s NAFEM, Royal Industries has multiple goals. The main goal, as always, is to be available to its customers in order to share issues, problems and success stories, while highlighting new products and explaining its industry-differentiating Partner Program.

Stavros Moraitis, Vice President of Sales and Marketing, notes that the company’s consistency in being seen as a sta-

Food Equipment News Gun/Thermocouple Thermometer com(INTP662) bines two advanced technologies in one professional tool, with infrared for non-contact surface temperatures and a thermocouple probe for internal temperatures. It features a 1.5mm thin tip, max/min and lock functions for continuous scanning, and a distance:spot ratio of 8:1. Another similar option is the NSF Infrared/Thermocouple Probe Thermometer (INTP626X).

In addition to NSF-certified digital, infrared and thermocouple thermometers, CDN’s broad range of thermometers Continued on Page 53

ple in the E&S industry is an accomplishment that brings tremendous pride. Its innovative partnership program is unique to the industry. Being a true value-added partner to customers is a major facet of the company. Moraitis emphasizes that companies need to be able to resolve daily problems quickly. Being partners allows this to be more effectively accomplished.

This year, the company is focusing on providing new services such as marketing support, new drop ship Continued on Page 53

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM Kimberly Oser Publisher Jules Denton-Card Senior Associate Publisher Lorrie Baumann Editorial Director Jeanie Catron • JoEllen Lowry • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Susan Stein Customer Service Managers Anthony Socci Associate Publisher Marcos Morhaim Senior Account Manager Adrian Chacon • Danny Ranney Account Managers Tara Neal Director of Operations Jay Watson • Hannah Stefanovich Show Logistics & Distribution Enrico Cecchi European Sales Food Equipment News is published by Oser Communications Group ©2019 All rights reserved.

Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com

Lee M. Oser Founder

6

Thursday, February 7, 2019

Bally: Lower Costs, Increased Efficiencies Whether the needs are for a small walkin cooler or freezer, black chiller or large refrigerated building, Bally panels can be made to satisfy whatever application is designed. Nominal or custom sizes (to the inch) are available to meet the designs of architects and consultants. Bally poured in place panels are manufactured in 4-, 5- and 6-inch thickness to meet your specific needs and exceed all Federal Energy Code requirements. Bally is proud to be the first major manufacturer in the foodser-

vice segment to have fully integrated Honeywell’s environmental friendly Solstice® LBA into its poured in place insulation.

The trademark of Bally is its “diaphragmatic joining system” which incorporates a structural band fastened to the speed-loc joining mechanism. Bally’s unique Speed-Loc® system provides an internal cage/skeleton of reinforcement throughout the entire enclosure. This interconnection results in unparalleled strength and allows Bally to outperform

Glastender Introduces Modular Beverage Stations Glastender, Inc., headquartered in Saginaw, Michigan, has expanded its product offerings into the kitchen fabrication market with its new Modular Beverage Stations concept.

Modular Beverage Stations are configured and manufactured to customerspecific requirements. A complete lineup is designed by selecting from the top options and then specifying the module types and sizes to mount below the top.

Stations ship complete in lengths up to 144 inches.

“With our Modular Beverage Stations concept and our online configurator, we have created something new for the foodservice industry,” stated Todd Hall, President of Glastender. “We have

taken the hassle out of making a custom beverage station lineup. You no longer need to settle for standard or wait around to get a response from a custom fabricator. Go to mbs.glastender.com and use our configurator to create and price your own custom station in minutes.”

The top options are flexible to meet various customer requirements. The top overhang may be 1/4, 1 or 2 inches. The three edge and nose profiles include flat, marine or rounded. The three depths available include 24, 30 and 36 inches.

The top is available with various back and side splash configurations and also with an integrally welded drip trough with removable perforated insert in lengths from 12 to 36 inches.

Why You Should Only Choose Factory Built Grease Duct Type 1 Kitchen Hood grease duct and proper ventilation are vital in any commercial kitchen. It can be the difference between a safe working environment, and sheer disaster.

Currently there are two exhaust duct options to choose from in the marketplace: field fabricated with minimal safety code materials and methods of construction, and UL listed and code approved factory-built grease duct.

AMPCO offers double wall insulated ZClear, the most innovative factorybuilt kitchen grease duct in the industry.

Here are the top reasons why you should only choose factory built grease duct.

Superior Safety ZClear is safety tested/listed to stringent

UL test requirements (UL 1978, UL 2221) which includes a 30 minute, 2,000 degree Fahrenheit internal grease fire test. Unlike rectangular welded systems, ZClear allows zero clearance to combustibles without the need for additional field wrap insulation. The ZClear’s twohour fire rating eliminates the need to design and install a separate fire-rated chase. The product’s cylindrical stainless steel construction maintains strength at much higher temperatures than carbon steel, which protects people and property even in the event of a grease fire.

Efficient Energy efficiency and overall performance are greatly improved with round grease duct designs due to less flow

SuperSorb CarbonPad and SuperSorb F-23LV from Filtercorp Filtercorp’s patented SuperSorb® CarbonPad has been proven to perform in top foodservice operations, consistently out-performing other types of frying oil filtration media.

The SuperSorb CarbonPad extends the useful life of frying oil by trapping damaging particles 500 times smaller

than a grain of sand. Among the benefits are less oil usage, less oil change outs, cleaner oil, greater savings and more consistent food quality. Food products cooked in clean oil cook faster, absorb less oil and have a crisper texture. Simply drop a SuperSorb CarbonPad into your fryer filter and start enjoying the benefits

Food Equipment News the competition.

Bally is proud to offer the strongest door in the industry.

All Bally doors come standard with a unitized heavy gauge structural U-channel steel frame with additional welded backing plated integrated at every accessory mounting point. The structural steel carries the weight and eliminates door sagging for superior performance over the life of the unit.

Bally’s team of refrigeration engineers continues to develop products designed to lower annual operating costs

and increase efficiencies. Along with Bally’s standard energy savings offering of SmartSpeed™ evaporators the company has launched the SmartVap+™ to pair with the existing SmartVap™.

Together, this intuitive technology operates seamlessly with existing manual or newer electronic expansion valves in order to provide energy savings adaptive defrost capabilities as well as provide the operator a vast array of reporting.

Incredible design flexibility is achieved through the 11 different module types that are available to mount below the top. The modules are named for the type of cabinet they are or the role they serve in the lineup.

As the name implies, adjustable shelf, fixed shelf and open storage modules have either an adjustable shelf, a fixed shelf or open cabinet storage.

Drawer modules are available with one, two or four drawers. Drop-in modules are specifically intended to house various drop-in units and sink modules are specifically designed to house the optional sink bowls that are integrally welded into the top.

An empty space module provides space for a slide-in unit, like a trash can or undercounter refrigerator, and an end wall module is available to finish off the

end if the empty space is located at the end of a lineup.

Glass rack modules include rack slides for installations where glass rack storage is required, while the roll-out shelf module includes two roll-out shelves to provide easier access to storage.

Lastly, an urn stand module provides a special lowered work surface area for installations where larger tea urns are being used.

Where applicable, the front of a module may include doors or an apron or a combination of both, which are also available with louvers to allow air flow as necessary.

In addition to their incredible design flexibility, Modular Beverage Stations are all heavy-gauge, stainless steel construction to ensure quality and durability.

resistance. In addition, round stainless systems are much easier to clean and reduce grease accumulation compared to rectangular designs.

time warranty. Overall, AMPCO ZClear factorybuilt grease duct has superior strength at higher temperatures, is firerated, energy efficient and more durable when compared to field fabricated products.

Customizable and Attractive The modular concept of factory-built grease duct provides for maximum design flexibility and ease of installation. The AMPCO engineering staff provides complete design services that takes the guesswork out of installation even for the most complex systems.

ZClear can be customized to your unique application requirements and is available in a variety of exterior color and material options.

Limited Lifetime Warranty Factory-built grease duct is higher in quality, durability and has a longer life when compared to field fabricated systems. ZClear features a limited lifeof cleaner oil.

In 2018, Filtercorp introduced its newest patented technology: The SuperSorb F-23LV. It is the high-volume filter for your low-volume fryer. The new fry oil filter is the next-generation of the SuperSorb CarbonPad. The SuperSorb F-23LV has a pleated pre-filter stitched on top to collect the larger food debris. This technology enables the

Visit Bally at booth #1880. For more information, go to www.ballyrefboxes.com.

Visit Glastender at booth #1669.

Lowest Installed Cost Factory-built modular components are easier and quicker to install. AMPCO eliminates the need for on-site welding, and multiple inspections, which saves valuable time and money. The ZClear system minimizes floor space requirements and eliminates the time and expense associated with constructing a separate fire-rated chase.

To learn more, visit booth #2146, go to www.ampcostacks.com or call 800.624.8642.

filter to be even more efficient, resulting in a two-filters-in-one system that has all the advantages of the SuperSorb CarbonPad. The proof is in the profits and the taste. At Filtercorp, “filtration is what we do, and people are why we do it.”

Visit Filtercorp at booth #2341. For more information, go to www.filtercorp.com.

14

Thursday, February 7, 2019

Tucs Introduces New 50, 100 and 200 Gallon Self-Contained 75 psi Gas Kettles Tucs Equipment is known as a leader in cooking vessel technology, and today that tradition continues with the addition of 50, 100 and 200 gallon self-contained, gas-fired kettles. These new kettles can be ordered in either stationary or tilting configurations.

High-pressure 75 psi steam gives operators the option to caramelize and cook recipes that typical 50 psi kettles can’t touch.

The integrated, space saving control panel gives operators control of agitator

speeds and direction as well as for control of kettle temperature. The control panel can be mounted on the left or right side of the kettle. When configured, the control panel can provide remote factory diagnostics.

The trough shape allows for an ergonomically efficient low profile for loading and cleaning, thereby minimizing the need for operator platforms and pits. Interior access can be further enhanced via an optional slide out platform step. The narrow width of its kettles

SpeedHeat Flameless Catering Product from Sterno An interview with David Amirault, Vice President of Marketing, Sterno Products.

