Oser Communications Group

Restaurant Daily News May 20

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Page 46 of 127

R e s t a u r a n t D a i l y N e w s 4 7 F r i d a y, M a y 2 0 , 2 0 1 6 GET MORE FOR YOUR MONEY WITH ISI Who doesn't want more for their money? iSi North America offers just that! The best just got better today, with the global launch of the new iSi Professional Charger, delivering up to 20 percent more portions for whipped foods, result- ing in up to a 20 percent savings on ingredients and handling without sacri- ficing quality or taste. Will switching to professional charg- ers require an additional investment? Absolutely not! New iSi Professional Chargers are used with the iSi Whippers foodservice professionals already own and love, and now they deliver even more value per food dollar. A café using a quart sized iSi Whipper to top 30 coffee drinks with two ounces of whipped cream will now be able to top 36 beverages using the new iSi Professional Charger. And now, non- dairy foods can be whipped up with bet- ter results using iSi Professional chargers too. The increase in portions also reduces calories and fat per serving. This is par- ticularly significant for chain restaurants and their calorie count listing. "This shows the restaurant is caring about its customers and what they're serving," says Jeanette C. Brick, Vice President of Sales and Marketing at iSi North America. "The idea of farm-to-table has expanded into recognizing healthy food preparations, and we see restaurants striving to improve the health conscious- ness of their menus. They want to avoid processed foods." Better still, iSi Professional Chargers enable the whippers to whip a greater range of products, such as lower fat creams that often cost less, or non-dairy coconut creams, popular among vegan customers. iSi Whippers are used by ice cream shops, cafes, restaurants and pastry chefs for topping desserts and cof- fee. But at least half the users fall into the modernist cui- sine camp that have discovered an amaz- ing array of creative applications at their fingertips. Chefs make light and fluffy espumas, sweet and savory creams, soups, desserts and sauces while mixolo- gists have found the perfect tool for rapid infusions and cocktail toppings. Refresher: An iSi (say "E-C") whip- per is a stainless steel canister with acces- sories for dispensing whipped foods, or for creating rapid infusions. An iSi Cream Charger (N20) introduces the exact amount of gas needed to whip up foods such as fresh whipped cream and espumas. iSi North America was established in the United States in 1977. The iSi Group, parent company of iSi North America, iSi GmbH, and their related companies was found- ed in Vienna, Austria in 1964. iSi Group is the largest manu- facturer of cream and food whippers, soda siphons and its respective chargers. For over 50 years, the company has led the way as an innovator in whip- per and gas charger technology. iSi con- tinues to set the standards for safety and consistency in delivering perfect results for chefs, baristas, bartenders and food enthusiasts. Star chefs are demonstrating their artistry with the new iSi Professional Chargers throughout the day. Expect Chef Aaron Lirette of GreenRiver, Chef Ashley Simone of Maison Cuisine and Mixologist Al Klopper of FIG Catering to wow you with their imaginative cre- ations. For more information, visit booth #7164 in North Hall and booth #11417 at BAR 16 during the show. OREGON CHERRY GROWERS: MORE THAN JUST CHERRIES An interview with Steve Kollars, Vice President, Technical Services. RDN: Tell our readers about your company. SK: Oregon Cherry Growers is a grower- owned cooperative made up of nearly 60 family farmers located in the Willamette Valley and along the Columbia River Gorge, who take great pride in producing the highest quality fruit. The cooperative is the largest producer and processor of sweet cherries in the world, delivering maraschino, fresh, frozen, glacé, dried and canned cherries, as well as blueber- ries and strawberries, to global retail and foodservice markets. RDN: What is new with Oregon Cherry Growers? SK: We have an industry-leading R&D team at Oregon Cherry Growers that develops innovative, on-trend solutions to help our customers achieve success. Currently, we are launching stabilized wild blueberries for the ice cream indus- try and beyond. RDN: What was the concept behind this product – why did you create it? SK: We've received interest lately from companies looking for a better way to include identifiable fruit – specifically blueberries – in a value-added ice cream, among other products. RDN: How are your stabilized whole wild blueberries different than what's already on the market? SK: Most existing fruit in ice cream is what is called "variegate." Basically, a lot of sugar and stabilizers with some small pieces of fruit or other very small particulate