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Food Equipment News 5 3 Thursday, February 9, 2017 over 12,000 burns every year in the food- service industry and over 60 percent of workers' compensation incidents in restaurants are related to cooking oil. That's where Restaurant Technologies' Total Oil Management solu- tion comes in. It handles the entire process – from ordering to receipt and storage to handling and recycling of used oil. It even automates the process so it is easy, intuitive and ready when you need it. There's no upfront capital cost, no expensive equip- ment to own and maintain and no unex- pected service charges – it stands behind its system and includes everything. Stop by booth #255 to see the system live in action with product experts on hand to answer your questions. Restaurant Technologies installs two tanks – a fresh oil and a waste oil tank. Its trucks deliver fresh oil when you need it and take away the waste oil at the same time. To add or dispose of oil your employees no longer have to carry it to the back dock or from the storeroom – they just flip a switch and the system Restaurant Technologies (Cont'd. from p. 1) does it automatically. This makes your kitchen safer and saves you labor. Restaurant Technologies has over 25,000 customers across the whole United States, including many of the largest names: Applebee's, Chili's, Marriott, Burger King, Hyatt, KFC and over 70 percent of all the McDonald's in the U.S. have chosen to put in the system for safety, food quality, sustainability and efficiency. Some of its customers who have installed the systems have run studies and proven out up to a 60 percent reduction in workers' compensation claims linked to oil – whether burns, slips and falls or back strains from carrying heavy jugs in boxes (JIBs). For an average sized restaurant, that could be up to $27,000 in reduced safety liabilities – which pays for the system many times over. Without having to worry about your fryer oil, you and your staff can get back to what matters: delivering the food and dining experience your customers crave. For more information, visit www.rti-inc .com or stop by booth #255. indicate they're both winners – even in impinger oven settings. Using an ingen- iously simple way to automate and con- trol food preparation, Diamond Grill Pans consistently sear appetizing grill marks on steaks, chicken, salmon and other proteins in ovens with pre-set time and temperature. Panini Grill Pans pro- duce similar results with bread. What may be the most impressive news of all is that one would be hard-pressed to distin- guish the finished product from food pre- pared by a master griller or artisanal baker. Each metal utensil safe Diamond Grill Pan and Panini Grill Pan is manu- factured from hard coat anodized heavy gauge aluminum and finished with LloydPans' proprietary and non-toxic easy release coating. Unlike other non- stick coatings that wear off over time and with use, LloydPans' coating is perma- nent. That means no peeling, no flaking, no chipping … no kidding. With a watch- ful eye to both food safety and environ- mental responsibility, LloydPans PTFE and PFOA free coating is applied in an OSHA certified spray booth and baked LloydPans (Cont'd. from p. 1) onto the surface of each pan. From the time the sheet metal rolls into its bay doors until the time finished product is on its way to its customers, LloydPans con- trols every aspect of the manufacturing and finishing processes. As an entirely self-contained and eco-friendly manufac- turer, LloydPans has successfully reduced its carbon footprint on the envi- ronment. Diamond and Panini Grill Pans are available in several stock sizes, and oven safe to 700 degrees Fahrenheit. Because they're ready for production out of the box, oiling the pans is not recommended nor required. Instead, proteins may be oiled, if desired. Beyond an extensive line of standard products, LloydPans offers low to high volume custom services with surprisingly fast turnaround. If stock sizes do not meet specific requirements, customization is often a much more affordable option than some might imagine, and LloydPans would welcome that discussion. For more information, stop by booth #1690, go to www.lloydpans.com, con- tact sales@lloydpans.com or call 800.748.6251. commercial foodservice, bio-medical and scientific equipment. For our foodservice equipment, we sell strictly to distributors in North America. Our foodservice equipment consists of refrigeration, cooking and stainless steel products. Our refrigeration product line includes com- mercial reach-in refrigerators and freez- ers, salad prep tables, chef bases, back bar and under the counter models. Our cooking equipment line includes ranges, fryers, griddles and grills, and our stain- less steel products include compartment sinks, bar sinks, dish tables, wall shelves and worktables, just to name a few. A new addition to our product line includes our new LCD refrigerators. FEN: Describe your company's market- ing strategy and what makes your com- pany different from others. JC: Our company believes the best method to become a leader in this indus- try is to provide high quality products at competitive prices and offer the best cus- tomer support. Let's give the distributor a price that allows it to compete up front and not tie it to the myriad of conditions with rebates and pie in the sky quotas. These gimmicks have been around for a while and need to be changed. We at US removed these gimmicks and instead have replaced them