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.
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.
Product Knowledge Guide: Conveyor Toasters
- Published on Monday, 01 February 2016
Conveyor toasters offer a greater capacity than the pop-up style for high-volume toasting of breads, rolls, buns, English muffins, bagels, frozen waffles and other bread products. Some models also can accommodate larger-size breads, such as sub rolls, croissants and other specialty bread items. Convection conveyor toasters are more versatile, and operators can use them for sandwiches, pretzels and pizza.
Product Knowledge Guide: Combi Ovens
- Published on Sunday, 01 November 2015
Combination steamer-convection ovens, referred to as combi ovens, are chef-driven pieces of equipment. These units provide multiple functions in one piece of equipment, with the ability to smoke, roast, fry, steam and bake items.
Service Q&A: Allen Alligood, president, SAM Service Inc., Albany, Ga.
- Published on Sunday, 01 November 2015
FE&S: Describe combi ovens’ daily maintenance requirements.
AA: Combis are pretty easy to maintain, but cleaning the oven on a daily basis is important. We see a lot of lime scale buildup on interior cavities. Every day, the operator should clean and wipe out the oven’s interior with a damp cloth and mild soap solution. Racks can be pulled out and washed in the sink. The outside of the oven can be wiped down as needed. It’s important to follow the manufacturer’s guidelines in terms of solutions and cleaning methods.
