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.
Because the majority of high-speed ovens are utilized in areas visible to customers, it’s important to keep up the appearance of this equipment. Along with keeping the exterior and interior clean, proper maintenance procedures should be followed, which will prevent service issues and minimize downtime.
High-speed or rapid-cook ovens refer to any oven that uses two or more heat transfer methods to reduce cooking time by more than 50 percent. This equipment may combine microwave technology with convection, impingement or radiant heating. Although units in this category don’t always include a microwave component, the majority utilize this technology for rapid heating along with another source for browning.
With consumers placing an emphasis on menus that use fresh and local ingredients, foodservice operators find themselves pressed for time to make food-to-order in a manner that meets guests’ expectations for speed of service. At the same time, operators now look to set up shop in smaller spaces to lower overhead costs and allow them to serve new areas.
The convection oven is the workhorse of many commercial kitchens.
When it comes to steamers, start with proper installation by qualified professionals who follow manufacturer recommendations. Not following the manufacturer recommendations can result in problems due to undersized drain lines and steam escaping and damaging equipment components.
Consultant Orlando Espinosa, principal at Orlando Espinosa & Associates LLC, Glen Mills, Pa., offers a few factors to weigh when purchasing a steamer.
Foodservice operators typically use steamers to cook menu items like vegetables, seafood, potatoes and rice because this equipment usually provides fast production and helps the food retain moisture, nutrients and color.
Although griddles are a basic piece of equipment, failure to regularly clean and maintain these units will compromise their performance and service life. For both electrical and gas types, proper installation plays a key role in mitigating grease buildup, which is a fire hazard and will compromise a griddle’s service life.
Consultant Steve Waltz, senior associate/project manager at Cini-Little International, Inc., Washington, D.C., offers some insight to help operators and their supply chain partners specify the right griddle.
Countertop griddles are typically categorized as heavy-duty countertop cooking equipment and are versatile workhorses that have a central location in many kitchen equipment lineups.
Christopher B. Warren, director of operations for Joe Warren & Sons, a Norwood, Mass.-based service agent, shares a few ideas that can help extend the service life of a deck oven.
