You are invited to join FWE at Booth #3813 for the 2018 National Restaurant Association (NRA) Show beginning Saturday, May 19th through Tuesday, May 22nd at the McCormick Place in Chicago, IL.
FWE will showcase several New Productsand have updates on new features and options for existing lines of Cook & Hold, Hot Holding, Banqueting, Refrigeration, Mobile Bars and much more.
Food Warming Equipment Co. continues to build on an ever-increasing selection of features and options for the needs of our customers with exceptional quality products and service.
In just a few weeks after the ribbon cutting ceremony, the D155 Crystal Lake South High School (CLSHS) Culinary Program is well underway and performing better than ever expected. With the installation of a brand new Culinary Arts kitchen at CLSHS in October, this state of the art facility is an enviable commercial kitchen to behold. Equipped with all the latest features and apparatus.
FWE Model HLC-2127 food warmer for School Foodservice
With the help of McHenry County College (MCC), awarding grant money and materials, Community High School District 155 (D155) students can now enroll in a Culinary Arts I & Culinary Arts II program. MCC also provided ServSafe textbooks, available for students to get a head start and by earning Managers Certification. Other donations, like that of Food Warming Equipment, Inc. (FWE), sought fit to donate several brand new Heated Holding Cabinets (Model: HLC-2127-9-9) to the project. Much-needed equipment, to students endeavor, that help them take charge of lucrative business opportunities as entrepreneurs and management in future hospitality and foodservice.
At Center; Deron Lichte, FWE President and Michelle Kidd Industry / Careers Division and lead of the new Culinary Arts program.
Kristin Sedej, (FCSI, Principal & Owner of S2O Consultants) did a spectacular job at taking this small space and creating something amazing. “We are quite impressed with what this facility has to offer and excited about the outcome for the students who will be developing real-world skills,” said FWE President, Deron Lichte while touring the well appointed kitchen of his alma mater’s new program.
“My goal after high school is to pursue a career in culinary arts and hoping to get my bachelors degree it is my dream to one day to have my own restaurant and not cooking for the money but to cook to make other people happy and to do what I love and that is cooking,” said Eduardo Hernandez, said Crystal Lake Central senior.
– “For the 2017-18 school year, 193 In Culinary Arts I Commercial students study the principles of nutrition and food preparation including food service and meal management. Students will earn the Food Handler’s Certification upon completion of this course and passing of the state exam. The Culinary Arts II Commercial course is designed to expand the student’s skills by preparing and presenting a variety of food products. Students can also elect to take the Managers Certification exam.”- D155 News Post October, 12
Many food retailers have recently begun to generate additional sales through mobile apps. Quick Service Restaurants (QSR) and fast-food chains of all variety have only recently begun to exploit this new trend.
Mostly because their product is fast by nature and requires a drive through or walk in visit, so there hadn’t been an advantage to engage in mobile or online ordering.
However, now new apps allow loyal customers to order ahead and pick up without waiting in line expediting service faster. Chains have had a noticeable, early success boosting total sales and revenues and many chains and QSR have begun to follow and explore this trend.
The HHS series of heated shelving was designed as a perfect solution for such a Grab-and-Go, pick-up process.
Though many foodservice chains and QSR have adopted the new process they often have no dedicated place to locate finished orders for customers to access. Wait too long and hot sandwiches become cold on the counter. Wait too long and product can become dry, stale and dehydrated under heat lamps. The HHS has 5 heated shelves that deliver warm radiant air from the base up. This is the best way to keep hot foods such as; panini sandwiches, flatbreads, pitas or Italian beef (bottom bagged) warm. Since heat radiates from below, it allows colder (top bagged items) product such as pickles and salads to stay cooler.
This is an excellent way to keep Mexican tortilla chips, in bag or basket, hot to go. But unlike existing heat lamps that radiate heat down, the HHS will, in the case of Nacho’s, keep chips warm and crisp while the toppings of sour cream and guacamole don’t continue cook through.
The HHS allows for expedient carry-out and delivers hotter quality meals for longer with proven higher customer satisfaction.
Call FWE Sales at (800) 222-4393 and speak with our Foodservice Solution Professionals and CFSP trained staff today to see what solutions we can offer you tomorrow.
FWE introduces the Newest Countertop Heated Holding Cabinet (HLC-PSGN-5). In a continuing series of new, smaller and more efficient Cook & Hold Ovens and Heated Holding Cabinets that are designed for “on-the-go” operations.
As with all Food Warming Equipment (FWE) solutions, this counter-top unit is built sturdy and made to last with frequent handling and use. Highly mobile and transportable, this cabinet is perfect for on-site or off-premise events as well counter-top accesss and and holds 12” x 20” pans, 18” x 13” trays and Gastronorm containers and pans.
FWE’s HLC-PSGN-5 Countertop Heated Holding Cabinet is designed for high volume chains and convenience stores that require pre-load and constant replenishment of food throughout the day.
