Cooking Equipment provides features and benefits of all types of ovens, grills and griddles, cooktops, pots and pans, ranges, rotisseries, steamers and fryers.
Grills have heat sources located below the cooking grate and food, while griddle controls determine how much thermal energy is stored.
Grills and griddles are major pieces of cooking equipment that many restaurant operators use to cook signature dishes. Grills, in particular, provide a flavor profile that other types of cooking equipment cannot replicate.
Microwaves are simple units that require minimal maintenance. Still, there are steps operators can follow to prolong the service life of these units.
While some units from the 1970s remain in use, the typical service life for a microwave oven is about 2,500 hours. A number of signs will signify that a microwave may need replacing.
With foodservice operators looking at every dollar, there is a tendency to prolong or forego necessary maintenance and service. In the case of ventilation and exhaust systems, this mistake may not only be costly, but could also be deadly.
Commercial microwaves can help foodservice operators increase speed of service and lower a facility's overhead due to the unit's low energy use. For operators that need to conserve space, particularly those with smaller footprints, microwaves can be a desirable piece of foodservice equipment.
Deck ovens and pizza operations go hand in hand. Although these ovens have no motor and create natural convection using baffle systems, the units typically offer higher Btu than convection ovens. This provides unique browning for preparing a wide range of menu items, such as chicken, fish, casseroles and, more often than not, pizza.