Food Equipment Daily at NAFEM • February 8, 2019

Oser Communications Group

Waring Commercial – Your Complete Solutions Specialist

Solutions Specialist Waring® Commercial is a global leader in foodservice equipment. Dedicated to providing innovative, reliable, value-driven solutions, the company’s goal is to make its customers’

BOOTH #3240

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Orlando Friday, February 8, 2019

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

Slush and Juice Dispensers from Cofrimell

AMPCO and Z-Ventilation Solutions Combine Forces

Kitchen Measurement Tools from CDN

Cofrimell, located in Pomezia (Rome), Italy, was established in 1981 and has become an international leader in refrigeration. With its core focus on slush and juice dispensers, Cofrimell

AMPCO and ZVentilation Services, a division of Zink Foodservice, have joined forces in a business partnership that offers customers highly customized kitchen exhaust system solutions.

AMPCO is an industry leader and

An interview with Shawn DiGruccio, Executive Vice President, CDN.

BOOTH #2839

BOOTH #2146

BOOTH #2060

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FEN: CDN celebrates its 35th anniversary this year. What do you attribute to CDN’s continued success?

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Glastender Celebrates 50th Anniversary

Marra Forni: Not Just a Pizza Oven

The Food Safety Imperative

Introducing The Perfect 10 Spatula

Glastender, Inc., headquartered in Saginaw, Michigan, is celebrating its 50th year of providing creative bar solutions to the foodservice industry.

Founded in 1969 when Chief

By Francesco Marra, President and Chief Executive Officer, Marra Forni

By Brittany Clevenger, Editor, Franklin Machine Products

What sets Marra Forni’s brick ovens apart from all others on the market is the incredible

By Julian Hough, Cooper-Atkins Product Communications Specialist, Emerson

Brand reputations are built on the promise of delivering consistently exceptional foods

Backed by 100 years of innovation, our team at Franklin Machine Products continues to seek out

BOOTH #1669

BOOTH #4530

BOOTH #4100

BOOTH #2603

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Unox: Inventive Simplification

Kedem Celebrates 70 Years of Operation

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

It all began about 70 years ago when the Herzog family – descendants of distinguished winemaker Baron Philip Herzog – purchased Royal Wine. A modest producer of delicious kosher grape juice and sacramental wine made from upstate New York grapes, Royal had been a household name for Jewish families who

BOOTH #4167

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Better Hot Dogs from Healthier Animals: Abeles & Heymann

By Lorrie Baumann

Abeles & Heymann, familiarly known as A&H, manufactures gourmet hot dogs, salamis and deli meat that are sold in independent kosher Continued on Page 46

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BSI Celebrates 40 Years An interview with Wayne Sirmons, Marketing Director, BSI.

FEN: BSI is celebrating its 40-year anniversary this year. How has the company changed over the last four decades?

BOOTH #4535

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Oser Communications Group

Waring Commercial – Your Complete Solutions Specialist

Solutions Specialist Waring® Commercial is a global leader in foodservice equipment. Dedicated to providing innovative, reliable, value-driven solutions, the company’s goal is to make its customers’

BOOTH #3240

Continued on Page 53

Orlando Friday, February 8, 2019

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

Slush and Juice Dispensers from Cofrimell

AMPCO and Z-Ventilation Solutions Combine Forces

Kitchen Measurement Tools from CDN

Cofrimell, located in Pomezia (Rome), Italy, was established in 1981 and has become an international leader in refrigeration. With its core focus on slush and juice dispensers, Cofrimell

AMPCO and ZVentilation Services, a division of Zink Foodservice, have joined forces in a business partnership that offers customers highly customized kitchen exhaust system solutions.

AMPCO is an industry leader and

An interview with Shawn DiGruccio, Executive Vice President, CDN.

BOOTH #2839

BOOTH #2146

BOOTH #2060

Continued on Page 53

Continued on Page 53

FEN: CDN celebrates its 35th anniversary this year. What do you attribute to CDN’s continued success?

Continued on Page 51

Glastender Celebrates 50th Anniversary

Marra Forni: Not Just a Pizza Oven

The Food Safety Imperative

Introducing The Perfect 10 Spatula

Glastender, Inc., headquartered in Saginaw, Michigan, is celebrating its 50th year of providing creative bar solutions to the foodservice industry.

Founded in 1969 when Chief

By Francesco Marra, President and Chief Executive Officer, Marra Forni

By Brittany Clevenger, Editor, Franklin Machine Products

What sets Marra Forni’s brick ovens apart from all others on the market is the incredible

By Julian Hough, Cooper-Atkins Product Communications Specialist, Emerson

Brand reputations are built on the promise of delivering consistently exceptional foods

Backed by 100 years of innovation, our team at Franklin Machine Products continues to seek out

BOOTH #1669

BOOTH #4530

BOOTH #4100

BOOTH #2603

Continued on Page 46

Continued on Page 51

Unox: Inventive Simplification

Kedem Celebrates 70 Years of Operation

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

It all began about 70 years ago when the Herzog family – descendants of distinguished winemaker Baron Philip Herzog – purchased Royal Wine. A modest producer of delicious kosher grape juice and sacramental wine made from upstate New York grapes, Royal had been a household name for Jewish families who

BOOTH #4167

Continued on Page 46

Continued on Page 46

Continued on Page 51

Better Hot Dogs from Healthier Animals: Abeles & Heymann

By Lorrie Baumann

Abeles & Heymann, familiarly known as A&H, manufactures gourmet hot dogs, salamis and deli meat that are sold in independent kosher Continued on Page 46

Continued on Page 51

BSI Celebrates 40 Years An interview with Wayne Sirmons, Marketing Director, BSI.

FEN: BSI is celebrating its 40-year anniversary this year. How has the company changed over the last four decades?

BOOTH #4535

Continued on Page 43

4

Friday, February 8, 2019

Select the Right Pan with LloydPans An interview with Paul Tiffany, Senior Manufacturing Engineer, LloydPans®.

FEN: You’ve often talked about the ‘systems approach’ in terms of what customers should know before selecting pans. Would you explain that approach, and why it’s necessary?

PT: A restaurant is a food factory. First decisions must involve menu and service rate to define production requirements – including all downhill contributors of equipment, utensils, space and processes. All hardware must be selected to make the concept work, or it will fail.

FEN: ‘Smallwares’ is used to describe pans necessary to food production, but you dislike that term. Why is that?

PT: Despite being priced lower than ovens or hoods, pans are not interchangeable commodities. In the systems approach, the right pan must fit the concept – even if it’s not the lowest priced option – in order to achieve success.

FEN: Seasoning is a term used in the pizza industry to describe a necessary process for bare pans prior to production.

What does seasoning involve?

PT: Seasoning involves applying a thin

Panasonic NE-SCV2N High Speed Oven Designed and built for ease of use and quick cooking capabilities, the proven Panasonic NE-SCV2N High Speed Oven is the ideal choice for kitchens where fast, efficient heating is essential and space is at a premium.

Space-Saving Footprint This sleek, powerful, 1200W oven’s space-saving footprint (outer dimensions, just W 18.66 x D 22.24 x H 16.22 in., cavity W 10.63 x D 13.00 x H 4.33) and Cool Touch surfaces make it simple, safe and easy to place in or on virtually any counter space, and stack multiple units

on top of one another to maximize tight space (requires joint plate).

It’s especially beneficial in cafe settings where workable space is always precious and having an easy-to-operate, multipurpose cooking device supports a wide range of menu options. Great for sandwiches (breakfast/lunch) and bar food (chicken fingers, nachos, pizzas and more).

A Step Above No matter the foodservice setting, the oven’s flexibility and easy operation sets it apart from other commercial ovens. An

Food Equipment News coat of oxidizable oil and baking it until a polymerized film is produced. Typically, 5-20 bake cycles are needed to achieve a ‘seasoned’ surface with some release properties. Alternatives include silicone glaze, PTFE non-sticks, and permanent, stick-resistant release finishes.

FEN: Selecting bare pans is often seen as less expensive. Are there limitations to seasoning in terms of pan performance?

PT: Eventually, seasoning builds and lifts off in pieces that stick to the underside of

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easy to see, easy to operate LCD touch panel and touchpads effortlessly control manual and memory cooking programs, set 350 to 525 degree pre-heat temp range, cooling and more.

The panel also controls a variety of heating patterns utilizing Panasonic patented technology to create six distinct heating patterns that combine up to three heating functions – convection, grill and Inverter microwave – for speedy heating of frozen, refrigerated or 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

Friday, February 8, 2019

Renau Introduces New Generation of ARM Cortex-Powered Process Controllers Renau’s new T-2000 Series of next-generation ARM Cortex-A7 based P-CAP touchscreen process controllers and timers designed specifically with the foodservice industry in mind give foodservice equipment operators complete control over their commercial foodservice equipment. Unlike older capacitive touch solutions, these state-of-the-art capacitive touchscreens can easily be used by while wearing gloves.

Available in 4.3-inch, 6.8-inch and 10-inch screen sizes, the T-2000 Series offers foodservice operators a sophisticated display interface that can be configured as a process control or freshness timer and installed virtually anywhere.

Measuring less than 1.91 inches deep, the

T-2000 Series is compact and versatile enough to allow equipment manufacturers to mount it on a panel or even separately on a wall or fixture. Using Renau’s wireless Renau.Net Network, the T-2000 Series can wirelessly connect to Renau’s wireless battery powered sensors or remote actuation modules to monitor and control even the most intensive and demanding applications, while significantly reducing labor costs.

With the ability to quickly and easily access and select programs and recipes, as well as full support for safety and compliance processes such as HACCP, user manuals, job aids and ingredient level and freshness monitoring, the T2000 series is a labor saving tool unlike

Blendtec: The Man Behind the Machine Some people were born to do big things.

Blendtec Founder Tom Dickson is one of them. One Christmas morning when Tom was a young boy, the moving parts of his new toy crane captivated him and a seed of passion for engineering was planted.

As a young teenager, he spent his time tinkering with machines and working on his dirt bike. At 15, he snuck off to the drag strip (to his mother’s surprise).

Going sideways halfway down the track, he set a new California record (to his father’s delight).

A lifetime inventor, engineer and incurable tinkerer, Tom was innovating and improving long before Blendtec, but

then a newlywed Tom found himself with a wedding gift blender that broke shortly after he and his bride began using it. Its early demise awoke something in him.

Armed with his insatiable curiosity and passion for engineering, Tom set out on a mission to build a blender that could not only blend without breaking, but that also incorporated the latest technology.

Blendtec was born.

