A New Kitchen to Heat Up!

Burlodge Canada LTD is proud to announce the opening of a new test kitchen at its Head Office in Brampton, Ontario. The company renovated a space adjacent to its expansive showroom during the summer of 2013 to create a working and flexible kitchen space so it can continue its development of fresh and local recipes for healthcare. But there was more to the idea than just cooking fresh and local foods and testing them in Burlodge Equipment…much more. The new space will be used to hold training videos as well as host meetings for outside groups who want to hold training sessions on particular branded foods. Food manufacturers will be invited to use the cuisine centre to test their food products in Burlodge equipment. The cuisine centre will also provide an excellent back-drop for the continuation of Burlodge’s training sessions for Community Colleges and Universities.

What Burlodge does differently goes far beyond designing and manufacturing high performance equipment. Yes, the company has garnered an excellent standing among institutional food service professionals for its extensive range of products that accommodate hot-line, cook-serve and cook-chill applications. However, Burlodge further distinguish itself by partnering with key industry food suppliers and distributors to assist in every way possible to help them continuously improve their products not to mention introduce new products. With the new test kitchen, Burlodge enhances that support with considerable integrity.

Burlodge also provides the test kitchen to its clients for their use or to attend free educational seminars about the best ways to use Burlodge equipment. Regardless of the size of their operation, Burlodg e aims to optimize each client’s resources and streamline their food service logistics so they get the most out of our machinery, as well as their staff.

With the untold challenges of managing food service operations, Burlodge complements its diverse product mix with a staff largely comprised of former food service professionals, including chefs from healthcare, dietitians, catering managers and more. Who better to address the issues and devise the solutions than those professionals who have earned their way on the front line of the industry?