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Food Equipment News Thursday, February 9, 2017 6 COMPONENT HARDWARE OFFERS ENERGY-CONSERVING LED LIGHTING SOLUTIONS An interview with Ed Whartnaby, Executive Vice President of Sales and Marketing for Component Hardware. FEN: What new trends do you see on the horizon for 2017? EW: Sustainability is going to continue to be a driving factor in the foodservice industry. There is a constant need to lower operating expenses in order to improve profit margins and to convey a corporate image as being environmen- tally conscious. We're already seeing market demand for eco-friendly refrig- erants, low energy LED lighting and water-conserving plumbing fixtures, and these universal customer needs will continue to drive our product innova- tion for the foreseeable future. FEN: How might these trends influence your future product line? EW: We strive to be at the forefront of product innovation. We are continually developing new energy-conserving LED lighting solutions for both hot and cold applications, we have developed a rooftop grease interceptor to make hood duct and fan cleaning quicker, easier and cleaner, and we are continuing to develop new plumbing products that are water and energy conserving without sacrific- ing effectiveness or the productivity of the operators. Our goal is to help reduce operating expenses, improve profit mar- gins and improve employee productivity for the restaurant operators. FEN: What are some of your latest LED lighting innovations? EW: Component Hardware is con- tinually developing new LED light- ing solutions that take advantage of the latest in LED technology. Under our Keil Refrigeration brand, we have introduced several innovative products, including our LED-321420C LED motion sensor light with globe, which may be retrofitted into any exist- ing jelly jar style light fixture in a walk- in cooler/freezer application. This unique product incorporates a motion sensor directly in the lamp, which eliminates the need to hire an electrician to install a sep- arate motion detector in the cooler/freez- er. We also have developed 4-foot surface mount LED light fixtures utilizing the latest in LED strip technology that can supply up to 7,500 lumens of light output on only 50 watts of power. This is huge when you consider the energy savings over the 50,000 hour operating life of the fixture and payback is just under a year in most instances. Under our Flame Gard brand, we have developed a line of LED lights for cooking hoods, such as our LED-4000N-B lamp that can withstand temperatures up to 185 degrees Fahrenheit (85 degrees Celsius). This lamp will retrofit into any surface mounted jelly jar style hood light fixture. We have also developed low profile recessed hood lights utilizing LED strip technology. These fixtures are available in several common sizes. We are further developing retrofit inserts for these fixtures, so restaurant operators can take advantage of all the LED lighting benefits without having to replace the complete light fix- tures installed in their cooking hoods. Our full line of LED lighting also includes fixtures for showcase and task light applications, appliance bulbs and more. To find out more about all of our LED lighting solutions, visit www.com- ponenthardware.com. For more information, go to www .componenthardware.com or stop by booth #1063. HACCP MANAGER MOBILE: YOUR MOBILE SOLUTION FOR TASK LIST & HACCP DOCUMENTATION Food safety is paramount to consumer confidence and business success. Foodservice establishments create value and profits by creating strong brands, and growing that value requires brand protec- tion. In the age of 24/7 news coverage, foodborne illness outbreaks fall quickly under the spotlight of public awareness. When it comes to protecting brands against food safety, foodservice leaders cannot afford to be reactive. Brand pro- tection starts with a top level strategy and executed down. Food safety should always be at the forefront of brand protection. While bac- teria outbreaks such as E. coli and salmo- nella do occur, risks can be mitigated by implementing industry-wide best prac- tices designed to protect everyone involved. In an effort to become more proac- tive with food safety management, the foodservice industry has begun to make a shift towards more intelligent food safety solutions and placing more importance on information technology. Cooper-Atkins continues to push the boundaries of new-age technology with monitoring products designed specifical- ly to provide "intelligent" solutions to meet this evolving technological land- scape, and to make temperature and task monitoring and management even more convenient. It is excited to announce its first-ever app and also its first multi-language capable product, HACCP Manager Mobile™. Food safety management systems are