Food Equipment News at NAFEM • August 26, 2021 by OserCommunicationsGroup

Oser Communications Group

Orlando Thursday, August 26, 2021

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

Selecting the Right Product for Commercial Kitchen Ventilation An interview with Mark Walraven, Vice President of Sales, AMPCO. FEN: What is grease duct and why is it important?

MW: Grease duct is the metal ductwork used to connect the Type 1 commercial kitchen hood to the exhaust fan located near the end of the duct run. Grease deposits in the ductwork can become a fuel source for fires, so the ductwork must be cleaned regularly. The cleaning becomes an ongoing maintenance expense for the owner and also affects the safe operation of the kitchen.

FEN: What grease duct options currently exist on the market?

MW: For decades, the typical grease duct system was rectangular in shape and made from 16 gauge carbon steel. This ductwork is welded in place in the kitchen, Continued on Page 33

The Sonic Solution: Meeting the Challenges of Food Service An interview with Matt Rigney, Culinary Sales Manager, Panasonic.

Franmara Wine and Bar Accessories

For more than 50 years, Franmara, Inc. has been a leader in high-quality wine and bar accessories. The company particularly specializes in wine and bar service in the foodservice industry with many of its products. All of Franmara’s items are listed on AutoQuotes. Franmara, Inc. has the largest line of wine accessories in the world. Over 200 waiter’s-type corkscrews alone lead the way, including the Pulltap’s and Boomerang corkscrews and Franmara’s own Capitano Waiter’s Corkscrew. Further, for room service or minibars, the plastic Pocket and Traveler’s corkscrews are imprintable and used by thousands of establishments worldwide. Another foodservice favorite is the Cedon bench mount uncorking machine. Franmara offers the largest selection of wine buckets and coolers on the market today. Crumb scrapers, wine decanters, wine coolers, cheese accessories, openers, stoppers, pourers, and peppermills are also popular products. The Modularack Pro wine rack line fits a foodservice niche with 31 configurations for storing or

Efficiency and safety are paramount in any foodservice environment, and RENAU is taking both to the next level of performance with its exciting new line of radar sensors. RENAU’s radar sensors use short-range radar operating in the 60GHz ISM band, an established technology proven in the defense and aerospace industries. This technology is perfectly suited for foodservice environments, including (but not limited to) the following applications: Material recognition – distinguishes between surfaces or objects made of different material. Object detection – detects objects and measures their distance in real-time, even in complete darkness. Obstacle detection – helps automated equipment prevent accidents and collisions. People detection – allows devices to switch on and off depending on an individual’s presence and position.

BOOTH #1801

BOOTH #2713

Continued on Page 28

Automation Key to Fighting Labor Shortages

MR: With these appliances, you’ve got volume, you’ve got speed, you’ve got versatility, you’ve got ease of use. The Sonic Steamer lets a chef do extra prep work without adding to the line. I call the Sonic

Using labor more effectively and ensuring that wasted product is kept to a minimum are imperative, especially in today’s foodservice climate. Fortunately, foodservice operators now have available to them smarter strategies to maintain fresh and prepared food safety without increasing human contact. Improved foodservice technology helps to safeguard the well-being of employees and the public, and for many operators, the solution is to invest in automation that can save money and simplify operations in the kitchen while remaining focused on food safety and health standards. DayMark’s MenuCommand® kitchen automation platform, for example, offers one solution for food safety labeling, task management, receiving, and temperature monitoring. Custom, web-based labeling systems provide basic information such as safe handling instructions, date and time the food was prepared, and nutritional information,

BOOTH #1113

BOOTH #3215

FEN: What is the Sonic Solution?

MR: The Sonic Solution is made up of Panasonic’s compact, versatile, and powerful kitchen appliances, the Sonic Chef High Speed Oven and Sonic Steamer. They’re ventless and don’t require a drain; plus, the Sonic Chef is stackable. Together, they fit in with any foodservice operation at a really compelling price point. FEN: What’s a real-life example of how these solutions add value?

Continued on Page 28

RENAU Introduces Contactless Radar-Sensing Technology

Continued on Page 33

PLEXOR from TurboChef

An interview with Pete Ashcraft, Senior Vice President Global Chain Development, TurboChef Technologies, Inc.

FEN: Tell our readers about PLEXOR.

PA: PLEXOR is a single cooking appliance with three separate technologies: impingement, rapid cook and convection in any order or combination. PLEXOR uses one single-touch intuitive user interface, one plug and it’s ventless. It’s also modular, so if your menu changes, you can field retrofit the various cooking modules. PLEXOR has automated doors, which adds efficiency and ease to the system.

FEN: Let’s start with the oven technologies. What makes them unique?

PA: The impingement module in the PLEXOR is the first to use stationary impingement. Instead of moving

BOOTH #2143

Continued on Page 28

Oser Communications Group

Orlando Thursday, August 26, 2021

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

Selecting the Right Product for Commercial Kitchen Ventilation An interview with Mark Walraven, Vice President of Sales, AMPCO. FEN: What is grease duct and why is it important?

FEN: What grease duct options currently exist on the market?

MW: For decades, the typical grease duct system was rectangular in shape and made from 16 gauge carbon steel. This ductwork is welded in place in the kitchen, Continued on Page 33

The Sonic Solution: Meeting the Challenges of Food Service An interview with Matt Rigney, Culinary Sales Manager, Panasonic.

Franmara Wine and Bar Accessories

BOOTH #1801

BOOTH #2713

Continued on Page 28

Automation Key to Fighting Labor Shortages

BOOTH #1113

BOOTH #3215

FEN: What is the Sonic Solution?

