Food Equipment Daily at NAFEM • February 9, 2019

Orlando Oser Communications Group

Blendtec Innovation: Jarless Commercial Blending Blendtec, a world leader in commercial and residential blending innovations, has once again shown the importance of “thinking outside the box,” or shall we say, “jar.”

The Blendtec Nitro System is the first to incorporate a

BOOTH #448

Continued on Page 53

The Future of Food Safety Technology is Smart

An interview with Thomas Woodbury, Vice President of National Accounts, CM Systems LLC.

Saturday, February 9, 2019

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

Tucs Introduces New EconoChill Cook-Chill System for Existing Kitchens

Glastender Introduces Space-Saving Fusion Sink

Many foodservice operators understand the benefits a cookchill workflow provides. Food is kettle cooked to the peak of doneness, pasteurized, then quickly sealed in 5-mil

Glastender, Inc., headquartered in Saginaw, Michigan, has created a new product category with the release of its patent-pending, space-saving Fusion sink.

As any designer knows, space behind a bar is almost

The CHEFTOP MIND.Maps™ PLUS ovens are the culmination of Unox’s years of research and experience of working alongside the most demanding chefs as they take on the daily

BOOTH #1275

BOOTH #1669

BOOTH #4167

Continued on Page 46

Walk-In Cooler and Freezer Solutions from Bally Refrigerated Boxes

Continued on Page 53

Professional Juicers from Zumex An interview with Carlos Quintero, Sales and Marketing Director, Zumex North America.

FEN: What is ComplianceMate, and what does it do for food safety?

Bally Refrigerated Boxes is a leading manufacturer of walk-in cooler and freezer solutions for the foodservice, scientific, warehousing and modular structure industries. With multiple manufacturing facilities and over 88 years of experience, Bally’s

FEN: What are some of the trends driving the selection of equipment in the

BOOTH #1092

BOOTH #1880

BOOTH #1077

Continued on Page 51

The Montague Company: Quality, Reliability, Performance

An interview with Joe Deckelman, Vice President of Sales and Marketing, The Montague Company.

Continued on Page 51

Data Driven Cooking from Unox

FEN: What would you say makes your company unique?

Unox MIND.Maps™ ovens are the highest performing tools inside your professional kitchen: they allow you to achieve the highest level of cooking and baking results, and at the same time, they provide

BOOTH #1400

BOOTH #4167

Continued on Page 46

CHEFTOP MIND.Maps PLUS: Intelligent Cooking, Guaranteed Results

Continued on Page 46

Continued on Page 46

Bella Sun Luci New Sun Dried Tomato Chipotle Topper & Sauce

Mooney Farms and its Bella Sun Luci brand of sun dried tomato products are now producing a brand new product: Bella Sun Luci Sun Dried Tomato Chipotle Topper & Sauce. This new infusion of flavor was created from Continued on Page 46

Continued on Page 51

Fire Extinguishers and Fire Suppression Systems from Amerex An interview with Jamie Knowles, Product Manager, Restaurant Systems, Amerex Corporation.

FEN: Tell our readers a little bit about yourself.

BOOTH #1957

Continued on Page 51

US INC: Refrigeration, Cooking, Stainless Steel Products An interview with Josh C h ro n i s t e r, Director of Sales, US INC.

FEN: Tell our readers about your company and your product line.

BOOTH #483

Continued on Page 53

Orlando Oser Communications Group

Blendtec Innovation: Jarless Commercial Blending Blendtec, a world leader in commercial and residential blending innovations, has once again shown the importance of “thinking outside the box,” or shall we say, “jar.”

The Blendtec Nitro System is the first to incorporate a

BOOTH #448

Continued on Page 53

The Future of Food Safety Technology is Smart

An interview with Thomas Woodbury, Vice President of National Accounts, CM Systems LLC.

Saturday, February 9, 2019

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

Tucs Introduces New EconoChill Cook-Chill System for Existing Kitchens

Glastender Introduces Space-Saving Fusion Sink

Many foodservice operators understand the benefits a cookchill workflow provides. Food is kettle cooked to the peak of doneness, pasteurized, then quickly sealed in 5-mil

Glastender, Inc., headquartered in Saginaw, Michigan, has created a new product category with the release of its patent-pending, space-saving Fusion sink.

As any designer knows, space behind a bar is almost

The CHEFTOP MIND.Maps™ PLUS ovens are the culmination of Unox’s years of research and experience of working alongside the most demanding chefs as they take on the daily

BOOTH #1275

BOOTH #1669

BOOTH #4167

Continued on Page 46

Walk-In Cooler and Freezer Solutions from Bally Refrigerated Boxes

Continued on Page 53

Professional Juicers from Zumex An interview with Carlos Quintero, Sales and Marketing Director, Zumex North America.

FEN: What is ComplianceMate, and what does it do for food safety?

Bally Refrigerated Boxes is a leading manufacturer of walk-in cooler and freezer solutions for the foodservice, scientific, warehousing and modular structure industries. With multiple manufacturing facilities and over 88 years of experience, Bally’s

FEN: What are some of the trends driving the selection of equipment in the

BOOTH #1092

BOOTH #1880

BOOTH #1077

Continued on Page 51

The Montague Company: Quality, Reliability, Performance

An interview with Joe Deckelman, Vice President of Sales and Marketing, The Montague Company.

Continued on Page 51

Data Driven Cooking from Unox

FEN: What would you say makes your company unique?

Unox MIND.Maps™ ovens are the highest performing tools inside your professional kitchen: they allow you to achieve the highest level of cooking and baking results, and at the same time, they provide

BOOTH #1400

BOOTH #4167

Continued on Page 46

CHEFTOP MIND.Maps PLUS: Intelligent Cooking, Guaranteed Results

Continued on Page 46

Continued on Page 46

Bella Sun Luci New Sun Dried Tomato Chipotle Topper & Sauce

Mooney Farms and its Bella Sun Luci brand of sun dried tomato products are now producing a brand new product: Bella Sun Luci Sun Dried Tomato Chipotle Topper & Sauce. This new infusion of flavor was created from Continued on Page 46

Continued on Page 51

Fire Extinguishers and Fire Suppression Systems from Amerex An interview with Jamie Knowles, Product Manager, Restaurant Systems, Amerex Corporation.

FEN: Tell our readers a little bit about yourself.

BOOTH #1957

Continued on Page 51

US INC: Refrigeration, Cooking, Stainless Steel Products An interview with Josh C h ro n i s t e r, Director of Sales, US INC.

FEN: Tell our readers about your company and your product line.

BOOTH #483

Continued on Page 53

4

Saturday, February 9, 2019

Renau Introduces New Generation of ARM Cortex-Powered Touchscreens Renau’s new UCM-2000 Series of nextgeneration ARM Cortex-A7 based PCAP touchscreens 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-ofthe-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 UCM-2000 Series offers equipment operators a sophisticated control that can be configured and installed either horizontally or

vertically on the front of a controlled appliance. Measuring less than 1.91 inches deep, the UCM-2000 Series is compact and versatile enough to allow equipment manufacturers to mount it on virtually any available panel space. Each size also offers the choice of bezel or flush mount models. Using Renau’s Single Wire Communication and wireless Renau.Net Networks, the UCM-2000 Series connects to any of Renau’s compact, powerful hybrid micro process controllers to monitor and control even the most intensive and demanding applications, reducing the need for expensive

Bar Maid: Innovative, Problem-Solving Products Bar Maid Corporation first developed the 5-brush electric glass washer in the 1960s and is now the No. 1 manufacturer of electric glass washers in the world.

When you have a really great product, competitors try to imitate. Low-cost imports recently became available, but these may lack safety features and certifications.

“Without UL/CSA and NSF testing and approval, can you really be sure the glass washer is reliably safe and worth the liability risk?” says George Shepherd,

President of Bar Maid.

Shepherd warns not to be influenced by the CE mark, which is often the only mark found on imported products. CE is not valid in the USA or Canada. It is often “self-declared” with no testing, and may not be recognized by insurance companies, health departments or other agencies in the United States.

Bar Maid Electric Glass Washers offer unmatched quality, performance and safety. The A Series Upright Glass Washer and SS Series Submersible Glass

Food Equipment News and complicated harnesses.

With the ability to quickly and easily access and select programs and recipes, as well as full support for safety and compliance processes like HACCP, user manuals, job aids and ingredient level and freshness monitoring, the UCM-2000 offers unrivalled labor savings and ease of training.

Equipment operators can quickly and easily read the UCM-2000 Series’ high-resolution color display from across the kitchen, and because the screen is the interface, use is incredibly intuitive and easy and designed to help reduce operator Continued on Page 53

Washer feaheavy ture duty, durable construction that is built tough for use in even the busiest, most demanding bars and restaurants. Both models are used by many of America’s largest chains.

Factors that set Bar Maid Electric Glass Washers above the competition: exclusive new two-year warranty (registration required for year two); electrical safety testing and certification to UL and CSA required by OSHA and most health departments; sanitation testing 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

Saturday, February 9, 2019

CDN Offers Full Range of Kitchen Scales CDN is now celebrating its 35th anniversary as a global category leader in kitchen measurement tools, known for quality and innovation. CDN presents a broad range of scales for foodservice kitchens, from the basic to the unique, including many CDN exclusive options to serve different needs.

“We’ve greatly expanded our scale assortment in the last two years, and our focus at NAFEM 2019 is to showcase the breadth of the line and our top sellers.

Quality and practicality will be on display,” said Shawn DiGruccio, Executive Vice President of CDN.

A stand-out scale with simplicity and value, the CDN NSF-certified Digital Glass Scale (SD1502) features tare function and sturdy tempered glass platform.

With a 15-pound capacity, it has an easyto-read backlit display, showing results in pounds:ounces and grams.

Portion control is vital to the profitability of any foodservice establishment. CDN offers its exclusive NSF-certified Digital Portion Control Scales in six capacities and profiles: 5 pounds (SD0502), 11 pounds (SD1114), 11 pounds (SD1112), 22 pounds (SD2202), 33 pounds (SD3302)

Waring Commercial Video Series Provides Living Proof of the Power of Perseverance Last year, Waring ® Commercial, a leading manufacturer of kitchen equipment and appliances for the foodservice industry, debuted Living Proof™ with Jon Ashton, its groundbreaking documentary series on the troubles and triumphs of world-class chefs.

