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Re s ta u ra n t D a i l y N e ws M o n d a y, Au g u s t 1 8 , 2 0 1 4 4 SPARROW LANE: ONLY THE BEST INGREDIENTS WILL DO Why are Sparrow Lane artisan vine- gars and olive oils today's choice in the kitchen? They're natural! In a worldwide marketplace of evolving food ideas and unique ingredients, Sparrow Lane Vinegars has been a trusted and valuable ingredient to great chefs, home cooks and food enthusi- asts for years. Sparrow Lane is a true crafted natu- ral line of varietal vinegars using only the best of Napa and Sonoma wines, plus fruits and herbs from throughout the California's Central Valley. Crafted in the "Orleans" method, Sparrow Lane keeps the "art" in artisan. Sparrow Lane also offers a line of premier California Extra Virgin Olive Oil as well as three distinct flavored oils to accentuate the beauty of the food and vinegar. Available in both foodservice and retail, you'll find the entire line of Sparrow Lane products at sparrowlane.com. And now available for the holidays – new premier gift packs! Experience what nature has always known: that only the best ingredients will do – naturally. Learn more at booth #1770D and experi- ence for yourself. For more information about distributors or retailers in your area, call Jesse Layman directly at 866- 515-2477 or 209-232-9218 or email info@sparrowlane.com. THE EVOLUTION OF OIL MANAGEMENT SOLUTIONS TAKES NEW TURN By Rodney Medina, Eco Reviews The highly competitive field of oil man- agement products and services has many players pitching their wares this week at the 2014 Western Foodservice & Hospitality Expo in Anaheim, but none will be as truly innovative as what you'll see unveiled by Envirotub, Inc. The Southern Calif.-based company, known worldwide for its Envirotub indoor grease storage product, has devel- oped the first affordable all-in-one mobile restaurant oil management solu- tion that filters oil, stores oil and can even re-fill deep fryers with fresh oil at the push of a button. Rarely does a new and innovative restaurant product come along that makes an immediate impact on the qual- ity of food, increase the ROI of a com- modity and improve employee safety. Any new product that offers such a dra- matic impact across so many aspects of operation is truly a game-changer. That's exactly what Envirotub envisions for its new oil management product. The units, available in two versions, the OMS-58 and the OMS-78 (which stands for Oil Management Solution and the respective gallon capacity of each unit) are portable, which allow them to be shut- tled 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 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 Continued on Page 9 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH WFHE Lee M. Oser CEO and Editor-in-Chief Kim Forrester Paul Harris Associate Publishers Lorrie Baumann Editorial Director JoEllen Lowry Dave Bernard Jeanie Catron Associate Editors Yasmine Brown Vicky Glover Graphic Designers Ruth Haltiwanger Customer Service Manager Levi Borland Conda Peeler Justin Schmigel Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2014 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy.