Commercial Food Equipment Certifications - what they mean & why they're important
May 29th 2017 Written by Alley Kalista
NSF? ETL? UL? What's the difference? What does it mean? Whether you just
want to pass a health and safety inspection or you're concerned with energy
conservation, knowing what equipment certification symbols mean can be a
helpful, if not crucial pi
…
Vitamix Blender Comparison Guide
May 7th 2017 Written by Micah Burkhardt
Here at Prima, we sell a lot of Vitamix blenders. Vitamix blenders are high quality blenders geared for commercial or home sales. At Prima, we specifically sell the commercial line of blenders... although they can just as easily be used in a home. I
…
Introducing Vitamix Commercial! A Revamped Line Up of Commercial Blenders by Vitamix
May 4th 2017 Written by Dan Seidelman
You may remember that Vitamix announced some upcoming changes to their line earlier this year at the NAFEM show. Well, that “upcoming” has come and gone, and we’re excited about the changes and their upgraded, consolidated line. But, with any c
…
The Lower 40: A Refrigeration Guide and Comparison
Mar 23rd 2017 Written by Nik Owen
Whether you are looking to replace a single reach-in cooler or outfit a new kitchen for the first time, it can be a bit chilling to think about all of the available options. There are a lot of factors to consider when it comes to buying the right ref
…
NAFEM Recap 2017
Feb 16th 2017 Written by Dan Seidelman
Every two years, thousands of people in the foodservice industry make
their pilgrimage to the NAFEM (North American Association of Food Equipment
Manufacturers) Show. It’s three solid days of new products, new technology,
and, of cours
…
Recipe | Take a Guac on the Wild Side
Feb 2nd 2017 Written by Kha Do
There are many different ways to make guacamole, but for me, the best is when it is chunky with the right amount of acidity and sweetness. This became solidified for me when...
This Super Bowl Sunday, take your snacks to another level with a re
…
Grease trap information and sizing guide
Jan 25th 2017 Written by Damioladiran
Basically, you need to keep two categories in mind as you
decide on a grease trap. The first is the local plumbing code/municipal
ordinances, and the second is the grease production rate in your
restaurant.
So you have read our blog on the importanc
…
Grease Traps and the FOG Problem in Your Kitchen
Jan 8th 2017 Written by Dami Oladiran
There are two different types of greases found in a typical commercial
kitchen: yellow grease and brown grease. The former is often called Recycled
Vegetable Oil (RVO) and it is what you get when you recycle used cooking oil
recovered from the
…