Continued on Page 28

RENAU Introduces Contactless Radar-Sensing Technology

Continued on Page 33

PLEXOR from TurboChef

An interview with Pete Ashcraft, Senior Vice President Global Chain Development, TurboChef Technologies, Inc.

FEN: Tell our readers about PLEXOR.

FEN: Let’s start with the oven technologies. What makes them unique?

PA: The impingement module in the PLEXOR is the first to use stationary impingement. Instead of moving

BOOTH #2143

Continued on Page 28

Thursday, August 26, 2021

Waring Commercial and Renowned Chefs Partner to Make a Difference with The Collective As part of the Waring Empowered initiative to reduce food waste, Waring has launched The Commercial Collective, a partnership program with a select group of chef influencers committed to sharing information, inspiration, and innovation with the culinary community. In a spirit of close collaboration, members of The Collective share their insights and specialties through social media engagement and other platforms.

They provide an authoritative voice to raise awareness of the importance of waste reduction and other hot-button issues as well as spread the word about innovative tools and techniques to overcome challenges and maximize opportunities. Together, these influencers form a powerful bloc of professionals devoted to inspiring change, introducing new ideas, and educating others on concepts and initiatives that can make a difference in the industry.

UNOX Continues Growth While the food service equipment sector lost 25 percent, UNOX, a leading company in the design, production, and sale of professional ovens for foodservice, retail, pastry, and bakery sectors, confirms its development path based on continuous innovation and strong attention to the customer. The provisional data for the first half of 2021 show a strong growth, which marks an increase in the Group’s turnover of +29.1 percent compared to the same period of 2020, reaching over 80 million euros. The number of orders increased by 80 percent in comparison with the year of the pandemic, and by 60

percent compared to 2019. Evidence that reports a development that has been able to cope with the world economic difficulties arisen by COVID-19. To consolidate the expansion and strategic lines indicated in the business plan, which schedules a double turnover within the next four years, UNOX continues its staff recruitment policy. Since last June, the company has hired 70 new employees, passing from 485 to 555. The search for workers continues for the headquarters: over the next 12 months, the company plans to provide more than 100 jobs, especially in Italy, of which at least 50 will strengthen the production

Food Equipment News Among the growing roster of Collective members are Chef Karina Rivera, Women Chefs 305 founder; Chef Mike Bagale, founder of Super Food Concepts; and Chef Jeremy Umansky, owner of Larder: A Curated Deli & Bakery and author of “Koji Alchemy.” Selected from all over the world and all walks of life in the culinary industry, the high-profile chefs in The Collective are renowned for creating meaningful content for their loyal followers. Waring is proud to partner with Continued on Page 33

and assembly activities. Over the years, UNOX has created a manufacturing center of excellence, with a production and logistics platform that includes cutting-edge equipment and technologies, a perfect organization of processes according to the lean philosophy and a strong attention to workers. “Our production process is vertically integrated,” said Nicola Michelon, CEO of UNOX. “Our ovens are not simply assembled in Italy, we also directly produce components and accessories, from Continued on Page 33

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM Kimberly Oser Publisher Anthony Socci Vice President of Sales Yasmine Brown Production Manager/Art Director AJ Flick Senior Editor Jeanie Catron Associate Editor Susan Stein Customer Service Manager Marcos Morhaim Senior Account Manager Tara Neal Director of Operations Hannah Stefanovich Show Logistics & Distribution Enrico Cecchi European Sales Food Equipment News is published by Oser Communications Group ©2021 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

Thursday, August 26, 2021

Superior Performance from Bally Refrigerated Boxes Inc. Whether the needs are for a small walkin cooler or freezer, blast chiller or large refrigerated building, Bally panels can be made to satisfy whatever application is designed. Nominal or custom sizes (to the inch) are available to meet the designs of architects and consultants. Bally poured-in-place panels are manufactured in 4", 5" and 6" thickness to meet your specific needs and exceed all Federal Energy Code requirements. Bally is proud to be the first major manufacturer in the foodservice segment to have

fully integrated Honeywell’s environmental friendly Solstice® LBA into its poured-in-place insulation. The trademark of Bally is its diaphragmatic joining system, which incorporates a structural band fastened to the speed-loc joining mechanism. Bally’s unique Speed-Loc® system provides an internal cage/skeleton of reinforcement throughout the entire enclosure. This interconnection results in unparalleled strength and allows Bally to outperform the competition for decades.

Forbes Industries: If It Moves, We Make It Serving guests is not a static operation that happens in the same place over and over. Forbes Industries provides the mobile equipment you need to serve your guests, whether they are checking in, safely gathering for an event, or dining in their room or at one of your food and beverage venues. Forbes’ Birdcage® luggage cart is a great example; just the sight of it upon arrival ensures your guests that they will be taken care of from start to finish. Forbes Industries provides a broad range of world-class, high-quality mobile and static solutions for food and beverage, meetings and events, and hotel operations.

