Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
October 26, 2004








Economic Report:
Sponsored by:
MAECO


Battered By Soaring Costs, Manufacturers Eye Price Increases
AutoQuotes Data Shows "Blended" List Prices Increased 4.72% May ’03 To Oct. ‘04
Economists Begin To Worry About High Oil Prices


Regulatory Report:
Sponsored by: Hatco Corp.

Michigan Web Site Spells Out Hood Recommendations
Fire Inspection Fees Loom For Duluth Restaurants
Water Meters On Tap For Sacramento Area
New Mexico Water Costs More Coming And Going
New Jersey May Adopt Left Coast Energy Standards




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In This Section:


Robertshaw Recalls TS-11 Thermal Safety Control Valve
Don’t Be A ‘Girlie-Buyer’ In California
Training Trims Food Safety Violations
RFID Boot Camps Kick Off
Gill Group Contract Division Opens Four New Offices

This issue's Economic ReportSponsor: MAECO |  Regulatory ReportSponsor: Hatco Corp.


Industry ReportAtlas Metal Industries Inc.

Robertshaw Recalls TS-11 Thermal Safety Control Valve
Attention, attenzione, achtung: If you’re using a recently produced Robertshaw TC-11 thermal safety control valve, you might want to check its recall status.

Robertshaw Controls Co., of Carol Stream, Ill., in cooperation with the U.S. Consumer Products Safety Commission, is instituting a voluntary recall of more than 123,000 TS-11 valves and about 37,350 component magnet heads used in the TS-11.

These valves and component magnets, produced between February 2003 and August ’04, are used in commercial cooking equipment, including ranges, griddles, fryers and warming trays. The valves, if defective, could malfunction and lead to a gas explosion and fire under certain conditions. To date, about a dozen incidents involving TS-11 valves have been reported, resulting in nine injuries.

If you purchased a gas appliance since February ’03, or if you have had a gas valve repaired or replaced since Feb. ’03, your product could be affected.

You can identify the defective products by checking the date codes: Anything between 0306 and 0432 is faulty. The date codes are found on a white label affixed to the backside of the housing, below the red button. [see picture]

Call Robertshaw at 800/232-9389 or visit www.robertshaw.com to determine if your product is affected, and to obtain a free replacement or repair. The Web site lists manufacturers’ models that contain recalled TS-11 valves.



Section sponsored by Atlas Metal Industries Inc.

Don’t Be A ‘Girlie-Buyer’ In California
Energy efficiency has muscles of green in California—green as in "ka-ching," that is, thanks to a state-run Web site that puts information about rebates and incentives in one handy location.

The one-stop rebate spot, called Flex Your Power (www.fypower.org), got its start during the 2001 energy crisis as a way to trim energy and water waste across the state. The star of the site is a statewide searchable directory of rebates, incentives and technical assistance programs.

For starters, you can choose the name of your local gas, electric or water utility to find out what programs you might be eligible for. Alternately, you can do a search by equipment type to find out what rebates are out there.

A recent search revealed these treasures: up to $400 in rebates for insulated hot food holding cabinets; up to a $200 rebate/linear ft. for new high efficiency refrigerated display cases; FREE pre-rinse spray valves; and up to $50 rebted for each auto-closer installed on main cooler or freezer doors. These are just a few of the items of interest to restaurant operators.

As a further plus for operators, Flex Your Power has added these resources: a guide to energy efficient products; a list of Energy Star qualified refrigerators and freezers; how to save energy on your foodservice equipment, from Pacific Gas & Electric; an equipment buyers’ guide; and purchasing and procurement information from Energy Star. Here’s the link: http://www.fypower.org/com/sbs/rest.html



Section sponsored by Atlas Metal Industries Inc.

Training Trims Food Safety Violations
Drum roll, please. Researchers have proven that restaurants running formal food safety programs are indeed safer places to eat, according to the Annual Food Safety Audit Trends Report, conducted by The Steritech Group, a Charlotte, N.C., consulting firm.

In the audit, nearly 1,500 full-service restaurant participants improved in 27 out of 30 food safety issues examined after one year. About 900 quick-service restaurants bettered their operations on 25 of the issues.

The bottom line: Operators who provide employee training and adhere to standard operating procedures for tasks such as cooling, thawing and cooking can reduce food safety violations.

Specific success numbers on the full-service side include a nearly 73% reduction in issues associated with date-marking of potentially hazardous foods; a 24% drop in issues involving proper use of sanitizer concentrations; and a nearly 6% decline in issues associated with cold holding. Quick-service operators surveyed experienced a 47% decrease in date-marking issues; 23% fewer hot holding problems; and a 30% reduction in hand-washing concerns.



Section sponsored by Atlas Metal Industries Inc.

RFID Boot Camps Kick Off
Radio Frequency Identification may be the new kid on the technology block, but trust us—it’s here to stay. Wal-Mart is making sure of that.

A series of one-day RFID "Boot Camps" will explain how this recent radio-wave technology might fit in with or impact your business.

Conference topics include RFID Technology 101; types of RFID (tags, transponders and readers); evaluating RFID for the first time; case studies; choosing the right equipment for your application; and more.

Upcoming RFID Boot Camps take place on Nov. 8 in San Francisco; Nov. 16 in Orlando; and Nov. 29 in Boston.

For Boot Camp registration, or to learn about 2005 RFID events, check www.rfid-world.com for North American schedules and www.scievents.com/rfideu for Europe.



Section sponsored by Atlas Metal Industries Inc.

Gill Group Contract Division Opens Four New Offices
Big news at the Gill Group: Gill’s Contract Division, based in Crofton, Md., has opened four new offices across the country. Three of the four offices will be headed up by former U.S. Foodservice Contract Division executives.

Brian Maloney will anchor Gill’s newly opened Orlando, Fla., office as v.p./director of national sales. Under Maloney’s leadership, Gill has agreed to sponsor the 2005 FCSI/Gill Group charity golf tournament held during NAFEM week.

James Whiffen, FCSI, comes in as Gill’s regional v.p. and will be based in the just-opened Boston office. Jim has 30+ years in foodservice and is president of FCSI’s New England Chapter.

Michael Halstead also joins Gill as regional v.p. and will work out of the new Hamilton, Mont., office. Halstead brings more than 25 years’ experience to the table and will take charge of the western region’s contract and consulting business.

Finally, Jerry Hinrichs comes aboard as senior project manager in the newly opened Chicago office. Jerry has a 30-year history in custom millwork fabrication and years of foodservice industry experience.

Whiffen, Halstead and Hinrichs all come from U.S. Foodservice’s former Contract Design division.




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