Meiko announces release of M-iClean line

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The latest dishwasher innovation from Meiko combines technology and aesthetics

The result of many years of research, M-iClean has to be seen to be fully appreciated. MEIKO is the technological master in warewashing design, and this is one occasion where creativity in design and innovative engineering have combined to produce a visually stunning undercounter that is also user-friendly.

The new M-iClean range of undercounter dishwasher achieves the perfect transition of technological ingenuity into product design. M-iClean combines the most sophisticated dishwashing technologies into one visually stunning package, creating a harmonious combination of technology and aesthetics.

Key features: 
Eye-catching and informative LED illumination. The illuminated handle indicates machine status with a series of colors that are clearly visible from a distance. Blue: Machine is ready for operation. Pulsing green: Means the M-iClean is washing efficiently. Red: Indicates there is an important message on the display, such as a blockage or lack of rinse aid.

One touch controls. Ergonomic touch screen shows all available functions as clearly identifiable icons, while a dynamic progress bar shows how much of the wash cycle has been completed.

Color coding. Making operation easy for operators in any language, any part of the M-iClean colored blue or illuminated in blue can be touched, operated or cleaned. Components marked in blue, such as the M-iClean filter, are elements that can easily be checked or cleaned regularly by the operator.

Communication. M-iClean monitors key machine components, such as the M-iClean filter and rinse arm. Its service-friendly design makes the machine easier to clean. For example, the wash pump is easily accessible from inside the machine, making it quick and easy to remove anything that shouldn’t be there.

M-iClean will be ready to be shipped from Meiko’s factory in late September.

About MEIKO 
MEIKO is a world leader in integrated cleaning and disinfection solutions. Globally known for industry-leading and sustainable dishwashing designs, MEIKO manufacturers commercial warewashers, waste handlers, tray conveyors and disinfection appliances for the foodservice and healthcare industries. Founded as a five-man workshop in 1927, MEIKO now has over 2,000 employees in 21 subsidiaries worldwide. To learn more about MEIKO, visit www.meiko.us or call (800) 55–MEIKO.

The Restaurant Show, Stand UD41, Olympia, London, 3rd-5th October. Visitors to this year’s Conscious Hospitality Show, part of the Restaurant Show 2016, will be able to find out more about how the right warewashers can transform running costs and the environmental impact of warewashing, as well as producing sparkling clean wash results time after time.

Winterhalter is the first catering equipment company to achieve carbon footprint certification through the Carbon Trust, and representatives will be on stand UD41 to explain how this will help caterers to choose the most efficient equipment with the lowest lifetime cost.

Also on the stand, Winterhalter will be showing its new UC Excellence undercounter washers and its award-winning PT Series of passthrough warewashers – both of which deliver top wash results whilst using innovative technologies to reduce the consumption of energy and resources.

Winterhalter’s new UC Excellence-i and UC-Excellence-iPlus washers will be making their Restaurant Show debut. These ground-breaking machines guarantee brilliant wash results every time as they remove almost 100% of water impurities and have an integral reverse osmosis systems. They feature a built-in pre-filter with monitoring, membrane flushing and Winterhalter’s AquaOpt system, which minimises running costs with its choice of good, better and best results. This AquaOpt function optimises water quality during extended wash break periods and can be adapted to meet specific on-site requirements, ensuring consistent washing.

Winterhalter’s PT Series is the market’s first passthrough machine with energy-saving heat exchange technology fitted as standard. The heat exchangers extract energy from the waste water and the warm, humid water vapour inside the machine and use it to heat up the incoming cold water supply, reducing energy costs by up to 10%.

Meanwhile, the PT has a clever way of managing the energy which reduces the cleaning time for each wash cycle, increasing the rack capacity by up to 28% per hour and reducing heat-up time by 50%. It does this by channelling the power available to whichever component of the warewasher needs it most at that given point in time. The speed of the system means the PT is ready for action faster than conventional passthroughs, allowing back-to-back rack washing, which will be a huge bonus for busy commercial kitchens in peak times. Despite its speed and energy efficiency, the PT also delivers the best ever cleaning results.

