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Food Magic Daily 2 5 Wednesday, June 5, 2019 Glastender Introduces Space-Saving Fusion Sink Glastender, Inc., headquartered in Saginaw, Michigan, has created a new product category with the release of its patent-pending, space-saving Fusion sink. Space behind a bar is almost always at a premium. Despite the fact that space is limited, there are certain pieces of equipment that every bar must have in order to function properly and meet code requirements. Two such products are a hand sink and a wet waste sink. A hand sink is required to meet code in a foodservice establishment and a wet waste sink is required to meet functional- ity requirements. A wet waste sink, also known as a dump sink, is the place where the leftover ice, condiments and stir sticks are dumped into a perforated strainer, which allows the ice to melt away while capturing the solid waste. Once the ice has melted, the solid waste is discarded. Glastender has turned difficulty into opportunity with the release of the Fusion sink, which is a combination hand sink and wet waste sink. The unique tiered design of the Fusion sink has the hand sink on top and the wet waste sink offset below. As an added benefit, the hand sink drains into the wet waste sink to help melt ice. The all stainless steel and welded construction of the Fusion sink ensures the quality and durability of the unit. The upper hand sink includes a hot and cold water faucet, soap dispenser and side splashes. The side walls also serve as side splashes for the lower wet waste sink, which includes a lift-out perforated plas- tic wet waste strainer. To complete the unit, the front skirt also includes an integrated, flush-front C- fold paper towel dispenser. Overall, the 12-inches wide by 24-inches deep Fusion sink provides the functionality of a hand sink and wet waste sink, which normally would take up twice as much space. "We are excited to release yet anoth- er industry first product and we are sure that the space-saving qualities of our new Fusion sink will make a lot of people happy," stated Todd Hall, President of Glastender. Faster Heating with Panasonic's New High Speed Oven For 100 years, Panasonic has been the name to know in highest-quality, newest technology for everyone. Today that legacy of quality, trust and innovation is here in its new NE-SCV2N Commercial High Speed Oven. New to the U.S. mar- ket, but successfully launched and proven in Japan and globally, this vent- less compact high speed oven is more than ideal for those who want great food cooked fast without sacrificing taste or texture, and with a wide range of menu items using three cooking techniques and six heating patterns. Big News for Small Spaces This flexible 1200W high speed oven is designed for kitchens where space is at a premium. Even in the tightest working kitchens, the oven's space-saving foot- print and Cool Touch surfaces make it quick, safe and easy to stack multiple units on top of one another to maximize available cooking space. 3 Cooking Techniques Unlike many other high speed ovens, the Panasonic NE-SCV2N is equipped with a convection cooking option that provides some noticeable benefits when compared to other cooking tech- nologies. This is particularly evident when toasting sandwiches, as the bread comes out with a uniform color instead of the spotting so common with com- peting technologies. The presence of two other cooking techniques – Grill and Inverter Microwave – add up to optimal flexibility for any kitchen set- ting. 6 Heating Patterns Combine the convection cooking with the oven's grill and microwave functions for six versatile heating patterns – microwave, grill, convection, grill and microwave, con- vection and microwave, convection and grill – to heat speedy, virtually unlimited menus of fast, flavorful, customer-satisfying results from frozen, refrigerated and room temperature foods. Typical time- saving applications for the NE-SCV2N Commercial High Speed Oven include: breakfast sandwich (refrigerated, 1m 10s), croissant (room temp, 23s), muffin (room temp, 25s), chicken fingers (frozen, 1m 30s), pizza (frozen, 3m), (mozzarella sticks (frozen, 40s), quiche (frozen, 2m 15s). 7 Heating Accessories To optimize heating for a full range of menu applications, the NE-SCV2N includes 7 accessories for optimal cook- ing applications. They include a base plate liner, ceramic tray, wire rack, pizza and white ceramic plates, an oven sheet and aluminum paddle. Panasonic Ease and Dependability Designed and built for ease of use and total reliability, the oven has a durable stain- less steel body and light- weight, 400,000 times open/closed-tested pull-down door. In addition to its conven- ient stackability, the oven simplifies operation with an easy to see color LCD panel, 1,000 recipe memory and the abil- ity to edit and store menus from either the product itself or PC. Quick, Easy Set Up Set up is just as quick and painless. Cooking is ventless with a catalytic con- verter to eliminate odors and emissions. Automatic voltage detection includes (208/240V), 20A, Single Phase, NEMA 6-20P, plus an auto power off function for more economical operation. For more information, go to www .panasonic.com/cmo. 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 working with Royal to validate these new designs on several research projects that have yielded impressive results." "GTI specializes in developing and bringing to new technology 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 collaborative 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 prod- ucts that not only increase efficiency but also significantly reduce emission. 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 per- cent efficiency, Royal is setting a new standard in energy efficient fryers. All our fryers are available in multiple 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. Custom Venting Solutions: Adding Beauty to Your Space In today's world, it is important to deliver a unique dining experience and an invit- ing space that leaves lasting impressions. AMPCO has the solution. Whether you are a new restaurant owner, or you are looking to renovate your current establishment, custom vent- ing can enhance your space through cus- tom painted colors, laser-cut designs including patterns, logos, phrases etc., and custom outer materials such as cop- per and polished stainless steel. You've managed every detail of your restaurant – don't settle for average exhaust systems. AMPCO's custom venting solutions can be customized to your unique application requirements. The engineering staff provides complete design services that take the guesswork out of installation even for the most complex systems. AMPCO offers a broad range of venting and components to fit a wide array of interior and exterior commercial applications and customer specifications. So whether you need venting for your dining area, or more attrac- tive venting to match your build- ing facade, AMPCO can help ele- vate the design of your space to create a more inviting environ- ment by aligning with your restaurant's interior or exterior design elements. To learn more, go to www.ampco stacks.com or call 800.624.8642.