THE FRONT BURNER – November 2016 1

Volume 4, Issue 3 November 2016

Vulcan Receives Eleven Best in Class Awards from Foodservice Equipment & Supplies Magazine

Vulcan, the leading provider of commercial cooking equipment, receives eleven 2016 Best in Class Awards spanning multiple categories from Foodservice Equip-ment & Supplies (FE&S) magazine. The griddle, charbroiler and range product categories were all recognized, highlighting Vulcan’s ability to provide superior products engineered with the end user in mind.

Each year, subscribing foodservice operators, dealers and consultants of FE&S are polled on seven key characteristics that influence their purchasing deci-sions: product quality, value, design & aesthetics, inventory & availability and information availability, as well as service & support and sales representation. Awarded consistently for the past sixteen years, Vulcan continues to support the industry’s efforts to operate efficiently and at maximum productivity.

Brenda Rice, Director of Marketing for Vulcan, commented, “Vulcan is committed to delivering innovative solutions and engineering products that address the industry’s needs. It is an honor to be recognized as Best in Class consistently since the awards were introduced in 2001 and reaffirms our passion to provide a broad portfolio of products that operators, dealers and consultants can rely on year after year.”

Anthony Colant Named Business Development ManagerAnthony Colant has been named Business Development Manager for Fryers, Griddles and Charbroilers effective October 1, 2016.

Anthony has been with ITW Hobart since 2013 beginning as a Sales Intern, moving to a Sales Trainee and most recently a Territory Sales Man-ager. Last year he earned the Topper’s award for outstanding sales performance.

Anthony graduated from Miami University, Oxford, Ohio, earning his Bachelor of Science

degree in Marketing. He stays active as an assistant men’s varsity soccer coach at Purcell Marion High School.

Anthony will be managing and working closely with our field selling organizations and dealer communities in the mid-west territories, reporting to Paul Forrest. Please congratulate Anthony as he begins his new role with our organization.

The 2016 FE&SAwards for Vulcan Include:OVERALL BEST IN CLASS ■ Charbroilers ■ Countertop Griddles ■ Ranges, Gas or Electric

OPERATORS’ BEST IN CLASS ■ Charbroilers ■ Countertop Griddles ■ Ranges, Gas or Electric

DEALERS’ BEST IN CLASS ■ Charbroilers ■ Countertop Griddles ■ Ranges, Gas or Electric

CONSULTANTS’BEST IN CLASS* ■ Charbroilers ■ Ranges, Gas or Electric

*Griddles are not evaluated by Consultants

2 THE FRONT BURNER – November 2016

October 2016 FSO Cooking Bonus SummarySales Rep Ovens

Fryers – Value Added

Ranges Griddles / Broilers Steam Heated

Holding Combi Total Categories on Pace

TR01 PEG Sales 129.69% 91.77% 147.28% 115.88% 93.43% 134.21% 228.48% 124.06% 5

TR04 Florida Sales Reps 100.68% 127.67% 137.24% 89.29% 92.36% 115.58% 94.22% 108.33% 4

TR07 Swanson-Girard Sales 92.44% 93.42% 96.72% 105.63% 145.05% 131.16% 74.93% 106.46% 3

TR09 Pro-Quip Sales 118.27% 74.54% 147.23% 87.49% 71.81% 117.95% 147.41% 105.38% 4

TR11 4 Star Reps Group 152.55% 166.86% 161.58% 170.99% 100.30% 165.10% 236.01% 151.27% 7

TR15 Squier Assoc Group 96.47% 91.75% 99.68% 113.18% 80.51% 103.25% 42.20% 94.65% 2

TR22 PBA SOUTH Sales 91.79% 136.67% 103.27% 88.69% 104.37% 102.41% 58.05% 97.16% 4

TR24 Dave Swain Associates 141.59% 226.99% 120.44% 116.72% 133.35% 95.97% 181.08% 130.75% 6

TR26 PBA NORTH Sales 128.67% 114.72% 147.29% 125.10% 270.11% 164.68% 46.82% 139.37% 6

