Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
October 6, 2009








Economic Report:
Sponsored by:
MUFES 2010
Technomic Forecasts Another Down Year For Foodservice
A Bit Of Hope Peeks Out From NRA Performance Index
Get Your Seat For FER's E&S Market Forecast Webinar
Nov. 4


Industry Report:
Sponsored by:
Server Products
Cecilware Buys Grindmaster
Burger King Opens Record Number Of Overseas Stores
Turkey To Gain 25 Krispy Kreme Stores
HFM, ASHFSA Finalize Consolidation
NRA Honors Ops For Community Service



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In This Section:
Strong Showing Needed At ICC Code Hearings Next Month
Water Starting To Get Attention Of Congress
Maryland Town Wants Pros To Install Gas Equipment
Culpeper To Charge Fees For New FOG Licenses
Group Defines Green Specs For Disposables

This issue's Economic ReportSponsor: MUFES 2010 
Industry Report Sponsor: Server Products 
Regulatory Report Manitowoc Foodservice

Strong Showing Needed At ICC Code Hearings Next Month
Yes, it's that time again, and the foodservice industry—suppliers and operators alike—needs all available hands on deck at the upcoming Int'l. Code Council's code hearings. The hearings run Oct. 24-Nov. 11 at the Baltimore Hilton, but the key dates are Nov. 6 and 7.

Those are the dates when two key Int'l. Mechanical Code changes proposed by Jay Parikh on behalf of the North American Association of Food Equipment Manufacturers will be presented and debated. How the ICC rules will make a big difference in how much you spend on exhaust ventilation.

One proposed change has to do with IMC-09/10, paragraph 507.2, which addresses where and under what circumstances Type II hoods will be required, and how to calculate exhaust needs. Currently, the paragraph includes a passage that says "each individual appliance that is not required to be installed under a Type II hood shall be considered as occupying not less than 100 sq. ft." for purposes of formulae calculating floor-area required to be ventilated.

The proposed change would strike that reference, asserting that the value is arbitrary and grossly overestimates the ventilation requirements of such appliances as toasters, countertop steamers, steam tables, rice cookers, etc.

The other proposed change has to do with paragraph 507.1, Exception 2, which has to do with factory-built commercial cooking recirculating systems—also known as ventless hoods on equipment. The passage in question asserts that such systems also will be calculated at not less than 100 sq. ft. for purposes of ventilation requirements. The proposed change would strike that passage for the same reasons as stated above.

The net effect of the proposed changes would be to reduce ventilation requirements and costs while maintaining effective and safe exhaust rates.

As the foodservice industry has found in recent years with broiler rules and other regulations, when big multiunit operators show up to be heard, the results are much better than when well-meaning but errant regulators go unchallenged. For further information on attending the hearings or seeing the proposals, please contact Charlie Souhrada at NAFEM headquarters, 312/821-0212.

 

Section sponsored by Manitowoc Foodservice

Water Starting To Get Attention Of Congress
Water is getting almost as much attention in U.S. Congress these days as energy is. The last week of September, Senator Harry Reid introduced three bills designed to conserve water resources. The bills are the Water Efficiency and Conservation Investment Act; the Water Efficiency, Conservation and Adaptation Act; and the Water Efficiency via Carbon Harvesting and Restoration Act.

All three bills provide various incentives (taxes or tax credits, rebates and grants) to encourage water conservation. The first bill creates financing opportunities for investment in water-saving infrastructure and renewable energy facilities to power water systems. The second bill promotes water conservation among individuals through greater efficiency. And the last bill provides guaranteed loans for biochar production, an alternative energy source.

Nevada Representative Shelly Berkley plans to introduce companion bills in the House. Details will be posted on the Alliance for Water Efficiency website as they become available. Go to www.allianceforwaterefficiency.org, click on the news tab and scroll to Legislative Watch.


Section sponsored by Manitowoc Foodservice

Maryland Town Wants Pros To Install Gas Equipment
Leaving installation of gas equipment to pros, as opposed to unqualified contractors, is a no-brainer, right?

Especially when it's state law. Ocean City, Md., is taking steps to make it state law after a few businesses in town experienced carbon monoxide leaks recently.

The state's Department of Labor, Licensing and Regulation sent a letter in August to the city's planning director insisting the council adopt rules in the wake of three incidents of carbon monoxide poisoning from leaky equipment in recent years, one of which resulted in two deaths. In another case, a local restaurateur was critically burned when he improperly installed a propane gas line during DIY renovations, according to a city council member.

So the city council is proposing an ordinance that would require installation or changes in gas equipment, including piping, flues and ventilation systems, to be done by contractors licensed by the Maryland State Board of Heating, Ventilation, Air Conditioning and Refrigeration Contractors.

The town previously had no permitting process for gas, relying instead on contractors and installers to abide by state law and do things right. Under the new ordinance, the city will issue permits for the design, installation, maintenance and alteration of new and replacement equipment only to licensed pros, and will require the work be inspected by a third-party mechanical inspector.

Cost of permits and other details of the ordinance will be worked out in subsequent readings. The law is expected to take effect in January.


Section sponsored by Manitowoc Foodservice

Culpeper To Charge Fees For New FOG Licenses
Culpeper, Va., about 70 miles of urban-suburban rush southwest of Washington, D.C., says Fats-Oils-Grease effluent is becoming a problem for city sewers and has passed a new ordinance regulating the stuff. Starting Jan.1, operators will have to pay $250 for a five-year FOG permit and submit to yearly inspections to make sure they have a grease trap in good working condition.

Chris Hively, Culpeper's environmental services director, said the public works department has to rent special equipment to clean grease out of sewers near a strip of chain restaurants on the outskirts of town. The sewer system also has experienced overflows in recent years due to blockages.

For questions or more information about the new ordinance, call Paula Byers at the Culpeper sewer plant at 825/1199, ext. 200.


Section sponsored by Manitowoc Foodservice

Group Defines Green Specs For Disposables
Critics of the green movement say it's all too easy to claim environmental responsibility without really doing much to make products more ecologically friendly or sustainable. When it comes to green disposables, for example, sometimes it's hard to tell fact from fiction.

To forestall possible greenwashing, a coalition of organizations called the Sustainable Biomaterials Collaborative has just released draft specs for compostable disposables.

The BioSpecs, developed by members of SBC and the Business-NGO Working Group, address more than just materials used to produce disposable ware. They look at sustainability of products from the standpoint of the biomass used to produce them, the manufacturing process, and how easily they can be recycled or composted.

"Making products from renewable resources is important," Stanley Eller, SBC coordinator, said. "However, bio-based content is not the only measure of sustainability."

Suppliers can attain bronze, silver or gold levels of sustainability in each of three areas—biomass, manufacturing and end-of- life—depending on the criteria they meet. Foodservice buyers will find it easier to set purchase specs for disposable products based on the new BioSpecs.

The draft specs are available online and open to comment for the next few months. A revised draft will be published online in February. For more information about the specs, go to www.SustainableBiomaterials.org.



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