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Food Magic Daily 2 5 Tuesday, June 4, 2019 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. Slush and Juice Dispensers from Cofrimell Cofrimell, located in Pomezia (Rome), Italy, was established in 1981 and has become an international leader in refrig- eration. With its core focus on slush and juice dispensers, Cofrimell services clients worldwide – from Europe to the USA, from the Middle East to China, from Australia to New Zealand. Cofrimell's focus has always been on continuous evolution in the field of refrigeration. It is eager and constantly investing in its designs and workmanship to seek the highest quality and innovative products available to the foodservice industry and beyond. Its sophisticated and state of the art manufacturing facility ensures detailed and industry leading production capabilities – essential in order to service worldwide markets – many having different requirements. The Oasis slush machines are avail- able in three convenient sizes. All tanks have a 2.6-gallon capacity and can be ordered in single, double and triple tank formation. The Oasis series slush machines are environmentally friendly and the cooling system is CFC free. The cylindrical evapora- tor is completely made of stainless steel and is manufac- tured in one piece – no welds are present which greatly pre- vents leaks. For all variations of juice dispensing, Cofrimell offers its clients the choice of single, double, triple and quadruple tank configuration. All bases are made of stainless steel with plastic trim. The poly- carbonate bowls are extremely easy to remove for quick and effortless cleaning. High chilling capacity and efficient chill- ing production, even in the hottest weather, is attained. Each bowl has a separately controlled motor so serving is uninterrupted during cleaning. All Cofrimell products are entirely made in Italy and with Italian materials. Very strict qualitative controls in every phase of production per- mits all of Cofrimell's prod- ucts to acquire many safety certifications (UL and NSF). Distributed by Eurodib, a North American-based company, and readily available for shipment. Egg & Bacon Pans from LloydPans LloydPans ® , a U.S. manufacturer of both standard and custom pans, portion con- trol tools and accessories for foodservice needs that span the globe, is introducing its Bacon & Egg Pan line. Developed for Combi, Speed-Bake and Impinger ovens, Egg Pans are available in both irregular shaped and puck style cavities, and func- tion as griddle replacements to provide an efficient method for serving both fried eggs and egg sandwiches. With four, six and nine cavity standard options from which to choose, dimensions range from 9.5 by 11 inches for a four cavity pan to 12.88 by 17.99 inches for nine cavities. Innovative Bacon Pans take full advantage of a highly versatile two-piece baking system that makes it possible for fats to drip through the perforated insert onto which the meat is placed, and into the shallow tray below. Beyond the impressive results they're known for at major hotel chains where breakfast is served on a daily basis, these pans are also recommended and used for chicken wings, meatballs, ribs, sliders and more. The tray can be used as a stand-alone for bread products, too. Standard options include quarter sheet, half sheet and full sheet sizes, along with a 13-inch round tray and insert. Egg and Bacon Pans are manufac- tured from hard coat anodized heavy gauge aluminum and finished with LloydPans exclusive non-toxic and stick-resis- tant coating. Unlike other non-stick coatings that wear off over time and with use, LloydPans proprietary finish is permanent and metal utensil safe. It won't peel, flake, bake or chip off – ever. Because LloydPans is completely self- contained and controls every aspect of the manufacturing and finishing process- es, it is often able to meet urgent needs with very little notice. New and exciting remakes of the beloved breakfast sandwich are on the rise. Fast food and c-store giants continue to capitalize on the trend with proven staying power by making them available at all hours of the day and night. LloydPans is fully equipped to keep pace with demand and meet heavier production needs with custom design options for virtually any type of oven. When stock sizes do not meet spe- cific requirements, LloydPans can take a project from concept to completion in record time, and always welcomes those discussions. For more information, go to www.lloyd pans.com, email sales@lloydpans.com or call 800.748.6251. Panasonic NE-3280 Commercial Microwave Sonic Steamer Oven As the nutritional benefits of steaming are becoming more widely known, the Sonic Steamer has become a popular choice in an ever-growing list of chan- nels, from educational institutions, to full-service restaurants and stadiums. Designed for high-efficiency steam- ing in foodservice businesses big and small, the Panasonic NE-3280 Commercial Microwave Sonic Steamer Oven combines high-volume cooking capability with every kitchen's need for speed. High-Power Cooking Reliably quick, efficient and economical to operate, Panasonic's 3200 Watt Sonic Steamer Oven uses the power of microwave energy to heat the water con- tent in vegetables, fish and seafood, meats, breads and other foods to the boil- ing point to produce steam, and preserve the natural flavors and nutrients cus- tomers want and expect in their meals. Fast and Faster Panasonic's innovative top and bottom energy feed design uses four separate magnetron heating elements to fuel the Sonic Steamer's incredible cooking speed and its even-heating abilities. The Panasonic Sonic Steamer Oven is one of few in its category that can com- fortably handle two full-size, 4-inch deep steam table pans with covers, four half- pans or four 12-inch plates, at the same time. The Result? Hot, fresh lasagna in under 20 minutes; a 1-1/4 pound lobster in under 2 minutes (55 in an hour); a pound of shrimp in a minute (60 pounds in an hour) and faster steamed vegetables like a pound of asparagus in 40 seconds (100 pounds per hour); a pound of potatoes in just two minutes (30 pounds per hour); a pound of meatballs in 90 seconds (30 pounds per hour); and a dozen hot dogs in 30 sec- onds (104 dozen in an hour). No Hassle Setup and Energy Efficient Unlike traditional steamers, the microwave Panasonic NE-3280 doesn't require extra filters, a vent hood or the plumbing hassle and expense of a dedi- cated water line (eliminating both de- liming and having to replace gaskets). There's no recovery time and less load is placed on air conditioning and refrigera- tion systems so they help an operation's overall energy efficiency. A Touch of Simplicity The NE-3280 Commercial Microwave Sonic Steamer Oven keeps things mov- ing with features like eight programma- ble heating touch pads, five power levels and three cooking stages for timesaving, two-touch operation. Just select a pro- gram, then start. The eight touchpads can be cus- tomized for 16-memory capability, sim- ple and ideal for preparing repetitive key items, as well as two-and three- stage cooking to Defrost for one stage, cook at High power for the second stage, then Low power for the last stage with the single touch of a pad. Manual single-stage heating sets the oven to desired times and power levels for menus that require variation in heating requirements. Low Maintenance Ease With the Panasonic NE-3280 Sonic Steamer Oven, low, everyday mainte- nance consists of cleaning two remov- able air filters, and wiping down the oven's removable center shelf and the stainless cabinet and cavity surfaces. For more information, go to www .panasonic.com/cmo.