Issue link: https://www.e-digitaleditions.com/i/540646
July/August 2015 23 LED LIGHTS - THE BRILLIANT CHOICE FOR FOODSERVICE LED lights are the energy-efficient, money-saving choice to replace incandescent and fluorescent lights. Component Hardware offers a wide variety of LEDs – all UL and NSF listed, with low wattage, high lumen output and 50,000 hour life. high lumen output and 50,000 hour life. © Copyright 2015, Component Hardware Group, Inc. 05/2015 • 7W Edison-base LED bulb for reach-in refrigerators • 20W Edison-base LED bulb for canopy hoods • 24" and 48" surface mount LED fixtures for walk-in coolers and freezers • 24" and 48" recess mount LED fixtures for canopy hoods • T4 linkable light bars for display applications It's here! 20W Edison-base Passive Infrared MOTION SENSOR bulb for walk-in coolers and freezers. Call or email us for a complete LED Lighting catalog and price list. 800-526-3694 • 732-363-4700 • sales@componenthardware.com. refrigeration is now being introduced in North America, so the challenges of evacuating refrigerants during service calls has been largely resolved. Multiyear tests in Europe have proven that it's a safe product. Products using R-290 aren't yet available in three-door reach-in or walk-in coolers, but for basic one- and two-door coolers, it offers the lowest carbon footprint of any refrigerant. Display Cases go Square The shape and design of display cases has changed. Square or slanted glass is replacing curved glass in upscale out- lets. The new shapes provide a "jewelry box" appearance and architects/design- ers love it. Curved glass has a tendency to reflect any store lighting that is above the case and can have minor waves with- in the glass that distort the view of the food inside the case, so this is a positive change. Coffee Ground and Brewed by the Cup The popularity of pod brewers has changed the way we look at coffee in our homes and offices, evolving from batches to single cups. This concept has moved into the commercial equipment market with a new family of single-ser- vice coffee brewers that brew a single cup of fresh ground coffee and can do it in about 35 seconds—which research shows is the maximum time a custom- er will wait. There were a dozen new machines that are ideal for operators that want to offer the freshest coffee all times of the day, especially decaf and/or exotic choices. Hopefully this will end the serving of coffee sludge that sits in some restaurant coffee pots at 3:30 pm. Several of these new bean-to-cup brew- ers provide a swing-out spout on the side to brew larger batches for higher volume periods. The Quest to Avoid a Type I (grease) Exhaust Duct The one word that was featured most often on signage at the show was "vent- less." I counted at least 50 products that offered some product or accessory that would eliminate the need for a grease hood. From counter-top rapid cook or "speed ovens" (at least four new manu- facturers at the show) to all-in-one vent- less cooking stations, the mission is to be able to install hot food production in sites where grease hoods are not pos- sible, or so costly it would bankrupt the operator. While these solutions offer options for operators, they also raise the question of where do heat, smoke and food odors go that used to exit up the exhaust stack. Anyone thinking of purchasing these systems should think grease vent-less and not just ventless. With limited or no general ventilation, operators may be disappointed with some of these products. Recognizing and Addressing Confusion over Regulatory Issues Building and operating a restau- rant in the U.S. is becoming quite dif- ficult in many areas of the country because of increased regulatory scru- continued on page 26