Food Equipment News at NAFEM • August 27, 2021 by OserCommunicationsGroup

Oser Communications Group

Simplifying Restaurant Oil Management With Masterfil Reusable Fabric Filters An interview with Corby Stow, Director of Sales, Oil Solutions Group, Inc.

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

CDN: Back to Normal and On to the Future

Data Analytics on Food Waste Help Optimize Operations

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

Labor Concerns? Hire the Rotator Oven

CS: Our goal at Oil Solutions Group is to save you money, allowing you to achieve a more consistent fried-food quality and have a happier kitchen team in the process. We achieve these goals by providing best-in-class products and industry expertise. We have over 145 years of foodservice experience and are recognized nationally as a leader in oillife extension across the foodservice industry. We are a lead distributor of Masterfil reusable filters and are here to help you elevate your return on

FEN: Has the experience of the last year and a half created lasting changes in foodservice kitchens?

Optimize Operations The amount and type of waste generated from a single dish paints a picture of the customer experience. By understanding

With all the changes in the post-pandemic foodservice industry, many operators are on the hunt for future proof cooking solutions. Many establishments are planning expansions, remodeling, adding ghost kitchens or pizza concepts to their current locations. The pandemic brought pizza to the forefront of successful menu offerings. However, it’s no secret that restaurants continue to struggle with filling positions. The question is, what equipment will meet the rising demand for fast, efficient, easy to use and versatile cooking equipment? You may have seen a colorful dome-shaped oven at your favorite pizza spot, or you may have seen your favorite celebrity chefs recently posting photos of their new Marra Forni home ovens.

BOOTH #2309

BOOTH #1809

BOOTH #1001

BOOTH #2601

FEN: Tell our readers about Oil Solutions Group, the importance of Masterfil®, and how it will help restaurants?

Continued on Page 28

FEN: As we look forward to the balance of the year and beyond, what’s in store for foodservice professionals?

SD: CDN has been a global category leader in kitchen measurement tools for over 35 years, and we’ve never been more optimistic about opportunities for our business. People are ready to eat out, and restaurants are ready to build back their business and expand in new directions.

Continued on Page 28

MULTI.Day Hot Vacuum and EVEREO

Industry Trends with Dave Brewer

By Mark Klindera, President, UNOX

An interview with Dave Brewer. Earlier in 2021, it was announced that industry veteran Dave Brewer was retiring. He shares some wisdom from his decades of experience.

Most kitchen managers don’t give a second thought to the organic waste going into the trash. However, understanding the quantity of food waste is a key component of sustainability that is underutilized in commercial kitchens. The amount of food waste can reveal details about the operations of a business, customer experiences, and key areas for improvement. Restaurants and commercial kitchens can stand to improve their operational efficiency, reduce costs, and meet sustainability goals by analyzing the amount of food waste.

Orlando Friday, August 27, 2021

Continued on Page 33

Waring Commercial Campaign Empowers Industry to Reduce Waste

Today’s foodservice industry is going through a challenging time. It is crucial to rethink the process. Not only is it essential to make businesses more efficient, it is also important to create new opportunities while maintaining the ones we have. EVEREO®, the Hot Fridge that allows you to preserve cooked meals at their serving temperature without sacrificing quality or consistency up to 72 hours, partners with MULTI.Day Hot Vacuum, the high-temperature, vacuumsealing machine. The MULTI.Day Hot Vacuum pump is the only machine available on the market that is capable of vacuuming hot food inside the MULTI.Day trays. These special trays are designed to withstand the hot vacuum process, plus

DB: This is an industry of ongoing innovation and technology, which has never been more advanced. Being an engineer myself, I am excited to see how we can meet the needs of the next generation of foodservice trends. Operators are looking for advanced equipment, but more importantly, customers are looking for full solutions with advances like IoT and ventless kitchens. The restaurant business continues to evolve, positioning operators to

As a global leader in foodservice equipment with a long legacy of breakthroughs for the betterment of the industry, Waring Commercial is launching Waring Empowered, a bold initiative to reduce food waste with cutting-edge techniques and tools. Created to educate and advise on the importance of waste reduction, the initiative addresses a key flashpoint for foodservice operators and chefs. Given the fact that restaurants account for approximately 33 billion pounds of food waste – between 25,000 and 75,000 pounds per restaurant, per year – the repercussions for the environment and the bottom line are far-reaching. As a result, Waring Commercial is doing its part as a major manufacturer of foodservice solutions to empower chefs

BOOTH #1605

BOOTH #2143

BOOTH #2231

Continued on Page 33

FEN: What is it about the foodservice industry that has kept you excited over the years?

Continued on Page 33

Continued on Page 28

Ariston CBD Infused Olive Oil Ariston Specialties has announced the launch of its CBD Infused Olive Oil. This product combines all-natural and high-quality hempderived CBD produced in Massachusetts with the Ariston family’s own production of extra virgin olive oil from Southwest Greece, resulting in a delicious and healthy elixir. It combines the health benefits and flavors of both the nutty, earthy CBD oil and the grassy flavor profile of Ariston’s Koroneiki extra virgin olive oil. This combination is ideal for salads, savory dressings, and even homemade pestos. It can be combined with Ariston’s vinegar, lemon juice, garlic, and mustard to make an incredible salad dressing.