You could say Blendtec is crazy about blenders. Obsessed with innovation. And it’s been that way from the very beginning. Over the years, Blendtec has revolutionized the blending industry with countless innovations and industry firsts,

Sharpen Grill Tools On the Go with FMP’s GrillSharp

By Kimberly Salesky, Editor, Franklin Machine Products

The temperature consistency of your grill heating surface is a crucial factor in food doneness. For best product results, your grill surface must heat food evenly. A common cause for improper heating temperatures is carbon build-up. Your grill spatula blade is your best bet for a quick, thorough carbon clean-up; however, dull grill tools don’t scrape up all the carbon build-up on

surfaces and result in inconsistently cooked product, plus more clean-up.

Sharpening your grill spatula blade regularly can help provide a better grill surface clean-up and carbon removal for more thorough heat distribution on your grill’s surface. The GrillSharp® Grill Tool Sharpener sharpens your grill spatula blades so you can effectively scrape carbon from your grill surfaces. It also sharpens pizza rockers and S blades. The GrillSharp is small enough for easy trans-

Quality Refrigeration Products from Bally With proven dependability, Bally has been supplying the foodservice marketplace with quality refrigeration products for over 85 years. Whether the application is for a school, hospital, hotel, fine dining or fast food restaurant, Bally has a walk-in cooler or freezer to meet your needs.

Bally’s modular panels are manufactured with environmentally friendly foamed-in-place urethane, which meets the federal energy standards for insulation values with its standard 4-inch thick panels. Five-inch and 6-inch thick panels are also available for those walk-ins with extreme temperature or structural

requirements. These panels are available in a variety of aesthetically pleasing finishes for both indoor and outdoor applications.

Bally is not only your source for insulated panels; it is also a leading supplier of energy efficient refrigeration equipment to both the foodservice and refrigerated building industries. Its line of Bally evaporators ranges from low profile models to medium and high profile refrigerated building coils. Its lowprofile evaporators are furnished standard with two-speed energy saving SmartSpeed™ fan motors, which reduce the energy consumption from 60 watts to

Food Equipment News any other. Foodservice operators can quickly and easily read the T-2000 Series’ high-resolution color display from across the kitchen, and because the screen is the interface, use is incredibly intuitive, easy and designed to help reduce both operator error and food waste.

Easily upgradeable and fully reprogrammable, the T-2000 Series allows recipe menus and system configurations to be quickly updated through the integrated USB port, sub-GHz wireless transceiver or optional Wi-Fi adapter when paired with smart devices or cloudbased programming software. This allows for the creation of custom recipe menus, animated job aids, warning alarms, sound files and system configurations that can be stored on an authorized user’s hard drive for future use and reference, or for larger organizations, shared

with a remote location using Renau’s powerful Smart Kitchen Manager™ (SKM™) Servers.

Software When it comes time to update the system, the desired update file can be downloaded via a flash drive or over the air.

In order to perform in the most demanding foodservice industry environments, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured in the United States, all Renau products are rigorously tested and come with an industry-leading three-year warranty.

such as lighted touch control interface, five-sided jar design, Stealth™ sound-dampening technology, and interactive SmartBlend™ technology. The list goes on.

Today, Blendtec machines are used in homes and businesses all over the world.

For foodies everywhere, food is more than just nourishment – it’s an art.

With food as their medium, they create new and exciting experiences to share with their friends, families and fellow food enthusiasts.

Blendtec blenders open up a world of possibilities for even the most discerning chef, challenging them to explore new tastes, ingredients and techniques in

fresh and unique ways.

Blendtec is constantly introducing new products, improving existing designs and pioneering blending technology at a faster rate than ever. It knows the power of a Blendtec goes beyond just horsepower. By creating the most advanced blender in the world, Blendtec is not just changing an industry – it’s helping change lives.

port, so it’s readily available wherever and whenever you need to sharpen your grill tool blades. Best of all, it’s available at an affordable price.

You can also store the GrillSharp and your grill tools – as well as other essentials – in the Universal Griddle Rail, now available as a 24-inch wide option in addition to the 36-inch wide option. It fits most griddle manufacturers and models, is easy to install and is simple to remove for cleaning. Maximize your griddle workspace by conveniently storing toppings and garnishes, squeeze bottles, shakers, breads

13 watts per fan. Bally’s condensing units are available with scroll or semi-hermetic compressors for coolers and freezers and hermetic for smaller cooler units, utilizing numerous refrigerants including the environmentally safe R448A refrigerant. Additionally, Bally has enhanced its popular adaptive defrost SmartVap™/SmartVap+™ controls. This intuitive technology operates seamlessly with existing manual or newer electronic expansion valves as well as provides the operator a vast array of reporting.

Bally walk-in coolers and freezers are uniquely designed to save you time and money when you build and to help keep operating costs down for years to

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

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

and rolls and cooking utensils in this handy accessory item.

To learn more about the GrillSharp, Universal Griddle Rail or the other grill accessory items we offer, 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 kitchen’s grilling procedures even easier.

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

come. Bally walk-in coolers and freezers offer more than 10,000 designs to choose from and can be designed to meet the exact sizing required to conform to space constraints. Bally panels are available in a single panel height from 6 feet 2 inches, up to 27 feet 4 inches, which makes it an ideal choice for your refrigerated building needs. Bally’s network of factory authorized distributors and manufacturers’ representatives can assist you with determining the proper walk-in for your particular application.

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

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Friday, February 8, 2019

Precision, Innovation and Great Design for the Culinary World Breville|PolyScience is a leading manufacturer of cutting-edge equipment for chefs and mixologists, including sous vide immersion circulators, the Control °Freak® precision induction cooktop, the Smoking Gun® Pro smoke infuser, Anti-Griddle® flash freeze plate, Sonicprep™ ultrasonic emulsifier, Rotary Vacuum Evaporator and other culinary technologies. By bringing precision, innovation and great design to the culinary world, the company aims to build products that give operators ultimate control so they can focus on delivering their best creative work.

The Sous Vide Professional Chef Series sets the standard for sous vide cooking. It was developed to meet the requirements of the world’s best restaurants and adds a whole new dimension of control to your operation. With innovative features and award winning design,

the Chef Series delivers outstanding results under the toughest conditions and demands. Its compact design makes for easy storage.

The Sous Vide Professional Classic Series is the legendary immersion circulator that changed kitchens forever. With its one-touch control it enables you to quickly set or adjust the cooking temperature. Its selectable high and low pump speeds provide precise liquid circulation control.

The Control °Freak induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 86 degrees Fahrenheit to 482 degrees Fahrenheit. The unique real-time sensing system uses a throughglass sensor to directly measure surface temperature. The Probe Control™ remote thermometer precisely controls

Sterno (Flamelessly) Lights the Way An interview with Thaddaeus Smith, Executive Chef, Sterno Products.

FEN: What is drop & go catering?

TS: Drop & go catering is the fastest growing segment in foodservice. We’ve seen national chains and independent restaurants expand their sales easily with a drop & go catering program. It basically is a service extension of an established restaurant (or caterer) that is designed to work in concert with day-to-day operations and provide an additional stream of revenue.

FEN: How does drop & go catering benefit customers?

TS: The great thing about drop & go catering is that it provides the opportunity to host an event (business lunch, family gathering, holiday party, etc.) and

enjoy the great food and experience of their favorite restaurant at their home, place of business or in any setting of their choice. Everything the customer needs to host memorable group dining for business or pleasure is provided: delicious hot and cold food, disposable/recyclable service items, portable warming units and serving instructions.

FEN: Sterno recently launched SpeedHeat™, a flameless food warming system. Tell our readers about that.

TS: The foodservice industry has been asking for a portable, flameless food warming solution for years. 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

Food Equipment News the temperature of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for simple onetouch recall.

The Smoking Gun Pro produces cold smoke, which allows it to be used for any kind of food or liquid. As a flexible handheld device, it is easy to use for infusion or finishing with a variety of smoky flavors and aromas. Your selection of combustibles includes wood chips, teas, herbs, spices and more. The limit is your imagination! The all-new Smoking Gun Pro features a large robust housing designed specifically to withstand commercial use.

The Anti-Griddle is a traditional cook top with an amazing twist: instead of heating, the device quickly freezes sauces, purees, vinaigrettes, crèmes, introduction of Sterno chafing fuel more than a hundred years ago.

Industry press has echoed this opinion – SpeedHeat recently took top honors in Foodservice Equipment Reports Magazine, 2018 Tabletop Competition.

Caterource Magazine called the product a ‘terrific innovation.’

FEN: What makes SpeedHeat different from your traditional catering equipment?

TS: With SpeedHeat 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 it was just not possible or practical.

For example, at a historic landmark with an open-flame restriction, or for a quickserve corporate catering lunch with a 20minute service window.

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

When It Comes to Food Safety, Local Is Global Every foodservice operation in the world and around 15 million foodservice facilities worldwide face the same food safety issues. Just as food is a universal need, food safety is a global concern.

Unfortunately, the international commercial food industry loses upwards of $750 billion annually due to spoilage, and food poisoning affects millions of people. And increasingly, food issues that arise an ocean away can impact restaurants here at home.

The U.S., for example, imports $50 billion worth of food from Canada, Mexico, China and India alone.

Altogether, 90 percent of seafood, 50 percent of fresh fruits and 20 percent of fresh vegetables are imported. That food moves through a long international supply chain, and if it’s not stored, handled and prepared properly at every step, it can have serious health consequences.

Yet monitoring programs in food safety are lacking pretty much everywhere.

The World Health Organization estimates that in industrialized countries, less than 10 percent of food-borne illness cases are reported. It’s less than 1 percent in developing countries. Weaving together a food safety program that can catch issues when they happen (and stretch within and across borders and deal with increasing supply chain complexity) depends on effective use of scalable food safety technology.

Indeed, with only a narrow range of safe temperatures, it’s easy for unsafe bacteria and pathogens to grow and spread in food product when temperatures fall out of spec. But how can personnel act if they don’t realize there’s a problem?

In a world in which local is global, technology can bridge the gaps, and the

foams, fruits or any type of food. Instantly create solid or semi-frozen creations with stable, crunchy surfaces and cool, creamy centers. The tantalizing dual-textures create a surprising and unique experience for guests. At buffets and catering events, the AntiGriddle will attract diners when preparing a frozen appetizer or dessert right in front of their eyes.

The PolyScience 400 Series Commercial Chamber Vacuum Sealer offers true HACCP data logging and support. Users have access to HACCPPortal™, allowing them to prepare HACCP plans for vacuum sealing and sous vide cooking with ease. This unit exhibits excellent performance under heavy use and is easily programmable.

Direct temperature logging of sous vide cooking cycles is supported via dual KType thermocouple probe ports.

