Foodservice Equipment

🍗 Happy Thanksgiving 🌽

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Giving Thanks

By Ed Pecinka

It is that time of the year. My favorite time of the year, where we take time out of our busy schedules, gather together with family, reflect on our blessings and give thanks.

With the many “new blessings” that we have and will be adding to our line package in the new year, we at Pecinka Ferri are particularly thankful for our staff, who work every day to provide our marketplace with the service and value that they need and expect. We give thanks to our families for their understanding and support throughout the year. We are thankful for our manufacturers, who have entrusted us with representing them and back us with quality products and services. Lastly, we thank our customers, the dealers, consultants, and end users who with all the choices in our industry, continue to make us successful by trusting us with your business.

So now, with this year’s trade shows and buying group conferences behind us, we look toward the holidays. With the upcoming Thanksgiving weekend, followed by our 3rd Annual Pecinka Ferri Holiday Open House on December 7th, we look forward to personally thanking you and wishing you and yours the best of the season.


Happy Thanksgiving

SAVE THE DATE: December 7th, 2017:

 Our third annual Open House/Holiday Party! 

We have established the following new email addresses to assist you with all of your needs:


Please begin to use these addresses as soon as possible, so we can better assist you.

🎂 Happy Birthday Pecinka Ferri 🍰

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“It was 20 years ago today, Sergeant Pepper taught the band to play…”


Forty five years ago, in 1972, Messrs. McKeever & Dumbach formed a rep agency in metropolitan New York.  This was to be the antecedent to today’s Pecinka Ferri.

1978 saw the addition of Ed Pecinka Senior, with Junior following in the 80’s.

When I joined the company exactly 25 years ago, at the old IH/M&RS (now the HX Show), we were based in Mineola, NY and had only five employees.

Joe Ferri Jr. came on board in 2012. We are now up to 10 employees and are growing.

Today’s iteration is decidedly a different operation, but still adheres closely to our founder’s values.

In the next few weeks we will again be redefining our agency and what being a foodservice rep means to the marketplace.

We are proud to have our channel partners join us on this journey.

Happy Birthday, Pecinka Ferri!




SAVE THE DATE: December 7th, 2017:

Our third annual Open House/Holiday Party!

🚦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?) ⤴

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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

🏡 Un-Comfort Zone 🚧

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Do you work to live, or do you live to work?

Recent press reports have highlighted Americans’ work habits; much of the coverage does not flatter.  Long hours, less stability, and a penchant for being “always-on” are contributing to a lowering of expectations in the workplace.

Although satisfaction is up, a clear danger exists in  defining one’s self simply in terms of one’s occupation.

That other time-drain, social media, further contributes to the blurring of boundaries between the professional and the personal.

Identifying too closely with the work-sphere might also expose you to a minefield of negative consequences.

Customers are poorly served when workers act as though their client’s presence is an invasion of the employee’s space.  How many frustrating encounters with shop clerks, flight attendants and wait staff have you been subjected to lately?

Drawn-out grieving processes can ensue when a separation from one’s vocation occurs.

Survivor’s guilt can hamstring teams left behind at the job.

A shallow existence may result from  a one-dimensional self image.

We are more than the sum total of our resumes. Give to Caesar that which is Caesar’s.  Then get out of your comfort zone and embrace life.  Just do it.

Carter-Hoffman’s new air screen is in production and ready to roll.

Their latest model PHB12DS  features an energy efficient refrigeration system!

Now in time for Halloween

Bally Mortuary Cooler Systems

Villeroy & Boch

💼 A Salesman in a Self-Service World 🌎

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Do you remember those radio and TV ads: “Work from home; No selling required!”? I sure do. I still wonder why precluding the sales function is perceived as a positive message.

Popular media revels in the demonization of the sales profession. From the sitcom WRKP in Cincinnati’s sleazy Herb Tarlek, through Peewee Herman’s disgust at a “SALESMAN!” ringing his doorbell, right through to Leonardo DeCaprio’s portrayal of the Wolf of Wall Street, we are barraged with images that condition us to reject the worth of the world’s second oldest profession. Come to think of it, don’t practitioners of the world’s first oldest profession need to be sales-oriented as well?

Concurrent with the stigmatization of selling, comes the proliferation of self-service options. Gas stations, ATM’s, retail check-outs, self-publishing, even US Customs kiosks and medical advice have all been automated to eliminate human interaction. There’s an app for that (and for everything else, it seems).

Just as the Industrial Revolution eliminated manufacturing jobs, so too the Information Age continues to impact the workforce. Fortunately, sales positions don’t yield to mechanization as easily as clerical jobs do. Sure, retail has its “shelf-talkers”, and B2B its “silent salesmen”, but only non-robots can deliver insights and build consensus.

