Oser Communications Group

NAFEM17.Feb11

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The urban North Market in Columbus, Ohio, had a residual smell problem that remained on the patrons after leaving it. Despite the culinary aromas SELKIRK FACTORY-BUILT GREASE DUCT: SOLVING PROBLEMS An interview with Bill Dunnett Jr., Founder and President of Cooler Concepts. FEN: What is Cooler Concepts, and what makes it different? In busy modern kitchens, fire is an ever-present dan- ger. To keep up with the latest technology and cooking techniques, Amerex introduces the next generation of commercial AMETEK NCC is committed to innovation as a fundamental source of growth for its business and as a funda- mental source of differentiation for its customers. Its technology solutions for the foodservice industry help increase productivity, maximize speed of service One of the leading causes of foodborne illness is time and temperature abuse; foods are in the "danger zone" at 41 to 140 degrees Fahrenheit. This occurs when food is not cooked to the recommended minimum internal temperature, Ovention believes how you cook is just as important as what you cook. Today's patrons demand real, fresh- prepared foods, increasing the need for smart, cost-effective ways to deliver Waring ® Commercial Immersion Blenders are essential tools for today's commercial kitchen. From the versatile Quik Stik ® to the heavy-duty 1 HP Big Stix ® , these magic wands easily perform any task that Continued on Page 46 Continued on Page 51 An interview with Keven Hass, National Sales Manager of Gaylord Industries, Tualatin, Oregon. FEN: Tell us a little about Gaylord Industries. Continued on Page 53 Continued on Page 53 Continued on Page 51 Continued on Page 46 Continued on Page 51 Continued on Page 51 MAKING SENSE OF THE MESS WHEN THE HEAT IS ON, AMEREX HAS THE ANSWER AMETEK – INNOVATION & QUALITY IN FOOD EQUIPMENT CONTROL SCAN 'N' TEMP EASY AS 1, 2, 3 IMMERSE YOURSELF IN THE MIX MAKING DELICIOUS THE RIGHT WAY, RIGHT AWAY GAYLORD INDUSTRIES INTRODUCES POLLUTION CONTROL VENTILATOR An interview with Chef Aidan from Panasonic. FEN: What's new with Panasonic at NAFEM this year? CA: We're very excited to announce the PANASONIC INTRODUCES MET-ALL INDUCTION COOKTOP Carbon dioxide (CO 2 ) is an essential gas widely used in the beverage and hospitality industry as a means of car- bonating and dispensing drinks. It occurs naturally in the atmosphere Green2Go is an inde- pendent, fast casual con- cept in Brea, California. With a mission of pro- viding clean, delicious, beautiful and affordable food, one thing it didn't count on was the difficulty of protecting RP & Associates announced the all-new Grub Tub, a unique way to create cus- tomer convenience and increase sales by allowing customers to carry an entire combo in one hand while fitting in a standard cup Continued on Page 53 Continued on Page 38 Continued on Page 46 Continued on Page 46 ANALOX'S AX60K CARBON DIOXIDE DETECTOR HOW ONE RESTAURANT ADDED 1.5 PERCENT TO ITS BOTTOM LINE GRUB TUB: PATENTED SOLUTION FOR FOOD VENDORS Oser Communications Group Orlando Saturday, February 11, 2017 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM

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