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Food Equipment News 2 7 Thursday, February 7, 2019 Take the Plunge: Simplify Commercial Cooking with Sous Vide Sous vide has been steadily growing in popularity as the preferred cooking method for chefs in many fine restaurants around the world. An ideal choice for caterers and busy dining establishments, sous vide saves time and effort, elimi- nates waste and cooks large batches to perfection with minimal supervision. Sous vide (French for "under vacu- um") submerges seasoned food in vacu- um-sealed pouches and uses precise tem- perature control to achieve perfect, repeatable results that are nearly impossi- ble to replicate with any other cooking method. Sous vide achieves the exact desired level of doneness while maximiz- ing the food's natural flavors and texture. Precise temperature control and slow cooking time consistently produce even- ly cooked meats, vegetables and a variety of other foods. Sous Vide, Perfected: The Wonder of Waring ® Commercial Sous Vide Thermal Circulators Waring Commercial's integrated sous vide bath systems are breakthroughs in culinary innovation. Available in 16L and 25L sizes, they are engineered to simplify and perfect the cooking process for pro- fessional kitchens. Built right into the basin, thermal circulators generate a flow of water that surrounds the food packages at a precise- ly controlled temperature to prevent over- or undercooking. No more dry edges and no underdone centers. Juices and flavors don't escape; they marinate the food as it cooks. Everything is cooked to order, perfectly moist and tender every time. What's more, there is no need to insert and monitor a separate immersion circulator stick. A one-piece rack holds and evenly spaces the vacuum-sealed pouches to ensure uniform heat exposure, and it is easily lifted out and set on a countertop. Because the circulators keep the temper- ature consistent, the system is perfect for rethermalizing refrigerated and frozen foods. Seal the Deal: Waring Commercial Sealing Systems To ensure foods are vacuum-sealed prop- erly for optimal sous vide results, Waring Commercial also offers a Chamber Vacuum Sealing System and a Cordless Vacuum Sealing System. The Chamber Vacuum Sealing System double seals the pouch with an 11-inch seal bar to render it leakproof, and has a marinate function to infuse natural juices or marinades added to the pouch. Rechargeable and battery operat- ed, the Cordless Vacuum Sealing System seals up to 50 bags on a single charge. "We're proud to introduce commercial kitchen products that take sous vide to the next level of ease and convenience," says Waring Marketing Manager Samantha Mullins. "Now more than ever, foodservice operators are eager for cost- effective ways to maintain the natural fla- vor and texture of foods. Our Thermal Circulator Integrated Water Baths are a much-needed innovation." Visit Waring at booth #3240. Royal Range: Engineered for Excellence By Paul Wilhite, Vice President Sales and Marketing, Royal Range of California Celebrating our 25th anniversary, Royal is an engineer driven company with award- winning designs in cooking equipment. Our focus is on manufactur- ing high-quality products for both the single unit operator and multi-unit chains. All our products are "Engineered for Excellence" with foodservice operators in mind. We proudly manufacture all our products in the U.S.A. Royal's owner and head engineer, L. Vasan, has been designing and man- ufacturing cooking equipment for over 30 years. He has designed new prod- ucts for most of the leading cooking equipment manufacturers in our indus- try. As owner of L.V. and associates, the industry would come to him when they needed new products designed. With multiple patents, Vasan is known as a leading designer in the food serv- ice industry. "After designing high quality cook- ing equipment for so many manufactur- ers in our industry, I decided I should do it for myself. I wanted the freedom to manufacture the highest quality prod- ucts without the constraints of cor- porate encumbrance," says L. Vasan. Royal works very closely with energy and environmental organiza- tions as the Gas Technology Institute, Gas Utilities and the Food Service Technology Center (FSTC) to ensure that all Royal prod- ucts not only comply but lead the way in energy efficiency. All R&D is per- formed on-site at its Eastvale, California, manufacturing facility to ensure the utmost in product excel- lence. "Royal Range has pioneered innova- tive new engineering approaches to com- mercial foodservice appliance design," said David Zabrowski, General Manager, FSTC. "The Center has been working with Royal to validate these new designs on several research projects that have yielded impressive results." "GTI specializes in developing and bringing to new technology market, and I really enjoy working with a company like Royal Range," added Frank Johnson, PhD and Institute Engineer, Gas Technology Institute. "Their engineers maintain an open and ongoing dialogue with our researchers and other industry peers through collaborative efforts like Utilization Technology Development (UTD) that helps to feed their innova- tions." "We are very proud of the fact that we have strong relationships with the FSTC and the Gas Technology Institute," said Vasan. "They recognize that our technical team has the ability and skill to create top-rated products, and that we work hard to develop innovative prod- ucts that not only increase efficiency but also significantly reduce emission. Our goal is always to create the best of the best for our customers." We will be featuring our award-win- ning fryers, which boast some of the industry's highest efficiency in the 35-, 45- and 75-pound class and all with cooking recovery times under 10 sec- onds. From the REEF-35 standard fryer with an energy efficiency of 54.4 percent to the RHEF-75 with an industry leading 72 percent efficiency, Royal is setting a new standard in energy efficient fryers. All our fryers are available in multiple fryer banks with easy to use built-in fil- ters. Visit Royal Range at booth #1257. For more information, go to www.royal ranges.com, call 951.360.1600 or email paul@royalranges.com. Brema: Ice-Making Since 1985 Ice making is integral and critical to almost all operations in the hospitality industry. Yet, we rarely give much thought to it. "We need ice," is often the extent of the thought process involved. And why not? All ice machines work under the same basic principles: evapora- tor, condenser, compressor and throttle valve. Add some water, power and voilà! But not all ice machines are created equal. In fact, not all ice is created equal. Founded in 1985 by the Maroli fam- ily, Brema Ice Makers has been making ice with constant care and attention to detail. Ice-making is its passion. It is also a commitment to customers, who must always be provided with optimal, timely solutions for all their needs. Brema Ice Makers offers five sizes of ice cube as well as specialty ice such as fast ice, ice finger, ice flakes, ice pebbles and cold flakes. Six types of ice all catered to specific needs and environments. Brema Ice Makers designs and man- ufactures machines according to the highest standards. It uses the best materi- als and the most advanced technologies. For example, its ice cube units use a hor- izontal evaporator which allows for the removal of 98 percent of solids present in the water, ensuring a crystal clear cube, always. Constant effort and research, in order to more fully understand and antic- ipate the developments of the market, is an integral part of Brema's business model. The machines manufactured by Brema Ice Makers are extremely reliable, functional and safe. Following IMQ (Instituto Italiano del Marchio di Qualità) conformity mark approval, the entire range of ice-makers has received approval from all European and non-European certifica- tion bodies. International cer- tification of Brema Ice Makers products includes the UNI EN ISO 9001:2000 standard, NSF, ETL Listed Mark, ETL Sanitation Mark, GOST, KTL, IRAM, the Swiss Safety Mark, HACCP e C-TICK and the CE mark. Attestations also include BSI (OHSAS) 18001:1999 workplace and workforce safety certification. All Brema models, from concept through to the finished product, are man- ufactured for efficiency. Efficiency crite- ria include energy- and water-sav- ing performance ratings and ease of cleaning and maintenance. The manufacturing process is carefully monitored. Materials and components are selected in full conformity with project specifica- tions. The later stages are moni- tored 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 certifica- tion stage. Brema Ice Makers SPA, a family run business, is distributed by Eurodib Inc, another family run business in North America. For more information, visit booth #2841.