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July 2006
FEATURE PRODUCTS:
Kitchen Innovations Shine
KITCHEN
INNOVATIONS SHINE
We begin our NRA Show product coverage with the 17 products
that received honors in this year’s Kitchen Innovations
program. These advanced equipment items are shown in
alphabetical order by company.—Ed
MAKE FILTER
CHANGES A THING OF THE PAST
Water filter cartridges become a thing of the past when you
use A.J. Antunes’ TAP Ultra Water Filtration Solution, a
2006 Kitchen Innovations honoree. The system is simple: It
uses two tanks to separate mechanical filtration (to strain
out turbidity, cyst, bacteria and viruses) from chemical
treatment (the carbon filter to reduce chlorine). And since
a self-cleaning step periodically flushes out trapped
impurities from the first tank, you no longer have to pay
for frequent filter replacements. Other plusses: The TAP
system catches particles as small as 0.015 microns, says
Antunes, which is 38 times smaller than the 0.5 micron size
trapped by typical filters. TAP (that stands for Total
Assurance Package) will give you 100,000 gals. of water per
carbon change, every time, the company says.
A.J. Antunes & Co.
800/253-2991
www.ajantunes.com
GREENER
COOLING
Calling it the “next generation in Carrier coolers,”
Beverage-Air releases its Kitchen Innovations-worthy
MiraCool reach-in. The unit uses HFC-free foam for
insulation, a single-piece durable grille, and an efficient
air distribution structure, says the company. The
lightweight door comes with a 3-point hinge and double-pane
glass. Standard lighting has been improved 80%, says Bev-Air,
and enhanced lighting is available. The lower cartridge
offers quick change-out for one-person operation, a
condenser with higher energy efficiency, and easy access to
both condenser and compressor. In all, the design offers
greater efficiency with reduced noise levels and “greener”
technology than other models, says the company.
Beverage-Air/Carrier
800-845-9800
www.beverage-air.com
AN OVEN AND
ITS DISAPPEARING DOORS
It may seem like a small thing, but the ability to push an
oven door completely out of the way quickly could make the
lives of chefs a lot easier. Take a look at the Convotherm
Combi Oven-Steamer, which features patented “disappearing”
doors, a helpful feature for small kitchens in particular.
You simply open the door and push back along the sides, much
like your entertainment cabinet at home. Convotherm also
touts its Advanced Closed System, which automatically
controls moisture and heat based on the physical properties
of the food being cooked, allowing you to easily bake,
broil, stew and so on. A programmable control panel lets you
store as many as 250 recipes in the oven’s onboard cookbook
and start cooking with the push of a button Available in 28
models.
Convotherm by Cleveland/Enodis
800/338-2204
www.clevelandrange.com
HACCP’S
HANDY HELPER
The Food Code tells you to cool cooked product to 40[deg]F or
lower in less than 4 hrs. So you can either assign an
employee to oversee the cooling process, or you can pull out
the big guns, your Coolit-Rite Thermometer by Cooper-Atkins.
The thermometer, which was recognized with a Kitchen
Innovations Award, has a programmable timer that tracks
elapsed time as well as food temperature. A loud alarm
sounds when it hits 41[deg]F or the time runs out, whichever
comes first. The LCD displays the final temperature until
cleared, and will even start to count up to show you how
much time has passed after the alarm sounded. Coolit-Rite
has a temperature range of –4[deg]F to 302[deg]F and a timer
range of nearly 7 hrs.
Cooper-Atkins Corp.
