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R e s t a u r a n t D a i l y N e w s S u n d a y, M a r c h 4 , 2 0 1 2 8 STOP FLY PROBLEMS BEFORE THEY START WITH MAXFORCE FLY BAITS Nothing can ruin a dining experience faster than an unwelcome fly buzzing around a customer's food. While flies are undoubtedly a nuisance, certain species have the ability to transmit dis- ease-causing organisms, making the pests even more undesirable for you and your customers. House flies, also known as filth flies, tend to be the most common in restau- rants. This species is particularly prob- lematic because it thrives both indoors and outdoors; it also has the ability to transmit illnesses due to its tendency to feed on decaying organic matter and garbage. For this reason, it's important to implement an integrated pest management program using both pesticide treatments and non-pesticide control options to ensure that your restaurant remains fly-free. One way to conquer fly problems before they start is to ask your pest man- agement professional (PMP) about Maxforce fly baits from Bayer Environmental Science. Both Maxforce Granular Fly Bait and Maxforce Fly Spot Bait are highly effective and can rid your establishment of house flies quickly; the pests start to die in 60 seconds or less when they come into contact with the baits. Maxforce Granular Fly Bait is a ready-to-use formulation for outdoor application by pest management profes- sionals that controls flies before they enter inside an establishment. This prod- uct also works well when applied around outside dining areas, dumpsters, trash compactors and other areas that attract flies. Maxforce Fly Spot Bait is a con- centrated powder that's mixed with water and sprayed on surfaces both indoors and outdoors. Flies are attracted to treated areas that control flies for up to six weeks indoors and 14 days outside. Non-pesticide control is also an important part of fly management for restaurateurs, beginning with sanitation. Ensure garbage is disposed of regularly, trash containers have tight-fitting lids and trash cans are cleaned on a regular basis. Keep doors and windows closed and confirm that screens are in good con- dition and fit tightly; also be sure to seal cracks, crevices and entry points around your restaurant's perimeter. Above all, restaurant owners should contract with a PMP who has access to the latest tools and technologies for fly control. While non-pesticide procedures help to manage flies, a PMP is best equipped to take care of infestations as well as to help you manage problems before they start. Be sure to ask your PMP about Maxforce fly baits, and for more infor- mation, visit www.backedbybayer.com. MORE OPTIONS, MORE SAVINGS WITH CAMBRO CAMRACKS Cambro Camracks offer complete protec- tion and lower replacement costs for all types of delicate and valuable stemware and tumblers. From washing and han- dling to stacking, storing and transport- ing, Camracks are a complete and portable sanitary storage unit. With the recent addition of the 20- and 30-com- partment Camracks, this line features more options to decrease breakage and increase savings. The new 20-compartment Camrack contains a honeycomb design and pro- vides secure protection for glassware items with maximum diameters up to 3 7/8" (9.84 cm). This glass rack is the per- fect solution for items that are too big for the 25-compartment racks and too small for the 16-compartment racks. The new 30-compartment Camrack provides a similar solution with the same type of design. This glass rack will hold glassware with maximum diameters up to 3 1/8" (7.94 cm) and provides a solu- tion for the sizes between the 25- and 36- compartment dish racks. Each of the new compartment sizes will be available in six different rack heights. These new dish racks will offer the same benefits of the entire Camrack system, consisting of the dolly that seals from the bottom, closed outer-walled Camracks and the cover that seals from the top. The design of the outer-walled system eliminates the need for wasteful plastic wrap and re-washing. The open inside compartments of the system promote thorough washing and drying. The Camrack system's efficient design saves labor, time and money for operators and is backed by the trusted Cambro brand. The new 20- and 30-com- partment racks offer more space-saving options that provide a better fit for glass- ware, while continuing to save opera- tional costs. For more information on Camracks and other great Cambro products, please