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Restaurant Daily News Tuesday, May 21, 2019 4 0 Emerson: Solutions for Food Safety An interview with Paul Carlson, Vice President and General Manager for Foodservice Solutions, Emerson. RDN: What demands are changing the landscape of solutions you provide? PC: Food safety – with one in six Americans contracting foodborne illness- es each year, one 250-person outbreak has the potential to cost a QSR up to $1.9 million. Food quality – with global sales of healthy food products estimated to reach $1 trillion, the demand on quality is even higher on the people who produce, transport or sell food. Regulations – The Department of Energy (DOE) is mandat- ing energy reductions from 5 to 50 per- cent on various classes of commercial refrigeration equipment, which raises the demand for more efficient systems. Infrastructure and maintenance impacts – new strategies are in higher demand to minimize service disruptions. RDN: What solutions does your compa- ny offer to help tackle the issue of food safety? PC: Emerson offers a broad range of solutions, from harvesting, processing, transporting, distributing and end user operations. Our compressors and refrig- eration systems, industrial refrigeration, controls, loggers, trackers, temperature controls, and management and connec- tivity offerings collectively help ensure food safety all the way through the cold chain. Emerson solutions also include IoT-based technologies that can validate and manage temperature, humidity and other conditions; track transportation time and location; automate record-keep- ing, and improve other handling process- es. This sophisticated cold chain manage- ment helps maintain fresh food to the point of consumption, reduces food waste, improves food safety and drives compliance with the Food Safety Modernization Act (FSMA) and other regulations. RDN: How is IoT impacting your business strategy? PC: As equipment and devices become increasingly connected, the amount of information available through IoT is rap- idly growing. Providing more data points means more complete information, a bet- ter understanding of how equipment is operating and whether or not it's trending toward failure. The impact for us and the industry over the next five to 10 years will come from adding intelligence and extrapolat- ing more meaningful data. It will become more important to filter all the data that can be realized from IoT and push intel- ligence to the edge. It also will be impor- tant to be able to contextualize that data, provide smart interpretation and enable predictive maintenance and analysis. This will help reduce risk and mainte- nance costs and decrease equipment downtime even further. RDN: How important is the con- cept of connectivity as part of your offerings? PC: At the core of any foodservice operation is its ability to consistently pre- pare and deliver safe, fresh and high- quality products to its customers. From refrigeration to cook time temperatures, energy consumption to consumer foot traffic, product hold times to refrigerator door openings, the range of information available grows every day. This data comes from communicating equipment, sensors, controls and local gateways, and is then transferred to the cloud (or anoth- er data repository) for remote access. Our IoT solutions continue to broaden and evolve to support the increase in revenue and operational efficiencies and enable proactive and preventative maintenance from connectivity. For more information, go to www .emerson.com or call 937.890.5311. Royal Range: Engineered for Excellence By Paul Wilhite, Vice President Sales and Marketing, Royal Range of California Celebrating our 25th anniversary, Royal is an engineer driven company with award-winning designs in cooking equip- ment. Our focus is on manufacturing high-quality products for both the single unit operator and multi-unit chains. All our products are "Engineered for Excellence" with foodservice operators in mind. We proudly manufacture all our products in the U.S.A. Royal's owner and head engineer, L. Vasan, has been designing and manufac- turing cooking equipment for over 30 years. He has designed new products for most of the leading cooking equipment manufacturers in our industry. As owner of L.V. and associates, the industry would come to him when they needed new products designed. With multiple patents, Vasan is known as a leading designer in the food service industry. "After designing high quality cook- ing equipment for so many manufactur- ers in our industry, I decided I should do it for myself. I wanted the freedom to manufacture the highest quality products without the constraints of corporate encumbrance," says L. Vasan. Royal works very closely with ener- gy and environmental organizations as the Gas Technology Institute, Gas Utilities and the Food Service Technology Center (FSTC) to ensure that all Royal products not only comply but lead the way in energy efficiency. All R&D is performed on-site at its Eastvale, California, manufacturing facility to ensure the utmost in product excellence. "Royal Range has pioneered innova- tive new engineering approaches to com- mercial foodservice appliance design," said David Zabrowski, General Manager, FSTC. "The Center has been work- ing with Royal to validate these new designs on several research projects that have yielded impressive