Manitowoc Ice talks about I.C.E when it talks about the Indigo.
Bo Erickson is the Senior Product Sales Manager for Manitowoc Ice and he had this to say about Indigo. “When we talk about Indigo, we talk about I.C.E., where ‘I’ stands for Intelligence.” The Indigo features an Easy Read Display that stores product information, warranty information, historical data, and real time data. It can be programmed in 14 languages and alerts the user when cleaning or service is required. That keeps the unit running at peak performance and helps the user avoid service calls. On board diagnostics identify service issues, so when a service call is necessary, the time spent diagnosing the problem is minimal. All that limits downtime and saves the operator money.
“C” stands for clean-ability. According to Bo, the Indigo is the easiest to clean unit on the market. It requires fewer steps to clean, is designed for easy access to areas that require cleaning, and features tool free parts removal. These features cut cleaning time in half when compared to other machines. That saves the operator money. The Indigo also features advanced sanitation with LuminIce™, an exclusive Manitowoc device that uses active air and ultra violet light to inhibit the growth of yeast, bacteria, and other common microorganisms. LuminIce™ minimizes the number of cleanings per year and saves the operator even more money.
“Finally, ‘E’ stands for Energy Efficient,” said Bo. “In 2013, Manitowoc Ice was once again the Energy Star Partner of the Year for Sustained Excellence.” Manitowoc has a long history of meeting and exceeding Energy Star standards. As for the Indigo, it monitors its own daily energy and water use. “Customizable ice production levels ensure ice is there when you need it and production is shut off when you don’t,” said Bo. An air assist feature helps harvest ice, minimizing the amount of energy required to release cubes from the evaporator tray. These are just a few of the Indigo’s energy saving features.
It is not merely a clever mnemonic, it is a clear reminder of what really distinguishes this line from other ice machines on the market: intelligence, clean-ability, and energy efficiency.
Dining rooms are continuing to get bigger, which in turn mean kitchens are getting smaller. To maximize kitchen space with TruVection from Southbend. This low-profile convection oven series provides end users the flexibility of applying a true convection oven into a variety of configurations.
The TruVection features many of the same characteristics as Southbend’s full-size convection ovens but in a low-profile footprint. Common features include the in-shop burner system and door system. The TruVection produces 52,000 BTUs and it boasts a similar recovery time to the full-size, 75,000 BTU convection oven. Other possibilities for configuring the TruVection include stacking two or three units, or pairing them with a variety of cook tops from Southbend’s Platinum Line. Maximize kitchen space with TruVection from Southbend. To learn more about it visit Southbendnc.com.
In Jackson’s latest line of warewashers, CREW stands for Clean, Reliable, Eco-friendly Warewashing. That phrase fits the CREW 44 perfectly. The CREW’s WISR cleaning system efficiently uses water and agitation to thoroughly clean wares the first time. The cavity of the washer also features self-cleaning wash arms with non-clogging convex jets. These help the machine recover between cycles. The CREW 44 uses only .35 gallons of water/rack. Some of that water is sprayed through its Rainbow Rinse, an arched rinse arm, for the final touch of the cleaning process.
Finally, the CREW 44 features Jackson’s exclusive EnergyGuard control system. The system cuts idle energy use and lowers chemical usage by shutting the machine down when racks are not being washed or rinsed. For more on clean, reliable, eco-friendly warewashing with Jackson’s CREW 44 visit Jacksonmsc.com.
By individually vacuum sealing poultry and other proteins for freezing you can prevent common food waste. Once individually packed, it can be thawed as needed. Meat is more resistant to freezer burn after being individually packed. It can even be cooked in the vacuum seal bag.
The new Waring Commercial Vacuum Sealing System is an effective, efficient way for operators to vacuum seal food for storage and/or cooking in a smaller footprint.
The WVS50 from Waring is a two-piece system that includes the pistol-style handheld vacuum sealer and a heavy-duty enclosed storage and charging base. With the sealer in the charger, the whole unit measures 8.25” x 5” x 8.25”.
Randell’s FX Series Precision Refrigeration is the latest in versatile, efficient refrigeration. The FX Series features a unique drawer delivery system, when combined with its responsive evaporator coil and fan, make it extremely energy efficient. The drawer system promotes easy organization and access for end users. Each drawer also comes with insulated inserts. The inserts help retain cold air. They also lift out for ease of use and easy cleaning. When the drawers are open they also trigger the responsive evaporator coil and fan to turn off. This eases the workload on the compressor and also conserves energy by not expelling cold air from the refrigerated drawers. The Randell FX Series comes with a wide range of optional features and is great for a variety of applications.
Southbend has introduced a new charbroiler that is a real space saver. The Southbend Heavy Duty Counterline Charbroiler, Model HDC-12, is only 12 inches wide!
Increasingly, operators are trying to offer more choices for their customers using the same amount of kitchen space. Whether working from a concession stand, food truck, or small kitchen in the back of a café or bar, those operators just may not have enough room for a full-sized charbroiler. Other operators may have the space, but if they’re only grilling, for example, chicken and beef satay appetizers, then investing in a full-sized charbroiler may not make sense.
Either way, the Southbend HDC-12 is a hot little unit. Each of its two independently operated burners generates 20,000 BTUs using LP or NAT. Stainless steel front and sides are standard. The double-wall sides are also reinforced and insulated. 5-inch splashguards keep grease where it belongs, and the two-position reversible grates feature wide or narrow branding. The unit can also be converted in the field from cast iron radiant to briquette cooking.
