Cooking Equipment

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

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Tilting skillets work much like stoves, with either gas orifices or heating elements that cover the entire underside of the pan. This allows operators to cook at set and consistent temperatures using precise controls.

Toasters are a staple item in cafes, not just for toasting bread but also for creating hot sandwiches and heating up pastries.

Operators can choose from many different types of commercial ranges that can vary in widths, features, configurations and available options. Typically, these involve a range top and base.

Filtering fryer oil does more than help cook food — it helps ensure the flavor and quality of fried menu items. Fryer oil filtration systems standardize filtration schedules and remove contaminants.

The menu will determine the type of fryer that best suits a foodservice operation. Typically, operators use fryers to prepare chicken and fries, but flat-bottom models can accommodate floating products, like fish and seafood.

Range/oven combinations are found in many operations, and staff use them for everything from cooking bacon, making baked goods, producing soups and sauces, and sauteing proteins and pasta. Here are a few tips to keeping your range/oven in good working order.