Monthly Archives: August 2018

🔧 Parts Unknown 🔨

By | Company News, Food for thought | No Comments

 

Being a former Parts Manager, I am still haunted by the part numbers of the O-rings that I handled over thirty-five years ago.  Things have transitioned quite drastically in the intervening decades.

Oh, there are still those “Parts-Changers” employed as field techs, preferring to just replace components in foodservice equipment instead of trouble-shooting and repairing the machinery.

But there’s a revolution that’s taken place in the area of parts order fulfillment, and it’s gone on largely unnoticed by us in the foodservice equipment and supplies community.
Big parts houses, now peopled by easily recognizable industry names, have transformed a former ancillary part of our business into a profit powerhouse.

Many manufacturers and importers have opted to farm-out their replacement parts business and warranty administration to these mega-jobbers, preferring instead to outsource and delegate this former step-child of the industry. The investment in inventory has thus been shifted from local players, and from factory warehouses to regional entities.

Technology’s rapid advance has created additional burdens on the availability of replacement parts, as electronics components quickly turn into obsolete shelf stock.  Service agencies object to investing in deep reserves of items that may become irrelevant in short order, while operators and factories decry the constant need to overnight-ship parts that should really be stocked locally.

Formerly, non-OEM (original equipment manufacturer) parts made up the core inventory of service vehicle stock.  It’s not all ball bearings these days: Ain’t nothin’s standard! Due to the increasing sophistication of foodservice equipment, SKU’s for component parts have increased exponentially.

As with so many other endeavors, the internet plays a huge role in breaking down regional barriers and controlling profit margins.  It also figures in significantly in identifying componentry through on-line schematics libraries, which can be easily accessed through mobile devices by all concerned, including kitchen staff.

“Parts is Parts”, except when they are an “accessory”.  Many factories will restrict the sale of parts to only the authorized service agencies, and refer even dealers and reps (in addition to end-users) to them.

Accessories are usually described as components that don’t require tools to remove, and are made available to the dealer community, but discounts from list price often vary from standard equipment pricing programs.  Who determines what discount is given and where do you get them from?  Can dealers still sell parts profitably?  Are they generic enough or if specialized, readily available?

Answering the supply chain questions effectively for component parts will increasingly prominently figure in the equipment selection process.

It really is the parts themselves which are warrantied in the equipment anyway.
Remember, the whole is more than the sum of the parts; and some of the parts made leave you in a hole.


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VISIT SERVER-PRODUCTS.COM AND FIND BETTER WAYS TO PUT FRESH FIRST

FRONT & CENTER!

Pecinka Ferri’s Joe Ferri Jr. joins the NJ AHF Chapter for a group hug at last week’s National Conference in Minneapolis.

AHFNJ2018


Remembering where you came from.

What a pleasure to get to see the man who mentored so many of us in all facets of the  Foodservice Industry.
Sharing time with “Mr Pitco” Tom Cassin.
Ed Pecinka and Former Pitco and Blodgett President, Tom’s Son in Law, Phil DeiDelori

The General


Dr Evil Says

👢 Re Boot 👢

By | Company News, Food for thought | No Comments

How are things at your place? 2018 has passed the midway mark, and reassessments are the order of the day.

At Pecinka Ferri, we’re re-focusing on professional kitchens, and supporting our dealers and manufacturers who supply the components that make them hum.

You have many choices when it comes to choosing equipment and supplies; we are grateful that you often chose us and our brands!


DispenseRite Banner

DR2DR logo


Ventless Wednesday

For more photo’s of the event, CLICK HERE


This just in from Ed Pecinka:

Blodgett 2.0
Had the opportunity to visit the new Blodgett facility this week.
After 150 years on Lake Champlain, the Blodgett Brands have been moved to a newly refurbished 250,000 Sq Ft facility in Essex.
This former Green Mountain Coffee facility is now poised for future growth.
Send your orders !!!

Blodgett Box

Hydro


Concealed

🐶 Dog Days 🐶

By | Company News, Food for thought | No Comments

Ventless Wednesday Event

Ventless Wednesday

Join us on Wednesday 8/15/18 as we present a primer on the recommendations and requirements for ventless installations.

All commercial kitchen designers and installers will benefit from the presentations by factory engineers from Wells Manufacturing & Blodgett and representatives from TurboChef.

Wednesday 8/15/18,
First session 10:00 AM – 12:00 PM
repeats 1:00 PM-3:00 PM
Pecinka Ferri Culinary Center
3 Spielman Rd.
Fairfield, NJ 07004
(973) 812-4277 sales@pecinkaferri.com

Lunch will be served – prepared on our ventless equipment!

