Standardized and programmable controls
As operators continue to grapple with food safety and staffing concerns, icon-driven touchscreen controls were showcased on everything from speed-cooking ovens to refrigeration and chiller units. For example, Manitowoc, and other vendors representing multiple brands, are moving to standardized displays to ensure consistent results. A number of oven units also featured USB ports for easy downloading of menu changes — a bonus for chain operations.
Oven technology
The Alto-Shaam and Rational combi-oven cooking demos drew some of the biggest crowds at the show. Visitors checked out smaller multi-functional units and innovations such as smoker accessories. Turbochef and Merrychef had their moments in the spotlight with their latest compact models. And, a plethora of oven technologies, from sleek new impingement systems and rack ovens to beautifully designed gas-fired wood-burning ovens, rounded out the oven category.
Frozen thinking
There was no shortage of one-stop blending systems for iced beverages — a category that presenters tout as the fastest-growing in foodservice today. The latest all-in-one equipment can house up to eight flavour compartments, allowing operators to create hundreds of delectable frozen-drink concoctions at a time — from flavoured iced teas and exotic fruit combinations to drinkable chocolate mousse and cheesecake.
Reducing your footprint
From ice machines and refrigerators to ovens and prep tables, appliance footprints are shrinking as operators free up floor space to reduce overhead. Ice-machine vendors at the show highlighted smaller, higher production units to meet a growing demand for chewable ice, and the Coca-Cola Freestyle drink machine — which can combine coke beverages to create unique blends and requires a smaller ice machine — is winning fans at large chains.
Modularity
On the refrigeration, blast chiller and display system front, vendors are creating mix-and-match modular systems that can do double-duty as prep tables. Customiza-tion is king; even multiple drawer units can be individually programmed to refrigerate, chill or thaw with the press of a button.
Design appeal
Wine coolers and reach-in display refrigeration were glammed up this year with the latest in LED strip lighting. Not only is LED a big energy saver, but it can turn a basic display into a veritable marquee. Wi-Fi communications also provided a boost to buffet stations, where tablet-style screens were programmed to provide a moving display of ingredients, menus and any other visuals that create an interesting dining experience.
Induction comes of age
Induction is primed to hit the mainstream in a big way this year. In fact, Garland Canada is leading the charge with the introduction of several new induction pieces, including a 6-inch–deep braising and holding pan, a chrome-top griddle and improved wok technology.
Sustainability
Not surprisingly, eco-friendly messaging was part of virtually every display, from all-natural cleaning products and bamboo-based serving dishes and utensils, to heat-capturing warewashing systems. For example, this year Meiko displayed a vacuum system that captures food waste, which is then collected and repurposed for biofuel. Mean-while, True introduced its natural hydrocarbon refrigerants, which can be used to replace HFC refrigerants. These have become a mainstay in Europe during the past 10 years and are being tested in the U.S.
Energy Star
While today’s appliances are expected to have an energy-star rating, vendors report that this is the year products are being built to the latest standards.
Temperature-holding technology
With the increased focus on food safety and precision cooking, advanced temperature-control systems are becoming increasingly important add-ons. Sous vide is also gaining ground as an energy-efficient option because of its precise temperature-holding properties, says Brad Barnes, director of Consulting for New York’s Culinary Institute of America. “We’re seeing a lot of uptake in large-volume environments, such as health care, schools.”
Moving forward, Flynn reports that manufacturers are looking to R&D to speed up service and consistency. “Operators are challenged to meet more discerning customer demand with limited spend and are looking for ways to generate repeat business while meeting the needs of their changing demographic. Dealers are just trying to sell products that will address the needs of the market over the next two years. What’s different is that now, everybody, from manufacturing and distribution to menu planning and purchasing, is in on the discussion.”
In 2015, NAFEM will be reviving an old tradition. The event will return to Anaheim, Calif., for the first time in 10 years.