For more information, call 860.263.8498 or go to www.aristonspecialties.com.

Oser Communications Group

Simplifying Restaurant Oil Management With Masterfil Reusable Fabric Filters An interview with Corby Stow, Director of Sales, Oil Solutions Group, Inc.

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

CDN: Back to Normal and On to the Future

Data Analytics on Food Waste Help Optimize Operations

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

Labor Concerns? Hire the Rotator Oven

FEN: Has the experience of the last year and a half created lasting changes in foodservice kitchens?

Optimize Operations The amount and type of waste generated from a single dish paints a picture of the customer experience. By understanding

BOOTH #2309

BOOTH #1809

BOOTH #1001

BOOTH #2601

FEN: Tell our readers about Oil Solutions Group, the importance of Masterfil®, and how it will help restaurants?

Continued on Page 28

FEN: As we look forward to the balance of the year and beyond, what’s in store for foodservice professionals?

Continued on Page 28

MULTI.Day Hot Vacuum and EVEREO

Industry Trends with Dave Brewer

By Mark Klindera, President, UNOX

An interview with Dave Brewer. Earlier in 2021, it was announced that industry veteran Dave Brewer was retiring. He shares some wisdom from his decades of experience.

Orlando Friday, August 27, 2021

Continued on Page 33

Waring Commercial Campaign Empowers Industry to Reduce Waste

BOOTH #1605

BOOTH #2143

BOOTH #2231

Continued on Page 33

FEN: What is it about the foodservice industry that has kept you excited over the years?

Continued on Page 33

Continued on Page 28

For more information, call 860.263.8498 or go to www.aristonspecialties.com.

Friday, August 27, 2021

LoRa Technology Pushes Automated Temperature Monitoring to Next Level While ever-changing customer demands, new protocols for protecting staff and customers, and keeping pace with new technology all competed for operators’ attention during the COVID-19 pandemic, keeping food safe and avoiding costly health code violations remains a key concern. In the past, monitoring temperatures, including cold holding in refrigeration units as well as food checks in hot hold situations, was tedious and sometimes ineffective. Staff members were required to manually check and record temperatures in a handwritten log – but that is changing.

Successful operators today are adopting smart strategies to maintain food safety, including more efficient automated systems, such as the DayMark Temp Monitoring Solution, powered by JRI®. Utilizing elements such as wireless sensors, internet connectivity, and webbased dashboards, these systems collect data that helps operators increase the visibility and control of equipment that maintains product freshness. The data can then be managed on a web platform using a PC, a tablet, or even a smartphone. In addition to these features, the DayMark system utilizes the available,

RENAU Brings OEM Quality and Pricing Directly to the End User For more than 40 years, RENAU has been an industry leader in innovative equipment control and monitoring solutions. Now, RENAU continues to blaze trails and give customers a competitive edge with the introduction of the J-Box module. The J-Box is an integrated, full-featured temperature monitoring device that can benefit OEMs and end users alike. Whether integrated in a new design or replacing a competitor’s existing, limited

controller, the J-Box module is perfectly suited for environmental temperature monitoring and control anywhere in the foodservice kitchen. With comparable dimensions to the most common electrical junction boxes, the J-Box consolidates what would otherwise be scores of separate boards, sensors, and displays into one powerful, compact unit that incorporates all the industry “must haves” for temperature monitoring, light control, and data collection while still

Food Equipment News more advanced LoRa technology, which further increases efficiencies and improves practices by allowing for longer-range communication between system components. LoRa is especially useful in large-format locations that see heavy foot traffic and other obstacles such as equipment and coolers scattered across the store. “The LoRa technology gives the system the ability to customize its frequency in order to best send messaging and avoid obstacles,” said Debbie Leifer, category manager of food safety tech at DayMark. “This provides for more reliable results and the increased flexibility that larger Continued on Page 33

allowing for unrivalled scalability and modularity for more specifically tailored needs (such as additional external buzzers, panic buttons, motion sensors, remote connectivity, and more). It is precisely this level of integration that sets the J-Box apart from other offerings in this space. Boasting a vibrant and clear 2.4-inch TFT LCD display, multiple 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

Friday, August 27, 2021

Uniquely Designed Bally Walk-In Coolers and Freezers With proven dependability, Bally has been supplying the foodservice marketplace with quality refrigeration products for over 85 years. Whether the application is for a school, hospital, hotel, fine dining, or fast food restaurant, Bally has a walk-in cooler or freezer to meet your needs. Its modular panels are manufactured with environmentally friendly foamed-in-place urethane that meets the federal energy standards for insulation values with standard 4-inch thick panels. Five-inch and 6-inch thick panels are also available for those walk-ins with extreme temperature or structural requirements.

