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.
Culinary staff use griddles to prepare menu items that span all day parts. Griddles are one of the most utilized pieces of equipment in commercial kitchens.
Although operators most commonly use pizza ovens to prepare pies, they can also use this versatile piece of equipment to cook other foods, including seafood, meat and poultry. Pizza ovens are designed to withstand higher temperatures than standard ovens.
For foodservice operators or cooking areas that don't have available gas, induction cooktops represent a viable option. Foodservice operators can use these in place of traditional gas and electric ranges as well as burners. This type of cooking can be fast and extremely energy efficient.
Steam-jacketed kettles have been part of food preparation for more than a 100 years, with operators using this equipment to produce stocks, sauces, soups and fillings in large quantities. High-volume foodservice operations also use steam-jacketed kettles to efficiently rethermalize and hold food items until serving.
Steam-jacketed kettles have been used in food preparation for more than a 100 years. Typically foodservice operators use these appliances to produce stocks, sauces, soups and fillings in large quantities. These pressurized stainless steel vessels utilize steam energy to transfer heat via conduction to the food product inside.
Induction cooktops come in countertop and drop-in versions in single and double hob models, which offer a front-to-back or side by side configuration. These come with the more familiar flat top cooking hotplates or in round-bowl-wok units. The range of cooktops available is quite large, going from 450 watt warming units to 10 kW stockpot units.
A cook-chill system allows users to precook large batches of pumpable or pourable food products and then rapidly chill them for use in the future. Food products typically prepared using a cook-chill system include soups, sauces, dressings, curries, rice, beans, stews and stocks. Advantages of the process include lower costs, improved product consistency, extended shelf life and lower risk of food contamination.
Convection ovens remain popular pieces of cooking equipment because of their versatility. These units can bake, rethermalize and roast large quantities of food product. These units use fans to circulate heated air around a cooking cavity.