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SPECIALREPORT
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SMART HOODADDS UV
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The Editors
lntroduced atThe NAFEM Show. the
new EcoArch Ventilator takes the
efficienc/ of EcoArch and adds ultraviolet light co convert grease particlesthose that make it into the duc!-into
ash. Efflcienr capture is still aided by
smart placement of front-mounted,
high-velocity cartridges.The UV section is accessible from
outside the hood, which means cleaning and upkeep are easien
A patented, high-intensity bulb located at the duct collars allows
for more efficient Erease reduction and maintenance, says Avtec.
Meanwhile, EcoArch maintains its energy-efllcient design with an
aerodynamic arch top that dramatically reduces the amounr of
turbulence created within the canopy. ln addition, the exhaust
plenum is located in lhe front of the hood, which further supports low exhaust requirements but also provides easier and
safer access to the filter medium for cleaning purposes.As an
option you can choose to locate controls on the outside of the
hood to facilitate easy adjustments.
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his timc every year we look back at the mosl interesting and
exciting new products rve saw the year before. It's a fun way
to revisit items tha[ got a splash du ng the year but may have
been missed bv some of you on the first go-around.
Luckv for us. 2{)11 rvas a good year for product inh-oductions,
so rve had plenLy o[ things to considcr for this Editors' Picks story.
The year started with product intros galore at The NAFEM Show
in Febr-uary, and throughout Lhe year we saw energy and labor
saving irems hitting lhe market.
Among the ploducts rvhich represent the major foodservice
equipment categorics-you'll find a couple of purely high-tech
approaches, one designed to help you track energy usage acr-oss
multiple sites and the other designed to wirelessly monilor and
rcpolt food safety tracking.
Anong the heavy equipment in our picks, take a look at two
[ew, innovative ftyers, an advanccd ice machine line, a unique oil
liliration approach developed in Germany and adapted for the
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With a NAFEM Show and other key events in 201 I , our rounds at the trade shows turned up some
smart and unique technologies. Read on for I 4 new products we thought deserved another look,
United States, and a ferv other thirgs we believe you will find
interesting and useftrl.
We'll continue walking the tlade shows this yeal to find the
rnosi useful ancL efficient products we can and report on thelr in
the magarine and at our'website. Herc's to an innovative year for
foodser-r'ice equipmentl
THE ULTIMATE DRINK MACHINE
Trust the folks at Coca-Cola Co. to come up with new ways to use
their products.The Freestyle machine lels customers choose from
more than 100 carbonated and noncarbonated soft drinks and
juices and lets them mix and match shots of as many as they like to
create totally custom beverages. Even more amazinE, the company
says lhe new machine fits in the same footprint as an eight-valve
dispenser.The Freestyle capitalizes on the same micro-dosing technology hospitals use to meter medications, which allows the
machine to use syrups that are nearly 14 times more concentrated
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than conventional bag-in-box products.The
system yields the same number of servings
from a 46-oz. cartridge as you'd get with a 5gal. bag-in-box. Customers use a touch screen
on the front of the dispenser to cuslomize
their drink choices, from raspberry-flavored
Dasani water to cherry-vanilla Coke Zero.
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BETTER COOKWARE, BETTER EFFICIENCY
We dont often choose cookware for our Editors' Picks roundup, but this item was worth
it. Eneron made a big splash a couple of years ago with an innovative stockpot tha! turned
the energy-efficiency question on its head and promptly won recotnirion at the 2009
Kitchen lnnovarions Award competition.While the entire industry wresded wirh equipmenr
efficiency, Eneron studied the cookware, and decided a ribbed heat sink on the bottom of a
pot would greatly increase energy elficiency and cut cook times.TheTurbo Pot was born.
Test data from the Food ServiceTechnology Cenrer confirmed 50% greater energy efficiency and cool<times cut in hall So why did this technology make our picks for 'l ll Now rhe
company has a full line of stockpots, sauce pans, frying pans, etc., all with the distinctive
heat-sink bottoms, which makes the technology even more accessible for a wider audience.
REMOTE MONITORING
OF REFRIGERATION
LED HOOD LIGHTING DEBUTS
Would you like to be able to keep track
of all your refriSeration at multiple sites?
Monitor temperaturesl Update databasesl
Create custom reportsf Get diagnoslics?
Make adjustments remotelyl Heatcraft has
unveiled a web-based system tha! lels you
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Big news for lighting, and hoods.As we went to press this item was being introduced at
the AHR Expo: a first-of-its-kind, recessed LED lighr fixrure lhart remp-rared ro 176'F.