with honest pricing up front without having to wait until next year to receive a rebate check or credit memo. As you know, there have been other brands that went down this path and are now out of business with the distrib- utor left holding the bag. You can be assured that our prices are lower than the competition, designed to make the dis- tributor money today. FEN: What products do you see as your hottest items for this year? JC: I believe all of our product lines have US Inc. (Cont'd. from p. 1) features and benefits to suit the individ- ual; however, in our refrigeration product line, the Value Series might be the one to capture the largest audience for fiscal 2017. And here's why: imagine two prod- ucts side by side. On the surface, they look very similar and all the components are very much the same; but ours is avail- able at nearly 25 percent less. That means that the US distributor will have the abil- ity to compete with anyone in the mar- ketplace. Twenty-five percent lower in price without sacrificing quality means that now distributors can compete with web-based businesses, too. Need I say any more? Yes, because a new product line we added this year is the glass door LCD refrigerator display reach-ins. The LCD reach-ins are equipped with glass doors with a state-of- the-art translucent LCD video screen for customers to advertise their merchandise or their business. You need to visit our booth and take a closer look at the inno- vation and technology at its best. It's worth the visit. Our stainless steel products contin- ue with larger than expected sales. Again, our philosophy is the same – lower prices and higher quality than the rest! This product line will be another winner for 2017. With this product line, our newly designed z-style sheet pan and pastry racks might steal the show. These racks are z-style designed for easy storage while not in use. Check them out! FEN: What are your expectations for the NAFEM show for this year? JC: We are looking forwarded to adding a few new distributors, and introducing our new line of products, such as our new LCD glass door displays with a translu- cent integrated video screen. For more information, go to www .us-refrig.com, call 888.556.2112 or stop by booth #109. never seen before at a nominal invest- ment. When shopping for a high-end unit, be sure to look for the following features: batch printing; product holding alarms; data collection and reporting; print to forecast data, calculated thaw times, extended time calculations, bar code scanning – for scan and print; temperature device interface; multiple product print at the same time; custom label design capa- bility and custom reporting. For enter- prise solutions, push down menu changes are both useful and necessary. The i.Print series holds a patented interface that com- municates to your entire enterprise at the store level in a matter of seconds. There are also models that feature remote print- ing capability and several stand alone and mounting options. Integrated Control (Cont'd. from p. 4) As labor rates increase, time spent in the kitchen is more valuable than ever. The time it takes to remember a holding time and hand write a label has become cumbersome, expensive and obsolete, but most importantly, prone to negli- gence. Combine the costs of labor and food waste and the liability of a health department fine; the choice seems clear. Those who have purchased on-demand label printers find that ROI is often less than three months. ICC has repeatedly and consistently been shown to be an innovator, and its line of automated label printers are no exception. Be sure to stop by booth #842 and see for yourself how easy employing on-demand printing can be. For more information, stop by booth #842 or What's Hot! What's Cool! at NAFEM. or bottom compartment positions. Furthermore, additional hot or cold ther- mal modules can be purchased to recon- figure the current cart to suit the demands at hand. Have a hot/cold cart but need to have both as cold for your dessert buffet? Simply unscrew the hot module from the body and screw on a cold module. After the event, convert it back into a hot/cold cart for your regular operation. The ProCart Ultra is flexible with its holding ability as well – adjustable stain- less steel rails hold a variety of GN food pans, sheet pans, trays and pizza boxes. Busy chefs are sure to love its quick close magnetic door and durable nylon latches, which secure the contents for transport. The cart also features a 5-inch by 8-inch menu pocket for identification or routing information, and comes standard with heavy duty casters. (Quiet, easy-rolling casters are also available for discerning Cambro (Cont'd. from p. 4) environments such as hospitals, and down corporate corridors where super silence needs to be observed during uber- secret meetings! Shh!) The ProCart Ultra will be avail- able later this spring in a timeless char- coal gray color and in 100-230 VAC voltages with many plug options. A low, single compartment unit will be available following the launch of the dual compartment cart. The ProCart Ultra, with its ultra flexibility in tem- perature holding and product holding, makes it the only cart pros will ever need to field any curve ball, any time. Bring it on! To see the ProCart Ultra and other sys- tems to help you support your sustain- ability, food safety and efficiency initia- tives, visit Cambro at booth #1012 or www.cambro.com. The ProCart Ultra is also featured in the What's Hot! What's Cool! Product Gallery.