Schools & InstitutionsFoodservice Equipment & Supply Source

Vol. 11, 2015

Schools & InstitutionsSource for Foodservice Equipment & Supply Solutions

Inside this flyer:

School & Institution Foodservice Trends

Buying Local Fresh Fruits and Vegetables

Farm to School Facts

Revenue Generating Ideas

School Foodservice History Facts

Equipment & Supply Solutions

TRS Vegetable Cutters New and improved TRS vegetable cutter has a handle on the back of the unit allowing for easy lifting. Increased hopper allows for more input and quicker output of vegetables and fresh fruit; processing up to 850 lbs. per hour. Over 40 cutting blades make it possible to realize more than 80 different types of cuts without being an expert chef. Removable parts are dishwasher friendly. Self-braking motor stops when hopper and lever arm are raised.Model 603800/TRS22 shown.

Timer ProductsTemperature and time in a food safety environment are the two most important components in preventing foodborne illness. These kitchen timers are high-performing and easy to operate. Designed to be durable and water resistant for all kitchen environments. Choose from a wide variety of timers to meet your every need and to help automate your monitoring protocols. Models shown (left to right) DTT361, TFS4, 9374, TC6, TS100, TM60, FT24, TW3

Monterey CollectionWith its delicate wing-like embossing, this collection takes flight. Durable, affordable, and sophisticated … an exceptional combination for an exceptional table. Microwave, oven, and dishwasher safe. Lifetime edge chip limited warranty. Fully vitrified embossed dinnerware available in Eggshell and Eggshell with Berry Band.

Air ShieldKeep the cool air where it belongs and eliminate the hassles of strip curtains. Reduces the amount of warm air infiltration-up to 20%. Mounts vertically, adjacent to the walk-in 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.

Signature Server® Mobile EquipmentIdeal uses for upscale K-12, business and industry, and healthcare settings. Signature Server® features striking new curved and rectangular base shapes. Functional and stylish breath guard options in standard and 2011 NSF2 versions. Choose from our selection of hot, cold, frost top, or soup modular drop-ins. One-year parts and labor warranty. Configure your next Signature Server® line-up by using the Concept™ Equipment Configurator on Vollrath.com.

Prep for a Productive and Efficient Operation

Super Pan V® Steamtable PansWith Vollrath’s line of steam table pans, you can transport and store your food safely and easily. 22 gauge, 300 series stainless steel pans are up to 300% stronger—resisting dents, dings, and keeping your food safe and secure during the transportation and holding process. Smooth curves and bright finish for a show stopping look. Easy to pour corners and traditional body size make Super Pan V® pans compatible with all your Super Pan II® pans, covers, and accessories. Easy to clean functionality means Super Pan V® pans will present your food beautifully over a long time.

Buying locally is a trend that is here to stay. Establishing a farm to school approach at your school can help support the local economy and provide fresher, higher- quality food to your students.

Local food sourcing may present greater costs at first but other costs can be eliminated along the way, such as payments to processing plants, packagers, and delivery expenses.

It also prevents over-buying, reducing the amount of food waste due to spoilage.

Low in PesticidesOnionsSweet CornPineapplesAvocadoAsparagusSweet PeasCantaloupeKiwi

Higher in PesticidesApplesCeleryStrawberriesPeachesSpinachGrapes (imported)Sweet bell peppersPotatoesBlueberries (domestic)Lettuce

The benefits of buying Organic fruits and vegetables are high, but so are the costs. Consider looking at fruits and vegetables that are known to have higher pesticides for your organic purchases. It may not be necessary to go 100% organic.

Fruits & Vegetables

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Learn more about how your school can find a farm to school programat www.farmtoschool.org. Source: www.elakesidefoodservice.com

ForschSHIELD™ Cut Resistant Gloves New and Improved! Offering Level 4 and Level 5 cut resistance for safety and durability! Four gloves to choose from to fit the task at hand. Each offers outstanding cut protection and amazing dexterity for the ultimate wearability and safety of your workers. Ambidextrous. Constructed of FDA and USDA materials that are washable, bleach safe, and contain antimicrobial properties for added safety! Plus, PerformanceFIT1 is now available in four “One Size Fits Most” exciting Neon Colors! Easy to spot from anywhere in the kitchen!

Water Master® Entrance MatsIntended for use in medium to heavy traffic areas. The raised, crushproof waffle design aggressively scrapes and cleans, while the rubber-edged perimeter entraps dirt and moisture for superior water and soil control. Molded rubber “cleats” on the underside of the mat grip the underlying surface minimizing mat movement. Water Master® uses a stain and fade resistant fiber to keep colors sharp and the mat looking new. Highly recommended for “Green Cleaning” applications. 3'x5' and 4'x6' sizes available in dark brown, charcoal, and slate blue.

Digital Portion Control ScalesCut your losses and boost profits with Taylor’s field re- calibratable digital portion control scales. Convenient hold function locks the weight on screen even after product has been removed. Auto-off function conserves power, while the convenient tare feature allows you to easily weigh products while still in the container. Easy-to-read LCD display provides simple read out adjustments. Removable stainless steel platform and moisture resistant sealed components make cleaning, sanitizing, and maintenance easier. Operates on an AC adapter (included) or AAA batteries (not included). NSF. Model TE22FT shown.

HACCP Manager™ KitDesigned to simplify the recording of product temperatures and monitoring of corrective actions in foodservice environments. Includes a state-of-the-art database system designed for reporting, analyzing, and storing temperatures. Allows data to be transferred between the thermocouple and PC.• Stores up to 300 menu items.• Sets temperature limit alerts.• Records up to 3000 temperatures.• Allows customized corrective actions.• Creates custom checklists.Kit includes: Handheld (37100), MicroNeedle Probe (50209-K), Battery Charger (9382), Software CD-ROM (9384), Soft Carrying Pouch (9385). Model 93710.

