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Food Equipment News Saturday, February 11, 2017 6 CDN SHOWCASES THERMOMETER INNOVATION CDN, one of the fastest growing foodser- vice suppliers of kitchen measurement tools, is launching a variety of new ther- mometers to meet the needs of profes- sional chefs, restaurants, hospitality establishments and more. The CDN Thermocouple Surface Grill Thermometer (TCT572SG), which is displayed in the WHAT'S HOT! WHAT'S COOL! ® product gallery, offers precise measurement of surface temperatures in just three to six seconds. Its thermocouple technology provides for fast readings in a wide temperature range of -58 degrees Fahrenheit to +572 degrees Fahrenheit (or -50 degrees Celsius to +300 degrees Celsius). Water resistant and shatterproof, this model has easy field calibration for accuracy over time. The digital display – which can show current and max/min surface tem- peratures – features extra-large digits and is backlit in blue for low light conditions. A CDN first, the best-selling ProAccurate ® Digital Thermometer (DT392-1.7) is now available with an exclusive 1.7mm thin tip. This NSF-certi- fied thermometer features simple one- button operation for measuring the inter- nal temperature of meats, poultry and fish for perfect culinary results. Made from food-safe plastic with a stainless-steel stem, it has a convenient temperature guide on the sheath, which doubles as a handle extension. CDN is now offering its ProAccurate Cooking Thermometer with Calibration Tool (IRT- 220-Cal), with a wrench built into the sheath for easy calibration. This NSF- certified thermometer is made of 304 stainless steel, with a magnified dial and shatterproof polycarbonate lens. The ProAccurate Infrared Gun/Thermocouple Thermometer (INTP662) stands out for dual function- ality to ensure food safety and best culi- nary results, with infrared for non-con- tact surface temperatures and a thermo- couple probe for internal temperatures. With Minimum, Maximum and Lock modes for easy scanning of mul- tiple targets over time, it also fea- tures integrated HACCP color- coded backlighting instantly showing if temperatures are with- in HACCP guidelines for safe food temperatures. Both the infrared and thermocouple func- tions measure from -76 to +662 degrees Fahrenheit (-60 to +350 degrees Celsius). The distance to spot ratio is 8:1. Easy one-button operation and a data-hold function facilitates temperature readings. All of these new CDN thermometers are manufactured with BioCote[C], an antimicrobial agent. CDN offers a wide variety of ther- mometers, timers and scales. For more information, visit booth #804 or go to www.cdnkitchen.com. ORVED SOUS-VIDE AND VACUUMING Hello, do you sous-vide? Being in the hospitality business, it's unlikely to be the first time you've been asked. But one should really ask: do you Orved sous- vide? Why? It would guarantee you peace of mind and quite simply the best results. Sous-vide cooking and vacuuming processes are all the rage these days, it would seem, but one must realize that this isn't a trend. It's a tried and true set of techniques that benefit everything from the quality of your offering to your bottom line. Did you know vacuum processes are used in a multitude of industries, from aviation to zoology and everything in between? Wouldn't you want your vacu- um machine to be designed specifically for culinary processes? This is exactly what Orved is offer- ing you: machines designed top to bot- tom to work in your tough kitchen envi- ronment. Through 30 years of experience designing and manufacturing profession- al tools for demanding chefs worldwide, Orved has developed the most complete range of vacuum machines and sous-vide solutions available on the market. Originally founded in Verona, Italy, in 1984 and now distributed in 121 coun- tries. Orved specializes in the design, build and continuous research and develop- ment of vacuum packing machines, MAP vacuum machines, bags, ther- mosealing units, acces- sories and sous-vide cooking systems that adapt to any situation. You will appreciate: an intuitive interface; flaw- less assembly; built-in maintenance sys- tems; chambers with rounded corners; versatility of in-chamber or out-of-cham- ber bag processing; and ETL-ETL Sanitation listing. These are all intrinsic qualities of the Orved offering, and so is innovation. The recently launched Orved Bright Line incorporates the latest technologies in automated processes and the only patent- ed units to offer a double chamber design to process liquids without fuss. Furthermore, Orved is also Europe's premier manufacturer of quality vacuum pouches; channelled, conserva- tion