Oser Communications Group

NAFEM19.Feb8

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Food Equipment News 5 1 Friday, February 8, 2019 new, solution-based products in the food- service industry. This year, we showcase one of our most popular products of the year, The Perfect 10 Spatula™. The Perfect 10 is one of those magi- cal problem-solving products on the mar- ket. It's designed to reduce labor, save time and money, and preserve as much product as possible, all at an affordable price. Foodservice workers and restaurant owners alike know that time is vital in a business that's all about food. Timing alone can often overshadow the reputa- tion of a great dish and food preparation is a frequent culprit. Adding The Perfect 10 Spatula to your food preparation rou- tine is the only way to go. Franklin Machine Products (Cont'd. from p. 1) With its patented flexible, curved- blade edges, this product sets itself apart from a traditional flat spatula. With a tra- ditional spatula or scraping tool, scoop- ing the product out, then scraping the inside of the can will eventually yield all of your product. With the Perfect 10, its edges do most of the work by grabbing thick and viscous product, such as sauces, pastes, puddings and pie fillings with one turn of its ergonomically designed handle. In record time (an aver- age of 10 seconds, versus over 20 sec- onds with a traditional spatula), you will have an empty #10 can and more time to prepare for the rest of the day's service. For more information, visit booth #2603, go to www.fmponline.com, call 800.257.7737 or email sales@fmponline.com. functionality. We use proprietary refrac- tory bricks that give our ovens the ability to reach up to 1,000 degrees. Additionally, we use forced air burner technology instead of atmospheric burn- ers, so that the heat spreads uniformly. All of this makes it possible to produce authentic Neapolitan, neo-Neapolitan, New York, Sicilian and just about any other style of pizza. We are the only com- pany with touchscreen-operated rotating decks, which enable the operator to cus- tomize the timing, anywhere from 15 seconds to 3 minutes and control the deck rotation speed to the second, to cook the pizza to perfection every time. Also, Marra Forni is an American manufactur- er so customer service and technical sup- port are readily available. That is not always the case with an imported oven. Another asset of our oven is the ver- satility of cooking. Even though a brick oven is known mostly for cooking pizza, it's also great for baking, slow roasting, braising and searing (meats, vegetables, seafood, etc.) in cast-iron pans – even sous vide! With all these capabilities, a Marra Forni oven is one piece of equip- ment that is capable of replacing many appliances, thus making it incredibly cost efficient. But don't take our word for it – take it from our clients: "It's more like, what don't I put in the oven! Everything from fresh bread, to sandwiches, meatballs, blistered cherry tomatoes, charred onions, prime rib, roasted pork butt, branzino and just about anything else. I cook a lot of things overnight, slow and low." Marra Forni (Cont'd. from p. 1) John Paolone, Executive Chef/Owner at Cafe Firenze in LA "People who say that these are just pizza ovens couldn't be more wrong. We bake everything from bread to slow roasted meats and fish." Jeff Grant, Owner/Culinary Director at Tazza Kitchen in VA "I have two Marra Forni's in each of my five Fortina Restaurant locations. One for pizza and in the other we cook all our proteins, vegetables and fish." Christian Petroni, Owner of Fortina Restaurants in NY One of our proudest accomplishments last year was the development of our Metal Fabrication Department. We now control the entire process of manufacturing. So, we can offer custom sizes, shapes and features. Additionally, our highly-skilled tile setters can deliver handcrafted tile designs that not only complement but enhance the look of your restaurant. This is why we're the fastest growing brick oven manufacturer in the world! All ovens are 100 percent American manufactured and are all ETL, NSF and CE certified. Each handcrafted oven is custom built and tiled to order, offering abundant color choices to complement unique establishments. Learn more about the flagship smart Rotator oven, newest innovations and view demonstrations at NAFEM booth #4530. Questions? Consult with an expert Business Developer at inquiries@marraforni.com. Visit Marra Forni at booth #4530. For more information, go to www.marraforni.com. SD: Our focus has always been quality and innovation in kitchen measurement tools, and these core attributes have been a driving force in our success. We started the business with a full range of timers and thermometers, many of which are exclusive to CDN. Now we've expanded our categories to include a broad range of scales, which gives us a well-rounded line of only kitchen measurement prod- ucts. We're proud to be a global category leader, and our products are used in over 20,000 foodservice locations worldwide, including large international coffee and restaurant chains. FEN: What are CDN's competitive advantages? SD: Quality and innovation are at the top of the list. We offer a broad range of ther- mometers, timers and scales, from the basic to the unique, including many CDN exclusives. We are specialists, and our business is solely focused on kitchen measurement tools. FEN: What is CDN's focus for 2019? SD: During this anniversary year, we are focused on proven top sellers