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F o o d E q u i p m e n t N e w s 6 1 T h u r s d a y, F e b r u a r y 7 , 2 0 1 3 of fruits and vegetables to get the nutritious, most flavorful juice possible. The J100 Ultra is easy to use. It is equipped with a unique auto feed system which allows the operator to feed fruits and vegetables into the feed lead without using a pusher. The J100 Ultra is tall enough that its no-splash juice spout can be positioned high on the unit so that a blender bowl can be positioned under the spout allowing the juice to flow directly into the blender bowl or large pitcher for easy serving. Because of its ultra-power- ful 1,000 watt motor, non-stop juicing is possible so you can process juices right into the large blender-pitcher for quick, easy serving. There are two method of pulp ejec- tion. The unit comes with a 7.2 liter large translucent pulp container which is easy to empty. Or, use the continuous pulp ejection – the unit comes with an ejection chute which sends continuous flow of the pulp directly into a bin under the work- shop making clean-up a breeze. The J100 Ultra Juicer is perfect for use in restaurants, healthcare facilities, assisted living establishments, health Robot Coupe(Con't. from p. 1) clubs, hotels, and country clubs – really anyplace serving freshly prepared fruit or vegetable juices. The J100 Ultra enables you to serve the most fresh, healthful, nutritious, tasteful juice possible to your guests... all within seconds of preparation. In short, the J100 Ultra enables you to offer your guests and customers the health and nutritional benefits of freshly pre- pared fruits and vegetable juices bursting with flavor – not only do they taste won- derful, but the aroma of the fresh juice encourages others to also order juices. Robot Coupe is the inventor of the commercial food processor and leading innovator of food processor advance- ments for more than 45 years. Robot Coupe offers a complete line of food processors, vegetable prep machines, ver- tical cutter-mixers, Blixers, power mix- ers, juicers and extractors. Make it a point to stop by Robot Coupe's booth No. 2220 at the NAFEM Convention to see the J100Ultra... the perfect juicer for you. For more information, visit booth #2220, check out www.robotcoupeusa.com, call 800-824-1646 or email info@robot- coupeusa.com. seems to be consistent between most manufactures, so why does preparation table performance vary so widely from manufacturer to manufacturer in the mar- ket place? These are questions that I have heard over the last 20 years of being in the restaurant industry and working with commercial refrigeration. Randell recognizes there are chal- lenges in the kitchen and focuses on mak- ing products designed to perform in any kitchen environment. For many other manufacturers preparation tables are just part of their portfolio, but are not consid- ered a primary product. At Randell, preparation tables lead the way as a core product. So why don't other manufac- tures make this a primary focus? I believe it is because on-site conditions make it difficult for preparation tables to fit into every kitchen environment. It is easier to control the temperature of a reach-in unit or undercounter unit because you can shut the door/drawer to ensure that ambi- ent air and humidity are kept from the interior of the unit. However, with prep tables, moving the unit just a few feet in the kitchen can change the entire envi- ronment and affect performance, because of differences in air movement, heat sources and temperature. Every manufacturer is held to the NSF-7 standard that requires that product temperatures be maintained at 41 degrees or lower without freezing for a duration of four hours. NSF lab testing also requires 86-degree temperatures and a relative humidity of 0 to 50 percent. Preparation Tables (Con't. from p. 1) Product being tested is pre-chilled to 35- 38 degrees prior to being put into the opening. However, we know that just because a piece of equipment can pass the test in the lab does not mean that it will meet field conditions, or that the end user will always follow the rules outlined in the testing criteria. We have all experi- enced or heard from customers that 'actu- al working conditions' are more hostile than testing conditions, and what is ideal is not always what happens in a busy kitchen, despite the best efforts of those involved. Randell focuses on providing equip- ment that is designed to work effectively in the kitchen, not just in the lab. Take for instance the FX-Randell Sous Vide preparation table. The key to correct application of the Sous Vide method is constant and accurate temperature con- trol. Cross contamination and elevated temperatures of products being packaged can provide a breeding ground for bacte- ria which will bloom once the packets are vacuumed and stored for production. The FX-Randell Sous Vide prep table is designed to meet these challenges to keep food product safe, keep product for prep- ping at point of use and keep product fresh and appealing to customers. The FX-Randell Sous Vide prep table will be highlighted in the NAFEM What's Hot! What's Cool!