Cooking Equipment

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

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Operators should keep several factors in mind when purchasing a commercial fryer.

Versatility represents one key attribute that often makes combi ovens attractive to high-volume foodservice operators.

To ensure a long and productive service life, operators should follow manufacturer recommendations for cleaning and maintaining their combi ovens. In general, operators should rinse their combi units daily and thoroughly clean this equipment weekly.

When deciding whether to purchase a combi oven, begin by assessing the menu to ensure the equipment can handle the operation’s cooking needs and volume. Two stacked combi ovens will provide more cooking versatility than a larger, single unit.

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.