FEDA News & Views

30 FEDA News & Views THE RM-45-SD IS A REFRIGERATED TWO- SECTION GLASS DOOR MERCHANDISER THAT EMPLOYS MANY OF HOSHIZAKI'S ENERGY-SAVING FEATURES, INCLUDING LED LIGHTS AND AN ELECTRONIC CONTROLLER WITH VISUAL AND AUDIO TEMPERATURE ALARMS. twice as hard to make the same amount of ice," Weyhausen says. Further, because Hoshizaki's machines produce more ice in every batch, it has to cycle less often to replenish its ice. As a result, Hoshizaki's ice machines have 15 percent less overall energy con- sumption compared to most com- peting brands, and the use of mate- rials such as stainless-steel means its machines will maintain that effi- cient output much longer. This push for greater energy efficiency has earned Hoshizaki recognition from the manufacturing industry, includ- ing Energy Star Partner of the Year awards for the last seven years, and caught the attention of foodservice businesses looking to reduce their operating costs. "We have more Energy Star-qualified models than any of our competitors," Marketing Manager Sally Ray adds. The focus on efficiency and reli- ability will continue with the latest version of the KMEdge, the KMEdge X, a 28-inch tall machine designed to fit smaller kitchens. As foot- prints shrink and machines must fill multiple roles, equipment failures become an even greater concern because downtime on one device can cause delays throughout the kitchen. To counteract that problem, all eight KMEdge X machines share the same core parts and an assisted cleaning feature, making them easier to service and decreasing the likelihood they will go out of opera- tion for an extended period. The KMEdge family of machines are not only smaller and use less energy, but the quality of the ice is better. The use of stainless steel results in clear, crescent moon- shaped ice cubes that are clear and hard. That's a key advantage for major soft drink producers that want their dispensed beverages to taste as if they came from a can or bottle. Customer-Driven Innovation The move toward more energy- efficient equipment, smaller form factors, and clearer ice cubes all stem from Hoshizaki's ability to lis- ten to its customers and act on their requests. When Weyhausen joined the company a decade ago, he was brought in to be part of a new man- agement team tasked with expand- ing into new markets. To identify those opportunities, Hoshizaki met with foodservice operators about what they needed and where their existing equipment was falling short. From there, the company deter- mined where its capabilities lined up with that feedback. "The customer really helped to direct our future," Weyhausen notes. The message was clear: Customers wanted Hoshizaki to bring its reputation for building reli- able and energy-efficient machines to the refrigeration market. It was a change that made sense for the manufacturer as well. At the time, the company was buying so much steel for its ice machines that it realized it already had many of the components needed to transition into manufacturing refrigerators and freezers without having to signifi- cantly increase its supplier base, an advantage that allowed it to reduce costs and shorten start-up time for the new line. Today, Hoshizaki offers a vari- ety of different refrigerator and freezer models, including many that meet Energy Star standards. All are designed with durability and efficiency in mind—continuing the Hoshizaki brand's emphasis on quality. "The goal was to offer a pre- mium box at a standard price, and that's what we've done," Weyhausen says. Among the various types of refrig- eration products, prep tables are a valuable piece of equipment for any foodservice operator trying to maxi- mize their shrinking kitchen foot- prints. Hoshizaki's prep tables are made to fit nearly any kitchen size. What's more, they are designed with real-world conditions in mind. It's common for cooks to leave their prep table lids open all day, poten- tially exposing ingredients to spoil- age and creating a waste of food and dollars. But because kitchens don't always operate the way that they should, Hoshizaki built its food prep tables to keep food fresh even in temperatures up to 100 degrees. These kinds of equipment are how Hoshizaki is working to become a complete solution in the kitchen for anything that needs to stay cold. The breadth of those solutions will only increase in the coming years as the company responds to new food- service trends. "With the increased number of new and different con- cepts coming out in the restaurant business, we're seeing a rising pop- ularity of ethnic cuisines and there- fore more international restaurants contacting us from different parts of the world that want to come to the States," Weyhausen says. Engaging those customers will continue to drive Hoshizaki's product develop- ment and market strategies in the coming years, he adds, and help the company stay ahead of world market shifts. ■

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