Steve’s Picks/ Publisher
IPasta’s Chloe Pasta Mixer Attachment
Now you can easily make your own pasta with IPasta’s Chloe Pasta Mixer Attachment, as shown here at the Thunderbird Mixer booth. It looks simple, like a fun toy, but this powerful accessory can produce up to 30 pounds of pasta per hour just by attaching it to any mixer with a hob! Separate your place from your competitors by adding freshly made pasta to your menu. Idea Pasta, pastabiz.com, 415-621-1909, Thunderbird, tbfm.com, 866-764-9377
ProTeam Commercial Vacuums
We have had a ProTeam vacuum for years, and the new smaller compact design instantly caught my eye at NAFEM. The redesigned Super HalfVac Pro provides versatility and performance, while weighing in at only 10.5 pounds. This vacuum features a harness system for user comfort and maximum productivity. proteam.com, 866-888-2168
Allied Metal Spinning Pans
If you’re going to add a new pizza to the menu, why not add one of the increasingly popular styles? According to Arlene Saunders of Allied Metal Spinning, the most popular local-style pans she is selling are the Grandma Pizza, Sicilian Pizza and Detroit Style Pans, in that order. These pans were created for local pizzeria operators according to their exact specifications and have been perfected over time. All pans are made in America. alliedmetalspinningusa.com, 800-615-2266
Linda’s Picks/ Co-Publisher
Marsal & Sons
Marsal & Sons, which was recently acquired by Middleby Corporation, has been such a friend to the pizza industry for almost 50 years and has an outstanding reputation for quality ovens and refrigerated prep tables. I am excited about the new acquisition by Middleby Corporation, because it opens up Marsal’s complete pizza system to the world with international distribution.
Tom’s Picks/ Account Executive
Detecto Portion Control Scales
I’ve seen Detecto Scales at many shows, but I had the chance to get a demonstration of their newest line of portion control scales at NAFEM. These scales are designed to accommodate pizza with a rotating stainless steel platform and a built-in rechargeable battery that lets you move it around without the hassle of cords and build portion-controlled pizzas right on top of the scale. They also allow you to zero the scale after each ingredient to speed up the pizza build time and get it in the oven quicker. These things are durable and will easily pay for themselves with saved food costs. detecto.com, 800-641-2008
Giles Ventless Fryers
Everyone knows how expensive vent hood systems are. The high cost prevents many pizzerias from offering menu items like wings, cheese sticks and chicken tenders unless they’re able to run them through a conveyor. Giles Food Service showcased its new lines of counter top ventless fry systems at NAFEM, along with several standalone ventless fryers. These fryers eliminate the need for both vent hoods and fire suppression because they’re built in. They are practically plug-and-play—just plug it in and set your fry times, and you are off and running. gfse.com, 800-554-4537
The Turbo Chef Fire Oven
The Turbo Chef Fire Oven is one that pizzeria owners need to check out. With cooking temperatures up to 842°F and independently controlled top and bottom convection heat, the Fire can cook 14” fresh dough pizzas in 90 seconds and can provide an artisan hearth-style pizza option for operators with conveyors who want to expand their menu. Another advantage is that it has a very small footprint, does not require vent hoods and is basically “plug-and-cook.” Available in a variety of colors, the Fire Oven is also a great option for a dedicated gluten-free oven. turbochef.com, 800-908-8726
