Highlights from The NAFEM Show

Product smarts were on full display Feb. 26-28 at The NAFEM Show in Atlanta, as foodservice manufacturers showed off their latest rollouts all across the 332,000-square-foot exhibit space.

This year, 633 exhibitors and an estimated 20,000 attendees descended upon the Georgia World Congress Center over the three-day show. Here’s a bit of what we saw:

More compact footprints. Expansive as a show floor may be, the same is not true in many of today’s kitchens—and manufacturers know it. Footprint-conscious products included one maker’s 34-in.W electric convection oven, as compared to prior models at 38-in.W. Beyond fitting through 36-in.W doors and saving space, the model also might help operators save on hood space. Another maker’s new rapid cook oven boasts a 15 ½-in.W footprint, plus ventless operation. On the cold side, one maker showcased shallow-depth base models that come as refrigerators or freezers; they measure under 32-in.D but the drawers can still accommodate 12 x 20 pans. And a bar equipment provider highlighted a sleek freezer that maximizes storage for essential cocktail components.

Meanwhile, in the front-of-house, a circular, compact bar cart could easily provide tableside cocktails, plus offer practical storage space for ice, mixology tools, bottles, glassware and more, affording a new, nimble option for bar service.

Reducing labor. From Day 1 to Day 1,000, staff responsibilities in the kitchen can feel daunting. To ease that, one maker of steam cooking equipment is now field testing optional touch screen controls that provide access to videos and manuals, among other assets, as a way to simplify training on what can be a very technical process. Another manufacturer introduced a removable, washable liner for its high-speed oven which it says achieves a 76% labor reduction, taking cleaning time down to about five minutes, as compared to 15-20, while also reducing chemical costs by 90%; the liner, which is estimated to last for six months on average, will go into production in April. Another maker’s system for produce and fruit washing, plus rapid thawing, says it can reduce labor by up to 85% while also reducing water use, as compared to sink use.

Other products aimed at reducing labor included a built-in outdoor locker system that allows employees to load pickup orders right from the kitchen and a high-volume pressure fryer that requires less employee interaction, saving 15-30 minutes of labor a day, the maker says.

Show debuts. While the What’s Hot! What’s Cool! product gallery showcased 42 products that launched since The NAFEM Show 2023, several product debuts quietly rolled out in independent booths, too. Among them were: a line of five immersion blenders able to handle up to 80 gal. of product, featuring a continuous run setting for easier operation; a new combi with automatic cleaning and humidity controls; and the addition of identity verification technology on an autonomous merchandiser, enabling speedier alcoholic sales for stadiums and more.

Saving energy. Further, a shift toward using eco-conscious R-290 was reflected in multiple product lines, from a new modular drop-in to ice machines and refrigerators. One maker says its use of R-290 in its merchandisers yields an 87% decrease in refrigerant usage, as compared to competitors using R-448A (an HFC-HFO blend). On the hot side, a gas fryer using forced convection heating boasts a 10% reduction in cook times and 60% lower flue temperatures, compared to standard fryers, resulting in lower energy costs.

In 2027, The NAFEM Show will return to the Orange County Convention Center in Orlando, Fla., where it was previously held in 2023, with the dates set for Feb. 11-13.