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COOKING•REFRIGERATION•MORE Inside this flyer Industry Trends, Tips, and Forecasts Foodservice Equipment from the Industry’s Top Manufacturers Dixie Store Fixtures & Sales Company, Inc. 2425 1st Avenue North Birmingham, AL 35203 (800) 323-4943 (205) 322-2442 (TEL) (205) 322-2445 (FAX) www.DixieStoreFixtures.com Your Source for Foodservice Equipment & Supplies “Since 1921” Quality Products G Experienced Staff Store Hours Monday—Friday 8:00am—5:00pm CHECK US OUT ONLINE! LIKE US ON FACEBOOK FOLLOW US ON TWITTER Vidacasa Buffetware Set Designed for buffet presentations and events, the S1 Series features a variety of larger serving vessels, replacement parts, and accessories to fit. 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 & Camcart Enables HACCP compliance by maintaining safe, hot food temperatures for up to 4 hours when unplugged. Serving portion 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 for storage or transporting on a Camdolly® with securing strap. Heated door kits also sold separately to retrofit UPC400, UPC800, and UPC1600. ENERGY STAR®. Hot Culinary Trends for 2015 throughout this flyer Electric Griddle Perfect for your busy kitchen—Quickly prepare chicken, beef, fish, 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. Light Duty Commercial Microwave Ovens Panasonic’s Light Duty Commercial Microwave Ovens are constructed with a stainless steel door, and can come with durable stainless steel inside and out, all to meet NSF standards. 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. Convection Ovens Half- 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. Featured in KitchenBiz Find out why you should never use a microwave intended for residential use in your foodservice operation. 2 Innovative Temperature Control Blast Chill for food safety and consistent food quality. NotifEye™ The NotifEye™ cloud-based, temperature monitoring, and notification system increases your operating efficiencies and avoids potential spoilage. 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 notification to multiple recipients through email and text message when set limits have been exceeded. NotifEye sensor has a wireless range up to 300 ft. and provides unlimited sensor data storage. Initial 2-year hosting included with each kit purchase. Having a good temperature monitoring system for walk-in refrigerators, freezers, ice machines, and dry storage areas eliminates unwanted surprises for your operation. Blast Chillers & Shock Freezers The largest line of blast chillers and shock freezers is now more versatile than ever. Increase productivity and coordinate meal plans more efficiently 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. Every year there are thousands of businesses in the foodservice industry that lose valuable inventory or get fined by the local health department because temperatures are inadequate. Monitoring temperatures ensures that equipment is running how it should, and saves your business from potential risks. It helps prevent health violations and harm to your customers, and it helps save your business. Designed to maintain NSF-7 temperatures in 100°F ambient—the best choice for a hot kitchen! Digital Thermometers “Guaranteed for Life” Refrigerated Pizza Prep Tables The only line of Digital Thermometers GUARANTEED “Accurate For Life”. No field adjusting. No risks of introducing error into the instrument. Uses the same technology as AquaTuff thermocouples with unique memory chip for calibration settings. NSF approved. Prepare your most popular pizzas while keeping your ingredients inches away with refrigerated prep tables from Continental. 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 recovery, 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. DFP450W: -40°/450°F Waterproof w/Temp Alarm, 4.75" Stem DPP400W: -40°/392°F Waterproof, 23/4" Stem TTM41: -4°/302°F Cool Monitor w/Timer, 10" Stem DPP800W: -40°/450°F Waterproof w/Jumbo LCD, 4" Stem 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. Butane Fuel & Stoves Create the perfect meal presentation for your customers. Portable Butane Stove with Carrying Case—Features solid brass burner, adjustable heat control, 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-flare device, and heats to 2642ºF. Butane Fuel—8 oz. canister burns up to 2 hours at high heat and up to 4 hours at simmer. UL listed. Refillable Butane Lighter—Ideal for those hard-to-reach places. Safety trigger lock. Flame adjusting lever with fuel level window. Liquid Chafing Fuels Salad Bar: Use 35 lbs. per cubic foot of display. Multiply by 2 or 3, depending on estimated refills required. Cocktail Lounge: Use 3 lbs. per person. Lodging: Use 3 lbs. per room (substantially more if guests are allowed to fill 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 The safer, less expensive alternative to jellied chafing fuels. Patented wick and twin flame burner produce maximum heat output. You control the flame with three heat option wick—standard, high, or low. Can does not get hot, making it safer for your employees to handle and no shipping, storage, or insurance worries because this is a non-flammable fuel in a sealed container. Models shown: EZ 6-3-8, EZ 4-2-5, EZ 2-1-3. 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 floor space for the same production. 