September/October 2016

N E W S , V I E W S A N D P R O M O T I O N S

RESTAURANT EQUIPMENT DISTRIBUTORS

Fall Promotions

2 September / October 2016 • RED Report

THE MARKET!

VERSATILEHOLDING CABINET

ON

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COMBO CART® PLUS

D061606 Combo Cart Plus Ad_RED Jul 2015 / Tania

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CMBPH615 (Tall, Electric) : $7,965.00 $5,635.00 CMBPLH615 (Low, Electric) : $4,380.00 $3,095.00 Non-electric models also availableCMBP615 (Tall, Non-Electric) : $5,640.00 $3,990.00 CMBPL615 (Low, Non-Electric) : $3,105.00 $2,195.00

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Luna18/10 Stainless Flatware

Item Description 503202 Dessert spoon 503203 Dinner fork 503204 Tablespoon 503205 European fork 503210 Salad fork 503211S Dinner knife serrated, 100 gr 503213 Round bowl soup spoon 503214 Iced teaspoon 503217 Bouillon spoon 503221 Butter/Dessertknife 503223 Teaspoon 503225 Demi tasse spoon

Item Description 503902 Dessert spoon 503903 Dinner fork 503904 Tablespoon 503905 European fork 503910 Salad fork 503911S Dinner knife serrated, 100 gr 503913 Round soup spoon 503914 Iced teaspoon 503917 Bouillon spoon 503921 Butter/Dessertknife 503923 Teaspoon 503925 Demi tasse spoon

Neo18/10 Stainless Flatware

YourFlatwareDestination Paris18/0StainlessFlatware

Item Description501902 Dessert Spoon

501903 DinnerFork

501904 Tablespoon

501905 EuropeanFork

501910 SaladFork

501911S Dinner Knife Serrated, 95 gr

501913 Round Soup Spoon

501914 Iced-Tea Spoon

501916 SnailFork

501917 Bouillon Spoon

501921 Dessert Knife

501923 Teaspoon

502625 Demi Tasse Spoon

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5www.redcanada.com • September / October 2016

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Chris Koehler recalls the days when he was introducing combi ovens to the North American market. “Back then, we’d sell maybe one unit a month and celebrate the deal, despite the fact they had been used by chefs in Europe for 20 years,” says the partner for Mississauga, Ont.-based Chesher Equipment Ltd. “Even the deals that did get made were for largescale healthcare institutions and big hotels looking for a way to increase efficiencies and generate high volumes,” he adds. “For the most part, people didn’t understand why they should have one.”

Over time, operators learned that combi ovens could help pare down their traditional lineup of convention ovens, steamers, burners, skillets and/or kettles. Once the notion caught on — and the capabilities expanded — combi ovens became a mainstay for operations of all shapes, sizes and functions.

Originally units were comparatively basic, offering steam, dry heat and convection options — or combinations thereof. The first major innovation came in 2004, when ovens turned into self-cooking centres, which allowed cooks to indicate what was being cooked, how it was to be cooked and the oven could program itself accordingly. This was followed by full-on recipe development where chefs had even more control over end results.

Now, combi ovens can be used for almost every cooking function imaginable, including steaming, slow cooking, sous vide, smoking, roasting, braising, baking, proofing, frying, pasteurizing and canning/preserving — or just plain old retherming. They can even cook multiple types of dishes at the same time without any cross contamination of flavours. They’re also Internet savvy, featuring advanced Wi-Fi or Bluetooth connectivity.

The main appeal for operators is the time- and labour-saving benefits of combi ovens while ensuring consistent output. For those interested in the energy-efficiency/ LEED side of things, combis also have the added advantage of less water and power usage. Operators can choose from compact models starting around the $5,000 mark up to $48,000 for the largest roll-in models, depending on desired features.

For operations such as the Calgary Telus Convention Centre, combi ovens are an absolute must. “During the busy season we can run up to 20,000 covers within three months,” says Eric Larcom, executive chef. After 10 years, the Centre upgraded its three Rational combi ovens to the company’s new whitefficiency models at a cost of about $48,000 a unit.

The upgrade was about shaving time off labour, Larcom explains. “With the older units we had to pre-mark steaks and chicken on the grill to get a nice sear. Now, those features are built in. That saves us thousands of hours in production time.”

