Tuesday, February 26, 2013

Manitowoc New Restaurant Equipment

We want to talk to you at The NAFEM Show 2013 about our over 30 new products that we will be showcasing. You won't believe all we have in store for you. Here is a sneak peek at what some of the brands will have on display.
Convotherm Combi OES 6.2Convotherm Combi OES 6.20 Oven with Smoker Technology - Now our combi-ovens can provide a great smoked flavor to a variety of meats and fishes, all with the cooking technology and ease you expect from a Convotherm Combi. The CONVOSmoker makes creating new menu items simple. We recommend using Bradely Bisquettes which can be found at a variety of retail outlets.
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DelfieldProduction Centers - From idea, to design, to reality, Delfield's Production Centers can accelerate your culinary success. With years of design experience and integration, Delfield will deliver the most efficient ergonomic system. We can integrate not only Delfield cold and storage units, but also heating and holding units from Cleveland, Lincoln, Merco, Garland and Merrychef. Create your own custom production integrated system from Delfield.
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Frymaster 1814Frymaster 1814 High Production Gas Fryer - These large capacity fryers have a 63-lb (31 liter) frypot oil capacity with an 18" x 14" cooking area that can be combined in a two frypot battery or with an HD50G battery with its 50-lb (25 liter) frypot oil capacity. The ability to cook three baskets of food in an 18" x 14" cooking area allows for reductions in footprint, oil use, and energy use over standard 50-lb fryers. Two 1814 fryers can do the work of three standard fryers and two 1814 fryers combined with an HD50 fryer allows three fryers to do the work of four standard fryers. The savings adds up quickly using 11-15% less space and 12-16% less oil while using upwards of 50% less energy
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Garland Island Island Suite - Garland Master Designer Island Suite is the ultimate in cooking and design. This is where the art of cooking can be defined and refined with a custom array of cooking equipment, including the Garland Master Series Heavy-Duty Equipment. The island suite is the ultimate in performance and style.
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Kolpak Arctic FoxArcticFox™ - Kolpak puts operators in control of their refrigeration needs with the next generation in walk-in and refrigeration control: The ArcticFox™. The ArcticFox controller is designed for easy installation and connectivity on existing units. It features a florescence user interface that provides easy readability and programming, along with a variety of energy, money and time saving features.
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Lincoln VentlessVentless Digital Counter Top Impinger - Newly updated electric Digital CTI conveyor oven. The new Digital CTI is manufactured with state-of-the-art positive detent digital controls. The intuitive design of the new push button control panel , with a digital temperature display and four (4) pre-set menu options, provides a simple-to-operate experience.
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RNS 0308Modular Nugget Ice Machine - Manitowoc's RNS Series nugget ice machines offer superior technology and reliability. Manitowoc makes it easy to chewz - chewable nugget ice.
Merrychef e5 eikon™ e5 - The eikon series are larger than ever with the new. Its larger capacity allows for high-speed service for caterers who need extra oven capacity to cook several items at the same time or regenerate large multi-portion dishes. The e5 combines two heat technologies - convection heat and microwave. The e5 is ideal for universities, restaurants, hotels and contract catering.
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Multiplex Blend-in-Cup Blend-In-Cup - With an all-in-one convenient footprint, the new Multiplex Blend In Cup Workstation makes it easy to add blended beverages to your operation. So easy to use you can be up and running as a crew-serve or self-serve beverage destination in no time. Take the guesswork and the mess out of making delicious and nutritious smoothies, frappes, slush drinks, blended ice beverages, cocktails and so much more.
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MDH Ice Dispenser MDH Series with icepicTM - Provides up to 20 valves with 400 lbs. of ice storage for your highest volume accounts. This coupled with the two ice dispense, and our icepicTM industry-first built-in ice crusher, the MDH series gives your customers the ultimate in ice/beverage combinations.
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Manitowoc NEO undercounter ice machine

