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F o o d E q u i p m e n t N e w s 2 7 T h u r s d a y, F e b r u a r y 7 , 2 0 1 3 SEE THE NEW STAR ACCUMULATOR FROM CADDY CORPORATION Caddy Corporation of Bridgeport, N.J., has been producing high quality food service conveyors for more than 65 years. Caddy is pleased to announce its new line of Star tray and plate accumulators. The new custom design takes the great bones of the industry-leading Caddy accumula- tor and combines it with a new fit and fin- ish that provides necessary function with European styling. "Caddy has remained an industry leader for 65 plus years because we have always remained true to our core compe- tencies, high level design and fabrica- tion." said Craig Cohen, Caddy's CEO. "That goes for our clean and soiled dish conveyors, our ever growing PODs and carts, and our cutting-edge exhaust sys- tems. We have always been particularly proud of the Caddy Star accumulator and now it's better than ever!" New cafeterias have become increas- ingly higher end and the look has become as important as the food. Businesses such as hospitals, corporate dining, and univer- sities want to keep people from dining elsewhere. This was the motivation of Caddy redefining the look of the tray accumulator and the soiled dish drop off window. Working closely with food serv- ice consultants, Caddy found that they often struggled with this area because it tends to be unsightly and the end user would often ask for it in a hard to design area. That's a challenge because not only does it need to be functional, but accumu- lators get as much use as the serving sta- tions. The Caddy Star accumulator pro- vides a reduction in labor costs, a reduc- tion in space, and a cleaner, more sanitary environment. Plus it can be placed in area of the cafeteria that is not out of the way for patrons because of the fit and finish. The Caddy Star accumulator is made from heavy duty 12 and 18-gauge stain- less steel. The tray rack towers come in four- and five-tray configurations and are easily removable for cleaning. The carousel takes soiled dishes from the serv- ice area to a dish room where they can be sorted, pulped, and cleaned, all without a backup in the service area thanks to the infrared and mechanical safety switches. The unit is also designed with a sight and sound barrier made from doubled wall deadening filler and 18-gauge stainless steel. All of this can be customized with the customer's choice of cabinetry work, engraved elevator pattern steel in a pletho- ra of colors, and even an added logo. In addition to the Caddy Star accumu- lator, Caddy offers a variety of other types of conveyors with custom drop off win- dows. Regardless of whether it is the easy and durable band/cord system, powered rollers, slats, or even the trayless option, Caddy can custom-design them to meet your dish room and front service needs. For more information, please visit booth #3135 at NAFEM. After the show, contact Caddy at 856-467-4222 or online at www.caddycorp.com. GLASTENDER INTRODUCES NEW BOTTLE CRUSHER Glastender Inc., headquartered in Saginaw, Mich., is introducing its new BDS bottle disintegration system, which is on display inside the Glastender booth. "Glastender's Bottle Disintegration System helps you increase your cash flow by decreasing your trash flow," stated Todd Hall, President of Glastender. "The BDS unit reduces the volume of glass bot- tle waste by as much as 85 percent, lower- ing your disposal fees and paying for itself over time." The all stainless steel BDS bottle crusher is 20 inches wide by 22 inches deep and disintegrates beer, wine, and liquor bottles up to 4 inches in diameter and 14 inches in height. It takes mere sec- onds to crush a bottle and is no louder than a standard blender. Safety interlock switches ensure safe operation. The bottle crusher shuts down and a red indicator light is illuminated if the front access door is open, the bucket is not in place, or the bucket is full. The scraps of broken glass, called cullet, are collected in a four-gallon buck- et that is stored inside the BDS unit and accessible for emptying by opening the front door. The four-gallon bucket weighs approximately 43 pounds and holds approximately four cases of disintegrated long neck beer bottles when full. Operating the bottle crusher is very easy. Simply turn the unit on and push a bottle down the feed chute. The feed cute includes a multi-level baffle system and gasket seal to maximize glass contain- ment. The BDS unit includes locking cast- ers so it can be easily moved for cleaning and the compact design fits easily under the bar or in a service station. For more information, visit booth #3212 at NAFEM 2013 and check out www.glas- tender.com. HALTON MAKES THE SELF BALANCING KITCHEN A REALITY The award-winning M.A.R.V.E.L. Demand Ventilation Control system, already recog- nized as having the industry's fastest response time in reaction to changes in cooking activity, has been further enhanced to provide total ventilation