Wallin Foodservice Resources

From a fresh food merchandiser that can transform an underutilized space, to serving pieces that can be safely used indoors or out, to a ventless pot and pan washer that isn’t restricted to ductwork, these new foodservice products make flexibility the rule. Read on to see what's new! The Hatco Programmable Multi-Burner Countertop Induction Range is the only multi-burner programmable induction range of its kind, providing multi-stage cooking control across a single countertop system.  Six independently controlled burners carry out programmed recipes using time, power level, or temperature setpoints, helping maintain consistent results with less labor. The system stores up to eight recipes that can be accessed across all burners, allowing operators to standardize performance and repeat results every time.   Designed for autonomous fresh food merchandising in tighter spaces, the ARM Slim by Structural Concepts delivers advanced, frictionless retail in a refined, compact ...

Conserving resources can be challenging, especially in a busy foodservice operation. Earth Day is an annual reminder to consider changes we can make, big and small, to reduce our environmental impact and operating costs. Thankfully, new product development has taken the concept of “Reduce, Reuse, Recycle” to the next level and given us new ways to save everywhere from walk-in to warewashing. Here are 5 ways equipment can help reduce waste in key areas of your foodservice operation and have a positive impact on your bottom line.   Walk-in Cooler and Freezers The Kolpak Air Shield channels a barrier of refrigerated air horizontally across the interior side of the walk-in’s door opening to keep warm air out.  The Air Shield is automatically activated when the door opens to improve the energy efficiency of the walk-in by up to 20% . It acts as a superior alternative to plastic strip curtains, creating a hands-free, high-velocity barrier of refrigerated air across the insi...

There’s something about the start of a new year that inspires us to rethink and refresh. In a foodservice operation, that often means taking a hard look at space utilization and workflows. Over time, crowded prep areas, overstuffed storage, and excess equipment can cause operational bottlenecks to sneak up. Thankfully, every year comes with new foodservice innovations. Smarter commercial foodservice equipment can help you make the most of every square foot and open up those bottlenecks. From solutions that improve organization and workflows to compact, multi-functional cooking equipment, the right equipment choices can help transform even the tightest kitchens into more efficient spaces for the year ahead. 1. Wall and Corner Space Utilization Put your wall space to work with a Quantum Foodservice  Store Grid Task Station !  Store Grid systems are available with a variety of custom-configurable shelves, bins, baskets, and hooks.  Store Grid Task Stations are a convenie...

What happens when you mix kids, food, learning, and legislation together? The world of K-12 nutrition! For child nutrition professionals like you, that peppery recipe ensures that there’s never a dull moment! “It’s Your Moment!” is the theme of this year’s School Nutrition Association Annual National Conference ( July 13-15 in San Antonio)  so take a well-deserved bow!  The goal of ANC is to provide tools and tips to help child nutrition pros like you keep shining bright as you feed our future. Whether ANC is in your plans or not, if you’re based in Louisiana, Mississippi, West Tennessee, or Arkansas, we can bring equipment solutions to you to help your program continue to adapt and thrive.  Here’s a preview of some of the latest equipment that will be featured at this year's SNA ANC Expo: Welbilt, an Ali Company (Booth #713) Welbilt equipment brands help you deliver high capacity, consistency, and reliability to keep your child nutrition program running smoothly...

Happy Earth Day! This year marks Earth Day’s 55th anniversary, a day created to raise awareness and inspire action. It’s no secret that foodservice is a resource-intensive industry.  The good news is that there are secrets to conserving natural resources while cutting operating costs at the same time.  Today, we’re highlighting three ways foodservice operators can get a win-win when specifying new equipment—any time of year. Fry with 10% Less Energy and 40% Less Oil If you do a lot of frying, you know the price of oil makes gas look like a bargain. With traditional fryers, the only way to serve consistently high-quality bone-in fried chicken, and the like, is to replace the oil frequently. New filtration technology has changed the game, conserving pricey oil by keeping it clean and fresh for longer use. Frymaster’s FilterQuick  FQE30U electric fryers feature an automatic filtration system designed to tackle the challenges of cooking high volumes of fresh-breaded, h...

  Merry Christmas and Happy Holidays from all of us at Wallin Foodservice Resources! We’re truly grateful that relationships are the heart of our business. Our lives are richer thanks to the many friends we’ve made across the foodservice industry over the years.  Thank you for your partnership, support, and friendship. We wish you a wonderful holiday season and a healthy and happy 2025.