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Food Equipment News Friday, February 10, 2017 3 0 NEW INDUCTION COOKTOP FROM PANASONIC PROVIDES OPTIMAL COOKING CONTROL One of the new and most important fea- tures of Panasonic's new Met-ALL Induction Cooktop (KY-MK3500) is the IR sensors embedded beneath the cook- top's glass surface. While IR sensors are nothing new for induction cooking, these sensors bring something entirely new to the table. By more accurately reading the temperature of the cookware's interior rather than exterior, they provide the user with far greater control of cooking heat and any adjustments that need to be made. This groundbreaking technology from Panasonic gives chefs an incredible level of precision. Additionally, the new Met-ALL Induction Cooktop can automatically adjust its temperature output for certain foods, using the cooktop's memory fea- ture. Different food items can be pro- grammed into the cooktop, which will then prepare the food depending on its individ- ual specifications. The IR sensors can even detect if additional items have been added to the cooking ves- sel, and adjust accordingly to maintain optimal cook- ing performance. Another exciting facet of these new IR sensors is their abil- ity to detect how much food is in the cooking vessel, and thus how much tem- perature needs to be distributed across the cookware's surface. This allows for even cooking at exactly the same temper- ature for the entirety of the pot or pan. Instead of a flame that only provides heat at the center of a cooking vessel, Panasonic's Met-ALL Induction Cooktop heats up the whole surface, providing consistent cook- ing for all of the food being prepared. Chefs looking to recreate the same dish time and time again can look to this dependable cooktop for reliability in cooking per- formance. The new IR sensors combined with the memory feature provide an ease of use that will make chefs much more comfortable while preparing multiple dishes at the same time. For more information, stop by booth #1215, call 201.271.3476 or visit business .panasonic.com/products-commercial industrial-commercialfoodservices. LAMBER DISHWASHERS – THE ECONOMICAL CHOICE How do you choose the right ware wash- ing system for your business? Should it always be about price? What about elec- trical, water and detergent savings – isn't that crucial to your bottom line? Perhaps you should consider functionality, quali- ty, certifications and ease of use. With Lamber's line of commercial ware wash- ing systems, you don't have to choose – it has it all. Lamber, with its head office and manufacturing plant in Lodivecchio, Italy, was first established in 1948 by Raimondo Affaba, who began production and distribution of dairy washing equip- ment and gradually moved into the com- mercial and industrial side of the busi- ness a decade later. By 1976, after suc- cessfully establishing Lamber as a leader in technology, innovation and design, Raimondo passed the business on to the five Affaba sons, who currently run all facets of the business to this day. As the industry continued to grow, so too did Lamber. Ensuring that its clients have the most up to date technology, certifications and sophistication, numerous Lamber prod- ucts are and continue to be listed under the ISO Quality System Certificate standards, the Energy Star certification as well as UL and NSF guidelines. Most recently, Lamber introduced the "ECO WASH" system, lowering electricity consumption on some machines by up to 50 percent. Currently, Lamber stocks and dis- tributes more than 15 models of dish machines in North America – ranging from small glass washers to a vast array of under counter models, extending to pass through and conveyor style units. Whatever your needs require, Lamber has the machine for you. Lamber remains a global leader in the ware washing industry and currently sells to over 40 countries worldwide. Lamber's commercial line is imported and distributed in North America exclu- sively by Eurodib. For more information, go to www .lamber.com or stop by booth #2747. FLAVORFUL BREADS TO ELEVATE YOUR OFFERINGS FROM BÄCKERHAUS VEIT Bäckerhaus Veit offers a wide, innovative product selection for every foodservice need, including over 200 varieties of the finest handcrafted breads, rolls and pret- zel products. It uses traditional European methods in a new facility that enables the company to blend the baking traditions of yesterday with the efficiencies of today. "We're seeing continued interest in the bread being as much of a hero as what's inside the sandwich. We offer pre- mium products for that elevated menu," said Michelle Shebib, the bakery's Director of Marketing and Business Development. "Bread adds to the romance of the offer. It's not just a carrier any more. Emphasis on bread, even when it's a burg- er, is changing, and it's part of the excite- ment of the product they're buying." It's not just about the sandwich either – Bäckerhaus Veit's product range includes offer- ings for every daypart, includ- ing breakfast, snacks and appe- tizers. There are bite-size fruit breads, slider buns and small pretzels, for instance. For the health-minded among your clientele, there are also various rolls and breads topped with sprouted and ancient grains and even selections that are GMO-free. In addition to its regular product line, Bäckerhaus Veit has the ability to create a custom program that can give you oppor- tunities to distinguish your menu offer- ings from similar items offered by other restaurants. For instance, Shebib noted the recent success of a national hamburger chain in refreshing a seasonal burger with which it had been successful in the past by giving it a new twist with a pretzel bun for this year's version. "We will do innovation pro- grams with our customers to create something exclusive for them," Shebib says. "We're nimble, flexible and have an R&D capability with ingenuity, respon- siveness and service orientation that is second to none." For more information, visit www.backer hausveit.com.