These panels are available in a variety of aesthetically pleasing finishes for both indoor and outdoor applications. Bally is not only your source for insulated panels. It is also a leading supplier of energy efficient refrigeration equipment to both the foodservice and refrigerated building industries. Bally’s line of evaporators ranges from low-profile models to medium- and high-profile refrigerated building coils. Its low-profile evaporators are furnished standard with two-speed energy saving SmartSpeed™ fan motors, which reduce the energy consumption from 60 watts to 13 watts per

The Sonic Solution for the Next Wave of Kitchen Innovation Trends in cuisine may come and go, but when it comes to food preparation, speed, convenience, and savings never go out of style. With this in mind, Panasonic has seriously upped the game in food prep with its Sonic Solution series. The Sonic Chef and Sonic Steamer are uniquely designed as hard-working, compact, affordable appliances for next-level efficiencies that inspire chefs to innovate, free from many of the constraints of traditional kitchens. The 1200-watt Sonic Chef Commercial high-speed oven combines three cooking technologies – high-speed convection, twin “inverter” microwave, and broil – all in a compact, ventless, stackable design that simply plugs in. The Sonic Steamer oven steams two fullsize 4”-deep pans easily and precisely,

and also runs by simply plugging in – no vents, hood, or water line required. Taking its place as your new prep cook, this portable, programmable steamer comes with 16-memory capability, five power levels, and three-stage cooking, with two top and two bottom heating elements. The specs are impressive, but these appliances reveal their true beauty and versatility when you see them in action. Alexis Kukuka, vice president of operations at Sous Vide Kitchen on 23rd Street in New York City, offers that perspective. A “fast casual” food hall offering 12 different dining concepts, Sous Vide Kitchen evolved from a back-of-house ghost kitchen for bowls, chops, and barbecue into a full-service front-of-house experience. Guests can order from any

Royal Range Fryer Filter Systems: Engineered for Excellence Built-in oil filtration systems in the Royal fryer line are a game changer for restaurant operators. No more struggling with time-consuming, dangerous manual filtration, or the hassle of a messy portable filter. Royal combines ease of operation with unmatched safety features, enabling the operator to save valuable time and money. Available in both single fryers and banked units, Royal fil-

tration is fast, safe, and effective. Royal fryer filter systems offer the best oil management solutions in the industry. There are three different filtration options, and the operator can select which option best suits their filtering needs. The standard option has a washdown hose for cleaning the tank, while filtering and filling the tank. There is also the option to return the oil to the bottom

Performance, Reliability and Value from Choice Equipment Company By Chad Linn, Vice President of Operations, Choice Equipment Company

Choice Equipment Company is an industry leader as a foodservice equipment manufacturer and supplier. We specialize in aluminum and stainless-steel manufacturing, and offer a wide range of transport and storage products from pan racks to oven racks, keg racks and other shelving systems, stainless-steel work tables, carts and dollies, and a wide range of material handling equipment. Our in-house design and

production teams are dedicated to producing fast responses, value-added solutions, and quality products. We are committed to helping our customers solve their challenges and meet their requirements. Established in 2009, our team has extensive product knowledge and applications expertise. Our manufacturing plant is located in Georgia, just north of Atlanta, and is equipped with state-ofthe-art technology. Choice Equipment’s skilled operators and welders are unmatched. We have a global customer

Food Equipment News fan. Condensing units are available with scroll or semi-hermetic compressors for coolers and freezers and hermetic for smaller cooler units, utilizing numerous refrigerants including the environmentally safe R448A refrigerant. Additionally, Bally has enhanced its popular adaptive defrost SmartVap™/SmartVap+™ controls. This intuitive technology operates seamlessly with existing manual or newer electronic expansion valves as well as providing the operator with a vast array of reporting. Bally Walk-In Coolers and Freezers are uniquely designed to save you time and money when you build and to help keep operating costs down for years to

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

number of the concepts in a single transaction. According to Kukuka, “The Sonic Solution products not only are at a really great price point. In terms of counter space and real estate, the high-speed oven is stackable, which allows that product to be really, really versatile.” This opens up the possibility of building out foodservice in places that may not have had it before. “Even in a very small footprint, you can produce excellent results using a piece of equipment that is half to two-thirds of the cost of some of the competitive equipment on the market.” The Sonic Steamer draws similar raves from Kukuka. “The fact that you can program your settings and then cook food perfectly with a simple touch of a button – and also have a team member trained in how to execute an item within

moments – that is invaluable. And the consistency in food will be there every single time.” The steamer addresses a lot of safety concerns, too. “There’s a lot of potential danger in traditional kitchens from taking a big steam kettle of boiling water and cooking pasta, for example. It’s a process that produces a lot of waste, too, which actually drives up the cost.” The Sonic Steamer, with its streamlined design and no need for a vent or water line, reduces that risk and needless waste. At this incredible moment in the industry, in which a lot of companies are rebuilding and looking at foodservice of the future, it looks as if the Sonic Solution is poised to be right at the forefront.

of the tank and an oil disposal port. Royal has the largest selection of energy efficient fryers available. Backed by a two-year limited warranty, Royal fryer filter systems are available in 35 lb., 45 lb., 60 lb., and 75 lb. shortening capacity. The powerful 8 GPM filter pump allows the operator to easily filter even the largest fryer in just three minutes. Heavy breading? No problem with

Royal’s triple filtration and fine mesh screens. Tired of paying too much for filter paper? Royal offers a paperless filter option. Proper oil filtration can save an operator hundreds of dollars each year for a single fryer. Stop by booth #901 and see the advantages of a Royal filter fryer.

base, including a wide range of industry-leading consumers. We have built our company and reputation by providing our customers with total customer satisfaction throughout the entire buying experience. Our products are designed with the customer in mind. We offer unique and valuable features that make us better than the rest! One of Choice Equipment’s valuable features is the exclusive patent on our Off-Set King Pin Plate Caster (Patent 9,452,638 B1). This patent is a value-added bonus to our customers, as it allows us to maximize the footprint of the rack, which improves stability, increases caster longevity, and provides an easy

For more information, visit booth #2077 or go to www.ballyrefboxes.com.

