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Everidge Announces America’s First Ever R290 “Green” 4/5 Pan Commercial Blast Chiller

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Everidge, a leading innovator of commercial cold storage solutions, walk-in coolers and freezers, and cook-chill specialty solutions, announced a technological advancement in blast chilling with the introduction of America’s most environmentally responsible commercial blast chiller.

A first in the American foodservice industry, the patented and patent-pending, eco-friendly PBF 4.0. Blast Chiller and Shock Freezer is the only 4/5 pan undercounter commercial blast chiller in the U.S. to be “green” with no ozone depleting properties.

Powerful Performance in a Compact Design — At a Great Price.

This ground-breaking innovation utilizes an advanced environmentally friendly R290 propane refrigeration system. Packed with game-changing features and a revolutionary design, the PBF 4.0 has a patented modular self-contained, air-cooled refrigeration system, and is constructed entirely of 304 stainless steel.

Go Green. Save Green.

Choosing a blast chiller for your commercial kitchen operation can be a challenge. Different brands, sizes, and each offers a unique functionality. But now there is another factor to consider – what type of refrigerant is being used?

Most blast chillers on the market use R404, a refrigerant with a Global Warming Potential (GWP) of 4,200. Used across the world in the past few decades, R290, a highly efficient form of propane, is now available in a blast chiller, exclusively through PrepRite by Everidge. But what really is the difference between R290 and other refrigerants, and what is the best choice for your business?

“We are incredibly proud to play our part in creating a more sustainable future and to be the first company in the country to offer such an innovative and eco-friendly product to our customers. We take deliberate, strategic steps to improve our product offering and believe this is a great innovation when our customers are seeking ways to lessen their impact on the environment.”

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Chris Kahler

Chief Executive Officer, Everidge

Powerful performance in a compact design, the PBF 4.0 blast chills up to 40 lbs. of product from 1600F to 380F within two hours and shock freezes up to 20 lbs. of product from 1600F to 00F within four hours. PBF 4.0 performance exceeds HACCP/FDA Food Code guidelines and NSF 7. For more details about the PBF 4.0 Commercial Blast Chiller or product demonstration click here. To learn more about R290, click here.

“This is the industry’s most environmentally friendly blast chiller and will help companies deliver on their corporate sustainability goals […] R290 is the refrigerant of the future, with a GWP or Global Warming Potential of just three versus all other blast chillers that utilize R404A refrigerant with a GWP of 3922. The tradeoff of R290 is it is rated for just 150grams in the U.S. and it can be challenging to field service. The PBF 4.0 overcomes these challenges, as 150grams is ideal for the popular undercounter 4/5 pan blast chiller category, and with its unique serviceability design, a user can drop in a replacement refrigeration cartridge in less than one hour.”

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Eric Wickberg

Executive Vice President of Sales and Marketing, Everidge

What is R290?

R290 is a propane refrigerant used in a wide variety of commercial refrigeration and air conditioning units. This non-toxic propane has a low GWP rating of 3 and no Ozone Depleting Properties (ODP). The Environmental Protection Agency (EPA) has named R290 as its preferred hydrocarbon alternative.

In addition to its low GWP and ODP, R290 is also highly efficient, which can lead to additional savings in energy costs.

Preprite by Everidge is constantly evolving with its continuous improvement philosophy by offering cold storage solutions uniquely designed to help customers stay successful and profitable during an unprecedented global health crisis while they face the challenges of today’s volatile business environment. Everidge has a rich history of innovation, making premier walk-in coolers and freezers since 1939, and has been a family-owned business for more than 30 years.

Introducuing-R290-Blast-ChillerDownload

AyrKing Presents: What Your Restaurant Can Do About the Labor Shortage

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The restaurant industry is reeling from a widely reported labor shortage, causing many operations to change the way they function.

Some fast food chains have resisted opening their dining rooms, kept shorter operating hours and placed high demands on existing employees in order to function with a smaller staff.

The reasons for the shortage, which is affecting restaurants from quick serve to fine dining, are complex and hotly debated. But whether the root cause is higher unemployment benefits, an industry battling a historic reputation for low wages and difficult working conditions, or the pandemic and its chilling effect on the hospitality industry as a whole, the result is that restaurants are put in a position of doing more with less.

The Challenge

Lower-than-desired staff levels can have a ripple effect on a restaurant’s operation.