800/835-5011
www.cooper-atkins.com
LARGER
BATCHES COOKED FASTER
The air-o-speed combi-microwave oven, on display at both the
Electrolux booth and the Kitchen Innovations pavilion,
enables you to carry out high-speed, large-batch cooking
with convection, steam and a patented form of microwave
technology. Electrolux reps explained that in a traditional
microwave, a series of randomly dispersed waves transfer
energy to a single nonmetal pan or batch of food, and the
larger the batch of food, the slower the cooking time. With
the new, patented microwave technology used by air-o-speed,
the waves travel in a parallel path, applying concentrated
energy individually to each pan of food, up to 10 metal
hotel pans. Therefore, large-batch cooking is carried out
more efficiently, says the company. In addition, air-o-speed
can accommodate smaller loads by automatically aligning the
food load with the quantity of energy required to cook the
product. It all adds up to amazingly fast cooking, even from
frozen.
Electrolux Professional
866/ 449-4200
www.electroluxusa.com/professional
WASH AND
SANITIZE WITHOUT CHEMICALS
Well, okay, so water is a chemical. And salt is a chemical.
But other than that, there are no chemicals in
Electrolyzer’s electrolyzed-water antimicrobial process. No
bleach, no nothing. And while other processes have been
based on similar science, this one uses a patented
three-chamber electrolyzer that passes ions through an
exchange membrane to prevent salts from ending up in the
output water. That means no salt residue anywhere the
mixture is used. The process produces two separate flows of
water: One is highly alkaline, good for cleaning and
degreasing, while the other is acidic, a powerful
antimicrobial (both bacterial and viral). Wash hands, clean
work surfaces, wash produce and proteins and more. You can
use the ElectroCide System just about anywhere for less than
a penny a gallon.
Electrolyzer Corp.
781/933-8801
www.electrolyzercorp.com
‘ROTISSERIE’ IS JUST THE BEGINNING
This one’s truly different. It eschews the usual horizontal
skewers in favor of a carousel approach, with a rotating
vertical shaft turning tilted display racks. And that’s just
the most superficial difference. The Deli Multisserie, as
it’s called, also boasts a 270[deg] view and a boilerless
steamer system, as well as convection, that allows roasting,
steaming and retherming a variety of foods. Other goodies:
multiple auto-clean programs, an intuitive iPod-style
control panel, programming for up to 250 multi-step cooking
processes, and a grease disposal system that uses a handy
disposal bag to keep the whole process clean and easy. The
Multisserie’s combination of wide-view merchandising, fast
steam-and-convection cooking and sheer handiness puts this
one in a category of one.
Fri-Jado
877/374-5236
www.fri-jado.com
A
BREAKTHROUGH IN SEALING
The new Sur-Seal is a patented, touchless beverage lidding
system that makes sense operationally, environmentally and
financially. The system seals any 12- to 32-oz. drink cup
that has a rim, from paper or plastic or Styrofoam. Here’s
how it works: The machine is equipped with a roll of special
Sur-Seal film. You just put the filled cup under the sealer
and it shrink-wraps a lid to the under side of the rim in 1
sec. Customers can poke a straw into a marked straw spot or
pull a tab back to sip hot beverages. Environmentally, Sur-Seal’s
a coup. The lid film is 1/6th the weight of
plastic lids and one roll yields
3,000 lids, yet takes up less than 1% of the volume of
traditional lids. That means reduced handling of inventory
at the store level. Employees just need one hand to securely
seal drinks, and neither their hand nor the customers’ ever
touch inside of the lid. And you can imprint lids with your
advertising message, too.
Green-Line Products
905/677-0534
www.sur-seallid.com
COLD FROM
THE TOP DOWN
Everyone knows that food held in a cold pan gets warm from
the top, but most prep-table designs locate the
refrigeration down below. The result is food that’s often
too warm on top and too cold on the bottom. So the folks at
H&K Int’l. developed Safe-T-Shroud, which places the cooling
coil over the food pans to lower the air temperature above
them and shield them from convective air currents. H&K reps
told us the Safe-T-Shroud has been installed on more than
700 cold rails in U.S. kitchens and field experience says
Safe-T-Shroud can keep your food in the safety zone for 24
hrs. without freezing or drying your product. Safe-T-Shroud
is NSF 7 listed and can be engineered to fit most cold-pan
applications.
H&K Int’l.
