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Inside this flyer

Industry Trends, Tips,and Forecasts

Foodservice Equipmentfrom the Industry’s TopManufacturers

Atlanta, GA (800) 422-9024Boston, MA (800) 669-6040Bowling Green, KY (800) 784-8942Burlington, VT (800) 272-5302Cedar Rapids, IA (800) 332-8170Chicago, IL (866) 961-5885Cincinnati, OH (800) 338-2377Cleveland, OH (866) 422-1122Detroit, MI (888) 637-0010Eastern, PA (800) 332-8598Jacksonville, FL (888) 781-5464Johnson City, TN (800) 331-7158Kansas City, MO (800) 844-7500Knoxville, TN (800) 251-2005La Crosse, WI (800) 827-4010Lafayette, LA (800) 755-7797Louisville, KY (800) 356-0562Manassas, VA (800) 495-3051Marquette, MI (800) 827-4035Marshall, MN (800) 999-5256Milwaukee, WI (800) 775-9030New Bedford, MA (800) 642-7577New Orleans, LA (800) 488-3988Omaha, NE (800) 372-7777Pittsburgh, PA (800) 223-0961Shawano, WI (800) 827-4035Shreveport, LA (800) 256-1336Springfield, MO (800) 492-2682Suffolk, VA (800) 868-4517Twin Cities, MN (800) 895-5766Valdosta, GA (800) 333-2261

RFSDelivers.com | TRACSDirect.com

Electric GriddlePerfect for your busy kitchen—Quickly prepare chicken, beef, fi sh, and grilled vegetable dishes. Constructed of heavy duty stainless steel. Temperature control switch adjusts from 120°F to 570°F. Large 151/2"x16" cooking area and 3" front and back splash for protection. Bottom mounted removable grease collection pan for easy cleaning. 120V. 1750 Watts. One year warranty. NSF and CE approved. Model GRID-24 shown.

Convection OvensHalf- and quarter-size models feature stainless steel construction, double wall glass doors, manual control knobs, and timer. NSF. Model COH3100WPRO (bottom)—Grill/broil function (570°) adds grilling, broiling, and roasting capabilities. Cook and hold feature keeps food warm for up to 3 hours. 120°-500°F temperature range, interior light, holds 4 half-size pans. Model COH2670W (top right)—120°-570°F temperature range,interior light, holds 4 half-size pans. Model COQ1750W (top left)—120°-480°F temperature range, holds 3 quarter-size pans.

Vidacasa Buffetware SetDesigned for buffet presentations and events, the S1 Series features a variety of larger serving vessels, replacement parts, and accessories to fi t. Each piece in the line can accept both hot and cold cells. Insulated bases and other items indicated are hand-wash only. Each set includes a Base Tray, Plate, and Cold Cells.

H-Series Ultra Pan Carrier& CamcartEnables HACCP compliance by maintaining safe, hot foodtemperatures for up to 4 hours when unplugged. Servingportion capacities range from 160 in the UPCH400 to 720 in the UPCH1600. Gentle, 150° to 165°F heat will not cook food and maintains food moisture. 60-minute preheat time from room temperature. Thick foam insulation retains temperatures for hours, even when unplugged. UPCH400 models stack forstorage or transporting on a Camdolly® with securing strap.Heated door kits also sold separately to retrofi t UPC400,UPC800, and UPC1600. ENERGY STAR®.

Light Duty Commercial Microwave OvensPanasonic’s Light Duty Commercial Microwave Ovens areconstructed with a stainless steel door, and can come withdurable stainless steel inside and out, all to meet NSF stan-dards. All models have 1000 Watts of cooking power and feature a unique “Bottom Energy Feed” system that gets that cooking power right to the food. Pick your product! NE-1022F: 6-minute dial timer, NE-1054F (shown): 10 programmable memory pads, NE-1064F: “All Stainless” (cabinet/body) programmable.

Featured in KitchenBizFind out why you should never use a microwave intended for residential use in your foodservice operation.

Hot Culinary Trends for 2015

throughout this fl yer

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Blast Chillers & Shock FreezersThe largest line of blast chillers and shock freezers is now more versatile than ever. Increase productivity and coordinate meal plans more effi ciently while promoting food safety and conserving energy. Optional thaw feature allows food products to be safely thawed and held at temperature, all within HACCP guidelines. Optional UV light sterilizes all metal surfaces within the cabinet for an added layer of sanitation. With 24 different models ranging from 5 to 120-pan, HURRiCHiLL has a unit for any application. Model AP20BCF200-3 shown.

Refrigerated Pizza Prep TablesPrepare your most popular pizzas while keeping youringredients inches away with refrigerated prep tables fromContinental. Unique forced air design utilizes fans across back of unit for even distribution of cold. The ergonomic raised angle rail provides greater ease and comfort when reaching to dispense food product. Unit can be customized with drawers in lieu of doors. Expansion valve for quick re-covery, optimum coil defrost with a built-in, off-cycle defrost system. Extra-wide 19" full length nylon cutting board. 5"H swivel casters with brakes. Made in the USA. Available in sizes 43", 60", 68", 93", and 118". Model CPA68 shown with optional drawers.