It seems as though everyone perceives themselves an expert, shallow-schooled by smart phones, social networks and the narrow group that they interact and identify with.

Salespeople are tasked with providing a broader and deeper education of product features and benefits. Performance based compensation ensures that they are incentivized to eliminate ignorance.

Why then do we struggle to resonate with potential customers? Why do we lack the engagement so necessary to teach?

Can we blame complacency? Are lazy marketers to be indicted for their penchant for relying on collateral, printed catalogues, price lists and poorly planned and/or executed trade shows?

Automating processes might lead to your Blue Ocean Strategy by getting customers to buy on autopilot. You might find The Holy Grail of business – a value proposition that makes it too hard for your clients to switch to your competitor. More likely, though, a sales professional will lead the way to higher volumes and profits.

No selling required: that’s why there’s always the need for a salesman.

Editor’s Note: This was originally posted in 2014

            Market Forge announces new promo’s: BOGO’s & Spiffs!

Contact us for more info


🎃 Pumpkin Spice Season 🍂

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Thursday heralds the official first day of autumn.  Apple-picking, tailgating, and PSL’s ☕️ aside, fall probably represents the most important season of the year, food-wise.


This period marked the busiest time for our ancestors, as they struggled to reap their crops, and then preserve them until the first shoots of the following spring brought them much needed sustenance.


Many of the most beloved culinary techniques are rooted in harvest traditions. 👨🏻‍🌾


Fermentation, including pickling, brining, and vinification 🍷 worked to extend fruit and vegetable shelf lives.  Curing and smoking of proteins allowed them to last throughout the toughest winters as well.  🥓


Food preservation relies on the prevention of microorganism growth and the slowing of oxidation.  Our forebears created proven (and often delicious) methods of prolonging their foodstores, while understanding little of the underlying science.


The shelf life of today’s fall bonanza can be extended by these and other classical ways as well as, and in conjunction with, more modern methodologies:

Blast Chilling

 Vacuum Sealing

Shock Freezing

Conserving “fresh” taste, color, nutrition and texture, these newer techniques have the added benefits of reducing the incidences of harmful carcinogens.


We’ve taken full advantage of our Garden State Culinary Center at Pecinka Ferri this year, growing, pickling, canning, freezing and storing our crops. The Test Kitchens here provided the proper tools to get the job done, and our chef and crew reveled in putting a new twist on these ancient traditions!

October 1st – new price lists on Blodgett-Marsal & Market Forge!

🚸 Safety First 👷

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This week, leading up to 9/11, has presented so many challenges to our well-being.  Cataclysmic hurricanes, a massive earthquake, news of a potentially culture-crushing data breach, all have unleashed their fury on a innocent populace within a few day’s time.

Most of North America is now attempting to secure its physical, financial, and cultural well-being.  Safety and security have been pushed to the forefront of the national agenda.

These are hot-button issues in foodservice as well, as witnessed by the constant drumbeat of contamination reports in the news.

The industry must be vigilant watchdogs for food safety and security.   We are proud to represent factory partners who offer a variety of solutions.

Vacuum System Solutions

Advance Tabco’s revolutionary Sleek Shield™ makes rotating food shields without tools easier than ever!

In addition to full 360Âş rotating ability, the chamber will lock into place in 15Âş intervals.

Careful management of the cold chain maintains freshness over time, ensuring maximum food safety while maintaining HACCP standards.

🍎 Apples & Oranges 🍊

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“everything that can be invented has been invented.”

Charles H. Duell, Commissioner of US patent office in 1899

How does  the foodservice supply chain reinvent itself?  Where do new products come from?

Manufacturers seldom create from “whole cloth”, opting instead to put their engineers’ valuable time to use in tweaking existing items (typically for multi-unit operators).  Combining and recombining technologies, notions, designs and systems, product developers brew up new offerings for their marketing teams.

Staying ahead of the competition, while solving clients’ problems motivate supplier teams to hash out items for an ever-changing landscape.

Notable recent mashups on the food side include avocado toast, the cronut, and any number of Tex-Mex QSR meals (made from the same four ingredients)!  The non-foods, E&S business cooks up similar medleys.

Mason jars with handles, smoke enhancing appliances, patterned textured dinnerware and flame spewing cookers represent a few offerings of an industry looking both backward and forward.

To Serve And Protect

Server ConserveWell utensil holders are an environmentally friendly method of rinsing and preventing bacteria growth by holding utensils in water over 140°F. Using 99.7% less water than a traditional dipper well, one unit can save over 250,000 gallons of water per year. Drop-in or mountable units available to fit your operation’s needs.

The Blodgett Hoodini, a combination of a Combi Oven and Hood, makes the scene at the AHF Conference.