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R e s t a u r a n t D a i l y N e w s 4 7 F r i d a y, M a y 1 7 , 2 0 1 3 THE EZ GRIP FRY BASKET: GRAB IT, GRIP IT, LOVE IT Unlike many kitchen hazards that are easily visible, ergonomic hazards impact workers over time and are not immedi- ately recognized as harmful. If you've ever slung fried food as a part of your job, then you know how much of a toll a food-laden basket can take on the wrist or forearm. A load of fries in a basket might only weigh five pounds; however, the force on the hand can be 15 to 18 pounds, due to handle length and the distance the hand is from the center of gravity of the basket. The current flat handle design of most fry baskets makes them awkward to hold, especially when filled. Turning the basket to dump its contents is not as easy as it should be, and over time the user feels unnecessary fatigue. FMP's new EZ Grip Fry basket han- dle is an innovation in kitchen ergonom- ics. The vinyl-coated handle is designed to better fit the natural shape of the hand when gripping. This physiological difference means less squeezing, which translates to reduced stress on the hand, wrist and forearm. The improved grip also provides better leverage when turning the basket to dump its contents. The FMP line of fry baskets includes the EZ Grip basket, which is a regular fry basket with a vinyl- coated EZ Grip handle, and the EZ Grip Plus, which, along with the innovative handle, comes with a patented corner reinforcement and a double front hook. These features add significant durability to the EZ Grip Plus and allow the manufacturer to offer a two-year guarantee on the life of the basket. Stop by the FMP booth 3656 and feel for yourself how comfortable a fry bas- ket handle can be. For more information on EZ Grip fry baskets and a full line of fryer acces- sories, visit the website at www.fmp online.com or call 800-257-7737. MAXIMIZE PATIO PROFITS WITH NEW PORT-A-COOL ISLANDER Al fresco dining and imbibing outdoors in the heat of summer is a challenging proposition for restaurant owners and patrons alike. The revolutionary new Port-A-Cool Islander™ provides a new and unique solution! This patent pend- ing, commercial-grade portable evapo- rative cooling unit lowers outdoor tem- peratures by as much as 30 degrees Fahrenheit operating for pennies a day on just tap water and standard current. The Islander is uniquely designed to provide powerful airflow that projects 360 degrees of cooled air up to 14 feet. This unit offers an improved alternative over fans that blow hot air or drenching misters that do not provide a drop in temperature. The Islander will cool up to 600 square feet naturally utilizing the sim- ple and inexpensive process of evapora- tion. A relatable example of evaporation can be illustrated as the cooling sensa- tion felt from a breeze when stepping out of a pool. Maximum cooling from the Islander is achieved as the water evaporates off high-efficiency rigid cooling media called KÜÜL ® pads. There are no harsh chemicals or refrig- erants. At 2,500 cubic feet per minute (CFM), the unit provides quiet, power- ful air flow. Further, the variable speed fan and adjustable louvers ensure the right amount of air is delivered where it is desired. "For more than 20 years, Port-A- Cool has aided companies and individu- als in economically and effectively cool- ing spaces where air conditioning is unavailable, impractical or cost prohibi- tive," said Ben Wulf, Vice President of Marketing for Port-A-Cool, LLC. "We've harnessed the benefits of mobile evaporative cooling to create for the restaurant industry the 'first of its kind' patio unit that will allow restaurant own- ers to maximize their outdoor spaces at high-traffic times in the summer, there- by increasing profits." The Islander is user-friendly and easily placed where it is needed with lit- tle assembly required or complicated operation instructions. The unit is con- structed to endure the outdoor elements and heavy-duty casters provide trouble- free portability. Features include a digi- tal control panel and easy access to the 20-gallon water reservoir. The Islander offers significant return on investment by increasing the number of tables in service on hot days which translates into more profits. Patrons and servers can enjoy the out- door setting with the Islander without being uncomfortable or concern for heat exhaustion. With a suggested MSRP of $2,495 and electrical cost of less than 30 cents an hour, overall costs for the Islander are exceptionally low. To learn more about the new unit, please visit www.port-a-cool.com/islander.html. The Islander is from Port-A-Cool, LLC, a worldwide industry leader in the design and