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F o o d E q u i p m e n t N e w s 3 7 T h u r s d a y, F e b r u a r y 1 9 , 2 0 1 5 GMCW PROVIDES LARGE SELECTION OF BEVERAGE, FOODSERVICE SOLUTIONS GMCW provides a comprehensive bev- erage equipment solution in addition to a growing foodservice equipment solution. GMCW is comprised of four different brands; Grindmaster ® , Cecilware ® , American Metal Ware ® and Crathco ® . Each brand is known for products that provide unmatched solutions for foodser- vice operators. CEO Nestor Ibrahim said, "We have a very long history and strong brand. We are four very strong, estab- lished brands that have created synergy and critical mass in the marketplace." GMCW has set industry standards with products such as Crathco Bubblers, Grindmaster coffee grinders, American Metal Ware coffee urns and coffee brewers, and Cecilware foodservice equipment. While continuing to offer these staple prod- ucts, in recent years GMCW has introduced products to the industry that provide opera- tors with profit-focused equipment that allows them to serve the bev- erages and foods that their customers want. Products such as super automatic espresso machines, commer- cial single cup brewers and next-generation Bubblers ® are just a few examples of GMCW's newest operator-focused equipment solutions. GMCW's equipment is utilized by some of the world's largest restaurant chains and product companies. GMCW routinely partners closely with customers to develop equipment that allows the cus- tomer to serve their unique product exact- ly as they desire. "We are very focused on the customer vision and trend setting rather than trying to be everything to everybody. It's not about what the industry is doing, but what the customer needs," said Ibrahim. GMCW will continue to lead the industry in the devel- opment of products and tech- nology that exceed their cus- tomers' expectations and in offering the most extensive portfolio of beverage and foodservice equipment. Ibrahim said, "Our new products will thrill and take the industry by surprise. We are ahead of the game in developing new products and understanding the needs of customers." Visit GMCW at booth #3433. For more information, go to www.gmcw.com, email info@gmcw.com or call 502.425.4776. MAVEA: NOT ALL WATER IS THE SAME MAVEA Professional delivers solutions for out-of-home water filtration needs. Whether in coffee machines, combi and conventional ovens or dishwashers, MAVEA Professional's PURITY filter portfolio optimizes water for applications involving food and beverages, and provides protection against limescale buildup, there- by increasing the lifespan of machines. MAVEA Professional's dealer net- work eliminates laborious servicing of high-quality machines, making filter installation and upkeep quick, easy and efficient. MAVEA Professional products and service ensure the best water possible for achieving the finest meals, beverages and baked goods. Espresso, cappuccino, latte-macchi- ato – the coffee bean business is boom- ing, and with that, higher quality require- ments from the individual ingredients arise, especially from the water. For this reason, it is almost impossible to imagine a professional coffee machine without an integrated water filter. Hot beverages consist of up to 98 percent water. There's no doubt that this ingredient plays a vital role during prepa- ration. Water quality may vary by region. For example, if the composition of min- erals contained in the water is not bal- anced, the aroma cannot fully develop. Water quality is very important for the machines as well. Using a MAVEA water filter prevents the scale deposits from building up in your machine, which can lead to breakdowns and limited efficiency. Water: the Prerequisite for Enjoyment Ideal coffee water is fresh and pure in taste and has no discernible odor. It should be mineral-rich, yet have a balanced mineral content. A total hardness of 4–8°gpg, a temporary hardness of 3–6°gpg and a pH value of 6.5 to 7.5 are ideal (Source: German Coffee Association). Only then can coffee develop its full aroma. Freshness, Aroma, Taste Combination ovens and steamers in pro- fessional kitchens are high-investment, high-performance appliances that are used daily. They do not only have to pay for themselves, they ultimately have to be profitable as well. They must run reliably on a daily basis. At the end of the day, every machine failure costs money. However, limescale can also cause problems, as it can form inside the oven, as well as on heating rods and sensitive machine components. This causes the machine to wear out faster. Baking and cooking programs can no longer run as planned. The oven must be extensively cleaned. More energy is required to reach the required temperatures. Not all water is the same. Visit Mavea at booth #5213. For more information, go to www.mavea.com. SELKIRK UL LISTED FACTORY-BUILT GREASE DUCT Selkirk ZeroClear ® is an industry