Wallin Foodservice Resources

Did you know that a chameleon can change color 7 times in 2 minutes? Sounds exhausting!  We know you’re tired of all the constant change, too. For the past two years, we’ve been working with schools across our region to help them serve meals in the classroom , support remote learning , and identify equipment and supplies that can adapt to a wide variety of serving models .  Much as we wish we weren’t still talking about toggling back-and-forth between on and off-campus serving models at a moment’s notice, the need marches on. Thankfully, a valuable group of foodservice equipment items have proven they won’t be spending any time sitting idle in storage, regardless of how you’re serving.  For your precious budget dollars, these are the workhorses you need on your team for sanitation; hot, cold, and shelf stable food holding and transport; electric holding and transport; meal distribution; and grab’n go vending. Inside, outside, curbside, classroom, cafeteria, and so on, th...

If your school nutrition program has had to quickly adapt to supporting a remote learning model of any kind, odds are good you’ve been down this road before. Odds are also good that it was challenging and stressful. If you’re looking for ways to streamline your meal distribution process to make it easier this time, please keep reading. From brand new products, adaptations of existing models, and ways to re-purpose equipment you may already have, here are a few ideas to consider. Hand and Surface Sanitizing The new Mobile Handwash Station from Cambro provides completely touchless, sanitary hand washing without the need for plumbing or electrical hookups.  With a foot pump that activates the flow of water, the Mobile Handwash Station can provide approximately 200 hand washings per tank.  You can even add an optional personalized graphic on the front of the station. NewAge Industrial’s Foot-Activated Sanitation Stands  are 100% touchless. Hands-free operation prot...

Cuts, burns, slips, and trips are well-documented hazards of the foodservice industry. Accidents are unfortunately part of life and business, but with good employees getting harder to find and even more difficult to keep, the more we can do to protect them, the better. Accidents happen most often when employees are moving too quickly, don’t have enough training, or are using the wrong product for the application. The following products were designed specifically to protect employees from potential dangers both back and front-of-house. Cut Prevention Cut gloves are a highly effective line of defense against cuts during prep. Mercer Culinary Cut Resistant Gloves provide excellent cut and abrasion resistance while maintaining superior dexterity and comfort for employees. Made from FDA approved materials for safe direct food contact, all styles are washable and bleach-safe. Each style is made to fit either the left or right-hand and is offered in 5 color-coded sizes to ensure an exc...

If you're in school foodservice, you're probably feeling de ja vu in the new school year. Like last year, the need to be ready to quickly adapt to starts, stops, and fluctuating learning formats continues.  With in-classroom feeding becoming an increasingly common way to keep students and teachers separated into smaller groups on campus, we're learning together how to make Meals in the Classroom work, even as we cope with staffing challenges. Here are some essential components school systems in our region and around the country have used to effectively support meals in the classroom. HAND HYGIENE ESSENTIALS The key to promoting good hand hygiene is making hand-washing or sanitizing convenient and easy to use—and better still, touch-free. The Cambro Hand Sink Cart features a durable, all-weather polyethylene housing and is available in a variety of colors and neutrals. Generously sized 6" casters make it easy to transport, while the smooth surfaces make it equa...

Beer has been bringing joy and refreshment to the world for thousands of years. Exactly how long is a subject of debate and continued research, but we know it’s been around somewhere between three and ten thousand years. That’s some serious staying power! Once a beverage enjoyed cold only during northern winters and by the elite who could afford to import ice or snow from alpine lakes and mountain tops, it’s hard for us to imagine beer as anything but a cold beverage.  We rarely even think about how lucky we are to get to enjoy it ice cold until we are served a pint that’s lost its chill. Pressurized metal beer kegs, introduced in the 1950’s, were a game changer, making mass production, storage, and transport of the world’s most popular alcoholic drink more efficient than ever. With a capacity of about 15½ gallons, a full-sized keg holds the equivalent of almost 7 cases of beer or 124 pints, which reduces waste while making beer sales more profitable for high-volume operations....