Issue link: http://osercommunicationsgroup.uberflip.com/i/1073517
Food Equipment News Thursday, February 7, 2019 4 6 2017, Open Hot Foods caters to the food- service industry with innovation that maintains freshness, quality and drasti- cally increases impulse buying habits. Open Hot Foods uses both bottom and top down heat. The top down heat works from a combined infrared and xenon heat lamp system, providing supe- rior product temperature stability and a well-lit product display for a maximum customer appeal. All models have the exact same profile as the successful HFD product line, which allows for multiple models to be lined up side-by-side to serve both wrapped and unwrapped prod- ucts. All models are engineered with an expert modern design, combining stainless steel and rounded maximum visibility see through glass. Various models ranging in width from 24 inch- es to 60 inches come with two shelves, with capability to adjust shelves at a 7 degree tilt in one simple movement. All models come with multiple options like polycarbonate doors, sneeze guards, wire racks and design color kits, to name a few. The Open Hot Foods product line uses a standard L14-20 (30) NEMA plug SandenVendo (Cont'd. from p. 1) using 208-240 volts and less than 25 amps for the largest model (HFOD60). All models are compliant with UL and NSF certification. SandenVendo America will also be showcasing several new products during this year's show: Open Air Island Merchandisers NIC 183 and NIC143: First freezer in the U.S. market to use air curtain technology. With the air curtain technology, you can rest assured this freezer will perform in any convenience or retail application. Lumilinna Super-Chill: Using very pre- cise temperature control, Lumilinna can hold beverages below freezing without actually freezing them solid. By main- taining product at this precise tempera- ture, you can dispense beverages that once opened, will develop internal ice crystals. SandenVendo America is a Dallas, Texas (USA) based manufacturer of food serv- ice equipment, vending machines and micro market solutions. Visit SandenVendo at booth #4567. For more information, go to www .vendoco.com or call 800.344.7216. BD: There is still so much to accomplish. In my travels I still see poorly used beer coolers that are dangerous, hard to work in and cluttered. People just don't know there is a better option. FEN: What problems exist in your scope that most people don't think to consider? BD: Many do not have a clear plan on what they want to do for proper beverage storage. The number of taps, serving ves- sel size and any other storage they may need are all considered in our final sug- gestion to the customer. FEN: Can you recall the name of your oldest project still open for business? Looking back on it, what are your thoughts? BD: It would have to be El Cortez in Country Club Hills, Illinois. I sold them a shelving system while working on the beer truck in 1994. During a remodel and after 10 years of daily use, I picked up the original shelving and had the grime acid stripped and hot dipped galvanized again. When it came time to reinstall the shelv- ing, the refinished product looked just like it did in 1994. For El Cortez, it gave them everything they were looking for and the durability speaks for itself. FEN: Having broken into the industry as a small business and becoming a main player, what is your goal for the next 25 years? Cooler Concepts (Cont'd. from p. 1) BD: I think to just keep getting the word out, whether it's through our reps, person to person or via social media platforms. We have never had a warranty claim in 25 years, for any reason. It is a major accomplishment and we're very proud. I'd like to keep informing people that they can determine what their beer cooler looks like. Not a catalog! FEN: Where can dealers and designers find you? BD: We can be found at www.kegracks.com, on Instagram @cooler_concepts and at booth #2675. Our Ready-Ship Program is in the AutoQuotes catalog and we're represent- ed by the finest manufacturer's reps. We will be putting our models into KCL by the time anyone reads this article. FEN: What impression would you like to leave on the restaurant industry? BD: I would like to be thought of as a company that personally cares about the end user. By choosing Cooler Concepts, they get me, my team and 25 years of reliability. They have a partner that cares about their business and is only a phone call away. Our passion, expertise and knowledge are unparalleled by any other shelving company. Visit Cooler Concepts at booth #2675. For more information, call 800.598.2945, go to www.kegracks.com or find the company on Instagram @cooler_concepts. NE-SCV2N Commercial High Speed Oven. New to the U.S. market, but suc- cessfully launched and proven in Japan and globally, this ventless compact high speed oven is more than ideal for those who want great food cooked fast without sacrificing taste or texture, and with a wide range of menu items using three cooking techniques and six heating pat- terns. Big News for Small Spaces This flexible 1200W high speed oven is designed for kitchens where space is at a premium. Even in the tightest working kitchens, the oven's space-saving foot- print and Cool Touch surfaces make it quick, safe and easy to stack multiple units on top of one another to maximize available cooking space. 