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Restaurant Daily News Monday, May 20, 2019 3 0 Excel Dryer Offers One-Stop Hand Hygiene An interview with William Gagnon, Vice President of Sales and Marketing, Excel Dryer, Inc. RDN: What is Excel Dryer all about? WG: Excel Dryer is a family-owned, Massachusetts-based company that's been manufacturing the finest American- made hand dryers for more than 50 years. We revolutionized the industry with the original, patented, high-speed, energy- efficient XLERATOR ® Hand Dryer that created the high-speed hand dryer cate- gory, and we continue to develop sustain- able, cost-effective hand-hygiene solu- tions. RDN: How do your products benefit restaurants? WG: A restaurant's restrooms can sig- nificantly impact the guests' experi- ence, positively or negatively. To a cus- tomer, paper towels littered on the floor or clogging toilets signal an unclean establishment. As one restaurateur stat- ed, 'Your restrooms have to be as clean as your kitchen,'; if they're not, guests will wonder about what else isn't clean. Our high-efficiency hand dryers eradi- cate these problems, providing an envi- ronmentally friendly alternative while cutting maintenance costs by a typical 95 percent over paper towels. What's more, XLERATOR dries hands three times faster than conventional hand dryers, meaning less time in the rest- room and more at the table. RDN: Talk about what's next in green restroom design. WG: The D|13 Sink System, our latest collaboration with D|13 Group and Gensler, is the future of commercial rest- rooms and the most hygienic, sustainable and cost-effective system on the market for washing and drying hands. High-effi- ciency fixtures for soap and water are all mounted on the sink deck, providing the ultimate user experi- ence. It is customiz- able in size, shape and material, allow- ing designers to completely change and elevate the aes- thetic of the restroom. RDN: What advantages does the system offer? WG: First would be quiet convenience. The integration of all three components, each with an auto sensor for a no-touch experience, means hand hygiene has never been simpler. Then, there is the sound reduction; the decorative air out- let is deck mounted, but the motor is underneath, equipped with a sound-sup- pression air delivery system that signif- icantly reduces decibel levels. Combined with the adjustable speed and sound options available with every XLERATOR dryer, you've got the qui- etest high-efficiency drying system available. The drying system also offers superior hygiene, with HEPA filtration that fil- ters bacteria from the air and a reversed airflow that blows the water off the user's hands into the sink basin instead of on their clothes or the sink deck. RDN: How would you describe the look of the system? WG: Like its performance, the system's aesthetic is unparalleled. We've heard it called sleek, modern and beautiful, with a feel of both high-end luxury and under- stated simplicity. That versatility is by design. We set out to build a sink system that would enhance the look of any estab- lishment's restroom, and with the D|13 Sink System, that's just what's been accomplished. Visit Excel Dryer at booth #3476. For more information, go to www.excel dryer.com, call 800.255.9235 or email sales@exceldryer.com. Raising the Bar with Non-Commercial Cooking The focus of commercial restaurants has always been on food and profits. Recently, this has been a rising trend for non-commercial outlets. "One of the most important items to recognize as a challenge in a non-com- mercial operation is providing creative, healthy and cost-effective food options with low labor to your patrons," says Angelo Mojica, Senior Director of Nutrition and Culinary Services at John Hopkins Health System. "Also, in non- commercial operations, operators are not easily able to find highly-qualified chefs, so a good amount of dedicated time is dedicated to training." This is not as simple to overcome as it may seem. "Training costs money as an invest- ment into the employees, but that invest- ment can be turned around in a negative format if that trainee decides to leave for other endeavors in a career field," says Mojica. The tide has changed, and there is equipment technology that raises the bar. Marra Forni's Authentic Hand-Crafted Brick Ovens provide a solution for non- commercial operators struggling with budgets and staff training challenges who are seeking high-quality, consistent and high-volume results. Marra Forni's ovens are easy to use with an innovative touchscreen technolo- gy that fully controls temperature, deck rotation direction and speed as well as the auto on/off powered exhaust fan, so