For more information, visit booth #2446.

TS: SpeedHeat is ideal for events where food will be served within 45 minutes. All of our research shows that this is the 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: Any final thoughts?

TS: Be sure to come see us at booth #418. We’ll be doing live demos of SpeedHeat. You’ll also get a chance to see our full line of catering equipment and ambience products.

Visit Sterno Products at booth #418.

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

Internet of Things (IoT) can catch what humans might miss. Smart sensors that can generate automated alerts remove the need for people to constantly check temperatures.

Digital checklists, meanwhile, allow personnel to speed through their normal checks while still being thorough and providing real-time confirmation to others in the chain that everything checked out. If anything goes awry, this kind of data and monitoring allows organizations to pinpoint exactly where the problem arose.

The IoT, populated by smart sensors and devices, simplifies food safety even as it improves it. If local is global, getting smart is critical.

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

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Friday, February 8, 2019

Glastender Introduces Space-Maximizing Refrigeration Line Glastender, Inc., headquartered in Saginaw, Michigan, has expanded its refrigeration offerings with a new line of space-maximizing coolers and frosters.

The new models have a unique condensing unit design which offers increased capacity and functionality not normally found in a compact footprint.

The C1SB series includes five different sizes of one-zone, bar-profile coolers, which are available in 24- and 28-inch one-door units and 36-, 44- and 48-inch two-door units. Despite their compact footprint, they maintain the ability to fit a full-height keg, three vertical rows of long neck beer bottles, or two vertical rows of 750ml wine bottles.

In addition to being listed to NSF Standard 7 for open food storage, the C1SB coolers share many of the same highly configurable features as Glastender’s traditional back bar coolers, which includes doors and drawers in a variety of finishes, finished or unfinished tops, and the capability of shelf storage or draft beverage dispensing, just to name a few.

The same five widths available in the C1SB coolers are also available in low-profile heights. Like Glastender’s traditional low-profile coolers, the C1SL low-profile coolers are 6 inches shorter than bar-profile coolers, which makes them ideal for underbar or other height-

Benefits of the SKECHERS Direct Corporate Shoe Program Are you tired of costly slip-and-falls? Are you frustrated with your current shoe program? The SKECHERS Direct Corporate Shoe Program is the answer.

This program is cost-free with no minimum purchasing requirements or setup fees – your employees buy direct from SKECHERS and save!

SKECHERS will put together a custom ecommerce site and will customize the selection based on your company’s uniform needs. Your employees can purchase shoes online with free shipping and

free returns or by shopping at any of over 500-plus SKECHERS retail stores in the United States and Canada.

“This cost-free program has some incredible benefits and will provide your employees with a substantial discount on safe, comfortable and durable trend-right footwear resulting in improved worker safety, morale and overall efficiency,” says National Sales Manager Harold Surabian.

The SKECHERS Direct program is available to companies with 200 or more employees and who are based in the

Pitco’s Latest in Integrated Oil Management As technology in our personal lives becomes faster and more efficient, the need for instant gratification and technical adaptation grows in tandem. More output with less effort is quickly changing from a luxury to a necessity, especially in commercial kitchens. From restaurants to catering companies and convenience to grocery stores, their customer needs are changing and if they don’t adapt to add more variety to suit their crowd levels, either someone else will or their profit remains stagnant at best.

All of Pitco’s innovations are geared towards management needs and user needs alike. Nothing is a better example of that than the latest roll out of the ROV Rack Fryer. This fryer uses almost 20 percent less oil than standard rack fryers, easing the financial burden management faces to supply oil for operations. The ROV Rack Fryer also features a newly designed filtration system that not only features a wider drain for faster filtration, but also features many automated processes. No one has to stand over the fryer wait-

Pre-Planned Beer Cooler Program from Cooler Concepts Picture this. A customer comes to you with dreams of a new restaurant serving many flavors of local craft, draft beer. It’s reasonable for this customer to expect that their new restaurant will have enough storage space for all of their kegs and cases. However, can you as the dealer/designer be certain that you’ve planned for enough? When designing the beer cooler, it usually goes to the old standard of one plus a backup or whatever space is left over after the kitchen is done. Do you know how much beer they actually use?

Based on the average weekly sales of many customers, Cooler Concepts has found that for bars with less than 36 taps, they require about 2.5 times that number in kegs stored. As the tap count increases, the ratio lessens proportionately. For example, if you’re designing a restaurant with 12 flavors of draft beer, there should be 30 kegs of beer in their walk-in cooler.

But how are you going to get 30 kegs in a walk-in cooler?

Using Cooler Concepts’ Pre-Planned Beer Cooler Program, you can choose a properly sized cooler and present the cus-

Food Equipment News constrained applications.

Glastender’s C1SU undercounter coolers are modified versions of the C1SL coolers. They include specific features intended to make them more suitable for the undercounter foodservice environment, like a stainless steel pull tab handle, 24-1/8 inch deep top, and casters or legs included as standard.

The new C2SB two-zone, bar-profile coolers have two doors, each with their own thermostatically controlled temperature zone for beer, white or red wine.

They are available in 36-, 44- or 48-inch widths and have a 4-inch wide, insulated wall between compartments to ensure consistent temperatures.

The new F1SB and F1SL frosters increase Glastender’s reach-in froster

offerings fivefold and are available with the same options as the C1SB/C1SL coolers (except drawers). At 29-3/4 inches high, the F1SB bar-profile frosters provide the industry’s tallest door opening, capable of holding four vertical rows of pint glasses. The F1SL frosters, capable of holding three vertical rows of pint glasses, are the industry’s only low-profile, reach-in froster.

“We are excited to be releasing a total of 28 new coolers and frosters to the foodservice industry,” stated Todd Hall, President of Glastender. “We are sure our customers will appreciate the increased capacity and design flexibility our new space-maximizing units offer.”

United States or Canada. The program offers employees a year-round 30 percent discount on SKECHERS slipresistant work shoes and corporate casual styles. Included in the program is the $5,000 Slip and Fall warranty on all of the SKECHERS slip resistant shoes that help protect your company from costly slip-and-fall claims. In addition, employees will benefit from SKECHERS Quarterly Friends and Family Days events on shoes for the entire family, including kid’s shoes, walking shoes, running shoes and even golf shoes (save 30 percent off on over 3,000 great styles as well as apparel and accessories).

Should you choose to participate, you may also offer your employees a payroll deduction program for their shoe purchases, which would enable them to spread the cost of their shoes over multiple paychecks. This is part of the program and entirely optional for the employer, and you need not offer a payroll deduction plan to enable your employees to enjoy all the other benefits of the SKECHERS Direct Corporate Shoe Program.

ing for one tank to fill up in order to start the next filtration process. Not only that, but this fryer contains a unique in-tank sensor that is the safest solution to prevent the fryer from heating without oil in the tank, which is the No. 1 cause of fryer fires.

The sensor is also used to help the fryer know when to kick on its Auto-Top Off feature, in that any oil that is lost through the cooking and filtration process is safely administered with fresh oil to keep safe and optimum cooking levels. This fryer is equipped to manage those operations all on its own to keep oil standards at optimum levels for

the best food quality and get the highest output of product possible.

These fryers can handle the most demanding crowds, cooking racks full of bone-in chicken perfectly every time. The unit can fry up to 64 pieces of bone-in (8piece cut) chicken or 60 chicken strips on four racks. Fried chicken is an incredible value add to any menu, and with the Pitco ROV Rack Fryer you’ll see a return on investment faster than ever before.

tomer with a complete cooler and shelving package perfectly matched to their needs. The PrePlanned Program was designed around cooler manufacturers’ “QuickShip” walk-in coolers. The idea was to give the dealer the power to look at a chart and quickly select a walkin cooler size and shelving package with confidence. The program allows you to plan for three factors that influence your choice: tap count, storage capacity and size of the walk-in. This not only saves you time, it saves your customer money by using standardized models.

Cooler Concepts is also the only shelving manufacturer to offer a storage

Visit Glastender at booth #1669.

For more information, contact Harold Surabian at 310.318.3100 x1860 or email haroldsu@skechers.com.

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

solution that can eliminate the employees handling kegs by using its No-Lift shelving configuration.

Pre-Planned Package C in each of the five different cooler sizes available is designed to store and tap all keg product on the floor and store the case/bottle product above, virtually eliminating the associated risk of keg beer.

Let Cooler Concepts make you a hero.

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.

Friday, February 8, 2019

Food Equipment News

ACE in the Black for 29 Years In 1990, Newco introduced the most compact series of equipment (under 17 inches tall) at the lowest price point while delivering the most electronic features at the time. The ACE LP-3AF from Newco has been Newco’s ACE in the hole for 29 years. If you haven’t purchased one, you may have seen one on your favorite television program or in the movies. The iconic look expanded to fit multiple dispensers

over the years, and is timeless as it still compliments commercial environments.

The ACE series still gives customers a sleek, compact brewer, loaded with commercial brewing technology that includes a water level detection system that eliminates short pots, an adjustable brew safety light that flashes when brewing, and a gravity hot water faucet system that can dispense hot

Comark Launches New Bluetooth Thermometer Comark Instruments is launching its latest Bluetooth™ product innovation, the BT48 Bluetooth Thermocouple Thermometer. Visit the Comark booth to see how the Comark range can automate the temperature data collection required for today’s HACCP and Food Safety plans.

The new Comark BT48 Thermometer is designed for all foodservice operations to quickly, safely and effectively monitor critical temperatures

for deliveries, storage, cooking, cooling and hot holding, through to final serving.

The Comark BT48 has all the features of the best-selling C28 Thermometer, but now incorporates recording via Bluetooth to eliminate the need for paper record keeping.

Following the earlier launch of the BT250 Pocketherm™ Fold-Out Thermometer last year, it became clear that customers welcomed the ease of recording and storing temperature

Mastery, the New Generation of Cold Press Machines by Zumex Often, due to the frenetic pace the vast majority of the population undergoes, the body is not given the care it requires. To fight against this reality, fruit and vegetable juices are the best ally: a cocktail of vitamins, minerals and active enzymes that will provide energy and vitality.

Would you like to learn about the different techniques for juice production? Are you familiar with the benefits of coldpressed juices?

Fruits and vegetables are vital food for humans. A large part of the benefit provided by these foodstuffs of a plant origin are due to their content of phyto-

chemicals, a set of more than 25,000 secondary metabolites that are synthesized by the plants and that are widely distributed in more than 5,000 foods and beverages, playing a significant role in their color, flavor and aroma.

