JET STEAMER JS-1000; Countertop steamers are known to provide convenience in a minimal footprint to an operation. The Jet Steamer JS-1000 maintains that small footprint while adding even more advantages. Through an injection of high-velocity steam combined with a unique cup shape, the steamer cooks products faster and more efficiently than traditional methods. The steam also mixes ingredients to save time preparing items such as eggs, soups and chili. A graphic touchscreen interface with preprogrammed and customizable cooking times allows operators to easily prepare a variety of menu items with a single touch.; ajantunes.com;
ADVANCED HEALTH DEPARTMENT INTELLIGENCE; Data analytics has changed the industry in many ways, and now Ecolab is capitalizing on the use of big data with a platform that allows operators access to public health department inspection information. The information will help improve performance and better manage food safety risks across multiple sites. The newly reinvented program has an expanded database of more than 1.5 million locations, and uses an advanced algorithm to analyze records and provide insights. Operators can view health department activities across the country, as well as view trends and analytics on top risks and opportunities, review performance based on locations and jurisdictions and proactively identify potential health department violations.; ecolab.com;
PRECISIONBREW AIR-HEATED SHUTTLE BREWERS; These brewers help keep coffee hot and preserve taste without settling, hot spots or scorching. Using the Encapsulair system, the hot air circulates between internal chambers to maintain coffee temperature and flavor. The brewer uses the Javatate technology to gently stir the brewed coffee, keeping the drink well blended with a consistent flavor from the first cup to the very last. An advanced touchscreen provides detailed settings for time, temperature and pulsing to simplify brewing and help create the ideal cup of coffee.; precisionbrew.com;
SPACE$AVER TEAM COMBI; Thanks to innovation within the FlexFusion product line, operators can now employ the cooking of Henny Penny combi ovens in a space-saving, compact version. The Space$aver Team Combi has two independently operating combis stacked in a single frame and shell with a single power cord for a compact, 22-in.W footprint. Two independent Chef’s Touch control panels are at eye level for easy operation. The unit saves space even further by doing away with the need for a catalytic convertor by using an integrated ventless hood with four-stage filtration for grease and vapors.; hennypenny.com;
FLEXFRY; Get more versatility with the FlexFry. It offers open frying and pressure frying in the same battery footprint. The combination features Henny Penny’s F-5 electric low-oil volume frying platform, which uses 40% less oil than traditional fryers. The FlexFry can be configured with two to four units, and each unit can be a pressure fryer or an open vat, depending on what works best for the operator. The F-5 includes a touchscreen interface, three-minute express filtration and auto top-off , while the pressure frying vats feature an easy open/close lid and pressure assist technology.; hennypenny.com;
FEG FT1000E LOW ENERGY SERIES; The FT1000e flight-type dishmachine brings a new level of energy savings to the dishmachine category. Newly designed elements include automatic soil removal to reduce wash-water changes up to 50% and ventless energy recovery, which captures steam and uses it to help heat the water, reducing energy use 12%-20% depending on configuration. Capless wash arms with anticlogging nozzles ensure optimal cleaning. Automated cleaning and deliming features help maintain the integrity of the machine while freeing up time for employees to focus on other tasks.; hobartcorp.com;
MODWATER; Hoshizaki has created a carbonated water dispenser that delivers up to 20 gal. of sparkling water per hour without a tank or pressurizing pump. The tankless technology saves space and maintenance, and also conserves environmental resources by eliminating the need to buy plastic water bottles. Measuring at just under 15-in.W, MODwater dispenses chilled, hot, alkaline or sparkling water.; hoshizakiamerica.com;
KITCHEN MANAGEMENT SYSTEM; This system provides the tools and information necessary to improve efficiency and productivity in any size or type of professional kitchen. Jamix includes a user-friendly drag-and-drop interface for creating recipes and menus. Users can easily view cost and nutrition information, print labels for individual sale and publish menus to websites and mobile devices. More than just offering recipe management and costing, this system links ingredients to product purchasing, allowing Jamix to create purchase orders. As a cloud-based system, Jamix offers convenience and portability accessible from any browser, operating system or mobile device.; jamix.com;
TWINPOUR BEVERAGE DISPENSER; At only 44-in.W, this space-saving beverage dispenser brings versatility to customers. With two dispense points and FlavorTouch technology, two customers can pour their beverages at the same time for better speed of service. Multi-Valve Technology provides a faster flow rate than other dispensers and can be serviced independently. The dispenser also offers plenty of variety, accommodating 266 flavors and many types of ice. Configure the machine to dispense two types of ice at the same time to better meet customer demand.; lancercorp.com;
INDIGO NXT; Indigo NXT ice makers provide operators with a new way to produce ice that’s both efficient and environmentally friendly. One of the first in the U.S. to incorporate R410a refrigerant, this series is an average of 11% more efficient than models using R404a and produces about 50 lb. more ice per day. A touchscreen display takes the guesswork out of ice making with easy access to operating status, step-by-step cleaning instructions and a start-up wizard to simplify installation.; manitowocice.com;
Walk through the Kitchen Innovations Showroom (booth 2440) at the National Restaurant Association Show in Chicago, May 18-21, and you’ll find a robot named Penny that takes customers’ orders and another named Sally that prepares custom salads. There are sensors for sinks that monitor water temperature and software that recommends recipes based on menu patterns. It might feel like a scene from "The Jetsons," but rather than an imaginative look into the future, it’s a glimpse into the present day of foodservice equipment. New technology and creative approaches to equipment and procedures have led to products that improve operations, increase productivity and efficiency and offer added convenience to operators and customers.
