Geoff — Tue, 2012-07-10 11:12
Summer is a time of year when we get a lot of calls from new and existing customers, regarding refrigerators and freezers that have either stopped working or have stopped cooling properly. While there are times when a unit has simply come to the end of it's useful life cycle, there are also times when a fridge or freezer would have had many more years left in it, if it was properly maintained. One of the simplest ways to make sure your fridge or freezer stay's efficient and working to it's fullest, is to keep it clean.
Geoff — Mon, 2012-03-05 21:36
Sorry for no equipment posts today, but I have a bunch to post in the morning! That to everyone who has come in to see us!
What's on the way!
True 2 door sliding glass cooler (short guy)
Curtis Double Door Stainless Steel Freezer!
Curtis Single Door Stainless Steel Cooler!
And don't forget to take advantage of our 10% off smallware purchases over $100.00 (before tax)
Geoff — Wed, 2012-02-29 15:05
Now I don't play it up online here as much as I should be, but we have been supplying restaurants and cafe's with coffee brewers and grinders since 1972. In fact, long before we started offering cooking equipment and small-wares, we have been in the coffee equipment business. We have supplied everyone from major chain stores to mom and pop operations, and have a massive selection of brewers, grinders and supplies to meet any need. Here is just a small sampling of our coffee equipment and pricing on our refurbished units. All of the Bunn coffee brewers come with a 1yr part and labour warranty.
Bunn STSF-15 or 35 - $500.00
Bunn CWTF-15 or 35 (TS and APS Models) - $500.00
Bunn U3 - 3 Gallons per side - $1600.00
Bunn CDBC-15 or 35 - $500.00
There's a very wide range of models and options to choose from!
Geoff — Wed, 2012-01-18 15:06
I often have customers ask me what the health inspectors look for when they make a visit. Well a great place to start is the 'Ontario Food Premises Act' that is available to view on our Resources page. To more directly answer the question though, here is the exact checklist that the inspectors use for evaluating a location. The checklist is as follows:
Geoff — Mon, 2012-01-09 16:03
Welcoming Proud Refrigeration
We would like to welcome Proud refrigeration to our product line up. We have been very impressed with the construction and quality of this line. I've just completed putting the reach in units and merchandisers on the site and there will be more units added over the next week or so. Including under counter units, sandwich and pizza prep tables and, chef base refrigeration. Please feel free to drop in and see the product line. We feel that you will be as impressed with the quality as we are. As usual, we also have a wide selection of new and used equipment for you to choose from.
Geoff — Tue, 2011-08-02 13:18
When to Buy New vs Used?
We often get asked by our customers, when to buy new and when to buy used, concerning restaurant equipment. I usually answer with my standard rule, and that is, “If it’s going to close your doors, or keep you from making your main or core product, go new”. So let’s say you have a standard hamburger & fries type restaurant.
Geoff — Wed, 2011-07-27 09:50
A great way to always see the latest new and used restaurant equipment that we have coming in, is to subscribe to our RSS feed. Most smartphones have either a built-in RSS feed reader or one can usually be added by installing a feed app for your phone. Most newer browsers also included the ability to subscribe to RSS feeds. By using the feed, you will get the restaurant equipment posts as soon as I make them. The link to our feed is HERE. If you have any questions regarding the feed or making us of it, please feel free to contact me.
Geoff — Fri, 2011-02-04 17:24
We we have decided to also start a blog to help keep our customers up to date with incoming items, specials, and industry news that we feel you may find interesting. We hope that our customers and visitors will find this an interesting and informative resource. If you have any comments or feedback for any of our post's, please feel free to send them to my email, and I will do my best to answer.