Objectives Describe new and trending technology used in commercial - - PDF document

4/11/2016 1 What’s Hot, What’s Cool, What’s Green!

Innovations and Trends in Food Service Equipment

Amy Collins, RD, LD Business Development Specialist

Objectives

• Describe new and trending technology used in

commercial foodservice equipment for cooking, cold storage, meal service, and sanitation

• Explore “greener,” more energy efficient

technology and features of Commercial Food service equipment, and explore how it affects ROI

• Explore trends in meal service in Hospitals and

Long-term Care settings

Technology Responds to Demand

• Productivity-produce more in the same amount
• f space and time
• Speed-make it faster, but maintain quality,

flavor, texture, etc.

• Quality-preserve natural attributes of food
• Efficiency-use fewer resources such as water,

power and time

• Reduce impact on environment, harness

energy/resources produced by equipment

4/11/2016 2

What’s Hot?

• Combination Ovens (Convection + Steam)
• Accelerated Platform Ovens (Impingement +

Microwave)

• Induction Cooktop and Warming Equipment

Combination (“Combi”) Ovens

• Steam-0-100% humidity
• Convection Heat-

– 5 fan speeds, – up to 575o

• Steam + Convection=

– Faster production (40-70%, efficient heat transfer) – Higher product yield, increased moisture retention – Menu versatility – Better nutrition, color, flavor

“Combi” Cook Modes

• Steam
• Non-pressurized steaming

at 212°F (100°C)

• Low temperature steam

from 86°F - 212°F

• Quick-steam from

212°F - 250°F

• Proofing, poaching, Sous Vide, blanching, gentle

steaming 89° - 190° F (32° - 88°C) with humidity

• Allows us to cook products to exact temperatures

without overcooking

4/11/2016 3

“Combi” Cook Modes-Steam

86°F - 190F°

• Flan (no water bath)
• Poach seafood
• Proof bread
• Terrines
• Cheesecake
• Sous Vide

212°F

• Vegetables
• Rice & Potatoes
• Pasta
• Eggs

213°F - 250°F

• Root vegetables

“Combi” Cook Modes

Convection

• Dry convection heat from 86°F - 575°F
• Cook cakes, cookies, and muffins
• Preheat
• Baking
• Finishing

“Combi” Cook Modes

Combination

• Up to 575°F, with humidity
• Allows us to cook with incredible

speed and helps to maintain food’s natural moisture and flavor.

• Beautifully browns roasts, breads, &

casseroles

• A la Carte (Line) Cooking-Production &

Prep Cooking

• Cook Chill

4/11/2016 4 Retherm

• Retherm bulk chilled
• r convenience foods
• Automatically reduces

steam saturation

• Plate Retherm
• Reduces labor
• Consistent quality
• Plate in off-peak hours
• Retherm 78 or 104 plates
• Hold hot in companion warmer

“Combi” Accessories

• Smoking adds flavor without

adding sodium, sugar or fat

• Hot or Cold- You can “cold

smoke” cheese, fish etc. without heat from the oven

• Switch from smoker mode to

steaming without flavor transfer

4/11/2016 5

What Can Be Smoked?

• Beef, Pork, Chicken, Fish
• Cheeses
• Vegetables
• Baked beans
• Eggplant Parmesan
• Scalloped potatoes
• Shrimp
• Nuts
• Corn Salad

Impingement vs. Convection

• Impingement & Convection are the

same technology, with different applications

• Convection ovens- forced warm air via

fans envelops the product in addition to the radiant heat, cooking the food quickly.

• Impingement ovens use the radiant heat

and, instead of fans directing the forced warm air, are equipped with jet nozzles that are more precise. This results in rapid and directed cooking.

Accelerated Cooking Ovens

(Microwave Assist)

• Uses a combination of microwave heat, and hot

impinged air for extremely fast and efficient cooking

• Combination enables heating and browning , & %
• f microwave & impingement in stages may be

programmed in recipes

• No hood required-catalytic converter

4/11/2016 6

How Does It Work?

i3 interior

1) Blower Motors 2) Microwave System 3) Stirred Impinged Air (Top) & Microwave 4) Impinged Air (Bottom) 5) Catalytic Converter 6) Impingement Heater 7) Vent Tube Catalyst

Sample Cook Times:

8” Pizza, fresh dough-3 min. 8” Pizza, parbaked, refrigerated-1 min. 45 sec. Chicken Wings, 8 ct, frozen-4 min. Salmon, 6 oz.- 2min. 20 sec. French Fries-3 min. 30 sec. Great for room service, sandwich shops, high quality fast finishing, single serve or small quantity production, ventless solution

Accelerated Cooking Ovens

(Microwave Assist)

What’s Hot and Green?-Induction

• Efficiency-Induction cooking surfaces are

95% efficient as opposed to Electric at 50%

• r Gas at 35%-”Green” technology!
• Safety/Comfort-Induction surfaces remain

relatively cool to the touch which helps eliminate injuries, & reduces heat load in environment

• Speed-Heat is developed directly and

instantly within 1 second inside the pot or kettle or cooktop, allowing a much quicker startup than other heating equipment.

4/11/2016 7

What is “Induction?” Induction Cooking

In induction cooking, an induction coil in the cook-top heats the iron base of cookware. The heat induced in the base is transferred to the food via (metal surface) conduction.

• Both permanently installed and portable

induction cookers are available.

• Front or back of the house
• “Cook to Order” in café, snack bar, special

event, etc.

• No hood, depending on use

What’s “Green?”

• Appliances/Equipment that use less water,

electric and/or gas

• Waste Management systems that reduce landfill

contributions and/or capture the methane produced for energy fuel

• Equipment that generates less heat or emissions

that may be released into the environment (less “heat load”)

4/11/2016 8

Cook & Hold Ovens

Slow, low temp cooking results in :

• Less shrinkage=higher yield/profit
• Activates natural enzymes that tenderize meat

as it cooks & holds

• Retains full flavor & high moisture
• Ability to cook overnight
• Low energy consumption
• Can use less expensive cuts of meat due to

tenderizing process

• No hood required, ventless solution

Protein Moisture Loss

Cooking Platform Moisture loss

• Convection

25-35%

• Combi Oven

15-22%

• Cook & Hold

8-13%

STEAMER EVOLUTION

4/11/2016 9 STEAMER EVOLUTION Coil Pressure Steamer

• Higher temperature degrees

230-245 F

• Quicker cook times
• No A la Carte cooking
• Requires a remote Boiler
• High water use
• Loss of time on pressure down
• Flavor transfer
• Hard on delicate vegetables
• Tend to leak at door gaskets

STEAMER EVOLUTION

• Boiler (in cabinet base (self contained))
• Professional Installation & certification

required

• Needs de-liming and daily blow-down
• Heavy water usage
• Rapid recovery and high steam

production

• A la carte/heavy duty production

steaming

• Can power adjacent kettle

What's the difference.

• 1970’s -zero pressure or “atmospheric”
• To preserve food integrity, “zero” pressure

steamers have an advantage over pressure steaming

• Open system (vent+drain)/closed system
• Accessible cavity (a la carte)
• Still high water, high maintenance

STEAMER EVOLUTION

GENERATOR STEAMER

4/11/2016 10

STEAMER EVOLUTION

BOILERLESS STEAMER

• Connected or connectionless
• Less water usage
• Easy clean up
• Water filter not required (recommended

w/connected)

• No traditional de-liming
• High performance energy star
• Least amount of issues with maintenance,

gaskets, etc.

• Lowest cost of ownership

Utility Comparison Study

• Studies conducted by Fisher-Nickel, Inc. and the Foodservice

Technology Center confirm that replacing a conventional steamer with a connectionless steamer in a high volume restaurant will save $6,083.00 each year per compartment in utility savings.

• That is $12,166.00 each year per double stack steamer!

The information in this table is based on data generated by Fisher-Nickel, Inc. and the Food Service Technology Center - MWD ICP: Evaluating the Water Savings Potential

• f Commercial Connectionless Steamers - Agreement No.

55354- Final Report

Frozen Pea Test

4/11/2016 11

What Does This mean?

4/11/2016 12

Water Quiz

How much water is used to brush your teeth w/o leaving water running? A. 1 gallon B. 1/2 gallon C. 2 gallons D. 3-4 gallons How much water is used to brush your teeth w/leaving water running? A. 1-2 gallons B. 2-4 gallons C. 5-6 gallons D. 7 or more gallons

Water Quiz

How much water is used for a shower?

