Wallin Foodservice Resources

Are you and your customers happy with your serving temperatures? As the saying goes, a chain is only as strong as its weakest link. Tracing the path from kitchen to table can help identify areas in your foodservice operation that may be contributing to temperature loss.  Read on for effective ways to strategically equip every critical point in your operation to keep hot food hot.   Holding Transfer food directly from oven to a reliable hot holding cabinet to maintain just-cooked quality or cook and hold. The FWE   Universal Heated Holding Cabinet model UHS-12  keeps food fresh and hot for hours with the patented Humi-Temp heat and humidity system. With this system, moist air gently circulates throughout the interior of the cabinet for consistent temperatures.  This versatile cabinet holds 18 " x 26 " sheet pans or GN food pans on fully adjustable tray slides. Or take advantage of the convenience of cook-and-hold technology. Convotherm maxx pro ovens come equipped

Did you know that aluminum was once worth more than gold? It’s the most abundant metal on Earth, but early on in its history, it was difficult and expensive to extract from ore, refine, and process. Lucky for us, 19 th century physicists, chemists, and engineers paved the way for efficient processes that led to the development of the strong, lightweight, noncorrosive, recyclable material we know—and depend on more than we realize—today. This rare combination of properties makes aluminum a natural fit for foodservice equipment, and New Age Industrial has got it down to a science! 1. It’s lightweight and easy to push. Aluminum weighs 2.7 grams per cubic centimeter, which is less than half the weight of iron, (7.8 grams per cubic centimeter).  New Age Industrial Utility Carts , Dollies , Platform Trucks , Mixer and Slicer Stands and Dollies help your team transport heavy loads without adding to them. 2. It’s versatile. An important advantage of aluminum is its ease of formab

It’s no surprise that losing weight and improving diet top the list of New Year’s resolutions for so many people. Most of us could do better, and after the indulgence of the holiday season, we’re ready to try. Increasing intake of vegetables or plant-based foods is usually the goal when it comes to improving our diets. Outside of taste preferences, one of the reasons adults don’t eat more vegetables is that they take more time to prepare than less-healthy alternatives.  Often times, we’re more likely to choose healthier options dining out than we are at the grocery store. If someone outside the home does the cooking—someone with the right tools, time, and talents to make plant-based foods look and taste good—it’s a lot easier to stick with our healthy eating resolutions. Preparing fresh produce can be labor intensive in any kitchen, home or professional, but it is possible to meet the need for healthy menu items with commercial-grade tools for your kitchen staff. The following equi