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Restaurant Daily News 9 3 Monday, May 20, 2019 give operators ultimate control so they can focus on delivering their best creative work. The Sous Vide Professional Chef Series sets the standard for sous vide cooking. It was developed to meet the requirements of the world's best restau- rants and adds a whole new dimension of control to your operation. With innova- tive features and award-winning design, the Chef Series delivers outstanding results under the toughest conditions and demands. Its compact design makes for easy storage. The Sous Vide Professional Classic Series is the legendary immersion circu- lator that changed kitchens forever. With its one-touch control it enables you to quickly set or adjust the cooking temper- ature. Its selectable high and low pump speeds provide precise liquid circulation control. The Control °Freak induction cook- ing system is the first of its kind to accu- rately measure, set and hold 397 cooking temperatures from 86 degrees to 482 degrees Fahrenheit. The unique real-time sensing system uses a through-glass sen- sor to directly measure surface tempera- ture. The Probe Control™ remote ther- mometer precisely controls the tempera- ture of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores fre- quently used custom temperature profiles for simple one-touch recall. The Smoking Gun Pro produces cold Breville | PolyScience (Cont'd. from p. 1) smoke, which allows it to be used for any kind of food or liquid. As a flexible hand- held device, it is easy to use for infusion or finishing with a variety of smoky fla- vors and aromas. Your selection of com- bustibles includes wood chips, teas, herbs, spices and more. The limit is your imagination! The all-new Smoking Gun Pro features a large robust housing designed specifically to withstand com- mercial use. The Anti-Griddle is a traditional cook top with an amazing twist: instead of heating, the device quickly freezes sauces, purees, vinaigrettes, crèmes, foams, fruits or any type of food. Instantly create solid or semi-frozen cre- ations with stable, crunchy surfaces and cool, creamy centers. The tantalizing dual-textures create a surprising and unique experience for guests. At buffets and catering events, the Anti-Griddle will attract diners when preparing a frozen appetizer or dessert right in front of their eyes. The PolyScience 400 Series Commercial Chamber Vacuum Sealer offers true HACCP data logging and sup- port. Users have access to HACCP- Portal™, allowing them to prepare HACCP plans for vacuum sealing and sous vide cooking with ease. This unit exhibits excellent performance under heavy use and is easily programmable. Direct temperature logging of sous vide cooking cycles is supported via dual K- Type Thermocouple Probe Ports. For more information, visit booth #1840 or go to www.polyscienceculinary.com. dishes, and shifts in their growing busi- ness, while enhancing communications between cooks through its versatile unobstructed design. It works perfectly with all of Montague's batteries, demo counters and island suite configurations. Modular utility distribution, config- urable utility connections and innovative features ensure that this Excalibur Suite can empower a chef's creativity while providing the exceptional return on investment that has made Montague famous. Common gas, electrical and water lines simplify installation, cleaning and maintenance. Smart utility distribu- tion eases strain on appliances. Quarter- turn shut-off valves add convenience, and mounted eye bolts facilitate unclut- tered cabling. Plus, this new suite is the only one of Montague (Cont'd. from p. 1) its kind to offer whole-suite UL listing and NSF approval. There's a GFCI for 15- and 20-amp service with straight- blade receptacles, along with many other electrical features that add value and safety. Just as important, the "bones" of the Excalibur UDC Plug-and-Play Island Suite are pure Montague. Born of 150 years of foodservice equipment design and manufacturing expertise, it's proudly made in the USA using heavy-gauge stainless steel metal construction. From ranges to ovens, fryers and more, Montague has been dedicated to bringing the world premium-quality cooking equipment since 1857. Visit The Montague Company at booth #2209. For more information, call 800.345.1830 or go to www.montague company.com. – a young woman with her husband and children. Times were hard, but she held her family together with her boundless love and the wonderful food she pre- pared. She knew that the dinner table was the center of family life. Just serving their favorite meals was her way of say- ing "I love you" every day. Today, Mediterranean flavors, espe- cially Greek, are gaining popularity at a rapid rate. Discriminating consumers are looking for Greek food products that are amazingly authentic and make the con- sumer feel good about eating and sharing with family and friends. Lemon & Vine's soul is based in Mediterranean ingredi- ents and classic recipes as well as a cre- ative modern spin on the traditional. Lemon & Vine takes great pride in working very closely with our co-packers to ensure that only the best ingredients and time-honored techniques are used in our products. We order custom made pasta