Save 300,000 Gallons of Water

Viking to Make a Return to KBIS

Jade Takes Chefs Back to Cooking Roots

Celfrost, Automatic Bar Controls, and Market Forge Join Middleby

125 Years of Quality

A Match Made in Heaven

Bake a Pizza in 90 Seconds

New Faces at Middleby

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WHAT’S COOKING WITH MIDDLEBY BRANDS

As a corporate chef for Blodgett, Joe Arvin is always on the go, administering cooking classes, hosting food trend seminars and contributing to menu and recipe development. In 2012 Chef Joe used his “Mad Love Cooking” skills to become a popular member of the Season 14 cast of the CBS reality show Big Brother. Chef Joe recently took time out from his busy schedule to sit down for a quick Q & A about his two favorite subjects…food and cooking!

uWhat inspires your cooking? Chef Joe Arvin: I love the freedom to just let it all hang out! My mom is a great cook and she still inspires me to this day. I never enter a kitchen without the thought: “Time to make Momma proud!”

uHow did Big Brother help your career?CJA: Working on the show with CBS was a complete joyride. What most people do not know is that Big Brother has an approximate viewing audience of six million and is shown in 23 countries. I had no idea just how well known I would become. Career-wise it opens doors when you’re known. You instantly have a voice and can use that voice for great things.

uWhy do you describe your style in the kitchen as ‘Mad Love Cooking’?CJA: I have tons of passion! I absolutely love what I do, I tell everyone I meet and I’m loud about it. So loud that someone once said ‘is he mad or does he just love cooking that much?’ I say it’s just Mad Love Cooking! You could not pay me a penny and I would still be sharing my love for food with everyone I meet.

uWhy do you like Blodgett equipment?CJA: Blodgett is a household name where I come from. The name is known for its sheer strength and dependability. We called ours the “Beast” in our first catering kitchen…I’m sure it was second hand and was well over 30 years old. Nowadays I love the new technology with the combi ovens. It allows you to cook everything BETTER, and I mean everything.

the middleby corporation newsletter | january 2014

Continued on page 6.

Get to Know Chef Joe

UPCOMING EVENTSKBIS – Las Vegas, NV

February 4-6

Gulfood – Dubai, UAEFebruary 23-27

Pizza Expo – Las Vegas, NV March 24-27

Food & Hotel AsiaApril 8-11

National Restaurant ShowMay 17-20

01 | The Middleby Corporation

Las VegasFebruary 4-6 KBIS 20

14

Viking to Make a Return to KBISWith some fresh marketing ideas and over four dozen new products to showcase, Viking Range, LLC is looking to make a huge splash at the Kitchen and Bath Industry Show (KBIS), to be held February 4-6, in Las Vegas. KBIS, the top kitchen and bath show in the industry, showcases the latest industry products, trends and technologies.

“We feel strongly that KBIS is a great venue to reconnect with residential design and construction professionals,” said Tim Tyler, Viking Director of Marketing. “The design community is critically important to our success and we are excited to be a part of the premier industry event for the kitchen and bath industry, where the best and the brightest congregate.”

Viking’s presence at the show will be significant, as it will be introducing more than 50 new, innovative products while educating attendees on the updated features and benefits.

“We are thrilled to be bringing so many new Viking products to the market in 2014 and to introduce them at KBIS in February,” said Selim Bassoul, Chairman and CEO of The Middleby Corporation. “KBIS will mark the start of an exciting year for Viking and its customers.”

In 2014, Viking Range will also be hitting the road with the Viking Road Show, a mobile showroom and demonstration trailer that will appear in almost 60 cities across the country. Visitors to the Road Show will experience live demonstrations and introductions to the new and innovative line of Viking products. The Viking Road Show will make its first appearance February 11 in Miami.

For more information on Viking or the Viking Road Show visit www.vikingrange.com.

Save 300,000 Gallons of Water Each YearTurboChef has built a reputation for rapidly cooking food without compromising quality, and does it again with the Waterless Steamer. The oven utilizes TurboChef’s speed cook technology, and its marine-grade stainless steel body allows the equipment to withstand high-steam and saline environments.

The oven uses the food’s own natural water to steam the product internally, perfectly steaming vegetables, meats, seafood and more while saving over 300,000 gallons of water per year. Other features include a cool-to-the-touch exterior, four-inch adjustable legs and a smart-menu system that can store up to 256 recipes.

Information about TurboChef is available at www.turbochef.com.

02 | The Middleby Corporation

Recently, The Middleby Corporation made three new additions to the brand line. In October, Middleby acquired the commercial refrigeration and foodservice products business of Celfrost. In mid-December, Middleby bought Automatic Bar Controls (also called “Wunder-Bar”), a leading manufacturer of beverage dispensing systems, into the fold, and also added Market Forge, a leader in steam cooking equipment.

