Cooking Equipment

Foodservice operators typically use steamers to cook menu items like vegetables, seafood, potatoes and rice because this equipment usually provides fast production and helps the food retain moisture, nutrients and color.

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.

Countertop griddles are typically categorized as heavy-duty countertop cooking equipment and are versatile workhorses that have a central location in many kitchen equipment lineups.

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.

One of the biggest benefits of rotisseries is that customers can see product cooking, which promotes the theater experience and may help increase revenue.

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.