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Food Equipment News 5 3 Saturday, February 11, 2017 not held at the proper temperature or not cooled or reheated properly. Many food safety tools do not provide a quick means of product identification. This is particularly true in the areas of receiving and production, where accurate product identification and labeling contin- ues to present challenges for incoming and continuous monitoring of temperatures. These are critical control points in any HACCP program. Scan 'n' Temp is the first tool in the marketplace that fully and simply addresses these needs and fully integrates with other ICC Solutions offer- ing "cloud" data collection and reporting. Scan 'n' Temp simply combines in one handheld tool both temperature and bar code reading capability. Together, a bar code scanner and a fixed and detach- able wireless temperature probe offer the ultimate in temperature data collection. Data is collected and sent to the cloud using WiFi or a Bluetooth gateway. Multiple probe configurations will be available. The program possibilities for this device are virtually limitless. Additional information, such as equip- ment temperature and humidity can be added to reports to create a comprehen- sive analysis of process conditions. Scan 'n' Temp is programmed with the product part numbers, and when the product arrives on the dock, the bar code is scanned. Scan 'n' Temp will instruct the user on what inspection to perform, such as temperature or physical inspec- Scan 'n' Temp (Cont'd. from p. 1) tion, and the results are recorded and the data is sent to the cloud. If a recall has been triggered, Scan 'n' Temp will iden- tify the item and instruct the user to mark and segregate the recalled product. With Scan 'n' Temp, a brand can define its HACCP schedule with prod- ucts, batch codes, temperature limits, corrective actions and testing parameters, and the device will alert the user to per- form critical control point inspections. Inspections can be both scheduled and unscheduled. The user simply scans the bar code where the product will automat- ically display with all necessary meas- urement parameters. In a Cook/Chill process, the Scan 'n' Temp can interface with Integrated Control's i.Print to generate a label that marks the start of the batch process. The device will alert the user when to take temperature, and scanning the bar code will ensure batches are marked and meas- ured correctly. Wireless data collected will be reported via the cloud. For food- service sites that have daily menu changes, the bar code scanner can be used to quickly create a CCP customized for the day. Bar codes that are printed are scanned to create a quick menu. Easy as 1, 2, 3 … Scan 'n' Temp is an industry first and the tool you want to consider for serious food safety and HACCP implementation. For more information, stop by booth #842 or What's Hot! What's Cool! at NAFEM. and support its customers' brand expan- sion. By assisting early with concept developments, NCC can bring its years of experience to bear in optimizing elec- tronic controller design and implement- ing new features that increase efficiency and effectiveness of its customers' prod- ucts. NCC maintains a partnership with its customers, continuing to develop con- trol scheme refinements and product improvements over the life of its cus- tomers' products. With today's requirements for accel- erated, high-quality cooking solutions that speed prep time while preserving product quality, equipment versatility is key. NCC controls help professional kitchen and foodservice equipment man- ufacturers produce multifunctional equipment that offers consistent control aesthetics across the product line, with uniform, organized operator interfaces that reduce operator error and promote operator familiarity with the most intri- cate food preparation regimens. At the same time, consistent control schemes and operator interfaces help to reduce training costs and the cost of food waste created by operator error. AMETEK NCC development efforts are aimed at automating as many processes as possible, allowing realloca- tion of labor and improving operations. With its universal control architecture and wireless communications and diag- nostic capabilities, NCC controls allow the commercial foodservice equipment manufacturer to offer its customers the most efficient professional food prep experience available. NCC offers a full range of standard products, including: cooking computers with one or two probes to monitor tem- perature in one or two cooking vats and provide cooking time and notification for AMETEK (Cont'd. from p. 1) four to 24 menu items; digital tempera- ture controllers for ovens, fryers, holding cabinets and grills; holding timers that display menu item number and remain- ing time, via an electronic countdown timer; multifunction timers with two to 16 channels, up to 50 menu items in memory provide time remaining, as well as up to four mid-prep cycle alarms and commands; and refrigeration thermome- ters with alarm. In addition to its line of standard products, NCC can customize an array of control equipment for a particular cus- tomer's needs. Its custom line includes controls for both hot prep applications (convection, microwave and combina- tion ovens, grills, fryers, holding cabi- nets and beverage dispensers) and cold prep applications (refrigeration, ice mak- ing, holding cabinets, beverage and soft serve dispensers). NCC custom controls can be designed for a full spectrum of control functions and can include touch- screen graphic