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R e s t a u r a n t D a i l y N e w s M o n d a y, M a y 2 0 , 2 0 1 3 3 8 RENAU DEBUTS INNOVATIVE, COST-SAVING SMART KITCHEN MANAGER SOFTWARE Renau's revolutionary new Smart Kitchen Manager (SKM) gives the food- service industry unparalleled control over commercial kitchen equipment that maximizes equipment and staff capabili- ties while significantly reducing the frus- tration and loss of revenue that often results from improperly maintained or malfunctioning equipment. Whether monitoring timers or active recipes, remotely starting recipes or changing dayparts, checking equipment status and functionality, logging and accessing HACCP data, or simplifying equipment troubleshooting, the Renau SKM system is designed to save foodser- vice operators time and money by sub- stantially lowering training, compliance and service costs. Using cutting-edge Artificial Intelligence technology, the Renau SKM system connects to a fast and secure central database server to unlock the full capabilities and potential of Renau-powered equipment. The Renau SKM system can provide equipment operators and management with alert information regarding when product is running low or is reaching the end of its hold time or even if a door panel has been left open accidentally. The Renau SKM system can even provide equip- ment operators and kitchen staff with equipment operation information, food preparation instructions, and cleaning directions. Most importantly, it can walk users through a series of simple, effec- tive steps that can help restore equip- ment functionality. This can significant- ly reduce equipment down-time and eliminate many unnecessary but expen- sive service calls. Even in those unavoidable situa- tions where a service call is necessary, the Renau SKM system can help identi- fy the most likely issues, identify and contact the most convenient authorized service provider, and even provide tech- nicians with comprehensive equipment repair information, service manuals, parts lists and schematics, and much, much more. Available for Windows, Android, and iOS devices, the Renau SKM system offers multiple levels of access including User, Manager, Service Technician, and Main Office. For more information about Renau Electronic Laboratories, please visit www.renau.com, stop by booth 4454 or call 818-341-1994. CCP MINDER: THE THREE R'S FOR PAPERLESS HACCP Integrated Control's CCP Minder answers the needs of kitchens desiring a total solution for HACCP implementa- tion. HACCP, "Hazard Analysis Critical Control Points" are those points used to identify and control critical measurable points during the food preparation, serv- ing and service. CCP Minder is a wireless device that not only takes and transmits temperature data but acts as a total restaurant solution for planning, executing and reporting crit- ical control points within the restaurant. Used alone or as part of the Temp Minder system, CCP Minder is an easy to handle device that wirelessly reminds, records and reports critical temperatures and activity check points throughout the day. Scheduling is a breeze with the CCP Minder web tool CCP Planner, a custom electronic form that facilitates the set-up of CCP parameters and loads schedules via a gateway into the CCP Minder. The planner acts as an excellent source for calculating the amount of time resources are needed, which provides an excellent measure to assess manpower requirements. The CCP Dashboard brings it altogether with a live screen view of everything you need to manage your program at a glace on one large touch screen monitor. New features accommo- date multi-menus and rotating menus. Users can program different CCP's on a changing day-to-day basis, save them to a calendar and they're ready to go. The CCP Minder comes with a standard temperature probe but can han- dle a wide range of probes for various needs. Available soon will be a larger size screen and a flexible Wi-Fi option. Studies have shown HACCP pro- grams that are managed elec- tronically are the most suc- cessful. The wireless logging of temperatures completely eliminates "pencil whip- ping" thereby assuring prod- uct quality. The alert feature not only acts as a reminder of performing tasks on a timely basis but tracks the time tasks were delayed. Automated reports provide managers with information succinctly and in a timely fashion. Stop by booth 1672 to learn more about the ICC family of kitchen tools. After the show call Candace Gulley at 877-ICC- 8788 for more information. EXPERIENCE THE SOUS VIDE REVOLUTION, EXPERIENCE THE FUSIONCHEF DIFFERENCE Whether kitchens are cooking for five or 500, sous vide is now easier than ever with fusionchef™ by