FEN: Tell SpeedHeat™.

our

readers

about

DA: Sterno Products recently launched SpeedHeat, a flameless, water-activated system that produces high-heat steam with zero ramp-up time. It is considered by many in the catering industry to be the most innovative portable heat system since the introduction of Sterno chafing fuel more than a century ago.

FEN: What was catalyst for the development of this product?

DA: A product like this has been top-ofmind in the catering industry for years.

Until now, the challenge for caterers has always been how to keep hot food at an

ideal serving temperature in an environment or location that isn’t necessarily designed for serving food, or in places that have open-flame restrictions.

We spent time in the field with high volume caterers of all stripes, including social, corporate, chain restaurants and food management companies, testing prototypes and refining the design to get to the best possible flameless food warming and serving product. Our number one takeaway was that our customers wanted a buffet-style flameless food serving option that was quick and easy to set up and made the whole process safer, simpler and faster.

FEN: Who should be using this product?

DA: Any foodservice operation engaged in off-premise catering. SpeedHeat allows the operator to provide and serve

Emerson: Solutions for Food Safety An interview with Paul Carlson, Vice President and General Manager for

Foodservice Solutions, Emerson.

FEN: What demands are changing the landscape of solutions you provide?

PC: Food safety – with one in six Americans contracting foodborne illnesses each year, one 250-person outbreak has the potential to cost a QSR up to $1.9 million. Food quality – with global sales of healthy food products estimated to reach $1 trillion, the demand on quality is even higher on the people who produce, transport or sell food. Regulations – The Department of Energy (DOE) is mandating energy reductions from 5 to 50 percent on various classes of commercial refrigeration equipment, which raises the demand for more efficient systems.

Infrastructure and maintenance impacts – new strategies are in higher demand to minimize service disruptions.

FEN: What solutions does your company offer to help tackle the issue of food safety?

PC: Emerson offers a broad range of solutions, from harvesting, processing, transporting, distributing and end user operations. Our compressors and refrigeration systems, industrial refrigeration, controls,

Food Equipment News allows installation under standard depth ventilation hoods.

The horizontal “paddle wheel” style agitator provides superior mixing as well as uniform suspension of particulate without damage to even the most delicate item.

Agitator and scraper blades are easily removable without tools.

These new self-contained Tucs kettles can easily be connected to a volumetric pump for use in a cook-chill workflow.

Marty Tucs and his Food Process Equipment Team have earned a reputation over 30-plus years for developing

very innovative solutions to difficult food processing problems. With an 80,000 square foot production plant located in Princeton, Minnesota, TUCS Equipment Inc. can meet the equipment needs of foodservice operators worldwide.

Stop by booth #1275 and learn more about all the innovative products from Tucs, including its new electric self-contained sous-vide cook tanks and its EconoChill system for operators needing to adopt a cook-chill workflow using existing equipment.

hot food in the safest, simplest and fastest way possible.

case with many events – corporate drop-off breakfast and lunches are good examples of this. However, there are occasions and venues that require something more – formal weddings, high-end receptions, extended-service grazing buffets.

Of course, Sterno has a full line of traditional warming products to service these types of events, as well.

FEN: Is Sterno getting out of the ‘canned heat’ business?

DA: Absolutely not. Our legacy line of portable warming products is Sterno’s foundation. We will continue to develop and innovate in this arena.

With the introduction of SpeedHeat, however, we are able to offer our customers a product that allows them to serve high-margin hot menu items in venues and/or at occasions where previously that was just not possible or practical. For example, at a historic landmark with an open-flame restriction, or for a quick-serve corporate catering lunch with a 20-minute service window.

FEN: Is SpeedHeat the perfect product for any catered event?

DA: SpeedHeat is ideal for events where food will be served within 45 minutes.

All of our research shows that this is the loggers, trackers, temperature controls, and management and connectivity offerings collectively help ensure food safety all the way through the cold chain. Emerson solutions also include IoT-based technologies that can validate and manage temperature, humidity and other conditions; track transportation time and location; automate record-keeping, and improve other handling processes.

This sophisticated cold chain management helps maintain fresh food to the point of consumption, reduces food waste, improves food safety and drives compliance with the Food Safety Modernization Act (FSMA) and other regulations.

FEN: How is IoT impacting your business strategy?

PC: As equipment and devices become increasingly connected, the amount of information available through IoT is rapidly growing. Providing more data points means more complete information, a better understanding of how equipment is operating and whether or not it’s trending toward failure.

The impact for us and the industry over the next five to 10 years will come from adding intelligence and extrapolating more meaningful data. It will become more important to filter all the data that

Visit Tucs at booth #1275.

FEN: How does the SpeedHeat system work?

DA: With a simple process that involves two water-activated heat packets and an included base and tray that replaces the traditional water chafing pan, SpeedHeat has zero ramp-up time and starts producing high-heat steam right away to keep food at the ideal temperature for the ideal length of time.

Visit Sterno Products at booth #418.

For more information, go to www.sternopro.com or call 951.682.9600.

can be realized from IoT and push intelligence to the edge. It also will be important to be able to contextualize that data, provide smart interpretation and enable predictive maintenance and analysis. This will help reduce risk and maintenance costs and decrease equipment downtime even further.

FEN: How important is the concept of connectivity as part of your offerings?

PC: At the core of any foodservice operation is its ability to consistently prepare and deliver safe, fresh and high-quality products to its customers. From refrigeration to cook time temperatures, energy consumption to consumer foot traffic, product hold times to refrigerator door openings, the range of information available grows every day. This data comes from communicating equipment, sensors, controls and local gateways, and is then transferred to the cloud (or another data repository) for remote access. Our IoT solutions continue to broaden and evolve to support the increase in revenue and operational efficiencies and enable proactive and preventative maintenance from connectivity.

For more information, visit booth #4100, go to www.emerson.com or call 937.890.5311.

22

Thursday, February 7, 2019

Not All Food Safety Management Systems Are Created Equal Digital food safety systems offer a recipe for success in the modern restaurant, but only if you choose a system with the right ingredients. In fact, a digital system can end up costing you more money if you choose and use a system that turns out to be a poor fit or fails to meet your needs.

But how do you figure out which system is the right one? Here’s a handy “checklist for checklists” with the most important criteria to consider.

It should have a user-friendly design.

If the app is harder to use than pen-andpaper, it will fail to deliver its intended benefits. The app should offer a clear, clean design with prompts; auto-advance between entries to minimize user interaction; automatically pull in readings from handheld probes and wireless sensors; and so on. Bottom-line: make sure users don’t spend more time managing the app

than managing the checklist.

It should be fast.

Ideally, your kitchen staff should be able to get through an average digital checklist in just a few minutes. No single entry should take more than seconds to complete.

It should require only minimal training.

Completing a checklist isn’t rocket science, so if it takes an engineering degree to figure out how to work the system, it’s too complicated. Look for a system that users can understand within the first few minutes of using it.

It should do things you can’t when using pen-and-paper.

Unfortunately, many products simply move checklists into the digital space

Franmara Offers Wine and Bar Accessories For almost 50 years, Franmara, Inc. has been a leader in high quality wine and bar accessories. It particularly specializes in wine and bar service in the foodservice industry with many of its products. All of its items are listed on AutoQuotes.

Seeking higher quality and greater diversity as well as keeping high quantities of inventory in stock are Franmara’s greatest challenges. In terms of wine accessories, Franmara Inc. has the largest line of wine accessories in the world. With over 200 waiter’s-type corkscrews alone, including the Pulltap’s and Boomerang corkscrews, Franmara leads the way. Franmara’s own Capitano Waiter’s Corkscrew, for instance, is a favorite with waiters. It is very durable and has a long handle for good leverage, and is quite attractively priced. Many in-room hotel refreshment

facilities carry an imprinted version of this or the Pocket or Traveler’s. For room service or mini-bars, the plastic Pocket and Traveler’s corkscrews are imprintable and used by thousands of establishments worldwide. Another foodservice favorite (and airline service favorite) is the Cedon bench mount uncorking machine. (It even has its own Boeing product number!)

Lustrum (1mm thick) cocktail shakers are a big foodservice favorite item, as well. Crumb scrapers, wine decanters, wine coolers, cheese accessories, openers, stoppers, pourers (recently expanded) and peppermills are also popular products. The Modularack Pro wine rack line fits a foodservice niche with 31 configurations for storing, or displaying, from 24 up to 408 wine bottles. Very strong, Radiata Pine from Australia

Blendtec: Quality Can’t Be Outsourced What does it mean to be an American company? At Blendtec, it means keeping everything – from brainstorming new ideas to building blenders to shipping them out – all in its 275,000 square foot facility. Blendtec takes pride in providing jobs in its hometown of Orem, Utah, and Blendtec’s employees from engineers to manufacturing to marketing and customer service all take pride in being a part of the world’s most advanced blender. Keeping everything under one roof is the best way to meet the company’s stringent quality standards and exceed its customers’ expectations.

Blendtec does all it can in-house, and the

few things that it doesn’t do, it keeps as close to home as possible!

Design Blendtec’s talented team of industrial designers and engineers work together to form cutting-edge designs that have the advanced features its customers want in their kitchens.

Engineering Blendtec is proud of its engineers.

Thanks to them, Blendtec has pioneered the most advanced blending technology available. Their passion for quality and innovation can be seen in each design

Fall River Wild Rice: New Ways with America's Native Grain Interest in plants and grains is soaring, as shoppers look for new ways to eat healthy. High in protein and fiber,

nutty and with a striking visual appeal, wild rice is one of the healthiest grains available. It was a staple

Food Equipment News without actually improving on them. The app should leverage the smart device being used, e.g., allowing users to snap photos.

It should facilitate employee success.

One thing a digital checklist can do that a paper one cannot: offer contextual prompts. For example, if a temperature is out of spec, the app itself should be able to suggest corrective actions.

It should automatically and securely log all information to the cloud.

This step is where a digital solution really begins to shine. It should upload checklists to a centralized cloud where users all across the organization can access information from role-based dashboards.

