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Restaurant Daily News 3 3 Tuesday, May 21, 2019 The Perfect Pizza Oven for You Starts With Forno Bravo By Alexander Clark, Director of Marketing, Forno Bravo Each year, thousands of people begin their journey towards finding "the perfect pizza oven" for their newly inspired out- door kitchen, startup pizzeria or an expansion to their current business offer- ings. But what does "perfect" mean when the context is so far reaching? Does it come down to size, shape and finish? Do things like accessibility and fuel options count? What about recovery times and community-tested longevity? Price point? I believe the simple answer is ... yes. To me, perfect is not made up of a single feature or design, but rather, a combination of elements that make an oven perfect for you. Our goal at Forno Bravo is to create a foundation of per- formance and reliability that our cus- tomers can build upon to match their individual needs. Each pizza oven core is manufac- tured in our Salinas, California facility, and features a proprietary for- mula designed to famously retain heat, as well as with- stand extreme changes in tem- perature without putting stress on the dome. High-quality materials plus science equals long lasting, high-quality ovens. By controlling the entire process from start to finish right here in the USA, we're able to uniquely provide highly- customizable configurations and finishes that truly meet our customers' needs without compromising quality or accru- ing excessive costs. From kits to fully assembled, wood fired, gas or combo, stucco or custom tile, countertop or steel stand, the list goes on and on ... all with transparent pricing to match. On behalf of Forno Bravo, I want to thank the countless mem- bers of the Forno Bravo family for welcoming us into your homes and businesses. I'm proud to be a part of such an amazing community and an unbelievably talented team. If you're thinking about buying a pizza oven in 2019 that will reach your measure of per- fection, I hope you'll start with us. Visit Forno Bravo at booth #264. For more information, go to www.forno bravo.com, call 800.407.5119 or email sales@fornobravo.com. Glastender Introduces Space-Maximizing Refrigeration Line Glastender, Inc., headquartered in Saginaw, Michigan, has expanded its refrigeration offerings with a new line of space-maximizing coolers and frosters. The new models have a unique condens- ing unit design which offers increased capacity and functionality not normally found in a compact footprint. The C1SB series includes five differ- ent sizes of one-zone, bar-profile coolers, which are available in 24- and 28-inch one-door units and 36-, 44- and 48-inch two-door units. Despite their compact footprint, they maintain the ability to fit a full-height keg, three vertical rows of long neck beer bottles, or two vertical rows of 750ml wine bottles. In addition to being listed to NSF Standard 7 for open food storage, the C1SB coolers share many of the same highly configurable features as Glastender's traditional back bar coolers, which includes doors and drawers in a variety of finishes, finished or unfinished tops, and the capability of shelf storage or draft beverage dispensing, just to name a few. The same five widths available in the C1SB coolers are also available in low- profile heights. Like Glastender's tradi- tional low-profile coolers, the C1SL low- profile coolers are 6 inches shorter than bar-profile coolers, which makes them ideal for underbar or other height-constrained applications. Glastender's C1SU under- counter coolers are modified versions of the C1SL coolers. They include specific features intended to make them more suitable for the undercounter foodservice environment, like a stainless steel pull tab handle, 24-1/8 inch deep top, and casters or legs included as standard. The new C2SB two-zone, bar-profile coolers have two doors, each with their own thermostatically controlled tempera- ture zone for beer, white or red wine. They are available in 36-, 44- or 48-inch widths and have a 4-inch wide, insulated wall between compartments to ensure consistent temperatures. The new F1SB and F1SL frosters increase Glastender's reach-in froster offerings five- fold and are available with the same options as the C1SB/C1SL coolers (except drawers). At 29-3/4 inches high, the F1SB bar-profile frosters provide the industry's tallest door opening, capable of hold- ing four vertical rows of pint glasses. The F1SL frosters, capable of holding three ver- tical rows of pint glasses, are the industry's only low-profile, reach-in froster. "We are excited to be releasing a total of 28 new coolers and frosters to the foodservice industry," stated Todd Hall, President of Glastender. "We are sure our customers will appreciate the increased capacity and design flexibility our