automatic fryer

🙈 You really need to see this 😱

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There’s a whole lot of business going on, even as vacations and summer plans are being hatched.

Thanks for keeping up to speed on the activities at Pecinka Ferri;  you should be aware of the latest offerings from our factories.

Many manufacturers are promoting LTO’s – just ask us for the current deals available.  Get ’em while they’re hot (or at least prior to those dreaded mid-year price increases and metal tariff surcharges).

Some of those new products from NRA are hitting the pipeline – ne literature and specs are coming on line for them.

And most importantly, we’re starting the summer season with a couple of hot events that you will not want to miss!



KCL presents its new platform, KCL5

  • Limited seating/reserve your spot now.
  • Last chance to see the latest in design software in the metro area, as Kevin Kochman comes to town and presents the latest greatest features of his award winning software.


 Not to be outdone, Pecinka Ferri will be offering:


  • Artisanal pizza lunch courtesy of the Marsal Wave Oven


  • V.E.N.T.L.E.S.S. : a primer on ventless technologies & where they are going.

Join us for the after-party when the presentations are over…

KCL Training



Globe G Series


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.



  • Blodgett Oven moving to Essex, VT after nearly 170 years in Burlington, VT.
  • Price increases for all seven Blodgett and Pitco Brands will go into effect July 29.
  • Follett will be assessing a 3% surcharge on all products effective July 1, 2018
  • Insinger introduces low-temp dishwashers.
  • Globe’s new MAP policy went into effect 6/1/18


✈ Trips and Trophies 🏆

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Memorial Day: remembering those who have sacrificed to make our way of life possible.

We hope that you are enjoying this weekend; here’s a few highlights of our past week at Pecinka Ferri.

After getting back from a busy NRA show (where we began our representation of Kitchen Brains), our culinary team went to work winning gold at the AHF competition!

Team PF

AHF-NJ Annual Culinary Competition was a huge success!


Congratulations to the winners….


JFK – Best Table Award


Pecinka Ferri – Business Partner Culinary Winner


St Peter’s – 1st Place Culinary

JFK – 2nd Place Culinary

St Clare’s – 3rd Place Culinary

MAFSI Barometer

The MAFSI Business Barometer for the first quarter of 2018 recorded modest growth of only +1.5% overall. The marked the seventh straight quarter of slower growth and the weakest quarterly gain since Q3/10. Nevertheless, this somewhat slim advance kept the MAFSI Business Barometer in positive territory.

Kitchen Brains





Kitchen Brains Globally helping restaurants deliver hot, fresh, available food with our leading-edge timing and control devices for nearly 50 years. #KitchenBrains





👯 Show Time! 🎥

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The NRA Show will be in Chicago this coming weekend.

Our factories will be well-represented there.

If you’re going or not, you’ll want to see what they’re showing.


Stop in the booth in the South Hall #4254 to see what is new at Server and what we’re working on to help operators serve better food better.

Cereal Served Sleek
Server cerealDisplay and serve cereal favorites with the newest addition to our dry dispensing line – the CerealServ™. Lever-style dispense reduces mess, making it perfect for school or university dining, buffet lines and more!




Addition to the SlimLine™ family
For operations looking to refresh ingredients more frequently, the SlimLine™ now comes in 1.4 L capacity! Also ideal Server Toppingfor those with limited vertical space.






Best Trade Show Booth. Ever.

🐻🐻🐻 The Three Bears 🐻🐻🐻

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The Three Bears
by Joe Ferri

Once upon a time in a foodservice kingdom not so far away, there lived a chef who owned Goldie’s Lox, a kosher-style restaurant.

Goldie needed to expand her culinary empire, and that involved going into the deep dark forest of the internet to forage for equipment in order to introduce her new line of organic, gluten free, sustainable porridge.

After many encounters with wolves trying to sell her cheap knock-off imports, she stumbled upon a cottage in Fairfield, NJ: the Pecinka Ferri Culinary Center.

There, a kindly old wizard let her test and chose between good better and best brands that fit her needs and budget.  She tried one mixer that was too much for baking. Then she tried one that was too small for her volume.  Then she tried one that was just right!

She did the same with ovens, fryers, tableware, griddles, and all of the E&S, until finding each that was just right!

Goldie slept well that night, secure in the knowledge that she had been led down the proper path and not bought into the fairy tale of cheaper is better.

Moral of the story (according to Goldie Bair):  It is vital to lay bare all of the features so that you won’t bear the burden of the wrong equipment specified.

Hey, I didn’t know you had that:

  •  Star JetStar™ Popcorn Machine

Star Popcorn

  • Toastmaster Convection Oven


  • Server Products Inseason™ Salt/Seasoning DispenserIn Season

The Globe 3600N Slicer will be retired on June 1.