Developed in partnership with celebrity chef Jon Ashton, a frequent presence on TV (The Food Network, The Tonight Show, The Today Show and more), the series has riveted viewers with an inspiring inside look at the personal and professional lives of chefs who beat the odds to achieve culinary greatness.

Episode 3: Chef Katsuji Tanabe The series’ third episode relates the extraordinary story of acclaimed Chef Katsuji Tanabe, whose culinary empire of six restaurants includes The Nixon Chops & Whiskey, a steakhouse with a distinctively Mexican flair, located in Whittier, California.

The son of a Japanese father and Mexican mother, Chef Tanabe left his privileged upbringing in Mexico to pursue his dream of becoming a world-class chef in the United States. Forsaken by his father and impoverished when he came to America in 1999, with no grasp of the English language and only his passion for

Save Space and Money with Cooler Concepts When it comes to designing a restaurant, space is precious. Your job as a designer is to make the most efficient and profitable space possible. The difference between an 8x10 and a 10x12 walk-in cooler is 40 square feet. Choosing an 8x10 results in about $5,000.00 in energy and equipment savings over the average lifespan of a restaurant. It’s also roughly three additional seats in a full-service setting.

Cooler Concepts’ five individual shelving depths and keg specific shelf sizes maximize the storage capacity and make every walk-in cooler more effi-

cient. Its design eliminates the blocked corners and dead storage space typically created by traditional catalog keg shelf support posts. Not only can you store more product in a smaller footprint with its shelving, but you can tap and access every keg.

Let’s explore a potential scenario: Cooper’s Restaurant, a full-service establishment, has an average ticket price of $25.00 per person. They’re open for dinner service seven days per week, closed only for holidays. If each seat turns once per shift, three additional seats would generate $150.00 per day, or $54,000.00

Keep Staff and Kitchen Safe with Baffle Boss and Franklin Filter

By Kimberly Salesky, Editor, Franklin Machine Products

Cleaning your grease filters is an important component of your facility’s procedures to help prevent grease fires. While this task is necessary and has proven to help reduce the threat of grease fires, it’s a rather cumbersome job. Grease filters are above the reach of the average worker, which invites unsafe practices of getting to the height of your exhaust hood system. Often, restaurant workers remove grease filters for cleaning in dan-

gerous ways, such as ladders and climbing on hot food equipment like fryers.

This can result in an injured staff member, a worker’s comp claim and a staff shortage. While these methods seem unavoidable, there’s a better, safer way to remove your grease filters without the risk of injury.

The best way to protect your staff while cleaning grease filters is to have them reach the exhaust hood system from the floor. This can be accomplished with The Baffle Boss® Hood Filter Lifting Fork. It’s designed to reach grease filters

Food Equipment News and 55 pounds (SD5502).

Part of CDN’s Master Scales Series, these scales offer convenience features such as tare function, data hold and field calibration for accuracy over time, as well as measure in pounds:ounces and kilograms:grams.

CDN’s NSF Submersible Scales provide a full range of advanced features, including a coveted IP67 rating that ensures protection against dust, particles and submersion in up to 3 feet of water for up to 30 minutes. Available in 11 pounds (SD1110X) and 22 pounds (SD2210X), these CDN exclusive scales are programmable and come with a tare

function, field calibration, and low/high limit alerts.

They operate on a rechargeable battery, and also come with a power adapter for added convenience. These scales measure in pounds, ounces, fluid ounces, kilograms and grams. CDN also offers 5 kg calibration weights as an optional accessory, plus replacement parts.

CDN measures up with a wide variety of thermometers, timers and scales.

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

cooking to sustain him, Chef Tanabe is a study in grit and determination. His rise from downtrodden immigrant sleeping on a street bench to popular contestant on Bravo’s Top Chef TV series and upscale restauranteur is a testament to his talent and sheer will to succeed.

Chef Tanabe proudly wears his trademark #itookarisk embroidered on the sleeve of his chef’s jacket. “Sometimes you have to take a risk in order to be successful,” he said. “I think I have learned more from my mistakes than from my wins.” He attributes his success to “calculated risks that I have taken, from coming to this country, to choosing this career, to opening my first restaurant.”

Chef Tanabe offers living proof that no matter how many obstacles may block the

road to success, drive and perseverance pay off in the end.

“Chef Tanabe is an inspiration for chefs and foodservice professionals everywhere,” says Dan DeBari, General Manager for Waring Commercial. “Being a chef is no easy calling, but he and the other culinary masters profiled in Living Proof show that with the right attitude and resolve it can be profoundly rewarding on many levels.”

Episode 3 of Living Proof with Jon Ashton and the two previous episodes are being shown by request at booth #3240 during The National Association of Food Equipment Manufacturers (NAFEM) tradeshow.

per year. What do you think your customer would say if you told them a smaller beer cooler with Cooler Concepts shelving could allow them to earn an extra 54 grand?

Let’s explore another scenario: Cooper’s Bar has 16 draft beers on tap and were told they need a 10x12 beer cooler. Average list price of a 10x12 walk-in is $19,531.80. Average electricity cost for that cooler is $1,812.84 per year.

In the 10x12, with traditional catalog type shelving, storage levels will be 34 kegs at best. This is barely one plus a backup.

Now let’s look at an 8x10 cooler. Average list price of an 8x10 box is $16,428.20.

Average energy consumption is

$1,431.60 per year. The smaller cooler teamed with Cooler Concepts’ shelving will allow storage of 40 kegs plus cases, an additional six kegs over the 10x12 without Cooler Concepts shelving. In the first year, the customer would see cost savings of $3,484.84.

When paired with the scenario above, the customer can see a potential gain of $57,484.00 in their first year.

Let Cooler Concepts make you a hero.

with a pole that extends up to 5 feet high and features specially made prongs to easily grab most brands of grease filters, all while keeping the user grounded. In addition, its pronged head can be positioned five different ways, and it folds for simple storage.

For an added safety bonus to your grease filter cleaning program, check out The Franklin Filter® Hinged Hood Filter.

It’s hinged for easy cleaning to ensure your grease filters receive the most thorough cleaning to further reduce the threat of grease fires. Plus, its unique design helps your exhaust hood system work more efficiently. It features slotted baf-

Visit Waring at booth #3240.

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.

fles to reduce static pressure, which in turn creates less strain on the exhaust hood fan motor, allowing for greater heat removal and a quieter operation.

To learn more about how The Baffle Boss and Franklin Filter can benefit your kitchen, 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 a safer place.

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

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Saturday, February 9, 2019

Custom Fabricated Foodservice Equipment from IRP Iowa Rotocast Plastics, founded in 1983, takes pride in being a trusted manufacturer and supplier of custom fabricated portable and semi-permanent foodservice equipment for stadiums, venues, arenas, convention centers, casinos, amusement parks and restaurants.

IRP equipment can be found on six continents; IRP products can be found in all 50 states, in addition to 41 countries around the world. IRP equipment that is custom manufactured exclusively for Gatorade is a regular sideline fixture during professionally televised sporting events, including the Super Bowl. IRP has also sent equipment to every Summer Olympics since the 1996 games hosted by Atlanta, Georgia.

IRP equipment provides a cohesive aesthetic with your venue’s architectural elements, while incorporating the most current technology and materials

available. IRP is well aware that while form may grab the consumer’s attention, function must take precedence in order for the equipment to serve its purpose. All IRP equipment meets industry standards, including NSF and UL approval. IRP’s team of engineers, designers and project managers strive to ensure that the equipment designed will provide a congruous and harmonious synergy with the elements chosen by the venue architects. Superb craftsmanship, durability and quality are the foundations of the IRP brand. IRP is well-equipped to fulfill an entire stadium package but has also earned a reputation for fabricating unique kiosks and carts that other companies would hesitate to build, due to their complexity or the fact that only a singular unit is needed.

IRP equipment can be designed with a combination of food and bever-

How Can Food Delivery Operators Guarantee Food Safety?

Food delivery has mushroomed in recent years. Consumers love the convenience, and it shows in their skyrocketing reliance on off-premises ordering.

Industry analysts at Technomic and investment firm Cowen both project double-digit growth in food delivery (12 percent per year) over the next five years. In fact, 86 percent of consumers order from off-site at least once a month. They also found that nearly a quarter of consumers say they spend more on off-premise orders, so food delivery can even potentially boost sales.

However, food safety issues can impose some serious roadblocks to success if food delivery operators don’t – or

due to logistical constraints, can’t – treat safety as seriously as a traditional restaurant.

Perhaps the major risk is that food will fall into the temperature danger zone (41 degrees Fahrenheit to 135 degrees Fahrenheit) during transportation. This risk is higher than at brickand-mortar locations because of the unique challenges inherent in food delivery. A closed, confined space increases risks of cross-contamination, and delivery vehicles typically lack the commercial-grade equipment of a restaurant. Then, they don’t necessarily have relevant supplies on hand, including the ability to wash hands or power equipment easily. It’s simply a tougher challenge to monitor and maintain food temperatures in a vehicle.

Unfortunately, human interaction may also cause temperatures to fall out of spec. It’s easy to imagine a rushed delivery person failing to fully shut the door on food storage equipment or oth-

Food Equipment News age serving options, or as mobile retail or POS stations. IRP’s entire process is streamlined because all elements of design and production are kept in-house, allowing maximum efficiency and quality control. This means all projects ship straight from the facility where they are designed and fabricated. Middle-men equate to markup, and IRP saves you money and time by being both fabricator and supplier. Its central location in the United States allows for shorter lead times to either coastline.

In addition to fabricated equipment, the IRP family of brands manufactures and distributes a variety of other product categories, but all ultimately have the same goal of increasing food and beverage sales for clientele while promoting brand awareness.

The RotoTough plastic products are designed for ice-down beverage concession, a popular and economical line erwise mishandling equipment or food. And if restaurants and delivery services think their workers are rigorously following the most common food safety practices – maintaining hygiene, wearing gloves, checking temperatures, storing foods properly – research suggests otherwise.

Thankfully, today’s food safety technology is perfect for food delivery operators aiming to steer clear of problems.

Today’s wireless smart temperature sensors offer the three ingredients key to bolstering food safety for delivery.

Portability As delivery vehicles are small and mobile, so must their equipment be.

Pocket-sized Bluetooth temperature probes can travel easily and read temperatures quickly. The same is true of wireless temperature sensors; they have historically been too large for many travel containers, but new technologies are allowing smaller and more energy-efficient sensors that can fit in smaller equipment.

