Welcome to the Pace Reps Foodservice Equipment Blog

Food safety codes require that foodservice businesses use commercial-grade shelving manufactured with materials to stop food absorption and food-borne bacterial growth. Long gone are the days of using wooden shelving for food storage in restaurants and commercial kitchens (and that’s a GOOD thing!).

While talented chefs and staff are most essential to any foodservice operation, a commercial kitchen also relies heavily on its foodservice equipment. Even the best chefs in the South can't produce consistent, high-quality menu items with unreliable ranges and ovens. That's why we'd like to introduce you to Montague, a high-end commercial range manufacturer that can elevate any kitchen, big or small.

The innovations in today’s commercial kitchens create more convenience and operational efficiencies than in years past. Thanks to advances in foodservice equipment technology, units are faster and deliver more consistent quality than before and can often do so with less strain on labor. 

Italian design, American-made, and crispy, cheesy pizza are just a few of the many reasons why Pace Reps is thrilled to welcome our newest commercial foodservice partner, Fiero Group. Fiero's high-end manufacturing of historic Italian brick ovens and artisanal dough solutions is a perfect addition to our line-up of heavy-duty commercial foodservice equipment.

Many restaurants are searching for ways to reduce their energy bills while increasing their sustainability. With rising energy prices and increased consumer demand for restaurants that reduce their carbon footprint, ENERGY STAR ratings are more important than ever. And with the RATIONAL iCombi Pro, which recently received the updated ENERGY STAR 3.0 rating, foodservice businesses can get food served quicker while helping the environment and their bottom line. 

A great design is always important when you're talking about increasing efficiency and profitability in a commercial kitchen, especially as it relates to foodservice equipment. When it comes to walk-in coolers and freezers, the same concepts apply.

Well-organized walk-in coolers, walk-in freezers or dry storage areas are not optional when it comes to running a successful foodservice operation. From healthcare facilities to school kitchens, and from five-star restaurants to diners, no matter the size of the operation, a busy food service facility cannot afford to not be well-organized in these critical areas. 

Providing foodservice within a healthcare facility can be a large task. Responsible for not only feeding patients and residents who have specific dietary needs, healthcare institutions also often must prepare meals for staff and visitors as well. Here's how to overcome some of the challenges seen to ensure healthy meals are always being served efficiently. 

Modular shelving can be some of the most useful equipment in your commercial kitchen. As anyone who has worked in the back-of-the-house knows, organization is critical to success, and shelving can contribute more than just about anything, especially when it can be arranged to fit the layout of your walk-in or dry storage space.

Great served any time of day, grits are a staple in Southern cuisine. Save time in your restaurant or school by cooking them overnight in the RATIONAL iCombi Pro oven.