SEPTEMBER/OCTOBER 2014
HOTEL EQUIPMENT & SUPPLY CO., (2006) LTD. 13421 St. Albert Trail NW, Edmonton, Alberta T5L 4X1 Phone: 780-429-2727 • Fax: 780-428-0782 • Toll Free: 1-866-924-2727
HOTEL EQUIPMENT & SUPPLY CO., (CALGARY) LTD. 6023 - 4th Street SE, Calgary, AB T2H 2A5 Phone: 403-475-3300 • Fax: 403-475-3302 • Toll Free: 1-844-475-3300 Find us on Facebook Find us on Twitter
Email: info@hesco.ca • Website: www.hesco.ca
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www.redcanada.com • September/October 2014
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PLANNING FOR
FOOD PREP With operators rightly set on devoting as much of their space as possible to areas that actually generate revenue, food preparation stations can feel the squeeze. Prep, though, can’t be shrunk too much without actually hurting a foodservice operation. Here a pair of respected design consultants share their experiences with building tight, efficient prep areas that work — without wasting space. By Toby Weber, Contributing Editor Foodservice Equipment & Supplies is reprinted with permission by publisher Zoomba Group. All rights reserved.
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C ompetition in the foodservice world is fiercer than ever. Whole operational categories — from fast casual to food trucks — have emerged in recent years, and it seems new concepts pop up almost every day. Customers now have more menus, foods and dining experiences to choose from than ever before. At the same time, a brutal recession, followed by a recovery so sluggish that it barely deserves the name, continue to stretch budgets thin across the board — from operator to customer to every member of the E&S supply chain.
Naturally, then, foodservice operations in the construction or remodel phase will design their locations in ways that will let them squeeze every possible dollar out of the space. Translation: more seats. While clearly understandable, this choice does pose risks. In their quest to fit in just one more two-top, operators can give short shrift to the kitchen. Given that there’s really no way to make refrigerators and ovens smaller than they are, food preparation space is most likely to get the squeeze. Operators who squeeze too tightly, though, could face years and even decades of frustration in poorly functioning kitchens. Through thoughtful design, foodservice operators can avoid such a fate. Even better, by starting with the menu, building a small bit of flexibility into prep spaces and recognizing the role slicing and dicing can play in the front of the house, operators can create tight, efficient prep spaces that not only serve their purpose, but actually add value to their operations.
September/October 2014 • RED Report
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Celco_RED_September_2014_FINAL.pdf
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THE BUILDING BLOCKS Ask any design consultant and they’ll say no hard-and-fast rule exists regarding how much of an operation’s space should go toward prep. Instead, it all starts with the concept and its menu. “A scratch operation will be different than a fast-casual operation that might be ordering foods in different prepared states,” says Beth Kuczera, president of Chicago-based Equipment Dynamics Inc. “Designing a prep space requires the fi nite breakdown of what happens in the menu — who’s doing what and what is being prepared. The menu is the holy bible of the restaurant. People who come to us now can’t come to us without a menu.” Properly examining a menu requires more than just looking over a list of appetizers and entrées, Kuczera says. It requires asking a lot of questions. For example, does the operation plan to offer catering or banquet service? If so, the kitchen will likely require more spaces suitable for prep work. Another important menu-related question — one that requires a more complex
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www.redcanada.com • September/October 2014
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answer than yes or no — involves food prep scheduling and labor. While staff has to do some preparation the day the food is served, other prep work — such as grating cheese or washing produce — can take place the night before service. By taking advantage of these variations, operators can reduce the footprint of their prep areas, says Reggie Daniel, director of design for Camacho Associates, a foodservice design consultancy headquartered in Atlanta. “You can have people come in early or stay late to do prep work for the next day so the staff isn’t all there at the same time,” Daniel says. “The menu itself will determine whether it’s a product that can be prepped the day before. Sometimes you have to convince the operator that if they do it one way, they won’t need as much worktable space and won’t have to have as much of a footprint in the kitchen, which means they can devote that space to the front of the house.” Of course, the rise of display cooking means the front of the house is home to more and more prep work. This raises the question of exactly what customers ought to see. Both Daniel and Kuczera believe that operators and design consultants should set up a kitchen to show only the best part of prep, though they do this in somewhat different ways.