Celfrost is recognized in India as a preferred commercial foodservice equipment supplier with a broad line of cold side products. The product line offers professional refrigerators, coldrooms, ice machines, freezers, mini bars, bakery products, commercial dishwashers, preparation products, blenders and mixers. Celfrost offers an extensive marketing and service network in India, including 15 brand centers that will strategically leverage support to Middleby’s entire portfolio of brands in the market.

The innovative equipment solutions of Wunder-Bar, located in Vacaville, CA, include products used by leading restaurant chains, convenience stores and foodservice operations for the dispensing of carbonated and non-carbonated soft drinks, iced tea and other beverages.

“Both of these acquisitions position Middleby in growing markets. Celfrost has a strong network and brand in India, and Wunder-Bar brings to Middleby a portfolio of products and expertise to address our customer’s needs in the beverage industry,” said Selim Bassoul, Chairman and CEO of The Middleby Corporation. “We are excited about the addition of these brands to our portfolio.”

The product offerings of Market Forge include countertop steamers, kettles and braising pans used by leading restaurants and foodservice operations.

“The steam cooking category is a large and growing sector in the commercial foodservice industry. Through the acquisition of Market Forge, we add an industry-leading brand focused on steam cooking to our portfolio,” said Bassoul. “A long-standing, trusted brand with a one-hundred year history, Market Forge is well-known for quality and innovation.

For information on Celfrost visit www.celsiusindia.com, Wunder-Bar visit www.wunderbar.com, and

Market Forge, go to www.mfii.com.

Brands Join the Middleby Family

Jade Takes Chefs Back to Cooking RootsThe Jade Modular Solid Fuel Broiler is sure to take chefs back to their cooking roots. Many chefs are turning to wood as a unique fuel source, as it offers the ability to incorporate smoky flavors into foods that cannot be replicated through gas. The Modular Solid Fuel Broiler provides quality that can’t be matched in the industry, coming standard with high grade materials such as two-inch thick, high temperature refractory lining, 12-gauge steel interior box and 14-gauge stainless steel exterior. Like all Jade products, the broiler is backed by a four-year parts and labor warranty.

For more information, visit www.jaderange.com.

03 | The Middleby Corporation

Did you know that Lang electric convection ovens fit perfectly under the new Wells ventless canopy hood? The ENERGY STAR® Chef Series™ ovens produce an even bake, which eliminates the need to rotate pans. The ovens can also add real steam to the baking compartment with a single shot or pulse injection.

The Chef Series also features simultaneously opening doors with extra-large, double-pane tempered glass windows that open a full 180 degrees. Other features include a self-reversing fan, six wire racks with 12-position pan slides and a cook and hold feature.

The Wells WVC-46 ventless canopy hood is completely self-contained, with a four-stage filtration system which can be mounted to the wall or ceiling. The interlock system disables cooking appliances in the event of a fire, or if it detects missing or clogged filters. Airflow sensors continually monitor airflow for optimal performance and grease removal with an illuminated early-warning system to monitor filter replacement.

The ventless canopy hood is made from stainless steel for strength, durability and ease of cleaning.

The Middleby Marshall Oven Company was founded in 1888 when Joseph Middleby and John Marshall created a partnership with the goal of producing custom designed movable ovens. The two shared a commitment to innovation and product quality that still is the core of the company today.

Along this journey Middleby Marshall has accomplished significant milestones, most recently installing its 20,000th oven in Domino’s 9,999th store in Carlsbad, CA along with exclusive installation in more than 4,000 Papa John’s restaurants. Domino’s honored Middleby Marshall with its Excellence in Partnership Award in 2012.

Other prestigious awards include GFEN 2009 Product of the Year, 2010 Caterer and Hotelkeeper Equipment & Supplies Excellence Award, Pizza Hut Supplier of the Year, and inclusion in the NAFEM “What’s Hot, What’s Cool” pavilion. The WOW!2 Oven, the newest product in the Middleby Marshall family, was named a 2013 Kitchen Innovations Award winner.

Middleby Marshall recently added to its awards hall when Domino’s Pizza India awarded it the 2013 Business Partners Award, marking the eighth consecutive year Middleby Marshall has earned this honor.

125 Years of Quality

1888 - 2013125 YEA

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A Match Made in Heaven

04 | The Middleby Corporation

Bake a Pizza in 90 Seconds!“The Giga Fast Oven is the most versatile counter-top pizza oven on the market, with consistent results comparable to those from a traditional wood-fired oven,” said Najib Maalouf, President of Giga. “Its unique design delivers rapid cooking, which means it can turn out a fresh dough pizza in as little as 90 seconds. The oven also delivers a consistent bake that will produce delicious food every time.”

What makes the versatile Giga Fast Oven so unique is that it can also be used as a standard convection oven for baking or grilling. Together with its compact footprint, the oven is perfect for bars, pubs, restaurants and any business wishing to serve an authentic product without heavy investment in equipment, specialized staff or training.

