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2014 Kitchen Innovations Highlights

KI_logoNewThe 2014 National Restaurant Association show is only days away. If there’s one stop every attendee has to make, it’s to the Kitchen Innovations pavilion.

We’re proud to say we work with several of this year’s winners. Below are some of the 2014 Kitchen Innovations highlights. Read last Monday’s edition for more.

image002Champion Industries – Dry Assist Technology
Champion’s patent-pending Dry Assist technology draws cool, dry air up and through the rack of sanitized ware via a duct in the bottom of the chamber, removing moisture and speeding the drying and turnaround time for dishes. The collected heat and moisture is then recycled back in to the rinse water or removed from the room. This reduces energy consumption and makes the Dry Assist system more cost-effective and faster than conventional warewashing machines. The technology is available on the UH330, DH5000 Direct Vent, DH5000 Heat Recovery/Condensate Removal and can be incorporated into existing heat recovery condensate removal options while meeting agency requirements, including ENERGY STAR.

garlandlogoGarland – Induction FlexiHob Technology
Garland’s Induction FlexiHob Technology is an intelligent technology that automatically adjusts electrical input to offer flexibility to cook with multiple pans of varying sizes on the same induction unit, making it appropriate for à la carte or batch cooking, all while saving energy.  Located on the bottom of the pan, sensors activate the heating element allowing for precise heating resulting in energy conservation and more efficient equipment. When using induction heat you no longer have to choose between efficiency and power.

thermalriteThermalRite – CypenVac™ Technology
ThermalRite’s CypenVac™ Technology is offered on its blast chillers and freezers. This vacuum technology significantly increases the thermal resistance of insulation panels used in blast chillers and other insulated cabinets and, used in conjunction with conventional polyurethane insulation, can reduce energy consumption by up to 43%. ThermalRite offers CypenVac™ Technology on its blast chillers/freezers that are available in a wide range of models and sizes. Blast chilling has become increasingly important in meeting the demands of HACCP Guidelines for proper food chilling and freezing.

VollrathThe Vollrath Company – Downdraft Vent Module
Functional and aesthetically pleasing, this front-of-house cooking station with 1 or 2 energy-efficient induction cooktops includes a downdraft venting system, integrated fire-suppression system, and fire-containment food shield, all housed in either a Vollrath V-Class or Signature Server base. Standard features include 5-in. swivel/locking casters and a food shield with stainless supports. Choose a stainless, quartz, Corian, or laminate countertop.

For more on this year’s Kitchen Innovations award winners, click here or attend this week’s National Restaurant Association show at McCormick Place in Chicago.