Forbes, as a leader in the hospitality and food and beverage industries, knows it is very important to stay on top of the latest trends and technologies. Over the past several years, one very important part of its success and growth has been the implementation of the New Product Development team. The driving force for the product development team has primarily been working with industry leaders. The industry leaders know the pain points they face daily. In doing so, the end goal created mobile- and static-based solutions to make their customers’ lives easier and to increase the business’s bottom line. 2020 started out with a bang, but was

Experience the Extraordinary with Delux Royal Range has hit it out of the park with its new Delux series line of equipment. By taking the 75 years of proven reliability of Rankin Delux and the full product offering of Royal Range, the Delux series is an operator’s dream. The Delux series has an all-welded frame and 1,200°F mineral wool insulation, plus a stainless-steel burner box on the ranges for cleanability. This combination makes the Delux series one of the highest quality equipment lines in the industry. With a full line of fryer filter sys-

tems, both gas and electric ranges, convection ovens, counter equipment, pasta cookers, and fryers, Royal has the quality equipment every kitchen needs at a price point the operator deserves. Royal offers the largest selection of gas griddles in the industry with depths of 18", 21", 24" and 30” and widths from 12" to 72". The Royal fryer filter systems are easy to operate and feature the highest energy efficiency and production available in the industry today. The RHEF-75 fryer is 72 percent efficient and produces

Avoid Sharing Equipment to Support Cleanliness and Hygiene Managing a professional kitchen involves ongoing assessments of risks, rewards and costs – especially today, with an intensified focus on hygiene. Of the many procedures that can be put into place to support cleanliness, one of the easiest to execute is stocking multiples of essential kitchen measurement tools to avoid unnecessary sharing of equipment. A small investment with a big payout, keeping multiples of kitchen measurement tools on hand reduces the risks of cross contamination while increasing efficiency and simplifying procedures for each individual team member. “Many practices have intensified over the last year and a half, and one of them is providing employees with personal sets of essential kitchen measure-

ment tools to eliminate sharing of equipment. There are operational efficiencies here in addition to support of cleanliness goals, and we expect this trend to continue,” said Shawn DiGruccio, executive vice president of CDN. Cooking thermometers are an obvious choice for stocking multiple units, because of their repeated contact with food. Stocking multiples of one model simplifies training and quality control. The risks of cross-contamination are diminished when each individual team member has their own thermometer. For example, the CDN Cooking Thermometer (IRT220) is a classic model for foodservice operations. This NSF-Certified model is easy to use, with a 1-inch dial, 5-inch stem, shatterproof

Food Equipment News Bally is proud to offer the strongest door in the industry. All Bally doors come standard with a unitized heavy gauge structural U-channel steel frame with additional welded backing plated integrated at every accessory mounting point. The structural steel carries the weight and eliminates door sagging for superior performance over the life of the unit. Bally’s team of refrigeration engineers continues to develop products designed to lower annual operating costs and increase efficiencies. Along with Bally’s quickly muted when COVID struck, and the Forbes Product Development team got to work on developing solutions to keep the industry moving. In the process, they created a whole new category of health and safety products, which included everything from hand sanitizer stations and acrylic shields to antimicrobial film and social distancing solutions. One of the standouts was the creation of the Forbes Industries Mobile Grab & Go Station for safe food and beverage delivery. The Mobile Grab & Go Station from Forbes Industries provides an elegant way to display individually packaged hot and cold food items. The station features 129 pounds of fries per hour, almost 30 percent higher than the closest competitor. Royal offers electromechanical, digital and computer control options on all of its fryer systems. Royal has an industry inclusive removable burner box on all of its char-broilers, including the high production infrared Turbo Broiler, and come in depths of 18", 21", and 23". Royal uses real lava rock in its lava rock char-broilers for superior cooking performance. Stop by booth #901 and see the full lens and 304 stainless steel housing. It is safe for commercial dishwashers, and it features field calibration to ensure quality over time. Another choice is the CDN Thin Tip Pocket Thermometer (DTT450), which has the added advantage of coordinating with HACCP color coding to promote food safety – Red (meat), Blue (seafood), Green (produce), and Yellow (poultry). Stocking multiples for each food category as well as multiples for use by different team members adds layers of quality control to help ensure high standards. This NSFCertified model features four-second response, 1.5mm thin tip, hold and field calibration. Timers maximize an operation’s efficiency when multiples are in use. The

standard energy savings offering of SmartSpeed™ evaporators, the company has launched the SmartVap+™ to pair with the existing SmartVap™. Together, this intuitive technology operates seamlessly with existing manual or newer electronic expansion valves in order to provide energy savings, adaptive defrost capabilities as well as providing the operator with a vast array of reporting.

For more information, visit booth #2077 or go to www.bally refboxes.com. two fully insulated compartments on each end, eliminating the need for electricity, which allows you to set it up where you want, when you want. When your event has concluded, simply return the cleaned pans to their insulated trays, replace the covers, and roll away. No losing parts or additional storage required.

For more information, visit booth #733, go to www.forbesindustries.com, email solutions@forbesindustries.com, or call 800.832.5427. line of superior equipment on display. Ask for the owner and head engineer, L. Vasan, and he will be happy to go through all of the outstanding features on the equipment.

For more information, visit booth #901, go to www.royalranges.com, call 951.360.1600 or email paul@royal ranges.com. CDN Extra Big Digit Timer (TM15) is a topselling choice because it has extra big digits for easy viewing and a loud, long alarm that cannot be missed. It counts up or down by minutes/seconds, and it features three-way mounting: magnet, stand or loop. Kitchen scales is another category with high contact with food. The NSFCertified Digital Portion Control Scale (SD1114) has an 11 lb. capacity, and it features a tare function, hold, field calibration, removable stainless-steel platform and batteries/power adapter. CDN offers a full range of thermometers, timers, and scales, with options from the basic to the unique. For more information, visit booth #1809 or go to www.cdnmeasurement.com.

