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Food Equipment News Thursday, February 9, 2017 3 0 FEDERAL REGULATIONS IMPACT WALK-IN INDUSTRY New proposed regulations have been announced by the Environmental Protection Agency (EPA) that will have a major impact on manufacturers of walk-in cooler and freezer panels that use urethane foam sys- tems and the manufacturers of all mechani- cal commercial refrigeration equipment. Michael Coyle, President of Bally, has stated these new regulations will require the phase-out of HFC245FA, the blowing agent used to propel and process urethane foam. EPA is mandating that the new systems have a lower Global Warming Potential than those currently in commercial use. Additionally, R- 404A, the refrigerant gas widely used in commercial walk-in refrigeration sys- tems, has also been deemed to have too high of a Global Warming Potential and will be delisted as a viable refrigerant for new equipment sold. The EPA effective dates are January 1, 2020 (HFC-245FA) and January 1, 2018 (R-404A) respec- tively. Coyle stated that Bally has already tested the foam systems blended with the new HFO refrig- erant and is working toward obtaining the necessary approvals. Additionally, the Department of Energy (DOE) has issued final regulations for refrigeration systems, requiring tighter energy efficiencies to be implemented. Upon the effective date in June of 2017, all manufacturers will need to certify their products meet minimum AWEF (Annual Walk-in Efficiency Factor) depending on product model and class. The industry as a whole is working to redesign many of its products to meet these new minimum factors. The timeline for these regulatory changes is challenging as doors, windows and panels are affected and require testing for compliance. Be sure to visit Coyle and the entire Bally sales team at booth #3242 to fur- ther discuss these changes and Bally's product offering. For more information, go to www.bally refboxes.com or stop by booth #3242. PREVENT FIRES IN YOUR RESTAURANT FROM GETTING OUT OF HAND – AUTOMATICALLY With your kitchen operating at full throt- tle, grease will build up in your hoods, flues and fans. Restaurant Technologies knows this poses a great fire risk to your business. Most restaurant fires start at the grill or fryer. Keeping your hood and flues consistently clean is crucial to a safe and efficient operation. To reduce the risk of a catastrophic fire, Restaurant Technologies has designed the AutoMist system to clean automatical- ly every day through a spray mixture of degreaser and water. AutoMist is an auto- mated hood, flue and fan cleaner designed to eliminate the hazardous buildup of grease in your foodservice kitchen. It's such a cutting-edge technology that it was selected for the What's Hot, What's Cool section at NAFEM this year and will be rolling out across the U.S. in select markets. Stop by booth #255– or stop by the What's Hot, What's Cool sec- tion – to see a live working demonstra- tion of AutoMist. Traditional hood and flue cleaners send in a cleaning crew on a quarterly or semi-annual basis. They shut down your kitchen to scrape or power wash grease buildup with harsh chemicals, often leaving more mess and damage to equipment. The day after they leave, the grease begins to build up again – along with the fire risk. The AutoMist system eliminates the need for these costly, messy cleanups by automat- ing the cleaning process – every day. AutoMist cleans your hoods, flues and fans every day. By installing sprayers along the hood and up the flue to the exhaust fan, every nook and cran- ny gets cleaned. The delivery system that contains the degreaser controls when cleaning is initiated, meaning you don't have to think about it. The best part? You don't have to shut your restaurant down when it's time to clean. Restaurant Technologies has over 25,000 customers across the whole United States, including many of the largest names: Applebee's, Chili's, Marriott, Burger King, Hyatt, KFC and over 70 per- cent of all the McDonald's in the U.S. have chosen to put in the oil system for safety, food quality, sustainability and efficiency. AutoMist minimizes fire risk every day in your restaurant by keeping the hood, flue and fan area clean. With daily automatic cleanings, grease is no longer gradually building up between cleanings. This keeps your restaurant and everyone in it safe. For more information, visit www .rti-inc.com or stop by booth #255. PICARD OFFERS EASY TO USE ELECTRIC PITA OVEN In 2015, Picard Ovens introduced a revo- lutionary pita oven into the foodservice market. What makes this pita oven so unique is its ease of use and high temper- ature. The Picard Pita Oven is an all elec- tric conveyor oven that reaches tempera- tures of over 1200 degrees Fahrenheit. Pita bread is fed directly onto the metal plate conveyor where it is cooked typi- cally in the 30 to 60 second range. The oven utilizes electric heating elements above and below the baking chamber. The inside walls of the oven contain refractory bricks to create radiant heat in the chamber, which helps the oven main- tain such high temperatures. The com- pact size of the Picard Pita Oven and casters it is on make moving the oven very easy. All of the features of the Picard Pita Oven allow cus- tomers to easily create high- quality products in a very short period of time. The Picard Pita Oven's benefits have grabbed the attention of many independent restau- rants and chains. One chain in particular, the Naf Naf Grill out of Chicago, Illinois, has chosen the Picard Pita Oven to bake all of its fresh in-store pita bread. No matter the size of the operation, the Picard Pita Oven can deliver the quality results you're look- ing for. Key features of the Picard Pita Oven include: max temp of 1200 degrees Fahrenheit; conveyor speed of 20 to 120 seconds; cooks up to a 10-inch pita; and is fully electric (no gas). For more information, visit www .picardovens.com.