It should offer above-unit visibility.

Once the data is in the cloud, your organization should be able to parse it into actionable information across all stores.

This functionality is strangely rare, but makes these easy-to-assemble units very special.

After 49 years in business, Franmara, Inc. has become a leader in wine and bar accessories. Since the late 1990s, the 80 million plus Baby Boomers have impacted wine consumption in a big way. As a result, this wine-drinking trend, and all the accessories that go with it, have been a good boost for the foodservice trade.

Franmara keeps addressing this opportunity. Barware products have also greatly increased in sales.

Franmara sells only to the trade, with no direct sales to the public. The company ships from its own facility in Salinas, California, where it manufactures, assembles and imprints many of the products it sells. The company has many proprietary items, invented and patented

by Franmara. It continues to search the

they bring to life.

Manufacturing and Assembly Virtually all manufacturing is done inhouse, including injection molding, CNC and circuit boards. Once parts are manufactured, skilled teams build and box every blender, mixer and mill from start to finish in Blendtec’s in-house assembly stations.

Sales and Marketing Blendtec’s sales and marketing team knows all about its consumers. Its engineering team knows how to think outside food of several Native American tribes, who called it “manoomin” or “precious grain.”

Fall River Wild Rice brings this culinary gem to your store shelf. This naturally cultivated wild rice is great in salads, soups and stir-fries.

However, it also works well in mixes

it’s a must-have to maximize the benefits of a digital solution.

It should automatically alert you to anomalies.

If something is amiss – anything from a dubious data point to an entry that exceeds some threshold – the system itself should be able to generate automated alerts via email, text or even voice according to customizable rules.

With the right checklist, restaurants can streamline their kitchen operations, improve their food safety profile, and save time and money. But before you dive into digitization, make sure you’re getting the right features and functionality to successfully achieve those outcomes.

Visit CM Systems at booth #1092. For more information, go to www .compliancemate.com, call 678.526.4628 or email info@compliancemate.com.

world to broaden its categories (as will be revealed in Franmara’s new catalog). Creating and manufacturing what’s not available anywhere else in the world has become a big challenge for Franmara.

Franmara, Inc. has outgrown its original plant and now also warehouses in nearby facilities. The company is proud and pleased that many of its employees have worked for Franmara for a decade or more. Franmara strives to provide its employees with the best environment it can for them. Franmara’s facility runs on 100 percent renewable solar energy.

Visit Franmara at booth #2439. For more information, go to www.franmara.com, call 800.423.5855 for the latest catalog (to come) or email the company at info@franmara.com. the box. Together, they collaborate to solve industry problems and make the products Blendtec customers need. It’s the perfect pair.

Customer Service Blendtec’s customer service department is the best around.

They’re dedicated to making sure owning a Blendtec is a smooth experience for customers, restaurants and independent retailers, and are available 24 hours a day to answer questions and provide support.

Visit Blendtec at booth #448. For more information, go to www.blendtec.com/ commercial or call 801.222.0888.

for pancakes and muffins and even in chocolate and desserts. Fall River's Fully Cooked Wild Rice is high-protein goodness in seconds.

For more information, call 800.626.4366 or go to www.fallriver wildrice.com.

Thursday, February 7, 2019

Food Equipment News

Take the Plunge: Simplify Commercial Cooking with Sous Vide Sous vide has been steadily growing in popularity as the preferred cooking method for chefs in many fine restaurants around the world. An ideal choice for caterers and busy dining establishments, sous vide saves time and effort, eliminates waste and cooks large batches to perfection with minimal supervision.

Sous vide (French for “under vacuum”) submerges seasoned food in vacuum-sealed pouches and uses precise temperature control to achieve perfect, repeatable results that are nearly impossible to replicate with any other cooking method. Sous vide achieves the exact desired level of doneness while maximizing the food’s natural flavors and texture.

Precise temperature control and slow cooking time consistently produce even-

ly cooked meats, vegetables and a variety of other foods.

Sous Vide, Perfected: The Wonder of Waring® Commercial Sous Vide Thermal Circulators Waring Commercial’s integrated sous vide bath systems are breakthroughs in culinary innovation. Available in 16L and 25L sizes, they are engineered to simplify and perfect the cooking process for professional kitchens.

Built right into the basin, thermal circulators generate a flow of water that surrounds the food packages at a precisely controlled temperature to prevent over- or undercooking. No more dry edges and no underdone centers. Juices and flavors don’t escape; they marinate

Brema: Ice-Making Since 1985 Ice making is integral and critical to almost all operations in the hospitality industry. Yet, we rarely give much thought to it. “We need ice,” is often the extent of the thought process involved.

And why not? All ice machines work under the same basic principles: evaporator, condenser, compressor and throttle valve. Add some water, power and voilà!

But not all ice machines are created equal. In fact, not all ice is created equal.

Founded in 1985 by the Maroli family, Brema Ice Makers has been making ice with constant care and attention to detail. Ice-making is its passion. It is also a commitment to customers, who must always be provided with optimal, timely solutions for all their needs.

Brema Ice Makers offers five sizes of

ice cube as well as specialty ice such as fast ice, ice finger, ice flakes, ice pebbles and cold flakes. Six types of ice all catered to specific needs and environments.

Brema Ice Makers designs and manufactures machines according to the highest standards. It uses the best materials and the most advanced technologies.

For example, its ice cube units use a horizontal evaporator which allows for the removal of 98 percent of solids present in the water, ensuring a crystal clear cube, always.

Constant effort and research, in order to more fully understand and anticipate the developments of the market, is an integral part of Brema’s business model.

The machines manufactured by

Royal Range: Engineered for Excellence

By Paul Wilhite, Vice President Sales and Marketing, Royal Range of California

Celebrating our 25th anniversary, Royal is an engineer driven company with awardwinning designs in cooking equipment. Our focus is on manufacturing high-quality products for both the single unit operator and multi-unit chains.

All our products are “Engineered for Excellence” with foodservice operators in mind. We proudly manufacture all our products in the U.S.A. Royal’s owner and head engineer, L. Vasan, has been designing and manufacturing cooking equipment for over 30 years. He has designed new products for most of the leading cooking equipment manufacturers in our industry. As owner of L.V. and associates, the industry would come to him when they needed new products designed.

With multiple patents, Vasan is known as a leading designer in the food service industry.

“After designing high quality cooking equipment for so many manufactur-

ers in our industry, I decided I should do it for myself. I wanted the freedom to manufacture the highest quality products without the constraints of corporate encumbrance,” says L. Vasan.

Royal works very closely with energy and environmental organizations as the Gas Technology Institute, Gas Utilities and the Food Service Technology Center (FSTC) to ensure that all Royal products not only comply but lead the way in energy efficiency. All R&D is performed on-site at its Eastvale, California, manufacturing facility to ensure the utmost in product excellence.

“Royal Range has pioneered innovative new engineering approaches to commercial foodservice appliance design,” said David Zabrowski, General Manager, FSTC. “The Center has been working with Royal to validate these new designs on several research projects that have yielded impressive results.”

“GTI specializes in developing and bringing to new technology market, and I really enjoy working with a company like

the food as it cooks.

Everything is cooked to order, perfectly moist and tender every time.

What’s more, there is no need to insert and monitor a separate immersion circulator stick. A one-piece rack holds and evenly spaces the vacuum-sealed pouches to ensure uniform heat exposure, and it is easily lifted out and set on a countertop.

Because the circulators keep the temperature consistent, the system is perfect for rethermalizing refrigerated and frozen foods.

Seal the Deal: Waring Commercial Sealing Systems To ensure foods are vacuum-sealed properly for optimal sous vide results, Waring Commercial also offers a Chamber Vacuum Sealing System and a Cordless

Brema Ice Makers are extremely reliable, functional and safe. Following IMQ (Instituto Italiano del Marchio di Qualità) conformity mark approval, the entire range of ice-makers has received approval from all European and non-European certification bodies. International certification of Brema Ice Makers products includes the UNI EN ISO 9001:2000 standard, NSF, ETL Listed Mark, ETL Sanitation Mark, GOST, KTL, IRAM, the Swiss Safety Mark, HACCP e C-TICK and the CE mark. Attestations also include BSI (OHSAS) 18001:1999 workplace and workforce safety certification.

All Brema models, from concept through to the finished product, are manufactured for efficiency. Efficiency criteRoyal Range,” added Frank Johnson, PhD and Institute Engineer, Gas Technology Institute. “Their engineers maintain an open and ongoing dialogue with our researchers and other industry peers through collaborative efforts like Utilization Technology Development (UTD) that helps to feed their innovations.”

“We are very proud of the fact that we have strong relationships with the FSTC and the Gas Technology Institute,” said Vasan. “They recognize that our technical team has the ability and skill to create top-rated products, and that we work hard to develop innovative products that not only increase efficiency but also significantly reduce emission. Our goal is always to create the best of the best for our customers.”

We will be featuring our award-winning fryers, which boast some of the industry’s highest efficiency in the 35-, 45- and 75-pound class and all with cooking recovery times under 10 seconds. From the REEF-35 standard fryer with an energy efficiency of 54.4 percent to the RHEF-75 with an industry leading 72 percent efficiency, Royal is setting a new standard in energy efficient fryers.

All our fryers are available in multiple fryer banks with easy to use built-in filters.

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Vacuum Sealing System. The Chamber Vacuum Sealing System double seals the pouch with an 11-inch seal bar to render it leakproof, and has a marinate function to infuse natural juices or marinades added to the pouch.

Rechargeable and battery operated, the Cordless Vacuum Sealing System seals up to 50 bags on a single charge.

“We’re proud to introduce commercial kitchen products that take sous vide to the next level of ease and convenience,” says Waring Marketing Manager Samantha Mullins. “Now more than ever, foodservice operators are eager for costeffective ways to maintain the natural flavor and texture of foods. Our Thermal Circulator Integrated Water Baths are a much-needed innovation.”

Visit Waring at booth #3240.

ria include energy- and water-saving performance ratings and ease of cleaning and maintenance.

