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R e s t a u r a n t D a i l y N e w s 4 7 Tu e s d a y, M a y 2 1 , 2 0 1 3 THE HISTORY OF FUSIONCHEF: SUCCESSFUL FAMILY INNOVATION SINCE 1926 By Ralph Juchheim, Shareholder/Owner and President, Julabo USA In 1926, my grandfather invented and patented the world's first glass contact thermometer with thermostatic tempera- ture control. This first invention had a vast and long-lasting impact on the fields of science and technology, and set my family on what was to become a multi- generational path of innovation in tem- perature control systems. Several decades—and numerous inventions— later, my father started Julabo in 1967 and dedicated his life to growing the company into the global leader it is today. At Julabo, expert engineers and technicians have helped shape the market with new ideas and innovations in fluid temperature control for more than four decades. Their work has influenced a multitude of markets, from space explo- ration to research labs, to microchip man- ufacturing and testing. While our equipment was used as early on as the 1970s as some of the first "water bath" circulators for sous vide, it wasn't until several years ago that I took a personal interest in this relatively little known (at the time) cooking technique. My interest was mirrored by several of our engineers, who, proactively began to explore how Julabo's knowledge and research in temperature control could be leveraged in the culinary space. In 2010, my brother Markus and I decided to formally introduce an innovative line of commercial sous vide equipment, under the global brand fusionchef™ by Julabo. The goal was to bring an unparalleled level of quality and precision to sous vide cooking equipment for profes- sional kitchens, and the results have been outstanding. Quickly realizing the potential of this new market segment, we established fusionchef, LLC as an independent entity in 2012. Today, we offer some of the most efficient and durable commercial products on the market. fusionchef immersion circulators effectively heat and circulate the largest bath size in the industry, bring water to temperature more quickly than most other immersion circu- lator on the market, and offer the highest level of precision temperature control available to commercial kitchens for sous vide cooking. Our commercial line is used by top chefs around the world, such as Richard Rosendale, Bocuse d'Or represen- tative for the U.S.A., Alex Chen, Matt Brimer and James Beard winner, Jason Wilson. It is our prediction that demand for sous vide cooking will only continue to grow. It is the only cooking technique to offer commercial kitchens all of the following competitive advan- tages: unsurpassed menu nutrition and flavor, consistent and reproducible results—with virtually no chance of overcooking—cost reductions in both food expenses and kitchen management, and the quickly maturing customer caché that comes with being on the leading edge of culinary advancement. Learn more by visiting online at www.fusionchef.us, visiting booth 1852 at NRA, or by calling 877-436-CHEF. SCHROEDER AMERICA TAKES A BITE OUT OF DRINK QUALITY ISSUES RELATED TO BAR GUNS At this year's NRA expo, Schroeder America is introducing a lot of new tech- nology. One new dispenser to get excited about is the ice cooled beverage dis- penser with plug-in bar gun system. This system is unique in that soft tubing and insulation from the cold plate fittings are no longer needed. The benefits to this design are improved drink temperature, improved carbonation and simplified installation. With cold carbonation incorporated, the unit requires very little in the way of installation as installers simply connect water, Co2 and syrup lines to the free- standing or drop in units allowing for a one standard Co2 pressure to drive this unit. For many years, bar guns have always been known for casual drink issues and poor tasting drinks. The tech- nology is available in 15 by 23-inch and 23 by 23-inch platforms with many bar gun choices. With the purchase of one of these systems, an operator can rest assured that his customers are enjoying a quality beverage with the right amount of carbonation. From a serv- ice perspective, technicians do not have to worry as the same high-qual- ity parts used in the Standard and Flow regulated models that have proven themselves in the field are being utilized in the great new platform. Schroeder America has once again raised the bar on drink quality and bar guns! Jud Schroeder, co-founder of Lancer Corp continues to push new ideas for- ward for the beverage world to see, use and enjoy. "There are many great ideas in our labs that have yet to be seen," said Jud Schroeder when talking about the future of beverage quality. Schroeder America, headquartered in San Antonio Texas, continues