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F o o d E q u i p m e n t N e w s 6 9 T h u r s d a y, F e b r u a r y 7 , 2 0 1 3 equipment, including ovens, fryers, walk-in refrigerators and freezers, steam tables and more. All NGC controls offer multiple-lan- guage displays, quickly and easily cho- sen by individual kitchen staff members. An intuitive user interface makes any piece of kitchen equipment easy to oper- ate and is supported by a one-button con- textual help feature. The control menu offers easy-to-understand food icons with color graphics and touch screen, to make selection of the proper settings virtually foolproof, even for relatively new kitchen staff. The graphic displays are also designed to improve operator awareness of expect- ed cooking operations, and the graphic progress bar makes it easy to judge cook- ing progress and determine when opera- tor attention is necessary. NCC's NGC also offers a series of custom alert tones so kitchen staff can safely multitask with- out risking losing track of specific opera- tions. Networking Boosts Kitchen Efficiency The electronic networking capability built into every NGC system makes it easy to display the operating status of any Ametek (Con't. from p. 1) appliance anywhere in the kitchen. Simply tie the individual NGC systems on the various appliances throughout the kitchen into the network. Not only can a single supervisor then monitor all equip- ment from one location, but the power profiles of all of the NGC-controlled equipment can be set from that location as well — making it easy to reduce ener- gy costs by careful control each piece of equipment's power profile. In addition, networking can provide alerts to management and service person- nel to improve the timing and efficiency of predictive maintenance and cleaning operations. Controller diagnostics will even assist troubleshooters in identifying component failures. With its extensive networking capabili- ties, each NGC system can also have its menus updated via network connection or via USB port on the control system. A simple menu-programming interface minimizes programming errors while a context-sensitive help function guides users through the programming steps. For more information, visit booth #1154 at NAFEM 2013. After the show, visit www.nationalcontrols.com or call AME- TEK NCC at 630-231-1377. ment. Now the company has introduced another distinctive benefit of owning their machines: a true 3-year motor base war- ranty that includes parts and labor, with no cycle count restrictions. This industry-leading warranty applies to the new Blendtec Stealth™, as well as all Q-Series™, SpaceSaver® and Chef® blenders sold in the United States. These models are now backed by a full 3-year motor base warranty covering all genuine parts and factory labor, regardless of blend cycle count. The improved warranties are retroactive to units purchased on or after Jan. 1, 2012. "We sell the best blenders in the indus- try, and now they have the best war- ranties," said Tom Dickson, Blendtec Founder and CEO. "We've achieved a level of quality and reliability supporting a warranty that simply can't be found any- where else." Blendtec services all of its U.S. equipment at its factory in Orem, Utah, delivering exceptional quality and a much faster response time for customers. Warranty Details The following warranties (against manu- facturing or material defects) apply to Blendtec Stealth, Q-Series, SpaceSaver and Chef blenders sold in the U.S.: Motor Base: 3 years parts and labor, no cycle count restrictions. Sound Enclosures: 3 years. Jars: 1 year, all commercial jars. Blades: Life of the jar. Drive Socket: Life of the machine. Lasting Impression The new Blendtec warranties are the strongest, most comprehensive commer- cial blender warranties available – and further demonstrate the company's com- mitment to the quality and workmanship of its products. Blendtec (Con't. from p. 1) By contrast, other commercial blender warranties come with limitations and fine print, often including cycle restrictions or service required through a third party rather than from the factory. Even some so-called "three year warranties" from other manufacturers provide labor cover- age for only the first year, leaving the bur- den of the labor cost for the final two years on the customer. Service Plus™ for Long-Term Security Along with the improved warranties, Blendtec continues to offer its leading- edge Service Plus program that provides long-term security to users of the Stealth, Q-Series, SpaceSaver and Chef blenders in the U.S. Provided at no additional cost, Service Plus is a replacement plan allowing cus- tomers to purchase a motor base at steeply-discounted rates in the event of an out-of-warranty motor failure. This drasti- cally lowers lifetime ownership costs of Blendtec blenders and virtually eliminates downtime. Effective Dates Blendtec's new warranties are now in effect and are retroactive for all covered blender models purchased on or after Jan. 1, 2012. The warranties cover manufactur- ing or material defects, and do not cover equipment failures due to abuse, neglect, modification or improper maintenance. Blendtec is a U.S.