Issue link: http://osercommunicationsgroup.uberflip.com/i/831591
OCG Show Daily 3 7 Monday, June 5, 2017 AN INDUCTION COOKING EXPERIENCE THAT NOW INCLUDES YOUR FAVORITE PAN A common problem with induction cook- ing technology is that it brings chefs out of their comfort zone. Induction cooktops generally require a specific type of com- patible cookware that chefs might not be familiar with using, which may lead to a disruption of their routine and imperfect results with the food that is being prepared. One important new feature of Panasonic's new Met-ALL Induction Cooktop is actually included in the name, "Met-ALL." This proprietary technology allows for a chef to use any type of metal cooking vessel, including aluminum and copper. Chefs need not worry about going out and buying brand new induc- tion-friendly cookware, as any type of metal pot or pan will work on this cook- top. In the past, induction cooktops did not have the requisite energy output to heat up metals like aluminum or copper. Panasonic's Met-ALL Induction Cooktop uses 1,200 copper wires instead of the 50 wires found in more standard and con- ventional induction cooktops. Now, chefs can use the cookware that they likely already have available to them in the kitchen due to the increased temperature output from the Met-ALL Induction Cooktop. This type of technolo- gy has never before been available in induction cooktops, and it highlights the strides that Panasonic has made with the research and development of induction technolo- gy. In years past, induction technology was an intriguing option due to its emphasis on safety and environmental friendliness, but it was not seen as a viable solution to most commercial kitchens. Now, Panasonic's Met-ALL Induction Cooktop is an attractive substi- tute to open flame cooktops due to the new induction cooktop's versatility and high performance capabilities. The innovations that Panasonic has made to induction tech- nology have led to the introduction of this new cooktop which can make life easier for chefs in all types of dif- ferent kitchens. The Met-ALL Induction Cooktop is fully capable of operating as the primary piece of cooking equipment in a large kitchen, and its high energy efficiency make it an attractive choice for restaurants and other commercial food vendors who are look- ing to cut costs. This, combined with the cooktop's compatibility with metal cook- ing vessels of all kinds, makes Panasonic's Met-ALL Induction Cooktop an exciting new piece of technology. For more information, visit www .panasonic.com/cmo. KEEP YOUR EMPLOYEES SAFE WITH RESTAURANT TECHNOLOGIES Managing cooking oil is one of the most difficult and time-consuming tasks for any restaurant. It's dangerous. It's messy. It's labor-intensive. Carrying hot oil across the kitchen can lead to burns, slips, falls and workers' compensation costs. There are over 12,000 burns every year in the foodservice industry and over 60 per- cent of workers' compensation incidents in restaurants are related to cooking oil. That's where Restaurant Technologies' Total Oil Management solution comes in. It handles the entire process – from ordering to receipt and storage to handling and recycling of used oil. It even automates the process so it is easy, intuitive and ready when you need it. There's no upfront capital cost, no expensive equipment to own and main- tain and no unexpected service charges – the company stands behind its system and includes everything. Restaurant Technologies installs two tanks – a fresh oil and a waste oil tank. The trucks deliver fresh oil when you need it and take away the waste oil at the same time. To add or dis- pose of oil, your employ- ees no longer have to carry it to the back dock or from the storeroom – they just flip a switch and the system does it automatically. This makes your kitchen safer and saves you labor. There are more than 25,000 cus- tomers across the USA, including many of the largest names: Applebee's, Shake Shack, 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 customers who have installed the systems have run stud- ies and proven out up to a 60 percent reduction in workers' compensation claims linked to oil – whether burns, slips and falls or back strains from carrying heavy jugs in boxes (JIBs). For an average sized restaurant, that could be up to $27,000 in reduced safety liabilities – 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 customers crave. For more information, visit www .rti-inc.com. FOOD LOVES TECH Technological innovations abound in foodservice, bringing food and drink thought leaders to reach new levels of excellence and innovation. Food apps, virtual menus, hydroponic greenhous- es with lightning charged irrigation systems – all of these and more are being embraced in an attempt to serve consumers the next great taste experi- ence. Along with all of these advance- ments, there are many new improve- ments for the day-to-day operations and management of eating and drinking establishments. After all, good quality fresh food is still the most important ele- ment of any successful restaurant. When thinking about how to employ technology in your brand, you are faced with two broad enhancement options: marketing and operations. To keep a focus on the deliverable – great food – the focus will be on operations: food safety, product prep and product manage- ment. Now is the time to invest in cost- effective and labor-saving devices that enhance the safety of the food you serve. Statistically, the majority of health inspection violations are due to only a few easily remedied oversights. Keep cold food cold and hot food hot. Sounds simple, but it is easily among the top three origins of fines issued. Technology is available to wirelessly monitor, alert and report temperature ranges not only in refrigeration and holding areas, but directly in actual food product as well. This should be No. 1 on your list. You will immediate- ly see a reduction in labor, productivi- ty, food waste and a vast improvement in food quality. When shopping for a system, you should look for a fully integrated system that can centralize your reporting and manage- ment function. One of the best systems on the mar- ket is the Temp Minder series from Integrated Control. Numerous sensors track temperatures wirelessly to provide an accurate pic- ture in real time of your temperature management requirements. Temperature abuse is not only an issue in holding, but in serving and preparation as well, so be sure to have a good thermometer on hand. Here, it is best to invest in one that not only gives you an internal temperature, but one that could also alert you to acceptable tem- perature ranges of cooked and held prod- uct. It should also offer a cooling cycle monitoring option for cook and hold and sous vide preparation. The device should also record temperatures and corrective actions. This is a perfect first step in employing a HACCP program in your facility. Scan'n'Temp works with the Temp Minder line to provide an integrated reporting platform that not only provides accurate real time and his- torical information, but also affords traceability options critical to managing vendors and your operation. A nominal financial investment will pay off in dividends by ensuring the delivery of safe, fresh, great tasting food. Food loves everything that technology can bring to the table for a long lasting affair to remember. For more information, visit www.goicc.com. BOLANI OFFERS 60 DAY SHELF LIFE Bolani has some exciting news to share. All Bolani Flatbreads are now 60 days shelf life fresh – previously only 14 days shelf life. This is due to HPP processing; no ingredients have changed and Bolani is still one of the cleanest ingredient products available. Bolani is the first HPP meal. Furthermore, Bolani's Organic Teas are in stock and ready to distribute. FOB pricing is very aggressively priced. Bolani Organic Teas consist of four fla- vors: Unsweetened Green Tea (only three ingredients), Soothing Mint Green Tea (only five ingredients), Energizing Black Tea (only four ingredients) and Rose Chai Latte (no powders or extracts). Bolani Teas are made from 100 per- cent brewed organic tea leaves with reverse osmosis water. Since Bolani refuses to use any powders or extracts, it has partnered with TetraPak aseptic bot- tles, which allows it to use only the best ingredi- ents and nothing added for shelf life while it is still shelf stable. Bolani believes in providing its valued cus- tomers with products with minimal ingredients that they can trust. Bolani Teas contain only five ingre- dients or less to provide customers with home brewed teas that are available to everyone. Bolani Teas are only sweet- ened with organic cane sugar and have only 8 grams of sugar per serving (8 ounces). Bolani believes in providing its customers with products that provide nutritional benefits, yet satisfy the need for a delicious product. Bolani Teas are the only ready to drink, shelf stable tea that is HPP and 100 percent acid free. For more information, go to www .bolanifoods.com.