3 Cooking Techniques Unlike many other high speed ovens, the Panasonic NE-SCV2N is equipped with a convection cooking option that provides some noticeable benefits when compared to other cooking technologies. This is par- ticularly evident when toasting sandwich- es, as the bread comes out with a uniform color instead of the spotting so common with competing technologies. The pres- ence of two other cooking techniques – Grill and Inverter Microwave – add up to optimal flexibility for any kitchen setting. 6 Heating Patterns Combine the convection cooking with the oven's grill and microwave functions for six versatile heating patterns – microwave, grill, convection, grill and microwave, convection and microwave, convection and grill – to heat speedy, vir- tually unlimited menus of fast, flavorful, Panasonic (Cont'd. from p. 1) customer-satisfying results from frozen, refrigerated and room temperature foods. Typical time-saving applications for the NE-SCV2N Commercial High Speed Oven include: breakfast sandwich (refrigerated, 1m 10s), croissant (room temp, 23s), muffin (room temp, 25s), chicken fingers (frozen, 1m 30s), pizza (frozen, 3m), (mozzarella sticks (frozen, 40s), quiche (frozen, 2m 15s). 7 Heating Accessories To optimize heating for a full range of menu applications, the NE-SCV2N includes 7 accessories for optimal cook- ing applications. They include a base plate liner, ceramic tray, wire rack, pizza and white ceramic plates, an oven sheet and aluminum paddle. Panasonic Ease and Dependability Designed and built for ease of use and total reliability, the oven has a durable stainless steel body and lightweight, 400,000 times open/closed-tested pull- down door. In addition to its convenient stackability, the oven simplifies opera- tion with an easy to see color LCD panel, 1,000 recipe memory and the ability to edit and store menus from either the product itself or PC. Quick, Easy Set Up Set up is just as quick and painless. Cooking is ventless with a catalytic converter to eliminate odors and emis- sions. Automatic voltage detection includes (208/240V), 20A, Single Phase, NEMA 6-20P, plus an auto power off function for more economi- cal operation. For more information, visit booth #944 or go to www.panasonic.com/cmo. Nut and Seed Butters with a Nutrition Boost By Lorrie Baumann Sneaking some extra nutrition into foods that their kids love to eat is something that a lot of mothers have done. Michigan mom Katie Kearney is making a career of it. She and her husband Tim Kearney are the co-Owners of Naturally Nutty, a company that makes organic peanut, almond and seed butters. "Our overall number-one-selling product is a pumpkin sunflower blend called Pepita Sun," Tim said. Pepita Sun won both a bronze sofi Award and a Good Food Award in 2018, and it's one of now 20 varieties offered by Naturally Nutty. The company got started after Katie, who was making nut and seed butters in her home kitchen for the cou- ple's four children, started experiment- ing with flavors as she looked for healthier alternatives to store-bought peanut butter that was processed with extra oils and added sugars and sodium. "She was looking to change it up for the kids with new flavors and to sneak in extra bonus nutrition that the kids didn't know about," Tim said. She did that by adding ingredients like flax seed, chia seed and hemp in amounts that none of her kids noticed. Then the playing around in the kitchen grew into a business after a holiday party at which Katie brought samples of some of the things she was making. The enthu- siastic reception for those samples con- vinced Katie and Tim that there was a market for Katie's recipes. "The food wheels started to churn," Tim said. That was 2007. Tim joined the busi- ness in 2008 to contribute his experience in the food industry to the new compa- ny's operational challenges as it scaled up. "I had some foodservice knowledge, so I was able to add some value that way," Tim said. "Katie handled every- thing inside the jar, and I handled every- thing outside the jar." The company has ramped up its operation into a 4,000 square-foot pro- duction facility in Traverse City, Michigan, with products distributed to the entire country through a network of regional distributors. "We still make everything ourselves, and we do some private label," Tim said. "We have kept it in-house, which is always nice." The 20 varieties of nut and seed but- ters are all gluten free, and most are cer- tified organic. None contain palm oil. They're packaged in 8-ounce and 12- ounce glass jars as well as bulk sizes. The 8-ounce jars retail for $5 for peanut-sun- flower varieties and up to $10 for the almond varieties. The 12-ounce jars range from $7 to $15. For more information, visit www .naturallynutty.com.