800/788-2445
www.hki.com
PARABOLIC
MEANS HEAT CONTROL
The IR Conveyor Toaster relies on a unique design to deliver
fast toasted product and reduced heat gain in the kitchen in
one energy-efficient package. The IR’s parabolic design
offers a dome-shaped reflector that directs heat back down
to food in a focused manner, and watt distribution along the
heater’s length to allow a concentration of heat where it’s
needed. Meanwhile, a cool-to-the-touch exterior and added
air curtain help keep the area around the toaster cool. And
an energy-saving sleep mode cuts the power a predetermined
percentage and stops the conveyor belt when the toaster
senses no drastic temperature change over a period of time.
Available in a stainless finish or a variety of colors with
a footprint of 29”W x 23”D.
Lincoln
Foodservice Products/Enodis
260/459-8200
www.lincolnfp.com
ARE YOU BEN
OR JERRY?
If the name “MooBella” doesn’t make you grin, its product
sure will. This revolutionary, multi-patented, self-serve
vending machine delivers an individual portion of fresh ice
cream in just 45 secs.
It all begins when the customer uses a touch screen to choose
premium or light and select from one of 12 flavors and three
mix-ins (such as M&Ms or chocolate chips). The customer puts
a cup in the window and waits as the machine precisely
measures and pumps the base mix, then aerates, flavors and
sprays it onto a flat rotating surface, where it is flash
frozen. The product is then scraped off and formed into a
4.5-oz. portion of fresh ice cream that drops down into the
waiting cup. The machine, which stands in a footprint of
42”W x 33”D, uses proprietary shelf-stable products and is
easily cleaned with just three main components that can be
run through a dishwasher.
MooBella
508/823-1212
www.moobella.com
PROOF, BAKE,
HOLD
Nu-Vu’s Rhapsody ComboBake gained entry to the Kitchen
Innovations Pavilion as a unique oven that provides
proofing, no-turn baking and holding all in the same cavity.
The space-saving, labor-saving combination unit offers
baking that’s a claimed 33% faster than typical, cranking
out 40’-long loaves in just 10 mins. Doors are insulated for
a cool-to-touch surface, and dual-pane glass is easy to
clean. Standard features include temp control, timer, 2-spd.
fan and menu programmability. An optional pass-through
configuration adds flexibility.
Nu-Vu Food Service/Middleby
800/338-9886
www.nu-vu.com
MEET ROBO-FRY
Imagine having an electric, ventless, countertop fryer that
fries 3-lb. loads. Now imagine it has a fully enclosed
fry-vat. Automated loading. Automated baskets. Automated
unloading. That’s Perfect Fry’s PFA Series, four models that
are the first of their kind. Offering a virtually sealed
cooking process, the four models range from 6.2 to 9.6 kW,
with production capacities from 50 to 90 lbs./hr. Advanced
electronics include cook-time sensitivity, which means
cooking times are automatically adjusted to compensate for
any dip in oil temperature during the recovery period,
standby mode and hold-time monitor. The whole compact
package measures just 30” high, with a footprint of 22”W x
25”D.
Perfect Fry Co. Ltd.
800/265-7711
www.perfectfry.com
BANQUETING’S
GREAT LEAP FORWARD
Rational’s SelfCooking Center combi oven-steamer made it to
last year’s Kitchen Innovations Pavilion on the strength of
its advanced capabilities, which involve programming that
adjusts not only time and temperature but also humidity
based on type of food being cooked, size of food, etc. This
year the same capabilities are in a full roll-in banqueting
system that eliminates last-minutes panic and allows
production days in advance. Cook days in advance, then
quick-chill. Plate. Store plated, or go to reconstituting,
rolling plate racks straight into the unit, which retherms a
full rack in 8 mins. Need more? A thermo cover will keep the
rack serving-temp warm for up to 25 mins. while you retherm
additional racks of plates.