Learn what you’ll be encountering as these technologies roll out & become the standard!


Four Prescriptions to Treat Your
Freight Capacity Symptoms

by Dave Dewalt

As we work through the dog days of summer, the symptoms of unprecedented freight capacity shortages continue to spread.  They include:

  • A skyrocketing ratio of “loads available” to “trucks available”
  • More late deliveries due to Hours of Service and ELD rules
  • Carrier resistance to multi-stop loads
  • ….and of course record high (and rising) transportation costs

By now, Supply Chain Managers have pulled out every trick in the book to ease their pain.  They’re optimizing dock operations to reduce driver waiting time so they don’t end up on a carrier’s “bad shipper list.”  They’re increasing the use of drop trailers to add flexibility, and investigating rail and intermodal options where they make sense.

But Marketing, Sales, and Finance have an important role to play in this battle as well.  Your price structure, order policies, and r

READ MORE


ITI

sampler

Shareables and samplers are a great way to increase profits and ITI offers a large collection of porcelain sampler accessories including sampler trays and bowls.

Snacking is driving demand outside traditional dayparts; 91% of consumers 
snack multiple times per day. – Hartman Group, The Future of Snacking 2016

42% of consumers strongly agree that ordering small plates is a great way to share dishes when dining with a large group. – Technomic, 2017 Starters, Small Plates & Sides Consumer Trend Report

 

SLIDER TRAYSslider

Our Slider Plates are designed to provide an attractive and unique way to serve appetizers, shareables, side dishes, and small portions. This fully vitrified, bright white china, pairs beautifully with Chef’s Palette™.

Learn More

 

 

 

 

 

PARTY PLATES 

Our Porcelain Presentation Platters offer a unique opportunity to mix party plateappetizers and sauces/dips on a single plating surface.

 

While Party Plates function flawlessly alone, we have provided several versatile paring options to enhance the overall presentation.

Learn More

 

 

VISIT US ONLINE

INTERNATIONAL TABLEWARE, INC. | WWW.ITINOW.COM | 419-720-0285


In order to improve our availability of accessories to our dealer partners, Pitco is proud to announce our partnership with Parts Town. Currently Parts Town is carrying Pitco, MagiKitch’n, Anets and Perfect Fry accessory inventory and will provide the highest level of service for your Pitco brands requirements.
Effective August 13, 2018, Parts Town will be the sole source for all accessories ordered outside of those purchased with equipment.


Doggie Melt

💨 Duct Season is Over 🌀

By | Uncategorized | No Comments

Ventless Wednesday Event

Ventless Wednesday

Join us on Wednesday 8/15/18 as we present a primer on the recommendations and requirements for ventless installations.

All commercial kitchen designers and installers will benefit from the presentations by factory engineers from Wells Manufacturing & Blodgett and representatives from TurboChef.

Wednesday 8/15/18,
First session 10:00 AM – 12:00 PM
repeats 1:00 PM-3:00 PM
Pecinka Ferri Culinary Center
3 Spielman Rd.
Fairfield, NJ 07004
(973) 812-4277 sales@pecinkaferri.com

Lunch will be served – prepared on our ventless equipment!

Learn what you’ll be encountering as these technologies roll out & become the standard!


 

PMS 300 Insinger

Ventless Rack Conveyor

Admiral 44 with VRS – Ventless Reclamation System


Admiral44VRS

  • 233 racks per hour
  • 0.63 gallons per rack final rinse consumption
  • VRS (Ventless Reclamation System) Heat Recovery
  • No hood required (Refer to your local building code)
  • Recirculating wash and fresh water final rinse
  • Superior cleaning action with the patented CrossFire® Wash System
  • Telescoping doors provide wide access into the machine for quick and efficient service and daily maintenance
  • Color-coded curtains make replacement error-proof
  • High torque drive system
  • Designed for left or right hand travel as specified
  • SureFire® Start-Up & Check-Out Service

 

Spec Sheet

Tech Manual

VRS Addendum

Revit


Like so many hoodlums wearing hoodies in the ‘hood, many commercial kitchen 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.

WElls Ventless

 

Pre-approved NFPA96 hoods that require no ductwork are available for various electric cooking appliances.

 

 

 

 

HoodiniCertain 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)!Perfect Fry

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.

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.


TurboChef ECO


 

hownottodoventless