Browse our articles on cooking equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
A deck oven is a crucial piece of baking equipment for pizza operations as well as restaurants needing quick baking. While these ovens tend to take up more real estate in a kitchen or bakery and require skilled bakers to operate, a deck oven’s ability to produce many baked products around the clock makes it an invaluable addition to many commercial kitchens.
Deck ovens are ubiquitous to pizza operations, but foodservice operators can use this versatile piece of cooking equipment to prepare a variety of other menu items, including chicken, fish and casseroles.
Combi ovens are complex pieces of foodservice equipment that can provide plenty of value in a commercial kitchen. Here are five tips to help keep a combi oven in top working order.
Their ease of use and versatility make microwave ovens popular pieces of equipment among foodservice operators of all sizes. Here are five tips to keep these kitchen workhorses galloping ahead.
While it is most closely associated with display cooking applications, more foodservice operators now to turn to induction technology to serve as auxiliary cooking equipment. This type of equipment generates heat by inducing eddy currents and hysteresis, which are the physical processes harnessed to generate heat directly in the fabric of the pan.
Induction cooking is a cleaner and more sustainable way of cooking compared with using traditional gas or infrared electric burners. Operating at between 85 percent and 95 percent efficiency, depending on the unit, induction continues to be among the most energy-efficient heat sources available. Foodservice operators use these fast-heating appliances to prepare or hold food.
Cook-and-hold ovens offer a variety of features that promote easier cleaning and maintenance, including removable interiors or top-mounted control modules. Smooth interior coved corners also help prevent food buildup. Antimicrobial handles on some units prevent pathogen growth.
Almost anything a foodservice operator can prepare in a convection oven can be made in a cook-and-hold oven. This may be why these units have become essential in commercial kitchens.