Rational USA
888/320-7274
www.rational-usa.com
GRATE
EXPECTATIONS
And now for something completely different: a self-cleaning
floor system topped with pliable, nonskid, warewasher-friendly
fiberglass/resin grates. Sani-Floor has literally taken
clean floors to a whole new level, offering a system that
can replace rubber mats and handle any spills with aplomb.
Here’s how it works: Imagine a series of 6”-deep floor
inserts in front of your cookline. The insets, joined
together to provide any length required, are lined with
small water nozzles pointing down to a drain in the middle,
and covered with three flexible 20” x 30” fiberglass grates.
Food scraps and liquid fall through the grate and out of the
way. When you’re ready to clean, you just hit a button and
water flushes debris into a catch basin for easy disposal.
Water used: 12 gals. Cleaning duration: about 6 secs. You
reduce slip-and-fall incidents from wet mats and save the
water you’d use to wash those mats. The Sani-Floor folks say
the system pays for itself within months. NSF certified.
Sani-Floor
769/345-7987
www.sanifloor.net
DISPLAY CASE
LOADED WITH FEATURES
It’s a good-looking, open-front cold display, and the Breeze
refrigeration system slides right out without tools for
simple maintenance. But the feature that secured this
display case’s place among the Kitchen Innovations Award
Winners is the optional Clean Sweep. We all know that when
the condenser coil gets gummed up and blocked with dust and
debris, it compromises the efficiency of the unit. Clean
Sweep, patent pending, does what it says, brushing down the
condenser coil once a day, automatically. Such a simple
maintenance action will do wonders for the operation and
life of the unit. The Breeze’s smart microprocessor monitors
and maintains temperature, kicking into defrost when needed
so you won’t have to.
Structural Concepts
800/433-9489
www.structuralconcepts.com
FIRED UP
ABOUT UNDERFIREDS
Just when you thought infrared broilers couldn’t get any
better, TEC Infra-Red Cooking Systems creates the Searmaster
II. The grill gets its fire-power from a virtually
indestructible stainless steel sheet burner. Over that goes
a radiant emitter panel, made of tempered glass, that
transfers the infrared energy across the cooking surface
while blocking flare-up inducing air flow. The cooking
surface is a stainless cooking grid that vaporizes drippings
into flavor-enhancing smoke and sears grill stripes onto
food. Searmaster II is 65% more gas-efficient than a
standard charbroiler, says the company. Choose from one to
five steel infrared burners, each rated at 24,000 Btu/hr.
for a maximum 120,000 Btu total.
TEC Infra-Red Cooking Systems
800/331-0097
www.tecinfrared.com
A QUIETER ICE MACHINE
With the
foodservice press corps gathered round, Hoshizaki introduced
its new DKM-500 hotel ice machine and dispenser at the NRA
Show. Part of the Serenity Series, the DKM-500’s been
designed for quiet operation from literally the top to the
bottom. First, the compressor and refrigeration components
are located at the bottom of the unit to allow more work
room for servicing, but a byproduct of that is quieter
operation, as refrigeration component sounds are released
below ear level. The one-piece design also dampens machine
noise that hotel guests sometimes find objectionable, says
Hoshizaki. Meanwhile, the unit features HoshiGuard
antimicrobial agent in the ice-making zone to inhibit the
growth of stuff you don’t want multiplying in your ice
machine. And if energy efficiency is what you’re after, note
the DKM-500 complies with California Energy Commission
guidelines and qualifies for various rebate programs in that
state. Footprint is 30”W x 28”D.
Hoshizaki
America
800/438-6087
www.hoshizaki.com
INFINITE OPTIONS, INFINITE DISPLAY
So you’ve got a great new merchandising idea for your chain
of restaurants, but to implement it, you have to find an
attractive, consistent counter display for all your stores
that’s not going to break the bank. Bonus points if the
system can ship flat and be assembled with no tools. Well,
you’re in luck: The GRS Infinite Panel System from Ideas
Well Done could be just what you need. With GRS, a basic
building-block system of connectors, rails and panels can be
infinitely customized to meet your needs. You can create
unique counters, stands, kiosks, displays and furniture, all
to match existing décor. And should colors change down the
road, it’s easy to take the unit apart and put in new
panels.
