Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
December 2, 2008

Economic Report:
Sponsored by:
Hotelex Shanghai

MAFSI Barometer Logs Record Decline In Third Quarter
Public E&S Companies See Slight Organic Growth In 3-Q
Searching For Mr. Good News, We Found Some
In Times LikeThese, You Need A Guide Like The FER Forecast for 2008 and í09

Industry Report:
Sponsored by:
The NAFEM Show '09
BioHitech, Rubbermaid Earn Editorsí Choice Awards
NSF Calls For Nominations
Chipotle, Dunkiní Open Green Stores

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In This Section:
New Grease-Duct Code Soon To Take Effect
NSF Rewrites Food-Shield Standards
Toronto Coffee-Cup Cops Compromise
San Diego Tightens Water Restrictions...
...While Desert Area Just Begins

This issue's Economic ReportSponsor: Hotelex Shanghai 
Industry Report Sponsor: The NAFEM Show '09 
Regulatory Report Manitowoc Foodservice

New Grease-Duct Code Soon To Take Effect
Take notes, folks: This one will impact a lot of people, and itíll become effective Jan. 1. Thatís when the new regulations for grease-duct enclosure systems kick in. Under the updated rules, flexible wraps around ducts on new installations must now meet ASTM E2336 guidelines, which will result in 3Ē to 4Ē of insulating wrap being required. Factory-built systems must comply with UL 2221 when used as an alternative shaft enclosure. Discontinued were all listings or evaluations based on SBCCI and BOCA acceptance criteria. The changes were agreed on by Underwriters Laboratories, Intertek Systems and the Int'l. Code Council Evaluation Services.

In other words, since grease duct enclosure sizes will be increased, architects and structural engineers will need to allow more space for installation; mechanical engineers will need to include information on drawings that address code compliance, cleanouts and inspection ports; and specifiers will need to adjust material requirements, flues, casings, insulation thickness and code compliance in their specs.


Section sponsored by Manitowoc Foodservice

NSF Rewrites Food-Shield Standards
Okay, itís not exactly as dramatic as blood-spatter patterns on televisionís CSI, but itís pretty dramatic: NSF Intíl., long known as the National Sanitation Foundation, has been studying sneezes and all kinds of scenarios involving food guards for two years. Findings have resulted in changes to NSF Standard 2, which addresses specs for food guards, among other things.

Two years of work by an NSF task force on food shields culminated last March in the amended design standards. The task force, comprising consultants, designers, dealers, health inspectors and operators, studied real-world applications to determine where and how food shields are and should be used.

Some of the changes include adding end panels on all food shields unless theyíre installed within three inches of a wall; new height criteria for food shields at carving stations; a distinction between food shields on self- and full-service counters and new criteria for dimensions of both; new standards for multi-tiered food shields; and adoption of the full-service food shield standards in elementary schools.

The new NSF standards will become effective in the NSF model code as of December 31, 2010. For more information, visit or call 800/NSF-MARK.

Section sponsored by Manitowoc Foodservice

Toronto Coffee-Cup Cops Compromise
The Toronto city-council committee, which recently had proposed a ban on disposable coffee cups and a mandatory rebate to customers who bring their own cups, has backed off the draconian measuresófor now.

Industry representatives, including the Canadian Foodservices & Restaurant Association and spokespeople for the Tim Hortonís chain, complained vociferously about the proposal, noting that disposable coffee cups are recyclable but arenít accepted by Torontoís recycling program. City staff and committee members acknowledged industry arguments, but said the reason cups canít be recycled is due to their plastic lids. In recent public hearings, some pushed for an amendment to the proposal that would have required operators to use recyclable paper lids, which people from Tim Hortonís said donít exist.

The committee voted to give the restaurant industry until April to come up with a compromise. The city is exploring the purchase of a machine that separates plastic lids from paper cups, and said it would cost about $3 million, plus $1 million a year, to operate. Tim Hortonís V.P. Nick Javor said thatís not something operators want to pay for since the cost of recycling in the city is already shared by industry and taxpayers but said heís ďvery encouraged by the opportunityĒ of more time to work with the city on a solution.

Plastic bags werenít so lucky. The committee is still recommending a 10-cent refund to consumers who use their own reusable bags instead of plastic disposable ones. The full city council will vote on the proposals this month.

Section sponsored by Manitowoc Foodservice

San Diego Tightens Water Restrictions...
Apparently San Diegoís award-winning water conservation program has come up a little short. The city recently announced it had to tighten its water restrictions, going to Level 2 measures from Level 1.

Level 2 emergency plans call for an outright ban on running outdoor fountains and allowing irrigation runoff. In addition, the plans set outdoor watering schedules, restrict car washing and allow restaurants to serve water only at the customerís request. The restrictions go into effect starting Jan. 1.

San Diego Mayor Jerry Sanders set a goal of a 10% reduction in water use when he asked at the beginning of the year for the voluntary Level 1 restrictions. Through September, however, the city had been saving only 6%, according to the San Diego County Water Authority.

Ironically, the cityís water conservation program recently won an Education and Leadership Award from Flex Your Power, the stateís efficiency partnership organization.

Section sponsored by Manitowoc Foodservice

...While Desert Area Just Begins
More ironic yet is that the Coachella Valley Water District, which serves the desert around Palm Springs, is only now urging restaurants to conserve water. Itís asking operators to serve water to customers only upon request, according to general manager Steve Robbins.

Restaurants donít have to comply, but some have already started voluntarily conserving to promote a ďgreenerĒ image. A local deli owner stopped putting water on tables unless customers request it and figures if 25% of his customers donít ask for it, heíll save more than 18,000 gals./yr. The water district estimates that if 10 restaurants saved that much water, it would provide the typical household in the county enough water for a year.

Robbins said that for each 16-oz. glass of water served, a restaurant uses about a half-gallon of water including ice and wash water. For more information on the conservation, call the district at 760/398-2651.

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