Thursday, August 26, 2021

Tucs 50-, 100-, and 200-Gallon Self-Contained 75 psi Gas Kettles Tucs Equipment is known as a leader in cooking vessel technology, and that tradition continues with the addition of 50-, 100-, and 200-gallon self-contained, gasfired kettles. These new kettles are available in either stationary or tilting configurations. High-pressure 75 psi steam gives operators the option to caramelize and cook recipes that typical 50 psi kettles can’t touch. The integrated, space-saving control

panel gives operators control of agitator speed and direction and management of kettle temperature. The control panel is mounted on the left or right side of the kettle, depending on workflow requirements. Need help? The control panel can provide remote factory diagnostics. The trough shape allows for an ergonomically efficient low profile for loading and cleaning, thereby minimizing operator platforms and pits. An optional slide-out platform step for the 50- and

Distillery Diverts Waste From Landfill Montanya Distillers is an American Craft Rum Distillery located high in the Rocky Mountains of Colorado. Montanya Distillers was founded by Karen Hoskin and is a female-owned business. It has three facilities totaling 5,800 square feet: the Distillery and Tasting Room, a bottling facility and barrel house, and an office. For Karen Hoskin, building a company was never just about rum – as much as she loves it, she also loves the challenge of creating something new, and wanted to build a business that could have an impact. She sees Montanya Distillers as a way to be a force for good in her community, in the beverage and alcohol industry, and in the lives of her employees. Montanya Distillers installed an LFC-50 biodigester in February 2021. In just two months, the machine has digested 1,500 pounds (680 kg) of citrus and

other food waste that comes from the bar, restaurant, and tasting room. The company has diverted over 2.8 tonnes of CO2e from the landfill.

Clean Environment for Customers and Employees Karen Hoskin’s philosophy of stewardship guides every decision in the business: Are we taking care of the environment and the greater community around the company? Are we leaving a mess for someone else to clean up later? Karen was committed to reducing and eliminating at least 75 percent of all the food waste from the facility. Montanya Distillers initially used a local commercial composting service, but after it went out of business, Karen began looking for a long-term, sustainable solution for waste management.

The Ultimate Solution for BOH Kitchen Spaces Marra Forni’s MS Series Brick Ovens are innovative solutions for clients to accommodate high-volume pizza making, which is one of the most important objec-

tives for some customers. Over the years, many restaurateurs have given up the dream of a top-quality, high-performance oven due to their tight kitchen configurations. But that doesn’t need to be the case. MS Series Brick Ovens are designed specifically to accommodate high-volume pizza making, bagel baking, and more, while keeping small kitchen spaces in mind. Best of all, the latest innovation allows you to enjoy the same cooking performance and aesthetic appeal that Marra Forni’s other brick ovens are known for. Whether the MS Series Pizza Oven is used for low-temperature roasting and braising, grilling, cast iron pan-searing, or more traditional fire-roasting and livefire pizza making, you can count on the same consistent cooking results every time. All of Marra Forni’s MS Series Brick Ovens come standard with a fire-

Food Equipment News 100-gallon kettles makes access much more accessible. The slide-out step is standard on the 200-gallon kettle. The narrow width of the kettles allows installation under traditional depth ventilation hoods. The horizontal “paddlewheel” style agitator provides superior mixing and uniform suspension of particulate without damage to even the most delicate items. Agitator and scraper blades are easily removable without tools. These new self-contained Tucs kettles can easily be connected to a volumet-

ric pump for use in a cook-chill workflow. In a cook-chill workflow, the kettles can connect to a Tucs volumetric pump to safely transfer products to lay-flat pouches for rapid chilling in a Tucs Batch Chiller. More innovative products are available from Tucs, including new self-contained electric sous-vide cook tanks and the EconoChill system for operators needing to adopt a cook-chill workflow using existing equipment.

Easy, Seamless Installation While Montanya Distillers focused on operations and customer satisfaction, a third-party contractor, Dave Foster from Hilltop Handiwork, installed the LFC-50 biodigester with no prior experience or knowledge about the machines. According to Dave, installation was quick and simple. “Setting up the machine itself was quite easy! Done in a day. “I absolutely would recommend it to restaurants, especially those that can dump prep scraps and plate leftovers directly into the digester,” said Dave. “We are very impressed by how it works.”

Distillers – 55 pounds of food waste into water. Alissa Johnson, Vice President of Corporate Communications at Montanya Rum, is particularly excited about the LFC biodigester. “Environmental sustainability has always been an important focus at Montanya, and choices like that are great conversation starters to help educate our customers. When we switched from plastic to stainless-steel straws, our customers were very interested and wanted to learn more. The LFC-50 biodigester sits in an area that will soon become part of a tour exhibit. I expect that to be another great opportunity to further educate our customers on sustainability.”

Staff and Customer Impressions Business at the distillery has persisted through the global pandemic, and on April 12th, the LFC-50 biodigester digested a personal record for Montanya

rated tile clay dome and are available as either gas, woodburning, or electric configurations. Customizing their Marra Forni oven is a great solution for many clients. When speaking of Mia’s Italian Kitchen, Alexandria Living Magazine stated, “Mia’s sizable pizzas are square, and that required a uniquely designed custom oven. Marra Forni, the same company that built the ovens in use at ARP’s restaurants Lena’s Wood Fired Pizza and Palette 22, created this one-ofa-kind design specifically for Mia’s with a rectangular base and hand-formed bricks.” Call Your Mother Deli’s co-owner, Andrew Dana, also noted, “For the most part, people who make ovens are not down for making custom, and Marra Forni went the extra step to create what we wanted.” They told Marra Forni how easy to use the oven has been, and that the product quality has been great. Aesthetically speaking, a custom oven can add to the appeal of a venue. Design firms such as Next Step Design

Tabletree Cherry Juice Turns out the state best known for its big skies also has something to brag about on ground level, too. Tabletree Montana’s Cherry Juice uses Flathead Lake cherries,

a touch of honey and a dash of cinnamon as its natural preservatives for an awardwinning juice gaining attention worldwide. Gary and Susan Snow have devel-

For more information, visit booth #601.