Custom Venting Solutions: Adding Beauty to Your Space In today’s world, it is important to deliver a unique dining experience and an inviting space that leaves lasting impressions.

AMPCO has the solution.

Whether you are a new restaurant owner, or you are looking to renovate your current establishment, custom venting can enhance your space through custom painted colors, laser-cut designs including patterns, logos, phrases etc., and custom outer materials such as copper and polished stainless steel.

You’ve managed every detail of your restaurant – don’t settle for average exhaust systems.

AMPCO’s custom venting solutions can be customized to your unique application requirements. The engineering staff provides complete design services that take the guesswork out of installation even for the most complex systems.

AMPCO offers a broad range of venting and components to fit a wide array of interior and exterior commercial applications and customer specifications. So whether you need venting for your dining area, or more attractive venting to match your building facade, AMPCO can help elevate the design of

of hawking bins and push carts which allow the vendor to take the product to the consumer, and lastly, Breezers, a line of electric refrigeration which ranges in size from countertop units to full height double door versions.

Whether a customer is looking for a draught and pretzel cart six feet in length or a 30-foot semi-permanent seasonal kiosk for an outdoor space, IRP will handle every element of a client’s project. From conception through to fabrication, IRP’s dedicated team wholeheartedly devotes themselves to any project with professionalism, quality and efficiency and is wellregarded within the industry for meeting project deadlines and producing superior products that last season after season.

Visit IRP at booth #225. For more information, call 800.553.0050 or go to www.irpinc.com.

Automation With wireless, battery-powered sensors placed in the cold-holding units, operators can automate the process entirely and be alerted instantly any time temperatures fall out of spec.

Simplicity Since cross-contamination is an increased risk in delivery vehicles, it can help to have a checklist system that guides hurried workers through a step-by-step process that covers every cleaning and sanitation step needed while on the go.

Plus, using a digital checklist from a smart device means they can speed through the process with just a few taps.

It takes more work to maintain food safety protocols when food is in transit than at a brick-and-mortar restaurant, but with the right technology on tap, delivery services can have their cake and deliver it safely too.

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

your space to create a more inviting environment by aligning with your restaurant’s interior or exterior design elements.

To learn more about AMPCO’s custom venting solutions and capabilities, visit booth #2146 to speak to a commercial sales representative to learn more about the available colors, materials and design options that can help create an inviting space to enhance the overall customer experience.

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

22

Saturday, February 9, 2019

Flameless Food Warming System Revolutionizes Catering Industry An interview with Laura Calder, Senior Product Manager, Sterno Products.

FEN: Tell SpeedHeat™.

our

readers

about

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

FEN: Why use SpeedHeat instead of traditional Sterno chafing fuel and catering equipment?

LC: SpeedHeat provides a safer, simpler and faster warming solution for quick-serve catering events that last under an hour.

SpeedHeat is flameless, which means added safety and the ability to keep food warm at venues with open flame restrictions. It has only a few pieces and can be set-up in minutes by even non-foodservice professionals.

Finally, unlike traditional chafing equipment that can take up to 20 minutes to ramp-up to the necessary temperature, SpeedHeat provides instant flameless heat.

FEN: How long does SpeedHeat keep food warm?

LC: Once the SpeedHeat system is activated, it will keep food warm for up to 45 minutes, the ideal time for most quickserve drop-off catering events.

FEN: How are the SpeedHeat packets activated?

LC: The SpeedHeat system has been

Solving America’s Pizzaiolo Shortage In America, pizza is one of the highestgrossing segments within the fast-casual market. The demand for healthier, madeyour-way-in-less-than-a-minute-pizza is steadily increasing. In recent years, many college campuses, hospitals, stadiums and grocery chains now offer artisan personal pizzas.

In Italy, where pizza-making has earned UNESCO heritage status, there are literally hundreds of pizza schools.

However, despite America’s high

demand for amazing pizza, there is a lack of instruction available for those who aspire to make it professionally. Looking at the numbers, a career as a chef is a viable occupational option for the many passionate cooks. The Pizza University & Culinary Arts Center is here to help fill the shortage of skilled and committed pizza makers in the American pizza industry.

The Pizza University & Culinary Arts Center was started on the East

Panasonic NE-3280 Commercial Microwave Sonic Steamer Oven As the nutritional benefits of steaming are becoming more widely known, the Sonic Steamer has become a popular choice in an ever-growing list of channels, from educational institutions, to full-service restaurants and stadiums.

Designed for high-efficiency steaming in foodservice businesses big and small, the Panasonic NE-3280 Commercial Microwave Sonic Steamer Oven combines high-volume cooking capability with every kitchen’s need for speed.

High-Power Cooking Reliably quick, efficient and economical to operate, Panasonic’s 3200 Watt Sonic Steamer Oven uses the power of microwave energy to heat the water content in vegetables, fish and seafood, meats, breads and other foods to the boiling point to produce steam, and preserve

the natural flavors and nutrients customers want and expect in their meals.

Fast and Faster Panasonic’s innovative top and bottom energy feed design uses four separate magnetron heating elements to fuel the Sonic Steamer’s incredible cooking speed and its even-heating abilities.

The Panasonic Sonic Steamer Oven is one of few in its category that can comfortably handle two full-size, 4-inch deep steam table pans with covers, four halfpans or four 12-inch plates, at the same time.

The Result?

Hot, fresh lasagna in under 20 minutes; a 1-1/4 pound lobster in under 2 minutes (55 in an hour); a pound of shrimp in a minute (60 pounds in an hour) and faster steamed vegetables like a pound of

TELLIER, Makers of the Original Food Mill For 65 years, TELLIER has been using innovation to unleash creativity and improve efficiency in the kitchen.

It all started in 1947 when Louis Tellier revolutionized the gastronomic

world by creating the world’s first professional food mill. This groundbreaking innovation – the first of a long series, established the company’s reputation as a manufacturer of robust and

Food Equipment News carefully designed so that its parts work in concert to produce the maximum amount of heat in a safe, efficient and attractive housing.

For instant, flameless heat, place one SpeedHeat packet in each reservoir and fill each reservoir to the top with room temperature water. Each reservoir will hold about 10 ounces of water.

FEN: Is SpeedHeat a ‘single-use’ product?

LC: There are two versions of SpeedHeat. Our Recyclable line is designed for use with disposable aluminum half pans, and can be used up to three times. There are eight complete units to a case. Refill SpeedHeat packets are sold separately. The SpeedHeat base and tray are fully recyclable; the spent heat packets go into everyday trash. The Reusable line, SpeedHeat HD features a durable, universal base and accepts 1/3, 1/2 and full food pan sizes (disposable or durable), and will provide the same durability you’d expect from a traditional

chafer. Refill SpeedHeat packets are sold separately.

FEN: Can the SpeedHeat heat packets be used independently from the SpeedHeat system, with a traditional chafer, for example?

LC: No, the SpeedHeat packets must only be used with the SpeedHeat system. Using the SpeedHeat packets counter to instructions will not provide satisfactory results.

FEN: What about sustainability? Is SpeedHeat recyclable?

LC: Clean-up is environmentally-friendly and hassle-free. The SpeedHeat tray and base are made of polypropylene #5, a recyclable plastic. After use, the SpeedHeat tray and base can be recycled.

The spent (and cooled) SpeedHeat packets can be disposed of in everyday trash.

Visit Sterno Products at booth #418. For more information, go to www.sterno pro.com or call 951.682.9600.

Coast, but is quickly spreading to include facilities in LA, Mexico and Dubai. Thus far, the school has welcomed special guest instructors such as the Pizza Champion of the World, Tony Gemignani – a man many call “the best pizza maker in the world,” Neapolitan Master Pizzaiolo Antonio Starita, and the President of VPN America, Peppe Miele.

The school is quickly gaining notoriety in the pizza and culinary industries

and also features recreational courses such as Sweet and Savory Baking with awardwinning author/chef/Pizza University Ambassador, Amy Riolo. PUCAC is also proud to partner with industry leaders, such as Les Dames d’Escoffier to host a Global Gourmet Pizza Workshop event. In 2019, it is revealing additional courses.

asparagus in 40 seconds (100 pounds per hour); a pound of potatoes in just two minutes (30 pounds per hour); a pound of meatballs in 90 seconds (30 pounds per hour); and a dozen hot dogs in 30 seconds (104 dozen in an hour).

saving, two-touch operation.

Just select a program, then start.

The eight touchpads can be customized for 16-memory capability, simple and ideal for preparing repetitive key items, as well as two-and three-stage cooking to Defrost for one stage, cook at High power for the second stage, then Low power for the last stage with the single touch of a pad. Manual single-stage heating sets the oven to desired times and power levels for menus that require variation in heating requirements.

No Hassle Setup and Energy Efficient Unlike traditional steamers, the microwave Panasonic NE-3280 doesn’t require extra filters, a vent hood or the plumbing hassle and expense of a dedicated water line (eliminating both deliming and having to replace gaskets).

There’s no recovery time and less load is placed on air conditioning and refrigeration systems so they help an operation’s overall energy efficiency.

A Touch of Simplicity The NE-3280 Commercial Microwave Sonic Steamer Oven keeps things moving with features like eight programmable heating touch pads, five power levels and three cooking stages for time-

efficient small kitchen appliances.

In 65 years of experience, TELLIER has consistently been launching innovative and useful products to provide its worldwide customers with tools designed to meet their

For more information, visit booth #4530 or go to www.pizzauniversity.org.

Low Maintenance Ease With the Panasonic NE-3280 Sonic Steamer Oven, low, everyday maintenance consists of cleaning two removable air filters, and wiping down the oven’s removable center shelf and the stainless cabinet and cavity surfaces.

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

needs and requirements. The company is now a major player in the professional kitchen and catering equipment market.

For more information, visit booth #2739.

Saturday, February 9, 2019

Food Equipment News

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

Royal Industries Promotes New Services for Partners At this year’s NAFEM, Royal Industries, an innovative leader in the foodservice industry, has multiple goals. The main goal, as always, is to be available to customers in order to share issues, problems and success stories, while highlighting new products and services as well as explaining its industry-differentiating Partner Program.

