Please note that these press releases from manufacturers are not endorsements from FCSI

Commercial Kitchen Equipment Evolves to Meet Space Needs

Posted on September 17, 2019

Today's ventless, stackable and multi-functional kitchen equipment helps with the challenge of shrinking kitchens

There are many factors to consider when choosing the best foodservice equipment for a commercial kitchen design. In addition to menu needs, oftentimes, the space has its own requirements—from limited footprints to ventilation restrictions and more.

Fortunately, many of today’s ovens are ventless, serve multiple functions and can be stacked to save space. In this handy guide, we share how today’s ventless, stackable and multi-functional kitchen equipment can save valuable commercial kitchen space.

Ventless solutions

If you’ve ever designed or built a commercial kitchen before, you know that installing a kitchen hood venting system isn’t cheap. Depending on the complexity of your kitchen layout, it can cost more than $2,000 per linear foot to install the hood. This also limits layout flexibility. Once a hood is installed, it can be costly to move during an expansion or renovation.

With a ventless oven, you don’t need to worry about placement under a hood or expensive installation costs. Many of today’s ovens are designed ventless or are available with a ventless option. You can place the oven anywhere in the kitchen. A catalytic converter or a ventless hood at the top of the unit are designed to filter grease, steam, and other fumes. Clean air leaves the oven and circulates back into your kitchen, eliminating the need for a traditional venting hood.

Taking advantage of vertical space

In a limited kitchen footprint, vertical space is just as important as floor space. When investing in new kitchen equipment, we recommend seeking out models with stacking options. These allow you to stack two ovens or holding equipment on top of each other using special hardware or stands.

This safe and easy solution saves valuable hood space while streamlining workflow during busy service. Whether stacking a Combitherm® and a Vector oven, two combi ovens, Cook & Hold Ovens and holding cabinets, or a custom configuration, you can use stacked equipment to make the most a kitchen floor plan.

High-volume food

Finally, we recommend investing in multi-functional kitchen equipment that can produce the volume and variety of dishes needed to fully execute an entire menu. For instance, a multi-cook oven has up to four independent oven chambers. Operators can set the temperature, cook time and fan speed for each chamber. A space-saving solution, Vector ovens are able to cook multiple dishes simultaneously with zero flavor transfer.

Likewise, some ovens offer a wide variety of cooking functionality in a single unit. Combi ovens can steam, bake, braise, oven-fry, roast, and more. A separate steamer or roaster is no longer needed–freeing up space for other equipment.

Alto-Shaam offers a variety of space saving solutions for foodservice operations of all sizes. Explore the full line of commercial kitchen equipment here.

Six ways MEIKO dishwashers can make a significant contribution to your operation’s bottom line

Nothing is more basic and essential in a foodservice operation than a dishwasher. But choosing the right one for your kitchen can be a complex decision. Today’s state-of-the-art dishwashers offer a wide range of features, technology and efficiencies. So how many can actually save you money? Only MEIKO.

Here are six ways MEIKO dishwashers can make a significant contribution to your operation’s bottom line:

No more hand polishing!

Nothing increases labor costs like having to hand-polish dishware that’s already been washed. With a MEIKO dishwashing machine, glassware and dishes come out so clean it can completely eliminate hand polishing. According to one MEIKO customer, “[the] wash results are so good we no longer need to hand polish; we are saving labor as well as energy.” This also helps reduce glass breakage, providing further costs savings and preventing injuries.

Intuitive controls keep you running fast

MEIKO has easy-to-use, intuitive features that make it easy to understand and operate. User-friendly blue-colored components quickly show employees which parts need hands-on cleaning and maintenance. The KA Series also has an illuminated glass touchscreen panel that provides key information at a glance, in multiple languages, to help operators work quickly.

Another MEIKO customer says, “Our MEIKO machines are a tremendous asset to our kitchen because I barely have to think about them. The dishes come out beautifully, the efficiency is second-to-none, and the machines are a no-brainer to operate and take care of.” Less time spent figuring out how to use the machine, and more time spent working can reduce labor costs.

Less water consumption

According to a 2018 Lodging Survey by the American Hotel and Lodging Association and STR, the majority of hotels within all chain scales report having some type of water-savings program in place (65%). Reducing water usage is both an environmental concern, and an important financial benefit.

Today’s newer dishwasher models can use up to two-thirds less water than older models. MEIKO machines have the lowest water consumption per wash cycle of any dishwasher in the industry. So with a MEIKO commercial dishwasher, you’ll conserve the earth’s precious water resources, which saves you precious monetary resources.

