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Food Equipment News Thursday, February 9, 2017 3 8 CDN'S NEW COLLECTION ON DISPLAY CDN, known for its expertise in ther- mometers and timers, has expanded into professional kitchen scales. The new col- lection, on display at CDN booth #804, features digital and mechanical models with wide foodservice applications. CDN's exclusive NSF-listed ProAccurate ® Digital Portion Control Scales (SD0502, SD1114, SD1112, SD2202, SD3302) come in five sizes, with different profiles, dimensions and footprints. With removable 304 stainless steel platforms and heavy-duty food-safe ABS casing, they are sturdy and water resistant. They feature field calibration, LCD displays, tare and data hold func- tionality, and battery status and overload indicators. They show pounds/ounces or kilograms/grams and have an AC adaptor to preserve battery life. The CDN Digital Nutrition Scale (SD1106) displays nutritional data along with measurements up to 11 pounds. Food codes from the USDA National Nutrient Database can be entered to gen- erate information on calories, sodium, protein, fat, carbohydrates, cholesterol and fiber. It also shows measurements in ounces, grams, fluid ounces or milliliters. It has a tempered glass platform and easy-to-read LCD display showing units of measure, nutritional data, on/off, tare, battery status and overload indication and has an auto-off feature to save bat- tery life. Sturdy and programmable, the CDN Digital Portion Control Scale (SD1108, SD1110) stands out for its IP67 rating: submersible in water up to three feet for 30 minutes and protected against dust. Made of heavy-duty stain- less steel, it has a remov- able stainless steel plat- form and field calibration to ensure accuracy over time. It measures up to 11 pounds, in pounds/ounces or grams. The easy-to-read LCD backlit display shows selectable units plus stability, overload, high/low alerts and battery status indica- tions. It is available in two versions: bat- tery operated (SD1108) and rechargeable (SD1110) with an AC adaptor. It has an auto-off feature to save battery life in digital mode. Designed for shipping and receiv- ing, the CDN Mechanical Scale (SM13201) provides instant, accurate measurements in pounds/kilograms up to 132 pounds/60 kilo- grams. This heavy-duty spring scale features a removable stainless steel platform and easy-to-read polycarbonate display. An adjustment knob supplies tare function and facilitates quick calibration to ensure accuracy. Offering speed, simplicity and durability, this scale weighs 13.5 pounds for stability on the floor or counter. The large polycarbonate display is 9.5 inch- es in diameter, and the black housing is sturdy carbon steel. CDN offers a dynamic assortment of kitchen measurement tools with innova- tive design, unsurpassed quality and competitive pricing. For more information, visit booth #804 or go to www.cdnkitchen.com. DESIGNING YOUR BEER COOLER Where to start when it comes to designing your beer cooler and its stor- age plan? Cooler Concepts always begins with, "How many taps do you have in this cooler?" The number of taps will tell how many kegs of beer it needs to accommodate. It's not simply just one tapped keg plus its back-up, though. By working with its customers over the last 20 plus years and analyz- ing their draft beer sales, Cooler Concepts found consistent ratios that it calls Beer Math. The fastest moving beer in the cooler may require five or six kegs to be stored for a weeks' worth of beer, while the slowest might only move one keg in two weeks' time. This helps establish a target level of keg storage that customers will need on-hand for a typical week. The type of beer and the kegs that they arrive in will also impact the stor- age needs and design. Craft beer has created a larger demand for the slim kegs. Its increased popularity has added an interesting dynamic to planning a beer cooler. Knowing the customer's tap count and keg product mix, Cooler Concepts can start to properly size the cooler. Its five different keg shelf depths provide the ability to maximize the potential storage for any new or existing cooler, while its design and consulting aspect allow customers to reduce the projected footprint of a new cooler by up to 40 percent over other shelving storage systems. Once the keg count has been figured for, it can plan the other stor- age. Space constraints and amount of storage may dictate how it stores case and bottle goods. Do you have room above the kegs for a third tier of storage? Maybe you will have less taps but a significant amount of bulk case and bottle product. Then the No-Lift shelving would the best fit, with all kegs stored along the floor and the cases on a shelf at 43-1/2 inches above the ground. With the cooler size and solution for capacity selected, it can begin factoring