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Faiola nailbrush invention receives a 2007 Kitchen Innovation Award from the National Restaurant Association
Tuesday, February 20, 2007,
By News Staff
Faiola nailbrush invention receives a 2007 Kitchen Innovation Award from the National Restaurant Association February 20, 2007Gillian Ottmangeottma@syr.edu
The National Restaurant Association has announced its 2007 Kitchen Innovations Award recipients, and among the inventions and innovations recognized this year is a nailbrush designed by Norm Faiola, associate professor of nutrition and hospitality management in Syracuse University’s College of Human Services and Health Professions.
Faiola’s latest patent-pending product, a nailbrush that facilitates hand washing in commercial kitchens, was licensed in 2004 through the food safety product company San Jamar. Now named the San Jamar Kleen-Brush System, the tool positions a fingernail/hand brush to fit under any gooseneck faucet, exposing it to running water and soap, thus minimizing cross-contamination. The Kleen-Brush System encourages cleaning of fingernails and fingertips and fits leading brands of brushes.
The National Restaurant Association will honor the recipients of the 2007 Kitchen Innovations Award for its Restaurant, Hotel-Motel Show, to be held May 19-22 in Chicago. Highlighting trend-setting kitchen equipment, the show will showcase award recipients in live, interactive demonstrations. All 2007 Kitchen Innovation Award products were judged by an independent panel of experts to be among the most innovative foodservice equipment in the world.
“Our Kitchen Innovations Award program is now in its third highly successful year, and previous award recipients have gained tremendous strides in promoting their cutting-edge products to the world of foodservice,” says association President and CEO Steven C. Anderson. “Innovative equipment does not only benefit restaurants by increasing productivity, conserving the environment and keeping employees safe, it can also have a big impact on the consumer side by increasing speed and quality of service and menu items. While chef creativity is the number one influence on what’s on the menu, great equipment can enhance those options. These products are truly at the top of their field, and we are excited to have them at the 2007 show.”
An expert in food safety, Faiola has invented several important devices now widely used in the food service industry. In 1991, he patented the Rapi-Kool, a device that rapidly cools food in order to help prevent the growth of the bacteria that causes food-borne illness. In 1997, he patented the Stir Station, an automated mechanical device that moves the Rapi-Kool, eliminating the need to operate it manually. In 1999, he developed a wireless temperature monitoring system for refrigeration, hot holding and cooking equipment.