Grippy Color-Coded Cutting BoardsWith a color-coded cutting board system, you can greatly reduce the risk of foodborne illness and exposure to food allergies in your foodservice establishment. These cutting boards with integrated grips come in a variety of sizes, as well as colors, to help your staff separate food types during preparation. Will not stain, absorb juices, bacteria, or odor, and they won’t dull your knives.

SteamChef™ Boilerless SteamersSave energy. Save water. Save money. Redesigned boil-erless steamers feature new SteamSaver™ technology. Reduces energy use by over 50%. Reduces water use by 30% and qualifies for ENERGY STAR® rebates. Patented KleanShield™ design eliminates foaming, contamination of water reservoir, and flavor transfer. High speed convection steam for fast cooking. Easy to operate SureCook™ timer automatically compensates for the volume of food being cooked. Cleveland’s broad product line has a model to suit your every need. Model 22CET6.1 shown.

We understand the challenges schools and institutions face in their foodservice operations.

School foodservice professsionals are tasked with increasing and maintain-ing participation while keeping up with changing regulations, controlling costs, and reducing food waste.

Not only are school foodservice directors meeting the challenges, they are contributing to healthier children with better eating habits that will last a lifetime. School foodservice profession-als are often considered trendsetters with their creative ways of meeting their goals. They are always considered heroes.

The equipment, supplies, and information in this flyer are specifically designed to save labor and time, promote food safety, lower operating costs, decrease food waste, and create opportunties to generate revenue.

Fruits & Vegetables

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Have You Joined the Grab-N-Go

Food Movement?

According to a study published in September of 2013, one-in-five Americans has a meal on the go and more than one-in-four eat four or five mini-meals a day. Based on this study, quick grab-n-go solutions are profitable and offer a great way to boost your bottom line. Food trucks, kiosk carts, and mobile food vending are not only very trendy and affordable, but they offer flexibility in your offerings.

Here are 3 reasons why you should start a grab-n-go offering.1. Convenience - Customers don’t want to spend most of their lunch break traveling or online. Employers don’t want their employees to go over their allotted lunch break, and students don’t want to be late to class. Therefore, when considering location, look for high foot traffic within your building or campus: bus stops, courtyards, just off the main lobby elevators, etc. “We needed a satellite area because we are so busy in the servery… the [new] kiosk generates quite a bit of revenue. Keeping staff on-site protects revenue stream and enhances productivity, we are very happy with it.”Pamela Kelber, Assistant Director of Food Nutrition, Flagler Hospital in St. Augustine, FL

2. Cost Savings/Discount Meal Plans – When people eat four to five meals per day they become more conscious of their expenses. Grab-n-go offerings need to be a great value to enable your customers to stay competitive. Encourage your customer to consider out-of- the-box solutions for cost savings such as loyalty cards, meal plan discounts, or meal combina-tions that meet federal reimbursable meal standards.“We usually have over 100 transactions per day, all of them within just 20 minutes. The cart is easier and quicker than going to a restaurant because they don’t have to come up with the cash… and it’s healthier too.” Becky Holter, Foodservice Manager, Apple Valley High School, Minneapolis, MN

3. Offer Healthy Options – Whether it’s kale or chia seeds, everyone is looking for new ways to be healthier. Take advantage of the health trend when considering a grab-n-go offering. Use signage to point out low calorie, high protein, and high vitamin options. Offer healthier sides such as fruit salad, baby carrots with ranch dip, or healthy chips and hummus.

Source: Cambro Manufacturing

Dishers & TongsColor-coded food prep tools by Winco are made of one-piece stainless steel. These heavy-duty tools are ideal to withstand the daily demands of school and institution kitchens. ICOP-series dishers are NSF listed and color handles indicate the size of the scoop. UTPH-series tong handles are made of non-slip, heat resistant polypropylene. Handles are color-coded to prevent cross-contamination.

Eco-Takeouts®

100% BFA-free. NSF certified and made of durable poly-propylene, Eco-Takeouts are stackable, microwave safe, commercial dishwasher safe, and break-resistant. Add your logo, address, and contact information to keep your establishment front and center in your patron’s mind. Models shown: EC-11-JA, EC-12-JA, EC-07-CL.

JobSelect Cast Poly GlovesPatent-pending hybrid technology en-hances operator performance and comfort. Innovative poly blend with synthetic materials yields excellent softness, without compromising the glove’s strength. Provides increased grip and tactile sensitivity. Cuff-first dispensing reduces the risk of cross- contamination. Excellent overall value compared to standard poly gloves.

Color-Coded KnivesStay HACCP compliant and guard against cross-contamination by using different colored knives for each culinary task. Color-coded knives also allow chefs to cook with their favorite color, match corporate colors, or simply brighten up their kitchens. All color-coded products feature no-stain, high-carbon steel blades, and polypro-pylene handles. NSF approved with Sanitized®

anti-microbial protection, meeting all foodser-vice industry standards for sanitary and hygienic utensils. Models shown—5601-3¼, 5627-10E, 5607-6, 5610-10, 5620-7E.

Color Code Your Prep Tools for Extra Security Against Cross-Contamination

Growing Trends for the Chalkboard

Meal kits and snack boxes to-go are rising in popularity.

Consumers: High School Students, University Students, and Healthcare Cafeteria patrons.

The craving is for fresh, healthy options in a conveniently packaged snack or meal box. Strategically located food stations offering this option are very hot! Make sure meal kits and boxes are transparent so food is visible to the consumer.

Including health and allergy profile will increase your audience and show your awareness of consumer concerns.

SAFETY FIRST

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Milk CoolersThis school favorite sports a convenient drop front and flip-up tops, door locks, easily visible digital thermometers, and a new hold open feature for the flip-up top. True’s high performance, forced-air milk coolers provide colder product temperatures and lower utility costs. The TMC series offers a broad range of applications including dual-sided models; two exterior options, reinforced stainless interior floor and food safe 33°F to 38°F temperature for improved milk quality and better milk taste. Uses 134A refrigerant. Front casters lock in place. Model TMC-49 shown.

