Cooking Equipment

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

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For cook lines with limited space, combi ovens take the place of multiple pieces of equipment, including convection ovens and steamers. These units also can replace cook and hold cabinets, proofers or slow cookers when used at low-heat settings.

Commercial ranges can vary in terms of width, features, configuration and available options. Typically, these units consist of a range top and a base.

Braising pans, also called tilting skillets, are one of the most versatile pieces of equipment on the cook line and, as such, very utilitarian. Although commonly lumped into the steamer category, these units do not cook with steam. Their format consists of a griddle on the bottom and sides raised 8 to 11 inches.

A staple in the pizza segment, conveyor ovens save labor since the unit does not need attending and can cook various menu items fast and consistently.

Commercial kitchens rely on speed and consistency in the cook line, and convection ovens help achieve these goals. This equipment evenly cooks food using a fan to circulate dry heat at high velocities.

In pizza operations, deck ovens provide results similar to wood-fired ovens when creating traditional thin crust pies. After about an hour of preheating, these units’ decks, where staff place the pizzas to cook, can maintain temperatures as high as 700 degrees F using either gas or electricity. Deck ovens generally cook pizzas in approximately five minutes.