that per- form day-in and day-out in professional kitchens. It's not just what we sell – it's what we do to streamline foodservice operations and make them more efficient. FEN: How would you describe your thermometer assortment? SD: Our wide range of NSF-certified thermometers provides foodservice operators options for all their tempera- ture needs, such as our top-selling Thin Tip Pocket Thermometer (DTT450) and the Infrared Gun/Thermocouple Thermometer (INTP662) that combines infrared for non-contact surface temper- atures with a thermocouple probe for CDN (Cont'd. from p. 1) internal temperatures. Our Cooking Thermometer (IRT-200 CAL) with a convenient calibration tool built-in to the sheath, making field calibration quick and easy. From room service to fine dining and establishments in between, CDN has the right temperature measurement tools to meet your needs. FEN: What are your foodservice accounts looking for in timers? SD: Timers are about efficiency, making the most of time. Simplicity and ease of use are important, as well as a set of desired features, such as repetitive tasks, for particular applications. Top selling CDN exclusives include the easy and intuitive Extra Big Digit Timer (TM15) and the Multi-Task Timer & Clock (TM8), a combination clock and hours/minutes/seconds timer with memo- ry. FEN: What types of commercial kitchen scales do you offer? SD: We now have eight different series of scales, covering a range of features from basic to more advanced for all types of foodservice applications. Most of our scales are NSF listed and CDN exclusives, such as the Submersible Scales (SD1110X, SD2210X), with an IP67 rating, tare function, field calibra- tion and high/low limit alerts. The Portion Control Scales (SD0502, SD1114, SD1112, SD2202, SD3302, SD5502) come in different capacities and profiles from 5 to 55 pounds. Our easy-to-use Digital Glass Scale, 15 pounds (SD1502) provides a great value with key features including tare func- tion, sturdy tempered glass platform and an easy-to-read backlit display. Visit CDN at booth #2060. For more information, go to www.cdnkitchen.com, email info@cdnkitchen.com or call 800.338.5594. and dining experiences. Those same rep- utations can crumble when faced with a foodborne illness event. Food quality is a differentiator in your business. Food safety should be a given. Emerson's acquisition of Cooper- Atkins in 2018 has significantly extended its global capabilities in monitoring food- service facilities throughout the entire supply chain. In today's rapidly changing world, we continue to expand our techno- logical capabilities to support and protect brand integrity by providing the right tools that ensure consistent food quality and safety throughout the supply chain, or from farm-to-fork. Recent surveys conducted by Emerson offer the following statistics: Out of 12 issues that may contribute to food safety issues, "how food is harvest- ed" is ranked as the lowest, and two- thirds (64 percent) of respondents rank food safety in fast-food restaurants as very or somewhat concerning, while 55 percent rank sit-down restaurants as very or somewhat concerning. We're helping commercial kitchen operators assure their customers that food has been handled properly and safe- ly and delivered at the highest quality. Equipment maintenance and moni- toring is as important as the goods that are stored within. Monitoring equipment ensures energy savings and protects per- ishable inventory from being lost to spoilage due to faulty refrigeration equipment. Understanding the need to have a detailed written HACCP food safety plan within the facility is now industry-mandated. QSRs and restaurants have to remain competitive in their offerings. Now that savvy millennials are demanding high quality and often exotic menu options, Cooper-Atkins (Cont'd. from p. 1) there is more demand on the supply chain. The more ingredients that are needed, the more handling is involved, and this increases the risk of foodborne illness-related events that are frequently in the headlines. Technology is the key component that is having the greatest impact on risk mitigation. For more than 130 years, the Cooper-Atkins brand has set the standard in performance for time and temperature equipment. It is a trust- ed resource in the industry, synonymous with quality and accuracy, and the rea- son our products are specified as the instrument of choice by many of the Top 50 QSR chains. Emerson also supports those cus- tomers or players within the food chain who focus only on their own businesses without direct exposure to consumers, such as growers and transportation providers. These businesses form a link in the cold chain to provide vast experi- ence, domain knowledge and well-round- ed solutions. Through the powerful combination of the InSinkErator ® , Copeland™, Dixell™ and Cooper-Atkins ® brands, Emerson delivers practical, scalable solu- tions for the store owner or franchisee, and can help them conform to the Food Safety Modernization Act's 2016 compli- ances and regulations. Providing a solu- tion that is automated, exception-based and accurate saves valuable labor resources. Cooper-Atkins wireless tem- perature monitoring streamlines cost- efficiencies but also digitizes the data for greater accuracy, enabling it to be easily generated on demand for audits and food- equipment maintenance and efficiencies. For more information, visit booth #4100, go to www.cooper-atkins.com or call 860.347.2256.

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