Ideas Well Done
877/312-1706
www.ideaswelldone.com
FULL ROLL-IN
BANQUET SYSTEM
Alto-Shaam put the emphasis on its systems capability at the
show, displaying its roll-in Combitherm combi oven-steamer
with its roll-in blast chiller and hot holding cabinets.
Cook (roast, bake, steam, or combi-cook), chill, retherm,
hold, all within a system that uses the same racks. And
look for new features early next year in the Combitherm
including a handy new quick-disconnect for its probe, as
well as an automatic browning feature for products that need
additional color and patented automatic venting at the end
of cook cycles.
Alto-Shaam Inc.
800/558-8744
www.alto-shaam.com
THE ‘TALL
BOY’ OF HOT HOLDING
Have a high-demand item that you just can’t produce quickly
enough? Or need to offer more menu choices? You <i>can<i>
hold in quantity and maintain quality with Hatco’s new Flav-R-Savor
Tall Humidified Holding Cabinet. The tall boy of holding
features stands 73 3/8” tall with casters and offers
thermostatically controlled heat as well as a humidity
control, a clear Lexan door with optional Dutch or stainless
doors, and right- or left-hand hinges. Tray slides, 17 of
them, on 3” centers, accept 17 sheet or Gastronorm pans, or
34 steam table pans. An optional transport package gets you
stand-off handles and heavy-duty 5” x 2” casters (5” x 1”
are standard), full-perimeter bumpers and flush-mount
transport latch to secure the door during transit. Pass
through or solid-back.
Hatco Corp.
800/558-0607
www.hatcocorp.com
A NEW FACE
FOR A NEW NAME
Axiom, the Fort Worth, Texas-based ITW brand that made its
debut at last year’s NRA Show, is celebrating its first
birthday by rolling out glass-door reach-ins to go with its
original 1- and 2-section, solid-door refrigerators and
freezers. “Quality Refrigeration. Plain and Simple” is still
the theme, as the company focuses on quality performance at
affordable prices. The new model comes with fluorescent
lighting and full or half-height doors, and like other Axiom
models, offers auto-condensate removal, self-closing doors,
metal door liner and interior, digital temp display and
more.
Axiom Equipment
888/599-5962
www.axiomequipment.com
LOTS OF
NUGGETS IN A SMALL SPACE
Manitowoc
unveiled its new countertop nugget ice maker and water
dispenser. The SN Series is engineered to deliver large
daily ice production levels and storage capacities within a
small footprint, plus the nugget ice so many customers love.
Dispensing functions include ice only, water only or a
combination of the two. Two models generate 325 lbs. of ice
per day but offer different storage capacities of 12 lbs.
and 20 lbs. You also get Manitowoc’s patented cleaning
technology, which manages the cleaning process from start to
finish with the flip of a switch, cleaning all surfaces that
come in contact with the water distribution system.
Footprint of both models is 16¼”W x 24”D; other features
include touchless dispensing, large drain pan and stainless
steel splash panel.
Manitowoc
Ice
920/682-0161
www.manitowocice.com
LADLES,
REVISITED
Sometimes you get so used to things that you don’t question
them anymore. Rubbermaid, apparently, does not think that
way, and a new look at the ubiquitous ladle started
redevelopment of the age-old idea. Result: a whole new line
of ladles uniquely shaped—blunted, flattened—to get the last
bit of food items in such things as steam table pans. Lips
and edges are carefully shaped to let you get into corners
as well as flattened to let you get what’s on the bottom,
too. Waste not, want not, make money.