The new Zumex Mastery cold press machine has joined the latest trend in the production of juices: eliminate all processes involving a treatment at high temperature to thus be able to obtain a cold press juice in which the quality of the raw material – both at an organoleptic level as well as at a nutritional level – is not altered in

A Tender Bite of Protein from Lorissa’s Kitchen

By Lorrie Baumann

Consumers who are looking for a protein snack they can pull out of their gym bag or their toddler’s snack bag without facing the critical gaze of their peers have a growing number of choices these days.

Lorissa’s Kitchen provides a delicious alternative to the rip-and-tear experience of meat jerky with its Ginger Teriyaki Premium Chicken Cuts and Original, Szechuan Peppercorn and Signature Recipe Korean Barbeque Premium Steak Strips. The Ginger Teriyaki Premium Chicken Cuts are made with chicken raised without antibiotics, and the three flavors of beef are made with premium steak strips for 100 percent grass-fed beef.

They have a higher moisture content than jerky for a tender bite, and the pieces are bite-size, so they don’t have to be torn or gnawed at. “When you bite

into our premium steak strips, it’s a very easy bite to take – a little more tender and delicious bite,” said Lorissa Link, the company’s Founder. The 2.25-ounce packages retail for around $4.99, depending on location.

Lorissa’s Kitchen has also launched three flavors of grass-fed beef sticks, in Original, Jalapeno and Smokey Sweet flavors. “They’re just so easy and portable; they’re a nice size to be able to keep with you,” Link said.

Herb-Roasted Turkey Cuts will be coming along in February 2019, Link said. “More people are requesting alternative proteins and looking for a white meat rather than a red meat snack,” she said.

Link started thinking about meat snacks while she was pregnant with her first child, an event that prompted her to take a closer look at the labels on the food she was buying. “I started seeing

water without altering the brew volume, and a few models fit under the breakroom cabinets. The series is quite versatile to accommodate a wide range of customer needs, from small offices in California to New York City restaurants and everywhere in between. In other words, what is not to like about the ACE series?

Several years and tens of thousands of brewers later, Newco is still building

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this line of commercial coffee brewers and it continues to be top seller.

Newco is thankful for this quintessential brewer and its customers for believing in the ACE up its sleeve.

Visit Newco at booth #262.

For more information, go to www.newcocoffee.com, call 800.325.7867 or email sales@ newcocoffee.com.

records on the cloud, hence a thermocouple thermometer with a choice of specialty probes was the next step.

The BT48 Bluetooth Thermometer is designed for use with Comark Kitchen Checks App, a complete HACCP management platform that uses a Comark Bluetooth Thermometer to collect your HACCP temperature data and relay it to the cloud.

The app streamlines HACCP compliance through an intuitive sorting by kitchen functions. Cooking temperatures, for instance, can be recorded by product

and if there is a problem a corrective action can appear immediately to ensure food stays safe. Step-by-step information on the screen guides operators through tasks to ensure consistency from shift to shift.

Observing your Comark Kitchen Checks Dashboard on your PC gives an overview of the system 24/7. You can see your operation at a glance, review data and produce reports for your HACCP compliance program.

the final product, maintaining the taste and the micronutrients of the original foodstuff.

The robust Zumex Mastery has a unique and revolutionary design, becoming the most elegant and efficient cold press machine on the market, which is easy to transport and clean due to its mobile base.

Its efficiency in the pressing process and its power thanks to its grater discs and brushless motor allows for a production volume of up to 30 gal/h (up to 40 gallons with a trained operator and fruit with a high juice content such as cucumber, watermelon, melon, etc.).

Soft fruit, hard fruit, fruit with skin,

fruit without skin, green leafy vegetables, etc. Whatever source food and its condition, it will be possible to obtain a juice full of color, flavor and nutrients with a minimum of waste.

If you are thinking about starting a juice business, buy the best equipment, invest in quality. Fresh juice machines with cold press technology allow the extracting of the multiple benefits offered by fruits and vegetables.

words I couldn’t even pronounce,” she said. “I wanted better for me and my soon-to-be growing family. I just wanted better food.”

She launched the line of portable protein snacks that require no refrigeration in 2016, and since then, Lorissa’s Kitchen Premium Steak Strips have become the number-one beef SKU in the premium meat snacks segment, and the Teriyaki Chicken Premium Chicken Cuts have become the top chicken SKU in all of the meat snacks category. “Our goal is to satisfy you to your next healthy meal,” Link said. “We just don’t want you to have to sacrifice your healthy choices because you’re short on time.”

Lorissa’s Kitchen is headquartered in Minneapolis, Minnesota, and the products are made in a zero-landfill facility in South Dakota with high-quality clean ingredients. “We care about sourcing and our ingredients that go into our products,” Link said. “I want to make sure we’re using quality ingredients and making great snacks people would feel good about feeding their family and friends.”

Visit Comark at booth #854.

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

Friday, February 8, 2019

Food Equipment News

RHEF-75 from Royal Range

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

Royal Range has followed its award-winning RHEF-45 Fryer with the best performing 75-pound fryer in the industry.

The RHEF-75 boasts the industry’s highest efficiency of 72 percent, a mark no one thought was possible. Having the best efficiency is only part of the magic, but doing it with a “zero” recovery time is amazing. We did not set out to just be as good as our competitors, we wanted to

set a new standard. By having a fryer with the highest efficiency and zero recovery time, we can produce an eye popping 129 pounds per hour based on independent third party testing.

L. Vasan, the owner and head engineer at Royal, used his 30-plus years of experience designing high quality cooking equipment to create this beast.

“When designing a new piece of equipment, I start with looking at all the best products available and see what they do right and wrong. From there I use my

Tucs Introduces New 500 and 1000 Pound Self-Contained Electric Sous Vide Tanks Tucs Equipment is known as a leader in cook-chill technology, and today that tradition continues with the addition of a new 500 and 1,000 pound (50 and 100 gallons) self-contained electric sous vide tanks.

Designed specifically for small and growing foodservice operators, Tucs Sous Vide tanks have all the benefits of its larger units in a self-contained, easyto-manage footprint.

The new integrated, microprocessor control panel gives operators full control over their recipes. Users can easily control cook times and temperatures folby automatic chilling. lowed Temperatures can be monitored, recorded and downloaded as needed. When configured, the control panel can also provide remote factory diagnostics.

Automatic cooling is provided by an integral chilled water generator.

Heritage Grain Products for Flavorful Breads and Pastas

By Lorrie Baumann

White Sonora Wheat is thought to have come to the American Southwest along with Jesuit missionaries led by Father Eusebio Francis Kino, who brought it with them as they established mission churches in southern Arizona so that they’d have flour for their communion wafers. Father Kino is long gone, but his influence continues to be felt throughout Arizona.

White Sonora Wheat has also left a legacy in the culinary heritage of the American Southwest, both as an essential ingredient in the flour tortillas of northwestern Mexico and the wheat berrytepary bean stews of local Hispanic, Native American and Anglo residents and as a progenitor of the Sonora 64 wheat variety developed by Norman Borlaug, the Nobel Prize-winning agriculturist who developed high-yield agricultural

techniques and drought-adapted wheat and rice varieties that are thought to have averted massive famines in Africa and Asia in the 1970s and 1980s. Sonora 64 was so good at growing in dryland monocultural plantings and so amenable to machine harvesting that it drove its ancestor, White Sonora Wheat, out of the commercial market during the 1970s.

But as good as the newer variety of wheat was in many respects, it was bred for productivity, not for flavor, which is why Emma Zimmerman and her father, Jeff Zimmerman, the Owners of Hayden Flour Mills in Arizona, are among those bringing White Sonora Wheat and other heritage grains suited to dryland farming in the desert Southwest back into production.

Their reason is simple: the heritage grains make better-tasting bread, according to Emma. “We are bringing back a time when flour was non-hybridized,

US INC Offers Complete Line of Stainless Steel Products US INC now has a complete line of stainless steel products. These products include compartment, bar, hand sinks, dish tables, worktable, ice bins, shelving, equipment stands, pot racks, dunnage racks and much more. It has added a complete line of stainless steel products at the request of its distributors. The company is showing some of these products at the NAFEM show.

US INC has been perfecting its equipment and developing its designs for

the past several years. It does not release a new product without a thorough testing period to assure its equipment will compete against any manufacturer in the industry.

Pan Racks US INC has added bun pan, meat and pastry racks to its product line. These are available in aluminum or stainless steel – stronger and more durable than others.

These are z-style stacking racks in 12, 15,

lifelong experience to figure out how to make it better,” says L. Vasan.

The RHEF-75 uses a specially designed baffle system to achieve its outstanding results. By using four 33,000 btu in-shot burners, Royal can achieve even heating through the fryer from top to bottom without the massive thermal stress issues competitors face. Our competitors bring in all the heat at one point, creating uneven heating in the tank and huge thermal stress on the fryer bafProcessed water is maintained at ±1 degree Fahrenheit throughout the tank, and the insulated tank wall is designed to prevent condensation.

The ergonomically friendly design incorporates a tank floor which can be lowered and raised automatically for the easy loading and unloading of product.

Local codes vary, but in most cases a ventilation hood is not required.

Marty Tucs and his Food Process Equipment Team have earned a reputation over 30-plus years for developing very innovative solutions to difficult food

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fle system. The RHEF also has a built-in heat retention system, which allows for superior energy efficiency.

Royal will be featuring the RHEF-75 multi-fryer filter system.

The fryers are available with three temperature control options, eight product solid-state computer controls and two product solid-state and electromechanical controls.

Visit Royal Range at booth #1257.

For more information, go to www.royal ranges.com, call 951.360.1600 or email paul@royalranges.com. 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 gas-fired self-contained kettles and its EconoChill system for operators needing to adopt a cookchill workflow using existing equipment.

Visit Tucs at booth #1275.

minimally processed and flavorful,” she said.

Jeff became interested in heritage grains because he was an avid bread baker who started out making his bread from ingredients he could buy in the supermarket. It didn’t take him long to realize that the taste of his bread depended on the ingredients he put into it, so he went looking for better flour. That led him to the idea that he’d start milling his own, first with a KitchenAid mixer with its grain mill attachment and eventually with a little stone grinding wheel.

Jeff developed a nice little hobby baking bread from flour that he milled at home with whole grains that he was buying from any farmer he could find who had heritage grains to sell. Then Emma came home from college after earning multiple degrees, and he talked her into partnering with him to turn his hobby into a business, especially since he’d found a Phoenix-area farmer who’d agreed to plant 10 acres of White Sonora Wheat for him with the limited amount of seed that was still available on the market.

She and Jeff started the business

with encouragement from Phoenix restaurateur Chris Bianco, who let them put their small stone mill in space belonging to his Pizzeria Bianco, and they started milling flour from the wheat grown by their farmer, expanding the business since then to include the milling of other heritage grains and eventually moving out of Pizzeria Bianco and into their dedicated mill facility adjoining Sossaman Farms, where much of their grain is grown.

