Food & Food Equipment News

Baxter Manufacturing Introduces the VersaOven Cooking Solution

Baxter, the commercial oven manufacturer, is introducing the VersaOven™, a new type of kitchen equipment that combines the best features of rotisserie, convection and combi ovens into a space-saving oven category all its own.

Built with patent-pending technology to offer versatility, performance and intuitive operation, the VersaOven enables cooking, baking and steaming without the difficulty of operation that can come with combi ovens, or the arduous clean up that can be a hallmark of convection ovens.

“The Baxter VersaOven is truly unique because it handles so many kinds of food and styles of cooking with terrific results” said Chef Michelle Bridges, Baxter’s Manager of Bakery/Culinary Support. “Cooks of all skill and experience levels can easily use the VersaOven to cook racks of rotisserie-style chicken, steam vegetables and bake moist, flavorful cakes.”

Built to offer the cooking advantages of rotisseries, rack ovens and combi ovens in one convenient and consolidated package, the VersaOven features a rotating interior oven rack for even cooking results, and a 95,000 BTU/Hr in-shot burner system. The VersaOven is also built with a patented, self-contained steam system that generates more steam than a standard mini-rack oven. Designed to handle the daily cooking demands of the busiest delis, grocery stores and retail kitchens, the VersaOven has the capacity to fit 40 three-pound chickens, 10 standard 18”x26” sheet pans, or five 12”x20”x2.5” steam pans.

While versatility and the latest technology are built in, designers made ease-of-use a priority. The VersaOven allows users to intuitively input recipes using programmable touch-screen controls in less time and with less frustration than many combi ovens that cooks can find too complex to operate. Bulk uploading of recipes is possible as well through an easily accessed USB port. The VersaOven also features a large window with two panes for easy viewing, and a patent-pending design that includes a fixed, interior pane for additional door rigidity, plus an exterior window that opens easily for cleaning between the panes.

“The VersaOven is probably one of the easiest ovens to clean and care for that we’ve built to date,” said Steve Wright, Product Line Manager. “From grease collection to cleaning, it’s designed to save kitchens time and labor.”

For reduced maintenance issues, the Baxter VersaOven incorporates a patent-pending grease separation system that utilizes gravity and a valve rather than a pump. Grease is collected in two five-gallon containers, and the transit caddy includes viewing windows to monitor grease levels, as well as a retractable handle that stows out of the way when not in use.

End-of-day cleanup is also easy, thanks to a patent-pending automated wash system that reduces the need for daily manual cleaning. The oven’s heavy cleaning cycle only takes two hours and uses 24 gallons of water, while a 30-minute, short wash cycle takes care of any midday needs without shutting down afternoon production.

To learn more about the Baxter VersaOven and other Baxter cooking and baking equipment, visit www.baxtermfg.com.

Fogg’s New Door Styles Offer Greater Safety and Durability

Fogg Filler, a market leader in the design and manufacture of rotary filling systems for the liquids industry, is continually focused on improving technology that better serves its customers and the environment. Fogg raises standards on enclosure features to offer more durable enclosures that are safer and more durable.

Fogg’s newest enclosure features now come standard on all filling and rinsing machines. Stainless steel door frames offer a fresh new look, while still allowing visibility of rinsing and filling activity from the outside. The stainless steel frame supports all hardware and hinges, allowing for thermal expansion without cracking, and allowing for tighter tolerances and better fume containment. The new enclosure promotes positive pressure within the filler due to the tighter seal. This new door style enables chemical fumes from the rinsing machine to be better contained inside the enclosure, and then evacuated outside the building through an exhaust system, or chemical scrubber. This also allows for better fluid containment during enclosure washes keeping the filler’s outside surroundings dry and safe from any splashing.

Fogg enclosure doors are completely removable with quick and easy “lift-off” hinges. Simply flip up the cable guard, which runs across the top of the enclosure door, and unplug sensor wiring. Once the wire is free, the door can be lifted up and off its hinge for easier maintenance and changeovers. The spring-loaded cable guard and simple lift-off hinges make this process tool-free and faster than ever. Safety switches on enclosure doors are best in class, and Fogg also offers logo etching on enclosure doors for a more personalized machine.

Fogg strives to continually improve technology and functionality, aiming to achieve a hit list of improvements on every single machine, and creating an operator-friendly filling environment. Call 616.786.FOGG or visit www.foggfiller.com to see the full line of filling and capping machines and accessories.

