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Food Equipment News 3 5 Thursday, February 7, 2019 US INC: Quality Products at Competitive Prices US INC, a manufacturer of quality com- mercial foodservice products, is located in Beltsville, Maryland, Kowloon, Hong Kong and Vancouver, Canada with distri- bution partners throughout the United States. The company's main objective is to manufacture quality refrigerators, freezers, kitchen cooking equipment and other products for the commercial food- service industry at a competitive price. One of US INC's long-time distribu- tors in Florida, Mark Lauro of Lauro Restaurant Equipment, said, "I am so glad I changed my entire business model around using US INC products to replace many of my other suppliers because of their high quality and competitive pricing. If I have a question and problem, their customer service center is always helpful and available 365 days a year. Is there any possibility of increasing the line to include other foodservice products?" That is exactly what US INC did during its 2018 fiscal year. The company has just received its new LCD glass door display refrigerators and Lauro told the company that they are "Amazing!" US INC distributors work collectively with its product design and development team to continue to add new products, new designs and make adjustments to improve the US product line. Its Operations Department works closely with its factories to assure the highest quality and most durable composition during the manufacturing process. US INC has added two more product lines designed around quality at a com- petitive price: wire shelving products and the new LCD glass door display reach-ins (with in- the-door translu- cent integrated video screens). Now with the Value series of refrigerator equip- ment, cooking equipment, stainless steel products and wire shelving, US can offer many ways to save its customers money without sacrificing quality. For more information, visit booth #483, go to www.us-incorporated.com or www.us-refrig.com, call 888.556.2112 or email jchronister@us-incorporated.com. Zumex Offers Speed Up Juicers More and more spaces are adding to the trend of healthy food around the world. To help them in this way, the giant Zumex ® , an international leader in the design and development of solutions for the squeezing of fruits and vegetables, presents the Speed Up series. These new professional citrus juicers, with a bolder and fresher point, seek to accelerate the business of those customers who want to start in the juice business. In this way, Speed Up arrives with its powerful Deep Black concept, which dresses in black and steel the design of the two attractive and powerful models of the series, tabletop and podium, designed by the firm's team to provide service in retail and foodservice spaces with high consumption rotation and which want to diversify its offer and thus meet the growing demand for healthy products with freshly squeezed juices. The professional Speed Up juicers, both in their countertop format and the podium model, are more accessible and simple ver- sions, with great features such as the PulpOut system, the comfortable Up faucet or the drip tray, among others. Zumex North America, a reference also in its facet as a strategic partner to choose in the development of the juice business, will take advantage of its participation in the international NAFEM Show 2019 to pres- ent this new series of machines perfect for hotel groups, supermarkets and big stores. In addition to creating the concept and technology more than 30 years ago, Zumex has always led the worldwide installa- tion of citrus juicers in new spaces with mod- els designed to offer the best performance in each scenario, and with the simplest operation in the market. Visit Zumex at booth #1077. For more information, go to www.zumex .com, call 305.591.0061 or email zumexusa@zumex.com. Organicville Rolls Out Paleo, Whole30-Approved Salad Dressings By Lorrie Baumann Sky Valley Foods' new line of salad dress- ings is Paleo- and Whole30-approved as well as organic. "We are innovating the current line from the beginning of 2019 onwards to be Paleo, Whole30 and organic as well as shelf-stable. We're the only ones in the U.S. market with all of those attrib- utes," said Sky Valley Foods President and Chief Executive Officer Rodrigo Troni. "That's the name of the game – giving con- sumers the benefits that they want." He noted that the consumer market for organic flavor enhancers, such as condiments and salad dressings, is grow- ing significantly faster than the market for conventional products. "When we talked to consumers, it was clear that they would love to see the marriage of organic with some of their lifestyle choices, such as Whole30 and Paleo," Troni said. "We sent the culinary team off to develop those products