Top Products for Operators from NAFEM 2017

Video Produced by Denise Toledo

On this episode of "On Foodable Weekly: Industry Pulse," we continue last month's conversation around the NAFEM 2017 show. The National Association of Food Equipment Manufacturers holds its Equipment and Supply show every other year for members to showcase their newest products to thousands of buyers in the foodservice industry. On the last Industry Pulse, we looked at some of the best chef products showcased at NAFEM 2017. This week, we're taking a closer look at the coolest products we saw available to operators. You won’t want to miss these!

Steelite Thrill

The Thrill machine from Steelite International both chills and sanitizes glassware — with style. By simply pushing a glass down on the Thrill for three seconds, the Thrill sanitizes the glass with 88 percent microbial reduction. Another six seconds and the glass is chilled to 40 degrees below, “so the drink that you’re charging 10 bucks for is actually more enjoyable,” says Steelite International VP of National Accounts, Terry Tanael. Using CO2 gas, the Thrill can fit on any bartop or be built into your bar for even more space saving. Plus, your customers will love the experience!

RATIONAL SelfCookingCenter®

The RATIONAL SelfCookingCenter® can cook virtually anything you need with the push of a button. It has settings for poultry, meat, fish, egg dishes, baking, sous vide, and more. This product makes bulk cooking a breeze and can cook a number of different items at different temperatures and with different settings — all at the same time. National Corporate Chef for RATIONAL USA William Buck demonstrates for us how to use the grill setting for 20 steaks at once, but RATIONAL has the SelfCookingCenter® in sizes allowing chefs to make 120 steaks at a time! And once cooking is done, the SelfCookingCenter® cleans itself, too!

Franke BKON Craft Brewer

Using reverse atmospheric infusion, the BKON craft brewer can infuse almost any liquid imaginable! Using a vacuum, BKON extracts organic material with any solvent from water to wine to chicken stock! Using the touchscreen settings, users can use a number of categories to personalize their infusion. Franke is excited to see how chefs experiment with this new product.

Play the episode to see these cool products in action! And watch our last Industry Pulse episode to see some of the best products for chefs at NAFEM 2017!
 

From Sanitation to the Bar, Product Reviews Featuring Franke and Perlick

From fast casual to casual dining to quick-service, restaurant models are all different — but one thing stays the same: every restaurant needs the proper equipment to keep the lights on. How do you set up a model correctly? In this episode of "Rock My Restaurant," filmed at the FCSI The Americas Biennial Conference, where best in foodservice management and consulting share ideas and innovative products, we are joined by Owen Slaughter, regional sales manager for Franke, and Corrinne Ward, regional sales manager for Perlick, who dive deep into the game-changing products their brands offer.

Keeping it Clean

It's no surprise that consumers are now putting more emphasis on the quality of ingredients than they are on the speed of service.

"They're starting to demand a difference at the foodservice level of the actual ingredient. And so as that shifted, we started to look for these types of opportunities to say, 'Now, how does the technology need to change to support this growing demand for more honest food?'" Slaughter said.

Franke's solution? The Air Purification System.

To increase the shelf-life of ingredients and the freshness of perishable food, operators who own this piece of equipment are the proud owners of a machine that uses ozone-based technology to reduce food waste, prevent flavor transfer between foods, and eliminate odors. Placed in a walk-in cooler, this system sanitizes the air by pulling the air into the unit and scrubs the air of anything carbon-based, from mold and bacteria to viruses and ethylene gas.

"What that ultimately means for the operator is that they now can bring in fresh produce and not have to be worried about it as much," he said. "We're also doing things for the ice machine as well."

Manufacturer Trends Behind the Bar

From craft brewing to creative cocktails, the beverage industry is just thirsting for disruption. What technology and equipment are helping operators keep up?

"There [are] a couple of key trends out there. First and foremost [are] cocktails. Cocktails, hard liquors are absolutely on the rise. In particular, using really fresh ingredients to make cocktails. And so it's really important, just like a chef needs to have the mise-en-place station, a bartender actually needs the same thing," Ward said.

"They need to have all their tools lined up and organized, they need to have all their ingredients right there in arm's length, and they need to have everything they need right in front of them so that they're able to make their cocktails not only correctly, but quickly because time is money."

Introducing the Perlick Tobin Ellis Signature Cocktail Station. This station, ideal for night clubs or high-luxury hotel lobby bars that expect a high volume of cocktail making, is a breakthrough achievement. Now that cocktails now use fresh ingredients, especially for garnishes that need to be refrigerated, this station is a catch-all answer for cocktail creating challenges. 

Want more? They are other products waiting to be discovered. Watch the full episode now!