Food Equipment News @ NAFEM 23 • February 1, 2023

FOOD EQUIPMENT N e w s

H d D Off

Simplifying Restaurant Oil Management

BOOTH #935

Portion Packaging from Wilpack

In the competitive restaurant business, restaurateurs are always looking for an edge to attract more customers. Now, a number of proactive restaurateurs, from mom-and-pop shops to regional chains, are looking beyond the dining room to boost their business and brand with portion packaging to go

m o s t i n n o v a t i v e f a c t o r y - b u i l t kitchen grease duct in the industry, with installations across North

Continued on Page 33

VestaEco Bags by Vesta Precision

The need for environmentally friendly solutions has boomed over the last decade. Today, you can see elect r i c c a r s d r i v i n g o n r o a d w a y s , p a p e r straws to replace plastic ones when dining a n d a n i n c r e a s e i n recycling campaigns V e s t a P r e c i s i o n h a s realized the need to b e e c o - f r i e n d l y i n solving the single-use

on

FOOD EQUIPMENT N e w s

XLERATOR Hand Dryers Offer Game-Winning Statistics

No matter the sport, diehard fans can be more than a l i t t l e o b s e s s e d w i t h s t a t i s t i c s I t ’ s s o m e t h i n g t h a t Connecticut-based Buffalo Wild Wings franchise owner Sarah Morin relates to “I like our [statistics],” she said “Fifty high-definit i o n p l a s m a s a n d b i g screens, 30 ice cold beers o n d r a f t , 2 0 s i g n a t u r e sauces and dry rubs for our award-winning wings and hand dryers that work in

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New for 2023: 30-Gallon Mobile Hopper Cart with Agitation

Marty Tucs and his Food Process Equipment Team have earned a reputation over 35 years for develo p i n g i n n o v a t i v e s o l ut i o n s t o c o m p l e x f o o d p r o c e s s i n g p r o b l e m s T h e t r a d i t i o n c o n t i n u e s with the introduction of t h e T E M P F - 3 0 H O P - A G I T M o b i l e H o p p e r C a r t w i t h Agitation. The 30HOP-AGIT can produce from 7-ounce to

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How the Proper Kitchen Timer Can Help Save Money Build Your Dream Kitchen with Montague

The past couple of years have been rough for operators Despite surviving the pandemic, there remain significant challenges such as labor shortages, rising costs and supply chain issues Cutting costs has never been more important The big q u e s t i o n i s , how to do so without affecting quality and customer satisfaction?

Believe it or not, upgrading to a modern kitchen timer can provide significant savings in multiple areas, with the only sacrifice being a small initial investment

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Simplifying Restaurant Oil Management

FEN:

The Sonic Solution: Meeting the Challenges of Foodservice

BOOTH #1627

An interview with Matt Rigney, Culinary Sales Manager, Panasonic Food Service

FEN: What is the Sonic Solution?

M R : T h e S o n i c Solution is made up of Panasonic’s comp a c t , v e r s a t i l e a n d p o w e r f u l k i t c h e n a p p l i a n c e s , t h e S o n i c C h e f H i g h

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Factory Built Grease Duct: The Importance of Innovation

FEN: Montague is famous for designing and building custom island suites, can you help our readers understand the different styles and sizes to consider?

JD: There are four distinctly different s

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Portion Packaging from Wilpack

CS:

achieve these goals by providing best-in-class

In the competitive restaurant business, restaurateurs are always looking for an edge to attract more customers. Now, a number of proactive restaurateurs, from mom-and-pop shops to regional chains, are looking beyond the dining room to boost their business and brand with portion packaging to go

FEN: Tell us about AMPCO

SS: AMPCO by Duravent is the industry’s leading manufacturer of commercial venting products. The double wall ZClear™ is the m o s t i n n o v a t i v e f a c t o r y - b u i l t kitchen grease duct in the industry, with installations across North

Continued on Page 33

VestaEco Bags by Vesta Precision

The need for environmentally friendly solutions has boomed over the last decade. Today, you can see elect r i c c a r s d r i v i n g o n r o a d w a y s , p a p e r straws to replace plastic ones when dining a n d a n i n c r e a s e i n recycling campaigns V e s t a P r e c i s i o n h a s realized the need to b e e c o - f r i e n d l y i n solving the single-use

An interview with Scott Smith, Vice President of Sales for AMPCO® by Duravent

BOOTH #3242

BOOTH #453

BOOTH #1817

BOOTH #935

FILTROX SUPERSORB Carbon Filter Pads

FILTROX SUPERSORB® carbon filter pads have been proven to perform in top f o o d s e r v i c e o p e r a t i o n s , c o n s i s t e n t l y out-performing other types of frying oil filtration media

Labor Concerns? Hire the Rotator Oven

One of the lessons learned from the pandemic is that labor challenges are only going to get worse Today more than ever, foodservice operators are seeking equipment technology that will minimize reliance upon personnel for task completion

So how did Marra Forni design and i n n o v a t e a c o o k i n g t e c h n o l o g y t h a t dates back 2,000 years to ancient Rome, and make it relevant in today’s comm e r c i a l k i t c h e n ? E n t e r t h e R o t a t o r ,

Marra Forni’s brick oven cooking solu-

tion that can be compared to modern cooking technologies including Rapid Cook and Precision Cooking technology Inspired by Italian brick masons and manufactured in the United States to stringent quality standards, this artisan brick oven is rich with technology integration designed to maximize production throughput, increase food quality and consistency and reduce operating costs all while eliminating special labor

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S U P E R S O R B c a r b o n f l a t p a d s , envelopes and pleated filters extend the useful life of frying oil by trapping damaging particles 500 times smaller than a grain of sand. Among the benefits are less oil usage, fewer oil change outs, cleaner oil, greater savings and m o r e c o n s i s t e n t f o o d q u a l i t y F o o d products cooked in clean oil cook faster, absorb less oil and have a crisper texture Simply drop a SUPERSORB carbon filter pad into your fryer filter pan today and start enjoying the benefits of cleaner oil

F o r m o r e i n f o r m a t i o n , g o t o www filtrox com or visit booth #3533

iSi North America Introduces the Eco Series System of Chargers and Whippers

E v e r y o n e h a s h e a r d a b o u t c l i m a t e change and the effects it has on the Earth. One thing that’s known today is the outcome depends on innovation, conservation and good stewardship of r e s o u r c e s A s t h e l e a d e r i n f r e s h whipped cream solutions, iSi has taken o n t h e c h a l l e n g e t o r e d u c e c l i m a t e footprint with investments in its factories, purposeful product development and care for the world around us

In keeping with those priorities, iSi has introduced its revolutionary new E c o S e r i e s W h i p p e r a n d C h a r g e r S y s t e m . N o w , r e s t a u r a n t s c a n s e r v e d e l i c i o u s , f r e s h w h i p p e d c r e a m a n d cold foams with a substantially lower climate impact while also enjoying significant cost savings It’s a win/win for business and the environment

“We have been researching and investing for years to offer our customers a climate-friendly, sustainable solution to whip up cream. With our climate-neutral Eco Series System, we are taking a big step to providing this solution,” states Jeanette Brick, President of iSi North America “Our certified climate neutral factory is now producing the Eco Series Pro Chargers with the added b e n e f i t o f a c o m p e n s a t i o n p r o j e c t which neutralizes the use and trans-

portation of each charger, delivering a 100 percent climate neutral charger to the world.”

“The Eco Series group of products h a s b e e n i n d e v e l o p m e n t f o r o v e r t w o years, and it is t h e f i r s t o f i t s kind in the cate g o r y , ” c o mments Brick

T h e E c o S e r i e s G r e e n Whip has been d e s i g n e d t o reduce climate footprint while r e d u c i n g c o s t s p e r d o l l o p a t the same time

The iSi Eco Series Whipper a n d C h a r g e r s y s t e m o p e rates exactly like e x i s t i n g i S i w h i p p e r s a n d c h a r g e r s H o w e v e r , t h e n e w s y s t e m p r o d u c e s more portions with the same ingredients and has enough power to whip up plant-based whipped toppings Like all i S i w h i p p i n g s i p h o n s , t h e n e w E c o

UNOX Inc. Expands with New Manufacturing Facility in United States

In an ongoing effort to reduce lead times and meet growing demand in the United States, Unox, Inc will open a state-of-the-art production facility near Charlotte, North Carolina

The Italian-based smart oven manu f a c t u r e r , k n o w n f o r i t s i n n o v a t i v e

c o m b i o v e n t e c h n o l o g y , w i l l s o o n e x p a n d p r o d u c t i o n t o t h e U n i t e d States Headquartered in Padua, Italy, with a worldwide sales and service presence, the move to open a new assembly facility in the United States is both a response to rapidly growing demand in the North American market and a way to get ahead of supply chain challenges forecast to continue into 2023.

