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National Restaurant Association - 25 Kitchen Innovations that save labor, energy and money

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25 Kitchen Innovations that save labor, energy and money

Check out the Kitchen Innovations Pavilion (#2440) at the NRA Show for the latest equipment and technology to cut your costs and boost your profits.

Discover ways to ways to reduce operational costs, produce more food of higher quality, save labor, and reduce water consumption and energy expenses. Many of this year’s KI recipients offer at least one of those benefits, as well as improve food safety. Here are key areas where you’ll benefit from our Kitchen Innovations:

Ventilation equipment

From hoods and installation to fan energy and makeup air, ventilation expenses continue to concern many foodservice operators. Look for retrofittable ventless hood for combi ovens and a ventless ware washer that captures waste heat to preheat incoming water.

Water and sewer expenses

The KI pavilion will feature several products that reduce water usage through innovative approaches, such as a ware washing system that targets rinse water only where the dishes are; a retrofittable system that uses ozone to sanitize dipper wells and eliminates the need for constant water flow; and a boiler-based steamer that cuts water consumption by as much as 90 percent.


On the energy front, several of the KI products score big on cutting utility bills. Keep in mind that anything that decreases hot-water usage also reduces the energy needed to heat water, such as the previously mentioned ventless ware washer. Other innovations include a peed oven that significantly cuts energy usage and a refrigerated chef base featuring that cuts energy usage 30 percent to 50 percent compared to conventional chef bases.

Other KI recipients offer labor savings, improved sanitation, advanced network capabilities and more. Swing by the KI pavilion and see how new innovations can open up new opportunities for you.

The KI Awards program launched in 2005 to showcase the most significant innovations in kitchen equipment in one place. This year’s 25 recipients were selected by a panel of nine equipment specifiers from foodservice consulting firms and major multi-unit operations.

The KI recipients are:

Beverage-Air Versa-Cool Portable Walk-In Cooler

Blodgett Hoodini Self-Contained Ventless Hood

Champion Industries/Ali Group Ventless Conveyor Warewasher with Heat Recovery

Detecto Dump Commander

Duke Manufacturing Modular Production Center

Ecomarks Plastics Quick Flip Pan

Follett Corporation Horizon 1010 and 1410 Ice Machines

Franke Coffee Systems North America A600 Espresso Machine

Goodnature Products CT7 Countertop Cold-Press Juicer

Hestan Commercial Corporation CircuFlame Sealed Burner

Kitchen Brains SCK Food Safety Manager

Manitowoc Foodservice Merrychef eikon e2s

Manitowoc Foodservice Multiplex N2Fusion Beverage System

MEIKO   GreenEye

Nemco Food Equipment RinseWell Ozonated Dipper Well System

The Vollrath Co. Stoelting AutoVend Frozen Soft Serve System

RATIONAL USA   KitchenManagement System

Restaurant Technologies AutoMist

Star International Holdings Rolling Tortilla Warmer

Strahman Valves HydroSwivel Sweeper

Taylor Company Advanced Grill Controls

Turbo Coil 72” Chef Base with Glycol/R290/R404A Refrigeration

Vulcan ABC7 Combi Oven Steamer

Vulcan Low Water Energy (LWE) Steamer

WP Bakery Group USA ITES Infrared Oven

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