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January 6, 2014

Franke Begins New Ice Age

A revolutionary new diamond electrolysis technology turns the ordinary incoming water for an ice machine into a powerful, natural sanitizer. The Franke Ice Sanitation Technology continuously treats the water supply to kill viruses, bacteria, yeast and mold at every stage of ice production, even within the ice bin itself. The small unit attaches easily to…

January 6, 2014

Champion’s EnviroPure: Green Is Good

Showcased in The NAFEM Show’s new product pavilion, Champion Industries’ EnviroPure Commercial Food Waste Solution System is an environmentally sound onsite treatment of food waste that consumes less energy and fewer resources than traditional disposal methods. By turning organic waste into wastewater that meets wastewater discharge standards, EnviroPure is the greener choice for today’s commercial…

January 6, 2014

Vollrath Makes A Bold Statement With Trend-Setting Buffet Stations

The refined modern style of Vollrath’s new trend-setting buffet stations dominates the buffet table and delights guests. The sleek exterior disguises the workhorse behind the new buffet line, which includes two sizes of buffet stations and the popular induction station. The induction units are designed to accommodate various models of induction ranges including Mirage Cadet…

January 6, 2014

New Manitowoc Ice NEO Is The Everywhere-You-Need-Ice Machine

Manitowoc Ice introduces its newest ice machine—NEO—an all-in-one, undercounter ice making and storage solution that provides a new level of performance, intelligence and convenience as it meets your demand for ice. NEO offers up to 33 lbs. more ice production within the same footprint of our existing models over a 24-hour period. All NEO air-cooled…

January 6, 2014

Champion Conveys Energy & Effort Savings

The redesigned E series Dual Rinse Single Tank and E series Two Tank Machines combine energy saving and ease-of-use features to make the cleaning experience as simple as possible. The all-new rack conveyors high-performance products provide the instant accessibility of a swing-out, high-access door design, additional insulation and targeted functions to fit high-volume dishwashing. All…

January 6, 2014

Savings As Simple As 1-2-3 With 1814

January 6, 2014

SHOW REPORT: Coming In May, It’s The NRA!

At the industry’s big blockbuster foodservice show, innovation and hospitality trends are on display.

January 6, 2014

PRODUCTS: May 2013

WOODEN PLINTHS Dudson extended its ‘Modus’ range with the introduction of 3 food-safe wooden plinths made from sustainable acacia. Featuring specific well sizes to fit ‘Modus’ ceramic items, the plinths add visual impact to this versatile suite of products. The trays are lightweight for ease of handling and have a lacquered finish for increased durability….

January 6, 2014

In Memoriam: John Birchfield Sr.

John Birchfield, FCSI, the founder and principal of Birchfield Foodsystems, a foodservice consulting and design firm, died Dec. 29. He was 82 years old. Birchfield had a long and multifaceted career in the foodservice industry. From offices in Annapolis, Md., and Okemos, Mich., he designed foodservice operations and served as an operations consultant for institutions,…

January 6, 2014

NRA Announces 21 Kitchen Innovations Awards Recipients

Advancements in energy efficiency and sustainability, online tools for tracking and monitoring and intelligent controls stand out among the foodservice equipment honored with 2013 Kitchen Innovations Awards from the National Restaurant Association. The KI Awards recognize and celebrate cutting-edge equipment and supplies that specifically improve the back of the house and benefit operators. An independent…