Tube-shaped gas heating elements are permanently affixed to the fry pot, giving this type of fryer more versatility.
You’ll find toasted breads, bagels, and other bakery items in a wide range of restaurants from small cafes to full-service breakfast buffets. Fortunately, there are many different sizes, styles, and setups of commercial toasting equipment that can suit every scenario, if you simply know how to wade through the options.
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.
While the initial cost of an electrical unit may have been enticing, the fact of the matter is that over time, gas trumps financially. With the introduction of the induction burner, the tables may have turned!
Ovens are a focal point for any kitchen, and choosing the right one for your restaurant can improve efficiency and help boost profits! You'll inevitably come to the crossroad between convection and standard ovens, so what's the big difference?
Since the 1950s, convection ovens have made their way into restaurant kitchens around the world, and for good reason.
Steamer or Combi Unit ….which should I buy?