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R e s t a u r a n t D a i l y N e w s 7 1 M o n d a y, M a y 2 0 , 2 0 1 3 ENVIROTUB INC. MAKES IT EASIER TO CASH IN ON USED COOKING OIL By Rodney Medina, Editor, Enviro-News It was back in 2008 when gas prices were for the first time, at an all time high of more than $4 per gallon that the demand for bio-fuel was increasing. Since the bio-fuel industry relied heavi- ly on used fryer oil for its end product, stealing grease from restaurants also became popular. Restaurants who stored their grease outdoors were guaranteed to have their grease stolen in the middle of the night leaving an eco-disaster to deal with in the morning. A disaster that could result in fines of up to thousands of dollars per day in some municipalities if the grease reached the storm drain. It was then that California-based Envirotub Inc. introduced the first indoor grease storage container to the foodser- vice industry. The tub, called the Envirotub, allowed restaurants to safely and securely store used fryer oil inside the store. The Envirotub offers restaurants the ability to recycle 100 percent of their used fryer oil in a clean, safe and eco- friendly manner. With a capacity of 55 gallons, the Envirotub conveniently fits under most two and three-compartment sinks. And because the Envirotub is an indoor storage container it eliminates the threat of grease theft. Currently, where profits are meas- ured by cents, the Envirotub continues to add to the plus side of the bottom line for all of its users. Restaurants can now sell used fryer to the highest paying grease recycler, some paying up to $0.18 per pound, a stark difference to 2005 when used fryer oil sold for $0.05 per pound. The Envirotub also offers a safer working environment for kitchen staff. When the fryer needs to be emptied, the Envirotub can be rolled right next to it for convenient and safe disposal. No more danger- ous late night fryer oil dumping out back. Envirotub Inc. has also just intro- duced a version of the tub that has an electric pump and filtration system that conveniently empties the fryer without any lifting involved. Using a stainless steel wand, kitchen staff can now remove the fryer oil and either filter it for reuse, or empty it into the Envirotub reservoir for recycling. Innovations such as this have kept the Envirotub the top selling indoor grease storage solution nationwide. With more and more restaurants 'going green,' use of the Envirotub prevents grease from going to the landfill or down the drain. Commercial landlords and municipalities are endorsing the idea of the Envirotub because it prevents eco-disasters like the ones caused by grease thieves. Kitchen grease is a major problem for the city's pipes, accounting for 50 percent of all sewer emergencies a year, said Tyron Jue, spokesman for the San Francisco Public Utilities commission in a USA today published report. For a first-hand look at the Envirotub go to booth 6949. After the show go to www.envirotub.com, email info@enviro- tub.com or call 866-777-4322. COST, CONSISTENCY AND SAFETY ADVANTAGES OF FLEXIBLE PACKAGING IN FOODSERVICE Packaging soups, sauces and other pourable foods in flexible packaging offers many advantages over the use of pails or bins including improved food safety and product consistency and lower costs. Cost savings are achieved by min- imizing waste, improving efficiencies and reducing labor costs. Located at booth 6870 at NRA 2013, Plascon Food Solutions offers a wide variety of flexible packaging including Cook Chill packaging used to extend the shelf life of pourable foods. Cook Chill bags are manufac- tured from multi-layer films designed to protect foods from oxygen and moisture. Typical shelf life is 30 to 45 days refrigerated and six to nine months frozen. Foods can be reheated either in or out of the bag and retain the flavor, texture and aroma of fresh- ly made product. Soups, sauces, dressings, carne asada, pastas, beans, rice and curries are all perfect candidates for Cook Chill. Plascon Cook Chill Bags can hold from 1 to 20 pounds or 1 pint to 3 gallons. Bags are hot filled, sealed or clipped to provide a secure closure, labeled, chilled, then stored refrigerat- ed or frozen. Compared to packaging in a pail where the lid can be removed and replaced, sealed pouches eliminate the possibility of contamination, are easy to handle, maximize cooler stor- age capacity and minimize costs of shipping. When more product is need- ed, staff can simply pull individual bags from storage and place in boiling water or in a steam table to retherm. Several process advantages are real- ized with the Cook Chill system. Product consistency is improved through the manufacture of large batch- es by a trained