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Food Equipment NAFEM Feb 7 2013

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F o o d E q u i p m e n t N e w s 5 7 T h u r s d a y, F e b r u a r y 7 , 2 0 1 3 easy reference, and its 2¾-inch long stem has a 2.5mm tip for easy insertion into food. The stem's protective sheath can double as a handle extension. The handle features a temperature guide for easy reference. Easy field recalibration and large easy-to-push buttons add to its ease of use. It has a list price of $16. Precise temperature and time are essential details in foodservice. If tion. A temperature guide is on the pro- tective sheath. The sheath can be used as a handle extension for a longer reach. This versatile thermometer comes with a rope to hang it around the neck or wrist. It has a list price of $22. The ProAccurate Quick-Read Thermometer (DTQ450X) is the com- CDN (Con't. from p. 22) panion product to the ProAccurate Quick-Read Pocket Thermometer (Q2- 450X). It includes the same features as the Quick-Read Pocket Thermometer, but comes in an alternate stainless steel design. Its 5-inch stem features a 1.5mm thin tip. The ProAccurate Quick-Read Waterproof Pocket Thermometer 's (DT450X) big digit display makes for A GREAT RIDE FOR YOUR ICE, SAFER, SMARTER ICE MANAGEMENT FOR YOU The safety of ice in the foodservice envi- ronment has become a headline issue in recent months. At Follett Corporation, ensuring the purity of ice has always been an integral part of our business – after all, ice is food! Follett's Chewblet® ice machines address this concern through the applica- tion of unique technology: proprietary RIDE® Remote Ice Delivery Equipment. Follett ice machines with RIDE can push Chewblet ice through a tube to automati- cally fill a drink station, storage bin or jockey box – without the need for any human contact with the ice. It's also easier to clean and service the beverage dispenser, since there is no machine of any type on top. With no ice machine on top, you don't need to lift a heavy ice machine off the dispenser to clean it. Save precious time and money when it comes time to clean your dis- penser. Greater Design Flexibility A Follett ice machine with RIDE can be positioned almost anywhere – under a counter, mounted on a wall, or in a back room up to 75 feet away from the bin or dispenser. In today's increasingly design- conscious foodservice environments, a Follett ice machine offers the ultimate in installation flexibility. More Inviting For Customers Traditionally, dispensers are "auto-filled" by placing ice machines directly on top of them. This creates heat and noise in the retail area and detracts from the aesthetics of the beverage station. A Follett ice machine can auto-fill through a tube from out- side the customer area, such as from a back room. This creates a more attrac- tive, open, inviting fountain area for cus- tomers. More Sanitary No matter where a Follett ice machine with RIDE is located, the ice moves auto- matically through the transport tube to the dispenser. Unique RIDE technology pushes the ice through the tube. There is no opportunity for contamination from human contact or from dirty buckets or other receptacles during transport. Easier Maintenance When a Follett ice machine with RIDE is installed out of the customer area, clean- ing and service of the machine always takes place out of the customer's view. Customers Choose Chewblet ice All Follett ice machines produce Chewblet ice – uniformly shaped pieces of chewable ice that are preferred by up to 70 percent of consumers. Chewblet ice is higher in quality than other forms of nugget ice and dispenses more reliably. For more information on RIDE, visit Follett in booth #1400 at NAFEM or see the RIDE video at www.follettice.com/ride. For more infor- mation on all of Follett's products, visit www.follettice.com or call 877-FOL- LETT. BLAKESLEE STANDS ON OVER 130 YEARS OF EXPERTISE, EXPERIENCE Blakeslee continues to build on the tradi- tions of quality. In this Q&A, Vice President Teresa Asbury discusses the company's vision. FEN: 132 years, that's quite an accom- plishment. TA: Thank you. We are all very proud of Blakeslee's history. It took Mr. Blakeslee 15 years to perfect his first commercial dish machine. Each machine was hand-built by skilled craftsman. That same devotion to kitchen innovation and solution-based thinking is what has led us to our success, and will continue to lead us into the future. FEN: Why do you think Blakeslee has thrived? TA: Our engineers and our service team have so much knowledge and experience. It's valuable. They've seen the industry evolve and they've evolved with it. They've seen trends come and go. They can pull from a mental historical database that most manufacturers don't have. When you speak to a small group of our Blakeslee employees, you're most likely going to get a response that is built on over 100 years of experience in the foodservice industry. FEN: What is Blakeslee's focus? TA: Product quality and manufacturing. Service and marketing. From a manufac- turing perspective, we are flexible in our production schedule, more price-competi- tive and more responsive to customers. From a service and marketing standpoint, we can ship and install in a timely manner to satisfy the customer. FEN: What sets Blakeslee apart? TA: Blakeslee invented the first commer- cial dishwasher, so it's no surprise that we lead the industry in door-type, rack-type and flight-type dish machine designs that are more durable, easier to use and more productive. Over the years, we've also expanded into other foodservice equipment segments making it easy for our customers, restaurant owners and operators. We have an assortment of mixers, peelers, slicers and burnishers. Come visit Blakeslee at The Legacy Companies' booth #3416. Also visit the company website at www.blakesleeinc.com. For more informa- tion, contact Teresa Asbury, Vice President at tasbury@thelegacycompanies.com. WASSERSTROM CATERS TO YOUR FOODSERVICE NEEDS By Nathan Wasserstrom, Founder N. Wasserstrom & Sons has been supply- ing quality products and customer-focused services for over a century. Busy operators turn to Wasserstrom to help them stay on top of the ever-changing trends and transi- tions in the foodservice industry. Fresh ideas coupled with new and innovative products give operators a variety of options to enhance and elevate their food presentations, creating exceptional dining experiences for their customers. Wasserstrom's diverse and compre- hensive product line encompasses a seem- ingly infinite selection, including every- thing from tableware, displayware, service and merchandising pieces to back-of-the- house supplies that help operators run their kitchens more safely and efficiently. They offer more than 35,000 different smallwares items that are stocked and shipped from multiple distribution cen- ters, strategically located throughout the United States for efficient order process- ing and reduced transit times. The needs of today's foodservice operator are very individual and unique. They require products that successfully support their menu and brand. Wasserstrom has the capacity to fulfill an operator's specific requirements by offer- ing options such as custom smallwares fabrication, customized reorder programs and warehousing of proprietary and roll- out items. This diverse mix of products and services and an innovative one-stop- shopping approach has been unmatched by any other supplier in the foodservice industry and offers their customers greater efficiency and value. Wasserstrom caters to the specific needs of every customer, regardless of size; single independents, national chains, supermarkets, healthcare facilities, hotels and more. C u s t o m i z e d catalogs, man- a g e m e n t reports, 24/7 Internet order- ing and an e x p e r i e n c e d , knowledgeable customer service staff are just a few of the value-added services that Wasserstrom offers. By utilizing the diverse capabilities of a trusted supplier, operators can streamline their ordering process, save money and focus their efforts on satisfying their customers. For more information, visit booth #1043 at NAFEM, call 800-999-9277 or visit www.wasserstrom.com. you're a foodservice professional, CDN thermometers and timers are the accurate choice, every time. For more information, contact CDN at 800-338-5594, visit www.cdn-time- andtemp.com or stop by the CDN booth #1048 at the NAFEM 2013 show.

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