Favorite Tools for Prep It’s only natural that a design consultant would have favorite pieces of equipment for different situations. When it comes to prep areas, Reggie Daniel of Camacho Associates and Beth Kuczera of Equipment Dynamics Inc. certainly fit that bill. Daniel is a fan of portable induction cooktops in prep areas. While he stresses that operators must use these units in accordance with health and safety codes — no frying, for example — they provide valuable flexibility. “If you’re rendering chocolate or warming something, or if you’re a baker and you’re making a frosting, you can do it at a worktable rather than having to do it at a dedicated range under the hood.” Similarly, he says, operations should take advantage of handheld mixing wands, which offer portability and are rightsized for small-batch prep. Another tool Daniel likes is the highend food processor. Units that cut with extreme precision without having the blade “slam” into the produce increase yield, allowing a more expensive tool to pay for itself relatively quickly, he says. Produce washers represent a somewhat unusual piece that operators should consider as well, says Daniel. If an operation serves vegetables of “any quality at all,” he says, produce washers are compelling from both a labor and food-cost standpoint. Some foodservice-grade produce washers available today operate simply by pouring the produce in the top and placing a collection bin at the bottom. “It allows the staffer to leave and do something else while the produce is being washed. They don’t have to stand there and scrub radishes to get the dirt off them. It’s
a huge labor-saving device in a small footprint.” What’s more, Daniel fi nds these tools to be more effective than hand cleaning when it comes to washing away microorganisms that cause produce to spoil, resulting in longer storage life and less waste. Kuczera also has a favorite piece of prep equipment for extending food’s shelf life: the blast chiller. Operations that specialize in fresh food, especially, can benefit from these tools. “When there’s an opportunity for a particularly lush run of salmon or some great vegetables, the blast chiller allows you to clean it, temperature-control it and extend the shelf life,” she says. Similarly, Kuczera is a fan of salad spinners. Whether electric or handpowered, it’s good to have a single tool that can wash and dry produce to help it maintain freshness. She’s also serious about the prep tables. Kuczera strongly favors tables that are three feet deep rather than two feet. That extra space, she says, allows operators to keep countertop equipment at hand without it getting in the way. In addition, Kuczera likes to specify tables made of a heavier-gauge metal. While they may be slightly more expensive than lighter-gauge tables, they should last an extra five years, she says. Other good pieces to have on hand: sink-bowl covers that are built to double as cutting boards, allowing operations to quickly expand counter space, as well as lockdown covers on reliever drains, which can prevent food from going down a drain and causing hundreds or thousands of dollars of damage to an operation’s plumbing.
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In Daniel’s view, front-of-the-house prep means showing customers only the “sexy” side of foodservice. “There’s a difference in kitchens between clean dirt and dirty dirt. Uncrating vegetables is not something the customer necessarily wants to see, but they do want to see you processing them, cutting, julienning, whatever. So you do the ugly part of the prep in the back, and then you take your partially prepped products — say it’s already washed and in tubs or trays — and you bring them out and process them right in front of the customers.” For her part, Kuczera is a bit more hesitant to show knife work to the customers. In fact, she often strategically places four- or five-foot walls to shield guests from some of the nittygritty. She also pays special attention to a frontof-house kitchen’s sight lines. It’s impossible to keep a working kitchen’s floor perfectly clean and free of every dropped parsley sprig, Kuczera notes. As a result, operators should situate front-of-the-house prep areas so customers look at the front-of-kitchen staffers — and not down a kitchen’s aisles. Two other big and related trends impact prep: scratch cooking and the use of locally sourced ingredients. Since both involve using fewer processed foods, operations adopting this approach will almost by definition require more prep stations and larger prep areas. Not everything involving scratch preparation is so simple, though. One of the bigger prep-related questions for fresh and scratch kitchens is storage space. Operators receiving several deliveries of produce, meat, fish and so on from their vendors should require less storage space than an establishment that gets just one or two deliveries per week from a broadline vender. Countering this, however, is the large number of ingredients that scratch kitchens may require for making everything fresh — from desserts to hand-cut fries to pot pies. Determining just how much storage one of these operations needs comes down to, once again, a close analysis of the menu, along with a deep understanding of how the operation will run on a day-to-day basis.
