FORT LAUDERDALE, FLA.—After examining 10 finalists in the Foodservice Consultant Society International (FCSI) 2006 North American Division Symposium’s Innovation Showcase, consultants awarded the air-o-speed by Electrolux Professional the prestigious Product of the Year award. The air-o-speed is the first high speed combi oven that provides an innovative solution to cooking through a combination of convection, steam, combi (steam and convection) and multi-wave for a completely integrated cooking process. Multi-wave is a patented microwave technology that combines with the other cooking modes to dramatically decrease cooking times, while providing the same quality result of a combi oven. It also...

NEW ALBANY, MISS.—Master-Bilt, manufacturer of a full line of premier commercial refrigeration systems for over 65 years, announces patent approval for its reverse cycle process. This proprietary technology involves a reverse cycle valve that is added to the condensing unit which reverses the direction of refrigerant flow during defrosts. The reverse cycle is automatically activated by the Master Controller electronic control system, saving the user energy and money as well as added convenience. When the Master Controller demand defrost feature determines a defrost is necessary, the reverse cycle valve is automatically activated and the high temperature refrigerant flow...

DENVER—National park and resort concessioner Xanterra Parks & Resorts has received the National Park Service (NPS) 2006 Environmental Achievement Award for its performance at the Zion Lodge in Zion National Park. The NPS Environmental Achievement Award recognizes superior accomplishments in environmental stewardship. Zion Lodge also received the award in 2004. Xanterra also has received National Park Service Environmental Achievement Awards for environmental stewardship at the South Rim of Grand Canyon National Park, Yellowstone National Park and Mount Rushmore National Memorial. The 2006 award was presented by Fran Mainella, director of the National Park Service. “Xanterra at Zion...

VERNON HILLS, ILL.—Scotsman Ice Systems has released Prodigy, an ice machine self-monitoring system that provides up-to-the-minute reporting on the machine’s performance, as well as maintenance needs. This latest advance in ice making visually indicates when it’s making ice, as well as when it’s due for critical maintenance procedures. The external diagnostic light panel makes it easy for anyone in the kitchen to read and understand—from senior managers to dishwashers. Scotsman says Prodigy is one of the most energy-efficient machines on the market today. Prodigy’s energy standards make it one of the first cubers to exceed both the 2008...

LAKE PLACID, FLA.—Intracoastal Innovations Inc. introduces the Buffet Burner, an environmentally friendly alternative to chafing fuels and gels. Green benefits include the elimination of harmful emissions, continual waste, and unending replacement costs. This heater features a “smart” controller, allowing the user to adjust the temperature. It easily attaches to full-size chafing dishes. Go to Buffet Burners.

SAN DIEGO— The Green Restaurant Association’s goal is to create an environmentally sustainable restaurant industry; now, this industry is not only cleaning up its own act, it has the opportunity to become a supplier of fuel to the United States. How? The Green Restaurant Assn. is partnering with New Leaf Biofuel, LLC, which has just begun collecting waste grease from restaurants in San Diego and plans to produce 3 million gallons of biodiesel each year. “The Green Restaurant Association’s goal is to turn every restaurant in the United States into an environmentally safe source of fuel for America,” says Michael...

CHICAGO—Hobart introduces its WastePro System that can result in savings of up to 88 percent on waste volume for foodservice operations while cutting water costs, improving employee productivity, improving sanitary conditions and reducing the waste impact on landfills. Foodservice operations are constantly evaluating ways to better manage their costs and improve productivity, according to a recent Technomic Inc. study commissioned by Hobart. The WastePro systems from Hobart, which include engineered systems and self-contained systems, address these issues for dishroom operations in many ways, and offer a payback on investment. “Hobart WastePro systems help our customers save money...

SHREVEPORT, LA.—Frymaster introduces the new H55 and H55-2 High-Efficiency Series of gas fryers specifically designed for high-production frying. The H55, with its efficiency rating in excess of 55 percent, ranks at the top of the list for Energy Star fryers. It is independently rated as a fast-recovery-time unit with superior production capacity, lower idle rates and superior ease of cleaning. Electronic ignition and melt cycles, turbo-jet infrared burners, solid-state controllers and a centerline temperature sensor are all included as standard features on the high-efficiency fryers. Most important, the large cold zone catches crumbs and sediment from the frying...

CLEVELAND, OHIO—Hasek Communications, the Cleveland-based publisher of Green Lodging News, welcomes Worcester, Mass.-based Wet-Tech as a Green Product Directory sponsor. Wet-Tech is a global company that designs, develops and manufactures energy- and water-saving EnviroSaver II Ozone equipment. Applications for Wet-Tech’s ozone treatment systems include the laundry, washrooms, air purification, water purification, waste water treatment, cooling towers, swimming pools, and food processing production area cleaning and sanitizing. Wet-Tech has a partnership with O3 Wash Pty ltd of Australia and is known throughout the lodging industry as an authority in ozone treatment for the laundry. Go to Wet-Tech...

CAMBRIDGE, MASS.—Henrietta’s Table, the award-winning restaurant at the Charles Hotel here, has staked its claim as one of the most environmentally friendly restaurants in America—and for good reason. Executive chef Peter Davis strongly advocates the purchase of local, organically grown vegetables, meat produced by farmers who practice humane animal husbandry, and seafood produced by well-managed fisheries. In 2005, Henrietta’s Table purchased close to $100,000 in food products directly from local farmers. As a member of the Boston-based Chefs Collaborative, a national nonprofit organization that promotes sustainable cuisine, chef Davis supports local farmers by buying as much organic produce as he...