TR33 HRI Sales 89.06% 64.88% 88.39% 106.19% 87.16% 66.62% 128.19% 87.59% 2

TR35 E Ruff Sales 105.49% 105.55% 108.47% 103.93% 100.24% 120.47% 203.43% 107.81% 7

TR40 ITW FEG Chicago Sales 83.33% 84.57% 110.43% 127.05% 95.55% 132.57% 86.77% 99.50% 3

TR41 Woolsey & Assoc Sales 86.93% 120.26% 85.04% 79.30% 87.07% 97.89% 93.44% 87.29% 1

TR46 Daly & DeRoma Sales 112.26% 68.73% 109.68% 100.60% 103.87% 111.17% 76.51% 101.65% 5

TR61 RHI Sales 87.89% 61.44% 91.61% 99.26% 81.96% 134.32% 63.92% 89.90% 1

TR62 KLH Sales 81.78% 92.59% 79.23% 81.28% 66.17% 76.31% 20.40% 77.49% 0

TR63 PMG Sales 116.78% 133.20% 110.79% 94.23% 163.57% 120.48% 0.00% 110.54% 5

TR65 Total Source Sales 61.32% 44.45% 68.34% 77.51% 77.23% 101.01% 51.78% 69.73% 1

TR69 Rocky Group Sales 206.19% 40.07% 56.12% 167.61% 126.93% 237.46% 36.18% 96.10% 4

TR71 Burlis-Lawson Sales 101.69% 141.04% 108.19% 99.61% 122.43% 126.06% 127.12% 112.43% 6

TR75 EPI Sales 118.44% 55.78% 96.38% 99.02% 123.25% 115.52% 89.86% 103.33% 3

VFEG Total 103.31% 92.40% 106.41% 101.36% 99.13% 112.17% 106.42% 102.49% 5

Territories on Pace 12 9 12 11 11 17 7 12

All roads led to ANC16 San Antonio this past July with over 6,000 school nutri-tion professionals coming together for fun, fellowship and education.

Leading the way in making this one of the most exciting conferences ever was Vulcan, who once again held a drawing for free cooking and heated holding equipment.

On the second day of the exhibits, Vulcan awarded two lucky winners a VC5G Gas Convection Oven and a VHU18 Humidity Holding Cabinet.

The winner of the oven was Alyson Gil-lum, School Nutrition Director for the Pearl School District in Mississippi, and the winner of the holding cabi-net was Renicca Harris, Manager for A. B. Combs Elementary in Perry, KY. The winning entry forms were drawn by Kenny Graven, Product Manager for both the Oven and Heated Holding Business Units.

All Roads Led to ANC16 San Antonio

(Left to Right) Jay Angelo, Pro-Quip; Alyson Gillum, FSD Pearl SD MS – winner of the VC5G; Renieca Harris, Manager A B Combs Elementary – winner of the VHU18; and Rob O’Connell, E Ruff Assoc., KY.

THE FRONT BURNER – November 2016 3

NEW! LWE Electric Floor Steamer

Cooking Thanksgiving Dinner in the Endurance™ RangeWhat would November be without Thanksgiving? One of America’s most beloved and family-oriented holidays, it is a time for all of us to pause for a moment and say thanks for all the wonderful things in our lives. It is also a time for gathering around tables with friends and family and eat-ing some of America’s most iconic foods: roasted turkey with sage stuffing, cranberry dressing, mashed potatoes, pumpkin pie, and who could forget the gravy?

Having a high quality restaurant range like the Endurance from Vulcan can be the difference between a three and five-star Yelp review from the Thanksgiving season diner. Our Accelerator Airflow Technology ensures a consistent, even bake every time – top to bottom and left to right – and our oven thermostat is located in the cool zone so it won’t be affected by heat rolling out of the oven.

It’s technologies like these that will help restauranteurs consistently serve the best food in the neighborhood, and our fully MIG welded frame and flash tube pilot assembly allows operators to feel confident their Endurance range won’t break down – particularly during this season when they need it the most!