For more information, visit booth #1113.

For more information, visit booth #901, go to www.royalranges.com, call 951.360.1600 or email paul@royal ranges.com. roll. The combination of the patented caster design and our exclusive base structure provides a strong, sturdy, and reliable rack that will perform for years. If your kitchen requires an extra level of engineering, we have a custom design team that can help. Let us be your choice for the best value in the industry. For spec sheets or pricing, find us on AutoQuotes or visit us at www.choice equipmentcompany.com.

For more information, visit booth #1071, go to www.choiceequipmentcompany .com, call 706.693.2484, or email sales@choiceequipmentcompany.com.

Friday, August 27, 2021

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

The EconoChill Cook-Chill Starter System From Tucs Equipment Many foodservice operators understand the benefits a cook-chill workflow provides. Food is kettle-cooked to the peak of doneness, pasteurized, then quickly sealed in 5-mil cook-chill pouches. Rapid water bath chilling to 40°F in approximately one hour (product dependent) and subsequent product chilling to and storage at 34°F 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 before committing large amounts of time, resources, and money. What then? The new EconoChill Cook-Chill Starter System from Tucs uses an operator’s existing kettles with TDOs 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 foot-operated

The Evolution of Sparkling Clean Glassware More than 60 years ago, Bar Maid Corporation launched the first five-brush Electric Glass Washing Machine as the “World’s Most Efficient Glass Washer.” With five spinning brushes to simultaneously scrub the inside and outside of glasses, it proved an economical way to ensure the fast, easy removal of tough stains like lipstick and fruit pulp. The compact submersible Electric Glass Washer, and later the upright model, quickly became the professional bartender’s choice for durability, efficiency and size small enough to fit in almost any bar sink, and remains the No. 1 choice of

bartenders today. To complement its line of electric glass washers, the company developed a line of brushes to clean virtually any glassware size and shape; added the concentrated, grease-cutting, clean-rinsing LoSUDS Detergent; and later the SANIMAID Disinfectant, Sanitizer and Deodorant Tablets and Sanitizer Test Strips for the ultimate in glassware sanitation. This Bar Maid Glass Washing System is a recipe by which bars and restaurants can efficiently clean glassware with consistent results. A properly cleaned glass is essential for serving the best-tasting draft beer as it promotes an appealing “head” on beer that leaves a lace with every sip (in addition to increasing units per keg and adding thousands of dollars to the bottom line). A really clean glass makes cocktails and even soda taste fresher with more fizz, and wine lovers experience the true color, aroma and taste of fine wines. “Customers expect increased sanita-

Food Equipment News 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 your space heat impulse sealer. The sealer creates layflat pouches that cool quicker and are easier to store. Next stop: The Tucs Liquid Immersion Batch Chiller. The batch chiller is maintained at 33°F 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 that it only requires 7HP of refrigeration and can often be tied into an existing installation. A separate refrigeration unit

tion measures and Bar Maid is committed to helping businesses meet those expectations and reinforce customer confidence in cleanliness,” said George Shepherd, president of Bar Maid Corp. With a love for spotless, brilliant glassware and recognizing how important customer confidence in truly clean glassware is in the hospitality setting, Bar Maid launched the GP-100 Commercial Glass Polisher for wine glasses, champagne flutes and other glassware. This portable, commercialduty glass polisher utilizes a warm air blower and five spinning polishing heads to gently polish and dry damp glassware inside and out, simultaneously in seconds. One staff member can polish up to 350 glasses per hour, all while reducing potential contamination by unhygienic hands and towels. In addition to labor savings, use of the glass polisher virtually eliminates glass breakage and associated injuries, resulting in considerable savings in potential workers compensation claims. The GP-100 is now specified by major restaurant chains and used by

TricorBraun Flex Launches Eco-Friendly Packaging Material Seattle-based TricorBraun Flex recently launched a fully compostable, plantbased packaging material called Biotre 3.0, which is made from renewable resources such as wood and pulp. Biotre can reduce the amount of packaging in waste disposal because it breaks down naturally in a home-composting environment, the company said in a press release. Biotre also preserves natural resources by reducing use of fos-

sil fuel and mineral resources. “Since we first developed Biotre in 2011, we’ve continually worked to improve it to provide our customers with packaging options that protect both product and planet,” said Glenn Sacco, vice president, commercial, of TricorBraun Flex. Biotre 3.0 is available for specialty food and snacks, pet treats, nutraceuticals and other non-coffee products. TricorBraun Flex is working on a solu-

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

For more information, go to www .ampcostacks.com or call 800.624.8642.

is available for customers who require a dedicated machine. Once chilled, product can be stored or transported to remote locations. Product can be re-thermalized in the pouches, thereby eliminating any potential for contamination between cooking and service. More innovative products are available from Tucs, including new gas-fired, self-contained kettles and self-contained electric sous-vide cook tanks. For more information, visit booth #601 or go to www.economychill.com.

