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Re s ta u ra n t D a i l y N e ws 3 5 S a t u rd a y, M a y 1 7 , 2 0 1 4 AMERICAN DRYER UNVEILS INDUSTRY-CHANGING HAND DRYER TECHNOLOGY American Dryer recently unveiled a new product that incorporates cold plasma, a natural occurring phenomenon, into its market-leading hand dryers. The company worked to perfect its new, patent-pending Cold Plasma Clean™ (CPC) technology for several years, and with its release, cold plasma- enabled, warm-air dryers will advance cleanliness in restrooms and markets such as healthcare, schools and food pro- cessing. "Cold Plasma Clean technology was developed by our engineering team to create the most hygienic hand drying method possible," American Dryer Vice President of Sales and Technology Michael Robert said. "CPC kills germs while you dry your hands naturally, without chemicals. HEPA filters, the solution used by some manufacturers, may trap microbes, but can't eliminate them, nor do the filters clean the air surrounding the hands the way CPC does." This is an important advancement for hand hygiene. HEPA filtration simply traps germs inside the dryer, but by incor- porating warm-air CPC, American Dryer's latest models actually kill germs in the surrounding air while you dry your hands. In contrast, HEPA neither sani- tizes hands nor kills germs. "CPC creates a sanitizing bubble of air, which sur- rounds the hands without the creation of harmful ozone," American Dryer President Daniel Rabahy added. "This is a true evolution in hand dryer technology because of its comprehensive hygienic benefits." Cold plasma, or bipolar ionization, is nature's way of cleaning the air and killing germs. High levels of ionization are found throughout nature. The Cold Plasma Generator, available only inside select American Dryer eXtremeAir ® models, uses steady-state positive and negative discharge points to split water molecules in the air into oppositely charged hydrogen and oxygen ions. These ions then break down gases to harmless compounds commonly found in the atmosphere. CPC technology is also proven to kill harmful and microscopic pathogens including E.Coli, C. Diff, Staph, MRSA and TB. Testing has been done independ- ently by EMSL Labs, an Elite CDC certi- fied lab. The eXtremeAir with CPC tech- nology has been independently tested for safety by Underwriters Laboratory (UL), passing both the UL867 and the California Air Resources Board (CARB) standards. Additionally, CPC technology is a solid-state, maintenance-free solution. There are no expensive filters, chemi- cals or labor, and eXtremeAir CPC is compact and comes equipped with uni- versal voltage and adjustable sound and speed. Proven cold plasma technology has been successfully used to sanitize the air in commercial buildings since the 1930s. The prestigious Cleveland Clinic, Baylor College of Medicine and Boston Children's Hospital currently use it, and most recently, cold plasma has been used in medicine to treat surgical incisions and to kill bacteria in the food processing industry. The eXtremeAir CPC hand dryer has advanced this technology to kill germs while you dry your hands. For more information, stop by booth #5408. DIETZ & WATSON CELEBRATES 75 YEARS AND FOUR GENERATIONS OF 'QUALITY ABOVE ALL ELSE' According to the Family Business Institute, less than one-third of family- owned companies remain viable into the second generation, approximately 12 percent operate into the third and only three percent survive into the fourth generation and beyond. Dietz & Watson, a leading purveyor of premium meats and artisan cheeses headquar- tered in Philadelphia, proudly counts itself among that three percent, with six descendants of founder Gottlieb Dietz currently holding leadership positions within the company. This year, the fourth-generation owned and operated company marks its 75th anniversary of producing quality deli meats, franks and sausages, dinner hams, cheeses and specialty items. "My father's mantra was 'quality above all else,'" said Ruth "Momma" Dietz Eni, Chairman of Dietz & Watson and daughter of Gottlieb Dietz, who remains heavily involved in the day-to- day operations. "The company was founded in 1939 on the principle that you never skimp or sacrifice when it comes to our products, and it's remained that way ever since." Gottlieb Dietz trained as a butcher and sausage maker in his native Germany before arriving in Philadelphia. A chance meeting with another local meat smoker (that's Watson) led to a partnership, and in 1939 Dietz & Watson was born. Upon Gottlieb's passing, Ruth and her hus- band took control of the company and transformed it from a small producer of sausage and pork to the largest deli meat purveyor in the region. Today, with the support of Ruth's three chil- dren and two of her grandchildren, Dietz & Watson is now the second largest preparer of premium meats and artisan cheeses in the country, with dis- tribution in more than 40 states. "From the very beginning, I've been involved in the business," Ruth contin- ued. "Weekends, summers, school breaks – even at the dinner table – it's been about meat. I'm so proud to mark our 75th anniversary, and I think my father would be amazed at how far his company has come." A film detailing Dietz & Watson's heritage and unique company culture was produced in honor of the milestone. The mini-documentary, featuring Eni family home videos, behind-the-scenes footage of the production facility, interviews with longtime employees and even Gottlieb Dietz's original recipe book, can be viewed at www.dietzandwatson.com/75th. "When I came into the business I saw tremendous potential," said Louis Eni, CEO of Dietz & Watson and son of Ruth. "We've grown from a small local company to a national brand and deli powerhouse, and much of that success can be attributed to the fact that every- thing we produce is handcrafted. Our recipes are developed and perfected through tasting, and many are sourced from our employees. Each and every product is inspected by human eyes and human hands, which isn't easy at our size, but it's crucial. It's all about quality, just as my grandfather said." For more information on Dietz & Watson, visit www.dietzandwatson.com or find the company on Facebook (face- book.com/DietzandWatson) and Twitter (twitter.com/DietzandWatson). Learn more by visiting www.dietzand watson.com, calling 800-333-1974 or stopping by booth #2240. DON'T MISS THESE NEW ITEMS Emile Henry Dresses-Up the Buffet with a New Dressing Pot Emile Henry presents a Dressing Pot in its Urban Buffet range in apple green, slate and sand colors that are both upscale and stunning, creating a subtle luxurious tone that complements any food on the buffet table. The 1.7 quart, 6 inch tall dressing pot is elegant, versatile and extremely resistant to scratches, maintaining its color and appearance even with heavy use. The rim has been specially designed to avoid chipping dur- ing service, washing and storage. Made in France, this all-natural ceramic dress- ing pot maintains cold temperatures 30 percent longer than plastic containers. The temperature of food is evenly and rapidly diffused, so the food remains fresh and appetizing, even on the surface. Rösle 600 Series of Stainless Steel Utensils Offers Seamless Construction and Timeless Elegance Rösle presents a collection of stainless steel utensils, all made of one-piece con- struction and all raise the bar in terms of elegance. Each tool in the 600 Series offers simple, smart performance charac- teristics. For instance, spoons and ladles for portioning and serving feature a round rim for exact and drip-free pour- ing. The seamless one-piece manufactur- ing eliminates any place for food residue to hide. Stylishly designed, the 600 Series has holds its beauty even when washed with harsh detergents, and its simplicity of design complements both casual and formal tableware. Every one of these flawless utensils has been streamlined to perform a special task, superbly. Mauviel Introduces M'basic: A Collection Made for Professionals M'basic was created in France for the professional, commercial kitchen. The 18/10 magnetic stainless steel cookware is efficient and easy to clean. The stock- pots, stew pans and rondeus offer rapid heat and cool down properties and the sturdy handles are riveted to the pots for safety. All of the pots have tubular handles that are made from 'stay cool' stainless steel. A non-drip edge is a standard feature on all the products, so dripping on work surfaces and the stove is eliminated. The sandwich thermoradiant bottom is designed for cooking on all surfaces, including induction. M'basic is made in France. Serve Coffee and Tea in the Clear Choice: The New Gigogne Mug and Saucer from Duralex The new Gigogne Mug and Saucer from Duralex are the clear choice for serving coffee, tea and espresso. Duralex expands its coffee and tea collection with the new Gigogne mug and saucer, made of an extremely high-quality, tempered glass that remains clear and scratch free, even with heavy use. These mugs and saucers feature a minimal, classic aes- thetic and durable construction. Four times stronger than other glass mugs and saucers, the Gigogne mugs are designed for residential and commercial use. The design creates a stylish, understated look that complements any tabletop. Made in France. The Gigogne Mug 7-3/4oz, retails for $13.50 for a set of six. The Gigogne Saucer 5-1/4in retails for $21.00 for a set of six. Lékué Introduces Traditional and Non-Spill Baking Sheets Lékué presents baking sheets that are flexible, non-stick and easy to use and store. Both the flat traditional sheet and the non-spill baking sheet can be washed in the dishwasher and rolled up for compact storage. The non-spill baking sheet features an edge or lip that prevents juices from spilling into the oven. The baking sheets are made in Spain of platinum silicone, which is also used for baby bottle nipples and medical tubing. Lékué holds the world wide patent to platinum silicone, which is non-toxic, smokeless and odorless. All of the products are 100 percent compliant with European and FDA reg- ulations for materials that come into contact with food. Learn more at booth #6850.