In full-service restaurants, fewer front-of-house workers means larger sections for each worker to cover, potentially resulting in slowed or worsened service as servers rush from table to table.

In every kind of operation, fewer back-of-house workers to prepare meals means longer wait times for orders to be fulfilled and a potential increase in errors from rushed workers.

The end result may be less efficiency and thus less revenue — not to mention unhappy customers.

To adapt to these challenges, many restaurants have cut their hours — eliminating a meal period like lunch or an entire day of service — reduced their seating capacity, or shrunk their menu to streamline kitchen operations.

The Solutions

The solutions to this industrywide challenge are multi-layered, and operators are working both ends toward the middle — focusing not only on improving staffing levels but also on adjusting processes to boost efficiency and throughput.

On the staffing side, restaurants can seek to improve hiring through creative (and generous) hiring tactics. A focus on retaining existing workers by boosting morale and creating a positive work environment can also have a lasting impact.

On the other end of the equation, operations are seeking to reduce the number of employees needed to run a restaurant.

This is the approach favored by Beef O’Brady’s, a 176-unit full-service chain that is looking at options like menu items that require less prep, technologies that allow customers to order and cash out at their tables, and more efficient back-of-house equipment in order to run its restaurants with fewer workers.

In fact, equipment changes can have a surprisingly large impact on labor needs. Automating labor-intensive processes frees personnel up to perform other tasks and reduces the labor hours needed to churn out meals.

AyrKing’s DrumRoll Automated Breader is one such option that enables restaurants to produce the same amount of freshly breaded fried foods with less labor.

Fresh breading is typically a labor-intensive process. But the unique spinning helix design of the DrumRoll quickly and efficiently breads proteins and vegetables, reducing labor and accelerating production by an average of 25%. It takes just one minute to bread 60 wings or 40 seconds to bread eight pieces of chicken.

In addition, the DrumRoll is ideal for kitchens where there are often new and inexperienced workers because there’s very little training involved — as opposed to hand breading, which requires solid training and experience to achieve consistent results.

Learn more about the DrumRoll Automated Breader
The AyrKing BBS

The DrumRoll Automated Breader also improves product consistency by more than 30% over traditional hand breading, providing a better customer experience.

Pair the AyrKing DrumRoll with our Breader Blender Sifter for even more efficiency. The BBS cuts hand-sifting time by 80% and extends the life of breading mixtures, reducing waste and cutting costs.

How to Choose the Right AyrKing BBS for Your Business

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The AyrKing Breader Blender Sifter (BBS) is a nifty piece of equipment, if we do say so ourselves. Not only can incorporating a BBS into your kitchen extend the life of your ingredients and cut waste, it can also reduce hand-sifting time by 80%. If your staff spends 20 hours a week sifting, that’s 16 hours back!

Choosing a BBS for your operation is a no-brainer, but with so many different options, configurations and add-ons, how can you select the perfect combination for your very specific needs?

We don’t believe in a one-size-fits-all piece of equipment. When thinking about how to best tailor a BBS to fit your operation’s individual needs, there are several important factors to evaluate first.

Think through your kitchen’s details

We offer so many different BBS models and bundles because we realize no two kitchens are exactly the same. Although you might have other kitchen factors you’ll want to keep in mind, the big three to consider are

  • operation type
  • available space
  • workflow.

Consideration #1: Operation type

The AyrKing BBS DrumRoll Automated Breader

From bustling high-volume takeout restaurants to sit down dining in a limited-size venue, the type and quantity of food you serve at your foodservice operation is the first consideration. How much will you use your BBS and for how many different selections?

  • If you specialize in hand-battered fried food, you’ll need to produce large amounts of consistent product. Consider purchasing a BBS unit and a DrumRoll Automated Breader to allow the volume turnover your operation requires.

Consideration #2: Available space

Commercial kitchen plans are rarely standardized, and many face space limitations of varying degrees for both width or depth. Think about which might be more of a limiting factor when selecting the proper model.

Most standard BBS models start at 29 inches in width, but we also offer some options for those who need a smaller footprint.

  • If your kitchen has less than 14 inches of width available, for example, the BBS Thin will be a good fit for workflow in a narrow space.
  • If you have more than 35 inches of width in your workspace but are limited in depth, the smaller footprint of the BBS Mini would be an ideal model to consider.