For more information, visit booth #1001 or email sales@powerknot.com.

mention, “A highlight of the design is an exhibition kitchen, flanked by five seats, that features a custom MS Series Brick Oven with bright blue tile.” The MS Series features 11 different size decks. The dome and deck consist of refractory bricks with multi-layered insulation in the dome and in the deck. Standard features on this oven include an easy to use touchscreen, refractory brick deck and dome turbo burner, black powder coat stand/façade door/fire suppressor, stainless steel flue collar/adaptor, two-year deck and dome warranty, one-year parts and labor warranty. Optional features include color powder coated body, stainless steel body, custom-high-temp vinyl decal, plug and play ventilation powdered exhaust fan, enclosed façade, all fuel grease duct, and interior lights.

For more information, visit booth #2601, go to www.marraforni.com, call 888.239.0575 or email inquiries@ marraforni.com.

oped a proprietary system that produces quality, healthy and nutritious products (expect new products soon). Sold in select specialty food stores and online.

For more information, go to www .tabletreejuice.com.

Food Equipment News

Safe and Sanitary Fresh Whipped Cream Nothing beats a dollop of fresh whipped cream to finish off a decadent dessert or beverage. Customers want to know that their food is safe, and more importantly, handled safely. The iSi Cream Whipper and Cream Chargers promote sanitary and safe dispensing of fresh whipped cream every time. When using the iSi system, there is never direct contact with the whipped cream, because it uses an operating lever ergonomically located apart from the dis-

pensing tip – not like a finger operated dispensing nozzle that is built into an aerosol can. The iSi Cream Whipper system is easy to operate and simple to clean and maintain, while providing for ingredient customization for your perfect topping. Just fill, shake, and dispense – you can’t get that from a can!

For more information, visit booth #1401 or go to www.isifoodservice.com.

AMEREX KP Superior Kitchen Protection The AMEREX® Kitchen Protection (KP) fire suppression system is already a staple in commercial kitchens around the world. Amerex innovations make it an easy choice to meet code requirements, keep people and property safe with a dependable system, and give restaurant owners and operators unparalleled ease of use and maintenance for years to come. Plus, Amerex’s KP system meets the rigorous UL 300 standard for fire testing of fire extinguishing systems for protection of commercial cooking equipment required by NFPA guidelines. From fine dining to fast food chains, the Amerex KP system has the components to meet your clients’ needs with competitive pricing while never sacrificing quality.

Zone Defense KP offers two appliance protection configurations – Appliance Specific, where the appliance location is fixed, and Zone Defense, an overlapping protection configuration that allows kitchen appliances to be moved or replaced without having to move system discharge nozzles. Zone Defense future-proofs the kitchen design and allows restaurants to adapt to changing consumer tastes or business conditions without repiping the fire system. KP offers three different fire detection methods – standard thermal link detection or one of two linear heat detection options, pneumatic heat sensitive tubing or electrical linear heat detection. These linear heat detection options give you continuous full hood heat detection that allows appliance movement without changing detection. This range of options helps you right-size system configuration and price for your client’s operation.

STRIKE Electronic Control System The Amerex STRIKE Electronic Control System (ECS) is the result of years of rugged electronic fire detection and suppression evolution in vehicles employed in mining, transit, and military applications. Now, Amerex is bringing this advanced technology into commercial kitchens everywhere. Specifically designed to work with the Amerex KP System, STRIKE is the smart system for detection, actuation, and system monitoring. STRIKE uses plug-and-play electronic components for detection, actuation, and manual pull stations, replacing stain-

less-steel cable, corner pulleys, fusible links, and other components where grease buildup can disable a fire system. Installation is quick, maintenance is simple, and grease is neutralized. KP with STRIKE is capable of monitoring and releasing two separate hood systems, either separately or simultaneously. This means your clients get the power and convenience of two systems for the price of one. Plus, your customers will enjoy cost-savings over the years from refilling only one agent cylinder and cleaning only one kitchen area from a partial system actuation. A smart system, STRIKE provides downloadable reports for problem conditions or actuation events and can be tied to auxiliary controls, such as a building alarm system.

KP Strike Features & Benefits Appliance Specific or Zone Defense Coverage available. Different agent cylinder options. Less grease buildup on components. Plug-and-play wiring for quick installation – no cables, conduit or brackets and less cost. Fewer nozzles and agent cylinders – less cost. Overlapping Zone Defense futureproofs cooking line-up. Overlapping systems lend themselves to being factory fitted and thereby minimizing costly job site time. Linear detection solution will not interfere with UV filters/grease separators. No external A/C power required. Standalone system not dependent on connecting to a water supply. Unlimited number of electronic m/pull stations. Provides dedicated interface to supervised auxiliary remote FACP for fire trouble indication. Downloadable event logging and recording. Trouble indication LED and annunciation. Single and dual hazard zone detection with optional independent detection and actuation circuits. Simple connection to building alarm/security system. First responder’s information available on the GUI. For more information, visit booth #2870.