Energy efficiency that saves money

Dishwashers use a lot of energy to heat water for cleaning and sanitizing. The national average cost of electricity for commercial customers is 10.53 cents per kilowatt/hour. Energy can be one of your greatest expenses.

The heat-recovery system designed by MEIKO significantly reduces energy consumption by capturing heat within the wash process and then reusing it. MEIKO machines are also so well insulated they keep heat inside the machine, which remains cool to the touch on the outside, providing a quieter and cooler working environment for employees.

Less water and chemicals

Water, chemical products (detergent and rinse aid) and technology must find just the right mix to obtain the best results. Too much detergent, for example, can lead to glass corrosion. Too little may mean that glasses and dishes end up with water spots.

Incorrect use of rinse aid also creates issues. Too much results in unsightly streaks, and not enough can cause rinse nozzles and other machine parts to clog with lime scale, reducing the lifespan of the equipment.

MEIKO dishwashing machines significantly reduce the amount of chemicals required for cleaning dishes. One MEIKO customer confirms these findings: “We’ve saved money on chemicals, water, and energy, and even reduced our labor and waste costs.”

Dependable, reliable technology and design

Keeping a dishwashing machine well-maintained minimizes breakdowns, maximizes operating efficiency, and increases its working life – all factors that save money. When considering a purchase, operators should be confident that their dishwashing manufacturer has a network of qualified technicians who are available 24/7, whenever a machine experiences a failure or needs routine maintenance. MEIKO provides all its customers with that high level of support.

Choosing a more efficient dishwasher from MEIKO can positively impact an operation’s bottom line. In a study completed by Frontier Energy of a head-to-head comparison between a MEIKO M-iQ flight-type dishwasher with exhaust air heat recovery, and the existing dishwasher used by a leading California hotel, savings were estimated to be at least $23,000/year with the MEIKO M-iQ.

Further details:

To learn more about MEIKO’s clean solutions for foodservice operations ranging from restaurants, bars and caterers, to hospitals, hotels and universities, visit: www.meiko.us/.

The Danish manufacturer's commitment to innovation "fits perfectly" with the restaurant's way of thinking

Danish combi oven manufacturer HOUNÖ and its supply partner Brønnum have installed 13 digitally controlled ovens at the acclaimed Alchemist restaurant in Copenhagen, which reopened in July 2019.

The restaurant pushes the borders of the fine dining concept. With a focus on holistic cuisine; an approach that has been growing in the mind of Danish chef and restaurateur, Rasmus Munk, since he opened the first incarnation of Alchemist in 2015, the restaurant is already turning heads internationally.

All senses are guaranteed to be evoked and stimulated through the menu of up to 50 servings plus a full visitor experience, including the unique physical spaces of the restaurant, drama, art, spectacular visuals and a world of culinary art impressions.

Advanced kitchen equipment

Jointly owned by head chef Rasmus Munk and investor, Lars Seier Christensen, who is also involved in the three-star Michelin restaurant, Geranium, this new gourmet restaurant incorporates the most advanced kitchen equipment in the industry, including the 13 HOUNÖ combi ovens.

“We have chosen these advanced ovens as they are the best on the market. It’s as simple as that. HOUNÖ is committed to innovation, which fits perfectly into our way of thinking here at the restaurant,” says Munk.

The restaurant’s newly acquired combi ovens demonstrate a perfect mix of the cutting-edge technology ranges, Visual Cooking and CombiSlim. Both oven types combine hot air and steam injection, ensuring succulence, taste and appearance of food. The inherent versatility of the HOUNÖ combi ovens means that they are key elements of the kitchen operations and can be used to roast, steam, poach, bake, grill, pan-fry, smoke, prove and regenerate all types of food.

HOUNÖ’s intuitive touch display programming controller works as an extended hand to the chef and the award-winning Let’s Cook cloud solution provides a portal for cooperation and experience exchange with other grand international restaurants and chains, as well as providing important monitoring and management functions.

Innovative functionality and high reliability

HOUNÖ has provided an extensive training program for Alchemist’s 30 chefs in order for them to make the most out of the investment, explore the numerous functions and create the best possible results. Oven reliability is underlined by the 4-year warranty offered by HOUNÖ on all its combi ovens.