Uniform, radiant heat, with light airflow throughout, gently surrounds food, keeping it hot and ready-to-serve for hours. Your choice of options for the HLC-PSGN-5 includes handles, pedestal legs or casters that make the cabinet highly transportable.
Like all FWE cabinet and oven solutions, heavy-duty all stainless steel construction stands up to the most demanding environments.
For more information, contact FWE 800-333-4393 www.fwe.com
Recently we sat with Founder, Owner and FWE customer Mark Link of Uncle Bub’safter his big win at Ribfest Chicago where he took home 1st place in the competition.
Uncle Bub’s Restaurant in Westmont, ILSmoked BBQ Ribs and Brisket Meal
With over 20 years experience serving up authentic Pit-Smoked Barbeque, in Westmont Illinois, Mark has built up his brand and a solid reputation in as a fierce competitor among competition BBQ pitmasters. Uncle Bub’s restaurant and catering continues to expand on this labor of love with plans to open more locations and secure a warehouse to insure quality and consistency in their select cuts of premium beef, pork, ribs, chicken and more.
This weekend Uncle Bub’s will compete, once again, in the 4th of July Naperville Ribfest(one of the largest in North America). Uncle Bub’s looks forward to beating the volume of previous years with around 150,000 to 200,000 people in attendance, and take home another first place trophy in a streak that began this year with a big win in Sioux Falls SD, earlier this year.
Lunch at Uncle Bub’s
The volume of product served at some festivals is staggering. At the last award winning competition, Uncle Bub’s went through 151 cases of ribs (aprox 2100 slabs), 800 pounds of pulled pork and 900 pounds of brisket. But even for Uncle Bub’s, this year’s Naperville Ribfest may prove to be one of the biggest ever, pushing Mark and his crew to the limits.
Uncle Bub’s delivers on bringing that award winning flavor and taste to every dish served at the restaurant with dependable equipment such as; the Southern Pride Smokers, FWE’s Clymate IQ cabinets with precision humidity temperature technology (PHTT), and FWE’s P-120 heated holding banquet cabinets. Fundamental equipment that is necessary to maintaining his success.
Mark started with another brand and switched to an FWE solution several years ago. When asked what the determining factor was in making this important switch he stated, “We’re pretty rough on our equipment here and we’re in and out all the time…. When I saw the unit, how it was built and designed, I thought, you know what? This thing can handle it.”
Mark Link with the ClymateIQ (PHTT)
“The moisture and control has been very good for us, and the controls are simple and easy to operate.” Mark continues on stating, “It maintains temp. Recovery time was much quicker and it was very consistent. I like the fact that is shows you exactly how much humidity you have in your box. And that’s very important to keep your product fresh. That really sold me. “
Uncle Bub’s process includes premium cuts of meat that arrives trimmed, then tumbled, and finally slow smoked until morning. After which it is pulled out and kept in a pre-heated holding cabinet (PHTT-12) at 30-35% humidity until it is ready for serving during the rush times at lunch and dinner, hours later.
Mark Link with a pair of PHTT heated holding cabinets
Consistency of temperature and humidity throughout the ClymateIQ insures that the quality of taste and tenderness, expected of a champion level dish, is maintained for several hours after the oven. “I’m very concerned for safety and sanitation, especially since we do so much volume here.” Regarding the tenderness and keeping moisture locked in the meat, Mark goes on to say the PHTT “… it keeps the moisture in the brisket, big time.”
We invite you to stop by and visit Uncle Bub’s at the Naperville Ribfest this weekend and see what award winning BBQ is really all about. Don’t like crowds? Well then swing on by the restaurant at 132 S Cass Ave, Westmont, IL and tell them FWE sent you.
After a long hard winter for many, the long awaited warmth of summer creeps up on the Northern US and Canada, delivering the smell of flowers, cut grass and outdoor grilling.
The beginning of summer also ushers in a frenzied time of activity for many Food Warming Equipment (FWE) customers that rely on food trucks, festivals and Champion BBQ events across the Nation.
Among these Pit Master Champions, are the folks at The BBQ King Smokehouse, who we met with yesterday, to help get his mobile operation in high gear as he meets the demand for an extraordinarily busy season.
BBQ King, Jason Szmurlo and Chef Nate
With only one day left to go, Jason Szmurlo, owner of The BBQ King Smokehouse, leads his battalion of employees and vehicles to serve up Ribs, Pulled Pork and other favorites for the hard core smoke lov’n attendees at the 16thRibfest Chicago . Averaging 50,000 pounds of pork and anticipating over 60,000+ attendees, who look forward to kicking off summer at this grand three-day event on June 6th, 7th, and 8that the Ribfest Chicago, known for hosting the titans of the BBQ pit. Located in the heart of Chicago, on Lincoln/Damen/Irving Park, everyone will see what makes the BBQ King the monarch above all other BBQ
Inside Operation (Pending MTU-12 install on right)
Szmurlo is a long time, road hardened veteran of the festival and BBQ champion circuit. With a string of successes, measured in an impressive series of trophies and awards, he finally opened up his first brick and mortar restaurant and settled down in Woodstock, IL. Jason’s operation now provides some of the best BBQ year round to demanding BBQ aficionados and this booming business couldn’t be better. The BBQ King Smokehouse plans to expand into new avenues of merchandising, including sauces and rubs.
