FEDA News & Views

42 FEDA News & Views JACKSON WWS' DELTA HT-E-SEER-T WASHER COLLECTS HOT WATER VAPOR DURING THE WASH AND RINSE CYCLES, ALLOWING IT TO PREHEAT INCOMING RINSE WATER AND OPERATE COMPLETELY FROM A COLD WATER SUPPLY. THE PROCESS ELIMINATES STEAM AND MAKES THE DISHWASHER USABLE IN FRONT-OF- THE-HOUSE APPLICATIONS. groups to enhance Jackson WWS' product lineup. Today, the compa- ny's catalog covers a wide range of dishwashing equipment, from small undercounter machines to large fl ights capable of cleaning 14,000 dishes per hour. Although it is not the largest com- merical dishwasher manufacturer, McDowell believes Jackson WWS can match its bigger competitors on quality while delivering a price point 10 to 15 percent lower. "That makes us one of the leading value proposi- tions in the industry," he contends. "We're going to provide a good quality machine that will stand up to anyone's." The lower price point of Jackson WWS' machines is only the start of how the company helps foodservice operators save money. It also offers an ENERGY STAR® certifi ed model in nearly every product category, leading to less energy consumption and lower operating costs for buy- ers. "Having an ENERGY STAR® certifi ed unit has sort of become the minimal acceptable requirement for a manufacturer," McDowell says. Overseas Inspiration Although Jackson WWS has a good handle on end-user require- ments in the American market, McDowell is always looking at what trends and advancements are on the horizon. Many of the big- gest leaps in foodservice equip- ment technology are coming out of Europe, making HOST Milano an important showcase for business leaders such as McDowell to attend. "I am always eager to learn what the European manufacturers have been up to," he says. "It seems that so many innovations originate in the European markets and migrate to North America." In the warewashing space, McDowell says European manufac- turers led the way on ventless and energy-recovery units and continue to impress with their advance- ments. "I am particularly interested in the success that some European dishmachine manufacturers have had with reverse osmosis fi ltration," McDowell notes. "This seems to be a great way to keep the water inside the machine cleaner, extending the life of the machine while making operation easier." McDowell also has taken note of how Jackson WWS' overseas coun- terparts design the equipment to be more visually attractive with the use of radial shapes and digital read- outs. By drawing inspiration from the look of European machines, Jackson WWS can offer equipment that will blend in better with open kitchen concepts. "As we look to bring our equipment from the back of the house to the front, I think we can benefi t from the more aes- thetically pleasing designs of some European equipment," McDowell says. Better aesthetics will change the way diners look at warewash- ing machines, however, McDowell believes the next major shift in the segment will occur on the inside, courtesy of the looming advance- ments in artifi cial intelligence and diagnostics. "I think there is a tremendous opportunity to exploit the data that can be captured by customer service kiosks," he says. "I can imagine that data being used for everything from re-ordering sup- plies and predicting needed staffi ng levels, to shutting idle equipment down to save electricity." Although he has some ideas on how Jackson WWS' machines can take advantage of AI, McDowell concedes it is diffi cult to predict how technology will change restau- rant operations and consumer tastes even in the near future. "I believe that as technology advances so will the demands of the consumer in ways that are hard to imagine," he says. "Five years ago, I would have never imagined that I would have an app on my iPhone that enables me to order a burger and fries from a national chain, get in my car, drive to their store, and have them almost immediately bring my order out to me." Even if the foodservice market sees monumental shifts over the next half decade, he adds, "Jackson WWS will always have a role when it comes to cleanliness and food safety. I think that in the warewash- ing space, what is important is that we never forget that our job is to provide clean and sanitized dishes, glassware, and utensils, ensuring that the dining experience is never impacted in a negative way by a dirty dish." ■

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