Food & Food Equipment News

Maytag Commercial Energy Advantage Drying Tumblers Offer Efficiency, Safety

Maytag® Commercial Laundry Energy Advantage™ Drying Tumblers benefit operators by lowering energy costs and benefit on-premise employees with simple one-touch controls. Available in 30-, 50- and 75-lb. capacities, Energy Advantage Drying Tumblers efficiently dry bulky loads to ensure a constant supply of clean linens.

The tempered glass door, combined with a solid dryer drum, is designed with true axial air flow to force more heated air through clothes and reduce energy usage. Energy Advantage Drying Tumblers come standard with microprocessor controls, allowing operators to pre-program drying times, temperature and cool-down time to prevent overdrying.

These drying tumblers also come standard with the Maytag Sensor-Activated Fire Extinguishing (S.A.F.E.) System to extinguish potential dryer fires. The S.A.F.E. System is a controlled extinguisher that automatically detects a fire in the dryer, douses it with water and alerts the user that the fire has been extinguished.

Energy Advantage Drying Tumblers are ergonomically designed to ensure employee safety. The lint tray is set higher to reduce bending, the door swings fully open for ease of loading during use and the outside glass remains cool to the touch. Employees will appreciate the easy-to-use controls with a countdown display. The reverse tumbler feature reduces dry times on large items such as sheets, blankets and comforters. 

Maytag Commercial Energy Advantage Drying Tumblers are built with the same commitment to quality, durability and dependability that customers have come expect of Maytag brand. All Maytag Commercial Laundry products come standard with Maytag Built-To-Last features to guarantee dependable products that require limited service repairs.

About Maytag Commercial Laundry
Maytag Commercial Laundry offers a full range of commercial washers and dryers to the coin, multiple-housing and on-premises markets through a nationwide network of independent commercial laundry distributors. Maytag is dedicated to energy-efficient solutions, with a focus on producing innovative and dependable products for the commercial laundry market.

Known for its rich and long-standing heritage, Maytag brand celebrated 100 years in the laundry business in October 2007. Another milestone is currently taking place, as 2008 marks the brand’s unprecedented 50-year anniversary of entry in the commercial laundry business.

F.L. Maytag entered the laundry business with one goal in mind: to build quality appliances from durable and long-lasting materials. His ideal holds true today under the leadership of Whirlpool Corporation, which acquired Maytag brand and Maytag Commercial Laundry in March 2006.

For more information, call 800-662-3587 or visit www.maytagcommerciallaundry.com.

Culinary Software Services Introduces Production Management Module

In a world of rising food costs and decreasing bottom lines, Culinary Software Services unveils breakthrough functionality that helps operations’ streamline their production operation.

The Production Management Module (PMM) simplifies the time and labor intensive production process and ensures that the process is managed quickly and efficiently. It takes the guesswork out of prep work and helps maintain consistency of production levels. The PMM also helps reduce the amount of waste caused by over production, thereby keeping “more green” in operators’ pockets.

With the major addition of Master Production Sheets, PPM enables operations to track all their production needs. Master Production Sheets can be created automatically through the use of a static par or a calculated par. Additionally, the new calculated par provides the operator with the power to forecast production based off prior sales. The Master Production Sheet can automatically be split into various location production sheets together with the required production quantities. The inventory levels of both raw items used during production and the finished goods are adjusted accordingly on completion of the production sheets.

“Our customers involved in production gave us great feedback about what the ideal production management software system should provide” says Brian Bennett, President of Culinary Software Services. “Our supermarket, commissary and deli customers are particularly excited about the new functionality. We are confident they will quickly see the PMM as an essential tool in the efficient management of their production areas.”

About Culinary Software Services, Inc
Culinary Software Services, Inc. is a leading provider of foodservice software to the hospitality industry. Products include ChefTec® and CorTec® for recipe and menu costing, inventory control, purchasing and ordering, and nutritional analysis. Founded in 1990, Culinary Software Services is located in Boulder, Colo. For more information 800-447-1466 or visit www.cheftec.com.

Lancaster Unveils Sensational New Wescon Guestroom Collections

From specialty colors, to round, rectangular, oval or ignition-resistant wastebaskets, the Wescon® brand of guestroom amenities from Lancaster Colony Commercial Products continues to grow with ensembles that comfort the senses and impress guests. Thoughtfully constructed for the requirements of lodging professionals, the latest Wescon designs blend with and enhance décor in hotels in the most transient cultural centers to the most private destinations.

Luxurious Custom Wraps
The newest Wescon ensembles feature rich, soothing-toned custom wraps with a lavish, yet relaxed appeal that is so inviting the casual observer may not notice the Wescon preoccupation with durability and quality manufacturing techniques at first glance. Three captivating new color schemes are available with the new Caribe Custom Wrap Collection: Bison (brown weave), Earthtone (rust weave) and Tatami (tan weave). Additional Wescon Custom Wraps include alluring Unigator and Snake ensembles, in addition to Brushed Metallic ensembles.

