Equipment Solutions

Covering equipment and trends for successful foodservice operations

Toward a cutting-edge kitchen
A look at the 2008 NRA Kitchen Innovations winners

Call them ingenious. Call them inventive. Call them newfangled. But this year’s winners of the National Restaurant Association’s Kitchen Innovations awards all have one thing in common. They offer state-of-the-art technologies that can help foodservice operations trim various costs while boosting productivity and fattening the bottom line. Of the unprecedented 25 winners in the Class of 2008, a majority of the winning products addressed the most pressing problem facing restaurants: rising utility bills. Many are designed to use less energy and water. Others automate kitchen tasks, enabling employees to do more during the same business hours while freeing them from sometimes messy tasks. Still others cook foods faster (thus reducing the time between ordering and serving) and boost safety. All were on display last month at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago. But for those who missed the show, or simply want to revisit these great new products, take a look at the winners.

2008 KI Winners

Utility costs for heating and cooling restaurants can be reduced by up to 45 percent with the EcoArch Energy Efficient Ventilation System by AVTEC Products, Jackson, Miss. A unique arched top- and front-mounted exhaust slot creates a ventilation speed faster than the updraft, capturing smoke and grease-laden air at very low exhaust requirements. Less air is pulled from the kitchen, which translates into less conditioned air being wastefully expelled outside. Visit www.unifiedbrands.net, or call (888) 994-7636.

What is referred to in the common vernacular as a “twofer” is provided by Camtherm Hot/Cold Food Holding Cabinets by Cambro Manufacturing Co., Huntington Beach, Calif. Functioning as both a heated and refrigerated holding appliance, Camtherm can be used to serve cold salads and sandwiches for lunch, then with the flick of a switch, turns into a heated cabinet for delivering hot dinners. The cabinets include a natural food moisture retention system that keeps moist foods moist, but also crisp foods crisp, all while being kept at safe temperatures. Thick polyurethane foam insulation maintains set temperatures for several hours even when the cabinets are unplugged. Visit www.cambro.com, or call (800) 833-3003.

The Garland Restaurant Range from Garland Range, Freeland, Pa., features the Starfire Pro burner with a unique gas delivery system that directs a maximum 33,000-btu of cooking heat uniformly across the cooking surface to assure even cooking in less time. The cast-iron grates with a 27-inch surface depth enable easy moving of cooking vessels across the surface as required. Visit www.garland-group.com, or call (800) 424-2411.

Some kitchen staffers would prefer to do anything else but polish glass stemware, and the Stemshine GP8 Glass Polisher from Campus Products Inc., Mississauga, Ontario, frees them of this job. Simply insert glasses and Stemshine employs a synthetic polymer brush system to dry glasses four times faster than by hand and with less breakage, while eliminating streaks and removing particles the warewasher might have missed, such as lipstick. Visit www.cpishine.com, or call (866) 912-3469.

Restaurants, banquet facilities, caterers and other foodservice operations can kick the can—canned heat that is—with EnduraHeat transport carts by Carter-Hoffmann, Mundelein, Ill. Once the cart’s unique “solid-to-solid phase” heat retention system is fully charged, food holding warmth is evenly spread over all meals stored inside for up to two hours. The carts can then be rolled anywhere without the worry of maintaining safe food temperatures, finding an electrical outlet, or utilizing canned heat with its open flame and petroleum content that can affect food flavor. Visit www.carter-hoffmann.com, or call (847) 362-5500.

As the first low-temperature warewasher using an EPA-registered solid sanitizer, the Apex TSC Dishmachine from Ecolab Inc., St. Paul, Minn., works to trim energy costs. An attached controller restaurant management system can use tablet PC and wireless technology to download, process and analyze data to establish each restaurant’s “rack-to-guest ratio.” Armed with such data, managers can reduce total operating costs by optimizing use of detergent, rinse additives and sanitizers, energy and water consumption and employee productivity, while reducing environmental impacts. Visit www.ecolab.com, or call (651) 293-4556.

There is no longer a need for chefs to “hit the mark” when using the S90 Full Surface Induction Range by Electrolux Professional, Fort Lauderdale, Fla. A chef can place a pot anywhere on the 33-inch-wide by 29-inch-deep cooking surface and it makes contact with the energy that creates heat inside the pot. This differs from all other cooktops, including other induction ranges, where the pot must be placed squarely atop the heating element or burner. The S90 provides a full cooking surface with four adjustable temperature zones, each with its own 5kw induction coil. Pots also can be shifted along the surface so contents can be cooked at different temperatures at different stages of the recipe. Up to 16 pots can be “juggled” along the cooktop for maximum kitchen efficiency. Visit professional.electroluxusa.com, or call (866) 449-4200.

