Cooking Equipment
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.
Service Tips: Combi Ovens
- Published on Monday, 29 February 2016
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.
Service Tips: Microwave Ovens
- Published on Monday, 01 February 2016
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.
Service Q&A: George Loredo, PROTEX Restaurant Services, Inc.
- Published on Monday, 01 February 2016
Service Q&A: George Loredo, service manager, PROTEX Restaurant Services, Inc., Corpus Christi, Texas
Signs an Induction Cooktop Needs Replacing
- Published on Monday, 01 February 2016
An induction cooktop’s service life varies greatly, depending on its components and usage.
What to Consider When Purchasing an Induction Range
- Published on Monday, 01 February 2016
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.
Product Knowledge Guide: Induction Ranges
- Published on Monday, 01 February 2016
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.
Servicing and Maintaining Cook-and-Hold Ovens
- Published on Monday, 01 February 2016
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.
Consultant Q&A: Dan Bendall, FoodStrategy, Inc.
- Published on Monday, 01 February 2016
Consultant Q&A: Dan Bendall, principal, FoodStrategy, Inc., Rockville, Md.
Product Knowledge Guide: Cook-and-Hold Ovens
- Published on Monday, 01 February 2016
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.
Cleaning and Maintaining Conveyor Toasters
- Published on Monday, 01 February 2016
What clothes lint is to dryers, breadcrumbs are to conveyor toasters. These accumulate in nooks and crannies and can create problems if not taken care of properly.
What to Consider When Specifying Conveyor Toasters
- Published on Monday, 01 February 2016
Joshua Labrecque, assistant project manager for Colburn & Guyette, Rockland, Mass., discusses the consideration foodservice operators should weigh when purchasing a conveyor toaster.