Consideration #3: Workflow

When contemplating workflow and how it might impact your BBS model decision, think about whether your breading area is directional from left-to-right or right-to-left, as well as what sort of variability you encounter in your menu selections and staff needs.

  • The BBS Ice model, for example, has flexibility for both flow options — right-to-left or left-to-right — to adjust for any application. It combines a standard BBS model with a cold prep table for keeping proteins within arm’s reach.
  • The BBS Flex can help fit any workflow, especially if yours is ever-changing or needs to be reconfigured from time to time. In just seconds, the BBS Flex can be adjusted to fit a range of employee heights or workflow direction.

Think through your production details

In addition to the unique physical factors of your commercial kitchen layout, it’s equally important to understand your production details to choose the ideal BBS model for your operation. We’ll need to weigh several factors, including what types of proteins you serve and how they are breaded, as well as production volumes and types of breading utilized.

Consideration #4: Ways in which proteins are breaded

Chefs realize there are many different ways to prepare a protein for frying. Some choose to pre-marinate a protein, while others use a wet batter followed by dry breading. Whether a protein is bone-in or boneless will also have an impact on the coating process workflow.

Consideration #5: Volume of production

The amount of breaded product produced and sold daily will influence the ideal BBS model for your operation. But where is the line between a moderate and high volume?

  • If you’re processing 50-100 pounds of product per day, whether protein or otherwise, we recommend you check out the BBS Mini.

Consideration #6: Types of breading

The type of breading that is used in your recipes can play a significant role in selecting the best BBS model for your operation.

Dry breading varies in the flour-to-spice ratio, and your menu may offer more than one flavor profile as well. Wet breading, or a combination of water batter and dry breading, will also influence the best model for you.

  • If you’re using more than one flavor profile, you might want to consider the BBSU8132 for your needs. This model offers you an 81-inch-wide work area with two sifters for the best efficiency with multiple breading flavors.
  • Wet breading that is milk- or egg-based will require an Ice Bath with your BBS to ensure your wet ingredients stay at the proper holding temperatures. You can explore the BBS Ice model or even add an Ice Bath onto another BBS model, depending on your needs.
  • If you use water and dry breading, models like the BBSUL2934BPC have the perfect configuration with a sifter and back panel.

While it’s true there is a lot to consider when deciding on the ideal BBS model for your foodservice operation, thoroughly reviewing each of these six considerations will ensure you are maximizing your efficiency while reducing costly waste, in both staff time and ingredients.

Even better, we have a tool that will help you get a head start on the research process! Check out our BBS product selection guide to help you narrow down the models that are right for you!

AyrKing is a Trusted Partner with Some of the Biggest Chains Around

Originally posted on www.ayrking.com

Everidge Introduces New Brand: Preprite

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Everidge, one of the nation’s leading innovators of commercial cold storage solutions, walk-in coolers/freezers and cook-chill specialty solutions, is proud to announce today the introduction of their new brand, PrepRite by Everidge.

PrepRite is the company’s fifth brand division and will complement their existing brands of CrownTonka, ICS, LoTemp Doors, and ThermalRite.

Everidge has a rich history of innovation, making premier walk-in coolers and freezers since 1939, and has been a family-owned business for more than 30 years. The company is constantly evolving to offer the best turn-key experience, “Every Step of the Way.”

“Growth and innovation have always been part of our key strategy. Launching PrepRite opens the door for amazing developments in the future and a roster of products our customers will love.”

Chris Kahler; Everidge’s President and Chief Executive Officer

Everidge has a long-standing reputation of continuous improvement and offering cold storage solutions uniquely designed to help customers save money, improve food quality, and extend product shelf life – all critical to staying successful and profitable in a highly competitive industry.

“PrepRite is about the Ultimate Prep Kitchen. There is a tremendous opportunity with blast chillers, vacuum sealers, cold prep tables, and sous vide circulators to optimize the prep kitchen experience to reduce food waste and streamline operations, while maintaining food quality and safety.  We are helping to integrate long standing European kitchen technology and innovation to American prep kitchens.”

