Hobart at NAFEM

Product innovations from Hobart, Traulsen and Baxter are slated to be on display at the WHAT’S HOT! WHAT’S COOL! new product gallery during the 2011 North American Association of Food Equipment Manufacturers (NAFEM) show.

The 2011 NAFEM show is scheduled Feb. 10 to 12 in Orlando, Fla. The biennial event attracts 19,000 foodservice professionals and features more than 600 North American manufacturers.

This is the second year the NAFEM show has included the WHAT’S HOT! WHAT’S COOL! gallery, a one-stop shop spotlighting innovative products that deliver tangible benefits such as energy and water efficiency, reduced life-cycle costs, improved food safety, labor saving, eco-friendly materials, and smaller footprints.

Among the products featured in the 2011 gallery—products NAFEM chose via a vigorous selection process—are Hobart’s Advansys Ventless Door Type Warewasher, Baxter’s Hybrid Convection Oven and Traulsen’s TS Series Full-Size Prep Table.

The Advansys Ventless warewasher is the first door-type warewasher with Energy Recovery technology. This feature collects heat and steam used during the washing process and recycles it. Because there is no need for a vent hood, the warewasher can save up to $5,068 in the first year, including vent installation costs, and $1,568 each year in energy costs after that. Because it is ENERGY STAR rated, it uses only 0.74 gallons of water per load.

The Hobart Advansys Ventless is like having two machines in one: one for delicate glassware and dishes, and another that achieves stringent NSF guidelines for utensil washing. This design means that even heavily soiled pots and pans can be washed automatically instead of being scrubbed by hand. Less employee time spent soaking, scraping and scrubbing means less turnover and more money toward the bottom line.

Baxter’s Hybrid Convection Oven combines the best features of the company’s rotating rack oven and a traditional convection oven in a small footprint. The oven includes Baxter’s patented cast-iron steam system, in which water dispensed from a single large opening interacts with the heated cast-iron spheres, creating steam.

This airflow system makes it effortless to evenly bake a wide variety of food items, including casseroles, breads and signature dishes, without physically or mechanically rotating pans. The oven saves energy and costs by eliminating the need to open the door mid-bake to rotate product to ensure an even bake.

The new Traulsen TS Series Prep Tables solve the number one complaint among prep-table operators—that the ingredient pans do not keep foods cold enough. Traulsen’s TempAssure air channel system circulates cold air around and underneath the pans, as well as lofts a protective blanket of air over the food surface, effectively insulating it from warm kitchen air. Traulsen’s INTELA-TRAUL microprocessor control maintains a consistent 34 degrees Fahrenheit to 38 degrees Fahrenheit by keeping airflow regulated to withstand the harsh kitchen environment.

Traulsen TS Series Prep Tables can help prevent premature food waste and health department citations—and possibly even unsafe food. Product does not freeze or dry out. No pan stirring is required, and products can be stored safely in the rail overnight. There is no ice or water, eliminating the everyday cleanup so common with cold-wall designs.