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Re s ta u ra n t D a i l y N e ws 9 Tu e s d a y, Au g u s t 1 9 , 2 0 1 4 repair when the system breaks down. The newly developed all-in-one fil- tration 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 to keep clean unit. Filters are easy to change and various components of the unit can be removed and washed in a commercial dishwasher for added convenience 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, visit www.enviro tub.com, call 888-777-4322, email info@ envirotub.com or stop by booth #1430. exceeded its ability to grow while still producing the quality of vinegar it expect- ed. And so the company moved its pro- duction and bottling operations to a larger facility in the heart of the Central Valley. The new facility provided Sparrow Lane the flexibility to maintain its com- mitment to crafting the finest vinegars possible while expanding its barrel aging room and product line. Still while using the bounty of wine from the Napa and Sonoma regions, Sparrow Lane expand- ed its line of fruit vinegars with the exceptional fruits of California. In addi- tion, the company has been able to intro- duce an accompanying line of local Sparrow Lane ( Cont'd. from p. 1) extra-virgin and flavored olive oils that complement its vinegars perfectly and further enhance the flavors of food. Sparrow Lane's steadfast commit- ment to quality has earned it an award- winning product line that continues to set the standard for quality and flavor in wine and fruit vinegars. Foodservice professionals, discern- ing home cooks and self-proclaimed "foodies" know that "when every ingre- dient matters" Sparrow Lane artisan vinegars and oils are the only choice! For more information, visit www. sparrowlane.com, call 866-515-2477, email info@sparrowlane.com or stop by booth #1770D. Commercial Pest Specialists to complete a comprehensive in-house training pro- gram. Dewey has become known for some of the best-trained professionals in the industry. The Dewey Difference The value of Dewey's service is meas- ured by your complete satisfaction. Choosing Dewey is a statement that your quality standards are high and that you demand nothing but the very best service for your staff, students and visitors. Your satisfaction is Dewey's promise. Quality Assurance Dewey backs its Integrated Pest Service with Dewey's Quality Assurance program, which guarantees your pest management service meets Dewey's high quality standards and your own. Dewey offers fully automat- ed trend analysis reporting with the Audix bar scanning system, ensuring absolute compliance for Quality Assurance reporting. A follow-up visit by your Dewey Dewey Pest Control ( Cont'd. from p. 1) Pest Management Specialist will be scheduled within 60 days of your initial service to review your IPM program. All findings will be documented and discussed with your designated facility representative. Dewey's uncompromis- ing quality service standards lead the industry and always exceed customer expectations. Dewey specializes in AIB, SQF, facili- ties, foodservice, food processing, phar- maceutical, hospitality, healthcare, man- ufacturing, warehouses, retail, property management, schools/universities, trans- portation, small business, museums, cruise ships, government facilities, FDA, USDA facilities, third-party audits, HACCP, GMPs, organic certified facili- ties and IPM. For Orange County, Inland Empire and San Diego, call 858-717-7364 for Regional Sales Manager Jack Harris, email Jharris@deweypest.com or visit www.deweypest.com. For more information, visit www.deweypest.com, call 323-316-7373, email hmeijer@deweypest.com or stop by booth #1855. protein supplements." One thing you get from beef pro- duced in feedlots is scary levels of E coli. "The very dangerous strain of E. Coli 0157:H7 was isolated in the 1980s and arose because cattle were being fed grain and not their natural diet of grass. When we hear of the all-too-common re- calls of beef because of E. Coli contami- nation it is because of the animals' diet." A corn diet and no freedom to roam and graze also throw off the chemical balance of the meat, making it much less healthy to eat. "When cattle are grass fed or raised on pasture, the ratio of Omega-3 to Omega-6 is exactly where it should be for a healthy animal and therefore a healthy human eating that animal. Since cattle cannot properly process grains, when they are corn fed, the ratio of Omega-3 and Omega-6 is completely opposite of what is natural. Corn-fed cat- tle have 15-50 percent less Omega-3 fatty Estancia Beef ( Cont'd. from p. 1) acids in their meat than grass-fed cattle, creating meat that is much less healthy of us to consume." The article has a bunch of graphs that make an even stronger case for why the only beef anyone should eat is grass-fed and pasture-raised. It's worth a look. The undeniable truth is that cows are animals that evolved over millions of years to eat a certain diet in a certain way – grazing on grass. Over the last 50 years, industrial concerns have made a tidy profit feeding cheap (government-subsi- dized) corn to animals restricted to dirty feedlots. The animals reach slaughter weight a lot faster than pasture-raised animals, but eating the meat from these animals can have severe negative health consequences. Bottom line: Take care of yourself and be sure to choose grass-fed, pasture- raised beef. It's better for everyone. For more information, visit www.estanciabeef.com. type of "Grab and Go" label. According to Romo, her foodservice operation has already seen significant cost savings with the ability to print cus- tom labels in small quantities and only when they need them. The DayMark 9700 label terminal is also the only one of its kind that is compatible with DayMark's wide range of direct thermal labels, including ToughMark™ synthetic labels with repositionable adhesive, MoveMark™ removable labels and DissolveMark™, which dissolves with water in 30 sec- DayMark ( Cont'd. from p. 4) onds or less. About DayMark Safety Systems Founded in 1989, DayMark is an indus- try leader in safety systems for Commercial and Non-Commercial Food Service Operations, headquartered in Bowling Green, Ohio. When you Partner with DayMark, The Difference is Night and Day™. For more information on the DayMark 9700 Food Rotation Terminal, call 800- 847-0101, visit www.daymarksafety.com, email sheim@daymarksafety.com or stop by booth #1705. R.W. BAKERS OFFERS QUALITY BREADS AND ROLLS R.W. Bakers is a European-style contract bakery committed to providing the food- service industry and retail marketplace with a consistent source of quality breads and rolls. It creates and bakes goods that become signature items on your menu or retail shelf. Its baked goods are flavorful, hearty and visually appealing. R.W. Bakers' main line plant pro- duces a wide variety of fully baked and frozen products, including bread loaves, sandwich rolls, hotdog and hamburger buns, sub and club rolls, table breads, dinner rolls and specialty baked products. It recently opened a new production area in its main plant for producing cakes and doughnuts. This portion of its business will be expanding. R.W. Bakers' gluten-free production area is a 30,000 sq. ft. dedicated bakery. It is certified gluten- free by GFCO and The Canadian Celiac Association, and is also kosher certified by Orthodox Union. An ever growing assortment of products produced in the gluten-free facility include breads, muffins, cookies, cakes, pizza crusts and granola. Co-packing and co-manufacturing have become an increasingly important part of its business. R.W. Bakers' employees have years of experience and a wide range of baking expertise. Its plants are equipped with a wide array of production equip- ment and a variety of packaging options which gives great flexibility to its production capacity. It welcomes new opportunities to bake quality products for new customers under its own labels. Contact R.W. Bakers for full infor- mation on all aspects of its product line and capabilities. For more information, visit www .rwbakers.com.