Going Back to Cali – NAFEM 2015

NAFEM 2015The NAFEM (North American Foodservice Equipment Manufacturers) trade show is held every two years, and alternates between Orlando, FL and Anaheim, CA. It seems like they enjoy being near Disney. They travel from coast to coast and always set up shop within walking distance from the happiest place on Earth. And this year’s show promises to be just as happy as Mickey Mouse for those in the foodservice equipment business…

www.Vacuum-Packer.com will be present at the show, meeting and greeting suppliers and customers, both new and long-time friends.

This year brings some 500 manufacturers of equipment, supplies for food preparation, cooking, storage and table service for all types of food service operations from fast food to fine dining, from convenience stores to super markets.

We look forward to a very productive show.

Follow us on Twitter (@Vacuum_Packer) and Facebook for live updates and images direct from the show.

Happy Vacuum Packing!

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Chamber Vacuum Sealers: Lynx 42 vs. Boxer 35

The battle of choice between two superb chamber vacuum packers can sometimes be a difficult one. Some would automatically assume that this equipment is used “in back of the house,” kept in some back corner of the kitchen. After all, Henkelman vacuum packers, while well designed, are work horses.

However, as kitchens become more open, and the audience or diners, in fine restaurants enjoy viewing the craft involved in creating their plates of food, aesthetics becomes ever more important.

This is a side-by-side look at two stars from the Henkelman line-up of tabletop chamber vacuum packaging machines:
Lynx SeriesBoxer Series

Tale of the Tape

(Being a big boxing fan, I thought this illustration might be an effective way to measure up the two vacuum packers side by side.)

You will notice that the Lynx 42 is more expensive, but offers a longer seal bar (16.5 inches) and a variety of features not offered on the standard Boxer 35 unit.

For example:

Advanced Control System:
This control system comes standard with the Control Sensor (Vacuum by %); 20 program memory, a USB port to program settings on your PC, and transfer the information with a thumb drive. In addition, a Henkelman thermal label printer can be connected to the unit to print self-adhesive labels for your vacuum-sealed packages.
(The Advanced Control Systems can be fitted to all units, except Jumbo models).

Thermal Label Printer
The label printer automatically creates a self-adhesive label to be placed on the vacuum packed bag. The label can have information pertaining to the level of vacuum created, name of the product, date product was packaged, etc.

Design
The Lynx Series of vacuum packers is built to be shown off. It’s sleek design and flat work top are perfect for open kitchens. The Lynx 32 and Lynx 42 are unafraid of the lime light or heating lamps, but the real beauty of the Lynx models is that they fulfill both fashion and function, staying true to it the Henkelman tradition of uncompromising quality.

The Boxer 35, on the other hand, is the most popular model in the Henkelman line-up. This is because of the economic price it is offered at, the strong Busch vacuum pump for the size of the chamber, and because we offer this particular model standard with the Sensor Control (Vacuum by %) option (usually an additional cost with other models). The value to our customers make these models of machine a sound investment. In fact, this applies to all models manufactured by Henkelman.

Bottom line, both the Lynx 42 and the Boxer 35 are exceptional vacuum packers.

Which vacuum packer will you choose?

(If you like the Lynx units, www.vacuum-packer.com, also offers the smaller version, Lynx 32 at a discounted price.)

Happy Vacuum Packing!

Behind The Vacuum – The Henkelman Story

This is the story of a manufacturer’s rise in an industry of food preservation and fine culinary tradition.

Founded in 1994 by Mr. Henkelman and Mr. Muskens, the company began a quick assent to become today’s leading manufacturer of chamber vacuum packaging machines. The two men, having roots in the industry and in the manufacture of chamber vacuum sealers, decided it was time for them to go on their own and do their best to elevate the products they knew so well. The two men were pioneers, up against the odds, motivated by their will to create a better vacuum packer.

The same year the company was born, Henkelman Vacuum Systems, successfully introduced newly designed chamber vacuum packaging models at the largest meat processing and butchery equipment trade show, Slavakto, in their home country, Utrecht, Netherlands.

The attitude that made their introduction a success – that good products can be better – permeates the Henkelman culture. Just as they proved nearly 20 years ago that they could do better, today’s team of engineers and market experts strive to better what already is considered among the best and most reliable chamber vacuum sealer. While not simple, they believe they can do this; and they have proven that they do. (See the Lynx Series of Chamber Vacuum Packaging Machines)

Through technological advances in design software and techniques from 2D to 3D, the experienced engineers at Henkelman have been able to create vacuum packing machines that provide optimal levels of functionality, hygienic design, and ease of maintenance and service, which are unparalleled by competitors.

While the quality of the chamber vacuum packaging machines produced by Henkelman B.V. is unquestioned, the level of service and manufacturing process is a source of pride and honor. A dedicated R&D department is constantly improving how machines are designed and produced. The thought they have given to how the machines are assembled at the plant in ‘s-Hertogenbosch, NL has optimized the assembly line in a way that ensures unbelievably quick lead times, and ever higher levels of efficiency and quality.

Henkelman B.V. currently employs 47 proud and dedicated professionals, sells their machines to over 100 countries across the globe, and extends the shelf life of food and non-food products everywhere they are found.