leading, round, stainless, modular factory-built kitchen grease duct system with 0" clear- ance to combustibles and an integral 2 hour fire rated enclosure. It utilizes dense insulation and a round aesthetic, protec- tive metal outer wall as the integral enclo- sure. Tested and listed by UL, Inc. to UL 1978 and UL 2221 stringent grease duct standards, ZeroClear endures a 500°F continuous operating test and a severe 30 minute 2000°F internal grease fire test, without any breach or structural failure of the duct. The UL 2221 fire test, addition- ally, engulfs the ZeroClear system for an integral 2 hour rating (at 1850°F), again without failure structurally or thermally. The structural rigors of these tests cannot be passed by a traditional 16 gauge field welded rectangular carbon steel system. Some other benefits of Selkirk ZeroClear are: 1/16" per foot slope required vs. rectangular field welded requiring ¼" per foot; no field welding is required during installation for either new or retro work; easier cleaning and long term opera- tional savings; great for pizza ovens, dishwasher exhaust and coffee roasters; lifetime warranty; code accept- ed; interchangeable with Selkirk's other economical non-fire rated grease duct models; can be intermixed with field fab- ricated rectangular, if necessary. Selkirk's kitchen grease duct has been installed in every style of restaurant, whether standing by itself or incorporated into an air- port, hospital, university, sta- dium, casino, hotel or govern- ment building. Just ask, and Selkirk will be happy to tell you the specifics. Selkirk Corporation has been a leading manufacturer of chimney, venting and air distribution products for the commercial and residen- tial HVAC industries for more than 80 years. Selkirk manufactures products in the United States, Canada and Mexico. Visit Selkirk at booth #6844. For more information, go to www.selkirk commercial.com or call 800.848.2149. MENUING ON-TREND FRUIT AND VEGGIE SMOOTHIES An interview with Holly Michaels, Marketing Dietitian, Blendtec. FEN: How can you sneak vegetables into smoothies so kids will like them? Is adding apple or banana, for example, enough to disguise kale? HM: Fruit is a great way to mask the fla- vor of vegetables. Bananas have a partic- ularly strong and unique flavor that can take over the flavor of many vegetables. Another method is to get the children involved and name the brightly colored smoothies such as calling a green smoothie with kale or spinach the Green Hulk Smoothie. This makes the meal fun for children and they are more likely to accept it. FEN: Are some smoothies meant to taste like kale? Does that appeal to adults, like a Bloody Mary flavor? Savory smooth- ies? HM: Some smoothies are meant to taste like the vegetables put in them. For example, when we taste kale in a smooth- ie, we assume the smoothie is healthy or good for us. As a marketing dietitian, I recommend preparing some that taste like the fresh produce used in meals so we become familiar with the unique fla- vors. For those who do not eat fresh pro- duce regularly or don't enjoy the tastes of certain foods such as kale, I recommend using other foods to improve the flavor, as in the comment above. People who eat kale on a regular basis are familiar with the taste and it becomes a preferred fla- vor, and those people purposely make their smoothies taste like kale. FEN: What are some common mistakes you see people make with smoothies? HM: Common mistakes I see with smoothie-making include inadequate liquid making the smoothie too thick; inadequate ice or frozen fruit, making the smoothie too runny; mixing flavors that don't go well together, mak- ing the smoothie have an undesirable fla- vor. Another mistake I see is with whole juicing; if the drink is not consumed quickly, the fiber will separate and will need to be remixed or shaken up to make the drink taste the way it was intended. FEN: Do you always need a base like yogurt or soy milk to get a creamy milk- shake feel? What else can you use? HM: Yogurt and soy milk do a nice job making a smoothie creamy. However, they are not the only ingredients that make a smoothie creamy. Bananas, man- gos, avocados, chia seeds and cow milk also create a desirable smooth texture. FEN: What are some of the best ideas you've seen out there? HM: Using the Blendtec blender to make beverages is always a great idea, but some of best ideas I have seen using the Blendtec are non-traditional uses of a blender. Some of these include making quick breads, batters such as pancakes, crepes, even bread dough, or using the Blendtec to make different salsas, dips such as hummus and spreads like natural peanut butter. Because the Blendtec is so powerful, it makes hot soup with room- temperature ingredients. These ideas help consumers learn to love the Blendtec blender and use it multiple times a day every single day. Visit Blendtec at booth #6411. For more information, go to www.blendtec .com/commercial.