Issue link: http://osercommunicationsgroup.uberflip.com/i/310731
Re s ta u ra n t D a i l y N e ws S u n d a y, M a y 1 8 , 2 0 1 4 2 6 DAYMARK DELIVERS INDUSTRY BEST CUT PROTECTION FOR THE COMMERCIAL KITCHEN After working with customers in a vari- ety of restaurants and commercial kitchens, DayMark ® Safety Systems identified a variety of issues that employ- ees were having while using the tradi- tional, poorly designed cut gloves. Mainly, the gloves were bad-fitting, diffi- cult to sanitize, and offered little to no protection against knife-tip injuries. With the help of HexArmor ® , a partner known for its high safety standards, DayMark designed a cut glove, the NXT 10-302, that carries a level of safety unmatched by the competition. Jeff Palmer, President of DayMark, commented, "DayMark Safety Systems established a strategic alliance with HexArmor over 10 years ago. We have utilized their cut protection expertise from extensive years of experience as the industrial workplace leader and com- bined it with our knowledge of the food- service industry. We devel- oped a cut glove that features the highest cut resistance available for foodservice workers, a product that car- ries a level of safety we're very proud of." The NXT 10-302 cut glove exceeds Level 5 protection on ASTM industry scale. Offering industry- leading protection from knife slips and cuts, due to an added SuperFabric ® mate- rial armor in the key danger zones, makes the new NXT 10-302 cut glove unbeat- able. High-dexterity and comfort in a 13- gauge, lightweight shell makes the glove easy to wear and allows for extreme dex- terity. The NXT 10-302 stays clean longer than the competition and can be easily sanitized during a normal dishwashing cycle. About DayMark Safety Systems Founded in 1989, DayMark is an industry leader in safety systems for commercial and non-commer- cial foodservice operations, headquar- tered in Bowling Green, Ohio. When you partner with DayMark, The Difference is Night and Day™. For more information on DayMark's FAK35, call 877-432-9627, visit www.daymarksafety.com, email sheim@daymarksafety.com or stop by booth #3201. ENVIROPURE: A 21ST CENTURY SOLUTION TO AN AGE-OLD PROBLEM If you deal with high volumes of food waste, you know the operational chal- lenges can pile up as fast as the garbage – overflowing bins, unpleasant odors, even pest infestations. Once your food waste begins its journey to the landfill, the impact becomes even greater. One hundred and twenty million pounds of food waste is generated in North American kitchens every day; according to the EPA, more than 97 percent of that waste goes directly to a landfill where, as it rots, it produces enormous quantities of methane gas. Increasingly aware of the hazards of methane, more and more cities are implementing "zero food waste" poli- cies that ban commercial food waste from landfills, forcing kitchens to find alternative ways of dealing with a prob- lem that's not going away just because municipal leaders want it to. That's where EnviroPure comes in. Acquired in 2013 by T&S Brass, a food- service product manufacturer with a nearly 70 year history of innovation and customer satisfaction, EnviroPure is an easy-to-operate organic food waste dis- posal system that, through a revolution- ary combination of mechanical process- ing and aerobic decomposition, breaks down food waste in just 24 hours. The end result is a safe, gray water byproduct that meets – and often surpasses – munic- ipal wastewater requirements. Other alternatives really aren't. You have several alternatives as you look for a new solution to your food waste problem, but virtually all have negative features. Industrial composting, for exam- ple, is only available on a limited basis; you still end up with hauling costs, and let's just say the carbon footprint is not appealing. Dehydrators use a huge amount of energy, plus that process takes 12 to16 hours to complete. While your batch of potato peels and dried-out cornbread are en route to becoming dried-out dirt, your lunch leftovers are sitting on a counter all afternoon and evening, causing unpleasant odors. Enzyme-based solutions? Look for enzymes to be the next thing banned, since recent studies show their effluent coagu- lating in sewer systems and reducing pipe flow by more than half. Here's the best news. While you're undoubtedly con- cerned about the environment, your greater concern is probably how much EnviroPure is going to cost you. You'll be pleasantly surprised to discover that, with no hauling costs, tipping fees or fuel surcharges to pay, you can easily save tens of thousands of dollars each year; in fact, the average ROI on an EnviroPure system is just 2 to 3 years. The opera- tional efficiencies made possible by EnviroPure are also significant – from a more streamlined workflow to a safer, more pleasant work environment. Every EnviroPure system is