Solutions for operators included custom cutting boards from C&K Products Division, Tomlinson Industries. Custom sizes are available in the Chef’s Edge Gold Series - featuring non-absorbent and injection-molded boards.

Duke Manufacturing featured its Dual Line and I-Line Production Counters with Grilled-To-Order. The production counter features Tri-Channel Cold Food and Dri-Channel Hot Foot holding systems.

Everpure introduced the MRS-Envi-RO 600 High Efficiency Reverse Osmosis System, the highest efficiency reverse osmosis (RO) water filtration system available for foodservice. It is used in coffee and steam equipment.

FETCO's Extractor Brewer Series now includes a new half-gallon Luxus Thermal Dispenser, for restaurants with smaller volume. The brewer also features the new Cascading Spray Dome.

Follet's Ice Manager automatically fills two bins with Chewblet nugget ice from one Horizon icemaker, with sonic technology monitoring ice levels, auto-fill feature means less handling of ice, improving product safety and eliminating spillage.

Hatco featured its new Mini Display Warmer with adjustable shelves and single-door or pass-through models and new Convected Drawer Warmer, a low velocity convected air system that provides even temperature throughout the cabinet.

Hobart promoted its new electric self-cleaning rotisserie, which can hold up to 30 chickens at one time. The self-cleaning feature prevents grease buildup and keeps the glass door clear for customers to watch the cooking process.

Merco featured its MHC Holding Cabinet, designed with individually controlled, sealed bins to maintain hot foods and extend hold times. The MHC utilizes conduction heat that directly transfers heat from both top and bottom.

Pitco promoted its Rack Fryer, which can provide consistent cooking for up to 48 pieces of bone-in chicken at a time. Energy-saving features include a self-cleaning burner and a self-contained oil filtration system.

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Savory's Synergy Conveyor Toaster utilizes infrared and convection heat and can toast 160 to 240 sandwiches per hour. Features include an air curtain to prevent heat loss and a removable crumb tray.

Stoelting Foodservice Equipment featured Telme vertical batch freezers for gelato, Counter-Top Shake or Slush Freezers, and Ross Continuous Flow Frozen Custard Machine. It features a smaller dipping cabinet at one-third of the cost.

Traulsen promoted is UPT 48-18 compact prep table that holds 18 up to pans and is NSF approved for 6-inch-deep pans. The front-breathing unit allows for zero clearance installation and includes an insulated night cover.

Waymar featured its upholstered chairs and booths as well as solid wood table tops. Chair options include wood or metal chairs in various designs. Booths are designed with custom-engineered seats and high density foam.