ST. PAUL, MINN. —Ecolab Inc. introduced Apex, a new warewashing system that helps restaurants gain better control of their warewashing process by decreasing costs and environmental impact through optimized efficiency. Apex uses a unique combination of products, equipment and consulting services to address the operational challenges in foodservice warewashing. A complete warewashing system, the Apex products include four detergents, two rinse additives, a presoak and manual pot and pan detergent. Ecolab’s sales-and-service associates use a tablet PC and wireless technology to communicate with the Apex system’s controller to download, process and analyze data to establish each restaurant’s “rack-to-guest ratio.” By...

WASHINGTON, D.C.—The EPA has announced new specifications for two new commercial food service products—dishwashers and ice machines—that will earn the Energy Star label. More efficient commercial kitchen equipment can save restaurants and food service facilities from 10 to 30 percent on commercial kitchen energy consumption. “Energy efficiency is a top priority among restaurant owners and operators,” says Bob Meyers, EPA’s principal deputy assistant administrator for Air and Radiation. “We are pleased to deliver more options to save on energy costs and help protect the environment through two new commercial food service products earning the Energy Star.” The specifications cover several...

WHITE PLAINS, N.Y.—As part of Westin’s ongoing commitment to personal renewal, they are teaming up with SuperFoods Partners LLC, owners of the SuperFoodsRx brand, to become the first hotel brand to create a SuperFoods focused menu for their guests. Superfoods, known for being health-enhancing and rich in antioxidants and phytonutrients, will be the main ingredient in Westin signature dishes such as banana oatmeal brulé, green-tea-infused salmon and molten dark chocolate cake. The initiative, which is currently rolling out in 25 Westin hotels in the U.S. and Canada, will go global in 2008 with the introduction of the Westin Signature Breakfast,...

RIPON, WISC.—For years, on-premises laundries have relied on the labor and cost saving features of UniMac equipment. With the September 2007 launch of the new UniLinc control for its UW line of washer-extractors, UniMac takes efficiency to a higher level. The user-friendly control and management software bridge the gap between the laundry room and management offices—putting laundry operations data at the fingertips of general managers. “With its advanced reporting and labor-saving traits, UniLinc will have managers looking at their laundries less as cost centers and more as contributors to overall profitability,” says Kim Shady, vice president of distributor sales for...

ST. PETERSBURG, FLA.—GreenPan cookware with Thermolon non-stick coating is the first environmentally-friendly, PTFE-free non-stick cookware available since the introduction of non-stick technology in 1960. Utilizing a ceramic-based non-stick technology, GreenPan provides professional chefs with superior performance and an unrivaled ability to cook without scratching or overheating. The cookware is available as a six-piece set. Despite numerous modifications and improvements to non-stick technology over the last several decades, the essential element in traditional non-stick technology, polytetrafluorethylene (PTFE), has remained the same since it was created in 1938. Perfluorooctanoic acid (PFOA) is a synthetic chemical used to manufacture PTFE. In January...

MILWAUKEE, WISC.—Perlick Corp., celebrating its 90th anniversary, announced that it has surpassed Energy Star standards by an average of 23.7 percent on its products receiving the Energy Star award. Perlick is a maker of under-bar equipment, refrigeration equipment and beer system packages that optimize energy use. “According to Energy Star, when you compare standard models to Energy Star models, Energy Star commercial solid door refrigerators and freezers can lead to energy savings of as much as 45 percent, says Scott Ehaney, project engineer. “Our best model is the R24 Front Load Refrigerator which surpasses the Energy Star standard by 64.4...

CLEVELAND, OHIO—Hasek Communications, the Cleveland, Ohio-based publisher of Green Lodging News, welcomes EATware International Ltd. as a Green Product Directory partner. EATware produces environmentally friendly, high quality, single-use products for the food service packaging industry. EATware’s EATplus™ proprietary additive and technology allows it to produce boxes, bowls, trays and plates made of all-natural, abundant, renewable materials that are 100 percent decomposable, biodegradable and recyclable. They can even be used as animal fodder and fertilizer. EATware is competitively priced when compared to paper and plastic products. Call (608) 836-8553 for more information, write to info@eatware.com, or go to EATware.

NEW PORT RICHEY, FLA.—The use of “green” products is growing in U.S. restaurant operations, and ice machines lead the way in energy-saving food and beverage equipment purchases. That’s according to an online Enodis survey of restaurant operators. Enodis asked operators to identify the categories of energy-efficient products they had purchased over the past two years. Eighty six percent of respondents indicated they had purchased some form of energy-saving food or beverage equipment in the past two years. Thirty one percent of respondents to the online survey reported purchasing energy-saving ice machines. Energy-saving products are a growing trend in the foodservice...

CHICAGO—Meiko USA Inc.’s exclusive Waste Air Heat Recovery System reclaims waste heat generated by its warewashing machines as free energy, and uses it to preheat the incoming rinse water. This conserves energy and provides hot water sanitization from a cold water supply. The exclusive Waste Air Heat Recovery System is a standard feature on all K-Tronic series rack conveyors, and is an option for all B-US Series flight-type conveyors. In addition to the financial benefits for the consumer, the Waste Air Heat Recovery System provides environmental benefits. Exhaust air is dramatically cooled to reduce its impact on the environment. Because...

I hate to be the one to break this to you, but there’s a big leak in your hotel’s kitchen. It’s a veritable gusher. And it’s been going on for a long time. However, before you send maintenance running with a wrench, I recommend a call to your F&B manager and executive chef. Because the leak isn’t caused by water; it’s from pre-consumer food waste. And it’s not anyone’s fault; it’s a by-product of the way hotel conference centers forecast and produce food for banquets, buffets and receptions. In fact, 4 to 8 percent of the food you purchase will...