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Food Equipment News 5 1 Friday, February 10, 2017 Built to Perform, Last – and Save Available in Sauté Stations, Pan Chillers and Sandwich/Pizza Prep Tables, the Legend Heavy-Duty line is the ultimate tool for helping chefs prepare their most sophisticated dishes more conveniently. Infused with famous Montague quality, it combines many high-tech features with smart engineering and tough 304 stain- less steel construction to deliver superior performance, longer life and significant cost savings. These versatile units save serious labor by putting everything right at the chef's fingertips for a streamlined work- flow. Raw ingredients are always close by, increasing efficiency and eliminating time wasted on going to and from a walk- in refrigerator. All About Cool Innovation These units provide refrigeration that is significantly more efficient than tradi- tional wells. A unique glycol immersed system keeps the raised rail at an even temperature without icing. Refrigerant is pumped through stainless steel tubing submerged in glycol, cooling the glycol and chilling the pans. Since glycol is more viscous than Montague (Cont'd. from p. 1) traditional refrigerated air systems, it stays colder longer, easing the burden on the compressor and keeping ingredients cold, even if the unit is off for a period of time. Energy-Efficient, Space-Making and Eco-Smart Because the glycol cooling system oper- ates without a fan, its compressor is roughly a third smaller than normal. A smaller compressor translates into lower energy usage and more storage area for the things chefs need to keep expanding their menu, and pleasing patrons. Environmentally friendly R290 refrigeration with glycol means 0 GWP (global warming potential), and satisfies tough Kyoto and Montreal protocols. Designed to raise chefs' expectations while lowering labor and energy costs, Montague's new Glycol Chilled Equipment proves that it's possible to be very cool and very hot at the very same time. From ranges to ovens, fryers and more, Montague has been dedicated to bringing the world premium-quality cooking equipment since 1857. For more information, go to www.montaguecompany.com, call 800.345.1830 or stop by booth #3827. Glastender line of underbar? TH: When we redesigned our underbar line in 2004, we added many exclusive features like welded construction and a seamless front rail, work surface and backsplash that our competitors have never matched. Although our main underbar line is very successful, some customers still try to compare our main line to that of our competitors. To assist potential customers looking to find a closer match to the specifications of our chief competitor, we developed the Choice line of underbar. FEN: What is the basic concept behind your new Choice underbar line? TH: The competition typically markets their underbar line as equivalent to Glastender's main line, but in reality, they do not have the same level of features, which lowers their cost of manufacturing. With our Choice underbar line, we are giv- ing potential customers an option that still exceeds the specifications of our competi- tion, yet comes in at a lower price point. FEN: How were you able to lower the cost of your Choice underbar line? TH: Operators make purchase decisions by weighing the features against the price for a product. Adding product features often raises the price. Our main underbar line has so many features that our com- petitors do not match that we were able to lower the cost of our new Choice under- Glastender (Cont'd. from p. 1) bar line by matching the features of our competition more closely. FEN: If you reduced the number of exclusive features on the Choice line, how can you still claim that it exceeds the specifications of your competitors? TH: When we designed our Choice line, we made sure to keep the features that were most critical in differentiating it. Some Choice underbar line features not found in our chief competitor's line are: all stainless steel construction for greater durability; one-piece seamless top and backsplash for easier cleaning; a 14-inch high skirt, which allows speed rails to mount lower, preventing bottles from interfering with work flow; integral stainless steel backsplash stiffeners for greater strength; welded construction for greater durability; one-piece side and leg pad for greater strength; and full work surface corrugation on drainboards to maximize functional storage space. FEN: What do you hope to accomplish with your Choice underbar line? TH: We aim to show the industry that our main line really has no direct comparison and that if potential customers want to minimize product features in order to save money, we are capable of making a superior product in that category as well. For more information, visit www .glastender.com, call 989.752.4275, email info@glastender.com or stop by booth #1027. than traditional ice builders. The solution: the new Ice Builder Replacement Unit, Model TEIBR from Tucs Equipment. The TEIBR is a small footprint, round, insulated tank that has internal refrigeration coils. It is designed to replace an ice