Larcom uses the units for just about everything — from steaming and grilling to overnight cooking and smoking. “These things are pretty advanced. Each rack holds 28 trays and we can program each individual tray to cook at different times and temperatures. We simply take a full rack, wheel it in and push a couple of buttons. Our cooks are then free to focus on other duties, such as sauces and plating.”

Larcom says he particularly likes the smoking and steaming functions. “It’s amazing for pasta, rice and vegetables. We still have steamers, but with the Rationals we can have everything going at the same time.”

The units can also be programmed in “unimaginably” different ways, he adds. “There’s an actual turkey feature that will hit it with steam, baste it and turn the temperature up and down to brown the skin — it’s pretty smart.”

The slow-and-low features also means Larcom and his team can set the oven at noon to start at midnight for slow cooking. “It also

WINNING COMBI-NATIONCombi ovens have gone from novelty to mainstream for today’s operatorsReprinted with permission from the December 2015 edition of Foodservice and Hospitality magazine. by Denise Deveau

SCAN TO VISIT TRUE’S MEDIA CENTER

AC 6/16

TRUE FOOD INTERNATIONAL, INC. 2001 East Terra Lane • O’Fallon, MO 63366-4434 Toll free 800.860.8783 • www.truemfg.com

3–YEARPARTS & LABOR

5–YEARCOMPRESSOR

WARRANTY

WHAT’S NEW AT TRUE

TDM-DZ-77-ME/ME-S-STDM-R-59-GE/GE-B-W TSSU-48-18M-B-FGLID

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7www.redcanada.com • September / October 2016

AXP

The NEW Xpress™ touch screen oven • Swipe operation - like a smart phone!

• Fully customizable touchscreen

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Panini sandwiches toasted to perfection without a hood.

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• Non-stick cooking surface

• Easy to clean

• Removable for versatile ovenfunctionality

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Canadian Distributor: Chesher Equipment Ltd. #2 - 6599 Kitimat Rd. Mississauga, ON L5N 4J4 800-668-8765

Accelerated Cooking Products

The All NewPanini Press Accessory

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has an amazing self-cleaning feature — you just put a puck in, shut the door and an hour later it’s brand new again.”

Combi ovens can alleviate staffing shortages because of their ease- of-use and overall productivity, Larcom adds. “It’s not just Calgary, everyone in our industry across Canada and the U.S. is having trouble finding chefs.”

Staff receive a three hour training course on the units. “There are so many features, you can’t really learn it yourself,” Larcom says.

For Copper Branch, a fast-food-style vegan restaurant chain in Montreal, compact-size combi ovens are proving to be the perfect workhorse for their new and growing operations. The chain opened its first location in 2014 and now has six units — each home to a brand new Alto-Shaam CT PROformance 7-20 Combitherm oven. “We’ve always wanted combi ovens because we don’t fry; we only oven bake,” says Andrew Infantino, marketing director for Copper Branch.

The combi ovens work alongside two MerryChef rapid cook ovens to produce the entire menu for its 20- to 30-seat locations. The Alto-Shaams are used for larger vegetables and other items that are more on the prep side, Infantino says. “We use them to cook fries, steam broccoli, cook chick peas and black beans — anything that requires more time.”

Some Copper Branch locations are quite small; about the size of a food court kiosk, Infantino reports, so the units, which have a six-tray capacity, allow them to do the quantities they need without too much of a footprint.

Alto-Shaam stood out because of the quality and what it could do, he adds. “It has a great display and easy-to-use push-button controls. That was really important because we wanted something that would be as easy to use as possible for our staff. It also has lots of features for steaming, oven baking and convection and they’ve all worked out well.”