With the growing popularity of sous vide cooking in Europe, the Americas and elsewhere, chefs, both modernist and traditionalists, are turning to sous vide to solve and create. Like any tool in the kitchen, the chef must be able to rely on its perfect function day in and day out. Henkelman offers this solution to top chefs around the globe including 3-time winner of Best Restaurant in the World, NOMA, where you can find a proud, Boxer 42.
(Watch the Copenhagen episode of CNN series, Anthony Bourdain: Parts Unknown, and see if you notice the Henkelman double-sealed vacuum bags)

Henkelman Vacuum Systems continues to push the envelope with its enviable tradition of pragmatic, thoughtful design, while maintaining the highest levels of quality. While we, the many loyal customers, shall continue extending the life of our valuable products.

Please take a moment to take a look behind the scenes at the leading European manufacturer of chamber vacuum packaging machines, Henkelman B.V.

Chamber Vacuum Sealer – Special Offer

This is just a quick note for those who might be interested in a top quality chamber vacuum packer. We have a Special Offer on a specific Henkelman vacuum packer model, Jumbo 42 XL, which was slightly damaged in transit, while shipping. The damage is solely cosmetic and minimal. The unit functions perfectly, and has been deeply discounted (nearly $500.00 off regular price).

As always, Vacuum-Packer.com is offering FREE SHIPPING and FREE INSERT PLATES.

Please visit our website for more details: www.vacuum-packer.com

The product page for this particular unit is: Jumbo 42 XL – Scratch and Dent Special Offer

On this page there are images of the actual machine, as well as a quick video showing the damage and how the unit works.

Please take a look if you are interested, and if there are any questions or concerns contact us at your leisure.

Chicago Town – 2013 NRA

This Is My Kind Of Town, Chicago Is…follow up

Well, as expected I had a wonderful time in Chicago. The days were full of “work,” and evenings full of fun.

I was very fortunate to have been visited by my good friends from Henkelman, to spend time with all my colleagues from around the Americas, and to do it all in Chicago at the 2013 NRA Show.
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If you read the post prior to my leaving for the show, I was attempting to get reservations at the acclaimed new restaurant by Chef Shin Thompson, Kabocha | Japanese Brasserie. Well, the gods sprinkled their seasoning dust on me, because I was able to squeeze a small group in for dinner on Saturday night.

The restaurant is very pleasing and comfortable. Very sophisticated décor, the wait staff knowledgeable, accommodating and not too hipster. The young lady that helped us explained the menu, which worked out to be just how we wanted to order – start with several items to the center for us all to enjoy, then have our own main plate. It was a kind of pseudo-tapas menus with individual larger entrees.

Any way, however you decide to order, if you ever have the pleasure of dining there, it will work out just fine – the food was fabulous.

We started off with the Scallop and Crab Motoyaki with torched Ponzu Aioli. This was the best item we tried, exceptional. We were so excited we missed taking a good picture of it, which I regret.

This was the picture we decided to take in our state of salivation…

The Scallop Dish Shown Here...

The Scallop Dish Shown Here…

After scarfing the scallops down as quickly as we could without looking too uncouth, we moved to the other items…

Duck Confit Potstickers - Shaved Fennel / Duck Prosciutto / Sour Orange Glaze

Duck Confit Potstickers – Shaved Fennel / Duck Prosciutto / Sour Orange Glaze

The other really interesting dish from the Raw portion was the Tuna & Hamachi Mosaic

Kabocha Mosaic

Next up were the entrees, unfortunately. The menu is full of things we wanted to try, but alas, we only had four mouths to feed.

Kabocha Sous Vide Steak w Death Mustard 1
Meike and I decided on the Japanese BBQ Steak with green garlic, mushrooms, pommes frites and “Death Mustard.” The steak is cooked sous vide, and to perfection. The Japanese BBQ was so good I couldn’t help swiping my finger across the bowl for one last taste at the end of the meal.

My colleague and friend, Luis Fernando, had the Center Cut Pork Chop with spring pea raviolo, shaved asparagus and natural reduction.

Kabocha Pork Chop
Whole fried fish
Finally, Marrit decided to have the Whole Fried Fish with red rice ale tempura and fermented black bean chili sauce. I think her eyes were eyes were bigger than her hunger at that point…she wasn’t able to finish it all.

As you may have guessed, we did not have the endurance to include dessert (my wife, the pastry chef nearly slapped me with her spatula for this), but I would have loved to try the Sweet Soy Truffles or the Frozen Lychee Souffle. There is always a next time…right?

There is not much more to say other than dinner was a lot of fun. We enjoyed the company and the meal more than expected, which is saying a lot.

Logo - Vacuum-Packer.com - Low Res
Oh yeah, don’t forget to visit us at: www.vacuum-packer.com

This Is My Kind Of Town, Chicago Is…

I am really excited to be going to the NRA Show in Chicago this weekend. This is the second year in a row I will be attending, and I am sure it will be just as fun as last year.

The delicious food from the multitude of great restaurants the town has to offer has my stomach already growling. However, I have a specific spot which I am trying to get reservations at, the new restaurant by Michelin-starred Chef Shin Thompson, Kabocha | Japanese Brasserie.

I understand he recently closed his restaurant, Bonsoiree, to open this new concept. I am very interested in his work, because, well, it looks so yummy, but also because he has purchased several Henkelman Vacuum Packers.

At the first restaurant, Bonsoiree, he purchased a Jumbo Plus, our smallest unit with a really strong pump.

For the new place, Kabocha, he decided he needed a larger vacuum packer, and decided on the Jumbo 42, he fitted the unit with two seal bars, front and back.

I feel the repeat business he has given us is a flattering testament to the quality of the machines we provide. I really hope I will be able to take our friends from Henkelman to dine at his attractive restaurant.

I will report back about the trip and our time at NRA 2013.

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…Chicago is
One town that won’t let you down
It’s my kind of town…

As sung by Frank Sinatra