The Specifier: Food Preparation Trends, Equipment's Role in Sustainable Foodservice and More

The Specifier
January 27, 2011
In This Issue
From Sous Vide to Pickling to Liquid Nitrogen and a few others, this month’s Specifier takes a closer look at these foodservice operator defined trendy preparation techniques and the operational considerations associated with them.
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The vast majority of foodservice operators require an ice machine to help chill beverages and hold food at safe temperatures. But because ice can touch many parts of a foodservice operation, selecting the proper unit requires some thought and planning. Here is a quick look at several key factors foodservice operators and their supply chain partners should consider when specifying an ice machine.
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Taylor Grills See the Crown Jewel of Cooking from Taylor®
Two-sided grills make cooking easier, faster & smarter. Taylor® grills optimize cooking efficiency with programmable cook times, pre-set temperature controls & automatic gap settings. To learn more about grills Taylor Logofrom Taylor® and our Red Cape® Commitment, visit our booth at NAFEM (Booth #822, February 10-12).
Illinois Tool Works has expanded the cooking options available in its Vulcan line through the acquisition of certain assets from TEC.
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Next month, all eyes in the foodservice equipment and supplies space will be on Orlando, Fla., thanks to the biennial NAFEM Show. This event will be all about the products and the innovative ways we, as foodservice professionals, use them, writes consultant Juan Martinez.
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  Visit Hatco® at NAFEM.
Stop by Booth 1612 and let Hatco walk you through its incredible, new products for 2011. Hatco will showcase nine new products Hacto Logoincluding the highly anticipated “Spot On” featured in the NAFEM WHAT’S HOT! WHAT’S COOL! new product gallery. Stop by Booth 1612!
Nemco Food Equipment has acquired the Fresh-O-Matic countertop steamer line from Manitowoc Foodservice. Nemco will fulfill all Fresh-O-Matic orders from its factory in Hicksville, Ohio.
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Sourcing energy-efficient and water-saving equipment and reducing waste in labor and production are ways to develop more sustainable foodservice operations.
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