While many equipment and supply companies continue to be affected by shipping delays, m a t e r i a l a n d l a b o r s h o r t a g e s and production backlogs, Unox o v e r c o m e s t h e s e c h a l l e n g e s through lean vertical integration

a model the company adopted since its inception in 1991. 95 percent of every Unox oven is made “in house,” either in their primary manufacturing facility or through one of their subsidiary companies that manu f a c t u r e s s p e c i f i c p a r t s a n d c o m p onents

“From metal to circuit boards to detergents and many other key compon e n t s , w e h a v e i n t e g r a t e d a l m o s t e v e r y t h i n g i n t o o u r m a n u f a c t u r i n g process,” says Nicola Michelon, Global Chief Executive Officer of Unox. “This gives us more control in the overall

Series Green Whip is NSF, can be hand or machine washed and has the flexibility to change flavors, making it the perfect whipper for conducting Limited Time Offers (LTOs)

“We’ve done extensive research on t h e b e n e f i t s o f t h e n e w E c o S e r i e s Whipper and Charger system In addition to all the climate benefits, we can accurately show our customers how they can save money and the environment by switching to our new system and eliminating aerosol whipped cream can use,” comments Brick The iSi Eco Series Whipper and Charger s y s t e m c o n s i s t s o f t h e n e w i S i G r e e n W h i p ( o n e p i n t c a p a c i t y ) a n d t h e

g E c o S e r i e s P r o Charger (10, 24 and

0 p a c k ) F o r decades, chefs, baris-

a s a n d m i x o l o g i s t s

a v e r e l i e d o n t h e

u a l i t y a n d c o n s i stency of iSi as one of the most import a n t k i t c h e n t o o l s f o r c r e a t i v i t y a n d clean dispensing

F o r m o r e i n f o r m a t i o n , v i s i t w w w isiecoseries com or stop by booth #282

p r o d u c t q u a l i t y a s w e l l a s t h e t i m e involved to fulfill orders It means we’re m u c h l e s s v u l n e r a b l e t o d e l a y s a n d backlogs ”

While some components will be manufactured in the new facility, others will continue to be manufactured in I t a l y , w i t h s u b s t a n t i a l s t o c k t o b e shipped to the Americas and housed in t h e N o r t h C a r o l i n a a s s e m b l y p l a n t According to Mark Klindera, President o f U n o x , U S A , t h i s w i l l c r e a t e a smoother, more cost-effective flow for

Belshaw – 100 Years of Donut Production Equipment Manufacturing

One hundred years of product development and commitment to service have made Belshaw the leader in donut production equipment. Belshaw is the No. 1 source for donut fryers, donut equipment and donut lines – to suit your location, your production requirements and your preferred way of working B e l s h a w ’ s c u s t o m e r s i n c l u d e wholesale bakeries, franchise chains, supermarkets and small businesses in every part of the world Belshaw is dedicated to improving quality, simplifying production and providing lifetime support to every customer.

D r o p i n t o t h e B e l s h a w b o o t h #2620! Belshaw is showing a sample of its equipment, including the INSIDER Ventless Donut Stand, Donut Fryers, an HI18 Donut Icer and the BX4 Eco-touch bakery convection oven, among others

F o r m o r e i n f o r m a t i o n , v i s i t w w w .belshaw.com or stop by booth #2620.

ping will save time and costs for U Sbased customers It’s a win-win ”

fulfilling a growing number of orders in the North American market.

“The primary benefit of bringing production to the U S is being able to get finished products to our customers on this side of the world more quickly,” Klindera says “Components from our Italian subsidiaries can be housed in the North Carolina assembly plant, making parts easily accessible and creating a faster line of production. Then once the ovens are assembled, domestic ship-

In addition to improving the production process, the new facility will also mean expanded job opportunities in the Charlotte area The new state-ofthe art facility is projected to bring 30 new jobs to the area, including positions related to engineering, research and development, technical s u p p o r t , s a l e s , p r o d u c t i o n a n d w a r e h o u s e m a n a g ement “ W e ’ r e g r o w i n g i n s o m a n y w a y s , ” s a y s K l i n d e r a “We’ve also recently expanded our sales and marketing team, and technical support t e a m T r u e g r o w t h d o e s n ’ t happen in a bubble; if one a s p e c t o f t h e c o m p a n y i s growing, others will surely be impacted and grow as well This is very good news for Unox, USA and the Unox brand as a whole ”

Construction of the new Denver, N C - b a s e d p r o d u c t i o n f a c i l i t y h a s

already begun and is well underway, with operations estimated to begin in Q1 2023.

F o r m o r e i n f o r m a t i o n , g o t o www unox com, call 800 489 8669, email info usa@unox com or visit booth #400

Brema: Making Ice Since 1985

I c e i s i n t e g r a l a n d c r i t i c a l t o a l m o s t a l l o p e r a t i o n s i n t h e h o s p i t a l i t y i n d u s t r y Y e t , p e o p l e r a r e l y g i v e m u c h t h o u g h t t o i t . A l l i c e m a c h i n e s w o r k u s i n g t h e s a m e b a s i c c o m p o n e n t s : e v a p o r a t o r , c o n d e n s e r , c o m p r e s s o r a n d t h r o t t l e v a l v e A d d s o m e w a t e r , p o w e r a n d v o i l à !

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

Founded in 1985 by the Maroli family, Brema Ice Makers have been making ice with constant care and attention to detail ever since Making ice is the company’s passion. Brema’s commitment is to the customers, who require optimal and timely solutions for all their ice-

related needs

B r e m a I c e M a k e r s d e s i g n s a n d manufactures machines according to the highest standards, using the best materials and the most advanced technologies. For example, ice cube units u s e a h o r i z o n t a l e v a p o r a t o r w h i c h allows for the removal of 98 percent of s o l i d s p r e s e n t i n t h e w a t e r , a l w a y s ensuring a crystal-clear cube

T h e m a c h i n e s m a n u f a c t u r e d b y B r e m a I c e M a k e r s a r e e x t r e m e l y r e l ia b l e , f u n c t i o n a l a n d s a f e F o l l o w i n g

I M Q ( I n s t i t u t o I t a l i a n o d e l M a r c h i o d i Q u a l i t à ) c o n f o r m i t y m a r k a p p r o v a l , t h e e n t i r e r a n g e o f i c e m a k e r s h a v e r e c e i v e d a p p r o v a l f r o m a l l E u r o p e a n

Experience the Latest in Coffee Innovations with Middleby Coffee Solutions

An interview with Chris Duffy, President, Middleby Coffee Solutions.

FEN: Middleby Coffee Solutions has a significant presence in the Middleby NAFEM booths What will visitors see?

CD: We are really excited to be at the NAFEM Show, highlighting the latest i n n o v a t i o n s i n t h e c o f f e e i n d u s t r y . Middleby innovation and technologies are providing fast, reliable and highquality hot and cold coffee drinks for

a n d n o n - E u r o p e a n c e r t i f i c a t i o n b o di e s

All Brema models, from concept through to the finished product, are m a n u f a c t u r e d f o r e f f i c i e n c y C r i t e r i a include energy- and water-saving performance ratings and ease of cleaning and maintenance

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

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

For more information, visit booth #751.

our customers

F E N : T e l l u s a b o u t t h e a d d i t i o n o f Marco to Middleby Coffee.

CD: Marco Beverage Systems is an outstanding addition to the Middleby family Its team, technology and creativity are world class, and we are thrilled to be able to offer the most robust solutions to our customers The coffee brewing s y s t e m s a n d b o i l e r t e c h n o l o g y i s incredibly innovative and is operational and on full display in the Middleby Café in booth #1257 and in Innovation Alley. T h e M a r c o P O U R ’ D t e c h n o l o g y w a s named the 2022 Best New Product by the Specialty Coffee Association, and booth visitors can see the quickest, eas-

iest and most flexible cold coffee solution available

FEN: What are trends you’re seeing in coffee?

