Common Commercial Oven Issues, Part 2

In part one of this two-part blog series, we went over some of the specific potential causes of an oven that won’t heat properly.Commercial ovens have several important elements, and a lack of proper heating could signal issues in several different possible areas.

At Stratton Sales, we offer commercial baking equipment repair services for this and numerous other possible problems. We’ve seen every heat-related issue you can think of with a commercial oven, and we know how to diagnose the problem and provide you with an efficient, long-term solution. Today, we’ll zoom out a bit on this subject:There are a few specific heating concerns that may take place in your oven beyond “it won’t heat at all,” and these often give you good clues about which elements might be causing the root problem. Let’s go over a couple common scenarios to look out for here.

Not Cooking Evenly

In some cases, ovens will cook your desired baking products,but will not cook them evenly. Some pieces might be toasty brown while others are full-on burned, but still others aren’t coloured at all. To confirm that this is the issue taking place in your oven, do a test using products or materials that have to spread out horizontally – a batch of cookies is a good example, or a baked cake.

The most common cause of this issue is the first one we mentioned in part one of this blog: Issues with the heating elements in the oven. You can do a quick visual test to see if all your heating elements are glowing the proper shade of red to see whether this is the problem. If not,check your temperature sensors and see if they need to be replaced.

In still other cases, the issue might just be getting used to your new oven a little bit more. You might be placing your oven racks inefficiently, for instance, or performing some part of the maintenance process incorrectly in a way that leads to uneven heat. Spend some time figuring out howto bake and rotate items within the oven.

Wrong Temperature

In other cases, the temperature of the oven is consistent throughout – but it’s simply the wrong temperature. This can lead to food being over- or under-cooked, which can have a big impact on your business.

Once again, the first thing to check here is the temperature sensor. Make sure it isn’t touching the inside wall of the oven, which will get much hotter than the rest of the space. If this isn’t the issue, you can use a device called an ohmmeter to test the sensor’s performance. Finally, if none of this does the trick, you may need to manually calibrate the oven’s temperature using your own separate thermometer – our pros can help here if you’re concerned about doing this yourself.

For more on addressing an oven that isn’t heating properly,or to learn about any of our commercial bakery equipment services or supplies,speak to the pros at Stratton Sales today.

kitchen equipment matters ROI

Why Kitchen Equipment Matters for ROI

2018 holiday baking trends

2018 Holiday Baking Trends

Fall is upon us with winter quickly on the way, and for the professional bakers among us, this is an exciting time of year. The cool season is associated with several notable baking trends and yearly stand-bys, including a few seasonal elements that aren’t too popular at other times of the year.

At Stratton Sales, when we aren’t helping provide you with high-quality baking and industrial kitchen equipment or offering technical support for these products, we can help offer expertise on some of the more fun elements of baking – such as seasonal holiday baking trends for the year 2018. Here are a few to consider, including a couple that are popular every year around this time.

Pumpkin Spice

Pumpkin is most popular right around Halloween, but it continues to be a great baking choice throughout the winter. Part of the draw here is absolutely the seasonal, limited-time nature – people know they only have so long before pumpkin products aren’t on the shelves anymore, and they get very excited about buying them.

You might consider pumpkin spice brownies, which will then incentivize your customers to come right back for candy cane brownies or other Christmas treats. Using this seasonal fad as a way to introduce clients to some of your best offerings is a great strategy for adding to your business.

Warm, Savory Flavors

During the cooler parts of the year, we all seek comfort and happiness from warm things. Think of curling up in blankets by the fire during a snowstorm, for instance – the cold makes getting warm feel all that much better.

This can be applied to your baking themes as well. Consider flavor accents like bacon, smoke and bourbon, each of which add a warm nuance to your baked goods. Even if these aren’t the primary flavors in your products, using them as a little texture will subconsciously draw clients back to your products.

Exotic Donut Fillings

Donuts are a great winter treat, and getting creative with the fillings is all the rage in recent years. If you already have great donuts, consider pairing them with new fillings like lavender, hibiscus, rose or other floral notes. If you want to go a bit more botanical instead, consider flavors like basil, thyme or rosemary.

Ruby Chocolate

White chocolate was the last major chocolate invention over 80 years ago, but there’s a new one making the rounds: Ruby chocolate. This is a pink-tinted chocolate with a berry flavor, all from the natural Ruby cocoa bean. This earthy origin and unique flavor is making ruby chocolate more and more popular, and could be a great way to draw new customers this winter.