When Olivier & Bonacini took over operations at the Trump International Hotel & Tower in Toronto, Markus Bestig, executive chef, America Restaurant & Events says

8 September / October 2016 • RED Report

www.ki lotech.com

Model Capacity Graduation KPS 60 SS 130 lb / 60 kg / 2116 oz 0.05 lb / 20 g / 1 ozKPS 150 SS 330 lb / 150 kg / 5290 oz 0.1 lb / 50 g / 2 oz

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From the Loading Dock to the CustomerEnsuring accuracy and profitability

List Price: $145.53 Special: $95.00

List price: $436.59 Special: $270.00

DYNAMIC - Minipro 6.5” removable foot, 200 watts, variable speed, good for 1 gallon. Includes 4 easily interchange-able cutter blades. / 6.5” pied démontable, 200 watts, variateur de vitesse, idéal pour préparations d’un gallon, incluant 4 couteaux facilement interchangeables. MX91 16” foot, 460 watts, good for up to 20 gallons. / Pied 16”, 460 watts, idéal pour préparations de plus de 20 gallons. SMX700e 24” foot, 700 watts, good for up to 60 gallons. / Pied 24”, 700 watts, idéal pour préparations de plus 60 gallons. SD92 Manual, 5 gallon capacity, good for up to 8 heads of lettuce. / SD92 Manuelle, capacité de 5 gallons, Conseillé pour 8 têtes de salade. DC3 Dynacube manual dicer, patented cutting system, includes 1 grid size of your choice from 5 sizes available, safe and consistent cut if veggies, fruit and meat. / Coupe légumes manuel, système de coupe breveté, 1 dimension de grille incluse sur 5 dimensions de grille disponible, assure en toute sécurité une découpe net des légumes, fruits et certaines viandes cuites.

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MINIPRO

EMULSIFYING / COUTEAU ÉMULSIONNEUR

DAIRY BLADE / DISQUE ÉMULSIONNEUR

STANDARD / COUTEAU STANDARD

BATTER / DISQUE BATTEUR

Included / Inclus

SD92

DC3

MX91SMX700e

R 2 N Precision Combination Processor: Bowl cutter & Vegetable Prep equipped with a cutter attachment for chopping, fine mincing, emulsions, grinding and kneading, and a vegetable preparation attachment for slicing, grating, ripple cut slicing, and julienne.

R101 - 2 1/2 Qt. Bowl — Standard UnitMagnetic Safety Switch Immediately Shuts Off Motor When Bowl is Not Properly Attached Includes a 5/64” grating disc and a 5/32” slicing disc, except #455-058 also includes a 1/4”julienne disc. 11”Wx811/16”Dx19”H. 25 lbs.• Prepares up to 400 servings in three hours • 3/4 HP • 120V

J 100 Ultra With the J 100 Ultra, you can juice all types of fruit and vegetables in a matter of seconds. Equipped with a continuous flow ejection chute for even greater user convenience.

MP450 TurboIdeal for blending soups and puréeing fruit and vegetables. Special institutional catering model intended for intensive use.

The CL 50 Vegetable Preparation Machine Single-phase 120V/60/1. Power 1.5 HP. Speed 425 rpm. Equipped with a magnetic safety system, motor brake and lever-activated auto restart. This Veg. Prep. Machine has a lateral ejection facility and is equipped with 2 hoppers: 1 kidney shaped hopper (L×W - 6 11/16” × 3”) and a cylindrical hopper (2 1/4”). Metal vegetable chute and continuous feed lead. Suitable for 50 to 400 meals per service. Included:28064 (3mm) 1/8” slicing disc, 28058 (3mm) 1/8” grating disc and 2 disc rack. Large choice of 52 discs available.

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$2,085.00

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9www.redcanada.com • September / October 2016

an t imic rob i a l p roduc t p ro t ec t i on

Products With Microban®

Bow-Tie™ Dunnage Racks

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myCart Series™Designed for your transport needs...

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MICROBAN® and the MICROBAN® symbol are registered trademarks of the Microban Products Company, Huntersville, NC.

(National Sanitation Foundation)

(National Sanitation Foundation)

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CF40SG Optional Food Guard and Baskets Extra

An efficient & reliable merchandiser designed to maximize sales

Reliable refrigeration system keeps product properly frozen

Also available in 30”, 51”, 59” and 70” lengths

“Maximize Your Profits”

CF40SG Dipping Cabinet

HSPP - High Speed Panini Press

Up to 6x faster than standard sandwich grills Cooking time in most sandwiches is less than

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throughout

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he inherited his full-size combi ovens, along with a complementary blast chiller, from Alto-Shaam.

While there are lots of things one can do with combi ovens, Bestig admits he tends to use them for more convectional cooking. “Because sous vide is a big part of what we do, we use the combi ovens mainly for large-batch cooking, including roasting, braising and steaming, as well as reheating during service for events.”

