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Restaurant Daily News May 21 NRA 2013

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R e s t a u r a n t D a i l y N e w s 7 7 Tu e s d a y, M a y 2 1 , 2 0 1 3 IGNITE THE FUTURE WITH PICARD OVENS Picard Ovens has been manufacturing commercial bakery and food service ovens since 1957. For the past 50 years, the company has had a constant focus on improving our customer's productivity and profit margins. It's no wonder Picard Ovens is so well known through- out North America for producing some of the finest ovens in the industry. It's because it sets the highest standards for design, energy-efficiency, manufactur- ing quality and customer service. Not to mention all of its ovens are supported by a solid warranty and a nationwide net- work of dealers. Picard's core customers are in- stores bakeries, bakeries, bagel shops, pizzerias and restaurants. Picard's cus- tomers have chosen its ovens because the company offers direct bottom heat with an efficient and economic burner that saves them money in oper- ating cost down the line. Some of the company's customers are Metro, Sobeys, Brooklyn Water Bagel, Bruegger 's, Crave Cookies and Cupcakes, Giordano's Pizzeria, Specialty Cafe, Great Harvest Bakery to name just a few. Picard Ovens' research and devel- opment team takes advantage of the SolidWorks Sustainability Express feature in its oven development. Manufacturing sustainable ovens is a very difficult task and they take their work very seriously. The Revolution ovens have been recently redesigned to be energy efficient and cost effec- tive. Upon request, Picard can incor- porate an optional steam system into the oven that doesn't require a boiler nor does it increase energy expendi- ture. The steam system uses the avail- able steam in the oven instead of using a boiler to produce it and then trans- fers it into the oven. The oven also has a reduced footprint and double the capacity in comparison to other ovens of the same type. The Revolution oven model RE-8-24 has a footprint of only 42 square feet. The oven's burner has also updat- ed to a modulating type burner. Picard's high power modulating burn- er, the PowerMax, always has a perfect mix of air to assure the most efficient flame. It lowers itself to save energy and functions at only 50 percent capac- ity to keep a constant temperature. The new AeroMax gentle ventilation sys- tem within the oven keeps heat from escaping during loading and unload- ing. You will see almost no fluctuation of temperature even with the door open. The Revolution oven does not have an energy star certification because the Energy Star organization does not have a category for revolving type of ovens. When comparing energy cost of using this oven against other revolving ovens, the savings are significant. There is an estimated 40 percent reduction in energy use and the steam option does not increase energy use at all. This offers substantial savings in energy cost. Take a look and see why Picard Ovens are fast becoming the ovens of choice for so many bakeries and pizzerias across the nation. For more information, call 800-668- 1883, fax 819-758-1465, email info@picardovens.com or visit www.picardovens.com. CHAMPION INDUSTRIES NEWEST RACK CONVEYOR WAREWASHERS BUILT FOR PERFORMANCE AND ENERGY SAVINGS Champion Industries' new CH44 and CH66 models of Energy Star ® qualified rack conveyor warewashers prioritize performance at a value price. These well-designed rack convey- or machines, the CH 44 and CH66, wash 219 racks per hour using 130 gal- lons per hour /.59 gallons per rack. CH 44 Components can be reversed to change direction of operation in-field. The CH66 includes a 22" seamless prewash. Features of the CH44 and CH66 include Champion's Energy Sentinel technology, which keeps energy and water consumption at the lowest levels possible by directing water use only when a rack passes beneath. New built-in diagnostics troubleshoot and solve issues quickly. Vent cowls capture and redirect hot air providing both enhanced machine performance and decreased heat emis- sions. An anti-jam feature shuts convey- ors electronically for easy clear and restart. Controls are top-mounted, and both booster and tank are combined in a single point electrical connection for convenience. Champion's rinse technology ensures the rinse temperature is always correct. A built-in electric booster is con- figured for either a 40 or 70-degree rinse. Units come standard three-phase electric 15 KW tank heat and either 16 or 17 KW booster heat. Champion Industries will be intro- ducing new products in three areas: the all-digital undercounter high temperature dishwashing machines, the value priced new CH44 and CH66 models of Energy Star ® qualified rack conveyor warewash- ers and upgrades to its E series rack con- veyors including swing-door accessibili- ty and