NEO is the overachieving undercounter ice machine

NEO undercounter ice machine means making ice in small spaces just got smarter and easier. Why you should PIC NEO undercounter ice machine
Overachiever NeoPerformance - Enhanced production capacities make NEO the new standard in undercounter ice machines. NEO delivers up to 40 lbs.* more ice over a 24 hour period as our previous models but keeps the same compact footprint. Reliability has also been designed into NEO. A robust cabinet structure, time-tested and proven vertical evaporator and well-designed, modular construction that's been put through rigorous testing protocols, make for easy service and simple maintenance.
*Results vary depending on model.
Intelligence - Universally recognizable display icons that speak your language, whatever language you speak. Power, Delay, Cleaning, Bin Full and Service buttons provide on-the-spot feedback from your ice machine. Bright, easy-to-read indicator buttons are illuminated by long-life LED lights and are ideally placed on a slanted bin front for easy viewing and activation-no bending required!
Convenience - With its removable bin and low profile construction, NEO fits anywhere you need it to be. In addition to increased performance and intelligence, NEO undercounter ice machines provide operators a new level of product features tested in both the lab and the field delivering a better standard of cleanability, ergonomics, sanitation and serviceability. The simplified food-zone is easy to clean with rounded corners and relocation of key components outside the food-zone. We've also included thoughtful features like the use of thumbscrews to access components for faster cleaning without the need for tools. New exterior panels are easy to clean and fingerprint-proof. Finally, a new scoop design features a full comfort grip handle and two holder locations (left or right side) just inside the bin, above the ice, for quick and easy storage and access.

Monday, February 25, 2013

Why Water Filtration is Good For Your Restaurant

Water filtration systems provide two key benefits for your commercial kitchen or restaurant:
  • Restaurant equipment maintenance and breakdown is reduced by as much as 75%
  • Beverages and ice taste and smell better to your customer
Restaurant equipment that use water like ice machines, coffee and espresso makers, steamers, and dishwashers can all benefit from a water filtration system. Mineral deposits (also known as "scale") build up in these machines, causing maintenance problems and breakdowns. Water filters with scale inhibitors are particularly beneficial for ice machines, as ice will appear clearer and break up easier than non-filtered ice, not to mention taste better to the customer.
Water filtration removes:
  • Chemicals
  • Sediment
  • Minerals
  • Organic matter
The presence of these elements in your commercial kitchen or restaurant's water affects water taste and odor and increase the likelihood of maintenance problems or equipment breakdown. Water Filtration Options
There are multiple water filtration solutions for your commercial kitchen:
  • Separate filters for different restaurant equipment like ice machines, coffee makers, steamers and beverage dispensers
  • One central water filter for all the water you use
Ice machine, coffee maker, and steamer filters have a scale inhibitor that reduces mineral buildup in the equipment. Scale inhibitors affect the taste of soda, so if you are looking for a water filter for a soda dispenser, make sure you purchase a special beverage dispenser water filter that does not have a scale inhibiting filter. Beverage dispensing filters come in different sizes depending on the number of dispensers you have.
Different ice machines also require different capacity water filters. Make sure you purchase the correct capacity water filtration system for your ice machine.
  • Ice machines producing up to 750 lbs. of cubes or 1,200 lbs. of flakes per day
  • Ice machines producing up to 1,000 lbs. of cubes or 1,800 lbs. of flakes per day
  • Ice machines producing up to 1,450 lbs. of cubes or 2,400 lbs. of flakes per day
A central water filter is easier to maintain and install and takes up less space than several separate water filters. When considering installing a central filter, keep in mind that the taste of soda is affected by scale inhibitor filters, and it's important to purchase a unit that has a special scale inhibitor bypass for soda dispensing. Tundra stocks a [water filter designed to service multiple machines] with a soda bypass.
Espresso machine filters are specially designed for espresso machines and work like a water softener as well as inhibiting scale buildup.
Please remember that most water filters are designed to filter cold water only! For hot water filtration, like the feed to your commercial dishwasher, use a scale inhibitor only rather than the water filters with scale inhibitor commonly used for most restaurant equipment. A scale inhibitor on the hot water line to your dish washing equipment will help reduce spotting and mineral buildup on dishes.

Types of Water Filters
Not all water filters and water filtration systems are the same. Some water filtration systems feature a drop-in replacement cartridge whereas others are screwed into the filter head.
Some water filters need to be activated by cycling water through them for a period of time before use. Other types allow you to simply drop in the cartridge and put it to work right away. Some systems require multiple filter cartridges, especially for higher volume applications whereas others, most notably Cuno, have one cartridge systems for all capacities, saving space and money since you only have to purchase one replacement cartridge at a time.
When To Replace Your Water Filter
It's probably time to replace your water filter cartridge if:
  • Water pressure drops significantly. Many water filtration systems have a PSI (pounds per square inch) indicator needle. If that needle is in the red or below 30 PSI, replace your filter
  • The water in your restaurant or commercial kitchen tastes or smells funny
  • Mineral deposits or "scale" start building up in your restaurant equipment
  • More than six months have passed since the last time you replaced the filter
The best way to avoid problems with your water filtration system is to replace filters every six months. If your water filter cartridge is clogging or going bad in less than six months, you may need a pre filter for your water filtration system. A pre filter removes larger organic matter and sediment before it reaches your main filter, improving the main filter's lifespan and effectiveness. Different geographic areas have different water qualities, but in general if your area has especially "hard" water (it contains lots of minerals), has a lot of sediment or debris, or algae or other organic matter problems, installing a pre filter is a good idea.