This simple, self-installable system is ready to use out of the box and requires minimal set-up. Provides access to stored data 24/7 via the internet. Offers immediate notifi cation to multiplerecipients through email and text message when set limits havebeen exceeded. NotifEye sensor has a wireless range up to 300 ft. and provides unlimited sensor data storage. Initial 2-year hostingincluded with each kit purchase.

DFP450W: -40°/450°F Waterproof w/Temp Alarm, 4.75" StemDPP400W: -40°/392°F Waterproof, 23/4" StemTTM41: -4°/302°F Cool Monitor w/Timer, 10" StemDPP800W: -40°/450°F Waterproof w/Jumbo LCD, 4" Stem

Innovative

Temperature

Control

Blast Chill for

food safety and

consistent food

quality.

Having a good temperature monitoring system for

walk-in refrigerators, freezers, ice machines, and dry storage

areas eliminates unwanted surprises for your operation.

Every year there are thousands of businesses in the foodserviceindustry that lose valuable inventory or get fi ned by the local health department because temperatures are inadequate. Monitoringtemperatures ensures that equipment is running how it should, and saves your business from potential risks. It helps prevent health vio-lations and harm to your customers, and it helps save your business.

NotifEye™The NotifEye™ cloud-based, tempera-ture monitoring, and notifi cation system increases your operating effi ciencies and avoids potential spoilage.

Digital Thermometers -“Guaranteed for Life”The only line of DigitalThermometers GUARANTEED “Accurate For Life”. No fi eldadjusting. No risks of introducing error into the instrument. Uses the same technology as AquaTuff thermocouples with unique memory chip for calibration settings. NSF approved.

Designed to maintain NSF-7 temperatures in 100°F

ambient—the best choice for a hot kitchen!

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PIZ Series High Speed Pizza Ovens Increased production, better performance, energy and labor savings. Unique Jet Air system bakes up to 50% faster than traditional deck ovens and takes up to 50% less fl oor space for the same pro-duction. Preheats in 15 to 20 minutes and bakes your pizzas in less than 6 minutes at 460°F. The heat provided from the nickel coated perforated deck makes a nice even crust and reduces your energy costs by more than 50%. ETL and NSF listed. One year parts and labor warranty.

Combine the Doyon Dough

Sheeter with the even cooking

of the High Speed Pizza Oven

to create the perfect crust

every time.

Open Air MerchandisersNew open air merchandisers provide industry-leading value and fl exibility to fi t almost any space requirement. Place the “grab and go” convenience of HOAM and VOAM models in high traffi c areas for increased profi ts. All models share a common width of 36", 48", 60", and 72" so they may be easily interchanged. Models HOAM48 and VOAM48-79 shown. Standard features include LED canopy lighting for optimum product display, Electronic controllers for dependable temperature performance, and larger pack-out space than many models of similar size. Meets 2017 Department of Energystandards.

Butane Fuel & StovesCreate the perfect meal presentation for your customers. Portable Bu-tane Stove with Carrying Case—Features solid brass burner, adjustable heatcontrol, patented high-pressure safety stop, automatic piezo ignition, and wind screen. Choose 10,000 or 15,000 BTU. Chef’s Torch—Burns up to 3 hours. Push-button automatic ignition, anti-fl are device, and heats to 2642ºF. Butane Fuel—8 oz. canister burns up to 2 hours at high heat and up to 4 hours atsimmer. UL listed. Refi llable Butane Lighter—Ideal for those hard-to-reach places. Safety trigger lock. Flame adjusting lever with fuel level window.

Liquid Chafi ng FuelsThe safer, less expensive alter-native to jellied chafi ng fuels. Patented wick and twin fl ameburner produce maximum heatoutput. You control the fl ame with three heat option wick—standard, high, or low. Can does not get hot, making it safer for your employeesto handle and no shipping, storage, or insurance worries because this is a non-fl ammable fuel in a sealed container. Models shown: EZ 6-3-8, EZ 4-2-5, EZ 2-1-3.

How much ice do you need?

QSR: Use 0.9 lb. per customer or 7.4 lbs. per seat.

Use 2 oz. per 8- to 10-oz. drink, 4 oz. per 12- to

16-oz. drink, 6 oz. per 20-oz. drink, and 8 oz. per

32-oz. drink.

Restaurant: Use 1.7 lbs. per customer. Use 5.0 lbs.

per seat.

Salad Bar: Use 35 lbs. per cubic foot of display.

Multiply by 2 or 3, depending on estimated refi lls

required.

Cocktail Lounge: Use 3 lbs. per person.

Lodging: Use 3 lbs. per room (substantially more if

guests are allowed to fi ll ice chests).

Healthcare: Use 7 lbs. per patient per bed. Use 2

lbs. per employee.

Convenience Store/Customer Self-Service: Use

4 oz. per 12-oz. drink, 7 oz. per 20-oz. drink, and 10

oz. per 32-oz. drink. For cold plates, add 50% more.