Today they make 23 different SKUs from heritage grains, including Pasta Flour, Semolina Flour, White Sonora Crackers, Polenta, Chickpea Flour, Pizza Flour and Pancake Flour, and they’re launching a new line of dried pastas. The products are helping develop the market for heritage grains that were on their way to extinction. “One of the heritage grains we’ve recovered is the Blue Beard Durum,” Emma said. “It’s prized for its yellow color. It grows so well in Arizona.”

20 and 30 sheet pan models. The 12-pan model is for meats and is only available from US in a z-style.

LCD Glass Door Display Reach-Ins The LCD glass door reach-in offers a translucent LCD video screen integrated in the door for advertising your merchandise.

Wire Shelving US INC has just completed its design and development of heavy duty commercial grade wire shelving. The company offers many different sizes in both a chrome and epoxy finish.

Cooking Equipment Products This includes fryers, griddles, grills, char broilers and proofers. These products were introduced late in 2017.

For more information, visit www .haydenflourmills.com.

US INC is seeking a few new distributors to represent this new line of equipment. Please contact the company’s National Sales office at 888.556.2112 for more details.

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

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Friday, February 8, 2019

Dress It Up Dressing Glamorizes a Salad

By Lorrie Baumann

Dress It Up Dressing is a line of salad dressings originally designed to accommodate the dietary needs of a family member who was cutting down on added sugars. That happened when Sophia Maroon’s father was diagnosed as prediabetic, which inspired Maroon’s mother, Suzy, to pay really close attention to what her family was eating. Maroon’s mother couldn’t find a sugar-free salad dressing that she liked, so she invented her own recipe.

Years later, Maroon was still making and serving her mother’s red wine vinaigrette salad dressing, and when she started thinking about a career change in 2012, the idea of that salad dressing kept resurfacing, according to Taylor Bagen, who is now Dress It Up Dressing’s Brand Development Manager.

She started making the salad dressing and selling it to friends and family, who were placing orders in such volume that she had to keep going back to her local Whole Foods store to pick up the wooden clementine boxes in which she was packing her jars for deliveries.

One day, the Team Leader at Whole Foods asked her what she was using all

those boxes for. When Maroon explained her salad dressing project, she was invited to let Whole Foods in on the action. “When Whole Foods tried the dressing, they said ‘We don’t sell anything like this, and we should.’

With that endorsement, Sophia got serious and started formalizing Dress It Up Dressing,” Bagen said. “She was right – the response was phenomenal.”

A few years later, Dress It Up Dressing has added Ranch, Caesar and Sesame Tahini dressings to the original vinaigrettes, for a total of seven varieties now in the line. All are made with the same kind of quality ingredients that characterized the original dressing created by Maroon’s mother. They use no xanthan gum or other fillers. “We make sure that the ingredients for the dressings are all things you can recognize, pronounce and you probably have in your kitchen,” Bagen said.

Four of the dressings are completely sugar free, while the others have less than 1 gram of sugar per tablespoon. Olive oil is the base for all of the dressings, with a touch of sesame oil added to Sesame Tahini for its flavor. Five of the dressings are vegan, and all of them are gluten free.

Jellies Made with a Hunk of Burning Love

By Lorrie Baumann

Some like it hot, and Rose City Pepperheads is burning to please them.

The company’s pepper jellies have won a pair of grand championships at the Scovie Awards, the annual awards presented by the National Fiery Foods & Barbecue Show, for a total of more than

50 Scovie Awards and multiple Hot Pepper Awards. Rose City Pepperheads celebrated its 20th anniversary in December, 2017, and the product line that started with seven flavors of pepper jellies sold at local Portland, Oregon-area farmers markets has now grown to nearly 40 flavors based largely on peppers that Owner and Jelly Artisan Susan

Food Equipment News “When Sophia started out making Dress It Up, she didn’t set out to make them gluten free, low-carb, Whole 30-compliant or any of those things. She really just recreated her mom’s classic recipe using simple, pure ingredients, and by doing it, the product ended up checking all those boxes anyway,” Bagen said. “We like to emphasize that that’s the beauty of clean, whole food. When you use real ingredients, you automatically set yourself up to be accommodating to all kinds of specialty diets.”

“It then translates into being incredibly versatile. They’re wonderful as a dip or marinade or to drizzle on top of a rice bowl,” she continued. “It has really replaced so many products in my kitchen that were just clogging up space.”

The new Sesame Tahini Dressing won a 2018 Good Food Award as well as a sofi Award. “That was really exciting for us, and we saw a lot of growth following those awards,” Bagen said.

The company has also been recognized as a certified B Corporation, with third-party accreditation for its social and environmental efforts as well as standards for public transparency and legal accountability. “That allowed us to balance our profit with our mission and our purpose,” Bagen said. Dress It Up Dressing’s mission is to be a company that benefits employees, the community and the planet by supporting

food education, the local food movement, sustainable farming practices, efficient food distribution and access to healthy food for children, she said.

A good example of this is the company’s partnership with D.C. Central Kitchen, a community kitchen with a mission to use food as a tool to strengthen bodies, empower minds and build communities. The D.C. Central Kitchen partners with Washington, D.C. public schools with the goal of getting healthy food to kids at school, and Dress It Up Dressing provides salad dressing for the effort. “They get their vegetables at lunch; they taste much better, and they’re not covered in sugar and unhealthy oil,” Bagen said. “The mission to improve child nutrition is fundamentally important to our company. We think it’s necessary to instill healthy eating habits from a young age so these habits just become second nature as they continue to grow.”

The Dress It Up Dressings are packaged in 10-ounce bottles that retail for $7.99. They’re currently distributed in 27 states across the country with the goal of establishing the products as a truly national brand. They’re currently sold in Whole Foods, Central Market in Texas and at all the Fresh Market locations and are soon to be available online through Kroger Ship, and Amazon.

McCormick grows on her urban farm in northeast Portland.

Rose City Pepperheads’ Raspberry Habanero won the grand championship Scovie Award for 2019, and Sneaky Ghost won the same award for 2019.

McCormick started her pepper jelly career in 1997, when she adapted a bell pepper jelly recipe she’d found in an antique cookbook for the hot peppers she was growing in her garden. “They just used to make jellies with green bell peppers – no spices back then,” she said. “I made it for family and friends, and they just wanted it.” Mango Madness was her very first product and is still today her top seller.

McCormick was running the Beaverton, Oregon, farmers market at the time, so it was a natural step for her to sell Mango Madness at the farmers market along with other jellies that she’d already been developing. “I started with seven flavors and did pretty traditional – Red Jalapeno, Holiday Jalapeno for the holidays,” she said. “People loved it so much outside the holidays that we created Rage n Jalapeno, Raspberry Jalapeno, Apricot, Double Dare – which is mango and habanero blended together in a really hot form,” she said. “It’s not the hottest one I make anymore. It makes the best hot wings ever.”

In those early days, she was making her small-batch, hand-poured artisan pepper jellies in her garage, but she built her own commercial kitchen 10 years ago.

She was using peppers grown in her home garden until one of the neighbors who was selling the pepper jellies offered her the lease on a couple of acres of land in

the heart of northeast Portland, just down the road from her house. She now farms that land to grow all of the peppers she uses in her jellies. “I love to farm,” she said. “The peppers are picked by hand.

My staff helps me. My husband helps me.

My customers help me. I grow other peppers that people use around their household, and I allow them to take home stuff when they leave, so it’s kind of fun.”

Scotch Bonnet peppers from this year’s crop are going into a jelly that’s newly launched, and McCormick is also growing ghost peppers, scorpion peppers and Carolina Reapers, named the hottest chile pepper in the world by the Guinness World Records in 2013.

Rose City Pepperheads customers use the jellies over cream cheese with crackers and in marinades for chicken, shrimp and fish, McCormick said. “Often customers say it’s their secret sauce,” she said. “Bars use it in cocktails as an alternative to simple syrup. These are just right on the border of a pepper jelly and a sauce, so you can easily marinate with it.”

Rose City Pepperheads jellies are lower in sodium than many alternative sauces, since McCormick’s recipes have no added salt. “I’m one of the very few companies that does not use sodium in the product,” she said. “I can’t believe how many people look for a product that doesn’t have sodium in it.”

Twelve-ounce jars of the jellies retail for $8.99 to $11.99 at gift stores, groceries and bars around the country.

For more information, visit www .dressitupdressing.com.

For more information, visit www.rosecity pepperheads.com or call 503.329.8081.

Friday, February 8, 2019

Food Equipment News

Bitsy’s Bakes a Better Snack for Kids

By Lorrie Baumann

Bitsy’s is a brand built around the idea that kids’ snacks can do more for them than just fill them up between meals – they can present opportunities to learn healthy eating habits, and they can even deliver affirmative messages. The company was founded by Maggie Patton and Alex Buckley, who were pursuing their careers in childhood education and wellness when it occurred to them that snacks could be a vehicle for vegetables that could be fun and flavorful and that kids would actually enjoy eating.

“We created something for families with the idea of putting kids first,” Patton said. “We spent a long time thinking about starting the company, making up recipes with vegetables.... When we wanted to create a brand, we wanted not just a cleaner kind of a snack, but something that was the best in many ways, a bit more kind, a bit more allergen-friendly. The brand promise is ‘Doing a little bit more’ and the idea that the little bits add up.”

Parents themselves – Patton has a seven-year-old, a five-year-old and a two-year-old, while Buckley has an eight-year-old and a five-year-old –

they knew that packaged snacks are a reality of parents’ lives. They go into the school backpack, the lunch box that goes along to day care and into Mom’s purse for weekend outings. “You can’t always have something that’s perishable when you’re on the go with kids,” Patton said. “The reality is that we’re not trying to be a substitute for fresh fruits or vegetables, we’re trying to be the better choice when you’re going to eat cookies or chips.”

The range of products they created includes three lines: Smart Crackers, Good Cookies and Smart Cookies.

They’re all made with nutritionally meaningful amounts of vegetables; they’re U.S. Department of Agriculturecertified organic and non-GMO. They’re also free of peanuts, tree nuts and eggs. A number of them are also vegan, although a few products contain dairy. “The veggie content is meaningful in terms of nutrition, although we don’t want to encourage people to eat them instead of fresh fruits and vegetables. We work very hard to put a very meaningful amount of vegetables in all our products while keeping them affordable,” Patton said. “You’re not just eating something that’s flour and sugar here.”

