Oser Communications Group

Food Equipment NAFEM Feb 8 2013

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Page 68 of 71

F o o d E q u i p m e n t N e w s 6 9 F r i d a y, F e b r u a r y 8 , 2 0 1 3 DFSI Family? MC: The addition of FMP to the Diversified Foodservice Supply family is incredibly exciting. FMP is recognized in the industry as a world class service provider and is clearly focused on the needs of its customers. The combination of FMP's extensive product development capability in parts and supplies/accessories coupled with the existing parts offering of AllPoints Foodservice Parts and Supplies, another DFSI brand, creates a powerhouse in the industry capable of servicing cus- tomer needs at an unprecedented level. FEN: What does the acquisition of FMP mean for current and future DFSI cus- tomers? MC: One of DFSI's core values is "The Customer is King" and this acquisition allows us to take our service to a new level, across multiple customer channels. DFSI now has the ability to provide our cus- tomers with an unmatched selection of equipment parts, accessories and supplies with best in class service. Additionally, we Powerhouse (Con't. from p. 1) can ship from seven warehouse facilities across the country, all with 98 percent same-day shipping so customers receive their products faster. FEN: How will DFSI's addition of FMP affect the foodservice Industry? MC: FMP is definitely an industry leader in the products they supply as well as the service they provide to their customers. These high marks are a perfect fit with our other DFSI brand AllPoints which pro- vides equally high customer service and focuses on equipment parts sales primarily to service agencies. The combination of these two brands allows us to serve the needs of multiple customer channels with unmatched depth and breadth of product and with a geographic footprint that drives speed to market. The net effect of adding FMP as a lead brand in the portfolio is an enhanced service offering to our valued customers. Stop by both of DFSI's booths at the NAFEM show! AllPoints is located at booth #4032 and online at www.allpointsf- ps.com. FMP is located at booth #3822 and online at www.fmponline.com. CH: While at the Culinary Institute, much emphasis was placed on the dangers of poor food safety protocols and the steps needed to reduce risks. However, it wasn't until a family member contracted food poisoning that required care that I really understood how big a role the proper handling of food plays in a quality HACCP program. So, after experiencing both sides of the issue, I became an advocate in our industry for food safety. Once I was asked to be the Spokesperson for Cooper-Atkins, I seized the opportunity to get this important mes- sage out, and have been enjoying every minute of it. FEN: Can you please tell our readers what attracted you to become the food safety spokesperson for Cooper-Atkins? CH: In my lengthy, 4-Star career, I have never seen a more dedicated group of peo- ple focused on two things: First, designing, manufacturing and distributing the highest quality and most accurate temperature instruments. Second, improving user aware- ness of all the global, complex and com- pelling issues that surround food safety today. FEN: In today's competitive marketplace, what is Cooper-Atkins doing to differentiate itself from the 'also ran's?' CH: As an experienced chef, I understand the needs of the industry and try to be for- ward-thinking about what future technolog- Cooper-Atkins (Con't. from p. 1) ical solutions Cooper-Atkins can provide for people working in our industry. One of my goals within the company is to strength- en our advocacy for proper food handling and make us THE informed resource for food safety information. I want chefs that are using our products to be confident that they are serving not only the best food, but also the safest! FEN: Chef, rumor has it Cooper-Atkins has a new device that is changing the future of temperature monitoring. Care to shed some light on this? CH: Indeed they do! The HACCP Manager system is state-of-the-art, allowing you to incorporate a custom built HACCP plan into your food business that complies with local health codes. The system's intuitive programming requires minimal training and increases productivity, allowing you to save time and money! FEN: How many NAFEM shows have you attended, and what do you most look for- ward to seeing at the show? CH: The first NAFEM show I attended was many years ago, prior to graduating from culinary school. I make it a point to see the latest technology trends that will be used to ensure safe food handling and consistent quality. If you are in our business, this is the place to be! For more information, visit booth #3622 at NAFEM. After the show, visit www.cooper- atkins.com, call 860-349-3473 x154 or email info@cooper-atkins.com. er