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The Importance of Sanitation & Food Serving Safety with Hatco

It is important to take steps and precaution to help prevent the spread of the Coronavirus and help foodservice operations stand tall during these times. Let's talk about some of the things that can be done.

Globe S-Series Premium Slicers: Maintenance Made Simple

Given the current state of the world safety and sanitation is of the upmost importance, this extends to all facets of life but especially the food industry. Globe has brought to the market a Premium Slicer that will shape the way maintain and sanitize kitchen equipment through their 4-Hour Cleaning Timer, that is standard on both S-Series Slicers.

Trends We Hope Stick Around After COVID-19

Along with the Coronavirus pandemic came an adaptability challenge for those in the foodservice industry and while many of the changes may return to normalcy, there are also a few trends that we hope stick around.

High Performance is Here in America’s Favorite Slicer!

Globe’s G-Series slicers command respect and have earned a reputation for “edging out the competition”. Expertly engineered from the ground up, each model offers superior safety, sanitation and performance.

Bar Raising Beverages: Hoshizaki Sphere Ice Machine

Using the right ice is key to beverage success, and Hoshizaki has mastered creating different types of ice for any operation. We are pleased to introduce the newest addition to the Hoshizaki ice family, the sphere.

Is Curbside Pickup Here to Stay?

We know that the spread of COVID-19 has changed the world as we know it, and one of the largest industries to see adjustments is foodservice. One trend that has spiked during this time for many industries including foodservice is curbside pickup. The question is, will it sick around once the virus has subsided?

Cleaning vs. Sanitizing vs. Disinfecting [Infographic]

Not all types of cleansing are the same. Learn about the differences and determine when it’s to best use each practice. The process of sanitation should be completed frequently and on as many exposed surfaces as possible.

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