Come pay us a visit to find out about exclusive show specials, and learn about the newest equipment for wastewater management, cleaning, sanitizing & disinfecting, and more. Come meet Jon Erlandson, the popular SIOUX STEAM FREAK, at WinExpo 2024! North Bay Equipment and Pacific Bay Equipment will be at WinExpo. Visit us on 12/5 at the WinExpo at our NEW Location, Outdoor Exhibits Booth #C. PLUS Register for FREE trade show floor passes or get $30 off any conference/session ticket at WinExpo.com. Use promo code: NORTHBAY. Visit Expo Website

Pacific Bay Equipment introduces innovative new zero-emissions cleaning technology in advance of CARB requirements. Santa Rosa, CA: To assist climate-conscious companies in navigating the impending 2024 California Air Resource Board (CARB) zero emissions equipment requirements, North Bay Equipment is inviting you to see and test out the innovative new Tuffy PowerLoad system. Mobile, 100% electric, with zero emissions, this state-of-the-art newly developed equipment is fully CARB compliant and something we believe you and your viewers would appreciate learning more about. What is CARB? The California Air Resource Board (CARB) zero emissions ban begins next year and it impacts off-road spark-ignition engines that produce 25 horsepower or less, including industrial and commercial equipment such as pressure washers, generators and more. Why does it matter? Most companies have a pressure washer they use for cleaning and sanitizing purposes of just about everything, from factory floors

California is in a severe drought, and the lack of water affects everyone, from farmers to consumers. With agriculture accounting for the lion's share of water usage, government regulations on growers and producers are tightening, and consumers are increasingly expecting farmers, wineries, and other food and beverage producers to take action to reduce their water consumption. Sean Ring, the Vice President at NorthBay Equipment Service and Sales, has gained hands-on knowledge of this critical issue from listening to the many winery owners and managers who have come to him seeking better solutions for water usage. "Wineries use about 7 to 16 liters of water per liter of wine," says Ring, quoting from a study in the Journal of Water Science & Technology. "Vineyards gulp a lot of water, but the wine production process uses considerable amounts at other stages, too, largely to clean the production facility. Our company has focused on water consciousness for years beca

North Bay Equipment & Pacific Bay Equipment are going to have booths at several big tradeshows this upcoming season. Come pay us a visit to find out about exclusive show specials, and learn about the newest equipment for wastewater management, cleaning, sanitizing & disinfecting, and more. https://hotsypacific.net/its-trade-show-time/

The proper control of O2 levels lies at the heart of modern oenology When winemakers put the cork in a bottle of wine, their job is done. It’s their last oenological act; after that, it’s up to the cork. In the past, using a piece of cork was a random act of hope — the cork could be very tight or very loose, and the winemaker could be lucky or unlucky. After 5 or 6 years of aging, the result could be reductive bottles, perfect bottles or oxidized bottles — or all three in the same batch. And, the unfortunate part is when consumers experience this fault, they assume it’s the wine style they do not like. “The amount of oxygen that penetrates the cork directly affects the aging of the wine,” says François Margot, “so it is essential to consistently control the flow of oxygen.” Margot is the North American Sales Manager for Diam Bouchage, a global leader in technological corking solutions for still and sparkling wines and s

In an uncertain economy, companies are looking for wise ways to save money. And this includes ways to prolong the life of your sanitation, cleaning and disinfecting equipment. Three “regular” tips to prolong equipment life: Cleaning your equipment regularly helps prevent erosion or corrosion, which can wear down parts, and prevents clogging on smaller equipment pieces. Plus it improves equipment’s performance. Check for signs of wear regularly. The sooner you repair or replace components that are starting to wear out, the better your equipment will operate, and the longer it will last. Regular preventative service and maintenance. Be proactive on maintenance vs. reactive. If you wait until equipment breaks, you may have to wait for parts and repair, and your business may be “down”– something you can’t afford.

California Company Offers Solution-Driven Services to Combat State Water Woes for Wine Industry In 2014, Governor Jerry Brown signed the California Sustainable Groundwater Management Act (SGMA) into law. While many agree that significant gaps still exist with its implementation, SGMA requires high and medium priority groundwater basins throughout the state to develop groundwater sustainability plans that meet the law’s requirements within 20 years. Local stakeholders have until 2022 to develop, prepare, and begin implementation of Groundwater Sustainability Plans. Nowhere is water management more of a critical issue than in the wine industry where water usage for agricultural and cleaning purposes is essential to its viability. Fortunately, North Bay Equipment Service and Sales, which has been serving Northern California food and beverage industries under its parent company name Hotsy Pacific for the last 40 years, has developed solution-driven options to help the wine industry