for where the products need to be placed within the cooler by using the analysis of the customer's beer sales. Cooler Concepts refers to this as the beer matrix. The designation of space helps the cus- tomer to establish a plan for managing the beer cooler's day-to-day operations. These plans help to eliminate the issues that continu- ally plague beer coolers: clut- tered and inaccessible product, lack of organization, double handling of kegs, etc. Finally, the beer cooler is an integral part of the restaurant or bar, and should receive more than an afterthought. There should be a comprehensive plan for the usage of the beer cooler, similar to how you would plan for the kitchen or other spaces within your establishment. With many variables and considerations, let Cooler Concepts help you make sense of the mess. For more information, stop by booth #4241, visit www.kegracks.com or call 800.598.2945. AN INDUCTION COOKING EXPERIENCE THAT NOW INCLUDES YOUR FAVORITE PAN A common problem with induction cook- ing technology is that it brings chefs out of their comfort zone. Induction cooktops generally require a specific type of com- patible cookware that chefs might not be familiar with using, which may lead to a disruption of their routine and imperfect results with the food that is being pre- pared. One important new feature of Panasonic's new Met-ALL Induction Cooktop is actually included in the name, "Met-ALL." This proprietary technology allows for a chef to use any type of metal cooking vessel, including aluminum and copper. Chefs need not worry about going out and buying brand new induction-friendly cookware, as any type of metal pot or pan will work on this cooktop. In the past, induction cook- tops did not have the requisite energy output to heat up metals like aluminum or copper. Panasonic's Met-ALL Induction Cooktop uses 1,200 copper wires instead of the 50 wires found in more standard and conventional induc- tion cooktops. Now, chefs can use the cookware that they likely already have available to them in the kitchen due to the increased temperature output from the Met-ALL Induction Cooktop. This type of technolo- gy has never before been available in induction cooktops, and it highlights the strides that Panasonic has made with the research and development of induction technolo- gy. In years past, induction technology was an intriguing option due to its emphasis on safety and environmental friendliness, but it was not seen as a viable solution to most commercial kitchens. Now, Panasonic's Met-ALL Induction Cooktop is an attractive substi- tute to open flame cooktops due to the new induction cooktop's versatility and high performance capabilities. The innovations that Panasonic has made to induction technology have led to the introduction of this new cooktop which can make life easier for chefs in all types of different kitchens. The Met-ALL Induction Cooktop is fully capable of operat- ing as the primary piece of cooking equipment in a large kitchen, and its high energy efficiency make it an attractive choice for restaurants and other commer- cial food vendors who are looking to cut costs. This, combined with the cooktop's compatibility with metal cooking vessels of all kinds, makes Panasonic's Met-ALL Induction Cooktop an exciting new piece of technology at NAFEM this year. For more information, stop by booth #1215, call 201.271.3476 or visit business .panasonic.com/products-commercial industrial-commercialfoodservices. 1515 DESIGN PARTNERS WITH CRIOCABIN By Francis Delpech, President, 1515 Design & Manufacturing Inc. For the past 20 years, our team has pro- vided services to all supermarkets and the food industry by creating, designing and importing high-class, original, hot neutral and cold, modular and custom structural concepts. The primary focus of 1515 Design is to provide original design with state-of-the-art equipment. Our best ideas are intended to offer solu- tions between presentation, function and efficiency for retailers. Concepts can be customized entirely or by building onto our standard line. We are always con- scious of cost, and value is the keyword when it comes to contributing and deliv- ering a design and finished product. Retailers need to maximize merchandis- ing appeal to sell products quickly, ensuring freshness and quality. We offer the latest vision and design and combine it with unique state-of-the-art equip- ment. The merchandizing appeal is one of the key elements for success and recognition today. Every retailer needs to stay ahead of the game, and we edu- cate our clients about the latest technolo- gy and presentation. Today, we are proud to announce our partnership with Criocabin, one of the leading manufac- turers of refrigerated, neutral and heated display cases for supermarkets and the food industry. For more information, visit www.1515design.com.