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Food Equipment News Friday, February 8, 2019 1 4 When It Comes to Food Safety, Local Is Global Every foodservice operation in the world and around 15 million foodservice facili- ties worldwide face the same food safety issues. Just as food is a universal need, food safety is a global concern. Unfortunately, the international commercial food industry loses upwards of $750 billion annually due to spoilage, and food poisoning affects millions of people. And increasingly, food issues that arise an ocean away can impact restau- rants here at home. The U.S., for example, imports $50 billion worth of food from Canada, Mexico, China and India alone. Altogether, 90 percent of seafood, 50 per- cent of fresh fruits and 20 percent of fresh vegetables are imported. That food moves through a long international sup- ply chain, and if it's not stored, handled and prepared properly at every step, it can have serious health consequences. Yet monitoring programs in food safety are lacking pretty much everywhere. The World Health Organization esti- mates that in industrialized countries, less than 10 percent of food-borne illness cases are reported. It's less than 1 percent in developing countries. Weaving togeth- er a food safety program that can catch issues when they happen (and stretch within and across borders and deal with increasing supply chain complexity) depends on effective use of scalable food safety technology. Indeed, with only a narrow range of safe temperatures, it's easy for unsafe bacteria and pathogens to grow and spread in food product when tempera- tures fall out of spec. But how can per- sonnel act if they don't realize there's a problem? In a world in which local is global, technology can bridge the gaps, and the Internet of Things (IoT) can catch what humans might miss. Smart sensors that can generate automated alerts remove the need for people to constantly check temperatures. Digital checklists, meanwhile, allow personnel to speed through their normal checks while still being thorough and providing real-time confirmation to others in the chain that everything checked out. If anything goes awry, this kind of data and monitoring allows organizations to pinpoint exactly where the problem arose. The IoT, populated by smart sensors and devices, simplifies food safety even as it improves it. If local is global, getting smart is critical. Visit CM Systems at booth #1092. For more information, go to www.compliance mate.com, call 678.526.4628 or email info@compliancemate.com. Precision, Innovation and Great Design for the Culinary World Breville|PolyScience is a leading manufac- turer of cutting-edge equipment for chefs and mixologists, including sous vide immersion circulators, the Control °Freak ® precision induction cooktop, the Smoking Gun ® Pro smoke infuser, Anti-Griddle ® flash freeze plate, Sonicprep™ ultrasonic emulsifier, Rotary Vacuum Evaporator and other culinary technologies. By bringing precision, innovation and great design to the culinary world, the company aims to build products that give operators ultimate control so they can focus on delivering their best creative work. The Sous Vide Professional Chef Series sets the standard for sous vide cooking. It was developed to meet the requirements of the world's best restau- rants and adds a whole new dimension of control to your operation. With innova- tive features and award winning design, the Chef Series delivers outstanding results under the toughest conditions and demands. Its compact design makes for easy storage. The Sous Vide Professional Classic Series is the legendary immersion circu- lator that changed kitchens forever. With its one-touch control it enables you to quickly set or adjust the cooking temper- ature. Its selectable high and low pump speeds provide precise liquid circulation control. The Control °Freak induction cook- ing system is the first of its kind to accu- rately measure, set and hold 397 cooking temperatures from 86 degrees Fahrenheit to 482 degrees Fahrenheit. The unique real-time sensing system uses a through- glass sensor to directly measure surface temperature. The Probe Control™ remote thermometer precisely controls the temperature of both water and fat-based liq- uids. The Intensity func- tion gives incredible con- trol over the heat up speed to the set tempera- ture. A Create function stores frequently used custom temperature pro- files for simple one- touch recall. The Smoking Gun Pro produces cold smoke, which allows it to be used for any kind of food or liquid. As a flexible hand- held device, it is easy to use for infusion or finishing with a variety of smoky flavors and aromas. Your selection of com- bustibles includes wood chips, teas, herbs, spices and more. The limit is your imagi- nation! The all-new Smoking Gun Pro features a large robust housing designed specifically to withstand commercial use. The Anti-Griddle is a traditional cook top with an amazing twist: instead of heating, the device quickly freezes sauces, purees, vinaigrettes, crèmes, foams, fruits or any type of food. Instantly create solid or semi-frozen creations with stable, crunchy surfaces and cool, creamy centers. The tan- talizing dual-textures create a surprising and unique experi- ence for guests. At buffets and catering events, the Anti- Griddle will attract diners when preparing a frozen appetizer or dessert right in front of their eyes. The PolyScience 400 Series Commercial Chamber Vacuum Sealer offers true HACCP data logging and sup- port. Users have access to HACCP- Portal™, allowing them to prepare HACCP plans for vacuum sealing and sous vide cooking with ease. This unit exhibits excellent performance under heavy use and is easily programmable. Direct temperature logging of sous vide cooking cycles is supported via dual K- Type thermocouple probe ports. For more information, visit booth #2446. Sterno (Flamelessly) Lights the Way An interview with Thaddaeus Smith, Executive Chef, Sterno Products. FEN: What is drop & go catering? TS: Drop & go catering is the fastest growing segment in foodservice. We've seen national chains and independent restaurants expand their sales easily with a drop & go catering program. It basical- ly is a service extension of an established restaurant (or caterer) that is designed to work in concert with day-to-day opera- tions and provide an additional stream of revenue. FEN: How does drop & go catering ben- efit customers? TS: The great thing about drop & go catering is that it provides the opportuni- ty to host an event (business lunch, fami- ly gathering, holiday party, etc.) and enjoy the great food and experience of their favorite restaurant at their home, place of business or in any setting of their choice. Everything the customer needs to host memorable group dining for busi- ness or pleasure is provided: delicious hot and cold food, disposable/recyclable service items, portable warming units and serving instructions. FEN: Sterno recently launched SpeedHeat™, a flameless food warming system. Tell our readers about that. TS: The foodservice industry has been asking for a portable, flameless food warming solution for years. Sterno Products recently launched SpeedHeat, a flameless, water-activated system that produces high-heat steam, with zero ramp-up time. It is considered by many in the catering industry to be the most innovative portable heat system since the introduction of Sterno chafing fuel more than a hundred years ago. Industry press has echoed this opinion – SpeedHeat recently took top honors in Foodservice Equipment Reports Magazine, 2018 Tabletop Competition. Caterource Magazine called the product a 'terrific innovation.' FEN: What makes SpeedHeat different from your traditional catering equip- ment? TS: With SpeedHeat we are able to offer our customers a product that allows them to serve high-margin hot menu items in venues and/or at occasions where previ- ously it was just not possible or practical. For example, at a historic landmark with an open-flame restriction, or for a quick- serve corporate catering lunch with a 20- minute service window. FEN: Is SpeedHeat the perfect product for any catered event? TS: SpeedHeat is ideal for events where food will be served within 45 minutes. All of our research shows that this is the case with many events – corporate drop-off breakfast and lunches are good examples of this. However, there are occasions and venues that require something more – formal wed- dings, high-end receptions, extended-ser- vice grazing buffets. Of course, Sterno has a full line of traditional warming products to service these types of events, as well. FEN: Any final thoughts? TS: Be sure to come see us at booth #418. We'll be doing live demos of SpeedHeat. You'll also get a chance to see our full line of catering equipment and ambience products. Visit Sterno Products at booth #418. For more information, go to www.sternopro.com or call 951.682.9600.