Articles by FER Edit

Ignitor Labs creates and delivers online training solutions for roll-outs, planned maintenance and repair of your foodservice equipment. Our suite of tools includes ProTech, PocketTech and MicroTech. We are the global leader in building custom interactive, on-line refresher courses and field reference tools to augment any in-house manufacturer or chain restaurant training programs. We work on your teams’ tablets or smart phones, providing 24/7 training and tribal knowledge that saves time and money. Reduce return visits and downtime for your clients, increase first-time fix rates and increase productivity for your factory service network.

Ignitor Labs
The NAFEM Show Booth 890

Kitchens To Go provides comprehensive mobile, modular and containerized commercial kitchens for planned renovation or expansion, new construction and special events or for immediate needs such as disaster response and recovery. Short- and long-term, lease or purchase solutions are available in a multitude of platforms. Our licensed team of architects and engineers, along with our account executives, partner with you to reduce downtime, project costs and construction fatigue. KTG’s innovative Solutions To Go mirror existing production facilities with state-of-the-art equipment, functionality and design. In addition to cooking capacity, cold and frozen storage, warewashing, dining space, restroom and office facilities can be provided.

Kitchens to Go Built by Carlin
The NAFEM Show Booth 2935

Master-Bilt’s Master Controller Reverse Cycle Defrost system option increases food safety, prevents product loss and saves significantly on energy bills. Its Web2Walk-In software increases user connectivity with remote monitoring and programming of data and set points. Also, its patented design saves up to 27% more energy than an all-mechanical system. With the reverse cycle defrost feature, high-temperature refrigerant flows back through the evaporator coil, heating it along its entire length to eliminate frost build-up. The prevention of ice formation from blocking the cold airflow, results in more efficient cooling, lowering the risk of temperature fluctuations inside the walk-in caused by the constant opening and closing of walk-in doors.

Master-Bilt/Standex
The NAFEM Show Booth 2823

Perfect for any medium- or high-volume foodservice establishment, the 1400W Model 1434N1A commercial microwave features a large 1.2-cu.-ft. “N” Line cook cavity, grab ‘n go door, large easy-to-read controls and 100 programmable times. The economically priced unit includes stainless construction inside and out.

Midea
The NAFEM Show Booth 539

Montague TECHNOSTAR gives operators everything they want in a commercial cooking range. Features include 30,000-Btu cast-iron burners providing operators with 20% more burner coverage, counter-balanced oven doors with a lifetime guarantee and a front-vented oven that creates consistent heat distribution and a more efficient cooking environment. Available in a wide variety of configurations TECHNOSTAR is manufactured in the United States by skilled, tenured Montague craftsman. From floor-standing units and counter-top models to salamanders and cheesemelters, Montague has a TECHNOSTAR component to meet every cooking requirement.

The Montague Co.
The NAFEM Show Booth 1400

Salvajor’s new Water Saving Package (WSP) for disposers includes everything you need to operate more efficiently. Patented operator sensor technology is capable of detecting the presence of the operator. In Water Saver Mode, the sensor will detect when the operator leaves or returns to the work area and will adjust water flow accordingly. The disposer will power off entirely if the operator does not return before the adjustable run timer expires. Includes disposer sink or cone assembly, ARSS-LD control and sensor. Simple installation requires only one solenoid.

Salvajor
The NAFEM Show Booth 1844