visit www.cambro.com or contact Cambro customer service at 800-833-3003. About Cambro Cambro Manufacturing is based in Huntington Beach, Calif., and is a lead- ing manufacturer and supplier of equip- ment and supplies to the foodservice industry worldwide. For more informa- tion about Cambro, visit www.cambro.com. DAKOTA PRAIRIE'S EXPANDED PRODUCT LINE INCLUDES GLUTEN-FREE OFFERINGS Dakota Prairie is the manufacturer of flours and baking mixes. Utilizing sepa- rate facilities, they offer both gluten-free and gluten flours, mixes and many pack- aging options. As a customer driven busi- ness they will custom mill, blend and package to your specs as well as offer private label packaging. Dakota Prairie produces the highest quality organic flours made from the finest grains. Visit Dakota-prairie.com and pick one of many wonderful flours with the protein that will you need. If you require a specific blend or a low ash flour, Dakota Prairie is willing and able to manufacture the flour or mix of flours and grains you want with the ash and pro- tein level you desire. With a surging demand for gluten- free, Dakota Prairie offers a dedicated and certified gluten-free facility where they can mill the grain, mix the products and package the product all within the con- fines of the same facility. This saves costs and reduces contamination risk, which saves you money and time. They offer flours in bulk or retail, excellent pre- mixes, or they will mix and package your recipe in your own private label bag. With 37 different gluten-free baking mixes, Dakota Prairie has an ideal line- up for the food service industry. Their Gluten-Free All Purpose flour can be used as a direct substitute for the gluten flour in most recipes. This gives any food service company the ability to take their award-winning recipe and service it to gluten intolerant customers. You will find it challenging to tell the difference between Dakota Prairie's gluten-free Angle Food Cake and gluten Angle Food Cake. Packaging consists of everything from a retail package, to a 50 pound bag to a 220,000 pound pneumatic rail car. Dakota Prairie also works with their cus- tomer and the farmers to plan for the sup- ply chain for the crop year. Dakota Prairie has an internal lab to test the characteristics of the flour. Within the lab they test all gluten-free raw grains when received, the flours dur- ing production and all products during ENERGY-SAVING PRODUCTS SAVE MONEY AND MEET ENERGY STANDARDS Eliason Corporation's EISA-compliant line of doors, energy-saving Econo- Covers, Econo-Strips and Econo- Shield helps restaurant owners comply with federal regulations and save on energy costs. Eliason's energy-saving EISA door line consists of the EISA-10, EISA-20 and EISA-30 models, all of which are filled with CFC-free foam insulation and meet the federal EISA (Energy Independence & Security Act) mandate, which states all walk-in cool- er doors must have a minimum R-value of 25. The goal of the EISA regulations is to reduce dependence on fossil fuels. Never again worry about someone propping open your cooler door while stocking or retrieving products, allow- ing a large amount of energy to escape. All EISA doors come with Eliason's Easy Swing hinge, the smoothest and most reliable hinge in the traffic door industry. The Easy Swing hinge allows the door to open with less than five pounds of pressure and is guaranteed to close every time. Econo-Covers and Econo-Strips by Eliason Corporation help decrease energy costs and save money by reduc- ing refrigerated air loss and protecting product quality. Econo-Covers may be used on horizontal or vertical reach-in refrigeration cases, and store neatly in specially designed trays. Econo- packaging. In addition, a cumulative sample of the final product is sent to an external lab to verify the product passes gluten-free specifications of their cus- tomers. The plant is certified gluten-free (in a dedicated gluten-free facility), USDA Organic, Japanese Organic, Europe Organic and Kosher. The plant has a comprehensive HACCP plan and GMP's. AIB does an annual food safety audit; currently, Dakota Prairie has Superior AIP recognition. For your flour and baking mix needs Dakota Prairie is your one-stop shop. Visit their website www.dakota- prairie.com to see their complete line of gluten-free baking mixes. Contact Dakota Prairie on how to get their flours and baking mixes at sales@dakota- prairie.com or 701-324-4330; press 5401 for Chris or 5402 for Eric. Continued on Page 12