The manufacturing process is carefully monitored. Materials and components are selected in full conformity with project specifications. The later stages are monitored by means of a computerized system that records the results and frequency of all intermediate machine tests.

The data is included in the control document accompanying the machine right up to the final inspection certification stage.

Brema Ice Makers SPA, a family run business, is distributed by Eurodib Inc, another family run business in North America.

For more information, visit booth #2841.

Visit Royal Range at booth #1257. For more information, go to www.royal ranges.com, call 951.360.1600 or email paul@royalranges.com.

Thursday, February 7, 2019

Food Equipment News

US INC: Quality Products at Competitive Prices US INC, a manufacturer of quality commercial foodservice products, is located in Beltsville, Maryland, Kowloon, Hong Kong and Vancouver, Canada with distribution partners throughout the United States. The company’s main objective is to manufacture quality refrigerators, freezers, kitchen cooking equipment and other products for the commercial foodservice industry at a competitive price.

One of US INC’s long-time distributors in Florida, Mark Lauro of Lauro

Restaurant Equipment, said, “I am so glad I changed my entire business model around using US INC products to replace many of my other suppliers because of their high quality and competitive pricing.

If I have a question and problem, their customer service center is always helpful and available 365 days a year. Is there any possibility of increasing the line to include other foodservice products?”

That is exactly what US INC did during its 2018 fiscal year. The company

Zumex Offers Speed Up Juicers More and more spaces are adding to the trend of healthy food around the world.

To help them in this way, the giant Zumex®, an international leader in the design and development of solutions for the squeezing of fruits and vegetables, presents the Speed Up series. These new professional citrus juicers, with a bolder and fresher point, seek to accelerate the business of those customers who want to start in the juice business.

In this way, Speed Up arrives with

its powerful Deep Black concept, which dresses in black and steel the design of the two attractive and powerful models of the series, tabletop and podium, designed by the firm’s team to provide service in retail and foodservice spaces with high consumption rotation and which want to diversify its offer and thus meet the growing demand for healthy products with freshly squeezed juices.

The professional Speed Up juicers, both in their countertop format and the

Marra Forni: A Custom Solution When Andrew Dana and Chris Brady created Washington, D.C.’s Timber Pizza in May 2014, its Neapolitan-type pizza was solely available at local farmers markets. Dana and Brady’s newest venture, Call Your Mother Deli, is a Jewishinspired deli in the city’s Park View neighborhood. It specializes in a hybrid, wood-fired bagel that combines the sweet flavor of Montreal style with the boiled, baked, and chewy consistency of the New York style.

Call Your Mother Deli has benefitted from custom ovens manufactured by Marra Forni’s Metal Fabrication Department, which is capable of accommodating any requested size or shape without compromising the excellent heat consumption and retention of a traditional oven. Although these units are predomi-

nantly used for pizza, they are capable for a wide range of cooking tasks, from proteins and vegetables to unique bagel styles. With its Metal Fab Department, Marra Forni controls the entire manufacturing process. Operators benefit from faster lead time, controlled quality, new equipment and more opportunity for personalization and customization.

“We had a different oven prior, and the change was like night and day,” says Dana. “Marra Forni’s custom built oven is easier to use, and the product quality is great. For a pizza oven, it holds the temperature well.”

In addition to pizza, the oven is used for making empanadas, baking bread and roasting meat and vegetables. On the weekends, pastries and biscuits are prepared in these units.

Organicville Rolls Out Paleo, Whole30-Approved Salad Dressings

By Lorrie Baumann

Sky Valley Foods' new line of salad dressings is Paleo- and Whole30-approved as well as organic. “We are innovating the current line from the beginning of 2019 onwards to be Paleo, Whole30 and organic as well as shelf-stable. We're the only ones in the U.S. market with all of those attributes,” said Sky Valley Foods President and Chief Executive Officer Rodrigo Troni.

“That's the name of the game – giving consumers the benefits that they want.”

He noted that the consumer market for organic flavor enhancers, such as condiments and salad dressings, is growing significantly faster than the market

for conventional products. “When we talked to consumers, it was clear that they would love to see the marriage of organic with some of their lifestyle choices, such as Whole30 and Paleo,” Troni said. “We sent the culinary team off to develop those products without a penalty on taste: they have to be as good as they used to, and now be Paleo and Whole30. And we got there!”

The company's reformulation of its products for compliance with Whole30 and Paleo certification requirements is starting with its full line of shelf-stable organic salad dressings and then expanding to some of its condiments, pasta sauces and international sauces, depending on the

35

has just received its new LCD glass door display refrigerators and Lauro told the company that they are “Amazing!” US INC distributors work collectively with its product design and development team to continue to add new products, new designs and make adjustments to improve the US product line. Its Operations Department works closely with its factories to assure the highest quality and most durable composition during the manufacturing process.

US INC has added two more product lines designed around quality at a com-

petitive price: wire shelving products and the new LCD glass door display reach-ins (with inthe-door translucent integrated video screens). Now with the Value series of refrigerator equipment, cooking equipment, stainless steel products and wire shelving, US can offer many ways to save its customers money without sacrificing quality.

podium model, are more accessible and simple versions, with great features such as the PulpOut system, the comfortable Up faucet or the drip tray, among others.

Zumex North America, a reference also in its facet as a strategic partner to choose in the development of the juice business, will take advantage of its participation in the international NAFEM Show 2019 to present this new series of machines perfect for hotel groups, supermarkets and big stores.

In addition to creating the concept

and technology more than 30 years ago, Zumex has always led the worldwide installation of citrus juicers in new spaces with models designed to offer the best performance in each scenario, and with the simplest operation in the market.

For more information, visit booth #483, go to www.us-incorporated.com or www.us-refrig.com, call 888.556.2112 or email jchronister@us-incorporated.com.

Visit Zumex at booth #1077. For more information, go to www.zumex .com, call 305.591.0061 or email zumexusa@zumex.com.

“Even though the oven cooks with live fire, it’s less of a guessing game,” says Dana.

Timber Pizza also includes a mobile operation with two Marra Forni ovens. “With food trucks, we’re dealing with cold temperatures in winter and hot temperatures in summer, so if it could handle the outside elements, we knew the Marra Forni oven could handle our bagel production.”

Call Your Mother’s bagel oven is 8 square feet and custom-painted pink. It is designed to crank out thousands of bagels a day.

“Typical pizza ovens are domed and not as big as our bagel oven,” says Dana, who adds that Marra Forni is easy to work with and very responsive. “For the most part, people who make ovens are not down for making custom, and Marra

Forni went the extra step to create what we wanted. Plus, they’re local to us, so we were able to go to their test kitchen to work with them.” Marra Forni is currently developing a fourth custom oven for Dana and his team’s new pizza concept.

Marra Forni is the fastest-growing brick oven manufacturer in the world. All ovens are 100 percent American manufactured and are all ETL, NSF and CE certified. Learn more about the flagship smart Rotator oven, newest innovations and view demonstrations at NAFEM booth #4530. Questions? Consult with an expert Business Developer at inquiries@marraforni.com.

availability of ingredients, Troni said.

The organic salad dressings have always been signature products for Sky Valley Foods, which started with its Organicville brand of salad dressings in 2004 when Founder Rachel Kruse, a third-generation vegetarian who grew up eating organic produce and had her mother's and grandmother's recipes for organic salad dressings to work with, decided to bring those recipes to market so that other consumers who made it a point to consume only organic vegetables wouldn't feel that they had to defeat their purpose by dousing those good organic greens with store-bought salad dressings made with conventional processed ingredients. “She found some organic alternatives on the market, but they usually did-

n't taste good,” Troni commented. “Why can't we have clean label and good taste at the same time? And that was the beginning of Organicville.”

Organicville salad dressings are now one of three main product lines offered

by Sky Valley Foods, which also makes the condiments and international cooking sauces that will be reformulated next.

“We're very excited about this,” Troni said. “It was a lot of work from some wonderful people in research and development and culinary.”

The new Whole30- and Paleo-certified Organicville salad dressings will start rolling out to retailers across both the grocery and natural channels nationwide.

Then later on, Troni expects that the company will be expanding the salad dressings line further with some new flavor varieties.

Visit Marra Forni at booth #4530. For more information, go to www.marraforni.com.

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Thursday, February 7, 2019

Environmentally-Conscious LFC Biodigesters from Power Knot According to the World Health Organization (WHO), between 2030 and 2050, climate change will cause an estimated 250,000 deaths per year from malnutrition, infectious disease and heat stress. Deadly heat waves, changes in precipitation and natural disasters resulting from global warming will affect access to clean air, safe drinking water and nutritious food. Heat waves and air pollutants will also exacerbate respiratory and cardiovascular disease, particularly among the most vulnerable populations – children and the elderly. The WHO estimates that costs to treat direct health problems brought on by climate change – excluding the ill effects on food production and water – will be between $2-4 billion per year by 2030.

Power Knot, a leading provider of environmentally sound products that reduce costs and carbon footprint, warns

that diverting food waste from landfills is key in reducing the methane that has a large impact on climate change and global warming.

Methane is produced by the breakdown of food and other organic materials in the absence of oxygen as happens when that organic material is sent to a landfill. Methane dominates the composition of greenhouse emissions, and although it is relatively short lived, over a 20-year period, methane is 84 times more potent than carbon dioxide.

To prevent creating a world that is virtually uninhabitable in many areas by 2050, we must reduce greenhouse emissions by 80 percent. Aggressively reducing methane production is paramount to these efforts. Because of its potency, we need to get a handle on methane emissions, or our other efforts may prove inconsequential.

BSI Introduces the Next Big Thing in Food Guards BSI, an industry leader in food guards and counter fabrication, is unveiling several new guard designs and product upgrades at NAFEM 2019.

The newest guard in BSI’s lineup allows for a three-axis adjustment in a totally new way. The new patent-pending design is so simple to use it only requires one person to adjust the height, angle or projection of the glass. In addition to the

thoughtful design, brackets can be removed or added to a guard that has a top shelf or rear leg. This swing-arm design allows for quick retrofits, simple layout reconfigurations and the ability to add mid-shelves and top shelves after installation.

