2. Countertop Cooking & Warming
Premium quality supplier to the Foodservice Industry in the following categories:
Slicers
Mixers
Choppers
Scales
Countertop Cooking & Warming
Slicers- Widest range of slicers in the market. From our entry level C9, 9” to our premium 4975P all stainless steel automatic.
Mixers – Best mixers on the market, with a very low cost of ownership. In 8 years we have gone from virtually unknown to #2 market share in the US and to #1 in Canada
Choppers - #12 & #22 all stainless steel heavy duty construction
Scales styles with competitive features and pricing. Although it is not our main focus we have captured the overall Best in Class designation this year from FES magazine
Countertop - Our exciting new offering to the food service industry

4. Globe Slicers
Better
Good
G10
G12 C9
C10
G14
G12A
GC512
Enhanced Cleanability and Sanitation Features Certified by NSF International
C12
Knowing what questions to ask helps the sales person become the expert. Also helps if you need to up sell them into a med or premium machine and not simply get stuck in a price discussion
Type of product - Important to determine if they are slicing difficult products (cheese, Prosciutto, frozen product etc). Cheeses or difficult meats require med duty to premium machines. Frozen requires PF machine. Thin consistent slices require a premium machine
Slice to order or bulk – If most slicing is conducted in the morning selling an automatic machine help free up their labor to perform other tasks while slicing. If all slicing is to order there is no reason to spend the extra $ for an auto
Slicing cheese - Steer towards a premium gear drive machine. They can handle the torque required to slice cheese. Med duty can handle maybe an hr a day of cheese. Light duty 12” (not 9” or 10”!) can handle about 20 min a day
How many hrs or use - If slicing is an important part of their biz steer towards premium. Review chart for recommendations for lesser use.
Budget - Obvious question
Best
3850N/3975N
3600N

5. Globe C-Series Slicers
Entry level, good quality
Aluminum body construction
Belt driven knife
Dual bearing slide system
Limited use throughout the day (30-60 min)
Limited or no cheese slicing (C9 & C10 no cheese, C12 up to 30 min/day)
Max Thickness 7/16"
Gear Driven Knife
Shows the difference between the systems. On the belt system the motor will attempt to rotate at a consistent speed, as residue builds up on the knife the pulley on the knife end will try to slow down. One a belt drive machine you can actually hear the motor being taxed as you slice cheese. The resistance of the knife pulley is what causes the belt to heat up, wear, slip and eventually break. With a gear system the energy transfer from the motor to the knife is much more efficient eliminating the issues caused by slicing cheese.
The primary reason for a belt system is simply lower cost of manufacture
C12

6. Globe G-Series Slicers
Mid-level
Aluminum body construction
Belt driven knife
Dual bearing slide system
Higher/more use throughout the day (1-3hrs)
Cheese slicing (30-90 min)
Max slice thickness 7/16"
Ring guard
Knife cover interlock
No volt release
Gear Driven Knife
Shows the difference between the systems. On the belt system the motor will attempt to rotate at a consistent speed, as residue builds up on the knife the pulley on the knife end will try to slow down. One a belt drive machine you can actually hear the motor being taxed as you slice cheese. The resistance of the knife pulley is what causes the belt to heat up, wear, slip and eventually break. With a gear system the energy transfer from the motor to the knife is much more efficient eliminating the issues caused by slicing cheese.
The primary reason for a belt system is simply lower cost of manufacture
G14

7. Globe GC512 Slicer Mid-level/Premium
Aluminum body construction w/stainless food contact points
Gear driven knife and table adjustment
Higher/more use throughout the day (4hrs)
Cheese slicing (3hrs)
Max slice thickness 7/8"
Ring guard
Knife cover interlock
Gear Driven Knife
Shows the difference between the systems. On the belt system the motor will attempt to rotate at a consistent speed, as residue builds up on the knife the pulley on the knife end will try to slow down. One a belt drive machine you can actually hear the motor being taxed as you slice cheese. The resistance of the knife pulley is what causes the belt to heat up, wear, slip and eventually break. With a gear system the energy transfer from the motor to the knife is much more efficient eliminating the issues caused by slicing cheese.
The primary reason for a belt system is simply lower cost of manufacture
GC512

8. Globe N-Series Premium Slicers
Premium construction
Stainless steel body construction
Premium gear driven knife and table adjustment
Higher/more use throughout the day (all day)
Cheese slicing (all day)
Max slice thickness 1-1/4"
Ring guard
Knife cover interlock
No volt release
Gear Driven Knife
Shows the difference between the systems. On the belt system the motor will attempt to rotate at a consistent speed, as residue builds up on the knife the pulley on the knife end will try to slow down. One a belt drive machine you can actually hear the motor being taxed as you slice cheese. The resistance of the knife pulley is what causes the belt to heat up, wear, slip and eventually break. With a gear system the energy transfer from the motor to the knife is much more efficient eliminating the issues caused by slicing cheese.
The primary reason for a belt system is simply lower cost of manufacture
3600N