For 15 years, the Kitchen Innovations Awards have recognized equipment that brings something new to the foodservice industry. "The key drivers of innovation are the needs to reduce operating costs, improve food quality and advance or safeguard food safety," says Brian Ward, Fe3, Target Market & Media Services, who serves as the consultant and project manager for the KI Awards program.
Although KI recipients represent a wide variety of creativity and ingenuity, one trend unites them. "The arrival of robotics and artificial intelligence in foodservice really stands out in several of this year’s recipients," Ward says.
Manufacturers are answering traditional concerns facing operatorsâ€”such as labor costs and efficiencyâ€”with nontraditional solutions. "With rising job creation and lower unemployment, the demand for robotics is rising," says Ward. Other solutions are products that combine multiple cooking operations into one equipment piece or those that help cut energy and water use for cost savings and environmental benefits.
This year, the NRA Show celebrates its 100th anniversary, providing an opportunity to reflect on the organization’s work on behalf of the foodservice industry and look to what the next 100 years will bring. The KI Awards Showroom serves as a place where attendees get to experience the future of the industry firsthand. "KI is all about looking ahead to what’s new and what’s next," Ward says.
- Dan Bendall, Principal, FoodStrategy Inc.
- David Chislett, FCSI, Executive Principal, Ricca
- Jeff Cook, Senior Director Global Equipment,
- Richard Eisenbarth, FCSI, President/CEO, Cini-Little Int’l.
- Foster F. Frable, Jr., FCSI Associate, AIA, President,
Clevenger Frable LaVallee
- Randy Homer, Program Manager, Food & Beverage
Operations Asset Management, Walt Disney Parks
- Jim Krueger, Jr., CMCE, NRAMF, Chief, Food & Beverage
Policy, Procedures, Business Development & Strategic
Initiatives, Air Force Services Agency Food & Beverage
- Steve Otto, Director, Capital Equipment Purchasing,
- Jim Thorpe, Senior Food Service Designer, Aramark
2019 KI Award Judges
- Alto-Shaam Inc. Booth # 4840
- American Panel Corp. . Booth # 460
- Continental Refrigerator . Booth # 5202
- Cres Cor. Booth # 3150
- Edlund Co. LLC/Ali Group. Booth # 5013
- Elite Global Solutions. Booth # 7645
- Equipex. Booth # 2213
- FWE/Food Warming Equipment Co. . Booth # 3813
- Hoshizaki America Inc. . Booth # 6212
- HOST 2019 . Booth # 9337
- ITW Food Equipment Group . Booth # 4031
- Jackson WWS . Booth # 6212
- Prince Castle/Marmon . Booth # 4848
- Scotsman Ice Systems/Ali Group . Booth # 5001
- Server Products . Booth # 4254
- Service Ideas . Booth # 3624
- Thunder Group . Booth # 2250
- Thunderbird Food Machinery Inc. . Booth # 3646
- Turbo Air Inc. . Booth # 2240
- Vollrath Co. LLC, The . Booth # 4413
- The Wasserstrom Co. . Booth # 3818
- Welbilt . Booth # 3401
- Wood Stone . Booth # 4668
Don’t Miss FER‘s Advertisers at the Show
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Registration now open for the Dec. 17 half-day virtual conference.