by Chris Gilreath
Feb. 12, 2016
This prestigious foodservice industry award recognizes creative new equipment and technology that deliver advancements in labor and energy efficiency, food safety, and more
(Chicago; Feb. 10, 2016)—The National Restaurant Association® today announces the recipients of the 2016 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 2016 National Restaurant Association Restaurant, Hotel-Motel Show, held from May 21-24 in Chicago at McCormick Place.
“KI Award recipients exemplify the advancements from foodservice industry professionals that solve the complex challenges of day-to-day back-of-house operations,” says Lisa Ingram, Convention Chair for NRA Show 2016 and President and CEO of White Castle System, Inc. “Recognition by our esteemed independent panel of judges, who have a wealth of combined institutional knowledge, underscores the true innovation of the award recipients and their contribution to making our foodservice industry even better.”
The 2016 KI Award recipients reflect the trends and topics most important to foodservice operators today. The 25 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.
RinseWell® DWC is designed to be a plug and play system. RinseWell’s design allows for quick and easy installation. Its single button operation allows for ease of use and operation. The patent pending technology inside the small enclosure is robust and ingeniously simple. Mounted under the counter below the dipper well, RinseWell DWC is discrete and effective. From the counter top point of view, it looks and functions like an ordinary dipper well — the “secret sauce” lies underneath. The biggest opportunity to save water is when the dipper well is not being used. Health code dictates that non thermal dipper wells must be constantly running. RinseWell® DWC is constantly moving the water, satisfying current health codes. When the dipper well is not being used, RinseWell® DWC simply recirculates the water while sanitizing the utensils with aqueous ozone that is generated in the controller. When the utensils are used and placed back into the vessel, RinseWell® DWC’s optics recognizes the increase in turbidity of the water. When the water becomes turbid from cleaning and sanitizing the dirty utensils, the controller allows fresh water in to displace the dirty water. RinseWell® DWC automatically cleans the dipper well on startup and shut down. Since the sanitizer is generated by the controller, there is no need to use chemicals to clean the dipper well vessel. The controller allows for customizations and the collection and distribution of analytics. RinseWell® DWC is a smart device that runs on 12VDC and can be used in a variety of concepts including food trucks and mobile carts.
We are honored to be chosen as a 2016 Kitchen Innovation award recipient by a distinguished panel of judges. This really validates RinseWell® and Recycled Hydro Solutions pursuit to develop smart products that save water. The partnership with Nemco Food Equipment helps tremendously to bring RinseWell® to market successfully and improve restaurants’ operations, water reduction, and sanitation.
Chris Gilreath, CEO Recycled Hydro Solutions