depth for using the steamer insert and pan carrier accessories, reducing the incidence of grease splatter, and providing ample area for 5-gallon volume etch marks, which come standard. The seamless coved interior and 3-inch radiuses allow the operator to easily move the entire food product in the pan without scorching that often occurs in the tight corners of more square configura- tions. When coupled with the optional Tangent Draw Off accessory, this unit pro- vides an outstanding configuration for any application. Another major improvement over all other competitors is the hinged cover with Torsion spring-assisted hinges. This lid assembly is fully adjustable to any working height and stays in desired position for ease of operation. The vent cover in the lid allows for controlled steam venting, keep- Eclipse Braising Pan (Con't. from p. 27) ing condensate in the pan. FEN: So the 15-gallon model will share these features? MW: Yes, it will fully resemble the 30 and 40-gallon models, but with a 34-inch wide footprint. And, the 15-gallon unit, as with all Eclipse models, has a full one-year warran- ty and a 10-year body warranty. For more about the outstanding features of Groen's Eclipse Ergonomic Tilting Braising Pans, including its high rate of energy effi- ciency, visit unifiedbrands.net, call the com- pany at 888-994-7636, or visit NAFEM booth #1022 and demo kitchen booth #1232. integrate the new product into existing commercial kitchen set-ups. Equipment operators and customers see a real benefit to General's many years working with food service equip- ment. "Our sales team and technicians knowledge reduces the need for expen- sive and complicated assembly and service," Asbury said. "They have the General (Con't. from p. 60) ability to know when to access new equipment, and fully support and serv- ice existing equipment." In order to perform well in the most demanding foodservice industry envi- ronments, all General products are designed, manufactured and rigorously tested. Come visit General at The Legacy Companies' booth #3416. Also visit the company website at www.generalfood- VITAMIX: POWERING THE POWERHOUSES WITH THE QUIET ONE As today's foodservice powerhouses, including leading smoothie bars, cof- feehouses and restaurants worldwide, demand more from their equipment, Vitamix® continues to deliver. Engineered to provide dramatic sound reduction, world-class reliabili- ty, unparalleled speed of service and a perfect blend every time, The Quiet One® utilizes exclusive technology that sets it apart from the competition in the arena of noise reduction, making it ideal for atmospheres where tradi- tional blender noise can spoil the ambience. An innovative door seal design, coupled with patent-pending floating technology significantly reduce vibration transmission and improve airflow. The combination dra- matically reduces the amount of sound produced during blending while main- taining the drink quality expected from a Vitamix. According to independent third party testing, it operates at 18 decibels below its closest competitor on one of the most demanding recipes—the milkshake. Based on that testing, The Quiet One would be perceived as being four times quieter than its closest com- petitor. Offering an innovative design unlike any other product on the mar- ket, its compact, magnetically secured sound enclosure reduces cleaning time, while eliminating the need to disas- semble the whole machine and remove screws. This helps to prevent cracking of the sound enclosure and ultimately extends the life of the machine. In addition to improved noise levels and innovative design, The Quiet One provides proven core technology that ensures exceptional and consistent per- formance. Six program buttons with 34 optimized programs to choose from provide the operator with ease of use and consistent beverage preparation every time. The unit is also fully pro- grammable to create custom blending programs for signature drinks, smooth- ies and blended coffees. Finally, The Quiet One, along with many other Vitamix commercial prod- ucts, features an Advance™ container with a unique design and built-in drip- less spout that improves pourability. This results in a significant time and cost savings, as well as an overall improved customer experience. "Our customers' reputations, includ- ing some of the largest coffee chains and largest quick service restaurants, are built on quality," said Lisa Klein, Vice President of Commercial Sales for Vitamix. "Whether our products are being used in a coffee house, smoothie bar or one of the finest restaurants in the world, we'll continue to create value and versatility to help ensure their success." For more information on The Quiet One, stop by booth #3625, visit www.vitamix.com or call 1-800- 4DRINK4.

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