Equipment

Durable beyond compare!

Durable beyond compare!

Pizza Tools 509-232-2556 phajek@lloydpans.com www.pizzatools.com Lloyd pre-seasoned hard-anodized pizza pans and Quik-Disks™ set the industry standard for ultimate baking performance and unmatched durability. Unlike bare aluminum pans and screens, our pans and disks transfer no metallic flavor into your pizza and stand up to decades of wear, tear and outright abuse. Nearly 20 years afterMore »

PPC-200W – Washdown Portion Scale

PPC-200W - Washdown Portion Scale

With over/under checkweighing, high accuracy, portability and washdown capability the PPC-200Wis perfectly suited for use in the pizza, seafood, meat processing, and food service industries. The PPC-200W comes in 4lb to 40lb capacities. It can does pounds and kilograms, ounces and kilograms or pound-ounce and kilogram (pound-ounce not legal for trade).FeaturesOver/Under IndicatorLarge Removable Stainless SteelMore »

Introducing the CL50 Gourmet

Introducing the CL50 Gourmet

Robot-Coupe 800-824-1646 info@robotcoupeusa.com www.robot-coupe.com With its five new processing discs, the NEW CL50 Gourmet machine will allow you to produce waffle cuts in two sizes and dicing cuts in three new sizes (for a total of 8 different dicing sizes.) With the new processing discs the user achieves quality, consistent waffle cuts (4mm and 6mm)More »

SP-1 Touch Screen POS

SP1TouchScreen

Selby Soft 800-454-4434 mike@selbysoft.com www.selbysoft.com An incredibly easy to use touch screen POS system! Call SelbySoft to see how we can help you increase efficiency and productivity!

Check Mate “Super Insulated” Pizza Bag

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HotBag 248-680-2323 rlarpenteur@checkcorp.com www.hotbag.com The Check Mate SI Pizza bag is revolutionizing the food service industry.While traditional insulated bags do not provide sufficient heat retention or moisture management, the Check Mate SI Pizza Bag provides both. No longer do you have to settle for one or the other.Features: 1000 Denier Nylon exterior, 600 Denier Nyloninterior,More »

Old Meets New

QII Deck Cut Out2

QII Deck 630-462-4944 nate.howard@QIIDeck.com www.QIIDeck.com Harnessing the same energy used in wood and coal fired ovens, the QII Deck cooks with high energy infrared to deliver crisp, golden crusts. The QII Deck is the only conveyor oven that does not use either impingement or convection to force hot air over your product. The QII DeckMore »

UNIVEX SPRIZZA (Pizza Spinner)

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Univex Corp. 603-893-6191 ismith@univexcorp.com www.univexcorp.com Bench model cold system for spinning pizza dough. This machine reproduces the manual dexterity of the pizza- maker as closely as possible by imitating his unequalled delicateness. The original protected micro-rolling system makes the pizza base without heating, simultaneously with the same kind of rim as would be obtained byMore »

Electric Hotbags Ideal for Catering Opportunities

BK-HB-2 003

HotBag.com 800-927-6787 rlarpenteur@checkcorp.com www.hotbag.com School parties, special events and catering opportunities are perfect for the large size Check Electric HOTBAG. When you have to deliver a large quantity at a single time, the large HB-2 Hotbag at 17” X 19” X 12” will keep the entire order oven-hot and the hungry crowd happy. Check ElectricMore »

PPC-200W – Yamato

PPC200W

Yamato Corp. 800-538-1762 info@yamatocorp.com www.yamatocorp.com  With over/under checkweighing, high accuracy, portability and washdown capability the PPC-200Wis perfectly suited for use in the pizza, seafood, meat processing, and food service industries. The PPC-200W comes in 4lb to 40lb capacities. It can does pounds and kilograms, ounces and kilograms or pound-ounce and kilogram (pound-ounce not legal forMore »

Introducing The EDGE30 Conveyor Oven

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Edge Conveyor Pizza Ovens 724-625-3050 mfrench@edgeovens.com www.edgeovens.com MF&B Restaurant is proud to add the EDGE30 to its line of energy efficient conveyor ovens.The EDGE 30 Conveyor ovens are designed to be stacked up to three high. Each oven has a 18” wide conveyor belt and a 30” long baking chamber. These ovens can usually beMore »