Cooking Equipment

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

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Some manufacturers insist that operators bring units in for service, while others will arrange work on toasters where they are installed. Depending on usage rates and models selected, this could prove a critical difference for operator customers.

Neglect represents the biggest issue with ranges. When units do not receive regular and proper cleaning their service lives become severely compromised. They also become a fire hazard. When properly cared for, ranges can last 10 years or more.

Cafe operators should consider the toaster’s output capacity, footprint and the types of products that will be toasted before deciding on a model. For space savings, pop-up toasters have smaller footprints than conveyor models but typically handle smaller volumes. Compact models should be considered by operators facing space limitations.

Sizing the range to the anticipated production needs and volume is important to meet the operator’s needs. Consider all the ways the culinary team will utilize the range.

There are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.

Fortunately, fryers don’t require extensive maintenance. Operators should use hot, soapy water or a grease cutter solution to wipe down units daily.