 

Welbilt Equipment to Include Integrated Halton Ventilation

Manitowoc Foodservice, Inc. which is changing its name to Welbilt, Inc. on March 6, 2017, and Halton Group Americas have entered into a strategic alliance to facilitate the integration of Halton ventilation solutions into a wide range of Welbilt’s equipment to better meet the needs of their customers.

Restaurant chain businesses play an important role in both of their futures, and this alliance provides a framework to combine the best from both companies’ innovation teams to develop system solutions with specific focus on the following areas:

• Increase kitchen output while reducing kitchen footprint;
• Improve speed of service and overall kitchen ergonomics;
• Better manage kitchen temperatures to improve employee comfort and maximize productivity; and
• Reduce total building energy consumption.

“We are pleased to partner with Halton, as we believe that peak kitchen performance requires the integration of the cooking equipment to the ventilation systems. This integration includes the acceleration of digital technology, kitchen control systems, remote monitoring including KitchenConnect® to provide better systems and service over the equipment life cycle. The alliance also complements our fitkitchen™ approach to develop high output kitchens in smaller footprints,” said Hubertus Muehlhaeuser, President and CEO of Manitowoc Foodservice / Welbilt.

“We believe there is significant growth potential in mobile cooking globally. Partnering with Welbilt can help us expand our Mobi-Chef solution by including an electric cooking suite, complete with refrigeration, and have the combined products UL Listed for rapid customer adoption,” said Mika Halttunen, Chairman of Halton.

Linde Introduces New Technology to Test for Leaks in Food Packaging

Linde LLC introduces a fast and more reliable process to detect leaks in Modified Atmosphere Packaging (MAP). The high-speed, inline MAPAX^® LD leak-detection system will be introduced to the North American market for the first time at the International Production & Processing Expo (IPPE) in Atlanta, January 31–February 2.

The patented MAPAX LD system is ideal for packaged meat, poultry, seafood and prepared foods packaged with tray sealers or thermoforming machines. It tests packages inline and can achieve 100 percent sampling at speeds up to 120 packages per minute.

 

High-Accuracy in Real Time

The inline MAPAX leak-detection system offers high accuracy in real-time. It works by adding a small volume of hydrogen as an indicator to the modified atmosphere mixture at the package sealing stage. The MAPAX LD sensor detects for the gas after the sealed packages travel into the leak-detection unit. Linde supplies MAPAX^® modified-atmosphere packaging gases including nitrogen (N₂) and carbon dioxide (CO₂) to the food industry.

Inline testing is a major advantage over other leak-detection methods such as needle- or immersion testing, which may rely on statistical sampling but typically check only a single package for each batch or test period. With such offline test systems, if a leak is detected, the entire batch is lost, which can result in excessive waste and downtime.  

In contrast, the MAPAX LD system offers non-destructive package testing. Because testing is inline, if a package leak exists due to a pinhole, tear or defect in the seal, a visual alarm signals so issues can be immediately resolved or investigated. A defective item can be removed from the production line with minimal interruption to the process flow. MAPAX LD also identifies faulty settings on a machine if, for example, several leaks are found consecutively.

Linde LLC supports the Global Food Safety Initiative (GFSI) and the advancement of food safety. Linde has a Food Safety Management System in place for all bulk carbon dioxide (CO₂) plants and air separation facilities supplying the food & beverage industry in North America. In June 2012, Linde became the first supplier to certify all of its CO₂ plants to a benchmarked GFSI scheme, FSSC 22000 (Food Safety System Certification).

The Linde food team performs in-plant assessments and works with food processors to develop optimal solutions. For more information visit Linde (www.lindefood.com), or call: 800.755.9277.

 

AAR's Containerized Kitchens Heading to Presidential Inauguration

AAR will be sending two of its Mobility System's containerized kitchens to Washington, D.C., for use by the National Guard to serve meals to the active and reserve soldiers who will be on duty during the 58th Presidential Inauguration.

The Expandable ISU® (EISU) Flex Kitchen and the Containerized Kitchen - Enhanced MECC® (CK-E MECC®) are among AAR Mobility Systems' portfolio of rapidly deployable containers and shelters used by the U.S. military and its allies, and will provide up to 3,000 meals per day.

"We are honored to provide support for the Presidential Inauguration, while at the same time showing how one of our core capabilities can support homeland defense requirements in addition to the standard military applications," said Jeff Jackson, Vice President of Sales and Marketing, AAR Mobility Systems.