Source: Scotsman

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Reversible Dough SheetersSheet and stretch any kind of dough—yeast, croissants, savory dough, stiff pizza dough, puffed, and fl aky pastries—into a uniform thickness. Designed to safely speed up the sheeting process, fold free reversible sheeting action makes operation swift and simple. The exit conveyor is faster than entry to avoid possible dough obstruction and automatically prevents tearing of delicate dough. High-resistance, lead-free enamel coating and easily removable stainless steel dough scrapers ensure safe and reliable operation. Model LMA620 shown.

Prodigy Plus® Modular Cube Ice MachinesUse less energy and water than traditional ice machines exceeding federal energy effi ciency regulations by up to 22%. AutoAlert™ indica-tor lights communicate operating status and signal when it’s time toperform normal maintenance or timefor service before there is anemergency. Patented WaterSense adaptive purge control reduces scale buildup by detecting hard waterconditions and purging mineral laden water. Stainless steel fi nish.Produces small or medium cube ice. Several models are ENERGY STAR®

approved. Bins sold separately.

TYPES OF ICESmall and Medium Cube Ice

The familiar, recognizable crystal-clear diced cube form.

Applications: Mixed drinks, carbonated beverages, ice

dispensing, banquet services.

Advantages: Available both in small and medium sizes to fi t

your needs. For optimum liquid displacement, choose the small

cube size.

Nugget Ice

Soft, cylindrical, randomly sized bits of ice that are actually

compacted fl ake ice.

Applications: Carbonated beverages, food displays, ice

dispensing, therapeutic needs.

Advantages: Consumer-preferred soft, chewable is versatile

and slow melting. Nugget ice helps drinks to cool rapidly

(without wasteful foaming) and stay cool longer, yet allows

drinks to maintain their fl avor. The soft bits of ice remain

free-fl owing at all times and make iced displays look crisper

and stay fresher longer.

Flake Ice

Small, soft bits of ice.

Applications: Blended cocktails, salad bars, produce, seafood

and meat displays, therapeutic uses in healthcare facilities.

Advantages: Flakes cool more quickly than other forms

of ice. This cooling power is combined with very low

production costs. Flakes mold to any shape for convenient use in

displays and salad bars.

Gourmet Ice

These cubes are shaped like a small shot glass.

Applications: Bar use, waitress stations, offi ce suites, break

rooms.

Advantages: The hard, crystal-clear cubes are distinctly

attractive and slow melting—perfect for mixed drinks and

gourmet drinks. Their size and longevity make them ideal

for re-icing glasses, and their nonstick characteristic makes

scooping simple.

Source: Scotsman

www.scotsman-ice.com/ice-application-guide

AdvantEDGE™ Back Bar RefrigeratorsNor-Lake’s new shallow depth back bar refrigeratorscomplement the standard size models but in a smallerfootprint of 24" in depth versus the standard 271/8"D.AdvantEDGE™ Back Bar Refrigerators are available with solid or glass doors, interior LED lights, and are NSF approved for bottled and canned products. Stainless steel top/fl oor and black vinyl coated exterior front, sides, and back, galvanized steelinterior. 3-year parts and labor, 5-year compressor warranty. Model NLBB60NG shown.

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1814 Gas FryersFrymaster’s 1814 gas high-production tube fryers meet the demands of avaried menu while offering a trio of savings—conserving oil, energy and space. The savings add up quickly using 12-20% less oil, upwards of 50% lessenergy, and 11-15% less space. The thermo-tube heat transfer system providessuperior heat-to-oil transfer. The SMART4U® Lane controller has features that make it easy to produce consistent, great-tasting food. NSF. ENERGY STAR®. Model 11814/HD50G/11814 shown.

Open-pot, oil-conserving fry-ers offer the next generation of cost savings and green benefi ts to the industry. Made of stainless steel on theoutside, but their hearts are green on the inside. Theyare healthier for the environ-ment, customers, workers, and the bottom line. Green benefi ts range from reduc-tion of oil use to less energyconsumption.

ArcticFox™ Total Cooling ControlArcticFox™ provides maximum energy effi ciency through the use of electronic expansions valves and Tru-Dmnd™ defrosttechnology. Tru-Dmnd™ initiates defrost cycles only when needed, avoiding up to 93% of standard system defrost cycles and up to 12% fewer cycles than a “smart defrost” control. Self-adjusting defrost cycles means no need for seasonal adjustments. The 120° ambientrefrigeration design maximizes performance range on the hottest days. Other energy savings features include programmable light control and door ajar alarm.

Air ShieldKeep the cool air where it belongs and eliminate the hassles of strip curtains. Reduces the amount of warm air infi ltration-up to 20% more energy effi cient. Mounts vertically, adjacent to the walk-in door on the interior wall surface. Channels a barrier of refrigerated air and is automaticallyactivated when the door is opened and shuts off when the door closes. Use on 26", 30", 34" and 36"W door openings and 74" to 80"H. NSF. UL listed. 1-year parts and labor warranty. Available for cooler and freezer applications.

Global SeriesReach-in Refrigerators and Freezers Designed to meet global stan-dards for dimensional, electrical, and certifi cation needs while pro-viding the highest performance capabilities that Delfi eld reach-in products are well known for in the foodservice industry.

