Cooking Equipment

Cooking Equipment provides features and benefits of all types of ovens, grills and griddles, cooktops, pots and pans, ranges, rotisseries, steamers and fryers.

Product Knowledge Guide: Convection Ovens

Speed and consistency are hallmarks of an efficient foodservice operation. Convection ovens help operators achieve these goals by evenly cooking food items utilizing a fan that circulates dry heat. This provides more uniform results in less time compared with a conventional oven. Cooking temperatures in these units are decreased by about 30 percent or more.

Product Knowledge Guide: Microwaves

Commercial microwave ovens are held to higher testing standards than the residential types because they function more frequently and in harsher kitchen environments. These units also adhere to UL and NSF safety standards that are recognized by health inspectors and insurance companies, allowing operators to avoid liability claims and inspection violations when installing a commercial microwave oven. Microwaves are typically one of the most underspecified pieces of equipment in commercial kitchens due to the stigma of being considered a tool for only reheating.

Product Knowledge Guide: Steam-Jacketed Kettles

Steam-jacketed kettles can be energy savers in commercial kitchens, since these units heat up faster and at lower temperatures than stock pots on range burners. This results in a more efficient method of cooking soup, stocks and sauces, with less chance of scorching the product.

Service Tips: Griddles

Whether you call them griddles or flattops, these units are one of the workhorses of the commercial kitchen.

Spec Check: Griddles

Culinary staff use griddles to prepare menu items that span all day parts. Griddles are one of the most utilized pieces of equipment in commercial kitchens.

Spec Check: Combi Ovens

As their name implies, combination ovens can employ various cooking modes.

Spec Check: Hot Food Holding Cabinets

Hot food holding cabinets hold food safely for long periods of time, utilizing technology that helps retain food quality.

Spec Check: Pizza Ovens

Although operators most commonly use pizza ovens to prepare pies, they can also use this versatile piece of equipment to cook other foods, including seafood, meat and poultry. Pizza ovens are designed to withstand higher temperatures than standard ovens.

Spec Check: Induction Cooktops

For foodservice operators or cooking areas that don't have available gas, induction cooktops represent a viable option. Foodservice operators can use these in place of traditional gas and electric ranges as well as burners. This type of cooking can be fast and extremely energy efficient.

Spec Check: Steam-Jacketed Kettles

Steam-jacketed kettles have been part of food preparation for more than a 100 years, with operators using this equipment to produce stocks, sauces, soups and fillings in large quantities. High-volume foodservice operations also use steam-jacketed kettles to efficiently rethermalize and hold food items until serving.

Product Knowledge Guide: Fryers

Traditional fryers are powered by gas or electricity and use hot oil to cook food. A pressure fryer cooks food with a combination of hot oil and steam. The choice between gas and electric depends on the utilities that are available and the local cost of gas and electricity.

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