results." "GTI specializes in developing and bringing to new technol- ogy market, and I really enjoy working with a company like Royal Range," added Frank Johnson, PhD and Institute Engineer, Gas Technology Institute. "Their engineers maintain an open and ongoing dialogue with our researchers and other industry peers through collabo- rative efforts like Utilization Technology Development (UTD) that helps to feed their innovations." "We are very proud of the fact that we have strong relationships with the FSTC and the Gas Technology Institute," said Vasan. "They recognize that our technical team has the ability and skill to create top-rated products, and that we work hard to develop innovative products that not only increase efficiency but also sig- nificantly reduce emis- sion. Our goal is always to create the best of the best for our customers." Our award-winning fryers boast some of the industry's highest efficiency in the 35-, 45- and 75-pound class and all with cooking recovery times under 10 seconds. From the REEF-35 standard fryer with an energy efficiency of 54.4 percent to the RHEF-75 with an industry leading 72 percent efficiency, Royal is setting a new standard in energy efficient fryers. All our fryers are available in mul- tiple fryer banks with easy to use built-in filters. For more information, go to www.royal ranges.com, call 951.360.1600 or email paul@royalranges.com. Fiscalini Cheese Company Welcomes New Head Cheesemaker By Lorrie Baumann Alex Borgo has joined Fiscalini Cheese as its new Head Cheesemaker. Borgo suc- ceeds Mariano Gonzalez, who has moved on to become the Head Cheesemaker at Grafton Village Cheese in Vermont. Borgo came to Fiscalini Cheese, which specializes in aged cheeses and the company's internationally renowned Clothbound Cheddar, all made with milk from the California company's dairy herd, from Marin French Cheese, which specializes in soft-ripened cheese made in the French tradition. Although Borgo will have to make some adjustments in his thinking to adapt to the Fiscalini cheeses, he doesn't anticipate that he'll have much difficulty with that, he said. "I've been in the business for a long time," he said. "I've been in this business for a very long time, and I know what I'm capable of and what I can bring to the table." Previous to his employment at Marin French Cheese, Borgo worked as a fifth- generation cheesemaker in his family's business in Canada. "I started making cheese when I was 10," he said. "I started making brie when I was 18.... My dad has some aged cheeses, and the process we do in vats here – even mozzarella – is similar, although with different cultures and different temperatures. I'm not walk- ing into something blind." From there, he pursued a career playing baseball, and then upon his return to the family business, went to study cheesemaking in Europe, where he met Marin French Cheese's previous owner, who recruited him to come and work in California. He stayed there for 11 years before moving on to Fiscalini upon Gonzalez's departure. Now at age 38, Borgo has a wife and family of his own, who were delighted with the move from Marin County to the Modesto area, where Fiscalini Cheese is located, and along with his experience in cheesemaking, he brought along a fresh pair of eyes that he's already put to use as he has settled in at Fiscalini, according to Laura Genasci, who, along with her brother Brian Fiscalini, runs the business started by her great-grandfather, a Swiss immigrant who started it in 1914 with 12 Holstein cows. "We will challenge him to increase production by using updated technology and equipment that we may not be familiar with," she said. "He brings with him expertise in plant man- agement and will give us the opportunity to open doors to new styles of cheese." She doesn't have any qualms about Borgo's ability to carry on the standards of cheesemaking excellence set by Gonzalez, whose Fiscalini Bandage-Wrapped Cheddar has three times been named the world's best cheddar at the World Cheese Awards and is the only American cheddar to win the award. "Our small team of cheesemakers has over 20 years combined experience with Fiscalini," she said. "We are confident we will be able to continue crafting and aging our award-winning products without complication." Fiscalini Cheese produces a signature line of three raw milk cheese varieties made in wheel form, ranging from 30 to 60 pounds. Those include Bandage-Wrapped Cheddar, which is aged for 14 months; San Joaquin Gold, which is a hard Italian-style cheese aged 12 months; and Lionza, a Swiss Alpine-style cheese aged for six months. The company also makes a tradi- tional mild block cheddar and a variety of flavored cheddars. "Mariano Gonzalez helped to develop all these cheeses and put us on the map, and for that we are very grateful," Genasci said. For the future, in addition to the possi- bility of moving into cheeses similar to the soft-ripened varieties with which Borgo has recent experience, Fiscalini Cheese is also looking at the possibility of developing other products to use more of the milk produced by the company's 1,500 dairy cows. The company currently uses about 10 percent of its milk to make its cheeses and sells the other 90 percent to a local milk processor. "There is plenty of opportunity in not only the cheese category, but in the broader dairy category," Genasci said. "Sky is the limit!"