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THINKING ABOUT STATIONS After establishing the number and location of prep areas, making the individual spaces work as well as possible becomes the next big task. Both Daniel and Kuczera believe in keeping everything a kitchen staffer would need right at the prep station in order to minimize steps. One of Kuczera’s best practices to achieve this level of efficiency is designing spaces vertically. “If you can get 8 - or 10-foot ceilings, the opportunity to go up is great,” she says. The first shelf above a prep table, she says, should contain the things staffers will need most often, like seasonings and spices. If there’s room for an additional shelf above that, it can hold other items used somewhat less frequently at the prep station, such as bulk ingredients. Similarly, adding undertable storage space is another way to make the most efficient use of www.redcanada.com • September/October 2014
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a prep station’s footprint. This is another good place to store bulk ingredients, especially the heavier ones, as well as tools and equipment such as salad spinners. After looking up and down, Kuczera next looks to the left and right of a prep station, thinking about how each member of the culinary staff will actually use this workstation. Does a station need extra storage shelving to support its operation? Not having it there could force staffers to wander around the kitchen looking for ingredients and utensils. Does it need an open space next to it for a rolling rack or trash receptacle? Failure to factor in those answers could result in trash bins or rolling racks sitting in an aisle, disrupting the kitchen’s flow.
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DESIGN TIPS AND TRICKS In addition to these sorts of design principles, which allow operators to assemble fundamentally sound kitchens, most foodservice designers have tips and tricks they use to make the most out of prep space. One of Kuczera’s best practices is a bit counterintuitive in this day and age of designing kitchens that are the most efficient possible: leave a little extra space at a couple of points in a prep area. These small bits of space can provide an operation with the flexibility to introduce new menu items and to evolve along with changing customer tastes. “We had clients who finished their kitchen and then
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September/October 2014 • RED Report
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decided they wanted to develop a whole fresh juice program. It required that we find a little juicer and supporting trash and things related to that. We were able to find a little nook to support the station. So there are opportunities within the space if you add just a little bit of room for flexibility,” she says. Another of Kuczera’s favorite moves is staggering prep stations to avoid having two kitchen staffers work back-toback. This prevents staffers from bumping into each other and disrupting their work. It also, she says, helps the kitchen feel more open without requiring any extra space. “The way a kitchen feels is what generates labor productivity. If someone can release themselves out to the walk-in cooler without interrupting four other prep stations, that’s thoughtful design.” Daniel also supports designing kitchens with an open feel, especially in the front of the house. For that reason, he avoids placing equipment that looks like tall stainless steel boxes where the customer can see them. Instead he prefers equipment that’s basically out of the customer’s sight. The less the customers see the equipment, he notes, the more they’ll see the food. A SOLID FOUNDATION Whether in the front of the house as part of a show for customers, or in the back, far away from diners’ eyes, prep areas play a vital role in professional foodservice operations. Though they may not get as much attention as the dining room or a cookline, well-designed prep spaces and individual prep stations are a must if a kitchen is going to run smoothly and efficiently. “The footprint of kitchens are for the most part shrinking, while the cost of real estate, the cost of equipment and the cost of utilities are going up. So we’re trying to design kitchens that are much more efficient with prep areas that are much smaller,” says Daniel. “But you have to remember: the prep area is like the foundation of a building. Everything a kitchen puts out is based on it. So if you don’t have a good prep area, you’re not going to have a good product.”
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September/October 2014 • RED Report
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Foodservice Equipment & Supplies is reprinted with permission by publisher Zoomba Group. All rights reserved.