The company, which was founded over 75 years ago and is located in Chicago, Illinois, serves a nationwide market as furniture manufacturers and also as direct importers of commercial foodservice smallware, s/s worktables and hand sinks, janitorial, baking and pizza products for the restaurant, hospitality, janitorial, mass feeding and institutional industries.

Unlike many other companies in the

industry, Royal Industries does not offer products to the end users but rather works with authorized dealers and resellers. This partnership modality makes the company unique and very successful.

Stavros Moraitis, Vice President of Sales and Marketing, notes that the company’s consistency in being seen as a staple in the E&S industry is an accomplishment that brings tremendous pride. Its innovative partnership program is unique to the industry. The company continues to redefine the role of vendor in order to better support authorized dealer/partners within their unique programs and their various marketing service opportunities.

Royal Industries believes that being a true value-added partner to customers is

The Right Tools to Ensure Food Quality and Safety An interview with Jeff Yeager, Vice President – Foodservice, Cooper-Atkins, Emerson Commercial and Residential Solutions.

FEN: Cooper-Atkins was recently acquired by Emerson as part of its Commercial and Residential Solutions business. As a leader in providing foodservice products to major QSR chains, why was Cooper-Atkins attractive to Emerson?

JY: The added expertise from CooperAtkins complements – and significantly extends – Emerson’s 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 help protect brand integrity by providing the right tools that help ensure consistent food quality and safety.

FEN: What are the main QSR/restaurant risks and concerns surrounding food?

JY: Main concerns primarily include receiving, prepping, cooking and storing food items and maintaining them at the appropriate temperatures. If food safety

protocols are not followed, end users can become sick and possibly die, resulting in damage to brand equity and huge financial losses due to expensive recalls.

Brand protection is paramount; consistent food safety protocols lead to consistent quality of products, which directly affects same-store growth and system expansion for the franchisee and/or shareholders.

FEN: How has technology affected the foodservice industry?

JY: FSMA rules are sprinkled with references to maintaining electronic records (though not specifically required). Unfortunately, traditional paper and pencil temperature data collection introduces an additional source of potential pathogen contamination and is time-consuming and possibly inaccurate. One of the best alternative methods to manual data recording is using an automated or wireless temperature measurement solution (e.g., Cooper-Atkins’ NotifEye Wireless Monitoring Solution). Such an automated technology, purpose-built for use in foodservice/processing, complies with the most demanding design requirements. As a result, it operates

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employees and who are based in the 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.

its greatest accomplishment. Moraitis emphasizes that companies need to be able to resolve daily problems quickly. Being partners rather than merely dealers allows this to be more effectively accomplished.

This year the company is focusing on providing new services for its customers rather than showcasing new products. These services include, but are not limited to, marketing support, new drop ship programs, and bid and quote support. All of these services allow dealer/partners to be more time-effective and concentrate on growing their own sales. Royal Industries offers flyer and promotional materials – anything their partners need to sell or market their company or individual brands. The company is focused on quality, not only in its furniture but also in its ability to provide sales collateral materials to partners to help them brand their companies

while selling Royal Industries products.

The foodservice industry consists of three categories: Good, Better, Best. Royal Industries competes as a Better (or second category) company.

This means it offers better quality products at a good level – that is, its price is very competitive for a slightly better product.

If the needed product isn’t from the Royal Industries product line, the company will search and provide what is needed – even to the extent that if/when a competitor has what a Royal Industries’ dealer needs, the company will still source it for them because as Moraitis emphasizes, “we are partners, not vendors.”

reliably over long periods in harsh environments.

FEN: How is technology helping brands with accountability into their distribution chains?

JY: As a leader in the temperature monitoring industry, we fill an important step in providing end-to-end service across the cold chain. We are committed to understanding our customers’ needs and supplying the right tools for the right jobs – even before they realize they need them. Consistently helping ensure quality with our state-of-the art instruments helps build trust between us as the manufacturer and end users where food safety is concerned; it’s the top priority of any business owner. Technology has increased transparency in the distribution process because it allows for checkpoints determining acceptance or rejection.

Cooper-Atkins’ HACCP manager enterprise device and software allow electronic data acquisition and historical recording, and its menu feature with user-programmable checklists identify and track tasks. A corrective action linked to these tasks prevents them from being completed until the corrective action is implemented. Wi-Fi capability enables remote access to data and also increases the integrity of the data, which can be easily saved into the historical

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

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

record for analysis during audits. Labor can be diverted to more customer-facing responsibilities, which is a valuable overall benefit.

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

Saturday, February 9, 2019

Food Equipment News

Prairie View Industries: A Proven Company

By Sonia M. Krupicka, Sales Manager, Prairie View Industries, Inc.

PVI is a USA manufacturer of foodservice equipment and access ramps. We are centrally located in Nebraska, and ship direct from the heartland of America to make our lead times unmatched. PVI is committed to continuously improving the high quality of standard products offered at a competitive price. PVI is the real deal, manufacturing the highest quality foodservice equipment. With a product line that consists of both stainless and

aluminum equipment, PVI can be your “one-stop-shop” for all your kitchen and restaurant needs.

For close to 30 years, PVI has been producing a wide variety of foodservice equipment to meet the needs that exist.

We are continually striving to go beyond the typical foodservice equipment, looking for fresh and new ideas that industrious entrepreneurs want and need for thriving catering, bakery or restaurant businesses.

As mentioned before, we manufacture both access ramps and foodservice

Lamber Dishwashers – The Economical Choice How do you choose the right ware washing system for your business? Should it always be about price? What about electrical, water and detergent savings – isn’t that crucial to your bottom line? Perhaps you should consider functionality, quality, certifications and ease of use. With Lamber’s line of commercial ware washing systems, you don’t have to choose – Lamber has it all.

Lamber, with its head office and manufacturing plant in Lodivecchio,

Italy, was first established in 1948 by Mr. Raimondo Affaba, who began production and distribution of dairy washing equipment and gradually moved into the commercial and industrial side of the business a decade later. By 1976, after successfully stablishing Lamber as a leader in technology, innovation and design, Raimondo passed the business on to the five Affaba sons, who currently run all facets of the business to this day.

As the industry continued to grow,

Norbec: Innovative Products, Tailored Solutions

By Jason Giuliani, Vice President of Sales, Norbec

Norbec is a North American company that was founded more than 35 years ago in 1982. It is a leader in Canada’s cold storage industry. Does Norbec only manufacture cold storage products? Not at all.

Even though cold storage products are Norbec’s cash cow, the company doesn’t want to limit itself to walk-in coolers and freezers. Over the past few years, the company has been increasingly developing its expertise in insulated metal panels and building envelopes.

Jan Lembregts, President of Norbec, explains, “We thrive on building partnerships with our customers. We strive to offer a complete solution from conception to delivery, including support once the project is completed. We pride our-

selves on manufacturing walk in coolers and freezers as well as architectural panels for the building envelope and interior panels and doors.”

Norbec’s mission is to offer high quality and durable products that provide space optimization, work efficiency and security. Foodservice industry workers rely on a safe work environment. Kitchen and cold room floors, when subjected to unsanitary conditions, poor cleaning or frost, can be slippery and potentially dangerous. Norbec focuses heavily on security and reliability in its product development. Therefore, we are proud to launch the NextGrip, a slip-resistant floor for walk-in coolers, and we are excited to present it to you at NAFEM. Thousands of dollars’ worth of food sits in a walk-in cooler and freezer.

Guarding it with energy efficient and reliable products is top priority. Food

Online Retailers Continue to Make Inroads in Grocery Almost half (48 percent) of consumers in the U.S. now do some or all of their grocery shopping online, while 59 percent are planning to do so in the future, according to KPMG’s 2018 Grocery Retail Consumer Perception Survey.

“As the online grocery business is exponentially taking off, grocery retailers and consumer packaged goods companies (CPGs) alike need to adapt to factors that are important to online shoppers such as convenience and choice,” said

Mark Larson, National Leader of KPMG’s consumer and retail practice.

“Already operating in low margin environments, winning retailers and CPGs should consider innovative approaches in strategic revenue management, as well as digital and merger and acquisition strategies to remain competitive in the online market shift.”

The survey of more than 2,000 grocery shoppers also indicated that product assortment (26 percent) and product

equipment. We added the foodservice equipment line to our manufacturing in 1999. Since that time, PVI has become a major player in the foodservice industry through innovative design and creativity.

We pride ourselves on listening to our customers and building equipment that will solve their specific needs. Our design team not only brainstorms with customers, but is also able to provide professional CAD drawings for approval before manufacturing.

When considering any major pur-

35

chase, most of us look for something of quality, durability and a proven record of consistency.

There are no shortcuts for quality. We are not the typical cookie cutter company. We pride ourselves on every piece of equipment manufactured at our facility. Quality, Durability, Guaranteed.

With that motto, it is easy to stand behind our products.

Visit Prairie View Industries at booth #235. For more information, go to www.pvifs.com, call 800.554.7267 or email sonia@pvifs.com.

so too did Lamber. Ensuring that its clients have the most up to date technology, certifications and sophistication, numerous Lamber products are and continue to be listed under the ISO Quality System Certificate standards, the Energy Star certification as well as UL and NSF guidelines. Most recently, Lamber introduced the ECO WASH system, lowering electricity consumption on some machines by up to 50 percent.

Currently, Lamber stocks and distributes more than 15 models of dish machines in North America – ranging

from small glass washers to a vast array of under counter models extending to pass through and conveyor style units. Whatever your needs require, Lamber has the machine for you.

Lamber remains a global leader in the ware washing industry and currently sells to over 40 countries worldwide. Lamber’s commercial line is imported and distributed in North America exclusively by Eurodib.

needs to be maintained at cold temperatures to prevent the growth of bacteria and other microbes that make food spoil.

If there is a problem with the refrigeration system, knowing as quickly as possible can prevent loss of food and money. The IntellirefV2 allows you to control and monitor temperature to make sure food is kept at the right temperature. Options offered with the IntellirefV2 are a cost effective and worry-free solution to prevent food loss, save on expensive service calls and meet health requirements.

For us, it’s important to educate our customers on present and future regulations. We attach great importance to product compliance and to the standards of the food industry, as well as to energy standards. Our R&D team is always upto-date with the latest changes in the industry, in order to always ensure appropriate products and compliance with

standards.

Our company has a dedicated history in supporting our partners in the foodservice industry by providing innovative products and creating tailored solutions.

