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R e s t a u r a n t D a i l y N e w s 1 9 S a t u r d a y, M a y 1 6 , 2 0 1 5 FROZEN CARBONATED BEVERAGES MAXIMIZE FOODSERVICE PROFITS Frozen carbonated beverages (FCB) offer an exciting way to add maximum profit into your existing beverage program without sacrificing valuable space. Available in two-, three- and four-barrel models, Taylor ® frozen drink machines are available with a variety of options to send your beverage sales soaring. Similar to slush, FCB is infused with carbonated air to create a fluffy, light frozen drink with a taste that kids of all ages love. FCB products can generate fun and interest for any foodservice program by mixing multiple flavors, or by creat- ing fun package deals for even more profitable options. With easy-to-use operation, Taylor foodservice equipment delivers consistent quality products draw after draw. The Taylor frozen carbonated bever- age unit features seven-quart freezing cylinders that dispense a light, fluffy, high overrun slush product in a pressurized system. An optional non-pressurized system produces a wetter, lower overrun slush. Air is discharged from the top of the unit to accommodate tight count- er space. An optional cart con- verts the unit to a self-contained floor model and provides storage for the syrup. With two, three- and four-barrel capabilities, the Taylor frozen carbonated beverage unit allows for optimum performance against high foot traffic. The unit has a power saver feature as well as programmable defrost cycles and regulates refrigeration by meas- uring product viscosity. The LED display backlights draw customer attention to the clear dispensing doors and provide energy effi- cient, consistent lighting. Your local authorized Taylor distributor can assist you with planning and customizing options to best suit your foodservice oper- ational goals. Explore best-in-class solu- tions at www.taylor-company.com. For more information, visit www.taylor -company.com, call 800.255.0626 or stop by booth #4414. RENAU'S NEXT GENERATION TOUCHSCREEN CONTROLS FEATURE CAPACITIVE TOUCH Renau's highly successful UCM-1000 Series of resistive touchscreen controls will now be complimented by a whole new family of capacitive touchscreens designed specifically with the foodser- vice industry in mind. Unlike older capacitive touch solutions, these state-of- the-art capacitive touchscreens can easily be used by users wearing gloves. Now available in a standard 4.3-inch (UCM-1243) or jumbo-sized 7-inch (UCM-1270) display, the UCM-1200 Series offers equipment operators a sophisticated control that can be config- ured and installed either horizontally or vertically on the front of a controlled appliance. Measuring less than 0.91 inch- es deep, the UCM-1200 Series is com- pact and versatile enough to allow equip- ment manufacturers to mount it on virtu- ally any available panel space. Using Renau's Single Wire Communication Network, the UCM- 1200 Series connects to any of Renau's compact, powerful hybrid micro process controllers to power even the most inten- sive and demanding applications. Equipment operators and customers see a sleek, vibrant color display that can easi- ly be mounted anywhere on the appliance while keeping the process controller out of sight within the controlled equipment, reducing the need for expensive and complicated harnesses. With the ability to quickly and easily access and select programs, as well as full support for Day Part Programming, training equip- ment operators to use the UCM- 1200 Series is fast and simple. Equipment operators can quickly and easily read the UCM-1200 Series' high-resolution color dis- play from across the kitchen, and because the screen is the inter- face, use is incredibly intuitive and easy and designed to help reduce operator error and food waste. The UCM-1200 Series can even help guide a service technician through troubleshooting and repair! Easily upgradeable and fully repro- grammable, the UCM-1200 Series allows recipe menus and system configurations to be quickly updated through the media- tion of Renau's Universal Host Adaptor (UHA) and custom Windows-based soft- ware, which allows for the creation of custom recipe menus, warning alarms, sound files and system configurations that can be stored on an authorized user's hard drive for future use and reference, or for larger organizations, e-mailed to a remote colleague. When it comes time to update the system, simply save the desired file onto a USB flash drive and reprogram the products with the use of a Renau UHA Series Adaptor. The UCM-1200 Series is also com- pletely compatible with the Renau's new WHA Series of WiFi or ISM-band wireless adapters. In order to perform in the most demanding foodservice industry environ- ments, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured in the United States, all Renau products are rigorously tested and come with an industry-leading three-year warranty. For more information about Renau Electronic Laboratories, visit www.renau.com, stop by booth #4454 or call 818.341.1994. HAND WASHING SAVES JOBS "Each year we display our Ozark River Portable Sinks ® in Chicago at the NRA Show and we are constantly amazed at the amount of compliance applications in the food and restaurant industry that busi- ness owners face each day their doors are open to the public," stated Martin Watts, CEO of Ozark River ® . Ozark River manufactures high quality, hot water, portable hand washing sinks so your staff or your customers can enjoy the luxury of washing their hands with fresh hot water nearly anywhere hand washing is needed or required by state and local hand washing law. A hot water hand sink you can move and place wherever you want, as quickly as you want and as often as you want. Ozark River Portable Sinks are an ideal tool to keep customers safe and boost sales for a variety of businesses, including caterers, restaurants, party planners, hospitality suites, farmer's mar- kets, grocery stores, outdoor serving, food demonstration, waitress stations, classrooms, cafeterias, etc. Watts discusses one of the innova- tive uses that were derived from The NRA Show: "An owner of a multi-store pizza restaurant saw our sinks at the show and made the investment to reduce all of the wasted time running back and forth between the serving counter and their wall mounted hand sink. Employees had to walk 20 steps each way over 82 times a shift, saving over 3,200 steps and over 54 minutes of wasted time and money. More time with customers means greater sales and profits. What a tremendous use of our sinks to make money." "When business owners walk by our booth, they can physically see the atten- tion to quality and recognize the value of the time we spend manufacturing an exceptional product with superior relia- bility," explained Watts. "Application is the most common issue discussed at our booth. Once the need is recognized, the next step is which one of the over 65 models will fit their need and put them into compliance." "Environmental Health Officials are just trying to do their job by making sure the public is safe from food- borne illnesses, which is actu- ally a considerable advantage for food and beverage busi- nesses as we all know food-sick cus- tomers will shut down an eating venue. We work closely with NEHA to better understand the compliance issues and design products that meet or exceeds stringent NSF Certification, which in most cases satisfies the state and local hand washing law." For more information, stop by booth #4374, call 866.662.1963 or visit www.ozarkriver.com. THE DIFFERENT FACES OF SOUS VIDE While sous vide cooking has been around for decades, recently it has become a mainstream method of cooking in kitchens around the United States. If you've ever had sous vide short ribs or a 63 degree egg, you'll understand the hype. As the trend has been on an upward spiral, there are now many brands of sous vide equipment to choose from. Most sous vide units are aimed at the home chef; however, fusionchef by Julabo has equipment built to work hard in commer- cial kitchens. Its best selling model, the Pearl, and its durable stainless steel hous- ing is built to handle the daily hustle and bustle of thriving restaurants. Aside from its popular role in com- mercial kitchens, fusionchef by Julabo's sous vide equipment also takes on differ- ent roles. The catering industry has bene- fitted tremendously from the sous vide method of cooking because of its ability to create consistency. If you wanted a rare steak, for example, you could cook it at 129 degrees Fahrenheit (54 degrees Celsius) for one and a half hours, and get a consistently rare steak every time. Cooking for a healthy crowd? Good news: cooking sous vide helps to retain nutri- ents and requires less salt (a little flavor goes a long way). More recently, mixolo- gists have been using the sous vide method to infuse different spir- its. What would normally take days to accomplish, sous vide makes it possible for these infusions to be ready in hours. Bartenders are using this method to pave the way for adding new flavors and tex- tures to their menu. fusionchef by Julabo's Pearl model guarantees temperature stability of ±0.05 degrees Fahrenheit (±0.03 degrees Celsius) in their stainless steel baths or cooking pots up to 15.3 gallons (58 liters). The integrated safety protection grid prevents the vacuum pouch from touching the heating coil, pump and the float. The strong circulat- ing pump ensures optimum temperature stability and distribution of water in the bath. For more information, visit fusionchef sousvide.com, call 610.984.5796 or stop by booth #7151.