Bestig is no stranger to what combi ovens can do, having worked with them in Europe for a number of years. The two units in the main kitchen get some assistance from an additional two 10-rack units in a satellite kitchen that are used for reheating for banquets. “There are no stoves up there, so they’re a big help when things get busy,” Bestig says.

While much of the staff training at the restaurant focuses on prepping food from scratch, Bestig sees substantial value in combi-oven capabilities. “The possibilities are endless if you want to get into the programming world. They can be set up for any environment. The only thing that might hold anyone back is cost. But once people have one they never want to lose it.”

CONNECTED COOKING Every operator knows that combis are smarter than your average oven. Just about any new unit on the market today has Wi-Fi or Internet capabilities that allow operators to program recipes, monitor performance and receive alarms should anything go offline. Ryan Marquis, corporate chef with C.W. Shasky food brokers in Oakville, Ont. says programming technology in general has taken a lot of the guesswork out of cooking. “Chefs can program the units using internal timers so now a kitchen can theoretically run 24 hours a day without having anyone in it.” The big advantage in the Internet world is that it gives chains opportunities to program all combi oven units within the system without the need for USB keys, as well as the ability to check on the units remotely.

Connected cooking has gone a step further with the latest innovation from Lainox. The Italian-based company has been producing combis since 1984 and in December 2014 took a big technology leap with the launch of Naboo, an Android- and cloud-based technology that opens up even more possibilities for chefs.

Naboo-enabled combi ovens feature a capacitive touchscreen (the same type you find on your Samsung or iPhone), which operators or chefs can use to upload everything into the cloud, make adjustments, program downloads and get real-time updates, Marquis says.

10 September / October 2016 • RED Report

5-16 RED flyer.indd 1 2/12/2016 8:25:31 AM

PSP North America, LLC | 877-777-5914orders-canada@psp-peugeot.com

www.peugeot-saveurs.com

PEUGEOT mechanis m

Small Details MatterPeugeot, the world leader in mills since 1840, offers the best in pepper and spice mills, coffee mills, and wine and spirit

accessories.

MADE IN FRANCE

Untitled-1.indd 2 7/5/2016 9:58:08 AM

Ask your R.E.D. dealer for complete line of MAGNUM products and prices

STAINLESS STEEL WORKTABLES18 GAUGE 430 STAINLESS STEEL TOP SHELF

18 GAUGE GALVANIZED UNDERSHELF, HAT CHANNEL, LEG & SOCKET

w/BACKSPLASH

CODE SIZE PRICEMAWT2424 24" x 22" $110.00MAWT2430 24" x 30" $125.00MAWT2436 24" x 36" $139.00MAWT2448 24" x 48" $175.00MAWT2460 24" x 60" $205.00MAWT2472 24" x 72" $235.00MAWT2484 24" x 84" $275.00MAWT2496 24" x 96" $305.00MAWT3030 30" x 30" $145.00MAWT3036 30" x 36" $159.00MAWT3048 30" x 48" $199.00MAWT3060 30" x 60" $235.00MAWT3072 30" x 72" $265.00MAWT3084 30" x 84" $320.00MAWT3096 30" x 96" $350.00

CODE SIZE PRICE MAWTB2424 24" X 22" $130.00 MAWTB2430 24" X 30" $150.00 MAWTB2436 24" X 36" $155.00 MAWTB2448 24" X 48" $190.00 MAWTB2460 24" X 60" $225.00 MAWTB2472 24" X 72" $259.00 MAWTB2484 24" X 84" $305.00 MAWTB2496 24" X 96" $335.00 MAWTB3030 30" X 30" $165.00 MAWTB3036 30" X 36" $185.00 MAWTB3048 30" X 48" $220.00 MAWTB3060 30" X 60" $258.00 MAWTB3072 30" X 72" $295.00 MAWTB3084 30" X 84" $345.00 MAWTB3096 30" X 96" $385.00

ANTI-FATIGUE RUBBER FLOOR MATS

NON-SLIP 36" x 60" x 1/2"MAG7965 BLACK GREASE RESISTANT $30.95 MAG7966 TERRACOTTA GREASE PROOF $52.95

RUBBER CONNECTING FLOOR MATSNON-SLIP 36" x 36" x 3/8"

