Gas cooking equipment has stood the test of time and has long been touted by chefs and foodservice operators as the preferred energy source for creating menu mainstays and culinary masterpieces. As techniques

and cooking styles have evolved, so have kitchen designs and the equipment that !lls them. "is is very apparent to the thousands of foodservice professionals who frequent annual trade shows where they are exposed to a mind-boggling array of equipment – everything from mammoth, industrial-strength

dishwashers down to pocket-sized meat thermometers. "e unifying factor is maximizing performance that justi!es the expense of new equipment. If that equipment is easier to use or performs multiple functions, it can bring a better return on investment. While that

may well be the primary driver, manufacturers are also taking a hard look at some of the big trends operators are facing.

Size REALLY Does MatterWhat was an emerging trend just a few years ago has evolved into a “new normal” today – kitchens are getting smaller. In commercial settings, operators want to dedicate more space to the front-of-the-house and reduce the space in the back-of-the-house. And beyond the traditional brick-and-mortar restaurant, smaller food production areas are springing up in satellite kitchens, pop-up restaurants, and food trucks; locations where every inch of space counts.

Equipment continues to get more compact and more versatile as operators move to optimize their

production footprint. "e classic example of a multifunctional piece of equipment is the combi oven. With its ability to cook, steam and hold,

it has become a very desirable and versatile workhorse for virtually every type of foodservice venue.

Don’t Waste Your EnergyEven though the cost of using natural gas has stabilized to the point of being at decade low prices in most domestic markets, the “best practice” of conserving a BTU wherever possible is still an important foodservice ingredient. According to the National Restaurant Association’s ConSERVE website, the typical restaurant spends 35 percent of its energy dollar on cooking, 28 percent on heating and cooling, 18 percent for dishwashing, 13 percent on lighting and 6 percent on refrigeration. Reducing energy usage has become a top priority for restaurateurs.

Spurred on in part by e#orts to meet EPA ENERGY STAR standards, manufacturers are creating an unparalleled number of energy-saving pieces of equipment. Currently, there are !ve categories of gas-!red foodservice equipment that qualify for ENERGY STAR status: fryers, steamers, griddles, convection ovens, and new for 2014, combi ovens.

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NEWS FROM THE NETWORK

Keeping the Pace with Equipment Updates

by Tom Stroozas – CFE, RCGC, CFSP

4 COOKING FOR PROFIT comes to you compliments of your gas energy provider / February 2014

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Now It’s “Techno-logical”High turnover of back-of-the-house sta!, coupled with less time for training, o"en means that kitchen equipment isn’t always operated properly. But hold on, it’s “Technology to the Rescue.” While many technology e!orts have focused mainly on the internal workings of the equipment, much of today’s R & D also goes toward making it easier to operate. One visible

advance is the increasingly popular “touch screen.” Uncommon just a few years ago, touch screens are now ubiquitous, particularly on convection or combi ovens, where a minor mistake in settings can turn into wasted, overcooked product. It’s a techno-logical progression,

because in today’s iPod and Smart Phone world, almost everything has a touch screen. Not only do touch-screen systems help ensure proper cooking, they’re extremely valuable with minimally trained sta!.

“Controls are being designed to minimize the skill and education required by the operator,” says Doug Allen, consulting chef with Premier Hospitality. “You see more of the menu being programmed into the controls and displays with pictures (icons) of the food. Now users can simply tap on the chicken or the #sh icon, so they know exactly what to do.”

Another recent signi#cant change is the addition of USB technology for transferring information. In an icemaker, for example, the USB drive can track water and energy usage and monitor overall production. It can be especially valuable in multi-unit operations to ensure consistent production and portioning standards, or for implementing menu changes system-wide.

A “Snapshot” of Updates• $e Jade Range Even-Broiler provides even

heating distribution front to back with the ability to individually control le" to right temperatures. Unlike typical

commercial gas charbroilers, the Even-Broiler has individual temperature control boxes and a ba%ed system to balance the heat distribution and temperature control. Its design enhances the temperature di!erentials within heating zones from front to back and improving overall productivity. $ese independent heating zones allow for faster heat up times and &exible usage as kitchen demands increase and decrease throughout the day.