targeted functions for high volume dishwashing, at the National Restaurant Show, Booth # 5001. CONSTRUCTION, RENOVATION, DISASTER: TEMPORARY KITCHENS KEEP BUSINESSES MOVING By Glenn R. Therrien, President & CEO, Kitchen Corps, Inc. Every organization eventually experi- ences an interruption to their food service operation, whether from construction, renovation or disaster (fire, flood, hurri- cane, tornado, earthquake, etc.) My company provides temporary kitchen facilities that help organizations get through these tough times without missing a beat. I'd like to share with you a brief history of Kitchen Corps and how we can assist your organization when you experience an interruption in your food services. Throughout my 22-year Navy career, I was responsible for the opera- tion of galley's onboard aircraft carri- ers as well as in recruiting stations. These galleys were required to provide nutritional meals to as many as 5,000 people four times a day. This experi- ence gave me the knowledge to under- stand the logistical constraints for moving large volumes of food to sup- port thousands of personnel with a nutritious meal. After retiring from the Navy in the early '90s, my love for the food service industry was still strong. So, I decided to spend my time helping fellow food serv- ice professionals get through rough times like new construction, renovations or dis- asters. In 1997 I founded Kitchen Corps with the vision of building a great team that provided outstanding temporary kitchen facilities to institutions and organizations anywhere in the country. I'm proud to say that we have accom- plished just that. Kitchen Corps is now one of the nation's leaders in supplying temporary kitchen facilities. For close to two decades, Kitchen Corps has provided temporary mobile kitchens and other food service facilities to organizations that need to keep stake- holders fed. Our clients include jails and prisons, military bases, universities, schools, hospitals, nursing homes, corpo- rations, disaster relief organizations, country clubs and more. Our custom kitchens can serve as many as 9,000 meals per day, or as few as 90 per day, and can normally be on-site and operating anywhere in the U.S. within one week of the initial call. Our motto is, "The difficult we do right away. The impossible takes a bit longer." A custom, full service temporary kitchen normally includes: An indus- trial kitchen equipped with production, preparation, dishwashing, dry storage, and walk-in cooler/freezer areas, pro- duction areas that consist of UL listed commercial cooking equipment and UL listed hood systems with NFPA certified fire suppression systems, facilities built to meet all international building codes, a guarantee to meet and pass all health codes, and bath- rooms, dining facilities, generators, decks, ramps and lift systems upon request. I take great pride in the results the Kitchen Corps team has provided organi- zations and institutions across the coun- try, and I hope you will consider partner- ing with us for your next renovation or unforeseen crisis. We are a Service Disabled Veteran Owned Small Business that relies on its top-notch professionals, strong alliances, and "best practice" management and processes to ensure our clients achieve their temporary kitchen goals and are 100 percent satisfied. Today, along with a full line of sal- sas, marinades, beverages and other products, El Yucateco ® is the maker of the No. 1 selling Habanero Sauce in the United States. Unlike many others, El Yucateco uses the whole fruit of the habanero, providing a rich thick and fresh, flavor-forward sauce that is loved by not only the chili heads of the world, but sauce lovers of every heat scale and experience level. Over the past few years, hot sauce in general has taken the condiment cat- egory by storm. Flavor and heat prefer- ences have shifted and Habanero is the fastest growing flavor in the hot sauce arena, second only to wing sauce. There is no end to the creative recipe exploration and consumer demand. El Yucateco salsas are not made to set fire The Padilla Group (Cont'd. from p.1) to one's palate but instead are made to compliment favored dishes as a condi- ment AND inspire new creative recipes as an ingredient. Padilla ISM™ has had the privi- lege of being the exclusive import and marketing company for El Yucateco in the United States and Canada for well over 20 years. Together the company has built this brand to be widely rec- ognized across many different con- sumer segments. The flexibility and robust flavor El Yucateco's products bring will wow your senses with every bite. Stop by booth 8138 and experience the true taste of the Yucatan. For more information, visit booth 8138 at the NRA Show 2013, go online to www.padillaism.com, call 904-524-9024, or email amy.colella@padillaism.com.

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