C D : T o d a y ’ s c u s t o m e r i s m o r e e d u c a te d o n c o f f e e t h a n e v e r b e f o r e a n d d e m a n d s a n e l e v a t e d , r e l i a b l e a n d c u s t o m i z e d e x p e r i e n c e w h e r e v e r t h e y g o A d d i t i o n a l l y , t h e c u s t o m e r w a n t s o p t i o n s f o r b o t h h o t a n d c o l d b e v e ra g e s w i t h f r e s h , h i g h - q u a l i t y b e a n s O p e r a t o r s w h o s e r v e c o f f e e - b a s e d b e v e r a g e s w a n t t o s e r v e t h e i r c u st o m e r s q u i c k l y w h i l e r e t a i n i n g q u a l i t y a n d c u s t o m i z a t i o n , a n d w e c a n h e l p t h e m d o t h i s w i t h o u r s o l u t i o n s F o r M i d d l e b y C o f f e e b r a n d s C o n c o r d i a , S y n e s s o , J o e T a p , M a r c o a n d B l o o m f i e l d , t h e t o p p r i o r i t y i s q u a l i t y a n d v i s i t o r s c a n e x p e r i e n c e t h a t f o r t h e m s e l v e s a t o u r o n - s i t e c a f e O u r m a c h i n e s a r e l i v e , a n d w e i n v i t e a l l t o e n j o y t h e i r f a v o r i t e h o t o r c o l d c o f f e e w h e t h e r i t ’ s e s p r e s s o , b e a n t o c u p , n i t r o b r e w o r c o l d b r e w G u e s t s c a n h a v e c o f f e e m a d e t o t h e i r l i k i n g a n d e x p e r i e n c e f i r s t h a n d w h y o u r s o l ut i o n s a r e p e r f e c t f o r t h e i r c u s t o m e r s

FEN: What will visitors see and learn in the Middleby Coffee area?

CD: We are extremely excited to have partnered with industry leading baristas to serve our customers throughout the show These industry experts and our world-class team are answering any questions on preparation, technique, trends and solutions that our guests might have We invite all attendees to come by and have their favorite beverage with us

For more information, visit booth #1257.

VITO – The Oil Filter for Any Deep Fryer

Today, frying is a typical method of food preparation It is not only found in your local tavern or fast food joint, but bakeries, food productions, food trucks and even at the small food stand around the corner that doesn’t have a full kitchen

B e i n g a m a n u f a c t u r e r f o c u s i n g entirely on the best possible filtration, VITO Fryfilter aims to offer the best solution to any business working with fryers

The small footprint VITO 30 gives operators with ventless fryers and woks a chance to filter their oil The VITO VM is the perfect match for countertop deep fryers and electric free-standing fryers The VITO VL is the perfect fit for all free-standing fryers, pressure fryers and cooking centers.

All VITO oil filter systems perform extremely fine microfiltration, focusing on dissolved particles doing the most damage to the oil This microfiltration has proven to achieve an oil cost reduction of up to 50 percent and has a substantial positive impact on the quality and taste of the prepared food

Not only are oil savings and quality enhancement reasons for the growing customer base of VITO, but the portable

systems are also able to filter the oil directly in the fryer The filtration with VITO is so easy and effortless, your staff will love to maintain the frying oil

For more information, go to www vitofryf i l t e r c o m , c a l l 8

info@vitofryfilter com or visit booth #942

Experience the Extraordinary When You Go 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 systems, both gas and electric ranges, conv e c t i o n o v e n s , c o u n t e r e q u i p m e n t , 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 inches and widths from 12 to 72 inches

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 129 pounds of fries per hour, almost 30 percent higher than our closest competitor

“I have been selling fryer systems for over 20 years and the Royal filter systems are the new industry standard,” s a y s D e a n T h e d f o r d , D i r e c t o r o f National Accounts.

Waring Commercial and Renowned Chefs Partner to Make a Difference with The Chef Collective

Waring Commercial has launched The Chef Collective, a partnership program with a select group of chef influencers c o m m i t t e d t o s h a r i n g i n f o r m a t i o n , i n s p i r a t i o n a n d i n n o v a t i o n w i t h t h e culinary community

In a spirit of close collaboration, members of The Collective share their insights and specialt i e s t h r o u g h s o c i a l m e d i a e n g a g e m e n t and other platforms. T h e y p r o v i d e a n authoritative voice to raise awareness of the importance of waste r e d u c t i o n a n d o t h e r hot-button issues, as w e l l a s s p r e a d t h e w o r d a b o u t i n n o v at i v e t o o l s a n d t e c hn i q u e s t o o v e r c o m e c h a l l e n g e s a n d m a x i m i z e o p p o r t u n i t i e s . T o g e t h e r , these influencers form a powerful bloc of professionals devoted to inspiring c h a n g e , i n t r o d u c i n g n e w i d e a s a n d educating others on concepts and initiatives that can make a difference in the industry

A m o n g t h e g r o w i n g r o s t e r o f

digital and computer control options on all their fryer systems

R o y a l h a s a n i n d u s t r y i n c l u s i v e removable burner box on all their charbroilers, including the high production infrared Turbo Broiler, which come in depths of 18, 21 and 23 inches Royal uses real lava rock in its lava rock charbroilers for superior cooking performance

C o l l e c t i v e m e m b e r s a r e C h e f K a r i n a Rivera, Women Chefs 305 Founder; Chef Mike Bagale, Founder of Super Food Concepts; and Chef Jeremy Umansky, O w n e r o f L a r d e r : A C u r a t e d D e l i & 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 this group of

influencers to help generate buzz about p r o d u c t i n n o v a t i o n s a n d p r o m o t e 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 environmentally r e s p o n s i b l e m i n d s e t a n d i n c r e a s i n g l y adopts sustainable culinary practices.

“ W h e n w e s t a r t looking at what goes in the trash as potential (and money wasted), it w i l l m o s t c e r t a i n l y open our eyes to the l i m i t l e s s p o s s i b i l i t i e s that we are missing,” s a i d C h e f D u s t i n Selvaggio, Waring’s Director of Culinary Innovation who spearheads The Chef Collective. “The best part is, we will witness our food cost 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 i t e m s w i t h t h e r i g h t k i t c h e n t o o l s , 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 ”

For more information, visit booth #3215

Quality Products from Sigma Foodservice

Sigma Foodservice is a part of a global food company dedicated to bringing local, favorite foods to communities everywhere In 18 countries worldwide, Sigma offers quality food at a range of price points and across diverse categories It exists to be t

i n d u s t r y t h a t consistently satisfies the cravings for their consumers

C u r r e n t t o p s e l l e r s r a n g e f r o m

h a n d - r o l l e d b u r r i -

t o s , p r e m i u m f r a n k s

a n d s a u s a g e s i n a v a r i e t y o f f l a v o r p r o -

f i l e s a n d s i z e s , a n d c l a s s i c c o r n d o g s

S i g m a o f f e r s i n n o v a t i v e n e w p r o d u c t

s o l u t i o n s , s u c h a s p l a n t - b a s e d a l t e r n a -

t i v e p r o t e i n s i n m u l t i p l e f o r m a t s f o r

h e a l t h - c o n s c i o u s c o n s u m e r s . N e w t o t h e S i g m a F o o d s e r v i c e p o r t f o l i o i s a l i n e o f a v o c a d o p u l p a n d g u a c a m o l e p r o d u c t s , p e r f e c t f o r a p p l i c a t i o n s i n l a r g e b a t c h e s o r c o n v e n i e n t , o n - t h eg o f o r m a t s

Sigma Foodservice supports your business by leveraging its global capabilities, data-driven insights, cutting-edge technology and personalized expertise that you won’t find anywhere else.