to be a values supplier to world's largest syrup manufac- tures and chain accounts across the globe! If you want to under- stand more about Schroeder America products, you will need to visit booth 817 for a demonstration by one of our sales professionals. For more information on Schroeder America visit www.schroederamerica.com, call 210-662-8200 or email ab@ schroederamerica.com—or just stop by Booth 817 at National Restaurant Association Tradeshow. HONEY SMOKED FISH: THE SECRET'S IN THE FIRE For the Honey Smoked Fish Company, the secret's in the fire. A description of the company's smoking process, the "fire" is part of Honey Smoked Fish's signature―and what sets the company apart from its competition. Kevin Mason, owner and creator of the process, is a true smoke master. Honey Smoked Fish Company has been in business for 19 years, but Mason has been perfecting his smoking process for more than 30 years, starting when he was an employee with his dad at Bob's Fresh Fish Market in southern California. The company's salmon is everything you'd want in a smoked salmon and so much more, or as the Honey Smoked team likes to call it, the ultimate super- food! The company prides itself in using only the freshest salmon available on the market and the finest ingredients to match. It's cooked to order and always shipped fresh right from the oven. When you taste the salmon, you'll notice that it has a wonderful flavor; it's extremely moist, succulent and pleasant. Using only center cut hickory wood results in a lightly smoked flavor, and the honey seals the salmon and locks in all those healthy omega 3's. The company tells perspective customers all the time to "catch the Honey Smoked Fish buzz" of low-cost protein; with 1 to 3 ounces is all you need. The company wants to reach out to all chefs, managers and foodservice operators, and is here to help you excite your customers with a signature or niche item that will allow you to easily create new dishes. Energize your spring menu with five superfood salad which is one of the company's sig- nature items and available daily for your enjoyment! At Honey Smoked Salmon, quality is what it's all about and not just quality ingredients but quality in produc- tion as well. It's one of the company's foundation principles and Honey Smoked prides itself in having one of if not the cleanest production facility in the business. Honey Smoked Fish Corporation has a video tour available on its brand new website, www.hon- eysmokedfish.com, as well as plenty of resources for perspective customers. You can also like the company on Facebook at www.facebook.com/honeysmokedfishco. Honey Smoked Fish Corporation does one thing and one thing only―make the world's finest hot light- ly smoked salmon, and the team at Honey Smoked looks forward to adding you to its ever-growing satisfied cus- tomer base nationwide. For more information visit booth 4468 at the NRA Show. After the show learn more at www.honeysmokedfish.com. KEEP IT FRESH: LEARN HOW WITH ULTRASOURCE Since its founding in 1883, UltraSource LLC has been a key partner to thousands of companies worldwide in the meat and poultry, seafood, produce, dairy, medical, and pharmaceutical industries. As UltraSource begins its 130th year in busi- ness, it continues innovate products and solutions to help grow your business. All products, even complex food products, have their own ideal atmos- phere. Modified atmosphere packaging can be used to carefully control the atmosphere within the package to extend the shelf life. This process changes the existing atmosphere to an atmosphere more suitable to achieve a specific end result. It is a one-time modification before the package is sealed. However, the atmosphere introduced will go through continued changes depending upon the product being packaged. At which point, the mix can no longer be controlled, special films with micro pores or specific permeability properties are used to allow gas to escape from the package. These types of applications are most common with certain produce items that emit carbon dioxide, which will spoil if not allowed to leave the package at a controlled rate. Constructed of stainless steel and anodized aluminum, the Rhino tray seal- ers are built to operate in wash down environments. Common features include: Seal Tight ® film clamping sys- tem for wrinkle free packages every time, PLC controls with full color mul- tilingual (English, German, Spanish, and French) touch screens, stepper motor controlled film advance and uniquely designed rewind system elimi- nates film breakage, Teflon ® coated sealing plates, and fast, easy tooling changeover requiring no more than a single tool to accomplish product changeovers in less than 15 minutes. For more information, go online to www.ultrasourceusa.com, call 800-777- 5624 or email info@ultrasourceusa.com.