Wallin Foodservice Resources

  Is Your Walk-in Haunted? You’re all alone in the walk-in, unusual this busy time of night. Ah, peace! A soft, rattling sound snaps you out of your moment of serenity. “Has it always done that?” you wonder. Tap, tap, tap, tap. Knock! “Not now,” you say to yourself, “probably just my imagination, anyway.” You shake your head to clear your mind and reach up for what you came in for. Why does it have to be on the top shelf? You really want to step on the edge of the bottom shelf for a little boost, but you know it’s a bad idea. Someone’s done it, though. Many times. You can tell because the shelf edge is bent, the finish is chipped, and it’s starting to rust all in the exact same spot. “That can’t be good,” you think, as you grab what you were looking for, and the entire shelving unit starts to wobble and creak, even though you barely touched it. It’s a good thing that someone thought to tie the posts together and prop up the front of the bottom shelf with a heavy pan. Or is it? The

Now more than ever, it’s important to have food service equipment that supports changing operational procedures and processes to ensure the safety of inmates and staff. FWE builds correctional units from the ground up knowing the environment they will be subjected to. With ultra-heavy-duty construction and tamper resistant features throughout, they are designed and built for the harshest conditions. With FWE’s current promotional offer you can add equipment to your lineup that will best support your facility. Whether your operation requires food transport carts for satellite feeding programs or bulk food holding cabinets, FWE has the equipment to fit those needs. FWE correctional units are constructed of durable 18-guage stainless steel, with minimal removable parts. Their stainless steel, fully welded equipment offers long lasting solutions and is built from the inside out to withstand continuous, demanding use, with heat systems that are built into units to help prevent tamperin

Taking Advantage of the Section 179 Tax Deduction for New Equipment If you’ve been putting off replacing unreliable or inefficient equipment, now may be a better time than you think to invest in your business and take advantage of a game-changing tax benefit. According to section179.org , all businesses that purchase, finance, and/or lease new business equipment during tax year 2020 should qualify for the Section 179 deduction. What does that mean to you? Section 179 allows your business to write off the entire purchase price of qualifying equipment for the current tax year (up to $1,000,000), which means that you can purchase the equipment that you need now. In fact, much of the equipment businesses purchased to comply with COVID-19 restrictions, such as sanitizing stations, dividers, and new printed signage, will also qualify for the Section 179 tax Deduction. You’ll find details on the new  Section 179 and COVID-19 page . Even if your business received a PPP loan or any other pand

Great news! The California School Nutrition Association has opened up their upcoming virtual conference to all school districts across the country. If you have already heard about this and have registered, we hope to see you in the Cambro virtual booth. If this is the first time you've heard about this conference, then please click the link below to find out more about this opportunity from CSNA's conference page. Visit Cambro at the  CSNA Virtual Conference! We are looking forward to CSNA's Virtual Conference - we hope you'll join us to see (virtually at least) some great products that school districts across the country have relied upon during this tumultuous year to accomplish their goals and feed school children. The event takes place October 29-31 and you can  register by clicking here . We invite you to a Breakout Session at the event, Practical Solutions for COVID Feeding and Beyond, showcasing real-life exam

  Achieving French Fry Mastery from Fryer to Table Crispy on the outside, fluffy on the inside, French fries remain America’s favorite way to eat potatoes. On-premise or off, amid economic highs and lows, they provide a simple pleasure in good times and a satisfying source of comfort and familiarity in the not-so-good ones. The beloved French fry also has a well-deserved reputation for being hard to hold. How do you maintain the perfect texture and presentation from fryer to holding to serving and keep your customers coming back for more? The Fryer Formula Whether you’re working with fresh cut potatoes or frozen product, you’ll need a fryer that can hold consistent temperatures and help you make the most efficient use of your oil while keeping it fresh. Frymaster’s Filter Quick with EasyTouch electric fryers were designed to reduce operating costs by using 40% less oil (30 lbs.), while providing easy-access, closed cabinet fully automatic filtration. This easy-to-operate system e

Top 5 Equipment Picks for Flexible School Feeding: Now and Later Each of our schools is dealing with unique circumstances and needs that often change from one day to the next. Thanks to the sharing spirit of the school foodservice community, we’ve all learned volumes from each other as we’ve faced this crisis together. Whether supporting in-person, virtual, hybrid or blended instruction, no one has the luxury of procuring new equipment each time the situation changes. With several weeks of the school year now under our belts, some equipment has been tested and proven to be worth its weight in gold to support a variety of on-campus, curbside, and delivery programs. Here are our top 5 picks. 1. Speed (Bun Pan) Racks Designed to save trips when moving large volumes of food from point A to point B, speed racks can hold pans of anything from individually packaged meals to full grocery bags of food. Best for shelf stable foods when used for transport or used with an insulated cover, th

  Introducing Your New Best Friend: The Sammic XM-12 Immersion Blender Can you name a kitchen tool that multi-tasks, saves prep and clean-up time, reduces waste, and moves around the kitchen with you? It really does exist! Whether you call it a stick, immersion, or hand blender, a well-designed immersion blender can be a chef’s best friend. We've found a brand-new model we thought you’d like to know about. Like a great book you just can’t put down, Sammic’s new XM-12 Compact Immersion Blender is a handy tool you're likely to get attached to. With its advanced, tempered steel, Y-blade design, the XM-12 quickly yields the perfect texture, from airy blending to smooth purees. For volumes up to 10 quarts, it’s the ideal size for easy handling, and the non-slip ergonomic grip reduces fatigue. Durably constructed and capable of carrying out tough jobs without the casing overheating, the XM-12 offers maximum motor power in a compact size to help you do your best work in a short am