In today’s world you don’t need to search the internet very long to find a food safety story. Unfortunately many of these stories involve food safety scandals or product recalls that may actually be nothing but can scare consumers. A recent Progressive Grocer article[1] stated that “Consumer confidence in the safety of foods and beverages… Read more »
Author: HorizonWeb
Bake-Rite International and Horizon Bradco to Merge
Contact: Laurie Boyce FOR IMMEDIATE RELEASE Phone: 518-395-3388 x117 Email: lboyce@bake-rite.com BAKE-RITE INTERNATIONAL AND HORIZON BRADCO TO MERGE Transformation backed by infusion of capital and new talent; company to focus on improved operations, new products and market expansion Schenectady, New York (September 25, 2013) – Bake-Rite International and its strategic… Read more »
2013 Horizon Bradco Press Kit
Download our 2013 Press Kit
HACCP Manager Trial
Horizon Bradco is happy to say that we are able to offer risk-free trials of our HACCP Manager, a device that will fortify your store safety procedures and provide a clear and concise reporting log to document your HACCP efforts. This device not only eliminates recording errors, but offers the unique feature that requires associates to… Read more »
Induction Cooking
The Move Toward Induction Cooking Although it has been around for a few years now, induction technology has been put on the back-burner by many in the commercial food service industry due to high prices and lack of knowledge surrounding the process. What is Induction? Unlike most conventional ranges, induction cooking systems do not rely… Read more »
LBC vs. Doyon
LBC vs. Doyon Do you have an aging Doyon Oven/Proofer or one that is simply not performing the way you would like it to? It may be time for you to upgrade to the LBC LMO-E with Stacked LMO-P. This piece of equipment efficiently provides powerful baking performance. Considering this and the facts below about… Read more »
Vacuum Tumbling an Innovative Method for Marinating Meat
Vacuum Tumbling is a newer method of marinating or brining meat, poultry and seafood that produces ready-to-cook, value-added products. Vacuum Tumbling comes at a good time when consumers are looking for more convenience items, and are not taking the time to make as many elaborate meals. The traditional marinating process requires more time, and manual… Read more »
Don’t Get Caught Without the Proper Records!
Regulations in the food service industry are strict, particularly for the meat and poultry processing industry where state and federal inspectors require records to be well kept and in order, particularly HACCP documentation. The National Provisioner provides a list of HACCP documentation that is needed for inspectors: The written hazard analysis with supporting documentation The written… Read more »
Patty Machines: Not Just For Beef Anymore!
With fishing cuts in Maine and Massachusetts of over 70% it has become quickly evident to seafood companies that they need something new to stay competitive and to meet consumer demand. One particular customer of ours, a wholesale fish market, needed a new category due to this depletion in available fish and a demand from… Read more »
Visit us at IDDBA Dairy-Deli-Bake 2013!
We are excited to be exhibiting at the IDDBA Dairy-Deli-Bake 2013 Seminar and Expo. We will be talking about the latest innovations in commercial food processing equipment, service and maintenance. Stop by Booth 5813 and say hello to our Equipment Specialist Sam Pantano to learn more about the latest in mixers, ovens, slicers, rotisseries, vacuum… Read more »