Pro-Pacific Blog

The Truth Behind Food Waste

By Pro-Pacific / Nov 22, 2016
Americans throw away a lot of food. In fact, recent reports show we waste almost as much food as we consume. But what are real details and implications of our wasteful food consumption habits?...
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Topics: Food Waste Disposal, Food Waste, Slow Speed Grinder

Q&A with Pro-Pacific Executive Chef Wade Harris

By Pro-Pacific / Nov 02, 2016
Now that you know Pro-Pacific Executive Chef Wade Harris from a previous blog post, we decided to sit down and ask him some important questions about food, the seasons, where we live, and to learn more about Chef Wade himself. Let's take a look in our Q&A with Wade Harris....
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Topics: Pacific Northwest, Wade Harris, Restaurants, Farm-to-Table, Football, Wild Game, Seasonality, Thanksgiving

[Video] How to Make Arepas in a Combi Oven

By Pro-Pacific / Oct 10, 2016
Arepas can be described as a type of open-faced sandwich made with ground corn or masa. They are popular in South American countries like Columbia and Venezuala, with characteristics that can vary in color, size, fillings, and even region....
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Topics: Combitherm Ovens, Alto-Shaam, NRA Show

An Introduction to Refrigerated Drawers for Your Commercial Kitchen

By Pro-Pacific / Sep 26, 2016
Refrigeration in your commercial kitchen can be a real pain in the you-know-what. With door refrigeration models, cold air can literally spill out onto the floor while at the same time hiding food products that are placed in the back, burying them forever - or at least until they're rediscovered ...
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Topics: Unified Brands, Randell, Pacific Northwest, Oregon, Refrigerated Drawers, Washington, Refrigeration, FX Series

The Top Foodservice Equipment You Should Know This Fall: Part Two

By Pro-Pacific / Sep 12, 2016
As we mentioned in part one of the top foodservice equipment you should know this fall, there is plenty to consider for foodservice operators in Washington, Oregon, Idaho, Montana, Alaska, and Hawaii. From new foodservice display cases to induction technology, let's take a closer look at some of ...
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Topics: Foodservice Displays, Grill Pans, T&S Brass, Chicago Metallic, Federal, Panasonic, Spiral Mixers, Induction, Commercial Cooktops, Vitamix, Food Allergies, Globe

The Top Foodservice Equipment You Should Know This Fall: Part One

By Pro-Pacific / Aug 30, 2016
Fall is just around the corner. In fact, it's here! Take a look at the top foodservice equipment you should know this fall, and get a head start on finishing out the year strong in your Washington, Oregon, Idaho, Montana, Alaska, or Hawaii commercial kitchen. Let's take a look manufacturer by ...
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Topics: NEMCO, Kitchen Innovation Awards, Alto-Shaam, Champion Dishwashing, NRA Show, Rotisseries, Oregon, Xcelerate Hi-Speed Oven, Montana, Idaho, Hawaii, Vegetable Noodler, Washington, Alaska, Pananini

Benefits of a Braising Pan in K-12 School Kitchens

By Pro-Pacific / Aug 29, 2016
A braising pan can be one of the most versatile pieces of equipment in a commercial kitchen, but when that kitchen is in a K-12 school cafeteria, it can be even more beneficial. See the benefits of braising pans in a K-12 school kitchen by watching this short video from the Groen Training Academy....
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Topics: Wade Harris, Groen, Braising Pans, K-12 Schools

Meet Pro-Pacific Executive Chef Wade Harris

By Pro-Pacific / Aug 15, 2016
Pro-Pacific Executive Chef Wade Harris has more than 25 years of experience in the foodservice industry. Most of those years were spent as an executive chef in multiple corporate restaurant groups and independent operations. He has also worked in remote locations such as IndyCar racing teams and as ...
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Topics: Charity, Pacific Northwest, Wade Harris, Restaurants, IndyCar, Montana, K-12 Schools, Healthcare, Colleges and Universities

How a Busy Deli Uses Alto-Shaam Equipment to Increase Productivity

By Pro-Pacific / Jul 28, 2016
A deli or retail grocery setting can be one of the most demanding types of operations in all of foodservice. There are diverse needs for equipment that can cook, hold, chill, retherm, smoke, rotisserie, and perform many other functions. So how can a deli get the most out of limited space with ...
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Topics: Combitherm Ovens, Convection Ovens, Alto-Shaam, Rotisseries, Cook and Hold Ovens, Food Wells, Hi-Speed Ovens, Merchandisers, Thermal Shelves, Carving Stations, Retherm, Delis, Grocery Stores, Heated Holding, Foodservice Displays, Quickchillers, Smokers

Intro to Alto-Shaam for the Seattle, Portland and Pacific Northwest Markets

By Pro-Pacific / Jun 06, 2016
  Whether you're looking for cooking, holding, or serving equipment, Alto-Shaam's foodservice equipment solves a full range of commercial kitchen challenges for operators in Seattle, Portland, and the entire Pacific Northwest. Let's take a closer look at how Alto-Shaam can improve your food quality ...
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Topics: Combitherm Ovens, Convection Ovens, Alto-Shaam, Rotisseries, Cook and Hold Ovens, Food Wells, Hi-Speed Ovens, Merchandisers, Thermal Shelves, Carving Stations, Heated Holding, Foodservice Displays, Quickchillers, Smokers

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You’re the ones using the equipment, so shouldn’t you be well armed with the right information when deciding what to buy and how to use it? That ‘s what we’re here to do.