Home Publisher's Point of View Innovations in Efficiency Prevalent on NAFEM Trade Show Floor

Innovations in Efficiency Prevalent on NAFEM Trade Show Floor

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At first glance I thought it was a walk-in cooler. I quickly realized it was really a grow room for vegetables, flowers and herbs. What a great idea for chefs interested in using fresh ingredients in the kitchen. The grow room from Eden Grow Rooms was just one of the cool products I came across while walking The NAFEM trade show floor in Orlando. The event was held February 7 to 9 at the Orange County Convention Center.

In my NAFEM Show wrap-up article I highlight many of the latest products that can help you save energy, water and reduce waste in your food and beverage operations. With more than 500 exhibitors represented at the show, it was impossible to mention every advancement but I tried to include what I considered to be highlights.

It really is amazing what can influence the energy you use in the kitchen—stoves, ventilation, warewashers…even the pots and pans you use. Eneron, for example, was at the show with cookware it says is 30 percent to 50 percent more energy efficient than what is typically used in a kitchen. What is all comes down to is surface area under a pot. The greater the surface area, the greater the efficiency.

Advancements in Controls

Sophisticated electronic controls are making everything from ovens to coolers to air curtains more efficient and vendors that offer water-using products (food waste scrapping systems, for example), are finding ways to reduce water consumption by as much as 50 percent.

There was just one vendor on hand—Red Devil Equipment—offering balers and waste compactors. I came across two vendors selling food waste decomposition systems: T&S Brass thanks to its recent acquisition of EnviroPure Systems, and Champion Industries with its EnviroPure System. (See our Product & Service Directory for other suppliers offering these types of systems.) Increasingly, composting—whether done on-site or off-site—is becoming an integral part of a hotel’s sustainability program.

Several companies were at the show with solutions for cooking oil recycling, transportation and storage and it seemed like everywhere I turned there was a company offering water filtration systems for use with ice machines, warewashers, coffee/tea/espresso machines and other items in need of chlorine removal and the elimination of scale buildup (key to energy efficiency).

The next NAFEM Show will not be held until February 2015 but you can attend the National Restaurant Show from May 18 to 21 in Chicago to learn again about the latest green advancements in foodservice products and equipment.

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