Corner Booth Blog | TundraFMP Restaurant Supply, News & Equipment Blog
The National Restaurant Association (NRA) has announced the 2009 winners of their annual Kitchen Innovations award, which recognizes cutting edge advancements in improving the efficiency of commercial kitchen appliances and tools.
Some highlights from this year’s list include:
Advanced Composite Materials’ Silar Microwave Flatstone. This composite ceramic insert is designed for commercial microwaves. It creates even heat distribution throughout the unit, meaning foods that normally require long oven times can now be cooked quickly and efficiently without sacrificing quality.
As a result, a fresh dough pizza can be cooked in three minutes using this flatstone in a commercial microwave.
Eneron, Inc. Turbo Pot. This innovative stock pot drastically improves heat transfer through aluminum fins on the bottom of the pot that cut cooking times and energy usage in half.
The Turbo Pot has been tested by Fishnick, an organization dedicated to improving energy efficiency in the commercial kitchen. Their findings show the Turbo Pot can significantly reduce energy usage while still maintaining the durable quality needed for commercial cookware.
Halton Model-based Automated Regulation of Exhaust Levels (MARVEL). This automated ventilation system controller automatically adjusts ventilation fan speeds depending on restaurant equipment usage and exhaust air temperatures. The result is an automated system that conserves energy during slow times while safely removing smoke and heat automatically when the kitchen is busy.
Somat Company eCorect Waste Decomposer. Reduce food waste by 90% with this compost machine. Less waste means less expense for trash removal and boosts a commercial kitchen’s green credibility. This machine is easy to maintain and doesn’t require any special additives or enzymes to work.
These product innovations are great examples of how technology is being leveraged in the food service industry to increase efficiency and therefore profit margins in the fiercely competitive world of food service.
You know, I would have been the first to say, “you can’t improve something as basic as a POT” (beyond using different metals to make it). I would have been wrong–LOL This is impressive; who would have thought you could improve on the design of a POT?
Additional advantage: You can now see the waffle pattern on the toe that will clearly identify exactly which dishwasher is dropping your pots!
One more thing: Greg, did you say the NRA was testing kitchen equipment now? Must be a slow winter at the ole range (shooting range–LOL)
Kevin Loving
Galveston Texas (Where the pots are as flat as a ice encrusted road in Bolder)