builder. Water can be pumped through the tank and chilled to 33 to 35 degrees and used for cooling product in a tumbler chiller or kettle jack- ets. Also, the tank can chill glycol and then it can be pumped to a glycol/water heat exchanger for cooling product in a tumbler chiller. Designed specifically for the foodser- vice industry, the Tucs Ice Builder Replacement Unit is mounted on a stainless steel skid, pre-piped for easy installation. The TEIBR tank is made entirely of 304 stainless with foam-in-place insulation for maximum efficiency, yet costs about two- thirds less than traditional ice builders. The TEIBR comes in three sizes depending on your requirements. The TEIBR-220 is the smallest unit from Tucs and has a working water capacity of 153 gallons/hour. The Tucs Equipment (Cont'd. from p. 1) TEIBR-330 and the TEIBR-440 have working water capacities of 208 and 272 gallons per hour, respectively. In a maxi- mum space of under 21 square feet, the TEIBR gives the operator back over 140 square feet of mechanical room space. Marty Tucs and his team have earned a reputation over 30 years for developing very innovative solutions to difficult food processing problems. With an 80,000 square-foot production plant located in Princeton, Minnesota, Tucs Equipment can meet the equipment needs of food processors worldwide. It has solved difficult cooking, chilling, packaging and product handling prob- lems for huge, multi-company, world- brand processors and for small regional packers and specialty processors. To see the TEIBR, visit booth #2460 or call Tucs Equipment at 800.801.4965 to arrange a consultation for your specif- ic application. For more information, go to www .tucsequipment.com or stop by booth #2460 and the What's Hot, What's Cool booth #1840. measurement tools, with a wide assort- ment of thermometers, timers and scales, from the basic to the unique. We also offer custom and private label devices. We're one of the fastest growing foodser- vice suppliers in our field, and our prod- ucts are used in over 15,000 foodservice locations worldwide, including large international coffee and restaurant chains. FEN: What's new at CDN? SD: Since the last NAFEM show, we've expanded beyond our core business of thermometers and timers into kitchen scales. Our customers had been asking about scales because of our track record in precision measuring instruments. Also, our thermometer and timer busi- ness is so highly developed – with over 90 models in the CDN line – that the time was right to move into a related category where we could apply our expertise. FEN: What makes CDN unique? SD: We offer the 'best of both worlds' as a global category leader with the person- al service and commitment of a company that has been family-owned for over 30 years. This gives us an edge in focus, dedication and experience. FEN: What are some of the new products we'll see at NAFEM? SD: We'll showcase a number of new ther- mometers at NAFEM. The CDN ProAccurate ® Infrared Gun/Thermocouple Thermometer (INTP662) combines two advanced technologies in one professional tool, with infrared for non-contact surface temperatures and a thermocouple probe for internal temperatures. Our CDN Thermocouple Surface Grill Thermometer (TCT572SG) offers speed accuracy and a wide temperature range, with precise measurement of sur- face temperatures in just three to six sec- onds. A CDN first, our best-selling CDN CDN (Cont'd. from p. 1) ProAccurate Digital Thermometer (DT392-1.7) is now available with a 1.7mm thin tip. We're also adding value to another foodservice bestseller: the CDN ProAccurate Cooking Thermometer with Calibration Tool (IRT-220-Cal), with a newly designed calibration tool that has a wrench built into the sheath. FEN: What's new in scales? SD: Because of the importance of digital portion control scales for quality and cost control, we have a number of models to choose from. Our NSF-listed ProAccurate Digital Portion Control Scales (SD0502, SD1112, SD1114, SD2202, SD3302) feature five sizes, encompassing three profiles with differ- ent dimensions and footprints. They fea- ture removable 304 stainless steel plat- forms and field calibration, with an AC adaptor to preserve battery life. Our Digital Portion Control Scale (SD1108, SD1110), with or without AC adaptor, is submergible, with an IP67 water-resist- ance rating. The CDN Digital Nutrition Scale (SD1106) helps foodservice operations offer healthy menu choices by displaying nutritional data along with units of meas- ure. Using information from the USDA National Nutrient Database, it can gener- ate information on calories, sodium, pro- tein, fat, carbohydrates, cholesterol and fiber. We're expanding our mechanical scale collection with the 132-lb/60-kg Mechanical Scale (SM13201), a heavy- duty spring scale for shipping and receiv- ing. FEN: What about timers? SD: Our top timers are perennial global bestsellers. We have models for any foodservice application, both digital and mechanical, and we can create custom models if an operation has a special need. For more information, visit www.cdnkitchen.com, call 800.338.5594, email info@cdnkitchen.com or stop by booth #804.