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

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:
www.usgbc.org/leed/

  GREEN: What is Green?

Food Service

Bakery

Healthcare

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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.

VOLUMETRIC PUMP-FILL-SEAL:

50-400 gallon horizontally

agitated steam jacketed kettles with integral controls

KETTLES:

CHILLER:

Cook & Chill “Sous Vide” Processor

mcrcd-op-slide

  PIZZA

BAR-Needs

master-chill-roll-in-family

Master-Chill™ Roll-In & Pass-Thru Blast Chillers/Freezers

Custom Integrated Models

To maximize workspace, combine your Master-Chill model into your walk-in layout for a integrated solution. Your blast chiller/freezer may be located externally or internally in the walk-in depending on space requirements.