Best of Show

2021

Thursday, August 26, 2021

Blendtec Designer 725 Voted Best Blender Every year, staff members from the expert review site Gadget Review put the best blenders on the market to the test and rank the top five. Blendtec is proud to announce that Blendtec’s Designer 725 blender has been voted the best blender. It not only won the overall Editor’s Choice award; it was also voted best smoothie blender of the year. This is the third year in a row that the Designer 725 has come out on top, beginning its reign as Gadget Review’s best blender. In order to make the list, the Gadget Review team looks at three main factors: jar capacity, motor power, and how easy it is to clean. Each blender is then run through a variety of blend tests with foods and drinks such as kale, coffee, and

ice. After all of that, the Gadget Review experts wrote this about the Blendtec Designer 725: “Bar none this is the best blender you can buy. It’s everything and more you’d want from a blender.” This blender is one you won’t only use once a month. The Designer 725 is incredibly powerful, easy to clean, and versatile. It has many uses, and looks attractive on the kitchen counter. As part of Blendtec’s Designer series, the 725 blender comes in three sleek, modern color options that upgrade the look of any kitchen. All of the buttons on the Designer 725 light up, so they are easy to read at a glance, and the smooth touch interface is easy to clean. Simply run a sponge or rag over the top to get rid of any spilled

Popper Duos Offer Variety Harvest Snaps Popper Duos are a puffed crisp that pairs two tasty flavors in one irresistibly crunchy bite. Made with green peas as the first ingredient and featuring a fun, pop-able round shape, the

baked snacks come in three unique, twoin-one flavor combos: Salsa & Cheddar, BBQ & Ranch and Yellow & White Cheddar. Real vegetables with no potato or corn fillers provide plant-based pro-

Panasonic (Cont’d. from p. 1)

FEN: Tell our readers more about the cost efficiencies.

Steamer “your next prep cook” because it allows you to plug it in anywhere and start prepping stuff and not worry about overcooking. It’s just easy to use. You can preset broccoli and hit the button one and it’s going to cook six pounds of broccoli in about five minutes, and it maintains most of the nutrients versus classic steaming. I really think people buy it because of the cost efficiency and the quality of the food that comes out. Franmara (Cont’d. from p. 1)

displaying from 24 up to 408 wine bottles, which is made in Australia. Franmara’s professional barware line has grown over 200 percent this year as the company has greatly increased its professional line of barware products. Franmara’s benchmark for quality has always been the restaurant professional, since the company started in 1970. Franmara offers the largest selection of stainless-steel cocktail shakers on the market, from the Lustrum (1mm) line to TurboChef (Cont’d. from p. 1)

the product across the air jets, the air jets are designed to move the air around the product, and the results are excellent. It also has independent top and bottom fans, which provides the operator a lot of menu flexibility like grilling. The rapid cook module is the first of its kind, because it moves the product during the cooking cycle. This is essential in balancing the higher-powered components in the oven, resulting in more even and faster high-quality cooking. The TurboVect module is pretty amazing in its own right. The baking quality and evenness are superb. This module works perfectly at an all-day bakery pace.

FEN: How do operators manage all of

MR: When you want to bring some type of steam into a kitchen that doesn’t already have it, the cost of installing a water line, drain line, and a hood system is usually astronomical. It’s a lot less expensive to just run power to the Sonic Steamer. That’s where we find a lot of win-wins with that product.

FEN: What key trends do you observe in businesses that use these solutions?

the very popular Saloon line of cocktail shakers. Franmara has more than doubled its selection of jiggers, strainers, muddlers, measured pourers, over 100 different pourers, bar spoons, and more. With more than 50 years in business, Franmara has become a leader in wine and bar accessories. Since the late 1990s, the 80 million plus Baby Boomers have impacted wine consumption in a big way. As a result, this wine-drinking trend (and all of the accessories that go with it) have been a good boost for the foodservice trade. Franmara keeps addressing this

these options?

PA: Another PLEXOR breakthrough is one-touch cooking on a single integrated user interface. We are doing this in such a way that operators don’t need to differentiate between the different technologies and can simply scroll their way along in a very simple, familiar and intuitive manner. We have a lot of operators successfully using this system without any training at all.

FEN: What types of operators can benefit from PLEXOR?

PA: Any operator looking to produce the highest volume in a small ventless space. The PLEXOR utilizes vertical space in an ergonomically optimized fashion and fits in a 45-inch footprint.

Food Equipment News smoothie or protein powder remnants. Six buttons on the touch interface allow you to perform a specific task with one touch: Smoothie, Salsa, Ice Cream, Whole Juice, Hot Soup, and Clean. That’s right, there is a preprogrammed cycle designed to clean your blender jar. All that’s required is to add warm water and some dish soap. It also comes with an LED illuminated touch screen. The slider on the Designer 725 base works like a power knob, so you can manually control every blend by simply sliding your finger. Blendtec refers to the Designer 725 as the “blender with a brain.” Blendtec’s SmartBlend technology is able to detect any potential problems

during a blend, and then tell you exactly how to fix it. Whether it is a loading error, overheating, or even air pockets, your Designer 725 blender will explain how to eliminate the issue right there on the LCD screen. The Blendtec team is proud that the Designer 725 continues to stand out above the rest, and has been dubbed Gadget Review’s best blender. Costa wrote that, “this blender will last not only the test of time, but offers the greatest level of versatility of any blender on the planet today,” and Blendtec couldn’t agree more.

tein and fiber in every serving of these betterfor-you green pea crisps, which contain less sodium than traditional cheese balls or puffed snacks. The lineup is also certified gluten free, vegetarian friendly, and com-

pletely free of palm oil, artificial flavors and colors, plus the common allergens: soy, nuts, peanuts, wheat, and eggs.

