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Food Magic Daily Monday, July 16, 2018 1 8 Selkirk Factory-Built Grease Duct Chosen for Ohio's First Casino Selkirk factory-built grease duct was installed in the Horseshoe Casino, Ohio's first casino, located in the historic Higbee Building (Terminal Tower) in downtown Cleveland. Jim Evans, Mechanical Designer at URS Corporation, indicated that he spec- ified Selkirk's factory-built grease duct because of the minimal slope require- ments. The requirements were further explained by Terry O'Brien, Selkirk's local representative from Mussun Sales. "Because the main street-level was going to be the main floor of the Casino, they had to put the kitchen and food prep below street level, which had a lower ceiling. This brought concerns about maintaining safe headroom clearances for employees." The job would have required an 8.3 percent slope if traditional welded black iron was used, but because of Selkirk's UL listed round, stainless, double wall design and increased safety benefits, only a two percent slope was required by the local code authority. Unlike field-fabricated black iron, Selkirk's modular grease duct allows for quick and easy installation and does not require any welding, giv- ing the property owner a bet- ter experience during retro work. Gary Pasko, General Superintendent at Franck & Fric Inc., the installing con- tractor, explained, "As a fab shop, your [Selkirk] product helped free up the shop to work on other priorities." Since on-site welding is not necessary, no additional firewatchers are needed when doing multi-story installations. Selkirk Corporation has been a leading manufacturer of chimney, venting and air distribution products for the commercial and residential HVAC industries for more than 80 years. Selkirk manu- factures products in the United States, Canada and Mexico. Selkirk kitchen grease ducts have been installed in every style of restaurant, whether standing by itself or incorporated into an airport, hos- pital, university, stadium, casino, hotel or government building. Just ask, and Selkirk will be happy to tell you the specifics. For more information, go to www.selkirkcommercial.com or call 800.848.2149. Frozen Drinks Heating Up Consumer Interest Clear, cold, crisp and refreshing – America's love affair with ice and its ability to transform drinks and create summer treats has morphed into a year- round frozen beverage category. Slushies may be a hot weather staple, but frozen smoothies, coffees, teas and other blend- ed beverages have begun to filter onto everyday beverage menus. "The icy beverage trend started gradually with frozen coffees and smoothies leading the way," said Missy Wolfe, Frozen Beverage Product Line Manager, Taylor Company. "People like the texture ice gives to their favorite bev- erages. There's a lot of opportunity for menu development utilizing the innova- tion of different bases and flavors." Cold & Quick While frozen beverages are trending, there's a challenge within beverage pro- grams to serve a variety of icy concoc- tions consistently and quickly. Whether at a drive-thru or with table service, speed of service is essential. The MagnaBlend ® Frozen Beverage Blending Series from Taylor Company addresses operator ease and speed of service for frozen and blended beverages. The menu flexible units have a built-in shaved ice dispenser and boast a nine second blending cycle. The user interface on both models makes training and crewmember operation a breeze. "Additionally, the programma- ble aspect of the MagnaBlend Frozen Beverage Blending Series gives operators the ability to seam- lessly update and change recipes chain wide, using the USB port and the easy-to-use, PC-based recipe generator program," explained Wolfe. "It's easy to implement LTOs or seasonal items." Units have an onboard ice hopper and integrated rinse station, which keeps beverage orders flowing even during peak traffic times. "The MagnaBlend blending system line was designed to be simple to use, easy to maintain and flexible for beverage menu growth. We knew it was important for even inexperienced staff to be able to quickly master making drinks, and they can," said Wolfe. For more information, go to www.taylor magnablend.com. ISI Offers Full Range of Natural & Organic-Allowed Products In 1992, Dr. Harris J. (Pete) Bixler (or "Doc" as he is affectionately referred to by most everyone) started the company that is now known as Ingredients Solutions, Inc. The company was founded with a simple mindset and business strategy: Offer the customer more cost-effective, quality car- rageenans and other specialty hydro- colloids from multiple manufacturing facilities. Supplement this with consis- tent quality control and top notch tech- nical support. Over the years, the busi- ness has grown but this mindset has remained steadfast. Today, ISI is the world's largest independent supplier of carrageenan, and a significant supplier of other specialty hydrocolloids and systems. As the product line has expanded to include agar-agar, gellan gum, konjac gum, locust bean gum, Nalgin™ sodium alginate, pectin, tara gum, xanthan gum and specialty blends, the lab has also expanded to ensure the best quality con- trol and research and development ISI can provide. From the formulation stage to the production stage, it is with you every step of the way. With reliable supplies, price and quality always being an issue in the food industry, ISI is doing everything possible to ensure that it has the consistent quality of ingredients you need at competitive prices. By sourcing from multiple manufactur- ing sites, ISI assures continuous supply, quality and best value. Every lot of prod- uct ISI sells must pass strict QC testing in its own lab, in addition to testing at all the manufacturing plants. ISI issues its own Certificates of Analysis on every lot of product it supplies. As important as reliable supply and competitive pricing are, it is also impor- tant that you choose the right ingredient and are able to get it in a timely fashion. ISI offers technical assistance from its U.S. based R&D/Q.C. lab. ISI's R&D team can assist in helping you select the best product for your application and its customer service team is always ready to help with product literature, samples and order process- ing. As the demand for all- natural, organic-allowed clean label products continue to grow, ISI is committed to providing products that will satisfy these demands. Carrageenan, along with most other natu- ral food gums, is organic-allowed. Regardless of your application – meat and poultry, dairy or desserts – ISI has the specialty hydrocolloids for you. ISI knows it isn't your only choice for specialty hydrocolloids, but with over 200 years combined experience, techni- cal sales reps and its U.S. based R&D and QC facilities, it is a great choice! Stop by booth #S3140 and say hello to Pete and the rest of the ISI crew. Prevent Fires in Your Restaurant from Getting Out of Hand – Automatically With your kitchen operating at full throt- tle, grease will build up in your hoods, flues and fans. Restaurant Technologies knows this poses a great fire risk to your business. Most restaurant fires start at the grill or fryer. Keeping your hood and flues consistently clean is crucial to a safe and efficient operation. To reduce the risk of a catastrophic fire, Restaurant Technologies has designed the AutoMist system to clean automatically every day through a spray mixture of degreaser and water. AutoMist is an automated hood, flue and fan clean- er designed to eliminate the hazardous buildup of grease in your foodservice kitchen. Traditional hood and flue cleaners send in a cleaning crew on a quarterly or semi-annual basis. They shut down your kitchen to scrape or power wash grease buildup with harsh chemicals, often leav- ing more mess and damage to equipment. The day after they leave, the grease begins to build up again – along with the fire risk. The AutoMist system eliminates the need for these costly, messy cleanups by automat- ing the cleaning process – every day. AutoMist cleans your hoods, flues and fans every day. By installing sprayers along the hood and up the flue to the exhaust fan, every nook and cranny gets cleaned. The delivery system that con- tains the degreaser controls when clean- ing is initiated, meaning you don't have to think about it. The best part? You don't have to shut your restaurant down when it's time to clean. Restaurant Technologies has over 25,000 customers across the whole United States, including many of the largest names: Applebee's, Chili's, Marriott, Burger King, Hyatt, KFC and over 70 percent of all the McDonald's in the U.S. have chosen to put in the oil system for safety, food qual- ity, sustainability and efficiency. AutoMist minimizes fire risk every day in your restaurant by keeping the hood, flue and fan area clean. With daily automatic cleanings, grease is no longer gradually building up between cleanings. This keeps your restaurant and everyone in it safe. For more information, visit www .rti-inc.com.