restaurants, hotels, event centers, glassware rental companies and casinos worldwide. “We listened to hospitality operators,” Shepherd said. “Many loved the performance of the GP-100 Glass Polisher, but needed a smaller footprint to fit in tight bar spaces.” The space-saving design of Bar Maid’s new GP-3 Mini Glass Polisher makes it the perfect size for hotel and restaurant bars, wine bars, wine tasting rooms or other “bar top” applications where space is a premium or portability a must. Polish up to 290 glasses per hour and with a simple twist of the glass, this three-head polisher delivers the same sparkling results with a significantly smaller footprint than the popular GP100 model. As Bar Maid’s product line for producing sparkling clean glassware evolves, it does so based upon efficiency, safety, sanitation, and reducing costs for hospitality operators.

For more information, www.bestinthebar.com.

tion for coffee products, according to the press release. The new Biotre is an industrial compostable in compliance with the ASTM D6868 testing standard for compostable plastics coated with paper. A majority of the package’s film layers is made from renewable, plant-based materials, which absorb greenhouse gas CO2 through natural plant respiration before use in packaging. The package is made from high barrier materials, which prevent permeation of water, oil, oxygen, gas or light. For more information, visit www .tricorbraun.com.

Food Equipment News

Preferred Products from Belshaw Adamatic At NAFEM, Belshaw Adamatic is showcasing products that remove frustration, make the workday run smoothly, and are easy to use in a hectic environment. The Donut Robot® Mark II is famous for producing great quality donuts without standing over an open fryer. Donut Robots now keep temperature better and faster with digital temperature control. The Insider ventless kiosk is a “donut factory on wheels” that makes top-quality donuts without standing over an open fryer. It’s UL-certified and ready to roll in any place that you choose. The BX “eco-touch” Convection Ovens feature fully programmable

heat, airflow and steam injection. The Energy Starcertified BX will heat sandwiches, baked goods and anything else to perfection. The OVEN-2020, now in its 2.0 version, is an Energy Star-certified rack oven that recovers heat faster without using extra energy. You won’t waste any time waiting for the ready signal, and your bakery will reduce its energy load.

For more information, visit booth #1821, go to www.belshaw.com or email info@belshaw.com.

TurboChef PLEXOR Available Now Carrollton, Texas-based TurboChef Technologies, Inc., a Middleby company, announced the launch of the PLEXOR oven effective to coincide with NAFEM 2021. TurboChef is very pleased to not only participate in the 2021 NAFEM, but also to launch a product that best encompasses the massive industry changes and innovations in response to the global pandemic. PLEXOR was designed to cook food the way it wants to be cooked, and the way people want to cook it. With three different next-generation cooking technologies – impingement, rapid cook and convection – operators can produce a wide range of menu items, all in a 45-inch ventless footprint using just one plug and one consolidated one-touch user interface. The UI eliminates the inherent complexity of three different cooking technologies via a seemingly obvious scrolling system that requires minimal training. It’s TurboChef’s most intuitive user interface design ever. Flexibility is further enabled through modularity. If your menu or menu mix changes, the cooking modules can be quickly field retrofitted. Induction to rapid cook, rapid cook to convection, convection to induction or any combination. Automation takes on many forms, and they all make increasingly valuable employees more productive. PLEXOR seamlessly incorporates automation through the UI combined with the load-

ing and unloading system that empowers multi-tasking employees to plan their movements around PLEXOR, not the other way around. The three different cooking modules are all next-generation unmatched technologies. The impingement oven is the first ever that is stationary. Instead of moving the product, the air is moved around the product and the results are impressive. TurboChef also added features that expand the impinger into other styles of cooking. Alternatively, the rapid-cook module is the first of its kind to move product inside the cavity during the cooking cycle. This not only evens out the temperatures and browning of products, but also simplifies setting development and harnesses TurboChef’s highest power components yet. TurboVect provides the highest quality and even baking results. From delicate layered dough to biscuits, breads and cookies, you will find an uncompromised and very easy to execute baking experience. PLEXOR is unique, but it is TurboChef through and through. With the industry’s best and most comprehensive service network, PLEXOR operators can rest assured that they will receive the most reliable and best supported systems. For more information, visit booth #2143 or go to www.turbochef.com/product/plexor.

Date Lady Barbecue Sauce They know great barbecue in Missouri, and not just in Kansas City. Proof is the award-winning Date Lady Barbecue Sauce from Springfield, which blends top-of-the-line spices and other ingredients, just no sugar. Instead, the delicious sauce uses five varieties of California dates: halawi, zahidi, honey, khadrawi and barhi. The dates create a sweet complexity in this deliciously

mild and smoky sauce. The dates combine with organic apple cider vinegar, red chile and garlic in a sweet, subtly spicy concoction that some say is reminiscent of umami. Find Date Lady Barbecue Sauce in specialty grocers and online. For more information, go to www .ilovedatelady.com.