MAG7963 BLACK GREASE RESISTANT $19.75

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MODEL DESCRIPTION PRICELG300 35-45lbs, 90,000 BTU $795LG400 45-50lbs, 120,000 BTU $995LG500 65-70lbs, 150,000 BTU $1,195

MODEL DESCRIPTION PRICE

V36 1 standard oven,6 burners $1,645

MODEL DESCRIPTION PRICE

VCRG24 24” Thermostatic Griddle $1,895

VCRG36 36” Thermostatic Griddle $2,195

VCRG48 48” Thermostatic Griddle $2,795

VCRG24-M 24” Manual Griddle $995

VCRG36-M 36” Manual Griddle $1,195

VCRG48-M 48” Manual Griddle $1,495

MODEL DESCRIPTION PRICE

VCRH12 2 Burner Hot Plate $695

VCRH24 4 Burner Hot Plate $895

VCRH36 6 Burner Hot Plate $1,195

MODEL DESCRIPTION PRICE

VCRB25 25” Gas Charbroiler $1,295

VCRB36 36” Gas Charbroiler $1,595

VCRB47 47” Gas Charbroiler $1,795

Restaurant Series Countertops. Optimal Productivity and Cooking Performance.

Help Your Customers Fry Their Food. Not Their Budget.

The Vulcan Economy Range. Built for Dependability.

Get your customers to come fry with us and you could be flying high with savings. Check out the advantages of our Frequent Fryer Program and cash in on an impressive list of incentives.

With our Restaurant Counter Series, find the same high-quality features you’ve come to expect from Vulcan. Easy-to-configure, compact units that fit right in with the needs of your kitchen.

GRIDDLES HOT PLATES

CHARBROILERS

12 September / October 2016 • RED Report

JOHNSON-ROSE

Tel (905) 817-1470Toll-Free 1-888-461-2494

Fax (905) 817-1090jri.sales@crown-brands.com

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WELDED, NESTABLE ALUMINUM 20 PAN CAPACITY SHEET RACK

ITEM NO. FAZNBR20

CONSTRUCTION:Heavy duty, end-loading welded rack. “Z Frame” construction. Made from type 6063-T5 ultra-strong aluminum.

EFFICIENT STORAGE:End-load pan design nests while not in use. 6 nested racks take up the same space as 2 regular welded racks – maximizes storage space. Ribbed slides for easier loading and unloading of pans.

EASE OF MOVEMENT:5” (12.7 cm) non-marking polyurethane casters - 2 swivel & 2 swivel with brakes.

Ships fully assembled: Ready for use.

Proven in the market for over 20 years, Zumoval juicers are the strongest on the market with heavy-duty motors and gears manufactured from stainless steel. It is also the fastest juicer on the market producing up to 200 liters per hour of juice.

For more information and to view other models, please visit

WWW.OMCAN.COM

JUICE EXTRACTORS

Fresh juice at the push of a button

MixPerfectThe

www.globefoodequip.com • 800-347-5423

Globe’s SP20* mixer and G12** slicer make the perfect addition to any kitchen, with outstanding performance and ease of use.

*SPC20 available in Quebec **G12-Q available in Quebec

13www.redcanada.com • September / October 2016

Moyer Diebel 401HT Plus

New!Moyer Diebel 383 HT

Toll Free: 1-800-263-5798 www.championindustries.com/canada

383 HT- 208-240/60/1

401 HT PLUS- 208-240/60/1

Choose the best machine for your needs...

•Fill and drain operating principle means rinse water is always re-used as next cycle’s wash water •Ideal for heavily soiled plates•2 kw tank heater for accurate wash water temperature control•Easy to read digital wash and rinse temperature display•Stainless steel top and side panels for a quieter operation•50 Amp breaker only for 70 deg. rise in 208/60/1

•Smart display- digital cycle progress indicators to simplify operation•Fresh water rinse machine. Good general purpose unit. •Automatic pumped drain, no stand pipe!•Auto clean feature-washes chamber at shutdown•Fill sentry- monitors incoming water level, drain sentry- ensures proper draining of machine

100% Proudly manufactured and assembled in Canada

Call for Pricing!