Like Jan Lembregts, President, explains, “I have always thought of measuring the quality of a partner as being able to solve problems. We know how to react quickly and well to solve any kind of complications, and our customers appreciate it. We are very rigorous in delivery times and offer outstanding technical support.”

Norbec is thrilled to be exhibiting at the NAFEM show this year. We have a lot of innovative walk-in cooler solutions to present, so please stop by our booth to see what’s new.

quality (25 percent) are of primary importance to heavy online shoppers, outpacing price (18 percent) as a critical factor. However, price still remains relevant to online grocery shoppers as price transparency makes less price-sensitive customers more price savvy.

“There is increasing pressure to better understand the evolving buying habits and expectations of the growing number of online grocery shoppers, but also those customers that remain in store,” said Katherine Black, U.S. Consumer and Retail Strategy co-Lead, KPMG LLP. “This knowledge will help grocery retailers and CPGs to successfully find new options to meet their customers’ needs.”

According to the survey, CPGs are also expected to face pressures on trade terms from grocery retailers. As customers are turning to online, retailers would need to invest in creating better customer experiences while offering competitive prices – passing such costs on to CPGs. “Online grocery retailers and CPGs need to leverage technologies to simplify and diversify their supply chain and build their digital brands,” Black said.

“Implementing multiple digital strategies to accommodate the key shopper segments, from online pioneers to the instore crowd, can improve customer profitability and drive margin growth.”

For more information, visit booth #2741.

Visit Norbec at booth #1483. For more information, go to www.norbec .com, call 877.667.2321 or email sales@norbec.com.

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Saturday, February 9, 2019

New Jams from Stonewall Kitchen The specialty food experts at Stonewall Kitchen have been jammin’ away to create new spreads guaranteed to sweeten your shelves. Intense, fruity flavors are front and center in the latest offerings, inspired by classic treats like cherry cobbler, baked pears and the simple, refreshing bite of watermelon at the end of a warm summer’s day meal.

Bada Bing Cherry Jam is a vibrantly hued spread featuring American-grown bing cherries, a sprinkling of pure cane

sugar and a splash of lemon juice. Each spoonful packs the perfect punch of stone fruit flavor, adding a delicious, deep cherry taste to scones, muffins and toast.

Or, customers can use it in baked goods to create winning fillings for cookies and crumbles or warmed and drizzled over vanilla ice cream for an à la mode dessert.

Another spread that gives pie-in-ajar vibes is the Cinnamon Pear Jam. Juicy, fragrant pears are perfectly matched with cozy cinnamon spice in

Washington State Launches New Apple Variety Washington state apple growers have launched a new variety of apple into the market. The Cosmic Crisp® apple is a bi-colored yellow and red apple bred – not genetically engineered – to satisfy consumers who might be a little bored with Washington’s Red Delicious apple, a long-time traditional variety for school lunch boxes that has been declining in popularity over the past several years.

Cosmic Crisp has been in development for more than 20 years with excellent storage capability as well as a sweet, juicy flavor with a lot of crunch to it. The skin is thick enough to protect it from being easily bruised but thin enough so it’s not too tough to eat. It’s considered to be an excellent variety for snacking and slicing as well as baking, with chef tests showing that it has the sweetness and texture that comprise good characteristics

Honey Mama’s Sweet and Soft

By Lorrie Baumann

Christy Goldsby knew she had a product she loved in her hands the first time she tasted the results of a test batch of what has become her Honey Mama’s CacaoNectar Bars. “The second I ate the first bite of the bar, I saw the packaging in my mind and knew it was going to be a great idea,” she said. “I took it to my dance class, and they loved it, and then I took it to my mom because I have so much respect for her as a baker.... It has an Old World rustic appeal that kind of reminded me of a panforte or a wonderful Italian

Torrone.”

Goldsby is the Founder and Chief Executive Officer of Honey Mama’s, which launched in 2013 at the Portland Farmers Market with four flavors of her raw bars. Almost six years in, her company now employs 32 full-time staff and Honey Mama’s is sold in 1,700 grocery stores nationwide.

The idea for the bars came after Goldsby had begun suffering from food allergies that brought home to her that what she ate had a profound effect on how she felt. “It was a huge moment for me,” she said. “How I ate absolutely

Food Equipment News this sweet, well-balanced jam. With a rustic texture that’s like homemade, it’s delightful when used in tarts, swirled into yogurt or dolloped over a fluffy stack of pancakes and waffles, imparting a comforting flavor that’s rainy-day approved.

Kitchen’s Stonewall sunny Watermelon Jelly is made with fruit juice to taste like the real deal, delivering the same thirst-quenching flavor that until now only a slice of perfectly ripe watermelon could deliver.

For more information, call 888.326.5678 or go to www.stonewallkitchen.com.

for baked goods and pairings.

Washington state growers, who collectively produce about 72 percent of the country’s apples, are collaborating to grow this new cultivar, with over 6 million trees planted in the state already and another 5 million expected to be planted in 2019. That’s expected to make enough of the Cosmic Crisp apples available to the American market to fulfill expected consumer demand and to provide apples for export. The apple has already been shown at Fruit Logistica and Asia Logistica.

The Cosmic Crisp apple should start showing up in the retail market next fall. The national launch, orchestrated

by Proprietary Variety Management, a commercialization company that specializes in new fruit varieties, will include packaging, in-store marketing and digital marketing through social influencers. The launch is on track to be the largest investment in consumer marketing ever for a single apple variety, with a campaign cost expected to come in over $10 million.

affected my state of health.”

At the time, she’d left behind the family baking business in which she’d been working for the past few years, and she was looking for another business that she could start on her own. “I wanted something to do with food, but I wanted to intersect it with wellness because both of those things were very meaningful to me,” she said.

Then, while she was searching for that next great idea, a friend of hers offered, “this wonderful little treat without the cheat, which was a raw-food, coconut oil-laden protein bar with nourishing, delicious ingredients,” she said. “I ate it, and knew this was close to the idea I wanted to do.”

She didn’t want to copy that product exactly, though – she just wanted to borrow some of the important concepts behind it. “It was too protein-focused for me,” she said. “I wanted to do something that was more on the indulgence side.”

That was in 2009, and that moment launched Goldsby into product development for a raw bar that would be sweet and creamy and delicious. “I always knew that honey was going to be the pri-

mary sweetener because it was the thing that my body loved the most,” she said.

“I combined honey with cocoa powder with some coconut oil for creaminess....”

By 2013, the first four Honey Mama’s products were ready for the Portland Farmers Market. Today, the line includes eight flavors of the fudgy treats, including Peruvian Raw, CocoNoNut, Lavender Red Rose and Nibs & Coffee, with Ginger Cardamom Cacao-Nectar Bar the newest. They’re all honey-cocoa bars made from five whole foods: virgin coconut oil, cocoa powder, Himalayan pink salt and either sprouted almonds or shredded coconut along with a few flavoring ingredients. They’re each 2.5 ounces and retail for $5.99 from the refrigerated grab and go shelves at grocery markets. A smaller single serving size bar is in the next offering in line.

“They’re in the refrigerated section because we use coconut oil, so they fit into the fresh snacking area,” Goldsby said. “We are one of the few brands that sits on the grab and go shelf that represents a clean label indulgence.... It’s a very unique, whole food, luxurious treat.”

Try it on toast or serve it alongside classic cookout fare like cornbread. The spread can also be turned into a syrup for cocktails or paired with feta cheese for a salty-sweet appetizer.

Each of these three spreads is crafted in the same tradition as Stonewall Kitchen’s earliest jams and jellies, using only quality ingredients and the ripest fruits so that every bite is bursting with flavor.

Crounons Add Crunch Carrington Farms has just launched Crounons. Crafted with organic, gluten-free puffed quinoa, the Crounon adds the perfect crunch to a lunch, dinner or snack, taking all the great cues from its salad and soup topper predecessor, the crouton, but in a new, nutrient-packed form. A satisfying

upgrade to any meal, Crounons are available in four tasty flavors: Garden Herb, Garlic Parmesan, Cracked Pepper & Sea Salt and Butter & Roasted Garlic.

For more information, call 201.261.5517, email sales@carringtonfarms.com or go to www.carringtonfarms.com.

Saturday, February 9, 2019

Food Equipment News

Power Knot Offers EnvironmentallyConscious LFC Biodigester Businesses can increase their profits by nearly $2 billion annually by adopting strategies to reduce the amount of discarded waste food that is eventually sent to landfills. Cutting the amount of foods that get tossed into trash bins across the U.S. by 20 percent over the next decade can save billions for businesses and reduce the amount of discarded food by 13 million tons a year.

Approximately 40 percent of all food produced in the U.S. goes uneaten, contributing to myriad social and environmental problems; much of it ends up in overflowing landfills. Food decomposing in landfills emits methane, a greenhouse gas 84 times as potent as carbon dioxide (CO2). In total, about 4.5 percent

of U.S. greenhouse gas emissions and 23 percent of U.S. methane emissions result from waste food.

The amount of money being thrown away due to the cost of waste food is astronomical for some businesses. Using methods to cut waste food not only lessens the amount sent to landfills, but actually saves a ton of money. A big problem for many is to know where to start. Businesses need to understand when the waste is generated, how much is generated, and what can they do with that waste to dispose of it in an environmentally safe manner.

The Power Knot LFC biodigester is like a stainless steel stomach that digests the waste food, sending the output as

To Everything Food, There’s a New Seasons

By Lorrie Baumann

New Seasons Market sees itself not just as a grocery retailer but as a supporter of the regional food economy. New Seasons, founded in 1999, has 21 stores under its banner, with 18 in the Portland, Oregon, metropolitan area, two in Seattle, Washington, and one in San Jose, California. The company also operates four New Leaf Community Market stores operating out of Santa Cruz, California.

The stores employ more than 4,000 people. All of those who work 24 hours a week qualify for medical leave, health benefits, paid time off for Thanksgiving and Christmas, profit-sharing and other benefits.

“We focus a lot on fresh, quality and local. All the merchandising and marketing we do is around those principles,” said Chris Tjersland, New Seasons’ Director of Brand Strategy and Development. “You’ll know when you walk into the store that we really highlight produce. We do fresh, local sourcing of meat. At New Seasons you come and shop with the idea that it’s an event.

Solution centers sample products every day, and you can taste what’s fresh in the produce department. We have a lot of shoppers who come in on a daily basis because it’s part of their routine.”

