Welcome to Pro-Pacific's Foodservice Equipment Blog

This Oven Just Won a Kitchen Innovation Award at the 2018 National Restaurant Association Show

By Pro-Pacific / May 24, 2018
The Alto-Shaam Vector F Series Multi-Cook Oven just won a Kitchen Innovation Award at the 2018 National Restaurant Association show. But before we delve into the benefits of the F Series, let's review what makes the Vector oven special in the first place....
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Topics: Alto-Shaam, NRA Show, vector

The Benefits of a HACCP Management System

By Pro-Pacific / May 09, 2018
Preventing foodborne illness is the number one responsibility of any foodservice operation. Still, it seems there's an outbreak of salmonella or E. coli almost monthly, and these instances are almost always the result of poor planning or execution of those plans....
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Topics: Cooper Atkins, HACCP, HACCP Manager

Made in the USA: Why Pro-Pacific Proudly Represents American Products

By Pro-Pacific / Apr 18, 2018
“Born in the U.S.A.” is one of Bruce Springsteen’s biggest hits. And while The Boss may not have written that song about foodservice manufacturers, it certainly applies to the equipment we represent at Pro-Pacific....
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Topics: Power Soak, NEMCO, Alto-Shaam, Champion Dishwashing, Unified Brands, Randell, Avtec, Groen, T&S Brass, Chicago Metallic, Federal, Vitamix, Norlake, Proluxe, optipure, Homer Laughlin, Cooper Atkins, MFG Tray, Eagle Group, Cold Zone, Imperial, Oliver

How to Tell the Difference Between the Popular Vitamix Models

By Pro-Pacific / Apr 12, 2018
With a manufacturer like Vitamix that has such a great reputation across their entire line of commercial blenders, mixers, and frozen drink machines, it can be complicated to determine which unit is right for your foodservice operation....
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Topics: Wade Harris, Vitamix, Vita-Prep 3, Vitamix XL, Vita-Prep

The Difference Between Cold Wall Prep Tables and Forced Air Prep Tables

By Pro-Pacific / Mar 29, 2018
Not all prep tables are created equal. When operators are considering a raised rail prep table for their Pacific Northwest foodservice operations, we're often asked one important question. What's the difference between Randell cold wall prep tables and forced air prep tables? Let's take a look....
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Topics: Unified Brands, Randell, Prep Tables

Three Reasons to Consider Sensor Faucets in Your Foodservice Operation

By Pro-Pacific / Mar 15, 2018
Selecting the perfect faucet for your foodservice operation or public facility can be as simple as looking for something operated by sensor. These "smart" faucets detect when someone is ready to use them, and they automatically regulate water accordingly. Sensor faucets provide a reliable, ...
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Topics: T&S Brass, Food Safety

Planning Ahead for Your 2018-19 K-12 School Foodservice Operation

By Pro-Pacific / Mar 02, 2018
As we look toward the end of the current school year, that means planning for the following year is beginning. Whether you're a newer school looking for some minor upgrades to enhance the student dining experience or you're an older school cafeteria ready for a complete renovation, Pro-Pacific has ...
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Topics: Alto-Shaam, Champion Dishwashing, Unified Brands, Randell, Cook and Hold Ovens, Groen, Heated Holding, K-12 Schools, Vitamix, Warewashing, steam jacketed kettles, Norlake, combi-ovens, Cooper Atkins, NotifEye, HACCP, Ranserve

An Intro to Pizza Prep Tables

By Pro-Pacific / Feb 14, 2018
As Americans, we know our pizza. In reality, we're actually the experts. Consider these statistics:...
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Topics: Unified Brands, Randell, Prep Tables, Pizza

7 Things You Didn’t Know You Can Make in a Cook and Hold Oven

By Pro-Pacific / Jan 31, 2018
You may already be aware of the benefits of slow heat for cooking proteins. Whether it’s prime rib, chicken, or roasts, Alto-Shaam’s Cook & Hold ovens with Halo Heat technology cook food evenly and gently, reducing food shrink and improving food quality. But while there’s no beating beef ribs or a ...
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Topics: Alto-Shaam, Cook and Hold Ovens

Why (and How) You Should Upgrade Your Dipper-Wells

By Pro-Pacific / Jan 17, 2018
Dipper-wells are often overlooked opportunities. Whether it's a coffee shop, a bar, an ice cream store, or something entirely different, the reality is dipper-wells are much more than just places to store and clean your essential utensils. They're a chance to enhance service while saving money....
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Topics: NEMCO, Food Safety, Dipper-Wells, RinseWell

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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.