The WVS50 pistol-style sealer provides hygienic storage by protecting food from microorganisms, and is outfitted with a sensitive trigger so you can vacuum seal delicate and soft products without risking damage. One rechargeable NiMH battery seals up to 50 bags with one full charge, and the sealing system comes with 25 one-quart and 25 one-gallon sealing bags to let you start protecting food from the get-go. All bags are microwave and boil safe, perfect for sous-vide cooking, and are available in quart, gallon and two-gallon sizes. One handheld device increases shelf life, reduces food wastage and eliminates freezer burn. Food is the bottom line, so keep it fresh.
Tired of watching water boil? With the InSinkErator C1300, you won’t have to anymore! This amazingly convenient system features a stylish gooseneck faucet that delivers 100 cups of near-boiling 200°F water per hour. I saw it being used in a coffee shop, but it could really speed up serving times in restaurants, school cafeterias, and convenience stores too. It’s a great idea for extended stay hotels, breakfast programs, and independent living facilities.
A compact, 2/3 gallon, stainless steel heating tank mounts below the sink. With easy installation, it requires no expensive pipe work. It connects to the existing cold water source and a 115-volt outlet. The faucet is designed to fit in a standard sink opening or a 1-1/4 inch drilled hole. It has an easy-to-adjust temperature control and a self-closing hot water valve.
In a commercial kitchen it would be ideal for preparing sauces and mixes, rethermalizing packaged products, reconstituting dried foods, and mixing hot cereals and beverages. It could be used to rinse utensils and warm ice-cream scoops. There are probably more uses for on-demand hot water with an InSinkErator C1300 than one can count. Stop watching water boil with the InSinkErator C1300!
Carlisle’s new Coldmaster CoolCheck food pans add a whole new level of food safety to your operation. These pans feature patent-pending, color-changing technology. They allow foodservice operators to quickly see when food temperatures are no longer safe. The pans will actually turn blue when temperatures are in the safe zone of food temperature. When the blue is completely gone, the food stored in the container has then entered the danger zone. Operators and quality control managers are quickly alerted to food safety risks on the food line.
Carlisle’s Coldmaster system eliminates the inconvenience and mess of ice, as well as reduces the potential for bacteria. With one overnight charge in the freezer, Coldmaster maintains ServSafe guidelines of 40°F for up to 8 hours. These FDA approved, dishwasher safe pans are designed to add simplicity and safety to your operation. Eliminate the guessing game when it comes to food safety.
Both the Southbend G and SL-Series convection ovens are efficient. The two Energy Star rated ovens now include Southbend’s new NRG System making them an even more efficient oven.
The NRG fuel saving system is designed to maintain the power of the 90,000 and 72,000 BTU convection ovens respectively, while reducing operational costs by 37-40% compared to previous models. The NRG system works with both natural gas and propane ovens.
Southbend Convection Ovens that take advantage of the NRG system feature an NRG Rear Controller. The controller uses a patented damping system. When the oven stops calling for heat, the controller chokes down the flue, retaining heat inside the oven cavity instead of pumping it out the flue. With more heat retained within the cavity, the oven calls for heat less often, retaining heat for longer cycles and consuming less energy. It also adds slightly more pressure in the cavity, driving more heat into the product.
Depending on the fuel source, the NRG System can save operators over $800 in operating costs in the first year. See the chart below to calculate savings with the NRG system.
Santorini, Greece is one of the most beautiful, architecturally unique places on the planet.
The beautiful white, geometric buildings that line the hilly island’s coast act as a breathtaking signature of the country letting visitors know they’ve arrived in the Mediterranean paradise.
Tuxton’s Santorini Collection of geometric dinnerware provides operators with a breathtaking signature look on which they can sign their culinary signature. Inspired by the smooth-edged homes on Santorini, the latest addition to the Tuxtrendz is meant to inspire chefs and provide a culinary paradise for consumers.
John Boos & Co. has just introduced a solution to a problem that most food preparation workers experience: preparing food for hours at a time, possibly inducing back pain. They have come out with a full line of ADA / Ergonomic Adjustable Work Tables that are made in the U.S.A. Available in several sizes, all feature a 16-gauge stainless steel top with or without a 5″ riser. All can be adjusted from 32″ to 40″ in height using a hand crank and built-in hydraulic lift system. The crank operates smoothly and folds under the table and out of the way when not in use. John Boos adjustable work tables can minimize discomfort, physical stress, and absenteeism caused by posture related pain or injuries.
