Wallin Foodservice Resources

Great nutrition and delicious meals are an essential piece to the healing process for patients. Keeping our healthcare heroes well fed and full of energy and strength on the front line is vital too. FWE   provides a collection of equipment that works together to support the healthcare industry. Everything from hallway feeding, to transport from satellite kitchens and beyond – FWE is fueling healthcare one meal at a time! With FWE’s current promotional offer you can add equipment to your line that supports your facility. Whether your operation requires mobile AirScreen and refrigeration for tray makeup, precision humidity and temperature control for protein sensitive foods, tray line heated holding cabinets with serving wells to feed anyone, anywhere or bulk food holding cabinets – FWE has the equipment to fit those needs. CLICK HERE   to learn more about FWE’s products. To view the available  current promotional solutions  for your operation,   CLICK HERE . If...

A Toast for the New Year Happy New Year! Please join us for a toast to a healthy and prosperous year ahead. Not the bubbly kind that can give us a headache, but the warm and toasty kind that helps soothe our souls and energizes us to face the day. Today, we salute toast for that very reason. To start with a small slice of history, did you know that toast was invented by ancient Egyptians and adopted by the Romans in 500BC to prolong the shelf life of bread? Toast has come a long way since its original role of mold-prevention to becoming a staple at breakfast and beyond, either as a simple side or a base for the center-of-plate star of the show. Whether you’re cranking out mass quantities for dry or butter and jam-slathered consumption in a noncommercial setting, serving peanut butter and banana toast at a family restaurant, or crafting an avocado toast masterpiece on artisanal bread in a bistro, the right toaster helps you get the job done to mouth-watering perfection. The wrong on...

  Protecting Food Safety from the Point of Receiving September is National Food Safety Month, so we’re going to kick it off by taking a closer look at safe receiving practices. Our food is well traveled. From field to kitchen, with so many moving parts and points along the supply chain, food is vulnerable all the way to the table. Most foodborne illnesses are caused by one of the following three things: time and temperature abuse, poor personal hygiene, or cross-contamination. For any foodservice operator, unless you’re harvesting from your own garden, protecting against these potential hazards begins at the point of receiving. It looks like an innocent box, but as your mother might say, you never know where it’s been. Field, truck, warehouse, pallet, or floor are all among the possibilities. Insects are well known to hitch rides nestled in boxes of produce or inside tears in cardboard. Soil, absorbed liquids, and invisible microorganisms may be on the bottom of the carton where t...

  Choosing the Right Handwashing Station for the Job From CDC and healthcare professional guidance to how-to videos like Gloria Gaynor’s pandemic version of her classic I Will Survive, we have all been trained that handwashing is more critical than ever during this unprecedented time. Not only does it protect each of us and those with whom we interact, but clearly visible and accessible handwashing stations now provide a sense of reassurance to employees and customers alike. Supplemental handwash stations come in a variety of shapes, sizes, and levels of portability. Where the station will be used, access to electricity, water capacity, and available space are important factors to consider when it comes to choosing the best one for the job.   Handwashing for Curbside, Drive-Through, or Outdoor Events It’s tempting to resort to hand sanitizer when working outdoors, but soap and warm water have been proven more effective because they physically remove germs from hands. A...