Compartment TraysSloping compartment walls allow trays to dry quickly and also give the appearance of larger servings. “Easy Grip” handles ensure a better grip. Camwear® polycarbonate construction guaranteed against breakage for 2 years. Two trays fit side by side in standard 20"x20" dishrack. 1596/915CW colors: Sherwood Green, Red, Beige, Teal, Blue, Cranberry, Navy, Black, and Translucent Blue. 10146CW colors: Navy, Cran-berry, Yellow, Sherwood Green, Beige, and Black. Beige and Black trays NSF listed.

Versa Food Service SystemVersa Food Bars feature countless configurations for any situation. Fully portable system keeps food cold for hours with either ColdFest® pans or Buffet Camchillers®. Easy care and unmatched durability. All components are fully compliant with NSF requirements. Use the straight or corner connector to connect Food Bars, Work Tables, and Cashier Stations to create a professional, uniform look. Connect two Versa Food Bars to merchandise snacks and beverages. Join a cashier station with a food bar for faster check-out and improved traffic flow. Maximize space by connect-ing two Food Bars with corner connectors. The possibilities are endless! Ultra Series now available with two secure storage cabinets that can hold up to 50 lbs. of non- perishable items.

Spec Series®, STR/STA/STG SeriesDesigned using the highest quality materials and components to provide colder product temperatures, lower utility costs, and excep-tional 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 Processors with LiquiLock™ Seal SystemFood processors extend the potential of any kitchen with their unpar-alleled versatility. New LiquiLock™ Seal System enables full capacity liquid processing for cleaner and safer pouring. In addition, no food processor is complete without cutting-edge new processing discs (sold separately)— adjustable slicing disc allows you to select 16 different thicknesses, a reversible shredding disc, and a sealed whipping disc enabling you to make fresh whipped creams, crème fraîche, butters, and more. The 2HP, 1HP, and 3/4HP motors make these features possible, and the exclusive LiquiLock™ Seal System and processing discs make them revolutionary. Models WFP16S and WFP16SCD shown.

ARC!™ Fruit & Vegetable SlicersARC!™— the first slicer that can cut through an onion or potato with ease, and slice a very ripe tomato even better. Plus, with the exclusive patent-pending design, you never have to place the product directly on the blades. The unique pusher/hopper allows safe and perfect position-ing of the product to be sliced. Easy loading of smaller soft products like strawberries for faster bulk slicing. The quick change blade cartridge with wash guard ensures safe handling and the all stainless steel construction of the ARC! will weather any storm.

Titan Max-Cut™This all-in-one stainless steel dicer, wedger, corer, and French fry cutter replaces all those other products that leave you wanting more. The made in U.S.A., patent pending design lets you move quickly and easily from wall to table mounting with the available quick connect bases. Plus, the quick change pusher and all stainless steel blade assemblies with protective wash guards feature the largest cutting surface available to make short work of your food prep tasks. Dishwasher safe. NSF.

Save time on labor-intensive kitchen tasks.

The need for equipment that saves time in the preparation of fresh and locally sourced fruits and vegetables is especially high right now.

School foodservice professionals are on the cutting edge of new foodservice trends. Having the right equipment in place can make a huge difference.

Watch for labor-saving equipment and supplies throughout this flyer

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School & Institution Foodservice

Prodigy® Plus Modular Cube Ice MachinesUse less energy and water than traditional ice machines exceed-ing 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.

C5™ T-Series CabinetsKeeps food hot for 5 hours—Uses 50% less energy than leading fiberglass insulated cabinets! Unique features of Transport Armour™ make it the ideal solution for over-the-road applications. Stainless steel structure with foamed-in-place polyurethane insulation provides superior heat retention. Temperature stratification is 31/2 times better with Metro’s mobile power option. Intelligent or basic controls. Digital control option with mobile power gently circulates air in cabinet and provides temperature alerts while unplugged and in transit! Energy Star approved. Four sizes to choose from.

Expressions™ Serving SystemExpressions creates an atmosphere of excitement that increases participation and raises your à la carte purchases. While this line is engineered for functionality, it is the distinctive high-end look and feel that will set your serving area apart.

• Front décor options including eco-friendly materials• Solid surface top options• Upscale food shields• Complete signage packages• Unique layouts

SofGrip™ CutleryHere’s the ultimate in non-slip professional cutlery, SofGrip™. The soft-to-the-touch handle literally molds to your hand and be-comes its extension. SofGrip™ combines the world’s sharpest hand-honed edge in stain-free, high-carbon steel with the most ergonomically designed handle ever! Available in both black and white handles. Chinese Chef’s knives now available in an ul-tra-comfortable SofGrip™ handle, and in COLORS! NSF.

Rain Collection Square BowlsFrom organic edges to a natural rain-splashed surface design, these styrene square bowls are like a breath of fresh air! Whatever you choose to serve, these lightweight serving vessels showcase menu items with a natural look.

ArcticFox™ Total Cooling ControlWith Tru-Dmnd™ defrost—pays for itself in as little as 2 years! 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 mean 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.

Built tough for busy foodservice operations. Watch the video and see just how tough.

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Equipment & Supplies Designed to Bring Solutions & Opportunities

See how you can take remote monitoring to the next level

VC Series Full Size Convection Ovens The versatile performance you need for preparing a varied menu with consistently great results. With gentle air circulation and even heat distribution, these all-purpose ovens produce delicious, evenly cooked casseroles, meats, vegetables, and baked goods. They also save on operating costs with an energy-efficient heat recovery system. • Electric—12.5 kW input burner per oven section,208 or 240 V, 60 Hz, 1 or 3-Phase.• Gas—ENERGY STAR® approved, 44,000 BTU/hrburner per oven section.1-year limited parts and labor warranty. Model VC4GD shown.

