Food Equipment Representatives possesses over 360 years of combined industry experience. Our individual experiences represent a diverse and thorough knowledge of equipment, product applications, functions, design appropriateness, procurement and operational usage. Each person in our organization has been chosen for their unique background experience and product knowledge as it relates to different segments of the Food Service industry.
This often highly technical knowledge has also been developed over the years through training at Welbilt Corporate facilities and cooking seminars as well as, every day practical experiences in the field with Restaurant Owners and Chefs as it applies to the large scale kitchens of Restaurants, Hotels, Health Care, Business and Industry, Convention Centers, Schools, Cruise Lines, Prisons, etc.
The experience developed encompasses all aspects of Foodservice equipment selection from capacities required, operational intent to physical constraints as it relates to space, mechanical requirements and codes. We work with end-users, Operational Management, Developers, General Contractors, Chefs, Design Consultants, Installers and Equipment distributors to ensure proper selection of equipment.