For more on holiday and winter baking trends for 2018, or to learn about any of our bakery equipment or supplies, speak to the staff at Stratton Sales today.

maximizing bakery space

Maximizing Your Bakery Space

Like any other business, the primary goal of a bakery is to turn a profit. This is done in several ways, primarily through addressing customer needs and filling them with great service and responsiveness.

At Stratton Sales, we’re here to help your bakery succeed by providing you with the highest quality baking supplies to service your customers with. We can also provide repair and maintenance for this equipment as needed, ensuring you’re never at risk of falling behind on your bakery’s demands. Best of all, we can help you with some of the detail and planning items that go into optimizing your bakery and the space you have. Arranging equipment and storage areas properly can make the difference between a profit and a loss due to the way it impacts efficiency. Let’s look at some important themes when it comes to arranging your bakery.

Survey the Space

Before you make any big purchases or installations of equipment, take some time to survey the space in detail. Walk it through from front to back, identifying primary areas where certain important work or storage areas might go. Envision the various processes you need to go through for your different baking needs, then think about how you and your employees will need to move around in the space.

In addition, look for a few practical items. Identify your electrical outlets early on, as they’re an important factor in dictating where certain equipment like ovens and mixers will go. Once you’ve done this, you can be a bit more precise about planning for the size of larger items like your oven or prep spaces.

Assess Storage Options

Another important area to consider as you’re moving through the space is where storage will be coordinated. Are there separate rooms that might serve well as primary storage areas? If not, you will have to consider how setting up shelves and cabinets will work given the rest of your needs. Try to overestimate here – things like pans, baking materials and other pieces of equipment take up a lot of space, and the last thing you want is to be overloaded on storage. Making things simple and easy to find will save you both time and money.

Consider Flow

When your profits depend on your ability to meet capacity goals, every bit of efficiency matters. A few extra seconds or minutes to accomplish a given process may not seem like much at first, but when you multiply this by the dozens or hundreds of times these processes are repeated per day, suddenly you’re looking at a major loss in productivity.

This is why considering the flow of your bakery is vital. Think about the common steps employees have to take while doing their jobs, then create a layout that optimizes the ease of these steps. In particular, the prep table, oven and proof box should all be close enough together that you can move between the three easily.

For more on how to arrange your bakery to maximize efficiency, or to learn about any of our industrial kitchen equipment, speak to the pros at Stratton Sales today.

essential equipment bakery

Essential Equipment for Every Bakery

Any bakery, large or small, needs the proper equipment to operate both safely and efficiently. Just like a homebuilder can’t work without tools, a great baker and staff can’t accomplish their goals and serve their clients without the right baking materials.

At Stratton Sales, we’re here to provide your bakery with all these products. We source from the top manufacturers in the industry to bring you the highest quality bakery supplies, from mixers and dough trays to commercial ovens and industrial kitchen equipment. Our experts are in tune with the most important needs of your space – here are five vital pieces of baking equipment that virtually any bakery needs.

Mixer

If you’re a bakery that uses its own dough – which most bakeries do – you absolutely must have a bakery mixer on hand. Mixers use a gear-driven arm that rotates in circular motions, helping stir, whisk and beat dough and other materials as they’re being prepared. This arm is attached to a set of beaters, which do the actual mixing, but these beaters can also be replaced with a dough hook to help with kneading.

Our dough mixers come with timers and controls that allow you to specify their uses. They can run at various speeds and both clockwise or counter-clockwise depending on your needs.

Oven

Likely the first item many people think about when they hear the word “bakery,” the oven is another must-have essential in your kitchen. There are several different types of industrial and commercial ovens on the market depending on your needs, from convection ovens for sweeter treats like cakes and cookies to tunnel ovens for the largest industrial baking operations. Ask our experts about which of our ovens might be best for your space and output needs.

Proofer

The dough proofer is an item that’s used often during the process of helping dough rise. “Proofing” is a common baking term that refers to the final part of the rising process, one where the bread ferments and allows yeast to leaven the dough. The proofer’s job is to help control the heat and humidity of the dough, keeping it spread evenly across the entire product for consistent quality. Once again, there are several proofer options out there depending on your needs.