Best of Show

2021

Friday, August 27, 2021

kind Twister Jar. With the Twister jar, all you have to do is turn on the blender and twist the lid. The two tines on the Twister lid push the nuts back to the blade while you’re blending. The result: warm, creamy nut butter in seconds. Want it crunchy? Just add a few nuts at the end of the cycle and pulse. Not into nut butters? The Twister jar also works great for making perfectly blended hummus, flavored cream cheese and other thick spreads. Additionally, the jar is the right size for

single-serving smoothies, baby food and many other recipes. Whatever you’ve blended, you can use the customdesigned and specially contoured Spectacula, which comes with the Twister jar, to remove every last delicious bit from the jar. The latest craze among smoothie shops and enthusiasts alike is creating beautiful Brazilian-style acai breakfast bowls. Normally, blenders have real trouble turning frozen acai into deliciously smooth paste, and that’s

neering, and quality standards, Marra Forni builds the highest performing ovens available on the market. Each oven is built brick-by-brick using the same tried and tested process used by Italian masons hundreds of years ago. Marra Forni is the only company in the world that produces a pass-thru (“Due Bocche”) rotating oven that can cook pizzas evenly in a half rotation, in under 90 seconds. This is due to the dual-stage forced air power burner technology, which blends 60 percent gas and 40 percent air while averaging only 84,000 BTUs. As if the Marra Forni’s Rotator oven were not innovative enough, the Kitchen

Innovation Award-winning pass-thru Rotator® oven features a rotating cooking deck designed to maximize efficiency, bridging FOH and BOH, streamlining food production, and providing consistent cooking results. A service member can finish and serve menu items in a restaurant’s bar area, while the chef operates the oven from the kitchen side of the oven. While the Rotator is known as a high-volume oven, able to cook 250-plus pizzas per hour, these ovens are designed to support a variety of cuisines and menu applications. The MarraSmart® technology gives the operator full control of critical functions such as temperature, deck rotation

demand. Foodservice operations are stocking multiples of routinely used products so that employees do not have to share, decreasing the risk of cross contamination. Our customers want relevant added value features, such as BioCote. We offer numerous thermometers and scales with BioCote antimicrobial technology, which provide long-lasting antimicrobial protection by creating a surface on which microbes cannot survive. Foodservice operations continue to place our products into their HACCP plans.

thermometers, and for equipment that is streamlined and easy to use and clean.

SD: Increased time constraints are a fact of life. Successful operations are continually increasing efficiency and productivity. This creates a demand for faster

SD: Our Waterproof Thin Tip Thermometer (DTTW572) is a top seller and designed for chefs. It is NSFCertified, with fast four-second response

Masterfil reusable filters, saving on oil costs and extending oil life by five days (when filtering twice a day) are well within your reach.

fix tasks are daily filtration, skimming floating food off the surface of your oil, keeping fryers clean and maintained, and not loading baskets and seasoning over fryers. All these components lead to oil being damaged prematurely and result in disposing of oil earlier than necessary. Case studies have shown that with every filtration skipped restaurants can easily save one to three days of oil life.

Blendtec’s Twister Jar There’s nothing like dipping a cold, crisp apple into warm, creamy almond butter. People used to make nut butters in their Blendtec Fourside and Wildside+ jar by adding oil or stopping the blender midcycle to scrape partially blended nuts off the sides of the jar. That worked, but Blendtec’s engineers thought there had to be a better way. Blendtec brainstormed dozens of concepts, selected the ones most likely to work and started prototyping. The engineering lab smelled like almond butter for weeks. The end result is the one-of-aRotator Oven (Cont’d. from p. 1)

Marra Forni is the fastest growing commercial brick oven manufacturer in the industry, with its world headquarters, culinary innovation center and manufacturing facilities based outside of the nation’s capital. Marra Forni is proud to be manufactured in the USA. At the crossroads of traditional artisan brick-by brick handcrafted workmanship and technology, the proprietary bricks (called MarraStone®) imported directly from Italy, are exceptionally high porosity, allowing for better temperature retention and distribution to the food. Combined with American steel fabrication, engiCDN (Cont’d. from p. 1)

SD: During the pandemic, cleanability, and hygiene became a major focus and important differentiator for the best foodservice operations. The industry has developed new procedures and habits that are not going away. High standards of cleanliness can reduce risk on multiple levels. It’s much more efficient to avoid problems versus solving them.

FEN: How does cleanability relate to kitchen measurement tools?

SD: There are many ways that the cleanability focus has affected our business. Our waterproof models, including select thermometers that can be sanitized in commercial dishwashers, are in big Oil Solutions Group (Cont’d. from p. 1)

investment, train your staff on filtration techniques, and help you optimize oil life. By simply switching to Masterfil fabric filters, you will use 40 to 60 percent less oil, saving thousands of dollars per fryer.

FEN: Why is oil management important?

CS: We believe when oil management is executed correctly, you will have repeat customers – which is every restaurant’s goal. Customers are looking for value and a culinary experience, but they also expect excellent food quality every time they visit. Oil costs are going up and it can equate to 10 percent of your food costs. You can reduce oil costs by tracking oil life and in return increase your profits. By using

Food Equipment News

FEN: What other trends do you see?

FEN: What are some critical components when managing oil?

CS: Most importantly, you should be filtering at least once a day. Understanding the cost of oil, how long oil lasts, knowing when to discard oil, and having a SOP in place that helps manage and execute the life of your oil. We recommend appointing one person in your operation to manage this tracking and to ensure all tasks are documented and executed correctly. FEN: What are some overlooked tasks by fry teams?