The typical work table in a commercial kitchen is fixed at about 34”. Using step stools or boxes to elevate shorter workers invites trip-and-fall injuries. Elevating a work table on a fixed platform is not a simple or quick adjustment, and is not easily reversed. John Boos adjustable work tables can be adjusted to maximize comfort and productivity for each employee with just a few turns of a crank.
The foodservice industry ranks among the top for work related injuries. If you’re an operator of a foodservice establishment, you should consider John Boos ADA / Ergonomic Adjustable Work Tables.
Some might say, it’s not easy being green. However, it’s much easier to go green with Sterno. The people at Sterno know how important it is for foodservice professionals to run smart and safe operations. That’s why they developed the first wick chafing fuel endorsed by the Green Restaurant Association and certified by the USDA.
This hot new product from Sterno offers foodservice operators the ability to heat food safely while being friendly to the environment.
Cans stay cool to the touch when lit. Their high heat output also ensures food stays in the safety zone. Made with an exclusive patented formula, these wick fuels are clean-burning, odor-free, and biodegradable! They offer four and six-hour burning in a safe, green can. Taking an extra step for safety and sustainability in your operation, Sterno made sure these wick fuels are non-flammable if spilled, and easy to extinguish and save for later use.
Designed for operators who know that ice is critical to their business, the Indigo Series ice machine’s preventative diagnostics continually monitor itself for reliable ice production. Improvements in cleanability and programmability make your ice machine easy to own and less expensive to operate.
Product Features
EasyRead Display
Communicates operating status, cleaning reminders, and asset information through a blue illuminated display.
Programmable Ice Production
By On/Off Time, Ice Volume or Bin Level (with accessory bin level control) further improves energy efficiency and savings.
Easy to Clean Foodzone
Hinged front door swings out for easy access. Removable water-trough, distribution tube, curtain, and sensing probes for fast and efficient cleaning. Select components made with AlphaSan® antimicrobial.
Intelligent Diagnostics
Provide 24 hour preventative maintenance and diagnostic feedback for trouble free operation.
Acoustical Ice Sensing Probe
For reliable operation in challenging water conditions.
DuraTech Exterior
Provides superior corrosion resistance. Stainless finish with innovative clear-coat resists fingerprints and dirt.
Available Lumlnlce Growth Inhibitor
Controls the growth of bacteria and yeast within the foodzone.
Commercial Warranty
3-year ice maker parts and labor
5-year evaporator parts and labor
Compressor parts for 5 years and labor for 3 years
The Master-Bilt Master Controller can help end users master walk-in usage with three important features:
The Master Controller prompts automatic evaporator coil defrosting as needed.
It constantly monitors the unit’s temperature and the system’s performance.
The Master Controller reduces refrigerant use and contributes greatly to energy savings. Another added benefit of the Master Controller is it’s extremely user friendly.
Those pesky fruit flies in the bar area can be a real problem sometimes. The good news is that there are a few options out there that can prevent these pests from invading your drinks.
Paper cups are an inexpensive option, but they are unsightly. Luckily, companies such as Spill-Stop and Co-Rect offer a great selection of caps and covers for pourers that will keep both dust and pests out. They also offer “screen topped” pourers that allow you to pour liquor out, but don’t allow insects to crawl in. These are great products and form a great first line of defense against fruit flies. They are necessary to protect your investment and keep your customers safe.
Another great product just introduced by the Bar Maid Corporation is a fruit fly trap called Fly-Bye. Many pest sprays and hanging strips are labeled “not for use in foodservice establishments” because they leave behind dead insects and harmful chemicals. Not the Fly-Bye. It traps and contains fruit flies using a non-toxic, food-grade attractant that is safe for use in commercial bars and restaurants. Simply discard and replace the Fly-Bye every 30 days for continued protection. At last, you can do more than just cover your liquor bottles. You can say “bye” to fruit flies with Fly-Bye as your defense against fruit flies.
Carlisle’s new Coldmaster CoolCheck food pans add a whole new level of food safety to your operation. These pans feature patent-pending, color-changing technology. They allow foodservice operators to quickly see when food temperatures are no longer safe. The pans will actually turn blue when temperatures are in the safe zone of food temperature. When the blue is completely gone, the food stored in the container has then entered the danger zone. Operators and quality control managers are quickly alerted to food safety risks on the food line.
e beautiful white, geometric buildings that line the hilly island’s coast act as a breathtaking signature of the country letting visitors know they’ve arrived in the Mediterranean paradise.
