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F o o d E q u i p m e n t N e w s 6 1 F r i d a y, F e b r u a r y 8 , 2 0 1 3 be found in many kitchens today, has expanded to supply the world with a com- plete line of juicers and an ever-increasing assortment of superior countertop juicers, blenders and beverage equipment. Teresa Asbury, Vice President at The Legacy Companies, is one of the driving forces behind Omega's expansion domesti- cally and internationally. She attributes Omega's growth to quality products designed for commercial use and the depth of product offerings. "For years, Omega has proudly served the world with a complete line of juicers," Asbury said. "We had the people, processes and servicing in place to expand into other categories. This allowed us to work with our engineers to develop, manufacture and introduce quality products that satisfy the needs of our food service customers." Tim Fields, Vice President of Omega, said, "Customers wanted more from Omega. We have an amazing research and development. We have expert engineers and work with some of the world's top manu- facturers, so we focused on categories that complimented juicing. This led us into high- speed blending, drink dispensers, granita Omega Products (Con't. from p. 1) machines and milkshake machines." Omega is well on its way to being a one-stop shop for foodservice professionals in the beverage category. With dedicated engineers focused on the development of juicers and blenders, these two segments remain at the forefront of their business. Commitment and energy is focused on cre- ating products and features that make sense to each operator segment. In addition to product development, international expansion continues to increase Omega's exposure overseas. Although Omega is sold in more than 50 countries, the company is looking to increase that number. Frozen drinks, all-natural juice and smoothies continue to be a growing global trend. Reliable operation and a consistent, quality menu item are essential. Omega has the offering, the product durability and over 50 years of experience in supplying prod- ucts that meet these opportunities head on. Come visit Omega at The Legacy Companies' booth #3416. Also visit the com- pany website at www.omegajuicers.com. For more information, contact Teresa Asbury at tasbury@thelegacycompanies.com. manufacturers of kitchenware and utensils, it is also an integral supplier of solutions for the professional restaurant industry. The same boldness which could be an inherent thread in the fabric of the modern entrepreneur was what led a young Miquel Pujadas to set up a small sheet metal work- shop in the industrial town of Manlleu (Barcelona, Spain) in 1921 in order to man- ufacture baking bowls, jugs and chocolate pots made of tinned copper. Midway through the century, the second generation, Joaquim Pujadas, learned the trade of man- ufacturing churns for storing and transport- ing milk along with camping gas canisters. In the '70s, they launched a range of aluminium kitchenware, which was fol- lowed by stainless steel. Following in the spirit of his father, Joaquim Pujadas opted for automated polishers, which eliminated hand polishing. Ten years later, the third generation, Miquel and Andreu Pujadas, were leading the company and were respon- sible for the first exports and creating a cat- alog of kitchenware and utensils aimed at wholesalers of equipment for the hotel and catering industry with the objective of offer- ing them the most all-encompassing service possible. In addition, the Pujadas range includes shelving and dish racks, food pans and stor- age pans as well as melamine and acrylic displayware. The manufacturer's kitchenware and pans range from stainless steel to alumini- um including those of multimetal (stainless steel and aluminium in the same item), cast aluminium, cast iron and carbon steel. In 2008, the company expanded their manu- facturing in plastic products adding polycar- bonate and polypropylene food pans. In 2010, shelving and dish racks were added to Pujadas USA (Con't. from p. 1) the plastic lines. The company has been awarded NSF certification for their dish racks and their Inox-Pro, Top Line, Alu·Pro, and Multimetal kitchenware and the full line of food pans and steam table pans. The Productive Ambition In regards to the manufacture of metallic parts, the company is a leader in thermo- forming thanks to the development of their own technology. Over the past few years, the company has carried out an investment plan in machinery and equipment and in industrial safety. They are applying the lean manufacturing methodology to their pro- duction which is a technique aimed at opti- mising operational processes and removing anything which does not add value to the product. The Foreign Adventure The decision to take a leap of faith and ven- ture outside of Spain was taken by the com- pany at the end of the eighties when it enjoyed a solid position in the domestic market. This step into foreign markets allowed the development of new products which is a key aspect to understanding the modern day Pujadas company philosophy. The brand currently has a presence in more than 80 countries, including France, Holland, Switzerland, Russia, Morocco, Saudi Arabia, Thailand, Australia and Chile. The newest market focus is North America. The U.S. headquarters and warehouse are