9. Gear Driven Knife
Gear drive design will not slip, stretch, break or stall under heavy loads
Provides more torque for slicing tough product like cheese
Gear Driven Knife
Shows the difference between the systems. On the belt system the motor will attempt to rotate at a consistent speed, as residue builds up on the knife the pulley on the knife end will try to slow down. One a belt drive machine you can actually hear the motor being taxed as you slice cheese. The resistance of the knife pulley is what causes the belt to heat up, wear, slip and eventually break. With a gear system the energy transfer from the motor to the knife is much more efficient eliminating the issues caused by slicing cheese.
The primary reason for a belt system is simply lower cost of manufacture

10. Precision Thickness Adjustment
Consistently produces tissue thin slices
Eliminates table movement during slicing
Improves product yield and reduces waste, resulting in higher profits
Precision Thickness Adjustment
Much more accurate
Much more consistent
Does not have the wear and table walking issues associated with the cam system

11. Stainless Steel Construction
Stainless steel is the preferred food prep surface in the industry
Improves sanitation and eases cleaning
Will maintain a “like new” finish
Stainless Steel Construction
Aesthetically better
Easier to Clean
Definite sanitation advantage
Aluminum will oxidize and pit where stainless steel will not. The sanitation aspect of stainless steel is the reason all NSF approve prep tables are made from SS. There are a few aluminum tables out there but none are NSF Listed. A good question to ask is “How many or you have sold an aluminum prep table?”. Plastic will also harbor bacteria and is susceptible to scratching which compounds the bacteria issue

12. Heavy Duty Cast Table Support
Premium Construction
Stainless Steel Body
Heavy Duty Cast Table Support
Berkel Comparison
This illustrates the comparison between the 3600 & the X13. Shows the plastic body of the X13. The table adjustment knob (which promotes cross contamination as they use the same hand to catch the product as it comes off the slicer as they use to adjust the table. And the danger of sharpening their slicer as the table needs to be all the way open, in it’s most dangerous position, to sharpen whereas the knife edge on ours is totally covered when in sharpening mode.

13. Quick-Clean™ Coating Option
The knife cover and table are coated
Ideal surface for slicing cheese
Makes clean-up extremely easy and quick
Teflon Coating
A nice option especially when they plan to slice a lot of cheese. The slicing operation is smoother causing less fatigue but the clean up has become more of an advantage. We have cleaned machines by simply wiping them down with a paper towel. That is not possible when there is a lot of cheese residue on a standard machine.
This option is only available on our premium machine.

14. Frozen Meat Slicer Package
Serrated knife never needs to be sharpened
Bronze gear drive system provides the ultimate power for this application
Easily slices frozen meat
Frozen Meat Package
Great for any operation needing to slice frozen product. Mostly Asian concepts also some Philly Cheese Steak or Mexican operations. People who slice frozen meats are slicing raw roast (as opposed to processed deli meats). Raw roasts are difficult to slice unfrozen as they are very pliable and want to move around especially when there is fat marbling. You cannot get consistently thin slices without freezing and slicing frozen. Usually they have to go through a process to semi thaw the roast before slicing. With the PF they can slice right out of the freezer.

15. Slicer Accessories/Options
Slicer Cover
Vegetable Hopper (C & G Series)
Extension Legs
Food Fences
Vegetable Hopper (GC512 only)
Lift Lever for 3600N/4600N
Vegetable Hopper

16. Slicer Questions to Ask
What types of products will you be slicing?
How thick? How thin? How consistent does it need to be?
Do you slice to order or slice in bulk?
Will you be slicing cheese?
How many hours will the slicer be used each day?
What is your budget?
Knowing what questions to ask helps the sales person become the expert. Also helps if you need to up sell them into a med or premium machine and not simply get stuck in a price discussion
Type of product - Important to determine if they are slicing difficult products (cheese, Prosciutto, frozen product etc). Cheeses or difficult meats require med duty to premium machines. Frozen requires PF machine. Thin consistent slices require a premium machine
Slice to order or bulk – If most slicing is conducted in the morning selling an automatic machine help free up their labor to perform other tasks while slicing. If all slicing is to order there is no reason to spend the extra $ for an auto
Slicing cheese - Steer towards a premium gear drive machine. They can handle the torque required to slice cheese. Med duty can handle maybe an hr a day of cheese. Light duty 12” (not 9” or 10”!) can handle about 20 min a day
How many hrs or use - If slicing is an important part of their biz steer towards premium. Review chart for recommendations for lesser use.
Budget - Obvious question