Thursday, February 21, 2013

How to keep from buying the wrong restaurant equipment for your commerical kitchen

Did you know that “shopping” for your kitchen should start in your kitchen? If you want to avoid making bad decisions about the expensive equipment you need to buy, remember these important factors about your kitchen and the products you are buying:
  1. The Gas Requirements: One of the first things you should check in your commercial kitchen space is what your requirements are  (propane (LP) or natural gas). Identify the specific gas requirements of your kitchen and stick to them. This will save you money, time, and frustration when you find out that your commercial oven isn’t compatible with your kitchen.
  2. Plumbing Needs: Certain items may or may not require plumbing (such as a braising pan or kettle) while others (like a steamer/broiler combos) must have a filtered water source. This will need more maintenance, but will increase the production rate of your steaming because you will not have to manually fill it. Assessing your plumbing needs before you buy will help you not only organize your commercial kitchen around the existing plumbing, but avoid buying a piece of equipment with features you cannot use.
  3. External Factors: Did you know that elevation also comes into account when considering your industrial equipment? That’s right. If your building is over 2000 feet above sea level some commercial appliances will work improperly. There are various components and adjustments which can be made to make your equipment work, but many owners forget to look into it.
(Note: If you do buy the wrong type of gas fitting, attachments that can be purchased, but they will cost you. They are made for those who have existing equipment and move to a different location. If sending back the appliance won’t allow you to open on time, it might be worth the cost.)
  1. Ventilation System Requirements: There are two types of hood which all commercial kitchen equipment requires. The difference is grease. Your fryer and most other cooking surfaces need ventilation hoods made to handle grease. If there is grease involved a “fire-suppression system” is also required. These are subject to inspection so be sure to contact a professional about your ventilation needs. Hood size, type, and height all matter when it comes to ensuring the safety of your staff and the perfection of your food.
  2. The Other Side of Your Kitchen: Avoid buying equipment that won’t get the job done by properly assessing the volume you can expect from your clients. Whether you own a small deli, operate a pub, or service an entire hospital, your commercial kitchen equipment has to be able to handle the busiest times of your business well.
(Tip: When you make this assessment, don’t be stingy. Project your flow rates generously if you want to avoid having to re-buy inferior or overused commercial equipment because it did not handle the workload.)
  1. Size Matters: Understandably, most of us consider our kitchen floor plan and equipment sized needs well before we head out to purchase, right… Right? This means taking measurements and sticking to them. If you head to the store, bring your tape. There is nothing that drives fear into the eyes of a commercial retailer like an entrepreneur with a notebook, a pen, and a tape measure. They already know what they want and they know you won’t be “settling” for anything, but exactly what you need.
Ready When You Are
The only thing you have left to do is head out and find the commercial equipment your kitchen needs at the price you want. You can start today by reading up on the latest products, booking yourself into the next trade fair and even browse some of the best products and reviews online. If you’ve done your homework you already know what you want, you just have to put a name on it. Bon Appetite!

Restaurant Equipment: Hot Plate

The tools you and your staff have to cook food in a commercial kitchen are directly related to how fast you can produce it. The faster you produce food, the more customers your business can serve. Even if it only one extra table an hour – the result is more profits for your business. Unfortunately a lot of restaurants (especially smaller locations) just don’t have the cooking power to be able to keep up to the busiest meal times. When this happens customers are waiting longer than they should for their food and satisfaction plummets.

There are a variety of ways you can help improve the speed of your commercial kitchen, but many of them are costly and time consuming. If you want to quickly and easily help significantly impact your kitchen’s ability to cook excellent meals, you should definitely consider buying a commercial hot plate.