$6,175.00

RANGES

THERMOSTAT GRIDDLES

COOLERS & FREEZERS

FREE POST INSTALL INSPECTIONValue of up to $200

Sharp o�ers light & heavy-duty models ranging from 1000W to 2100W

Feature an all-stainless steel interior and exterior construction, except for feature an all-stainless steel interior door liner which allows for the quickest and easiest clean-ups. Features a full 6” landing edge for increased plate stability.

R-21LVF (10 Programs) - 1000WR-21LCF (Knob Dial) 1000 W

COMMERCIAL MICROWAVES

4 Burner Range SR-4-246 Burner Range SR-6-36

KGM-13 (1 door cooler)

KGM-23 / KGF-23 (1 door cooler/freezer)

KSM-42 / KGF-48 (2 door cooler / freezer)

KGF-72 (3 door freezer)

SRTG-24SRTG-36SRTG-48

MIXERS

PM-10 10QT .5HPPM-20 20QT 1.0HP

AXIS-M30 30QTAXIS-M40 40QT

• Electronic thermostat & digital LED temperature display for accurate control and easy reading• Self closing door• LED internal lamp

UNDER COUNTERSLICER• 24 Racks per hour

• Fully Insulated Panels• Deter. & Rinse Pump incl.• Drain Pump• Built in Booster

STANDARD ACCESSORIES: S/S Bowl, S/S Wire Whip,Aluminum Flat Beater, & Aluminum Dough Hook, Gear Driven.

VERTICAL BROILERS

AX-VB3 (3 burners)AX-VB4 (4 burners)

PS-12D 12” .5HP

• All Stainless Steel construction• Enclosed Motor• Natural or Propane gas• Extra spits and meat shovel avail.• Voltage: 110 V

1” thick steel griddle plate

CONVECTION OVENAX-824H• Full Size Pan• Manual control of: Time, Humidity & Temp.• 4 Shelves• 2 Fans• 110/60/1• Timer: 0-120'$525.00

$415.00

$1,050.00

$1,885.00$1,935.00

$1,599.00$2,375.00$2,785.00

$959.00$1,350.00

$3,975.00$5,085.00

$1,495.00$1,770.00

$1,030.00

$1,665.00

$1,580.00 $2,765.00

$2,220.00 $3,999.00

$5,750.00

$3,650.00

15www.redcanada.com • September / October 2016

™

HID312 HID525 HID540260 lbs/24 hrs 500 lbs/24 hrs 500 lbs/24 hrsstores 12 lbs stores 25 lbs stores 40 lbs

Self-monitoring Prodigy undercounter cubers with easy front access, circulation and serviceability can be built-in almost anywhere.

• Smarter construction• Quieter operation• Space-maximizing design• More convenient front access• Enhanced service features

CU1526 CU2026 CU3030150 lbs/24 hrs 200 lbs/24 hrs 250 lbs/24 hrs26” wide 26” wide 30” wide

•Auto-Alert indicator lights•One-touch cleaning•External QR Code•Reusable air filter •Easy to service

Other models available, ranging from 300 to 2600 lbs/24 hrs.

The clear choice.

iceValet® Hotel Ice DispenserYour guests expect ice. It’s that simple. To make sure it’s always available for them, use reliable, quiet and easy-to-use Scotsman hotel ice dispensers. HD22 HD30 22” wide 30” wide stores 120 lbs stores 180 lbs

C0322MA C0530MA 22” wide 30” wide 356 lbs/24 hrs 525 lbs/24 hrs

NEWFOUNDLANDB & B Sales Ltd.Cornerbrook, NLTel: (709) 639-8991www.bandbsales.net

B & B Sales Ltd.Grand Falls - Windsor, NLTel: (709) 489-9821www.bandbsales.net

B & B Sales Ltd.Paradise, NLTel: (709) 364-1541 www.bandbsales.net

NOVA SCOTIAAdvantage Food Equipment Ltd.Dartmouth, NSTel: (902) 461-1010

PRINCE EDWARD ISLAND (PEI)Ferguson Sales Inc.Charlottetown, PETel: (902) 368-7002TF: (866) 368-7002www.fergusonsales.ca

NEW BRUNSWICKDavidson Food Equipment & SuppliesFredericton, NBTel: (506) 450-4994www.davidsonfoodequipment.com