Induction Innovation Through the Years

I n d u c t i o n h a s b e e n a r o u n d s i n c e i t w a s i n v e n t e d i n 1 8 3 1 , b u t o n l y r e c e n t l y h a s i t t a k e n c e n t e r s t a g e i n t h e U n i t e d S t a t e s f o r i t s e n e r g y s a vi n g s , e f f i c i e n c y , s a f e t y a n d p e r f o r ma n c e F o r S p r i n g U S A , t h e U n i t e d S t a t e s ’ l e a d e r i n i n d u c t i o n t e c h n o l og y , t h e e f f e c t i v e n e s s o f i n d u c t i o n i s n o t a f o r e i g n c o n c e p t S p r i n g U S A h a s c o n t r i b u t e d m a n y a d v a n c em e n t s i n t h e i n d u c t i o n i n d u s t r y , s u c h a s d e v e l o p i n g t h e v e r y f i r s t i n d u c t i o n n o n s t i c k c o o k w a r e , t h e f i r s t i n d u c t i o n b u f f e t s e r v e r , t h e f i r s t

i n d u c t i o n f u r n i t u r e , a s w e l l a s t h e d e s i g n o f h i d d e n i n d u c t i o n , m o b i l e i n d u c t i o n c a r t s a n d c o m p a c t e f f ic i e n t r a n g e s d e s i g n e d f o r c o m m e rc i a l e n v i r o n m e n t s A l t h o u g h i n d u c t i o n c o o k i n g i s h e a v i l y a d o p t e d t h r o u g h o u t E u r o p e a n d A s i a , a d o p t i o n i n t h e U n i t e d S t a t e s h a s b e e n r e l a t i v e l y s l o w e r w h e n i t c o m e s t o c o m m e r c i a l f o o ds e r v i c e . A c c o r d i n g t o S p r i n g U S A , t h a t g a p i s c l o s i n g a s l o w e n e r g y c o ns u m p t i o n b e c o m e s a k e y f o c u s f o r b u s i n e s s e s l o o k i n g f o r g r e e n s o l u -

LFC Biodigester – Solving the Problem of Food Waste in Landfills

An interview with Iain Milnes, Founder and President of Power Knot

FEN: Why is food waste an issue?

IM: Every commercial kitchen generates food waste, whether it is from preparation or operations. Food waste typically ends up in the landfill, where the nutrients don't return to the earth Instead, it decomposes and releases methane, a climate super pollutant that is 87 times worse for the environment than carbon dioxide

FEN: How does food waste dovetail with climate change?

IM: There is about one kilogram of CO2e a s s o c i a t e d w i t h t h e p r o d u c t i o n a n d delivery of one kilogram of vegetables to a restaurant, but four times that if that same waste is discarded in a landf i l l I n t h e U n i t e d S t a t e s , w e w a s t e around 30-40 percent of the food that is produced

FEN: What is Power Knot and the LFC® biodigester?

I M : P o w e r K n o t d e v e l o p e d t h e L F C biodigester in response to customer demand to make a significant impact on its carbon footprint Power Knot d e s i g n s a n d m a n u f a c t u r e s t h e L F C biodigester in Silicon Valley, California

The LFC biodigester is a fully enclosed automatic food waste digester that disposes of most food waste within 24 hours It uses a natural process called aerobic digestion in which microorganisms eat the food waste and turn it into water There are eight different sizes t h a t d i g e s t f r o m 1 0 k i l o g r a m s ( 2 2 pounds) per day to 3,000 kilograms (6,600 pounds) per day of organic waste

F E N : H o w d o e s P o w e r K n o t e n v i s i o n t h e L F C biodigester changing the f a c e o f w a s t e m a n a g ement?

I M : T r a d i t i o n a l w a s t e m a n a g e m e n t i n v o l v e s storing waste in a trash bin, where it remains on s i t e f o r a n y w h e r e between a few days to a week before being picked up During that time, the w a s t e w i l l b e g i n t o d e c o m p o s e I f t h e t r a s h bin is overflowing or the lid is not closed properly, t h e d e c o m p o s i n g w a s t e w i l l r e l e a s e odors that can attract pests and vermin The waste is then picked up by a large garbage truck which uses fossil fuels to transport it to its next destination The LFC biodigester is designed

t i o n s a c r o s s t h e i r o p e r a t i o n s . E v e n

E n e r g y S t a r h a s b e e n l o o k i n g t o d e v e l o p i n d u c t i o n c o o k i n g a s a n o t h e r c o m p o n e n t f o r i t s p r o g r a m

So, why is induction cooking so efficient? It comes down to the way it h e a t s I n d u c t i o n u t i l i z e s m a g n e t s t o heat the induction-ready component of t h e c o o k w a r e T h e t r a n s f e r o f h e a t between the pan and the induction component heats food directly, so energy is not wasted on heating the ambient atmosphere around it This also eliminates things like flash points, making induction cooking safer, and hot spots, which reduces burning of food They also do not create excessive heat that requires additional cooling, resulting in lower energy consumption and costs. What about electric cooking units that utilize heating elements? The U.S. Department of Energy indicates that induction cooking results in 84 percent efficiency at energy transfer versus the 74 percent efficiency of similar electric cooktops

W h a t d o e s t h i s m e a n f o r c o m m e rc i a l o p e r a t o r s ? I n d u c t i o n t e c h n o l o g y i s n ’ t j u s t m o r e e f f i c i e n t – i t ’ s s a f e r , m o r e p r e c i s e a n d m o r e a v a i l a b l e t h a n o n e m a y t h i n k . I t i s a m y t h t h a t i n d u ct i o n c o o k i n g r e q u i r e s s p e c i a l , h a r d - t of i n d o r e x p e n s i v e p a n s S t a r t i n g m o r e t h a n 3 0 y e a r s a g o w i t h S p r i n g U S A ’ s

t o r e d u c e c o s t s , t i m e a n d l a b o r required to sustainably dispose of food waste Organic waste can be added in at any time, eliminating the need to s t o r e w a s t e a n d a n y r e s u l t i n g o d o r issues Once it enters the machine, it is d i g e s t e d a n d c o n v e r t e d i n t o w a t e r typically within the same day

FEN: Why should people care about waste data analytics?

IM: You can’t control what you can’t measure. All LFC biodigesters have a

f i r s t l i n e o f i n d u c t i o n - r e a d y c o o k w a r e i n t h e U n i t e d S t a t e s , t h e r e i s n o w a w i d e v a r i e t y o f i n d u c t i o n - r e a d y c o o kw a r e a v a i l a b l e i n t h e m a r k e t p l a c e S p r i n g U S A w o u l d a l s o b e q u i c k t o n o t e t h a t n o t a l l i n d u c t i o n r a n g e s a r e m a d e e q u a l A q u a l i t y , c o m m e r c i a lg r a d e i n d u c t i o n r a n g e u s e s h e a v yd u t y m a t e r i a l s s u c h a s p r e m i u m h o u si n g a n d t h i c k , d u r a b l e g l a s s t o w i t hs t a n d y e a r s o f h e a v y u s e . U s i n g t h e s e m a t e r i a l s , a l o n g w i t h i n d u s t r y - l e a d i n g t e c h n o l o g y w i t h o v e r 9 9 p e r c e n t p r o v e n u p t i m e , S p r i n g U S A i n d u c t i o n r a n g e s a r e t r u s t e d w o r l d w i d e i n k i t c h e n s a n d f r o n t - o f - h o u s e a p p l i c at i o n s f o r w a r m i n g a n d c o o k i n g o f f o o d a l l d a y , e v e r y d a y For front-of-house (FOH) or backof-house (BOH), the innovation has just started heating up. Manufacturers such as Spring USA have developed ranges that far surpass the performance and utility of older models From hidden i n d u c t i o n t h a t s i t s u n d e r n e a t h t h e countertop to BOH induction ranges that quickly and precisely cook food at the press of a button or turn of the knob, induction is creating waves in commercial foodservice, just not heat waves.

For more information, visit www spring usa com or stop by booth #1280

The LFC biodigesters automatically connect to the LFC Cloud, Power Knot’s revolutionary continuous data analytics system.

FEN: Who is currently using the LFC biodigester?

IM: Many major hotels and restaurants c u r r e n t l y u s e t h e L F C b i o d i g e s t e r N o b u , M a n d a r i n O r i e n t a l , H y a t t , Newrest Catering, Carnival Cruise and many other global businesses use the L F C b i o d i g e s t e r a s t h e i r p r e m i e r

color touch screen which shows the amount of waste ingested and when it was ingested by the hour, day, week, month or year Machines with the NFC card reader can also show the type of waste ingested, too

inhouse food waste management solution.