Sophisticated Phantom Collection
Clean lines and classic colors combine to give guestrooms a sophisticated edge with the Wescon Phantom Collection. This ultra chic, solidly constructed ensemble features six-quart square wastebaskets, square tissue box covers, amenity trays, vanity jars and soap dishes in solid white and black.

Custom Designs
Beyond the vast array of Wescon branded items, custom products are also developed via Wescon’s Design Corner. From a swatch of color, Wescon experts prepare prototypes for exclusive shapes, from standalone items to complete collections.

For more information on Wescon ensembles, amenity trays, ice buckets, directories and more, visit www.lccpinc.com.

Treeless Paper From Sugar Cane: A Cost-Effective, Eco-Friendly Alternative

Mark Harrison, Chief Operating Officer of The Sugar Cane Paper Company, speaks about his company, how treeless paper is created and why paper from sugar cane residue is good for the environment.
 
RDN: Tell our readers about The Sugar Cane Paper Company.

MH: The Sugar Cane Paper Company is the largest manufacturer and distributor of treeless paper in the world. We provide paper goods and tableware products that are an eco-friendly, cost-effective alternative for the food and beverage and hospitality industries, retailers and consumers to meet the growing demand for ‘green’ in the marketplace.

RDN: What products are available?

MH: We are the only company that offers a complete line of both environmentally responsible paper goods and tableware. Our paper products include napkins, toilet paper, tissue and paper towels. On the tableware side: bowls, cups and plates. We also manufacture and distribute a wide range of service and ‘to-go’ boxes.

RDN: Exactly what is ‘treeless paper’?

MH: ‘Treeless paper’ is made from bagasse, which is the fibrous residue left over in the sugar-making process after the sugar cane has been crushed and the sugar extracted. After many years of investment in research and development, The Sugarcane Paper Company now has the most advanced technologies available, making its bagasse-made paper goods comparable in quality to existing paper products on the market and price-competitive—making ‘green’ affordable.

RDN: What makes these products the most eco-friendly in the industry?

MH: Our products go beyond recycled paper as it is known today. One-hundred percent of The Sugar Cane Paper Company’s paper and table goods products are manufactured from recycled materials—85 percent is recycled waste [bagasse] and the remaining 15 percent from recycled paper. We use only ECF [elemental chlorine-free] bleaching and our products are 100 percent biodegradable, recyclable and can even be composted.

RDN: Beyond being ‘green’ and price competitiveness, are there other benefits to the Sugar Cane Paper Company?

MH: Yes, there is added value. With so much bogus 'green-washing' out there right now, our products enable our customers to be the ‘real deal’ in green for their consumers. We can provide customized logos supporting their branding and awareness of their commitment to environmental responsibility.

RDN: What does this company mean to you personally?

MH: I have been an environmentalist my entire life, and The Sugar Cane Paper Company is my passion-come-true. We help reduce global warming by recycling sugar cane waste that is usually burned. And every year more than 900 million trees are cut down for America's paper mills. At The Sugar Cane Paper Company, we are stepping up and answering Earth's call for help. I truly believe that my work with treeless paper could be one of the greatest environmental contributions in modern times in preserving our precious natural resources.

RDN: How do our readers find out more about treeless paper goods and tableware?

MH: They can visit our Web site, www.thesugarcanepapercompany.com, or call us directly at 888-SGR-MADE OR 888-747-6233.

Imprint Plus Introduces New Line of Reusable Hospitality Industry Signage

Imprint Plus is pleased to introduce a new line of reusable signage for use in the hospitality industry. Designed and manufactured in British Columbia, Canada these new signs are excellent for buffets, salad bars, concierge desk, breakfast stations, cheese carts and any location requiring high quality signage.

All designs use Imprint Plus’ patented NamePrint Graphics® software to create and print a new sign insert in seconds. When a menu item changes, print the new offering with your office computer and printer, that’s it! Not only is this system simple to use, the reusable feature of the signage reduces your costs and your companies environmental impact.

This new reusable signage is compatible with another Imprint Plus innovation and industry leading product; the reusable Mighty Badge name badge system. This high quality and professionally finished product comes in nine standard sizes with a variety of background colors and metals available. The Mighty Badge uses the same proprietary Name Print Graphics system that allows your facility staff to easily print name badges on-site, whenever needed. After personalizing the name badge, snap on the elegant domed lens cover and your team member is ready to serve customers.

Turnover, always a concern in the hospitality industry, is inevitable and when it occurs for whatever reason, just print a new insert for the name badge and your cost is $0.20!

Whether front-line staff, management or executives, name badges from Imprint Plus project and protect your brand image, while the reusability of the name badge reduces your cost and environmental impact.