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. Open Air Merchandisers New open air merchandisers provide industry-leading value and flexibility to fit almost any space requirement. Place the “grab and go” convenience of HOAM and VOAM models in high traffic areas for increased profits. 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 Energy standards. 4 Combine the Doyon Dough Sheeter with the even cooking of the High Speed Pizza Oven to create the perfect crust every time. TYPES OF ICE Prodigy Plus® Modular Cube Ice Machines Use less energy and water than traditional ice machines exceeding federal energy efficiency regulations by up to 22%. AutoAlert™ indicator lights communicate operating status and signal when it’s time to perform normal maintenance or time for service before there is an emergency. Patented WaterSense adaptive purge control reduces scale buildup by detecting hard water conditions and purging mineral laden water. Stainless steel finish. Produces small or medium cube ice. Several models are ENERGY STAR® approved. Bins sold separately. Small 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 fit your needs. For optimum liquid displacement, choose the small cube size. Nugget Ice Soft, cylindrical, randomly sized bits of ice that are actually compacted flake 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 flavor. The soft bits of ice remain free-flowing 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, office 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 Reversible Dough Sheeters Sheet and stretch any kind of dough—yeast, croissants, savory dough, stiff pizza dough, puffed, and flaky 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. 5 AdvantEDGE™ Back Bar Refrigerators Nor-Lake’s new shallow depth back bar refrigerators complement the standard size models but in a smaller footprint 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/floor and black vinyl coated exterior front, sides, and back, galvanized steel interior. 3-year parts and labor, 5-year compressor warranty. Model NLBB60NG shown. ArcticFox™ Total Cooling Control ArcticFox™ provides maximum energy efficiency through the use of electronic expansions valves and Tru-Dmnd™ defrost technology. 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° ambient refrigeration design maximizes performance range on the hottest days. Other energy savings features include programmable light control and door ajar alarm. Air Shield Keep the cool air where it belongs and eliminate the hassles of strip curtains. Reduces the amount of warm air infiltration-up to 20% more energy efficient. Mounts vertically, adjacent to the walkin door on the interior wall surface. Channels a barrier of refrigerated air and is automatically activated 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. Keep Cold Food Cold OCF Fryers Global Series Reach-in Refrigerators and Freezers Outstanding results with 40% less oil, 10% less energy. Designed to meet global standards for dimensional, electrical, and certification needs while providing the highest performance capabilities that Delfield reach-in products are well known for in the foodservice industry. Open-pot, oil-conserving fryers offer the next generation of cost savings and green benefits to the industry. Made of stainless steel on the outside, but their hearts are green on the inside. They are healthier for the environment, customers, workers, and the bottom line. Green benefits range from reduction of oil use to less energy consumption. 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 specific needs. 1814 Gas Fryers Frymaster’s 1814 gas high-production tube fryers meet the demands of a varied 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% less energy, and 11-15% less space. The thermo-tube heat transfer system provides superior 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. 6 The equipment in this flyer is designed to cater to foodservice professionals and industry trends while addressing the challenges and costs of running an operation. eikon™ Ovens Increase your turnover with great food fast at the touch of an eikon™. Designed to deliver restaurantquality food in “fast food” times. Ovens in the eikon™ series offering ultra-short cooking times and ultra-high energy efficiency. The easy-to-use easyToUCH™ controls ensure every customer receives every dish in exactly the same first 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 specific needs. Increase energy efficiency, lower operational costs, expand your menu without expanding your footprint, go green, take your operation mobile, recognize labor savings. FilterQuick™ w/Fingertip Filtration™ Fryers 40% less oil, 10% less energy—Reduce operating costs by using less oil, 30 lbs. versus 50 lbs. Less oil to fill and longer times between fills saves on oil costs. The COOL Mode feature reduces the temperature when the fryer is not in use and saves energy. Smart4U® FilterQuick™ Controller w/Fingertip Filtration™ puts caring 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 filtering—process is started and stopped with fingertip ease from the front of the fryer. No doors to open. Model shown 4FQG30U. 7 N8600 Series Hot and Cold Combination Pans At the flip of a switch, it’s two units in one! The N8600 Hot and Cold Combination models provide the needed functionality 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 flexibility is a concern, this is the unit for the job. Model N8643 shown. NEO™ Ice Machine Indigo™ Ice Machines Improvements in cleanability and programmability make your ice machine easy to own and less expensive 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 cleaning processes, ease food safety concerns, maintain ice quality, and quickly display up-to-date service information. Several models are ENERGY STAR® qualified. B-style bins (sold separately) feature DuraTech™ stainless finish exterior. IY0504A shown on B570 bin. HD Counter Series Full-size power, performance, and durability, streamlined with counter-series flexibility and convenience. The new HD Counter Series features an impressive array of equipment to meet the demands of any commercial foodservice operation, large or small. Equipment so robust it rivals floor models for power, performance, durability and reliability. Everything you need is available in a package and line-up that makes sense for your operation. Choose Broilers, Ranges, and Griddles—Configured your way! Provides a new level of performance, intelligence, and convenience. With its removable bin, the new design allows the unit to stay in place delivering a better standard of cleanability, sanitation and serviceability—saving valuable dollars throughout its life. New features include increased ice production with at least 10% less energy consumption and 25% less water usage. Depending on the model, it can deliver up to 40 pounds more ice over a 24-hour period, but keeps the same compact footprint. ENERGY STAR®. 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 GREAT IDEAS Equipment designed to be flexible for changing menu ideas. Build your line-up according to your menu, even in a small footprint. Drop-Ins Corner Shelving Unit Cornered by lack of storage space? Maximize storage by utilizing the entire space with these new corner shelving units from Focus Foodservice. Great for organizing areas around 3-compartment sinks or finish off corner runs in coolers. Available in green epoxy and chrome finish in 18", 21", and 24" options with 650 lb. per shelf capacity. 8 RCP Refrigerated Cold Pans are designed to hold pre-chilled foods at cold, fresh, and safe serving temperatures. Available in NSF-7 standards for non-packaged foods and economical NSF-2 standards for pre-packaged foods. With a flip of a switch, the HRPC Dual Temperature Hot & Cold Pans quickly convert from hot to cold operation. Wells delivers units that can fully support your menu in any foodservice operation—from single to 6-well models in standard, extra deep 4 each third-size pan sizes, slim lines for narrow counter, and slope-tops. 2015 Culinary TRENDS 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. Traditional Solid Door Reach-Ins Highest quality materials and oversized refrigeration system provide you with colder product temperatures, lower utility costs, exceptional food safety, and the best value in today’s foodservice marketplace. Bottom 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®. 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 producing their own signature menu items from scratch. STR/STA/STG Series Spec Series® Designed using the highest quality materials and components 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. Borrowing terminology from social media, pickles are the Throwback Thursday of food trends. Common preparation methods, pickling and fermenting are making a comeback big time – but with a modern twist. Restaurants are exploring house-made pickles, ethnic flavors and specialty vinegars, small-batch producers with less traditional vegetable varieties, and fermented flavor profiles 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 palates become more sophisticated and adventurous, so do restaurant offerings. Micro-trending in this category is fusion cuisines, as well as authentic and regional, underscoring the breadth and depth of flavors being explored. Also, ethnic ingredients, including cheeses, flour, and condiments, are increasingly finding their way into non-ethnic dishes. Specific dishes, such as ramen, ethnic street-food and kids’ entrees are also gaining momentum. Source: National Restaurant Association, 2015 Culinary Forecast, www.restaurant.org Food Prep Units Energy 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 polyethylene cutting board. Drawer models TFP-32-12M-D2 and TFP-64-24M-D4 hold (2) 6"D full size pans; models TFP-48-18M-D4 and TFP-7230M-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. 9 Grab those On-the-Go Customers HearthBake Series Countertop Ovens Oasis® BOX Self-Service Merchandisers Cut labor costs and generate revenue by adding, or expanding, grab-and-go service in your cafeteria, kiosk, book store, just about anywhere! Displaying delicious, hot and cold snacks, beverages, and meal solutions has proven to be a successful strategy in today’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. Compact by design, high-volume, and inexpensive. Engineered for fast pre-heat and quick recovery, HearthBake series ovens deliver precise and balanced cooking and baking results for an unequaled variety of menu items. Ideal for baking, roasting, re-therming, warming and holding of pizza, meat, vegetables, breads, desserts, fish and chicken. Bake directly on the hearth deck, on screens, or on baking sheets. Choose gas or electric. Ovens are stackable. Optional brick lining now available. 