Issue link: http://osercommunicationsgroup.uberflip.com/i/458968
F o o d E q u i p m e n t N e w s 4 9 T h u r s d a y, F e b r u a r y 1 9 , 2 0 1 5 storage, shortcuts and snap decisions such as leaving stored food uncovered or loosely covered with wrap or foil can lead to big trouble. While aluminum foil and plastic wrap seem like a handy way to cover food, they are not durable and are often used improperly. This can put your food – and your foodservice opera- tion – at serious risk. The Problem: Exposing Food Improper container covers such as foil or plastic wrap can easily puncture and expose food to cross-contamination from other food sources close by. This threat becomes even more serious when containers covered with disposable wraps and foils are stacked. Wraps and foils are not rigid and cannot support the added weight. The weight of the container forces the cover downward, pulling at the sides and corners, loosen- ing wrap and tearing foil. The result is food becoming exposed and coming into contact with the bottom of the con- tainer along with any contaminants on it. This contamination can cause food- borne illness. Not only do loose wraps and foils make food vulnerable to contamination, but they may also compromise the taste and quality of food, allowing odors to infiltrate. After all, no one should be eat- ing butter that tastes like fish! Improper lids (Cont'd. from p. 1) The Solution: Cover to Protect Reusable lids on all food storage con- tainers are essential for food safety. As an added bonus, they keep food fresh longer than using plastic wrap or foil. Storing product in clear or translucent containers with tight-fitting lids mini- mizes handling and reduces risk of con- tamination. Cambro offers a variety of lids that help operators run a more productive, efficient and safe operation. Not only do they hold and protect food, but they also maximize usable work space. Choose from a wide selection of lids made from various FDA approved materials, styles and sizes that are designed to function exceptionally well in every application. Pro Advice "Storing or transporting food in pans covered with foil or plastic wrap can result in spills that contaminate other foods, compromising safety. To be on the safe side, it's best to cover all containers with tight-fitting lids. By using durable, reusable covers, you'll be doing some- thing good for the environment by keep- ing a continual stream of used wrapping out of the landfill. Why not save resources and stay safe at the same time?" – Victoria Griffith, CP-FS CEO/Owner of Griffith Safety Group. Visit Cambro at booth #1008. For more information, go to www.cambro.com or call 800.833.3003. trends. Our products are cutting edge, and we have a sneeze guard for every type of customer. From high-end fully adjustable styles to more traditional types, we can accommodate any budget without compromising quality. FEN: What makes English unique? JE: Our sneeze guards are durable and our quality is consistent. Our employees take pride in their work and our passion for the industry shines in every depart- ment. Our pricing is competitive and we have been considered one of the most affordable sneeze guard options available. I think a company that offers great service, innovative products and compet- itive pricing is hard to come by these days. Too often I see companies excelling in one area, yet failing in another. We strongly feel that what is good for the customer is good for us, and the fact that we can support our customers at every English Mfg. (Cont'd. from p. 1) level makes us stand out from the rest. FEN: Is English showcasing any new products at NAFEM? JE: Yes. Our patented Triton mounting system will be demonstrated at the show. It allows for through-counter mounting without any required access from below the counter. It is a remarkable design and we're very excited about it. FEN: What else are you bringing to the show? JE: In addition to bringing pieces from our Matrix and Adjustaguard series, our booth wouldn't be complete without our Viper guard, known for its easy adjust- ment and beautiful design. We'll also be showing some never- before-seen custom designs that you won't want to miss. Come visit us! For more information, visit English Mfg. at booth #3250. Caddy has a real can do attitude that encompasses the entire company. With its pipe line full, Caddy will be keeping its 71,000 square foot factory busy with high end custom hoods and conveyors for quite a while. Although the history of Caddy is impressive and the numbers are strong, what will keep this veteran company rel- evant? What will continue to give it growth and fuel the fire? Well, that would be Caddy's employees, or as they refer to themselves, the "core," and many seem to have the same energetic enthusiasm as a plutonium core in a science fiction movie. Caddy's employees love what they do, and they love Caddy. That's why they seem to never leave. Just ask 36 year vet- eran Conveyor Expert Michael Bodine, who jokes with Denise Getsinger (the Shipping Manager for 34 years) that she did not get the best rate on the last ship- ment. Denise, like so many others there, stands up for herself with a passionate "Yes I did!" Phil Bailis, V.P. of Sales and one of the newbies with three years at Caddy, jokes with the two of them about being "work married." Bailis, known for his industry experience as well as his aggressive passion, is charged with one task: continuing to grow sales dollars. This comes from Caddy's CEO, Caddy Corporation (Cont'd. from p. 1) Craig Cohen. "We are a family here, maybe a slightly dysfunctional one at times," Cohen jokes, "but seriously, we all do our part and we have our eye on the future." Cohen continues to explain how in the 15 years since he purchased the company from his father, he has looked to hire fresh young talent to mix in with the seasoned employees. Take President Harry Schmidt, who has been with Caddy for 37 years. Schmidt, who is an engineer by trade, has been able to train several other engineers over the years, many of whom are now in key positions. Recently promoted, Dan Ayars is now Head of Engineering, and Brad Wallace recently went from engineering to a Director of Sales. These moves keep the company on its feet and make for well- rounded employees. By investing in its employees and adding positions, Caddy has been able to stay in the forefront of high-end ventila- tion and conveyor design. The company recently added an interactive training center, showroom and R&D outlet. Next up are plans to transform the factory floor and upgrade the laser for efficiency. Let's see what the next 70 years looks like for Caddy! For more information, visit booth #2405, call 856.467.4222 or go to www .caddycorp.com. DETECTION OPTIONS FOR WET CHEMICAL FIRE SUPPRESSION SYSTEMS U.S. fire departments responded to an esti- mated average of 7,640 structure fires per year in eating and drinking establishments between 2006 and 2010. These fires caused average annual losses of two civilian deaths, 115 civilian injuries and $246 mil- lion in direct property damage each year. Fires involving cooking equipment accounted for 57 percent of the incidents (three out of five) and 40 percent of the property damage. (Structure Fires In Eating And Drinking Establishments, National Fire Protection Association Fire Analysis and Research Division, November 2012.) Different types of fire detection are now being used in wet chemical suppres- sion systems in an attempt to quickly detect and suppress fires involving cook- ing equipment. Let's look at some of the options available today. Fusible Link (Standard) Detection This consists of a stainless steel cable run through corner pulleys and conduit to detector brackets inside the hood. A fusible link is located over each appli- ance and in the duct opening. The cable is placed under tension so when the link separates, tension is released and wet chemical is discharged. Grease can accu- mulate in the conduit and cause the cable to seize, therefore the conduit should be cleaned or replaced on a periodic basis and links replaced every six months. Some manufacturers allow the use of "quick response" fusible links to detect and react to a fire faster, thus minimizing the amount of damage sustained in a fire incident. Fusible Link Detection with Alternate Detector Placement Some system manufacturers use fusible links located on 24" centers throughout the hood length. This creates detection through the entire hood, regardless of appliance placement or size. It is still susceptible to grease accumu- lation and therefore should be cleaned or replaced periodically and the links replaced semi-annu- ally. Carabiner or Lanyard Cable Carabiners are attached to pre-measured and cut lengths of stainless steel cable and assembled at the factory. The cara- biners clip on to the fusible links elimi- nating the need to use brackets and con- duit inside the hood. Installation and maintenance is faster and easier. The maximum spacing of fusible links at 24" centers covers the entire hood regardless of appliance location or size. This system is only available for use on either single hoods or hoods that are butted up end-to- end. Sheathed Cable Looking much like the cable used on bicycles, the cable is encased in a flex- ible sheath that eliminates the need for conduit and corner pulleys both out- side and inside the hood. The accumu- lation of grease between the sheathing and the cable is lessened, plus installa- tion and maintenance is faster and easier. Pneumatic Tubing A heat sensitive tube is pressur- ized with air or nitrogen and run throughout the length of the hood. Once exposed to overheat or flame, the tubing bursts, releasing the pressure and discharging the system. The entire length of tubing is a detection device resulting in a faster response to a fire condition. The tubing must be replaced every three years and cleaned every six months. There is no conduit so installation and maintenance is faster and easier. The accumulation of grease cannot cause the system to malfunction during a fire. The Future Fire suppression system manufacturers will continue to research new fire detec- tion solutions for their systems. Look for innovations that will make the systems more reliable, easier to install and main- tain while providing superior fire protec- tion. Visit Amerex at booth #5516.