Choice Market Announces Disruptive Convenience Store Format with Autonomous Checkout Denver, Colorado-based Choice Market has announced plans for a disruptive, multi-modal convenience store format on the site of a former restaurant on Colfax Avenue. Choice combines the operating hours, store size, and transaction times of a traditional convenience store with the product selection of a natural grocery and fast casual restaurant.

The new format, which will open during the second half of 2019, will include a 2,700 square foot Choice Market as well as fuel pumps, electric vehicle supercharging, bike share terminal, electric scooter charging stations, and solar collection on the canopy.

Customers will have the option to skip BSI (Cont’d. from p. 1)

WS: Forty years ago, we started out as Brass Smith, making custom brass beds.

That quickly evolved into custom fabrication for hospitality. We made everything from luggage carts to bar rails – and of course, we made our share of those big, brass sneeze guards. We saw the problems associated with those cumbersome, welded guards and introduced ZGuard to the market. That changed everything. It’s still the industry standard for style, quality and adjustability.

FEN: What’s the secret to still being a market leader after all these years?

WS: We never stop innovating. Even though BSI is the industry standard, we

the checkout process, order and pay ahead via the Choice Mobile App, or they can check out as they normally would at any other store.

“There’s nothing more valuable than our customer’s time and we are really excited to offer this new format which allows them to combine several different shopping occasions in one stop, while providing them the option to skip the checkout process all together,” said Mike Fogarty, Founder and Chief Executive Officer of Choice Market. “If customers cannot make it to the store, we will deliver any of our products to their doorstep within 45 mins. That is true convenience.” still spend a lot of time and resources on developing new products or improving existing products. Our customers appreciate the fact that BSI will try to find solutions to problems that other companies won’t even attempt to address. Just as important as our great products, our customer service sets us apart.

FEN: How does your customer service set you apart from other companies?

WS: It feels like a cliché to say we have the best customer service, but we built our business on customer service. It’s what fuels our growth. Every few years, we commission independent market research to see how we stack up – and we invariably come out on top for quality, innovation and customer service. As we

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Bitsy’s Smart Crackers are smart in their ingredients and they’re smart in their shapes, which are based on tangrams, the classic puzzle game. “You can make a horse out of them.

You can make a rabbit out of them,” Patton said. “We like playing with our food.

We have always said that playing with your food is good.” Flavors include Cheddar Chia Veggie, Garden Ranch, Sweet Maple Carrot and Cinnamon Sweet Potato Graham. They’re packaged in a multipack box with five packs per box that retails for $4.99. Each pack inside is individually nutrition-labeled, and it’s one serving.

Bitsy’s Smart Cookies are shaped like letters of the alphabet. “People like to spell out words with them,” Patton said. They’re offered in Sweet Potato Oatmeal Raisin, Chocolate Orange Beet and Gingerbread Zucchini Carrot flavors.

They’re sold in a resealable 5-ounce gusset bag that retails for $4.99.

Bitsy’s Good Cookies is the newest addition to the line. These are round cookies stamped with inspirational messages that appeal to both children and adults. They are offered in the same flavors as the Smart Cookies. “These cookies have a message about the lexi-

con that all of us want kids to have,” Patton said. “‘Believe,’ ‘Teamwork,’ ‘Make a wish,’ ‘Do great things,’ ‘Love,’ ‘Be a friend.’

We went back to our network of teachers, put out a survey and asked kids to vote on different phrases. Then we analyzed that data across different age groups and determined the ones that resonated with different age groups, the messages that resonated across the age groups.”

“Bitsy’s is an organic family food brand that started with kids,” she continued. “It has broadened. We started very focused on just kids, but we realized that more age groups were eating our products.... We had a huge part of our consumer base that were older eating our alphabet cookies. We wanted to stay true to brand and stay educational and playful and creative, but also have broad ageappeal.”

Bitsy’s Good Cookies are packaged as a multipack of five snack packs that retails for $4.99. Each cookie within a package has a different saying. “You have a little bag of inspiration,” Patton said.

All of the products have national distribution, including Whole Foods and Sprouts. The company is based in New York and Atlanta, Georgia.

To enable the autonomous checkout, Choice has partnered with AVA Retail, which uses artificial intelligence, computer vision and internet of things to track customer’s purchases within the store. This platform uses far less hardware and infrastructure than other competitors while still leveraging the powerful Microsoft Azure cloud.

“Real convenience is what Choice Market is doing using our technology – offering their customers a truly automated experience,” says AVA Chief Executive Officer Atul Hirpara. “Retail is undergoing a major transformation. With the power of AVA’s technology, Choice Market is pioneering this transformation!”

Choice currently has one location open in downtown Denver and a second store which is under construction and will open in the second quarter of 2019 in south Denver. With the upcoming changes to liquor laws, Choice will also

be one of the first companies in Colorado to offer delivery of prepared foods, groceries, and full strength beer in one transaction.

To help facilitate this growth, Choice has hired industry veteran John Varsames as the Chief Operating Officer. Varsames has more than 30 years of experience with opening and operating natural groceries, including leadership positions at Wild Oats, Whole Foods and Alfalfas.

For this project, Choice has partnered with local developer St. Charles Town Company, which has a long history of adaptive reuse and urban revitalization in the Denver area. “A contemporary, fresh, and local market will fill a huge void in this dense part of the city. It has been nearly two decades since we had Wild Oats next door to this site,” said Charlie Woolley, Principal at St. Charles Town Company. “We are pleased to partner with Choice to bring fresh food and innovation to the neighborhood.”

enter our 40th year, BSI has committed to up our customer service even more. I think customers are going to be impressed with our new levels of service.

form and bend solid surface material to create stunning counters and carts.

We like to say, 'From guard to ground, BSI builds it beautifully.' Our booth at NAFEM is designed to showcase a wide range of products and capabilities that really does make us a one-stop shop.

FEN: Besides food guards, what other products does BSI offer?

WS: BSI is known for quality food guards, but that’s just the beginning. We have in-house stainless fabrication capabilities. We build everything from counters and custom sinks to work tables, floor troughs and custom cold pans. We build custom refrigeration and custom heated merchandisers. We have a stateof-the-art millwork shop that can build pretty much anything you can think of.

We even have in-house countertop fabrication. We made our own oven so we can

FEN: Will your magician be at the booth?

WS: Of course. Some of our customers warned us that if the magician isn’t at NAFEM, there might be a small riot.

He’s become a vital part of our booth. I hope everyone takes a minute to stop by and watch his act. He’s very entertaining.

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

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Friday, February 8, 2019

Abeles & Heymann (Cont’d. from p. 1)

grocers as well as mainstream grocers around the country, typically in the section of the store that’s designated for kosher products. The company specializes in the production of glatt kosher meats, a special certification that designates that the meats were produced from animals that were not just slaughtered in accordance with kosher law but then examined after harvest to ensure that their lungs were clear of adhesions, scar tissue formed by some kind of chest infection or inflammation in the lungs.

The glatt kosher certification is an extra level of protection ensuring that the meat came from a healthy animal and is fit for human consumption, according to Seth Leavitt, A&H’s Chief Executive Officer. “Kosher is better for the body; safer for the soul,” he said.

“There are people who believe kosher foods are better for you. I am in that group of people who believe that.

There are many reasons.”

A&H products are made in a processing plant that’s inspected by the Kedem (Cont’d. from p. 1)

grew up enjoying its Concord Grape and Cream Malaga wines at their Sabbath and holiday tables.

Eugene (Yonah) Herzog took over Royal Wine and the Kedem brand was born. It wasn’t long before Kedem – intrinsically associated from then on with Royal Wine Corp. – was transformed into the world’s leading producer, distributor and importer of award-winning kosher products.

Now in its 70th year of operation, Kedem has become synonymous with the highest standards in wines, spirits and foods – not just in the kosher community but across the world. And even as the brand’s ever-evolving portfolio continues to break ground in innovative new cateUnox (Cont’d. from p. 1)

on: uncompromised quality, innovative and bold choices, proved and measurable efficiency and reliability.

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.

Present in 110 countries and the No. 1 producer for the number of professional Glastender (Cont’d. from p. 1)

Executive Officer Jon D. Hall invented the world’s first automatic rotary glasswasher, Glastender has since grown to become a full-line bar equipment manufacturer with over 200 employees.

“I am really proud of what my father has accomplished,” stated Todd Hall, President of Glastender. “Many of my father’s designs were industry firsts and some of his ideas have gone on to become industry standards. When we see other manufacturers copying our ideas, that’s how we know the true impact we have had on the industry.”

No stranger to innovation, Jon invented the world’s first ice dispenser while working with his father, William

U.S. Department of Agriculture as well as by three kosher inspectors. While the USDA inspectors come and go in the plant, the three kosher inspectors are on-site full-time to ensure that the meat is being processed according to kosher law. “They are inspecting everything to make sure that all the ingredients that go into the food are kosher,” Leavitt said. “It’s much more rigorous.”

There are aspects of kosher certification that may be helpful for those who don’t practice kosher dietary restrictions because their religious faith requires it, according to Leavitt. “If you’re trying to avoid dairy – I can’t mix meat and dairy together, so there’s no chance you’re going to get dairy in the product,” he said. “There’s no chance of shellfish contamination.

Shellfish are not kosher.”

Beef hindquarters are also not kosher, so the meat that’s used in A&H Hot Dogs comes exclusively from the forequarters.

The hot dogs, like the company’s other deli products, are made in a small batch production line that has been extensively modernized since the company was founded in

gories, Kedem grape juice still stands as the industry’s leading grape juice brand and benchmark for quality and tradition.

Gabriel Geller, Vice President of Public Relations for Royal Wine Corp., attributes today’s proliferation of fine wines that happen to be kosher to the Herzog family’s 200-year winemaking legacy. “The family traveled the world to find and produce the first-ever quality kosher wines from Israel and France. Their longtime vision and commitment to excellence opened kosher consumers’ eyes to world-class bottling from Bordeaux, Burgundy and beyond.”

Today Royal sources its wines from more than 15 regions and countries. But according to Eugene’s son David Herzog, the company’s Chairman of the Board,

ovens sold worldwide each year, Unox operates in the restaurant, patisserie and bakery sectors, and every day it serves professionals throughout the world.

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

Investing in innovation for Unox

Hall, as an ice machine distributor. Jon combined an ice machine with an auger system and obtained his first patent.

In 1969, when Jon invented the world’s first automatic glasswasher, he called it a “Glastender,” which later became the name for his new company focusing on bar equipment.

Jon released another industry first in 1970, when he combined one of his glasswashers with an ice bin and sink section to create the pass-through cocktail station. A pass-through cocktail station combines nearly all of the cocktail lifecycle steps into one station, but it also gets cocktail servers involved in drink production, which doubles a bartender’s output.