“We know that HOUNÖ’s products can match even the world’s largest oven manufacturers, both in terms of functionality and reliability. It is no coincidence that Alchemist has chosen HOUNÖ as its supplier and when we sell the combi ovens internationally, we notice the high quality stamp which comes with Danish manufacturing,” says Steen Holflod Jeppesen, business development manager at HOUNÖ.

The Alchemist team has been introduced to the many functions of the combi ovens, such as the fan speed which may be regulated between 300 and 1400 rpm, making the ovens ideal for all types of bread and pastries.

“It is important to control the flow of hot air to create a precise and uniform baking quality. We do not teach chefs how to cook but we do help them to utilise the equipment correctly, so that they benefit from the many state-of-the-art features,” says Martin Vestergaard Sørensen, who led the training programme.

Further details:

Please address enquiries to houno@houno.com or www.houno.com.

Photo: Danish combi oven manufacturer, HOUNÖ, has supplied 13 digitally controlled combi ovens to the Alchemist restaurant, Copenhagen. Credit: Søren Gammelmark

Multifunctional equipment streamlines procedure and reduces staff stress

Hartwood House is a residential care home based in the village of Lyndhurst in the New Forest, UK, part of the Cinnamon Care Collection, with space for fifty permanent residents. Providing them with high quality meals is one of the most important priorities, as head chef Danny Bree explains. “For our residents, we prepare two separate three course meals a day, with two options for each course, as well as alternatives for any dietary requirements.”

Flexibility is an important consideration when choosing equipment. “We also cater for guests and visitors, so we need to be able to respond to changes quickly.”

During a recent refurbishment they chose to replace conventional kitchen equipment with modern multifunctional appliances. “Our old combi oven was constantly letting us down,” says Bree. “It would keep clogging with limescale, and half the time it couldn’t produce steam. We needed to modernise.”

The decision was easy. “Every chef knows how good Rational equipment is,” says Bree. “It’s the best money can buy.”

Multifunctional units

After careful consideration of their requirements, Bree selected a SelfCookingCenter 101e, the electric powered version of the market leading combi steamer, and a VarioCookingCenter 112+, a two-pan unit with pressure cooking and augmented with the optional VitroCeran hotplate. Both are multifunctional units capable of replacing a wide range of traditional appliances, with powerful but easy to use control systems that deliver consistent results.

The new equipment has already had noticeable effects on how the kitchen at Hartwood House operates. “The amount of time we need for preparation has reduced dramatically,” says Bree. “Overall cooking times are much quicker too, and we’ve been able to add new dishes to the menu with the new cooking processes open to us.”

For example, the ability to use the VarioCookingCenter (VCC) as a pressure cooker has opened up a range of new possibilities for Bree. “We’ve been able to use some really tasty cuts of meat such as shin of beef and oxtail, it really brings out the tenderness that conventional appliances take a long time to achieve he says. “We can make a delicious stew with slow cooked Oxtail, the residents love it.”

The addition of a hotplate on the VCC further increases its capabilities. “It’s a very useful extra,” says Bree. “For example we use it to hold sauces once they’re done, which allows us to continue using the two pans. It all helps to keep things running smoothly.”

The SelfCookingCenter (SCC) is equally flexible. Its advanced control and monitoring system allows each rack to be used independently, with operators being notified whenever action is required. Constant sensor feedback adjusts cooking time to take account of changes inside the cabinet. “Being able to prepare each element of a cooked breakfast in the same appliance is a real game changer,” says Bree.

Pre-loaded with recipes

Both Rational appliances come pre-loaded with a range of recipes, and each can be changed according to your requirements. New recipes can be created from the ground up. This feature has also impressed Bree. “It’s superb, it gives you simple instructions every step of the way. And it’s genuinely good – it makes the best rice pudding I’ve ever tasted!”

The support and training Bree and his staff have received from Rational has also been key to the success. “It’s been second to none,” says Bree. “We’ve had training days, cooking demonstrations, in-house visits to make sure we’re getting exactly the information we need, it’s marvellous. If we’ve got a problem we can give them a call and we’ll get specific answers to any questions or issues we have. I can honestly say we’ve not been supported by any company as well as Rational has?”

Some of the training focusses on how to use both appliances together. “We make the best chips with them,” says Bree. “We blanch them in the SCC, use one of our custom programs to fry it gently at 140°, then once they’ve rested deep fry them in the VCC. They come out wonderfully, soft on the inside but crispy on the outside, it would be a lot more time consuming without our Rational gear.

