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KBIS Review
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Here’s a roundup of products launched at the Kitchen & Bath Industry Show, held last April in Chicago.

Click photos for a closer look.  
   

  Cool new introduction
Gaggenau had several introductions this year, including an automatic coffee machine with matching warming drawer, a new backsplash ventilator, and an ultra-slim cooktop. However, the real news was the company’s entry into the U.S. refrigeration market with a new modular column refrigeration and freezer system. A heavy-load door hinge holds up to 220 pounds of door weight, allowing for a range of custom cladding materials, even marble. The glass, aluminum, and stainless-steel interior helps prevent bacteria growth and maintain an even temperature, while a motorized shelf adjusts at the push of a button—even fully loaded. Gaggenau, www.gaggenau-usa.com  [ Reader Service July 2006 # 206 ]
   

  Seriously solid sinks
Instead of relying on man-made materials such as concrete or cast stone to produce the solidity and beauty of stone, Stone Forest uses the real thing. All Stone Forest products are hand-carved from single blocks of natural materials such as granite, marble, travertine, as well as copper, bronze, or wood. The company’s latest designs incorporate hand-picked stones of onyx and sandstone. The Circa Vessel, shown above in honey-colored sandstone, comes in two sizes and features a wide, inviting basin. The Papillon sink, another new offering, is shown here in a golden bronze finish. All Stone Forest bronze sinks are formed using traditional sand-casting methods, and then finished, patinated, and waxed by hand. Stone Forest, Santa Fe, N.M. www.stoneforest.com [ Reader Service July 2006 # 207 ]
   
  Cook 15 times faster
TurboChef, a specialist in high-speed food-preparation equipment for the commercial market, introduced their first residential offering, the 30'' Double Wall Speedcook oven, at a massive booth along with live demos by star chefs. Offering cooking times unheard of in the residential market—a rack of lamb in 4 minutes, steamed asparagus in 45 seconds, a 12 pound turkey in 42 minutes—the high-end oven (listing for $7,495) can cook up to 15 times faster than conventional methods without sacrificing taste or quality. To achieve these times, the oven’s high-speed forced air impingement cooks food from the outside in while jets of recirculating air lock in moisture and microwaves distribute precise bursts of energy that cook the food from the inside out. The oven’s retro design features broadly curved edges and hearth-shaped doors in six porcelain enamel colors or stainless steel. A menu driven control with an LCD interface for easy interaction, an intuitive Cookwheel Controller and Cook Navigator display screen, and seven Speedcook modes are all intended to make the oven “as easy to use as an ATM,” according to the manufacturer. TurboChef, Atlanta. www.turbochef.com [ Reader Service July 2006 # 208 ]
   

For more new products see this month's Product Focus

 

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