Not long after selling his first pass-

Food Equipment News 1954 by Oscar Abeles and his nephew Leopold Heymann, who opened their small factory in the Bronx. They operated there until 1997, when Leavitt, and his partner, David Flamholz, purchased the business.

Leavitt had a background in sales, and Flamholz was an attorney, but they wanted to run a company and carry on a tradition of producing quality products. “It was a match made in heaven,” Leavitt said. “We were two young guys willing to learn the business, and Lee was willing to stay on for a couple of years and teach us how to manufacture hot dogs.”

Flamholz has since left the business after selling his interest seven years ago to Yechiam, a renowned Israeli producer of glatt kosher meat and poultry products under the Hod Golan brand name.

“They provided a tremendous assist in the form of technology,” Leavitt said.

“They were light years ahead of where we were, even though we had a modern plant.” Since that time, Yechiam has exported its Hod Golan poultry products to the U.S., while A&H remains in its business of producing and selling deli meats made from beef, achieving dou-

ble-digit growth in 2018 after doubling its output with a new vacuum packaging machine and making other improvements to enhance productivity. “Even though we were already in a nice factory, we’ve been buying new machinery every year and improving the equipment we have,” Leavitt said.

A&H’s product line includes cured, uncured, reduced-fat and reduced-sodium options as well as hot dogs flavored with jalapeno and Bourbon Hot Dogs made with real bourbon. Deli meats include salami, kishka, corned beef and pastrami.

In addition to its robust sales, the company sends regular care packages to Jewish student centers at college campuses around the country. “We know that food brings people in,” Leavitt said.

“We’ve been in business for a long time, and we plan on staying in business for a long time.... We try and participate. We try and get involved sponsoring things. I know that’s where the future is. These are my future customers.”

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.

“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.

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 food service industry, along with intuitive and reliable technology that has become the benchmark for industry operators.

“We’re not in the wine business, but in the simcha (joy) business. The Kedem team prides itself in providing the wines that people share with their families and friends over the most joyous moments of life: holidays, bar/bat mitzvahs, engagements, birthdays, anniversaries, weddings, etc.”

In 1985, the Herzog family launched Baron Herzog Wine Cellars (now called Herzog Wine Cellars) in California and began producing awardwinning Cabernet Sauvignon, Chardonnay and Chenin Blanc from grapes harvested in the best vineyards of Sonoma and Napa. Their many wines include the Herzog Special Reserve Alexander Valley and the Special Edition Chalk Hill Warnecke Vineyard.

Herzog Wine Cellars settled in a brand

through cocktail station, Jon developed a line of stainless steel underbar, which has since grown to become the largest and most flexible line of underbar equipment in the industry.

“My father tends to think outside the box,” stated Todd Hall. “Many of the features associated with our underbar were new to the market and have since been copied by others. For example, our simple, yet beautiful modular bar die design, which we released in 1990, has since gone on to become an industry standard.”

Not content with only stainless steel fabrication, Glastender expanded into bar refrigeration in 1985 and has since increased its bar refrigeration offerings enough to become the largest and most flexible line of bar refrigeration in the

For more information, visit www .abeles-heymann.com.

new, state-of-the art facility in Oxnard, California, in 2005.

But the Kedem family of products also goes way beyond juices, wines and spirits. The company’s specialty food division, Kayco, imports and distributes thousands of gourmet items from hundreds of trusted brands from around the globe – among them Gefen, Glicks, Yehuda, Beetology, Tuscanini Foods, Heaven and Hearth, Absolutely Gluten Free and dozens more. These products are widely available in America’s major grocery stores.

Says Geller, “There is absolutely no doubt that Kedem will keep innovating and bring the best wines, spirits, and food – which happen to be kosher – to our tables for the next 70 years and beyond.”

Visit Unox at booth #4167.

industry as well.

Glastender’s last major foray into the bar equipment industry came in 1995 when it started manufacturing beer line chillers and providing complete remote draft beer systems. However, Glastender does not only produce bar equipment. It has many food service products, including wall-hung hand sinks, ice cream freezers, undercounter coolers, wallmount coolers, a countertop merchandiser and a lettuce crisper, to name a few.

With its release of Modular Beverage Stations and a line of kitchen fabrication products at the 2019 NAFEM show, Glastender is poised for continued growth and success.

Visit Glastender at booth #1669.

2019

Best of Show

Friday, February 8, 2019

Food Equipment News Franklin Machine Products (Cont’d. from p. 1)

new, solution-based products in the foodservice industry. This year, we showcase one of our most popular products of the year, The Perfect 10 Spatula™.

The Perfect 10 is one of those magical problem-solving products on the market. It’s designed to reduce labor, save time and money, and preserve as much Cooper-Atkins (Cont’d. from p. 1)

and dining experiences. Those same reputations can crumble when faced with a foodborne illness event. Food quality is a differentiator in your business. Food safety should be a given.

Emerson’s acquisition of CooperAtkins in 2018 has significantly extended its global capabilities in monitoring foodservice facilities throughout the entire supply chain. In today’s rapidly changing world, we continue to expand our technological capabilities to support and protect brand integrity by providing the right tools that ensure consistent food quality and safety throughout the supply chain, or from farm-to-fork.

Recent surveys conducted by Emerson offer the following statistics: Out of 12 issues that may contribute to food safety issues, “how food is harvested” is ranked as the lowest, and twoCDN (Cont’d. from p. 1)

SD: Our focus has always been quality and innovation in kitchen measurement tools, and these core attributes have been a driving force in our success. We started the business with a full range of timers and thermometers, many of which are exclusive to CDN. Now we’ve expanded our categories to include a broad range of scales, which gives us a well-rounded line of only kitchen measurement products. We’re proud to be a global category leader, and our products are used in over 20,000 foodservice locations worldwide, including large international coffee and restaurant chains.

FEN: What are CDN’s competitive advantages?

SD: Quality and innovation are at the top of the list. We offer a broad range of thermometers, timers and scales, from the basic to the unique, including many CDN Marra Forni (Cont’d. from p. 1)

functionality. We use proprietary refractory bricks that give our ovens the ability to reach up to 1,000 degrees.

Additionally, we use forced air burner technology instead of atmospheric burners, so that the heat spreads uniformly.

All of this makes it possible to produce authentic Neapolitan, neo-Neapolitan, New York, Sicilian and just about any other style of pizza. We are the only company with touchscreen-operated rotating decks, which enable the operator to customize the timing, anywhere from 15 seconds to 3 minutes and control the deck rotation speed to the second, to cook the pizza to perfection every time. Also, Marra Forni is an American manufacturer so customer service and technical support are readily available. That is not

product as possible, all at an affordable price.

Foodservice workers and restaurant owners alike know that time is vital in a business that’s all about food. Timing alone can often overshadow the reputation of a great dish and food preparation is a frequent culprit. Adding The Perfect 10 Spatula to your food preparation routine is the only way to go.

thirds (64 percent) of respondents rank food safety in fast-food restaurants as very or somewhat concerning, while 55 percent rank sit-down restaurants as very or somewhat concerning.

We’re helping commercial kitchen operators assure their customers that food has been handled properly and safely and delivered at the highest quality.

Equipment maintenance and monitoring is as important as the goods that are stored within. Monitoring equipment ensures energy savings and protects perishable inventory from being lost to spoilage due to faulty refrigeration equipment. Understanding the need to have a detailed written HACCP food safety plan within the facility is now industry-mandated.

QSRs and restaurants have to remain competitive in their offerings. Now that savvy millennials are demanding high quality and often exotic menu options, exclusives. We are specialists, and our business is solely focused on kitchen measurement tools.

FEN: What is CDN’s focus for 2019?

SD: During this anniversary year, we are focused on proven top sellers that perform day-in and day-out in professional kitchens. It’s not just what we sell – it’s what we do to streamline foodservice operations and make them more efficient.

FEN: How would you describe your thermometer assortment?

SD: Our wide range of NSF-certified thermometers provides foodservice operators options for all their temperature needs, such as our top-selling Thin Tip Pocket Thermometer (DTT450) and the Infrared Gun/Thermocouple Thermometer (INTP662) that combines infrared for non-contact surface temperatures with a thermocouple probe for

always the case with an imported oven.

Another asset of our oven is the versatility of cooking. Even though a brick oven is known mostly for cooking pizza, it’s also great for baking, slow roasting, braising and searing (meats, vegetables, seafood, etc.) in cast-iron pans – even sous vide! With all these capabilities, a Marra Forni oven is one piece of equipment that is capable of replacing many appliances, thus making it incredibly cost efficient. But don’t take our word for it – take it from our clients:

“It’s more like, what don’t I put in the oven! Everything from fresh bread, to sandwiches, meatballs, blistered cherry tomatoes, charred onions, prime rib, roasted pork butt, branzino and just about anything else. I cook a lot of things overnight, slow and low.”

With its patented flexible, curvedblade edges, this product sets itself apart from a traditional flat spatula. With a traditional spatula or scraping tool, scooping the product out, then scraping the inside of the can will eventually yield all of your product. With the Perfect 10, its edges do most of the work by grabbing thick and viscous product, such as sauces, pastes, puddings and pie fillings

there is more demand on the supply chain. The more ingredients that are needed, the more handling is involved, and this increases the risk of foodborne illness-related events that are frequently in the headlines.

Technology is the key component that is having the greatest impact on risk mitigation. For more than 130 years, the Cooper-Atkins brand has set the standard in performance for time and temperature equipment. It is a trusted resource in the industry, synonymous with quality and accuracy, and the reason our products are specified as the instrument of choice by many of the Top 50 QSR chains.

Emerson also supports those customers or players within the food chain who focus only on their own businesses without direct exposure to consumers, such as growers and transportation providers. These businesses form a link

internal temperatures. Our Cooking Thermometer (IRT-200 CAL) with a convenient calibration tool built-in to the sheath, making field calibration quick and easy. From room service to fine dining and establishments in between, CDN has the right temperature measurement tools to meet your needs.

FEN: What are your foodservice accounts looking for in timers?

SD: Timers are about efficiency, making the most of time. Simplicity and ease of use are important, as well as a set of desired features, such as repetitive tasks, for particular applications. Top selling CDN exclusives include the easy and intuitive Extra Big Digit Timer (TM15) and the Multi-Task Timer & Clock (TM8), a combination clock and hours/minutes/seconds timer with memory.

FEN: What types of commercial kitchen

John Paolone, Executive Chef/Owner at Cafe Firenze in LA

“People who say that these are just pizza ovens couldn’t be more wrong. We bake everything from bread to slow roasted meats and fish.”