To obtain more information on reusable signage and name badges, visit www.imprintplus.com or email customerservice@imprintplus.com.

With Innovation & Quality, Jade Brings New Ideas to Market

Since being acquired by Middleby Corporation in April 2007, Jade has delivered results for the parent company both in terms of products and even more importantly, profits. Jade management has turned the company around by offering better constructed products with innovator ideas to bring solutions to designers, chefs, operators and even the service industry.

Jade is known for building the most durable and highest performance cooking products in the United States. It derives its exceptional durability from a number of factors such as; all welded construction, stainless steel front, sides, base, burner box, pilot tubes and tips and oven interior.

The increased attention to environmental standards in the commercial kitchen has resulted in more aggressive cleaning of the cooking equipment. Jade has taken into account the presence of cleaning solutions, water and food acids in the design and fabrication of their ranges by using the right material in the right place to assure the long-term viability of their equipment in all food service establishments, from quick service to fine dining to resorts and gaming.

Jade is the most innovative range manufacturer in the U.S. Past accomplishments include Fire’n’Ice, Step-up burners, Grooved Griddles and Island Suites. Current innovations, in addition to custom products, include unique product innovations like the Rotating Griddle, Infra-Red Satay/Robata Broiler, Sous Vide Stations and European French Hot Top, are not available from other manufacturers.

Jade was the first company in the U.S. to design and build a “plancha” for the chef community. They now build the “plancha” in numerous configurations and width in both French and Spanish styles. Building on the success of the “plancha” Jade is releasing a combination Plancha/Broiler with an independently operating “plancha” mounted over an over-fired broiler to create the most versatile and powerful cooking station in a 36-inch space. Jade is so confident of their product durability that its standard warranty is four years Parts and Labor. Other manufacturers are reluctant to go past one year.

Amvic's ICF System: The Ideal Solution for 'Greening' the Building Process

The Amvic Insulated Concrete Form (ICF) building system offers contractors the option of ‘green building’ which is critical in today’s economic and environmental climate. The many health and safety benefits of ICF systems are particularly vital when constructing buildings for the hospitality industry.

Restaurants, hotels and commercial buildings constructed with ICF benefit from significant noise reduction, consistent temperature, and are not conducive to rot or mildew growth thereby contributing to the comfort and health of patrons. Because Amvic ICF is manufactured using steam and cold water, no CFC’s, HCFC’s, formaldehyde or other harmful chemicals are used and no off-gassing occurs therefore eliminating toxic materials. Amvic ICF structures have long life spans with safety features such as wind and impact resistance, high fire rating, permanent strength, and termite and mold resistance.

ICF’s reduce energy consumption and harmful emissions. The Amvic ICF structure combines expanded polystyrene (EPS) insulation and concrete thermal mass. This effective combination minimizes temperature fluctuations by absorbing and storing heat resulting in approximately 30 to 50 percent reduction in energy consumption for heating and cooling. 

Amvic ICF webs are manufactured using 100 percent post-industrial, recycled polypropylene therefore 60 percent of the weight of their product is recycled material. Amvic ICF structures generate less than one percent construction waste; this is 50 percent less than their competitors. The use of Amvic ICF will contribute to the LEED certification because of their recyclability, energy efficiency and excellent indoor air quality, adding over 20 points.

The Amvic ICF system is the choice of architects and builders looking for a ‘green’ solution with design versatility, energy efficiency, minimal waste, and quick installation. Additional cost savings advantages include tax incentives for energy efficiency, lower insurance costs, reduced HVAC requirements and reduced maintenance costs.

It's Hip to Dip With Swissman's Fondue Pots

You don’t have to be a 60s hipster to love fondue—this treat is back to stay! Fun to create and serve in your establishment, fondue is a great way to stir up excitement.

Delicious bread and cheese, tasty meat and broth, delectable fruit and chocolate...all these choices and more are easy to create and enjoy.

Swissmar can offer you dozens of beautiful, high quality models to choose from, it’ll be easy to find a fondue set that suits your service needs—and fashion style. Swissmar Fondue Sets:

• Cast Iron Pots. They can be used for cheese, meat or chocolate fondues, and provide even heat distribution, ideal for cooking at both high and low temperatures—no hot spots
• Ceramic Pots. They are used for cheese or chocolate fondues—no spatter ring— to prevent scorching. Larger pots are used for cheese, smaller pots for chocolate.\
• Stainless Steel Pots. They are used for meat fondues, and may also be used for broth fondues (i.e., Chinois, seafood, etc.). Generally smaller in diameter, they allow the oil to remain hot without spattering

About Swissmar
Swissmar has been supplying quality products to the retail and food service market for over 25 years. They are also North American partners with Peugeot of France, Börner of Germany, Wenger of Switzerland—Maker of the genuine Swiss Army knife and many others.