that would then be added into ice cream as a "ribbon" – like a jam. Our stabilized wild blue- berries are, first and foremost, whole. We then reduce the moisture content, add just the right amount of pure cane sugar and suspend them in a viscous stabilizer to help keep them uniform when added to ice cream. This process allows whole, identifiable blueberries to be added without becoming too hard when frozen, and they actually taste like blueberries. RDN: Do your wild blueberries have a shorter ingredient list? SK: Yes, they do, and they are actually sourced from Maine, so they can be called out as 'wild blueberries' in the ingredient statement. We also use non- GMO sugar instead of corn syrup or high fructose corn syrup. Our stabilizer is a natural gum. Add to that the fact that our blueberries are whole, and you can see that this product is a perfect fit for a value-added ice- cream. RDN: Beyond ice cream, do you see this as having any other potential appli- cations? SK: Absolutely. We could thicken it up a little more for many other applications. Wild blueberries are really small, so they could be used in a filling or as a topping in a wide variety of products. RDN: Is this a process that could expand to other kinds of fruits? SK: Yes, the concept is there. It could be adjusted for different kinds of fruits and for different applications. We've been looking into a diced peach or even mango … really, the sky's the limit. For more information, visit www.oregon cherry.com or stop by booth #10229. SAVE ENERGY, REDUCE DEFROST CYCLES WITH INTERMATIC'S NEW ICUBE Intermatic has developed the new ICUBE™ Adaptive Defrost Module for commercial refrigeration walk-in freez- ers and coolers. This control provides major energy savings where walk-in freezers and display cases are used, such as in full service, casual and fast food restaurants, healthcare facili- ties, cafes, convenience stores and super- markets. It will save customers money by reducing energy usage associated with defrosting walk in coolers and freezer evaporator coils. Foodservice businesses as described previously are always look- ing for cost effective solutions that can generate energy savings and ultimately save money with a short return on invest- ment. It is an easy, versatile, innovative and affordable way to reduce defrosts cycles by 40 percent or more per day. For retro-fit or new installations, the compact ICUBE module simply assembles direct- ly to an existing or new Grässlin DTAV40 Defrost timer with no change to the timer wiring required. The ICUBE module works with the DTAV40 timer to determine when defrosting a Walk-In Refrigeration system evaporator coil is truly necessary versus a time initiate only approach. The module has four tempera- ture sensor inputs which can accommo- date up to four evaporator coils with wiring capability to extend up to 400 feet for remote condensing unit installations. Typical mounting locations are inside of a remote multiplex or dedicated condens- ing unit, parallel rack system, unit cooler or freezer, or external to the unit cooler or freezer. Typically foodservice owners are forced to utilize this type of intelligent tech- nology at a very high price point and with an overly complicated control. These types of controls can also be very difficult to program and install, which takes time away from the HVACR technician, and we all know time means money. With the ICUBE, you save time and money by simply installing the Adaptive Defrost Module directly to the existing DTAV40 Defrost timer and running sensing wire from the inputs to the evaporator coils. There is no need to change any other wiring in the system or timer programing. Intermatic provides a unique non-isolat- ed evaporator coil sensor with 10 feet of sensor wire and 6 feet of input wire which can be expandable in between up to 400 feet with 20-18ga shielded or unshielded typical field wire for remote condensing unit installations. Intermatic's reasoning for the unique sensor is because it wanted the commer- cial refrigeration technician to have the ability to run this sensing wire through the existing or same conduits/raceways from remote rooftop locations to the box cooler/freezer. Additionally, with four sensor inputs the ICUBE Adaptive Defrost Module can expand to accommodate up to four evaporator coils. Commercial refrigeration techni- cians have been using defrost timers for many years. Sometimes newer technolo- gies and changes in energy standards can create unfamiliar complexities and system reconfiguration. Intermatic pro- vides the technicians with a familiar solution by continued use of the same defrost timer, but with the addition of the energy savings ICUBE technology which will align with upcoming DOE Walk-In-Cooler/Freezer Annual Walk-in Efficiency Factor standards. Learn more at booth #10913 or go to www.intermatic.com.

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