Oser Communications Group

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 T h u r s d a y, F e b r u a r y 7 , 2 0 1 3 6 0 To protect the opening without blowing food off of the counter, Berner designed the air curtain to specifically protect a 2-foot to 3-foot-high opening, which allowed for a sleek, compact design. To allow installation into variable and often cramped drive-thru work stations, Berner came up with the "Mount Anywhere" bracket system, a simple, unob- trusive set of mounting brackets that are able to be easily installed into almost any- where. These combined with its small size keep the air curtain out of the way of employee's heads. To address "greasy air" issues that affect kitchen equipment, Berner added a wash- able aluminum filter as standard that pops in and out with the release of the lever to increase the efficiency and longevity of the unit. Berner International (Con't. from p. 16) The attractive design of the Berner air curtain for drive-thru windows also answers many other requests: It comes standard with a power cord and simple on/off control, and supplemental electric heat is available upon request. The air curtain comes totally assembled and ready to take out of the box: Mount it, plug it in and turn it on. Berner's approach of developing a brand new air curtain specifically for drive- thru windows based on input from the field has brought to the QSR industry a simple, effective solution to help decrease both employee turnover and energy costs. To learn more about how Berner air cur- tains can save energy and create healthy, comfortable environments for your open doors, please stop by booth #819 and visit www.berner.com. KM: Twenty-two years, and it feels like 22 months, it's a great company. FEN: Panasonic is known for their con- sumer electronics, how does commercial food service fit? KM: Many companies make both commer- cial and consumer products. The unique thing about Panasonic is that we also make industrial components as well – the whole spectrum. Our wiring harnesses and fiber optic bundles can be found in most Boeing aircraft – one division makes display panels for the hospitality industry, and you won't find too many police, fire or military branches that don't use our Toughbook computers and tablets to help them stay "on time and on target." But hey, we're here to talk about food service. FEN: Let's talk about it. We know you make the Sonic Steamer – are sales with that doing well? KP: We do, and they are! – we sell to almost every food service channel where you'd see a steamer – supermarkets, hospi- tals and healthcare, correctional facilities and even restaurants. The big draw is that fact that it doesn't need a water line, drain- line, vent hood or water filtration – all the steam is kept right in the covered high tem- perature H-Pan where the food is. Clean up is a snap and one of the Sonic Steamers even offers a three year warranty. FEN: What does Panasonic Commercial Foodservice have "New-For-NAFEM?" KP: This year we're offering a totally Panasonic (Con't. from p. 1) redesigned "ProI" line of compact heavy duty commercial microwave ovens – seven models in total. The ProI line is the industry standard for high wattage microwave ovens – Some of the new features are: Each oven offers a model with a one-year or three-year warranty, high efficiency LED lighting, easy- to-read and reliable LCD "backlit" display, and as an industry first; each oven has independently controlled top and bot- tom feed Magnetrons (they're the compo- nents that provide energy for cooking). These ovens also contain auto sensing volt- age switches – no need to manually change from 208V to 230/240V. One model features SD card program- ming technology that can store up to 1,300 menu items for consistency location to loca- tion throughout a chain. And of course with all our products comes Chef Support – something our cus- tomers' R&D kitchens and Ops teams rely on year in and year out. Panasonic main- tains five test kitchens around the world, staffed with the best chefs, food technolo- gists and nutritionists there are. Finally, here in the United States, we partner with 19 of the most professional dis- tributors in the business. Most of whom maintain their own test kitchen facilities locally. Come by booth 1004 at this years' NAFEM show and take the "Cook's Tour" I'd be happy to walk you through all that Panasonic Commercial Foodservice has to offer. For more information, visit www.Panasonic.com/cmo, where you find demonstrations and detailed information about the Sonic Steamer, or call 201-348- 7305. EXCALIBUR LEADS THE WORLD IN DEHYDRATION EQUIPMENT Teresa