CS: Some often overlooked but easy to

FEN: What is CDN’s focus for the coming months?

SD: Our strategy has always been the same: product innovation, superior customer service, quality, and value. We stand out as a global category leader that is family-owned and focused solely on kitchen measurement tools. We are also a WBENC certified member. FEN: What are currently some of your most important foodservice products?

FEN: What is the difference between paper filters and Masterfil reusable fabric filters?

CS: By simply changing your filter media to Masterfil, you will begin saving money immediately. Most of our customers tell us that before they switched to Masterfil (using standard paper filters), they experienced only three to four days of oil life. By using

another reason the Twister Jar has come to fruition. Using the Twister lid, you can easily scrape the sides while the blade is still in motion, sending stray pieces and chunks back into the blending vortex. The result? An amazingly smooth acai base just begging for fresh strawberries, blueberries, granola, shredded coconut and whatever else your taste buds are begging you for.

For more information, www.blendtec.com.

speed and direction, and auto on/off. The powered exhaust fan and direct ventilation system is also touchscreen controlled. Enjoy labor and energy savings thanks to better heat absorption, retention, and faster, more consistent cooking with the Marra Forni Rotator oven. Every oven is unique in itself, and completely customizable to order, with a large variety of tile options to create the interior décor that diners love coming back again and again to enjoy.

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

and an IPX7 waterproof rating – for protection against water immersion for up to 30 minutes at three feet. The 1.5mm thin tip allows for easy insertion into thin cuts of fish or meat, and is ideal for all-purpose use. It features hold and min/max modes, and an easy-to-read 180° rotating display. It is manufactured with BioCote. Our Thin Tip Pocket Thermometer (DTT450) is NSF-Certified, providing accurate readings in just four seconds. It features a 1.5mm thin tip, hold, field calibration and a stainless-steel stem. It also coordinates with the HACCP color coding system to promote food safety: Red (meat), Blue (seafood), Green (produce), and Yellow (poultry). It is manufactured with BioCote. For more information, visit booth #1809 or go to www.cdnmeasurement.com.

Masterfil filters, oil now lasts seven or more days, increasing the oil sweet spot by more than 90 percent with optimal fry quality. Masterfil is a unique reusable fabric filter that filters out particulates up to 120 times smaller than paper filters, by using depth filtration. Paper filters are thin with large holes that allow particles to flow back into the fryer. Masterfil is thick and tightly woven with excellent flow rate, and returns clear oil back to the fryer. Masterfil doubles oil life, saving you up to $2,500 per fryer. Your kitchen team will no longer have to handle the dangerous filter assembly in changing the filter every day. They will simply scrape the crumbs from the top of the Masterfil fabric filter twice a day and change the fabric filter once a week. For more information, visit booth #2309 or go to www.oilsolutionsgroup.com.

Friday, August 27, 2021

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

allowing food to be preserved in the EVEREO for hours and days without changes in the quality or appearance of the food, including taste and coloring. The combination of MULTI.Day Hot Vacuum and EVEREO sets off a new COOK & HOLD frontier that guarantees high quality, sanitation, safety, and savory hot meals ready to be served. Industry Trends (Cont’d. from p. 1)

address future demands. Today’s industry leaders are thinking differently, and if they are not, they may be left behind. FEN: What are some industry trends?

DB: We are experiencing an entirely new generation of diners who have different dining requirements, meal habits, and preferences. They want their food delivered how, when, and where they want it. The pandemic may have accelerated the need and technologies for carry out and Data Analytics (Cont’d. from p. 1)

where food waste is coming from, businesses can identify which areas to focus on. They learn what dishes generate the most waste, as a byproduct of preparation or what customers like the least, and make improvements to recipes or the menu accordingly. This helps businesses better gauge inventory levels, predict demand, and understand seasonal changes.

Reduce Costs A deeper dive into the analytics of food waste helps businesses identify key areas to reduce costs. Businesses can determine the popularity of dishes and make deciWaring (Cont’d. from p. 1)

and operators to win the fight against food waste. Wasted food is wasted money and puts both restaurants and the planet at risk. For waste reduction to become a reality, collaborative and imaginative approaches are essential. By identifying top offenders (food that is frequently thrown away or discarded as waste) and highlighting creative ways to utilize these items, Waring will help operators improve margins and make their kitchens more sustainable. LoRa Technology (Cont’d. from p. 4)

footprint operations need.” That lower frequency also allows LoRa devices to transmit information through heavy materials such as stainless-steel freezers, which is a major upside in the foodservice industry. Improper food temperatures are consistently cited as one of the most comRENAU (Cont’d. from p. 4)

sensor and interconnect inputs, and integrated wireless connectivity, the J-Box condenses a great deal of power, functionality, and value into a reliable and

Foods can be preserved at service temperature up to three days. MULTI.Day Hot Vacuum along with EVEREO is the perfect solution for professional kitchens, catering services and cooking centers that count on brand new equipment that guarantees fast service, a broad selection of foods and rapid responses. Vacuum storing hot meals and preserving them in the EVEREO for days means there is no need to chill and reheat

the food before serving. Vacuum sealing large quantities of food while still hot and storing them in EVEREO is a real revolution. In a nutshell, the need to chill and reheat food is eliminated. In operational terms, costs are reduced and profits increase. Plus, the combination of EVEREO and MULTI.Day Hot Vacuum allows control of all production steps and sanitation requirements in the supply chain.

