bake - March 2016 - 18

Equipment

Innovations for Foodservice
With food safety and energy efficiency gaining importance to bak-

Meiko

ery operators, foodservice equipment manufacturers are unveiling

Meiko is raising the bar on water conservation with its Gree-

scores of innovative new products that are designed to enhance

nEye integrated system for ﬂight-type warewashers. A light

the daily operations of bakeries and other foodservice retailers.

coaching system indicates which conveyor belt lanes should be
ﬁlled for maximum water efficiency. Sensors detect where the

With this in mind, the National Restaurant Association recently

ware is, and these lanes are then targeted for optimal delivery

announced recipients of the 2016 Kitchen Innovations Awards,

of fresh rinse water only where needed.

honoring forward-thinking equipment and technologies that
increase efficiencies and productivity for back-of-the-house
operations and beneﬁt foodservice operators.
Each recipient and their product will be showcased in the interactive Kitchen Innovations Pavilion at the 2016 National Restaurant Association Restaurant, Hotel-Motel Show, held from May
21-24 in Chicago at McCormick Place.
The following award winners offer numerous applications speciﬁc to the retail bakery and bakery cafe business.
Blodgett
The new Hoodini is a self-contained, ventless hood currently
available on Blodgett Mini Combi 6- and 10-pan ovens. The

WP Bakery Systems

innovative recirculating system removes steam, smoke and

Fresh from Germany, the high speed ITES oven takes food

fumes, even when cooking raw proteins. The ventless hood lets

straight from frozen to baked using a new, patent pending

the user place the oven just about anywhere, freeing up valu-

modiﬁcation of infrared heating elements that alter the IR

able kitchen space.

wavelengths. This alteration allows the heat to penetrate deep
into frozen products, baking from the inside out while retaining

Champion Industries

product moisture.

The new ventless conveyor warewasher with heat recovery
from Champion offers a unique combination of a variable-

RATIONAL

speed fan with an independently mounted heat pump to collect

Moving ahead in remote communications, the KitchenMan-

a full 100 percent of the operating exhaust energy as well as

agement System lets operators manage and control up to 30

the vapor. The vapor is fully absorbed and the exhaust energy

RATIONAL combi ovens from a central computer. Monitor and

is repurposed to aid in heating the wash and ﬁnal rinse water.

control appliances through a Windows virtual control panel,
allowing for menu updates, cooking proﬁle changes, HACCP

Kitchen Brains

documentation delivery, and power control.

A signiﬁcant advancement over paper forms and temperature
monitoring, Food Safety Manager is designed to simplify labor-

Vulcan

intensive HACCP checklists. It combines paperless checklists with

Vulcan's ABC7 takes the guesswork out of combi cooking with

wireless automatic temperature monitoring in a single software

intuitive controls driven by a cooking algorithm that automati-

platform. FSM operates from existing devices, delivering smart

cally selects humidity level based on operator temperature

checklists that can be viewed from anywhere, and are stored in

selection. The ABC7 delivers combi performance and combi

the cloud.

results with no confusing modes or extensive training.

18 < MAR 2016 | bakemag.com

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bake - March 2016

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