Welcome to Pro-Pacific's Foodservice Equipment Blog

Seafood doesn't have to come from the Pike Place Fish Market or even the Puget Sound in order to be fresh. And, believe it or not, it doesn't have to be stored on ice, either....

Topics: Refrigeration, Randell, Unified Brands, Refrigerated Drawers, FX Series

Why consider blast chillers? They rapidly cool food products through the danger zone to reduce the risk of contamination. They can reduce labor requirements with innovative designs and interfaces. They can help foodservice operations throughout the Pacific Northwest maintain proper reporting ...

Topics: Alto-Shaam, blast chillers, HACCP, Food Safety

Even though The Homer Laughlin Company has been around for more than a century and a half, that's no excuse to rely on past success. As we look forward to what's left of 2018, let's take a quick look at some of the latest trends from HLC....

Topics: Homer Laughlin, Dinnerware, Fiesta

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....

Topics: Alto-Shaam, vector, NRA Show

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....

Topics: HACCP, Cooper Atkins, HACCP Manager

“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....

Topics: Randell, Unified Brands, Vitamix, Alto-Shaam, Avtec, Champion Dishwashing, Groen, Power Soak, optipure, Proluxe, T&S Brass, Oliver, Imperial, Norlake, Homer Laughlin, Federal, Eagle Group, Cooper Atkins, Cold Zone, Chicago Metallic

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....

Topics: Vitamix, Wade Harris, Vita-Prep, Vita-Prep 3, Vitamix XL

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....

Topics: Prep Tables, Randell, Unified Brands

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, ...

Topics: Food Safety, T&S Brass

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 ...

Topics: Randell, Unified Brands, K-12 Schools, Alto-Shaam, combi-ovens, Heated Holding, Cook and Hold Ovens, Champion Dishwashing, Warewashing, Groen, steam jacketed kettles, HACCP, NotifEye, Cooper Atkins, Norlake, Vitamix, Ranserve