Reach out to the Endurance Range team today to learn about all the features and benefit of owning an Endur-ance Range and the numerous options available for every customer.

Based on award-winning LWE countertop steamer technology, the new LWE Series electric floor steamer is Vulcan’s newest dream machine. This one-of-a-kind ENERGY STAR® certified electric floor steamer reduces power consumption by 50% and water usage by an incredible 90%, or up to 80 gallons per hour compared to traditional units, making the LWE floor model ideal for high-volume institutional cooking in hospitals, hotels, senior living facilities and central kitchens. The LWE Series floor steamer is available in both 6-pan and 10-pan capacities beginning November 2016.

ET Steamer Platform to Replace EA – The new LWE floor steamer marks the launch of Vulcan’s

Electric Twin ET platform of floor steamers. Each of two stacked cooking compartments is now powered by a separate steam generator featuring individual cooking con-trol. And like the EA, the ET also features atmospheric/non-pressurized steamer technology. The new dual gener-ator ET floor steamer platform will eventually replace the single generator EA and become the new standard on all electric floor steamer models in early 2017.

How It Works – If you are already familiar with the LWE countertop steamer, then just picture two LWE countertop units operating independently with both steam generators mounted below in a welded cabinet base. LWE technology is like steamer cruise control. When the LWE smart con-troller senses that excess steam has been produced in the cooking compartment, it reduces steamer power. The LWE also ramps up steam production early in the cooking cycle or after loading/unloading pans – all with no reduction in cook times. Now that’s smart cooking!

2017 LWE Steamer Pricing – The LWE floor and countertop steamers will be available for an identical 8+8% premium over respective base model steamers making them an 8% premium over the PowerSteam™.

Premium Over Base Model Steamer

Series Countertop Floor

PowerSteam™ +8% +8%

LWE +8% +8% +8% +8%

ENERGY STAR Rebates – The ENERGY STAR certified LWE Series electric floor steamer qualifies for numerous rebates around the US like in Southern California where combined offers from utility and water providers total $2,335 per com-partment or $4,670 per steamer!

Steam On!

C24ET10 LWE10-Pan LWE Electric

Floor Steamer

4 THE FRONT BURNER – November 2016

Demonstrating the VTEC CharbroilerVulcan’s VTEC charbroiler uses patented IRX™ infrared technology to transfer heat to food more quickly and effi-ciently than traditional charbroilers. Cooking with infrared reduces the air circulation and eliminates convective heat transfer by separating the heat source from directly touch-

VTEC36

ing the food, resulting in a great-tasting food product and unmatched energy efficiency. To experience true infrared cooking and taste the difference, it is important to demon-strate the unit with your customers. Follow these directions to show off the unique capabilities of the VTEC charbroiler.

VTEC Cooking Demo Instructions

1. Start with a cool unit so you can highlight the key construction characteristics and the simplicity of the unit design

a. Stainless Steel cooking grates – Highly durable and easy to clean

b. U-shaped burner – Design resists warping and focuses energy to the tip of the grate, resulting in excep-tional marking/branding of the product

c. Emitter panel – Eliminates convective air movement and virtually reduces flare-ups

d. Direct spark ignition - The VTEC charbroiler does not have a pilot and each burner lights directly from a spark ignitor or from an outside ignition source (such as a lit taper, long handle lighter, etc.) resulting in gas savings. A single pilot light can burn up to $100 in gas per year.

2. Light the first burner and have your customer light the next burner for practice. To light the burner, depress and turn the burner control knob to the MAX setting. Immediately turn the ignitor knob clockwise until you hear a click and see the spark through the burner sight hole. Repeat ignition steps until all burners are lit.

3. Allow the charbroiler to preheat for 20 minutes. In comparison, traditional charbroilers take up to 45 minutes to stabilize at a temperature.

a. Use this start-up time to show your customer our VTEC savings calculator (www.vulcanequipment.com/Vulcan/Products/VTEC_Savings_Calculator/) or watch VTEC videos on the Vulcan website.