What Can a Hot Plate do for My Business?
A hot plate is simply an extra set of stove top burners. This means that you can easily double or even triple the cooking capacity of your commercial kitchen for a fraction of the cost of having a new stove top installed. Like a countertop range, they can be powered with gas or electricity, so there is no worry about what type of power you are using in your business. The biggest advantage to having more burners is obviously the ability to have more food being cooked per hour. This can be a huge advantage to businesses as it allows you to serve more customers per hour.

How Much Should I Spend on my Hot Plate?
If you are just looking for a two burner hot plate, you don’t need to more than $700. From there, add about $100 for each additional burner, with high grade six burner models going for about $1500. One thing to remember about some hot plate designs is that they don’t offer the same potential as others. Two burner designs allow for a separate pot or pan on each burner, while most four or six burner models will only accommodate one or two extra pots or pans. There are exceptions to this like the Vulcan-Hart four burner hot plate with a step built in between the front and back burners. This is one of the only models to offer true four burner capacity.

Wednesday, February 20, 2013

Restaurant Equipment we repair & service

If you don't find your unit on our list of restaurant equipment we service or on the
equipment manufacturer listed, please give us a call at 800-252-5892. If we can't supply; we'll find who does.  All of these services are provided throughout our entire service area in Illinois.  We can also provide manufacture suggested planned maintenance on most of these pieces of kitchen equipment.  Also don't forget to visit our website to learn more about our company and services we provide.


Our technicians are CFESA trained technicians! 

Hot Side (Cooking)

·         Blenders
·         Braising Pans
·         Broilers
·         Cabinets, Holding
·         Cappuccino Machines
·         Char Broilers
·         Coffee Makers
·         Coffee Urns
·         Cookers, Pasta
·         Dishwasher
·         Dispensers, Auto Fry
·         Dispensers, Hot Water
·         Drawers, Warming
·         Dump Stations, Fry
·         Filters
·         Food Processors
·         Fryers
·         Grills
·         Grills, Clamshell
·         Grinders, Coffee
·         Heaters, Booster
·         Heat Lamps
·         Kettles
·         Melters, Cheese
·         Microwaves
·         Mixers
·         Ovens, Convection
·         Ovens, Conveyor
·         Ovens, Rotary Rack
·         Ovens, Rotisserie
·         Proofers
·         Ranges
·         Slicers
·         Smokers
·         Steam Tables
·         Steamers
·         Steamers, Combi
·         Steamers, Convection
·         Toasters
·         Warmers
·         ... and many more!!!

 Cold Side (Refrigeration)

·         Cabinets, Holding/Display
·         Chillers, Blast
·         Coolers, Walk-in/Reach-in
·         Drink Machines, Frozen
·         Beverage Dispensers
·         Freezers
·         HVACs
·         Ice Cream Machines
·         Ice Machines (Follow link for more detail)
·         Refrigerators
·         Shake Machines
          ... and many more!!!

Tuesday, February 19, 2013

Commercial Kitchen Equipment Manufacturers

If you don't find your equipment manufacturer listed here or the unit on our list of equipment we service, please give us a call. If we can't supply; we'll find who does.

As well as factory training our technicians also receive training and certification through our trade association CFESA

** Eichenauer Services is an Authorized service agent

A. O. Smith
Alto Shaam
American Metal Ware
American Wyott
Atlas Metal**
Bakers Pride**
Bar-b-que King
Beverage Pride**
BKI Worldwide**
Buss Fuses
Carter Hoffman
Cleveland Range**
Comstock Castle
Custom Deli**
Ditto Dean
Federal Industries**
Food Warming Equip
Prince Castle**
Red Goat
Refrig. Hardware
Robot Coupe**
Silver King**
T & S Brass
Vulcan Hart**

Restaurant Equipment Maintenance Tips

The only way to get the most benefit and trouble-free service out of your restaurant equipment is to perform regular maintenance. Regular maintenance, which includes cleaning, will keep everything functioning in good working order and can catch minor malfunctions or worn out parts before they cause expensive breakdowns. Regardless of the type of equipment, there are 10 maintenance-related tasks that you need to do for every piece of restaurant equipment that you own.

