All posts by Joe Ferri

👢 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 CrossFireŽ 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
  • SureFireŽ 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

🙈🙉🙊 What’s in a Name? 👄

By | Company News, Food for thought | No Comments

 

 

 

What’s in a name?  As a nation, we’re now about to be asked what we think of when we hear the name “milk”. (Got any?)

 

“Meat” will be redefined by powerful lobbyists and competing federal agencies.

 

Seafood items are already being challenged with truth in menu laws.  Fraud is rampant. Country and origin claims are all suspect in oils, wines & cheeses.

 

Powerful new legislation aims to regulate transport of foodstuffs.

 

The revolution in food procurement and distribution is underway.

 

Opportunities abound for the savvy E&S suppliers that will capitalize on the coming firestorms.

 
 



Globe Logo

Pricing  goes up Aug 1st.
Reminder:  there are a few days left to get current pricing!


🍝 Dishing It Out 🍛

By | Company News, Food for thought | No Comments

 

You can dish it out, but can you take it (to the dishroom, that is)?

 

Careers are born in this, the unglamorous corner of the professional kitchen.

 

Hot and steamy, smelly and noisy, we often neglect the dish area.  Whether in the budget, design  construction or operation phase, the dishroom usually gets short shrift.

Custom Sink

Why should we look closer at this “necessary evil”?

 

💰  Why, follow the money trail, of course!  💰

 

The obvious areas to measure (and then save on) are water and energy consumption.

 

But what of chemicals, labor, tableware “shrinkage” (no plates don’t actually contract in hot water), leasing vs. purchasing, ventilation, morale and of course front-of-the-house impressions.

 

Let’s do a deep dive with our friends at Insinger Machine.


PMS 300 Insinger

In the ever-changing world of the food service industry, companies are constantly being acquired and merged. Employees are being forced to learn new roles and take on new responsibilities which they might not yet be familiar, such as designing a dishroom.

 

Here at Insinger, we have established a family-oriented culture that has been in place for 125 years. We have the processes and procedures in place to make the necessary changes at a moment’s notice and do it all with a smile. Located in Philadelphia since our inception in 1893, we continue to provide top notch customer service to our countless customers across the globe.

Super 106

Designing a dishroom can seem like a daunting task to some. Take advantage of our resources. Allow our skilled team of engineers to design the back of your house for optimum flow and efficiencies. Utilize our skilled installation team to construct your dishroom and add extended warranty to the life of your Insinger Machine!

 

Rely on the family that has been a part of the Northeast community for five generations, and that has the knowledge to take that large project off your plate, so you can focus on the “wants” of your customer rather than the “needs.”

 

Contact our valued reps at Pecinka-Ferri to see how Insinger Machine Co. can work for you.

LT-40S


🍴 Eating Out 🌞

By | Company News, Food for thought | No Comments

Al Fresco, the manager of Culinary Brown’s place decided to clarify their new outdoor dining initiative.

Raising the bar on beverage service was a sure cure for the pickle that they were in.

Unfortunately, Al Dente, the head chef just wanted to reconstitute last summer’s menu.

Happily, both agreed that they needed to infuse the coddled staff with a dollop of urgency, in order to whip them into shape for the season.

Holding his temper, while trying to settle the score, Fresco told the chef not to sweat the details.  Their team was steeped in the traditions of eating outdoors and none of them were ever caught skimming.

The head waiter, Sal Amanda agreed, and the three of them marinated the concept and decided to grind it out.  In order to grease the skids, so that a smooth rollout ensued, they glazed over the details when presenting it to the owner.

When he uncovered their omissions, boy was he steamed!  He knew his managers had a zest for the task at hand, and he certainly didn’t want to grill them.

After dressing them down, they cooked up a plan to infuse the deck and patio with new blend of equipment and furnishings.


Outdoor flyer


💑 Love the one you’re with 👫

By | Company News, Food for thought | No Comments

Have you ever accused someone (or been accused) of taking a loved one for granted?  Many folks are compelled by a dangerous or sexy new plaything to abandon those that have loyally served them so well.

plain & fancy soup

In the modern rush to disrupt everything, have the babies been abandoned with the bathwater?

Similarly, like a comfortable old sweater or pair of shoes, the standard bearers of equipment and supplies can often be overlooked for those shiny new items available.

sneaker

Leading brands which have been the go-to for generations of foodservice pro’s may now feel that their devotion is unrequited.

Do they not deserve the affections often lavished upon upstarts?

Please take this opportunity to return the love that they have been giving you.

