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Re s ta u ra n t D a i l y N e ws S a t u rd a y, M a y 1 7 , 2 0 1 4 4 6 RENAU INTRODUCES RENAU.NET POWERED WIRELESS TOUCHSCREENS Renau's new T-1200 Series of next-gen- eration capacitive touchscreens designed specifically with the foodservice industry in mind give foodservice equipment operators complete control over their commercial foodservice equipment. Unlike older capacitive touch solutions, these state-of-the-art capacitive touch- screens can easily be used by users wear- ing gloves. Now available in a standard 4.3 inch (T-1243) or jumbo-sized 7 inch (T-1270) display, the T-1200 Series offers equip- ment operators a sophisticated control that can be configured and installed either horizontally or vertically on the front of a controlled appliance, or mount- ed separately to act as a process control or freshness timer. Measuring less than 1.91 inches deep, the T-1200 Series is compact and versatile enough to allow equipment manufacturers to mount it on virtually any available panel space. Using Renau's Single Wire Communication and wireless Renau.Net Networks, the T-1200 Series connects to any of Renau's compact, powerful hybrid micro process controllers to monitor and control even the most intensive and demanding applications. Equipment operators and customers see a sleek, vibrant color display that can easily be mounted anywhere in the kitchen, reduc- ing the need for expensive and compli- cated harnesses. With the ability to quickly and eas- ily access and select programs and recipes, as well as full support for safe- ty and compli- ance processes like HACCP and ingredient level and freshness monitoring, training equipment operators to use the T-1200 Series is fast and simple. Equipment operators can quickly and easily read the T-1200 Series' high-resolution color display from across the kitchen, and because the screen is the interface, use is incredibly intuitive and easy and designed to help reduce operator error and food waste. The T-1200 Series can even help guide a service technician through troubleshooting and repair. Easily upgradeable and fully repro- grammable, the T-1200 Series allows recipe menus and system configurations to be quickly updated through the medi- ation of Renau's Universal Host Adaptor (UHA) and custom Windows- based software, which allows for the creation of custom recipe menus, warn- ing alarms, sound files and system con- figurations that can be stored on an authorized user's hard drive for future use and reference, or for larger organiza- tions, shared with a remote collegue on Renau's powerful Smart Kitchen Manager Software Servers. When it comes time to update the system, the desired update file can be downloaded via either the integrated ISM-band wireless adapter or Renau UHA Series USB adapter. In order to perform in the most demanding foodservice industry environ- ments, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured in the United States, all Renau products are rigorously tested and come with an industry-leading three year warranty. For more information about Renau Electronic Laboratories, please visit www.renau.com, stop by booth #4454 or call 818-341-1994. LINDE SHOWCASES CRYOGENIC TECHNOLOGY FOR QUALITY AND PROCESS CONTROL Addressing the needs of bakeries, Linde North America is showcasing a range of state-of-the-art cryogenic technology for precision temperature and process- quality control. Linde technology solutions can make a positive impact on process quality across the baking operation, from mixing and forming to final chill- ing or freezing and packaging. The process solutions use high-purity, food-grade carbon dioxide (CO2) or nitrogen (N2), and span: flour and dry- ingredient chilling systems, dough mixer chilling systems, continuous chill or freeze processing systems, and gases for modified atmosphere packag- ing to help preserve freshness and extend shelf life. For chilling dry ingredients, Linde's cryogenic gas system uses a specially-designed injection process to instantly cool fast-moving flour, sugar, spices, dry mixes, etc. as they flow from the silo to the mixer. The efficient chilling system can control tempera- tures to within +/-1 degree F of the set- point for high consistency and repeata- bility at the mixer. Through coopera- tive efforts between Linde and Shick, processing parameters for any ingredi- ent can be validated prior to installa- tion with sample quantities at Shick's test facility in Kansas City, Mo. The dry ingredient chilling system can be used on new pressure or vacuum ingre- dient handling systems, or retrofitted to existing systems. "Wholesale bakeries know they must pay attention to process quality year round, and especially when pro- duction increases or the service area is expanded and places new demands on shelf-life," said Ed Cordiano, Linde Program Manager for Bakery & Prepared Foods. "Linde can build greater control into processes for higher repeatability even at high volumes. This