The SC-300 electric smokers smoke, roast and serve as holding ovens. Dual wood chip boxes are located on the left and right side of the smoker. An optional steam system replaces the right smoke element in the cabinet. Operators can turn the smoke elements, or the smoke and steam element, on or off independently.
The Pro Series Griddle is made with high carbon AR50 (Abrasion Resistant) plates that can help with consistent heat transfer. Three embedded RTD (Resistance Temperature Detector) temperature-sensing probes per burner are placed within .125-inches from the top of the griddle for more accurate sensing.
This line of waffle makers is suitable for use in commercial kitchens, display cooking applications and buffets. The heating element design provides consistent heat distribution throughout the cooking plate. Adjustable time and temperature allow operators to program cooking profiles or use different batters to expand the menu offering.
Antunes
The Jet Steamer uses bursts of steam to prepare small food portions. The power and temperature of the steam inside the unit’s steaming cup creates a vacuum that mixes and heats foods fast. A touchscreen interface enables operators to preprogram cooking times for a variety of menu items.
The 36-inch ProVection Oven has a 2-speed motor, 5 rack positions and can stack up to 3 units high. Features include tempered glass doors, porcelain interior and three double-nickel-plated oven racks with removable guide assembly.
Cozoc Group Inc.
The Cook and Hold Half Size Oven features stainless steel construction. A uniform heat source maintains close temperature tolerances throughout the cooking and holding function. The unit comes with side racks with 15 pan positions and a digital control panel.
Pro Series Broilers feature stainless steel construction, a welded frame assembly, industrial metal knobs and a custom-designed brass control valve. The cast iron top grate has multiple positions to ensure different heat zones.
Doyon Equipment Inc.
The CA6X Circle Air Oven uses a jet air system to proof and bake in the same oven. Moisture evacuation technology provides a consistent bake. A pulse and shot steam feature helps products retain moisture during the baking process.
The 35-pound capacity energy-efficient deep-fat fryer has a stainless steel front and sides. Cast-iron burners come with a rating of 24,000 Btu/hour. A millivolt control system has a safety shutoff. Twin fry baskets with plastic-coated handles provide ease of handling. Options include a stainless steel tank cover and side splash guard.
Garland Commercial Range – Welbilt
Instinct is a multisensor induction countertop line that incorporates cook and hold functions under one unit, measuring temperatures across the entire surface. Dual zone Instinct can adjust frequency on each cook zone to match pan requirements, adjusting for elements like ferrous content and pan quality, boosting performance and mitigating against temperature overshoots.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
