Volume 4, Issue 3
November 2016
Vulcan Receives Eleven Best in Class Awards from
Foodservice Equipment & Supplies Magazine
The 2016 FE&S
Awards 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
Vulcan, the leading provider of commercial cooking equipment, receives eleven
2016 Best in Class Awards spanning multiple categories from Foodservice Equipment & 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 decisions: 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 Manager
Anthony Colant has been named Business
Development Manager for Fryers, Griddles and
Charbroilers effective October 1, 2016.
degree in Marketing. He stays active as an
assistant men’s varsity soccer coach at Purcell
Marion High School.
Anthony has been with ITW Hobart since 2013
beginning as a Sales Intern, moving to a Sales
Trainee and most recently a Territory Sales Manager. Last year he earned the Topper’s award for
outstanding sales performance.
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.
Anthony graduated from Miami University,
Oxford, Ohio, earning his Bachelor of Science
THE FRONT BURNER – November 2016
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October 2016 FSO Cooking Bonus Summar y
Sales 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
89.06%
64.88%
88.39%
106.19%
87.16%
66.62%
128.19%
87.59%
2
105.49%
105.55%
108.47%
103.93%
100.24%
120.47%
203.43%
107.81%
7
83.33%
84.57%
110.43%
127.05%
95.55%
132.57%
86.77%
99.50%
3
TR33 HRI Sales
TR35 E Ruff Sales
TR40 ITW FEG Chicago Sales
TR41 Woolsey & Assoc Sales
TR46 Daly & DeRoma Sales
TR61 RHI Sales
86.93%
120.26%
85.04%
79.30%
87.07%
97.89%
93.44%
87.29%
1
112.26%
68.73%
109.68%
100.60%
103.87%
111.17%
76.51%
101.65%
5
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
12
11
17
7
12
Territories on Pace
12
9
11
All Roads Led to ANC16 San Antonio
All roads led to ANC16 San Antonio this
past July with over 6,000 school nutrition 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 Gillum, School Nutrition Director for the
Pearl School District in Mississippi,
and the winner of the holding cabinet 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.
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(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
NEW! LWE Electric Floor Steamer
Based on award-winning LWE
countertop steamer technology,
the new LWE Series electric
floor steamer is Vulcan’s newest
dream machine. This one-of-akind 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.
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 controller 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
PowerSteam
C24ET10 LWE
10-Pan LWE Electric
Floor Steamer
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 control. And like the EA, the ET also features atmospheric/
non-pressurized steamer technology. The new dual generator 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.
LWE
™
Countertop
Floor
+8%
+8%
+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 compartment or $4,670 per steamer!
Steam On!
Cooking Thanksgiving Dinner in the Endurance™ Range
What 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 eating 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 fivestar 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 Endurance Range and the numerous options available for every
­customer.
THE FRONT BURNER – November 2016
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Demonstrating the VTEC Charbroiler
Vulcan’s VTEC charbroiler uses patented IRX™ infrared
technology to transfer heat to food more quickly and efficiently than traditional charbroilers. Cooking with infrared
reduces the air circulation and eliminates convective heat
transfer by separating the heat source from directly touch-
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 demonstrate 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 exceptional 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.
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THE FRONT BURNER – November 2016
VTEC36
PBAC & Associates Sponsors Networking Event
Metro New York healthcare professionals, PBAC representatives and Buddy Valastro.
(L to R) Larry Cantamessa, PBAC; Cake Boss Buddy Valastro; Michael Posternak, PBAC, Michael Mathis,
Baxter; Keith Fitzgerald, PBAC; Keith Fitzgerald, PBAC.
PBAC & Associates sponsored another successful networking 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.
Buddy speaking to the group.
Florida REPs Donates
Griddle to Checkers/Rallys
The day started with a tour of Carlo’s commissary kitchen
and a chance to see many of the ITW/FEG brands (Vulcan, Baxter, Hobart, Traulsen, Gaylord) that are supported
by Buddy “The Cake Boss” Valastro. In addition to producing 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 everyone 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!!
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.
THE FRONT BURNER – November 2016
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Vulcan Featured at Swanson-Girard Friends & Family Day
When it comes to understanding
the importance of friends and family, Swanson-Girard & Associates
is right on point. Paul Swanson and
Sean Girard’s commitment to family, 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 awesomeness 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 represent, 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.
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 culinary 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!
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.
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THE FRONT BURNER – November 2016
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 owners 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
Vulcan’s Support Appreciated
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 Technology 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
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 accomplishments 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.
THE FRONT BURNER – November 2016
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