MR: The sudden onset of the pandemic sparked a need to quickly adapt transformative technologies and embrace new business models, rethinking how food is prepared and shared. Now, as people return to a life that more closely resembles “normal,” the industry continues to evolve, facing challenges in labor, supply chain, food safety, and more. These solutions are used for their space efficiency and versatility. The Sonic Chef is incredibly compact and stackable. For example, a place like Sous opportunity. Barware products have also greatly increased in sales. Franmara sells only to the trade, with no direct sales to the public. It ships from a facility in Salinas, California, where Franmara manufactures, assembles, and imprints many of the products it sells. Franmara also has many proprietary items, invented and patented by the company, and it continues to search the world to broaden its categories (as will be revealed in the new catalog). Creating and manufacturing what’s not available anywhere else in the world has become a

The automation and single-touch user interface enable employees to produce a wide menu range way above their normal capacity, and the breakthrough oven modules elevate quality and consistency of product. That formula works extremely well across a wide range of applications, from dedicated delivery kitchens to onsite B&I operations to c-stores, fine dining, hotels and on and on.

FEN: How can our readers find out more about PLEXOR? PA: We have two operational PLEXOR units at NAFEM in the Middleby booth. You can view them live and experience the food they are producing and get a lot more questions answered. Customers can

For more information, www.blendtec.com.

For more information, go to www .harvestsnaps.com/popper-duos. Vide Kitchen is running a virtual food hall out of 23rd Street in New York City, literally running 12 food concepts out of one space with no hoods, no extra things. It’s just a beautiful space and they have this compact, ventless equipment in the back and that’s it, that’s all they’re using to cook their food. You can offer a diverse menu using these pre-prepared foods and seasoning them up differently and you’re good to go. It’s a pretty cool concept. For more information, visit booth #1113.

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

For more information, visit booth #1801, go to www.franmara.com, call 800.423.5855, or email info@franmara.com.

also request a zoom meeting and we can go through a very concise virtual demonstration. Our Middleby manufacturer’s representatives will be receiving PLEXOR units in their test kitchens throughout the second half of the year. FEN: Is there anything else you’d like to add?

PA: PLEXOR is TurboChef through and through. Operators can expect worldclass workmanship and the industry’s best and most comprehensive service and support. We understand better than anyone that operators rely on us and we are a dedicated partner. For more information, visit booth #2143 or go to www.turbochef.com/product/plexor.

Thursday, August 26, 2021

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

including an FDA-compliant label for grab-n-go foods. DayMark pairs its system with the Matt85™ and Matt77™ Bluetooth-enabled direct thermal printers that allow for quick and easy label printing. With wireless technology, labels can be printed on demand, reducing label inventory, and saving money. An added feature is easy access to recipe information and training videos that can be uploaded at a central location and automatically shared with all connected store locations. This allows staff members to be better prepared to handle ever-changing processes and increases consistency across multiple locations. AMPCO (Cont’d. from p. 1)

tested for leaks, and then wrapped with fireproofing material. In recent years, factory-built grease duct systems have grown in popularity because they address many of the challenges that traditional carbon steel systems do not. AMPCO® factory-built grease duct systems are independently tested and UL listed to offer the highest level of protection for the building and its occupants. The system is cylindrical in shape, sized and designed to work efficiently, and comes with a lifetime warranty. Instead of carbon steel, AMPCO is 304 stainless steel, which is stronger RENAU (Cont’d. from p. 1)

Object counting – provides a way to quickly and automatically count the objects in given areas. Liquid level detection – automatically monitors and regulates liquid level within a container and supports automatic, contactless dispensing when an approved cup is detected. Waring (Cont’d. from p. 4)

this group of influencers to help generate buzz about product innovations and promote engagement with the culinary community. The Collective’s portfolio of industry thought leaders is sure to provide a feast of valuable information as foodservice shifts to a more environUNOX (Cont’d. from p. 4)

electronic boards to detergents. For this reason, at a time when many other companies have had great supply difficulties, UNOX has managed to grow and gain market share. In Italy, by 2030, we aim to invest about 85 million euros in our offices. Today, the real challenge for us is to find new people to include in our team.” The attention to human capital is one of the characteristics that gained UNOX the Great Place To Work® – BEST WORKPLACE™ ITALIA award for the third year in a row. The certification recognizes and rewards the best companies in which to work. “The growth of UNOX has always been focused on the well-being of staff,” stated Chiara Franzolin, HR manager of UNOX. “The great commitment we

One key to food safety is regular temperature checks, including cold holding in refrigeration units as well as food checks in hot hold situations. In the past, monitoring temperatures was tedious and sometimes ineffective as staff members manually checked and recorded temperatures in a handwritten log. Automated systems, such as the DayMark Temp Monitoring Solution featuring the cutting-edge LoRa technology from JRI®, offer HACCP-compliance and provide food safety management and temperature monitoring through an intuitive and comprehensive web application, either wirelessly or through a hardwired connection. These systems eliminate the need for staff to manually check temperatures and

are an accurate, reliable way to make sure all foods are stored and cooked correctly. Confronted with a nationwide worker shortage, retail food operators must focus on streamlining worker tasks. By utilizing a web-based task management application, operators are able to manage and document ongoing operations in both the front- and back-of-house quickly and efficiently. These apps include a variety of tools, including task organization, flexible scheduling, and recording of daily health details. Additionally, apps like DayMark’s Receiving Module give retail food operators the ability to create custom, itemspecific non-conformances that identify

and document orders that are short, outof-spec, or otherwise incorrect. The application also can be used to adjust expected shipment status and keep open deliveries on hold based on delays or other incomplete information. Investing in automated solutions helps streamline the many tasks that come with operating any type of food service or prep facilities, resulting in increased productivity, better protection for employees, safer food operations, and a positive bottom line.