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 offers. Cyclone Series Convection Ovens No more fryers! No added fat! Bakes like a Combi but at a third of the price! Full and half size, single and double convection ovens with 60,000 BTU per oven or 11 Kw electric power. Two-speed, high-low fan with cool-down setting and 4-second cycle hot surface ignition system. Stainless steel front, top, sides, and doors. Fully insulated doors feature “cool-touch” handles, stainless door 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. Cyclone Combination Ovens Cyclone combination ovens give you the flexibility of using moist heat, dry heat, or a combination of both to produce the optional cooking conditions for a wide variety of foods. Features AISI 304 stainless steel cabinet, mechanical controls with 2-speed, reversing fan motor for even temperature cooking, and height-adjustable feet. Interior light with double-glazed, ventilated door, and glass assembly for cool exteriors and easy cleaning. 10 Build a successful Cocktail Station and watch the beverage profits pour in. Tobin Ellis Signature Cocktail Station Blast Chillers & Shock Freezers ThermalRite Blast Chillers and Freezers can significantly 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%! 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 buffet line, make sure you have reliable heated and refrigerated wells. Engineered for speed, built for comfort! This new, co-branded line of cocktail focused equipment consists of innovative product solutions that have been specifically engineered to be more ergonomic for bartenders and to better accommodate their needs when making craft cocktails. Choose from a variety of configurations and options. (A) Refrigerated Drawers – With two low-temperature refrigerated drawers to the lower left, the bartender gets the only NSF-rating for open food storage, as well as nine different pans for storing garnishes, 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. This insulated 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. Heated & Refrigerated Built-In Wells Reliably hold your hot or cold food at safe temperatures, while retaining optimum freshness and taste in one efficient and easy operation. Heated Wells come in modular/ganged units (from 1 to 6 pan configurations); top- and bottom-mount full rectangular units with or without insulation; 4/3 sizes units; and round 4 qt., 7 qt., or 11 qt. units in low, standard, and high watt models. Refrigerated Wells come in 1 to 6 pan configurations with a electronic control featuring auto-defrost, adjustable condensing units, and green-friendly insulation throughout. (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 fit 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 a vertical, angled speed rail that accommodates 12 liters, bringing the total station capacity 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. 11 Ultimate 400 Series Restaurant Ranges Meet the needs of any operation with 24", 36", 48", and 60" widths. Hundreds of combinations, including the only 5-burner configuration in the industry. Model 4365A shown. Stainless steel construction, including 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 Charbroiler configurations available in 24" and 36" (32K BTU). C5 4 Series Insulation Armour™ Plus Heated Holding Cabinets Demand Control Ventilation DCV thermostatically controlled option automatically modulates fans based on cooking load. Modulation allows for energy savings compared to fans running on high speed during cooking operation. Preparation and Cool Down Mode allow for additional energy savings. Real-time energy savings displayed on the digital interface with LCD screen. Standard features include room temperature sensor, reset for electric gas valves, appliance shutdown with high temperature detection, and equipment status and alarms display. Patented Insulation Armour™ Plus technology provides improved energy efficiency at a lower initial investment. Armour panels have molded in handles and act as a full body bumper for improved handling and protection in mobile applications. Top mounted, user-friendly controls for improved access and readability. Forced convection design gently circulates hot air for improved temperature consistency. Heat is channeled to the bottom of the cabinet, allowing it to rise naturally without it blowing directly over the food. ENERGY STAR®. C5™ R-Series Mobile Refrigerators www.EVERESTref.com Keep cold food cold and improve food quality on the go with Metro C5™ R-Series Mobile Refrigerators with Refrigeration Armour™, which are engineered to withstand the shock and vibration associated with mobile applications. Foamed-in-place polyurethane insulation provides superior rigidity and improved energy efficiency versus common fiberglass construction. All-in-one, easily removable refrigeration cassette is mounted on vibration / shock isolators for complete refrigeration system protection. Available in three different pan slid configurations to suit each need. Also available in 220-240V, 50Hz versions. 12 Upright Reach-In Refrigerators/Freezers A must have for any foodservice operation! Digital control and monitoring system maintains optimum temperature. Stainless steel interior and exterior; galvanized steel finished 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 field 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. Food Warmers Gaining popularity overall, Ethnic cuisines made the top two spots in the breakfast / brunch category. Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes) Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta) The unique insulation design of the FW-S600 cooker/ warmer heats frozen food in just 20 minutes while the workhorse 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 fitted 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. Other items that gained in trendiness since last year included underutilized fish, doughnuts, ethnic condiments, grass-fed beef, brown/wild rice, and grilled vegetables. Source: National Restaurant Association, What’s Hot 2015 Culinary Forecast, www.restaurant.org Gas Countertop Equipment Globe’s line of gas radiant and char rock charbroilers, manual and thermostatic griddles, fryers, and hot plates feature high performance 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-duty cast iron cooking grates, and adjustable 4" stainless steel legs. Includes a 2-year parts & labor warranty. Models shown: GCB15G, GF30G, GG24TG, GHP12G. 13 WindGuard™ Catering Equipment Outdoors 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™ Chafing Dish Frames, which are sturdy, stylish, and stackable! The full panel design keeps food hotter, uses 10% less chafing fuel, and keeps the flame from blowing out in the windiest of conditions. What’s more, the “fold-away” model stores flat to save even more space! 2015 Culinary TRENDS Children’s menus are drawing more attention from chefs and restaurant operators. Countertop Induction Wok Range Vollrath’s Countertop Induction Wok Range, with included carbon steel wok pan, uses the high efficiency of induction to provide gas-like performance in a safe, flameless, easy-to-use, electric appliance for commercial use. A unique, industrial design case looks great as a countertop 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-Ins Dual forced air flows across two sides for more even and consistent chilling. Shallow recess for more prominent food display. Factory set cold control on compressor provides mini-defrost with every compressor cycle. An On/Off switch can be custom mounted for operator convenience. Made in the USA. 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 flavor profiles 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 Source: National Restaurant Association, What’s Hot 2015 Culinary Forecast, www.restaurant.org ABC Combi Oven/ Steamer The 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 technology behind it is anything but. The exclusive Precision Humidity Control guarantees accurate and sustained humidity for superior results. Watch the impressive video on this new, easy-to-use Combi Oven/Steamer 14 Service Pro™ Swinging Doors Service-Pro® Series 50 insulated swing doors are great solutions for temperature sensitive environments like walk-in coolers, restaurants, and supermarkets. These insulated doors handle medium duty cart traffic. Aside from temperature separation, Service-Pro® Series 50 insulated doors provide a barrier against sound. The door body is 11/2" thick with high impact, thermoplastic 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" aluminum jamb guard. Service-Pro, Series 50 shown. Whether Hot or Cold, Temperature is Key to food quality, food safety, your business, your reputation. “G” Series Refrigerators/Freezers Exclusive airflow system evenly distributes cool air throughout 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 finish, anodized aluminum sides and interior, 3 epoxy coated shelves, 6" casters, 115/60/1 voltage, UL and NSF listed. Compared to standard models, these ENERGY STAR® labeled commercial models can lead to energy savings of as much as 35% with a 1.3 year payback. Lifetime warranty on door hinges/handles; 3-year parts and labor; 5-year compressor warranty. Optional accessories include tray slide kits for field installation and 6" adjustable legs in lieu of casters. Model G20010 shown. 5980 5927 1443 5981 5994 Thermometers Compact Undercounter Refrigerators, Freezers, and Prep Tables All potentially hazardous foods must be maintained at proper temperatures to prevent the growth or development of bacteria. Always remember hot-holding equipment must keep foods at a temperature of 135ºF or higher, and cold-holding at a temperature of 41ºF or colder. And, to help avoid food spoilage, always have a backup thermometer in your refrigerator and freezer. Models 1443, 5927, 5980, 5981, and 5994 shown. Door and drawer models now available on select models! Stainless steel exterior sides and top offer durability with an attractive appearance. Anodized aluminum interior stands up to kitchen 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. Grande Cube Ice Maker The perfect cocktail starts with the perfect ice. New “Grande Cube” is more than twice the size of a standard, full-sized cube resulting in a cube that melts slower, looks better, and pair nicely with top shelf beverages. Perfect for fine dining, cocktails, and nightclubs, as well as bagging. Produces up to 850 lbs. of ice per day. ENERGY STAR®. Model ICE0856 Milk Coolers Built 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 floor dust and dirt—extending the compressor’s life. Accommodates 13"x13" crate(s) 8, 12 or 16 cap. 15 RESTAURANT EQUIPMENT Industry Trends, Tips, and Forecasts Foodservice Equipment from the Industry’s Top Manufacturers 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