“I would recommend them to other chefs without hesitation,” says Bree. “Not only have we cut out gas use in our kitchen completely, it’s helped reduce staff workload on less important tasks, allowing us to work on improving the menu. The staff spends less time cleaning equipment, the residents love the meals, and I feel extremely well prepared to face whatever challenges are ahead of us!”

Further details:

RATIONAL is the leading provider in hot food preparation equipment and, with the VarioCookingCenter and SelfCookingCenter, the company delivers all a commercial kitchen’s thermal cooking requirements. Together, the two appliances offer the best cooking solutions. For information and brochures, or to come to a free VarioCookingCenter Live or SelfCookingCenter Live demonstration, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com

HOUNÖ will be showcasing a representative selection from its extensive range combi ovens

Danish combi oven manufacturer, HOUNÖ A/S, will offer a warm welcome to visitors to its stand, E12 – Pavilion 2, at the HOST exhibition in Milan from 18 to 22 October. In keeping with its theme “Let’s bring people to the table”, the company will be offering visitors the opportunity to enjoy a unique Nordic cuisine dining experience, within the stand’s pop-up restaurant.

HOUNÖ will be showcasing a representative selection from its extensive range of combi ovens, including models with the unique PassThrough feature, which eliminates the risk of food cross contamination. With a choice of over 100 models, HOUNÖ boasts the world’s broadest range of combi ovens. The range includes 6 grid, 10 grid and 20 grid units, all of which are available with a choice of touch pad controller, with 500 programmes/15 phases, or a digital controller, with 50 programmes/10 steps.

Both controller types are user-friendly for ease of operation even by unskilled personnel. The feature rich combi ovens have been designed to deliver fast cooking cycles, consistent standards of food quality, maximum yield, optimum control, functionality and operator safety. HOUNÖ will also be exhibiting models from its compact CombiSlim range, which combine heat and steam injection within a small physical footprint for operations where workspace is limited.

Cloud-based technology

The company will be providing visitors with the opportunity to gain first-hand experience of its Android touch panels and award winning, intuitive cloud-based technology. The eco-cloud system provides operators with real time remote access to all ovens across entire estates, via PC, iPad, tablet or smartphone. The user-friendly IoT solution delivers operational, environmental and cost benefits for the user.

The technology enables monitoring of oven performance and energy consumption, which can be used to assess and control energy costs. It facilitates the distribution of recipes and software, from a central source, to all ovens within the organisation, simplifying workflow, reducing costs and preventing mistakes. The system also permits assessment of oven operation, highlighting preventative maintenance requirements to eliminate costly downtime.

HOUNÖ will also be demonstrating the many cutting-edge features of its technology led combi ovens, including HOUNÖ PROTECT, which has been designed to integrate with the company’s innovative combi oven SmartTouch^® software, to monitor consumption and flag up the need to change water filters, detergents and rinse aids. These features simplify housekeeping regimes, saving time for chefs and kitchen personnel, whilst reducing running costs.

Further details:

Please address enquiries to houno@houno.com or www.houno.com.

Not all hot wells are built equal

The days of using old calrod technology and mechanical controls are in the rearview mirror for a few manufacturers in the marketplace. Other ways of heating can include rope style heaters, silicone heating pads and induction; however, induction requires the purchase of special pans to make the system work and comes with a higher purchase price, while also limiting pan configuration.

Built for energy savings

Newer heating sources allow operators better contact with the food well and provide a lower energy usage — saving hundreds of dollars overtime. Most calrods can range from 900 watts of power to 1500 watts, versus the ThermalWell unit that operates on just 580 watts per well. This makes Thermalwell just one of only two manufacturers that offer sealed well units with power usage under 600 watts per well.

LTI ThermalWell uses silicone heating pads that attach to the bottom of the pan and sidewalls, providing direct contact to the pan for better heat transfer. Couple this technology with a digital control that offers precise temperature holding, and operators now have better temperature holding and lower power usage.

With the ThermalWell’s heating pad rated at 580 watts, operators are also given the ability to add up to twice as many hot wells using the same power as a 1200watt heating source from an alternative manufacturer. Operating with such capable equipment can save operators thousands of dollars in remodel electrical work when it comes to adding additional wells into a serving line.

In addition, average energy costs in the U.S. is 10.89* cents per kWh and lab testing shows some wells can use up to 3x as much for electricity against competitors models — again, costing operators thousands of dollars a year more on a single four-well unit alone.**

Built to perform

From a performance perspective, the heating pad with side-wall heat allows ThermalWell to provide even temperature holding in dry or wet heat. Dry heat can be a great option as it gives the same performance without the cost of plumbing and extra labor to manage the water levels in the pans.