Lower power consumption and double-glazed doors are two new innovations designed to save operators money and energy. It’s easy to operate and the computer controlled temperature, and cooking times create consistent results. The countertop unit is also perfect for baking lasagna, croissants, cakes, pies, pasties, potatoes and oven chips, and for toasting English muffins and all types of bread products.

For more information, visit www.gigagrandcucine.it.

Sarah Palisi Chapin, an industry veteran with over three decades of experience, has joined Middleby’s Board of Directors. During her career, Ms. Chapin has worked with popular industry brands, including PepsiCo, Jersey Mike’s, Burger King, Pizza Hut and Caribou Coffee.

“The experience Sarah Brings to Middleby will be an outstanding asset to our Board as we continue to grow and enter into emerging markets with new products and strategies,” said Middleby Chairman and CEO Selim Bassoul.

Partha Biswas, Group President of Middleby India, will oversee the sales and service of all Middleby brands in India, including the recent acquisition of Celfrost. He will also manage the India-based service engineering team that will support commercial, residential and food processing operations worldwide.

Jean-Pierre Doyon, Canadian Middleby Brands Manager, will be in charge of overseeing the Middleby divisions for Canada and assisting the manufacturer’s representatives and dealers, as well as the major accounts and consultants associated with many of the brands.

Chris Yungbluth, Director of Sales for the Star Group, will lead sales initiatives and strategies in the Midwest Region for Star, Holman and Toastmaster.

Dan Swayze, Director of Engineering for Blodgett, will be responsible for managing Blodgett’s many engineering projects and working closely with manufacturing and industrial engineering, as well as other Middleby Divisions in co-developing new products. He will work to bring clarity and focus to the talented Blodgett engineering staff.

Susan Hopkins, Customer Service Manager for Jade Range, will be responsible for leading her team in providing outstanding communication, successful order entry and a supportive business atmosphere for customers of Jade Range, Beech Ovens and Viking Commercial.

People at Middleby

05 | The Middleby Corporation

AnetsPh: (603) 225-6684

BeechPh: +31 7 3397 0277

BlodgettPh: (802) 658-6600

Bloomfield Ph: (314) 781-2777

BritanniaPh: +44 1926 463540

Carter-HoffmannPh: (847) 362-5500

CelfrostPh: +91 124 4308430

CookTekPh: (888) 266-5835

CTXPh: (847) 741-3300

DoyonPh: (906) 863-4401

frifriPh: +44 1522 875500

Giga Grandi CucinePh: +39 055 721 305

HolmanPh: (314) 781-2777

HounöPh: +45 8711 4711

IMCPh: +44 1978 661155

JadePh: (714) 961-2400

LangPh: (314) 781-2777

LincatPh: +44 1522 875500

MagiKitch’nPh: (603) 225-6684

Market ForgePh: (617) 387-4100

Middleby MarshallPh: (847) 741-3300

NiecoPh: (707) 284-7100

Nu-VuPh: (906) 863-4401

Perfect FryPh: (603) 225-6684

PitcoPh: (603) 225-6684

SouthbendPh: (919) 762-1000

StarPh: (314) 781-2777

ToastmasterPh: (314) 781-2777

TurboChef Ph: (214) 379-6000

VikingPh: (662) 455-1200

WellsPh: (314) 781-2777

Wunder-BarPh: (707) 448-5151

Middleby Brands - Visit www.middleby.com to learn more about all of the Middleby brands.

I N C.BAKING EQUIPMENT SPECIALISTS

...continued from page 1 – Get to Know Chef Joe

uIf you had to pick just one, what’s your favorite Blodgett oven and why?CJA: They have an oven called the Hydrovection and man it’s awesome! Cooking with moist heat! BAM! It looks like my old Beast with a new modern touch controller.

uWhat is the Hydrovection and when would you use it?CJA: It lies perfectly in between a full-blown combi and a convection oven. I love to braise meats in it (because) it helps to retain its moisture and gives you better yields coming out of the oven. I will not be steaming root vegetables all day but it certainly can handle all moist heat applications. It is perfect for school systems who dry-fry and re-therm the meals.

uWhy should chefs use Blodgett?CJA: Chefs love to be known for being the star of the show! Why not have a star like Blodgett that you rely on to make darn sure you look good every time?

uGrowing up did you have a mentor in the kitchen or someone you looked up to?CJA: For me it has always been my mom. It’s not every day you get to meet an angel! I knew for sure if I could have my heart like hers show on a plate, I would be forever good!

uFirst restaurant job?CJA: We had a small French place in Kentucky called Laffite’s. I was head dishwasher and oyster shucker! You try shucking 500 oysters a day! You have to earn your stripes in this business.

uFavorite food?CJA: Jumbo lump Maryland blue crab with drawn clarified butter. I had never been outside of Kentucky when I decided to attend culinary school in Baltimore, Maryland! At age 18, my first bite was true love!

To read more from our interview with Chef Joe, go to www.middleby.com.

06 | The Middleby Corporation