“Commercial kitchens are significant consumers of energy and other resources,” says Paul Crowley, marketing manager at Winterhalter. “Acknowledging this is one step, but if you wish to improve the overall efficiency of your catering operation, you need to carefully consider what equipment you invest in and how sustainable it actually is. This is where Conscious Hospitality Show can help caterers.”

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

Sveba Dahlen announces the launch of the new eco+, a sustainable, energy saving feature now available across much of the company’s range of speciality baking and pizza ovens

Sustainability and energy saving have become one of the hottest topics in foodservice thanks in part to rising overheads and a demand for transparency and environmental consideration across the industry. Now, in an innovative launch from Scandinavian oven giant, Sveba Dahlen, the unique eco­­­­­­­+ concept will deliver visible energy savings of up to 35% with an improved working environment.

Using a combination of materials, physical design and enhanced insulation, combined with state-of-the-art technology, eco+ is available across a wide range of ovens in the Sveba Dahlen portfolio, including rack and deck ovens specifically for the bakery or pizza market.

Developing a system that results in optimising energy savings without compromising on the quality or speed of cooking, the Swedish manufacturer has used recyclable material and placed a great deal of emphasis on reducing energy wastage where possible. Improved insulation both above and below the cooking chamber, precision built oven doors and high quality door gaskets reduce heat up times, aid temperature recovery and maintain internal conditions even when the oven is switched off. An intuitive, touch-sensitive SD-Touch 9.0 user interface highlights optimum cooking data, while also allowing each cooking chamber to be independently controlled (deck-ovens). This combination of technology and materials delivers a 35% energy saving compared to standard models in the range.

When it comes to those operating a kitchen, eco­+ brings a great deal. By eliminating heat loss, the working environment remains cooler, while the improved insulation and ergonomically designed oven handles not only provide better grip but remain cooler to touch, reducing the risk of injury and burns. Finally reduced noise level is achieved thanks to vibration dampening technology, furthering employee safety and satisfaction in a busy production environment.

Michael Eyre, product director at exclusive UK distributor, Jestic Foodservice Equipment comments:

“Energy saving has become a key consideration for design consultants, specifiers, business owners and operators in recent times, driven primarily by environmental concerns. The new eco feature from Sveba Dahlen uses the very latest in instinctive technology, robust materials and refined design principles to deliver substantial savings of up to 35% day in, day out. An optional extra on virtually every model in the Sveba Dahlen rack and deck ovens, the eco+ concept is designed to aid professional bakers as much as those looking to grow their pizza offering in both the short and long term.”

Combining the new eco+ technology with some of the other advanced features available across the Sveba Dahlen range including Increased Baking Surface (IBS) and ‘Megaflow’ technology working simultaneously, the Sveba Dahlen rack and deck ovens create the perfect bake, delivering a uniform colour and delightful consistency.

For further information on the eco+ technology or the appliances in the Sveba Dahlen range from Jestic Foodservice Equipment, please call 01892 831 960 or visit www.jestic.co.uk.

Küppersbusch Food Service Equipment launches new high-power grill

How do you cook a perfect steak? This is the question millions of meat afficionados all over the world are asking themselves. The answer is quite simple – in the new BeefCraft by Küppersbusch. With BeefCraft and BeefCraft+, the portfolio of the food service equipment manufacturer from Gelsenkirchen in Germany now includes two high-power grills in a class of their own.

“BeefCraft is the ideal grill for restaurants and hotels serving a lot of grilled meat and fish. Up to 16 entrecotes can easily be cooked at the same time, and large tomahawk or T-bone steaks can also be grilled in the larger version – BeefCraft+, explains Küppersbusch managing director Marc-Oliver Schneider.