The newly created CK-E MECC enhances the capabilities of previous containerized kitchens with noted improvements including integrating AirBeam expansion wings into the MECC, eliminating the need for steel poles and providing additional head room for heat to escape. The CK-E MECC also incorporates Babington Technology's kitchen equipment which dramatically reduces heat, noise, fuel consumption and risk of carbon monoxide exposure. This kitchen can feed 800 personnel three hot meals per day.

The EISU Flex Kitchen is the three-in-one expandable version of the ISU Containers that have been used by the military for over 25 years and manufactured by AAR Mobility Systems. This rapidly deployable containerized kitchen occupies only one pallet position, but is expandable to 399 cubic feet and utilizes the same energy, water, and manpower-efficient kitchen equipment. The EISU Flex Kitchen can feed 300 personnel two hot meals per day.

RATIONAL Ends 2016 on a High Note

RATIONAL's US subsidiary announced that it has achieved record growth in 2016 with a 27 percent increase in unit growth over the previous year. In addition, roughly 6,000 RATIONAL appliances were shipped out of its local North America Distribution Center in 2016. Increasing its install base to more than 35,000 coast to coast, RATIONAL is now capturing roughly 40 percent market share in the US.

One key factor for RATIONAL’s success is innovation. The company recently launched the next generation SelfCookingCenter with advanced features as well as the new, compact-size SelfCookingCenter XS Model 6 2/3, which has opened the door to new business opportunities when it comes to target groups, including delis, supermarkets, convenience stores, and smaller restaurants. RATIONAL is deeply committed to listening to what the commercial foodservice market needs and developing a superior product and service that is unmatched. This commitment earned RATIONAL USA the 2016 Kitchen Innovations Award and the 2016 Best in Class by Consultants Award.

The company’s growth can also be attributed to its focus on offering best in class aftercare within the foodservice industry. RATIONAL USA’s unique aftercare package, coined CustomerCarePlus, provides its customers superior service throughout the life of the product. This includes a Total Freight Solution Program, reliable service network, product trainings, 24/7 ChefLine, and much more. “Quality service knows no limits. We are there for our customers every step of the way. We will continue to focus on providing the best in class aftercare, showing that we are the ideal kitchen partner,” states Markus Glueck, Executive Vice President of RATIONAL North America.

Lastly, the company continues to increase its sales force, expanding its reach across the US in order to maximize customer benefit. Last year, the company hired 26 new employees and plans to hire nine more individuals in 2017, bringing the US team to 88 in total by the end of this year. RATIONAL USA has also expanded its manufacturer representative group network to 20 with the addition of Equipment Preference Inc., Inform Marketing Group, Tri-State Marketing Associates, and M.K. Food Service Equipment, Inc.

“We will continue to invest in R&D, our sales force, and focus heavily on providing the best in class aftercare because we are committed to growing the US market and delivering the most beneficial cooking solutions. We are able to do this because we are a company of chefs, for chefs that works closely with our customers in order to provide the right solutions when it comes to thermal food preparation,” adds Glueck.

For more information about RATIONAL USA, visit www.rationalusa.com.

 

ePN to Modernize the $12B Commercial Food Equipment Industry with Groundbreaking B2B eCommerce Platform

ePurchasing Network (ePN), a company dedicated to helping commercial equipment manufacturers and dealers sell more – and more efficiently online, today announced the launch of the ePN eCommerce Hub, a private-label platform that enables dealers to launch an online presence faster and more effectively than they can do themselves.

The ePN eCommerce Hub is a fully customizable, cloud-based, platform-as-a-service ecommerce tool that simplifies the current complexities and intricacies of commercial equipment B2B sales, order management and marketing for commercial food service firms, and companies in other industries with two-step distribution models including aerospace, medical equipment, property management, and construction.

“Today’s buyers, no matter what industry, expect an Amazon-like buying experience, but the commercial equipment industry has lagged behind in taking advantage of the incredible efficiencies, scale and revenue opportunities that exist with e-commerce platforms,” said ePN CEO, George Spears. “With ePN, dealers can sell more, faster online at a fraction of the cost of building and managing their own e-commerce platform.  We like to think of it as an e-commerce package with a twist- specifically designed for complex two step distribution models, fortifying the link from manufacturer, to dealer, to end customer.”

Founded by industry veteran, George Spears, ePN offers a one-stop holistic sales and marketing platform that transforms how commercial equipment dealers and manufacturers work together to organize, showcase and sell products across B2B channels. Additionally, with ePN, dealers and manufacturers can now provide customers with around-the-clock order placement and processing capabilities to optimally serve the demands of today’s “always on” business environment.

