Cooking Equipment

High-speed or rapid-cook ovens refer to any oven that uses two or more heat transfer methods to reduce cooking time by more than 50 percent. This equipment may combine microwave technology with convection, impingement or radiant heating. Although units in this category don’t always include a microwave component, the majority utilize this technology for rapid heating along with another source for browning.

Consultant Orlando Espinosa, principal at Orlando Espinosa & Associates LLC, Glen Mills, Pa., offers a few factors to weigh when purchasing a steamer.

The convection oven is the workhorse of many commercial kitchens.

Although griddles are a basic piece of equipment, failure to regularly clean and maintain these units will compromise their performance and service life. For both electrical and gas types, proper installation plays a key role in mitigating grease buildup, which is a fire hazard and will compromise a griddle’s service life.

When it comes to steamers, start with proper installation by qualified professionals who follow manufacturer recommendations. Not following the manufacturer recommendations can result in problems due to undersized drain lines and steam escaping and damaging equipment components.

 Consultant Steve Waltz, senior associate/project manager at Cini-Little International, Inc., Washington, D.C., offers some insight to help operators and their supply chain partners specify the right griddle.