UNDERCOUNTER REFRIGERATION UNITS For operators seeking to save space while creating convenient cold storage options, undercounter refrigeration represents a viable alternative for preparation and cooking lines. Also known as a lowboy, this equipment’s smaller size makes it suitable for kitchens with smaller footprints or for operators looking to keep valuable worktop space clear. Sizes vary significantly based on the application. Undercounter units can be 24 to 108 inches long, with depths ranging from 24 to 34 inches. The smallest footprint of an undercounter refrigeration unit is usually 24 inches by 24 inches, although these units may have ventilation requirements that prohibit boxing them in on the sides. These units tend to be 30 inches tall to fit under counters. “The height of undercounter refrigeration systems used in the front of house needs to be [no more than] 34 inches to comply with the Americans with Disabilities Act requirements,” says Harry Schildkraut, FCSI, principal of S2O Consultants, Inc., based in Hawthorn Woods, Ill. Undercounter refrigerators typically feature stainless steel construction on the exterior with a choice of aluminum, painted white aluminum, stainless steel and ABS plastic for the interior. Operators can also specify unfi nished tops or have them fi nished with stainless steel or a laminate. Doors may be unlaminated, laminated or glass. These units typically feature foamed-in-place polyurethane insulation. When purchasing an undercounter refrigeration unit, operators can choose from a variety of features, including automatic condensate vaporizers, automatic defrost, casters, door swing and handle options, selfclosing doors and vinylcoated shelving. Other options include pull out drawers, a backsplash, low-profi le casters and a one- or two-tier over shelf assemblies.
•
•
•
•
•
operators need to make sure the model is the appropriate size for the space allocated. Also take into consideration clearance for opening doors and drawers. Placement in relation to other equipment and walls represents another key consideration. Some front-breathing, self-contained units allow operators to build the cabinets in on three sides. Other models require clearance on the three sides or in the back to create proper ventilation space. A lack of proper ventilation space could force the compressor to burn out. Determine the types of products the operator will store in the refrigeration unit. This ensures the specification of the proper type and size of unit. “Operators also should consider the maximization of available space,” Schildkraut says. “For example, [it’s possible to utilize] the void space above the compressor for a refrigerated drawer.” Undercounter units offer either selfcontained or remote refrigeration systems. To determine which type best suits the operation, confi rm placement of the equipment prior to specification. The use of refrigerated drawers, as opposed to doors, is
Considering Features and Options • Operators can specify a variety of door finishes, including laminated, unlaminated and glass. Glass doors provide added visibility to assess the items that are out of stock. • Weight-bearing tops are standard on some units and not on others. If an additional worktop will be necessary, this is a viable option. • Also, for easier cleaning and more flexible use, consider refrigeration units with casters. • Exterior thermometers help monitor temperatures within the unit and ensure food is being held safely. • Systems that provide precise temperature holding capabilities are available. • Shelving options are available for different pan sizes, depending on what’s being stored in the unit.
becoming more popular with undercounter refrigeration units. This configuration provides culinary staff, including chefs, quick access to ingredients. • Understand how the unit addresses condensation. Most units include pans underneath to collect drips. Other models offer an optional electric condensate feature. Some units utilize hot gas, which transfers heat from the compressor to eliminate condensation issues. • Check the type of casters available. Because casters come in different sizes, it’s necessary to confi rm height clearance to ensure the unit will fit under the allotted countertop. Order smaller caster sizes if height is an issue.
SPECIFYING CONSIDERATIONS • Operators that require refrigerated storage in prep and cooking areas often specify undercounter units. Other applications include placing these units in waitstaff areas or near expediting windows. • Undercounter refrigeration can help provide backup storage to supplement refrigerated prep tables. It’s also compact enough to fit in the surrounding area. • Whether specifying a one- or two-door unit, 12
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REFRIGERATION UNDERCOUNTERS RELIABLE TECHNOLOGY
R
Automatice defrost. Digital control on freezers Hot gas condensate system
IG EFR
FRE
SOLID CONSTRUCTION
EZE
ERA
TOR
PARTS
3
YR
LABOUR
REFRIGERATION WARRANTY
S
RS
EFFICIENT & FLEXIBLE
S/S interior & exterior Self-closing door / 120° stay open Adjustable heavy duty shelves
Front and bottom breathing Balanced & efficient compressor 2” CFC-Free insulation, foamed in place
FUR-48
$ 2,089 FUR-27
$ 1,499.00
FUR-60
$ 2,419.00
FUR-72
$ 2,759.00
FUF-27
$ 1,799.00
FUF-48
$ 2,429.00
FUF-60
$ 3,289.00
www.redcanada.com • September/October 2014
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Libbey Foodservice introduces two phenomenal guides to help you with your pouring profits!
