Welcome to Pro-Pacific's Foodservice Equipment Blog

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

Five Considerations for Showcasing Your Food Products in a Display or Merchandiser

By Pro-Pacific / Dec 20, 2017
Foodservice display cases and merchandisers are becoming more and more critical to foodservice operations. From establishments that open as delis during the day in order to supplement fine dining at night, to grab-n-go options in hospitals and healthcare facilities, operators are constantly looking ...
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Topics: Merchandisers, Foodservice Displays, Impulse Purchases, Grab-n-Go

An Intro to Homer Laughlin's Most Popular Dinnerware Collections

By Pro-Pacific / Dec 06, 2017
Last month, Pro-Pacific announced our new representation of the Homer Laughlin China Company. As manufacturing giants in the United States and in the worldwide dinnerware space, HLC and their family of companies offer a diverse range of lead-free, commercial dinnerware that meets the demands of ...
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Topics: Farm-to-Table, Homer Laughlin, Dinnerware, Retro, Carolyn, Fiesta

A Quick Look at NotifEye Wireless Temperature Monitoring and Notifications

By Pro-Pacific / Nov 27, 2017
Temperature monitoring can be costly, unreliable, and inconvenient. But if it's not done, it can be the downfall of any foodservice operation....
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Topics: Wade Harris, Cooper Atkins, NotifEye, Temperature Monitoring, HACCP

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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.