Appliance Design - September 2007 - (Page 30) COMMERCIAL APPLIANCES Working Smarter A busy kitchen requires optimized workflow and integrated equipment that is easy for the kitchen staff to use. Photo: Enodis New challenges met with new technology. A by larry adams 30 applianceDESIGN September 2007 ppliances built for commercial settings are the workhorses of the industry. They do more work, put in longer hours, and take more abuse. Makers of such appliances keep busy, too, always looking for ways to make their products, and users of the products, work smarter. Some key objectives for designers of commercial appliances include easier and safer operation, better performance, reduced energy and water consumption, more sophisticated controls, and networking systems to help owners optimize the use of their equipment investments. In many cases, these innovations can also boost revenues. The trend toward “green” is one driver to creating more capable and efficient products. And, at least some customers are responding with their pocketbook. A 2005 National Restaurant Association survey showed that more than 50 percent of foodservice operators had purchased energy-saving equipment in the past two years. That survey was not limited to kitchen equipment; it also showed that refrigeration and HVAC were the most frequently purchased energy saving categories. A more recent study by Enodis, the London- based foodservice equipment manufacturer, showed even higher percentages. Enodis has invested heavily in the green concept by creating a portfolio of products under a under a program it calls Enerlogic. Some of the criteria for inclusion in this program include meeting or exceeding California Energy Commission rebate standards, being Energy Star rated, and meeting criteria outlined by the Federal Energy Management Program, including products that incorporate new energy-saving technology, involve renewable energy, demonstrate water efficiency, and feature sustainable design. To date, 500 Enodis products are thirdparty verified to meet these criteria. One such product is the Scotsman Prodigy ice machine that uses a mineral-sensing technology called WaterSense that automatically adjusts the quantity of water needed to flush mineral residue. Rick Caron, the chief technology officer for Enodis who is based in the company’s technology center in Florida, says “The technology uses a sensor to test if there is a high mineral content and will adjust the purge rate accordingly,” he says. www.applianceDESIGN.com http://www.appliancedesign.com
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