18 Award-Winning Pieces of Foodservice Equipment

CHICAGO -- The National Restaurant Association (NRA) has announced this year’s recipients of its 2017 Kitchen Innovations (KI) Awards, spotlighting new foodservice equipment and technologies. The winning companies and their products will be featured in the Kitchen Innovations Pavilion at the 2017 National Restaurant Association Restaurant, Hotel-Motel Show, to be held May 20-23 at Chicago’s McCormick Place.

Reflecting trends related to everything from saving space and cross-functional features to labor and energy efficiency, a number of the award-winning equipment pieces also caught the eye of CSP Daily News at this year’s NAFEM trade show, as we pointed out the opportunity for convenience-store operators that invest in the latest foodservice equipment.

Here's a look at this year’s KI winners ...

Great for all-day breakfast flexibility for both c-stores and restaurants, the Dual Zone Egg Station’s unique split cover divides the grill surface into two independent cooking zones for quick on-demand eggs. Cook on one zone or two, larger or smaller batches, depending on demand. The two-channel timer allows operators to time each zone separately.

With the XS Model 6 2/3, Rational manages to get all of the advanced features of its full-size SelfCookingCenter combis into a package that’s roughly 60% smaller. At only 21 ¾ inches deep, 25 inches wide and 22 inches high, it is the only combi this compact that offers its own steam generator. 

The MercoMax offers a new answer to the age-old challenge of visual quick-service-style hot holding with a combination of radiant heat beneath the shelves and forced-air convection from fans above each holding zone. A bright 7-inch touchscreen display, visible from across the kitchen, shows what’s being held and its status.

The ventless Vector Multi-Cook oven offers full-menu flexibility with four independently controlled cook chambers. Advanced “Structured Air Technology” highlights evenness and speed of preparation. Each chamber gets its own 10-speed fan and multistage programming for precise cooking.

This blender blends a drink in the same cup it's served in by just locking in the individual disposable cup. The system not only assures portion control, but it also reduces handling, improves sanitation and saves labor—not to mention rinse and wash water.

The ventless Double Batch oven uses two independently controlled high-speed cooking cavities to maximize throughput while requiring minimal space and energy consumption. The cavities are controlled by a split-screen, Wi-Fi connected capacitive touch controller, which allows the user to intuitively and quickly control either cavity simultaneously. Air impingement technology and an oscillating rack make for rapid, even cooking. 

Garland’s Xpress Grill takes energy and temperature management to the next level with a controller that automatically adapts to either 208V or 240V. PID software continuously modulates power to maintain set point, unlike conventional on/off cycling. Cooking lanes are independently controlled, separated with grooves under the grill plate to prevent heat migration. Each lane can be set at a different temperature or even turned off when not needed.

The new Wow 2 Grilling System is a Middleby-CTX infrared conveyor oven broiling at 1000 degrees Fahrenheit, and doing it with an advanced controller that saves enough energy to the heating elements that it requires only a 30-amp breaker rather than the typical 50- to 60-amp unit. Special pans, plates and high-temp alloys provide the grilled effect.

In the past, induction cooking in North America operated at a frequency that worked only with ferrous pans. Now, Panasonic’s Met-All works with any kind of pan, whether iron, steel, copper, or aluminum, automatically sensing the metal and adjusting accordingly.

High-efficiency fryers tend to be expensive models with lots of bells and whistles. Royal changes that with the RHEF-45, a 14-inch, 45-pound model that delivers truly high efficiency in a straightforward package. The RHEF-45 offers three in-shot burners, total 99k Btu, with one of the lowest-ever flue temps at 370 degrees Fahrenheit, 62.6% efficiency and 70.6 pounds/hour. production capacity.

The TruVapor delivers on the versatility of a combi's convection-steam-combi modes, but with a low profile that fits into the line and serves as a base for a rangetop or griddle. A steam generator provides plenty of power.

Vulcan’s new VC5G Gas Convection Oven features fully removable, dishwasher-safe doors. At 20 pounds, they’re easy to put in the dishwasher or a three-compartment sink. Another big plus for this model is that it received one of the best convection oven cooking efficiency scores ever in Energy Star testing.

Turbo Coil uses two of its patented compact evaporator coils, one for the pan section and one for the storage section, and seals off both sections, making each completely independent. A single master controller sets both temperatures and runs both coils. The result is better temperature control and greatly reduced energy usage.

Standex’s KMS is an integrated walk-in keg box solution that addresses the worker safety risks associated with employees lifting a 160-pound keg. The KMS features a suspended track and electric hoist system, with cantilevered shelving, that moves kegs anywhere within the walk-in. A digital scale helps inventory partial kegs.

The Roll-O-Matic silverware/utensil and napkin rolling machine brings automated rolling within reach of casual dining, cruise ships, hotels and other foodservice operations. The machine neatly rolls and bands all kinds of flatware, even chopsticks, UV-sanitized, at the rate of 500 sets per hour.

This under-counter hot-water sanitizing glass washer features an integrated reverse-osmosis filtration system. It removes the water impurities that cause spotting, which eliminates the need for hand polishing. The model is Energy Star listed and uses just 0.61 gallons of water per rack. An illuminated door handle glows blue for ready, green for washing and red for messages.

With waste heat recovery critical in warewashing, Hobart has found that drain-water energy recovery solves multiple challenges at once. Not only is waste heat recovered to preheat incoming water, but with drain water temperatures reduced, the need for tempering water also is greatly reduced, saving significant water consumption.

Representing the next generation of insect light traps, the Stealth LED uses LED technology to achieve industry-leading effectiveness while slashing energy consumption and eliminating the need for a high-voltage ballast and fluorescent bulbs. The compact, discreet design makes placement easier for both front and back of house, and the LED bulbs are shatterproof to help protect food safety.