Appliance Design - January 2009 - (Page 26)

COMMERCIAL APPLIANCES approach can achieve a 90 percent efficiency rating because almost all of the heat is going into the pot to warm the food. This betters other systems such as an electric resistive heating system, which typically only has half of its energy going into the pot. The other half is isotropically lost as the heat disperses in directions other than up into the pot. Gas systems tend to only half about a 40 percent efficiency rating for just this reason, says Edward Nunn, vice president of CookTek. The Incogneeto features RFID temperature measurement technology that transmits the temperature of the pan through the granite. This creates a closed-loop control system that allows for precise temperature maintenance of the food in the serving dish. Data travels back and forth at 50 Hz per second, sensing the temperature of the pan, and determining if the charger should be turned back on. Through potatoes, etc., while others offer touch screens this technique, the pan can be kept at a con- that direct the users, and others have ways to store and call-up recipes on one machine or a stant temperature of +/-2 DegF. CookTek has expanded its product line multitude of machines. Hobart, for example, offers the Hobart based on this technology, with both portable units and those with much larger volumes. Combi Barcode Scanner. The Bluetooth CookTek recently released a 650 W version enabled barcode scanner and software that will allow three separate heating units to allows downloading of recipes and even operate off a 15-amp circuit. On the other end allows users to scan bar codes on food packof the spectrum, Nunn says that a 3-phase, 3.5 ages and boxes. It can be used on its Combi Kw cooking unit has been developed and plans oven, which automatically loads the cooking program and goes into preheat mode after call for a 5 Kw version. Wireless technology such as the one used by the barcode is scanned. Electrolux allows recipes to be added or CookTek is one way that food service equipment makers are developing easier-to-use revised online through its Electrolux Intelligent products. Throughout the industry, ease- Kitchen System (EKIS) software. The system of-use is becoming a regular feature in com- can be installed on an onsite or offsite commercial appliances. Many units have simple, puter and can monitor a single kitchen or Putting Energy into Profits: ENERGY STAR Guide for Restaurants intuitive buttons that say chicken, fish, fried multiple kitchens in different locations. EKIS can also be used to link together various pieces Table 1. Full Service Restaurants--Standard vs. Energy Efficient Product Savings Estimates of its cooking and refrigeration equipment, Energy Standard Efficient and to monitor a kitchen’s Hazard Analysis Equipment Equipment Energy Critical Control Points (HACCP) activities. and Use and Use Savings Savings Technology ($/yr) ($/yr) ($/yr) (%) Electrolux was a leader in integrating Solid Reach-in Refrigerator 210 97 113 54 HACCP capabilities and it features logUnder-counter Refrigerator 146 124 22 15 ging devices on most of its equipment. The Lighting – Incandescent 26 7 20 75 Lighting – Fluorescent 34 25 9 26 company’s SMART Refrigeration product Solid Reach-in Freezer 432 281 151 35 line, for instance, utilizes four temperature Walk-in Freezer/Cooler 118 39 80 67 Hot-Food Holding Cabinet 767 438 329 43 probes that continuously manage and log Fryer 1,169 806 364 31 ambient, internal storage, condenser, and Steamer 2,700 508 2,191 73 evaporator temperatures. If temperatures Under-counter Freezer 228 196 32 14 Glass Reach-in Refrigerator 325 163 162 50 exceed critical limits, acoustic and visual Convection Oven 1,051 731 320 30 alarms are activated. All events are recordPrep Table 406 182 223 55 ed and can be displayed at any time. These Toaster 964 128 836 87 Broiler 3,539 2,882 657 19 probes also record a 24-hour performance Hot Water Heater 11,354 10,358 996 15 history so that proper unity operation is Combination Oven 4,163 2,596 1,567 39 Pre-rinse sprayer 1,973 1,052 921 47 maintained in the event of probe failure. Ware washer 7,657 6,432 1,226 34 Hobart’s HACCP monitoring package is Ice Machine 3,650 2,940 710 20 the Hobart Communication Product Control Demand Control Exhaust Hood 7,500 5,000 2,500 33 Griddle 1,117 1,056 61 5 (HCPC). The system records how many times the door is opened during the cooking proTable 2. Quick Service Restaurants--Standard vs. Energy Efficient Product Savings Estimates cess, if alarms went off, the starting and ending Energy Standard Efficient temperature of the food, and more. A probe Equipment Equipment Energy and Use and Use Savings Savings can be inserted into the food to monitor its Technology ($/yr) ($/yr) ($/yr) (%) temperature. It can also follow the food to a Fryer 1,559 1,075 485 31 blast chiller such as one from Hobart’s sister Lighting – Fluorescent 34 25 9 26 Lighting – Incandescent 26 7 20 75 company, Traulsen. Solid Reach-in Refrigerator 210 97 113 54 Hobart and Traulsen have matched the Walk-in Freezer/Cooler 118 39 80 67 Engineered Proximity Exhaust Hood 4,000 2,500 1,500 38 Hobart Combi Oven and the Traulsen RBC Griddle 1,489 1,407 82 5 Blast Chiller for an easy cook-chill operation. Ice Machine 3,650 2,940 710 20 The matched roll-in, rollout system enables Instantaneous Hot Water Heater 3,436 2,972 464 24 Prep Table 406 182 223 55 transfer of a full load from the Combi oven to Pre-rinse sprayer 493 263 230 47 the Blast Chiller to preserve the food through Assumptions: $ 0.10/kWh, $1.00/therm, $2.00/CCF water, $3.00/CCF sewer. Steamer and spray nozzle savings include consideration of water and sewer costs. Attributes for standard-efficiency appliances and high-efficiency/ENERGY STAR appliances derived from default the HACCP “danger zone” of about 135 DegF settings in online calculators. Calculations for lighting assume 100-W incandescent, 27-W CFL, 16 hours of daily use. Calculations for exit signs assume 40-W incandescent sign, 2-W light-emitting diode (LED) sign. Spray nozzle savings assume gas water heating. down to 41 DegF. May 2007 Source: U.S. Environmental Protection Agency report "Energy Star Guidelines for Restaurants." 3 26 applianceDESIGN January 2009 www.applianceDESIGN.com http://www.appliancedesign.com

Table of Contents Feed for the Digital Edition of Appliance Design - January 2009

Appliance Design - January 2009 Contents Editorial Shipments/Forecasts News Watch Supplier Spotlights Commercial Appliances Plastics & Parts Electronics Motors Design Marts Association Report: NAFEM Advertiser’s Index

Appliance Design - January 2009

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.