Oser Communications Group

NAFEM19.Feb7

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Food Equipment News 5 1 Thursday, February 7, 2019 Combi, Speed-Bake and Impinger ovens, Egg Pans are available in both irregular shaped and puck style cavities, and func- tion as griddle replacements to provide an efficient method for serving both fried eggs and egg sandwiches. With four, six and nine cavity standard options from which to choose, dimensions range from 9.5 by 11 inches for a four cavity pan to 12.88 by 17.99 inches for nine cavities. Innovative Bacon Pans take full advantage of a highly versatile two-piece baking system that makes it possible for fats to drip through the perforated insert onto which the meat is placed, and into the shallow tray below. Beyond the impressive results they're known for at major hotel chains where breakfast is served on a daily basis, these pans are also recommended and used for chicken wings, meatballs, ribs, sliders and more. The tray can be used as a stand-alone for bread products, too. Standard options include quarter sheet, half sheet and full sheet sizes, along with a 13-inch round tray and insert. Egg and Bacon Pans are manufac- tured from hard coat anodized heavy gauge aluminum and finished with LloydPans (Cont'd. from p. 1) LloydPans exclusive non-toxic and stick- resistant coating. Unlike other non-stick coatings that wear off over time and with use, LloydPans proprietary finish is per- manent and metal utensil safe. It won't peel, flake, bake or chip off – ever. Because LloydPans is completely self- contained and controls every aspect of the manufacturing and finishing process- es, it is often able to meet urgent needs with very little notice. New and exciting remakes of the beloved breakfast sandwich are on the rise. Fast food and c-store giants continue to capitalize on the trend with proven staying power by making them available at all hours of the day and night. LloydPans is fully equipped to keep pace with demand and meet heavier produc- tion needs with custom design options for virtually any type of oven. When stock sizes do not meet specific require- ments, LloydPans can take a project from concept to completion in record time, and always welcomes those discussions. Visit LloydPans at booth #400. For more information, go to www.lloydpans.com, email sales@lloydpans.com or call 800.748.6251. relays and relay switches with a micro- processor-based smart power module using advanced technology not available anywhere else that significantly increases reliability and equipment life while reducing the end-user's labor, mainte- nance and inventory costs. With eight separate 5 amp outputs and a small footprint (measuring just 3.62 inches deep by 3.42 inches wide by 0.875 inches high), the powerful, com- pact SPM-708 can be placed inside con- trolled equipment along with any of Renau's powerful process controllers to safely and reliably power industrial equipment. Machine operators interface with the SPM-708 and process con- trollers via any of Renau's sleek and intu- itive display devices, which can be mounted virtually anywhere on the out- side of the controlled appliance. This eliminates expensive, complicated and bulky wiring harnesses and greatly sim- plifies installation. Renau's unique, innovative Single Wire Communication Network offers unrivalled scalability and upgradeability while eliminating the need for expensive and complicated wiring harnesses. With the Single Wire Communication Renau (Cont'd. from p. 1) Network, Renau's custom-tailored con- trollers can control anything in your kitchen or commercial foodservice envi- ronment without paying for costly extras or sacrificing desired performance. The SPM-708 offers countless advantages over traditional solid state and mechanical relays. With silent opera- tion, no moving parts and drastically longer operating life due to Renau's patented hybrid relay technology, the SPM-708 is a small, yet powerful device that you can count on to reliably power the most demanding applications in your kitchen or other foodservice industry environment. Engineered with the foodservice industry's harsh environments specifical- ly in mind, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured at its state-of-the-art facility in the United States, all Renau products are rigorous- ly tested before shipment and come with an industry-leading three-year warranty. Visit Renau Electronic Laboratories at booth #208. For more information, go to www.renau.com or call 818.341.1994. Reduced Oil Volume (ROV) fryer models not only are built with the Solstice Supreme burner technology that is unmatched in today's market, these models are designed with a more shallow fry area reducing the "cold zone." This allows the fryer to achieve the same pro- duction with 30 percent less oil. ROV fryers also feature an auto filtration func- tion which will drain, filter and refill the tank without the need for any staff mem- ber to come into contact with the hot oil. Not only that, but ROV Fryers have a built-in sensor to monitor oil levels and can trigger an Auto Top-Off function that ensures the correct amount of oil is in the fryers at all time. The SOS Smart Oil sensor is the most accurate oil sensor technology available today and is a key component of the Integrated Oil Management System (IOMS). The SOS sensor pro- vides a numerical readout of the com- pounds in oil that increase as the oil breaks down. You will know for certain when oil is past its useful life, or more importantly, when it is not. The SOS Smart Oil Sensor saves on oil costs and ensures food quality. The SOS could not be easier to use. Built into the filtration