Rubbermaid Commercial Products
800/810-7847
www.rubbermaidcommercialproducts.com
BEAUTY AND
THE BUFFET LINE
Here’s something that will satisfy your inner artist as you
lay out buffets, day after day: an infinitely versatile food
display layout from Vollrath called FoodFrames Modular
Buffet System. FoodFrames consists of shaped food pans
placed on interlocking frames of various heights and sizes.
The cool part is that you can arrange the frames in hundreds
of configurations. The set-up includes hot/cold serving
units and works with fuel or ice. Choose from eight kits, or
buy frames and pan individually to create your own designs.
The frames are made of lightweight, durable aluminum
composite material, in gray or black. Heights range from 3”
to 9”. Bowl shapes include standard hotel pan, bowed or
curved rectangles, and triangles.
The Vollrath Co.
800/628-0830
www.vollrathco.com
BURNERS THAT
CLEAN THEMSELVES
If fryer burner efficiency is high on your priority list,
take a look at the Solstice Supreme from Pitco. Once a day,
you push a button and a matchless ignition system ignites a
standing pilot, which begins a 30-sec. automatic
self-cleaning burner procedure. The Solstice Supreme’s
design includes new burner and baffle configurations,
including a baffle that becomes radiant faster than older
high-efficiency fryers, which Pitco says leads to quick
recovery times and high cooking efficiency. Models come with
capacities of 20 to 25 lbs., 40 to 50 lbs. and 75 lbs.; some
are Energy Star rated.
Pitco/Middleby
800/258-3708
www.pitco.com
A CURVY
SERVER FOR DRINKS, DRESSINGS
How about dressing up your salad bar—or breakfast bar or
regular bar, for that matter—with some nice curves? G.E.T.’s
versatile new Salad Dressing/Juice Bottles are ideal for
milk or juice, salad dressings or even as store ‘n’ pours
for late-night bar service. The bottles are made of sturdy
polycarbonate plastic with interchangeable lids for storage,
thin pour or thick pour.
G.E.T. Enterprises
713/467-9394
www.get-melamine.com
CAN-DO CAN
OPENER
CanPro Compact by Nemco leaves the can’s lip intact, which
means the lid won’t fall into the can and have to be fished
out. (We hate it when that happens.) No dangerous sharp
edges, either. Other improvements include a sturdy gearless
drive, an upgraded cutter design that alleviates metal
slivers, and a quick-change cutter module. A locking
mechanism holds up to #10 cans with ease. The stainless
steel and aluminum nickel-plated components are dishwasher
safe. Choose from permanent-mount or under-clamp-mount
models.
Nemco Food Equipment
800/782-6761
www.nemcofoodequip.com
LIKE A WIND
TUNNEL FOR YOUR HANDS
The Xlerator Hand Dryer evoked the “wow” reaction from your
faithful editors. It was like putting your hands into one of
those hurricane-type wind tunnels, where water didn’t stand
a chance of hanging around. Powerful motors blast an air
velocity of 14,000 linear feet per minute at the hands.
Zowee. Not surprisingly, the speed of drying clocks in at 10
to 15 secs., well under half the time of traditional dryers.
And because of its energy efficiency, Xlerator has earned
GreenSpec approval and qualifies for LEED green building
credits. And just think of all the cost- and time- savings
you’ll enjoy by eliminating paper towels. Sensor-activated;
runs on 15-amp service.
Excel Dryer
413/525-4531
www.exceldryer.com
A
FLIGHT-TYPE MADE FOR YOU
If the words “quiet operation” and “resource efficiency”
don’t spring to mind when you think about flight-types, it’s
time to take a look at the new machine from Jackson. First,
the fully customizable JFT comes with standard features to
reduce operating noise, including insulated panels and a
quieter pump system. And second, you’ll experience efficient
use of resources, says Jackson, with a high-temp sanitizing
rinse that utilizes a maximum of 140 gals./hr. The rackless,
2-spd. conveyor moves more than 17,000 dishes/hr., and wash
arms offer nonclogging convex jets, equalized water pressure
and uniform cleanability. Belt width is 29”, and a 25”
overhead clearance accommodates larger items.