Uncorking profits for Wine by the glass
The Libbey Beer Master™ guide and the “Uncorking Profits” guide. The Libbey Beer Master™ guide includes the basics on beer styles, food pairings, and serving temperatures along with beer styles paired with suggested Libbey glasses.
Libbey introduces
a simple,
elegant system that
The “Uncorking Profits” guide introduces a simple, elegant system that easily allows you to increase perceived value, sales and profits for wine by the glass programs.
easily
allows you to increas
e
perceived value,
sales
and profits for wine
by
the glass program
s.
Wine by the glass offers: • serious profit opportun ities for the operator
If you would like to receive a copy simply email your request with your address and we will send you a free copy or we will send you a link to download the guides for those who chose to go paperless.
• a flexible and attractive option for your house and premium wine service • an opportunistic method to present the bottle at the table, adding to perceive d value • the opportunity to attractively customize your stemwar e and apply portion control For more informatio n, contact your Libbey sales represent ative.
Please send requests to dsousa@libbey.com or contact your local R.E.D. sales representative.
Basics Shelving hlf pg Ad_RED Report Sept 2014 / Tania
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SMART DESIGN
Extraordinary Strength and Durability
UNCOMPROMISED RELIABILITY Non-Corrosive and Rust-Free
EXCEPTIONAL VALUE Lifetime warranty against rust and corrosion
• Durable composite material is ideal for the toughest environments, including freezers, coolers and warewashing areas. • Easy-to-clean, removable shelf plates increase food safety. • Resistant to damage due to chemical and acidic food contact.
For more information contact Cambro Customer Service at 800 833 3003
14
LEARN MORE ABOUT CAMSHELVING BASICS SERIES
CAMBRO.COM/NEW_PRODUCTS
September/October 2014 • RED Report
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NEW
AXIS MIXERS
Axis mixers are an advanced design with a dependable gear driven transmission. AX-M12 12qt AX-M20 20qt AX-M30 30qt AX-M40 40qt AX-M60 60qt
.5hp .5hp 1.0hp 1.5hp 3.0hp
PRESTO MIXERS
1599. 2479.00 $ 3999.00 $ 4949.00 $ 9999.00 $
STANDARD ACCESSORIES: S/Steel Bowl, S/Steel Wire Whip, Aluminum Flat Beater, and Aluminum Dough Hook.
00
$
AXIS ULTRA SLICERS AX-S9U 9” .25hp $749.00 AX-S10U 10” .33hp $829.00 AX-S12U 12” .5hp $1269.00
PM-10 10qt .5hp PM-20 20qt 1.0hp PM-30 30qt 1.5hp
1099.00 1379.00 $ 2669.00 $
$
GLASS DOOR COOLERS
Glass Door • Manual Temperature Control Merchandiser Series• Bottom Mounted
*Lease Options Available
Compressor Refrigerators• Double Pane tempered glass
* On approved credit. Lease prices shown are calculated on 36-month term. See your R.E.D. dealer for details.
• Supplied with Casters • 115V/60Hz
KSM-48 $2679.00 KGM-23 $1929.00
GLASS DOOR FREEZERS
NEW
• Electronic thermostat & digital LED temperature display for accurate control and easy reading • Self closing door • LED internal lamp KGF-23 $2649.00 KGF-48 $3699.00 KGF-72 $4499.00
COMMERCIAL MICROWAVES UNDER COUNTER
ranging from 1000W to 2100 W.
• 24 Racks per hour • Fully Insulated Panels • Deter. & Rinse Pump incl. • Drain Pump • Built in Booster 00 F-18DP $
Project Name:
FREE START-UP! • 52 Racks per hour • Built in Booster • Deter. & Rinse Pump
3949.
