Issue link: http://osercommunicationsgroup.uberflip.com/i/310725
Re s ta u ra n t D a i l y N e ws 7 7 Fri d a y, M a y 1 6 , 2 0 1 4 The newly developed all-in-one filtration and storage solution will make a dramatic change on how restaurants manage their oil. Like its predecessor, the Envirotub, the newly coined versions OMS-58 and OMS-78 (which stands for Oil Management Solution and the respective gallon capacity of the units), are portable, which allow them to be shuttled right to the fryer for employee ease of use and safety. The unit interfaces easily with the fryer drainpipe for a clean, no-mess transfer of the oil into the onboard reservoir. At a push of a button, the oil is then processed through a four-stage filtration system. Debris is removed at a rate of just under six gallons per minute. Once the filtration process has been completed, the operator has three options: filter the oil again, return the filtered oil back into the fryer using the onboard wand or re- direct the oil into the onboard storage tank for disposal. All selections are made by a push of a button. The addition of a new oil reservoir will be available for both the OMS-58 Envirotub ( Cont'd. from p. 1) and OMS-78 models, which will enable employees to fill the fryer with oil right out of the box. The stainless steel construction makes for a robust and easy way to keep the unit clean. Filters are easy to change and various components of the unit can be removed and washed in a commercial dishwasher for added con- venience when needed. The economic advantages of this innovative oil management system are clear. Better oil management also reduces new oil consumption. Restaurants can efficiently extend the life of fryer oil, increasing the ROI on what is commonly known as one of the most expensive commodities in the restaurant business. The entire acquisition, filtration and refilling process is a closed loop system, allowing employees to easily and safely handle used fryer oil for re-use or dis- posal. By eliminating one of the most frustrating and dangerous tasks in the foodservice industry, employees are no longer at risk from oil related slips, falls and burns. For more information, go to booth #7838 or go to www.envirotub.com. numerous dispensing platforms. The cur- rent product line includes bar guns, post- mix tea dispensers, chiller platforms, ice cooled dispensers, tea brewers, visual bubblers, and new for 2014, a frozen uncarbonated dispenser. RDN: What makes your manufacturing company unique? AB: Schroeder America is totally com- mitted to engineering and manufacturing a quality product at competitive prices with outstanding customer service. A dedicated Research and Development Department is focused on continued product improvements and next genera- tion dispensers. Vertically integrated manufacturing ensures quality control, on time delivery and cost savings that are passed onto the customer. Customer serv- ice and satisfaction along with beverage quality are the company's priorities. RDN: Who is Schroeder America's cus- tomer base? AB: While our doors have only been open for a few years, our market share is strong and growing. Schroeder America enjoys strong relationships with major syrup suppliers worldwide. Additionally, we sell to and through distributors servic- ing many of the top brands in the food and beverage industry. RDN: Schroeder America continues to sell from a platform of quality and relia- Schroeder America ( Cont'd. from p. 1) bility. Can you address this? AB: The ICON ® and MAGNUM are our bar gun beverage dispensers. The bar gun exceeds industry standards for reliability, serviceability, ratio control and is the pre- ferred bar gun for many companies worldwide. Schroeder America lives and breathes 'continuous product improve- ment' in order to ensure that our products not only perform the best but also contin- ue to evolve and improve to meet market demands. The post-mix tea dispenser introduced new technology and raised the bar for dispensing product through a simulated tea urn. RDN: Does Schroeder America have any new products that have not been mentioned? AB: In development for the past three years, Schroder America's new carbonator entry is ready for the market. RDN: Why should the industry look to Schroeder America for their beverage dispensing solutions? AB: As stated above, we are driven by drink quality, reliability and serviceabili- ty. All of these things drive customer sat- isfaction and certainly beverage volume. This means dollars and cents to our cus- tomer's bottom line. For more information, visit www.schroederamerica.com, call 210-662-8200, email ab@schroeder america.com or stop by booth #821. The process begins when food waste gets emptied into the EnviroPure food chute. Immediately, the food starts being chopped into smaller pieces and, as each piece gets smaller and smaller, it's pumped to a chamber and blended with water (most of which comes from the food itself), compressed air and a propri- etary mix of 100 percent natural vita- mins, minerals and nutrients that