Pitco (Cont'd. from p. 1) system, a reading is taken every time the oil is filtered. Controlling Pitco's IOMS is the Infinity Touch. The 7-inch touchscreen con- troller features a user friendly and easy to understand program to complete all com- munications about the fryer. A single touch activates the filtration process from start to finish. The Infinity Touch will data log fryer usage and operator activity, such as number of cook cycles and filtrations per day. It even stores a history of SOS oil quality readings. This is the data you need to man- age your oil dollars. All of these features working together are what make Pitco's Integrated Oil Management System the most effective fry- ing solution on the market. The fryer tank and functionality design of the ROV fryer using Pitco's Solstice Supreme burner tech- nology, paired with the state-of-the-art Infinity Touch controller and the SOS Smart Oil Sensor are redefining oil management. Pitco's Integrated Oil Management System saves labor cost and improves staff safety in the kitchen and also allows operators to reduce oil use, extend oil life and improve food quality. Visit Pitco at booth #1212. For more infor- mation, go to www.pitco.com or call 603.225.6684. Unox's 25-plus years of research lead to cooking solutions that excel in all areas and guarantee the repeatability of the desired result for any load conditions. Unox provides simple and elegant solu- tions to the complex problems of the pro- fessional foodservice industry, along with intuitive and reliable technology that has become the benchmark for industry operators. Present in 110 countries and number one producer for the number of profes- sional ovens sold worldwide each year, Unox operates in the restaurant, patisserie and bakery sectors, and every day it serves professionals throughout the world. Unox exhibits excellence in just two words: improve and simplify. It is an excellence you recognize at a glance, made up of the same ingredients that your clients insist on: uncompromised quality, innovative and bold choices, proved and Unox (Cont'd. from p. 1) measurable efficiency and reliability. Investing in innovation for Unox means seeing everyday challenges in a whole new light: from giving value to every single gesture to the simplification of the entire production process. For you, this means maximum performance, free- dom, ease of use and savings. Making decisions without making mistakes is a big part of your work. Your job is to apply these decisions in the kitchen, first hand. Every day you face new challenges, always raising the bar of excellence. Unox is at your side, helping you to take on these challenges. "Contributing to the quality, effi- ciency and simplification of our cus- tomers' cooking processes" is the mission of Unox, with technology that is not an end in itself. It is an invention to serve simplification. Simplification that serves your business. Visit Unox at booth #4167. five generations. The business, original- ly known as Star Extract Works, was located in New York City, exactly where the World Trade Center's North Tower once stood. Today, that may seem like an odd location to start a manufacturing business, but in 1890, transportation in New York City was horse-powered and their trade was with small hand-crank ice cream shops and the dairy industry, all located on the tip of Manhattan Island. David's sons, Carl and Miles, developed flavored extracts – vanilla, peppermint, cinnamon, rose, strawberry and rum – and sold them to bakers, brewers, distillers and ice- cream makers. The business thrived in Manhattan for 38 years and then moved to the Bronx in 1928, just before the Great Depression and Second World War. In 1984, under the guidance of Miles' son Walter, the company settled into its cur- rent home in Congers, New York, where it occupies four buildings on 10 acres. The company is now owned by Ben Katzenstein, the great grandson of David – 62 years served, grandson of Miles – 66 years served, and son of Walter – 65 years served. Ben oversees the company's operations with his two sons, Alex and Gabe, fifth generation Katzensteins. Star Kay White continues to flavor America's ice creams today with new and innovative ingredients and techni- Star Kay White (Cont'd. from p. 1) cal capabilities. One hundred and twen- ty-five employees make about 40 mil- lion pounds of product annually in the 100,000-square-foot facility. "They're flavorings, like whiskey caramel, sea salt caramel, graham cracker, rum raisin, marshmallow, all sorts of choco- lates – with and without sugar, dark and milk, mixed with other flavorings – as well as peppermint candies, butter crunch, English toffee, chocolate almonds and chocolate-covered espres- so pillows," says Ben Katzenstein, Chief Executive Officer of Star Kay White. Yet even after all of these many years, the heritage of Star Kay White lives on through the extracts that were at the heart of the company's beginnings. The Pure Extracts line offers a selection of exquisite flavors, ranging from Pure Almond, Chocolate, Lemon, Lavender, Rose and Peppermint. Recently, the mod- ern culinary flavors of Pure Rosemary, Cardamom and Lime have been added to the collection. This extensive line of high quality extracts is available to professional chefs, brew masters, master distillers and man- ufacturers in half-liter and gallon con- tainers. All of the extracts are non-GMO, gluten free, kosher, all natural and manu- factured at Star Kay White's facilities in New York state from the finest ingredi- ents available. For more information, call 845.268.2600 or go to www.starkaywhite.com.

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