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Eric Wickberg

Executive Vice President of Sales and Marketing, Everidge

3 Tips To Keep Your Customers Coming Back For More!

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With every ringing in of the new year, I’m asked to look into my crystal ball and make predictions about the restaurant industry and menu trends.  Most of the questions I’m asked relate to the most consumed animal protein in the world: chicken. In fact, it’s forecast that in 2022, Americans will consume more than 97 billion pounds of chicken. Not surprisingly, most of the questions that restaurant operators ask relate to how they can keep their customers coming back, clamoring for more chicken.  Three of the most common questions I’m asked about chicken are: “What should I add to my menu and why, and how will it impact my bottom line?”

Well, as with all predictions, there are no guarantees, but here’s what I believe is coming down the poultry pike in 2022.  Let’s start with the first question: “What should I add to my menu?”

Serve Up: Versatility

From tasty tenders and boneless nuggets to fried chicken sandwiches and crispy wings, chicken is perhaps the most versatile protein on menus today.  That versatility will play an even greater role in 2022 due to supply chain-generated shortages and spiking poultry prices. To help foodservice operators navigate through these challenging times, we’ve put together a series of free chicken guides filled with insights on how to serve up consistently legendary chicken every time, tips on raking in poultry profits, and much more.  Click here to download the first guide.

Embrace the Whole Bird

Surging restaurant demand and labor shortages mean operators are going to continue to pay more for premium cuts of chicken. In 2021, the price for chicken breasts more than doubled, and while the price for bone-in chicken wings saw more modest increases, in at least one quarter of 2021, bone-in chicken wing prices surged by more than 80 percent.  All of this translates into higher menu prices.  One way restaurant operators can hedge their bets, as it were, is to consider a whole-bird strategy.

What’s that? It’s buying more of the bird, including the thighs. So, instead of paying top dollar for just chicken breasts or wing pieces, operators who buy more parts of the chicken may realize a savings by negotiating with their suppliers.  It’s a cost-saving strategy that’s working for 10-location chain, Wing It On, which did just that and introduced “thigh wings” to its menu in 2021.

The Thighs Have It!

This less expensive, dark-meat cut of chicken is juicy, flavorful, and in my estimation, will be 2022’s chicken star.  Traditionally available at chicken-only chains, like KFCs and Church’s Chicken, as well as many independent, family-style restaurants, chicken thighs are now finding a prominent place on more quick-service restaurant (QSR) and fast casual menus.

Of course, seasoning, sauces and cooking method are all critical to whatever thigh item you add to your menu.  It’s a recipe that Wingstop, which owns more than 1,400 restaurants worldwide, believes is working.  In mid-2021, Wingstop launched its virtual restaurant brand, Thighstop, which features bone-in thighs and boneless thigh bites coated in one of its 11 flavored sauces.

In the coming months, I believe we’ll see even more restaurants adding chicken thighs to their menus and recent news headlines would seem to support that trend.  Are chicken thighs destined to become the new wings? Well, maybe (that’s a big maybe); click here for my take on it.

Serve Up: Innovation

“Why Innovation?’ ties into the second question restaurant operators often ask me.  2022 will present both challenges and opportunities for restaurant operators.  We’ve already discussed many of the challenges, but for those willing to embrace innovation, 2022 could be a game changer.  Let’s start with chicken on the menu.

Beginning in 2019 and continuing on through 2020 and 2021, we saw the escalation of the chicken sandwich wars.  It seemed there was no end in sight to the number of new chicken sandwiches and chicken biscuits appearing on breakfast, lunch and dinner menus at QSRs, fast casuals and casual-dining chains all vying to gain more market share. In the final analysis, while supply and demand contributed to higher prices for chicken breasts, the “war” has been a good thing in some respects. Restaurants, eager to cash in on this opportunity, upped their game in an effort to create the tastiest, most tantalizing chicken sandwich, and consumers rewarded their favorites at restaurants by eating them up, literally.

While I don’t see our love affair with chicken sandwiches and wings cooling anytime soon, the “war” may be over, or, at the very least, enjoying a temporary cease fire.

Plant-based Chicken Wars?

In addition to chicken sandwiches, many restaurant operators are adding less-expensive chicken-like, plant-based sandwiches, nuggets and buckets of fried “chicken” to their menus.

That’s right, buckets of fried faux chicken. In early January, Yum Brands, the parent company of KFC, announced that it will start selling buckets of plant-based fried “chicken” nuggets from Beyond Meat across the United States. Even though the company says it’s for a “limited time,” the Beyond Fried Chicken rollout speaks to the trend gaining increasing traction with consumers.

