Smallwares

Our Supply & Equipment Department is ready to help you with all of your S&E needs.

Please contact your local Sysco Marketing Associate or give us a call at: 

800-775-4207 ext. 1040

or email: tye.marsha@wtx.sysco.com 

or Click here to view The online Sysco Placesetter 

(a online Smallwares and Equipment Catalog)

 

 

 

Sysco West Texas Web Specials

Dean SR42G Gas Fryer  $1019.70

Dean SR42G Cutsheet link

Duke E304 Aero 4 Well Electric Steamtable     $1594.50

Duke E304 Cutsheet link

 

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– temperate control is very important to health inspectors. There are a variety of thermometers: oven, meat, refrigerator/freezer, deep fry and test thermometers in either dial or digital displays. Thermometers need to be easy to clean (use probe wipes/1953686), easy to read and accurate which requires regular calibration. 3 degrees may not matter to a roast but it could to the raw meat in the refrigerator! – timers are available in battery operated or wind up; dial or digital; single or multi-programmable. When selecting a timer, consider where it is going to be used – is it noisy? Will the ringer/buzzer be heard? Can the numbers be seen from a distance? Does your customer need a timer with memory and/or the ability to recall last timer settings?

 

 

Food safety is an investment that doesn’t have to be expensive. Not only does it prevent illness and possible death it creates higher quality products while reducing spoilage and food waste which increases operator cost savings.

Food Safety Requires the Right Tools Link

 

Temperature

 

 

Time

 

Time

and temperature are two of the critical control points in a HACCP program. SYSCO Central Warehouse and Cooper-Atkins have an assortment of products to meet each of these needs. It is important to control time and temperature to ensure foods stay out of the danger zone and are cooled within appropriate times to prevent pathogens from growing in the conditions they like best: protein, moisture and favorable acidic levels. 90% of food borne illness is biological and 30-50% of biological incidents are due to improper cooling.