BSI is also debuting a new long-span guard that can reach more than 16 feet without a center support. BSI’s

Primeware’s Drink Purse Holds Three Liters Primeware wine accessories have been around for more than two decades now.

As years passed, the company keeps innovating to provide new and exciting

products that consumers will love.

This Natural Cork Insulated Drink Purse is no exception. It is made from natural, sustainable and eco-friendly material.

Food Equipment News reduce To methane emissions, many in the waste have industry espoused the development of better landfill gas capture systems.

However, gas capture systems are not effective at substantially reducing pollution. In fact, the Intergovernmental Panel on Climate Change (IPCC) estimates that gas capture rates from these devices may be as little as 20 percent over the lifetime of the system.

Reducing the amount of organic waste that ends up in a landfill in the first place provides a viable solution.

Power Knot’s LFC biodigester enables facilities of any size to reduce their carbon footprint by digesting the organic waste on site. This greatly decreases the amount of organic waste a facility sends to a landfill as well as reducing the emissions from the garbage trucks. The LFC biodigester operates aerobically,

converting the waste to water and carbon dioxide (which is carbon neutral).

LFC biodigesters also eliminate the costs of disposal, leading to a significant return on investment.

Power Knot sells its LFC biodigesters globally to organizations that need to dispose of waste food. The LFC biodigesters save organizations the cost, mess, inconvenience and carbon footprint of sending that organic material to a landfill. The LFC is available in seven sizes to suit a variety of users and can usually pay for itself in 24 or fewer months. The LFC can generate goodwill with the growing number of environmentally-conscious consumers, and this clean technology will continue to help advance the global movement towards sustainability and zero waste.

ClearSpan and MegaSpan have long been industry favorites, and this new guard complements these products with a minimalist approach that will be at home in the most modern of environments or blend elegantly into a more traditional servery. The new long-span guard removes as much hardware as possible and still supports the weight of a top shelf, heat, lights and glass panels over impossibly long spans with no deflection.

BSI is also highlighting a new riff on

Solera heated merchandisers. The round, portable pedestals are an elegant way to display hot items. The units have modular base extensions, so the height can be adjusted between 3 inches to 8.5 inches to let users create multi-tiered displays that beautifully showcase food. The bases can also be powder-coated to match the décor.

It is both fashionable and functional and features a 3-liter bladder, enough to hold up to four bottles of wine. It has a dispenser with an easy-pour side spout so drinks can be poured without spills. This drink purse is a perfect way to let consumers enjoy their favorite drink whenever, wherever. With its party-ready design, it can definitely be used for tailgate, parties,

Visit Power Knot at booth #883. For more information, email powerknot @powerknot.com or call 408.889.8433.

Visit BSI at booth #4535. For more information, go to www.bsidesigns.com.

picnics, barbecues, camping, the beach or girls night out. Who wouldn’t love that?

A perfect gift for a wine connoisseur, this drink purse will attract both women and men and anyone who loves wine.

For more information, call 800.669.5628, email sales@primewareinc.com or go to www.primewareinc.com.

Gourmet Hawaiian Sea Salts from Salty Wahine Salty Wahine creates custom blends for chefs world-wide, so award-winning Salty Wahine Gourmet Hawaiian Sea Salts can provide the right seasoning for your holiday meals. Island Volcano is the spicy version of Salty Wahine's awardwinning Hawaiian Rub. Island Volcano has won seven International Awards, including the People’s Choice Award for the Best Dry Rub/Seasoning at the 2018 Zest Fest in Irving, Texas.

Other awards for Salty Wahine’s Island Volcano include: three Scovie Awards – a second place for an all-purpose dry rub seasoning, a second place for a low sodium dry rub and a third place all-purpose dry rub for meat; three

International Fiery Food Challenge awards – a first place in the people's choice category, a second place in the best new product cook-off and a third place for table seasonings; and World Hot Sauce Award – a second place for a dry rub for pork.

In addition, Salty Wahine has won international awards for its Hawaiian Rub, Passion Fruit Orange Guava Pepper, Mango Java Steak Rub, Fiery Dragonfruit & Java Rub and Island Curry. Ask how you can receive free shipping when ordering Salty Wahine Gourmet Hawaiian Sea Salts from Kauai.

For more information, call 808.378.4089, email info@saltywahine.com or go to www.saltywahine.com.

Thursday, February 7, 2019

Food Equipment News

The shop's location helps draw them in too, as it is literally across the street from the Brown Line stop in Lincoln Square, a route that comes straight from downtown Chicago. “People coming from downtown coming home from work, they can get off the train, come right across the street and come to grab a bottle of wine, maybe a cheese, and walk right home. That's definitely a huge boon for our business,” said Martin.

The strip of businesses Augusta operates in is strong on the shop small, shop local movement. And Martin lives close to the Lincoln Square Ravenswood Chamber of Commerce, which puts on a wine stroll every spring and fall, in which the businesses of Lincoln Square are temporarily transformed into wine tasting destinations; the locals purchase tickets, get a route map, and wander around to taste all kinds of different wines. Martin said these types of festivals are common in the area, giving the neighborhood a cohesive, family feel. “It's one of those neighborhoods where, you could stay in Lincoln Square and never have to go anywhere else."

In addition to wine, Augusta's offerings include small-batch foods from smaller distributors – cheese, olives, anchovies, pates, terrines, salamis, prosciutto, crackers, baguettes, condiments, salts, beers, ice cream, local pies, spirits, specialty bitters, brandy cherries, obscure Bloody Mary mixes. If it's quirky, new and pairs well with a wine, customers can probably find it at the store.

The shop also puts together cheeseboards and charcuterie boards, and also gift baskets – and those gift baskets are huge for the holiday season, when some corporate clients will place orders by the hundred.

Martin said local events, gift baskets and the wine club are extremely important to the business' revenue stream. “The gift baskets are huge, the wine club is guaranteed cash flow that I know is going to happen every month – it's always good to have that certainty, where you know money's going to come in every month,” he said, adding that all the shops are doing their best to fight the demise of the neighborhood small businesses. “That's always a challenge because when you have a neighborhood like this, the thing that made it great starts to get driven out.

We're small business, we're week to week. It's not easy to run a small business, especially in Chicago. It's very expensive, so you really have to be on top of things. There are little businesses that go under all the time, and I definitely have a different reaction to that now than I did before I owned my own business.

It's heartbreaking – now I know how much work goes into it, how hard it is, how much passion you have to have to even attempt to keep it afloat.”

“It's picked up a lot lately. I've noticed a lot of new faces, and the wine club is growing a lot,” he continued.

“Over the last few months, I think a lot more people have become aware of us.

It's going to be a good year.”

elegance and originality to any coffee, tea or cocktail. The enthusiast seeking the flavors of raw cane sugar will likely prefer the warm golden-brown cubes with a delightful hint of caramel.

An icon in sugar cane history, La

Perruche is now part of France’s gourmet and cultural heritage. Since the brand’s recognition award almost 130 years ago, La Perruche has prospered in France and well beyond its borders, sharing the finest quality sugar around the world. The original shape, warm, golden-brown color and unique taste of the coarse cut cubes make it the real

emblem of the brand, which over the years has become the symbol of a highly sought after art de vivre; art of life.

Show your customers and friends the finest sugar on the market, La Perruche.

food cooked inside it. “The clay is such a natural thing. It makes you feel grounded. You create the food in there and then you eat it, and it tastes better,” she said.

“The clay is unglazed. It's high-fired, which burns out impurities. It feels good when you cook a clean food, and you really want a clean cookware too. The clay is better because it's microporous.”

Beyond the natural properties of the clay, the cooker depends on its cooking properties for its results. Instead of heating very slowly and then holding the food at maximum heat as it cooks, the VitaClay starts off by heating the food quickly, as if it were on a stovetop, storing heat in the clay and creating steam that circulates both inside the vessel and into the porous clay. “The steam comes back out of the clay to help cook the food. The food and the flavor are better,” Liu said. Once the cooker has the food inside hot enough to boil, about four times faster than with a conventional slow cooker, it's programmed to reduce power and allow the food to cook evenly, producing superior results at the end. “It runs on double the wattage but overall reduces power use, by 60 percent, compared to a conventional slow cooker,” Liu said. “By bringing it to a boil quicker and then a slow simmer cooks the food,

brings out the flavor, while preserving texture.”

She introduced the first VitaClay cooker to the market in 2006, attracting a lot of media notice from the home cooking experts who reviewed the device. “Good Housekeeping gave it a 'Top Rated Slow Cooker' award and Weight Watchers recommended it.

Others include Family Circle, Culinary Institute of America – more than 30 national and local newspapers and magazines,” Liu said. “VitaClay has been used by doctors and nutrition health professionals.”

Since then, new models have been introduced, and VitaClay's audience continues to grow, even as customers who bought some of those earliest VitaClay cookers have continued to use and love them, Liu said. “We have people who've had the cookers for eight years, and they just keep using it. They keep coming back to ask about other products.”

The VitaClay will cook a cup of white rice in 20 to 30 minutes, with brown rice taking about 10 minutes longer. One-pot meals can be prepared in 20 to 30 minutes. “Our cooker cooks faster, almost like a pressure cooker, but without the pressure,” Liu said.

“VitaClay makes a better bone broth. It's

just magical.... The chemistry you cannot explain between the clay and the food.

You have to try it yourself to see the difference. If you buy fresh food, the flavor comes out in the food, and the clay infuses it with flavor without heavy seasoning.”

Essenergy is supporting VitaClay Chef with the release of a new cookbook, “VitaClay, Deliciously Nourishing Meals that Satisfy Your Soul.” The book includes five chapters of internationallyinspired recipes by noted chefs that Liu has collected during her travels for onepot meals that can be made in 30 minutes or less. The recipes include Moroccan tagine, Indian Butter Chicken, Thai Curry and Coq au Vin as well as a number of Italian dishes and a chapter on foods for holiday feasts. “The last chapter is 'Holiday Every Day.'” Liu said.

