bake - Special Report - May 2023 - 27

bakers with limited space baking
multiple products.
Convection
Tagliavini Termovent
Production: Retail
Fuel Source: Electric
Convection oven with even baking
available in 5 and 10 pan configurations
with an optional proofing
cabinet.
The Tagliavini Termovent is an
energy efficient, electric convection
oven that's suitable for parbaked
bread, confectionery, hamburger
rolls and filled specialities like pies.
This easy to install oven can also be
equipped with a proofing cabinet
upon request.
More than a century of
service
Founded in 1897, Hobart last year
celebrated the company's 125th
anniversary of bringing innovative
cooking, dishwashing, food preparation,
weighing and wrapping equipment
to the foodservice and food
retail industry. From the first-ever
introduction of motorized mixers,
coffee grinders and dishwashers in
the late 1800s and early 1900s to the
advanced, WiFi-enabled devices of
today, Hobart continues its commitment
and focus on delivering industry-leading
technology solutions to
support the needs of commercial
and institutional kitchens, groceries,
bakeries and delis worldwide.
" Reaching a milestone of 125 years
in business is more than just celebrating
our history, " says Todd Blair,
director of marketing. " It's about
using that foundation to look to
the future. "
Bake Magazine Digital Special Report 2 | Volume 4 | bakemag.com
27
Anniversary
celebration contest
Hobart announced the winners of its 125th Anniversary Celebration
Contest, a giveaway of equipment prize packages, plus installation
and up to one year of preventive maintenance. Tore Trupiano, owner
of Mangia e Bevi in Oceanside, Calif., was the independent restaurant
winner. Nicholas Angelakis, owner of Colonial Farms Gourmet Food
and Market in Washington Crossing, Pa., won in the independent
food retail store category. Both winners were chosen based on
their commitment to local philanthropy and community outreach
and will use their new Hobart equipment to further their missions.
" We are honored to be able to support both of these owners
and their establishments as they give back to their neighbors and
communities, " says Todd Blair, director of marketing at Hobart. " The
work they do to feed those in need is nothing short of heroic. We
look forward to seeing how our equipment will further enable their
philanthropic efforts and outreach. "
After shutting down at the start of the COVID-19 pandemic,
Trupiano and his staff dedicated their time to feeding seniors in the
community through a partnership with a local organization, Great
Plates Deliver. Early on they were making and packaging 300 to
400 meals daily, seven days a week, and eventually were providing
closer to 1,000 meals daily.
" Our kitchen is small, but we want to continue to give to the community.
They've supported us since my parents opened the business
in 1971, " said Trupiano. " This new Hobart equipment will allow us to
expand our kitchen space to make Mangia what it should be and
give us the chance to continue providing meals to those in need. "
Angelakis and his family-owned market wanted to create an
outreach program for those in need. They packaged dinners on
Thanksgiving 2020 to distribute on the streets of North Philadelphia.
Nicholas Angelakis
Tore Trupiano
HOBART
http://www.bakemag.com

bake - Special Report - May 2023

Table of Contents for the Digital Edition of bake - Special Report - May 2023

bake - Special Report - May 2023 - Intro
bake - Special Report - May 2023 - 1
bake - Special Report - May 2023 - 2
bake - Special Report - May 2023 - 3
bake - Special Report - May 2023 - 4
bake - Special Report - May 2023 - 5
bake - Special Report - May 2023 - 6
bake - Special Report - May 2023 - 7
bake - Special Report - May 2023 - 8
bake - Special Report - May 2023 - 9
bake - Special Report - May 2023 - 10
bake - Special Report - May 2023 - 11
bake - Special Report - May 2023 - 12
bake - Special Report - May 2023 - 13
bake - Special Report - May 2023 - 14
bake - Special Report - May 2023 - 15
bake - Special Report - May 2023 - 16
bake - Special Report - May 2023 - 17
bake - Special Report - May 2023 - 18
bake - Special Report - May 2023 - 19
bake - Special Report - May 2023 - 20
bake - Special Report - May 2023 - 21
bake - Special Report - May 2023 - 22
bake - Special Report - May 2023 - 23
bake - Special Report - May 2023 - 24
bake - Special Report - May 2023 - 25
bake - Special Report - May 2023 - 26
bake - Special Report - May 2023 - 27
bake - Special Report - May 2023 - 28
bake - Special Report - May 2023 - 29
bake - Special Report - May 2023 - 30
bake - Special Report - May 2023 - 31
bake - Special Report - May 2023 - 32
bake - Special Report - May 2023 - 33
bake - Special Report - May 2023 - 34
bake - Special Report - May 2023 - 35
bake - Special Report - May 2023 - 36
bake - Special Report - May 2023 - 37
bake - Special Report - May 2023 - 38
bake - Special Report - May 2023 - 39
bake - Special Report - May 2023 - 40
bake - Special Report - May 2023 - 41
bake - Special Report - May 2023 - 42
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https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
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https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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