centrally located in Wisconsin. Please come and visit Pujadas at The NAFEM Show 2013 in Orlando at booth #4014. For more information, visit www.pujadasusa.com, call toll free at 855- PUJADAS (785-2327), call the main line at 608-842-3333 or fax to 608-237-2134. world-wide market. Designed by a world-renowned Italian design team, the ONE is sure to complement any location that it's placed. Every detail was carefully thought through, from the protruding front panel to the large full color industrial touch screen user interface. Beyond its flashy exterior is a rock solid machine designed to per- form even in the harshest of condi- tions. The industrial components of the ONE are built to with stand the rigors of a demanding hotel café or even the taxing environment aboard a busy ocean ferry. The patented Dura-Brew technology of the ONE's brew group reduces the cost of ownership by requiring, on average, only one pre- ventative maintenance visit per year. Compared to the four times for leading competitors, this feature makes the ONE a smart choice. The sleek and modern design of the Egro ONE won the "Excellence In Design" award from Appliance Design Magazine. Features such as the color touch screen user interface and functional LED sur- face lighting made it a sure winner. The ONE is compact but powerful, capable of delivering up to 240 cap- puccinos an hour and measuring just 12 inches wide. The versatile touch screen is not only aesthetically pleas- ing but functional as well. Upload videos to play on the screen for quick Style Joins Functionality (Con't. from p. 1) on-board staff training. Promote other products or drinks by uploading images to play as a screensaver during idle times. The new Powder Module for the ONE is capable of delivering two different powders directly to the machine. It is now possible to produce hot chocolate and mochas at the push of one button. The Egro ONE is manufactured by the Rancilio Group and is supported by the North American branch office. Rancilio Group has been producing the world's finest espresso machines since 1927. In addition to the Egro ONE models, Rancilio produces five differ- ent traditional espresso machine lines and two unique grinder lines. They have remained a global leader and innovator by maintaining their focus on designing and manufacturing high quality espresso machines. Rancilio Group North America is a branch office of the manufacturer and features nationwide support via an extensive network of distributors and service partners. Regardless of your size or your requirements, the Rancilio Group has a machine for you and the after sales support you need. Be sure to stop by booth #2268 and see the Egro ONE and other premium machines available from the Rancilio Group. For more information, visit www.rancilio.it. Companies? TA: It's been an exciting couple of years for us. Since the last NAFEM show, The Legacy Companies has con- tinued to expand. We've acquired two legacy brands, Excalibur Dehydrators and Blakeslee—Commercial Dishwashing and Kitchen Equipment. Today, The Legacy Companies includes Blakeslee, Excalibur, General, Maxx Ice, Maxx Cold, Omega and Zeroll. FEN: That's remarkable. Why do you think The Legacy Companies has been so successful? TA: From our very founding we have shown a commitment to understanding the needs of foodservice companies. This has helped us establish very per- sonal and long-term relationships with our customers. We have carefully bought and nurtured some of the top brands in our industry so that we can give our customers a 'one stop shop' of high quality products that will meet their needs for years to come. FEN: How are you able to successful- ly manage the growth? TA: We have a set strategic direction for our company. First, the businesses we acquire are traditionally the legacy brand in a specific category. For exam- ple, Blakeslee invented the first com- mercial dishwashing machine. Zeroll invented the first modern day ice cream scoop. They are recognized for engineering innovation and extensive expertise. Second, all have strong core strengths and capabilities in both prod- The Legacy Companies (Con't. from p. 1) uct development and servicing. Finally, we are focused and committed to cultivating and developing these companies. We have a globalized research and development practice and we also narrow the business focus. The combination of both initiatives makes a difference. FEN: How do you deliver constant innovation? TA: It's a team effort. We work with our customers and strive to have a deep understanding of their needs as food- service operators. We anticipate and incorporate new technologies that make sense, into our product develop- ment plans. Our sales team and engi- neers work together for solution-driv- en, practical applications. FEN: What's one thing readers should know about The Legacy Companies that sets it apart from others in today's foodservice industry? TA: Our engineers and our service team have so much knowledge and experience. They've seen the industry evolve and they've evolved with it. They've seen trends come and go and they can pull from a mental historical database that most manufacturers don't have. Visit The Legacy Companies at booth #3416. Also visit the company website at www.thelegacycompanies.com. For more information, contact Teresa Asbury, Vice President, at tasbury@thelegacycompanies.com.