PowerSteam™ Floor Convection SteamersReduce cook times and retain flavor and nutrients with the PowerSteam™ Steamer. Features include stainless steel exterior, coved interior cooking compartments, long-life door gasket with exclusive Vulcan pan guard, split water line con-nection, external deliming port, and high output stainless steel generator. Deluxe controls include super-heated 235°F high-energy steam, 60-minute timer, buzzer, constant steam feature, cook/ready light, and power switch. 1-year limited parts and labor warranty. NSF, UL. Model C24EA6 shown.

Modular Tilting Braising PansStainless steel exterior, frame, and flanged feet. Stainless steel pan with embossed gallon markings and pouring lip strainer. Watertight controls and enclosure. Electronic ignition (gas models). Stainless steel hinged cover with drip edge. Stainless steel drop-down food receiving pan support. Solid state temperature controls adjust from 50°F to 425°F. 1-year limited parts and labor warranty. Shown with optional casters and spray hose.

Specification Line® Refrigerators/Freezers/Heated CabinetsThe solution to your productivity, cost containment, and revenue generation challenges. Delfield’s Specification Line is the right choice for today’s busy kitchens, with consistent temperatures and fast recovery. A choice of three finishes to benefit your budget. A choice of 1, 2, and 3 section available in refrigerators, freezers, and heated to keep your operation running efficiently and productively. Choose from over 950 distinct models and a vast array of options. ENERGY STAR®. Model SSR1-SH shown.

Rice CookerStandard features include trigger handle—press button and lift to open. The heated/lined lid ensures even cooking. A removable liner makes cleanup easy. No-mess serving—moisture cup collects water, so it won’t drip on counter. Insulated, double-wall stainless steel construction holds in heat keeping contents moist and warm for hours. Automatically shifts to warm mode when food has finished cooking. Measuring cup and paddle included. NSF. Model 37560R.

Coffee UrnsDesigned to heat and hold as much as 100 cups of coffee at one time. Two elements boil, then a perimeter heater comes on to “hold” at service temp for hours without burning. Features easy-to-read coffee level indicator and one hand dispensing faucet. Cool touch handles make transporting easy while coffee is hot. Ready-to-serve light automatically lights up after the coffee has brewed. NSF. “Run Dry” protection shuts off if run dry. Choose 40, 60, and 100-cup capacity.

Shelleysteel™ Mobile Serving EquipmentShelleysteel combines the long-lasting durability of stain-less steel with the design of mobile, modular cafeteria systems. Cost-effective and easily modified to work in any application. Hot units, cold units, or combination units give you the ability to provide a full-service menu in a limited amount of space. Optional laminate finish and graphics can be added. Tray slides, counter protectors, cutting boards, overshelves, signage, decor panels, heat lamps, and lighting are optional.

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School lunch began during the great depression when the government bought surplus crops from farmers and hired unemployed women to cook school lunches for all of the hungry children at school.

The National School Lunch Program began in 1946 when President Harry S. Truman signed the National School Lunch Act on June 4, 1946. The legislation came in response to General Hershey’s testimony that many men had been rejected for World War II military service because they were malnourished. The federally assisted meal pro-gram was established as a measure of national security, to safeguard the health and well-being of the Nation’s children and to encourage the domestic consumption of nutritious agricultural commodities.

School Lunch History FACTS

Equipment & Supplies Designed to Bring Solutions & Opportunities

Conveyor DishwashersCleans 243 racks per hour using only .49 gallons of water per rack. Unique 3-stage washing process provides wash, power rinse, and final rinse. Automatic soil purging system filters wash water and traps plate debris into an external tray which can be removed for cleaning. Features all stainless steel construction, automatic water control system, single control switch activation, power rinse heater system, and auto start/stop for more energy efficient operation. Large 19" opening accommodates larger items and utensils. ENERGY STAR®. 208-220V/60Hz/3 phase. Model EST-66H shown. Includes table limit switch.

Indigo™ Ice MachinesImprovements in cleanability and pro-grammability 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 preven-tative 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 safe-ty 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.

Ventless DishmachineUsing only 0.8 gallons of water, this 3-door, single rack dishmachine washes 40 racks per hour. Safe-T-Temp feature assures 180°F sanitizing rinse cycle. Minimum 90-second cycles run 60-sec-ond wash/rinse and 30-second steam evacuation. Heat recovery system captures water vapor from the wash/rinse cycle and condenses it, in order to heat the incoming cold water and evacuate the steam from the wash chamber. Stainless steel construction. Maximum clearance for dishes is 171/2". ENERGY STAR®.

Hydrovection™ Move your product from the kitchen to the table quickly. The Hydrovection™ oven unites hot air cooking with moisture to produce a quality product faster than standard convection ovens. Its innovative air distribution system combines a multi-speed, bi-direction bi-functional blower wheel designed to form a unique air flow pattern resulting in a high quality bake, with increased product yields that generate savings for you. Electric and gas models now available!Model HV-100E Double shown with optional SmartTouch controls and casters.

Versatile Service Top Over Refrigerated Self-Serve Deli Counter CaseDesigned for grab-n-go food products at convenience stores, hospitals, and other facilities with hands-on service. This attention getting case promotes an up-market image that says fresh, delicious, nutritious, and convenient. Available in lengths of 36", 50", 59", and 77". Height 33" for service counter installation.

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Idol™ Buffetware These new 18/10 serving pieces are inspired by the modern styling of Idol™ chafers. The sleek hollow handles dissipate heat keeping them comfortable to the touch even when left in heated food pans. The pistol grip finger holds enhance secure serving.

