Cooking Equipment
Browse our articles on cooking equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
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Published: February 1, 2016
Almost anything a foodservice operator can prepare in a convection oven can be made in a cook-and-hold oven. This may be why these units have become essential in commercial kitchens.
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Published: February 1, 2016
What clothes lint is to dryers, breadcrumbs are to conveyor toasters. These accumulate in nooks and crannies and can create problems if not taken care of properly.
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Published: February 1, 2016
Joshua Labrecque, assistant project manager for Colburn & Guyette, Rockland, Mass., discusses the consideration foodservice operators should weigh when purchasing a conveyor toaster.
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Published: February 1, 2016
Conveyor toasters offer a greater capacity than the pop-up style for high-volume toasting of breads, rolls, buns, English muffins, bagels, frozen waffles and other bread products. Some models also can accommodate larger-size breads, such as sub rolls, croissants and other specialty bread items. Convection conveyor toasters are more versatile, and operators can use them for sandwiches, pretzels and pizza.