delivery, but the industry was moving in that direction anyway. Another trend is beverage selection and a variety of choices. For consumers, a broad beverage program adds something new to the dining out experience, while expanding sales margins of operators. Coffee continues to be popular with everything from hot bean-to-cup, espresso, and nitro brew, which we will feature at the Middleby booth. But we have also seen a fast rise in popularity for custom frozen and ice cream beverages. Finally, our customers continue to push for more data to run their opera-

tions the most efficiently. IoT is here to stay, and it is only the beginning. Imagine having the data on your tablet, computer, or other device to review activity at your restaurants, maximize power and other efficiencies and check equipment performance status. IoT is a powerful tool that will become even more critical to restaurant operations as labor costs and availability continue to be challenging. Middleby has seen high interest in our IoT solution, Open Kitchen, that is helping users solve and predict issues in running their kitchens.

FEN: What would you like everyone to know?

sions on which items and dishes to market. Businesses can also make informed decisions on logistical needs with data to back it up. Additionally, a system that can dispose of food waste while at the same time providing statistics will help a business save money from trash collection and minimize energy usage.

landfill, it degrades as an anaerobic process (in the absence of oxygen). As it decomposes, it produces methane gas, which is 87 times worse for the atmosphere than carbon dioxide. This greenhouse gas is one of the most impactful and approximately 4 percent of all greenhouse gasses are due to this.

how much food waste is digested on an hourly basis. It also provides a breakdown on what type of waste is being digested through the use of NFC cards that can specify the type or source of the waste. This provides insight on the waste that is being generated and you can easily create reports for stakeholders. The LFC Cloud shows the impact on the environment made by using the LFC biodigester instead of sending the food waste to a landfill. You can easily see the amount of CO2 equivalent diverted from the atmosphere from statistics shown on the LFC Cloud.

Trays can be transported anywhere without the risk of liquid spillage or outside contamination. A new concept for the foodservice industry. Innovation and efficiency overturn the traditional modus operandi, by adding value and service improvement. For more information, visit booth #1605, go to www.unox.com, call 800.489.8669 or email inside.sales@unox.com.

DB: I’ve worked with such great people over the years. This industry has the best! I am excited to start the next chapter with my family first and some board service, but I know I will maintain many of the relationships I’ve made over the years. There are good people in our industry and I have been so proud to be a part of it. For more information, visit booths #2143, #2243, and #2257.

Comply with Environmental Laws By understanding where food waste comes from and pressure points in their businesses, managers can take the steps toward reducing the waste. This reduction in waste not only helps business owners comply with environmental bills, but ultimately helps save the environment. When food waste is discarded in a

LFC Cloud The LFC biodigester is a machine that can take care of your food waste on site. Power Knot supplements this solution with the LFC Cloud, which is a revolutionary continuous data analytics system. All LFC biodigesters come with lifetime access to the LFC Cloud. The LFC Cloud provides data on

A combination of culinary creativity and the right kitchen equipment is the recipe for success in the quest to reduce waste. Waring Empowered shifts the conversation from food waste to “ingredient optimization,” providing the tools, techniques, and principles to inspire change and make the system the solution. While Waring has served as the industry’s solutions specialist for more than 80 years, it is now committed to an even higher purpose as an ambassador of sustainability that empowers representatives, dealers, and chefs to transform foods typically thrown away into menu

staples. Filled with information on the many ways Waring Commercial equipment can help reduce waste while boosting culinary creativity and output, the new Waring Empowered website will be a goto resource for sustainable foodservice practices. The initiative also includes The Chef Collective, a collaborative effort with renowned chefs who inform and inspire through social media with posts about Waring equipment and waste reduction solutions. “Waring is steadfast in its commit-

ment to win the war on waste,” said Dan DeBari, senior vice president and general manager of Waring Commercial. “In close collaboration with the culinary community, we are dedicated to providing engaging content and actionable solutions. This impactful initiative will help chefs and restaurants reduce food costs, create new revenue streams, and increase profitability while protecting the planet. Our hope is to inspire change.”

mon food safety violations by the U.S. Food & Drug Administration, and addressing food safety requires a rigorous temperature monitoring system. Being able to access real-time performance data to address potential food safety issues – such as equipment downtime or refrigerant leaks – also reduces maintenance costs and results in improved energy efficiency. If toler-

ance thresholds are exceeded, alerts are issued immediately to help maintain the safety of temperature-controlled products. Deploying automated temperature monitoring technology creates intangible benefits for customers. As strong brand awareness and a positive reputation come from delivering seamless customer experiences, investing in a

wirelessly connected infrastructure that maintains food safety and freshness helps customers get the most out of their experience and keeps them coming back.

compact package that can be installed as effortlessly by a qualified technician in the field as by an equipment assembler at the factory. In order to perform in the most demanding foodservice industry envi-

ronments, 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

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

For more information, visit booth #2231 or go to www.waringcommercial products.com/empowered.

For more information, visit booth #3215, go to www.daymarksafety.com, call 800.847.0101, or email info@daymark safety.com. with an industry-leading three year warranty.

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