F-22
7489.00
$
$ 559.00 R-21LVF 1 000 W $ 449.00 R-21LCF 1 000 W PROMO TWIN TOUCH - RDC-1200M 1200 W $1329.00
Location: Item:
Qty:
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VF35
• • • •
Fat Vat •
Fast Easy Oil Disposal
P14 Portable Filter • • • •
Performance at a Value Price 70,000 BTU 35lb Oil Capacity 35% Less Gas and the same production rate as a 35C+S
SG14
55lb Pan Capacity Quick Connect Hose Easy to Remove Filter Media Lift Out Filter Pan
• • • •
High Production 110,000 BTU 40-50b Oil Capacity Millivolt Thermostat
www.wdcolledge.com • 877.677.4428 16
September/October 2014 • RED Report
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Untitle
Durable, Sustainable, Reliable!
IM Square Cuber
“A Superior Degree of Reliability”
1 1/4”x 1” Cube
KM Crescent Cubers Undercounters Modulars
KM-201B
KM-320M shown on
201 lbs/24 hrs
IM-500SAA
$3,014.62
352 lbs/24 hrs
$3,441.62
B-700PF Bin 500 lbs/24 hrs
KM-260B 263 lbs/24 hrs
KM-515M
$5,459.50
$3,547.76
527 lbs/24 hrs
KM-61BAH
B-300PF
71 lbs/24 hrs
$2,189.90
300 lbs. ice storage
$1,191.94
*Bin Top is Extra
ASK ABOUT
AN EXTRA 10% OFF*
CBMX-CP1S
$275.00
115 lbs/24 hrs
500 lbs. ice storage *KM-320MAH
Don’t Forget the Water Filter!
KM-101BAH
B-500PF
$1,289.54
700 lbs. ice storage
$1,477.42
$3,750.28 Bins
B-700PF
$2,527.84
Check Website for Details:
KM-151B
East www.permul.com West www.rsl.ca
146 lbs/24 hrs
$2,685.22
Since 1957, Imperial has been manufacturing High Quality, Top Value Commercial Cooking Equipment
COMMERCIAL MICROWAVE OVENS with 3 stage cooking and 10 programmable memory pads
NE-1054C NE-1064C (shown) 15 power levels with 5 stage cooking and 30 programmable memory pads
NE-1252CPH NE-1752CPR NE-2152CPR
www.imperialrange.com www.permul.com
*Heavy Duty Diamond Series and Fryer Filter Systems
RICE COOKERS SR-42GHNV $269.00 Capacity 23 Cups (Uncooked Rice)
www.redcanada.com • September/October 2014
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www.k i lo t e ch . com
Reg. $120
Whatever the Portion Size... We Can Measure Up! KPC-1000 SS – Small footprint, big impact
Special: $79.99
$21.49
• Created for crowded counters • Stainless steel platter for fast clean-ups • Dual power source; portable • Tare - deduct the container weight • 4 per case/sold by case Reg. $172
Special: $119.99
KPC-2000 – Big platter for big portions Ideal for caterers (up to 15 kg) • Perfect for fast paced operations - accurate & swift • Long battery life (12+ hours) – perfect for portability Reg. $300
Special: $199.99
$64.99 Model
• Indicators on front & back – ideal for commercial transactions • Easy clean up and long term durability • Compact design... ideal for crowded counters
Capacity
Graduation
KPC 1000 SS-0.5 500 g / 1 lb KPC 1000 SS-2.5 2500 g / 5.5 lb KPC 1000 SS-5 5000 g / 11 lb KPC 2000-03A 3 kg / 6 lb KPC 2000-06A 6 kg / 12 lb KPC 2000-15A 15 kg / 30 lb KWS SW-06 3 kg / 3000 g / 96 oz / 6 lb KWS SW-12 6 kg / 6000 g / 192 oz / 12 lb KWS SW-30 15 kg / 15000 g / 480 oz / 30 lb KWS SW-60 30 kg / 30000 g / 960 oz / 60 lb
$78.99
A Partner You Can Count On®
0.1 g / 0.00002 lb 0.5 g / 0.001 lb 1 g / 0.002 lb 0.5 g / 0.001 lb 1 g / 0.002 lb 2 g / 0.005 lb 0.001 kg / 1 g / 0.05 oz / 0.002 lb 0.002 kg / 2 g / 0.1 oz / 0.005 lb 0.005 kg / 5 g / 0.2 oz / 0.01 lb 0.01 kg / 10 g / 0.5 oz / 0.02 lb
Products With Microban®
OHW $319.00
Pourover Hot Water Machine • Plugs into any 120 volt outlet, no plumbing needed. • Steaming hot water constantly available for fast, hot refreshment preparation–a quick cup at a time. • No waiting. Draw hot water anytime–even immediately after refilling.