Other QSRs which have either added plant-based chicken to their menus or are testing it include Burger King, which is serving vegan chicken nuggets in the United Kingdom and testing its 8-piece Impossible nuggets at select restaurants in the U.S., Domino’s UK, which is selling vegan-chicken pizza, and Panda Express, which is selling Beyond the Original Organic Chicken for a limited time only at select locations.  To find out more about other brands focused on offering the “chicken” without the bird, click here.

Is plant-based chicken right for your restaurant? My answer depends on your existing menu, customer feedback, and your vision. As always, at Henny Penny, we offer complimentary customized needs analyses to our customers, as well as our prospective customers. Any one of our 90+ global distributors would welcome hearing from you and learning more about your food service dreams. Just click here to locate your nearest Henny Penny distributor partner.

Faux Chicken:  To Fry, or Not to Fry

Most of the plant-based chicken products on menus today are fried. Just like with animal protein, vegan chicken must be fried to crispy perfection, but without burning, which can happen. For plant-based chicken, I recommend the Evolution Elite open fryer. It comes in electric or gas models and features 1 to 4 wells, which can “protect” plant-based chicken from cross contamination with oil used to fry animal protein in other vats. What’s more, the Evolution Elite uses 40% less oil than other comparable vats.

Test it; Try it out!

Thanks to the proliferation of ghost kitchens, restaurant operators can test new, innovative menu items and explore new markets without the hefty price tag typically associated with trialing new products.  If you think you’ve got a winning new product but aren’t sure whether it will be a hit with customers, simply add it to your ghost kitchen menu.  If sales go through the roof, you’ll know you’ve got a winner. If sales fall flat, just take it off the menu. That’s the great thing about ghost kitchens. They’re an ideal testing platform.

Elevate Your Flavors

Great food has always been synonymous with great-tasting flavors. In 2022, “different” is going to play a role in flavor experiences. Don’t be afraid to incorporate new flavors into your menu, whether that’s via a brine, an injectable sauce or marinade or new dipping sauce to help create an innovative culinary experience.  In terms of unique flavors for 2022, there are several international flavors making headlines, including Asian, Caribbean, Polynesian, Mediterranean-inspired flavors and more.

Lab-grown Meat

In 2022, alternative sources of protein will continue to gain momentum and interest among restaurant operators and consumers alike.  Although the USDA hasn’t approved the sale of lab-grown meat—also referred to as cultured meat—in the U.S., the regulatory agency appears to be heading in that direction as it’s considering how best to label meat and poultry cultivated from animal cells.  Cultured meat is already gaining traction with environmental groups who like the idea of slaughter-free meat cultivated from animal cells. What does the future hold for cultured meat? Well, it’s hard to say, but at the very least, it’s important that restaurant operators know it’s on the horizon.

Serve Up: Consistency

Finally, remember that no matter what you’re serving, consistency is king with customers. It’s also the answer to how everything we’ve already discussed will benefit your bottom line. Customers will keep coming back for more if you consistently keep delivering the same quality product every time.

The fry has got to be just right every time to ensure the chicken’s juicy inside, crispy outside, hot, and fresh. Here are my top picks for frying chicken consistently.

If you’re a smaller operation with a single restaurant or a few, I have two recommendations:

4-Head Pressure Fryer.

Although it’s a pressure fryer, it’s engineered to be versatile. That means you can open fry using the same unit. Just leave the lid open and select a different program.  It also comes with built-in Automatic Pressure Assist, which is exclusive to Henny Penny alone. Pressure Assist uses an external means of developing pressure for small product loads that otherwise would not build optimum pressure levels on their own.  So, if you just need to pressure fry one order of chicken for one customer, Pressure Assist allows you to do that instead of letting a full load of product go to waste. To learn more about all of the 4-head pressure fryer’s features, click here.

FlexFusion Platinum Series Combi Oven.

This versatile combination convection oven, steamer and grill has it all and does it all. It fits the bill no matter if you need to bake, braise, steam, sous vide or grill your chicken. The Combi Oven truly does offer the flexibility small restaurant operators need without taking up valuable kitchen space. Click here to find out more and check out various models.

If you’re a high-volume restaurant chain, my two recommendations would be the Velocity Series Pressure Fryer and our SmartHold Humidified Holding Cabinet.

Velocity Series Pressure Fryer.

