Tatiana Vieira Green
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NEWS RELEASE
National Restaurant Association® Announces
the 2017 Kitchen Innovations® (KI) Award Recipients
This prominent foodservice industry award recognizes creative new equipment and technology that
deliver developments in labor and energy efficiency, food safety, and more
(Chicago; February 23, 2017)—The National Restaurant Association® today announces the
recipients of the 2017 Kitchen Innovations (KI) Awards, honoring forward-thinking
equipment and technologies that increase efficiencies and productivity for back-of-the-house
operations and benefit restaurant operators. Each recipient and their product will be showcased
in the interactive Kitchen Innovations Pavilion at the 2017 National Restaurant Association
Restaurant, Hotel-Motel Show, held from May 20-23 in Chicago at McCormick Place.
“The engineers and inventors who develop these KI Award innovations work tirelessly to solve
the challenges of back-of-the-house operations, to the great benefit of restaurant operators,” says
Atour Eyvazian, Convention Chair for NRA Show 2017 and multiunit owner of 107 Jack in the
Box restaurants in Houston and San Antonio. “The KI award is a testament to their contributions
in improving the foodservice industry.”
The 2017 KI Award recipients reflect the trends and topics most important to foodservice
operators today. The 18 selected innovations address operator concerns from labor, energy and
water efficiency to food safety, sanitation, cross-functionality and space-saving. New software
and new materials continue to make new solutions possible.
The 2017 Kitchen Innovations® Award recipients are:
Alto-Shaam by Appliance Innovation
VectorTM Multi-Cook Oven
For the ultimate in full-menu flexibility, the ventless VectorTM Multi-Cook oven offers up to four
independently controlled cook chambers. Advanced “Structured Air Technology” takes evenness
and speed to a new level. Each chamber gets its own 10-speed fan and multi-stage programming
for unparalleled precision.
Antunes
Dual Zone Egg Station
Great for all-day breakfast flexibility, the Dual Zone Egg Station’s unique split cover divides the
grill surface into two independent cooking zones for quick on-demand eggs. Cook on one zone or
two, larger or smaller batches, depending on demand. The two-channel timer allows operators to
time each zone separately.
Blendtec
Nitro Blending System
What if you could blend a drink in the same cup it’s served in? Just lock the individual disposable
cup into place, and go. The system not only assures portion control, but it also reduces handling,
improves sanitation and saves labor—not to mention rinse and wash water.
Ecolab
STEALTH™ LED Fly Light
Leaping into the next gen of insect light traps, the STEALTH™ LED uses LED technology to
achieve industry-leading effectiveness while slashing energy consumption and eliminating the
need for a high-voltage ballast and fluorescent bulbs. The compact, discreet design makes
placement easier for both front and back of house, and the LED bulbs are shatterproof to help
protect food safety.
Garland
XPress Grill
Garland’s Xpress Grill takes energy and temperature management to the next level with a
controller that automatically adapts to either 208V or 240V. PID software continuously
modulates power to maintain set point, unlike conventional on/off cycling. Cooking lanes are
independently controlled, separated with grooves under the grill plate to prevent heat migration.
Each lane can be set at a different temperature or even turned off when not needed.
Hobart
CLeN Conveyor Warewasher with Drain Water Energy Recovery
With waste heat recovery critical in warewashing, Hobart has found that drain-water energy
recovery solves multiple challenges at once. Not only is waste heat recovered to preheat
incoming water, but with drain water temperatures reduced, the need for tempering water also
is greatly reduced, saving significant water consumption.
MEIKO
M-iClean UM With GiO Module
Finally, an undercounter hot-water sanitizing glasswasher that boasts an integrated reverseosmosis filtration system. The R-O system removes the water impurities that cause spotting,
eliminating the need for hand polishing. ENERGY STAR® listed, the model uses just 0.61
gallons/rack. An illuminated door handle glows blue for ready, green for washing and red for
messages.
Merco
MercoMax Visual Holding Cabinet
The MercoMax offers a new answer to the age-old challenge of visual QSR style hot holding with
a combination of radiant heat beneath the shelves and forced-air convection from fans above
each holding zone. A bright 7” touchscreen display, visible from across the kitchen, shows what’s
being held and status.
Middleby CTX
WOW 2 Grilling System
The new Wow 2 Grilling System is a Middleby-CTX infrared conveyor oven broiling at 1000°F,
and doing it with an advanced controller that saves enough energy to the heating elements that it
only requires a 30-amp breaker rather than the typical 50-60-amp unit. Special pans, plates and
high-temp alloys provide the grilled effect.
Panasonic
Met-ALL Induction System
Until now, induction cooking in North America operated at a frequency that worked only with
ferrous pans. No more. Panasonic’s Met-ALL works with any kind of pan, whether iron, steel,
copper, or aluminum, automatically sensing the metal and adjusting accordingly. A real game
changer for induction.
QuiQsilver
Roll-O-Matic™ Silverware Rolling Machine
Unlike anything else on the market, the Roll-O-Matic™ silverware/utensil and napkin rolling
machine brings automated rolling within reach of casual dining, cruise ships, hotels and more.
The machine neatly rolls and bands all kinds of flatware, even chopsticks, UV sanitized, at the
rate of 500 sets per hour.