A built-in water management system that minimizes the amount of water and energy consumed is featured in the Eco Tech Plus Steamer created by Market Forge Industries Inc., Everett, Ma. The first full-size, gas-fired steamer to earn an Energy Star rating, this two-compartment steamer uses less than 14 gallons of water per hour, compared with 120 gallons for conventional convection steamers. Features include a built-in water filtration system that alerts users when it’s time to replace the filter cartridge. A patented Steam on Demand feature allows just the right amount of energy to quickly steam light or heavy loads. Visit www.mfii.com, or call (617) 387-4100.

Restaurants can serve their own premium filtered water using the Exubera Pro System from Everpure LLC, Hanover Park, Ill. This turn-key provides in-depth certified lab analysis of the local water source to direct operators to the most appropriate filtration solution for removing impurities specific to their area. Once these customized filters are added to the Exubera Pro Water Appliance, restaurants can produce still and carbonated water at the rate of 31.7 gallons per hour. Visit www.everpure.com, or call (630) 307-3000.

Customers can be served chilled beverages faster with the use of The Ice Manager from Follett Corp., Easton, Pa. Smart technology in this product automatically fills two bins or dispensers from one Horizon icemaker by monitoring the destination bins and directing freshly made ice into the one most needing it. The Ice Manager can be used with almost any type of bin or dispenser, including drop-in soda dispensers. The ice machine can serve bins up to 75 feet away. Visit www.follettice.com, or call (800) 523-9361.

Oil and energy-saving features that can boost a restaurant’s bottom line are included in the Protector Fryer line by Frymaster LLC, Shreveport, La. The Protector’s 30-lb. frypot uses 40 percent less oil, and this oil’s usable life is extended by up to four weeks by Smart4U technology, which includes an Oil Attendant that automatically monitors frypot oil levels, replenishes oil as needed, and alerts operators when the replenishment oil container needs changing. A built-in filtration system located within the fryer battery skims out impurities so oil remains usable longer. Energy saving result from the Protector having an 85.6-percent ASTM efficiency rating. Visit www.frymaster.com, or call (800) 221-4583.

Uniformly distributed cooking heat also is a distinguishing feature of Freeland, Pa.-based Garland HE Broiler. Coupled with higher heat output (3,000-btu/hr) and burner controls preset to optimize set temperatures, the unit features continuous sparking ignition to ensure a constant flame with no standing pilots. Chefs can thus turn the charbroiler off, and return it to cooking temperature quickly when needed. Ease of use trims the need for training. Visit www.garland-group.com, or call (800) 424-2411.

Cost savings in the recovery and disposal of grease is provided by the Goslyn Grease Recovery Device by Goslyn USA Ltd., Frisco, Texas. The patented system has no moving parts and employs hydrostatic pressure and specific gravity to continually and efficiently recover fats, oils and grease from waste effluent. A two-minute daily operation eliminates the need for messy grease traps. Visit www.goslyn.net, or call (214) 618-3764.

The shelf life of foods can be extended by using the Saf-T-Wash Food Sanitizing System created by San Jamar Products, Elkhorn, Wis. Saf-T-Wash employs ozone technology, a natural FDA-approved process that kills dangerous bacteria and viruses found on foods. Use of Saf-T-Wash provides cost savings through not having to buy chemical sanitizers (that can present their own problems when not properly used) and reduced food waste; which San Jamar says will pay for acquisition of the system in six months. Visit www.sanjamar.com, or call (800) 248-9826.

Lower energy bills and increased cooking performance is provided by the Tri-Res20 Triple Mode Cooking System by Groen Products, Jackson, Miss. The system is the first and so far only boilerless combi oven that delivers the steaming performance of a traditional batch steamer, which is accomplished through use of three separate boilerless reservoirs. Flexible cooking modes that can be easily changed without downtime, high steam production capacity, reservoirs made of materials resistant to chloride corrosion, and easy-to-understand control system boost meal production and lower labor costs. Visit www.unifiedbrands.net, or call (888) 994-7636.