Summertime Industries NB Ltd.Saint John, NBTel: (506) 693-4709www.summertime.ca

QUEBECEquipement 3L Inc.Gatineau, QCTel: (819) 777-9614TF: 877) 777-2491

Equipements de Rest. de L’EstMontreal, QCTel: (514) 645-2717TF: (877) 645-2717www.ere-equipement.com

Equipements de Rest. de L’EstMontreal, QCTel: (514) 274 2329TF: (877) 274 2687www.ere-equipement.com

Eugene Allard Cuisine et TendancesChicoutimi, QCTel: (418) 549-4747Fax: (418)549-5050www.eugeneallardcuisineettendances.com

Maison Rondeau Inc.Quebec, QCTel: (418) 692-0144TF: (888) 227-7439www.maisonrondeau.com

Monas & Co.Montreal, QC(514) 842-1421www.monas.ca

Servirest Inc.Montreal QCTel: (514) 383-4478

Sani Metal Ltd. SMLStainless Steel GroupQuebec, QCTel: (418) 872-5170TF: (800) 263-5170 www.smlstainless.com

ONTARIOAvondale Restaurant EquipmentHamilton, ONTel: (905) 544-0577TF: (877) 944-0577www.avondaleequipment.com

Barrie Equipment Sales Inc.Barrie, ONTel: (705) 726-2700TF: (800) 895-9695www.besales.ca

Brama IncorporatedConcord, ONTel: (905) 760-9200www.bramainc.com

Canada Food Equipment Ltd.Etobicoke, ONTel: (416) 253-5100TF: (800) 263-0920www.canadafoodequipment.com

Cook’s Mate Restaurant Equipment SupplyScarborough, ONTel: (416) 759-8122www.cooksmate.com

Germaine Restaurant SupplyWindsor, ONTel: (519) 966-0950www.germainerestaurantsupply.com

Hanway Restaurant EquipmentScarborough, ONTel: (416) 298-2345www.hanwaygroup.com

Igloo Food EquipmentToronto, ON(416) 663-3051www.igloo400.com

J.F.S. Restaurant Equipment Ltd.Weston, ONTel: (416) 242-2971www.jfsltd.com

Niagara Restaurant SolutionsSt. Catharines, ONTel: (905) 685-8428TF: (800) 387-9306www.nrsco.ca

Niagara Restaurant SolutionsBurlington ONTel: (905) 637-8428www.nrsco.ca

Sani Metal Ltd. SML Stainless Steel GroupMississauga, ONTel: (905) 828-5179www.smlstainless.com

Trans Canada Store & Restaurant SuppliesNorth Bay, ONTel: (705) 474-5726TF: (800) 461-1668www.transcanadastore.ca

Trent Valley Distributors Ltd.Belleville, ONTel: (613) 966-5279TF: (888) 713-9999www.trentvalleydistributors.com

Twin City Refreshments Ltd.Thunder Bay, ON Tel: (807) 344-8651TF: (888) 737-1111 www.twin-city.ca

MANITOBAA-Plus Restaurant Equipment & SuppliesWinnipeg, MBTel: (204) 783-7587TF: (866) 783-7587www.a-plus.ca

SASKATCHEWANDenson Commercial Food EquipmentYorkton, SKTel: (306) 782-2900densoncommercialfoodequipment.com

ALBERTAAlberta Food Equipment (2015) Ltd.Edmonton, ABTel: (780) 466-6565www.afe.ab.ca

Brown’s Food Service EquipmentCalgary, ABTel: (403) 262-6009

Hotel Equipment & Supply (2006) Ltd.Edmonton, ABTel: (780) 429-2727TF: (866) 924-2727www.hesco.ca

Hotel Equipment & Supply (2006) Ltd.Calgary, ABTel: (403) 475-3300TF: (844) 475-3300www.hesco.ca

BRITISH COLUMBIAAttinson Food Equipment Ltd.Richmond, BCTel: (604) 232-9996www.attinson.com

Canadian Restaurant Supply Ltd.Kelowna, BCTel: (250) 979-1442www.crs-online.ca

Paragon Food Equipment (2001) INC. Vancouver, BCTel: (604) 255-9991www.paragondirect.ca

Delivery & freight may not be included - pricing in effect until October 31, 2016 R.E.D. is not responsible for typographical errors

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