Keep Cold Food Cold

OCF Fryers

Outstanding results with 40% less oil, 10% less energy.

Having the right fryer for your menu

items will provide consistent food

quality while lowering your operational

costs. Give us a call. We would be

happy to help you choose the best

fryer for your specifi c needs.

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FilterQuick™ w/Fingertip Filtration™ Fryers40% less oil, 10% less energy—Reduce operating costs byusing less oil, 30 lbs. versus 50 lbs. Less oil to fi ll and longer times between fi lls saves on oil costs. The COOL Mode feature reduc-es the temperature when the fryer is not in use and saves energy.Smart4U® FilterQuick™ Controller w/Fingertip Filtration™ putscaring for the oil and optimizing food quality at your fingertips.Available in electric or gas, with batteries of 2, 3, 4 or 5 frypots. Closed cabinet Fingertip Filtration encourages more frequent fi lter-ing—process is started and stopped with fi ngertip ease from the front of the fryer. No doors to open. Model shown 4FQG30U.

N8600 Series Hot and Cold Combination Pans At the fl ip of a switch, it’s two units in one! The N8600 Hot and Cold Combination models provide the neededfunctionality of both hot and cold operations without having to add additional space to your operation. May be utilized in different operations throughout the day or week as the menu dictates. When fl exibility is a concern, this is the unit for the job. Model N8643 shown.

eikon™ OvensIncrease your turnover with great food fast at the touch of an eikon™. Designed to deliver restaurant-quality food in “fast food” times. Ovens in the eikon™series offering ultra-short cooking times and ultra-highenergy effi ciency. The easy-to-use easyToUCH™ controls ensure every customer receives every dish in exactly the same fi rst class quality, regardless of who prepares it. There is a speed oven to suit your individual requirements.

We can help you choose the right

equipment for your specifi c needs.

The equipment in this fl yer is designed to cater to

foodservice professionals and industry trends while addressing

the challenges and costs of running an operation.

Increase energy effi ciency, lower operational

costs, expand your menu without expanding

your footprint, go green, take your operation

mobile, recognize labor savings.

7

Drop-InsRCP Refrigerated Cold Pans aredesigned to hold pre-chilled foods at cold, fresh, and safe serving temperatures. Available in NSF-7 standards for non-packaged foods andeconomical NSF-2 standards for pre-packaged foods. With a fl ip of a switch, the HRPC Dual Temperature Hot & Cold Pans quickly convert from hot to cold operation. Wellsdelivers units that can fully support your menu in any foodserviceoperation—from single to 6-well models in standard,extra deep 4 each third-size pan sizes, slim lines for narrowcounter, and slope-tops.

HD Counter SeriesFull-size power, performance, and durability, streamlined with counter-seriesfl exibility and convenience. The new HD Counter Series features animpressive array of equipment to meet the demands of any commercialfoodservice operation, large or small. Equipment so robust it rivals fl oor modelsfor power, performance, durability and reliability. Everything you need isavailable in a package and line-up that makes sense for your operation. Choose Broilers, Ranges, and Griddles—Confi gured your way!

Indigo™ Ice Machines Improvements in cleanability and programmabil-ity make your ice machine easy to own and lessexpensive to operate. Designed for operators who know that ice is critical to their business, the Indigo™ Series ice machine’s preventative diagnostics provide constant and reliable monitoring of refrigeration systems. In turn, the information is used to improve energy management, set proper ice production levels, streamline cleaningprocesses, ease food safety concerns, maintain icequality, and quickly display up-to-date service informa-tion. Several models are ENERGY STAR® qualifi ed.

B-style bins (sold separately) feature DuraTech™stainless fi nish exterior. IY0504A shown on B570 bin.

Corner Shelving UnitCornered by lack of storage space? Maximize storage by utilizing the entire space with these new corner shelving units from Focus Food-service. Great for organizing areas around 3-compartment sinks or fi nish off corner runs in coolers. Available in green epoxy and chrome fi nish in 18", 21", and 24" options with 650 lb. per shelf capacity.

GREAT IDEASEquipment

designed to be

fl exible for

changing menu

ideas. Build your

line-up according

to your menu,

even in a small

footprint.

By staying abreast of the trends shaping

consumer behaviors and preparing for

policy changes, restaurant operators can

continue to boost bottom line sales

while growing their customer base and

establishing themselves as leaders

in the industry.

Source: National Restaurant Association,

2015 Culinary Forecast, www.restaurant.org

8

With its removable bin, the new designallows the unit to stay in place delivering abetter standard of cleanability, sanitation andserviceability—saving valuable dollars through-out its life. New features include increasedice production with at least 10% lessenergy consumption and 25% less waterusage. Depending on the model, it can de-liver up to 40 pounds more ice over a24-hour period, but keeps the same compact footprint. ENERGY STAR®.

NEO™ IceMachineProvides anew level ofperformance,intelligence, andconvenience.