critical and manda- tory for a well-run food opera- tion. A traditional pen and paper process results in high labor costs and accuracy risks. Training staff to perform HACCP checks uses valuable resources and inaccurate manual record- ing risks failing inspections, reduces income and may open the door to prose- cution. HACCP Manager Mobile is an ideal solution designed for food safety, quality and task/checklist management. As the newest member of Cooper-Atkins' IntelliWare line, it leverages the versatil- ity of a smart device with an easy-to-use, Bluetooth temperature collecting instru- ment and pairs this with a powerful, web- based software that allows the sharing of temperature records, checklists and cus- tom reports across multiple sites and reporting structures. A u t o m a t i n g your HACCP plans and task/checklists helps ensure critical control points are identified and met and any appropriate corrective actions are taken. To learn more about HACCP Manager Mobile, visit booth #3612, contact Jeff Yeager, Vice President of Foodservice Sales at 860.894.4427, or go to www.cooper- atkins.com. The HACCP Manager Mobile app (with the Blue2 instrument) is also on display in the What's Hot! What's Cool product gallery, which is centrally located on the exhibit floor at booth #1840. For more information, visit www.cooper- atkins.com, email info@cooper- atkins.com or stop by booth #3612. ROYAL'S 60-INCH RANGE SERIES AN EXAMPLE OF COMPANY'S OUTSTANDING ENGINEERING Royal Range of California, Inc. uses cut- ting-edge technology and the expertise of highly qualified engineers to create top- quality equipment in a broad line of prod- ucts that includes ranges, broilers, fryers, convection ovens and counter-top cook- ing appliances. Throughout the foodser- vice industry, Royal is known for provid- ing superior quality and design, as well as exceptional aftercare and customer support. For L. Vasan, Owner and President, the design concept of each piece has to be simple and practical while accomplishing the objective, or purpose, of the equip- ment. Every stage of development is ana- lyzed for maximum efficiency while maintaining the integrity of the design. "We look closely at how simple each piece is to operate and make sure it deliv- ers high performance. The end user's benefit is top priority in design and con- struction," said Vasan. "We scrutinize each stage of manufacturing very care- fully. For example, during the fabrication process, we look at how we can keep scrap at a minimum, how we can com- plete break/bend operations with a mini- mum of machine setups, how to assemble parts for easy welding, best form and fit and so on." Vasan's 30-year engineering back- ground has enabled the company to design and develop new products, as well as adding innovative new features to existing products. "As the company owner, my goal is to design and produce the best kitchen equipment possible and provide excellent customer service. We want to be the company that customers love to do business with. We take great pride in our products and the people we work with," Vasan asserts. Royal works very closely with energy and environmental organiza- tions as the Gas Technology Institute, Gas Utilities and the Food Service Technology Center (FSTC) to ensure that all Royal products not only comply, but lead the way in energy effi- ciency. All R&D is performed on-site at its Eastvale, California manufacturing facility to ensure the utmost in product excellence. "Royal Range has pioneered innova- tive new engineering approaches to com- mercial foodservice appliance design," said David Zabrowski, General Manager, FSTC. "The Center has been working with Royal to validate these new designs on several research projects that have yielded impressive results." "GTI specializes in developing and bringing new technology to market, and I really enjoy working with a company like Royal Range," added Frank Johnson, PhD and Institute Engineer, Gas Technology Institute. "Their engineers maintain an open and ongoing dialogue with our researchers and other industry peers through col- laborative efforts like Utilization Technology Development (UTD) that helps to feed their innova- tions." "We are very proud of the fact that we have strong relationships with the FSTC and the Gas Technology Institute," said Vasan. "They recognize that our technical team has the ability and skill to create top-rated products, and that we work hard to develop innovative prod- ucts that not only increase efficiency but also significantly reduce emissions. Our goal is always to create the best of the best for our customers." For more information on Royal Range of California, visit www.royalranges.com, call 800.769.2414 or stop by booth #1243. For more information about Rankin- Delux, visit www.rankindelux.com, call 800.345.4752 or stop by booth #1143.