The technology

BeefCraft requires no pre-installations before being put into operation. All that is needed is a 400-V power supply – plug it in, switch it on, and off you go! The high-power quartz radiator grills meat, fish, etc. from the top at temperatures powered up to a maximum 800 C***. “The high temperatures on the surface of the grilled food mean that caramelisation sets in immediately. This results in a crispy crust and the inside stays juicy and tender,” says Marc-Oliver Schneider.

The grill rack comes with a choice of six rack heights, so that even sensitive food such as fish and vegetables will be cooked to perfection. The attached resting section is a guarantee of ergonomic working and shorter distances to walk. Marc-Oliver Schneider: “It’s easy to take the meat out and put it down direct onto the resting section.” The BeefCraft base has been designed with clay balls – BeefCraftStones – for easy cleaning. “The BeefCraftStones immediately suck up dripping fat. They are simply replaced whenever needed. This saves on inconvenient cleaning work.” says Schneider.

A perfect steak

It’s so easy to grill a perfect steak with BeefCraft – no matter whether rare, medium or well done.

Rare: Grill your steak* on each side for 2 minutes (bottom shelf, bottom lever position, highest grill setting). Allow the steak to rest for at least 4 minutes after grilling, and then allow it to regenerate for another 30 to 40 seconds (bottom shelf runner, bottom lever position). Ready!

Medium: Grill your steak* on each side for 3 minutes (bottom shelf, bottom lever position, highest grill setting). Allow the steak to rest for at least 5 to 6 minutes after grilling, and then allow it to regenerate for approx. another 55 seconds (bottom shelf runner, bottom lever position). Ready!

Well done: Grill your steak* on each side for 4 minutes (bottom shelf, middle lever position, highest grill setting). Allow the steak to rest for at least 7 to 8 minutes after grilling, and then allow it to regenerate for approx. 60 to 70 seconds (bottom shelf runner, bottom lever position). Ready!

BeefCraft is currently available as an electric appliance in two sizes:

BeefCraft

–       Dimensions: W 565 x D 510 x H 515 mm

–       Maximum grill rack capacity: 7 or 8 steaks or entrecotes weighing 300 to 350 g, and 3 to 3.5 cm thickness**

–       Height-adjustable grill racks (W 400 x D 470), flexibly adjustable at 6 levels

–       Max. temperature: 800 °C***

–       Electrical connection: 7 kW (400 V, 3N, 50 Hz)

–       Weight: 50 kg

BeefCraft+

–       Dimensions: W 900 x D 510 x H 515 mm

–       Maximum grill rack capacity: 14 or 16 steaks entrecotes weighing 300 to 350 g, and 3 to 3.5 cm thickness**

–       Also suitable for large pieces of meat such as tomahawk or T-bone steaks

–       Height-adjustable grill racks (W 770 x D 470), flexibly adjustable at 6 levels

–       Max. temperature: 800 °C***

–       Electrical connection: 10 kW (400 V, 3N, 50 Hz)

–       Weight: 70 kg

 

*At a weight of 300 to 350 g and a thickness of 3 to 3.5 cm

**The max. capacity depends on the size of the meat/ food to be grilled

***Maximum value in heating system

 

 

New system eliminates the need for daily removal and cleaning and is ideal for heavy grease producing appliances

Accurex’s new self-cleaning Auto Scrubber Hood System cleans both sides of the filters in place along with the inside of the exhaust plenum. This eliminates the need for daily removal and cleaning, dramatically reducing operating costs and increasing worker safety. The drastic reduction of grease build-up on the filters, ductwork and fans decreases fire potential as well.

The Auto Scrubber is ideal for heavy grease producing appliances such as char broilers, woks, fryers and griddles, facilities with long duct runs and facilities with long hours of operation. The Auto Scrubber can be used with baffle, Grease X-Tractor™, Grease Grabber™, spark arrestor or energy recovery filters. Additional features include a 2-inch gravity drain that captures grease from the pitched grease trough, and a single control panel that controls multiple hood sections or duct sumps. Tool-less access panels provide easy access for maintenance and inspections and allow for safe removal of filters.