“Just add the ingredients and push the button. Then you can walk away and come back to a flavorful meal.... We have been committed to delivering the healthiest cookbook on the planet. These are recipes from many of the best chefs around the world.... This really brings to life the easy recipes. Once you toss the food in there, you walk away. You don't have to come back and release the pressure. It's just simple and easy one-step.”

Stop and Smell the Rosé at Augusta Food and Wine

By Greg Gonzales

Everyone likes to have “a guy,” whether it's for car repair or some other service. In Chicago's Lincoln Square neighborhood, Augusta Food and Wine is a go-to place for wines. The shop is a laid-back kind of place, dog-friendly, where Owner Shane Martin might be found playing guitar next to his own pup, Bradley. The store, named for the first designated American Viticultural Area, has earned a reputation as a local destination for small-batch European wines and providing specialty foods to match. From a limited inventory of 100 to 125 wines, customers will find small-batch, esoteric wines and a constantly changing list.

Patrons seem to enjoy it, too, as Martin's wine club continues to grow, as does the traffic for weekly tastings. Club members get a discount, and a monthly email that details that month's wine selection – the wine itself, the history of the region, the story of the family of farmers and recipes to help members properly pair their wines with food. "Most of our wines are pretty small production,” said Martin, adding that most of the bottles are from Europe. “I've got a small collection of some Santa Barbara wines, Oregon, a few Napa cabs. You gotta keep those up top because there's always that guy who only

drinks Napa cabs."

Martin says his clientele tend to be adventurous and willing to try eastern European wines from places like Serbia, Hungary, Croatia and Slovenia. That, he said, might be due in part to how European wines go better with food.

“European wines tend to be a little less punchy,” he said. “They're a little more versatile when it comes to food. When I started bringing in wines, I brought in what I liked, and it worked. Then I started experimenting, putting some New World stuff on the shelf, and it didn't move as much."

Whatever inspires their interest in eastern Europe, Augusta's clients include Millennials, from the mid-twenties and single, to the Gen-Xers their early forties and married with teenage kids – new money types, said Martin, who like to spend a bit more to try something new and exciting. “They're not really stuck in a box with what they drink. That's one of the great things about this generation – Millennials are my favorite to sell wine to because they are open to anything,” he said. “I feel like there's an older generation where there wasn't as much exposure to wine, and they only drink a certain style from a certain place, sometimes even one producer, and it's very restrictive. So I love the younger audience right now."

The Sweet Taste of Elegance La Perruche crafts delectable white and golden-brown, coarse cut sugar cubes.

They offer all of the flavor and appeal of authentic, 100 percent pure cane sugar.

The white lumps are distinguished by their unique shape, and add a touch of VitaClay (Cont’d. from p. 1)

clay of its cooking vessel, what may be overlooked is that the combination of the clay and VitaClay's cooking performance amplifies flavors for results that outshine those achieved with conventional slow cookers, says Michelle Liu, Founder of Essenergy, which makes the VitaClay Chef.

Before she invented the VitaClay Chef, Liu was an electrical engineer for Apple Computers, so when she decided to turn her attention to her culinary endeavors, she had long experience with electronic devices. She also had long experience with the cooking traditions handed down to her by her mother, who cooked in earthenware cooking vessels following Chinese culinary tradition that has endured for thousands of years. “I love food,” she said. “I thought, why couldn't there be a better cooker that's clean and that brings a better quality to the food?... I traveled across China searching for my dream cooker.”

She spent a couple of years finding the right source for Zisha clay that was free of toxic metal contaminants that could leach into food but also contained desirable trace elements that could improve the nutritional quality of the

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For more information, call 973.338.0300 or go to www.worldfiner.com.

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Thursday, February 7, 2019

Nut and Seed Butters with a Nutrition Boost

By Lorrie Baumann

Sneaking some extra nutrition into foods that their kids love to eat is something that a lot of mothers have done. Michigan mom Katie Kearney is making a career of it.

She and her husband Tim Kearney are the co-Owners of Naturally Nutty, a company that makes organic peanut, almond and seed butters. “Our overall number-one-selling product is a pumpkin sunflower blend called Pepita Sun,” Tim said. Pepita Sun won both a bronze sofi Award and a Good Food Award in 2018, Panasonic (Cont’d. from p. 1)

NE-SCV2N Commercial High Speed Oven. New to the U.S. market, but successfully launched and proven in Japan and globally, this ventless compact high speed oven is more than ideal for those who want great food cooked fast without sacrificing taste or texture, and with a wide range of menu items using three cooking techniques and six heating patterns.

Big News for Small Spaces This flexible 1200W high speed oven is designed for kitchens where space is at a premium. Even in the tightest working kitchens, the oven’s space-saving footprint and Cool Touch surfaces make it quick, safe and easy to stack multiple units on top of one another to maximize available cooking space.

Cooler Concepts (Cont’d. from p. 1)

BD: There is still so much to accomplish.

In my travels I still see poorly used beer coolers that are dangerous, hard to work in and cluttered. People just don’t know there is a better option.

FEN: What problems exist in your scope that most people don’t think to consider?

BD: Many do not have a clear plan on what they want to do for proper beverage storage. The number of taps, serving vessel size and any other storage they may need are all considered in our final suggestion to the customer.

FEN: Can you recall the name of your oldest project still open for business?

SandenVendo (Cont’d. from p. 1)

2017, Open Hot Foods caters to the foodservice industry with innovation that maintains freshness, quality and drastically increases impulse buying habits.

Open Hot Foods uses both bottom and top down heat. The top down heat works from a combined infrared and xenon heat lamp system, providing superior product temperature stability and a well-lit product display for a maximum customer appeal. All models have the exact same profile as the successful HFD product line, which allows for multiple models to be lined up side-by-side to

and it's one of now 20 varieties offered

by Naturally Nutty.

The company got started after Katie, who was making nut and seed butters in her home kitchen for the couple's four children, started experimenting with flavors as she looked for healthier alternatives to store-bought peanut butter that was processed with extra oils and added sugars and sodium.

“She was looking to change it up for the kids with new flavors and to sneak in extra bonus nutrition that the kids didn't know about,” Tim said.

She did that by adding ingredients 3 Cooking Techniques Unlike many other high speed ovens, the Panasonic NE-SCV2N is equipped with a convection cooking option that provides some noticeable benefits when compared to other cooking technologies. This is particularly evident when toasting sandwiches, as the bread comes out with a uniform color instead of the spotting so common with competing technologies. The presence of two other cooking techniques – Grill and Inverter Microwave – add up to optimal flexibility for any kitchen setting.

6 Heating Patterns Combine the convection cooking with the oven’s grill and microwave functions for six versatile heating patterns – microwave, grill, convection, grill and microwave, convection and microwave, convection and grill – to heat speedy, virtually unlimited menus of fast, flavorful, Looking back on it, what are your thoughts?

BD: It would have to be El Cortez in Country Club Hills, Illinois. I sold them a shelving system while working on the beer truck in 1994. During a remodel and after 10 years of daily use, I picked up the original shelving and had the grime acid stripped and hot dipped galvanized again.

When it came time to reinstall the shelving, the refinished product looked just like it did in 1994. For El Cortez, it gave them everything they were looking for and the durability speaks for itself.

FEN: Having broken into the industry as a small business and becoming a main player, what is your goal for the next 25 years?

serve both wrapped and unwrapped products.

All models are engineered with an expert modern design, combining stainless steel and rounded maximum visibility see through glass. Various models ranging in width from 24 inches to 60 inches come with two shelves, with capability to adjust shelves at a 7 degree tilt in one simple movement.

All models come with multiple options like polycarbonate doors, sneeze guards, wire racks and design color kits, to name a few.

The Open Hot Foods product line uses a standard L14-20 (30) NEMA plug

Food Equipment News like flax seed, chia seed and hemp in amounts that none of her kids noticed.

Then the playing around in the kitchen grew into a business after a holiday party at which Katie brought samples of some of the things she was making. The enthusiastic reception for those samples convinced Katie and Tim that there was a market for Katie's recipes. “The food wheels started to churn,” Tim said.

That was 2007. Tim joined the business in 2008 to contribute his experience in the food industry to the new company's operational challenges as it scaled up. “I had some foodservice knowledge, so I was able to add some value that way,” Tim said. “Katie handled everything inside the jar, and I handled everything outside the jar.”

The company has ramped up its

operation into a 4,000 square-foot production facility in Traverse City, Michigan, with products distributed to the entire country through a network of regional distributors. “We still make everything ourselves, and we do some private label,” Tim said. “We have kept it in-house, which is always nice.”

The 20 varieties of nut and seed butters are all gluten free, and most are certified organic. None contain palm oil.

They're packaged in 8-ounce and 12ounce glass jars as well as bulk sizes. The 8-ounce jars retail for $5 for peanut-sunflower varieties and up to $10 for the almond varieties. The 12-ounce jars range from $7 to $15.

customer-satisfying results from frozen, refrigerated and room temperature foods.

Typical time-saving applications for the NE-SCV2N Commercial High Speed Oven include: breakfast sandwich (refrigerated, 1m 10s), croissant (room temp, 23s), muffin (room temp, 25s), chicken fingers (frozen, 1m 30s), pizza (frozen, 3m), (mozzarella sticks (frozen, 40s), quiche (frozen, 2m 15s).

total reliability, the oven has a durable stainless steel body and lightweight, 400,000 times open/closed-tested pulldown door. In addition to its convenient stackability, the oven simplifies operation with an easy to see color LCD panel, 1,000 recipe memory and the ability to edit and store menus from either the product itself or PC.

7 Heating Accessories To optimize heating for a full range of menu applications, the NE-SCV2N includes 7 accessories for optimal cooking applications. They include a base plate liner, ceramic tray, wire rack, pizza and white ceramic plates, an oven sheet and aluminum paddle.

Panasonic Ease and Dependability Designed and built for ease of use and

BD: I think to just keep getting the word out, whether it’s through our reps, person to person or via social media platforms.

We have never had a warranty claim in 25 years, for any reason. It is a major accomplishment and we’re very proud.

