Issue link: http://osercommunicationsgroup.uberflip.com/i/777726
Michael Coyle, President of Bally Refrigerated Boxes, has announced several new product enhance- ments to its line of refrigeration systems designed to facilitate energy savings and ease of installation. No business wants to run hot and cold, but the Montague Company has shown that combin- ing ice and heat can be quite rewarding with its line of innovative Legend ® Glycol Chilled Equipment. MONTAGUE'S VERSATILE LEGEND EQUIPMENT WITH GLYCOL REFRIGERATION An interview with Royal Industries' Stavros Moraitis, Vice President of Sales & Marketing. FEN: Tell our readers a little about your com- pany. The challenge: provide on- demand ice water for existing tumbler-chillers that are beginning to have operational issues due to failing refrigeration coils, improper water treatment and old age for significantly less money An interview with Carol Wallace, President and Chief Executive Officer, Cooper-Atkins Corporation. FEN: Brand protection and food safety have become hot topics An interview with Todd Hall, P r e s i d e n t , Glastender, Inc. FEN: You completely redesigned your main underbar line in 2004, so why did you feel the need to create the Choice By An interview with Shawn DiGruccio, Executive Vice President, CDN. FEN: What business is CDN in? SD: CDN specializes in kitchen Continued on Page 51 Continued on Page 46 You may have heard many differ- ent "facts" about Original Parts, but what really is the difference between OEM and Original Parts? OEM parts are viewed as superior, with some OEM manufacturers even Continued on Page 51 Continued on Page 46 Continued on Page 46 Continued on Page 51 Continued on Page 51 Continued on Page 46 ROYAL INDUSTRIES REDEFINES THE ROLE OF VENDOR NEW ICE BUILDER REPLACEMENT FROM TUCS COOPER-ATKINS TEMP MONITORING SYSTEMS HELP RESTAURANTS GROW GLASTENDER UNVEILS NEW CHOICE UNDERBAR LINE BALLY EXPANDS REFRIGERATION PRODUCT OFFERING KITCHEN MEASUREMENT TOOLS FROM CDN THE REAL DIFFERENCE BETWEEN OEM & ORIGINAL PARTS Ice making is inte- gral and critical to almost all opera- tions in the hospi- tality industry. Yet we rarely give much thought to it. "We need ice'' is often the extent of the thought process involved. And why not? All ice machines work BREMA: ICE MAKING SINCE 1985 Say goodbye to cluttered countertops with tea pots, sugar bowls, bowls of lemon slices and other flavor addi- tives thanks to Lancer's new Touchscreen Tower. This attractive, illuminated dis- pensing tower with flavor Proluxe™, a leader in the pizza industry, recently introduced the DP2300 premi- um dual heated automatic press and the new Terraluxe™ PerVection™ series oven. As the demand decreased for leisurely hand-tossed pizza, the demand In recent years, there has been a major push to reduce the amount of water that restau- rants and hospitality venues are consum- ing. This is especially true in areas like California, Arizona and Nevada, where Continued on Page 53 Continued on Page 38 Continued on Page 53 Continued on Page 53 TOUCHSCREEN TOWER DISPENSES HEALTHY PRODUCTS PROLUXE TAKES BIGGER SLICE OF THE PIZZA INDUSTRY POWERPULSE: CONSERVE WATER WITHOUT SACRIFICING PRODUCTIVITY Oser Communications Group Orlando Friday, February 10, 2017 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM