Issue link: http://osercommunicationsgroup.uberflip.com/i/261667
F o o d E q u i p m e n t N e w s S a t u r d a y, F e b r u a r y 9 , 2 0 1 3 6 0 AL: Halton is a global company that pro- vides products, systems and services to improve energy efficiency, environmental quality and safety for commercial buildings, ships and off-shore oil platforms. We break the paradigm that energy efficiency comes at a cost of compromised thermal comfort. Halton Foodservice division, which I repre- sent, offers ventilation solutions for all types of foodservice facilities globally. Our prod- ucts and systems reduce HVAC system energy consumption, make restaurant, cafe- teria or a prep kitchen a more comfortable and productive environment for customers and kitchen personnel. FEN: What makes your company unique? AL: Since the company's inception in 1969, its focus always been on innovation that brings tangible benefits to our cus- tomers. Our six research centers in Europe, America and Asia work in close coopera- tion with each other. We innovate with our customers to optimize their foodservice facilities' performance on all continents. We use our expertise in environmental quality, energy efficiency and safety to provide solutions sustainable for people's well- being, environment and customers' busi- ness. FEN: What particular product or products will you be showcasing at the NAFEM show? AL: We'll be showing a wide range of products for new construction as well as for retrofits. One interesting product is a heat reclaim system that recovers clean heat from gas appliances to reduce the water heating bill. Another, which deserves a spe- cial attention, is a complete ventilation solu- tion for a kitchen or whole restaurant. For the first time we have a system that auto- matically balances supply and exhaust for the whole restaurant in a real time. FEN: Why is it important to balance restau- rants in a "real time?" AL: You've probably heard the term DCV Halton (Con't. from p. 1) – Demand Controlled Ventilation – this is a control system that reduces hoods exhaust airflow, hence restaurant energy consump- tion, when cooking appliances are hot, but not cooking. When exhaust airflow is changed, supply airflow, bringing replace- ment air for hoods need to be adjusted as well. Typically it is done by adjusting make- up air fan speed or outside air damper pro- portionally to exhaust fan speed. This would work if all hoods in a kitchen were working in unison, but that is not the case – some hoods are working at maximum airflow to accommodate cooking and others are idling because there is no cooking activity under- neath. Let me use an analogy with a chicken farm to explain how Halton DCV system (we call it M.A.R.V.E.L.) differs from other DCV systems. Let's assume that exhaust hood is a chicken that needs to eat its ration to gain weight and hood replacement air is food. A typical DCV system will calculate how much food (replacement air) is needed for all chicken and dump it in the middle of the yard. Only strong chicken will get food, the weaker will starve and die (some hoods get more replacement air than needed to compensate for hood exhaust and the others "suffocate." This situation will result in hoods spilling smoke and cooking fumes to the space). M.A.R.V.E.L. knows exactly how much food chicken needs on any given day (we measure individual hood exhaust airflow in real time) and distributes food (replacement air) to each chicken. FEN: What is your outlook for this new technology? AL: Proper air balancing is an Achilles heel for many restaurants. MARVEL ability to automatically balance the store is going beyond DCV applications. It can also be used to balance restaurants with constant airflow systems and that is why I believe it has a great future. For more information, visit booth #1064 at NAFEM, check out www.haltoncom- pany.com, call 800-442-5866 or email rcatan@haltoncompany.com. margins. It's no wonder Picard Ovens is so well known throughout North America for producing some of the finest ovens in the industry. It's because it sets the highest standards for design, energy-efficiency, manu- facturing quality and customer service. Not to mention all of its ovens are sup- ported by a solid warranty and a nationwide network of dealers. Picard's core customers are in- stores bakeries, bakeries, bagel shops, pizzerias and restaurants. Picard's cus- tomers have chosen its ovens because the company offers direct bottom heat with an efficient and economic burner that saves them money in operating cost down the line. Some of the com- pany's customers are Metro, Sobeys, Brooklyn Water Bagel, Bruegger 's, Crave Cookies and Cupcakes, Giordano's Pizzeria, Specialty Cafe, Great Harvest Bakery to name just a few. Picard Ovens' research and devel- opment team takes advantage of the SolidWorks Sustainability Express fea- ture in its oven development. Manufacturing sustainable ovens is a very difficult task and they take their work very seriously. The Revolution ovens have been recently redesigned to be energy efficient and cost effective. Upon request, Picard can incorporate an optional steam system into the oven that doesn't require a boiler nor does it increase energy expenditure. The steam system uses the available steam in the oven instead of using a boiler to produce it and then transfers it into the Picard Ovens (Con't. from p. 1) oven. The oven also has a reduced footprint and double the capacity in comparison to other ovens of the same type. The Revolution oven model RE- 8-24 has a footprint of only 42 square feet. The oven's burner has also updated to a modulating type burner. Picard's high power modulating burner, the PowerMax, always has a perfect mix of air to assure the most efficient flame. It lowers itself to save energy and functions at only 50 percent capac- ity to keep a constant temperature. The new AeroMax gentle ventilation sys- tem within the oven keeps heat from escaping during loading and unload- ing. You will see almost no fluctuation of temperature even with the door open. The Revolution oven does not have an energy star certification because the Energy Star organization does not have a category for revolving type of ovens. When comparing energy cost of using this oven against other revolving ovens, the savings are significant. There is an estimated 40 percent reduction in energy use and the steam option does not increase energy use at all. This offers substantial savings in energy cost. Take a look and see why Picard Ovens are fast becoming the ovens of choice for so many bakeries and pizze- rias across the nation. Visit Picard Ovens at booth #2072. They will be delighted to meet you. For more information, call 800-668-1883, fax 819- 758-1465, email info@picardovens.com or visit www.picardovens.com. TCB MANUFACTURING: "HANDMADE IN THE U.S.A." INSULATED BAGS TCB Manufacturing has been manufactur- ing insulated products since 1986. TCB has built its reputation on the fact that its prod- ucts are handmade in the USA. Many food service businesses have chosen to purchase inexpensive and poorly-made food service delivery bags overseas, only to find the life expectancy of those bags may only be six months to a year. The average use of a TCB insulated bag is approximately four to eight years. Tom Dermody, President of TCB Manufacturing, jokingly stated, "Our biggest problem might be that we make our bag too well. Our bags don't wear out, and we see a large number of our customers years apart. The bags last." TCB has maintained its niche as one of the premier delivery bag manufacturers in the food delivery industry by maintaining the highest level of quality in its products by using only the best materials available. However, TCB's proudest accomplishment is making a superior product "handmade" by U.S. workers. As a small business locat- ed in LaPorte, Ind., TCB has worked dili- gently to create a positive, energetic atmos- phere where employees take pride in what they produce. What ultimately sets TCB apart from its competitors is customer service. "We want our customers 110 percent happy with our sales team as well as our bags. We want our customers back, and we want them to tell others about the benefits of buying from TCB," said Dermody. TCB creates bags based on the customers' need. No request is turned away. TCB has a design team, made up of seasoned employees who have spent years refining the process. TCB also has an art department available to create special- ized logo designs as well as screen printing for the bags. TCB offers smart solutions in food service delivery. Some of these items include removable travel carts, wheels applied to the bags and luggage feet to pro- tect the bottoms of bags from being scuffed also adding life to the bags. Clear windows can be sewn to the bags to streamline deliv- ery information for drivers or to display advertising information. Side pockets can be sewn to the bags for holding menus, fliers, and condiments. Hot and cold packs are sold to retain heat and keep food cold. Box and dispensing lids can be used for easy access. All of these features are avail- able to make the delivery process easier. TCB Manufacturing is the leader in designing and manufacturing insulated bags used for food service delivery. All of its products are handmade using only top grade material in the manufacturing process. TCB is regarded as a premier food service delivery manufacturer in the indus- try. The best of part of TCB Manufacturing is they are made with pride in the U.S.A.! For more information, visit www.tcb-bagmfg.com. handwashing right where you want it. The Advantage Pro portable sink was designed with compliance in mind and offers instant hot water hand washing and locking storage. Equipped with heavy duty, front-locking swivel cast- ers, these sinks can be moved with ease and placed anywhere 110-V 20-A electrical service is available. The ele- gantly designed Advantage Pro is available in two vibrant colors: a lus- cious cherry and a rich maple finish. These sinks are as beautiful as they are practical and will fit most décor. For more colors or to find out about cus- tomization options that are available, contact an Ozark River Portable Sink Specialist at 866-663-1982. Customers will buy with confidence knowing that Ozark River Portable Sinks are cov- ered under a two-year manufacturer warranty and full-time technical sup- port is available toll-free for all cus- tomers. Each portable sink made by Ozark River is elegantly crafted for beauty, durability and safety and has been cer- tified by NSF for sanitation. For more information about Ozark River Portable Sinks, call 866-663- 1982 or find them on the Web at www.OzarkRiver.com. Ozark River (Con't. from p. 57)