Bread Slicer

Particularly for bakeries where bread is a primary focus, the bread slicer is a must. Many of your clients will expect their bread sliced, and having these pieces of equipment also helps significantly with bagging and organizing bread. Slicers have the capability to cut into a variety of sizes and styles as you require.

Pans and Bakeware

Finally, any bakery needs clean, sanitary spaces to cook on and store things in. In general, the best bakeries look for the highest quality products here – it’s better to pay a bit more up front for the best and most durable materials, rather than going cheaper and being forced to replace more often. We have a variety of pans and other bakeware that fit different bakery sizes and needs.

For more on the most essential baking equipment materials, or to learn about any of our industrial kitchen equipment, speak to the pros at Stratton Sales today.

When Your Bakery Equipment Breaks Down — Repair or Replace

When Your Bakery Equipment Breaks Down — Repair or Replace?

Deciding to repair or replace your bakery equipment is not an easy choice to make. Your mixers, ovens, proofers, and sheeters represent a significant investment in your business — perhaps the largest single-dollar purchase you make in the course of running a bakery or commercial kitchen.

So how do you decide when you’re done with repairs and it’s time to start shopping for replacements?

When Your Bakery Equipment Breaks Down — Repair or Replace

Is Your Commercial Kitchen Equipment Safe?

As long as your commercial mixers, ovens, dough dividers, dough proofers and bread slicers do not pose any safety risk to you or your staff, you may not have to replace them just yet.

Does Your Bakery Equipment Still Produce?

Has your production suffered any drop-offs? When you can no longer produce at the same rate, this can directly affect your bottom line. Your equipment could be costing you more than you think.

Can You Still Get Parts for Your Equipment?

How easy is it to get replacement parts for your bakery equipment? If your repair technician struggles constantly to source your parts, it may be time to consider replacement.

Does Your Equipment Still Meet Your Needs?

Do you have the bakery equipment you need to make what’s on your menu? If you’ve adapted over the years to make less-than-ideal equipment work for your needs, it may be time to consider an upgrade.

How Much Are You Spending on Repairs?

Although we have no hard-and-fast formula to answer this question, we often recommend our customers look at it as they would a used car. How long do you keep pouring money into repairs when the equipment is hardly worth what the repairs cost? You can do a cost analysis yourself, but getting input from a trusted manufacturer and distributor can help ensure your calculations are accurate and up-to-date.

How Can You Put Off Replacing Your Industrial Kitchen Equipment?

To ensure your industrial kitchen and bakery equipment lasts as long as possible, start out with a good foundation. Purchase the very best equipment, even if it stretches your budget a bit.

Remember, spending a little more upfront can save you time, money and hassle for years to come.

The second way to ensure your bakery equipment remains in good working condition for as long as possible is to have regular preventive maintenance and repairs performed by a qualified professional.

In addition to providing the highest-quality industrial kitchen equipment available today, Stratton Sales also offers commercial baking equipment repair and maintenance services. A highly respected industry leader in northern Utah, we are committed to exceptional customer service and satisfaction. Contact us today for help in determining whether you should repair or replace your commercial restaurant or industrial bakery equipment.

Commercial Bakery Equipment Layout & Floorplan Tips

If you’re designing a new commercial bakery equipment layout — or updating your old floorplan — the decisions you make now can affect your productivity and profitability for years (or even decades) to come.

Industrial engineers spend years learning the theory and practice of space planning for the foodservice industry, and you can expect to pay for that experience if you call on one to assist you with your equipment layout. You could save a little money by purchasing a floorplan online, or you could place your trust in someone who knows the industry inside and out — your commercial kitchen equipment supplier.

Commercial Bakery Equipment Layout & Floorplan Tips

Using a Commercial Bakery Equipment Planning Consultant

Large, multinational corporations use industrial engineers and space-planning consultants to design their commercial kitchens, but the cost can easily run into the tens of thousands of dollars.

For most startups and smaller commercial bakery operations, this expense simply isn’t practical, as nice as it might be to have. Many independent bakery owners also find that industrial consultants lack a clear understanding of their challenges as a locally owned and operated business.

Purchasing a Commercial Bakery Equipment Layout

A quick internet search will turn up dozens of commercial kitchen planning programs and hundreds of pre-existing commercial kitchen plans.

Although this can be a great source of ideas for you, you’ll want to think twice before you break out your credit card. These plans can cost as much as $5,000 or more, and having changes made will add to the cost.