custom built for your particular needs – whether that's 200 pounds of waste or 10,000, housed in your kitchen, your basement or outside. Installation typically takes a day, support is available 24/7 and if you're not quite ready to commit, there are leasing programs available. Come by booth #3231 and see how EnviroPure's 21st century technology can turn your food waste problems into ancient history. For more information, visit www.EnviroPureSystems.com, call 888- 324-7265, email info@enviropure systems.com or stop by booth #3231. STRAINING IS A BREEZE WITH THE STRAINER BOSS STABILIZING CRADLE Go into any kitchen and take a look at the assortment of china cap strainers and chi- noises. Chances are you'll find at least one with a broken handle or hook. The pres- sure applied to these tools over time caus- es their handles and hooks to loosen or break off, making them less desirable and more difficult to work with. FMP's new Strainer Boss, which resembles a bear trap, is a unique chef's tool designed to cradle and hold china caps and chinoises during use. It relieves the pressure on the strainer handle and allows broken strain- ing devices to become functional again. One of the best benefits of using the Strainer Boss is that it securely holds straining devices so they won't shift dur- ing use. Currently, the task of straining requires a chef to hold a strainer with one hand and pour hot liquid with the other. Unfortunately, processing many sauces, gravies and consommés requires the stir- ring and mashing of hot ingredients through a strainer. This process requires an extra hand to hold a pestle or spoon. Incorporating the Strainer Boss into this task eliminates the need to hold the strainer, allowing more control and the ability to use your free hand to stir. Chefs who work with the Strainer Boss not only appreciate its aforemen- tioned features, but soon discover its other uses in their kitchens. When used with a food mill, it provides for more stable performance and enables one per- son to tackle what is normally a two- person job. The Strainer Boss also helps with filtering fryer oil. It can securely hold a fryer filter cone onto a stock pot or other collection devices, creating safer filtration. The Strainer Boss is made of heavy gauge stainless steel and works with any size conical straining device. Its sturdy three-point footing enables it to comfort- ably span the opening of stock pots, steam kettles, mixing bowls, three bay sinks and even 35 gallon recep- tacles. It's suitable for hot and cold applications. To learn more about The Strainer Boss and many other cost-saving devices for your restaurant, stop by the FMP booth #3840. FMP stocks a full line of kitchen tools along with 15,000 other parts and acces- sories, featured in their user-friendly cata- log and website. To follow up after the show, visit the FMP website at www.fmponline.com or call 800-257-7737. KONIE CUPS LEADING THE SERVICE INDUSTRY Serving customers since 1949, Konie Cups International is a leading manufac- turer of single-use disposable paper cones, cups and funnel cups. Konie Cups are an ideal solution for use in the food- service industry, but are also widely used in the janitorial, industrial, garage and healthcare marketplace. Konie Cups has recently added a line of hot cups to its catalog. It has white and stock printed varieties in 8-, 12-,16- and 20-ounce sizes. Konie also has lids avail- able for all sizes. Konie Cups offers the benefit of ordering in small, minimum quantities – as little as one pallet. This way customers have the option of only ordering exactly the amount they need. Konie Cups also gives customers the ability to mix SKUs in the pallet, so they can customize their order in which ever way they please. By controlling every step of the manufacturing process, Konie Cups ensures its cups are of the highest quali- ty. From the moment Konie Cups receives raw materials, meticu- lous inspections of every step are pre- formed by highly trained professionals. In order to meet the high expectations of its customers, Konie maintains a healthy stock of both raw and finished products. Konie Cups is continually fine-tun- ing its products to guarantee they are of the highest quality possible. Among the many innovations Konie Cups has made is the tight-seal seam, ensuring leak proof performance. It also strives to make sure its manufacturing process is aligned with its continuous effort to reduce its carbon footprint. Paper cone cups are an inexpen- sive, convenient and sustainable solution for foodservice and janitor- ial customers. Manufactured with significantly less material than con- ventional cups and plastic bottles, single-use, disposable paper drinking cups are more sanitary for end users and keep indoor and outdoor environments cleaner and healthier. For more information, visit Konie Cups at booth #340 or online at www.koniecups.com.