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F o o d E q u i p m e n t N e w s 2 7 CATERSEAL GASKETS: A BETTER WAY TO COVER STEAM TABLE PANS Steam table pans are workhorses in the kitchen. Despite their importance, the current methods they utilize for food storage or transportation are not ideal. Pan lids can easily get dislodged and plastic wrap does not stick to food pans securely. In an effort to utilize plastic wrap on pans, professionals developed the "cater wrap." Plastic wrap is wound around a pan of food until there is enough of the wrap to stick to itself and be secure. Loose pan lids and wasted cling wrap aren't a problem when using CaterSea® gaskets. CaterSeal gaskets actually secure the steam table pan lid to its pan and create a tight bond with plas- tic wrap. This helps prevent spills from loose lids or plastic wrap. It allows for a tight seal with a minimum usage of plas- tic wrap. The gaskets can be used either before or after putting on a pan lid or plastic wrap. Commercial grade plastic wrap solidly clings to the CaterSeal gas- ket and will not lose its "clinginess" as it is repeatedly removed and replaced. CaterSeal gaskets provide extra value to your kitchen operation with additional benefits. They protect pan edges from banging against one another. Less banging means a quieter kitchen and the added protection is especially helpful with plastic pans. Moreover, already dented pan edges get a new look when given the CaterSeal gasket treatment. When used on all the pans in a steam table line, CaterSeal gaskets create a seal from pan to pan. This seal helps prevent steam from escaping and keeps the heat in the table where it belongs. The elimination of ris- ing steam makes for a more visually pleasing steam table and a more pleasant atmosphere for workers and guests. Plus, the gripping qualities keep serving uten- sils from sliding into the pan. This helps reduce food contamination and utensil cleanup. CaterSeal gaskets currently come in two sizes: for full- and half-size kitchen pans. They are available in two colors: gray or black, but any color is available through special order. You can use CaterSeal gaskets to store food, in a steam line, in an oven (they are designed to tolerate up to 450 degrees Fahrenheit), and in the freezer—virtually anywhere you would find a food pan. CaterSeal gaskets are made of FDA- compliant food grade, high quality sili- cone. To learn more about CaterSeal gaskets and to see a full demonstration on how they can be a solution in your kitchen, stop by the FMP booth #3822, go to www.fmponline.com or call 800-257- 7737. KITCHEN BRAINS RM-200 PROVIDES REMOTE REPORTING ACCESS, 24 HOUR AUTOMATIC ALERTS As the global leader in the development and deployment of integrated, end-to-end, wireless M2M networking solutions and SAAS applications, Kitchen Brains® has consistently proved itself to be an innova- tor in the foodservice industry. With the release of its newest product, the RM- 200, the company is once again revolu- tionizing the commercial kitchen. The RM-200 is a networked monitoring solution that uses state of the art technol- ogy to provide 24 hour remote reporting access to monitor temperature, humidity, liquid levels, vibrations and more. RM- 200 sensors connect wirelessly to a com- munications hub that is connected to the company's onsite network. When condi- tions in an area exceed predefined param- eters, an alert is sent to the Kitchen Brains Direct Help Desk and anyone designated to receive mobile alerts. Data and HACCP reports are accessible online and implementation of the system may quali- fy for insurance discounts. An early adopter was Alleghany Meats, a member owned LLC consisting of live- stock producers and other community members from four counties in western Virginia and West Virginia. General Manager Chris Fuller said that the RM- 200 provides peace of mind for members, whose assets depend on proper tempera- tures. "We need to know if our refrigeration sys- tems are maintaining the proper tempera- tures. This is especially important when no one is on site," Fuller said. "The RM-200 remote monitoring system immediately pro- vides an email alert when the tempera- ture in one of our refrigerated rooms exceeds a preset threshold for a defined period of time." Features of RM-200 include monitor- ing of critical data 24/7 on a secure net- work, the ability to change vital tempera- DOUGHPRO INTRODUCES NEW NAME, NEW PRODUCTS While many new products will be launched at the NAFEM Show, one lead- ing food service equipment manufacturer will also be introducing a new name, a new logo, a new website and a new look at the three-day Orlando gathering. DoughPro, long known for its high quality pizza presses, tortilla presses, grills, ovens and accessories, has changed its name to ProLuxe™. "For 30 years, our company has been committed to invention and innova- tion, and we believe now is the perfect time to reinvent and rebrand ourselves," said Steve Raio, President and CEO of ProLuxe. "Our new name reflects our ongoing growth and expansion, and bet- ter identifies the quality and breadth of who we are and what we do." Raio says the company, a division of Stearns Product Development Corporation, has evolved considerably since it first opened its doors back in 1983. "Our new name better reflects the scope and spirit of our growing compa- ny," Raio explained. "While DoughPro will continue to be the name of our flagship presses, we will continue to develop and introduce a wide array of other top-qual- ity, innovative food service equipment." In addition to introducing it's new name to the industry, ProLuxe will also debut four new products at the NAFEM Show. "We will be unveiling four new best- in-class products in Orlando," said Glenn Fitzgerald, ProLuxe Vice President. "They include a split grill panini, a hot well, a high end custom hearth stove oven called TerraLuxe™, and The Ultimate Bun Carmelizer." According to Fitzgerald, ProLuxe's new Ultimate Bun Carmelizer lives up to its name. "It features unique raised surfaces that allow for a delicious, perfectly grilled bun every time," Fitzgerald said. "Unlike a standard flat grill or a contact toaster in which buns can taste burned or dried out, our Ultimate Bun Carmelizer delivers superb, even grilling that keeps buns tasting bakery fresh. The proof is in the taste, and once people taste a bun grilled on this new product, we know they will be as excited about using it as BLENDTEC STEALTH EMBODIES BLENDER INNOVATION From the beginning, Blendtec has defined the cutting edge in blending technology. The recent release of its newest commercial blender, the Blendtec Stealth™, prompted Food Equipment News to ask a few questions of the lead engineer behind the proj- ect; David Throckmorton, Manager of Research and Development. FEN: What is the Blendtec Stealth Blender? DT: Simply put, the Blendtec Stealth is the quietest commercial blender out there. On top of that, it's also one of the coolest. It incorporates technology that's never been seen before in the commercial blending industry. I believe it's the most advanced, user- friendly blender that's ever been made. FEN: What prompted Blendtec to start design of the Stealth? DT: Through our research and our relationships in the foodservice indus- try, it became clear that noise is still a huge factor in commercial settings. We gathered that it was time to break the next sound barrier, so to speak. That was the primary driver behind engi- neering the Stealth. FEN: What were the objectives when you started? DT: We set out to make the Stealth at least three decibels quieter than the quietest existing commercial blenders. In reality, we accomplished quite a bit better than that. Other objectives included adding advanced, user-friend- ly controls, USB programmability and a sleek design aesthetic. FEN: What were some of the hurdles you had to over- come? DT: We engi- neered the Stealth from the ground up – so we conceived and tested each advance- ment at every level. We spent a lot of time developing our propriety "sus- pended" motor design. We also contin- ually calibrated the Stealth's capaci- Continued on Page 69 Continued on Page 68 Continued on Page 69 S a t u r d a y, F e b r u a r y 9 , 2 0 1 3