For more information, call 408 889 8433, email info@powerknot com or stop by booth #841

Midea Showcases FlashChef and

Scan&Go Series for Professional Kitchens at Show

Midea Group (000333SZ), one of the world's leading home appliance manufacturers, is exhibiting its professional kitchen product series at this year’s show. Featuring three “featured” products, the Midea FlashChef™ High Speed Oven, the Scan&Go™ Microwave and the Commercial Induction Cooktops, M i d e a i s s h o w c a s i n g i t s c a p a c i t y t o meet all foodservice demands at booth #1017

“We’re excited to come back to the NAFEM show for the first time since 2 0 1 9 . A s o n e o f t h e w o r l d ’ s l a r g e s t appliance companies, Midea offers a comprehensive selection of commercial a p p l i a n c e s t o f u l f i l l a n y f o o d s e r v i c e demand while requiring less effort on the users' end,” said Kenneth Megarr, director of culinary appliance applications of Midea America Corporation

W i t h u l t r a - e f f i c i e n t p e r f o r m a n c e , e f f o r t l e s s o p e r a t i o n a n d i m p r e s s i v e durability, the Midea FlashChef High Speed Oven, the Scan&Go Microwave a n d t h e C o m m e r c i a l I n d u c t i o n Cooktops are considered the perfect choice for increasing operation efficiency in just about any Commercial or B&I establishment

The Midea FlashChef high-speed oven provides excellent cooking performance as well as a sleek, space-saving design with an 8-inch HD TFT touch panel. The oven has dual impingement technology for the quick browning and c r i s p i n g o f b o t h s i d e s o f f o o d T h e inverter technology also enables the

oven to cook food quickly and uniformly while saving energy

As the company’s first commercial microwave with a built-in scanner for e a s e o f u s e , t h e M i d e a S c a n & G o microwave reads a packaged foods’ barcode for consistent cooking (to the food company’s specification) in the retail business The cooking time and power settings for vario u s f o o d c a n b e p r e - p r og r a m m e d o n a c o m p u t e r , which generates a QR code t h a t c o n t a i n s t h e c o o k i n g

instructions By scanning the QR code, the cooking instructions will be transferred to the m i c r o w a v e O n c e p r ogrammed, users can simply scan the food's barcode with the built-in scanner and place the food into the microwave o v e n t o c o o k w i t h o u t t h e n e e d t o m a n u a l l y s e t t h e power level and time as they normally do The Scan&Go microwave provides auto programming for 100 recipes to cover the majority of usage scenarios

Midea commercial induction cooktops feature heavy duty cooking, IPX3 waterproof, 90 percent energy efficiency rating, cool cook, thermostatically controlled overheat sensor, slip-resistant metal feet and compact table top design with stainless steel body. 3 models are available now: The MIC3400WK “WOK” cooker with 3400W of cooking

power and includes a WOK, then there are the two “flat surface Hobs”: the M I C 3 4 0 0 F w i t h 3 4 0 0 W o f c o o k i n g power and the MIC1800F with 1800W of cooking power Midea Group, with an annual revenue of more than $53 26 billion, more than 62,000 authorized patents to date a n d o v e r 1 6 0 , 0 0 0 e m p l o y e e s w o r l dwide, is a leading global high-technolo-

New Products from Darrell Lea

gy company ranked No. 245 at 2022’s Global Fortune® 500.

Midea Group’s business goes beyond appliances and comprises five business p i l l a r s : S m a r t H o m e , E l e c t r oM e c h a n i c a l , H V A C & B u i l d i n g Technologies, Robotics & Automation (KUKA) as well as Digital Innovation

For more information, visit www midea . c o m / c o m m e r c i a l - k i t c h e n o r s t o p b y booth #1017.

Glastender Introduces High-Profile Refrigeration

An industry first, Glastender Inc. introduces full height merchandising capability to its line of bar refrigeration mode l s T h e h i g h - p r o f i l e m o d e l s e l e v a t e packaged, ready-to-drink products up from behind the bar to directly in the customer’s line of sight Not only does the added visibility help customers find their favorite brand easier, but it also allows store management to strategically place popular labels and limited time offers.

Designed with purpose, the new high-profile models align perfectly with bar profile coolers, making them excellent choices for anchoring Glastender back bar lineups Offering timeless fini s h e s c o o r d i n a t i n g w i t h G l a s t e n d e r back bar coolers, high profile models have an integrated look which appear right at home in any back bar.

For holding beverages all being served at the same temperature, the high-profile cooler is available as a onezone model For storing beverages at two different temperatures, the twozone high-profile cooler has separate

temperature zones for the upper and lower sections

For typical bottle or can storage, h i g h - p r o f i l e m o d e l s f e a t u r e s i x adjustable coated wire shelves standard If storage of wine bottles is the primary consideration, optional horizontal pull-out wine shelves hold up to eight Bordeaux-style wine bottles on each shelf. The pull-out wine shelves option for the one-zone, high-profile cooler includes 13 shelves, providing an i n c r e d i b l e 1 0 4 w i n e b o t t l e c a p a c i t y !

Glastender’s unique two-piece bottle cradles keep bottles secure and can be adjusted to accommodate a variety of bottles and shapes

One-zone, high-profile models are listed to NSF 7 for open food storage, making them great for back of house applications. Takeout and to-go stat i o n s a r e a l s o e x c e l l e n t l o c a t i o n s t o specify the compact footprint high-profile cooler with its open food listing The all stainless steel interior with radius corners makes cleanup of leaks and spills a breeze

Darrell Lea Brands remains the home of premium licorice and the only authentically Australian licorice in the U S In the U S , i t s h e r i t a g e h a s b e e n b u i l t o n licorice; in Australia, it is a market leader across the wider candy category including chocolate tablet, chocolate pann i n g , s u g a r p a n n i n g , s t a r c h m o u l d , sours and seasonal. Darrell Lea is excited to introduce its wider candy offer to the U S market, starting with its unique, high inclusion chocolate tablets (available now) and then expanding into sours and chocolate panning in 2023 –all proven and market leading SKUs back in its Australian market D a r r e l l L e a i s y o u r g o - t o b r a n d when seeking premiumization that provides unique differentiation. The brand is built on quality and authenticity with best in market claims as well as ingredients Darrell Lea is proud to use natural c o l o r s a n d f l a v o r s , n o p r e s e r v a t i v e s , non-GMO ingredients (many certified Non-GMO Project), sustainable cocoa (Cocoa Horizons) as well as being 100 percent palm oil free

Live the sweet life with new Darrell Lea Fabulicious Sour Candy Stix Range. A v a i l a b l e i n t h r e e e x c i t i n g f l a v o r s , R a s p b e r r y , A p p l e a n d M i x e d F l a v o r These soft, tangy tubes filled with a sour sherbert center are guaranteed to make y o u r t a s t e b u d s t i n g l e D a r r e l l L e a Fabulicious Sour Candy Stix are palm oil free and have no artificial colors, flavors or preservatives

For more information, go to www .darrelllea.com, or email customerservice@ darrelllea.com.

Whether your next project could benefit from an elevated back bar or needs to make the most of tight back of house spaces, look to the new high-profile cooler models from Glastender F o r m o r e i n f o r m a t i o n , v i s i t w w w glastender com or stop by booth #3635

Chef Uniforms When You Need Them

Are you tired of waiting on your chef uniform supplier to ship your order?

Are they even answering the phone?

Uncommon Threads offers quality chef a p p a r e l a n d a p r o n s r e a d y t o s h i p today!

Uncommon believes that your chef uniform should be durable, fashionable a n d p r o f e s s i o n a l , a n d y o u s h o u l d n ’ t have to wait weeks to get your order

With nearly a million products in stock at all times and a 24-hour shipping guarantee, Uncommon delivers your order when you need it, and that’s a promise

You have more important things to

plastics issue with standard vacuum sealing, and it has made its stamp on the “green” market with the VestaEco compostable vacuum seal bags

Compostable means being made of material, or organic substances, that easily break down over time and will be non-toxic to the environment VestaEco bags are made from a proprietary PLA

dipping sauce-size cups to large, familysize deli cups that can be neatly used anywhere to satisfy today’s increasingly on-the-go consumer lifestyle

T o o p t i m i z e p o r t i o n p a c k a g i n g , m o r e r e s t a u r a t e u r s a r e f o i l - s e a l i n g items on-site or at central prep areas to eliminate take-out and delivery spills, while enhancing safety, freshness and food preparation, as well as allowing for p r e p a c k a g e d , o v e r - t h e - c o u n t e r r e t a i l sales

Improving Take Out and Delivery

W h i l e t a k e o u t a n d d e l i v e r e d o r d e r s can be an important part of a restaurant’s business, too often it can make the wrong impression if the product spills in the bag or car on the way

America and other countries

FEN: What is a grease duct and why is it important?