Traditional Solid Door Reach-InsHighest quality materials and oversizedrefrigeration system provide you with cold-er product temperatures, lower utility costs,exceptional food safety, and the best value in today’s foodservice marketplace. Bot-tom mount refrigerator holds 33°F to 38°F. Freezer is ideally suited for both frozen foods and ice cream with -10°F hold temperature (T19FZ maintains 0°F). Model T49 shown. ENERGY STAR®.

STR/STA/STG Series Spec Series®

Designed using the highest quality materials andcomponents to provide colder product temperatures,lower utility costs, and exceptional food safety. Newly re-designed Spec Series® features include:• LED interior lighting (STR & STA models only).• Lifetime guaranteed bolt style door lock.• Lifetime guaranteed heavy-duty, all metal working door

handle.• Lifetime guaranteed external cam lift door hinges.• Four shelving kits available.• Exterior digital temperature display in either °F or °C.• Positive seal self-closing door with 120° stay-open

feature. Model STR1R-1S shown.

Food Prep UnitsEnergy saving, environmentally friendly,patented forced-air refrigeration system holds your product at optimal temperature, 33°F to 41°F. Stainless steel front, top, and ends. Full set of 1/6 size, NSF, poly-carbonate insert pans included in condiment rail. Extra deep, 8" full-length removable white polyeth-ylene cutting board.

Drawer models TFP-32-12M-D2 andTFP-64-24M-D4 hold (2) 6"D full size pans; models TFP-48-18M-D4 and TFP-72-30M-D6 hold (1) full size and (3) 1/9 size pans or (6) 1/3 and (3) 1/9 size pans (pans sold separately). 3-years parts & labor; 5-year compressor warranty.Model TFP-32-12M-D-2 shown.

Environmental sustainability remains

among the hottest trends.

As with most maturing trends, sub-trends

emerge over time; in 2015, food waste

reduction and management is at the

forefront of restaurant operations.

Composting, recycling, and donating

are all tactics of food waste strategies

tying into both sustainability and social

responsibility. In addition, food costs

are once again on the rise and back

on the list of top challenges, spurring

restaurants to take a closer look at

minimizing waste and surplus as a

cost-management tool.

As the local sourcing trend continues at

full speed in 2015, so does the

hyper-local sub-trend.

Beyond restaurant gardens, hyper-local

is extending more fully into house-made,

farm-branded and artisan items. From

ice cream to cheese, pickles to bacon,

lemonade to beer, restaurants are produc-

ing their own signature menu items from

scratch.

Borrowing terminology from social

media, pickles are the Throwback

Thursday of food trends.

Common preparation methods, pick-

ling and fermenting are making a come-

back big time – but with a modern twist.

Restaurants are exploring house-made

pickles, ethnic fl avors and specialty

vinegars, small-batch producers with

less traditional vegetable varieties, and

fermented fl avor profi les in a variety

of dishes.

Going (More) Global:

An evolving trend for the past decades,

ethnic cuisine continues its inroads into

mainstream menus. As American pal-

ates become more sophisticated and

adventurous, so do restaurant off erings.

Micro-trending in this category is fusion

cuisines, as well as authentic and region-

al, underscoring the breadth and depth

of fl avors being explored. Also, ethnic in-

gredients, including cheeses, fl our, and

condiments, are increasingly fi nding their

way into non-ethnic dishes. Specifi c dish-

es, such as ramen, ethnic street-food and

kids’ entrees are also gaining momentum.

9

2015 Culinary TRENDS

Source: National Restaurant Association,

2015 Culinary Forecast, www.restaurant.org

Oasis® BOX Self-Service MerchandisersCut labor costs and generate revenue by adding, orexpanding, grab-and-go service in your cafeteria,kiosk, book store, just about anywhere! Displayingdelicious, hot and cold snacks, beverages, and meal solutions has proven to be a successful strategy intoday’s grab-and-go market. Models shown: B3632, B2432H. Refrigerated units available in 3', 4', 5', 6', and 8' lengths with Breeze-E refrigeration to ensure optimal performance in warm operating environments. Heated units are standard with three shelves and available in 24" and 36" lengths.

Cyclone Series Convection OvensNo more fryers! No added fat! Bakes like a Combi but at a third of the price! Full and half size, single and doubleconvection ovens with 60,000 BTU per oven or 11 Kw electric power. Two-speed, high-low fan withcool-down setting and 4-second cycle hot surface ignitionsystem. Stainless steel front, top, sides, and doors. Fullyinsulated doors feature “cool-touch” handles, stainlessdoor seals and double-pane thermal glass windows.Lighted porcelain enamel interiors have 11-position,removable rack guide and 5 rack. Model GDCO-E1 shown with optional casters.

HearthBake Series Countertop OvensCompact by design, high-volume, and inexpensive. Engineered for fast pre-heat and quick recovery, HearthBake series ovens deliver precise and balancedcooking and baking results for an unequaled variety ofmenu items. Ideal for baking, roasting, re-therming, warming andholding of pizza, meat, vegetables, breads, desserts, fi sh and chicken.Bake directly on the hearth deck, on screens, or on baking sheets.Choose gas or electric. Ovens are stackable. Optional brick liningnow available.

