CHICAGO -- Recognizing cutting-edge kitchen equipment in the foodservice market, the National Restaurant Association last week announced the recipients of the 2012 Kitchen Innovations (KI) Award. An independent, expert panel of judges selected KI Award recipients for significant innovations that improve quality, productivity, service and sustainability.
Award recipients will be showcased in the interactive Kitchen Innovations Pavilion in its new central location on the exhibit floor at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, May 5-8 at Chicago’s McCormick Place.
The 2012 Kitchen Innovation Award recipients are:
Combitherm Automatic Grease Collection System, Alto-Shaam, Inc.
This new system is electronically activated during cooking, to separate grease from water. Grease is pumped to sealed containers and water goes down the drain. Collected grease volume, handling and disposal costs are greatly reduced.
Optimax Compact Automatic Batter-Breading Machine, Bettcher Industries, Inc.
The first automatic machine for application of batter and breading to a wide variety of food items to be baked or fried. The compact Optimax batters and breads fresh food items individually, and is ideal for locally sourced meats, seafood and produce.
SinAqua Waterless Food Holding System, CookTek Induction Systems, LLC
SinAqua induction warming replaces steam or dry holding with consistent temperature control to extend food quality and holding time. Combining induction technology with gentle infrared radiant heat and LED lighting dramatically reduces energy costs and eliminates the need for complicated plumbing systems.
ActiveView HDI Health Department Intelligence, Ecolab Inc.
For multiunit operators, ActiveView HDI gathers data directly from the local health department inspections, standardizes against U.S. Food Code, applies proprietary translation algorithms, and delivers online customized reports and alerts.
Stealth Fly Station, Ecolab Inc.
This wall-hanging panel is unique because it works effectively during daylight hours to attract and eliminate flies. It's best positioned in strategic locations on exterior walls to prevent flies gaining entrance into restaurant kitchens.
Ice Machine Sanitizing Device, Franke Foodservice Systems, Inc.
This compact unit attaches to most ice machines and prevents bacteria build-up, reducing costly maintenance. Its unique electrolytic cell generates ozone in the water line, safely sanitizing the ice-making path and holding bin without chemicals.
Fresh Cooking Oil Box System,Frontline International
Frontline racks orient fresh oil boxes/jugs upside down, connected to a pump station. Fill fryers either automatically or by dispensing wand. Average oil yields equals +10%, and spill risks are avoided.
Large Vat Fryers, Frymaster
Frymaster’s new large-vat, 1814 gas and electric fryers' innovative frypot designs maintain high production capability while using 15% less oil, reducing energy consumption from 25% to 47%, and conserving space under the hood.
Garland Induction Griddle, Garland Commercial Ranges
A patented six-point real-time temperature sensing and unique power management system, coupled with a high-performance three-metal layered plate, enables this unique induction griddle to achieve almost-instantaneous recovery and even heat across the griddle.
OmniFlex Dispense-and-Vac system, Kaivac, Inc.
OmniFlex dispenses fresh cleaning solution to the kitchen floor and then thoroughly removes all liquid, soils and contaminants with its wet/dry vacuum and brush-head. OmniFlex leaves floors dry for immediate use.
Bolt On Kitchens,Kitchens to Go built by Carlin Manufacturing
The KTG Bolt On is a new approach to commercial kitchens. Unlike temporary solutions, the KTG Bolt On is a customized preconstructed, code compliant turnkey kitchen that's permanently affixed to a building, enabling reallocation of interior space.
Lang GHP Series Featuring "On Demand Burners," Lang Mfg.
Lang is introducing the first gas-fired countertop range with on-demand burners. These energy-efficient burners feature a lever-actuated gas valve, which will go from idle to full when the pot or pan rests on the grate surface.
Planar Plume Technology, Merrychef USA
This new patented Planar Plume Technology creates even impingement sheets of air in rapid-cook ovens which delivers quicker heat transfer, less microwave destruction, lower blower speeds and increased energy efficiency.
Silent Alert, Power Soak Systems, Inc.
This alert system illuminates a floor or ceiling surface in the kitchen with highly visible but unobtrusive color-coded light patterns. The system is language neutral and completely silent, yet it effectively garners the attention of the staff to deliver a variety of important messages.
SelfCookingCenter whitefficiency, HiDensityControl,
RATIONAL USA
The patented HiDensityControl is the innovation that drives the efficiency of the new SelfCookingCenter whitefficiency. It senses where energy is needed and controls fan direction and speed to achieve high and even energy density.
Vision Enabled Training, Sealed Air
Small Web cameras and algorithm-based software enable customers to observe exceptions to approved practices such as hand hygiene. Customers can customize their applications via smart phone or a secure website in real time for training and monitoring.
The BioPro EX, Springboard Biodiesel LLC
The BioPro EX is an automated appliance that converts used cooking oil into cleaner-burning, premium-grade biodiesel fuel for a fraction of the cost of the petroleum-based fuel it replaces.
Automatic Mix'n Machine, Vitamix
The new Automatic Mix'n Machine is a hands-free, fully programmable mixer that incorporates candies, syrups, cookies and hard-to-mix ingredients into soft-serve ice cream or yogurt without damaging the inclusions.
VTEC Infrared Charbroiler, Vulcan
This high-production cooking platform is produced by an innovative conversion burner. More than 50% of the infrared energy is generated in longer wavelengths optimal for cooking, using less gas and greatly reducing flare-ups.
HDW-2 Water Saving Heated Disher Well, Wells Manufacturing
As an alternative to constantly running dipper wells, the HDW-2 holds food-serving utensils at bacteria- and allergen-free temperatures while conserving up to 18 gallons per hour, as well as potentially providing significant energy savings.
Spin Zester, ZipZester LLC
This innovative Spin Zester and its sophisticated combination of patent-pending blade designs and tension mechanisms allows the chef to safely produce the highest-quality zest in a matter of seconds.
For more information, visit the show website at www.restaurant.org/show.
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