Cooking Equipment

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.

Range/oven combinations are found in many operations, and staff use them for everything from cooking bacon, making baked goods, producing soups and sauces, and sauteing proteins and pasta. Here are a few tips to keeping your range/oven in good working order.

Toasters are a staple item in cafes, not just for toasting bread but also for creating hot sandwiches and heating up pastries.

While they’re best known for cooking pizzas, operators can also use conveyor ovens to produce breadsticks, baked goods and even proteins like chicken breasts and hamburger patties. Here are a few tips to keeping conveyor ovens in good working order.

Filtering fryer oil does more than help cook food — it helps ensure the flavor and quality of fried menu items. Fryer oil filtration systems standardize filtration schedules and remove contaminants.

When preparing to purchase a tilting skillet, operators should begin by determining their needs and volume, according to Steve Waltz, senior associate project manager for Cini-Little International, based in Washington, D.C.