Kendall College's Reach Spreads Service Nationally, Internationally

Here’s the assignment. Get out a world map and some pins. Next, stick a pin wherever a graduate of Chicago’s Kendall College now holds a professional job. This might take a while, but what better way to get a sense of the impressive national and global reach of this Midwestern American college?

First, however, place two pins close to home. They represent Bobby and Roland Vogel and their recently started catering business in Chicago’s Lake Forest neighborhood. A few months ago this married couple received their personal chef and catering certificates from Kendall College. What’s more, they are perhaps the cooking program’s oldest students ever to graduate—age 75.

This is only one Kendall College story (and only two pins). The accumulative stories and the pattern made by the thousands of total pins create a picture of exceptional service and deep experience—because service and experience are two prime emphases that Kendall College has placed on its students over its 74-year history.

Whether it be the school of culinary arts, hospitality management, business, or education, Kendall College believes in putting its students to work before they graduate so that they will all leave with that special confidence and that high degree of talent that *only* hands-on realities can create.
The college Web site refers to this as “immersive learning, with Chicago as the laboratory.” Yes, theories of service, psychographics, budgeting and sustainability will get the usual workout through classroom discussion, but then they will be put to the test. Kendall has its own “laboratory,” its four-year-old $60 million state-of-the-art building in downtown Chicago. Here students are provided an incredible proving ground.

For example, you can literally get a taste of Kendall College’s philosophies of education, service and sustainability at The Dining Room any weekday or weeknight. This is the on-campus, prix-fixe, Zagat-rated fine dining restaurant.

It is humorously billed “Eat Someone’s Homework.” But this is serious and satisfying education, both in the kitchen and at the tables. Student chefs, after talking and studying about fine dining, must literally follow the old adage and give proof in the pudding (or pasta or pastry). Just reading the menus online will make your mouth water. And the restaurant’s recent award and certificate from the Green Restaurant Association shows how faculty and students have taken to heart and put into practice new ecological policies: energy conservation, recycling, composting, use of locally grown organic foods.

But please also note the accumulation of pins in faraway Switzerland, Spain and South America. The Kendall’s Les Roches School of Hotel Management offers study abroad opportunities under the auspices of an 18-country network at 30 Laureate International Universities. 

Some things you can pin down: the talents and skills of Kendall College alumni in restaurant kitchens, at hotel front desks and at business conference tables around the globe.

Count Me In Unveils HR System Monitor, Employee Management Software

Award-winning developer of workforce management software solutions, Count Me In, LLC presents HR System Monitor, a tool that provides hospitality industry managers and HR professionals with an employee life cycle management tool and repository. With features including the ability to view employee handbooks, policies and more on a global level, to employee-specific items like reviews, reprimands, W-2s, I-9s and correspondence, this solution gives a business the flexibility to manage HR the way it needs to and helps the company stay compliant. Additional features include three levels of employee scheduling including rules-based scheduling.

This robust SaaS-based solution allows you to manage and access this powerful tool from any browser. Password protection assures that only those granted access can look at or edit any information. And all HR System Monitor data is secured by Intuit and stored in the same data center as Intuit's tax and online solutions, assuring unsurpassed security, reliability and uptime.

HR System Monitor allows you to store all pertinent information about current and terminated employees and applicants, with features to store resumes, applications, reviews, reprimands, policies, procedures, expectations and more, in any format that you choose. PDFs, TIFs, GIFs, Word  documents, videos, database files and anything you can dream of, can all be stored in HR System Monitor. To open them, one must have the correct password and the native application on the desktop where the browsing takes place. The same feature is available on a global basis for company-wide access, provided that you have documents that you want all employees with proper password access to see.

HR System Monitor also has a very robust rules-based scheduling module that provides lodging and foodservice establishments with an easy way to achieve their legal or functional staffing requirements. Restaurant and hotel or motel managers simply tell the software their requirements for staffing and when they go to make the schedule, they just fill in the appropriate variables. The software, then the manager, put in the employees he or she thinks are necessary and the software tells you if you are correct or not. If you are correct, then there will be no shortages or overages shown; if you are incorrect it will let you know that you have too many or too few employees scheduled at a specific time on a specific date. If you let the software do the scheduling for you, it will pull from an available pool of employees and present you with information if it does not have enough qualified individuals for a specific time or location. Typical non-rule-based scheduling is also a standard feature of HR System Monitor.

Now there is no excuse for having employee data strewn through different file cabinets or offices. HR System Monitor centralized it all, giving appropriate individuals access to what they need.
To learn more about Count Me In’s HR System Monitor, Door Monitor biometric facility access control system, or their award-winning line of Timecard Monitor fingerprint-based employee time, attendance and labor-tracking solutions, visit www.countmeinllc.com or call 847-981-8779.