School & Institution Foodservice

Breakfast CartsProvide nutritious breakfast and snack items with mobile kiosks from Lakeside. Durable all-welded stainless steel construction with adjust-able-height overhead merchandising bins or banner. Spacious interior stores additional food, beverages, and supplies. Stainless steel laminate exterior available, with choice of exterior graphics, on models 764 and 768. Rolls easily on 5” casters. Models 768 shown.

Mobile Merchandising Kiosk Captures Participation

Today’s consumer habits dictate an “on the go” trend seeking healthy menu op-tions and convenience with a focus on value away from home. Contrary to the conventional dining habits of the past, today’s students are tomorrow’s consumer and have established their future eating habits as a result of a fast paced lifestyle. Purchasing decisions are impacted by the perceived health and nutritional value of the food and convenience of location. Food Service Operators continue to be challenged with implementing innovative ways to promote their food service program in order to increase participation and respond to industry trends.

In the case of K-12 school foodservice, research has shown that children who eat breakfast achieve better grades in school and have better health habits than those who skip breakfast. More and more schools are signing on to the National School Breakfast Program. 31 million children participate in the school lunch program according to the USDA, while schools provide breakfast to only 10.5 million children each day. With more and more schools implementing breakfast programs the challenge remains: How do you get the kids excited about partici-pating in the breakfast and/or lunch program?

The answer is by serving meals from mobile kiosks and delivering the meals to the classroom, in the hallway or off the bus where students will be apt to grab a meal on the way and eat a nutritious breakfast before school begins or during the first or second period. As school meals continue to evolve based on the new meal pattern guidelines; more and more schools are implementing universal breakfast, lunch and some even dinner and a mobile kiosk may be the answer to increasing participation.

Another growing market trend is “Snacking”. College students’ are on the cut-ting edge of what’s hot in food service and snacking has become their lifestyle of choice, eating between 3-4 meals a day. The key is to entice students to stop by, and capture the incremental sales with menu items that fit their taste. How do you make sure that your program is reaching a captive audience? By implement-ing a Mobile Merchandising kiosk that can easily roll to any location, providing an additional revenue stream without interruption to your current food service program.

Another hot trend is specialty coffee. Statistics show that Café Bars average ap-proximately 230 cups a day in sales. Is your operation interested in expanding their coffee beverage service. Are you looking for an innovative way to capital-ize on the latte craze? A portable Coffee Kiosk provides a small footprint and is an excellent venue to assist in increasing coffee sales and keeping students on site who may otherwise have left the campus to go their local coffee retailer. The unit can be moved with relative ease to any location. Move it to a corner of the dining area or satellite location, depending on foot traffic or time of day- provid-ing a “branded” experience on campus.

10 things to consider when purchasing a mobile kiosk:

1. Includedfeatures.Dotheymeetyourspecificneedsornot?

2. Ease of mobility and handling

3. Weightofthecart.Isitdifficulttopush?

4. The wheels. Do they lock? Make sure they’re sturdy and meet yourneeds; indoor or outdoor terrain.

5. The height and width. A narrower cart can squeeze in tight spaces butmay not have enough capacity to meet your needs.

6. Isthecartsturdyandwellconstructed?

7. Isthecarteasytocleanandsanitize?

8. The style and design. You want it to represent the theme or brandedconcept of your program.

9. Isthepricewithinyourbudget?ConsidertheROIpriortopurchasing

10. Doyourresearchfirst;whereisthebestlocationforyourmobilekiosk?

The objective is to bring your mobile merchandising concept “to the consumer” making it an easy and impactful way to assist in increasing sales and revenue.

Provided by Lakeside Manufacturing at www.elakesidefoodservice.comCourtesy of Multiterior at www.multiteriausa.com

Sonic SteamerLarge capacity steamer offers a cost effective and convenient alternative to a “traditional” steamer. No water line, no drain line or vent hood to worry about. Holds two full-size 4" steam table pans with covers. Connectionless steamer features include 4 heating elements, 8 programmable memory pads with 16 memory capability, programmable or dial timer, 5 power levels, 3-stage cooking and removable center shelf. See-through oven door is drop down counter style.

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VIP Floor MatsVIP Guardian—Anti-fatigue mats help you create a safe environment for your employees. Lightweight, grease-proof rubber mat made of 100% nitrile compound for superior performance, comfort and durability. And, it’s reversible.

VIP Cloud—The ultimate anti-fatigue solution, lightweight and incredible comfort! VIP CLOUD is a revolutionary grease-proof rubber mat made of a unique closed-cell nitrile compound offering the ultimate in comfort and performance.

Walk-InsAsk us for ways to stay cool! Reliable sectional walk-in coolers and freezers professionals depend on. Whatever your needs are, we’ve got you covered. Blast Chillers/Shock Freezers with CypenVac technology help you comply with HACCP guidelines. Cold Prep Tables offer reliable product temperatures, lower utility costs, and the ability to adhere to food safety standards. Nationwide installation available. Four plants to serve you—California, Minnesota, Mississippi and Tennessee. Cooler/Freezer Combo shown.

Impinger®II Express Conveyor Ovens, 1100 SeriesThe most versatile Conveyor Pizza Oven on the market is now UL710B approved for ventless operation! Advanced Air Impingement technology enhances bake quality and uniformity—Faster bake times improve time of service. Front-loading removable conveyor for improved cleaning in tight spaces. 18"W, 56"L conveyor belt with product stop 28" baking chamber. Adjustable temperature range to 575°F with up to 30-minute cook time. Stackable up to 3 high. Available with optional FastBake™ technology.

Food ProcessorPrepare 1200 plus servings in 3 hours or less. All metal continuous feed unit is designed for quality slicing, dicing, shredding, grating, julienne and French fry cuts. Generous selection of 52 discs available for a variety of cuts and product processing. Control panel with “on/off’’ switch and magnetic safety switch for user safety. Feed unit removes for optimum sanitation. Round and kidney shaped feed openings. Includes 2 cutting discs. 1-year parts and labor warranty.Model CL50E.