Due to the current two week lead time, we will not accept any orders for the 3600N beyond May 18!

Globe Logo


11. An average ear of Corn has an even number of rows, usually 16.

12. Betty White is actually older than sliced Bread.BettyWhite


13. Humans share 50% of their DNA with Bananas.

14. Honey never spoils. You can eat 32,000-year-old Honey.

15. Peanuts are not Nuts. They grow in the ground like this, so they are legumes.Peanuts

16. Vending machines are twice as likely to kill you than a shark is.

17. Coconuts kill more people than Sharks every year. So do Cows.

18. Pound cake got its name from its original recipe, which called for a pound each of Butter, Eggs, Sugar, and Flour.

19. The probability of you drinking a glass of Water that contains a molecule of Water that also passed through a Dinosaur is almost 100%.

20. Honey is made from nectar and Bee vomit.

🍴 People Who Feed People 🍴

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People Who Feed People
by Joe Ferri

There’s a certain nobility in the foodservice industry that often goes unnoticed.

Most take for granted the things that folks in the industry do day-in and day-out to nourish and sustain the populace.

In a far corner of one of the largest private employers in the country reside the vendors who make all of this possible.

Kudos to the supply chain personnel!  It is the coordinated efforts of millions that make it all possible.

Equipment and supplies is no small part of this herculean effort!  Designing, building, and supplying the establishments that serve the masses requires a special skill set.

Arcane knowledge, work ethic, flexibility, and a can-do attitude all play a part in creating and maintaining commercial (and “non-commercial”) kitchens, serveries, dining rooms and whatever venues serve food away from home – and increasingly, food delivered to the home.

Hug a foodservice professional today!  Don’t they deserve the recognition?

The Globe 3600N Slicer will be retired on June 1.

Due to the current two week lead time, we will not accept any orders for the 3600N beyond May 18!

Did you know?….

1.  A Strawberry isn’t a Berry but a Banana is.

2. Avocados and Watermelon are Berries, too.

3. Cashews grow on Trees like this:cashew

4.  And Brussels Sprouts grow in long stalks like this:Brussels Sprouts

5 Chocolate Milk was invented in Ireland.

6. Ketchup used to be sold as Medicine.

7. Carrots were originally purple.Purple Carrots

8. McDonald’s sells 75 Hamburgers every second of every day.

9. Yams and sweet Potatoes are not the same thing.

10. Ripe Cranberries will bounce like rubber balls.

👪 People Who Need People 👪

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Test Kitchen

People Who Need People
by Ed Pecinka

It was a fellow New Yorker, Barbara Streisand, who made famous the phrase “People Who Need People” some fifty years ago when she performed this hit song while starring in the movie, Funny Girl.

As we have come through the first quarter of 2018, this phrase has permeated virtually every conference and industry event I have attended while I find it becoming part of my daily dialog, as we all strive to position ourselves in the ever-changing distribution supply chain.

Whether it be listening to presenters from Amazon alongside our NAFEM partners at the MAFSI Conference, speak frankly about future E&S fulfillment or the open dialog and panel discussions with foodservice operators and design consultants, speaking about their wants and needs now and in the future at the SHFM Critical Issues Conference, it has become very evident that although the “transaction” process may change, people still buy from people.  They want and need relationships, they want and need trained professionals that can provide them solutions, before, during and after that transaction.

I have been enlightened.   I am excited to see the increased interest in “suppliers” looking to become the “trained, professional solution providers” the market is clamoring for. Our training center has been buzzing with interest.  Come join us!

In the foodservice world, “People definitely need people”.  Make sure you are positioned, networked, and trained to provide the value that will make you among “the luckiest people in the world



Station Creation can be tricky, but sometimes beginning at the end is your best bet. What do we mean by that?

Read the full blog here!

The Globe 3600N Slicer will be retired on June 1.

Due to the current two week lead time, we will not accept any orders for the 3600N beyond May 18!Globe Logo

People Need

🔢 Counter Man 🎰

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What was your first encounter with foodservice? For me, the corner candystore/luncheonette and the pizzeria right across the avenue, in the Brooklyn neighborhood of my youth, left lasting impressions on the fertile mind of a 1960’s pre-teen. The elements that stuck out were those damn counters, blocking the sight of an inquiring pint-sized customer. A great wall of plastic laminate barred me from all of those mysteries on the other side.

Pizza Counter

Later, as I “matured” to an adolescent, I was privileged to have apprenticed with my (much) older brothers-in-law in the soda fountain and refrigeration trade. I was finally able to pierce the veil of secrecy and peek behind the curtain, to enter the world on the other side of the counter. In many cases it wasn’t a pretty sight! I now knew what they were hiding. This then, lead to my “lifer” status in foodservice equipment and supplies creating, repairing and/or replacing much of the counter-stock in the tristate area.