Features and benefits of the ePN eCommerce Hub include:

• Searchable digital sales catalogs, offering much greater depth of content (videos, spec sheets, warranty info, etc.) – updated in near real-time from manufacturers
• Price management controls specific to the industry’s unique channels of distribution
• A built-in order automation platform streamlining the purchase process enabling buyers to purchase online from dealers
• Sophisticated shipping and tax calculators along with payment options
• Tracking tools providing visibility from point of sale through delivery

The ePN eCommerce Hub is flexibly designed to meet dealer specifications. Alexandria, VA-based food service equipment dealer, Alto Hartley has adopted the eCommerce Hub as an extension of the company’s physical showroom. “The eCommerce Hub is not only helping us move inventory from our warehouse, but it also serves as a convenient re-ordering tool for repeat customers,” said Peter Huebner, President, Alto Hartley. “At the end of a busy shift, a chef might want to place an order for a needed item. We no longer risk losing those after-hours orders while also freeing up our sales reps to focus on value-added selling.”  

“With the ePN eCommerce Hub, we now have an efficient way to promote our monthly specials to customers”, said Kathleen Wilkie, Vice President of Springfield, Virginia-based, American Energy Restaurant Equipment. “We used to communicate promotions via flyers and emails, and had no convenient way to capture the sale from that point.” 

The ePN eCommerce Hub complements other solutions in the ePN suite portfolio including ePN eCatalogs (searchable online sales catalogs), ePN eProducts (product information management solutions for manufacturers), and ePN eNetwork Memberships.  

New Technology for Charcuterie Creation

Sanitary Design Industries LLC(SDI), long known for expertise in the cheese industry, with more than 100 installed systems in North America, is now offering the  XM Control System designed uniquely for the meat industry. The  SDI XM System utilizes a patent pending technology that is based on one simple but important principle: The only way to maintain consistent control of an aging room is to control two variables that result in optimal conditions - temperature and dew point. Unlike typical systems that operate in an on/off fashion, the SDI XM System modulates, keeping the room in constant control.

 

The SDI XM Control System allows for constant control of temperatures and relative humidity within tight limits. The technology was developed to address the fundamental issue that many existing aging rooms are not capable of creating the required temperature and dew point conditions due to their basic design. Most refrigerant based cooling systems are designed to remove excessive moisture, and this creates overly dry air. "These kinds of conditions will have a negative impact on meat, cheese or any natural food product" explained SDI Founder Neville McNaughton. "When we understand the physics and the actual science behind aging we are able to adapt our Aging Room Controls to meet the unique needs of aging meats like prosciutto and salami. Charcuterie is especially sensitive to the aging environment, and the dynamic nature of the SDI Control addresses issues of batch variability and seasonality. For our customers, this means consistent growth of surface micro flora and less growth of unwanted micro flora, lower spoilage rates, optimum aging times and increased revenues."

 

The controls have already been installed in several meat processing facilities with successful results. At Salume Beddu in St Louis, Missouri, owner Mark Sanfilippo said, "Neville and his team at SDI have put together a control system that frankly works better than any we've used in the past. I really appreciate the ability to micro-control virtually everything about the conditions of my cure room. They offer responsive assistance and have worked with us to make sure that the system is working at its optimum functionality and is meeting our needs. I highly recommend this system for meat processors who need more control over their cure room environments."

 

 

SDI's XM Control System was developed by McNaughton and Engineer David Sandelman to create a flexible, affordable system that can be paired with the complete line of SDI Sanitary Air Handlers or used as a retrofit on most existing systems. The SDI Control Systems are designed to be easily installed and come pre-programmed with a touch screen that displays the environmental conditions at all times. Rui Serra of Corte's Famous in Newark, New Jersey, said, "Before installing these controls, we just could not get our rooms to the right humidity and temperature. We are very pleased with the controls and are getting the settings we need to achieve consistently."

SDI Control Systems are designed to work in processing environments that requires accurate and reliable control of temperature and relative humidity: cheese aging rooms, meat aging/curing rooms, cutting rooms, production spaces, chocolate/candy kitchens, storage coolers, grow houses and animal fodder rooms. A basic control kit starts at approximately $4,000. The Controls technology interfaces easily with other SDI equipment solutions such as stainless steel air handlers, specialized coils, and air management systems with food grade, anti-microbial fabric ducts.

In addition to Control Systems, SDI offers a complete line of food grade wall, ceiling and door panels for either new construction or retrofit as well as cheese vats and cheese production equipment.  SDI also offers a range of consultation services supporting new and existing businesses from start-up grant writing and plant layout to production.