17. Slicer Selection Guide
Offer this as a “Road Map” for asking the questions. This will lead them to sizing the right slicer for the application. Obviously selling too light duty of a slicer causes issues for everyone so stay away from talking just about price but about requirements.
Slicer Selection Guide

19. Quality Construction – Cast Iron Base
Rigid cast iron construction
Custom built motors

20. Quality Construction - Gear Transmission
Premium alloy steel gears and shafts are unsurpassed for extra strength/durability
Globe uses advanced machining techniques on the gears and shafts to enhance their durability
Globe Competition

21. Quality Construction – Premium Handles
Rigid cast iron construction
Custom built motors
Globe
Competition

22. Lower Cost of Ownership
Excellent up front value
Durable components ensure years of reliable operation
Built to outlast the competition
Two year parts and one year labor warranty at no additional cost

23. Mixer Attachments/Accessories
Bowl Truck
Bowl Scraper
Housing
Meat Grinder
Adapter Kit
Adjustable Slicing Disc
Plate Holder
Shredding/Grating Plates

24. Mixer Questions to Ask What types of products will you be mixing?
What quantities of products will you be mixing? (what is the recipe?)
Will you be using the mixer to slice, shred, grate, or chop?

25. Absorption Ratio (AR)
When mixing dough (pizza, bread, or bagels) check the AR%!
Weight of Water
Weight of Flour
A gallon of water weighs 8.33 lbs
A quart of water weighs 2.08 lbs
Water temperature must be above 70°

28. Meat tenderizer attachment for the CC12 chopper
Meat Choppers
Direct gear driven transmission
Compact and ergonomic design
Seamless stainless steel construction
250 lb. (CC12) & 450 lb. (CC22) capacity
Meat tenderizer attachment for the CC12 chopper
CC12
CC22

30. Scales Price computing (GS30 & GS30T) Label printing (GSP30A)
30 lb. capacity, legal for trade, dual-sided fluorescent tube display, rechargeable battery pack included. Tower display optional.
Label printing (GSP30A)
30 lb. capacity, legal for trade, dual-sided display, stores up to 3800 PLU’s.
Portion control (GPS10)
Weighs up to 11 lbs., NSF approved, AC power or battery operation (3 standard C-size batteries, not included).
Portion control (GPS5)
Weighs up to 5 lbs., NSF approved, AC power or battery operation (3 type AA-size batteries, not included).
GPS5
GPS10
GS30
GSP30A

32. Countertop – Soup Kettle & Rice Cooker
10-1/2 qt. Capacity
Black powder coat finish
Full ring base for stability
Stainless soup pot
Cord exits on control side
25 Cup capacity
Stainless steel body
Heavy duty aluminum non-stick pot
External reset (bottom)
Auto-hold after cook cycle
Overheat protection
One-button control
CPSKB1
RC25

33. Countertop – Heat Lamp (2) 250 watt bulbs
Shatter resistant bulbs standard
5 pre-set height settings
Switch on arm
5 anti-slide feet
WL2

34. Countertop – Electric Fryers
3 sizes – 10 lb., 16 lb. & 32 lb. (dual pot)
All stainless steel body construction
Large capacity fully-welded nickel baskets with cool-to-touch handles
Three position locking pivot head for draining and pot removal with cool-to-touch lift handle
High limit t-stat and manual reset switch
PF10E
PF16E
PF32E

35. Countertop – Pasta Cooker / Boiling Unit
16 lb pot, 2 gallon water capacity
Permanently attached stainless steel boiling pot with front mounted drain
All stainless steel body construction
2 pasta baskets with cool touch handles (4 basket single serving basket option available)
Three position locking pivot head for easy cleaning
High limit T-stat and manual reset switch
75°-215°F (boiling unit only. Unit does not fry)
GPC16

36. Countertop – Panini & Sandwich Grills
Heavy-duty cast iron grill plates
All stainless steel body construction
Heavy-duty hinge system with tension control
Unique top heat conduit for improved plate adjustability
Imbedded thermostat for more precise temperature control
Grooved for grill lines (GPG) or smooth plates (GSG)
120V
GSG1410
GPG1410

37. Countertop – Bistro Series Sandwich Grills
Heavy-duty cast iron grill plates
All stainless steel body construction
Heavy-duty hinge system with tension control
Unique top heat conduit for improved plate adjustability
Imbedded thermostat for more precise temperature control
Grooved or smooth plates
120V (single), 240V (double)
Panini scraper included with grooved grills
GSG10
GPGDUE10

38. Countertop – Deluxe Sandwich Grills
Heavy-duty cast iron grill plates
All stainless steel body construction
Built-in electronic timer and 4 programmable presets
Heavy-duty hinge system with tension control
Unique top heat conduit for improved plate adjustability
Imbedded thermostat for more precise temperature control
Grooved or smooth plates
120V (single), V (Double)
Panini scraper included with grooved grills
GPG14D
GSGDUE14D

