Objectives. Technology Responds to Demand 4/11/2016. What s Hot, What s Cool, What s Green! Innovations and Trends in Food Service Equipment

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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 of 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 1

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 575 o 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 F Quick-steam from 212 F F Proofing, poaching, Sous Vide, blanching, gentle steaming F (32-88 C) with humidity Allows us to cook products to exact temperatures without overcooking 2

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 F Root vegetables Combi Cook Modes Convection Dry convection heat from 86 F 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 3

4 Retherm Retherm bulk chilled or 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

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, & % of microwave & impingement in stages may be programmed in recipes No hood required-catalytic converter 5

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 Accelerated Cooking Ovens (Microwave Assist) 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 What s Hot and Green?-Induction Efficiency-Induction cooking surfaces are 95% efficient as opposed to Electric at 50% or 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. 6

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 ) 7

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 8

9 STEAMER EVOLUTION Coil Pressure Steamer Higher temperature degrees 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 STEAMER EVOLUTION GENERATOR STEAMER What's the difference 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 9

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 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 of Commercial Connectionless Steamers - Agreement No Final Report 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, each year per compartment in utility savings. That is $12, each year per double stack steamer! Frozen Pea Test 10

11 What Does This mean? 11

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 gallons D gallons How long can a person live without water? A. 1 day B. 1 week C. 2 weeks D. 1 month 12

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. 13

14 Low Flow Pre-Rinse Spray Valves Spray Valve Savings Example Type of Cartridge Ceramic Compression 14

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 organic waste 15

16 Green Waste Management Organics Recycling System- High-density shredding elements grind food waste as fast as you can feed it. Reduced food waste volume meaning fewer trucks on the road. Dry-grind technology minimizes the amount of water used. Sealed, enclosed tank eliminates odors and pest problems. Sensor monitors fluid levels and notifies for pickup. Anaerobic digestion occurs in the absence of oxygen, a common occurrence in nature. It s an organic 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. 16

17 Cost Comparison Cost Comparisons (Estimated monthly basis, approximately five tons of material per week) Landfill Composting Pilot Grind2Energy Pilot Trash Management $1, $ $ Organics Removal $0.00 $2, $1, Liners $ $0.00 $0.00 Total $1, $ $1, Waste Management Hierarchy Composting is great for organics, but may not be practical, and may still be expensive to transport Source Reduction Options: 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 17

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 of 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 organic material PHYSICAL PROCESSING BY SYSTEM 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 18

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 $ / ton Future increases? Tonnage (landfill space), fuel, labor, capital & operating cost EPW SOLUTION - $35 / ton 19

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 20

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 21

22 Benefits: Provides personal choice regarding menu and meal time Reduced food cost and plate waste Increases Patient satisfaction Trayline Alternatives Room Service What s Not to Love? Labor intensive, increase in FTE s Large capital investment to modify production area Not appropriate for all types of 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% 22

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 23

24 Conduction Retherm Cart Tray Delivery Options Hot/Cold Conventional Meal Delivery Cart Breakfast/Snack Cart Convection Retherm Cart Ambient Delivery Cart DualTemp 120 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 of 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 24