Click here to express your admiration


Iconic Brands
We are proud to represent products that are consistently number one or two in their category.

Our current line card is posted HERE, or download the .pdf:

back of the house AND/OR front of the house


Cool Microwave

 

 

 

 

🔥 Grillin’ & Chillin’ ❄

By | Company News, Food for thought | No Comments

What a week!

On Monday, The Mediterranean Diet Roundtable brought together international academics, politicians, authors, artisanal food producers and foodservice professionals.  We deep-dove into all aspects of this healthy and exciting fare at the two day conference at Yale.

Then, the Tapas in the Afternoon event at the Pecinka Ferri Culinary Center allowed our industry partners to sample one of the Med’s premier cuisines.

Next up, the Fancy Food Show rolled into the Javits Center this weekend (’till Monday) showcasing producers of some of the finest foodstuffs. 

Sometimes, you just gotta love it when the industry combines healthy with delicious!

Love the food that loves you back.

Oh, and don’t overdo it on the 4th of July!


Did you miss this?


Grill All the Things

🔥 Sizzling Summer Sustenance 🍔

By | Company News, Food for thought | No Comments

 

Help put the fun back into food!

Now that summer is here, why not cook with some fire?

Try a new cuisine? Check out a new venue?

Eat sustainably by adding local ingredients with an international flair.

Get out and enjoy the gifts of this sizzling season.

And while you’re at it, why not join us at our Tapas In the Afternoon celebration of Spain and hot & cold Spanish foods?

We’ll be serving home-made sangria, Estrella beer, Rioja wine, Albarino wine and Jerez along with Chefs Devon’s and Nick’s delicious creations from the MIBRASA and served on LACOR!


HACCP Henkelman


Thanks to KCL’s Kevin & Eve Kochman for a successful CAD workshop
at the PF Culinary Center! 

KCLlogo

KCL

KCL


Mibrasa

MIBRASA charcoal ovens and Lacor cookware present:

Tapas in the afternoon

Thursday, June 28th, 2018 at the Pecinka Ferri Culinary Center at 3 PM featuring Spanish wines and beer, and small plates.

Join our guest chef & us as we take our new Spanish kitchen toys out for a spin, exploring the cuisines that made this equipment famous.

   Reserve Your Spot Now

Lacor


Follett

Transition to Horizon Elite™ 710 SeriesFollett Horizon

Horizon Elite 710 has now launched. The 700 lb production size has been streamlined to the most popular model configuration, air-cooled 115V/60Hz. If a customer still wants to order an obsolete model, we will need to transition them to the available 115V/60Hz air-cooled model. Please reference the chart below as you speak with your customers to help them make a decision on what model to order in the future.

Follett Horizon


I believe I can fry

🎼 Hominy Harmony 🍴

By | Company News, Food for thought | No Comments

Food, like music, is a universal language.  It brings together folks (who would normally not accompany each other) to create melodies.

One need only listen to the polyglot staff in professional kitchens to hear the din of the cultural melting pot working to produce harmony from the chaos.

Out of the confusion of cross-cultural mash-ups, new ensembles emerge, which can then be passed down and further improved upon.

We are attuned to the ethnic movements in cuisine and design at our Culinary Center, and look forward to sharing with you the latest Equipment and Supplies innovations from around the globe.

Stop by and let you palate experience the world’s compositions.


GlobeFlywheel

FS14 with stand
FS14
Flywheel Slicer
PERFECT FOR FRONT OF HOUSE & THEATER SLICING
in delicatessens, bistros, catering services,
Italian and fine dining restaurants
Hand operated

Classic 19th century Italian design

Vibrant red enamel with black & gold detailing

Authentic marble receiving shelf

Two year parts and labor warranty

Optional heavy-duty artisan pedestal complements the slicer’s vintage look


Breakfast BAnner

Serving a Crowd-Pleasing Continental Breakfast

Better breakfast doesn’t have to mean made-to-order omelets and sandwiches – not every place has the staff or facilities. All you need are a few staples and some quality equipment to keep food at peak flavor.

Read More Here!

Mibrasa

MIBRASA charcoal ovens and Lacor cookware present:

Tapas in the afternoon

Thursday, June 28th, 2018 at the Pecinka Ferri Culinary Center at 3 PM featuring Spanish wines and beer, and small plates.

Join our guest chef & us as we take our new Spanish kitchen toys out for a spin, exploring the cuisines that made this equipment famous.

Reserve Your Spot Now!

Lacor


KCL Training


Cat Sushi