NAFEM 09

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Day 2

A Walk on the Hot and Cold Sides

quadbooth

quench

threewayskolpak

convobooth

convochefs

 

For our update on day two at The NAFEM Show, we invite you to take a walk on the hot and cold side. The hot and cold sides of the Manitowoc Foodservice booth, that is. The company offers one of the most extensive portfolios of total kitchen solutions in the industry, many of which are being highlighted at booth #1842.

 
One product getting lots of attention at the show is fondly referred to as “Quadzilla.” This high-volume ice machine from Manitowoc Ice has monster-sized ice capacity in a friendly footprint with four ice-making heads that can produce more than 3,000 pounds of ice daily. It’s a great single-source ice solution for c-stores selling bagged ice or high-volume beverage operations like casinos and resorts. 
 
Kolpak is introducing a new pre-engineered walk-in refrigeration unit this year. It allows operations of all types to take advantage of Kolpak’s superior walk-in refrigeration expertise, but with the value of a preconfigured unit.
 
One of the most flavorful (and colorful) new products on the cold side is the new Servend FLAV’R PIC, a state-of-the-art beverage delivery system that dispenses up to 16 different drinks in one unit. The machine features a Manitowoc Ice machine on top that allows both crushed and cubed ice to be dispensed. In addition, customers can add up to 8 different flavor shots to their beverages. These flavors, as well as the main beverage options, can be customized based on the preferences of local markets. 
 
And On the Hot Side
 
Our trip down the hot side begins with some exciting cooking EXCELeration Systems that feature Delfield refrigeration bases. This base can be coupled with a variety of equipment options from Manitowoc Foodservice, depending on customer needs. For example, a Delfield Versa Drawer™ could be coupled with prep and holding equipment from Merco and the small footprint of a Merrychef oven. The customer gets a total equipment solution for his or her operational needs, as well as pricing efficiencies. 
 
Merrychef ovens now feature one of the most exciting technological advances in terms of operational convenience. The new MenuKey feature allows entire menus to be uploaded onto a key that then fits right into the Merrychef, where they’re downloaded onto the system. This is a great feature for chains needing to change menu offerings with the additional need of updating multiple units concurrently and consistently.  
 
And finally from today’s journey on the hot side is the MINI Convotherm oven by Cleveland Range. The oven was introduced last year, but has been reconfigured based on operator input so it now holds a standard-size steamer pan. This oven offers a compact footprint making it perfect for operators wanting the versatility of a combi but who can’t afford the space requirements of a standard unit. 
 
LIVE and In Person
 
LIVE product demonstrations continue in the culinary pavilion every hour, on the hour, throughout The NAFEM Show. A variety of accelerated cooking solutions that address consumer needs for convenience and clockless dining options are presented by the Manitowoc Foodservice culinary team. 
 
The team has been joined each day by three students from the Orlando Culinary Academy. The Manitowoc Foodservice culinary team worked with the academy prior to the show to identify students who met rigorous standards of academic achievement. The students, Amanda Jenson, Joe Lockart and Paul Muirhead, performed a variety of food preparation and support activities for the Manitowoc Foodservice culinary team and were a welcome addition to The NAFEM Show.