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Restaurant Daily News 4 3 Saturday, May 18, 2019 Kitchen Measurement Tools from CDN An interview with Shawn DiGruccio, Executive Vice President, CDN. RDN: CDN celebrates its 35th anniver- sary this year. What do you attribute to CDN's continued success? SD: Our focus has always been quality and innovation in kitchen measurement tools, and these core attributes have been a driving force in our success. We started the business with a full range of timers and thermometers, many of which are exclusive to CDN. Now we've expanded our categories to include a broad range of scales, which gives us a well-rounded line of only kitchen measurement prod- ucts. We're proud to be a global category leader, and our products are used in over 20,000 foodservice locations worldwide, including large international coffee and restaurant chains. RDN: What are CDN's competitive advantages? SD: Quality and innovation are at the top of the list. We offer a broad range of ther- mometers, timers and scales, from the basic to the unique, including many CDN exclusives. We are specialists, and our business is solely focused on kitchen measurement tools. RDN: What is CDN's focus for 2019? SD: During this anniversary year, we are focused on proven top sellers that per- form day-in and day-out in professional kitchens. It's not just what we sell – itvs what we do to streamline foodservice operations and make them more efficient. RDN: How would you describe your thermometer assortment? SD: Our wide range of NSF-certified thermometers provides foodservice oper- ators options for all their temperature needs, such as our top-selling Thin Tip Pocket Thermometer (DTT450) and the Infrared Gun/Thermocouple Thermometer (INTP662) that combines infrared for non- contact surface temperatures with a thermocouple probe for internal temperatures. Our Cooking Thermometer (IRT- 200 CAL) with a convenient calibration tool built-in to the sheath, making field calibration quick and easy. From room service to fine dining and establishments in between, CDN has the right tempera- ture measurement tools to meet your needs. RDN: What are your foodservice accounts looking for in timers? SD: Timers are about efficiency, mak- ing the most of time. Simplicity and ease of use are important, as well as a set of desired features, such as repeti- tive tasks, for particular applications. Top selling CDN exclusives include the easy and intuitive Extra Big Digit Timer (TM15) and the Multi-Task Timer & Clock (TM8), a combination clock and hours/minutes/seconds timer with memory. RDN: What types of commercial kitchen scales do you offer? SD: We now have eight different series of scales, covering a range of features from basic to more advanced for all types of foodservice applications. Most of our scales are NSF listed and CDN exclusives, such as the Submersible Scales (SD1110X, SD2210X), with an IP67 rating, tare function, field calibration and high/low limit alerts. The Portion Control Scales (SD0502, SD1114, SD1112, SD2202, SD3302, SD5502) come in different capacities and profiles from 5 to 55 pounds. Our easy-to-use Digital Glass Scale, 15 pounds (SD1502) provides a great value with key features including tare function, sturdy tempered glass plat- form and an easy-to-read backlit display. For more information, go to www.cdn kitchen.com, email info@cdnkitchen.com or call 800.338.5594. Glastender Introduces Modular Beverage Stations Glastender, Inc., headquartered in Saginaw, Michigan, has expanded its product offerings into the kitchen fabri- cation market with its new Modular Beverage Stations concept. Modular Beverage Stations are con- figured and manufactured to customer- specific requirements. A complete lineup is designed by selecting from the top options and then specifying the module types and sizes to mount below the top. Stations ship complete in lengths up to 144 inches. "With our Modular Beverage Stations concept and our online configu- rator, we have created something new for the foodservice industry," stated Todd Hall, President of Glastender. "We have taken the hassle out of making a custom beverage station lineup. You no longer need to settle for standard or wait around to get a response from a custom fabrica- tor. Go to mbs.glastender.com and use our configurator to create and price your own custom station in minutes." The top options are flexible to meet various customer requirements. The top overhang may be 1/4, 1 or 2 inches. The three edge and nose profiles include flat, marine or rounded. The three depths available include 24, 30 and 36 inches. The top is available with various back and side splash configurations and also with an integrally welded drip trough with removable perforated insert in lengths from 12 to 36 inches. Incredible design flexibility is achieved through the 11 different module types