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Restaurant Daily News 5 1 Sunday, May 19, 2019 Blendtec: The Man Behind the Machine Some people were born to do big things. Blendtec Founder Tom Dickson is one of them. One Christmas morning when Tom was a young boy, the moving parts of his new toy crane captivated him and a seed of passion for engineering was planted. As a young teenager, he spent his time tinkering with machines and working on his dirt bike. At 15, he snuck off to the drag strip (to his mother's surprise). Going sideways halfway down the track, he set a new California record (to his father's delight). A lifetime inventor, engineer and incurable tinkerer, Tom was innovating and improving long before Blendtec, but then a newlywed Tom found himself with a wedding gift blender that broke shortly after he and his bride began using it. Its early demise awoke some- thing in him. Armed with his insatiable curiosity and passion for engineering, Tom set out on a mission to build a blender that could not only blend without breaking, but that also incorporated the latest technology. Blendtec was born. You could say Blendtec is crazy about blenders. Obsessed with innova- tion. And it's been that way from the very beginning. Over the years, Blendtec has revolutionized the blend- ing industry with countless innovations and industry firsts, such as lighted touch control interface, five-sided jar design, Stealth™ sound-dampen- ing technology, and inter- active SmartBlend™ tech- nology. The list goes on. Today, Blendtec machines are used in homes and businesses all over the world. For foodies everywhere, food is more than just nourishment – it's an art. With food as their medium, they create new and exciting experiences to share with their friends, families and fellow food enthusiasts. Blendtec blenders open up a world of possibilities for even the most discerning chef, challenging them to explore new tastes, ingredients and techniques in fresh and unique ways. Blendtec is constantly introducing new products, improving existing designs and pioneering blending technology at a faster rate than ever. It knows the power of a Blendtec goes beyond just horse- power. By creating the most advanced blender in the world, Blendtec is not just changing an industry – it's helping change lives. For more information, go to www.blendtec.com/commercial or call 801.222.0888. Franmara Offers Wine and Bar Accessories For almost 50 years, Franmara, Inc. has been a leader in high quality wine and bar accessories. It particularly specializes in wine and bar service in the foodservice industry with many of its products. All of its items are listed on AutoQuotes. Seeking higher quality and greater diversity as well as keeping high quanti- ties of inventory in stock are Franmara's greatest challenges. In terms of wine accessories, Franmara Inc. has the largest line of wine accessories in the world. With over 200 waiter's-type corkscrews alone, including the Pulltap's and Boomerang corkscrews, Franmara leads the way. Franmara's own Capitano Waiter's Corkscrew, for instance, is a favorite with waiters. It is very durable and has a long handle for good leverage, and is quite attractively priced. Many in- room hotel refreshment facilities carry an imprinted version of this or the Pocket or Traveler's. For room service or mini- bars, the plastic Pocket and Traveler's corkscrews are imprintable and used by thousands of establishments worldwide. Another foodservice favorite (and airline service favorite) is the Cedon bench mount uncorking machine. (It even has its own Boeing product number!) Lustrum (1mm thick) cocktail shak- ers are a big foodservice favorite item, as well. Crumb scrapers, wine decanters, wine coolers, cheese accessories, open- ers, stoppers, pourers (recently expand- ed) and peppermills are also popular products. The Modularack Pro wine rack line fits a foodservice niche with 31 con- figurations for storing, or displaying, from 24 up to 408 wine bottles. Very strong, Radiata Pine from Australia makes these easy-to-assem- ble units very spe- cial. After 49 years in business, Franmara, Inc. has become a leader in wine and bar accessories. Since the late 1990s, the 80 million plus Baby Boomers have impacted wine consumption in a big way. As a result, this wine-drinking trend, and all the accessories that go with it, have been a good boost for the food- service trade. Franmara keeps addressing this opportunity. Barware products have also greatly increased in sales. Franmara sells only to the trade, with no direct sales to the public. The compa- ny ships from its own facility in Salinas, California, where it manufactures, assembles and imprints many of the products it sells. The company has many proprietary items, invented and patented by Franmara. It continues to search the world to broaden its categories (as will be revealed in Franmara's new catalog). Creating and manufacturing what's not available any- where else in the world has become a big challenge for Franmara. Franmara, Inc. has outgrown its original plant and now also warehouses in nearby facilities. The company is proud and pleased that many of its employees have worked for Franmara for a decade or more. Franmara strives to provide its employees with the best envi- ronment it can for them. Franmara's facility runs on 100 percent renewable solar energy. For more information, go to www .franmara.com, call 800.423.5855 for the latest catalog or email the company at info@franmara.com. Egg & Bacon Pans from LloydPans LloydPans ® , a U.S. manufacturer of both standard and custom pans, portion control tools and accessories for food- service needs that span the globe, is introducing its Bacon & Egg Pan line. Developed for Combi, Speed-Bake and Impinger ovens, Egg Pans are available in both irregular shaped and puck style cavities, and function 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 pos- sible for fats to drip through the perfo- rated 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 recom- mended 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 alu- minum and finished with 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 permanent 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 finish- ing processes, 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 capital- ize 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 production needs with custom design options for virtually any type of oven. When stock sizes do not meet spe- cific requirements, LloydPans can take a project from concept to completion in record time, and always welcomes those discussions. For more information, go to www.lloyd pans.com, email sales@lloydpans.com or call 800.748.6251. RHEF-75 from Royal Range By Paul Wilhite, Vice President Sales and Marketing, Royal Range of California Royal Range has followed its award-win- ning RHEF-45 Fryer with the best per- forming 75-pound fryer in the industry. The RHEF-75 boasts the industry's high- est efficiency of 72 percent, a mark no one thought was possible. Having the best efficiency is only part of the magic, but doing it with a "zero" recovery time is amazing. We did not set out to just be as good as our competitors, we wanted to set a new standard. By having a fryer with the highest efficiency and zero recovery time, we can produce an eye popping 129 pounds per hour based on independent third party testing. L. Vasan, the owner and head engi- neer at Royal, used his 30-plus years of experience designing high quality cook- ing equipment to create this beast. "When designing a new piece of equip- ment, I start with looking at all the best products available and see what they do right and wrong. From there I use my lifelong experience to figure out how to make it bet- ter," says L. Vasan. The RHEF-75 uses a special- ly designed baffle system to achieve its outstanding results. By using four 33,000 btu in-shot burners, Royal can achieve even heating through the fryer from top to bottom without the massive ther- mal stress issues competitors face. Our competitors bring in all the heat at one point, creating uneven heating in the tank and huge thermal stress on the fryer baffle system. The RHEF also has a built-in heat retention system, which allows for superior energy efficiency. The fryers are available with three temperature control options, eight product solid-state computer controls and two product solid- state and electromechanical con- trols. For more information, go to www.royal ranges.com, call 951.360.1600 or email paul@royalranges.com.