I’d like to keep informing people that they can determine what their beer cooler looks like. Not a catalog!

FEN: Where can dealers and designers find you?

BD: We can be found at www.kegracks.com, on Instagram @cooler_concepts and at booth #2675.

Our Ready-Ship Program is in the AutoQuotes catalog and we’re represented by the finest manufacturer’s reps. We will be putting our models into KCL by

For more information, visit www .naturallynutty.com.

Quick, Easy Set Up Set up is just as quick and painless.

Cooking is ventless with a catalytic converter to eliminate odors and emissions. Automatic voltage detection includes (208/240V), 20A, Single Phase, NEMA 6-20P, plus an auto power off function for more economical operation.

For more information, visit booth #944 or go to www.panasonic.com/cmo.

the time anyone reads this article.

FEN: What impression would you like to leave on the restaurant industry?

BD: I would like to be thought of as a company that personally cares about the end user. By choosing Cooler Concepts, they get me, my team and 25 years of reliability. They have a partner that cares about their business and is only a phone call away. Our passion, expertise and knowledge are unparalleled by any other shelving company.

Visit Cooler Concepts at booth #2675.

For more information, call 800.598.2945, go to www.kegracks.com or find the company on Instagram @cooler_concepts.

using 208-240 volts and less than 25 amps for the largest model (HFOD60).

All models are compliant with UL and NSF certification.

SandenVendo America will also be showcasing several new products during this year’s show:

cise temperature control, Lumilinna can hold beverages below freezing without actually freezing them solid. By maintaining product at this precise temperature, you can dispense beverages that once opened, will develop internal ice crystals.

Lumilinna Super-Chill: Using very pre-

Visit SandenVendo at booth #4567. For more information, go to www .vendoco.com or call 800.344.7216.

Open Air Island Merchandisers NIC 183 and NIC143: First freezer in the U.S. market to use air curtain technology.

With the air curtain technology, you can rest assured this freezer will perform in any convenience or retail application.

SandenVendo America is a Dallas, Texas (USA) based manufacturer of food service equipment, vending machines and micro market solutions.

2019

Best of Show

Thursday, February 7, 2019

Food Equipment News Star Kay White (Cont’d. from p. 1)

five generations. The business, originally known as Star Extract Works, was located in New York City, exactly where the World Trade Center’s North Tower once stood. Today, that may seem like an odd location to start a manufacturing business, but in 1890, transportation in New York City was horse-powered and their trade was with small hand-crank ice cream shops and the dairy industry, all located on the tip of Manhattan Island. David’s sons, Carl and Miles, developed flavored extracts – vanilla, peppermint, cinnamon, rose, strawberry and rum – and sold them to bakers, brewers, distillers and icecream makers.

Unox (Cont’d. from p. 1)

Unox's 25-plus years of research lead to cooking solutions that excel in all areas and guarantee the repeatability of the desired result for any load conditions.

Unox provides simple and elegant solutions to the complex problems of the professional foodservice industry, along with intuitive and reliable technology that has become the benchmark for industry operators.

Pitco (Cont’d. from p. 1)

Reduced Oil Volume (ROV) fryer models not only are built with the Solstice Supreme burner technology that is unmatched in today’s market, these models are designed with a more shallow fry area reducing the “cold zone.” This allows the fryer to achieve the same production with 30 percent less oil. ROV fryers also feature an auto filtration function which will drain, filter and refill the tank without the need for any staff member to come into contact with the hot oil.

Not only that, but ROV Fryers have a built-in sensor to monitor oil levels and Renau (Cont’d. from p. 1)

relays and relay switches with a microprocessor-based smart power module using advanced technology not available anywhere else that significantly increases reliability and equipment life while reducing the end-user’s labor, maintenance and inventory costs.

With eight separate 5 amp outputs and a small footprint (measuring just 3.62 inches deep by 3.42 inches wide by 0.875 inches high), the powerful, compact SPM-708 can be placed inside controlled equipment along with any of Renau’s powerful process controllers to LloydPans (Cont’d. from p. 1)

Combi, Speed-Bake and Impinger ovens, Egg Pans are available in both irregular shaped and puck style cavities, and function as griddle replacements to provide an efficient method for serving both fried eggs and egg sandwiches. With four, six and nine cavity standard options from which to choose, dimensions range from 9.5 by 11 inches for a four cavity pan to 12.88 by 17.99 inches for nine cavities.

Innovative Bacon Pans take full advantage of a highly versatile two-piece baking system that makes it possible for

The business thrived in Manhattan for 38 years and then moved to the Bronx in 1928, just before the Great Depression and Second World War. In 1984, under the guidance of Miles’ son Walter, the company settled into its current home in Congers, New York, where it occupies four buildings on 10 acres.

The company is now owned by Ben Katzenstein, the great grandson of David – 62 years served, grandson of Miles – 66 years served, and son of Walter – 65 years served. Ben oversees the company’s operations with his two sons, Alex and Gabe, fifth generation Katzensteins.

Star Kay White continues to flavor America’s ice creams today with new and innovative ingredients and techni-

Present in 110 countries and number one producer for the number of professional ovens sold worldwide each year, Unox operates in the restaurant, patisserie and bakery sectors, and every day it serves professionals throughout the world.

Unox exhibits excellence in just two words: improve and simplify. It is an excellence you recognize at a glance, made up of the same ingredients that your clients insist on: uncompromised quality, innovative and bold choices, proved and

can trigger an Auto Top-Off function that ensures the correct amount of oil is in the fryers at all time.

The SOS Smart Oil sensor is the most accurate oil sensor technology available today and is a key component of the Integrated Oil Management System (IOMS). The SOS sensor provides a numerical readout of the compounds in oil that increase as the oil breaks down. You will know for certain when oil is past its useful life, or more importantly, when it is not. The SOS Smart Oil Sensor saves on oil costs and ensures food quality. The SOS could not be easier to use. Built into the filtration

safely and reliably power industrial equipment. Machine operators interface with the SPM-708 and process controllers via any of Renau’s sleek and intuitive display devices, which can be mounted virtually anywhere on the outside of the controlled appliance. This eliminates expensive, complicated and bulky wiring harnesses and greatly simplifies installation.

Renau’s unique, innovative Single Wire Communication Network offers unrivalled scalability and upgradeability while eliminating the need for expensive and complicated wiring harnesses. With the Single Wire Communication

fats to drip through the perforated insert onto which the meat is placed, and into the shallow tray below. Beyond the impressive results they’re known for at major hotel chains where breakfast is served on a daily basis, these pans are also recommended and used for chicken wings, meatballs, ribs, sliders and more. The tray can be used as a stand-alone for bread products, too.

Standard options include quarter sheet, half sheet and full sheet sizes, along with a 13-inch round tray and insert.

Egg and Bacon Pans are manufactured from hard coat anodized heavy gauge aluminum and finished with

cal capabilities. One hundred and twenty-five employees make about 40 million pounds of product annually in the 100,000-square-foot facility. “They’re flavorings, like whiskey caramel, sea salt caramel, graham cracker, rum raisin, marshmallow, all sorts of chocolates – with and without sugar, dark and milk, mixed with other flavorings – as well as peppermint candies, butter crunch, English toffee, chocolate almonds and chocolate-covered espresso pillows,” says Ben Katzenstein, Chief Executive Officer of Star Kay White.

Yet even after all of these many years, the heritage of Star Kay White lives on through the extracts that were at the heart of the company’s beginnings.

measurable efficiency and reliability.

Investing in innovation for Unox means seeing everyday challenges in a whole new light: from giving value to every single gesture to the simplification of the entire production process. For you, this means maximum performance, freedom, ease of use and savings.

Making decisions without making mistakes is a big part of your work. Your job is to apply these decisions in the kitchen, first hand. Every day you face system, a reading is taken every time the oil is filtered.

Controlling Pitco’s IOMS is the Infinity Touch. The 7-inch touchscreen controller features a user friendly and easy to understand program to complete all communications about the fryer. A single touch activates the filtration process from start to finish. The Infinity Touch will data log fryer usage and operator activity, such as number of cook cycles and filtrations per day. It even stores a history of SOS oil quality readings. This is the data you need to manage your oil dollars.

All of these features working together are what make Pitco’s Integrated Oil

Network, Renau’s custom-tailored controllers can control anything in your kitchen or commercial foodservice environment without paying for costly extras or sacrificing desired performance.

The SPM-708 offers countless advantages over traditional solid state and mechanical relays. With silent operation, no moving parts and drastically longer operating life due to Renau’s patented hybrid relay technology, the SPM-708 is a small, yet powerful device that you can count on to reliably power the most demanding applications in your kitchen or other foodservice industry environment.

LloydPans exclusive non-toxic and stickresistant coating. Unlike other non-stick coatings that wear off over time and with use, LloydPans proprietary finish is permanent and metal utensil safe. It won’t peel, flake, bake or chip off – ever.

Because LloydPans is completely selfcontained and controls every aspect of the manufacturing and finishing processes, it is often able to meet urgent needs with very little notice.

New and exciting remakes of the beloved breakfast sandwich are on the rise. Fast food and c-store giants continue to capitalize on the trend with proven

51

The Pure Extracts line offers a selection of exquisite flavors, ranging from Pure Almond, Chocolate, Lemon, Lavender, Rose and Peppermint. Recently, the modern culinary flavors of Pure Rosemary, Cardamom and Lime have been added to the collection.

This extensive line of high quality extracts is available to professional chefs, brew masters, master distillers and manufacturers in half-liter and gallon containers. All of the extracts are non-GMO, gluten free, kosher, all natural and manufactured at Star Kay White’s facilities in New York state from the finest ingredients available.

For more information, call 845.268.2600 or go to www.starkaywhite.com.

new challenges, always raising the bar of excellence. Unox is at your side, helping you to take on these challenges.

"Contributing to the quality, efficiency and simplification of our customers' cooking processes" is the mission of Unox, with technology that is not an end in itself. It is an invention to serve simplification. Simplification that serves your business.

Visit Unox at booth #4167.

