From San Jamar, we added Silicone Pot Holders. Withstand temperatures up to 350˚F for 15 seconds, ensuring your team’s safety during high intensity kitchen tasks. The non-stick coating for quick wipes, keeps them spotless and ready for the next culinary action. Excelling in both hot and cold applications, these pot holders are designed for the fast-paced demands of a professional kitchen. Each case contains a dozen pot holders, providing a practical and economical way to outfit your kitchen with top-tier heat protection. Upgrade your kitchen efficiency with San Jamar Silicone Pot Holders, engineered for the rigors of your kitchen.

And from Heritage, we added Low-Density 55 gallon can liners, a great solution for your waste management needs. With a 55-gallon size, these liners offer ample space to handle substantial volumes of waste, making them ideal for high-traffic environments. Crafted from durable low-density material, these lines are designed to withstand the rigors of demanding use, ensuring reliable performance. The black color not only conceals the contents for a discreet appearance but also adds a touch of professionalism to your waste mangement system. Each case contains 100 liners, offering a cost-effective and efficient way to stock up, ensuring you’re well-prepared for ongoing waste disposal requirments. Designed for durablility, efficiency, and a clean professional look, order your case today.

New Item Details:

Dennis Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727

From Companions, we added a variety of trash can liners in clear and black. Companions® can liners are break- and zipper-resistant. Incorporating a durable HexSeal design, they are 99.9% leak-proof and hold 33% more than its competitors. They are high density, and are manufactured with high-grade HDPE resins. The hassle-free, coreless rolls are superior in overall strength and performance. The HexSeal bottom provides superior load-bearing strength to resist punctures and restricts leaks. Sizes range from 10 gallons and go up to 60 gallons. We also added a muenster cheese loaf. This is great to make your own cheese slices, charcuterie boards, platters and more.

Take a look at our full list below:

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

There are a wide range of weights, sizes and types of can liners available; making the chore of choosing the right fit for your cans a daunting task. How do you determine which liners are right for your needs? Using the guide below, and working with a Dennis Account Executive, you’ll be able to easily decide on and order the right liners for your operation.

Step 1– What type of can liner do I need?

Before anything else, it’s important to know how your liner will be used, then it’s easy to match your liner to the intended application. There are two types of resins commonly used to produce can liners – linear Low and High Density. To decide which one you need answer this question:

Are sharp, pointed or jagged objects going to be thrown away in this bag?

If “Yes,” you need Linear Low (Gauge = mils)
If “No,” you need Linear High (Gauge = microns)

Step 2 – Select Liner Gauge

How much does the liner need to hold? Determine the average weight of a full can liner in it’s intended use. Once you have decided that number, check with your Account Executive to review the appropriate gauge and material liner options.

Choose lower gauges for lighter loads like paper and general refuse, and higher gauges for heavy and extra-heavy loads. In the reference grid below, 1 mil = 25.4 microns.

Step 3 – Determine the Correct Size

Gallon capacity or size is printed on most containers. If you don’t see this information, measure your container using the formulas listed below. Dennis offers a wide variety of can liners for many types of refuse.

Measuring for Correct Can Liner Size

Liner Width: Use one-half of the outer circumference of the container.

Liner Length: Use the height of the container, plus one-half of the diameter of the container, plus 3 inches, (for overhang). For square or rectangular containers, use the diagonal of the container bottom instead of the can’s diameter.

Learn more about our Non-Foods products…

Frittatas can offer an elegant, yet rustic way to transform most leftovers into a dynamic, delicious and trendy dish.

Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs. The frittata is an extremely versatile way to reinvent leftovers by simply whipping eggs together with cream, adding small morsels of proteins, shredded cheese (crumbled cheese will work fine), vegetables, pasta, rice and fresh herbs… the combinations are endless! Simply Transfer your frittata mix into a small single serve skillet and bake at 350 until set, about 15 minutes.

Keep in mind that Frittatas are great for any setting, a basic bacon and cheese for breakfast, coned beef trim with sauerkraut, Swiss cheese and finished with rye bread crumbs as a bar bite, duck with fontina and truffle oil for your tapas menu or shellfish and potato Gnocchi garnished with creme fraiche and caviar a great fit for any fine dinning menu.

Fun with frittatas:

• Simply breakfast style
• Add charcuterie ends and grain mustard as a charcuterie style option
• Serve lobster roll style by topping a lobster frittata with shredded lettuce, aioli and buttered hot dog roll croutons
• Bake with smoked salmon tail pieces, garnish with pickled onion, cornichons and serve with a bagel as a spin on smoked salmon plate
• Use prime rib trim, blue cheese, herbs and serve with French fries

Sometimes valuables get canned, and its our job to correct careless practices before they spread.

One thing we’ve learned during our years working in foodservice is that when you look deep within the can (the garbage can) there is a good chance you will find that your money is being thrown out. In most cases items such as cutlery, ramekins, excess trim from food production and even culinary utensils are fed to the can by accident. Unfortunately there are also times when items are tossed due to negligence and lack of caring, or just being “to busy to pick it out”. In any case its our job as owners, operators, chefs & managers to spot check the can from time to time to be sure our money is not being canned.

This is not to say that you need to glove up (Nitrile gloves of course) and rummage through trash every day, but is to say that we need to be aware of what’s in the can we walk by; a visual spot check if you will. If you see non perishable items on the top then a continued dig for additional treasure is up to you. If you see excess food production trim then that too needs to be addressed; excess beef trim, seafood trim, chicken trim or even vegetable trim can become a wasteful and costly practice that should be evaluated and addressed. We’re not suggesting that food which has already hit the can should be picked out, but it could be used as an example for training and to set expectations with your staff.

Items to look out for:

• Ramekins
• Cutlery
• Culinary utensils; tongs, spatulas, whisks…..etc
• Excess beef trim the could be used for steak sandwiches or tips
• Excess chicken scraps that could be used for chicken stock or ground for chicken sliders
• Excess trim from vegetables that could be used for stocks or a roasted vegetable bisque