Cyclone Combination OvensCyclone combination ovens give you the fl exibility of using moist heat, dry heat, or a combination of both to produce the optional cookingconditions for a wide variety of foods. Features AISI 304 stainless steel cabinet, mechanical controls with 2-speed, reversing fan mo-tor for even temperature cooking, and height-adjustable feet. Interior light with double-glazed, ventilated door, and glass assembly for cool exteriors and easy cleaning.

Watch this inspiring video clip from the Ellen show. Baker’s Pride is proud to produce equipment that is featured with this operation.

Combi ovens and induction cooking are popular trends in

kitchens with small footprints and by chefs who like the

convenience and versatility the equipment off ers.

Grab those

On-the-Go

Customers

10

Tobin Ellis Signature Cocktail StationEngineered for speed, built for comfort! This new, co-branded line of cocktail focused equipment consists of innovative product solutions that have been specifi cally engineered to be more ergonomic for bartenders and to better accommodate their needs when making craft cocktails. Choose from a variety of confi gurations and options.

Blast Chillers & Shock FreezersThermalRite Blast Chillers and Freezers can signifi cantly improve your ROI while protecting food quality and safety, reducing waste, and saving energy! Optional new, easy, touch-screen control panel offers eye-level convenience. If you want to keep more cold in and keep more heat out, be sure to specify CypenVac™ Technology, winner of the Kitchen Innovations 2014 Award. Offered as an option only on Thermalrite Blast Chillers and Freezers, it brings you superior thermal resistance for energy savings up to 40%!

(A) Refrigerated Drawers – With two low-temperature refrigerated drawers to the lower left, the bar-tender gets the only NSF-rating for open food storage, as well as nine different pans for storing garnish-es, herbs, fruits, and more.

(B) 24" Drain Board Top – To the far left, the bartender has a drain board with drop-in stainless steel glass rack panels and an optional poly cutting board insert.

(C) Insulated Bottle Well – Storage that maintains temperature is important. Thisinsulated well has the ability to hold nine 750ml juice bottles or six 1L stor-n-pours. Bartenders can keep wine, beer, champagne, juice, or syrups in close quarters without cross contamination into serviceable ice. A shallow depth model allows room for an optional soda gun manifold locker.

(D) 30" Sectioned Ice Bin – The ice bin is in a very accessible location. It includes a standard 10-circuit cold plate with stainless dividers for separate ice storage. The bin is three inches shallower than standard designs, allowing the bartender to stand closer to their work counter and the guest he or she serves.

(E) Speed Rail – The speed rail, which is literally the front of the workspace, allows the bartender to stand forward and step inside the “cockpit.” This Perlick exclusive, rounded design includes a space for large footprint bottles that don’t fi t inside a standard speed rail. It’s designed for optimal reach to pull bottles from the rail. Without the typical hard rail edges that press into the knees and legs, bartenders can actually lean against it without discomfort.

(F) Slanted Speed Rack – Just to the bartender’s right, the slanted speed rack is avertical, angled speed rail that accommodates 12 liters, bringing the total stationcapacity to 27 U.S. liters within the bartender’s reach. Option plug-n-play accessories include a blender shelf and a bitters caddy replacing four liters of space with quick storage for up to 12 small bitters or syrup bottles. It also includes an LED light option.

(G) Pre Sink and Tool Caddy Combo – To the far right, the bartender has access to the main sink with an integrated glass rinser, sectional health code compliant tool caddy, a foot operated faucet, and an optional built in cubby for additional storage.

Built from an ambitious collaboration between 6-time national bartending champion

and celebrated bar designer, Tobin Ellis and the award-winning engineering team at

Perlick.

Heated & RefrigeratedBuilt-In WellsReliably hold your hot or cold food at safe temperatures, while retaining optimum freshness and taste in oneeffi cient and easy operation. Heated Wells come inmodular/ganged units (from 1 to 6 pan confi gurations); top- and bottom-mount full rectangular units with or with-out insulation; 4/3 sizes units; and round 4 qt., 7 qt., or 11 qt. units in low, standard, and high watt models. Re-frigerated Wells come in 1 to 6 pan confi gurations with a electronic control featuring auto-defrost, adjustable con-densing units, and green-friendly insulation throughout.

Build a successful Cocktail Station and watch the

beverage profi ts pour in.

Maximize food quality by blast chilling your entrees

to maintain freshness until you’re ready to serve it.

If you will be serving in a buff et line, make sure you

have reliable heated and refrigerated wells.

11

Ultimate 400 SeriesRestaurant RangesMeet the needs of any operation with 24", 36", 48", and 60" widths. Hundreds of combinations, including the only 5-burner confi guration in the industry. Model 4365A shown. Stainless steel construction, in-cluding the burner box, burner rests, and grate supports as standard construction. Snap action oven thermostat. 45K BTU standard oven. 32K BTU convection oven. Heavy-duty counter balance oven door. Choice of cast iron non-clog (33K BTU) burners, star/saute burners (33K BTU) or pyromax (40K BTU) burners. Wavy or standard grates. Metal knobs with manual gas shut off valve. Standard battery spark ignition for oven; optional for charbroiler, griddle, open top, and hot top. New Char-broiler confi gurations available in 24" and 36" (32K BTU).

