Wallin Foodservice Resources

School meals power attention, learning, growth, and strength—the building blocks students need to be successful in school and to apply to life. As a child nutrition professional, you’re bringing the power of school meals to life by plugging your students into vital nutrition! “The Power of School Meals” is the fitting theme of this year’s School Nutrition Association Annual National Conference where over 6,000 child nutrition professionals will gather July 12-14, in Charlotte, North Carolina. The conference will feature over 130 sessions and 900 expo booths. Here’s a preview of some of the latest equipment that will be featured at this year's SNA ANC Expo: Cleveland Range, Booth #1523 Cleveland is introducing a new Boilerless connectionless steamer that’s perfect for older facilities and a Boilerless steamer model with touchscreen, cook & hold capability, and low temp steaming for peak food quality. Delfield, Booth #1623 Adding decor to your Delfield equipment i...

If you operate a commercial or noncommercial kitchen anywhere in the South, you know this fact of life: it’s not just hot outside. It’s even hotter on the line. Scorching outdoor temperatures, high humidity, and tight kitchens can boil over into more serious impacts than you might think: from causing energy bills to skyrocket to making food quality, staff morale, and employee retention suffer. The right equipment can make a positive difference! Here are five pieces of equipment designed to keep kitchens cooler, more efficient, and more productive—even in the dog days of summer. 1. Insulated Holding Cabinets That Keep the Heat INSIDE Hot food still needs to stay hot in the summer, but the heat belongs inside the holding cabinet—not outside. If a holding cabinet is hot to the touch on the outside, it’s not properly insulated. Lack of insulation lets heat easily escape from the cabinet, and that contributes to a hotter kitchen and higher energy costs.  Look for: Fully insulate...

No matter how big or small, every foodservice business purchase must do more than ever before. How do you ensure that you’re getting more than just a “flash in the pan” when investing in a new product for your operation? Try applying the “and” test. What’s that? It’s a basic calculation of how many criteria each product you're considering meets. It can be used for this and that… and it can do this  and that… and so on. The more “ands” the better, but a minimum of three (including any nonnegotiable criteria) is a good place to start for a purchasing thumbs up. Here are some example criteria, in no specific order: It helps maintain food, beverage, or service quality and consistency It supports menu expansion It can perform multiple functions or be used in different applications It’s built for reliable, commercial use It’s easy to use It’s fairly priced It improves workflows or speeds up a task It supports safety and/or hygiene It’s energy efficient It looks good Ready to try it? ...