Oser Communications Group

Food Equipment Daily News Feb 21 2015

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F o o d E q u i p m e n t N e w s S a t u r d a y, F e b r u a r y 2 1 , 2 0 1 5 2 4 CADDY CORPORATION ANNOUNCES PARTNERSHIP WITH MELINK Caddy Corporation, Bridgeport, N.J., has been producing cutting edge kitchen ven- tilation for more than three decades, and now they have launched a strategic part- nership with Melink that is proving to be a success for both companies while ben- efiting foodservice consultants, dealers and end-users. Caddy first got into (DCV) Demand Control Ventilation several years ago with the introduction of its Caddy Smart Hood. While The Smart Hood has been a strong seller and a good solution for lower volume kitchens, it is a tempera- ture based only system and they have limitations. This is where Melink and its Intelli- Hood system enter the picture. Melink pioneered demand control ventilation controls for commercial kitchen hoods more than 23 years ago. It has more than 10,000 installations worldwide and serv- ice expertise to go along with it. Melink's patented technology provides superior performance and energy savings with the use of both temperature and optic sen- sors. The advantages are that optic sen- sors allow a lower minimum speed with faster fan ramp up times for greater ener- gy savings, while also ensuring a robust capture and containment of all smoke. The Intelli-Hood intelligent algorithms provide automatic daily calibration, allowing the kitchen staff to just come in and cook. The system is basically plug and play with simple controls eliminating installation problems and making it very easy to use. With the ability for a single system to control 30 hoods and produce yield savings of up to 97 percent in fan energy and 70 percent savings in conditioned air, the payoff usual- ly happens in one to three years. This combined with the great value of a high end constructed Caddy hood and unparalleled service from both companies makes it a win-win for all. The Caddy Melink combination doesn't just provide an amazing system – it also provides a great value compared to many limited or complicated multi tem- perature based only systems because the upfront cost of the optics is low compared to the amount of energy savings dollars that will be recovered in such a short time, especially if there are multiple hoods on the project. Also, since Caddy handles everything for you including pre-install work and notification to Melink for start- up and training, complicated installs will save money as well. The savings do not stop there. When compared to damper- based systems, the money saving percent- ages more than double because of the costs associated with long duct runs, additional 90 degree turns and the need for increased fan speed, i.e. energy costs. Long Duct runs with modulating dampers constantly cycling also present a higher risk of costly repairs and foodservice shut downs. The Caddy Melink system is designed for optimal energy efficiency by controlling each hood/ fan system independently of the others. It minimizes long, potentially combustible greasy duct run lengths. It eliminates multiple 90 degree turns, limits the risks of adding modulating dampers and allows for lower fan speeds, thus reducing static pressures and ensuring superior energy savings. Caddy and Melink represent great design, ease of operation and best of all, upfront and long term savings. For more information, visit booth #2405, call 856.467.4222 or go to www.caddy corp.com. KEEP CUSTOMERS COMFORTABLE WITH AIR CURTAINS Restaurants are using Berner Architectural Air Curtains more and more to keep guests waiting for a table and those seated near the door comfort- able. While it's common for the back- of-the-house to have air curtains over the kitchen service door for chemical- free insect control, especially as many health codes require them, it has not been as common for restaurants to use air curtains over the front doors. The retail industry has long used air cur- tains to protect the front of the store from outside temperatures. Now, restaurants and bars are, too. Air cur- tains are seeing an increase in popular- ity for customer and patio entrances as well as over indoor/out- door bars. Berner's Architectural Air Curtains provide both aesthetics and protection from outside temperatures, allowing restaurateurs to save energy while main- taining a pleasing atmosphere for both staff and customers. Berner air curtains come with steam, hot water and electric heat options to allow supplemental heat to be delivered to the doorway. Bar own- ers also like Berner air curtains, as often the seats near the entrance are freezing and customers leave if warmer seats are not available. Air curtains have been accepted in the IECC and IgCC building codes as an alternate to vestibules, which helps many establishments