R301 Food ProcessorsCommercial combination food processor to mix, chop, grind, and emulsify in the bowl unit and ... Slice, grate, julienne, and ripple cut with the vegetable prep attachment.

Comes with a 31/2 qt. gray polycarbon-ate bowl (R301) or a 31/2 qt. stainless steel bowl (R301 Ultra). Includes stainless steel smooth “S” blade, vegetable prep attachment with large and small hopper, one medium grating disc, and one medium slicing disc. Choose from an additional 23 stainless steel discs. 1.5 HP motor. 1-year parts and labor warranty.

Six Star™ Food BarsMolded polyethylene food bars are easy to assemble; add tray slides and end shelves without removing legs. Wider sneeze guard offers better coverage; two-piece acrylic shields allow for easy assembly. Specially coated finish gives a beautiful glossy sheen and makes clean up easier. NSF listed bars are filled with thick polyurethane foam to hold ice for hours and help keep your food at the correct serving temperatures. Textured finish resists scratching and is simple to clean. Recessed 5" non- marking swivel casters, two with brakes. Faucet-type drain plug facilitates water removal.

Colleges and institutions are ahead of foodservice trends as they keep up with the tastes of their customers. College students develop new eating habits at school that will stick with them for life, influencing future food trends.

College students tend to fill four basic needs with their food choices at school.

Fresh, healthy food with high nutritional valuesFlavorful and creative foods, ethnic cuisinesComfort food, pizza and burgers Speed, convenience, food on-the-go

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VIP Guardian

VIP Cloud

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 floor dust and dirt—extending the compressor’s life. Accommodates 13"x13" crate(s) 8, 12, or 16 cap.

ChefSeries™ Convection OvensThe most advanced ovens in the industry. Standard features include one shot and pulse steam injection, even baking without rotating pans, cook and hold feature, 6 wire racks with 12-position pan slides, simultaneously opening doors with large, double-pane glass win-dows and a porcelainized cooking compartment. Choice of 2 control options—EnviroStar™, a knob control, or EnviroZone™, a fully pro-grammable, icon-driven control. Double stack for maximum capacity. ENERGY STAR®. 5-year parts and labor warranty; lifetime warranty on the doors.

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Designer Line Refrigerators, Freezers, & WarmersThe Designer Line features a top mount, easy access “Plug” refrigeration system designed to be fully removable for servicing, cleaning or converting from a refrigerator to freezer in the field.

Unique air distribution down duct system on both top and sides allows for complete use of storage space while keeping a constant, uniform temperature throughout the cabinet. Thicker, 3" foamed-in-place insulation, thicker gauge metal and door corners welded for superior strength and durability.

Choose from a variety of Reach-In/Pass-Thru Refrigerators, Freezers, and Warmers. Model DL2R-SS 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 offer ultra-short cooking times and ultra-high energy efficiency. The easy-to-use easyToUCH™ controls ensure the same quality for every customer, regardless of who prepares it. There is a speed oven to suit your individual requirements.

Heavy-Duty HeatedTransport CartsBuilt for rugged transport. Features insulated all stainless steel weld-ed turned-in seam construction with wheel-ahead caster pattern for easy rolling over thresholds. Many sizes to choose from—half-size, full size, and 2-door versions available. Models for 12"x20" pans, 18"x26" pans or models with universal slides for a combination of pan sizes. Universal model slides are adjustable on 13/4" increments with standard spacing at 31/2".Model PH1830 shown.

Quality food...fast. Watch the video and learn more about the eikon™ Oven.

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Oasis Self-Service Counter Case (Milk Crates)Fresh built-in look without the custom price tag. Oasis self- service counter case allows for over-the-counter interaction. Drop in milk crates for easy loading. Equipped with Breeze-E with EnergyWise slide-out refrigeration system that’s easy to clean and saves energy consumption. Choose freestanding (FS, 333/4"H), counter height (CH, 333/4"H), or under counter (UC, 323/4"H) in 3', 4', 5', and 6' lengths. Keep the line moving!

Unibody® Mopping SystemNew ColorGuard® Cleaning Program enhances your HACCP initiatives and significantly reduces the risk of cross-contamination.

The 4 color options of the 35 qt. Unibody® Mopping System allow you to identify and color-code for use in designated areas of your facility. Its one-piece design results in a positive transfer of force, removing more water per stroke. Ergonomic handle reduces fatigue and back injury. Includes self-draining spigot and sediment screen drain grate.

MobileServ™ Temperature Ready Serving CartsPrepare foods and keep them HOT and/or COLD and READY TO SERVE with patented Mobile Hot/Cold Serving Carts from Cadco. Ideal for schools and institutions, this line brings an attractive display of various menu items right to your customers. Available in various sizes, with or without sneezeguards, Wilsonart lami-nate or stainless front and side panels. Beverage carts also available! Model CBC-HHH-SG-L5 shown.

Jetwave™ High Speed Combination OvensRedesigned air flow provides more even browning of food, increasing flavor, aroma, and texture. New features include USB port for programming flexibility, improved door design for reliability, lower surface temperatures for safe operation, and optional catalytic converter for certified ventless operation. Choose 1,400 or 1,900 watts of microwave energy with forced convection ranging from 150°F to 475°F. A 1.2 cubic-foot capacity allows for menu expansion in operations with limited space. Dimensions— 181/8"Hx193/4"Wx26"D (Ext.); 101/2"Hx13"Wx15"D (Int.).Model JET14V.

Form-A-Line SystemsEnsure the safety, health, and welfare of your employees and patrons by diverting traffic where you need it with the Form-A-Line System from Aarco.

Retractable Belt-Style Systems in brass, satin, chrome, and black with belt colors red, green, blue, black, and purple. Available in single or dual belt in 7' and 10' lengths.

Removable Sign Frames easily attach to retractable belt posts and accept media inserts up to 3/8" thick.