and only use fresh Fillo dough made onsite. Every Lemon & Vine prod- uct is handmade to ensure the visual of Lemon & Vine (Cont'd. from p. 1) the food you are eating is as beautiful as the taste is amazing. You will think they were made by YaYa herself – they are that good. We accept nothing less and neither should our customer. We are 100 percent dedicated to making truly great food you will be proud to serve your customers. At Lemon & Vine we are continuing to create new and interesting products to bring to the market. Today's diners are more interested in the health, quality and taste of their food than ever before. It is important to many of our customers to support fami- ly owned businesses whose values in food quality and production equal their own. More and more new products are coming on the market that are better quality. The frozen food world is chang- ing, and Lemon & Vine will be at the forefront of these changes – the go-to brand for the best Mediterranean food. For more information, go to www.lemon andvine.com or email info@lemonand vine.com. selections to a wide range of commer- cial and residential consumers. About LloydPans ® / Lloyd Industries, LLC LloydPans is an industry leading manu- facturer of commercial grade baking, pizza and restaurant equipment made in the USA. The company designs and man- ufactures commercial pizza pans and pizza tools, commercial bakeware and commercial and consumer restaurant equipment in its 80,000-square foot facili- ty in Spokane Valley, Washington. LloydPans distributes its products around the world through multiple sales channels. About Spring USA ® Spring USA is a foodservice industry leader, first to introduce countertop induction to the United States. Known for the innovation and design of reliable, durable and beautiful products, Spring USA specializes in induction cooking Cornerstone (Cont'd. from p. 4) and warming equipment, buffetware, mobile cooking stations and custom- built tables with hidden induction and cooling elements. Spring USA is chosen by industry professionals worldwide for its performance and quality. About Cornerstone Foodservice Group Cornerstone Foodservice Group is a family of leading and groundbreaking brands trusted by industry profession- als worldwide for providing innova- tive, high quality products and creative business solutions. About ShoreView Industries Founded in 2002 in Minneapolis, Minnesota, ShoreView Industries manages three funds totaling $900 million. ShoreView has partnered with family or entrepreneurial-owned companies across many sectors, including engineered prod- ucts, distribution, industrial services, busi- ness services and niche consumer products. For more information, visit booth #3212. added California with thermoforming capabilities and one in Mexico with ther- moforming and injection molding capa- bilities. RDN: Tell our readers about the facility in California. Any other expansions? AL: We're really excited to be opening up a facility on the West Coast. We bought seven machines and moved them to a building with 100,000 square feet, allow- ing extra space for inventory and whatever comes next. California offers an opportu- nity to reach more food companies and expand our reach for our customers. We are constantly adding new equip- ment to keep up with demand to maintain our speed to market, cost competitive- ness and flexibility. Our Massachusetts campus has been very busy; in 2018 we added five new thermoformers, including a high-speed dedicated K-Cup line for high barrier, polypropylene recyclable cups. We also added another PET extru- sion line, a cup sleeving line and an addi- tional 45,000 square feet. 2019 is also going to be a big year for us, adding four more thermoformers, a labeling line and an additional K-Cup line. RDN: What would you say makes your business unique? AL: Our ability to help our customers get to market much faster than our competi- tors, with a lower capital investment. Customers are often surprised at how Lacerta (Cont'd. from p. 1) quickly we can get their product to shelves. Customer service is core to our culture. Our flexibility and ease of doing business makes us unique. Our customers can be dependent on us. We go to extremes to get things done for them and will do whatever we can if possible. RDN: Are you introducing any new products this season? AL: Yes, a lot of new tamper evident containers from our Fresh n' Sealed line. We are focused on unique containers with sleek lines. We have added more snacking containers, handheld multi- compartment packages and smaller sizes for a quick snack. We're also adding salad containers and ready meal pack- ages that can be microwaved. RDN: What products do you see as being hottest this year? AL: Prepared food options. We think our ultra-clear microwavable tamper evident containers are the perfect fit. Food security offers peace of mind with improved clarity. Customers trust and enjoy being able to see the prod- uct. A container should enhance the customer's experience and show off the product. We also see grab-and-go containers to continue to grow. Snacking is very popular and with everyone's busy schedules, conven- ience is key. For more information, visit booth #10539, go to www.lacerta.com, call 508.339.3312 or email sales@lacerta.com.