Wallin Foodservice Resources

Chilly winter weather has a way of putting insulated transporters to the test and hot foods at risk. We can’t fight Mother Nature, but we have lots of tools to help us win the fight against heat loss during transport and delivery. Cold food be gone! The trick is multiple layers of defense to protect hot food. Each one extends temperature retention, so for best results, do steps 1 through 4 every time you transport food and steps 5 or 6 as needed for longer events and frequent access. 1.      Inspect The first step is to make sure your transporters are in good shape. Carriers and carts hold temperature best when hardware and parts such as gaskets, latches, hinges, door pins, and vent caps are clean and in good working condition. On models with removable door or lid gaskets, the gasket plays a critical role in heat retention, so be sure to replace missing or damaged gaskets to keep precious heat from sneaking out. 2.      Preheat If your transporter has been stored in a non-tem

Great nutrition and delicious meals are an essential piece to the healing process for patients. Keeping our healthcare heroes well fed and full of energy and strength on the front line is vital too. FWE   provides a collection of equipment that works together to support the healthcare industry. Everything from hallway feeding, to transport from satellite kitchens and beyond – FWE is fueling healthcare one meal at a time! With FWE’s current promotional offer you can add equipment to your line that supports your facility. Whether your operation requires mobile AirScreen and refrigeration for tray makeup, precision humidity and temperature control for protein sensitive foods, tray line heated holding cabinets with serving wells to feed anyone, anywhere or bulk food holding cabinets – FWE has the equipment to fit those needs. CLICK HERE   to learn more about FWE’s products. To view the available  current promotional solutions  for your operation,   CLICK HERE . If you have any questions,

America’s love for pizza runs deep. Always in demand, this irresistible comfort food is recession-proof and commands ingredient markups that double or triple those of other casual menu items. Another plus, pizza blazed the delivery trail decades before other foods, so it’s already set up with tailor-made boxes and insulated bags to be delivered in appetizing condition. The pizza playing field is a competitive landscape, though. The right equipment can help you gain and retain the competitive edge that comes with speedy service, perfect texture, and memorable flavor. It can also help you save on labor and food costs. Here’s our guide to some of the best tools of the pizza trade.    Gas or Electric Ovens For high volume production, air impingement uses hot air under pressure which surrounds food with small jets of hot air. This allows for rapid heating, cooking, baking, and crisping of foods, two to four times faster than conventional ovens. Our top pick of impingement ovens, the L

It’s hard to believe we’re already almost three weeks into 2021, especially because it still feels a lot like 2020. If you’re in school foodservice, we sincerely thank you for your never-ending commitment to feeding kids and families in good times and bad. And if you’re still searching for safe solutions to get you through the school year that you’ll be able to use later, you’re not alone. We’ve worked with schools in our region and partners across the country to compile an overview of the systems that have best served schools and communities throughout the pandemic while assuring continued usefulness into the future. For ideas that have worked for school districts like yours, read on. 96 Meals Setup Wherever you serve—classroom, cafeteria, or curbside—this 96-meal set-up recently implemented by multiple school districts in Arkansas, Mississippi, and Louisiana, uses a combination of six insulated Cambro GoBags to help you keep hot meals hot and two insulated Cam GoBoxes to keep m

  We're sorry! This promotion is expired. Please subscribe to our  blog  to receive notices of future contests and promotions. Sharing food with loved ones is an essential element of our lives. Now more than ever, it is important to have food service equipment that supports changing operational procedures and processes to ensure safety and provide comfort to staff and our families. FWE has designed and built the needed equipment to provide the level of care for all those comfort foods that consumers are turning to during these uncertain times. With FWE’s current promotional offer, you can add equipment to your line that supports your facility. Whether your operation requires precision humidity and temperature control for protein sensitive foods like fried chicken, mobile hand washing stations for patio service, heated holding shelves for mobile order staging or pizza holding cabinets – FWE has the equipment to fit those needs. CLICK HERE to learn more about FWE’s products. To vie

When isn’t it a good time to find ways to increase revenue and pump up the bottom line? Since our number one goal is to help you and your business be successful, we’ve compiled a list of the most profitable food and beverage items you can put on your menu  and how to keep them that way. Fried Foods According to Technavio, a leading global technology research and advisory company, fried food products account for a profit margin of around 75%. Frenchfry.com proudly boasts the same statistic, noting that French Fries are often the most profitable item on the menu. Efficient use of oil while keeping it fresh is key to maintaining that high level of profitability. Frymaster’s Filter Quick with EasyTouch electric fryers were designed to do just that, reducing operating costs by using 40% less oil (30 lbs.). To learn more about tools for successfully preparing, holding, and serving fried foods, check out one of our most popular posts to date, Serving the Perfect French Fry . Add-ons A do

Have you recently been getting more visits from your health inspector or sanitarian? If you have, you’re not alone. Many areas have experienced more frequent inspections to assess and enforce COVID protocol compliance regarding social distancing, mask wearing, and capacity. Is your foodservice operation inspection-ready, both front and back of house? Some of the most common back-of-house violations can sneak up on a busy operation at any time, and even more so with the additional responsibility of pandemic-era mandates. We’ve matched up five key requirements from the Louisiana Public Health Sanitary Code for Retail Food Establishments (which are also typical to nationwide standards) with a simple solution to help you protect food safety every day and be ready for smooth inspections, no matter when they happen.  Requirement: Food shall be protected from contamination by storing the food at least 6 inches above the floor. Solution: Cambro Dunnage Racks hold inventory 12" of

A Toast for the New Year Happy New Year! Please join us for a toast to a healthy and prosperous year ahead. Not the bubbly kind that can give us a headache, but the warm and toasty kind that helps soothe our souls and energizes us to face the day. Today, we salute toast for that very reason. To start with a small slice of history, did you know that toast was invented by ancient Egyptians and adopted by the Romans in 500BC to prolong the shelf life of bread? Toast has come a long way since its original role of mold-prevention to becoming a staple at breakfast and beyond, either as a simple side or a base for the center-of-plate star of the show. Whether you’re cranking out mass quantities for dry or butter and jam-slathered consumption in a noncommercial setting, serving peanut butter and banana toast at a family restaurant, or crafting an avocado toast masterpiece on artisanal bread in a bistro, the right toaster helps you get the job done to mouth-watering perfection. The wrong on