Traditional Rope Style Systems in brass, satin, and chrome with rope colors black, red, and green. Available in 5', 6', and 8' lengths.

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Keep the lunch line moving

School & Institution Foodservice

Bi-Line EZ Rack SystemSave time and money with Bi-Line EZ Rack System. Powered stainless steel rollers transfer the dish rack through curves or straight runs allowing the operator to focus on scrapping and loading into dishracks. Once the dishrack is loaded, there is a quick transition onto the power rollers. Can be used in tandem with other systems to save space and increase output. Multiple EZ rack station configurations available.

The School Nutrition Association (SNA) has released its 2015 position paper, to be used during this year’s child nutrition reauthorization process. The group is asking for additional flexibili-ties for what can and can’t be served in school meals and also for increased funding.

Here’s a look at the group’s seven demands:

1. Increase the per-meal reimbursement for both lunch and breakfast by 35 cents. SNA is asking for the increased reimbursement to meet the additional costs incurred meeting provisions required by the Healthy, Hunger-Free Kids Act (HHFKA).

2. Maintain Target 1 sodium level reductions and suspend implementation of further targets.

3. Allow districts to decide whether students must take a fruit or vegetable as part of a reimbursable meal. SNA says it supports offering increased variety and quantity of fruits and vegetables, but that the half-cup fruit/veggie breakfast requirement is causing increased waste and operational costs.

4. Restore the initial requirement that at least half of grains offered must be whole grain rich. This is at both breakfast and lunch. The current mandate is for 100% of grain items to be whole grain rich. Many districts have had issues with this requirement when it comes to meeting cultural/regional items (think: tortillas) and pastas.

5. Allow all items served as part of a reimbursable meal to be sold as an a la carte item.

6. Modify the Paid Lunch Equity mandate by exempting districts with a positive fund balance at the end of the previous school year. The mandate forces districts to increase paid lunch prices regardless of the program’s financial solvency.

7. Provide program simplification. “As Congress drafts and USDA implements 2015 Child Nutrition Reauthorization, prompt action must be taken to simplify child nutrition programs and ease administrative burdens on [districts] and State Agencies,” SNA wrote in its position paper. “The overwhelming complexity of program regulations and administrative requirements is unnecessarily hindering efforts to better serve students.”

For more information visit schoolnutrition.org/positionpaper

The School Nutrition Association (SNA) is a national, non-profit professional organization representing 55,000 school nutrition professionals across the country. Founded in 1946, SNA and its members are dedicated to making healthy school meals and nutrition education available to all students. To find out more about today’s school meals, visit www.SchoolNutrition.org/SchoolMeals.

iQ™ Storage System Easy-to-clean surfaces promote a cleaner environment and a higher level of food safety. MetroMax iQ™ shelves, posts, and accessories are uniquely interchangeable, making it a completely customizable storage system. Built-in Microban® antimicrobial protection defends against mold, bacteria, and mildew.

MetroMax i™— the strength of steel and a lifetime warranty against rust. Shelves are built of advanced polymers with type 304 stainless steel corners.

MetroMax Q™—removable polymer shelf mats with epoxy coated frames and posts carry a 15-year warranty against rust and corrosion. Quick adjust shelves allow units to be easily reconfigured without tools.

Pot & Pan WashersNo job is complete until everything in the kitchen is clean … including the pots and pans! Look to Champion for a complete line of pot, pan, utensil, and rack washers en-gineered to provide you with a ready supply of clean wares. Re-circulating wash water is pumped through high velocity, stainless steel jets designed to cut and remove baked-on foods. With an average wash/rinse cycle of just 5 minutes, clean-up is quick and economical. Model SD10 shown.

Rack Conveyor DishwasherNow you can save over 55% on water and utilities. When your dish room space is limited, rack conveyors facilitate high- volume dishwashing. DualRinse technology ensures wares are fully rinsed with more than 300 gallons per hour while actual fresh water consumption is only 112 gallons per hour. Additional savings are found in the 40°F rise booster which only requires 12 kW (optional 70°F rise requires 22 kW). New digital control panel for easy viewing. Rinse saver activates rinse only when dishes are present. Stainless steel one-piece upper and lower spray arms provide excellent washing results and ease of cleaning. Internal removable scrap basket and two-piece scrap screen. Model 66DRPW shown.

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Which president started the School Breakfast Program?Answer is on page 15

Make sure you’re equipped with cleaning equipment that is fast, efficient, and has low water and utility costs.

POP QUIZ

Professional Cleaning SuppliesGrill Cleaning Supplies: Grill Screens, Griddle Polishing Pads, Holders, and Grill Bricks make grill cleaning fast and easy.

Stainless Steel Scrubbers: Available in “300” Series, wide band for more cutting power and “400” Series corrosion resistant wire. 35 and 50 gram and a variety of pack sizes. USDA and FDA accepted.

Anti-Microbial Scouring Pads: Available in medium and heavy duty abrasive. Great for cleaning everything from fine china to pots and pans.

Scrubber Sponges: Nylon scouring pad laminated to a pure cellulose sponge. Available in light and medium duty.

Hotel Size Soap Pads: Made of fine steel wool and fully saturated with cleaning formula for greater sudsing and more cleaning power.

ChekPoint™ Electronic FaucetsHands-free faucet is a revolutionary breakthrough in handwashing tech- nology—greatly reduces risk of contamination! The “Above Deck” series are the newest additions to the ChekPoint electronic faucet line. Above Deck Electronics (ADE) allow for easy control, installation, and maintenance. Like all ChekPoint faucets, these single hole above deck sensor faucets are designed to save water, money and energy with adjustable timed water flow and a choice of low flow, vandal resistant outlets.

