Cooking Equipment

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

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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.

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

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.

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.

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

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.

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