at higher temperatures, resists corrosion from aggressive cleaners and minimizes grease accumulation. Factory-built grease duct installs in a fraction of the time without special skills or tools. AMPCO Zero Clearance grease duct is insulated at the factory and can be safely installed in direct contact with combustible material.

tion offers significant labor savings, which also allows the construction scheduled to be compressed. System drawings are easy to follow and field adjustable components give the installer flexibility in the event of field measurement errors. AMPCO eliminates the need for on-site welding, and rework resulting from pinhole leaks. Round duct design minimizes static pressure in the ductwork, which reduces energy consumption. Cleaning costs are lower because round stainless steel duct experiences less grease accumulation and is much easier to clean.

AMPCO grease duct?

FEN: How do the costs of field-fabricated and factory-built systems compare?

MW: If you consider just material costs, carbon steel is less expensive than stainless steel. With that said, material cost is only part of the equation. Faster installa-

FEN: What’s the next innovation for

For more information, visit booth #3215, go to www.daymarksafety.com, call 800.847.0101, or email info@daymark safety.com. MW: While AMPCO is already much more visually appealing than carbon steel grease duct, in an effort to further enhance the building environment, AMPCO is available in a variety of custom color and material options. AMPCO is a leading manufacturer of commercial venting products. AMPCO’s double wall ZClear™ is the most innovative factory-built kitchen grease duct in the industry, with installations across North America and other countries. For more information, go to www .ampcostacks.com or call 800.624.8642.

As a result, RENAU’s compact radar sensors can perform contactless distance measurement and object detection with immunity from interference from environmental noise, dust, or light. They are also available in battery- and line-powered versions, allowing them to be used in virtually any type of installation. They can allow an automated system to dispense food or beverage items into an

approved container, while locking dispensing if a body part or unauthorized container is within the dispense area. This not only allows for an efficient contactless dispensing solution, but also reduces shrink, mess, and the risk of injury to team members and customers alike. In order to perform in the most demanding foodservice industry environments, RENAU’s products are fully

encapsulated for outstanding protection from extreme temperatures, humidity, and shock. Designed and manufactured in the United States, all RENAU products are rigorously tested and come with an industry-leading three-year warranty.

mentally responsible mindset and increasingly adopts sustainable culinary practices. “When we start looking at what goes in the trash as potential (and money wasted), it will most certainly open our eyes to the limitless possibilities that we are missing,” said Chef Dustin Selvaggio, Waring’s director of culinary innovation who spearheads The Chef Collective.

“The best part is, we will witness our food costs decrease and our profits increase.” Collectively, as born culinary problem-solvers and innovators, chefs are capable of solving the problem of waste by making good use of discarded food items with the right kitchen tools, Selvaggio asserted. “This is not a hard task because unlocking an

ingredient’s potential is in our DNA as chefs,” he said. “It is the foundation of all the great cuisines of the world. Food waste is a modern-day problem. So, let’s set off on this journey to create not only amazing food, but awareness of the destruction this crisis causes.”

place on human capital has made us achieve great goals. We continue this path with 50 new immediate recruitments in the assembly sector.” A new factory committed to the production of UNOX products is also under way. The construction will last six years and add 60,000 square meters dedicated to manufacture and logistics, 4,000 square meters for R&D as well as 2,000 square meters reserved for lounging areas and lunch breaks.

it to professional cooking processes to support people and businesses who face the challenge of building their everyday success. Over the years, the company, whose production plants and headquarters are based in Cadoneghe (PD), has become the first world manufacturer of professional ovens for the number of sold pieces. It is active abroad with its own offices and commercial branches in 41 nations and its products are distributed in more than 110 countries. The UNOX team consists of more than 600 people of whom more than 300 are based outside Italy. More than 50 professionals – physicists, mechanical, chemical, and aerospace engineers – are engaged in R&D with the aim of developing intelligence and technology suitable for more efficient, repeatable, and sustainable cooking processes. More than 300 profession-

als deal with customer services, aiming to ensure the same experience for every customer, wherever in the world they exercise their activity. Chefs support and advise customers on the use of the oven, consultants help them optimise cooking processes, and technicians ensure an always impeccable and punctual on-site assistance. Data Driven Cooking is the service based on IoT and Artificial Intelligence technologies with which the usage data of internet-connected ovens are collected and analysed to provide thorough information and personalized indications that help each customer to derive the maximum advantage from UNOX technology.

UNOX S.p.A. Founded in Padua in 1990, with a consolidated turnover of 139 million euros in 2020 and constantly growing, UNOX S.p.A. designs, produces and markets professional ovens for the foodservice, retail, pastry, and bakery sectors. UNOX creates intelligent technology and applies

For more information, visit booth #2713, go to www.renau.com, email sales@renau.com or call 818.341.1994.

For more information, visit booth #2231.

For more information, visit booth #1605, go to www.unox.com, call 800.489.8669 or email inside.sales@unox.com.