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Food Equipment News Friday, February 10, 2017 2 2 COMARK'S HT100: A PAPERLESS DATA MANAGEMENT TOOL FOR TODAY'S BUSY KITCHENS Tired of writing down temperatures on checklists and daily log sheets? Can you even find the records a day or two later? Now Comark introduces an easy-to- use and cost effective way to collect, record and store daily temperatures for all your critical items in receiving, stor- age, prep, cooking and holding. The new HT100 Touchscreen HACCP Recorder is a logging ther- mometer which also offers you the abili- ty to enter data for other non-temperature basic checklists. The four color resistive touch screen is easy to view and very quick responding. Corrective actions are required and logged whenever there is a problem and demonstrates either internally or to a local health department that you took immediate action whenever there was a failure in a critical area. The software and operating instruc- tions can be downloaded free from the Comark website. The programming is easy and intuitive. You can make the pro- gram as simple or as detailed as you wish – record and set corrective actions for whatever is most important to you. One of the many positives of our greater awareness and attention to food safety and HACCP is that it has spurred innovation in temperature measuring and at the same time has driven down costs. Comark thermometers and temperature monitors are geared to the need for speed and accuracy of measurements, but always at affordable prices. The HT100 is just the latest model from Comark to bring the operator a convenient, fast responding thermometer that is accurate and reliable and can be used everywhere in the kitchen to ensure that an oper- ation is serving safe food and is adhering to its HACCP plan. The HT100 is paired with either the PK19M penetration probe with a 1.5mm thin tip or the PK15M probe with an even faster responding 1.1mm tip. A thin tip probe with the sen- sor at the end offers speed of response and precise readings with only a tiny pin- prick into the product. The FDA feels a thin tip is so impor- tant that it has written the requirement into the latest version of the Food Code in paragraph 4-302.12: "…temperature measurements in thin foods can be accu- rately determined using a small-diameter probe 1.5mm (0.059 inch) or less…" Another increasingly popular solu- tion to innovative and economical tem- perature measuring and monitoring in HACCP programs is the use of RF wireless monitoring systems in the cold chain, from distribution centers to kitchens. A system using the Comark RF300 Diligence WiFi wireless loggers offers 24/7 security and peace of mind that night or day critical temperatures are being monitored and recorded. The Cloud option ensures you get a text or phone message immedi- ately when temperatures go out of range. RF systems are certainly more expen- sive than simple thermometers or even data loggers, but measured against the costs of throwing away a freezer full of food when you don't know how much the temperature has fluctuated after a power outage, the savings and payback can be substantial. Visit Comark at booth #855 to see solutions to your temperature needs, plus how to save time and money. For more information, call 800.555.6658, visit www.comarkusa.com or stop by booth #855. CONTROL °FREAK RAISES THE BAR FOR INDUCTION COOKING TEMPERATURE CONTROL The Breville ® PolyScience ® Control °Freak™, is the world's first temperature- controlled cooking system to accurately measure, set and hold every cooking tem- perature from 86-482 degrees Fahrenheit. In head-to-head tests conducted by Breville PolyScience, the Control °Freak consistently demonstrated that it is the most accurate cooktop utilizing induction technology, offering chefs, caterers and other foodservice industry professionals unprecedented temperature control. In addition to a through-the-glass pan temperature sensor, the Control °Freak features a temperature probe (with a pot clip) that communicates and controls the precise temperature of water and fat- based liquids, allowing for applications such as tempering chocolate or cheese- making, which require high accuracy. The Control °Freak, which can be used with any induction-compatible pot or pan (e.g. stainless steel, cast-iron) can also be controlled by "Intensity" to speed up or slow down how quickly a requested temperature is reached. The machine can record recipe temperature programs for future use with features such as: hold a temperature indefinitely (72 hours with a timer), automatically "Keep Warm" (140 degrees Fahrenheit), "Repeat Timer" and "Stop Cooking." These programs can be shared with other Control °Freaks thanks to a custom USB port and stick. PolyScience's Culinary division, which is renowned for its temperature control technology, including commer- cial sous vide immersion circulators revered by chefs, was acquired by Breville in 2014. PolyScience President Philip Preston notes, "We were thrilled to combine our expertise in temperature control with Breville's to create this rev- olutionary new product that will transform how professional chefs work. This machine's accuracy and fea- tures significantly raise the bar for induc- tion cooking temperature control." The Control °Freak carries a two-year limited product warranty. The machine's features include the following: a spring- loaded pan temperature sensor button that resides above the machine's glass base, not below it (which can cause inaccuracy and delays in temperature reading) can hold a pan at 397 different degrees (from 86-482 degrees Fahrenheit), within plus or minus 1 degree Fahrenheit of stability; the sensor communicates when a pan has been lifted or put down and reactivates automatically without needing to be reset; Revolutionary Probe Control™ (with pot clip) that communicates and controls the precise tempera- ture of both water and fat-based liquids; "Intensity" function that allows the user to quickly and precisely speed up or slow down the heat-up speed; custom USB port and stick that allows for the sharing of recipe temperature program- ming instructions between Control °Freak machines; dual fan system that efficiently and effectively cools all the machine's internal components, extending the life of the Control °Freak and eliminating over- heating (often a problem with competitor units); and a protective travel case for safe transport. Breville PolyScience for commercial kitchens brings innovation, great design and precision to the professional culinary world. It aims to build products that give chefs more control so they can focus on delivering their best creative work. Visit booth #917 to learn more.