This powerful machine can cook 8-heads of chicken in 25% less oil than other high-volume fryers, plus it replenishes oil automatically from an onboard reservoir, which means there’s no manual add-backs and fewer disposals. Best of all, because it filters automatically after every cook cycle, it extends the life of oil by nearly 4 times compared to other high-volume fryers. If that weren’t’ enough, because Henny Penny’s products are “engineered to last,” this fryer’s heavy-duty stainless steel fry pot comes with a 7-year warranty. Click here for more info and available models.

SmartHold Humidified Holding Cabinet.

SmartHold distinguishes itself by creating the perfect conditions for holding almost any food up to 200% longer than most holding cabinets. Its automatic humidity control maintains any humidity level between 10% and 90%, ensuring your chicken stays crispy, juicy, and fresh for hours at a time. Click here for all the features and available models. With today’s labor shortages, cooking in large batches and holding to serve can be a game changer for high-volume restaurants. You need a lot less people in the kitchen.

As I wrap up my predictions for chicken in 2022, I’d just like to add that the fact that poultry has now eclipsed pork as the number one protein consumed worldwide is proof positive that the future for chicken, in all its forms, is bright.

To help you on your way, be sure to sign up to receive the first in a series of three free chicken guides, filled with helpful tips from our chicken experts.

Finally, my hope for you, as restaurant operators, is to continue to utilize this versatile bird to consistently serve up innovative, unforgettably delicious chicken sandwiches, wings, nuggets, thighs, tenders and more every time!

Download Free Chicken Guide Here

Originally Posted By Chef Gregg, Corporate Executive Chef for Henny Penny

Ask the Experts: How Do You Expand Your Menu?

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If you’re looking to add chicken to the menu, there are two basic paths you can follow: Integrate chicken into your current food/store concept, or feature it as a special item, delivery-only, or even a virtual brand. That choice will guide your decisions on what products, equipment, accessories and supplies you will need to source.

Operations and process.

It doesn’t take a lot of space to have a safe and efficient chicken “program” generating profits all day long. In many cases, the only reconfigured space will be the raw prep and breading areas for chicken, which need to be separate to avoid cross contamination. Refrigeration should be reorganized to keep fresh chicken separate from other ingredients. Depending on your concept and volume, you may want to add a separate chicken-only refrigerator or freezer. As with your existing operations, raw product should flow directly from prep to cooking, holding and packing.

Where does it go, how does it flow?

Get very familiar with the equipment you plan to purchase. Be certain you have accounted for all dimensions and clearances. It is easy to overlook things like door swings. Don’t.

  • Raw ingredients and proteins should always flow from refrigeration to prep to cook to service.
  • When adding poultry to existing production, keep raw product prep and handling separate from other ingredient prep areas. Install additional hand wash and/or double sinks where possible.
  • If your new chicken menu will be mostly pick up or delivery, locate additional holding and packing near egress or delivery entrance.

Throughput matters.

The measure of the efficiency of your chicken program is throughput—how many servings in what amount of time.

  • A multi-bank open fryer increases throughput by letting you cook different chicken products at the same time.
  • Team combis—two cooking chambers stacked vertically and controlled separately— accomplish the same thing.
  • A holding cabinet also improves throughput by leveraging the production of any number of vats by letting you cook ahead of time.
  • If you plan to feature one main item—bone-in fried chicken or whole rotisserie birds, for example—go for capacity over flexibility. That means the largest pressure fryer you can find and/or one big combi oven with a roll-in cart.

When kitchen space is tight (always), you will also want to think in terms of capacity to footprint. Instead of adding a two-vat fryer in a different spot, you may want to rearrange things a little and replace your old single vat fryer with a three-vat fryer. You’ll save space and get that third vat’s worth of efficiency and oil savings. A combi oven can replace multiple pieces of equipment. A Team Combi doubles your capacity and versatility from the same floor space.  A half-size holding cabinet can fit under a counter.

Aside from optimizing your kitchen layout and processes, there is a lot more to implementing a profitable chicken program. As a foodservice operator, where do you begin?

Sourcing to Serving is a step-by-step planning guide from our chicken experts that will help you make key decisions about:

  1. Menu and operations
  2. Sourcing product and equipment
  3. Installation, start-up, maintenance
  4. After-sales service and support

Click here to download Sourcing to Serving for FREE and get 22 pages packed with everything you need to know about adding chicken to your menu.