\ly'hat's so special about that? With its hith-heat tolerance, the eco-friendly L82 Series
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LED Hood Light can replace traditional incandescen! and fluorescen! lighring. Supplied
with a prismatic tempered glass lens and two 22W LED lamps, the hood light has the
highest lumens per watt in the industry, says Flame Gard, and a! 4%" high, the fixture is
suited for limited overhead clearance applications.The light fearures a sreel housing with a
white, baked-enamel finish and a satin s/s face frame to match the interior of the cooking
hood.The light is offered in a 4' model, and 2' and 3' models are in
development.The two 22W LED lamps can save up !o 30% over
with ),our regular browserThe HeatcraitVantage Console gives you real-!ime
data around the clock and is compatible
with Heatcrafts Beacon ll refrigeration
site,
system and lhe l"lojave Advanced
Gas Defrost system.
Hot
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srandard T8 fluorescent lamps, says Flame Gard, while
providing a total light output of 4,000 lumens.
These fixtures are UL and NSF listed
for use in commercial cooking hoods,
and they meet all of Ehe requiremenrs
for NFPA 96 and NEC 410.
do all that and more, through a sinSle web-
THIS FRYERTHINKS OF EVERYTHING
lntroduced in early 201 l, the OCF30 30-lb. fryer
produces like a 50-lb. fryer while using 40% less oil
and l0% less energ/ than its 50-lb. counterparts, says
Frymaster:The OCF30 comes in both 8as and electric
versions with full- and split frypots and built-in filtration.The SMART 4U 3000 controller offers such fea-
tures as monitoring of oil quality, oil life, equipment
performance and more.The controller works with
you and for you, tracking filtration cycles and prompting you to observe the filtration schedule.An optional
OilAttendant feature automatically monirors oil levels
and replenishes as needed so your crew doesnt have
to top-off manually. ltleanwhile. the FootPrint PRO filtration system removes frying byproducts to extend
oil viability.An open-pot design allows full access to
the frypor for easy cleaning, which in turn helps your sraff manage oil life.The OCF30 is
available in 2- ro 4-ba(ery configurations.
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SPECIALREPORT
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POWER JETS
CLEAN DISHES FAST
FOOD SAFETY AT HAND
moTe recently added a
smallgroup
of efficient
warewashing
Products to
its stable.
For example,
Hoshizaki's
Energy Star-certifi ed, high-temp JetWash
Dishwasher features lhe company's patented high pressure nozzles. six directional
wash arms (three above, three below), and
separale wash and rinse pumps.At 0.53
gal./rack, the unique desi8n consumes less
water than competing models, accordin8 to
the companl, and saves enerSy and operational cosls.lt! a quick, powerlul option for
smalle- operat ors.Tne Jet Wash Opera(ion
Panel can record dala as dishes go through
tre 53-sec. clear ng cycle.The single-ra(L
dishwasher Tequ res no loo s !o remove
parrs. wlicl n ares basic cleaning and main-
on a schedule or makes them available on demand.With the CCP
Dashboard, you can see every measurement crucial to safe oPeration. ln all, you get an easy way to log and report food safety steps.
including temperalure monitoring, hygiene and more.
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SPINNING FOR A HEALTHIER PROFILE
Iittle background: Pitco incorporated Spin Fresh
Cenrrifugal Fryer technology rnto a countercop unic a
couple years back and then won a 2010 Kitchen lnnovations honor for it. Now Pilco has added the technology
!o a full-size unit called rhe SpinFryer.As with the countertop uni!, the basket in the SpinFryer lifts out of the oil
and then, under a clear cover, slarls spinning.The uni!
uses centrifugal force to spin excess oil off of fried goods
and sends it back into the fryer va!.The result is fried
food with fewer calories;a crispier, less oily flavor profile;
and a reduction in oil costs.
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schedules and food safety tasks.To support scheduling, the CCP
Minder comes with an easy-lo-use\ y'eb tool called CCP Plannen
It! a custom electronic form fiat helps you set up tailored CCP
parameters and loads task schedules via the Bluetooth Sateway into
fie CCP MindenThe program delivers reports, alerts and analysis
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for many
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Hoshizaki
has offered
CCP (Critical Control Point) I'4inder, a food safety schedulinS,
logginS and reporting lool, is wireless, paperless and doesn't require
a PC connection.The unit comprises the CCP Minder instrument,
CCP Planner and the CCP Dashboard.You can protram the
portable and rugged Minder to accommodale multiple users'
THE ICELESS FISH TABLE
dont keep it fresh.
Randell! lceless Fish Table, a.l<.a. Model FX2WSFSs, allows /ou to manage temperature
throughout the
entire fish
Fish is unforgiving if you
PreParation
space and
to
tion and AJC compressors, heat exchangers, fans and pumps
PreParing,
staginB portions
for cooking.The
unit combines patented FX drawers for bulk
stomge that can be set to precise refriSerator and freezer temps, plus a chilled work
surface and prep rail for staging and holding
prior to cooking.You can specify an array
oPtions and accessories.
