Experience combined with an ear attuned to the changing environment of foodservice….

According to the U.S. Chamber of Commerce:                                           When we speak today of going green, we generally refer to something broader than global warming. We usually are referring to a heightened awareness of using the Earth's resources more efficiently. The term today includes efforts to conserve our natural resources, reduce our contributions to landfills, and reduce pollution generally. Going green, then, can be summarized by the mantra "reduce, reuse, recycle"-- which means reduce waste, reuse what you can, and recycle what you can't.

Green is the design, commercialization, and use of processes & products that are feasible & economical while: Reducing the generation of pollution at the source. Minimizing the risk to human health & the environment.

We cannot solve the problems that we have created with the same thinking that created them in the first place.

-Albert Einstein



 Bakers Pride Convection Ovens earned ENERGY STAR ratings.

Bakers Pride is pleased to announce that the high-quality, full size BCO and GDCO Series convection ovens have earned the ENERGY STAR rating. The ENERGY STAR rating is for both gas and electric models.

Commercial convection ovens are the most widely used appliances in the foodservice industry, workhorses of the commercial kitchen, with a wide variety of uses from baking and roasting to warming and reheating. Commercial ovens that have earned the ENERGY STAR are about 20% more energy-efficient than competitive models.


With the American Recovery and Reinvestment Act of 2009, the federal government has made money available for the new state-run appliances rebate program. By applying to your state's rebate program, you might be eligible to receive rebates for new, more energy-efficient appliances. Plus, you can check for available rebates from your local utility company for even more savings.

What is L.E.E.D.?

LEED is an internationally recognized green building certification system,  providing third-party verification that a building or community was designed and built using strategies aimed at improving performance across all the metrics that matter most: energy savings, water efficiency, CO2 emissions reduction, improved indoor environmental quality, and stewardship of resources and sensitivity to their impacts.

Developed by the
U.S. Green Building Council (USGBC), LEED provides building owners and operators a concise framework for identifying and implementing practical and measurable green building design, construction, operations and maintenance solutions.

LEED is flexible enough to apply to all building types – commercial as well as residential. It works throughout the building lifecycle – design and construction, operations and maintenance, tenant fit out, and significant retrofit. And LEED for Neighborhood Development extends the benefits of LEED beyond the building footprint into the neighborhood it serves. 

Read more about the system on the U.S. Green Building Council website:

  GREEN: What is Green?

Food Service



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What is Sous vide?

Developed in France in the 1970s, sous vide, meaning under vacuum, is a culinary technique in which food is vacuum-sealed and cooked in a low-temperature water bath at a consistent temperature for an extended period of time. The result is perfectly cooked foods with enhanced flavor, texture and nutritional benefits.

For the commissary desiring to automatically cook and then cool vacuum packaged product. Available in 500, 1000, 2000 lb nominal processing capacities.


50-400 gallon horizontally

agitated steam jacketed kettles with integral controls



Cook & Chill “Sous Vide” Processor


Better Gas Fryers and filters + Better oil Management = Better Food Quality & Huge Dollar Savings$$$ 

the perfect fryer Ultrafryer

Since 1969 Ultrafryer Systems has been the innovation leader in fryer technology. Utilizing the Ultrafryer patented Phased Array heat exchanger to provide the fastest recovery, highest production and most energy efficient fryers on the market.


The high efficiency design of our patented heat exchangers can save you up to 50% per year.

Ultrafryer Systems has created an array of Energy Star rated fryers that have a proven track record for providing rapid recovery and faster cook times. Due to the faster recovery and faster cook times it is possible to produce more food per hour. Fewer Ultrafryers are needed to keep up with the same volume produced by less efficient fryers. Just think fewer fryers means a smaller foot print, smaller hood, less exhaust and make up air: lower operating cost. That means real savings in your pocket.