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Food Magic Daily 1 5 Tuesday, June 4, 2019 The Right Tools to Ensure Food Quality and Safety An interview with Jeff Yeager, Vice President – Foodservice, Cooper-Atkins, Emerson Commercial and Residential Solutions. FMD: Cooper-Atkins was recently acquired by Emerson as part of its Commercial and Residential Solutions business. As a leader in providing food- service products to major QSR chains, why was Cooper-Atkins attractive to Emerson? JY: The added expertise from Cooper- Atkins complements – and significantly extends – Emerson's global capabilities in monitoring foodservice facilities throughout the entire supply chain. In today's rapidly changing world, we con- tinue to expand our technological capa- bilities to support and help protect brand integrity by providing the right tools that help ensure consistent food quality and safety. FMD: What are the main QSR/restaurant risks and concerns surrounding food? JY: Main concerns primarily include receiving, prepping, cooking and storing food items and maintaining them at the appropriate temperatures. If food safety protocols are not followed, end users can become sick and possibly die, resulting in damage to brand equity and huge financial losses due to expensive recalls. Brand protection is paramount; consis- tent food safety protocols lead to consis- tent quality of products, which directly affects same-store growth and system expansion for the franchisee and/or shareholders. FMD: How has technology affected the foodservice industry? JY: FSMA rules are sprinkled with refer- ences to maintaining electronic records (though not specifically required). Unfortunately, traditional paper and pencil temperature data col- lection introduces an additional source of potential pathogen con- tamination and is time-consum- ing and possibly inaccurate. One of the best alternative methods to manual data recording is using an automated or wireless temperature meas- urement solution (e.g., Cooper-Atkins' NotifEye Wireless Monitoring Solution). Such an automated technology, purpose- built for use in foodservice/processing, complies with the most demanding design requirements. As a result, it oper- ates reliably over long periods in harsh environments. FMD: How is technology helping brands with accountability into their distribution chains? JY: As a leader in the temperature moni- toring industry, we fill an important step in providing end-to-end service across the cold chain. We are committed to under- standing our customers' needs and sup- plying the right tools for the right jobs – even before they realize they need them. Consistently helping ensure quality with our state-of-the art instruments helps build trust between us as the manufacturer and end users where food safety is concerned; it's the top priority of any business owner. Technology has increased trans- parency in the distribution process because it allows for checkpoints deter- mining acceptance or rejection. Cooper-Atkins' HACCP manager enterprise device and software allow electronic data acquisition and historical recording, and its menu feature with user-programmable checklists identify and track tasks. A corrective action linked to these tasks prevents them from being completed until the corrective action is implemented. Wi-Fi capability enables remote access to data and also increases the integrity of the data, which can be easily saved into the historical record for analysis during audits. Labor can be diverted to more customer-facing responsibilities, which is a valuable over- all benefit. For more information, go to www.cooper- atkins.com or call 860.347.2256. CHEFTOP MIND.Maps PLUS: Intelligent Cooking, Guaranteed Results The CHEFTOP MIND.Maps™ PLUS ovens are the culmination of Unox's years of research and experience of working alongside the most demanding chefs as they take on the daily challenge of making their creative ideas a reality. They are designed to be easy to use and to guarantee top performance in all work- ing conditions. The ovens use the latest smart technologies to give real support in your work and to adapt to any kitchen, guaranteeing high performance and repeatable results regardless of the load. Achieving identical results for each load requires control, intelligence and expert- ise. Every detail counts: what happens before and during cooking, the various load quantities, food whose properties vary with the seasons and the unique manual techniques of each member of your team. For example? Cooking multi- ple trays requires more time than for just one or two: the door remains open for longer and the consequent drop in tem- perature is greater. The oven must begin cooking at a lower temperature and cook a higher quantity of food, for which more time is required to achieve the correct working conditions. In addition, the humidity emitted by the fully- loaded oven is greater than a partial load, and if the door is opened unex- pectedly, it significantly alters all the parameters of the cooking process. Achieving repeatable results requires continual supervision, monitor- ing of every detail and immediate inter- vention. In a few words: control, intelli- gence and expertise. That's exactly what CHEFTOP MIND.Maps PLUS oven with ADAP- TIVE.Cooking™ provides. Thanks to the ADAPTIVE.Cooking technology, your oven is transformed into an intel- ligent tool capable of interpreting your settings and understanding your desired result. Through its sensors and intelli- gence, your CHEFTOP MIND.Maps PLUS reg- isters changes in humidity and tempera- ture. It effectively understands the quan- tity of food inserted into the oven to then automatically regulate the cooking process by acting on all the parameters and modulating the combined action of the INTENSIVE.Cooking™ technolo- gies, guaranteeing you an identical and perfect result every time. Exactly as you imagined. US INC Offers Complete Line of Stainless Steel Products US INC now has a complete line of stainless steel products. These products include compartment, bar, hand sinks, dish tables, worktable, ice bins, shelv- ing, equipment stands, pot racks, dun- nage racks and much more. It has added a complete line of stainless steel products at the request of its distribu- tors. US INC has been perfecting its equipment and developing its designs for the past several years. It does not release a new product without a thorough testing period to assure its equipment will com- pete against any manufacturer in the industry. Pan Racks US INC has added bun pan, meat and pastry racks to its product line. These are available in aluminum or stainless steel – stronger and more durable than others. These are z-style stacking racks in 12, 15, 20 and 30 sheet pan models. The 12-pan model is for meats and is only available from US in a z-style. Wire Shelving US INC has just completed its design and development of heavy duty commercial grade wire shelving. The company offers many different sizes in both a chrome and epoxy finish. Cooking Equipment Products This includes fryers, griddles, grills, char broilers and proofers. These products were introduced late in 2017. LCD Glass Door Display Reach-Ins The LCD glass door reach-in offers a translucent LCD video screen integrated in the door for advertising your merchan- dise. US INC is seeking a few new distributors to represent this new line of equipment. Please contact the company's National Sales office at 888.556.2112 for more details. For more information, go to www .us-incorporated.com, call 888.556.2112 or email jchronister@us-incorporated.com. 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 better," says L. Vasan. The RHEF-75 uses a specially designed baffle system to achieve its out- standing 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 thermal stress issues competitors face. Our com- petitors 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 prod- uct solid-state computer controls and two product solid-state and electromechani- cal controls. For more information, go to www.royal ranges.com, call 951.360.1600 or email paul@royalranges.com.