there is no need for a highly-trained operator. These customizable, durable, energy effi- cient and high-tech feature-packed hand- crafted brick ovens perform high-volume cooking, expanding menus with high- quality items. The proprietary bricks and rotating deck allow Marra Forni ovens to cook made-to-order gour- met pizzas that are much healthier than the traditional ver- sion. These pies have fewer calories, and the flour used is often better for people with gluten sensitivity. Another asset of this oven is its versatility. It can be used for baking, slow roasting, braising and searing meats. It delivers fire roasted vegetables and seafood in cast-iron pans, and even can be used for prepar- ing fresh baked bread and sandwiches. "What Marra Forni developed is a product that identifies the need for entry level cooking personnel to produce a highly profitable product, such as pizza," says Mojica. "Their rotating ovens assist in efficiency and effectiveness in train- ing, labor costs savings and low shrink- age rates. For example, the LCD touch- screen capabilities allow operators to automatically turn the oven off and on, so there's no need for an employee to arrive early to warm up the oven. If you calculate two hours every day by the amount of days you are open, times the hourly wage you pay your opening crew, your savings from the automatic on and off function would buy your oven in theory." The Marra Forni oven's integrated eye-brow hood system allows for direct venting to be used, instead of a tradition- al hood system, which can save operators thousands of dollars. This design also ensures better performance due to proper air flow in and out of the oven, which will result in consistent cooking results. The appeal of the oven's custom tile work and crackling open fire create an enticing visual, further raising the bar for non-commercial applications. Visit Marra Forni at booth #2068. For more information, go to www.marraforni.com. Why You Should Only Choose Factory Built Grease Duct Type 1 Kitchen Hood grease duct and proper ventilation are vital in any com- mercial kitchen. It can be the difference between a safe working environment, and sheer disaster. Currently there are two exhaust duct options to choose from in the market- place: field fabricated with minimal safe- ty code materials and methods of con- struction, and UL listed and code approved factory-built grease duct. AMPCO offers double wall insulat- ed ZClear, the most innovative factory- built kitchen grease duct in the industry. Here are the top reasons why you should only choose factory built grease duct. Superior Safety ZClear is safety tested/listed to strin- gent UL test requirements (UL 1978, UL 2221) which includes a 30 minute, 2,000 degree Fahrenheit internal grease fire test. Unlike rectangular welded sys- tems, ZClear allows zero clearance to combustibles without the need for addi- tional field wrap insulation. The ZClear's two-hour fire rating eliminates the need to design and install a separate fire-rated chase. The product's cylindri- cal stainless steel construction main- tains strength at much higher tempera- tures than carbon steel, which protects people and property even in the event of a grease fire. Efficient Energy efficiency and overall perform- ance are greatly improved with round grease duct designs due to less flow resistance. In addition, round stainless systems are much easier to clean and reduce grease accumulation compared to rectangular designs. Customizable and Attractive The modular concept of factory-built grease duct provides for maximum design flexibility and ease of installation. The AMPCO engineering staff provides complete design services that takes the guesswork out of installation even for the most complex systems. ZClear can be customized to your unique application requirements and is available in a variety of exterior color and material options. Limited Lifetime Warranty Factory-built grease duct is higher in quality, durability and has a longer life when compared to field fabricated sys- tems. ZClear features a limited lifetime warranty. Overall, AMPCO ZClear factory-built grease duct has superior strength at higher temperatures, is fire-rated, energy efficient and more durable when compared to field fabricated products. Lowest Installed Cost Factory-built modular components are easier and quicker to install. AMPCO eliminates the need for on-site welding, and multiple inspections, which saves valuable time and money. The ZClear system minimizes floor space require- ments and eliminates the time and expense associated with constructing a separate fire-rated chase. To learn more, go to www.ampcostacks.com or call 800.624.8642.