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Ice Machines: Save Energy, Save Water

Picture different jurisdictions and entities staking out their territories and trying to raise the bar, and you’ll picture what’s been happening in the commercial ice-machine business. Effective Jan. 1, 2010, you’ll have a base-line federal minimum standard for energy efficiency. Then apart from that, there’s been the California Energy Commission standard in that state. And…

Griddles: Long Road To ‘Star Status

One of the most recent foodservice equipment categories added to the Energy Star program also may be the longest in development so far. Griddles were the first type of equipment for which Pacific Gas & Electric Co.’s Food Service Technology Center in San Ramon, Calif., developed a standardized test method more than 20 years ago,…

Ovens Come Into The ‘Star Fold

There’s no question the commercial convection oven is a workhorse in the kitchen. When it’s not baking or roasting this oven is warming or reheating, so virtually all types of operations rely on it. And that’s one reason the Environmental Protection Agency considered convection ovens a key category to be qualified under Energy Star. EPA…

Making The Most Of Your Energy Star Incentives

Identifying the most energy-efficient and effective equipment for the job is one thing. And obviously it’s a biggie. As you’ll see in this Energy Star special issue, the Environmental Protection Agency’s Energy Star program now extends to eight categories of equipment, and typically an Energy Star-rated model can save you multiple hundreds of dollars a…

Refrigeration: A Cool Beginning

Time flies, doesn’t it? It’s been 10 years already since the Environmental Protection Agency first announced its intent to launch Energy Star standards for foodservice equipment. That word came at the 1999 National Restaurant Association Show in Chicago. Two years later, the first set of foodservice Energy Star standards—for solid-door reach-in refrigerators and freezers—was unveiled…

Bringing The ‘Star Spec To Steamers

Energy was a sore spot—California’s shortages in 2000 had thrown a scare into everyone—and there was no time to waste. The ink had barely dried in ’01 on the specs for Energy Star’s first commercial foodservice equipment category, reach-in refrigerators and freezers, and already in early ’02 a standard for steamers was in the works.…

SPECIAL REPORT: Antimicrobials Earn Their Keep

More than a dozen equipment and supplies manufacturers have jumped on the antimicrobial bandwagon. And while their enhanced products are no cure for bad food handling or cross-contamination, they can inhibit the growth of bacteria, mold and fungus.

On The Sept. Cover: Newick’s And Market Forge

It goes without saying: Operating a seafood unit demands reliable steam technology. At the Newick’s Lobster House unit in South Portland, Maine, two 10-pan steamers cook and heat everything from chowders, sauces and gravies to vegetables, beans, fish and the namesake item, lobster. Along with reliability, volume is critical. Each compartment on these steamers, Eco-Techs…



Beer Here

Moving big volumes of beer across many feet? Here’s what to look for in remote dispensing systems, plus a top line on eight major brands.

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