VP17-2 $349.00
Low Profile Pourover Coffee Brewer • Brews 3.8 gallons (14.4 liters) of perfect coffee per hour. • Pourover brewer requires no plumbing – completely portable. • Consistently brews perfect coffee.
Bow-Tie™ Dunnage Racks • Metro Bow-Tie Dunnage Racks are available with built-in Microban® antimicrobial product protection to protect from bacteria, mold, mildew and fungi that cause odors, stains and product degradation. Standard models, without Microban, are also available.
(National Sanitation Foundation)
myCart Series™ Designed for your transport needs... • NSF Listed. • Smooth surfaces easily wipe clean and won’t stain. • Available with Microban® Antimicrobial product protection.
FMD 1 $1,129.00
Fresh Mix Dispensers • Lighted graphics merchandise drinks for maximizing profits. • Specially designed mixing system guarantees perfect beverages every time. • Improved automatic rinse reduces run-on after beverage is dispensed.
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KWS-SW – For consistency in food preparation
(National Sanitation Foundation)
MICROBAN® and the MICROBAN® symbol are registered trademarks of the Microban Products Company, Huntersville, NC. antimicrobial product protection
September/October 2014 • RED Report
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3YR.
PARTS & LABOUR
WARRANTY 5YR.
COMPRESSOR
Featured Models
Scan QR code to visit True’s Media Center
STR1R-1S
TBB-2G-LD
TFP-64-24M
TSSU-48-12
• Top Mounted Solid Door Reach-In Refrigerator. • Stainless steel interior and exterior.
• Glass Swing Door Back Bar Cooler with LED Lighting. • Stainless steel countertop and interior floor.
• Solid Door Megatop Food Prep Table. • Exclusive forced air design holds .5°C to 5°C in food pans and interior.
• Solid Door Sandwich/ Salad Unit. • Exclusive forced air design holds .5°C to 5°C in food pans and interior.
T-49
T-23F
GDM-41-LD
GDM-49F-LD
• Reach-In Solid Swing Door Refrigerator. • Stainless steel front and interior floor.
• Reach-In Solid Swing Door -10ºF Freezer. • Stainless steel front and interior floor.
• Slide Door Refrigerator with LED Lighting. • ”Low-E” double pane thermal glass doors.
• Swing Door Freezer with LED Lighting. • ”Low-E” double pane thermal glass doors.
TRUE FOOD INTERNATIONAL. INC. • 2001 East Terra Lane • P.O. Box 970 • O’Fallon, Missouri 63366-4434 U.S.A. Canada Toll Free: 800-860-8783 • U.S. Phone: 636-240-2400 • U.S. Fax: 636-272-7546 • email: trueintl@truemfg.com • web site: www.truemfg.com
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• Glassware • Dinnerware & Flatware • Tabletop & Dining Room • Beverage & Bar Supplies • Kitchenware • Food Preparation • Storage & Transport • Refrigeration • Fryers • Cooking Equipment • Holding & Warming • Warewashing • Sanitation & Maintenance • Furniture • Specialty Products • Services
• Verrerie • Vaisselle et coutellerie • Accessoires pour la table et la salle à manger • Accessoires et verrerie pour le bar • Accessoires de cuisine • Préparation des aliments • Entreposage et transport • Réfrigération • Friteuses • Équipement de cuisson • Aliments chauds ou froids • Nettoyage • Nettoyage et entretien • Meubles • Produits spécialisés • Services
info@hesco.ca • www.hesco.ca Find us on Facebook
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