SS: 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 b e c o m e s a n o n g o i n g m a i n t e n a n c e expense for the owner and affects the safe operation of the kitchen

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

SS: For decades, the typical grease duct

worry about than when your staff’s unif o r m s a n d a p r o n s w i l l a r r i v e Uncommon has over 40 years of experience in the hospitality industry, so you c a n c o u n t o n i t t o d e l i v e r q u a l i t y , durable apparel with great customer service – and, yes, your order can ship today

Find Your Look

Imagine wearing a chef uniform that r e f l e c t s y o u r s t y l e A t U n c o m m o n Threads, you’re sure to find a coat that expresses your personality, whether it’s

resin, food-grade tested and are BPA and phthalate free, which is an optimal choice when considering food storage Innovative to the vacuum sealing market, VestaEco bags are an ideal choice for your vacuum sealing needs, reducing the amount of plastics introduced into the solid waste stream as they are c o m m e r c i a l l y c o m p o s t a b l e – s i m p l y add them to your food waste for processing The benefits of using VestaEco

home, making a mess. At fault are the “clamshell” food containers and plastic “ s n a p c a p ” c u p s t y p i c a l l y u s e d f o r transport These not only do not seal securely, but also do not provide an oxygen barrier This means the take out and delivered food will not stay fresh for long

To prevent spilling liquid or semiv i s c o u s p r o d u c t s f r o m s o u p , s a u c e , s a l s a , s y r u p a n d s a l a d d r e s s i n g t o gravy, curry, chili, pudding, hummus, c o l e s l a w , p o t a t o s a l a d a n d m a s h e d potatoes, more restaurateurs are turning to conveniently portion packaged, foil-sealed cups These eliminate spills and mess, while enhancing safety and freshness

A f o i l - s e a l b a r r i e r c a n p r e s e r v e product shelf life and freshness longer than a typical, non-airtight, snap-on lid

system was rectangular in shape and made from 16-gauge carbon steel That style of ductwork is welded in place in the kitchen, tested for leaks and then wrapped with fire proofing material In recent years, factory-built grease duct s y s t e m s h a v e g r o w n i n p o p u l a r i t y because they address many of the challenges that traditional carbon steel systems do not. AMPCO by Duravent’s 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 i s c y l i n d r i c a l i n s h a p e , s i z e d a n d designed to work efficiently and comes with a lifetime warranty Instead of carbon steel, AMPCO by Duravent’s system is 304 stainless steel, which is stronger at higher temperatures, resists corrosion from aggressive cleaners and minim i z e s g r e a s e a c c u m u l

b r i g h t o r a n g e w i t h a d e d i c a t e d c e l l phone pocket (the Venture) or a slight twist on the classic white coat (the Murano)

W i t h d i f f e r e n t c o l o r s , s t y l e s a n d fabrics to choose from, the chef coats at Uncommon are as varied as the clients they serve Make sure y o u a l s o c h e c k o u t

U n c o m m o n ’ s c o a t with moisture-wicking

Pro Vent mesh, which k e e p s y o u c o o l a n d comfortable when the kitchen gets hot

Unlike most other manufacturers, U n c o m m o n ’ s P r o V e n t m e s h c o a t s include color matching, so you don’t have to sacrifice style for comfort The mesh comes in the same vibrant colors

compostable bags include less waste buildup in landfills and a reduction in harmful greenhouse gasses, helping to combat the issue of global warming. VestaEco compostable bags can be valuable to you and your business. With all the features of standard vacuum seal bags, VestaEco compostable bags will preserve the life of your food without sacrificing the integrity of freshness, flav o r o r n u t r i t i o n a l v a l u e T h e c o m -

Optimizing Food Prep and Retail

Since the foil seal extends freshness, you are able to eliminate the daily prep of your products in favor of prepping batches once a week

For restaurants with popular special recipes, such as a signature BBQ or s p a g h e t t i s a u c e , f o i l s e a l i n g p o r t i o n control cups can even enable pre-packa g e d r e t a i l s a l e s E x i s t i n g r e s t a u r a n t staff can package these items during non-peak service hours. This can create an additional revenue stream for the restaurant to promote its brand, with its n a m e , l o g o o r o t h e r i n f o r m a t i o n imprinted on the foil seals or portion control cups L a r g e r c h a i n s a r e b e n e f i t t i n g f r o m m o r e a u t o m a t i c , h i g h - v o l u m e f i l l a n d s e a l s y s t e m s “ O r i g i n a l l y , w e u s e d s n a p c a p c u p s f o r v a r i o u s

built grease duct installs in a fraction of the time without special skills or tools

AMPCO by Duravent’s Zero Clearance grease duct is insulated at the factory and can be safely installed in direct contact with combustible material

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

SS: If you consider just material costs, c a r b o n s t e e l i s l e s s e x p e n s i v e t h a n stainless steel However, material cost i s o n l y p a r t o f t h e e q u a t i o n F a s t e r installation offers significant labor savings, which also allows the construction s c h e d u l e t o b e c o m p r e s s e d S y s t e m drawings are easy to follow, and field a d j u s t a b l e c o m p o n e n t s g i v e t h e installer flexibility in the event of field m e a s u r e m e n t e r r o r s . A M P C O b y

Duravent eliminates the need for on-

as the fabrics.

More Than Coats

Uncommon Threads also offers aprons, shirts, chef pants and hats for your entire staff, so they look and feel their best

All these products are made to last You perform your best when you’re not worried about stains, spills or fraying fabric. Let Uncommon Threads handle all your chef apparel needs, so you can focus on what you do best: serving up unforgettable food and experiences for your guests

F o r m o r e i n f o r m a t i o n , g o t o w w w u n c o m m o n t h r e a d s c h e f a p p a r e l c o m o r @utchefapparel

postable bags are long-term freezer friendly, so freezer burn will be an issue o f t h e p a s t T h e c o m p a n y o f f e r s VestaEco bags and rolls in an array of sizes and styles – embossed and flat – to work with both suction-style or chamber vacuum sealers

F o r m o r e i n f o r m a t i o n , g o t o w w w v e s t a p r e c i s i o n c o m o r e m a i l sales@vestaprecision com

s a u c e s , b u t i t w a s t o o m e s s y a n d l a b o r i n t e n s i v e , ” s a y s M i c h a e l B r i n k m a n , P r e s i d e n t o f B u d ’ s C h i c k e n a n d S e a f o o d R e s t a u r a n t s , o n e o f t h e l a r g e s t f a m i l y - o w n e d a n d o p e r a t e d c h i c k e n a n d s e a f o o d r e s t a u r a n t c h a i n s i n S o u t h F l o r i d a t o d a y w i t h m u l t i p l e l o c a t i o n s

“One employee at our commissary can now produce what several did manually at individual restaurants in the past,” concludes Brinkman. “Since our Wilpack sealer is faster and more compact than our previous machine, it has doubled our production speed and simp l i f i e d o p e r a t i o n s i n t h e s a m e f l o o r space ”

For more information, call 815 490 9235, e m a i l s a l e s @ w i l p a c k p a c k a g i n g c o m o r go to www wilpackpackaging com

site welding and rework resulting from pin-hole leaks Round duct design minimizes static pressure in the ductwork, w h i c h r e d u c e s e n e r g y c o n s u m p t i o n C l e a n i n g c o s t s a r e l o w e r b e c a u s e a round stainless steel duct experiences less grease accumulation and is much easier to clean

FEN: What’s the next innovation for AMPCO by Duravent grease duct?

SS: While AMPCO by Duravent is already much more visually appealing than carbon steel grease duct, in an effort to further enhance the building environment, we are increasing the variety of custom color and material options

F o r a d d i t i o n a l i n f o r m a t i o n , g o t o w w w . a m p c o s t a c k s . c o m o r c a l l

800.624.8642.

