bake - June 2019 - 12

equipment

Foodservice

EQUIPMENT
More than 70,000 industry professionals converged on McCormick Place in Chicago, for the 100th National Restaurant Association Show, which ran May 18-21. Manufacturers and suppliers
displayed their newest products and services across more than
700,000 square feet of exhibit space, along with the newest
technology and innovation in the marketplace.
More than 100 high performance and energy-efficient commercial kitchen products from ITW Food Equipment Group brands
like Hobart, Baxter, Traulsen, Vulcan, Wolf, Berkel, Stero and
Somat were showcased during the National Restaurant Association Show 2019.
New to this year's show is the introduction of Centerline by
Hobart, featuring the Centerline HMM20 Standard Heavy-Duty
20-Quart Mixer and the Centerline CUH HighTemperature Undercounter Dishwasher. Hobart also introduced its new line of HS

Middleby demonstrated Middleby Connect, its IoT Cloud solu-

Series portion scale slicers, which save retail foodservice opera-

tion, to further demonstrate the beneﬁts of a connected Mid-

tions time, resources and the need for separate pieces of slicing

dleby kitchen. With Middleby Connect, foodservice operators

and weighing equipment.

can perform data-driven analysis, monitor equipment health and
distribute recipes on a global scale.

Traulsen gave show visitors a chance to check out R-Series
refrigeration units featuring the new StayClear Condensers for

Perfect for bakery and dessert professionals, the Vitamix Aerat-

reduced maintenance and the next generation Smart Control

ing Container is ideal for ﬁnessing delicate blends like emul-

for ease of use. Trauslen also featured its glycol prep table,

sions, culinary foams, whipped cream, meringue and more. From

best-in-class blast chillers, and ENERGY STAR certiﬁed reach-in

oxidizing citrus juice to making large batches of foam, the disc

and compact refrigerators.

blade provides an easy way to create new textures. For use with
The Quiet One, Blending Station Advance, Vita-Prep, and Vita-

Baxter recently introduced VersaOven, which combines the

Prep 3. And the Vitamix disc blade features a design that creates

best features of rotisserie, steam, convection and combi cook-

dense and pourable culinary foam, ﬂavored whipped cream,

ing into one space-saving design in addition to self-cleaning

mousse, infusions, and emulsions with minimal splashing.

capability. For the ﬁrst time, Baxter introduced its new BC100E
ﬁve-pan electric convection oven with a self-contained steam

Additionally, during the National Restaurant Association show,

system.

Alto-Shaam corporate executive chefs demonstrated how Vecfood production in the smallest footprint. Vector allows simul-

Association Show experienced foodservice concept solutions.

taneous, high-quality preparation of a wide variety of food.

Middleby's leading technologies were displayed in the following

Thanks to exclusive Structured Air Technology, each chamber

concepts: casual dining, two concepts of burger bar ventless

has independent temperature, fan speed and cook time control,

applications, delivery, soup, grocery, bar, convenience store,

which allows operators to cook up to four different food items

bakery and ﬁne dining.

simultaneously with no ﬂavor transfer.

12 < JUN 2019 | bakemag.com

JOHN UNREIN

tor H Series Multi-Cook Ovens provide efficient, high-quality
Visitors to the Middleby brands at the National Restaurant

http://www.bakemag.com

bake - June 2019

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