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Food Equipment News 3 5 Friday, February 8, 2019 Tucs Introduces New 500 and 1000 Pound Self-Contained Electric Sous Vide Tanks Tucs Equipment is known as a leader in cook-chill technology, and today that tra- dition continues with the addition of a new 500 and 1,000 pound (50 and 100 gallons) self-contained electric sous vide tanks. Designed specifically for small and growing foodservice operators, Tucs Sous Vide tanks have all the benefits of its larger units in a self-contained, easy- to-manage footprint. The new integrated, microprocessor control panel gives operators full control over their recipes. Users can easily con- trol cook times and temperatures fol- lowed by automatic chilling. Temperatures can be monitored, recorded and downloaded as needed. When con- figured, the control panel can also pro- vide remote factory diagnostics. Automatic cooling is provided by an integral chilled water generator. Processed water is maintained at ±1 degree Fahrenheit throughout the tank, and the insulated tank wall is designed to prevent con- densation. The ergonomically friendly design incorporates a tank floor which can be lowered and raised automatically for the easy load- ing and unloading of product. Local codes vary, but in most cases a ventilation hood is not required. Marty Tucs and his Food Process Equipment Team have earned a reputa- tion over 30-plus years for developing very innovative solutions to difficult food processing problems. With an 80,000 square foot production plant located in Princeton, Minnesota, TUCS Equipment Inc. can meet the equipment needs of foodservice operators worldwide. Stop by booth #1275 and learn more about all the innova- tive products from Tucs, includ- ing its new gas-fired self-con- tained kettles and its EconoChill system for operators needing to adopt a cook- chill workflow using existing equipment. Visit Tucs at booth #1275. US INC Offers Complete Line of Stainless Steel Products US INC now has a complete line of stain- less steel products. These products include compartment, bar, hand sinks, dish tables, worktable, ice bins, shelving, equipment stands, pot racks, dunnage racks and much more. It has added a complete line of stainless steel products at the request of its distributors. The com- pany is showing some of these products at the NAFEM show. 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 merchandise. 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, visit booth #483, 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 burn- ers, Royal can achieve even heating through the fryer from top to bottom without the massive thermal stress issues competitors face. Our competitors bring in all the heat at one point, creating uneven heating in the tank and huge thermal stress on the fryer baf- fle system. The RHEF also has a built-in heat retention system, which allows for superior energy efficiency. Royal will be featuring the RHEF-75 multi-fryer filter system. The fryers are available with three temperature control options, eight product solid-state computer con- trols and two product solid-state and electromechanical controls. Visit Royal Range at booth #1257. For more information, go to www.royal ranges.com, call 951.360.1600 or email paul@royalranges.com. Heritage Grain Products for Flavorful Breads and Pastas By Lorrie Baumann White Sonora Wheat is thought to have come to the American Southwest along with Jesuit missionaries led by Father Eusebio Francis Kino, who brought it with them as they established mission churches in southern Arizona so that they'd have flour for their communion wafers. Father Kino is long gone, but his influence continues to be felt throughout Arizona. White Sonora Wheat has also left a legacy in the culinary heritage of the American Southwest, both as an essential ingredient in the flour tortillas of north- western Mexico and the wheat berry- tepary bean stews of local Hispanic, Native American and Anglo residents and as a progenitor of the Sonora 64 wheat variety developed by Norman Borlaug, the Nobel Prize-winning agriculturist who developed high-yield agricultural techniques and drought-adapted wheat and rice varieties that are thought to have averted massive famines in Africa and Asia in the 1970s and 1980s. Sonora 64 was so good at growing in dryland mono- cultural plantings and so amenable to machine harvesting that it drove its ances- tor, White Sonora Wheat, out of the com- mercial market during the 1970s. But as good as the newer variety of wheat was in many respects, it was bred for productivity, not for flavor, which is why Emma Zimmerman and her father, Jeff Zimmerman, the Owners of Hayden Flour Mills in Arizona, are among those bringing White Sonora Wheat and other heritage grains suited to dryland farming in the desert Southwest back into produc- tion. Their reason is simple: the heritage grains make better-tasting bread, accord- ing to Emma. "We are bringing back a time when flour was non-hybridized, minimally processed and flavorful," she said. Jeff became interested in heritage grains because he was an avid bread baker who started out making his bread from ingredients he could buy in the supermarket. It didn't take him long to realize that the taste of his bread depend- ed on the ingredients he put into it, so he went looking for better flour. That led him to the idea that he'd start milling his own, first with a KitchenAid mixer with its grain mill attachment and eventually with a little stone grinding wheel. Jeff developed a nice little hobby baking bread from flour that he milled at home with whole grains that he was buy- ing from any farmer he could find who had heritage grains to sell. Then Emma came home from college after earning multiple degrees, and he talked her into partnering with him to turn his hobby into a business, especially since he'd found a Phoenix-area farmer who'd agreed to plant 10 acres of White Sonora Wheat for him with the limited amount of seed that was still available on the market. She and Jeff started the business with encouragement from Phoenix restaurateur Chris Bianco, who let them put their small stone mill in space belonging to his Pizzeria Bianco, and they started milling flour from the wheat grown by their farmer, expanding the business since then to include the milling of other heritage grains and eventually moving out of Pizzeria Bianco and into their dedicated mill facility adjoining Sossaman Farms, where much of their grain is grown. Today they make 23 different SKUs from heritage grains, including Pasta Flour, Semolina Flour, White Sonora Crackers, Polenta, Chickpea Flour, Pizza Flour and Pancake Flour, and they're launching a new line of dried pastas. The products are helping develop the market for heritage grains that were on their way to extinction. "One of the heritage grains we've recovered is the Blue Beard Durum," Emma said. "It's prized for its yellow color. It grows so well in Arizona." For more information, visit www .haydenflourmills.com.