Management System the most effective frying solution on the market. The fryer tank and functionality design of the ROV fryer using Pitco’s Solstice Supreme burner technology, paired with the state-of-the-art Infinity Touch controller and the SOS Smart Oil Sensor are redefining oil management.

Pitco’s Integrated Oil Management System saves labor cost and improves staff safety in the kitchen and also allows operators to reduce oil use, extend oil life and improve food quality.

Visit Pitco at booth #1212. For more information, go to www.pitco.com or call 603.225.6684.

Engineered with the foodservice industry’s harsh environments specifically in mind, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock.

Designed and manufactured at its state-of-the-art facility in the United States, all Renau products are rigorously tested before shipment and come with an industry-leading three-year warranty.

Visit Renau Electronic Laboratories at booth #208. For more information, go to www.renau.com or call 818.341.1994.

staying power by making them available at all hours of the day and night.

LloydPans is fully equipped to keep pace with demand and meet heavier production needs with custom design options for virtually any type of oven. When stock sizes do not meet specific requirements, LloydPans can take a project from concept to completion in record time, and always welcomes those discussions.

Visit LloydPans at booth #400. For more information, go to www.lloydpans.com, email sales@lloydpans.com or call 800.748.6251.

Thursday, February 7, 2019

Food Equipment News SKECHERS Direct (Cont’d. from p. 1)

HS: Actually, SKECHERS originally started in 1992 as a utility footwear company, so this goes back to our roots from day one. Most people are really surprised to see all the different work shoes we make, as we have over 190 styles currently in our SKECHERS Work line. We provide a lot of options for foodservice employees who want to look good, stay safe from slips and falls and be comfortable throughout their shifts.

FEN: Tell our readers about the SKECHERS Direct Corporate Shoe Program.

Who can join?

HS: Our corporate shoe program has been out for about six years now and is available to companies with 200 or more employees Newco (Cont’d. from p. 1)

something very special to talk to us about today.

CR: Yes, in 2018, Newco purchased a new EMLK3610NT 4kW Punch/Laser Combination machine with ASR3015NTK-6PFS Automation. It was the biggest equipment investment in the history of Newco Enterprises, giving us the ability to automate more, our first step in fabrication automation. We have a full team working on its implementation.

I’m on the Amada Implementation Team, and our other members are Scott Smith, Fabrication Manager, and Tony Francis, CNC Programmer and Machinist.

Together, we’re making over 1 million parts a year.

FEN: What are some of the statistics of Franklin Machine Products (Cont’d. from p. 1)

solve it. Over the past century, we’ve produced many products that you use to facilitate some of the most cumbersome tasks in your restaurants, and we’re still looking to solve some of your most troublesome problems with new solutions.

Our newest products are The Perfect 10 spatula and GrillSharp grill tool sharpener. The Perfect 10 helps you quickly scoop product from a #10 with minimal waste – in as little as 10 seconds. The GrillSharp is similar to the industry’s staple AccuSharp knife sharpener, except it sharpens grill spatulas, pizza rockers and even S blades. Plus, it’s portable. These CDN (Cont’d. from p. 4)

includes cooking, beverage/frothing, candy/deep fry, digital probe, oven/grill, refrigerator/freezer/air and dishwasher models. It also offers sanitizing and probe wipes, giving foodservice establishments the tools to keep thermometers Royal Industries (Cont’d. from p. 4)

programs, and bid and quote support.

All of these will allow its dealers (partners) to be more time-effective and concentrate on growing sales. The company also offers flyer and promotional materials – anything partners need to sell or market their company or individ-

who are based in the U.S. or Canada. It’s a cost-free program with no minimum purchasing requirements, no set-up fees, no costs whatsoever. Your employees simply buy direct from SKECHERS and save 30 percent year-round on our ASTM Mark II tested slip-resistant work shoes and corporate casual styles.

FEN: Can you accommodate companies with uniform requirements that include shoes?

HS: Yes. Purchases can be made online at our SKECHERS ecommerce site that’s custom-built to the uniform needs of your company. If you require black slip-resistant shoes, your employees won’t see a brown boot on the website, so they can’t buy it thinking that it would be okay to wear to work. That’s the beauty of our shoe this machine?

The machine is called CR: EMLK3610NT 4kW Punch/Laser Combination machine with ASR3015NTK-6PFS Automation. This new machine has 58 stations with the punching force of 33 tons for punching holes. It has a 4,000 watt resonator for laser cutting, automated load/unload system with six interchangeable shelves for raw material and finished parts and a conveyor unload option allowing rapid removal of parts without interfering with the cutting process

FEN: How does it differ from your previous lasers?

CR: With the new machine, we have more stations for punching and 2,000 more watts for faster laser cutting speeds.

products just scratch the surface of problem-solving items FMP has provided over the years.

One of the longest standing innovations is the 4-In-1™ timer (circa 1994). It helps users time multiple products and receive alerts when they’re ready. The 4In-1 was created to help make batch and multi-product cooking simpler, which was then followed by the 8-In-1™ timer (circa 2007) to allow for more product timing flexibility.

Other popular products that still assist in making everyday tasks easier are the Baffle Boss® Hood Filter Lifting Fork, Franklin Filter® Hinged Hood Filter and Gasket Boss® Gasket Installation Tool.

program compared to our competitors.

FEN: How long does it take to get the shoes ordered through the website?

HS: Orders usually ship within 48 hours and online orders receive free shipping and free returns and we never charge restocking fees. If you have an employee that you hire to start the next day or would simply like to try on their shoes before purchasing, they can also shop at any of our 500-plus SKECHERS retail stores nationwide and in Canada. We have a SKECHERS retail store in every major city and this is a huge benefit that none of our competitors can offer.

FEN: Are there any other benefits?

HS: Yes. Our slip-resistant shoes come

We now can use this machine to tap holes; the old machines required us to tap parts by hand.

The automation side allows us to now have the parts stacked on skids ready to go to the next machines for forming, while with the old machines, we had to process the parts through the punch and laser. We would then shake the parts out of the 48-inch by 96-inch sheet, remove the sharp edges, tap and stack parts all by hand before forming could begin. The new machine removes all of these steps.

This machine can be scheduled to run multiple jobs in sequence for hours at a time with minimal operator supervision. The old lasers require an operator to remove each sheet by hand, so the operator had to remain nearby.

FEN: What are some of the things that are cut on this machine?

Each of these tools were formed to help eliminate common problems customers encountered in the kitchen. The Baffle Boss (circa 2002) came about due to unsafe hood filter removal procedures that often resulted in serious injury. Now users don’t have to climb on ladders or equipment – instead, the Baffle Boss uses its pole to extend to filters safely from the floor. Meanwhile, hood filters need to be cleaned often and are difficult to fully remove grease from, leaving potential for fires. That’s where the Franklin Filter (circa 2007) came in – it’s hinged for better cleaning access for thorough grease removal and features slotted baffles to put less strain on your exhaust hood system. On the cold side of the

53

with a $5,000 slip and fall warranty that helps protect your company from the expensive consequences of slips and falls. Plus, your employees will enjoy our quarterly friends and family day events, which allow them to extend their 30 percent discount and all SKECHERS shoes for the entire family, including kids’ shoes, sandals, casual shoes and our performance line of running, walking and golf shoes (over great 3,000 styles to choose from and includes apparel and accessories too). This is another employee benefit that our competitors can’t offer, as they only make work shoes.

For more information, contact Harold Surabian, National Sales Manager for the SKECHERS Direct program, at 310.318.3100 x1860 or email haroldsu @skechers.com.

CR: The new machine can cut everything that we have been processing on the old machines, like the stainless steel covers – sides panels, columns, base tops and bases and internal brackets and shelves. It can also create custom projects – basically, anything that can be drawn on a computer, such as the ornaments we distributed for our 2018 Christmas party.

FEN: What are your thoughts on the laser so far?

CR: We like it, but we will love it when it is running unattended on the weekends and holidays.

Visit Newco in booth #262. For more information, call 800.325.7867, email sales@newcocoffee.com or visit www.newcocoffee.com.

kitchen, installing gaskets is pretty timeconsuming and a painful task on the thumbs. The Gasket Boss was introduced (circa 2015) so you can simply roll it along the gasket and door frame for a quick, seamless and painless installation.

These are just a sample of the solutions you can find from FMP. To learn more, visit us at booth #2603 or visit our website at www.fmponline.com. We’re proud to continue to serve you and help make your everyday tasks even easier.

Visit FMP at booth #2603. For more information, go to www.fmponline .com, call 800.257.7737 or email sales@fmponline.com.

clean and ready for use at any time.

CDN’s extensive timer line includes digital and mechanical options for a wide range of applications. Top selling timers such as the Multi-Task Timer & Clock (TM8) and the Extra Big Digit Timer (TM15) exemplify innovation as CDN exclusives. The Multi-Task Timer & Clock

fosters efficiency with dual its functionality and memory. It counts up or down for 24 hours by hours/minutes/seconds, and doubles as a clock. The Extra Big Digit Timer fills an important category niche with design simplicity and its easy-to-read extra big digit display. It counts up or down for up to 100 minutes by minutes/seconds.

CDN also offers a full line of kitchen scales in addition to its wide variety of thermometers and timers.

ual brands. The company is focused on quality, not only in its furniture but also in its ability to provide sales collateral materials to partners to help them brand their companies while selling Royal Industries products.

The foodservice industry consists of three categories: Good, Better, Best.

Royal Industries competes as a Better

(or second category) company. This means it offers better quality products at a good level – that is, its price is very competitive for a slightly better product.

If the needed product isn’t from the Royal Industries product line, the company will search and provide what is needed – even to the extent that if/when a competitor has what a Royal Industries’

dealer needs, the company will still source it for them because as Moraitis emphasizes, “we are partners, not vendors.”

Visit CDN at booth #2060. For more information, go to www.cdnkitchen.com, email info@cdnkitchen.com or call 800.338.5594.

Visit Royal Industries at booth #612. For more information, go to www.royal industriesinc.com or call 773.478.6300 x2840.