TurboChef Technologies, a Middleby company, introduces its new High h Conveyor 2620 countertop conveyor oven, boasting a 26-inch wide conveyor belt with a 20-inch long cooking cavity. The HhC 2620 cooks up to 50% faster than traditional conveyor ovens and can cook 100 12-inch pizzas in 1 hour through a single cavity. The oven can…

For the first time, Vollrath has brought to market a soup rethermalizer with induction technology. The revolutionary combination of induction and rethermalizer technology brings an array of benefits to foodservice operators. The Mirage doesn’t require water for heating, eliminating the need to fill and refill the unit with water. Faster retherm times and precise temperature…

Win-Holt offers Win Ventilation Systems a complete line of U.L.-listed and NSF-approved ventilators: “HV” high-velocity extractors with the capability of adding a remote water-wash control center, Ultraviolet (UV) hood systems that are typically used in institutional applications, which reduce maintenance and its associated costs; standard hood models that can provide numerous options for supplying make-up…

CVap cooks foods to precise, uniform temperatures, then holds them at the correct moisture and temperature for hours. Once cooking is complete, the unit switches to hold mode–keeping food at just-cooked quality and precise serving temperature. By maintaining the food’s natural moisture, CVap technology can hold product at its optimal temperature and texture for longer…

The Wood Stone electric plancha brings a new level of cooking surface flexibility to your kitchen. Available in countertop, cabinet, or cooking suite models, its single- or multiple-zone steel surface can be used as a direct contact cooking surface like a griddle for searing or sauteing, or heated up to 800°F so that it functions…

We received more bad news last week when we learned of the passing of Gordon Oates Jr. on Dec. 5 after a long illness. He was only 62, but he left a significant mark on me and on the foodservice equipment business. In a business with many multigenerational families, Gordon was in some ways royalty,…

Great Lakes Hotel Supply has opened a state-of-the-art test kitchen and special-events venue in Southfield, Mich. The Great Lakes Culinary Center is described as a kitchen stadium, resource hub, entrepreneurial launching pad and community gathering place under one roof. The multi-use 6,000-sq.-ft. facility includes the key components foodservice industry professionals need to design, build, test…

Rapids Wholesale Equipment Co. has opened a new cash-and-carry retail store in St. Paul, Minn. Joe Schmitt, co-owner of the Marion, Iowa-based dealer, stated that Rapids has listened to its customers and plans to make its online selection of 6,000 items accessible in a brick-and-mortar storefront. Harold Parten, a veteran of retail and wholesale distribution,…

Time management can be an issue for sales professionals, and the Foodservice Equipment Distributors Association is making that issue the focus for its next webinar. FEDA’s first webinar in 2014 will focus on keeping salespeople proactive instead of reactive. The Feb. 12 webinar will provide specific help to get and maintain control of selling time.…

Last month, MEIKO Inc. received the Mercury Award from the International Travel Catering Association. The biennial awards honor the association’s strongest partners in the travel catering industry. Meiko received the prize in the Heavy Equipment category for its latest generation of M-iQ flight- and rack-type dishwashing machines, which are used in airports around the world.…