When it comes to cooking equipment, ranges tend to top the list of essentials for most food service restaurants. Whether you’re looking for a heavy-duty range for large-volume needs or simply looking to add an accessory cheesemelter to your setup, our ranges are likely to become one of the most used pieces of cooking equipment in your restaurant.
The right restaurant oven can drastically alter your ability to create more varieties of menu items, ensuring that each item is prepared correctly while reducing food waste. From the indispensable convection oven to the essential microwave oven to the all-around favorite combi-oven, there’s a type of commercial oven that is perfectly matched for your needs and your menu.
For many, fryers are a keystone piece of equipment in the kitchen. From crisping potato wedges to cooking chicken tenders, many fast casual and fine dining establishments alike make regular use of their deep fryer. It comes at no surprise that choosing the right type of fryer for your restaurant can be pivotal to the success of your frying endeavours!
Kettles and Braising Pans
When designing your kitchen, you’ve probably come across (or will come across) a conundrum wherein your space allotment doesn’t seem to fit all of your equipment needs. While a professional kitchen designer can help, it also pays to understand what pieces of equipment can serve multiple purposes, cutting out the need for extra accessories and items. Braising pans and kettles are such items, and they can change the way you operate a kitchen.
Steamed menu items are becoming popular as the health craze becomes more of a traditional player rather than a trendy fad. Choosing between different models and sizes of steamers should be based on the amount of food you plan to cook within the cavity at once. In addition, you’ll need to consider the space accommodations allotted for your steamer, as one model may consume a footprint within your kitchen while another can sit comfortably on top of a shelving unit.
Over the past few years, we’ve seen a trend towards healthier grilled items versus the traditional fried favorites. Even fast-food chains have gotten in on the grilled action by adding grilled versions of their standard fried lineups in order to please the masses - and to much success! From flat griddles to charbroilers and panini grills, we’ve got what you need to grill up some customer favorites.
Italian eateries will find pasta cookers especially indispensable, but truly any food service establishment that serves pasta on a regular basis should consider the addition of a pasta cooker. Cooking batches of pastas such as spaghetti, rotini, macaroni, or ziti can be made easy with the addition of a pasta cooker.
There are some pieces of restaurant equipment that are generally well-known and used by most, but food rethermalizers may be something of an unknown for many restaurants. While the name seems to come from a sci-fi novel, food rethermalizers are indeed an integral part of many kitchens here in the 20th century! Rethermalizers are part of a group of kitchen appliances and systems used for reheating food (usually bulk products) from refrigerated or frozen to serving temperatures.
The equipment you choose to outfit your kitchen is a huge investment, but many restaurant owners overlook one of the most important pieces of the design: commercial ventilation systems. Ventilation is necessary for safety and is a requirement for obtaining most permits. Even more so, ventilation keeps your kitchen functioning efficiently and the air circulating constantly, filtering out impurities, dust, and other airborne particles. Choose your exhaust hood based on the size of the unit it need