FROM THE FIELD
March 2007
A Great Era for E&S Development

Back during the late 1980s and early ’90s, one of the raps against foodservice was that equipment and supplies development was abysmally slow. Nothing ever changed, according to just about everyone.

It wasn’t literally true, of course. Combis were coming ashore from Europe, but the U.S. market was suspicious, eyeing them like shrunken heads on a post. Cook chill, likewise, was coming to the fore, some technologies locally, some returning from Europe. But even hotel chefs sniffed, not understanding, muttering something about “leftovers.”

Mainly, however, “new” back then meant the three-pan had become a six-pan, or the knob had changed color and moved to the other side.

Not so, these days. And the evidence, we’re happy to say, is everywhere.  Just for example, at one conglomerate’s demo kitchen, you can see a cook line that includes a combi, which cooks at twice the speed of a typical convection oven. Next to it, a teched-up conveyor oven is about four times faster than a convection oven. Next to that, a model with infrared is four to nine times faster, depending on what you’re cooking. And next to that is a piece that combines several technologies, including some serious microwave power, to cook as much as 10 to 15 times faster than the workhorse convection oven.

Throw in some innovative approaches to refrigeration, neat portioning and prep tools, a good dose of antimicrobials and a whole new generation of holding techniques, and you’ve got a full modern kitchen unimagined just a few years ago.

This issue brings all that home. Check out the story on the National Restaurant Association’s 2006 Kitchen Innovation Awards honorees. Check out the 17 products selected in ’06, and don’t miss the sidebar story on the 19 pieces selected in ’07.

When you read about the latest-generation combi ovens, which now constantly measure and control cooking temp, humidity and time for the best possible result, it really makes you stop and think. Remember the old <i>Star Trek<i> television series, in which Spock or Kirk would order his food, and it would appear, finished and perfect, from behind a little sliding door next to some blinking lights? These high tech combis are like that, sort of.

Take a look at the new electrolytic wash-and-sanitize system, too. With all the concern over food safety, you’ve got to think seriously about a patented three-chamber system that creates an alkaline flow for cleaning and an acidic flow to kill microbes, all without leaving any salt residue in the output water.

If that doesn’t ring your bell, step right over here to a vertical rotisserie that uses a boilerless steam system combined with convection. Bennies include quick cooking, no drying out, and the convenience of cooking different kinds of product without the risk of flavor contamination you’d have with horizontal skewers.

"When you see so many notable products all in one issue, it really makes you stop and think.  Or rethink."

Or maybe you’d prefer something in a jazzy refrigerated pan system? One of last year’s winners solves the old problem of meeting cold-holding temperatures without freezing product at the bottom of the pan. How’s this for an elegantly simple concept—move the cooling coils higher up, and let the colder air settle?

 This year, the notables are every bit as notable, and maybe even more so. Check out the short descriptions of an ice machine that senses its own mineral situation, and manages its purge accordingly. Or how about a truly new fryer that shatters the old standards for energy efficiency? Or maybe you’d rather look at a warewasher that harnesses waste heat to preheat incoming water, thus saving significant energy dollars.

And here’s something totally different: How about a tilting braising pan that’s pressurized to speed the cooking process?

Likewise, Foodservice Consultants Society Int’l. has launched a program to recognize innovation, and you’ll want to be sure to go through that story as well. Take a look at a self-cleaning floor-grate system that pretty much makes funky rubber mats a thing of the past. Or see what’s possible when an induction company starts using RFID technology to make a buffet line where everything is held at exactly the correct temperature.

Take a good look. When you see so many notable products all in one issue, it really makes you stop and think. Or rethink.

Brian Ward
Chief Editor