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THE PERFECT OVEN TO FIT YOUR KITCHEN: AIR-O-CONVECT By Tracy Drake, Marketing and Sales Support Specialist, Electrolux Professional Electrolux Professional brings you everything you need from a boilerless combi oven. The air-o-convect brings in a whole new dimension of cooking to your kitchen. Whether you need to serve fast casual customers with little time and different tastes or you need to prepare hundreds of meals all day in a formal set- ting, you can choose among the wide selection of air-o-convect oven models and combinations suiting every type of cooking environment. The air-o-convect is perfectly suited for front cooking, deli shops, quick- and full-service restaurants, supermarkets, small and large hotels, schools, canteens, central and high-capacity kitchens, and banquet events. With 11 humidity settings, the air-o- convect is the only oven that guarantees the maintenance of humidity without a steam generator. Poach, stew, braise, roast and bake – endless cooking oppor- tunities allow you the freedom to cook what you want, when you want. This is a professional oven with impressive product features. The simple and clear control panel makes it easy to operate. On the panel, a digital tempera- ture display shows the green digits indi- cating actual tempera- ture while the smaller red digits show the set temperatures. Both are displayed at the same time for the operator's comfort. In addition, a time/food probe display shows you the green digits indicating real time while the smaller red digits communicate the set time. Additional product features include a pulse ventilation option for the interior fan, which is recommended for baking, slow roasting and keeping food warm. Leave the exhaust control valve open to provide extra-crispy results. The central dial can set the humidity, cooking cham- ber temperature, time, food probe tem- perature and advanced features. An auto- matic cleaning feature allows you to choose your option: press start and go! Food safety is the focus of air-o-convect. The HACCP button pro- vides monitoring via an integrated PC network (HACCP advanced). Now you can offer perfectly cooked dishes while grant- ing safe food according to HACCP regulations. With impressive product features, high efficiency and savings, and a com- plete and flexible range, the air-o-con- vect boilerless combi oven from Electrolux Professional belongs in your kitchen. For more information, visit profession- al.electroluxusa.com, call 866-449-4200 or email electroluxprofessional@elec- troluxusa.com. F o o d E q u i p m e n t N e w s S a t u r d a y, F e b r u a r y 9 , 2 0 1 3 1 2 AMETEK NATIONAL CONTROLS CORP: INNOVATION AND QUALITY IN FOOD EQUIPMENT CONTROL AMETEK NCC is committed to innova- tion as a fundamental source of growth for its business and as a fundamental source of differentiation for its cus- tomers. Its technology solutions for the food service industry help increase pro- ductivity, maximize speed of service and support its customers' brand expansion. By assisting early with concept devel- opments, NCC can bring its years of experience to bear in optimizing elec- tronic controller design and implement- ing new features that increase efficiency and effectiveness of its customers' prod- ucts. And NCC maintains a partnership with its customers, continuing to develop control scheme refinements and product improvements over the life of its cus- tomers' products. With today's requirements for accel- erated, high-quality cooking solutions that speed prep time while preserving product quality, equipment versatility is key. NCC controls help professional kitchen and food service equipment man- ufacturers produce multifunctional equipment that offers consistent control aesthetics across the product line, with uniform, organized operator interfaces that reduce operator error and promote operator familiarity with the most intri- cate food preparation regimens. At the same time, consistent control schemes and operator interfaces help to reduce training costs and the cost of food waste created by operator error. AMETEK NCC development efforts are aimed at automating as many processes as possible, allowing realloca- tion of labor and improving operations. With its universal control architecture and wireless communications and diag- nostic capabilities, NCC controls allow the commercial food service equipment manufacturer to offer its customers the most efficient professional food prep experience available. NCC offers a full range of standard products, including: cooking computers with one or two probes to monitor tem- perature in one or two cooking vats and provide cooking time and notification for four to 24 menu items, digital tempera- ture controllers for ovens, fryers, holding cabinets and grills, holding timers that display menu item number and remain- ing time, via an electronic countdown timer, multifunction timers with two to 