® booth. For more information about the FX/Randell full line of preparation tables visit unified- brands.net, call them at 888-994-7636, or visit them at their NAFEM booth #1022 and demo kitchen booth #1232. and serving counters to custom stainless and stone fabrication. In the words of BSI President and CEO Thomas (Tom) Kissinger, "We do everything from nose to toes." According to Kissinger, "Many deal- ers, designers and architects are unaware of BSI's full-service capabilities. That's why BSI is making 2013 the year that the food equipment industry learns of our true capabilities. The NAFEM show is the perfect place to get started." "We understand our customers are under a lot of pressure to get their project completed on time," Kissinger said. "Because of our extensive capabilities, BSI eliminates the nightmare of coordi- nation between multiple fabricators, because we've got the mill shop, stain- less shop, countertop fabrication, food guard manufacturing, as well as the abil- ity to design and build custom refrigera- tion all in our Denver facility." But it's more than creating a seamless project by reducing the number of ven- dors you have to deal with. It's also about our accountability. "When you work with BSI there's no passing of the buck," Kissinger contin- ued. "We won't blame the countertop manufacturer for holding up a project because we are the countertop producer. If a food guard post leans, we can't blame the counter fabricators. We are the count- er fabricator. In the event there is a prob- lem with a job, it makes it easier and BSI (Con't. from p. 1) more efficient to work with one company that really does stand behind its prod- ucts." What You'll Find at NAFEM Kissinger noted, "At the last NAFEM we got a lot of buzz around XGuard―the only food guard that gives you three-axis movement―and this year we're rolling out our new Digital Menu System. We think it's equally exciting. It's such a rev- olutionary idea that it was selected to be included in NAFEM's 'What's Hot, What's Cool' Pavilion." The Digital Menu System (DMS) is an integrated food presentation system that combines food guards, heat, light and a digital menu system in a single integrated unit. Small Wi-Fi enabled LCD screens sit right above the food and let you easily identify food items and dis- play food allergy and nutritional informa- tion. Customers can also stream in weather, news or custom content. NAFEM attendees can see the DMS up close in the What's Hot, What's Cool pavilion or at the BSI booth No. 1443. Visitors to the BSI booth will also be able to check out examples of the compa- ny's counter systems, unique food guard offerings, custom refrigeration capabili- ties, an exclusive line of heated merchan- disers and innovative rotating cold pans. For more information about BSI, LLC, please visit www.bsidesigns.com, call 800-662-9595 or email sales@bsidesigns.com. lion plus Baby Boomers have impacted wine consumption in a big way. All of the accessories that go with it have given a good boost to the categories the company covers. This trend has favorably affected the foodservice trade in terms of patrons needs. Barware products have greatly increased since then as well. Franmara does not sell to the pub- lic. Franmara ships from its facility in Salinas, Calif., where many of its products are manufactured, assembled and imprinted. Franmara has also invented and patented many of the items it currently sells. The company owns many of the toolings for many of its products also. Franmara's bench- mark in testing all of its products is the foodservice user, and Franmara is con- stantly looking for ways to improve our products and give its customers the best value possible. Franmara contin- ues to search the world to broaden these categories; and at times, creating and manufacturing what's not avail- able anywhere in the world. Franmara has always been a fami- ly-owned company and has continued its focus on the wine and bar acces- sories giving our customers the best value and service on the items it sells. Many of Franmara's employees have worked many years for the company. Franmara is dedicated to providing its employees with the best environment possible for them to work and thrive. High quality, great diversity, excel- lent inventory and great value are key features of Franmara's product line. In Franmara (Con't. from p. 1) terms of wine accessories, Franmara Inc. has the largest line for wine acces- sories in the world, with more than 200 Waiter's Corkscrews to choose from alone beside all the other corkscrews and other wine and bar accessories. Franmara's own Capitano Waiter 's Corkscrew, for instance, is a favorite with waiters, as it is very durable and has a long handle for good leverage- and it is at an attractive price. The Pulltap's Waiter's Corkscrew is also very popular and sought after globally. Furthermore, for room serv- ice or mini-bars, the plastic Pocket and Traveler's Corkscrews are imprintable and used by thousands of establish- ments worldwide. Another foodservice favorite (and airline service favorite) is the Cedon Bench Mount Uncorking Machine (It even has its own Boeing product number!). Lustrum (1mm thick) Cocktail Shakers are a big food- service favorite item as well. Crumb scrapers, wine decanters, wine coolers, openers, stoppers, pour- ers, and pepper mills are also popular products. Franmara's ever so popular Decantus Aero wine aerator has been a great seller also. Please visit booth #3920 at NAFEM 2013. For more informations, visit online at www.franmara.com. You can call the company at 1-800-423-5855 for the latest catalog or email at info@franmara.com. Franmara's 2013 catalog will have more than 250 new products!