With a few of FWE’s highly mobile Moisture Temp Heated Holding Cabinets pulling duty in both the kitchen restaurant and deployed in his mobile operation, FWE will be there to help Jason deliver on the quality that makes The BBQ King true champions.
The MTU-12 and all other FWE mobile equipment is built from a solid frame up. FWE cabinets are built tough using stainless steel throughout. Welded construction and our exclusive tubular stainless steel base frame ensure that our cabinets will withstand rigorous, demanding use and transport. This includes the exposure to the stress and tension of constantly being on the road.
Optional undercarriage Lock-Down keeps mobile equipment solidly in place
Just one of many solutions FWE offers offer in sizes, capacities and features to fit any operation.Contact us through our website, or call our team today at 800-222-4393 for assistance. Allow FWE help you provide a special solution for your application.Make your choice FWE. . . At FWE it’s all about you.
The BBQ King’s Ford ChariotWhere the Action Happens
Built in 1914, Wrigley Field turns 100 this year. Host to the so many concerts, events and major league legends, any Chicago Cubs fan will tell you there’s nothing like enjoying a game at the Wrigley.
Beyond the game play there are the company of friends, the beverages, and the presence of just being in such a legendary landmark. Now, as part of a $500 million commitment to renovations and addition of new restaurants, 2014 marks the introduction of delicious Giordano’s Pizza.
Giordano’s opened in 1974 with its innovative new twist on the traditional Chicago Deep Dish Pizza, and added a layer of crust to the top. Thus creating the “stuffed” pizza.
Today Giordano’s finds itself the official pizza peddler of the Chicago Cubs and Wrigley Field. Also, 2014 will be a year that fans of U2, Prince, Eric Clapton and Bowie will be able to enjoy the amazing flavor of hot Giordano’s Pizza. Many, for the first time ever.
Keeping all that pizza hot and fresh for over 42,000 fans is a host of Food Warming Equipment Heated Holding Cabinets(model: TS-1633-36P). FWE has many of decades of experience in keep the quality of flavor and freshness to the standards that people have come to expect from world class Pizzerias and Stadiums around the world.
Chicago Cubs Chairman Tom Ricketts said in a statement. “This partnership is going to further enhance the fan experience and deliver signature Chicago deep-dish pizza to Cubs fans all season long.” We, here at FWE, hope to continue being a part of this enhanced experience for the next 100 years.
Giordano’s, is yet another example of how FWE does pizza right.
So now, what’s all this New York vs. Chicago Deep-Dish Pizza thing all about?
It doesn’t matter to us. FWE / Food Warming Equipment Co. has the right Pizza Holding Cabinet for you.
In the immortal words of Mic Jagger, “Why are we fighting… come on.” These sentiments ring true today as they did at Altamont in 1969.
Any Pizza, Any Topping and FWE will keep it hot, crisp and oven fresh. It’s all good, New York Style Pizza, Chicago Deep-Dish (AKA “cheese and sausage casserole, tomato soup in a bread bowl pizza” to New Yorkers), super thin cracker crust or ultra thick crust with cornmeal. Let’s talk toppings, like sausage, pepperoni, onions, mushrooms, peppers, or throw the whole garden at it…. It doesn’t matter what you bake, box and serve. Pizza is delicious! But unless you’re in college, waking up from a party last night, no one wants their pizza cold. FWE’s Pizza Holding Cabinets are here to help.
Chicago Deep-Dish Controversy
I’m pretty sure it is our Bill of Rights that… ”All men are endowed by their Creator with certain unalienable rights, that among these are fresh hot pizza!” If it isn’t, it should be. One nation United and Oven Fresh Hot Pizza for all! There’s nothing more american than Italian Pizza, however you cook it. (invoking Poe’s Law on this one)
Duane Welch, Director of Stewarding for The Cosmopolitan of Las Vegas, partnered with Food Warming Equipment Owner and President Deron Lichte to design special equipment, including rolling refrigerated and delivery carts, to be used in the hotel’s banquet areas. “We were able to create a shelving piece that allowed better security for the sheet pans holding the food,” says Welch. “During transport, we don’t have salads falling all over the place.”
The team created labor- and storage-efficient mat delivery carts that don’t drip on and destroy mats in the hotel’s kitchen. Additionally, the Cosmopolitan uses FWE’s single-drawer, electric- and sterno-approved heated cabinets, which allow heat to be built back up to the food during transport.
FWE also Offers double speed Racks that are cross-functional for moving plated products to banquet rooms and accepting trays of dirty dishes afterward, allowing for the use of a single cart rather than taking up valuable hallway space with the multiple carts, says Welch. -MP
You are invited to join FWE at Booth #3813 for the 2018 National Restaurant Association (NRA) Show beginning Saturday, May 19th through Tuesday, May 22nd at the McCormick Place in Chicago, IL.
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