  • Reference the owner’s manual.
    The first place you should look for proper maintenance procedures for your specific pieces of restaurant equipment is the owner’s manual, which comes with the equipment. Generalized tips from an article on the internet are all well and good, but the owner’s manual will tell you specifically what needs to be done to keep your equipment in tip-top shape. Most manufacturers’ websites have downloadable versions of manuals, and the manufacturers should have manuals for older or discontinued models, too.  Lost your manual?  Follow this link that contains links to most manufacture websites.
  • Fill out and return the warranty card.
    The only way to gain the benefits of manufacturers’ warranties for new restaurant equipment, which usually include x-number of years in free parts and labor, is to fill out the warranty card and return it to the manufacturer. You usually have about a month after delivery to get the warranty card filled out and returned, so don’t put it off.
  • Educate employees on the proper use of the equipment.
    Misuse and abuse are among the leading causes of restaurant equipment malfunction, and most warranties will not cover repairs resulting from misuse. Teach employees how to properly use, clean and maintain your food service equipment to keep everything up and running and eliminate the amount of money you have to spend on non-warranty issues.
  • Clean all restaurant equipment daily.
    Daily cleaning is perhaps the most important maintenance tip for restaurant equipment. Daily cleaning prevents dirt, grime and food scraps from building up and causing damage to the machine’s components. Having clean restaurant equipment is something health inspectors look for, too.
  • Perform thorough cleaning on a regular basis.
    Either weekly, monthly or semi-annually, depending on the piece of equipment, there are deeper cleaning procedures that need to be followed. The purpose of more thorough cleaning is to get those places that are hard to reach or to just tackle the grime that accumulates over time. Most service agencies offer planned maintenance.  Learn about our planned maintenance services here.
  • Regularly inspect your restaurant equipment.
    Any time you perform a thorough cleaning on your restaurant equipment, inspect any moving parts, utility connections and other components for wear, tear and leaks. Catching and correcting small maintenance issues early (like a water leak caused by a loose hose fitting) can save you from more expensive repairs in the future. You can even set up a service contract with a local manufacturer-authorized agent and have them inspect your equipment.
  • Replace broken or worn out parts.
    Over time, parts just wear out and need to be replaced. If something appears worn out, better to replace the worn out part soon before it causes serious problems.
  • Be careful with do-it-yourself fixes.
    One way to save money on restaurant equipment repairs is to simply fix it yourself. If the equipment is new, fixing things yourself may void the warranty, so be sure to read the warranty and know what you can and cannot do yourself. Even if the equipment is not under warranty, overly complex repairs should still be performed by an authorized service agent.
  • Follow chemical instructions.
    Whether the chemicals you are using are meant to clean the piece of equipment or the equipment uses chemicals itself, like a commercial dishwasher, be sure to read and follow the instructions on the labels. Improperly mixing to the wrong chemical concentration can be dangerous to your employees and damaging to your equipment.
  • Properly care for stainless steel.
    Restaurant equipment is manufactured primarily out of stainless steel. Despite its name, stainless steel can become stained, tarnished or corroded if not properly cared for, so be sure to use mild detergents, soft cloths and wash with the grain when cleaning your food service equipment. 