MARCH 2OI2 FER
You've heard about waste-heat recovery in foodservice, but
have you heard of thisl Refcon has developed an approach
tha! consolidales refrigeration and air conditioning comPo_
nents and then reclaims the heat from these processes for
Process, from
storing raw fish
porlionang and
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COMBINE COOLING AND A/C
FOR BETTERWASTE HEAT RECOVERY
of
water heating. Refcon says its fa€lory-assembled
system, called Ener8yPal<,combines high-eftlciency refrigera-
a modular cabinet.Also used: glycol cooling solution to
replace traditional coolants and ABS pipinS with insulation
to replace copper tubing. CombininE lhese elements reduces
the overall number of components needed for each, says
Refcon, and caplures 90% of the waste heat from cooling and AJC processes. ln addition,
Refcon says this energy-saving approach helps designers achieve as many as l6 LEED certification credils compared to conventional hiSh-efficiency mechanical systems, which may
provide only a few LEED credits each. EnegyPak lets you monilor all functions remolely
and comes with an alarm system to let you know when something needs attenlion.
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SPECIALREPORT
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LIKE MERGING DECKAND CONVEYOR
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THE SUSTAINABLEWAYTO MAKE ICE
The new ProdigyAdvanced Sustainability line of icemakers
from Scotsman offers a variety of features to support sustain-
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able operations. lntegrated controls help optimize water and
energy efi)ciency as well as provide enhanced service diagnostic data.A programmable seven-day, l5-point system allows
you to manage ice levels so you can choose the amount of
ice you need and when you want to make it.An advanced
network control system provides information about machine
performance history, and if an operational issue arises,
Advanced Sustainabiliry controls can self-diatnose the problem. Current machine status is easy to assess with five LEDlighted universal symbols, and a tone/buzzer feature supporls
those lighted symbols. Meanwhile, the patented\ /atersense
adaptive purge control reduces scale buildup for a longer time
betlveen cleanings, says Scolsman. Easy-to-remove panels provide clear access to internal components, and a reusable air
filter removes easily from the outside. lcemaker components
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There! innovative, and then there!
reolly
Systemfiltration lnc., based in
New jersey with parent headquarters in
Germany, has unveiled a truly new and
different kind of oil filtration.TheVito Oil
Filrradon system takes the lllter to the oil
ra[her than vice versa.Just rake the handheld filtetl immerse it into the vat, and
push the button.Vito fikers the oil, unde'
pressure at 30 psi, right there in the vat, at
cooking temperature.Wi$ a filtering cycle
of less than 5 mins..Vito will filter the oil
innovotive.
five to eiSht rimes,
dependinE on vat
caPacily, extracting
particles down to
5 microns, which
is finer than typical
filters that trap
particles around 20
microns and bigger
The result is much
cleaner oil,lonSer oil
life and better food
flavor and quality.
TheVito 50, sized
for vats up to 50 lbs.,
will filter I l0 lbs./
min.;rheVito
80,
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for
larger vats, ups that
to 210 lbs./min.
carry a 3-yr: warranty on parts and labor.
OHMIC STEAM CHANGESTHE GAME
What happens when two truly innovative companies enter into a partnershipl lnnovation, maybel
Wood Stone, the srone-hearth cooking people, and ldeasWell Done, advanced concept develoPers, have teamed up to produce Ohmic Green TechnoloSies.Two of the new products are ohmic
steamers.The basic idea: pass an electric aurren! directly through water: which instantly, simply and
energy-efficiently creales heat lhat turns the water to steam. Instant on, instant off, without the usual energy losses of idling, mechanical
losses, etc. Simple design means simple cleaning.A removable-container steamer works with, for example. standard steam pans or fraclionals, or other containers.A reservoir steamer uses pulsed or constant steam !o let you do portion steaming, retherm, etc.
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OIL FILTERING
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lntroduced in lanuary 201 l, the Qll Deck Oven combines Eas-powered infrared energy
at the bottom and customizable, electric radiant energy a! the top for a quick, thorough
baking process. By not using blower fans, the oven offers quiet operation and fewer moving parts to be concerned with.You get a graphical control panel that allows you to cook
any product wilh just one touch of the screen. lYeanwhile, the infrared heating elements
deliver intense energy to raise product temps while the radiant heat delivers consistently
browned crusts.The Qll Deck is available in single-, double- and triple-stacked models, all
sending in a footprint of l l6"W x 48"DA helpful feature, the front sandwich door,adds
rhe oprion of a shorter cooking cycle, which means you can customize your menu with
items that don't need a full
pass of the conveyon Other
derails: belt is 32" wide,
conveyor sPeeds range from
2 mins to 25 mins., and
cooking temps are adjustable
from 200'F to 600'E
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