• $e Middleby Marshall WOW!2 is the next generation of the highly-patented, award-winning WOW! gas conveyor ovens, which are currently in use by the top nine pizza chains around the world. $e WOW!2 oven is upgraded from previous technologies because it allows the operator to control bake temperatures and conveyor speed plus adjust air&ow to the top and bottom impingement ports independently for faster, more consistent baking and menu &exibility. ($e original WOW! Oven was the recipient of the GFEN Blue Flame award for innovative technology in 2009.)

• !e Frymaster HD1814 Gas Fryer is all about doing more with less. $is fryer incorporates an innovative frypot design to maintain high production capability while using 15% less oil, reducing energy consumption from 25% to 47%, and conserving space under the hood by producing more product with less footprint. $e Model HD1814 delivers the production of a typical 80 pound oil capacity fryer (with an 18 inch wide by 18 inch deep fryer vat), in a 14 inch deep (front-to-back) model that reduces

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6 COOKING FOR PROFIT comes to you compliments of your gas energy provider / February 2014

the cooking oil requirement to 63 pounds. A single HD1814 gas fryer is capable of producing over 96 pounds of French Fries per hour in tests conducted by the Food Service Technology Center. (GFEN awarded this product the Blue Flame Award in 2011.)

• !e Lang “On-Demand” Gas Burner Technology saves up to 50% over conventional always-on burners. !is newer gas burner technology modernizes the reliable open "ame gas burner to the automatic on demand attributes of induction, but at a much lower cost. Lang has created a countertop range that utilizes this technology and which features heavy-duty 12" x 12" cast iron grates and a large capacity stainless steel drip pan. It also features individual controls for each two-piece, high performance, 32,000 BTU burner and is available with 2, 4, 6 or 8 burners. !e key to this “on-demand” burner system is a large steel “ball” in the center of the burner. Beneath that ball is a sensor that responds to the weight of a cooking pan. When the pan is placed on the burner, the

"ame automatically comes on. When the pan is li#ed o$ the burner, the "ame goes o$. !is dramatically reduces gas consumption and energy costs. If the “on-demand” sensor ever were to fail, the burner will function perfectly

well like a traditional gas range until the sensor is replaced. !e “on-demand” feature can be ordered for the rear burners only or for all of the burners. !is unit also boasts a matchless electronic ignition for each open burner. !ere is a standing pilot with anti-clogging shield for each burner as well. !is ensures easy ignition and provides completely independent operation of all burners.

• “Boilerless” Combi Oven Technology has now migrated to virtually all gas-%red combi designs on the market today. It has improved the reliability, life, and maintenance of combi ovens which are one of the most versatile pieces of cooking equipment found in today’s foodservice

establishments, from the %nest restaurant to high volume institutional venues.

• !e Lang Extended Depth Griddle, an addition to their Chef Series griddle family, %lls a speci%c need for operators who need more griddle capacity front to back but don’t have the hood space to accommodate an extra foot or so of griddle le# to right. By going with a 30" deep griddle, operators gain an extra 25% of cooking capacity, which increases production without taking up valuable kitchen space. !is type of equipment is typically seen in diner venues that require more griddle surface area for pancakes, burgers, etc. However, this extended depth griddle is the perfect complement to any cooking line regardless of the type of restaurant or menu.

• !e Vulcan VTEC Infrared Charbroiler series features an ingenious infrared heat system. A series of heavy-duty steel panels serve as a barrier to the convective currents that dry out meats and the "are-ups that scorch them, while radiating the heat up to the food. !is means a bigger yield and burgers with more "avorful juices. !e innovative design of the VTEC delivers perfect temperature uniformity with virtually zero "are-up, so you can utilize every square inch of the cooking grates with more consistent temperature “zones,” unlike other grills that may vary hundreds of degrees between areas. !e VTEC series was awarded the NRA’s Kitchen Innovation Award when it broke onto the scene in 2012. !is infrared technology provides for a lower energy bill, saving an average of 40% compared to other charbroilers.

To learn more about how natural gas can bene!t your restaurant, visit the Gas Foodservice Equipment Network at www.gfen.com.

COOKING FOR PROFIT comes to you compliments of your gas energy provider / February 2014 7