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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 2 2 SEE THE DUAL-COOL DUAL PANEL THERMOMETER BY COOPER-ATKINS The Dual-Cool™ is Cooper-Atkins' first dual temperature panel thermome- ter with interchangeable probes, Min/Max alarm settings and Hi/Lo temperature recall. Equipped with user adjustable settings, it can simultane- ously measure temperatures within two separate storage environments or two locations inside of the same reach-in, walk-in or hot-holding cabinet. Available in three different kits includ- ing either two air probes, two solid simulator probes or one of each, allow- ing both the ambient air and product temperature to be monitored with a single unit. A high volume audible alarm and jumbo LCD makes tempera- ture monitoring easier than ever. Cooper-Atkins Corporation, head- quartered in Middlefield, Conn., has been a leading manufacturer of envi- ronmental solutions since 1885. Cooper-Atkins serves the foodservice, HVAC and healthcare markets and has built a solid reputation as a leading manufacturer and provider of quality time, temperature and humidity instru- ments. Led by Carol P. Wallace, President and CEO, Cooper-Atkins is a Certified Women Owned Business and proud member of the WBENC. 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. AVANTEC OVENS DELIVERS INNOVATIVE CHANGE TO FOODSERVICE INDUSTRY With cutting-edge design, Avantec Ovens' new technology in foodservice equipment is leading the way towards greater flexibility and efficiency in the industry. At the 2013 NAFEM Show, Avantec is unveiling its lat- est designs, which include new oven mod- els and energy-efficiency programming options. "At Avantec, we take the approach that innovative change in baking platforms is the key to improving operations and functional- ity in foodservice," said Dave Goble, President of Avantec Ovens. Avantec Ovens will unveil an energy- efficiency programming option that pro- vides the operator with customizable ener- gy-saving modes unlike any seen in the industry to date. The energy-efficiency pro- gramming can be tailored with up to three different settings that that operators can use to decide when and how to capitalize on energy-saving opportunities without caus- ing significant downtime and delays. "Offering customizable energy-efficiency settings is critical, as only individual opera- tors know the ebbs and flows of their demand throughout the day," Goble explained . The new designs fit in with Avantec's existing product line by offering high pro- duction and high-quality baking perform- ance in smaller floor spaces with built-in energy efficiency. Specific features in Avantec ovens make using and cleaning the ovens easier for operators as well, like hinged front doors and adjustable airflow systems. These features not only make using the ovens easier, but they also decrease associated labor costs. Avantec's existing equipment line includes unique dual-deck conveyor ovens that utilize two independent baking cham- bers for up to four individual, customizable airflow patterns. In addition, a single-deck conveyor oven is also offered with the same adjustable airflow system. The conveyor ovens can be stacked up to five belts high for a very large production volume in a small floor space. To complement the conveyor ovens, the FlexDeck is a deck oven which can be purchased to fit on top of an Avantec con- veyor oven to increase the potential variety of products offered. The additional option of three sizes of split belts on the conveyor ovens creates a highly flexible and cus- tomizable baking platform designed to cre- ate the optimal baking characteristics for a wide variety of menu options. "We offer foodservice operations the chance to innovate and experiment with their menus in a unique and exciting way that can enhance the business platform of any new or existing establishment," Goble said. "While small improvements over time are good, it takes innovative design to alter the way we approach problems and deter- mine solutions," continued Goble. "At Avantec, we create equipment that we feel brings significant benefits to the operators, and we are excited to unveil new designs that complement our existing patented tech- nology and its measurable improvements in terms of baking performance, production and flexibility." For more information, stop by the Avantec Ovens booth #3843, visit www.avante- covens.com, email contact@avante- covens.com or call 800-322-4374.