CHICAGO -- Amid the flurry of flavor and preparation trends on display at this year's National Restaurant Association (NRA) Show, cutting-edge kitchen equipment also stood out. On the show floor this year, we made note of the growing number of compact, smaller footprint tools designed to fit convenience-store configurations.
While many ovens, blenders and other multiuse equipment pieces were worth noting, here are six standout tools—including a 2017 Kitchen Innovations award winner—that were front and center at the NRA Show ...
Chefs at the Alto-Shaam booth demonstrated a new Vector oven. A 2017 Kitchen Innovations award winner, the oven has up to four independent oven chambers, all independently controlled. The oven has a 21-inch footprint and can be used without a vent.
Broaster Co. showed off its new acquisition from Smokaroma, a pressure smoker that can cook and smoke 40 pounds of ribs in one hour. The machine uses real wood chips, and the pressure cooking—a signature of Broaster’s fried chicken—helps the smoke flavor penetrate deeply into the meat.
Bunn released its much-anticipated cold brew and nitro system at the show. The machine uses a bag-in-box product, eliminating the need for a keg. All that’s needed is a 120-volt outlet, filtered water line and a nitrogen source. One can of nitrogen yields 1,200 cups of coffee, according to the company.
Along with additions to its induction line (including both built-in and portable warmers) and dry heated wells, Hatco showed off its Flav-R-Savor Heated Air Curtain Cabinet. The warmer keeps food at ideal serving temperatures without the need for doors, allowing for immediate access to the product.
Operators told Ovention they wanted more capacity in a smaller footprint. The result is the Double MiLO, an oven with two cabinets stacked top and bottom. The air and infrared heat is controlled separately in each cabinet.
Schaerer’s new bean-to-cup coffee machine brings the convenience of today’s touchscreen espresso machines to a cup of traditional coffee. It can make coffee from three different bean hoppers, grinding the beans to order and brewing a 16-ounce cup in 30 seconds. A heat exchange helps deliver iced coffee with little ice melt.
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