Welcome to Pro-Pacific's Foodservice Equipment Blog

[Success] Efficient Equipment and Culinary Support at the Davenport Grand Hotel

By Pro-Pacific / Aug 28, 2019
  We all know foodservice can provide a very slim margin of error when it comes to profits. We also know food and labor costs can play a major role in profitability. At The Davenport Grand Hotel in Spokane, Pro-Pacific provided equipment from Alto-Shaam and some culinary support that helped their ...
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Topics: Combitherm Ovens, Alto-Shaam, Cook and Hold Ovens, Wade Harris, Quickchillers, combi-ovens, blast chillers

2 Ways to Take Pacotizing to a New Level (PacoJet 2+ and PacoJet Jr.)

By Pro-Pacific / Aug 15, 2019
  By now, you're probably familiar with Pacojet. This innovative system allows operators to prep large quantities of ingredients, freeze them, and use them later on as needed -- no thawing required....
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Topics: Pacojet

Meet Ryan, Our Champion of Champion

By Pro-Pacific / Jun 20, 2019
Many of you probably know our own Ryan Chamberlin, but what you might not have known is he's our resident champion of Champion. Ryan has made this innovative line of warewashing and dishwashing machines his personal mission, and after a recent trip to the factory, he knows more than just about ...
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Topics: Champion Dishwashing, Warewashing, Ryan Chamberlin

Why Cook and Hold Technology Can Help Solve Staffing Challenges

By Pro-Pacific / Jun 11, 2019
If you ask any chef, restaurant manager, school nutrition director, or pretty much any other type of foodservice operator what his or her biggest challenge is today, the answer that will most likely come back is labor and staffing....
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Topics: Alto-Shaam, Cook and Hold Ovens

Four Ways to Reduce Food Waste in Pacific Northwest Kitchens

By Pro-Pacific / May 09, 2019
The fact that we throw out more than one-third of our food supply is staggering. When you total it up worldwide, that's almost $1 trillion of food wasted each and every year....
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Topics: Combitherm Ovens, Alto-Shaam, Pacific Northwest, Food Waste, Vitamix, Cooper Atkins, Pacojet

What You Need to Know About "Buying Local" Foodservice Equipment

By Pro-Pacific / Apr 24, 2019
Finding great ingredients close to home doesn't have to be an up-creek swim. In fact, over the past several years, it's become easier and easier to source great foods using local farms or providers. In some cases, foods are even grown on site or in the kitchen....
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Topics: Wade Harris

What’s New at T&S Brass?

By Pro-Pacific / Apr 17, 2019
If you think of the daily gestures of cooking, storing, washing, and cleaning, foodservice operations are not that different from normal households, with one difference. In foodservice, those daily gestures are repeated hundreds or even thousands of times every day....
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Topics: T&S Brass

Preserving High-Quality Micro-Purées – A Deep Dive of the Pacojet System

By Pro-Pacific / Mar 26, 2019
  A restaurant menu is much more than just a list of dishes on offer. It's a written commitment to the customer. The underlying deal is: if you sit down to eat at our restaurant, here's what you can find....
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Topics: Pacojet

Introducing a Rotisserie Oven That Cleans Itself

By Pro-Pacific / Mar 13, 2019
  One of the toughest and most time consuming aspects of the cooking process is cleaning up after. Ovens, in particular, can be a drain on labor and resources when it comes to cleaning. That's why Alto-Shaam introduced a new self-cleaning version of the rotisserie oven, which will make life easier ...
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Topics: Alto-Shaam, Rotisseries

Introducing the New Panasonic Commercial High-Speed Oven

By Pro-Pacific / Feb 20, 2019
A typical day in many convenience stores or small restaurants can be summed up in four words: serve good food fast. For many of these establishments, that means preparing food in advance and then heating it right before serving it to customers....
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Topics: Panasonic, High-Speed Oven

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