Home Cleaning & Maintenance NAFEM Report: Suppliers Address Increasing Concerns About Water, Energy, Waste

NAFEM Report: Suppliers Address Increasing Concerns About Water, Energy, Waste


ORLANDO, FLA.—More than 500 exhibitors were on hand at last week’s NAFEM Show, many of whom offered products to help foodservice operators reduce energy and water consumption and waste. The show, held every two years, was held at the Orange County Convention Center in Orlando, Fla.

It would be impossible to give every company a mention but here are some highlights of the products featured at the show that impact sustainability in one way or another:

Carter-Hoffmann featured its microgreen and herb growing cabinets that allow one to grow herbs, microgreens and vegetables 365 days a year—in an environment free of pests. One can use traditional soil or hydroponic media. The GardenChef allows one to grow plants in as little as seven days. According to Carter-Hoffmann, by growing your own flats or greens, you can save as much as 80 percent or more off the wholesale price of purchasing them. The GardenChef offers separate growing zones.

Forte Products featured its line of recycling containers, including The Burly, a 45-gallon container for high-traffic areas. Similarly, Max-R offered its line of customizable recycling containers and furniture made from 97 percent pure recycled HDPE.

Welbilt Appears for First Time

As reported on Green Lodging News previously, Manitowoc Foodservice, Inc. announced that it is rebranding the company, its logo and its brand identity to Welbilt, Inc. The ticker symbol will change to “NYSE:WBT” on March 6, 2017. The change is part of the company’s strategic repositioning after it spun off from its former parent company, The Manitowoc Co., in March 2016. Welbilt had a significant presence at NAFEM, displaying Energy Star rated equipment ranging from ovens, fryers, steamers, grills, ranges and induction cooktops to beverage dispensing, blending, refrigeration and ice-making equipment.

Bradley Corp. introduced the Verge with WashBar technology. It features soap, water and hand dryer in one intuitive design. The Verge creates a completely touchless handwashing experience.

American Dish Service offered its ADC-44 Conveyor warewasher which uses as little as .49 gallons per load. The company also displayed its HT-25 High-Temp Sanitizer that uses only .85 gallons per load.

Hobart launched the new CLeN-series dishwashers at the NAFEM Show. Hobart’s CLeN Warewasher turns dishwashing into a science, using industry-leading technology to clean dishes and kitchen ware in less time and at a lower cost of operation. The CLeN Base, CLeN Energy Recovery and CLeN Advansys models offer new value to an already established performer in the market. Drain Water Energy Recovery (DWER) models in the CLeN series provide up to 20 percent energy savings over the CLe series. DWER models capture the heat from exiting drain water and use it to heat the incoming cold water prior to being heated by the booster. This allows the machine to run on cold water, reducing hot water usage up to 90 percent. DWER models also temper the drain without the need for additional cold water, ensuring compliance with plumbing codes at a reduced cost. Available on CLeN Advansys models is Automatic Soil Removal (ASR). This actively pumps out food soil that was missed during pre-scrapping to an external basket. This keeps the wash water cleaner and for longer periods of time by reducing tank fills, saving money on chemicals, water and energy.

Systems That Address Food Waste

Waste reduction is a never-ending challenge in the kitchen. Many companies at NAFEM addressed that in the equipment they displayed at the show. ITW Food Equipment Group’s Somat Close-Coupled Pulping Systems reduce the volume and weight of food waste through maceration and de-watering technologies. Waste volume is reduced by 8 to 1 (up to 85 percent). It is ideal for pre-treatment of food waste prior to composting or dehydrating. U.K.-based Imperial Machine Co. Ltd. was also at NAFEM with its food waste dryers that have the ability to reduce organic food waste by 97 percent. Food waste is macerated and de-watered before entering a drying chamber. The result is a valuable soil amendment, mulch or material that can be used as biofuel. Imperial Machine offers several variations of its food waste reducers.

Emerson, another food waste specialist, demonstrated its latest equipment, including its WasteXpress Food Waste Reduction System, Food Waste Disposers with AquaSaver Control, and Grind2Energy Food Waste Recycling System that transforms food waste into renewable energy.

Master-Bilt featured its broad product line, which includes a leading selection of merchandisers, walk-in coolers and freezers, refrigeration systems, reach-ins, prep tables and ice cream cabinets designed to fit a multitude of applications.

Many companies touted their meeting new U.S. government standards as they relate to energy efficiency and refrigerants. For example, commercial refrigeration equipment manufactured or imported into the United States from March 17, 2017 must meet new standards. Electrolux Professional, Carel and others highlighted their compliance to the new regulations.

Soak Tanks for Kitchen Cookware

Hyginix featured its FOG Tank, a fully insulated and thermostatically controlled stainless steel soak tank that safely and easily removes fat, oil, grease and carbon build-up from metal cookware and kitchen equipment. Key to the process is a non-toxic carbon remover powder. The system can save thousands in energy costs and hundreds of thousands of gallons of water. Similarly, ChemxWorks offered its D-CARBONATOR machines for removing carbon build-up.

The new i.ScoopShower, offered by Taylor Freezers of New England in the United States, is designed to clean all types of dishers and ice cream scoops with a minimum consumption of water. Use of an automatic shut-off valve enables up to 90 percent water savings.

Restaurant Technologies featured its Total Oil Management solution for commercial kitchens. The company handles steps ranging from ordering, receipt and storage to handling and recycling of used oil. Restaurant Technologies also displayed its AutoMist system to automatically clean hood, flue and fan daily through a spray mixture of detergent and water. AutoMist is designed to eliminate the hazardous buildup of grease.

In the What’s Hot! What’s Cool! section of NAFEM, the Earth Tray Wave was featured. The serving tray from Roltex is made from 90 percent bio-based materials and features customizable designs.

Glenn Hasek can be reached at editor@greenlodgingnews.com.