system control. With demand control becoming the norm rather than the exception, managing the changes in exhaust volumes and build- ing pressure has been a challenge. The M.A.R.V.E.L. system is unique among DVC systems as it measures exhaust rates in each hood in real time. This capability allows for an accurate signal for incoming replacement air ensuring space balance as the system varies the exhaust during opera- tion. As the majority of capture and contain- ment problems occur due to high velocity discharge from replacement air diffusers, the next logical step was to design and sup- ply a diffuser for commercial kitchen use that maximizes air flow rates while mini- mizing thermal plume disruptions. No longer will designers have to rely on office building type diffusers, but can select from a series of high volume, low velocity dif- fusers that are appropriate for general sup- ply and remote zones in kitchens. The system is self balancing and auto- matically adjusts exhaust air volumes and the appropriate makeup air requirement to each zone and/or hood, and delivers it in a way that does not interfere with the cooking operation. For the first time ever, the design team can provide a complete exhaust and air distribution system that is controlled in sync, and encompasses all the design crite- ria needed to excel in the commercial kitchen setting. For more information or see a demonstra- tion of Halton latest technological break- through, visit booth #1064 at NAFEM, check out www.haltoncompany.com or call 800-442-5866. INTEGRATED CONTROL CORP. CELEBRATES 25 YEARS OF FRESH IDEAS Integrated Control Corp. celebrates 25 years as a global leader in the field of food service technology solutions, providing fresh ideas to restaurants, hotels, schools, hospitals and quick-serve restaurants. Like many start-ups, Integrated Control Corp. (ICC) began in the basement of founders, Roberta and Mark Salerno's home in 1987. Back then, early control products consisted of simple embedded systems which were quickly finding them- selves into many commercial applications. Over the years, together they have designed and developed control applica- tions for a host of products from treadmills to pizza ovens. It was in the late '90s that ICC met with industry leader Burger King to help them develop what other compa- nies said couldn't be done, a product man- agement system for their restaurants. Ten years later, this system is in every Burger King in the world rendering ICC the experts in product management. Today, they are actively working with several brands in the development and release of product systems customized for their spe- cific operating needs. Roberta, President/CEO along with husband Mark, Chief Technical Wizard, lead a team that work closely with each brand in understanding specific operating details and goals in the delivery of every solution. Roberta and Mark feel the key to their success has been the ability to com- bine operational and business objectives in providing client brands solutions that enhance product delivery and customer experience. They pride themselves on pro- viding the right solution at the right price with easy-to-use devices for non-technical personnel to monitor time, temperature, cleanliness and product management that can increase food safety, HACCP compli- ance and productivity while minimizing food loss. Integrated Control Corp. has remained true to the core mission of providing out- standing technology solutions to the mar- ketplace. As technology has evolved so has ICC with today's product portfolio offer- ing many wireless, and cloud solutions that are both affordable and practical. ICC designs, manufactures, and markets inno- vative devices for non-technical personnel that enable the control of complex equip- ment and processes with less error, focus- ing on human factors with solutions that emphasize the reduction of time and cost. ICC maintains an impressive portfolio of patents and intellectual property achieve- ments in the food service industry. Global in scope, ICC's leading equipment brands have been translated into more than 24 dif- ferent languages and installed in as many countries, include Product Quality Timers™, Kitchen Minder™, Temp Minder™, Label Minder 2™ and CCP Minder™. Most recently ICC has added offices in EMEA and plans are in place for Asia/Pac to further support international demands. All these products and more will be displayed at booth No. 1681. Be sure to check out the newest enhancements to CCP Minder™, a wireless device that not only takes and transmits temperature data but acts as a total restaurant solution for planning, executing and reporting critical control points within the restaurant- paper- less HACCP like you've never seen it! Also take a look at Label Minder 2™, the most widely used production rotation label printing solution on the market offering the most in configurations and technology. Stop by booth #1681 to see fresh technology for good food! After the show, visit www.goicc.com for more information.