4. When the charbroiler has preheated, dress the grates with a “jelly roll” and a light coat of oil. This creates a “cleaner” brand mark and easier release of the product.

a. If you get a flare up from oil dripping, watch how fast it goes out. Since there is no convective heat, the flame cannot sustain itself as it would on traditional charbroilers.

5. Now it is time to cook! For best cooking results, we recommend using lean, whole-muscle proteins such as chicken, seafood, thinly sliced steak, or vegetables.

6. When product is done cooking, remove from heat and let stand for 1 minute. Leave one portion of product on the burner.

7. Cut into the product and show your customer the juice retained in the product. Taste the product and notice how tender the protein is.

8. Now remove the product portion that was left on the burner previously. Highlight how forgiving true infrared cooking is by showing that there is no burning or incineration of the product as there is no convective drying.

9. Experience true infrared cooking of the VTEC charbroiler!

For more information, please view the VTEC charbroiler Installation & Operational Manual on the Vulcan website.

This would also be a good time to discuss the consumable nature of the emitter panels. The emitter panels eliminate convective air movement, meaning food retains up to 30% more of its original moisture resulting in flavorful results. In addition, the emitter panels virtually eliminate flare-ups by keeping grease away from open flame. It is important to note that emitter panels are a consumable and will need to be replaced during the lifetime of the VTEC charbroiler. An end user’s menu, cooking volume and hours of operation will determine the frequency in which the emitter panels should be replaced.

THE FRONT BURNER – November 2016 5

Florida REPs donated a griddle to Checkers/Rallys at their convention in Orlando in late September. They auctioned off the grill for their CARE charity during the convention. Pictured are Paul Forrest (left) and Kathryn Bors (right) from Vulcan with the winners.

PBAC & Associates sponsored another successful net-working event for metro NY healthcare professionals in September. With support from ITW FEG, a trip to Carlo’s Bakery in Jersey City, NJ, was organized. More than forty foodservice directors and operators attended this event.

The day started with a tour of Carlo’s commissary kitchen and a chance to see many of the ITW/FEG brands (Vul-can, Baxter, Hobart, Traulsen, Gaylord) that are supported by Buddy “The Cake Boss” Valastro. In addition to produc-ing delicious baked goods for Carlo’s Bakery’s nationwide, this is where they produce and film the hit cable television show “The Cake Boss”. The Cake Boss, himself, was there to greet our group and share personal stories related to his unique family business.

Buddy posed for pictures with each guest and autographed copies of his latest cookbook. We then enjoyed lunch at a nearby Italian restaurant.  The day ended with a visit to Hoboken’s famous Carlo’s Bakery where each guest received a gift box of treats to take home.

Feedback from the organization was tremendous and every-one is already looking forward to next year’s ITW/FEG/PBAC healthcare networking event. Previous trips were made to West Point in 2015 and the Culinary Institute of America in 2014, and the planning has already begun for 2017!!

PBAC & Associates Sponsors Networking Event

Florida REPs Donates Griddle to Checkers/Rallys

(L to R) Larry Cantamessa, PBAC; Cake Boss Buddy Valastro; Michael Posternak, PBAC, Michael Mathis, Baxter; Keith Fitzgerald, PBAC; Keith Fitzgerald, PBAC.

Metro New York healthcare professionals, PBAC representatives and Buddy Valastro.

Buddy speaking to the group.

6 THE FRONT BURNER – November 2016

Vulcan Featured at Swanson-Girard Friends & Family DayWhen it comes to understanding the importance of friends and fam-ily, Swanson-Girard & Associates is right on point. Paul Swanson and Sean Girard’s commitment to fam-ily, customers, industry, culinary and life in general is second to none! We had our first Friends and Family day in 2015, and it was one of our favorite events because it allows our loved ones to enter into our world for a day and experience the awesome-ness first hand. For that reason, we had our second Friends and Family Day in August of this year. Attendees not only came to hangout and enjoy the delicious food, but many eagerly joined us in the food preparation as well, which allowed them to use some of the products we are proud to repre-sent, including Vulcan!