with limited space both meet code and save energy. Visit Berner at booth #2302. For more information, visit www.berner.com, email info@berner.com or sales@berner.com, or call 724.658.3551 or 800.245.4455. STRAINING IS A BREEZE WITH THE STRAINER BOSS STABILIZING CRADLE Go into any kitchen and take a look at the assortment of china cap strainers and chi- noises. Chances are you'll find at least one with a broken handle or hook. The pressure applied to these tools over time causes their handles and hooks to loosen or break off, making them less desirable and more difficult to work with. FMP's new Strainer Boss, which resembles a bear trap, is a unique chef's tool designed to cradle and hold china caps and chinoises during use. It relieves the pressure on the strainer handle and allows broken straining devices to become functional again. One of the best benefits of using the Strainer Boss is that it securely holds straining devices so they won't shift during use. Currently, the task of straining requires a chef to hold a strainer with one hand and pour hot liq- uid with the other. Unfortunately, pro- cessing many sauces, gravies and con- sommés requires the stirring and mash- ing of hot ingredients through a strain- er. This process requires an extra hand to hold a pestle or spoon. Incorporating the Strainer Boss into this task eliminates the need to hold the strainer, allowing more control and the ability to use your free hand to stir. Chefs who work with the Strainer Boss not only appreciate its aforemen- tioned features, but soon discover its other uses in their kitchens. When used with a food mill, it provides for more sta- ble performance and enables one person to tackle what is normally a two-person job. The Strainer Boss also helps with fil- tering fryer oil. It can securely hold a fryer filter cone onto a stock pot or other collec- tion devices, creating safer filtration. The Strainer Boss is made of heavy gauge stainless steel and works with any size conical straining device. Its sturdy three-point footing enables it to comfortably span the opening of stock pots, steam kettles, mix- ing bowls, three bay sinks, and even 35 gallon receptacles. It's suitable for hot and cold applications. To learn more, visit booth #1633. For more information, go to www.fmp online.com or call 800.257.7737. NEW PRODUCTS, NEW IMAGE FROM ROYAL RANGE OF CALIFORNIA Royal Range of California continues to introduce new ideas and products to the industry. Royal has chosen to focus on efficiency, and manufactures cutting edge appliances that produce more food using less energy. Royal recently introduced several new high efficiency and high production broilers. New models include a front lever controlled "adjustable" Steak House Broiler and a one of a kind ther- mostatically controlled hooded infrared radiant broiler. The cooking surface of the Steak House Broiler (RARB Series) can be locked in five different incline positions for perfect temperature control. Royal's environmentally friendly model RIBT unit combines three ele- ments: ceramic infrared burners; an adjustable top mounted thermostat; and a stainless steel hood over the cooking area. Independent testing by the Food Service Technology Center (www.fish- nick.com) shows a 23 percent reduction in energy usage and a 24 percent increase in food throughput. Royal completes their broad broiler line with infrared and char rock units. Recently, the Food Service Technology Center also tested Royal's Convection Ovens. Royal's standard (RCOS Series) Convection Oven pro- duced more food than any unit tested, at 112 pounds per hour. Data can be verified at www.fishnick.com. Royal gas convection ovens qualify for energy rebates offered in many areas of the country. Royal's showpiece item for this year's NAFEM is an extraordinary new high production fryer that uses significantly less energy to produce more food. The new fryer comes with three different control options: an industry standard "electromechanical" control, a precise digital module or a computer control that allows program- ming of individual cook times and temperatures for each product. Royal is also introducing a com- pletely new low profile countertop line, which puts the cooking surface at the optimum cooking height. The modernized broilers, griddles and hotplates have a sleek looking front operation and are designed to be service friendly. This year Royal is displaying a new image at NAFEM 2015, with bold new metallic logos and matching knobs. The entire product line sports edgy nickel plated "ROYAL" name plates and match- ing 100 percent metal knobs. New han- dles also have a natural feel and an ergonomically contoured design. Royal has a philosophy of "better before cheaper," and it applies to both existing products as well as the new items. Visit Royal Range at booth #805.

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