EL DORADO HILLS, CALIF.—CulinAire Systems, based here, has teamed up with the Melink Corp. of Cincinnati, Ohio, to bring the Intelli Hood demand ventilation system to the West Coast. Most commercial kitchen hoods operate at 100 percent capacity all day long, even during idle, non-cooking periods, costing the food service industry more than $2 billion annually in wasted energy. Using a microprocessor and sensors, the Intelli Hood solves this problem by reducing fan speeds during idle cooking times, saving both fan energy and conditioned air, saving thousands of dollars per hood in annual energy cost. These proven...

FORT LAUDERDALE, FLA.—The braising pan that makes it possible to cook for more customers in half the time, the Pressure Braising Pan by Electrolux Professional, has won a prestigious Kitchen Innovations (KI) 2007 Award. It was presented by the National Restaurant Assn. (NRA). As a recipient of a KI Award, the Pressure Braising Pan was judged to be highly innovative by an independent, expert panel of food facilities consultants and multi-unit executives. The panel included: Martin Cowley, Senior Manager, Restaurant Design, Disneyland Resort; Rick Gentry, Director, Technical Services, ARAMARK; Robert Forrester, V.P., Concept Development, Quiznos Sub, Robert Marshall,...

WASHINGTON, D.C.—The National Restaurant Assn. announced that attendee, exhibitor and media registration for the association’s 2007 Restaurant, Hotel-Motel Show is available on the show website—www.restaurant.org/show. The 2007 show, to be held May 19-22 at McCormick Place in Chicago, is the restaurant and hospitality industry’s largest event. More than 73,500 industry professionals from 110 countries will gather to find new products and services, build relationships and network, learn from experts and peers, as well as explore the latest trends in food and beverage, equipment and training and cooking techniques. “The National Restaurant Assn. Restaurant, Hotel-Motel Show offers everything...

NATIONAL REPORT—Foodservice operations are notorious for generating a lot of waste. Oftentimes, this can mean higher hauling fees, labor costs associated with trips to the dumpster, poor indoor air quality and a greater likelihood for pests and their related costs. Fortunately, equipment such as disposers and in-kitchen composting machines are available to reduce foodservice waste. According to Bill Sobanski, general manager for InSinkErator, Racine, Wisc., most hotels with some type of foodservice operation use disposers. Larger facilities often will have multiple disposers for food waste. With running water acting as the means for removal, disposers pulverize the waste. It ultimately...

FORT LAUDERDALE, FLA.—Using less water and energy than other conveyor dishwashers with equal productivity on the market today, the Conveyor Dishwasher Line by Electrolux Professional North America is the highly efficient solution for medium to high output warewashing demands. The Electrolux Conveyor Dishwasher can be set to clean at either 130 or 200 racks per hour to accommodate varied requirements. At 200 racks per hour, the dishwasher uses only 79 gallons of water per hour. It is ideal for use in hotels, catering and full-service restaurants. The Electrolux Conveyor Dishwasher provides energy savings through the use of...

TALLAHASSEE, FLA.—The Florida Department of Environmental Protection (DEP) is partnering with OzoneSolutions Inc. to help Florida’s lodging industry protect the state’s environment. The partnership is the latest component of DEP’s Green Lodging initiative to encourage hotels and motels to adopt cost-saving ‘green’ practices that conserve energy, reduce water consumption, protect air quality and reduce waste. “Through the Green Lodging program, DEP is encouraging the lodging industry to become environmental leaders in their community,” says DEP Secretary Michael W. Sole. “Florida’s certified Green Lodges and program partners continue to save money and conserve resources while at the same time...

NEW PORT RITCHEY, FLA.—Merrychef USA announced that it has reached an agreement to be the supplier of choice for accelerated cooking ovens to Global Hyatt Corp.’s newest brand, Hyatt Place. Under the agreement, Merrychef will provide multiple Model 402(S) ovens for each property. The Merrychef ovens will provide accelerated cooking technology for the rebranded concept’s hot food offerings. “Hyatt Place is revolutionary on many levels, and one of its most innovative components is the food and beverage program,” says John Vogelmeier, director of food and beverage operations, Select Hotels Group, LLC. “Because of that, we needed to...

CHICAGO—For the second year in a row, the Green Restaurant Assn. will have a Green Restaurant Products Pavilion at the National Restaurant Show in Chicago. The event will take place May 19 to 22 at McCormick Place. “The 2007 Pavilion will be 40 percent larger than 2006 and will be located in a new, central location,” says Michael Oshman, executive director of the Green Restaurant Assn. (GRA), Boston. “The Pavilion will feature the best environmental solutions for the restaurant industry.” Some of the vendors that will participate in the Pavilion include: Sloan Valve Co., Excel Dryer Inc., U.S. Huhtamaki, Earth Alive...

NEW ALBANY, MS.—Master-Bilt, a manufacturer of a full line of commercial refrigeration systems for more than 65 years, has unveiled its new Anti-Sweat Module (ASM-115) for glass door walk-ins. The new ASM-115 alleviates condensation buildup on glass doors and frames, for continuous product visibility, while also significantly reducing energy costs. “Master-Bilt is creating simple solutions for our clients’ energy savings,” says Bill Huffman, vice president sales and marketing. “Not only is this unit cost effective, but it’s also unobtrusive and space saving as it only takes up a small part of the door, not hindering the view of...

DENVER—Restaurants around the country are catching on to the health, economic and environmental benefits of offering more locally grown foods, organic cuisine, sustainable seafood, fair trade coffee and other forms of sustainable cuisine. Eating green, however, doesn’t have to be difficult, according to Xanterra Parks & Resorts. The operator of lodges, restaurants and activities in national and state parks and resorts has introduced a variety of innovative sustainable cuisine offerings in its restaurants, and its earth-friendly menus are becoming increasingly popular with guests. “Operating a sustainable kitchen starts with a few simple steps that anyone can take, even people living in...