Jeff Grant, Owner/Culinary Director at Tazza Kitchen in VA “I have two Marra Forni’s in each of my five Fortina Restaurant locations. One for pizza and in the other we cook all our proteins, vegetables and fish.”

Christian Petroni, Owner of Fortina Restaurants in NY One of our proudest accomplishments last year was the development of our Metal Fabrication Department. We now control the entire process of manufacturing. So,

51

with one turn of its ergonomically designed handle. In record time (an average of 10 seconds, versus over 20 seconds with a traditional spatula), you will have an empty #10 can and more time to prepare for the rest of the day’s service.

For more information, visit booth #2603, go to www.fmponline.com, call 800.257.7737 or email sales@fmponline.com. in the cold chain to provide vast experience, domain knowledge and well-rounded solutions.

Through the powerful combination of the InSinkErator®, Copeland™, Dixell™ and Cooper-Atkins® brands, Emerson delivers practical, scalable solutions for the store owner or franchisee, and can help them conform to the Food Safety Modernization Act’s 2016 compliances and regulations. Providing a solution that is automated, exception-based and accurate saves valuable labor resources. Cooper-Atkins wireless temperature monitoring streamlines costefficiencies but also digitizes the data for greater accuracy, enabling it to be easily generated on demand for audits and foodequipment maintenance and efficiencies.

For more information, visit booth #4100, go to www.cooper-atkins.com or call 860.347.2256.

scales do you offer?

SD: We now have eight different series of scales, covering a range of features from basic to more advanced for all types of foodservice applications. Most of our scales are NSF listed and CDN exclusives, such as the Submersible Scales (SD1110X, SD2210X), with an IP67 rating, tare function, field calibration and high/low limit alerts. The Portion Control Scales (SD0502, SD1114, SD1112, SD2202, SD3302, SD5502) come in different capacities and profiles from 5 to 55 pounds. Our easy-to-use Digital Glass Scale, 15 pounds (SD1502) provides a great value with key features including tare function, sturdy tempered glass platform and an easy-to-read backlit display.

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

we can offer custom sizes, shapes and features. Additionally, our highly-skilled tile setters can deliver handcrafted tile designs that not only complement but enhance the look of your restaurant. This is why we’re the fastest growing brick oven manufacturer in the world!

All ovens are 100 percent American manufactured and are all ETL, NSF and CE certified. Each handcrafted oven is custom built and tiled to order, offering abundant color choices to complement unique establishments. 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.

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

Friday, February 8, 2019

Food Equipment News Waring Commercial (Cont’d. from p. 1)

lives easier and their businesses more profitable. Whether you serve up old favorites, trendy new menu items or both, Waring Commercial equipment guarantees unparalleled results. Imagine.

Invent. Inspire.®

Blend. Prep. Cook. And now Brew.

Waring has an extensive collection of products in four distinct categories.

“As specialists in Blend, Prep and Cook, we’re proud to introduce the addition of Brew,” says Samantha Mullins, Waring Marketing Manager. “Our rapidly expanding Brew product lineup offers exceptional solutions in the hot beverage category. It brings us full circle as the complete Solutions Specialist, with the perfect solution within each category for each customer.”

Blend The original Waring blender was Cofrimell (Cont’d. from p. 1)

services clients worldwide – from Europe to the USA, from the Middle East to China, from Australia to New Zealand.

Cofrimell’s focus has always been on continuous evolution in the field of refrigeration. It is eager and constantly investing in its designs and workmanship to seek the highest quality and innovative products available to the foodservice industry and beyond. Its sophisticated and state of the art manufacturing facility AMPCO (Cont’d. from p. 1)

innovator in the design and manufacture of quality, multi-use commercial and industrial venting systems. AMPCO product installations and applications include commercial kitchen grease ducts, dishwashers, pizza ovens, baking ovens, coffee roasters, brew kettles, boilers and more. All AMPCO products are UL tested and listed to the most stringent safety standards.

Zink Foodservice provides comprehensive sales, marketing, distribution and installation services for premier manufacturers and authorized dealers of foodLloydPans (Cont’d. from p. 4)

the crust. The total cost of bare pans should include seasoning and re-seasoning, which conservatively adds $1-$4 per pan. Seasoned pans scratch easily, which means more maintenance if metal tools are used.

FEN: Can you explain the difference between competitive release finishes and

Panasonic (Cont’d. from p. 4)

room temperature dishes.

1,000 Program Memory The Panasonic NE-SCV2N High Speed Oven can conveniently program and store up to hundreds of convection, grill and Inverter microwave menus, as well as flexible menu combinations of grill and microwave, convection and microwave, and convec-

invented over 80 years ago, and continues to lead the category. Waring’s comprehensive lineup of classic blenders, made in the USA of U.S. and foreign parts, and Immersion Blenders and Drink Mixers feature efficient design and intuitive controls. They’re made for maximum output with minimal effort, and built to last, with a diversity of options.

Prep Waring’s Prep category includes a vast range of dependable, powerful and durable food prep solutions, designed for optimal speed and reliability. Its selection of Prep solutions includes food processors, grinders, juicers and extractors, chamber vacuum sealers, chocolate melters, stand mixers, ice cream makers and other essentials for the fully equipped professional kitchen.

Cook Waring’s Cook category sets the stanensures detailed and industry leading production capabilities – essential in order to service worldwide markets – many having different requirements.

The Oasis slush machines are available in three convenient sizes. All tanks have a 2.6-gallon capacity and can be ordered in single, double and triple tank formation. The Oasis series slush machines are environmentally friendly and the cooling system is CFC free. The cylindrical evaporator is completely made of stainless steel and

dard for space-saving solutions that let businesses expand their menus. High powered and low maintenance, Waring’s cooking equipment includes a full selection of induction ranges, convection and pizza ovens, panini grills, heavy-duty griddles, microwaves, thermal circulators, pasta cookers and more. It provides an extensive and diverse line of essentials to help you build your business.

Brew With Brew, Waring provides high-performance, hot beverage solutions from a brand you can trust. Its strong commitment to extensive R&D, thoughtful design and precision manufacturing ensures that Waring equips its customers with unsurpassed brewing equipment solutions, from coffee urns to water boilers. Like its other categories, Waring’s new Brew category features a product lineup that combines reliability and innovation.

is manufactured in one piece – no welds are present which greatly prevents leaks.

For all variations of juice dispensing, Cofrimell offers its clients the choice of single, double, triple and quadruple tank configuration. All bases are made of stainless steel with plastic trim. The polycarbonate bowls are extremely easy to remove for quick and effortless cleaning.

High chilling capacity and efficient chilling production, even in the hottest weather, is attained. Each bowl has a separately

53

On Trend. On Time.

“We love seeing what chefs are doing with our equipment,” Mullins says. “It’s exciting when they repurpose a product to create something unique and unexpected. Chef Jon Ashton used a Waring waffle maker to bake a falafel waffle and mac ‘n cheese bites. It gives waffle makers a whole new life and really demonstrates our line’s versatility.”

Savvy Solutions Think a chamber vac is only for storing food to keep it fresh longer? Think again – think sous vide! Waring’s versatile vacuum sealer is the perfect partner for the Waring Thermal Circulator: Integrated Bath Systems. Team up products for the sous vide method, or just vacuum seal fresh ingredients to prepare delicious Limoncello. Check out the recipe at www.waringcommercialproducts.com/ limoncello.

Visit Waring at booth #3240.

controlled motor so serving is uninterrupted during cleaning.

All Cofrimell products are entirely made in Italy and with Italian materials.

Very strict qualitative controls in every phase of production permits all of Cofrimell’s products to acquire many safety certifications (UL and NSF).

Distributed by Eurodib, a North American-based company, and readily available for shipment.

For more information, visit booth #2839.

service equipment and small-wares. Zink has a heavy focus on design specification, ordering, installation and after sale support.

“Our involvement working with the commercial kitchen design community helped us recognize that there was a need for more comprehensive ventilation solutions. To that end, we formed Z-Ventilation Solutions (ZVS) in 2016 and we are excited to see the continued development of that business. Our partnership with AMPCO is another milestone, and positions us to better serve the market,” said Mike McGuire, Managing Partner of Zink.

By coming together, both AMPCO

and ZVS offer customers complete, customized solutions for all commercial kitchen ventilation needs. By combining their superior products and expert services, the team can effectively support customers from design to commissioning through ongoing operational support and service.

“We are very excited about this new partnership with Zink and the opportunity to leverage our industry expertise to offer customers best-in-class turnkey solutions,” said Mark Walraven, Vice President of Sales for AMPCO. “We look forward to a long and successful business relationship.”

AMPCO and ZVS are now a leading source for kitchen ventilation solutions.

The companies share a common goal: to leverage product and application expertise to maximize the value created for customers, and to exceed expectations. With a variety of installation services and customized solutions, together they are uniquely qualified to meet all customer ventilation needs, optimizing system performance while saving time and money.

LloydPans Pre-Seasoned Tuff-Kote® finish?

lent release in pizza and bakery applications without a definite end of life limit.

oven and a perforated cover to moderate top heat, we solved that challenge. The interior featured PSTK finish for good release and was attractive enough to be used at the table, and tough enough to withstand metal forks.

PT: PTFE non-sticks offer approximately 5,000 release cycles, but they’re not metal utensil safe and don’t often last long in hot pizza ovens. Silicone glaze is less durable, and offers about 1,000 release cycles with the same limitations as PTFE coatings. LloydPans Pre-Seasoned TuffKote (PSTK) is a permanent, non-toxic, metal-utensil safe finish that offers exceltion and grill menus.

Edit Menus Too This high speed oven includes the ability to easily edit and store menus from either the product itself or your PC with an included SD memory card and SD-USB Adapter.

7 Heating Accessories To optimize heating for a full range of menu applications, the NE-SCV2N

FEN: Can you share an example of how you helped a customer overcome a baking challenge?

PT: Baking brownies in a super-heated pizza conveyor oven isn’t easily done.

By making a stack of standard pans to moderate the intense bottom heat of the

includes seven 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.

Minimized Maintenance With the Panasonic NE-SCV2N High Speed Oven, easy everyday maintenance consists of cleaning a removable air filter and drip tray, base plate liner, ceramic tray, wire rack, pizza and white ceramic

To learn more about this partnership, visit AMPCO booth #2146. For more information, go to www.ampcostacks.com and www.zinkfsg.com.

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

plates, oven sheet and aluminum paddle (optional accessories) and wiping down the easy-clean enamel door.

In the event of any steamer difficulties, Panasonic supports your NE-SCV2N High Speed Oven with comprehensive customer service. Technical support is just a phone call away.

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