As a certified B Corporation, New Seasons commits 10 percent of after-tax profits to the communities it serves, and as part of that, the company supports a variety of programs to help local food producers succeed in the specialty food industry. Those efforts include “Getting Your Recipe to Market,” a partnership with Portland Community College and Oregon State University’s Food Innovation Center. It’s a 14-week program in which food producers can take their idea from concept to finished product that they can present to buyers. New

Seasons also participates in Ventures, a Seattle, Washington, non-profit organization that supports women-owned businesses, especially food entrepreneurs, partly by providing basic business classes, and Portland Mercado, a business foundations boot camp, and in Adelante Mujeres, a non-profit focused on education and training for low-income Latina women who want to start their own business or launch their own product.

At the core of its support for the regional food economy is its robust Partner Brand program, a private label program that specializes in sourcing products made within 500 miles of Portland. “We try to target and support minority- and women-owned businesses and target companies with fewer than 50 employees,” said Tjersland, who was hired by New Seasons six and a half years ago to create the private label program.

The New Seasons private label program is built around supporting the local food economy rather than creating a price-driven line of products, Tjersland said. “Creating a traditional program wasn’t going to fit with what we do as a company,” he said.

“Instead of creating a value-driven program, we source local whenever possible, we’re very transparent from seed to shelf, and we use simple, clean ingredients.”

The New Seasons Partner Brand product line now includes 300 products that come from 43 suppliers. About 80 percent of the products are sourced locally, and in terms of dollars, about 25 to 30 percent of the product is made by small companies. The line has seen double-digit growth year over year for the past six years.

The New Seasons products are labeled with a bright-orange call-out on the front of the package that tells shoppers who made the product they’re buy-

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grey water down the drain. It sits in the kitchen and works all day, every day diverting that organic material from landfills. As it does, it weighs the amount of waste and reports it in real time on a color touch screen and through the LFC Cloud, a free online service.

You cannot control what you can’t measure, and the statistics on the LFC biodigester allow stakeholders to understand when and how much wastage there is. Diverting the waste food from landfills saves the business money, conserves limited landfill space and greatly reduces the carbon footprint of the business.

The LFC biodigester is a reliable and cost-effective solution to the challenge of corporate social responsibility

that is faced by hospitals, restaurants, universities, stadia, arenas and companies of all sizes.

All are plagued to various degrees by high amounts of waste food.

The seven different LFC models treat from 50 pounds up to 4,000 pounds of waste food per day, allowing any kitchen to cleanly and safely break down the waste on site. This has shown continuing savings for businesses on the bottom line – resulting in higher profits, as well as generating goodwill in their respective communities and with the ever-growing number of environmentally-conscious consumers.

ing and where they’re located. The lineup includes fresh and dried pasta, milk, butter and eggs and tortilla chips, among others. The popcorn uses local sea salt from Jacobsen Salt Company, hand harvested from the company’s salt works in Netarts Bay, Oregon, and the blue cheese in the Butternut & Blue Cheese Ravioli comes from Rogue Creamery in Central Point, Oregon. New Seasons Raspberry Fruit Spread was created by Kelly’s Jelly in Portland, Oregon and was made with fruit from Bauman’s Farms in Gervais, Oregon. “It makes it a little bit more unique for our customers; it’s a brand concept that they wouldn’t find at other retail stores,” Tjersland said.

Some of those products were pitched by their existing producers who had a recipe they wanted to try out as a newproduct launch; some of them come from producers who were willing to make a product based on an inspiration that came to Tjersland while he was visiting a trade show; and some of them came from entrepreneurs who were just getting started in the business. “We go with the idea that we’re looking for innovation, products that we can source from a local producer, and we look at things they can do with their own local twist,” Tjersland said.

One example is a pair of Korean sauces – a gochujang and a garlic-sesame sauce created by a family who produces a local kimchi. They had family recipes for the sauces and wanted to create them as a retail product, Tjersland said. “It’s an opportunity for them to create the product and determine if it’s feasible for them to launch under their own brand,” he said. “If they want to develop it as a product that they’d sell to other stores, I would not have a problem with that.”

The emphasis for the line is on small batches of artisanal products as well as on local sourcing. Products are responsibly priced based on a fair price for a quality, locally-made artisan product, Tjersland said. “Not too high that you wouldn’t consider buying it, but enough to help people recognize that they’re supporting the local vendors.”

That emphasis on supporting the local food economy has been with the privately-held company since it was founded more than 18 years ago, and many of the supplier relationships that the company built when the first store opened are still operating today, Tjersland said. “As we’ve grown, we’ve made sure we keep those relationships and work with them so that they can grow along with us,” he said. If New Seasons’ needs outstrip what a local farmer or fisherman is able to provide, the company will look for other suppliers who can augment supply to help support the grocery chain’s growth, he added.

That growth has been supported by the Pacific Northwest’s strong food culture and culinary presence. “Consumers are looking for a place where they can source a lot of products that are local,” Tjersland said. “We have a customer base that is generally more supportive of the local food economy. Portland has a vibrant farmers market community that plays into the ethic, and the New Seasons stores are an extension of those farmers market providing vendors with other avenues where they can sell their goods.”

The emphasis on local suppliers adds a level of complexity to store operations. Whereas a large store belonging to another grocery chain might see 30 to 40 deliveries a day, a New Seasons store might get 65 or 70, Tjersland said. Some farmers are only able to grow enough produce to supply a few of the New Seasons stores, requiring the grocers to deal with multiple suppliers for the same produce variety. “But what they do might be so special or so delicious,” Tjersland said. “We try to set ourselves up to be very flexible.”

“In terms of the New Seasons brand and the products we sell, it’s our largest brand in the grocery department of our stores. It’s gotten to the point where we get product recommendations from our customers. They’ll sometimes ask for products from specific producers,” he added. “Over 18 years, we’ve created a lot of equity in our brand. Consumers trust the product.”

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

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Saturday, February 9, 2019

Bella Sun Luci (Cont’d. from p. 1)

Mediterranean derived sun dried tomatoes and Southwestern grown and Unox (Cont’d. from p. 1)

real savings in terms of time, energy and labor. Thanks to this innovative technologies, impeccable results are always guaranteed without any need for supervision.

Unox technologies have always maximized your return on investment. For this reason, Unox has applied industry leading 4.0 innovations to its top of the line combi ovens: the CHEFTOP MIND.Maps. Unox calls it Data Driven Cooking.

Tucs (Cont’d. from p. 1)

cook-chill pouches. Subsequent rapid chilling to 40 degrees Fahrenheit in approximately one hour (product dependent) and storage at 34 degrees Fahrenheit within 48 hours can yield a shelf life of 30 days without deterioration in color, texture or nutrient value.

But what if a new kitchen isn’t in the budget? Or perhaps an organization is interested in testing prior to committing large amounts of time, resources and The Montague Company (Cont’d. from p. 1)

JD: Aside from the singular craftsmanship and stand-out features found in our product lines, I would say the things that make us unique include the fact that we’re privately and multigenerationally owned with a long, consistent history of delivering quality. I would also mention that our products are made in the U.S.A. with parts that are – for the most part – locally sourced.

FEN: What are you doing this year that’s different from what you did last year?

JD: In 2017, we completed the acquisition of Turbo Coil and this year we are engineering and marketing a wide variety of equipment that intensely integrates features that make it easier for operators to keep hot things hot and cold things cold. For example, we have developed refrigerated, drop-in pan chillers that can maintain precise temperatures of 41 degrees Fahrenheit or below within six Zumex (Cont’d. from p. 1)

grocery retail space today?

CQ: At Zumex®, we are committed to what we call Life Essence, a different way of understanding and enjoying a healthy lifestyle model with benefits for the body and mind. Healthy eating is a current that is gaining strength and it has come to stay.

The consumer is looking for an honest and transparent process, 100 percent natural in terms of fresh products. The objective of Zumex with the new Speed S +Plus has been to create a series of professional juicers that are able to convert supermarket shopping into a unique experience, because they allow consumers to instantly, quickly and easily, prepare freshly squeezed juice by themselves to take away or to drink in the

smoked chipotle peppers. Combining the two ingredients made a sweet and smokey flavor that had to be added to the Bella Sun Luci brand.

Food Equipment News Bella Sun Luci Sun Dried Tomato Chipotle Topper & Sauce can be added to zucchini noodles, roasted cauliflower, steamed carrots and broccoli. It can be

Ovens are connected to the internet with Data Driven Cooking (DDC), an artificial intelligence cloud-based technology.

It enables ovens to collect data, process information, analyze usage and make useful and personalized suggestions, like new recipes or custom-made cooking and baking processes, which translate directly into new dishes for your menu. DDC also monitors energy consumption, water consumption, cooking times, door open time and monitors cleaning activities. This informa-

tion is transformed into concrete, measurable, useful and practical information in order to help you eliminate any kind of waste and increase your daily profit.

With Data Driven Cooking, Unox MIND.Maps ovens become much more than just basic commercial kitchen equipment: they become a real partner who will help you build your success.

Your oven linked to the Unox internet cloud sends data to permit starting the Data Driven Cooking service. These are

money. What then?

The new EconoChill Cook-Chill Starter System from Tucs uses an operator’s existing kettles coupled with a volumetric pump-fill station to safely, precisely and gently transfer product from the kettle(s) to preformed, high-barrier pouches.

From there the pouches are sealed using a portable, foot-operated impulse heat sealer. The sealer creates lay-flat pouches that cool quicker and are easier to store. Next stop: The Tucs Liquid Immersion Batch Chiller.

The batch chiller is maintained at 33 degrees Fahrenheit to provide fast, gentle cooling. Integral evaporator coils directly coupled to the refrigeration eliminate the need for costly, bulky ice-builder or glycol systems. The chiller system is so efficient it only requires 7HP of refrigeration and can oftentimes be tied into an existing system. A separate refrigeration unit is available for customers that require a dedicated machine.

Once chilled, product can be stored or transported to remote locations.

inches of, say, a plancha grill reaching intense 800 degree Fahrenheit temperatures. By spearheading advancements in proximity, design symmetry and technical durability, we’re continuing to provide products that no one else offers.

FEN: What was the most significant event or series of events affecting your company over the past year?

JD: Things are rapidly evolving on the cold side of restaurant business, and Montague keeps striving to stay on the cutting edge. Tariffs on certain of our raw materials are presenting some challenges, as is staying on top of regulatory changes regarding refrigeration. Case in point: there’s a huge CO2 movement being pushed out there.