The HDC-12 can be mounted on four-inch legs or flush to the counter. Other available options include a battery spark ignition, 2-inch high insulator base for mounting above refrigerated units, a stainless steel stand with or without casters, and plated grids for cooking fish. It’s a lot of charbroiler in a narrow footprint … and that’s the skinny on the new Southbend HDC-12.
Ventless hoods systems are brilliant they remove smoke and grease, while releasing clean, filtered air back into the kitchen. Wells Certified Ventless Hood Systems can even purify air to better than EPA standards. Did we mention there is no exhaust? Then you have UL Certified ventless hoods that provide fire protection systems.
Ventless hoods are not designed to replace traditional Type-1 hoods, but provide a viable solution where with traditional hoods it would not be possible, or meet local codes.
For example historic buildings where altering the building to install ductwork or to putting fans on the roof isn’t allowed. Type-I hoods in high-rise buildings can be expensive when you consider the cost of installing ductwork dozens of stories to the top of the building. Some buildings are too large for the ductwork you find in traditional hoods, like, stadiums, arenas and supermarkets. While other locations aren’t suitable, for example food courts, malls and airports.
Ventless cooking systems can be an awesome solution for existing restaurants with no room under an existing hood to accommodate additional equipment needed for menu expansion. Giving you the flexibility to easily set up a wide range of electric equipment such as ovens, deep fat fryers, ranges, griddles, hot plates, rethermalizers, woks, steamers, combi ovens and induction.
Ventless hoods are also depreciate quickly providing tax and cash flow benefits for restaurant owners and since they’re portable, it can be perfect for leased spaces.
Wells Manufacturing offers a wide range of Ventless Hoods and Cooking Systems. They are available in many sizes and shapes, from counter top models to large systems that work with entire cook lines. Accommodating a wide variety of types and brands of electric cooking equipment, Wells is a great source for Ventless Cooking systems.
Blodgett’s HydroVection oven fills a niche in the market between traditional convection ovens and combi ovens.. It cooks with convection heat and humidity, not steam. It’s a great oven with many applications, but if a combi is really what an operator needs, then the new Blodgett 62 Series combi ovens are designed to improve their product quality and increase yield while decreasing labor and cleaning costs.
The 62 Series ovens are full-size combis designed to hold five full-sized sheet pans or 10 hotel pans. Boilerless models are available in gas or electric. Boiler based models are available in electric only. All are built with 304 stainless steel exteriors and interiors. The lift hinge field reversible doors feature a step safety door latch and a door mounted drip tray to reduce the risk of wet floors. With double panes of tempered glass, the inner panes are hinged for easy cleaning.
Operation of the 62 Series ovens couldn’t be easier. The ovens feature five modes of operation: retherm, hot air, steam, and two different levels of combi cooking.
The reversible 9-speed fan optimizes baking and roasting. To get consistent results every time, the 62 Series ovens allow you to program 50 recipes, with up to 10 steps in each, including delayed start.
What really sets the 62 Series combi ovens apart is that they wash themselves. Now that saves on labor costs. The automated CombiWash function uses very little water and detergent. Moreover, only Blodgett allows you to use your own cleaners. That eliminates the expense of proprietary chemicals. The one-touch automatic deliming system can also be operated with generic deliming chemicals.
For simply adding grill marks to chops or vegetables, or warming a sandwich to melted-cheesy perfection, the Hatco Multi Contact Grill is a piece of light equipment that can add flexibility to any kitchen. The Multi Contact Grill features Hatco’s patented Heating Element Pack which is designed to ensure even, uniform heat distribution over the top and bottom plates. The standard top and bottom plates that come with each unit are grooved, but flat plates are available.
The Thermostatic controls allow for precise cooking anywhere between 120°F and 570°F. The Multi Contact Grill comes in three sizes. The smallest, the MCG10G, can handle up to 60 sandwiches per hour while the largest grill, the MCG20G, can handle up to 120 per hour. The removable plates are dishwasher safe and easily exchangeable. For more on switching and cleaning the plates head over to the Hatco site.
Mike Kraus, Director of Sales for Ice-O-Matic introduced the latest from Ice-O-Matic: the HIS Series of compact, space saving ice machines.
“HIS” is an acronym for Horizontal Ice System. “Horizontal” refers to the configuration of the evaporator. Most manufacturers mount them vertically, but Mike explained that when water flows over a horizontal evaporating plate, minerals are allowed to fall away more freely, producing a clearer, cleaner looking cube of ice.
At only 15 or 20 inches wide, and 24 inches deep, they are perfect for any application where space is limited. Their height allows them to fit perfectly under the counter of a small bar, spa, office building, or coffee shop. Producing 60, 80, or 100 lbs. of ice daily, they’re also great for church kitchens, community centers, stadium suites, nursery schools, teachers’ lounges, pool houses and weekend camps.
The ice machines in the HIS line feature wide, easy open doors with attractive euro styling. They are completely self contained, ADA compliant capable, easy to install, and competitively priced. With a 3-year warranty for commercial applications, Mike refers to them as the next big thing in small ice machines.
By individually vacuum sealing poultry and other proteins for freezing you can prevent common food waste. Once individually packed, it can be thawed as needed. Meat is more resistant to freezer burn after being individually packed. It can even be cooked in the vacuum seal bag.