chef. Skilled labor is only needed for the initial production reducing labor costs. Less product is wasted through accidental contamination and less food is discarded without being served because it is simple for workers to reheat the exact amount of product they need. Pouches are easily emptied fully increasing product yield. Many foodservice professionals have the misconception that using Cook Chill requires a huge investment in equipment and is appli- cable only to large institutional food- service operations. In reality, Cook Chill is used by foodservice operations of all sizes and users can get all of the equipment they need to try Cook Chill for under $500. "We offer Cook Chill Starter Sets that give users everything they need including a ring stand and sealer," said Amanda Gulvas, National Account Director at Plascon Food Solutions. "Our customer base includes single location restaurants to large institutional users. While some Cook Chill users have invested in large- scale equipment at a central commissary where they are man- ufacturing product to be delivered to other locations, that is not required to realize the benefits of the process." Choosing the right pouch for the application is critical to success. "Not all flexible packages are designed to withstand the temperature extremes and handling conditions seen in the Cook Chill process," said Gulvas. "Plascon Cook Chill bags are extremely durable and made from films designed specifically for this application." For more information, visit booth 6870 at NRA 2013, go online to www.plascon- group.com, call 888-584-4422 or email foodsolutions@plascongroup.com. AVANTEC OVENS DELIVERS INNOVATIVE CHANGE TO FOODSERVICE INDUSTRY With cutting-edge design, Avantec Ovens' new technology in foodservice equipment is leading the way towards greater flexibility and efficiency in the industry. At the 2013 NAFEM Show, Avantec will unveil its latest designs, which include new oven models and energy-efficiency programming options. "At Avantec, we take the approach that innovative change in baking plat- forms is the key to improving opera- tions and functionality in foodservice," said Dave Goble, President of Avantec Ovens. Avantec Ovens will unveil an energy-efficiency programming option that provides the operator with cus- tomizable energy-saving modes unlike any seen in the industry to date. The energy-efficiency programming can be tailored with up to three different set- tings that that operators can use to decide when and how to capitalize on energy-saving opportunities without causing significant downtime and delays. "Offering customizable ener- gy-efficiency settings is critical, as only individual operators know the ebbs and flows of their demand throughout the day," Goble explained . The new designs fit in with Avantec's existing product line by offering high production and high- quality baking performance in smaller floor spaces with built-in energy efficiency. Specific features in Avantec ovens make using and clean- ing the ovens easier for operators as well, like hinged front doors and adjustable airflow systems. These fea- tures not only make using the ovens easier, but they also decrease associat- ed labor costs. Avantec's existing equipment line includes unique dual-deck conveyor ovens that utilize two independent baking chambers for up to four indi- vidual, customizable airflow patterns. In addition, a single-deck conveyor oven is also offered with the same adjustable airflow system. The con- veyor ovens can be stacked up to five belts high for a very large production volume in a small floor space. To complement the conveyor ovens, the FlexDeck is a deck oven which can be purchased to fit on top of an Avantec conveyor oven to increase the potential variety of products offered. The additional option of three sizes of split belts on the conveyor ovens creates a highly flexible and customizable baking platform designed to create the optimal baking characteristics for a wide variety of menu options. "We offer foodservice operations the chance to innovate and experiment with their menus in a unique and excit- ing way that can enhance the business platform of any new or existing estab- lishment," Goble said. "While small improvements over time are good, it takes innovative design to alter the way we approach problems and determine solutions," continued Goble. "At Avantec, we cre- ate equipment that we feel brings sig- nificant benefits to the operators, and we are excited to unveil new designs that complement our existing patented technology and its measurable improvements in terms of baking per- formance, production and flexibility." For more information, visit www.avantecovens.com, email con- tact@avantecovens.com or call 800- 322-4374.