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From our versatile assortment of steam jacketed kettles and braising pans to our high-quality lineup of steamers and filtration systems, Groen sets a new standard for control, efficiency and performance in today’s commercial kitchens.
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From our patented FX Series precision refrigeration line to our assortment of prep table solutions, refrigerated chef stands, blast chillers and more, Randell is built to take on the toughest cooling challenges.
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From the revolutionary EcoArch commercial vent hood to a complete line of conveyors and utility distribution systems, Avtec delivers breakthrough efficiency, functionality and labor savings.
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A la Cart’s comprehensive lineup of advanced tray line assembly systems, cook-chill pre-plated retherm systems and meal delivery carts truly revolutionizes the way patients’ meals are prepared and delivered.
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Power Soak’s commercial ware washing systems provide a reliable cleaning and sanitizing solution that delivers both power and efficiency for foodservice operations of every size and scope.
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Welcome to the online home of Unified Brands and our premium branded product lines — Groen, Randell, Avtec, A la Cart and Power Soak. We hope you enjoy exploring our lineup of innovative commercial kitchen equipment and learning more about how Unified is making a difference in the world of foodservice.

As a leader in professional food equipment design, manufacturing and service, Unified Brands is proud to support an extensive portfolio of foodservice products, providing smart solutions for today’s commercial kitchens.

Blog

Foodservice Equipment: Mass-Customization Versus Custom-Made

July 19, 2016

Customer service-driven manufacturers seek to take care of their customers and strive to do so in the best way that presents the option that would be in their best interest. It is important to offer the customer what they want and need, not just simply provide them with information on products available for purchase.…

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Managing Clean-Up in High-Traffic Dining Halls

July 14, 2016

One of the most difficult issues faced in college and university foodservice is determining how dishes will be returned to the dish room from the dining area. There have been many designs used over the years in cafeterias and dining halls, ranging from a single drop-off window to an accumulating roller system.…

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