MENOMONEE FALLS, WIS.—Michael Aguirre has been named vice president of sales and marketing, Foodservice National Accounts at Alto-Shaam. Formerly the Southern Region vice president of sales and marketing, Aguirre’s new responsibilities are focused on Alto-Shaam’s national account development strategies. Aguirre is a Certified Foodservice Professional, CFSP, who focuses his efforts on foodservice equipment solutions and systems for some of the world’s largest operations. He has significant experience working with some of the most influential operators in the foodservice industry. Since graduating from the University of Akron and attending graduate school at Thunderbird School of Global Management, Aguirre has continually...

OSHKOSH, WIS.—Continental Girbau Inc. recently unleashed significant enhancements to its Pro-Series II Dryer line. First, the entire line offers two new control options—the simple-to-use Dual Digital Control and the highly programmable Microprocessor Control. Second, all Pro-Series II Dryers with microprocessor controls now offer an optional Linen Life Extension (LLE) system—a moisture sensing feature engineered to prevent over-drying, extend linen life and increase energy-efficiency. Finally, electric heating is now available on the 125-pound capacity single-pocket dryer, previously only available in natural gas and steam heated models.Continental’s Pro-Series II Dryer line—designed to escalate efficiency, production and safety—is available in 30-, 40-,...

ST. PETE BEACH, FLA.—The TradeWinds Island Grand Resort, a beachfront resort located directly on the Gulf of Mexico on St. Pete Beach, is now serving Gulf Wild seafood at two of its restaurants—Palm Court Italian Grill and Bermudas Steak & Seafood—so diners know exactly where their fish originated. The change ensures the fish are responsibly caught and that guests are receiving the freshest possible seafood from sustainability-focused fisheries in the Gulf of Mexico.Guests who order specially-marked Gulf Wild seafood from the menu are presented a tag number which is directly tied to the Gulf Wild TransparenSea system. Diners can...

WESTPORT, CONN.—At the 2012 AHR Expo Innovation Award Presentation Ceremony on January 24, the Product of the Year Award was presented to Melink Corp. for its Intelli-Hood Kitchen Ventilation Control product that can save up to 90 percent in fan energy. Melink was selected from among the 10 Innovation Award winners for the Product of the Year honor.The Ohio-based company is a provider of energy efficiency and renewable energy solutions for commercial and institutional facilities. The company offers building commissioning services, kitchen ventilation controls and solar PV systems. Its award-winning product, the Melink Intelli-Hood, can save up to 90...

NAPA, CALIF.—Designated as a Best Western Plus hotel, Inn at the Vines features accommodations that suit the needs of both business and leisure travelers. Now, the Best Western Plus Inn at the Vines is a certified green hotel through Best Western International. Best Western properties in compliance with at least one of the national or international eco-labeling programs for the hotel industry are now able to be noted as such on bestwestern.com and related websites. “We recycle of course,” said Bret Cudd of Best Western Plus Inn at the Vines. “To help conserve energy, we have an ozone machine in...

INWOOD, N.Y.—Laundrylux announced the appointment of Tim Smith as southern regional business manager for On Premise Laundry. “I have known and respected Tim Smith as a laundry industry professional for many years,” says Kim Shady, Laundrylux senior executive vice president for OPL and National Accounts. “I am thrilled to have him join the Laundrylux OPL team. Tim knows distribution, he knows customer demands in many market segments, and he has a command of technology—which is becoming ever more important in our industry.” “I met Tim about six years ago at a distributor sales event and Tim was so impressive that...

HONG KONG—Shangri-La Hotels and Resorts announced its Sustainable Seafood Policy which includes the commitment to cease serving shark fin in all of its operated restaurants as well as accepting new orders for shark fin products in banqueting with immediate effect. At the same time, Shangri-La announced that it will phase out Bluefin tuna and Chilean sea bass in all its operated restaurants within the year. In December 2010 the company initiated the process with the removal of shark fin products from its restaurant menus. The new policy is a continuation of Shangri-La’s journey towards sustainability.The company launched its first...

MENOMONEE FALLS, WIS.—As testament to its design, Alto-Shaam recently determined that its Cook & Hold Oven operates for less than a dollar’s worth of electricity per load of food. The Cook & Hold, Alto-Shaam’s flagship oven, touts many advantages, including ease of use, product quality, greatly reduced shrink, and cooking versatility. The low energy consumption is yet another advantage to this oven. “With all these factors combined, the Cook & Hold is an excellent example of our EcoSmart philosophy,” said Steve Maahs, president and COO of Alto-Shaam. “EcoSmart is the efficient and effective use of all of your...

NEW ALBANY, MISS.—Master-Bilt’s patented Master Controller Reverse Cycle Defrost for walk-in refrigeration systems has been upgraded. While maintaining a 27 percent increase in energy savings and offering up to an 80 percent decrease in defrost energy usage, a new enhancement over the current system includes high-tech features that now allow users to have complete access of their system remotely and globally. The Master Controller Reverse Cycle Defrost System (MCRCD) features a valve that reverses the flow of high temperature refrigerant through the evaporator coil, heating along its entire length and eliminating frost buildup. Now, it’s been upgraded to include Web2Walk-In,...

CHICAGO—The National Restaurant Association is launching a new Healthier Kids Fare pavilion at its 2012 Restaurant, Hotel-Motel Show to underscore its commitment to helping its members and Show attendees increase healthful children’s options on restaurant menus. This special area of the exhibit floor at the nation’s largest and most comprehensive industry trade show will make it easy for foodservice operators to find a range of healthful food and beverage products to develop delicious and nutritious children’s menus. NRA Show 2012 will be held on its new dates, May 5 to 8, at Chicago’s McCormick Place. “Children’s nutrition is one of...