Duravent (Cont’d. from p. 1)

Wilpack (Cont’d from p 1)

VestaEco (Cont’d from p 1)

2 0 2 3show best o f

FOOD EQUIPMENT N e w s

Oxidis (O3) Sanitation Faucet System

Oxidis® Patented Aqueous (O3) ensures a safe and effective antimicrobial use Attractive and ergonomic design fits in any restaurant, grocery or agricultural facility Effective sanitizer for poultry, shellfish, fruits and vegetables, and will extend their shelf life without leaving residue FDA (GRAS) Aqueous (O3) can be used as a general surface sanitizer and for direct contact on food. Aqueous (O3) kills all common food pathogens like E-coli, Listeria, Shigella, Salmonella,

Oil Solutions Group (Cont’d. from p. 1)

products and industry expertise We h a v e o v e r 1 4 5 y e a r s o f f o o d s e r v i c e experience and are recognized nationally as a leader in oil life extension a c r o s s t h e f o o d s e r v i c e i n d u s t r y W e offer the Masterfil reusable filter and a r e h e r e t o h e l p e l e v a t e r e t u r n o n i n v e s t m e n t , t r a i n s t a f f o n f i l t r a t i o n techniques and help optimize oil life. By simply switching to Masterfil fabric filters, users will consume 40-60 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 food costs

Panasonic (Cont’d from p 1)

S p e e d O v e n a n d S o n i c S t e a m e r 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?

MR: With these appliances, you’ve got volume, you’ve got speed, you’ve got versatility and you’ve got ease of use

The Sonic Steamer lets a chef do extra

Kitchen Timer (Cont’d from p 1)

One of the big issues operators have been dealing with during the past two years is the labor shortage. It often seems like new staff are cycling through the kitchen on a weekly basis, making proper training a constant struggle

Renau’s Smart Kitchen Timer allows the user to program job aids that provide visual step by step instructions for tasks such as food prep and assembly, cleaning and equipment use This not only saves the manager valuable time, but also provides a helpful reference for how

Norovirus, Legionella and many more Aqueous (O3) kills bacteria and viruses within seconds Aqueous (O3) is nont o x i c a n d e n v i r o n m e n t a l l y f r i e n d l y Leaves no residue of any kind! Change plain tap water into aqueous (O3) that is effective against almost all gram posit i v e a n d g r a m n e g a t i v e p a t h o g e n s , enveloped and non-enveloped viruses, mold and mildew. Patented fully automatic switch sensor on select models e n s u r e s e f f e c t i v e a n d s a f e a q u e o u s

R e s t a u r a n t s c a n r e d u c e o i l c o s t s b y tracking oil life, and in return increase profits By using Masterfil reusable filters, saving on oil costs and extending oil life by five days (when filtering twice a day) are well within reach

FEN: What are some critical components when managing oil?

CS: Most importantly, oil should be f i l t e r e d a t l e a s t o n c e a d a y . Understanding the cost of oil, how long oil lasts, knowing when to discard oil and having an SOP in place that helps manage and execute the life of your oil We recommend appointing one person in the operation to manage this tracking and to ensure all tasks are documented and executed correctly

FEN: What are some commonly overlooked tasks by fry teams?

CS: Some often overlooked but easy to fix tasks are daily filtration, skimming

prep work without adding to the line I call the Sonic 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 once 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

FEN: Tell me more about the cost efficiencies

to assemble new menu items or LTOs

Another area where operators can find savings while improving customer satisfaction is by incorporating a freshness or hold timer at their cold and/or hot bars By keeping track of held food items and ingredients, operators can not only prevent unnecessary waste such as prematurely discarding items, but also ensure that quality and safety isn’t compromised by holding items for too long The Smart Kitchen Timer can not only be used as a cook timer, but as a freshness timer as well. With a vibrant 6.8-inch touchscreen display, tracking

ozone concentration and auto-cutoff protection Aqueous (O3)

c o n c e n t r a t i o n p r oduced is from 8 to 1 4 ppm is a proven antimicrobial and is environmentally safe (O3)

g a s o v e r s p i l l i s w e l l

b e l o w E P A s a f e t y s t a n d a r d s . F a u c e t p r o d u c e s a n a b u ndant volume of (O3) water (1 2 gallons per minute) for practical use in a commercial food or gro-

floating food off the surface of the oil, keeping fryers clean and maintained and not loading baskets or seasoning over fryers All these components lead to oil being damaged prematurely, and result in disposing of oil earlier than n e c e s s a r y C a s e s t u d i e s h a v e s h o w n that with every filtration, restaurants can easily extend oil life by one to three days

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

C S : B y s i m p l y c h a n g i n g y o u r f i l t e r media to Masterfil, you will begin saving money immediately Most of our c u s t o m e r s t e l l u s t h a t b e f o r e t h e y s w i t c h e d t o M a s t e r f i l , t h e y e x p e r ienced only three to four days of oil life using standard paper filters. By using Masterfil filters, oil now lasts seven or more days, increasing the oil sweet spot by more than 90% with optimal f r y q u a l i t y M a s t e r f i l i s a u n i q u e

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 heck of 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?

MR: They’re using it for their space efficiency and versatility The Sonic Chef is incredibly compact and stackable For example, a place like Sous Vide Kitchen

menu items and ingredients has never been easier What’s more, it supports Wireless Sensor Modules to which operators can connect various probes and sensors such as an Infrared Temperature Sensor to add even further freshness monitoring capabilities

One of the best ways operators can save money is to prevent potential disasters from occurring in the first place Disasters such as a valuable piece of equipment like the walk-in going down By monitoring the temperature in the walk-in using the Smart Kitchen Timer and Wireless Sensor Module, operators

cery setting. Installation is simple and requires no retro-fitting of existing plumbing Requires standard 120 volt electric outlet Eliminates the need for other surf a c e s a n i t i z i n g a g e n t s g e n e r a t i n g t h o u s a n d s of dollars in cost savings e v e r y y e a r . E P A r e g i st e r e d N S F r e g i s t e r e d S y s t e m i s g u a r a n t e e d for one year

Available in a variety of designs

reusable fabric filter that filters out particulates up to 120x smaller than paper filters by using depth filtration Paper filters are thin with large holes that allow particles to flow back into the f r y e r M a s t e r f i l i s t h i c k a n d t i g h t l y woven with excellent flow rate and r e t u r n s c l e a r o i l b a c k t o t h e f r y e r Masterfil doubles oil life, saving users up to $2,500 per fryer Kitchen teams will no longer have to handle the dangerous filter assembly changing the filter every day, they will simply scrape t h e c r u m b s f r o m t h e t o p o f t h e Masterfil fabric filter twice a day and change fabric filter once a week Unlike paper filters and pads, Masterfil does not saturate with oil, which means one to two pounds of oil that would normally go into the trash with daily use paper filters is now eliminated, significantly reducing oil costs.

F o r m o r e i n f o r m a t i o n , v i s i t w w w o i l s olutionsgroup com, call 888 459 2112 or stop by booth #935

is running a virtual food hall out of 23rd Street in NYC – 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 s e a s o n i n g t h e m u p d i f f e r e n t l y a n d you’re good to go It’s a pretty cool concept

For more information, visit na panasonic c o m / u s / c o m m e r c i a l - a p p l i a n c e s , c a l l 201 271 3476 or stop by booth #1627

can program customizable high temperature alert messages, which can then act as a proxy indicator that preventative maintenance may be necessary. For example, if the operator begins receiving regular “high temp” alerts for the Sensor in the walk-in, it might be a good idea to check the condition of the condenser Spotting potential issues like this can mean the difference between continued success or a very costly disaster

call 818.341.1994 or stop by booth #453.

ARY VacMaster Offers Products for Cook-Chill

Cook-chill is a simple process in which a food product is cooked following food safety guidelines, bagged, sealed, then chilled immediately for storage When it is needed, the bagged food is brought up to serving temp in a water bath and

cooking suites in today’s foodservice kitchens: double-depth, single-depth, modular and “faux” suites Let’s first disc u s s t h e d o u b l e - d e p t h s u i t e , o u r Excalibur® model It’s the focal point of many busy operations where high-volume demand and longevity of cooking equipment are essential. We customdesign and manufacture to any operation’s specific needs and help them create their ultimate cooking environment

Usually sized between 84 and 96 inches w i d e , t h e s y s t e m o f f e r s u n l i m i t e d lengths, depending on the equipment and kitchen requirements

FEN: What’s some of the most popular equipment included in these doublesided suites?