Because every bakery’s space is unique, the chances are slim that one of those plans can work for you without modification. Your local building department likely also has unique requirements, so if you will be submitting your equipment layout to the city for a permit, you could be wasting your money on a pre-drawn floorplan.

Call on Your Commercial Bakery Equipment Sales Consultant

You could shell out a little money or a lot of money — or you could save yourself all that expense and trust someone who knows the answers better than anyone else — a bakery equipment sales expert.

Bakery and restaurant equipment suppliers know the industry better than anyone. Not only can your sales consultant help you select the right commercial ovens, dough proofers and dividers, commercial mixers and bread slicers, but they can also provide invaluable input for your floorplan and equipment layout.

But here’s the best part — many industrial kitchen equipment suppliers will assist you with space planning at no cost, as long as you purchase your equipment from them. Or, if they do charge a fee, it’s likely to be minimal as compared to a professional consultant.

Before you shell out a large consulting fee — or purchase a canned kitchen floorplan on the internet — contact Stratton Sales. As a highly respected supplier of industrial kitchen equipment for more than half a century, we know a thing or two about layouts and space planning in the commercial kitchen. We also represent the finest equipment manufacturers in the world, and because we understand your challenges, we even offer financing options to help make your dream a reality. When you’re ready to launch your new bakery or upgrade your existing space, contact Stratton Sales for all your commercial bakery equipment needs.

How to Transition from Food Truck to Brick-and-Mortar Restaurant

How to Transition from Food Truck to Brick-and-Mortar Restaurant

When you own a food truck, the mobile, flexible lifestyle is part of the magic. But maybe you’re starting to think bigger and considering the possibility of putting down roots — a permanent place that you don’t pack up at the end of lunch hour.

The prospect of leveraging your food truck’s success into a brick-and-mortar restaurant is a huge change, both personally and professionally, so in order to make it a success, remember a few important points.

How to Transition from Food Truck to Brick-and-Mortar Restaurant

Stay True to Concept

Whether you’ll use your restaurant as the home base for your continual food truck service or you’re shutting down mobile operations altogether in favor of a permanent parked home, stick to the core values that made your food truck a success in the first place.

So many food truck owners get excited that their kitchen size is larger and they have more capabilities that they drastically expand their menu until their original idea becomes hard to find. Keep the concepts that have worked for you in the past — this is one of the surest indicators your restaurant will have success.

Use Your Knowledge of What Works

You learned a lot during your food truck days that can translate to a physical restaurant.

What’s the best place to get the most foot traffic? What hours are the busiest? Keep them the same for your brick-and-mortar location. Since you have some experience, you have an advantage: you don’t have to go through quite the same lengthy testing phase as a new restaurant.

Manage Your Cash Flow Wisely

Keeping cash flow stable with a food truck operation is different than a full-scale restaurant. You need to order more inventory and you need to do it ahead of time. You need to make payroll for additional staff.

Keep a close eye on cash flow, especially in the early stages when you’re making a large upfront investment in your new location. Cash flow management is one of the most important skills, and one that will either help your new venture stay afloat or sink it.

Get Quality Equipment with Flexible Financing

One of the best ways to maximize your cash flow is to save it for the expenses you can’t put off, from paying contractors to purchasing inventory. But for the big investments such as commercial ovens and dishwashers, you can get financing from Stratton Sales and no payments for 90 days, subject to credit approval. Find out if you are eligible and start accruing the equipment you need as you transition from the food truck life.

commercial kitchen pests

How to Prevent Pests in Your Commercial Kitchen

A commercial kitchen is no place for vermin. Yet they keep trying to call it home. Rodents, flies, cockroaches — it doesn’t matter the size or the species. Any living creatures that aren’t professionally trained staff members do not belong in your domain, and it’s up to you to keep them out.

Identifying and exterminating infestations, then preventing future uninvited guests is how to keep your commercial kitchen safe, healthy and up to code.

commercial kitchen pests

Get to the Source

If you’re concerned you may have pests invading your workspace, dig deep to find out for sure.

Go to heat sources like your dishwasher or stove and look for droppings or any other signs of life. Be thorough — take apart machines when necessary, including coffee or cold drink machines and salad bars. Be vigilant in your investigation, and call in a professional exterminator with experience handling pest eradication in food service businesses.

