Issue link: http://osercommunicationsgroup.uberflip.com/i/777729
Food Equipment News Saturday, February 11, 2017 4 RESTAURANT TECHNOLOGIES MAKES YOUR KITCHEN SAFER FOR YOUR EMPLOYEES Managing cooking oil is one of the most difficult and time-consuming tasks for any restaurant. It's dangerous. It's messy. It's labor-intensive. Carrying hot oil across the kitchen can lead to burns, slips, falls and workers compensation costs. There are over 12,000 burns every year in the foodservice industry and over 60 percent of workers' compensation incidents in restaurants are related to cooking oil. That's where Restaurant Technologies' Total Oil Management solution comes in. It han- dles the entire process – from ordering to receipt and storage to handling and recy- cling of used oil. It even automates the process so it is easy, intuitive and ready when you need it. There's no upfront cap- ital cost, no expensive equipment to own and maintain and no unexpected service charges – it stands behind its system and includes everything. Stop by booth #255 to see the system live in action with product experts on hand to answer your questions. Restaurant Technologies installs two tanks – a fresh oil and a waste oil tank. Its trucks deliver fresh oil when you need it and take away the waste oil at the same time. To add or dispose of oil your employees no longer have to carry it to the back dock or from the storeroom – they just flip a switch and the system does it automatically. This makes your kitchen safer and saves you labor. Restaurant Technologies has over 25,000 customers across the whole LED LIGHTING: INNOVATIVE SOLUTIONS FOR FOODSERVICE OPERATORS If you ask foodservice operators what some of their main business concerns are, you'll likely get responses about improving profit margins, reducing operating expenses and improving their image on sustainability. One of the easi- est and most visible solutions to these issues is changing over to LED lighting throughout the restaurant or foodservice facility. On average, converting from inef- ficient incandescent or fluorescent lighting to LEDs can save an operator up to 75 percent in lighting energy costs. In many cases, the payback to convert the lighting in the facility will also be under 12 months and the opera- tor will continue to realize the energy cost savings for years to come, since most LEDs have an operating life up to 50,000 hours. In addition to the energy savings, LED lighting will improve workplace safety by providing more lumens per watt light output at the work surface than incandescent or fluores- cent lights and you won't have to worry about the possibility of mercury contamination as you would if a fluorescent lamp breaks over a cooking or food prep area. Additional benefits of LED lighting include lower maintenance costs, as LEDs last up to five times longer than fluores- cent lights and over 50 times longer than incandescent lights. This means you don't have to buy and stock a bunch of replace- ment bulbs or spend as much down time Continued on Page 53 Continued on Page 53 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NAFEM Kimberly Oser Publisher Jules Denton Senior Associate Publisher Carlos Velasquez Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry Jeanie Catron Karrie Welborn Associate Editors Yasmine Brown Jonathan Schieffer Graphic Designers Caitlyn McGrath • Sarah Glenn Customer Service Managers Stacy Davis • Steven Taylor • Hannah Stefanovich Show Logistics & Distribution John Pechota Sales Floor Manager Marcos Morhaim Senior Account Manager James Gennette • Rich Mariscal Account Managers Tara Neal Director of Operations Enrico Cecchi European Sales Food Equipment News is published by Oser Communications Group ©2017 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com Lee M. Oser Founder