• A. 5 gallons
• B. 10 gallons
• C. 30 gallons
• D. 50 gallons

How much water does one person use in a day?

• A. 50 gallons
• B. 150 gallons
• C. 250 gallons
• D. 500 gallons

Water Quiz

How much water is used to produce a burger, fries & soft drink?

• A. 4 gallons
• B. 40 gallons
• C. 4000 gallons
• D. 1400 gallons

How long can a person live without water?

• A. 1 day
• B. 1 week
• C. 2 weeks
• D. 1 month

4/11/2016 13

“Green” Plumbing

Reduce Water Usage, Sewer Costs & Hot Water Utilities

• Low Flow Pre-rinse spray valves
• Type of Cartridge (On/Off)
• Laminar Flow Regulator
• Electronic Eye Faucets

Laminar Flow Regulator Low Flow….

4/11/2016 14

Low Flow Pre-Rinse Spray Valves Spray Valve Savings Example Type of Cartridge

Ceramic Compression

4/11/2016 15

Electric Eye Faucets Water Audit

Measuring Laminar Flow

Waste Management Facts

• 50%+ of Solid waste is

recyclable material

• Organic Waste is the

heaviest portion due to being 70% Water

• Food Service is the

largest contributor of

• rganic waste

4/11/2016 16

“Green” Waste Management

Organics Recycling System-

High-density shredding elements grind food waste as fast as you can feed it. Dry-grind technology minimizes the amount of water used. Sealed, enclosed tank eliminates

• dors and pest problems.

Sensor monitors fluid levels and notifies for pickup. Reduced food waste volume meaning fewer trucks on the road.

• Anaerobic digestion occurs in the absence of
• xygen, a common occurrence in nature. It’s an
• rganic process that recycles food waste.
• Similar to the human digestion system, anaerobic

digestion employs the use of microorganisms that, in the absence of oxygen, break down organic materials.

Organics Recycling System

• During the process, the

microorganisms produce methane, which is captured as biogas and put to use as electricity and CNG

• When the microorganisms are

finished, they disintegrate, and what remains of them and other organic matter are effluents, a beneficial, natural fertilizer.

4/11/2016 17

Cost Comparison

Landfill Composting Pilot Grind2Energy Pilot Trash Management $1,717.48 $383.14 $383.14 Organics Removal $0.00 $2,771.70 $1,241.50 Liners $218.40 $0.00 $0.00 Total $1,935.88 $3154.84 $1,624.64

Cost Comparisons (Estimated monthly basis, approximately five tons of material per week)

Composting is great for organics, but may not be practical, and may still be expensive to transport Source Reduction Options:

Waste Management Hierarchy

Organic Decomposition System Enviropure

• Hyper-accelerated food waste decomposition system
• On-site elimination of food waste in 24 hours
• Uses physical and biological processes in a submersed

environment to break down food waste into H2O and CO2

• Produces gray water bi-product safe

for disposal in sewer

• NO odors, NO sludge build-up, NO

system clean outs

4/11/2016 18

How It Works

• Just like COMPOSTING: uses natural biological

decomposition processes

• Decomposition is accelerated through combined

action of the SYSTEM and the BIOMIX additive

• PHYSICAL PROCESSING by the system breaks

down the food waste and releases the H2O

• BioMix facilitates the BIOLOGICAL CONVERSION
• f remaining materials into CO2 and H2O and

microscopic organic material

How It Works

• Just like COMPOSTING: uses

natural biological decomposition processes

• Decomposition is accelerated

through combined action of the SYSTEM and the BIOMIX additive

• PHYSICAL PROCESSING by the

system breaks down the food waste and releases the H2O

• BioMix facilitates the

BIOLOGICAL CONVERSION of remaining materials into CO2 and H2O and microscopic

• rganic material
• Continuous GRINDING of the food

waste to release water, reduce particle size and increase surface area

• Controlled ENVIRONMENT in the

reaction chamber (O2, PH, Temp levels)