16 channels, up to 50 menu items in memory providing time remaining, as well as up to four mid-prep cycle alarms and commands, and refrigeration ther- mometers with an alarm. In addition to its line of standard products, NCC can customize an array of control equipment for a particular cus- tomer's needs. Its custom line includes controls for both hot prep applications (convection, microwave and combination ovens, grills, fryers, holding cabinets and beverage dispensers) and cold prep appli- cations (refrigeration, ice making, hold- ing cabinets, beverage and soft serve dis- pensers). NCC custom controls can be designed for a full spectrum of control functions: temperature monitoring and control, including on/off and proportion- al, motor control for conveyor speed, compressors, pumps, blowers and mix- ers, liquid/powder/slurry beverage mix- ing and dispensing. HMI control, com- munications, using LonWorks, CAN Bus and Ethernet, and custom software. Whether a standard product or a cus- tom solution for a particular customer's most challenging food service applica- tion, AMETEK NCC offers high control value, innovative design that leverages the most advanced technologies to sim- plify and foolproof the end-user inter- face. At the same time, NCC controls can minimize energy consumption, integrate information flow, control systems and operations within the commercial food service facility. For more information, contact AMETEK NCC at 630-231-5900 or visit www.nationalcontrols.com. Be sure to visit booth #1154 at NAFEM 2013. INTEGRATED CONTROL CORP. KEEPS HOSPITAL TEMPERATURES HEALTHY With so much to worry about, one might ask: how does a hospital handle temperature monitoring having multiple floors and areas with dozens of critical control points? Precise temperature monitoring of refriger- ators, freezers, and warmers is vital to ensure food and thus patient safety, as well as to remain compliant with medication and food safety standards while always trying to reduce costly product loss. Many hospitals receive non-compliant scores when surveyed and when one con- siders the potential patient risks and facility expenses at stake, it leaves you to wonder. Manually recording refrigeration tempera- tures on paper has the potential for being missed and is usually done only once or twice a day. Automated monitoring sys- tems, like Integrated Control Corporation's Temp Minder™, are easy to use and cus- tomizable, allowing the user to monitor and document a range of information such as temperature, humidity, and other important measures, depending on the sensors and areas selected. Flexibility and adaptability are key – Food and Nutrition Services Director, Jennifer Robins agrees: "With Temp Minder expandable and easy to use system, this (distance and additional probes) was not a challenge." Upon logging into the web-based appli- cation, the user can view refrigerators based on area and their current status, getting live data of which refrigerators are in and out of range. Temp Minder Online™ displays graphs of data collected over a 24 hour peri- od on any of the units selected. Temp Minder also can generate reports on any or all of the units which can be printed for records or remain paperless. Temp Minder Online also can provide alerts such as low battery warnings or loss of signal. Alert notifications are also cus- tomizable; the user can set the parameters and desig- nate the alert method to be used (i.e. phone call, text message, or email). User Nick Kaston of the U.S. Merchant Marine Academy said, "This system has allowed us to monitor our refrigeration equipment in such a way as to render it almost "mindless." Temp Minder ensures that medications and patient food are stored at the appropri- ate temperature and that the equipment is working properly. This feature is useful in maintaining regulatory compliance, espe- cially when clinics are closed and staff members are not available to check temper- atures consistently. Chef Stephen Bello said, "(Temp Minder) enables us to be proactive during critical times as it relates to temperature, most importantly, food safety." Considering the average value of med- ications and food in hospital refrigerators, the use of Temp Minder can serve as insurance against costly medication or food loss due to mechan- ical failure. While a ther- mometer can display whether a unit was out of range, it cannot indicate the length of time the unit was out – Temp Minder can. Although some products can exceed the labeled storage temperature requirements for a brief period, without Temp Minder, the length of time the unit was out of range is unknown and product must be discarded. With Temp Minder that waste can be pre- vented. Richard Dello Buono, GM of Mercy Hospital agreed. "Without the (Temp Minder) system, it would have been a cost- ly disaster." Stop by booth #1681, or for more informa- tion contact Greg Colichio by calling 877- ICC-8788 or visit online at www.goicc.com.