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F o o d E q u i p m e n t N e w s 5 1 T h u r s d a y, F e b r u a r y 7 , 2 0 1 3 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 tradition- al 100w incandescent light bulbs began in January 2012. As higher wattage incandes- cent 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 envi- ronment. Component Hardware offers LED lights designed specifically for use in the high heat environment of commercial kitchen ventilation hoods, marketed under the Flame Gard® brand. The LED-40000 Series has an Edison-style base, making it a direct replacement for incandescents and compact fluorescents. The L82 Series is designed to recess mount, in 2-foot, 3-foot and 4-foot lengths. Prolonged heat can sig- nificantly 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 fix- tures. Benefits of LEDs LED bulbs are rated at 50,000 hours – five times longer than fluorescents. LEDs are also durable, encased in high impact plas- tic. Unlike fluorescents, they are not affect- ed by frequent on/off cycling. They do not require a ballast, which can malfunction. New technology LEDs produce up to five times more light (lumens) per watt than incandescents. 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 substance. Nine states have banned CFLs from their landfills. For detailed information on how to clean up and safely dispose of CFL bulbs, visit www.epa.gov/cflcleanup. Fluorescent lights do not oper- ate 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. Component Hardware's complete line of LED lights is on display at NAFEM in booth #619. Ask about the company's ener- gy savings calculator to see how much you can save by switching to LED lights. For more information, visit www.componen- thardware.com or call 800-526-3694. INTRODUCING THE SMART KITCHEN, POWERED BY KITCHEN BRAINS QPM Imagine having a system that analyzes restaurant operations automatically, pro- viding sales trends data that enable just- in-time inventories of all menu items and integrates legacy technology to provide a comprehensive enterprise solution. If only the commercial kitchen had a brain and could think and operate for itself. Kitchen Brains® Quality Production Management (QPM) web-based system does just that—and more. Essentially the brains of a smart kitchen, QPM allows foodservice opera- tors to more effectively manage food safety, food quality, production and labor remotely. Once installed, the system wirelessly networks cooking appliances, enabling the kitchen itself to develop algorithms on its operations—from ordering food just-in-time to assuring that orders are always fresh, hot and ready. In effect, the kitchen thinks for itself, constantly monitoring market con- ditions and providing real time monitor- ing and administration capabilities, thus delivering meaningful results that improve performance. QPM manages inventories and opti- mizes production for greatest efficiency, saving time and money, and producing a better product. It analyzes traffic pat- terns, providing dynamic cooking projec- tions to ensure the exact quantity is cooked at precisely the right time. The system advises when to start cooking, monitors hold times and advises when food should no longer be sold, assuring freshness. An easy-to-read, real-time dashboard updates crew members and managers on the status of current restau- rant operations at a glance. By collecting and analyzing data automatically rather than via complex, labor-intensive processes, QPM provides optimized appliance utilization, saving on labor and freeing restaurant teams to focus more on customers, hospitality and the guest experience. Yum! Restaurants International (YRI), a division of Yum! Brands, has chosen Kitchen Brains QPM system for some of its KFC international restau- rants. "In a consumer-focused industry like ours, delivering on the brand promise is paramount. SCK's [Kitchen Brains'] process automation solution enables us to deliver an even better experience for our customers and truly reinforces our Customer Mania philosophy," said Jack Clare, who was CIO at the time for Yum! Restaurants International, the interna- tional division of the world's largest restaurant company, with more than 14,000 restaurants in more than 110 countries and territories outside the United States and China. Ultimately, QPM leverages and mon- etizes all of the restaurants' human and physical assets to increase profits and revenues, enhance customer loyalty and provide a powerful competitive advan- tage. Most importantly, it raises the bar on the customer experience. "We are delighted that having deployed our solution into the KFC brand in Great Britain, the product is delivering the value we and our cus- tomers have come to expect," said Christian Koether, Vice President of Kitchen Brains. "Moreover, we expect the value proposition to grow exponen- tially as we further leverage our existing in-store wireless network and above store a d m i n i s t r a t i o n tools in the areas of Set Point, Asset, People, HACCP and Energy manage- ment." "SCK's [Kitchen Brains'] adaptable system architecture enables it to interface with our diverse landscape of existing IT solutions by market and more rapidly deliver benefits to the YRI system," Clare added. "This is a strategic path agreement that will evolve over time as we gain more experience and our team learns how to extract further value." For more information, stop by booth #1235 at NAFEM. Visit www.kitchen- brains.com, follow the company on Twitter @kitchenbrains and on Facebook and LinkedIn. All marks are the property of their respective owners. Kentucky Fried Chicken and KFC are registered trade- marks of YUM! Brands Inc. SEE AMAZING PRODUCTION FROM COMSTOCK-CASTLE'S UPGRADED 6-BURNER RANGE The 6-burner range is the backbone for most small to mid-size restaurants. Comstock-Castle, America's oldest stove company has developed an extra wide oven for the common 6-burner range that will easily double and, depending on the food product, even triple the food volume produced from this industry workhorse. Like a convection oven that uses a fan to push air through the oven and create improved air circulation with more food production, the Comstock- Castle standard 6-burner range, along with their other large oven models, will produce nearly the same oven vol- ume but without the high cost of the convection option. Rather than using the same oven parts from their other models, Comstock-Castle developed dedicated oven parts for the 36-inch wide, 6- burner range size. These dedicated parts produce a unique, extra wide, 31 ½-inch interior width model within the same industry standard, 36-inch wide foot print. Comstock-Castle otherwise also produces typical 19 ½-inch and 26 ½-inch oven interior widths for their other range frames. However, it is the extra large oven that is dis- tinctive to the industry and helps facil- itate better air circulation around the industry standard 26-inch by 18-inch "full size sheet pan." This large oven does not allow full size pans to touch the oven interior sides, door or oven back wall. Comstock claims that this unique dedicated design minimizes hot spots, burnt edges and the need to rotate pans during a cook cycle For best cooking results smaller pans may need to be used to maximize quality food production in their smaller ovens so that there is room for air to circulate more generously. Not only will Comstock's extra wide ovens produce up to 200 percent more quality food, the company's cook- top sauté burners are among the industries most efficient. Its "star" pattern design fea- tures a large 7-inch flame spread, giv- ing a superior flame and heat pattern within the common 12-inch by 12-inch top burner section. This is a standard feature from Comstock that is other- wise an upgrade design from other manufacturers. To learn more, visit booth #2635 at NAFEM. After the show, visit www.castlestove.com, call 217-223- 5070 or email sales@castlestove.com for more information.