FEN: What do you anticipate will be your greatest challenge in the year ahead?

JD: Being able to provide increasingly

establishment.

FEN: Has Zumex seen increased interest from supermarket retailers interested in adding new equipment to their foodservice areas? If so, what products are they looking for?

CQ: Absolutely, yes. There are steps being taken now to create new spaces for the Zumex experience.

In fact, a great deal of retail chains have had Zumex Speed series machines on their shelves for some years, such as H-E-B, Kroger, Lucky’s Market, Whole Foods and Sprouts Farmers Market among others. The thing is to change the concept and move to the self-service juice station in order to increase the customer experience and transparency, taking the squeezed juice to the freshest level.

Thus, Zumex, leaders for some years

more customized, highly-specific commercial kitchen equipment solutions in ever more compressed time frames.

Behind that lie the more perennial challenges of maintaining a reliable, costeffective supply chain and managing our business amid the high growth rate we’re currently enjoying.

FEN: What products do you see as being hottest this year?

JD: This year, Montague is prioritizing the development of new kitchen configurations such as our UDC or Universal Distribution Channel Island Suite, a product whose pieces of equipment are modular and not fused together. As an example, it allows operators to easily swap out a six-burner range and connect a char broiler for specific cooking needs.

We’re also developing a megatop glycol-cooled prep table with lots of pan chillers to accommodate the growing open-assembly trend in making burgers,

in the incorporation of citrus fruit juicers on the shelves of supermarkets in Europe, America and Asia, continues with its commitment to the healthy current, with the new Speed S +Plus series models, prepared to offer the most efficient and safest service on the market, improving experience of use and offering greater speed and convenience for consumers of freshly squeezed juice.

The new Speed S +Plus commercial juicers are the most complete solution for self-service areas.

FEN: Are there certain things retailers should look for when purchasing equipment? How can they make sure they get the best returns on their investment?

CQ: Experience has shown us that chains that commit to the incorporation of our automatic juicers in their fruit and veg-

used as a smokey baked potato topping, a lettuce wrap, on top of grilled asparagus, mixed with spaghetti squash and so much more. then processed by means of AI, artificial intelligence to identify and present you with recipes and personalized suggestions tailored to your specific needs, which you can immediately translate into new dishes for your menu. The results are tangible; after three months from the start of the DDC.AI service, average use of the oven increases by 25 percent and maximizes your return on your investment.

Visit Unox at booth #4167.

Product can be rethermalized in the pouches, thereby eliminating any potential for contamination between cooking and service.

Stop by booth #1275 to see if your existing kitchen is a candidate for a Tucs EconoChill system and learn more about all the innovative products from Tucs, including its new gas-fired self-contained kettles and its electric self-contained sous-vide cook tanks.

Visit Tucs at booth #1275.

salads and pizzas. American steakhouse broilers are also on our hot list – not just for the U.S. market, but worldwide.

FEN: What equipment have you developed for the international market?

JD: We’ve enhanced both our heavyduty and restaurant-series lines to be CEcompatible for the international market.

In particular, our Grizzly Medium-Duty Restaurant Ranges have developed a great reputation in the international field.

FEN: To what do you attribute your company’s success?

JD: Carefully listening to the unique needs of each and every one of our customers, then employing proud old traditions in new ways to make equipment offering exceptional quality, reliability and performance.

Visit The Montague Company at booth #1400.

etable section increase: brand positioning reinforcement, healthy food concept; innovation, live experience; an increase in the average of purchase tickets – if selling freshly squeezed citrus juice adds more value for the customer, it adds more margin for the stores; an increase in proximity customers; and greater performance and optimization of perishable products. They also act as an engine to drive the consumption of other fresh products on the shelves.

We work together with the supermarkets to integrate our solutions, in agreement with their business needs and their internal operation to make them more profitable, and the results are amazing.

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

2019

Best of Show

Saturday, February 9, 2019

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

JK: I discharged my first fire extinguisher onto a live fire when I was 14 years old, and have been involved in the fire industry ever since. My diverse 30-year career in fire protection has given me unique experiences with many kinds of fire hazards and allows me to approach restaurant fire suppression from an educated and innovative perspective. Now as an Amerex team member, I work with a group of highly skilled professionals dedicated to meeting and exceeding the needs of our customers in the food service industry.

FEN: Tell our readers about your company and your products.

JK: Founded in 1971, Amerex is an Alabama-based manufacturer that produces a comprehensive line of fire extinguishers and pre-engineered fire suppression systems. These products meet buildUnox (Cont’d. from p. 1)

challenge of making their creative ideas a reality. They are designed to be easy to use and to guarantee top performance in all working conditions. The ovens use the latest smart technologies to give real support in your work and to adapt to any kitchen, guaranteeing high performance and repeatable results regardless of the load. Achieving identical results for each load requires control, intelligence and expertise.

Every detail counts: what happens Bally (Cont’d. from p. 1)

offerings bring unparalleled benefits for its customers. Bally’s standard panel construction, such as a steel reinforced door/frame and diaphragmatic joining system, create an internal and fully interconnected steel cage, within all panels, that provide for a lifetime of structural integrity/durability that is unmatched.

Bally is not only your source for insulated panels. It is also a leading supplier of refrigeration equipment for the foodservice and refrigerated building industries. Bally evaporators range from low profile models to medium and high profile refrigerated building coils. Its low-profile evaporators are furnished standard with award-winning Smart Speed™ technology. This energy CM Systems (Cont’d. from p. 1)

TW: ComplianceMate is a comprehensive food safety system for the back of house. The system has multiple components that all work together to improve the way that food safety is managed.

Those components include digital checklists, configurable alerts and LoRa sensors. The system works together to reduce the total labor commitment traditionally committed to food safety and compliance, while improving the overall food safety profile for the restaurant.

FEN: What is LoRa, and how does this new technology benefit the foodservice industry?

TW: LoRa is the new Bluetooth. It’s a communications protocol that’s perfect

ing and life safety requirements in a variety of commercial and industrial markets.

Since creation, Amerex has continuously pursued the highest quality products and services. Investing in state-of-the-art manufacturing equipment and processes while building and maintaining beneficial relationships with suppliers allows us to meet and exceed industry standards.

FEN: How can Amerex benefit our readers?

JK: Amerex makes Class K fire extinguishers and restaurant fire suppression systems for commercial cooking operations. These products are tested and listed with Underwriters Laboratories (UL) for the protection of hoods, ducts and cooking appliances. Amerex can meet your needs with professional solutions and specifications for a large variety of fire hazards. In addition to our product offerings, Amerex is dedicated to serving you with real relationships.

before and during cooking, the various load quantities, food whose properties vary with the seasons and the unique manual techniques of each member of your team. For example? Cooking multiple trays requires more time than for just one or two: the door remains open for longer and the consequent drop in temperature is greater. The oven must begin cooking at a lower temperature and cook a higher quantity of food, for which more time is required to achieve the correct working conditions. In addition, the humidity emitted by the fully-loaded

efficient and environmentally friendly technology works by utilizing two-speed fan motors to reduce the energy consumption by 80 percent per fan. Condensing units are available with scroll, hermetic or semi-hermetic compressors, all utilizing environmentally friendly refrigerants.

Combined with Bally’s award-winning, innovative and energy saving refrigeration solutions (SmartVap™, SmartVap+™, SmartSpeed™ and BQ- “Quiet” technologies) it offers unsurpassed dependability, quality and value for all customers.

Bally has enhanced its popular adaptive defrost SmartVap/SmartVap+ controls. Operators can seamlessly toggle between adaptive defrost and timed defrost capabilities to select the option that best fits their specific needs. Additionally,

for smart devices and the Internet of Things (IoT) because it maximizes signal range, the ability to transmit signals in difficult environments and battery life even with off-the-shelf batteries. So, when you want to transmit wireless temperature readings from inside a heavily insulated deep freezer without drilling holes or installing a bunch of repeaters, LoRa is the way to go. Wi-Fi and Bluetooth still have their place, of course.

It’s like having a screwdriver, wrench and hammer in your toolbox. LoRa is just the perfect tool for smart devices and IoT.

FEN: What do you regard as the most impactful use of IoT in food safety?

TW: An IoT system populated by smart devices is unparalleled at combating fraud. Pen-and-paper logging and check-

FEN: What drives your market?

JK: According to a 2017 NFPA study, there are over 8,000 fires annually in eating and drinking establishments, with the most common cause being related to cooking flames and flammable kitchen materials. Because of this, restaurant fire suppression systems are required by fire code to protect ‘grease producing appliances’ in commercial cooking operations.

Amerex restaurant systems integrate seamlessly into kitchen designs, building fire alarms and building control systems without hindering cooking operations or detracting from the aesthetics of the kitchen.

FEN: What is on the horizon for technology and product evolution?

JK: As commercial cooking equipment evolves from high efficiency appliances to cutting edge filtration systems, we must constantly re-evaluate our products

oven is greater than a partial load, and if the door is opened unexpectedly, it significantly alters all the parameters of the cooking process. Achieving repeatable results requires continual supervision, monitoring of every detail and immediate intervention. In a few words: control, intelligence and expertise.

That’s exactly what CHEFTOP MIND.Maps PLUS oven with ADAPTIVE.Cooking™ provides.

Thanks to the ADAPTIVE.Cooking technology, your oven is transformed into an intelligent tool capable of interpreting

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to provide the best fire protection for this ever-changing market. In addition to ever-evolving fire hazards, electronics will play a key role in developing products to meet the needs of our clients.

Having a fire system that is supervised and able to be integrated into the building control and fire alarm systems is of paramount importance in today’s market.

FEN: What distinguishes your company from the competition?

JK: Quality. Service. Innovation. All fire equipment manufacturers that sell products tested to ANSI/UL 300 standards have proven designs and capabilities.

What sets us apart is Amerex’s willingness to look at new innovative solutions that meet customer demands, commitment to superior manufacturing and dedication to provide the best customer service that we can.

Visit Amerex at booth #1957.

your settings and understanding your desired result. Through its sensors and intelligence, your CHEFTOP MIND.Maps PLUS registers changes in humidity and temperature. It effectively understands the quantity of food inserted into the oven to then automatically regulate the cooking process by acting on all the parameters and modulating the combined action of the INTENSIVE.Cooking™ technologies, guaranteeing you an identical and perfect result every time. Exactly as you imagined.