that are available to mount below the top. The mod- ules are named for the type of cabinet they are or the role they serve in the line- up. As the name implies, adjustable shelf, fixed shelf and open storage mod- ules have either an adjustable shelf, a fixed shelf or open cabinet storage. Drawer modules are available with one, two or four drawers. Drop-in modules are specifically intended to house various drop-in units and sink modules are specifically designed to house the option- al sink bowls that are integrally welded into the top. An empty space module provides space for a slide-in unit, like a trash can or undercounter refrigerator, and an end wall module is avail- able to finish off the end if the empty space is located at the end of a lineup. Glass rack mod- ules include rack slides for installations where glass rack storage is required, while the roll-out shelf module includes two roll-out shelves to provide easier access to storage. Lastly, an urn stand module provides a special lowered work surface area for installations where larger tea urns are being used. Where applicable, the front of a module may include doors or an apron or a combination of both, which are also available with louvers to allow air flow as necessary. In addition to their incredible design flexibility, Modular Beverage Stations are all heavy-gauge, stainless steel con- struction to ensure quality and durability. Fire Extinguishers and Fire Suppression Systems from Amerex An interview with Jamie Knowles, Product Manager, Restaurant Systems, Amerex Corporation. RDN: Tell our readers a little bit about yourself. JK: I discharged my first fire extinguish- er onto a live fire when I was 14 years old, and have been involved in the fire industry ever since. My diverse 30-year career in fire protection has given me unique experiences with many kinds of fire hazards and allows me to approach restaurant fire suppression from an edu- cated and innovative perspective. Now as an Amerex team member, I work with a group of highly skilled professionals dedicated to meeting and exceeding the needs of our customers in the food serv- ice industry. RDN: Tell our readers about your com- pany and your products. JK: Founded in 1971, Amerex is an Alabama-based manufacturer that pro- duces a comprehensive line of fire extinguishers and pre-engineered fire suppression systems. These products meet building and life safety require- ments in a variety of commercial and industrial markets. Since creation, Amerex has continuously pursued the highest quality products and services. Investing in state-of-the-art manufactur- ing equipment and processes while building and maintaining beneficial relationships with suppliers allows us to meet and exceed industry standards. RDN: How can Amerex benefit our read- ers? JK: Amerex makes Class K fire extin- guishers and restaurant fire suppression systems for commercial cooking opera- tions. These products are tested and listed with Underwriters Laboratories (UL) for the protection of hoods, ducts and cooking appliances. Amerex can meet your needs with professional solutions and specifications for a large variety of fire hazards. In addition to our product offerings, Amerex is dedicated to serving you with real relationships. RDN: What drives your market? JK: According to a 2017 NFPA study, there are over 8,000 fires annually in eat- ing and drinking establishments, with the most common cause being related to cooking flames and flammable kitchen materials. Because of this, restaurant fire suppression systems are required by fire code to protect 'grease producing appli- ances' in commercial cooking operations. Amerex restaurant systems integrate seamlessly into kitchen designs, building fire alarms and building control systems without hindering cooking operations or detracting from the aesthetics of the kitchen. RDN: What is on the horizon for tech- nology and product evolution? JK: As commercial cooking equipment evolves from high efficiency appliances to cutting edge filtration systems, we must constantly re-evaluate our prod- ucts to provide the best fire pro- tection for this ever-changing market. In addition to ever-evolv- ing fire hazards, electronics will play a key role in developing products to meet the needs of our clients. Having a fire system that is supervised and able to be integrated into the building control and fire alarm systems is of paramount importance in today's market. RDN: What distinguishes your company from the competition? JK: Quality. Service. Innovation. All fire equipment manufacturers that sell prod- ucts tested to ANSI/UL 300 standards have proven designs and capabilities. What sets us apart is Amerex's willing- ness to look at new innovative solutions that meet customer demands, commit- ment to superior manufacturing and ded- ication to provide the best customer serv- ice that we can.