Then it’s time to make it next to impossible for them to come back.

Cleanliness Is the First Step, Inside and Out

If you don’t have a strict cleaning routine in place, it’s time to create one, and it shouldn’t be a weekly or monthly affair; it should be daily.

Work with your team to split up tasks appropriately so it’s fair and it gets done every day you’re open, especially at the end of the night. Indoor sanitation procedures may include scrubbing floors, especially those near drains or entrances to the building. Outdoor cleanliness means ensuring the dumpster is emptied often enough and it’s rinsed out on a regular basis afterward.

Establish Effective Food Storage Guidelines

As you have probably found, it’s easy for pests of all shapes and sizes to chew through cardboard and plastic. As soon as new shipments come in the door, consider establishing a new storage procedure where all perishables are moved to glass or metal containers. This can help keep pests from both smelling the food and fighting to get to it.

Seal Cracks and Remove Moisture

Examine every nook and cranny in the room, and use a durable caulk to seal any cracks. Even tiny openings make it possible for creatures to nose their way in.

Also address standing water and leaking faucets right away. This is a definite attractor for pests both small and large.

Your Kitchen — Your Home

Your commercial kitchen’s smooth operation is a wondrous sight to see. Keep up a good offensive on pests in order to prevent them from disrupting your work, and make sure to check out Stratton Sales for equipment upgrades to further increase your business efficiency.

Restaurant Management Mistakes to Avoid

Restaurant Management Mistakes to Avoid

When you’re in restaurant management, your goal is to keep your establishment profitable and running smoothly. It sounds so simple when it’s put that way, but you know it’s anything but.

Restaurant Management Mistakes to Avoid

Your duties include designing menus, marketing, responding to customer feedback, hiring and training staff, establishing systems and processes, implementing quality control at every level, keeping everyone happy, etc. The list never ends. It’s a wonder you get any sleep!

At the same time, you love your job and you fully embrace the responsibilities that come along with the title. But plenty can go wrong — and maybe has gone wrong — and we’ve identified four restaurant management mistakes we believe contribute to pitfalls.

Mistake #1: Forgetting the Importance of Communication

When it comes down to it, you aren’t in the food service business, you’re in the people business. You know it’s important to keep the lines of communication open with your customers, but don’t forget about your staff. They can provide some of the most valued insight, since they’re working in the setting every day.

Make full communication with every team member your top priority, and you’re likely to head off many problems in their earliest stages.

Mistake #2: Losing Track of Inventory

So many bad customer experiences, internal staff frustrations or owner annoyances can be traced back to mismanaged inventory. Regardless of whether you directly track inventory, you need to make sure it’s done efficiently and correctly. The tighter of a grip you keep on knowing what’s on the shelves and what’s on the books, the better off your establishment will be.

Mistake #3: Not Maintaining Critical Equipment

This is easy to overlook in a busy restaurant, but your major appliances must be serviced regularly. If you are the only member of the restaurant management team, this responsibility is likely on your shoulders.

From seal replacement to in-depth cleaning, make sure you delegate the proper tasks to a professional or your staff on a scheduled rotation. Maintenance, such as lubricating mixer components, is essential to the longevity of your machines. Avoid breakdowns and make your investment last longer.

Mistake #4: Not Replacing Critical Equipment

There comes a time when you’ve made one repair too many and it’s time to purchase new equipment. The best-run restaurants might not all have top-of-the-line everything, but they have ovens that work. Their machines aren’t out of service repeatedly. If you have equipment breakdowns, you have frustrated customers and even more frustrated staff members who have to explain the problem. Leave room in the budget to replace critical equipment when necessary!

Stratton Sales makes it easy for bakery and restaurant management to find the equipment they need, and at the price they want. With financing options that make upgrades feasible, we are here to help. Contact us today.

menu trends to watch this year

5 Menu Trends to Watch This Year

What menu trends are resonating with diners this year?

menu trends to watch this year

As a restaurant owner or chef, you know how trends change and favorites fluctuate from year to year. The key is making sure your menu reflects your brand, but also hits on some of the key characteristics and selling points sure to make your customers happy.

The National Restaurant Association takes an annual poll of over 700 members of the American Culinary Federation and reports on what’s hot for the upcoming year. In their survey, they found five menu trends every restauranteur should know about.