Accurex specializes in ventilation comfort for restaurants and other food service establishments.

Accurex, a Greenheck company, is headquartered in Schofield, Wisconsin. For more information, visit www.accurex.com or call 1-800-333-1400.  Accurex, PO Box 410, Schofield WI 54476-0410.

Successful ISO 9001 requalification audit for MKN

As a premium supplier of professional cooking technology, MKN strives for a continuous improvement process. This includes the optimisation of appliances and technology as well as constantly improving internal production and business processes.

To achieve these objectives MKN implements a quality management system and has been certified according to ISO 9001 for many years. Within the scope of a comprehensive audit MKN has now proven again that it not only meets standards but also sets its own ones in all areas. The content of MKN’s own quality management manual is also being successfully implemented.

As a result of the audit, the independent certification body, TÜV Süd, has reconfirmed MKN quality and extended the ISO certification. In addition, MKN has successfully passed the energy audit related to ISO 14001.

For the upcoming business year MKN Quality Management has already defined new objectives to further improve customer satisfaction as well as process quality with regard to products and services.

www.mkn.eu

World's largest manufacturer of commercial ice making equipment releases a guide to making and holding ice hygienically

Although not always recognised as such, ice is actually a food and the ice maker that makes it is food production machine which means that, as well as functionality, hygiene is crucially important as poorly made, stored or handled ice can potentially become a source of food poisoning. After all, the ice contained in the ice bin is a basic foodstuff in its own right, held in a non-refrigerated vessel.

Bad practice

The most common form of ice contamination occurs after the ice has been manufactured. Dirty, unsanitised ice scoops filling a rarely cleaned ice bucket placed on top of a bar top for customers to help themselves leaves much to be desired. Few of us would eat any food that had been through such handling process, yet the deceptively cool, clean appearance of ice diverts our attention from the micro-organisms it can so easily harbour.

Another dangerous practice which is not uncommon amongst people who are scrupulous in every other area of good hygiene, is to use the ice bin as a secondary ‘fridge’ storing bottles and even food – and here it is only education that will improve matters. These areas can, of course, be rectified by following proper procedures, but contamination can also occur within the ice maker itself and this can be caused by poor hygienic maintenance and lack of servicing.

Machine design

The only potential sources of danger at the ice manufacturing stage are air and water and it is therefore imperative to protect as far a possible against the harmful effects of both.

The siting of an ice maker is important. Too often they are slotted into any available space – typically damp cellars or other unventilated areas which are where the environment is at its poorest and aero bacteria are most profound. If this is the only option it is important to ensure that the ice maker has a tightly fitting door, rendering it airtight.

Hoshizaki IM and FM Self-contained machines are uniquely fitted with high density foam injected stainless steel doors, complete with a gasket, to ensure the tightest fit on all four sides.

Without good insulation free bacterial growth can develop in ice storage bins. This manifests itself as a slimy deposit, which, unfortunately, is usually incorporated into the ice bin contents because of the abrasive action of the cubes as ice is collected.

Water is already pre-treated with chlorine to reduce bacteria levels, but water that is held in an ice machine for any time can become dangerous. Although no machines re-use melted ice any more, old water can become trapped in certain machines, providing the right conditions for bacterial growth to appear.

To prevent the possibility of this occurring, Hoshizaki’s IM ice makers are pre-programmed with a unique, automatic rinse and flush which operates after every cycle to ensure all old water is removed and that the new cubes are made from completely fresh water. Also, Hoshizaki machines make ice using an advanced closed cell jet system which, because it is a very precise method, has the advantage of reducing humidity in the machine.

So what can conscientious bartenders do?

Thorough day to day housekeeping and regular maintenance, in combination with a high quality machine, are the most important factors. Reputable manufacturers will have ensured that their machines are as refined as possible and that their dealers and distributors are well informed in the installation, care and servicing requirements necessary to maintaining the highest quality.