39. Countertop – Hot Dog Roller Grills
30-dog Hot Dog Roller with 11 non-stick rollers with a metal element in each
All stainless steel construction including the full drip pan
Thermostatically controlled
Optional Polycarbonate food shields available
RG30

40. Countertop – Continuous Use 1800 W Induction Range
All stainless steel body construction with durable ceramic cooktop
Low Profile, 4.33" H
Temperature settings from 140°- 460°F
7 power levels up to 1800W
Digital timer
Proper pan detection
4-digit LED display with error code alert and easy touch pad controls
GIR18

41. Countertop – Moderate Use 1800 W Induction Range
Durable ceramic cooktop with stainless steel framing and durable molded plastic bottom construction
Low Profile, 2.75" H
Temperature settings from 150°- 450°F
6 power levels up to 1800W
Digital timer
Proper pan detection
4-digit LED display with error code alert and easy touch pad controls
*Recommended for
moderate use
GIR18

42. Countertop – Electric Griddles
2 styles, 2 sizes each
All stainless steel body construction
Medium/heavy-duty 24" & 36" with 16.5" x ½" highly polished grill for even cooking
Economy 24" & 36" with 13" x 3/8" highly polished grill for even cooking
Fully welded frame V
PG36E
GEG36
PG24E
GEG24

44. Countertop – Globe Gas Griddles
2 styles (Manual & T-stat)
– Manual 15", 24", 36" & 48 " – T-stat 24", 36" & 48"
All stainless steel dual wall construction
Fully welded ¾" highly polished grill plate
Wide grease trough with high capacity stainless steel drip tray
High BTU design, 30,000 BTUs per burner, 1 burner per foot
T-stat models have igniter button
Stainless steel burners & pilot tubes
Heavy-duty all metal knobs and legs
Natural gas, shipped with LP conversion kit
GG24G
GG36TG

45. Countertop – Globe Gas Charbroilers
Available in radiant steel, radiant cast iron and char rock (field convertible)
4 sizes – 15", 24", 36" & 48"
All stainless steel dual wall construction
Wide grease trough with high capacity stainless steel drip tray
High BTU design, 40,000 BTUs per burner, 1 burner per foot
Stainless steel burners & pilot tubes
Heavy-duty all metal knobs and legs
Natural gas, shipped with LP conversion kit
Heavy-duty cast iron cooking grates
GCB24G
GCB36G

46. Countertop – Globe Gas Hot Plates
3 sizes – 2, 4 & 6 burner (12", 24", 36")
All stainless steel dual wall construction
High capacity stainless steel drip tray
High BTU design, 22,000 BTUs per burner, 1 burner per foot
Stainless steel pilot tubes
Cast iron burners
Heavy-duty, all metal knobs and legs
Natural gas, shipped with LP conversion kit
GHP36G
GHP12G
GHP24G

47. Countertop – Globe Gas Fryer
Available in 2 sizes – 15 lb. & 30 lb. (26,000 BTU & 53,000 BTU)
All stainless steel dual wall construction
Heavy-duty all metal knobs and legs
Must specify Natural Gas or LP
Premium Robert Shaw thermostats
Extra heavy duty cooking grates
Stainless steel pilot tubes with anti-clog pilots
GF15G
GF30G

48. Countertop – Chefmate Gas Griddles
Available in 24" and 36" widths
Manual controls and adjustable pilots with front access
All stainless steel construction
Fully welded ¾" highly-polished grill plate for maximum heat distribution
Spatula wide grease trough with high capacity stainless steel drip tray
High BTU design, 30,000 BTUs per burner, 1 burner per foot
Durable steel burners provide heat control every 12" and flame every 6"
Natural gas, shipped with LP conversion kit
C24GG

49. Countertop – Chefmate Gas Charbroilers
Available in 24" and 36" widths
All stainless steel construction
Radiant heat
Spatula wide grease trough with high capacity stainless steel drip tray
35,000 BTUs per burner, 1 burner per foot
Durable steel burners provide heat control every 12" and flame every 6"
Heavy-duty cast iron cooking grates with 3 adjustable grilling positions
Adjustable pilots with front access
Natural gas, shipped with LP conversion kit
C24CB-SR

50. Countertop – Chefmate Gas Hot Plates
2 and 4 burner hot plates (12" and 24" widths)
Stainless steel construction
High BTU design, 25,000 BTUs per burner, 1 burner per cast iron grate
Durable steel pilot tubes
Adjustable pilots with front access
Heavy-duty, industry standard cast iron burners
Natural gas, shipped with LP conversion kit
C24HT