Cooking Equipment

Cook-and-hold ovens become staple pieces of foodservice equipment for various operations, including caterers, because of their ability to cook, roast, reheat and hold in the same cabinet. This applies to a variety of menu items, including roasted meats, seafood, poultry, vegetables and frozen entrees.

Induction cooking began in Europe and Asia but has become popular throughout the world in various applications, including catering and buffet lines. Operators can use induction ranges for traditional gas and electric units. Induction units plug into almost any electrical outlet and are suitable for display cooking.

Though combi ovens get all the attention, steamers are still key pieces of equipment in many professional kitchens. Staff can use them to prepare, vegetables, seafood and more. Here are three tips to keep a steamer up and running.

Ventless fryers are becoming increasingly popular in restaurants that don’t want to deal with the expense of a hood and are out to simplify operations. These units aren’t hassle-free, though. Here are some tips to keeping ventless fryers operating well.

Outdoor kitchens generally use a mobile platform and can include almost any type of foodservice equipment. Outdoor grills remain a popular equipment choice due to their versatility.

High-speed ovens empower applications that would otherwise not be able to cook very efficiently, economically or to high-quality standards. Without these ovens, many foodservice operators would need to install a full-size kitchen to cook food, which is not a viable solution. These units also can complement an existing kitchen to help with speed of service on items that take a prohibitively long time to cook.