In side-by-side lab testing with other well-known manufacturers of hot wells, the new ThermalWell with side-well heat delivered same temperature holding, despite using less power. With several sizes and configurations to choose from in standard or slimline configurations, LTI’s ThermallWell is a perfect fit for any application wet, dry or combination of both.

Further details:

For more information regarding LTI’s wide variety of serving counters and their patented serving technologies that are dropped into them, including ThermallWell, visit. www.lowtempind.com.

*https://www.chooseenergy.com/electricity-rates-by-state/

**Lab testing conducted side by side with dry heat units. kWh collected on all units and used to estimate 8 hours run time, 6 days a week for 50 weeks a year range from savings of $160 to $750 per well.

Manufacturer will also present a snack and baking ‘food to go’ concept that is ideal for café-bars and take away kiosks

When Host opens its doors in Milan on 18 October, Rational will introduce an interactive stand demonstrating how the out-of-home sector can become more environmentally friendly.

With the slogan of ‘The sustainable kitchen’, Rational chefs will reveal tips and tricks that allow commercial kitchens to save not only on raw products, but also on time and energy.

Snack and baking ‘food to go’

“For example, the smart technology in our VarioCookingCenter causes far less shrinkage when searing meat than in conventional cooking appliances,” says Enrico Ferri, managing director of Rational Italy.

Rational will also present a snack and baking ‘food to go’ concept that is ideal for café-bars and take away kiosks.

Another highlight of the Rational stand will be a cooking competition, with six finalists battling it out in a contest reflecting the ‘Sustainable kitchen’ theme.

Further details:

Rational chefs will be at HOST in Hall 4, Stand C36 – D43. They will present regular live cooking events, demonstrating the productivity of the SelfCookingCenter and VarioCookingCenter ranges.

Chris Lybeer, chief strategy officer at Revel Systems, explains how his company uses the cloud to help coffee shop operators manage their businesses more effectively

The point-of-sale (POS) system in a foodservice operation used to be just a mechanism for tracking sales and receiving payment. In the digital age, it has evolved into a powerful business tool that can transform the way a single operation or a chain of sites is managed. POS is now a data tool, a customer engagement tool, and a reporting and management tool.

As POS systems developed, they were often tailored to meet the needs of a specific type of business. One company, however, took a different route. It built a versatile system that could suit any kind of operation, then added layers of configuration to make it easy to install, adapt and use.

“We have focused on the functionality that a variety of fast casual, QSR, table service or smaller retail operations would need,” says Chris Lybeer, chief strategy officer at Revel Systems. “For coffee shops, our system is very good at managing chains. You can see the pricing of products or the consolidated reports across all sites.

Our competitors are usually only good at managing one site. So, as your business grows, you don’t need to install a new system. You can manage multiple sites as if they were one site.”

The robust, cloud-based POS and business management system that Revel Systems offers – the Revel Essentials solution – has been successfully deployed at thousands of locations and is designed for the needs of small chains or single sites. It is widely adopted in the coffee shop sector, which is the fastest-growing segment of the US foodservice industry.

Configured for the client

Fundamental to Revel’s approach is its use of widely used hardware and the intuitive user interface it employs. “We use Apple iPad hardware, so it is very easy to use,” explains Lybeer. “We follow Apple’s design standards, so the system works just like a consumer iPad or iPhone, which suits the young people who are often the employees using the system, so they require virtually no training. It is much better than legacy or non-native tablet systems.”

“Also, we were one of the first companies to enter the cloud tablet space,” he adds. “We saw one-site clients growing and needing to manage multiple sites, so we were able to build that capability into the system as their needs changed. We are ahead of the curve, partly because we have been in the business for longer than most.”

Not only is the interface simple to use and highly intuitive, but the process of customizing the system to suit a specific business type is also straightforward. Initially, Revel Essentials is set up with a basic template, then through a series of simple questions it is configured to meet the requirements of each client.

“Restaurants, retailers, coffee shops – they are all very different,” says Lybeer. “A gift shop will need a different set-up to a pizza restaurant. So, our clients don’t need to start from scratch. We created configuration templates for retail, fast casual, pizza, table service and coffee shops. Each client starts with a system to suit their business, including a menu and prices, rather than having a blank canvas. We need to be sensitive to the needs of different types of business,” he adds.