-based company that manufactures professional mixing, dis- pensing and blending equipment for home and commercial use. Blendtec has been a leading innovator of commercial blenders for more than 20 years. Learn more at blendtec.com/commercial. For more information, visit Blendtec at booth #455 at NAFEM 2013. After the show, check out www.blendtec.com/com- mercial, call 801-222-0888 or email pr@blendtec.com. tive action notice and not "making the grade." There are other consequences to not having properly maintained shelving in a restaurant. For starters, when an environ- mental health specialist notices that shelving is not up to standards, it raises flags and makes the inspector a lot more vigilant and doubtful of other areas in the restaurant. Reliable, easy-to-clean, rust and corrosion resistant shelves are a very important part of food safety as they come in direct contact with food―not intentionally, but it does happen and quite often, especially during busy peri- ods in a restaurant. Often times, members of the kitchen staff are in a hurry and will try to grab as many products as needed using both hands. This often means setting one item down directly on the shelves while they grab another or while they take the time to put the lid back onto a container. After a while, epoxy-coated wire shelves peel, rust, collect build-up (if not maintained) and lead to unsanitary conditions if they come into direct contact with food. Environmental health specialists shared the things they like to see: Shelving that is easy to clean (Removable shelf plates are a plus), cor- rosion resistant shelving, vented shelf plates for food items that require addi- tional circulation, shelf plates or surfaces Cambro (Con't. from p. 1) with anti-microbial protection that also have quick drying surfaces. shelving that supports organization with proper label- ing, shelving that prevents bacteria, debris or dust from building up, shelving that offers flexibility and shelving levels that can be added or adjusted as storage needs change. Last but not least kitchens need"strong and durable shelving that is not going to bend easily or break if staff decides to use it as a step stool to reach food items stored above – trust me they do it all the time!" shared a health inspec- tion professional. So when it comes to shelving, how bad would you allow the conditions to get before you decide it is time to replace? Perhaps it's not the best idea to let your health inspector make this deci- sion for you. At the end of the day, it is not worth the risk to your customers, employees, reputation or your good- standing with your local inspector. For 60-plus years, Cambro foodser- vice equipment and supplies have earned the trust and loyalty of our customers and public health professionals alike because our products are designed with food safe- ty in mind. Learn more about Cambro's food safety initiatives at www.cambro.com/storesafe. Visit Cambro at booth #3012 at NAFEM 2013 for more information. JE: To put it briefly, our sneeze guards are the best value in the industry. We exceed the expectations of innovation and customer service by understanding our clients' needs while adapting to industry trends. Our products are cut- ting edge and we have a sneeze guard for every type of customer. FEN: What makes English unique? JE: Made in the U.S.A., our sneeze guards are durable and our quality is consistent. Our employees take pride in their work and our sales team truly cares about our customers. FEN: Is English showcasing any new products at NAFEM? JE: Yes! We have a revolutionary mounting system that we will be intro- ducing at the show. I can't say anything about it just yet, except that you don't want to miss it! Your installers will thank us! FEN: What other products are you bringing to the show? JE: Last NAFEM, we introduced the English Manufacturing (Con't. from p. 1) VIPER series of sneeze guards. It was very well-received for its design and functionality. Since then, we have made slight modifications to the brackets to make it look even better. For those of you that don't know, our VIPER is a fully adjustable stainless steel sneeze guard that looks great and works great on absolutely any counter. It is the best adjustable sneeze guard on the market. FEN: That sounds innovative – and expensive. JE: Innovative? Yes. Expensive? Not quite. Our pricing is actually very com- petitive, which is especially helpful when budget is of concern. In a bad economy, we understand the value of saving money and our customers appre- ciate that. Even with the exclusivity of the VIPER, we remain honest in our pricing and try to save our customers money whenever possible. Our cus- tomers know that when buying English, every penny out of their pocket is well spent and that the big bucks can be bet- ter spent on other design aspects of their projects. See English Mfg. and all of their innova- tive sneeze guards at booth #878. After the show, visit www.englishmfg.com or call 800-651-2711 for more information.