displays for: temperature monitoring and control, including on/off and proportional; motor control for con- veyor speed, compressors, pumps, blow- ers and mixers; liquid/powder/slurry beverage mixing and dispensing; HMI control; communications, using LonWorks, CAN Bus and Ethernet; and custom software. Whether a standard product or a cus- tom solution for a particular customer's most challenging foodservice applica- tion, AMETEK NCC offers high control value and innovative design that lever- ages the most advanced technologies to simplify and foolproof the end-user inter- face. At the same time, NCC controls can minimize energy consumption, integrate information flow, control systems and operations within the commercial food- service facility. For more information, visit www.national controls.com or stop by booth #955. its valuable inventory of organic produce and proteins. One of the founding part- ners, Joulia Kallah, talks about how it turned this potential pitfall into profit. "The challenge we've faced from the beginning, for choosing to be an all organic restaurant, has been the expense of purchasing a product that is sometimes double the cost. If a product is mishan- dled or not stored properly, we've seen shelf life go from three days to as little as a day. It was a very expensive learning curve, because in our world, a day is a lot of money. "To adjust for spoilage, we prepped smaller quantities, which was a problem because we would go through it a lot quicker. When all of a sudden a simple salad had to be made, I had to assign somebody on the fly, and they had to stop and go chop up a tomato in order to make that salad. Our process since we've incor- porated Cambro airtight seal covers and food pans has improved because we're able to prep the quantity of food we need to get us through an entire day of service – in some cases even the next day. It helps us when we have a line of customers out the door and have to grab our back-up. It's there, ready to serve and it's not spoiled." Mixed greens, a Green2Go staple, were also creating a drain on labor. "The minute they get taken out of the airtight bag, they start losing shelf-life. We're producing a product that needs to look appetizing – you eat with your eyes! At Green2Go (Cont'd. from p. 1) the beginning of the shift, we would assess the greens stored the night before. If they didn't really pop fresh and green, we would take our three-compartment sink, sanitize it, create an ice bath, sub- merge all of the lettuce to shock it, put it in a salad spinner, dry it and put it back into the metal containers for use – an hour of labor that really didn't result in anything new! We've been able to trans- fer our organic greens from the airtight bag and put them in Cambro containers. We seal them up and put them on the line ready to go – a five-minute process! We've been able to eliminate labor spent reviving our greens, and we've also been able to count on product holding up in our walk-ins. We're able to better utilize employees now. We've incorporated catering jobs that now use the same employee that was doing stuff that didn't generate income by putting them on our catering assembly line or adding more prep to our schedule. Had we invested early on with quality product to preserve our biggest asset, our organic produce, it would have saved us a substantial amount of money. Using Cambro seal covers and food pans, we've saved about 1.5 percent in food cost just by being able to extend the shelf-life of produce and having less waste." To see the Cambro seal cover and other systems to help you support your prof- itability, food safety and efficiency initia- tives, visit Cambro at booth #1012 or go to www.cambro.com. United States, including many of the largest names: Applebee's, Chili's, Marriott, Burger King, Hyatt, KFC and over 70 percent of all the McDonald's in the U.S. have chosen to put in the system for safety, food quality, sustainability and efficiency. Some of its customers who have installed the systems have run studies and proven out up to a 60 percent reduction in workers' compensation claims linked to oil – whether burns, Restaurant Technologies (Cont'd. from p. 4) slips and falls or back strains from car- rying heavy jugs in boxes (JIBs). For an average sized restaurant, that could be up to $27,000 in reduced safety liabili- ties – which pays for the system many times over. Without having to worry about your fryer oil, you and your staff can get back to what matters: delivering the food and dining experience your cus- tomers crave. For more information, visit www .rti-inc.com or stop by booth #255. replacing burned-out bulbs or lamps. Component Hardware Group has been a leading manufacturer of innovative LED lighting solutions for the foodservice industry for many years. It continues to develop and improve on its LED lighting fixtures that are specifically designed for either hot or cold side applications. Some of its recent introductions include an LED bulb with integrated motion sensor for walk-in coolers, an LED bulb for cooking hoods that can withstand temperatures up LED Lighting (Cont'd. from p. 4) to 85 degrees Celsius (176 degrees Fahrenheit), low profile lights for use in dry or damp locations, such as under- shelves or in reach-in refrigeration, and LED strip lights for both hot and cold environments that provide maximum lumens per watt performance. To learn more about innovative LED lighting solu- tions from Component Hardware, visit www.componenthardware.com. For more information, go to www .componenthardware.com or stop by booth #1063.