All-Clad Metalcrafters Celebrates 10 Years With Chef Thomas Keller

All-Clad Metalcrafters, LLC announces the 10 year anniversary of its formal working relationship with Chef Thomas Keller. For more than 30 years, Keller has trusted the superior quality and high performance of All-Clad cookware in the kitchens of his Michelin-starred restaurants, and in 2006, officially formed a partnership with All-Clad. During this time, Keller played an integral role in product development and testing, subsequently creating recipes and materials to inspire consumers to try new cooking techniques and expand their cooking repertoire.

In 2014, All-Clad launched a cookware collection personally developed by Keller, All-Clad TK, the first collection of cookware designed and constructed to ensure the best results for each culinary technique. In response to the success of the All-Clad TK collection, All-Clad launched a series of product extensions in the summer of 2015, which included a 5.5-quart Dutch Oven and 12-inch and 14-inch Stainless Steel and Nonstick Fry Pans.

All-Clad is now launching the All-Clad TK 17-inch Oval Roaster, another extension to the All-Clad TK collection. Inspired by Keller, the All-Clad TK Oval Roaster is handcrafted in the United States and is designed with three layers of durable stainless steel and aluminum for even heat distribution throughout the pan. The pan allows for easy storage and versatility, as the roasters are stackable and can be used on the stovetop and in the oven and broiler. The product also features a brushed stainless interior and exterior, rounded sides to contain splattering, an engraved base and a flared rim for drip-free pouring. The Oval Roaster will be available exclusively at Williams-Sonoma retail stores throughout the United States and Canada and online at Williams-Sonoma.com beginning in November 2016. The product will retail for $299.95.

"I value genuine collaboration," said Thomas Keller, Chef / Proprietor of The French Laundry, Per Se and Bouchon. "I believed in and used All-Clad long before I partnered with them--first because the cookware is manufactured in the U.S., and, second, because there is no piece of cookware made anywhere that has the same connectivity, aesthetics and durability. They continue to innovate and ask the right questions about what chefs need and how they cook, and that inspires me to add my influence to their design."

"All-Clad is thrilled to celebrate our 10 year anniversary of working with Chef Thomas Keller," stated Michele Lupton, Director of Marketing and Brand Marketing for All-Clad. "Chef Keller is a true inspiration to the culinary community. We are immensely proud of our longstanding relationship with him and look forward to our continual partnership."

To honor a decade of collaborating with the legendary American chef and restaurateur, as well as to celebrate the launch of the new All-Clad TK Oval Roaster, All-Clad will be enacting a special "10 Days Celebrating 10 Years" social media campaign, beginning on Tuesday, November 15. The commemorative campaign will contain cookware giveaways, exclusive photo albums, recipes and more. Chef Thomas Keller will also participate in his first-ever Instagram takeover, which will go live on All-Clad's Instagram page during the campaign. Consumers are invited to interact on All-Clad's social media pages as well as via the hashtag #10yearswithTK.

Alto-Shaam Achieves Highest Level of ISO 9001 Standards

In a brightly lit factory, huge white boards list production goals for the day. Nearby, massive machines punch and cut thick sheets of metal, while digital screens scattered throughout workspaces keep employees updated on the team’s progress. This is the scene of a global company operating under the standards of a newly achieved ISO 9001:2015 certification.

Two years ago, Menomonee Falls-based commercial foodservice equipment manufacturer, Alto-Shaam undertook a huge initiative to bring their company processes up to speed in order to meet an increasingly demanding economy. It began with the creation of a quality management system (QMS) and included documenting processes across every department and identifying accountable owners.

The company received confirmation from an independent auditor on August 2 that it complies with the requirements of the highest level of ISO 9001 standards. ISO 9001:2015 is an international standard that demonstrates the ability to consistently provide products and services that meet customer and regulatory requirements.

The certification was a strategic objective for Alto-Shaam, who has doubled its businesses in the past five years. Achieving the certification was a long journey led by Alto-Shaam Quality Engineer/QMS Manager, Nick Wagner.

The certification does not mean the company will be resting any time soon. Executives, managers, and all employees will continuously improve the company’s processes and procedures to provide the best value and quality for its customers.

“This is just the beginning,” said Steve Maahs, President of Alto-Shaam. “We will continuously improve as we strive toward the highest quality products and services for our customers. This tool helps us conduct best practices as we listen to our customers’ needs.”

The ISO 9001:2015 certification was awarded just months after Alto-Shaam was named Wisconsin Manufacturer of the Year.