The hassles of cleaning up after a long day of cooking are practically eliminated by the WaveClean Automated Cleaning System added to the SmartCombi combi oven by Henny Penny Corp., Eaton, Ohio. The system employs an easy Two-in-One, Clean-and-Rinse cartridge, which when inserted into the oven will automatically perform the internal cleaning, then power off when completed, all without supervision. This system is designed to optimize use of water, cleaner and rinse aid. Visit www.hennypenny.com, or call (800) 417-8417.

Just about any type of bread can be sent on a browning trip through the Model 8005 Return Toaster by Lincoln Foodservice Products, Fort Wayne, Ind. A Proportional Integral Derivative controller in this conveyor toaster senses the size and thickness of bread on the conveyor and adjusts toasting accordingly to achieve the desired darkness. This eliminates the need for separate toasters configured for different bread products. During peak hours, the controller speeds up operation while upping toasting temperatures to assure desired results in less time. Visit www.lincolnfp.com, or call (888) 417-5462.

Extended usage of fryer oils can be achieved with the OF Series Catalytic Devices developed by OilFresh Corp., Sunnyvale, Calif. Designed to fit in most open gas fryers, the device uses high-tech ceramic pellets to inhibit the thermal polymerization (molecular lumping) that can cause the slow deterioration of frying oil. By maintaining oil viscosity, its heat conductivity remains constant, resulting in faster frying of crisper foods. Visit www.oilfresh.com, or call (408) 744-9575.

Customers can have their cravings for fried chicken and fish, tempura and even corn dogs through use of the Pulse Combustion Gas Fryer developed by Paloma Industries Inc., Oxnard, Calif. The addition of two pulse-combustion heat tubes to the fryer brings oil temperature more quickly up to temperature, thus trimming prep time and heat recovery periods between loads. In a ready-to-cook standby mode, the fryer uses only 3,420 Btu per hour, trimming energy use further. Visit www.palomaglobal.com, or call (805) 278-5499.

Greater food safety can be achieved with the Model 2100 Food Safety System by Sterilox Food Safety, Malvern, Pa. The system uses water, salt and electricity to produce an effective food sanitizing solution on-site and on-demand. The pH neutral solution is effective at killing pathogens, including E Coli, salmonella, norovirus and MRSA. The system is designed to fit under the drain board of a sink. Visit www.steriloxfresh.com, or call (484) 321-2735.

Chilling soups and stocks out of the “temperature danger zone” has been made quicker and easier by the Stock Chiller developed by Revolutionary Cooling Systems (RSC) Inc., Hyde Park, N.Y. This product chills two gallons of soup or stock from 190° to 40°F in four minutes, and five gallons in six minutes; or about 90 times faster than required under current HACCP standards. Visit www.StockChiller.com, or call (877) C-COOLER.

A greater variety of foods can be cooked on-site through use of the new catering model of the Polaris four-pan steamer by Stellar Steam, Cherry Hill, N.J. Equipped with a patented gas-fired heating system and propane tank, the steamer can be used anywhere without electric or plumbing hookups. The boilerless aluminum cooking chamber acts as a sink to enable heat retention and quick recovery, all with lower overall energy consumption. Visit www.stellarfoodequipment.com, or call (866) 673-7937.

The Cucina 2000 Series Automatic Pasta Cooker from Twirl Pasta Co., Weston, Ma., cooks pasta fresh and perfectly al dente in less than 90 seconds. This multi-chambered kettle cooks pasta with over-pressure at super-hot temperatures as the pasta is moved through a series of activities involving gates, motors, valves and water distribution lines. An optional automatic sauce dispensing system is available. The system can enable cafés and bistros to expand their menus without need for additional labor. Visit www.twirlpasta.com, or call (781) 891-0088.

Mineral deposits that slow cooking and mandate frequent de-liming are thwarted by new technology added to the C24EA3-C24EA5 Counter Steamer by Vulcan, Baltimore. A mineral eliminator is coupled with a smart-drain/power-flush system, which when interacting with the unit’s sloped bottom creates a venture effect of such velocity that mineral deposits are swept away during use. As a result, the steamers need to be de-limed less often. Visit www.vulcanhart.com, or call (866) 988-5226.

Speed up cooking in a microwave oven? The Silar reversible flatstone grill from Advanced Composite Materials LLC, Greer, S.C., is made from proprietary ceramic composite that when inserted in the microwave cabinet absorbs heat—allowing grilling to occur on both the top and bottom of foods. Foodservice operations can thus trim production times by up to 90 percent, saving labor and energy. Visit www.acm-usa.com, or call (864) 877-0123.

Equipment Solutions

Covering equipment and trends for successful foodservice operations

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