Cooking Equipment

Browse vendor-neutral content on a wide variety of cooking equipment below.

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Here, Bruce Hodge, president of General Parts & Service, Bloomington, Minn., provides insight into extending the service life of rotisseries.

Consultant Q&A with James Camacho, president, Camacho, Atlanta

Clamshell griddles, also commonly referred to as double-sided grills, have become critical to the foodservice industry, in part because they help operators expand their menus. Foodservice operators can choose from small tabletop panini grills to larger high-production floor models. These come in all shapes and sizes, are available in gas or electric, and have various cooking surfaces from stainless steel to glass ceramic.

Service Agent Q&A with Marcin Zmiejko, associate principal at WC&P, Denver

Clamshell griddles simultaneously cook food on both sides, making this equipment a popular back-of-house option for high-volume foodservice operations since it can cut cooking time by more than 50 percent.

Wood-fired ovens come in many different configurations to meet a variety of production requirements.

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