Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
November 20, 2007

Economic Report:
Sponsored by:
Manitowoc Foodservice Group
Public E&S Companies Report Strong 3Q
MAFSI Barometer Shows Higher But Moderate Growth
Equity Markets, Oil Prices, Other Economic Boogeymen
Revised FER 2008 E&S Market Forecast Available

Industry Report:
Sponsored by:
Server Products
Rankin-Delux Acquired
Collapsible Chafer Honored At Editors' Choice Awards
Wendy's Improves Results, Puts Off Sale
Bottled Water Backlash May Bend Buying Habits

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In This Section:
BAAQMD Hearings On Charbroilers Are Baaack!
Drought Triggers Water Restrictions Around United States
South Carolina Mulls New Sprinkler Requirements
Rhode Island, NSF Partner On Inspection Plan

This issue's Economic ReportSponsor: Manitowoc Foodservice Group 
Industry Report Sponsor: Server Products
Regulatory Report Enodis

BAAQMD Hearings On Charbroilers Are Baaack!
After what has extended to a full year of public hearings, including the most recent one on Oct. 23, you may have thought the matter of pollution controls on charbroilers in the San Francisco Bay Area was a done deal.

But not quite. The Bay Area Air Quality Management District has gone back to the drawing board more than once with proposed revisions to Regulation 6, Rule 2, and another public hearing, this one to consider adoption, has been scheduled for Dec. 5, 9:45 a.m., at BAAQMD offices, 939 Ellis Street, San Francisco. Written comments on the proposed rules will be accepted until Nov. 26 at 5 p.m.

Many of the concerns have revolved around the district's original proposal to require catalytic converters on chain-driven and underfired charbroilers. The cost of exhaust controls, especially to small stores, would be prohibitive, ventilation experts have said.

Gradually those requirements have been modified, mainly to exempt low-volume applications. The current version of the rule would require chain-drive charbroilers at restaurants that buy 500 lbs. of beef per week and charbroil 400 lbs. of it to be equipped with a catalytic oxidizer or alternative controls.

As for underfired charbroilers: If a restaurant has an underfired charbroiler 10 sq. ft. or more, and if that restaurants buys 1,000 lbs. of beef per week and charbroils 800 lbs. of it, that operator would be required to equip the charbroiler with a control device certified to emit no more than one pound of PM10 per 1,000 lbs. of meat cooked.

Affected chain-drive charbroilers would have to comply by Jan. 1, 2009. New underfired charbroilers (10 sq. ft. or larger) would have to comply by Jan. 1, 2010. Existing ones meeting the definitions would have until Jan. 1, 2013. If you fall under the rules you'll also have to register your equipment with the district.

For information or to file comment, you can contact Virginia Lau, senior air quality specialist, at 415/749-4696 or e-mail to

Details on the new proposal are available at


Section sponsored by Enodis

Drought Triggers Water Restrictions Around United States
Coming soon to a city near you—water shortages. More municipalities around the country are implementing restrictions on water use as drought conditions spread.

The Southeast has been particularly hard-hit by dry conditions in the past several years. Durham, N.C., recently enacted mandatory water restrictions including prohibiting restaurants from serving water unless asked in addition to the more typical restrictions on watering landscaping, hosing down driveways and parking lots, filling swimming pools and fountains and washing cars.

Atlanta also has talked about additional restrictions, along with dozens of other counties and cities in Georgia, the Carolinas, and Virginia. The drought in the Southeast spreads as far west as Tennessee where one town—Orme—now must truck water in from out of state.

South Florida also has suffered from dry conditions, prompting the South Florida Water Management District to enact a number of restrictions. Other areas of the country in which water has become scarce enough to enact restrictions include Austin, Texas, and parts of Alabama, Southern California, New Mexico, and even Decatur, Ill.

Restrictions on business usually first entail curbing use of water for irrigating and decorative fountains. Restaurants sometimes are asked not to serve water to patrons unless it's requested. Some water districts have asked restaurants to make sure they run dish machines only when full, install low-flow toilets and faucets wherever possible, fix leaks, wash linens less frequently and find other ways of conserving.

Weather experts say these local conditions are likely to become more prevalent in the future.

Section sponsored by Enodis

South Carolina Mulls New Sprinkler Requirements
Recent tragic fires have spurred South Carolina lawmakers to introduce legislation that would put sprinkler systems in more businesses and homes. Two bills have been introduced in the state legislature that take dramatically different approaches to increasing the number of buildings with sprinklers.

State House Speaker Bobby Harrell said he expects legislation to hit the floor of both legislative chambers in January that offers tax credits to businesses and possibly home developers that install sprinklers. The credits would help offset the cost of installing sprinkler systems and hooking them up to municipal water supplies. No state presently offers a tax credit for sprinklers.

A separate proposal by state Senator David Thomas would mandate sprinklers in all commercial buildings, no matter how old. State law presently exempts older buildings from building-code requirements for sprinkler systems, and homes typically aren't required to have them, either. Thomas' proposal includes tax credits and mandates reduced insurance premiums, which he said should offset costs.

Tom Sponsellor, head of the state hospitality and restaurant association, said the group supports tax credits, but would oppose legislation that forces businesses in older buildings to install sprinklers.

The issue took on increased urgency after a June furniture-store fire killed nine firefighters and an October beach house fire killed seven students. Back in 2004, a Greenville hotel fire killed six guests. Legislators said sprinklers might have prevented deaths in all three fires. None of the buildings had them.

Public hearings on the issue will be held Dec. 10 at 11 a.m. in the Gressette Building on the Capitol grounds in Columbia, S.C.

Section sponsored by Enodis

Rhode Island, NSF Partner On Inspection Plan
With only eight inspectors for 8,000 restaurants, Rhode Island's health department has been hard-pressed to ensure foodservice facilities are meeting code.

NSF has ridden to the rescue with a voluntary program called Dine Safer.

Built around industry best practices, ISO 9000, state regulations and the Food and Drug Administration's Model Food Code, Dine Safer certifies that restaurants are following proper food safety procedures, taking a load off state inspectors.

NSF offers a broad menu of services to restaurants to help them implement food safety procedures. To earn Dine Safer certification, though, restaurants have to develop and implement a food quality and safety plan, put a self-inspection program in place and pass semiannual inspections. The program's standards are tougher than the state's. NSF validates the plans and conducts the audits, making sure restaurants correct and document anything that's out of compliance, essentially acting as health inspectors as well as consultants.

Restaurants that earn Dine Safer certification can display the mark in their stores and receive recognition on the health department's website. Restaurants that don't sign up for the program will still be inspected by the state and their inspection results posted on the site.

For more info on the Dine Safer program, go to

To find out about the Rhode Island's online food safety inspection reports go to

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