Asbury, Vice President of The Legacy Companies, talks with Food Equipment News about Excalibur. FEN: Tell us about Excalibur. TA: Excalibur is the world leader in dehy- dration equipment for commercial and home use. The unsurpassed engineering design, material quality and exceptional performance offered by Excalibur delivers amazing, consistent results every time. FEN: How can the operator benefit from you product? TA: Operators benefit from increased prof- itability due to machine reliability, menu expansion, speed of dehydration and less power usage. We also offer a range of dehy- drators including 4-tray, 5-tray, 9-tray, 12- tray and 42-tray units with drying space ranging from 4 square feet to 136 square feet. FEN: Tell us about your new products? TA: This is our first time presenting Excalibur at NAFEM, so all products are worth checking out! We recently launched stainless steel units with stainless steel trays. Many chefs prefer stainless steel, so we wanted to create something that was small- er in size and price than the commercial 2- zone unit, but also suitable for a chef's needs. These units come complete with our patented Parallex™ Horizontal Air Flow, Hyperwave™ Fluctuation technology, 26- hour timer and temperature ranges from 95 degrees Fahrenheit to 155 degrees Fahrenheit. FEN: How can Excalibur help our readers [who own and operate restaurants] build their business? TA: Excalibur can help operators build their menu offerings in a number of ways: First, flavor-enriched cuisine. A well prepared dish will reap a higher sales price and greater margin for the operator. Second, consis- tent, quality food. Customers know they will get the same product that they expect, every time. Third, durable equipment. We know operators don't want to be plagued with down time resulting in loss of revenue. Our customers comment that our dehydrators offer the lowest total cost of ownership. FEN: What distinguishes your products from the competition? TA: No doubt, the majority of chefs prefer Excalibur as their dehydrator of choice. The patented technology in our units creates a most efficient and consistent output. Excalibur is also made in the U.S.A., with service and manufacturing based in Sacramento, Calif. If you have a problem, we're here to help you. We also pride our- selves in spending time in the kitchen with chefs and listening to our customers. In doing that, Excalibur has focused on designing dehydrators, like the Com-2 which is a commercial 2-zone with 136 square feet of drying capacity, for the most demanding users and the most demanding applications. Our dehy- drators last longer and need fewer repairs. FEN: What is your outlook in general for the business? TA: We're extremely pleased with the feed- back and responses we've received regard- ing the Stainless Steel series of dehydrators. People continue to recognize us for the inner-working of our dehydrators which lies in our dehydration technology. We're also seeing many people develop and advance within our product portfolio. They'll start with a 5-tray. As their business grows, they call us back to purchase a 9-tray. Then, over time, many will call back to purchase a commercial unit. Come visit Excalibur at The Legacy Companies booth #3416. Also visit the com- pany website at www.drying123.com. For more information, contact Teresa Asbury, VP of Sales at tasbury@thelegacycompa- nies.com. Stackable Food/Serving Containers Efficient use of space is the main char- acteristic of the large range of stainless steel, polycarbonate and polypropy- lene food containers manufactured by Pujadas because they are the only ones that can be stacked inside one and other. Stainless Steel Steam Pan Containers With Diffuser Base Applied in a similar fashion as the pots and pans, Pujadas has applied a diffuser base to the food containers. They are ideal for use on induction plates thanks to their sandwich base of stainless steel and aluminium. Multipurpose Lids for Food containers In order to avoid a bad fit between lids and containers of different materials, the company has also developed Polinorm lids. These can be fitted to stainless steel PUJADAS IMPROVES CONTAINER USABILITY food containers as well as to polycar- bonate and polypropylene containers. For more information, visit Pujadas at booth #4014 at NAFEM 2013. After the show, you can reach out to the compa- ny by visiting www.pujadasusa.com, calling toll free at 855-PUJADAS (785-2327), calling the main line at 608-842-3333, faxing to 608-237-2134 or emailing lbarger@pujadasusa.com. Pujadas USA is located in Windsor, Wis., 53598.

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