“A coffee shop owner doesn’t want to see functionality around how to split the different pizza topping ingredients, and a pizza restaurant doesn’t want to see the ingredients of a frappucino. We are not just shipping a system in a box. We are partners with our clients and we grow with them. We understand them because we are a people company, not just a tech company.”

With a host of enhanced features – from customer display, which improves transparency and accuracy for every order, and the ability to implement loyalty programs through Revel’s industry-leading partners – Essentials is fast becoming essential in coffee shops across the US.

Further information:

Contact: scott.block@revelsystems.com

revelsystems.com

Falcon also set to launch new cookline products

A super-fast compact oven designed to deliver top quality results: that’s the new Oracle from Falcon, which makes its debut at the Restaurant Show 2019. Manufactured by Lainox, the Oracle combines the power of microwave, convection and impingement to deliver superb toasting and browning in a fraction of the time of a standard oven.

The Oracle’s compact design makes it perfect for small kitchens and for front of house cooking – the onboard ventless technology means it can be sited virtually anywhere, with no fear of cooking smells and no need for extra extraction.

When it comes to speed, the Oracle is a winner. From a 30cm pizza in 65 seconds to salmon with ratatouille in just two minutes, it can cope with busy service times with ease. Meanwhile its simple-to-use touchscreen means perfect results are just a click away.

Falcon will also launch a number of brand new, sector-leading cookline appliances that are currently in the final stages of development at its Stirling HQ.

Visit Falcon on Stand UL41, the Restaurant Show, London Olympia, 30 September – 2 October 2019

Visit www.falconfoodservice.com for more information.

KCL, the leader in foodservice design technologies, brings their newest innovation to HostMilano

KCL NapkinSketch allows you to design equipment layouts (floor plan, elevation, and 3D) using KCL’s more than 230,000 CAD blocks and Revit families from over 200 foodservice manufacturers without requiring a CAD or Revit program.

Commercial kitchen design without CAD

“KCL NapkinSketch allows you to capture that moment when foodservice design inspiration strikes and sketch your vision on your tablet or laptop to create a useful design that can be shared with colleagues and clients,” explains Kevin Kochman, president and co-founder of KCL. “Unlike a creative sketch on a paper napkin, KCL NapkinSketch designs won’t get lost, crumpled, or damaged.”

NapkinSketch designs are ready to use because you can load any of KCL’s 200+ manufacturer or user CAD blocks, manufacturer Revit families, 2D or 3D KCL Custom Blocks and then:

Add text notes,
View in 3D,
Turn on/off layers, move, rotate, delete,
Save as a PDF, DWG, JPG, or NPK, and
Verify dimensions with a measuring tool.

The desktop version of KCL NapkinSketch includes additional features, such as the ability to drag and drop anyAutoCAD DWG file to help load walls or building drawings. See it in action here.

No CAD or Revit program? No problem!

NapkinSketches can be imported and exported for later editing. If they are saved as PDFs, they can be marked up in Adobe or Bluebeam.

As a salesperson, you can save your NapkinSketch as a DWG that can be opened in a CAD program for further refinement by your design team. KCL’s BIM/CAD Designer offers advanced tools such as Edit Balloons, Schedules and Specbook to complete the project.

With the ability to quickly create functional designs filled with accurate items and equipment dimensions, KCLNapkinSketch expedites the commercial kitchen sales to design process.

Save time and money on design

KCL tools save time and money. NapkinSketch is just one way KCL helps foodservice professionals work more efficiently. The KCL Mobile app, free in your app store, provides exceptional convenience while on the go and KCL’s BIM/CAD Designersoftware is the industry leader. Founded in 1985 and continuously innovating, KCL sets the standard for design tools in the foodservice industry.

With KCL’s generous site license, your entire site team can have access to the full KCL design toolbox, including NapkinSketch, for about 350€ per year. In fact, you can start using it today for free when you download a 14-day trial at www.kclcad.com.

About KCL

KCL created foodservice industry’s first one-click insert symbol library, was the first to launch a foodservice design app, and the first to develop a high-tech version of a traditional napkin sketch to commercial kitchen design. KCL created a popular platform for manufacturers to widely distribute their symbols while providing unparalleled efficiency for users. The company continues to maintain its competitive edge as new technologies emerge with a variety of design and sales support tools, like KCL Mobile and KCL NapkinSketch, that provide value in the field as well as the office.

Buy or try KCL’s time-saving products today and join the KCL mailing listto learn about new product developments. You can also connect to KCL on LinkedIn, Twitter, and YouTube.