Oser Communications Group

Food Equipment Daily News Feb 19 2015

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O s e r C o m m u n i c a t i o n s G r o u p A n a h e i m T h u r s d a y, F e b r u a r y 1 9 , 2 0 1 5 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM Just like the city that the company lies in the shad- ows of – Philadelphia – Caddy Corporation appreciates its rich history. With 70 years of business and consistent year over year growth, Caddy has plenty to be proud about. But what it is more excited about is its future, and this is because of the company's employees. With several key promotions and additional employees hired, Continued on Page 49 CADDY: EYE ON THE FUTURE Renau's highly successful UCM- 1000 Series of resistive touch- screen controls will now be com- plemented by a whole new family of capaci- tive touchscreens designed specifically with the foodser- vice industry in mind. Unlike older capacitive touch solu- tions, these state-of-the-art capacitive touchscreens can easily be used by users wear- Continued on Page 55 NEXT GENERATION TOUCHSCREEN CONTROLS An interview with Janelle E n g l i s h , English Mfg. FEN: Tell our readers about English Mfg. sneeze guards. JE: To put it briefly, our sneeze guards are the best value in the industry. We exceed the expec- tations of innovation and cus- tomer service by understanding our clients' needs while adapt- ing to industry equipment Continued on Page 49 ENGLISH MFG. SHOWCASES SNEEZE GUARDS For 45 y e a r s , Franmara Inc. has been .a leader of wine and bar accessories. It particularly spe- cializes in wine and bar service in the foodservice industry with many of its products. These are growing industries. Since the late 1990s, the 80 million-plus Baby Boomers have impacted wine consump- tion in a big way. All the acces- sories that go with it have Continued on Page 55 WINE AND BAR ACCESSORIES FROM FRANMARA FMP, known throughout the industry for its catalog, its dis- t r i b u t i o n expertise and its award-winning customer service, is also recog- nized for bringing innovative products to the market. Whether this is your first or 10th NAFEM show, you'll want to make it a point to visit the FMP booth #1633 and see what's new. The products fea- tured this year are solutions that Continued on Page 52 INNOVATIVE SOLUTIONS – FMP WROTE THE BOOK Restaurant k i t c h e n s are espe- cially prone to fire. Hazards resulting from high heat sources combined with cooking greases and oils call for a superior fire suppression system. ANSUL, a premium brand of Tyco Fire Protection Products, offers two reliable restaurant fire suppres- sion system solutions including R-102 and PIRANHA Fire Suppression Systems. Continued on Page 52 FIRE SUPPRESSION SYSTEMS FROM ANSUL Proluxe™, a leader in the pizza industry, recently introduced the DP2300 premi- um dual heated automatic press and the new Terraluxe™ PerVection™ series oven. As the demand decreased for leisurely hand tossed pizza, the demand skyrocketed for the fast-paced pizza chain environ- ment, and this manufacturer took immediate action and did something about it. "We recognized that our Continued on Page 55 PROLUXE TAKES BIGGER SLICE OF THE PIZZA INDUSTRY Traditional s t e a m e r s have long been work- horses in the kitchen, but they're also big, costly, inef- ficient and demanding in terms of operation, water, energy use and maintenance. They're built on water-in-the-tank technology that can require special plumb- ing, hood vents, drainlines, de- liming and up to an hour's warmup time before they're Continued on Page 52 REVOLUTIONARY SONIC STEAMER FROM PANASONIC An interview with Kelly Walsh, National Sales Manager, Escali Scales. FEN: What are the biggest challenges for Escali's growth in the foodser- vice industry? KW: The foodservice industry is mature and very well estab- lished. It can be frustrating try- ing to crack into the market as a Continued on Page 52 FOODSERVICE SCALES FROM ESCALI It's your busiest time of day. Staff is rushing around prepping, cooking, serv- ing, cleaning – perhaps it's a well-choreographed dance, maybe it's mayhem or maybe it's the middle-ground of organ- ized chaos. But it's no secret that when things start moving too fast, shortcuts get taken and caution can fade to carelessness in the adrenaline rush. When it comes to food Continued on Page 49 UNCOVERING THE RISK OF USING IMPROPER LIDS

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