new space-maximizing units offer." Keep Staff and Kitchen Safe with Baffle Boss and Franklin Filter By Kimberly Salesky, Editor, Franklin Machine Products Cleaning your grease filters is an impor- tant component of your facility's proce- dures to help prevent grease fires. While this task is necessary and has proven to help reduce the threat of grease fires, it's a rather cumbersome job. Grease filters are above the reach of the average work- er, which invites unsafe practices of get- ting to the height of your exhaust hood system. Often, restaurant workers remove grease filters for cleaning in dan- gerous ways, such as ladders and climb- ing on hot food equipment like fryers. This can result in an injured staff mem- ber, a worker's comp claim and a staff shortage. While these methods seem unavoidable, there's a better, safer way to remove your grease filters without the risk of injury. The best way to protect your staff while cleaning grease filters is to have them reach the exhaust hood system from the floor. This can be accomplished with The Baffle Boss ® Hood Filter Lifting Fork. It's designed to reach grease filters with a pole that extends up to 5 feet high and features specially made prongs to easily grab most brands of grease filters, all while keeping the user grounded. In addition, its pronged head can be posi- tioned five different ways, and it folds for simple storage. For an added safety bonus to your grease filter cleaning program, check out The Franklin Filter ® Hinged Hood Filter. It's hinged for easy cleaning to ensure your grease filters receive the most thor- ough cleaning to further reduce the threat of grease fires. Plus, its unique design helps your exhaust hood system work more efficiently. It features slotted baf- fles to reduce static pressure, which in turn creates less strain on the exhaust hood fan motor, allowing for greater heat removal and a quieter operation. To learn more about how The Baffle Boss and Franklin Filter can benefit your kitchen, visit our website at www.fmp online.com. We're proud to continue to serve you and help make your kitchen a safer place. For more information, go to www.fmp online.com, call 800.257.7737 or email sales@fmponline.com. Growing Consumer Demand for Beef According to the latest retail sales data from IRI/Freshlook, beef demand is up 15 percent since 2012. Strong consumer beef demand is expected to continue into 2019, with the U.S. Department of Agriculture predicting consumers in the United States will eat 8.9 percent more beef this year than in 2015. Much of beef's demand is driven by ground beef and loin cuts, which are particularly popular with consumers at the grocery store. Not only are consumers eating more beef, they are also enjoying more high- quality beef. This is due to more cattle in the U.S. herd grading higher than ever before. "Cattle farmers and ranchers, and the entire beef industry, have worked particularly hard during the past 10 years to produce higher-quality beef, and that work is clearly paying off with increased consumer demand," said Bridget Wasser, Executive Director of Meat Science & Supply Chain Outreach for the National Cattlemen's Beef Association, a contractor to the Beef Checkoff. "We're seeing demand for USDA Choice and Prime beef grow, signaling consumer desire for a higher- quality product. An increase in the size of the U.S. cattle herd paired with a higher-quality beef supply shows the industry is responding." Krasdale Foods Promotes Steve Silver to President Krasdale Foods, a 110-year-old, private- ly-owned company providing many essential services to supermarket opera- tors, including grocery distribution, mer- chandising, and marketing, has elevated Steve Silver to the role of President as part of the company's succession plan. Silver has been with Krasdale 37 years, and in addition to his new role, will continue to serve as Chief Operating Officer and as a member of the board of directors. Over the years, he has played a major role in expanding Krasdale into the largest grocery distributor in New York City while also building out its vertically integrated structure. Krasdale has grown from a New York- centric brand to a multi-state grocery ser- vicer and supplier, providing personalized counseling, and business and marketing support to multiple generations of entrepre- neurs. With its headquarters in White Plains, New York, and distribution center in the Bronx, Krasdale services more than 300 independent supermarkets with many of them operating under the C-Town and Bravo banners in the Northeast and Florida, along with hundreds of smaller markets that are located in the New York area. A fully integrated grocery servicer and supplier, Krasdale is comprised of several affiliated companies including Alpha 1 Marketing, Beta II Marketing, Consolidated Supermarket Supply and KoolTemp Foods.