Demand Control VentilationDCV thermostatically controlled option automat-ically modulates fans based on cooking load. Modulation allows for energy savings compared to fans running on high speed during cookingoperation. Preparation and Cool Down Mode allow for additional energy savings.Real-time energy savings displayed on thedigital interface with LCD screen. Standardfeatures include room temperature sensor,reset for electric gas valves, appliance shutdown with high temperature detection, and equipmentstatus and alarms display.

C5 4 Series Insulation Armour™ Plus Heated Holding CabinetsPatented Insulation Armour™ Plus tech-nology provides improved energy effi ciencyat a lower initial investment. Armour panelshave molded in handles and act as a fullbody bumper for improved handling andprotection in mobile applications. Topmounted, user-friendly controls for im-proved access and readability. Forced convection design gently circulates hot air for improved temperature consisten-cy. Heat is channeled to the bottom of thecabinet, allowing it to rise naturallywithout it blowing directly over the food.ENERGY STAR®.

C5™ R-Series MobileRefrigeratorsKeep cold food cold and improve foodquality on the go with Metro C5™ R-SeriesMobile Refrigerators with RefrigerationArmour™, which are engineered to withstand the shock and vibration associated with mobile applications. Foamed-in-place polyurethane in-sulation provides superior rigidity and improved energy effi ciency versus common fi berglass construction. All-in-one, easily removable re-frigeration cassette is mounted on vibration / shock isolators for complete refrigerationsystem protection. Available in three different pan slid confi gurations to suit each need. Also available in 220-240V, 50Hz versions.

Upright Reach-InRefrigerators/FreezersA must have for any foodservice operation! Digital control and monitoring system maintains optimum temperature. Stainless steel interior and exterior; gal-vanized steel fi nished top, bottom, and back wall of exterior. High density foamed-in-place polyurethane insulation. Top mount condensing unit. Forced-air cooling with dual evaporator fan motors. Self-closing fi eld reversible doors with recessed handles. Door locks. 5" dia. casters (front w/brakes). 3-year parts & labor, 5-year compressor warranty. Choose a solid, glass, or half-door reach-in for your busy commercial kitchen. Model ESR2 shown.

www.EVERESTref.com

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Gas Countertop EquipmentGlobe’s line of gas radiant and char rock charbroilers, manual and thermostatic griddles, fryers, and hot plates feature high perfor-mance BTUs and are available in popular sizes. Standard features include stainless steel, insulated double wall construction, individual adjustable pilot per burner with easy front panel access, heavy-du-ty cast iron cooking grates, and adjustable 4" stainless steel legs. Includes a 2-year parts & labor warranty. Models shown: GCB15G, GF30G, GG24TG, GHP12G.

Food WarmersThe unique insulation design of the FW-S600 cooker/warmer heats frozen food in just 20 minutes while theworkhorse of kitchens everywhere, the FW-S500 warmer, takes just 10 minutes to heat up; both keep food warm during busy service hours. With an upgraded tubing for enhanced stability, the EHL-2 freestanding heat lamp is fi tted with two Shat-R-Shield® bulbs to keep foods warm without over drying. The cool-to-the-touch double wall construction of the 10 quart ESW-66 electric soup warmer is an attractive and practical solution for any self-service counter.

WindGuard™ Catering EquipmentOutdoors or in ... we’ve got you covered! The new Cleardome™ Chafer Lid allows your food to be visible to your guests while keeping it hot and accessible throughout the entire event! Use with WindGuard™ Chafi ng Dish Frames, which are sturdy, stylish, and stackable! The full panel design keeps food hotter, uses 10% less chafi ng fuel, and keeps the fl ame from blowing out in the windiest of conditions. What’s more, the “fold-away” model stores fl at to save even more space!

Gaining popularity overall, Ethnic cuisines made the top two

spots in the breakfast / brunch category.

Ethnic-inspired breakfast items (e.g. Asian-fl avored syrups, Chorizo

scrambled eggs, coconut milk pancakes)

Traditional ethnic breakfast items (e.g. huevos rancheros,

shakshuka, ashta)

Other items that gained in trendiness since last year included

underutilized fi sh, doughnuts, ethnic condiments, grass-fed beef,

brown/wild rice, and grilled vegetables.

13

Source: National Restaurant Association,

What’s Hot 2015 Culinary Forecast, www.restaurant.org

Countertop Induction Wok RangeVollrath’s Countertop Induction Wok Range, with included carbon steel wok pan, uses the high effi ciency of induction to provide gas-likeperformance in a safe, fl ameless, easy-to-use, electric appliance for commercial use. A unique, industrial design case looks great as acountertop range, or can be installed as a drop-in range. Equipped with a variety of safety features including over-heat protection, small-article detection, pan auto-detection function, and empty-pan shut-off.

Forced Air Drop-InsDual forced air fl ows across two sides for more even and con-sistent chilling. Shallow recess for more prominent food display.Factory set cold control oncompressor provides mini-defrost with every compressor cycle. An On/Off switch can be cus-tom mounted for operator conve-nience. Made in the USA.