and cooking pouches are all avail- able in the Orved quality standard. With 100 percent Made in Italy design and manufacturing and the implementation of ISO 9001:2008 certification in the manu- facturing of both machines and pouches, you can rest assured that the Orved know-how will work for you. For more information, visit the official distributor's website at www.eurodib.com or stop by booth #2749. GLASTENDER EXPANDS THE CHOICE LINE WITH MIXOLOGY UNITS Glastender, Inc., headquartered in Saginaw, Michigan, has expanded its Choice By Glastender line of stainless steel underbar equipment to include a line of mixology units. "The five new mixology units that we have developed were designed with the input of top mixologists," stated Todd Hall, President of Glastender. "They include special features previously unavailable in our Choice underbar prod- uct line." The compact design of the mixology units provides the extra features neces- sary to efficiently create craft cocktails in a minimum amount of space. A complete specialized cocktail station is created by combining a mixology unit with other Choice underbar components. Just like the entire Choice By Glastender underbar line, the mixology units are constructed of all stainless steel with a one-piece seamless top that makes them easy to keep clean. Welded con- struction, integral stainless steel backsplash stiffeners and a one- piece side and leg pad provide greater strength and durability. The new mixology models range in size from 8 inches to 20 inches wide and they can be easily designed into almost any underbar lineup. Each of the five different models provides varying levels of features, which gives bartenders the flexibility they need to have a cocktail station designed just the way they prefer. All models are 24 inches deep and the largest 20-inch wide model includes a wet waste sink with faucet and removable strainer, tool well with faucet, rinser faucet, ice scoop well and cutting board. For more information, visit www .glastender.com, call 989.752.4275, email info@glastender.com or stop by booth #1027. ROYAL RANGE OF CALIFORNIA: BRINGING THE PERSONAL TOUCH TO DISTRIBUTION Royal Range of California, Inc. stands out in a competitive field, not just because of its unparalleled quality but because of the unique way its products get to market. Unlike many of its com- petitors, Royal goes directly through dis- tributors, rather than rep groups or direct sales, in order to make the buying experi- ence fast and easy for the customer. Royal products are manufactured in Eastvale, California. The company works with more than 27 distributors across the U.S., Canada, Mexico, Israel and the Middle East to make product available in every market. Its two-step model (manu- facturer to distributor to end user) allows the company to provide excellent quality at a fair and competitive price. Distributors act as partners to their restaurant supply dealers, helping them to choose the best equipment for their customers' needs and budgets, and then deliver it to them quickly. If clients have questions or issues along the way, Royal provides direct customer service focused on problem solving and customer satis- faction. "Although Royal is a national com- pany, it has always been very important to me to bring our products to market in a very personal manner," says company President, L. Vasan. "I want to ensure that everyone who buys our equipment not only enjoys the buying process but feels like they got great value for their money and were well cared for all along the way by our team. "While buying groups may entice customers with promises of lower pric- ing, our lean distribution model allows us to provide consistently excellent equip- ment at extremely economical prices," adds Bob Lutz, National Sales Manager, Royal. "Unlike rep groups, distributors carry inventory that can be delivered immediately – often the next day. Our wide network of service providers ensures that any future problems can be fixed quickly and easily." Over the next few years, Royal plans to increase its distributor base by 20 percent, allowing more customers to access their expanded product lines. "We have an aggressive growth strategy planned for the coming years which will provide restau- rant owners, chefs and high-end restaurant consultants with more options when it comes to buying new equipment," added Vasan. "We look forward to introducing Royal to even more industry partners." For more information on Royal Range of California, visit www.royalranges.com, call 800.769.2414 or stop by booth #1243. For more information about Rankin- Delux, visit www.rankindelux.com, call 800.345.4752 or stop by booth #1143.