without a penalty on taste: they have to be as good as they used to, and now be Paleo and Whole30. And we got there!" The company's reformulation of its products for compliance with Whole30 and Paleo certification requirements is starting with its full line of shelf-stable organic salad dressings and then expand- ing to some of its condiments, pasta sauces and international sauces, depending on the availability of ingre- dients, Troni said. The organic salad dressings have always been signature products for Sky Valley Foods, which started with its Organicville brand of salad dressings in 2004 when Founder Rachel Kruse, a third-generation vegetarian who grew up eating organic produce and had her moth- er's and grandmother's recipes for organ- ic salad dressings to work with, decided to bring those recipes to market so that other consumers who made it a point to consume only organic vegetables would- n't feel that they had to defeat their pur- pose by dousing those good organic greens with store-bought salad dressings made with conventional processed ingre- dients. "She found some organic alterna- tives on the market, but they usually did- n't taste good," Troni com- mented. "Why can't we have clean label and good taste at the same time? And that was the beginning of Organicville." Organicville salad dressings are now one of three main product lines offered by Sky Valley Foods, which also makes the condiments and international cooking sauces that will be reformulated next. "We're very excited about this," Troni said. "It was a lot of work from some wonderful people in research and devel- opment and culinary." The new Whole30- and Paleo-certi- fied Organicville salad dressings will start rolling out to retailers across both the gro- cery and natural channels nationwide. Then later on, Troni expects that the com- pany will be expanding the salad dressings line further with some new flavor varieties. Marra Forni: A Custom Solution When Andrew Dana and Chris Brady created Washington, D.C.'s Timber Pizza in May 2014, its Neapolitan-type pizza was solely available at local farmers mar- kets. Dana and Brady's newest venture, Call Your Mother Deli, is a Jewish- inspired deli in the city's Park View neighborhood. It specializes in a hybrid, wood-fired bagel that combines the sweet flavor of Montreal style with the boiled, baked, and chewy consistency of the New York style. Call Your Mother Deli has benefitted from custom ovens manufactured by Marra Forni's Metal Fabrication Department, which is capable of accom- modating any requested size or shape without compromising the excellent heat consumption and retention of a traditional oven. Although these units are predomi- nantly used for pizza, they are capable for a wide range of cooking tasks, from pro- teins and vegetables to unique bagel styles. With its Metal Fab Department, Marra Forni controls the entire manufac- turing process. Operators benefit from faster lead time, controlled quality, new equipment and more opportunity for per- sonalization and customization. "We had a different oven prior, and the change was like night and day," says Dana. "Marra Forni's custom built oven is easier to use, and the product quality is great. For a pizza oven, it holds the tem- perature well." In addition to pizza, the oven is used for making empanadas, baking bread and roasting meat and vegetables. On the weekends, pastries and biscuits are pre- pared in these units. "Even though the oven cooks with live fire, it's less of a guessing game," says Dana. Timber Pizza also includes a mobile opera- tion with two Marra Forni ovens. "With food trucks, we're dealing with cold temperatures in winter and hot temperatures in summer, so if it could handle the outside elements, we knew the Marra Forni oven could handle our bagel production." Call Your Mother's bagel oven is 8 square feet and custom-painted pink. It is designed to crank out thousands of bagels a day. "Typical pizza ovens are domed and not as big as our bagel oven," says Dana, who adds that Marra Forni is easy to work with and very responsive. "For the most part, people who make ovens are not down for making custom, and Marra Forni went the extra step to create what we wanted. Plus, they're local to us, so we were able to go to their test kitchen to work with them." Marra Forni is currently developing a fourth custom oven for Dana and his team's new pizza concept. Marra Forni is the fastest-growing brick oven manufacturer in the world. All ovens are 100 percent American manu- factured and are all ETL, NSF and CE certified. Learn more about the flagship smart Rotator oven, newest innovations and view demonstrations at NAFEM booth #4530. Questions? Consult with an expert Business Developer at inquiries@marraforni.com. Visit Marra Forni at booth #4530. For more information, go to www.marraforni.com.