Vegetables Featured Front and Center

Veganism is hitting the mainstream — just ask any of Beyonce’s followers. With many high-profile celebrities extolling the benefits of going vegan, and multiple documentaries on the topic being produced, more people than ever are cutting animal products from their diets. Some reports say the number of vegans has grown by 500 percent in the United States since 2014.

As you might expect, this influences what consumers are looking for from their local restaurants. Vegans like to eat out too! Chefs are putting more veggie-focused items on the menu, both to give vegans options and to highlight the often-overlooked tastiness of plant-based foods.

Ethnic Inspiration

African spices and Portuguese meats are all the rage. Curry and condiments like sriracha, gochujang or chimichurri are gaining traction, both at home and on restaurant menus. You won’t go wrong developing some ethnically inspired dishes for your menu.

Hyper-Local Ingredient Sourcing

Customers love veggies and meats sourced from the farm down the street. Local flavors should be your top priority. If you are sourcing ingredients from far away, such as fish, make sure you commit to finding sustainable, healthy fisheries and clearly outline the details in the menu for your customers.

New Cuts of Meat

Ever had a Vegas strip steak? What about a Merlot cut? Many different cuts of meat are becoming mainstream, and your customers will notice if you add oyster steak or shoulder tender to your menu.

In-House Creativity

What can you make in-house? House-brewed beer, house-made condiments and house-made pickles all top the list of items customers love this year. House-made sausage, ice cream or charcuterie are also options. Use your creativity to spruce up your menu with individual ingredients created from scratch, by you and your staff. Customers care!

Stratton Sales can help you make this upcoming year the best yet for your restaurant. It might begin with analyzing menu trends, but our support doesn’t stop there. Get the equipment you need to keep your kitchen functioning or expand your capabilities by adding machines to make you more productive while you work.

Contact us today for more information about our products and easy payment plans!

Pay Attention to Food Allergies

Food Allergies Can Put Your Restaurant at Risk

Food allergies pose serious health risks. In America, 30,000 people per year visit the emergency room due to whole-body food allergy reactions and a few hundred of those victims die.

Pay Attention to Food Allergies

Your restaurant can’t afford not to prioritize food allergy awareness, training and implementation.

Ignorance Is a Serious Risk

According to the Centers for Disease Control and Prevention (CDC), food allergies in children doubled between 1997 and 2011. Food allergies are becoming more prevalent every year, but still, surveys show that between one-quarter and one-third of restaurant workers have no training on how to prevent and respond to food allergy reactions.

If the ingredients of menu items aren’t disclosed, dishes aren’t handled properly or patrons are not fully informed about what they are eating, there is a case for liability against the restaurant. Staying ignorant about how food allergies affect your guests will only put your business at risk.

It’s a Branding Statement

Given the growing need for allergy-friendly options, diners are searching for restaurants that take food allergies seriously. For many diners, an allergic reaction doesn’t involve physical discomfort only — it’s life or death.

When restaurants make sure their diners are protected and still provided plenty of options, they make it clear that their customers’ health and well-being is paramount. Not only is this the correct business decision, given the risks involved with food allergies, it’s also a useful marketing technique. Many diners choose restaurants based on this factor alone.

Be Proactive

By taking on the challenge of creating a food-allergy-friendly menu, restaurant owners are staying ahead of the curve. You’re investing in your bottom line, but you’re also being a good citizen. What does this proactive effort look like?

First, make sure you have an updated list of all ingredients you use in your kitchen. Know where every item comes from. If anything is created off-site, such as sauces, have records of their labels for your diners to look at if need be.

Next, prioritize cross-contact training for your entire staff. Cross contact happens when food that is allergy-safe comes into contact with food that isn’t, whether through a failing of a sanitation procedure or through the preparation process. For many diners, even a small amount of an allergen can trigger a reaction. It’s essential to use separate preparation surfaces and have all workers wash their hands before plating or transporting the food.

Everyone in the restaurant, no matter if they are directly involved in food preparation or not, should have allergen training. Front-of-house staff should be coached on spotting the signs of an allergic reaction and know when to call emergency responders.

Invest in Quality Equipment

For thorough preparation, be sure to use separate mixers, trays and equipment for the allergy-free food your restaurant produces. Get in touch with Stratton Sales and find out how we can help support your business with quality equipment at the best price. With special financing offers, we make it easy for your restaurant to cater to guests with food allergies.