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36 FEDA News & Views Foster Frable Cool Equipment from Milan By Foster Frable Jr., Clevenger Frable LaVallee fosterf@cfl design.com My January article in News & Views offered a comprehensive view of this amazing international exhibition, along with highlights of trends and ideas gleaned from the show. This follow-up focuses on some of the individual products that caught my attention. It's exciting to know that many of the products and concepts written about here will likely be available in the North American market soon. A t the Hobart booth, a large sign stated that their new AUP/AMX door and rack conveyor dishwash- ers uses "0" water, and in concept they were close. The only new water is added at the start of the wash cycle. After that, it's all fi ltered. Moduline and Firex are sister manu- facturers that distribute to the U.S. Both have had impressive booths at previ- ous NAFEM and NRA shows. At HOST, however, they showed a wider range of equipment sizes and capabilities. Moduline focuses on holding cabinets and rethermizer equipment. The hit of their Milan booth was a nitrogen blast chiller/freezer. Instead of using a tank of liquid nitrogen and a wand directed over food on a plate, the nitrogen is injected in an enclosed cabinet with digital tim- ers and temperature controls. I watched their chef slice a fresh tomato and freeze it into the consistency of a crunchy potato chip in a minute or two—amaz- ing. And, the fl avor enhancement was really awesome. The Firex product line, using cook chill, focuses on high-production appli- cations for commissaries and large insti- tutional kitchens. They also offer high- volume food processing equipment including an innovative vegetable wash- er that loads product directly into a bag already placed in a water bath chiller. Expect to see more mobile ventless cooking stations coming to the U.S. fol- lowing introductions from Electrolux and Vollrath. Halton will be introducing a station already widely sold in Europe called MobiChef. Unlike some vent- less stations, the MobiChef has a large curved glass front and top that allows full view of the product being cooked. It also accommodates fl oor-mount or counter-top appliances and isn't limited to induction. Rieber has offered a system for several years and is working with Garland and Manitowoc to bring their ventless hood system to the U.S. with Garland induction appliances. The sys- tem is called Varithek R ACS R . Cold press juicing is a hot trend in the U.S. that has the attention of major Spanish juicer manufacturers. Zumex dis- played a new high-production (30 gallon per hour) cold press unit called Mastery. The visual design of the machine is stun- ning and would make a dramatic impact in a front-of-house juice bar display. Santos (France) is also introducing a