TempStar® Door-TypeDishmachinesClean up to 1,450 dishes per hour us-ing just 0.89 gallons of water per rack with the ENERGY STAR® qualified TempStar. Whether you’re washing a delicate wine glass, fine china or a greasy pot, Temp-Star cleans them all! The perfect choice for value-conscious customers! A built-in 70°F rise booster with Sani-Sure™ ensures proper sanitation every cycle. Includes normal 57-second automatic cycle plus deliming and extended wash cycles. Field convertible from straight-thru to corner, from 3-phase to single phase, and vice versa. Durable 304 stainless steel construction. NSF and c-ETL-us listed. HH model accommodates larger trays and sheet pans. TempStar model shown.

CREW® Conveyor DishmachinesWashing dishes can be a laborious and tedious process. Save time, energy, and labor by investing in one of Jackson’s conveyor dishwashers. The ENERGY STAR® qualified CREW is loaded with best-in-class energy-saving features built around the largest wash tank in the industry. The WISR® Cleaning System provides one-pass cleaning performance while reducing water consumption to 0.35 gallons per rack. CREW lowers water, chemical, and energy costs while getting wares “Clean the First Time®”. NSF and c-ETL-us listed.

Low Flow Pre-Rinse, MPY-2DCN-06Save time and space with the single hole deck mounted mini pre-rinse. EP-Act compliant B-0107-C spray valve rated at 0.65 GPM delivers superior results without wasting water, while a 6" add-on faucet provides additional versatility. CSA and NSF listed.

Elite-500 Serving SystemElite-500 units feature durable, easy to care for stainless steel (or optional formica)... and come in beautiful pizzazz powder coating colors—one is sure to meet your décor demands. All Elite-500 units are designed for modular installation. Models 6-HF, 4-CB, 3-ST, 5-ST, 2-CD shown.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.

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School & Institution Foodservice

Maximizer MopThe Maximizer Mop’s unique design delivers industry-leading mop spread, allowing it to provide 30% more floor coverage at 25% less weight. Maximizer blend absorbs three times as much as cotton. The universal headband works with industry standard mop handles. By allowing your staff to clean floors faster, the Maximizer delivers improved productivity, providing your team with more time to focus on the additional tasks of the job.

ProGrip™ GloveThe ProGrip™ glove is the answer to wet and oily applications where safety is key. The textured nitrile coating gives its user level 4 CE abrasion resistance and protection from a wide variety of chemicals while providing a secure grip during tasks. The interlocked cotton liner also offers comfort and dexterity making them the ideal choice for superior chemical and kitchen protection.

Ergonomic Hydraulic TablesHeight adjustable work tables enhance ergonomic performance and provide a comfortable working environment. With a built-in hydraulic lift system, your desired table height is just a crank away.

• 16-gauge stainless steel top available with and without 5" riser top.

• Fixed stainless steel undershelf holds 250 lbs.• Smooth hand crank height adjuster—32"H to 40"H.• Foldable hand crank when not in use.• 8" stroke lift system cylinders.• Adjustable floor glides.• Made in the U.S.A.

DateIt™ Food Rotation Label KitsNCCO dissolving labels are biodegradable, environmentally friendly, and dis-solve quickly in water without leaving any residue. NCCO removable labels are convenient, strong, and remove easily while leaving minimal residue.

DSLBX23R: Item/Date/Use-By Labels, boxed. The 2"x3" labels are dissolving, 250 per roll, 24 rolls per case.

R1KIT: LABELOCKER™ plastic label dispenser can hang on a wall or shelf. Comes with 7 rolls of labels, one for each day of the week. The 1"x1" labels are removable, 1000 per roll, 7 rolls per case.

Corner Shelving UnitCornered 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.

Linear Low & High Density Disposable Can Liners All your can liner needs from one source— Black Star: Economical linear low liner Buff Bag: Maximum film strength, tear resistant ECO-Strong: 70% Recycled Food & Utility: High clarity food storage bagsHigh Density-MR Series: For heavy, wet refuse and temperature extremes Mighty Tough: White liners on a cor less roll for heavy plus applications Shark Skin-RX Series: Linear low density coreless roll systemTru-Mil: Full gauge bag for extra heavy use Vu-Thru: Clear, maximum film strength, tear resistant

As seen in KitchenBiz

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On October 11, 1966, President Lyndon B. Johnson signed the Child Nutrition Act of 1966. The Act established the School Breakfast Program (SBP). The SBP is a federally assisted meal program that provides nutritionally balanced, low-cost or free breakfasts to children in public and nonprofit schools. President Johnson remarked during the signing of the Child Nutrition Act of 1966, “good nutrition is essential to good learning.”

POP QUIZ Answer

See how you can maximize your storage capacity in less space

SL-Series Convection OvensNow available with the new NRG system. Saves you 35-50% in operational costs by use of a patented damping system. Ovens available in standard or bakery depth, single or double deck, with standard, cook and hold, or programmable controls. This series features a stainless steel exterior and 72,000 BTU burners for quick temperature recovery. ENERGY STAR®. Available in gas or electric. Model SLGS/22SC shown.

Walk-In Coolers & FreezersWalk-in coolers, freezers, and combination cold rooms are custom designed to satisfy exacting job site conditions. Choose from a large selection of metal finishes, walk-in accessories, and custom engineered refrigeration systems. Get a step closer to LEED certification with superior insulation, LED lighting, scroll compressors, hot gas defrost, and many more options to maximize energy savings. Upgrade to a System 200 and retrieve HACCP records at the push of a button.

Ultra-Spray™ ValvesUltra Spray™ Plus and Ultra Spray™ 7 Plus valves meets stringent WaterSense® requirements and exceed the 250,000 duty cycle by four times! In fact, Fisher guarantees this valve to handle a minimum of one MILLION duty cycles, all while saving the operator water. The Ultra-Spray™ Plus uses 1.15 GPM and the Ultra-Spray™ 7 Plus uses 0.65 GPM.

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School Foodservice Professionals

Making The Grade

Foodserviceprofessionals serving schools & institutions set trends and promote health and nutrition.

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