Jackson MSC/Enodis
800/736-8144
www.jacksonmsc.com
FRY
EFFICIENTLY, CLEAN EASILY
At the Frymaster booth reps showed us a smart feature on the
new electric E4 fryer: swing-up elements that
easily get them up and out of the way for cleaning. The
machine’s energy-efficient features include insulated
frypots and controls that pulse power directly to the
elements during initial oil heating. The solid-state
controller comes with an automatic melt cycle, and the open
frypot design also makes for easy cleaning. With kW inputs
of 14 and 17 respectively, the 40- to 50-lb.-capacity RE14
and RE17 models are Energy Star rated.
Frymaster/Enodis
800/221-4583
www.frymaster.com
BAKING IN
THE ROUND
You do more than just bake in-store. You create an
experience, and you need an oven with a little sense of
theater. Enter the new XR8-G Rotating Rack Oven, which
continuously rotates an 8-pan rack and provides the
low-velocity airflow needed to ensure an even, consistent
bake. An internal steam system makes the unit suitable for
baking bagels or any product with shiny crust. Meanwhile, a
blower delay feature allows the convection fan to be turned
off for as long as 10 mins. when baking delicate products.
Slides and rack can be easily removed without tools for
dishwasher cleaning. Features a Btu/hr. rating of 110,000
and ¾” drain.
Blodgett/Middleby
800/331-5842
www.blodgett.com
HIGH-VOLUME
WATER FILTERING IS HERE
Everpure unveils its new Ultra Filtration automatic
self-flushing filtration system for high-volume or
high-turbidity applications. The UF system features a
hollow-fiber ultra-filtration membrane that provides
filtration of particles as small as 0.02 microns. The
multibore membrane also provides a barrier against bacteria,
viruses and cysts. The UF prefilter is housed in a stainless
steel casing and is pressure rated to 300 psi for continuous
use. The system includes a multi-programmable controller,
which initiates self-cleaning cycles using little water, and
uses metered flushing, a technology that enables more
programming options and greater control flexibility
Everpure Inc.
800/323-7873
www.everpure.com
THIS TANDOOR
FITS THROUGH YOUR DOOR
Where tandoor ovens are concerned, the traditional model
tends to be large, heavy and a challenge to get through the
door. Wood Stone has solved all those issues with its new
Tandoor. For starters, the unit’s cooking cavity is made of
strong, high-temperature ceramic, surrounded by a
well-insulated stainless steel cabinet. A ventilated lid
speeds heat-up, while a removable debris pan keeps the
heating elements healthy. Heavy-duty casters add mobility.
Choose from 31” or 35” diameter; round, square or octagonal
exteriors, and natural gas or propane fuel capabilities.
Wood Stone Corp.
800/988-8103
www.woodstone-corp.com
IT’S A
BABYSITTER
Yes, you read correctly. A baby sitter. For babies to sit in.
Koala Kare has created an extra sturdy, stackable chair
using seamless HDPE plastic. Cleaning is a breeze since
there are no crevices to collect food particles; you can
even put it through your dishwasher if you like. At 14 lbs.,
the chair is light enough for easy transport. Dimensions:
22”D x 16¾”W x 29”H. Available in seven colors.
Koala Kare Products
888/733-3456
www.koalabear.com
THE SPONGE
WORE PURPLE
Actually, lavender would be more accurate. No matter: in this
slim new Scotch-Brite Scour Pad, you have the fastest
scouring with the least scratching and easiest rinsing of
just about any cleaning product on the market, 3M says. At
the 3M booth, we watched as the traditional green scouring
pad left distinct scratch marks on a stainless steel panel,
while the purple pad chewed through baked-on grease without
leaving a mark. The open-weave design lets food debris rinse
out easily. Ideal for pots, pans, stainless steel,
countertops and more.
3M Commercial Care Div.