The basic guidelines according to Hoshizaki, the world’s leading manufacturer of ice makers, are as follows:

Purchasing

  1. Select a machine with a tight fitting door compete with a gasket or seal.
  2. Look for an ergonomically designed ice bin with radiused or rounded corners and with all areas visible and accessible.
  3. Avoid any machine that has interior joins, cracks or crevices in the ice bin.
  4. Look for a machine offering a rinse and flush cycle between each ice cycle, thus helping to eliminate water residues.
  5. Demand a substantial warranty. If a manufacturer is confident in a machine’s quality, this will be provided automatically.

Maintenance

  1. Ensure all staff are aware of the dangers of contamination and understand how to prevent it.
  2. Empty the ice bin completely at least once every week to clean and sanitise with a proprietary cleaning fluid such as Milton and rinsed thoroughly.
  3. Ensure all objects in touch with the ice – such as scoops, tongs and buckets – are also treated.
  4. Move ice storage vessels away from customer reach.
  5. Keep regular checks to make sure the machine is in good condition – especially the door, as broken or loose fitting doors are one of the most common faults to occur on ice makers.

Hoshizaki’s IM range is unique and designed with hygiene as a priority. The plastic water plate is automatically rinsed after every cycle ensuring that each ice cube is absolutely clear and free from contaminants.  Fresh water is then used for the next cycle.  IM machines also feature easy-access condensers air filters making cleaning a simple process and also maximising performance.

The IM range produces exceptionally hard, crystal clear ice – ideal for keeping drinks cooler for longer while the newly launched Emerald Class IM range has even more benefits in that it uses natural hydrocarbon as a refrigerant which helps the environment while dramatically reducing energy bills.

Further information:

Andy Norton. Hoshizaki UK. 2 The Technology Centre. London Road, Swanley BR8 7AG

Tel: 0845 456 0585 Web: www.hoshizaki-europe.com Email: uksales@hoshizaki.co.uk

 

New to the UK - and available exclusively from Metcalfe - is the award winning Flexsil-lid range of re-usable lids

An Australian invention, the Flexsil-lid is the ideal replacement for plastic film wrap and foil and is designed to cover gastronorm and steam pans. They were primarily designed for keeping foodstuffs fresher for longer when stored in fridges or coldrooms but amazingly are capable of being frozen and cooked with.

Flexsil-lids are resistant to both the heat of ovens and the cold of freezers and are made from food grade silicon. Using a patented ‘lip-lock’ design the Flexsil-lid fits all standard Gastronorms or steam pans, covering the contents to maintain freshness longer when stored, or speed up the cooking time if used in ovens.

Designed to withstand temperatures down to -40°C if used in freezers and up to 220°C when cooking in ovens, this environmentally friendly and hygienic product eliminates the use of excessive amounts of ‘plastic’ film wrap to keep food fresh or ‘foil’ to cook with. And, being a re-usable product, the Flexsil-lid is dishwasher safe and can be used many times over.

 

Metcalfe Catering Equipment Ltd, Haygarth Park, Blaenau Ffestiniog, Gwynedd, LL41 3PF, Great Britain. Tel: 01766 830456. Contact: Neil Richards.

 

Precision’s blast chiller/freezers designed for ease of use, reliability and energy efficiency

When used as part of a well-planned food production process blast chiller/freezers significantly improve service, reduce overall production times, cut food waste and hence costs, as well as ensuring compliance with food safety standards.

Precision has a range of blast chiller/freezers designed to provide easy to use, reliable, energy efficient chilling and freezing solutions in all sizes of commercial kitchens from very small intimate settings to large restaurants and hotels.

The latest versions feature an easy to use, intuitive microprocessor-controlled digital control panel, which requires little or no staff training and offers the choice of soft chill, hard chill and blast freeze modes, along with HACCP capability. Blast cycles can be controlled by time or food temperature – via the internal food probe and chill or freeze storage functions can be chosen when unit is not blast chilling/freezing. The appropriate storage mode starts automatically at the end of each blast cycle.