You can’t have a proper Friends & Family Day without hot dogs, sliders, and French fries, which is why Vulcan quickly became the star of the show. We took full advantage of the IRX and the PowerFry3™ Fryer, and both delivered as expected. Everyone who came raved about how great the food was, which let us know we had done our job.

Josh Girard (pictured above), who is the son of SGA co-owner, Sean Girard, took control and became the Vulcan master for the day! With top grade technology, it doesn’t take a certified chef to create awesome food with this machinery.

That being said, SGA corporate chef, Chuck Asher (pictured above), was close by to make sure everything was running smoothly. He is not only a great chef, but a great teacher, which makes the day that much more fun!

Overall, Friends and Family Day was an absolute blast, and the delicious food handled by Vulcan was the icing on the cake, or should we say, the hot dog on the griddle! The owners’ love for family along with Chef Chuck’s culi-nary expertise made this day one for the books. In addition to this event, Swanson-Girard & Associates holds over 20 other events every year that are catered to dealers, consultants, end users, and more. To check out what events we have coming up, visit our website at www.swanson-girard.com and follow us on social media!

THE FRONT BURNER – November 2016 7

This past summer I was one of nine chefs who received an American Culinary Federation (ACF) Presidential Cutting Edge Award from the ACF for the work I do with students here at Center for Applied Technol-ogy North (CATN) – the link below is the press release.

http://www.acfchefs.org/download/media/ 2016/20160825f.pdf

When I returned to school this year I received an email from the Culinary Institute of America (CIA) stating they wanted to feature me on their web page for the work I’ve done with students here at CATN (see right).

CIA posted my profile in mid-October on their web page featuring only 20 of the 48,000 alumni on their web page – see the links below. Of the 20, Steve Ellis and Anthony Bordain on the same page is not bad company to be with.

https://www.ciachef.edu/cia-alumni-profiles/https://www.ciachef.edu/bruce-davis-bio/

I just want you to know that Vulcan’s support of my program over the years is very much a part of the many recognitions that I have received over the years. In essence these two highly respected organizations are recognizing those contributions which have helped my students excel in the industry.

Submitted by Chef Bruce Davis, Culinary Arts Instructor,Center of Applied Technology North, Severn MD

Vulcan’s Support Appreciated

All New Vulcan Cook Line Installed at The Big Biscuit

www.bigbiscuitrestaurant.com

Founded in May 2000, The Big Biscuit is known for the friendliest service in town with a staff serving generous portions with ‘Big’ smiles.

In 2010, new partners found the concept and fell in love with it. Owners David Offerdahl, Chad Offerdahl and Jason Paetzold currently have grown to 12 sites. Located in the Kansas City and St. Joseph, Missouri area, the company has plans for new stores in new neighborhoods and new towns.

Their 12th store at Corporate Woods just opened. It was the first store supplied by Hockenbergs and Vulcan Dealer Sales Training Experience graduate Austin Carpenter. It is also the first store to have what is an all new Vulcan cook line including convection ovens, griddles and fryers.

At this time the site has been open a few weeks and own-ers and managers are pleased with their switch to Vulcan. Another Vulcan package is being ordered for shipment this year.

Submitted by Jay Lawson, Burlis-Lawson Group

Dear Chef Davis,

Congratulations on your continued success with the Center for Applied Technology North's culinary arts program.

The Culinary Institute of America is constantly looking for ways to promote the accomplish-ments of our amazing alumni, recognize their achievements in the hospitality industry across the globe, and convey those successes to fellow alumni, faculty, current CIA students, and prospective CIA students. We're especially interested in showcasing culinary educators.

As one such alumnus, you are invited to be interviewed for an alumni spotlight, which will appear on the CIA website and CIA blog. If you would like to be highlighted in this way, please feel free to contact me via email or call me directly at the number listed below. Once I've complied the profile, I will send it back for approval. To complete the posting, we'd also need a clear, high-resolution headshot of you to accompany the spotlight.