• Aeration of the chamber provides

O2 and AEROBIC conversion of carbon components to CO2

• Insulated chamber retains HEAT to

accelerate the reaction

PHYSICAL PROCESSING BY SYSTEM

4/11/2016 19 BIOLOGICAL PROCESSING W/ BIOMIX

• BioMix is all NATURAL non-toxic, biodegradable

NUTRIENT mix

• BioMix feeds the BACTERIA already present in the food

waste allowing them to MULTIPLY

• “Good” bacteria out-compete the “Bad” bacteria that

cause the odors for the food waste

• BioMix provides a CATALYST that ACCELERATES the

decomposition REACTION

EPW System Bi-Products

• Safe for disposal into municipal waste

water sewer systems

• Meets key environmental criteria for

disposal into sewer system:

Current Economic Model

• Tipping Fees (cost charged to put the waste in landfill)

Range from $55 - $125 / ton

• Hauling / Pickup Fees Range from $75 - $250 per pickup

(5-10 tons per pickup)

• Fuel surcharges – Range from 12-18%
• Bin Rental, Environmental Surcharges and Taxes
• TOTAL COST PER TON FOR CURRENT SOLUTION Min

$65 / ton, Max $200 / ton , Typical $85-100 / ton

• Future increases?
• Tonnage (landfill space), fuel, labor, capital & operating

cost

• EPW SOLUTION - $35 / ton

4/11/2016 20

What’s Cool?

FX Technology: Low Velocity Cooling

FX Technology-Insert

• Heavy duty ABS insulated pan that

provides full access to the product, 100% utilization of the 3 cubic feet of storage and keeps the cold with the product.

• Cool air flows from the diffuser to all

surfaces of the drawer resulting in precise temperature control, using minimum space.

• Traditional units block air flow when

loaded, causing warm spots or frozen evaporator coils

4/11/2016 21

Pour Out Effect

• Typical Refrigeration, fans

continue to blow when door is open, allowing cold air to be pushed out

• FX drawers, fan turns off

when drawer is opened

FX as a Milk Solution Meal Service Trends

Healthcare-(Acute)

• Focus on Patient Satisfaction for reimbursement

& to compete with other medical centers

– Room service – Bedside menu selection (“spoken” menu) – Serving Pods vs. Trayline – Trained Chefs – Different types of service for different acuity levels

4/11/2016 22 Trayline Alternatives Room Service

Benefits:

• Provides personal choice

regarding menu and meal time

• Reduced food cost and plate

waste

• Increases Patient satisfaction

What’s Not to Love?

• Labor intensive, increase in

FTE’s

• Large capital investment to

modify production area

• Not appropriate for all types
• f patients
• Difficult to meet time

commitment in large facility, temps suffer

Trayline Alternatives

“Pod” with Hostess Program

• Increase in patient satisfaction relative to traditional

conventional trayline (cook-serve or cook-chill)-personal contact + perception of choice

• Labor neutral (if currently cook-serve)
• Increased staff accountability
• Lower cost of implementation
• More predictable food trends
• Increased perception of choice

Quick Quiz

What percentage of patients will select the “Chef’s Choice” when offered as part of scripted spoken menu?

• 35%
• 50%
• 65%
• 85%

4/11/2016 23

Trayline Alternatives

Tray Assembly System (TAS)

• Linear “Pod”
• Modular-Flexible use, reconfigurable
• Serve from front, restock from rear

Meal Service Trends

Long-term care

• Dining Room “Family Style”
• Restaurant style
• Decentralized serveries
• Real time meal selection

Creative Use of Equipment

Any Tray Make-up Area Cold Storage Option

• Designed to maintain cold over

time in open environment

• Pass-thru option with locking

hinged rear doors

4/11/2016 24

Tray Delivery Options

Conduction Retherm Cart Ambient Delivery Cart Convection Retherm Cart Hot/Cold Conventional Meal Delivery Cart DualTemp 120 Breakfast/Snack Cart

Concept Review Discussion

• What cooking equipment might an operator select for

cooking/production if retrofitting a space with no ventilation hood?

• What cooking equipment might an operator want to

incorporate into a room service or other “make to order” production area?

• What cooking equipment might an operator want to

incorporate into a production area where a large volume

• f a variety of products need to be prepared in the least

amount of time possible?

Wrapping it up

• Consultants, Dealers, Manufacturer’s Reps as

resources

• Manufacturer’s Reps-How we can assist:

– Demo equipment – Review operation to find equipment solutions – Water audit – Training and Chef support – Classes, CEU’s – ROI and specification – Budget quotes, sourcing