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.
Cooking meat at temperatures ranging from 550 degrees F up to 700 degrees F represents the most common broiler application.
Combi ovens can save kitchen space by providing the abilities of two types of equipment in one. Many people think only about an item's kitchen footprint, but because these units combine the features and functionality of two pieces of equipment into one they can help reduce costly hood space.
The smoking process has been a food preservative technique for hundreds of years. Recently, though, this cooking process has enjoyed a resurgence as operators look to expand their menus and enhance the flavors of individual items.
Like grills, foodservice operators most often use broilers to cook the most expensive menu items — meats. For this reason, broilers can become a vital piece of equipment for many foodservice operators, which makes specifying a unit that can accommodate the menu and volume of the restaurant critical.
Meats tend to be the priciest food items used in foodservice, which makes the equipment that prepares them an integral part of any operation.