Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
December 7, 2004








Economic Report:
Sponsored by:
ES3


November Jobs Growth Weaker Than Expected
NRA’s Performance Index Rises; E&S Indicators Agree
Blue Chip Economists Stand With Forecasts, Predict Rising Interest Rates
Consumer Confidence Measures Mixed, 3Q GDP Estimate Boosted


Industry Report:
Sponsored by: Atlas Metal Industries Inc.

Speed-Oven Rollout Makes Subway Hot To Trot
NSF Wants YOU To Nominate Food Safety Leaders
In Ontario, ‘A’ Stands For Accessibility
Skinner Steps Up As McCEO at McDonald's
L&L Hawaiian Barbecue To Spread Aloha Taste
Frima Takes Top APRIA Award




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In This Section:
SoCal Charbroilers Off Hook For Now
Chicago Ventilation Codes Go ‘Back To the Future’
Smoking Bans? Butt Wait, This Time It’s The U.K.
IMC ’06 To Reflect ASHRAE 154
Indiana, Wisconsin Adopt New Food Codes


This issue's Economic ReportSponsor: ES3 |  Industry ReportSponsor: Atlas Metal Industries Inc.


Regulatory ReportSponsored by Hatco

SoCal Charbroilers Off Hook For Now
All you Southern California barbecue restaurant operators can breathe a big sigh of relief: Your non-conveyor, underfired charbroilers have dodged the air quality bullet, for now.

The South Coast Air Quality Management District board voted on Friday to drop its support for a rule that would have required reductions of PM10 (particulate matter, 10 microns or less) in underfired charbroiler effluent. Staff recommendations to the board cited a lack of cost-effective controls available on the market as a reason to abandon the effort for now.

Instead, the SCAQMD announced it will focus its efforts to reduce PM10 in other industries where cost-effective controls are more readily applicable.

Chain-driven charbroilers remain subject to Rule 1138, which requires catalytic oxidizer control devices.

The staff recommendations were voted on by the AQMD’s Governing Board on Dec. 3. For the latest update, click through to the Governing Board Agendas section at www.aqmd.gov.



Section sponsored by Hatco Corp.

Chicago Ventilation Codes Go ‘Back To the Future’
Timing is everything—even in publication of mechanical codes.

Chicago’s new mechanical code, passed by its City Council in July 2003 but not effective until this past July, appears to be a victim of fluke timing. The code, drafted and approved before recent changes to the International Code Council’s model code, ironically became effective just after the ICC changes. The result is that it’s out of step with current industry standards, failing to reflect new knowledge that greatly optimizes efficiency.

The Chicago code sticks to traditional—but now outdated—"Q" formula tables to set hood sizing and air flow requirements. The formulae define airflow in terms of hood area, as opposed to linear measurements.

In contrast, the new ICC code, influenced by volumes of recent industry research, bases airflow requirements on hood length as opposed to area. This new method, developed by the American Society of Heating, Refrigerating and Air-Conditioning Engineers, does not financially penalize operators for having a deeper hood overhang that does a better job at capturing smoke and grease.

The new Chicago ventilation code, as it now stands, also calls for constant air duct velocity of 1,500 feet per minute minimum, a common standard before more recent research confirmed lower requirements. The Chicago code also makes no mention of the more energy-efficient variable speed fan technology.

Finally, the Chicago code makes no mention of "listed" hoods (i.e. those built by manufacturers and UL-approved) and instead tacitly favors those built by local contractors. Listed hoods typically give you the advantage of better designs for capturing smoke and grease; lower CFM requirements; and less costly duct requirements.

Find the code online at http://egov.cityofchicago.org/webportal/COCWebPortal/COC_EDITORIAL/Mechanical_Code_Full_Text.pdf.



Section sponsored by Hatco Corp.

Smoking Bans? Butt Wait, This Time It’s The U.K.
Pubs and restaurants in England, Scotland and Wales will have a different air about them, so to speak, if the three countries succeed in passing legislation to ban smoking in public places.

In England, a recently released White Paper on Public Health included plans to make most enclosed public areas smoke-free. The phased-in restrictions would end smoking in government buildings by 2006, in enclosed public places by ’07 and in licensed eating and drinking establishments by ’08. Earlier this year, the country banned smoking in all enclosed workplaces.

The British Hospitality Association would prefer a voluntary approach to smoking in restaurants and pubs, but should the ban be introduced, the group maintains it should be on a national basis and be as simple as possible.

Scotland’s government also announced it would seek to ban smoking from all enclosed public places by 2006. And the Welsh government would like to see smoking prohibited in all public places, including all pubs.

In March, the Republic of Ireland passed legislation to end smoking in pubs and restaurants.



Section sponsored by Hatco Corp.

IMC ’06 To Reflect ASHRAE 154
Good news for all you folks responsible for keeping your building plans in line with the kitchen ventilation side of mechanical codes.

The Int'l. Code Council reports that the 2006 version of the Int'l. Mechanical Code will parallel recommendations set forth in ’03 by the American Society of Heating, Refrigerating and Air-Conditioning Engineers.

The ASHRAE 154 recommendation, entitled "Ventilation for Commercial Cooking Operations," reduces the minimum velocity for grease hood ductwork to 500 fpm, from 1500 fpm. The ASHRAE standard will also remove limits for maximum airflow velocity.

For further information, browse the ICC Web site, www.iccsafe.org.



Section sponsored by Hatco Corp.

Indiana, Wisconsin Adopt New Food Codes
Both Indiana and Wisconsin have made changes to their state food codes. In most cases, changes were made to clarify language and bring state codes in line with the Food and Drug Administration’s 2003 model Food Code. True to form, however, each state has its idiosyncrasies.

The biggest change in both states was the adoption of the most recent FDA model code’s hot food-holding requirement. Now you can hold hot food at 135
°F instead of the old 140°F.

Among other changes, Indiana’s code includes a requirement that employees wash their hands in 100
°F water, meaning you have to be sure all your hand sinks are capable of supplying 100°F water. The code also clarifies language about warewashing—you don't need both manual and mechanical warewashing equipment. One or the other suffices.

Changes in Wisconsin’s code include new requirements that new or replacement warewashing equipment come equipped with automatic detergent and sanitizer dispensers. The dispenser must have alarms signaling low levels of chemicals. New or replacement hand sinks must be equipped with automatic faucets that provide at least a 15-sec. flow.

Indiana's new code became law on Nov. 13. Wisconsin's will take effect in spring ’05.




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