The self-contained bottom mounted 43°C ambient refrigeration system can be easily accessed for servicing whilst the high velocity internal evaporator fans ensure even chilling (0 to +3ºC)/freezing (-18 to -20ºC) throughout the cabinet. Defrost is automatic and the vaporiser system eliminates the need for a drain.

Available in undercounter and reach-in models with capacities ranging from 15 to 40kg per 90 minute chilling (+90 to 3ºC) or 240 minute freezing (+90 to -18ºC) cycle, all models accommodate gastronorm GN1/1 pans and are mounted on heavy duty, anti-slide brake and swivel castors, as standard.

For ease of installation and economic use, Precision’s blast chiller/freezers operate from a 13 amp supply.

Prices start at £4,635 for the PCF15, the smallest in the range.

For more information check out the Precision website (www.precision-refrigeration.co.uk), or call the company directly on +44 (0)1842 753 994.

T&S Brass releases two new products for the foodservice market - a newly redesigned workboard faucet and new deck plates that make updating faucets simpler and smoother

T&S Brass and Bronze Works, leading manufacturer of innovative foodservice and commercial plumbing products, has unveiled a redesign of its B-1100 workboard faucet series as well as new universal deck plates.

“The changes and enhancements were designed to increase the convenience of these widely used faucets, improve their water-conservation features and appearance, and offer even more of T&S’ legendary reliability,” said Ken Gallagher, vice president of global sales, speaking about the workboard faucet.

In addition to a sleek new look, the B-1100 faucets feature a heavy-duty forged brass body that has been redesigned to accept standard T&S compression and ceramic cartridges and is easier to maintain and install replacement parts.

Specific feature changes include:

  • A switch to T&S cartridges from spindle assemblies, which reduces the number of spare parts for plumbers to stock and standardizes cartridges across the T&S product line.
  • Cartridges extend the life of the faucet body by eliminating spindle threads and wearable seats.
  • Water-conserving 2.2 GPM aerators replace stream regulators, offering efficiency straight from the box.
  • Swivel-to-rigid lock washers give installers a rigid nozzle option.
  • Components including indexes, bonnets, packing nut and swivel nuts have distinctive new look. Lever and wrist-action handles feature streamlined design.

The B-1100 series of workboard faucets, available in 150 models to accommodate a variety of applications, is ideal for handwashing sinks, bar sinks, prep tables with sinks and blender stations.

New universal deck plates

The company has also released new universal deck plates that make upgrading faucets easier with the limitations of existing sink configurations.

The deck plates allow a single-shank product — like single-lever faucets or many of T&S ChekPoint™ line of water- and energy-saving sensor faucets — to be installed in nearly any sink by smoothly covering and sealing unused holes.

Newly designed mounting hardware holds the plates securely in place, and heavy-duty, forged-brass construction ensures long-lasting durability.

A change in size makes the vandal-resistant deck plates adaptable to nearly every sink configuration, and gaskets provide a tight seal and smooth fit and finish. The deck plates also include threaded studs and flange nuts.

Deck plates, available in 4-inch (model no. 013433-40) and 8-inch (model no. 013434-40) versions, are fully compatible with T&S’ line of vandal-resistant faucet models.

For more information about these and other T&S products, visit www.TSBrass.com. 

About T&S Brass
T&S Brass and Bronze Works, Inc. has been a leader in providing innovative equipment solutions to the foodservice and plumbing industries for nearly 70 years, since 1947 when it developed the first pre-rinse unit. Today, with facilities on the east and west coasts of the U.S., in Shanghai, China, and in Europe, T&S leads the way in environmental initiatives from eco-friendly manufacturing processes to development of award-winning water- and energy-conserving products. T&S is among the first commercial plumbing manufacturers to be registered by UL to ISO 9001 Certification, the most stringent a corporation can receive. For more information, go to www.tsbrass.com.