manufacture of portable evaporative cooling units, evaporative cooling media and accessories since 1991. Headquartered in Center, Texas, the company produces a wide range of units that cool 500 to 5,000 square feet. A member of the Walter Meier Group, the company is positioned as a global leader in the evaporative cooling busi- ness with distributors selling the brand- ed products across the nation and in 56 countries abroad. During the show visit booth 1845 at the National Restaurant Association Show. After the show visit www.port-a- cool.com, email marketing@port-a- cool.com or call 800-695-2942. LED LIGHTING: THE NEW NORMAL The Energy Independence and Security Act of 2007 requires 27 percent greater efficiency for light bulbs, to be phased in from 2012 to 2014. Phase-out of tradi- tional 100w incandescent light bulbs began in January 2012. As higher wattage incandescent bulbs become harder find, operators are turning to other types of bulbs. Low wattage fluorescent lights meet EISA standards, but LED (Light Emitting Diode) bulbs are rapidly becoming the standard for most lighting needs and as technology improves prices are dropping. Component Hardware has developed a range of LED solutions that meet the very unique demands of the foodservice environment. Component Hardware offers LED lights designed specifically for use in the high heat environment of commer- cial kitchen ventilation hoods, market- ed under the Flame Gard ® brand. The LED-40000 Series has an Edison-style base, making it a direct replacement for incandescents and compact fluores- cents. The L82 Series is designed to recess mount, in 2-foot, 3-foot and 4- foot lengths. Prolonged heat can signif- icantly shorten the useful life of stan- dard LEDs. Component Hardware's LEDs have an enlarged heat sink to conduct heat away from the diodes. Both the LED-40000 and the L82 bulbs meet the stringent UL high temperature certification at 75 degrees Celsius (167 degrees Fahrenheit) and actually exceed those standards with a rating of 80 degrees Celsius (176 degrees Fahrenheit). Another innovative LED solution is the LED-321420 motion sensor bulb. Designed for dry storage areas and walk- in coolers and freezers, the new bulb has a passive infra-red (PIR) sensor that detects motion for instant-on. An adjustable timer shuts off the bulb after motion is no longer detected. The Edison-base allows it to be simply screwed into existing fixtures. Benefits of LEDs LED bulbs are rated at 50,000 hours – five times longer than fluorescents. LEDs are also durable, encased in high impact plastic. Unlike fluorescents, they are not affected by frequent on/off cycling. They do not require a ballast, which can malfunction. New technolo- gy LEDs produce up to five times more light (lumens) per watt than incandes- cents. CFLs lose their light output over time; the cheaper the CFL, the faster it will fail. LEDs stay cool to the touch and do not significantly increase the temperature of the ambient space. Unlike CFLs, LEDs contain no mercury, a toxic sub- stance. Nine states have banned CFLs from their landfills. For detailed informa- tion on how to clean up and safely dis- pose of CFL bulbs, visit www.epa.gov/cflcleanup. Fluorescent lights do not operate well at cooler temperatures (<50 degrees Fahrenheit), so lights in walk- in coolers and freezers may need to be left on constantly. LED lights come on immediately. Fluorescent lights also emit UV rays, which have been linked to health issues like skin cancer, migraines, sleep abnormalities, fatigue and other health problems. For more information, visit www.compo- nenthardware.com or call 800-526-3694. KITCHEN FIRE SUPPRESSION SYSTEM OPERATION FROM AMEREX ANIMATION By Lisa Jones, Product Manager of Restaurant Systems, Amerex Corporation Amerex is very pleased to introduce a new animated video that can be used by restaurant operators to help explain how a fire suppression system works. The animation can be used to help train kitchen staff so that they can respond properly when a fire occurs. When a fire occurs, seconds count – that's why it is important to train anyone that is involved in the cooking operation. Fires do occur in restaurants. Exact numbers are very difficult to obtain because many restaurant fires are put out by the quick actions of employees and not reported. Estimates range up to 10,500 fires each year in the United States alone. The good news is that the number of reported fires has been decreasing over the past ten years according to reports from the National Fire Protection Association. The bad news is that the dollar amount of prop- erty loss is going upward. For more information, visit www.amerex- fire.com, call 205-655-3271 or email ljones@amerex-fire.com.