800/698-4595
www.3M.com/foodservice
R2DICE2
It slices! It dices! It can accommodate 21 processing blades!
Meet the latest innovation from Robot Coupe, the R2Dice
machine. Key word: “Dice.” This is the first R2 with dicing
ability, the Robot Coupe folks tell us. We watched it dice,
perfectly, plenty of tomatoes and even bananas to prove its
prowess. A 2-hp motor gives extra oomph for hard vegetables
such as potatoes. The bowl holds 3 qts.; the various blade
attachments can mix, chop, purée, blend or even knead dough.
Choose from clear or stainless steel bowl. Comes with two
processing blades, “S” blade and 10-mm dicing kit.
Robot Coupe
800/824-1646
www.robotcoupeusa.com
SHORT AND
SLEEK DISPLAY CABINET
Looking for that perfect self-serve cabinet? You know, one
that’s compact, roomy AND stylish. Federal Industries’
Refrigerated Low-Profile Specialty Merchandiser gives you
the curvy look of Euro-inspired design, and up to 15% more
storage than previous models, thanks to two shelves above
for packaged food and a well below for beverages. The unit
comes in lengths of 3’ to 6’, uses front-air intake and
discharge so you can place its back against the wall, and is
powered by an oversized refrigerator coil for non-stop
cooling.
Federal Industries/Standex
800/356-4206
www.federalind.com
ON THE
CUTTING EDGE
Name a job, no matter how simple, and we’ll find someone
that’s figured out a better, safer way to do it. That’s the
story with EasyCut box openers. For starters, the cutter
hangs on a lanyard, which hangs on a belt clip, so you won’t
lose time looking for the cutter (or worse, lose it
altogether). Next, the blades bend, not break, so no fear of
finding a stray blade flipped into a very wrong place. A
blade-depth setting minimizes damage to packaged food by
cutting too deeply. And best of all, replacement blades are
literally kept under lock and key: only the person with the
cutter key can open the device to replace blades.
FreshMarx
877/774-6829
www.freshmarx.com
REVERSE
WEIGH SAVES TIME
This one’s so new it was still in prototype form when we saw
it at the NRA Show. From A&D Weighing comes a hotel
pan-friendly prep table scale that weighs what you take OUT.
As food is removed, a display flashes the weight of the
product taken—then automatically resets the tare to zero.
The reverse-weigh scale lets you skip the step where you
place the food on the scale, check the weight, then move the
food to its final destination. The scale can be inset into
prep tables, countertops or serving carts. Available in
half- and full-pan sizes.
A&D Weighing
800/726-7099
www.andweighing.com
GREASE: THE
TRAP, NOT THE MUSICAL
Grease interceptors: not the sexiest topic, maybe, but
definitely one that more and more health inspectors are
looking at closely. And anything that keeps your plumbing
happy is A Good Thing, we say. Dormont now offers a full
line of grease interceptors designed for your cooking and
prep sinks, pot, pan and scullery sinks, and dishwashers.
Grease capacities range from 8 lbs. to 1,000 lbs., all made
with epoxy-coated steel construction. Standard
configurations include on-floor, recessed, and recessed with
access housing. The units are certified by the Plumbing &
Drainage Institute.
Dormont Mfg.
800/367-6668
www.dormont.com
FIRST AID
KIT THAT’S ACTUALLY HANDY
The thing about first aid kits is that they’re never where
you thought they were. Or the item you need is gone. DayMark,
the company that’s made its reputation on food safety, has
now jumped into the employee safety arena with its new first
aid kit, a wall-mountable cabinet that has a place for
everything, and everything in its place. All OSHA compliant.
Even inventory is easy to eyeball, with everything clearly
visible within its own cubby. And you’ll know when it’s time
to reorder—when you deplete an item to reorder level, you
see a red tab with a number on it. Just phone DayMark to
reorder, read off the item number, and you’re set. Snap-in
refill boxes make it that much easier.
DayMark Safety Systems
800/847-0101
www.daymark.biz
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