Monthly Archives: October 2017

🚦New Directions 🚥

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Pecinka Ferri will be taking on a new look this week: 

Please join us in welcoming our new associate, Rebecca Salisbury to the team.  
It is with great sadness that we bid a fond farewell to Hatco, a line that we’ve represented for over four decades!  We wish them and their new representatives the best of luck.
On November 1st we will begin our representation of the following lines:
          • Lang
          • Star / Holman
          • Southbend
          • Toastmaster
          • Wells / Bloomfield
We trust that we will continue in the tradition of  professional representation that you’ve come to expect (as the former rep’s have set the bar high indeed).

AHF-NJ Competitors & Judges

The NJ AHF chapter held their annual chef’s competition at Pecinka Ferri’s Culinary Center.

Robert Wood Johnson Hospital took first honors in the mystery basket throw-down. Secret ingredients included chocolate and gummy worms.

 

AHF-NJ Secret Ingredient


Effective January 1, 2018 Advance Tabco will publish a new Product and Price Guide, reflecting an approximate 3% increase, although the majority of accessories and modifications will not be changed.

At the same time, Advance Tabco will issue a new Net Priced, Product Flyer, with most prices either unchanged or reduced.

AutoQuotes will be updated accordingly, and acknowledged pricing will be honored on all orders entered by December 31, 2017 and shipped prior to February 28, 2018.


ITI Logo

ITI Slope Pattern

ITI continues “Refreshing The Tabletop” with its new sleek and sophisticated Slope™ dinnerware.

This bright white and reduced-profile square collection serves as a perfect canvas for any culinary creation.

Pair Slope™ with additional square and rectangle plates and platters from the popular Elite™ line for a nearly unlimited number of presentation options!

 Download The Sell Sheet

 

Mostly, we’ll miss the people (and the parties) at Hatco.

Hatco Marketing Team HalloweenHAPPY HALLOWEEN!

💨 I Just Need to Vent (or do I?) ⤴

By | Company News, Food for thought | No Comments

Like so many hoodlums wearing hoodies in the ‘hood, many commercial cooking devices masquerade as ventless appliances.

In breathless whispers, their marketers try to hoodwink us into believing that all are altruistic Robin Hoods – removing effluent from the bad air and giving forth good air (“just follow the blue arrows on the diagrams”).

An exhaustive search of the available technologies would yield relatively few that truly could be classified as a Ventless cooking apparatus in the first place. Many perform the heating function, rethermalizing pre-cooked foods with conducted energy, microwaves, steam and the like. Others can finish par-cooked products – melting, toasting, and/or caramelizing.

Typically only electric-powered equipment  – with their lack of attendant products of combustion – can respire comfortably in this space. Grease-laden vapors, effluent, odors, particulate and condensate all must be mitigated through mechanical means. Mandatory too, fire suppression must be addressed. Catalytic converters, charcoal and specialty filters, precipitators, ionizers, et al provide the mojo “under the hood” of many of these modern marvels.

Now, take a deep breath: duct-season is over.

Certain mini combi ovens use a blend of the above technologies to provide bona-fide ventless primary cooking, allowing operators to prepare a varied menu including whole muscle proteins (from raw to finish)!

Deep fryers with mechanisms that automatically dispense product are self-contained, with fire suppression and extensive filtration on-board.

Slow cookers such as cook and hold ovens and water circulators for sous vide (due primarily to the low temperatures involved) require little attention to ventilation issues.

Varied operations can benefit from these new and emerging technologies including, but not limited to airports, sports venues, casinos, shopping malls and bars.

Many municipalities may require a hardship waiver to allow for their installation and operation, but I suspect this will fade as Ventless cooking becomes more ubiquitous.

In the coming months, trade shows, trade publications and internet chatter will be extolling their virtues.

There are several national restaurant chains already employing the concept of ventless and ductless.  We expect this trend to intensify as competition to shrink footprints, environmental impact, and build out and operational costs intensify with the onslaught of the Millennial generation’s perceived needs.

“We’ve always done it this way” will no longer be tolerated, particularly when so much is at “steak”.

OK, now exhale a sigh of relief, from Hood Brook ME to Mt. Hood OR, you can find opportunities for ventless commercial kitchens.

Now I’m exhausted.


 



The Right Way to Do Ventless


The Wrong Way to do Ventless