Monday, February 18, 2013

Commerical Kitchen Appliance Repair & Service | Illinois

Eichenauer Services Inc. provides commercial kitchen repair and parts for cooking, refrigeration, holding, sanitation, ice making, HVAC, and preparation equipment throughout most of Illinois including cities like Alhambra, Alma, Altamont, Alton, Anchor, Andalusia, Arcola, Argenta, Arlington, Armington, Aroma Park, Arrowsmith, Arthur, Ashmore, Assumption, Atlanta, Atwood, Auburn, Barstow, Beason, Beecher City, Belleville, Bellflower, Bement, Benld, Bethalto, Bethany, Bingham, Bloomington, Blue Mound, Bondville, Bonfield, Boody, Bourbonnais, Braceville, Bradley, Brighton, Brimfield, Bristol, Broadlands, Brownstown, Buckingham, Buda, Buffalo, Buffalo Prairie, Bulpitt, Bunker Hill, Bureau, Butler, Camargo, Cantrall, Carbon Cliff, Carbondale, Carlinville, Carlock, Caseyville, Cedar Point, Centralia, Cerro Gordo, Champaign, Charleston, Chatham, Chenoa, Cherry, Chesterfield, Chestnut, Chillicothe, Cisco, Clinton, Coal City, Coal Valley, Coffeen, Colfax, Collinsville, Columbia, Cooksville, Cordova, Cornland, Cottage Hills, Cowden, Creve Coeur, Cropsey, Dalton City, Dalzell, Dana, Danvers, Dawson, De Land, Decatur, Deer Creek, Delavan, Depue, Dewey, Dewitt, Dieterich, Divernon, Dorsey, Dover, Downs, Du Quoin, Dunlap, Dupo, Eagarville, Earlville, East Alton, East Carondelet, East Moline, East Peoria, East Saint Louis, Edelstein, Edgewood, Edinburg, Edwards, Edwardsville, Effingham, Elkhart, Ellsworth, Elmwood, Elwin, Emden, Essex, Fairview Heights, Farina, Farmer City, Farmersville, Fillmore, Findlay, Fisher, Foosland, Forsyth, Freeburg, Fults, Gardner, Gays, Gifford, Gillespie, Girard, Glasford, Glen Carbon, Glenarm, Godfrey, Grand Ridge, Granite City, Grant Park, Green Valley, Gridley, Groveland, Hagarstown, Hamel, Hammond, Hampton, Hanna City, Harristown, Hartford, Hartsburg, Harvel, Hecker, Herrick, Herscher, Hettick, Heyworth, Highland, Hillsboro, Hillsdale, Hindsboro, Homer, Hopedale, Hopkins Park, Hudson, Humboldt, Illinois City, Illiopolis, Irving, Iuka, Ivesdale, Jacksonville, Jerseyville, Kankakee, Kasbeer, Kell, Kenney, Kincaid, Kingston Mines, Kinmundy, Kinsman, La Moille, La Place, La Salle, Ladd, Lake Fork, Lakewood, Lane, Latham, Laura, Lawndale, Le Roy, Lebanon, Leland, Lenzburg, Leonore, Lerna, Lexington, Lincoln, Litchfield, Livingston, Loami, Longview, Loogootee, Lostant, Lovejoy, Lovington, Lowder, Ludlow, Mackinaw, Macon, Madison, Maeystown, Mahomet, Malden, Manlius, Mansfield, Manteno, Mapleton, Marine, Marissa, Maroa, Marseilles, Maryville, Mascoutah, Mason, Mattoon, Mazon, Mc Lean, Mechanicsburg, Mendota, Merna, Middletown, Milan, Millbrook, Millington, Millstadt, Milmine, Mineral, Minier, Minooka, Mode, Modesto, Moline, Momence, Montgomery, Monticello, Montrose, Moro, Morris, Morrisonville, Morton, Mossville, Mount Auburn, Mount Carmel, Mount Olive, Mount Pulaski, Mount Vernon, Mount Zion, Moweaqua, Murdock, Murphysboro, National Stock Yards, Neponset, New Athens, New Bedford, New Berlin, New Douglas, New Holland, Newark, Newman, Niantic, Nilwood, Nokomis, Normal, O Fallon, Oakland, Oconee, Odin, Ogden, Oglesby, Ohio, Ohlman, Olney, Oreana, Oswego, Ottawa, Owaneco, Palmer, Palmyra, Pana, Panama, Patoka, Pawnee, Pekin, Penfield, Peoria, Peru, Pesotum, Philo, Piasa, Plano, Pleasant Plains, Pontiac, Port Byron, Princeton, Princeville, Ramsey, Ransom, Rantoul, Rapids City, Raymond, Reddick, Renault, Reynolds, Riverton, Rochester, Rock Island, Rome, Rosamond, Roxana, Royal, Rutland, Sadorus, Saint Anne, Saint Elmo, Saint Jacob, Saint Joseph, Saint Libory, Saint Peter, Salem, Sandoval, Savoy, Sawyerville, Saybrook, Scott Air Force Base, Scottville, Seatonville, Seneca, Serena, Seymour, Sheffield, Shelbyville, Sheridan, Sherman, Shipman, Shirley, Shobonier, Shumway, Sidney, Sigel, Silvis, Smithton, South Pekin, South Roxana, South Wilmington, Spring Valley, Springfield, Stanford, Staunton, Stewardson, Stonington, Strasburg, Streator, Sullivan, Summerfield, Taylor Ridge, Taylor Springs, Taylorville, Teutopolis, Thayer, Thomasboro, Tiskilwa, Tolono, Tonica, Tovey, Towanda, Tower Hill, Tremont, Trilla, Triumph, Trivoli, Troy, Troy Grove, Tuscola, Union Hill, Urbana, Utica, Valmeyer, Van Orin, Vandalia, Venice, Vernon, Verona, Villa Grove, Virden, Waggoner, Walnut, Walnut Hill, Walshville, Wapella, Warrensburg, Washington, Waterloo, Watson, Waynesville, Wedron, Weldon, White Heath, Williamsville, Wilsonville, Windsor, Witt, Wood River, Worden, Wyanet, Yorkville