leads to more consistent quality and better freshness out of the package – things that keep retail bakeries, restau- rants and consumers coming back." Coles Quality Foods, Inc., for example, recently installed a Linde flour chilling system at its North Liberty, Iowa, facility. The system improves temperature consistency at the mixer and helps improve dough handling characteristics for down- stream forming operations for Coles' signature twisted bread prod- ucts. In addition, Coles utilizes a Linde cryogenic spiral freezer, an efficient, high-quality freezing system to meet demands across their product lines. "The importance of brand quality and a better understanding of the tech- nology are leading more bakeries to consider cryogenic solutions," Cordiano said. Cryogenic tunnel freez- ers and spiral freezers, for example, can freeze high volumes of baked goods at a precise rate which protects the internal cell structure for better taste and texture profile. Crust freezing also protects the surface quality of frozen dough products and par-baked breads including any toppings on baked goods for a more consistent appearance. "Bakery managers are often surprised by the difference in the quality of their finished products, especially when switching from mechanical freezing and ice chilling methods." System Optimization Cordiano said process engineering can make a difference in operating costs, and Linde works with bakeries to opti- mize process parameters through labo- ratory tests and on the production floor. He emphasized that new cryo- genic chillers and freezers introduced over the past few years "provide effi- ciencies never seen before in our industry." For example, the new Cryoline ® XF spiral freezer features a patented cross-flow air design for more consistent temperatures across the conveyor belt. Baked items such as these artisan breads travel through the spiral freezer in a compartment shaped like a cylinder rather than a box. "The new design improves heat transfer effi- ciency, so the freezer can improve throughput by 10 percent or more, in a footprint smaller than that of a tradi- tional box spiral," he said. Linde offers a comprehensive range of food-grade gas technology for bakery processes. New systems can often be installed in a matter of days, and typically include supply lines and venting as well as system optimization and training. Once a bakery imple- ments CO2 or N2 for one process, it is easier to capitalize on cryogenic solu- tions for other baking processes. "More bakeries now recognize the value of cryogenics and look to invest in the technology as an efficient plat- form for solving several needs throughout their plant," Cordiano said. The Linde Food Team performs in-plant assessments and works with bakeries to develop optimal process solutions. For more information, see Linde (www .lindefood.com), or call 800-755-9277. HENNY PENNY WINS 2014 KITCHEN INNOVATIONS AWARD Leading foodservice equipment designer and manufacturer Henny Penny Corporation has received a 2014 Kitchen Innovations Award for the Velocity Series Pressure Fryer. The Kitchen Innovations Awards are pro- duced by the National Restaurant Association Show to recognize and celebrate products and services that specifically improve the back of the house and benefit operators. The Velocity Series Pressure Fryer is the company's newest product, and will be introduced to the general mar- ket in May of this year at the National Restaurant Association's annual trade show. Developed in close partnership with leading restaurants, the fryer offers revolutionary features and advantages including automatic filtra- tion – allowing you to receive 4X longer oil life. This award marks the fifth time a Henny Penny product has received this prestigious award. In 2009, 2010, and 2011, Henny Penny received the award for the Evolution Elite ® open fryer and in 2008 for the SmartCombi ® oven. "Velocity Series Pressure Fryer is a result of Henny Penny's focus on the customer, their challenges and using innovation to solve their issues," said Rob Connelly, President of Henny Penny. "We are excited to receive the Kitchen Innovations Award. It is another positive acknowl- edgement of Henny Penny's efforts to understand our customers, help them grow through new technology and sup- port our vision for Velocity Series in their kitchens." About Henny Penny Henny Penny continues more than 50 years of innovation that began in Eaton, Ohio with the first commercial pressure fryer in 1957. Today, Henny Penny offers a wide range of high quality foodservice equipment designed for easier operation, greater flexibility and lower operating costs. Product lines include pressure and open fryers, combi ovens, rotisseries, holding cabinets and display merchan- disers. These products and complete start-up, service, training and technical support are available through Henny Penny's exclusive worldwide distribu- tor network. For more information on the company, visit www.hennypenny.com.