Wallin Foodservice Resources

An ounce of prevention is worth a pound of cure.  A stitch in time saves nine. There’s a reason these old sayings have stuck around for so long.  It’s because they’re true—especially in commercial and noncommercial kitchens! What it all boils down to is if you take care of your equipment, it will take care of you. A little extra planning and routine attention can help improve reliability and lengthen the lifespan of equipment like refrigeration, ice machines, cooking, heating, hot holding, prep, dish machines, ventilation hoods, and more. The rewards for the effort are less downtime, fewer expensive service issues, and a less frequent need to replace. Make regular deep cleaning a high priority. If you don’t already have one, a regular cleaning schedule with assigned responsibilities for both manual and automated processes can help ensure that nothing gets overlooked. Surfaces (interior and exterior) Deliming/descaling water-fed equipment such as steamers, combi ovens, an...

Does every day feel like Groundhog Day for your staff because they’re doing the same thing over and over again? Repetitive, manual tasks are a triple threat in foodservice: they gobble up precious time, decrease job satisfaction, and increase the risk of workplace injury.  Automating repetitive tasks minimizes labor while being a cost-effective way to reduce the risk of employee burnout and injury. Prep Manually cutting large fruits and vegetables such as super-sized onions, full heads of iceberg lettuce, and beefsteak tomatoes can be hard on the hands.  The Edlund  ARC XL Manual Fruit and Vegetable Slicer  helps kitchen staff quickly tackle those tough jobs with minimal effort and zero discomfort. For high-volume cutting jobs, the  Sammic CA-31 / CA-3V Vegetable Preparation Machine  helps kitchen staff achieve maximum production in a short time without getting tired and without the need of advanced knife skills.  Sammic’s new screwless SH cheese...

The 2023 National Restaurant Association Show was loaded with the latest solutions for foodservice operations of all shapes and sizes.  The challenges you face every day, like coping with labor shortages and high food costs, remain the drivers of product development.  The common themes of the latest new equipment and supplies continue to be helping you to reduce food waste, enhance the customer experience, and optimize labor, space, and natural resources in your foodservice operation. We’ve packed the highlights into a 60-second video to give you an idea of the many valuable new solutions now available. Click the play button below to see the recap. Want to learn more? We’re happy to talk with you about these featured products and other solutions for your unique operation. Contact us!

Faster. Fresher. More flexible. The National Restaurant Association Show starts this Saturday in Chicago, and it’s going to be packed with ways to help make all those goals achievable. The latest NRA State of the Industry Report revealed that nearly half of the restaurants surveyed were concerned about increased competitive pressure in 2023. So if you’re feeling the heat, you’re not alone! Equipment and supply manufacturers design products to help you stay ahead of the pack by maximizing food quality while minimizing labor, utility, and food costs. Our goal is to make sure you know about all the latest innovations that are now available to help your business thrive. Here are just a few of the valuable solutions being highlighted at this year’s show. Mercer Culinary/Barfly, Booth #1248 Mercer Culinary will be bringing the flash. Booth highlights will include sharp, high-carbon German steel BPX Butcher Sets  and Renaissance Cheese Knives , cutlery specifically designed to ma...

The amount of change our industry has undergone the past few years has been head-spinning. With everything from the meteoric rise of delivery, display cooking, kitchen transparency, outdoor dining, increased physical space between people, and so on…the list keeps going and growing. Adaptation is key to success and sometimes survival, but re-designing the entire kitchen, knocking down walls, and re-routing plumbing and ventilation every time the wind blows a different direction isn’t sustainable for any operation. This is where ventless kitchen equipment rides in to be the hero. The walls can stay where they are; only the limitations get knocked down. Ventless kitchen equipment can quickly adapt your kitchen operation and add value in the following ways and then some. Faster, simpler installation can be done at a lower cost and with less disruption. Add cooking capacity even if all existing hood space is in use. Support front of house applications for service speed, transparency, ...