“With their broad line of professional restaurant equipment, Waring opens up possibilities in our kitchen”
With all the money spent to outfit a kitchen with the most durable, best performing heavy equipment, wouldn’t it be nice to have smallwares that can perform at the same level and stand the same test of time?
- Chef Andrew Zimmerman, Sepia, Chicago IL.
Every chef loves talking about the big dogs in the kitchen: the wood-stove oven that reaches 900 degrees, the smoker, the chitwood broiler – or the flashy whiz-kids, like the vacuum packers and super shiny tempering machines. The fact is, it’s the smallwares that get them there – the food processor for the tapenade, the dough hook for the pizza dough, the immersion blender to make your ganache smooth and shiny, the spice grinder to blend your seasonings. After all, the end result is only as good as its beginning – and middle. It’s at this point that chefs need power, and durability… power to emulsify, power to incorporate…durability to last long hours and frequent uses. No one knows this better than Waring.
Waring knows that every kitchen runs on more than manpower, and their smallwares reflect that in both power and consistency. With almost a century of research and industry feedback, Waring has specifically tailored their smallwares for a permanent place in the equipment arsenal of the expert chef. So, no matter what’s on the menu, chefs who take pride in the big dogs and shiny machines of the kitchen can safely use, abuse, and continue to produce with Waring smallwares.