JD: Core equipment includes ranges, broilers, griddles, ovens, salamanders and fryers, and from there the possibilities are endless Integrated refrigeration can be included for maximum “hot and

Tucs (Cont’d from p 1)

3 8 - o u n c e p o r t i o n s v i a a n o n b o a r d , highly accurate repeatable volumetric piston pump. Custom barrel and fill nozzle sizes for larger capacities are available from the factory

XLERATOR (Cont’d from p 1)

under 10 seconds ” M o r i n , w h o o p e n e d h e r f i r s t o f three Buffalo Wild Wings franchises in 2007, stresses the ways in which highs p e e d , e n e r g y - e f f i c i e n t X L E R A T O R ® Hand Dryers contribute to the franchise’s focus on advanced technology

“We spend a lot of money on technology,” Morin says “Best-in-class XLERATOR hand dryers are consistent with

Marra Forni (Cont’d from p 4)

and skill set requirements

All Marra Forni Rotator ovens are constructed by hand and built brick by b r i c k . T h e h e a r t o f t h e o v e n i s t h e MarraStone, a proprietary brick formulation imported from the Naples region of Italy This brick is volcanic in composition and very porous, creating thermal retention to optimize sustainable cooki n g t e m p e r a t u r e s w h i l e m a x i m i z i n g consistent production output

It's no surprise that pizza is an iconic comfort food, a very high-margin and that it is well aligned with delivery and pickup models that have now become

t h e n a d d e d t o t h e l i n e f o r p l a t i n g

C h e f s , p r e p l i n e t e a m s a n d k i t c h e n managers will quickly see the benefits of cook-chill, from the consistency customers expect, reduced labor hours and food waste to the improved storage

cold” efficiency, a pass-thru oven and high-temperature searing planchas are popular additions There’s just no limit t o t h e c u s t o m i z a t i o n s t h a t c a n b e i n c l u d e d W e ’ r e a l s o s e e i n g m o r e requests for induction cooking capabilities This technology provides instant electrical heat without creating excessive ventilation issues Montague suites i n c l u d e a n i n t e r n a l f l u e , o n e - p i e c e seamless top and a single-point connection for all utilities. And, the entire suite is UL and NSF certified

FEN: What about smaller operations who can’t fit a double-depth suite in their kitchen?

JD: Smaller operations may want to consider a single-depth island suite, our Crusader® model. Crusader offers all the same customization and design options as the Excalibur double-depth suite, but often ranges in width from 42 to 48 inches wide and again, offers an unlimited length Crusaders provide smaller or space-challenged operations with

But what makes the 30HOP-AGIT unique is the swept surface horizontal agitator design The agitator is easily removable without tools and features a variable frequency motor speed drive which is continuously variable from 018 rpm and also reversible

our brand in that they help us provide the ultimate guest experience When you walk into the dining area or our restrooms, we want you to say, ‘Wow!’ The speed and efficiency of the XLERATOR definitely adds to that ‘wow’ factor ” Excel Dryer doesn’t shy away from statistics either. The XLERATOR Hand Dryer is the only hand dryer in the industry with a dry time of eight seconds –tested to industry guidelines from the Global Hand Dryer PCR published by UL

commonplace for operators that have successfully diversified their businesses during the pandemic So now the question is, what equipment will meet the rising demand for fast, efficient, simple and versatile cooking solutions? With its world headquarters, Culinary Innovation Center and manufacturing facilities based in Maryland, Marra Forni has become the fastest-growing commercial brick oven manufacturer in the industry

The Rotator features a bi-directional cooking deck whose rotation can be adjusted in speed between 15 and 270 seconds per rotation (to the second), allowing precision timing and product consistency regardless of who is operat-

capacity.

VacMaster has several products to assist with the cook-chill process, most notably the BS116 bag sealer This bag sealer, with a 16” wide seal bar, quickly seals gallon-sized retherm pouches for i m m e d i a t e i n t r o d u c t i o n t o t h e c h i l l process This countertop machine can be easily set up in your prep production

their dream kitchen while still including all the great equipment options as a double-sided suite

FEN: What are the solutions for operations that frequently change menus?

JD: Well, there are modular island suites like the Montague UDC “Plug-N-Play” Island Suite. The UDC provides all the b e n e f i t s o f o u r d o u b l e - a n d s i n g l edepth suites, but unlike those models, it o f f e r s a d d e d f l e x i b i l i t y a n d i n t e rchangeability of individual equipment

This modular system features centralized gas and electric connections, making it easy for chefs to reposition or even replace key equipment without a major remodel This flexibility means an island suite can be easily adapted to s u p p o r t m e n u c h a n g e s , o r u p d a t e d w i t h a n e w p i e c e o f e q u i p m e n t t o expand menu options

FEN: Y o u m e n t i o n e d t h e r e a r e f o u r suite categories What’s the last one we need to make our readers aware of?

The 30HOP-AGIT is perfect for operators who need the versatility to move products with or without particulates to v a r i o u s a r e a s i n t h e k i t c h e n . S o m e applications include school lunch lines, tray makeup lines and container filling

Save on labor costs and reduce food

Environment Here’s another: a peerr e v i e w e d ( I S O 1 4 0 4 0 s t a n d a r d s ) L i f e Cycle Assessment confirmed that the XLERATOR reduces the carbon footprint of hand drying by 50 to 75 percent over traditional hand dryers and 100 percent recycled paper towels. It’s also the first h a n d d r y e r t o b e B u i l d i n g G r e e n Approved® and helps facilities qualify for Green Globes and the most LEED® v4

Credits of any hand dryer in the industry Touch-free, automatic sensor acti-

ing the equipment Think of the Rotator as a conveyor oven, only the conveyor is round and requires a single operator to load and unload the oven

Since the cooking surface rotates, the process of manipulating the food manually in the oven has been automated, eliminating the need for a higher-cost skill set The rotating deck can almost double food production by eliminating the operator’s interaction with the food The MarraSmart digital touchscreen control simplifies the interaction between the oven and the operator A

to clean and maintain

Other customizable options include

line and matched with the VacMaster Bag Holder to increase productivity

With the BS116, soups, sauces, mac and cheese, and more can be prepared in large quantities, chilled and stored for later use

F o r m o r e i n f o r m a t i o n , g o t o w w w vacmasterfresh com

JD: Well, we’re seeing a new category of suites referred to as “faux suites ” It’s basically two equipment battery lineups placed back to back This solution provides operators with a lower cost kitchen solution that’s easier to build and offers flexibility in terms of switching out equipment The challenge with the faux suite is, as each piece of equipment is separate, it’s hard to deal with hood issues and cleaning is more difficult.

F E N : O t h e r t h a n y o u r e x c e p t i o n a l equipment, what else does Montague do to enhance an island suite purchase?

JD: From start to finish, Montague helps o u r c u s t o m e r s b u i l d t h e i r d r e a m kitchen When completed, customers r e c e i v e o u r e x c l u s i v e E n t i r e - S i t e E T L D e s i g n C e r t i f i c a t i o n t h a t i n c l u d e s a Montague factory technician onsite to supervise installation

F o r m o r e i n f o r m a t i o n , g o t o w w w m o n t a g u e c o m p a n y c o m , c a l l 800 345 1830 or visit booth #1817

waste with the TEMPF-30HOP-AGIT Tucs is also offering other innovative new products, including new self-contained electric sous-vide cook tanks and 75 psi gas-fired, self-contained kettles.

For more information, stop by booth #3242

vation and an optional HEPA Filtration System create a more hygienic restroom environment, which is particularly important for restaurant settings that require superior hygienic standards

Explore how the full product line offers the ultimate energy-efficient and hygienic hand drying solution, ensuring your customers will come back for more

F o r m o r e i n f o r m a t i o n , g o t o www exceldryer com

a pass-thru design that can bridge frontand back-of-house operations or expand the operation to other points of service within the operation Operators can select from hundreds of tiling colors and finishes to completely customize and logo their oven to match their interior design or “POP” as an engagement piece of inspired functional art Units can also be built into walls or other surfaces, allowing the same oven functionality while saving space in service or dining areas

F

w w marraforni com, call 888 239 0575, email i n q u i r i e s @ m a r r a f o r n i c o m , o r s t o p b y booth #672.

The Montague Company (Cont’d. from p. 1)