RATIONAL USA
SelfCookingCenter® XS Model 6 2/3
With the XS Model 6 2/3, RATIONAL manages to get all of the advanced features of its full-size
SelfCookingCenter® combis into a package that’s roughly 60% smaller. At only 21 ¾” deep, 25
¾” wide, and 22 ¼” high, this is the only combi this compact that even offers its own steam
generator.
Royal Range of California
RHEF-45 High Efficiency Fryer
The thing about high efficiency fryers is that they’re mainly expensive models with bells and
whistles. Royal changes that with the RHEF-45, a 14”, 45-lb. model that delivers truly high
efficiency in a straightforward package. The RHEF-45 offers three in-shot burners, total 99k Btu,
with one of the lowest-ever flue temps at 370°F, 62.6% efficiency and 70.6 lbs./hr. production
capacity.
Southbend
TruVapor
Want the versatility of a combi’s convection-steam-combi modes, but want it straightforward
and up front on the cookline? The TruVapor delivers with a low profile that fits into the line and
serves as a base for a rangetop or griddle. A steam generator provides plenty of power.
Standex Refrigerated Solutions Group (Nor-Lake and Master-Bilt)
Keg Management System
Standex’s KMS is an integrated walk-in keg box solution that finally addresses injury risks
inherent with employees wrestling and lifting a 160-lb. keg. The KMS features a suspended track
and electric hoist system, with cantilevered shelving, that moves kegs anywhere within the walk
in. A digital scale helps inventory partial kegs.
Turbo Coil®
Dual Zone Mega Top Prep Table
Turbo Coil® uses two of its patented compact evaporator coils, one for the pan section and one
for the storage section, and seals off both sections, making each completely independent. A single
master controller sets both temperatures and runs both coils. The result is better temperature
control and greatly reduced energy usage.
TurboChef
DoubleBatch
The ventless Double Batch oven uses two independently-controlled high-speed cooking cavities
to maximize throughput while requiring minimal space and energy consumption. The cavities
are controlled by a split-screen, Wi-Fi connected capacitive touch controller, which allows the
user to intuitively and quickly control either cavity simultaneously. Air impingement technology
and an oscillating rack make for rapid, even cooking.
Vulcan
VC5G Gas Convection Oven
Nobody likes dirty, hard-to-clean oven door windows. Enter Vulcan’s new VC5G Gas Convection
Oven with fully removable, dishwasher-safe doors. Just lift them off—at 20 lbs. they’re easy to
handle—and put them in the dishwasher or a 3-compartment sink. Another big plus—one of the
best convection oven cooking efficiency scores ever in ENERGY STAR® testing.
An independent panel of industry experts, comprised of internationally-recognized food facilities
consultants, multi-unit restaurant executives, and design experts, selected the KI Award
recipients. The 2017 Kitchen Innovations judges are:
 Dan Bendall, FCSI (Principal, FoodStrategy, Inc.)
 David Chislett (Executive Principal, Ricca Design Studios)
 Jeff Cook (Chief Engineer, Restaurant Solutions Group, McDonald’s Corporation)
 Richard Eisenbarth, FCSI (President / COO, Cini-Little International)
 Foster F. Frable, Jr., FCSI Associate AIA (President, Clevenger Frable LaVallee)
 Randy Homer (Program Manager, Food & Beverage Operations Asset Management, Walt
Disney Parks and Resorts)
 Jim Krueger, Jr., CMCE, NRAMF (Chief, Air Force Food & Beverage Policy, Procedures,
Business Development & Strategic Initiatives Air Force Services Activity [AFSVA] San
Antonio, TX)
 Aaron Lamotte (Senior Director, Performance Interiors
Sodexo Performance Interiors)
 Steve Otto (Director, Capital Equipment Purchasing, Darden)
As the global restaurant and hospitality industry’s premier trade show, the NRA Show brings
together more restaurant and hospitality buyers and equipment manufacturers than any other
industry event. To register, please visit Restaurant.org/Attend/Registration. For more
information about the KI program and this year's award recipients, visit
Restaurant.org/Show/KI.
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The National Restaurant Association Restaurant, Hotel-Motel Show®, the largest annual
gathering of foodservice professionals in the United States, returns to McCormick Place in
Chicago from May 20-23, 2017. Also back this year is BAR (Beverage Alcohol for Restaurants),
the only beverage-alcohol event exclusively focused on the restaurant and hospitality industries.
BAR 17 is co-located with NRA Show® and runs from May 21-22, 2017. Both events showcase
the latest products, services, trends, innovation, education and best practices and combine to
attract 67,000+ attendees and visitors from all 50 states and 100+ countries. For more
information, visit the NRA Show and BAR websites at Show.Restaurant.org and
Bar.Restaurant.org. Or check us out on Twitter @NRA Show, @BAR 17; Facebook
@NationalRestaurantAssociationShow, @barshowchicago; and Instagram @NRA Show,
@barshowchicago.
Founded in 1919, the National Restaurant Association (NRA) is the leading business association
for the foodservice industry, which comprises more than one million outlets and a workforce of
14.4 million. Located in Washington, DC, the NRA operates the industry’s largest domestic
tradeshow (NRA Show, May 20-23, 2017, Chicago); leading food-safety training and certification
program (ServSafe); a unique career-building high school program (the NRAEF’s ProStart); as
well as the Kids LiveWell program, which promotes healthful kids’ menu options. For more
information, visit Restaurant.org or find us on Twitter @WeRRestaurants, Facebook and
YouTube.