Visit Unox at booth #4167.

this intuitive technology operates seamlessly with manual or newer electronic expansion valves as well as provides the operator a vast array of reporting.

Newly launched for the designers and consultant communities are cuttingedge, easy-to-use tools. Bally is proud to announce the launching of a fully functional and easy-to-use Revit family for walk-in panel and refrigeration designs.

Additionally, its AutoCAD design tools have gone through a complete redesign/update in order to enhance the creative capabilities and simplify the user interface. Finally, Bally will be launching Napkin Sketch technology. Easily design a basic walk-in cooler/freezer in front of your customers on your mobile device (phone/tablet). The initial designs can

then be printed, emailed and/or incorporated directly into AutoCAD or Revit. All these tools are accessible via KCL. For additional information on Bally’s product offerings, visit www .ballyrefboxes.com. There you will be able to find a vast amount of information to help you with your cold storage selections. Keep in mind, Bally’s experienced inside sales staff and its nationwide network of factory representatives are also available to assist you in the design of your application regardless of the size.

Bally is the proven dependable choice specified around the world.

Remember, nothing beats a Bally!

lists are perennially vulnerable to falsified entries. We’ve run into cases where a store manager stops by unexpectedly on a Friday night to find temperature logs have already been filled out for the whole weekend! Smart sensors and digital checklists virtually eliminate this issue.

But what’s really interesting is that the technology actually appears to make people more honest. Washington University conducted a study of U.S. restaurants and found that tech-based monitoring was associated with a 22 percent reduction in employee theft, for example.

away from a grand opening, when their cold-holding unit failed overnight due to an electrical problem. With our automated temperature sensors, the problem was caught right away, and they were able to save $10,000 worth of inventory and stay open for their grand opening. That also minimizes liability, litigation and reputational risk. But the real icing on the cake is labor reduction. We had one customer, a nationwide chain, double the number of items on their checklist and still complete it in half the time it took previously. That’s what modern smart technology does at the end of the day for food safety: it lets users run their businesses in a smarter way.

FEN: How does the cost of food safety technology benefit a business at the end of the day?

TW: For one thing, it prevents food loss.

We had one customer who was a day or two

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

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

Saturday, February 9, 2019

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

commercial jarless design, blending ingredients right in the same disposable cup handed to the customer. It’s engineered to make blended beverage service faster and more efficient than ever before.

The Blendtec Nitro System utilizes every last ounce of product in each and every blend. It is the first commercial blending solution that can eliminate the waste due to mis-measuring and overfilling, delivering nearly zero percent product waste, which translates to increased cost savings for every serving.

Glastender (Cont’d. from p. 1)

always at a premium. Despite the fact that space is limited, there are certain pieces of equipment that every bar must have in order to function properly and meet code requirements. Two such products are a hand sink and a wet waste sink.

A hand sink is required to meet code in a foodservice establishment and a wet waste sink is required to meet functionality requirements. A wet waste sink, also known as a dump sink, is the place where US INC (Cont’d. from p. 1)

JC: US INC is a manufacturer of commercial foodservice, bio-medical and scientific equipment. For our foodservice equipment, we sell strictly to distributors in North America. Our foodservice equipment consists of refrigeration, cooking and stainless steel products. Our refrigeration product line includes commercial reach-in refrigerators and freezers, salad prep tables, chef bases, back bar and under the counter models. Our cooking equipment product line includes ranges, fryers, griddles and grills, and our stainless steel products include compartment and bar sinks, dish tables, wall shelves, worktables and hundreds of other commercial kitchen items. A new addition to our product line includes many different models of wire shelving.

FEN: Describe your company’s marketing strategy and what makes your company different from others.

Renau (Cont’d. from p. 4)

error and food waste. The UCM-2000 Series can even help guide a service technician through troubleshooting and repair with advanced diagnostic functionality.

Easily upgradeable and fully reprogrammable, the UCM-2000 Series allows recipe menus and system configurations to be quickly updated through the mediaBar Maid (Cont’d. from p. 4)

and certification to NSF standards required by health departments; “BiBristle” brushes perform significantly better and far outlast import brands, with a large variety of accessory brushes for cleaning virtually any size of glass; Made in USA and known for reliability for nearly 60 years.

Bar Maid customers asked for a super power, quiet operation blender and the BLE-300 3HP Heavy Duty Blender delivers. With simple Hi/Low On/Off

The Blendtec Nitro System blends each serving in as little as 15 seconds, and eliminates the need for the extra steps of pouring and jar washing. Customers can enjoy their smoothie or other blended beverage right after paying, while employees can immediately turn their focus to serving the next customer.

Tom Dickson, Founder and Chief Executive Officer of Blendtec, says the jarless blending solution is what commercial customers have been waiting for.

“The Nitro System really is the holy grail of commercial blending,” said Dickson.

“There’s zero waste, a super-fast blend time and only minimal cleanup. It’s been

the leftover ice, condiments and stir sticks are dumped into a perforated strainer, which allows the ice to melt away while capturing the solid waste.

Once the ice has melted, the solid waste is discarded.

Glastender has turned difficulty into opportunity with the release of the Fusion sink, which is a combination hand sink and wet waste sink. The unique tiered design of the Fusion sink has the hand sink on top and the wet waste sink offset below. As an added benefit, the hand sink

JC: Our company believes the best method to become a leader in this industry is to provide high quality products at competitive prices and offer the best customer support. Let’s give our customer, the distributor, a price that allows them to compete, up front and not tie them to the myriad of conditions with rebates and pie in the sky quotas. These gimmicks have been around for a while and need to be changed. We at US removed these gimmicks and instead have replaced them with honest pricing up front without having to wait until next year to receive a rebate check or credit memo. As you know, there have been other brands that went down this path and are now out of business with the distributor left holding the bag. You can be assured that our prices are lower than the competition designed to make the distributor money today.

FEN: What products do you see as your hottest items for this year?

tion of Renau’s USB or Wireless Host Adaptors and smart device or cloudbased programming software, which allows for the creation of custom recipe menus, warning alarms, sound files, instruction manuals, user guides 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

controls and a virtually unbreakable BPA-free 64 ounce Eastman Tritan® Copolyester container, this blender has the power and versatility professionals need behind the bar and in the commercial kitchen.

Bar Maid’s top-selling GP-100 Glass Polisher is fast and efficient, at least five times faster than hand polishing, easily paying for itself with huge labor savings and more sanitary than using a bar rag.

But the number one reason customers say they are buying it is safety. With the GP100 there’s virtually no glass breakage or

a long time coming, and there’s really nothing else like it.”

Innovative solutions, such as the Nitro System, have always been a big part of Blendtec’s explosive growth among smoothie shops, coffee houses and other eateries. In March of 2016, Blendtec became the exclusive blender of Jamba Juice, the world’s largest juice and smoothie chain. The partnership was the result of solution-oriented engineering, producing the Stealth 885 with ergonomic jar and splash free lid.

About Blendtec Blendtec manufactures

commercial

drains into the wet waste sink to help melt ice.

The all stainless steel and welded construction of the Fusion sink ensures the quality and durability of the unit. The upper hand sink includes a hot and cold water faucet, soap dispenser and side splashes. The side walls also serve as side splashes for the lower wet waste sink, which includes a lift-out perforated plastic wet waste strainer.

To complete the unit, the front skirt also includes an integrated, flush-front C-

JC: I believe all of our product lines have features and benefits to suit the individual; however, in the refrigeration product line, the Value series might be the one to capture the largest audience for fiscal 2019. Here’s why: imagine two products side by side, that on the surface look very similar and all the components are very much the same; but one is available at nearly 25 percent less. That means that the US distributor would have the ability to compete with anyone in the marketplace. Twenty-five percent lower in price without sacrificing quality, so that now they can compete with the web-based businesses too.

A new product line we added this year are the glass door LCD refrigerator display reach-ins. The LCD reach-ins are equipped with glass doors with a state-of-the-art translucent LCD video screen with WiFi capability for the customer to advertise their merchandise or their business.

Renau’s powerful Smart Kitchen Manager™ (SKM™) Software Servers.

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

In order to perform in the most demanding foodservice industry environments, all Renau products are fully encapsulated for outstanding protection associated injuries, reducing glassware expenses and potential workers compensation claims.

While the GP-100 is key to sparkling glassware, the new CP-7000 Cutlery Polisher quickly turns wet, clean cutlery into dry, spot-free, sparkling cutlery.

Water-spotted cutlery can make patrons question its cleanliness. The CP-7000 can polish up to 7,000 pieces per hour, removing water spots and eliminating unsanitary hand polishing.

“The glass polisher and cutlery polisher are the perfect polishing partners,”

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blenders and dispensers for the foodservice industry, as well as commercialgrade blenders and appliances for home use. The award-winning “Will It Blend?®” viral Internet video series (www.willitblend.com) demonstrates the amazing performance of Blendtec’s blender technology and has raised awareness across the globe of the Blendtec brand. Sold in 90 countries, Blendtec products offer solutions for blending needs in both homes and businesses.

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

fold paper towel dispenser. Overall, the 12-inches wide by 24-inches deep Fusion sink provides the functionality of a hand sink and wet waste sink, which normally would take up twice as much space.

“We are excited to release yet another industry first product and we are sure that the space-saving qualities of our new Fusion sink will make a lot of people happy,” stated Todd Hall, President of Glastender.

Visit Glastender at booth #1669.

Our stainless steel products continue with larger than expected sales. Again, our philosophy is the same – lower prices and higher quality than the rest. This product line will be another winner for 2019. With this product line, our newly designed z-style sheet pan and pastry racks might steal the show. These racks are z-style designed for easy storage while not in use.

FEN: What are your expectations for the NAFEM trade show for this year?

JC: To introduce our new line of products to North America and continue to show our improvements with new designs, such as our new LCD glass door displays with a translucent integrated video screen.

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

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 threeyear warranty.

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

said Shepherd. “Busy restaurants, hotels and banquet providers are going to love the time-saving efficiency and sparkling results.”

Have a lower volume of glasses to polish? The hand-held GP-1M Glass Polishing Wand has a soft, lint-free cloth sleeve covering its flexible rubber tip and conforms to the shape of glassware. It is perfectly shaped to polish inside tall champagne glasses.

Visit Bar Maid Corporation at booth #712.