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|At Work in Today’s Futuristic Kitchen 🔌|
|by Andy Roid Weber, BBQ|
|READ MORE HERE https://issuu.com/totalfoodservice/docs/march_2019_digital/42|
|🔥Mibrasa Charcoal Oven/Grills kill it. 🔥|
|Premium charcoal cooking equipment line of Ovens, Parrilla Grills, Robatayakis and Hibachis, featuring the benefits of cooking with live fire. |
Mibrasa products are extremely well crafted, highly robust, safe and easy to use and control.
Leading US Chefs use Mibrasa in their restaurants
· Rick Bayless – Lena Brava, Chicago
· Paul Kahan – One Off Hospitality, Chicago
· Josiah Citrin – Melisse ** Michelin and Charcoal Venice, Los Angeles
· Ilan Hall – Ramen Hood, NYC & Los Angeles
· Geronimo Lopez – Botika Pearl, San Antonio
· David Orozco – Asadero Prime, Seattle
Tech was front & center at the NAFEM show this month. Interconnectivity between various appliance brands and devices was extolled. Robots mixed, poured, cooked and served. Big data was collected, parsed analyzed and acted upon. And video was EVERYWHERE!
😏 Looking Forward 👀
|2019! Looking forward to a year of opportunities.|
Pecinka Ferri heads to the NAFEM show reinvigorated, with a newly enhanced identity.
Joe Ferri Jr. will immediately be assuming the position of Vice President of Project Sales for the firm in his coming new role as partner. He has also been elected President of MAFSI Region Three.
Kevin Dube has been appointed our Office Manager; please congratulate him when you see him either at NAFEM or at the New York Show in March at Javits.
Our (somewhat) recent additions of John Alfano and Amir Kamal have given us much-needed additional coverage.
We are grateful for the chance to serve all of our constituencies.
Coming soon to a trade show or event near you…
😏 Looking Forward 👀
|GAR Products Introduces:|
😏 Looking Forward 👀
|NEW at NAFEM:|
See what we've cooked up at past parties, come to this year's for... HOLD THE DATE! Thursday December 6, 2018 from 3:00 PM until 9:00 PM Our third annual OPEN HOUSE / HOLIDAY PARTY at the Pecinka Ferri Culinary Center You won't want to miss the surprises that Chef Nick has cooked up this year.
HOLD THE DATE!
Thursday December 6, 2018
from 1:00 PM until 9:00 PM
Our third annual OPEN HOUSE / HOLIDAY PARTY
at the Pecinka Ferri Culinary Center
You won’t want to miss the surprises that Chef Nick has cooked up this year.
See how TruVection stacks up.
Here’s a few things that you’ll need to know:
All fired-up over charcoal ovens
The upcoming pricing adjustments are almost upon us.
An industry icon has decided to leave the company.
The Hoodless Horstman rides again.
The BDNY show is imminent.
E&S Prices are going up! Some have already. Please ensure that you place orders in a timely fashion to avoid the deadlines.
Here’s what we know so far:
Advance Tabco will publish a new Product and Price Guide and Sales Flyer, effective January 1, 2019 with an approximate increase of 4-6%
There will be a price increase effective January 1, 2019 affecting all Middleby Foodservice brands.
The 9/23/18 Continental Refrigerator supplemental price guide is now in effect.
The Sandstone Group (Alluserv, Geneva, Lakeside, Made to Drain) will implement new pricing on December 3rd, 2018.
After almost 32 years at Follett and 25 years as President, Steve Follett will be transitioning out of the business by the end of the first quarter of 2019.
On January 7, Korey Kohl will start as president of Follett.
Join us on Wednesday 8/15/18 as we present a primer on the recommendations and requirements for ventless installations.
All commercial kitchen designers and installers will benefit from the presentations by factory engineers from Wells Manufacturing & Blodgett and representatives from TurboChef.
First session 10:00 AM – 12:00 PM
repeats 1:00 PM-3:00 PM
Pecinka Ferri Culinary Center
3 Spielman Rd.
Fairfield, NJ 07004
(973) 812-4277 email@example.com
Lunch will be served – prepared on our ventless equipment!
Learn what you’ll be encountering as these technologies roll out & become the standard!
Ventless Rack Conveyor
- 233 racks per hour
- 0.63 gallons per rack final rinse consumption
- VRS (Ventless Reclamation System) Heat Recovery
- No hood required (Refer to your local building code)
- Recirculating wash and fresh water final rinse
- Superior cleaning action with the patented CrossFire® Wash System
- Telescoping doors provide wide access into the machine for quick and efficient service and daily maintenance
- Color-coded curtains make replacement error-proof
- High torque drive system
- Designed for left or right hand travel as specified
- SureFire® Start-Up & Check-Out Service
Like so many hoodlums wearing hoodies in the ‘hood, many commercial kitchen devices masquerade as ventless appliances.
In breathless whispers, their marketers try to hoodwink us into believing that all are altruistic Robin Hoods – removing effluent from the bad air and giving forth good air (“just follow the blue arrows on the diagrams”).
An exhaustive search of the available technologies would yield relatively few that truly could be classified as a Ventless cooking apparatus in the first place. Many perform the heating function, rethermalizing pre-cooked foods with conducted energy, microwaves, steam and the like. Others can finish par-cooked products – melting, toasting, and/or caramelizing.
Typically only electric-powered equipment – with their lack of attendant products of combustion – can respire comfortably in this space. Grease-laden vapors, effluent, odors, particulate and condensate all must be mitigated through mechanical means. Mandatory too, fire suppression must be addressed. Catalytic converters, charcoal and specialty filters, precipitators, ionizers, et al provide the mojo “under the hood” of many of these modern marvels.
Now, take a deep breath: duct-season is over.
Pre-approved NFPA96 hoods that require no ductwork are available for various electric cooking appliances.
Certain mini combi ovens use a blend of the above technologies to provide bona-fide ventless primary cooking, allowing operators to prepare a varied menu including whole muscle proteins (from raw to finish)!
Deep fryers with mechanisms that automatically dispense product are self-contained, with fire suppression and extensive filtration on-board .
Slow cookers such as cook and hold ovens and water circulators for sous vide (due primarily to the low temperatures involved) require little attention to ventilation issues.
Varied operations can benefit from these new and emerging technologies including, but not limited to airports, sports venues, casinos, shopping malls and bars.
Many municipalities may require a hardship waiver to allow for their installation and operation, but I suspect this will fade as Ventless cooking becomes more ubiquitous.
There are several national restaurant chains already employing the concept of ventless and ductless. We expect this trend to intensify as competition to shrink footprints, environmental impact, and build out and operational costs intensify with the onslaught of the Millennial generation’s perceived needs.
“We’ve always done it this way” will no longer be tolerated, particularly when so much is at “steak”.
OK, now exhale a sigh of relief, from Hood Brook ME to Mt. Hood OR, you can find opportunities for ventless commercial kitchens.
Now I’m exhausted.
Can you feel it? There’s change in the air.
And not just the latest MS Windows update that “retires” Windows Paint, or the new cast in the West Wing.
Reinventing is what Foodservice folks have been doing for millennia. And now that Millennials are assuming leadership roles, change is inevitable.
From announced unit closings to equipment innovations to mergers & acquisitions, 2017 will be remembered as a year that redefined what the industry looks like.
Will you be embracing disruption, or left in its wake?
In anticipation of its October price book release, Blodgett has put MINI COMBI’S ON SALE!
Yvette Kestlinger will be our new customer service representative at Villeroy & Boch (609) 578-4327 Kestlinger.Yvette@villeroy-boch.com