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Food Equipment Daily News Feb 19 2015

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F o o d E q u i p m e n t N e w s T h u r s d a y, F e b r u a r y 1 9 , 2 0 1 5 2 4 MAUVIEL M'COOK INTRODUCES NEW SIZES AND SHAPES Mauviel expands its M'Cook 5-ply stainless steel cookware collecxion at the NAFEM 2015 Show at booth #6134. This is the official cookware at the Bocuse d'Or competition in France. M'Cook is constructed of 5-ply stainless steel and is made in the Mauviel factory in Normandy, France. M'Cook features cast stainless steel, ergonomic, stay cool handles stamped with "Mauviel 1830." The dripless rims are designed for pouring sauces, gravies and liquids directly from the pan. The innovative design of the rims adds to the stylish, professional shape of the pieces. The cookware measures 2.6mm in thickness with the 5-ply material dis- tributing heat evenly and quickly through the whole surface of each pan. Layers include stainless steel, alu- minum and magnetic steel for induc- tion cooking. The cookware is dish- washer safe. Mauviel artisans, famous for their copper pots, blend handwork techniques that date back to the Middle Ages with modern technology to make beautiful cookware that lasts a lifetime, whether it's used in the home or in a commercial environment. The com- pany is located in the Normandy countryside of France in the town of Villedieu, nicknamed the "City of Pots" or "City of the Deaf." Throughout the world, chefs and professionals cooks use Mauviel. With 1,000 products, Mauviel offers several ranges of high quality products made from copper, stainless steel or aluminum. Each range is crafted with elegant style and is designed to meet the needs of the most dis- cerning professional. Mauviel products are NSF approved. Visit Mauviel at booth #6134. For more information, email foodservice@mauviel usa.com or visit www.mauvielusa.com. COOKING EQUIPMENT AND STAINLESS STEEL PRODUCT LINE FROM US INC By Mark A. Winters, CFO, US Inc. US Inc., a manufacturer of quality com- mercial foodservice products, is located in Beltsville, Maryland with distribution centers throughout the United States of America. Our main objective is to manu- facture quality refrigerators and freezers for the commercial foodservice industry at a competitive price. Recently, I had a conversation with one of our long-time distributors in Florida, Mark Lauro of Lauro Auctioneers. He said, "I have changed my entire business model around using US products to replace many of my other suppliers because of the quality and com- petitive pricing. Is there any possibility of increasing your line to include other foodservice products?" I informed Mark that we just finished developing a Cooking Equipment and Stainless Steel product line. He was flabbergasted, and quickly responded, "That's great, my new build- ing will be entirely US products – I should remove my company name from the marquee and replace it with a US sign." Our distributors work collectively with our product design and development team to continue to add new products, new designs and make adjustments to improve the US product line. Our opera- tions department works closely with our factories to assure the highest quality and most durable composi- tion during the manufac- turing process. We have done it again! We added two more product lines designed around qual- ity at a competitive price – Cooking Equipment and Stainless Steel Products. Now with our Value Series of refrigerator equipment, Cooking Equipment and Stainless Steel Products, US can offer many ways to save our customers money without sacrificing quality. For more information, visit booth #6825, go to www.us-refrig.com, call 888.556.2112 or email mark.winters@us-refrig.com. FEDERAL REGULATIONS IMPACT WALK-IN INDUSTRY New proposed regulations have been announced by the Environmental Protection Agency (EPA) that will have a major impact on manufacturers of walk- in cooler and freezer panels that use ure- thane foam systems, and the manufactur- ers of all mechanical commercial refrig- eration equipment. Michael Coyle, President of Bally, has stated these proposed regulations will require the phase-out of HFC245FA, the blowing agent used to propel and process urethane foam. EPA is mandating that the new systems have a lower global warming potential than those currently in commercial use. While the regulations have not become a final rulemaking, HFC245FA is likely to be discontinued for use in the United States. Additionally, R-404A, the refrigerant gas widely used in commercial walk-in refrigeration sys- tems, has also been deemed to have too high of a Global Warming Potential and will be delisted as a viable refrigerant for new equipment sold. The EPA proposed dates are January 1, 2017 (HFC-245FA) and January 1, 2016 (R-404A) respectively. Industry stakeholders are collective- ly requesting more time to thoroughly test and imple- ment new products to avoid potential market disrup- tions. Coyle stated that Bally, along with most of the class one panel manu- facturers, have not run commercial trials of new foam systems blended with the new HFO refrigerant. Bally's industry partners, NAFEM and AHRI, have been working with the EPA and DOE to get better clarity, definition and a more reasonable timetable for these regulations. Additionally, the Department of Energy (DOE) has issued final regula- tions for refrigeration systems requiring tighter energy efficiencies are being implemented. Upon the effective date in June of 2017, all manufacturers will need to certify their products meet min- imum AWEF (Annual Walk-in Efficiency Factor) depending on product model and class. The industry as a whole is working to redesign many of its products to meet these new minimum factors. The timeline for these regulatory changes is challenging particularly given the impact of the EPA proposed rulemaking as out- lined above. Visit Bally at booth #2047 to further discuss these changes and Bally's product offering. BLAKESLEE INTRODUCES NEW UNDERCOUNTER WAREWASHER An interview with Teresa Asbury, V.P., The Legacy Companies. FEN: 127 years is quite an accomplish- ment. TA: Thank you. We are all very proud of Blakeslee's history. It took Mr. Blakeslee 15 years to perfect his first commercial dish machine. Each machine was hand- built by skilled craftsmen. That same devotion to kitchen innovation and solu- tion-based thinking is what has led us to our success, and will continue to lead us into the future. FEN: Why do you think Blakeslee has thrived? TA: Our engineers and our service team have so much knowledge and experience. It's valuable. They can pull from a men- tal historical database that most manufac- turers don't have. When you speak to a small group of our Blakeslee employees, you're most likely going to get a response that is built on over 200-plus years of experience in the foodservice industry. FEN: What's new from Blakeslee? TA: This year, Blakeslee introduces the UC20, a high temperature undercounter warewasher that significantly reduces cycle time, energy and water consump- tion, incorporating all of Blakeslee's technological advances. The seven dif- ferent cycles use only 0.60 gallons of water per cycle to distinguish the UC20 as a best-in-class machine for low water consumption and energy savings. The digital control panel has three lan- guages to choose from, easy-to- set programs and LED lights for function visibility across the room. Our engineers once again met the goal of creating a machine with a large wash capacity, best-in-class wash perform- ance, flexible cycle options, easy-to- use controls and lower energy con- sumption. FEN: What is Blakeslee's focus? TA: Product quality and manufactur- ing. Service and marketing. From a manufacturing perspective, we are flexible in our production schedule, more price-competitive and more responsive to customers. From a serv- ice and marketing standpoint, we can ship and install in a timely manner to satisfy the customer. FEN: What sets Blakeslee apart? TA: Blakeslee invented the first commercial dishwash- er, so it's no surprise that our door-type, rack-type, and flight-type dish machine designs are more durable, easier to use and more productive than most in the industry. Over the years, we've also expanded into other food- service equipment segments, making it easy for our customers, restaurant owners and operators. We have an assortment of mixers, peelers, and bur- nishers. Visit Blakeslee and The Legacy Companies at booth #5026. For more information, go to www.blakesleeinc.com or contact Teresa Asbury, Vice President, by email at TAsbury@TheLegacyCompanies.com.

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