acceler- ates the normal decomposition rate. Ultimately, that chopped up, churned up slurry is forced through a very fine filter, turning (within 24 hours!) what used to be yesterday's leftovers into that safe, gray water effluent we talked about earli- er. (By the way, if you're really into sus- tainability, you can repurpose that water for landscape irrigation instead of send- ing it down the drain.) We want you to come by booth #3231 and get an up-close-and-person- al, hands-on introduction to this amaz- ing machine, but in the meantime, here are a few facts you ought to know about EnviroPure: Typical installation takes EnviroPure Systems ( Cont'd. from p. 1) one day; simple one-button, on/off operation; standard 208/230/3 or 480/30/3 power requirements; custom built for your specific needs to handle 120 lbs.-10K+ lbs. of daily food waste; custom configured for your conven- ience and space limitations (options for remote food disposal grinder and interi- or/exterior/remote equipment place- ment); quiet, convenient, no odors, no batching, no build-up, no clean-out required; alert system if someone acci- dentally sends a fork into the chute with the French fries; 24/7 phone support; average ROI is 2-3 years; and, financ- ing/leasing available We hope you'll come by booth #3231 to learn more about our amazing EnviroPure organic food waste disposal system. Zero food waste mandates are going into effect everywhere; your city could be next, so get ahead of the game with EnviroPure! For more information, visit www.EnviroPureSystems.com, call 888- 324-7265, email info@enviropure systems.com or stop by booth #3231. remain strong within the food industry. The mini sliders Fontanini's Bratwurst, Polish and Cajun Sausages. Served best on a pretzel roll, these mini sandwiches are a great flavor boost to your menu. Although the Fontanini Family is constantly motivated to develop new recipes and menu ideas, they also stay true to the same attention to detail and quality that have made them so suc- Fontanini ( Cont'd. from p. 4) cessful over the years. Check out the best of both worlds at booth #3801 and experience "The Beautiful Difference" that is Fontanini! For more information, recipe idea inspi- ration, or to learn more about the family history, call 800-331-MEAT or visit www.Fontanini.com. There, readers can also learn how to purchase Fontanini products for home use. Be sure to stop by booth #3801 at the show. powders and more. Karat products may be mixed and matched to fulfill diverse needs and budgets, and are compatible with most major brands such as IP, Dixie, Sweetheart and Solo, allowing customers to effortlessly switch between brands. In an effort to be more environmental- ly friendly, Karat developed Karat Earth, a plant-based line of compostable products including paper and plastic ware, from the idea that living green can help people save green. All Karat Earth products, such as compostable utensils, eco-friendly food Lollicup USA ( Cont'd. from p. 4) containers and Cedar Grove Certified paper hot cups, are fully compostable in commercial composting facilities. Both Karat and Karat Earth brands also offer custom printing for select prod- ucts, such as paper cups, plastic cups, cup jacket sleeves, food containers and nap- kins for a personalized touch. Customizing your packaging is an easy and effective way to advertise your busi- ness and transform customers into the perfect moving advertisement. For more information about Karat, Karat Earth or Lollicup USA, please visit booth #1657. TDE INC RELEASES NEW WIRELESS TEMPERATURE MONITORING SYSTEM Thermo Dynamic Engineering Inc. (TDE Inc) has released its new wireless temperature monitoring system, the EagleEyePro. The EagleEyePro moni- tors cold storage equipment every minute of every day, 24 hours a day, 365 days a year. It will alert restaurant owners and managers via text or phone call if temperatures fall out of the desired and acceptable range for equip- ment. This will help protect a restau- rant's food stores to the threat of bacte- ria and food borne illness. EagleEyePro is also a comprehen- sive HACCP reporting system that records and saves temperature readings from both the wireless sensors and the Bluetooth probe, which is used for daily line checks. The information is stored on the cloud for five years. Through the use of the Bluetooth thermometer and a smartphone or tablet, restaurants can save on paper plus make better use of their employee's time management. EagleEyePro also helps your employees keep their daily quality checks on track with alerts and the abili- ty to take a time stamped picture of the area being checked so they can record that the task has been accomplished. EagleEyePro is also an environmen- tal monitoring system. It can monitor sound or CO2 levels, O2 depletion and other things in your facility. Now you have the ability to monitor and control the environment in your restaurant to make sure that it is safe and comfortable for not only your customers but your staff as well. For more information, visit www .TDE-Inc.com.