See what we've cooked up at past parties, come to this year's for... HOLD THE DATE! Thursday December 6, 2018 from 3:00 PM until 9:00 PM Our third annual OPEN HOUSE / HOLIDAY PARTY at the Pecinka Ferri Culinary Center You won't want to miss the surprises that Chef Nick has cooked up this year.
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HOLD THE DATE!
Thursday December 6, 2018
from 1:00 PM until 9:00 PM
Our third annual OPEN HOUSE / HOLIDAY PARTY
at the Pecinka Ferri Culinary Center
You won’t want to miss the surprises that Chef Nick has cooked up this year.
See how TruVection stacks up.
Here’s a few things that you’ll need to know:
All fired-up over charcoal ovens
The upcoming pricing adjustments are almost upon us.
An industry icon has decided to leave the company.
The Hoodless Horstman rides again.
The BDNY show is imminent.
E&S Prices are going up! Some have already. Please ensure that you place orders in a timely fashion to avoid the deadlines.
Here’s what we know so far:
Advance Tabco will publish a new Product and Price Guide and Sales Flyer, effective January 1, 2019 with an approximate increase of 4-6%
There will be a price increase effective January 1, 2019 affecting all Middleby Foodservice brands.
The 9/23/18 Continental Refrigerator supplemental price guide is now in effect.
The Sandstone Group (Alluserv, Geneva, Lakeside, Made to Drain) will implement new pricing on December 3rd, 2018.
After almost 32 years at Follett and 25 years as President, Steve Follett will be transitioning out of the business by the end of the first quarter of 2019.
On January 7, Korey Kohl will start as president of Follett.
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.
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 firstname.lastname@example.org
Lunch will be served – prepared on our ventless equipment!
Learn what you’ll be encountering as these technologies roll out & become the standard!
Ventless Rack Conveyor
- 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
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.
Pre-approved NFPA96 hoods that require no ductwork are available for various electric cooking appliances.
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.
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.
Can you feel it? There’s change in the air.
And not just the latest MS Windows update that “retires” Windows Paint, or the new cast in the West Wing.
Reinventing is what Foodservice folks have been doing for millennia. And now that Millennials are assuming leadership roles, change is inevitable.
From announced unit closings to equipment innovations to mergers & acquisitions, 2017 will be remembered as a year that redefined what the industry looks like.
Will you be embracing disruption, or left in its wake?
In anticipation of its October price book release, Blodgett has put MINI COMBI’S ON SALE!
Yvette Kestlinger will be our new customer service representative at Villeroy & Boch (609) 578-4327 Kestlinger.Yvette@villeroy-boch.com
You thought that Al wasn’t going to return didn’t you! Well he’s back. Al Fresco (dining) is alive and well and coming to a patio near you.
Now that the weather’s finally broken (it IS June, after all) you can anticipate long nights outdoors under the stars dining and entertaining.
From casual table settings, to outdoor cooking, to portability, together we’ll craft the solutions for memorable experiences.
We look forward to seeing you enjoying the great outdoors.
Our 2017 garden is in at the P-F Culinary Center
The New gas test kitchen is open for business too!
MagiCater Season is upon us.
Much more than just a pizza oven, the MagiKitch’n oven has countless recipes and is beoming one of the most coveted products in the MagiKitch’n outdoor line.
As hard as it is to believe, we’ve made it through another year (& what a year!)
The big show – NAFEM – is imminent and our factories are pulling out all the stops.
Whether you’re joining us in person in Orlando on February 9th – 11th or following us virtually, you’ll want to keep up with all that’s new in foodservice equipment and supplies.
You’ll need to ask us for Hatco party invites this year – they are only available virtually.
Server EZ-Topper™ Pouched Hot Topping Dispensers deliver up to 98% product evacuation and 97% less packaging waste, giving you more servings without scorching or wasting product.EZ-Topper.com
HydroLife water filters are now in AutoQuotes.
Hatco has suspended production of the NLL product line due to supply chain disruptions.
The new Irinox Icy’s are here! Three sizes, all accommodating full-size sheet pans, all in AutoQuotes, all in-stock.
NAFEM booths and locator map:
|3||International Tableware, Inc.||428|
|4||Clabo USA, Inc.||492|
|5||Server Products, Inc.||612|
|6||Diversified Metal Products, Inc. – Dispense-Rite||620|
|11||Lakeside Manufacturing, Inc.||1605|
|13||Insinger Machine Company||1651|
|16||Carter Hoffmann, LLC||1668|
|18||Market Forge Industries, Inc.||1668|
|20||Perfect Fry Company LLC||1668|
|21||Pitco Frialator, Inc.||1668|
|23||Lowe Refrigeration Inc.||2663|
|24||Weiss Instruments, Inc.||2687|
|27||Bally Refrigerated Boxes Inc.||3242|
- Advance Tabco: January 1st, 2017
- Alluserv: December 1st, 2016
- Blodgett: January 1st, 2017
- Carter-Hoffmann: January 1st, 2017
- Continental Refrigerator: January 1st, 2017
- Geneva: December 1st, 2016
- Hospitality Glass Brands: February 1st 2017
- Irinox: January 1st, 2017
- ITI: December 1st, 2016 (NO INCREASE!)
- Lakeside: December 1st, 2016
- Market Forge: January 1st, 2017
- Natura Water: October 7th, 2016
- Server Products: March 1st, 2017
- Univex: January 1st, 2017
- Villeroy & Boch: February 1st, 2017
Well here they are, the photo’s from our open house/holiday party: https://flic.kr/s/aHskJUJzdD
We’ve already started planning next year’s bash(es?).
The team outdid itself this year & we can’t wait to see what’s in store for 2017.
We are counting down to the New Year with some of our bestselling new items from 2016!
10% off on your first stocking order, good through January 31st!
**Updated: PENDING NEW PRICE LISTS**
Advance Tabco: January 1st, 2017
Alluserv: December 1st, 2016
Blodgett: January 1st, 2017
Carter-Hoffmann: January 1st, 2017
Continental Refrigerator: January 1st, 2017
Geneva: December 1st, 2016
Hospitality Glass Brands: February 1st 2017
Irinox: January 1st, 2017
ITI: December 1st, 2016 (NO INCREASE!)
Lakeside: December 1st, 2016
Market Forge: January 1st, 2017
Natura Water: October 7th, 2016
Server Products: March 1st, 2017
Univex: January 1st, 2017
Villeroy & Boch: February 1st, 2017
Please join us in expressing our condolences to the family of Milton Schwartz of Advance Tabco, who passed away on July 9th at the age of 85.
We are proud to announce our new affiliation with Beaufurn!
Everyone loves chocolate but not everyone knows how to properly display it.
Take a look at Clabo USA’s latest blog post, and discover three important considerations for setting up a chocolate display case in order to maximize exposure and increase sales.
Sure, everyone loves chocolate, but how can you urge people to love it even more?
At a time of year where it’s usually slow, there happens to be a lot going on!
We have a new employee starting, lines that we’re adding, our construction project under way, and our factories gearing up for NAFEM already (yup that’s 1/2 year away).
All this, and several announcements that we’ll be making over the next few weeks.
Please join us in welcoming Steve Ward, formerly of upstate New York’s Link2 Hospitality to the Pecinka Ferri team.
Steve will officially start next Monday 7/18/16.
- Blodgett/Market Forge has had several seats open up for their August sales training. Please RSVP to email@example.com to secure your spot.
- Insinger Machine has released their third quarter specials. Contact your account executive for details.