Julabo. The ultra- precise immersion circulators mount onto any size tank―up to 15.2 gal- lons―while a wide range of accessories improve and streamline the sous vide process with internal temperature moni- toring, bath dividers, vapor and steam protection, and more. Engineered from high-quality stainless steel, fusionchef equipment is more durable, easier to clean and more resistant to bacteria and build up than the heavy-plastic construc- tion of the competition. There are two fusionchef immersion circulators, the Diamond and the Pearl. The flexibility and wide-ranging capabil- ities of both meet the exacting needs of smaller, casual-dining or test kitchens, while delivering the power and durability required by the industrial-strength demands of large hotel, casino and resort kitchens. The fusionchef Diamond series delivers sous vide "peace of mind" with comput- erized data storage and addi- tional features including: a guaranteed temperature stabil- ity of ±.01 degrees Celsius, pre-programmed memory keys for fish, meat and vegetables, 15 customizable temperature memory keys, straightforward HACCP-compliant data storage, simulta- neous display of target and actual tem- peratures, a high-capacity pump that cir- culates 3.7 gallons of liquid per minute, easy installation onto containers with a volume of up to 15.2 gallons (58 liters) and a low water level alarm. The fusionchef Pearl is a sous vide work horse and designed to meet the demands of highly innovative restaurant chefs, mobile event caterers, and high-volume insti- tutional and corporate kitchens. Features include: a guaranteed temperature stability of ±.03 degrees Celsius, an integrated timer for monitoring of cook time, a high-capacity pump that circulates 3.7 gallons of liquid per minute, easy installation onto contain- ers with a volume of up to 15.2 gallons (58 liters) and a low water level alarm. Learn more about fusionchef by visiting us online www.fusionchef.us, visiting us at booth 1852 at the NRA Show, or by calling us at 877-436-CHEF. MOZO SHOES CREATES FOOTWARE FOR CULINARY PROFESSIONALS, CONNOISSEURS They sweat on the line, create in the fire, and feed their passion despite the rewards. Chefs, cooks, and wait staff never settle for basic comfort, so neither should you. MOZO® creates innovative footwear for culinary professionals and connoisseurs that can handle the heat of any kitchen and the scrutiny of any din- ing room. At the National Restaurant Association Show, MOZO will launch four new footwear collections, three of which were created in collaboration with chef partners Marcus Samuelsson, Aarón Sánchez and Cat Cora. Drawing inspiration from Cora, Samuelsson, and Sánchez, the new col- lections are styled, designed, and engi- neered to the exact specifications of the culinary environment. The following col- lections will be on display at MOZO's booth 5512 throughout the four days of the show: The Cat Cora Collection features two series: The Caviar Collection, a refined line of leather clogs and wedges, and the Farmers Market Collection, a line of casual and colorful flats available in black leather and black, lead gray, yel- low, pink, and green canvas. The 125th Street Collection inspired by Marcus Samuelsson features three low-cut, stylish chef shoes named after the infamous main street in Harlem where Samuelsson's flagship restaurant is located, Red Rooster Harlem. The shoes will be available in black patent leather, waxed canvas, and a black synthetic upper. Skull Sharkz avail- able in red and neon green were inspired by Sánchez and pay homage to one of Mexico's most celebrated holidays, Día de Los Muertos. The style displays an embroidered Mexican Sugar Skull stitched into the top of the shoe. The Natural Collection is a line of stylish, high-top shoes available in leather and canvas. The Natural in brown bison leather (pictured here) boasts an upper treated with water resistant proper- ties. A lightweight midsole paired with a gel insole provides added cushioning, comfort, and fit. A striped, chef- inspired, apron print adorns the inner lining of the shoe and stretches upward to meet a pig skinned top lining that provides additional comfort. The Cat Cora Collection, the 125th Street Collection, and the Skull Sharkz will be avail- able in June. The Natural Collection closely follows in August. The new product offerings will debut in select retailers, Zappos, and Amazon. Cora, Samuelsson, and Sánchez, along with MOZO Brand President Jeff Bua, will be available to answer questions regarding the new styles during the show. For more information visit www.mozoshoes.com, call 805-967-7611 x1094 or email alivia.birdwell@deck- ers.com. See more from the company at booth 5512 at the 2013 NRA Show.