Multiteria CounterWhat makes the foodservice and the hospitality industry such a different experience than staying at home? Of course, food and service will always remain integral components of any successful operation, but what touches many of us most often is the theatrics. Good FOH (front-of-house) design and execution can make the difference between just a plate of calories and a real memory. In venues as diverse as quick-service, fast-casual, buffet and cafeteria, the foodservice counter defines our first impressions.


Counter intelligence dictates that all design elements come together when laying out a new space. Visual appeal, utilitarianism, merchandising, space allocation, and security must all be considered when developing a plan. Asking “who, what, when, where, and how?” will set the course. How often, however, do we ask “why”?layout

Having lived long enough to have seen “straight-line”, “scramble”, “grab-n-go”, “feature station”, and now the “mixed-use working space”, and all of the varied permutations therein, I can attest to some universal truths.



Food must be fresh, maintained at the proper temperature and humidity level, and lit properly. It must be eye-appealing and presented at a height that is convenient for the server (if there is one), as well as the patron to both see it and access it. It must be safely protected while not impinging on any of the aforementioned.

food displayThe fixtures must be sturdy enough to withstand the rigors subjected to it in foodservice: extreme temperatures, moisture, as well as the physical abuse meted out in high volume operations. Most importantly, the foodservice counter must become one with the space blending in to its environment seamlessly.

Count me in when surveying or touring a good cafeteria installation. I’ve been enamored with the foodservice counter since childhood. I’ve designed and built them, demolished them, imported them, played behind them, made cappuccinos behind and served customers over them, studied them in Greco-Roman ruins, and sold them to many of you reading this (despite counter-offers). JoePompeii

It may seem counter intuitive, but the salad bars, cold tables, hot tables, steam tables, bain maries, frost tops, condiment stations, cashier stations and the like continue to exemplify our notions of hospitality and foodservice, and will continue to do so for the foreseeable future. You can count on it.





Multiteria Inspiration


Find these and more at a well-stocked dealer showroom!

🌋 Hot & Cold in April ❄

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The SHFM 2018 Critical Issues Conference took place at NYU this week.

Audience members (operators and vendors) were polled to determine what forces are at play in shaping foodservice designs going forward.

In the second of the two sessions an expert panel of consultants then parsed these challenges, offering us a glimpse into the future, as they see it.

Clearly, disruption is at play in the hospitality-at-work silo.

We’d be happy to have you consult with the Pecinka Ferri team for further info on E&S solutions to the challenges faced in foodservice.


Coming soon to Pecinka Ferri’s Culinary Center:

MIBRASA Charcoal Ovens! 
Join us in May for our kick-off cook-off!

Mibrasa Logo

Mr Shiskers

❄ #pfchills ❄

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We’ve got it down COLD!

Just chillin’ with our reefer(s).CoolCat






Now NSF approved!  More models in our portable bar line!

– 884 – 886 – 887 – 889-20 – 76884 – 76886 – 76887– 76889-20 – 76150 – 76200


Affordable, high-quality lead-free crystal stemware?
ITI has the perfect option for you – announcing the new Helena™ stemware collection.

Manufactured with brilliant lead-free crystal providing exceptional clarity.

Each glass features a sheer rim that delivers a smooth flow of wine, sip after sip!

The remarkable quality of this affordable collection is one of the best values in today’s food service market.

Helena™ is the perfect solution for any customer looking to improve their check average by offering affordable and beautiful stemware for upscale bottle service.



🍳 #pfcooks 🍴

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Whether it’s baking, frying, grilling, broiling, steaming, roasting, poaching, boiling, (or sous vide,) Pecinka Ferri has an equipment solution that’s number one or two in the market.

Our list of hot-side factories is a who’s who of foodservice:

cookin equipmetn list

Most products are available at our test kitchens in our Culinary Center in Fairfield, NJ for you to try out.

We’d love to host your event and show you what we can do for you!


Southbend is recognized as a global leader in heavy-duty, commercial cooking equipment. With perpetual new equipment innovations in the areas of energy savings, cooking speed, automation and safety, Southbend products are considered the best in the industry by chefs, consultants and industry experts.

Our 100+ years of top-quality and innovative products is a result of the unwavering Southbend commitment to the industry we serve, our customers and our employees. We are the most reliable manufacturer of quality cooking equipment and our streamlined processes and knowledgeable sales staff makes us an easy company with which to do business.

Southbend Ranges

cooktek cookware

cooking show