Microwaves are typically one of the most underspecified pieces of equipment in commercial kitchens due to the stigma of being considered a tool for reheating, but they have become a staple in cafes because of their small size and versatility. Commercial microwaves complete the same tasks as several pieces of equipment, such as steaming, rethermalizing and defrosting, while utilizing less energy and space.
Cooking Equipment Guides
Foodservice operators can choose from a variety of fryer types and styles, from models geared for general use to multi-purpose and specialty units. Donut fryers offer a shallow cooking depth, while deep vat units can cook items like fries and chicken. Flat bottom fryers can accommodate floating products, like fish and seafood, while operators commonly use larger conveyor units for production line frying as in a doughnut shop. Operators can place their fryers in a battery configuration, where five or six fryers sit side by side, and employ a single, central filtration system.
Convection ovens are great for baking cookies, crusty breads and other baked goods, along with potatoes, casseroles and more. As relatively simple units, many of the tips for keeping convection ovens working well should be common sense to experienced operators.