Service Pro™ Swinging DoorsService-Pro® Series 50 insulated swing doors are great solutions for temperature sensitive en-vironments like walk-in coolers, restaurants, and supermarkets. These insulated doors han-dle medium duty cart traffi c. Aside from tem-perature separation, Service-Pro® Series 50insulated doors provide a barrier against sound. The door body is 11/2" thick with high impact, thermo-plastic facing, bonded to a high strength PVC frame with a polymer cell core. All doors are made in the USA and include a 9"x14" window and a 3"x10" alu-minum jamb guard. Service-Pro, Series 50 shown.

ABC Combi Oven/SteamerThe new Vulcan Combi Oven/Steamer is as easy as A-B-C. Just three knobs, no modes. Humidity adjusts automatically with precision—no programming is required. It has ultimate ease of use, just set the temperature, time, and go. You can train staff in less than nine minutes. While operation is simple, the tech-nology behind it is anything but. The exclusive Precision Humidity Control guarantees accurate and sustained humidity for superior results.

Children’s menus are drawing more attention from chefs and restaurant operators.Gone are the days when kids’ menus were

nothing but hot dogs and things shaped like cartoon

characters and dinosaurs. This is the era of

gourmet kids’ dishes adapted from adult menu

items with more adventurous fl avor profi les than

traditional children’s options. Growing in parallel

are healthy versions of those gourmet kids’ items,

featuring whole grains, vegetables, oven-baked items

and entrée salads.

Foods On The Movers and Shakers List

Meatless/vegetarian items

Kids’ entrée salads

Gourmet lemonade

Vegan entrees

Asian noodles

Low-calorie entrees

Amuse-bouche

Ramen

French cuisine

Italian cuisine

Steamed vegetables

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Watch the impressivevideo on this new, easy-to-use Combi Oven/Steamer

2015 Culinary TRENDS

Source: National Restaurant Association,

What’s Hot 2015 Culinary Forecast, www.restaurant.org

“G” Series Refrigerators/FreezersExclusive airfl ow system evenly distributes cool air through-out the cabinet keeping food fresh and safe longer. One, two, and three sections available with various door options and hinging. Self-contained system with micro-processor control, stainless steel exterior front fi nish, anodized aluminum sides and interior, 3 epoxy coated shelves, 6" casters, 115/60/1voltage, UL and NSF listed. Compared to standardmodels, these ENERGY STAR® labeled commercial models can lead to energy savings of as much as 35% with a 1.3 yearpayback. Lifetime warranty on door hinges/handles; 3-year parts and labor; 5-year compressor warranty. Optionalaccessories include tray slide kits for fi eld installation and 6" adjustable legs in lieu of casters. Model G20010 shown.

Compact UndercounterRefrigerators, Freezers, and Prep TablesDoor and drawer models now available on select models!Stainless steel exterior sides and top offer durability with anattractive appearance. Anodized aluminum interior stands up tokitchen wear. Stainless steel door with anodized aluminum liner.Self-contained, front-breathing design allows “zero clearance” installation. Meets NSF 7 requirement. Refrigerator models are ENERGY STAR® listed. Prep Tables come standard with pans, adapter bars, and cutting boards. 351/2"Hx307/8"D. Available in convenient 27", 32", 48", and 60" widths. Model UPT4812 shown.

Milk CoolersBuilt strong for your kids. Built smart for your budget. Traulsen’s milk cooler with a top-mounted refrigeration system is easy to maintain and built to last! The stainless steel cabinet features a reinforced exterior bottom additionally secured by dunnage racks. With the top-breathing system, the milk cooler inhales less fl oor dust and dirt—extending the compressor’s life. Accommodates 13"x13" crate(s) 8, 12 or 16 cap.

Grande Cube Ice MakerThe perfect cocktail starts with the perfect ice. New “Grande Cube” is more than twice the size of astandard, full-sized cube resulting in a cube that melts slower, looks better, and pair nicely with top shelf beverages. Perfect for fi ne dining, cocktails, and nightclubs, as well as bagging. Produces up to 850 lbs. of ice per day.ENERGY STAR®.Model ICE0856

Whether

Hot or Cold,

Temperature

is Key to

food quality,

food safety,

your business,

your reputation.

15

ThermometersAll potentially hazardous foods must be maintained atproper temperatures to prevent the growth or development ofbacteria. Always remember hot-holding equipment must keep foods at a temperature of 135ºF or higher, and cold-hold-ing at a temperature of 41ºF or colder. And, to help avoid food spoilage, always have a backup thermometer in yourrefrigerator and freezer. Models 1443, 5927, 5980, 5981, and 5994 shown.

1443

5927

5981

5980

5994

RESTAURANT EQUIPMENT

Please check with our Customer Service Department as some items may need to be special or factory ordered. Allow 2 weeks for delivery. In some instances, cases may not be broken or broken case charges may apply. Not responsible for typographical errors. ©2015 SEFA, LLC

Foodservice Equipment from theIndustry’s Top Manufacturers

Industry Trends, Tips,and Forecasts