Wallin Foodservice Resources

Now more than ever, it’s important to have food service equipment that supports changing operational procedures and processes to ensure the safety of inmates and staff. FWE builds correctional units from the ground up knowing the environment they will be subjected to. With ultra-heavy-duty construction and tamper resistant features throughout, they are designed and built for the harshest conditions. With FWE’s current promotional offer you can add equipment to your lineup that will best support your facility. Whether your operation requires food transport carts for satellite feeding programs or bulk food holding cabinets, FWE has the equipment to fit those needs. FWE correctional units are constructed of durable 18-guage stainless steel, with minimal removable parts. Their stainless steel, fully welded equipment offers long lasting solutions and is built from the inside out to withstand continuous, demanding use, with heat systems that are built into units to help prevent tamperin...

Taking Advantage of the Section 179 Tax Deduction for New Equipment If you’ve been putting off replacing unreliable or inefficient equipment, now may be a better time than you think to invest in your business and take advantage of a game-changing tax benefit. According to section179.org , all businesses that purchase, finance, and/or lease new business equipment during tax year 2020 should qualify for the Section 179 deduction. What does that mean to you? Section 179 allows your business to write off the entire purchase price of qualifying equipment for the current tax year (up to $1,000,000), which means that you can purchase the equipment that you need now. In fact, much of the equipment businesses purchased to comply with COVID-19 restrictions, such as sanitizing stations, dividers, and new printed signage, will also qualify for the Section 179 tax Deduction. You’ll find details on the new  Section 179 and COVID-19 page . Even if your business received a PPP loan or any other ...

Great news! The California School Nutrition Association has opened up their upcoming virtual conference to all school districts across the country. If you have already heard about this and have registered, we hope to see you in the Cambro virtual booth. If this is the first time you've heard about this conference, then please click the link below to find out more about this opportunity from CSNA's conference page. Visit Cambro at the  CSNA Virtual Conference! We are looking forward to CSNA's Virtual Conference - we hope you'll join us to see (virtually at least) some great products that school districts across the country have relied upon during this tumultuous year to accomplish their goals and feed school children. The event takes place October 29-31 and you can  register by clicking here . We invite you to a Breakout Session at the event, Practical Solutions for COVID Feeding and Beyond, showcasing real-life exam...

  Achieving French Fry Mastery from Fryer to Table Crispy on the outside, fluffy on the inside, French fries remain America’s favorite way to eat potatoes. On-premise or off, amid economic highs and lows, they provide a simple pleasure in good times and a satisfying source of comfort and familiarity in the not-so-good ones. The beloved French fry also has a well-deserved reputation for being hard to hold. How do you maintain the perfect texture and presentation from fryer to holding to serving and keep your customers coming back for more? The Fryer Formula Whether you’re working with fresh cut potatoes or frozen product, you’ll need a fryer that can hold consistent temperatures and help you make the most efficient use of your oil while keeping it fresh. Frymaster’s Filter Quick with EasyTouch electric fryers were designed to reduce operating costs by using 40% less oil (30 lbs.), while providing easy-access, closed cabinet fully automatic filtration. This easy-to-operate syst...

The Keys to Safe Food Holding      To wrap up September, National Food Safety Month, we turn our attention to safe holding of both hot and cold foods. You’ve received, stored, and prepared food with great care. Often the last step before serving, holding is a time when the greatest risk to food is time and temperature abuse, while the risk of cross-contamination remains. From staging for pickup or delivery to hot serving wells and bulk food holding, an expansive variety of equipment has been developed to protect food safety and quality on its final journey from kitchen to table, so much so that an entire book could be written on the topic. Today, we’ll focus just on holding individual to-go and catering orders. Delivery and Takeout Order Holding There was once a time, not too long ago, that the industry standard was to place packaged to-go orders on a counter or bar for pick-up. Now, with increased off-premise business and the added need to support social distancing...

Bringing Back the Breakfast Buffet I recently took a 4,000-mile road trip back-and-forth across the American West to help my son move. The 8-day, 7-night adventure was filled with unexpected events such as wildfires, dust storms, mid-September snow, and a variety of novel approaches to the pandemic-era, limited service-hotel breakfast buffet. The latter may not be exciting to the average person, but on a long road trip, the drive-through gets old fast. And as a 15-year professional in the foodservice equipment and supply business, I am always eager to share great ideas that protect the health of the foodservice and hospitality industry and those we serve. Many travelers choose a specific hotel because the cost of a night’s lodging includes a hot breakfast. Since the COVID-19 pandemic prompted a temporary shutdown of hotel buffet-style operations around the globe, hoteliers have been taxed to find ways to safely serve their guests a satisfying meal to start their day or resume their t...

Tools and Equipment to Protect Food Safety During Prep For the third part of our food safety series, we will be looking at risky areas of prep that may be hiding in plain sight. As we’ve mentioned in prior posts, most foodborne illnesses are caused by one of the following three things: time and temperature abuse, poor personal hygiene, or cross-contamination.   Food is especially vulnerable to all these hazards during prep, since it is often exposed to ambient temperatures, other foods, human hands, and other potential contaminants. The good news is that a wide variety of prep tools and equipment were designed specifically to make the job of protecting food safety a lot easier. Here are a few of our favorites. Mercer Millenia ® Colors for Color-Coding and Allergen Management Valuable components of any HACCP system that are easy for employees to use, these essential prep tools sport color-coded handles for dedicated use applications such as produce, poultry, or meats, to reduc...