Heatcraft | The Cold Front | Foodservice Edition | Spring 2013 | Heatcraft focuses on sustainable refrigeration solutions during recent NAFEM show
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Heatcraft focuses on sustainable refrigeration solutions during recent NAFEM show

During the North American Association of Food Equipment Manufacturers (NAFEM) tradeshow recently held on February 7-9, 2013 at the Orange County Convention Center in Orlando, FL, Heatcraft exhibited some of its latest innovations including its Remote Refrigeration Control (RRC), an online refrigeration monitoring and control system, and the Slim Contour, a space-saving unit cooler, both designed to maximize energy-efficiency.

"NAFEM presented a great opportunity for Heatcraft to emphasize our long-standing commitment to providing sustainable and innovative refrigeration solutions for the foodservice industry," said Larry Golen, Vice President and General Manager for Heatcraft, North America. "We always look forward to showcasing our latest foodservice innovations as well as spending valuable time with our customers."

The RRC monitoring system from Heatcraft was also displayed in the technology section of the WHAT'S HOT! WHAT'S COOL!® new product gallery at NAFEM. The gallery highlighted a collection of the most innovative product designs from participating show exhibitors.

"The RRC is a convenient web-based solution that provides real-time reports and alerts designed to empower our customers to manage the integrity of their food supply from any location—improving product safety, energy-efficiency, and operational cost savings," said Subodh Sharma, Marketing Director for Heatcraft, North America. "Similarly, our new Slim Contour unit cooler is designed to address the needs of foodservice operators by providing convenient serviceability and enhanced energy-efficiency."

In addition to exhibiting a variety of products during NAFEM, Heatcraft also hosted a panel of foodservice industry experts in a discussion on energy-efficiency and sustainability within the refrigeration industry. The informative session was moderated by Joe Carbonara, Editor-in-Chief of Foodservice Equipment & Supplies magazine.

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