Oser Communications Group

NAFEM19.Feb8

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Food Equipment News 2 7 Friday, February 8, 2019 ACE in the Black for 29 Years In 1990, Newco introduced the most com- pact series of equipment (under 17 inches tall) at the lowest price point while deliv- ering the most electronic features at the time. The ACE LP-3AF from Newco has been Newco's ACE in the hole for 29 years. If you haven't purchased one, you may have seen one on your favorite televi- sion program or in the movies. The iconic look expanded to fit multiple dispensers over the years, and is timeless as it still compliments commercial environments. The ACE series still gives cus- tomers a sleek, compact brewer, loaded with commercial brewing technology that includes a water level detection sys- tem that eliminates short pots, an adjustable brew safety light that flashes when brewing, and a gravity hot water faucet system that can dispense hot water without altering the brew volume, and a few mod- els fit under the breakroom cabinets. The series is quite versatile to accommodate a wide range of customer needs, from small offices in California to New York City restaurants and everywhere in between. In other words, what is not to like about the ACE series? Several years and tens of thousands of brewers later, Newco is still building this line of commercial coffee brewers and it con- tinues to be top seller. Newco is thankful for this quintessential brewer and its customers for believing in the ACE up its sleeve. Visit Newco at booth #262. For more information, go to www.newcocoffee.com, call 800.325.7867 or email sales@ newcocoffee.com. Comark Launches New Bluetooth Thermometer Comark Instruments is launching its lat- est Bluetooth™ product innovation, the BT48 Bluetooth Thermocouple Thermometer. Visit the Comark booth to see how the Comark range can automate the temperature data collection required for today's HACCP and Food Safety plans. The new Comark BT48 Thermometer is designed for all foodser- vice operations to quickly, safely and effectively monitor critical temperatures for deliveries, storage, cooking, cooling and hot holding, through to final serving. The Comark BT48 has all the features of the best-selling C28 Thermometer, but now incorporates recording via Bluetooth to eliminate the need for paper record keeping. Following the earlier launch of the BT250 Pocketherm™ Fold-Out Thermometer last year, it became clear that customers welcomed the ease of recording and storing temperature records on the cloud, hence a thermocouple thermometer with a choice of specialty probes was the next step. The BT48 Bluetooth Thermometer is designed for use with Comark Kitchen Checks App, a complete HACCP management plat- form that uses a Comark Bluetooth Thermometer to collect your HACCP temperature data and relay it to the cloud. The app streamlines HACCP com- pliance through an intuitive sorting by kitchen functions. Cooking temperatures, for instance, can be recorded by product and if there is a problem a corrective action can appear immediately to ensure food stays safe. Step-by-step information on the screen guides operators through tasks to ensure consistency from shift to shift. Observing your Comark Kitchen Checks Dashboard on your PC gives an overview of the system 24/7. You can see your operation at a glance, review data and produce reports for your HACCP compli- ance program. Visit Comark at booth #854. Mastery, the New Generation of Cold Press Machines by Zumex Often, due to the frenetic pace the vast majority of the population undergoes, the body is not given the care it requires. To fight against this reality, fruit and veg- etable juices are the best ally: a cocktail of vitamins, minerals and active enzymes that will provide energy and vitality. Would you like to learn about the differ- ent techniques for juice production? Are you familiar with the benefits of cold- pressed juices? Fruits and vegetables are vital food for humans. A large part of the benefit provided by these foodstuffs of a plant origin are due to their content of phyto- chemicals, a set of more than 25,000 sec- ondary metabolites that are synthesized by the plants and that are widely distrib- uted in more than 5,000 foods and bever- ages, playing a significant role in their color, flavor and aroma. The new Zumex Mastery cold press machine has joined the latest trend in the production of juices: elim- inate all processes involving a treat- ment at high temperature to thus be able to obtain a cold press juice in which the quality of the raw material – both at an organoleptic level as well as at a nutritional level – is not altered in the final product, maintaining the taste and the micronutri- ents of the original foodstuff. The robust Zumex Mastery has a unique and rev- olutionary design, becoming the most elegant and efficient cold press machine on the mar- ket, which is easy to transport and clean due to its mobile base. Its efficiency in the press- ing process and its power thanks to its grater discs and brushless motor allows for a production volume of up to 30 gal/h (up to 40 gal- lons with a trained operator and fruit with a high juice content such as cucumber, watermelon, melon, etc.). Soft fruit, hard fruit, fruit with skin, fruit without skin, green leafy vegetables, etc. Whatever source food and its condition, it will be possible to obtain a juice full of color, flavor and nutrients with a minimum of waste. If you are thinking about starting a juice business, buy the best equipment, invest in quality. Fresh juice machines with cold press technology allow the extracting of the multiple benefits offered by fruits and vegetables. Visit Zumex at booth #1077. For more information, go to www.zumex .com, call 305.591.0061 or email zumexusa@zumex.com. A Tender Bite of Protein from Lorissa's Kitchen By Lorrie Baumann Consumers who are looking for a protein snack they can pull out of their gym bag or their toddler's snack bag without facing the critical gaze of their peers have a growing number of choices these days. Lorissa's Kitchen provides a delicious alternative to the rip-and-tear experience of meat jerky with its Ginger Teriyaki Premium Chicken Cuts and Original, Szechuan Peppercorn and Signature Recipe Korean Barbeque Premium Steak Strips. The Ginger Teriyaki Premium Chicken Cuts are made with chicken raised without antibiotics, and the three flavors of beef are made with premium steak strips for 100 percent grass-fed beef. They have a higher moisture content than jerky for a tender bite, and the pieces are bite-size, so they don't have to be torn or gnawed at. "When you bite into our premium steak strips, it's a very easy bite to take – a little more tender and delicious bite," said Lorissa Link, the company's Founder. The 2.25-ounce packages retail for around $4.99, depend- ing on location. Lorissa's Kitchen has also launched three flavors of grass-fed beef sticks, in Original, Jalapeno and Smokey Sweet flavors. "They're just so easy and portable; they're a nice size to be able to keep with you," Link said. Herb-Roasted Turkey Cuts will be coming along in February 2019, Link said. "More people are requesting alterna- tive proteins and looking for a white meat rather than a red meat snack," she said. Link started thinking about meat snacks while she was pregnant with her first child, an event that prompted her to take a closer look at the labels on the food she was buying. "I started seeing words I couldn't even pronounce," she said. "I wanted better for me and my soon-to-be growing family. I just wanted better food." She launched the line of portable protein snacks that require no refrigera- tion in 2016, and since then, Lorissa's Kitchen Premium Steak Strips have become the number-one beef SKU in the premium meat snacks segment, and the Teriyaki Chicken Premium Chicken Cuts have become the top chicken SKU in all of the meat snacks category. "Our goal is to satisfy you to your next healthy meal," Link said. "We just don't want you to have to sacrifice your healthy choices because you're short on time." Lorissa's Kitchen is headquartered in Minneapolis, Minnesota, and the prod- ucts are made in a zero-landfill facility in South Dakota with high-quality clean ingredients. "We care about sourcing and our ingredients that go into our prod- ucts," Link said. "I want to make sure we're using quality ingredients and mak- ing great snacks people would feel good about feeding their family and friends."

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