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.
With consumers placing an emphasis on menus that use fresh and local ingredients, foodservice operators find themselves pressed for time to make food-to-order in a manner that meets guests’ expectations for speed of service. At the same time, operators now look to set up shop in smaller spaces to lower overhead costs and allow them to serve new areas.
When it comes to steamers, start with proper installation by qualified professionals who follow manufacturer recommendations. Not following the manufacturer recommendations can result in problems due to undersized drain lines and steam escaping and damaging equipment components.
Foodservice operators typically use steamers to cook menu items like vegetables, seafood, potatoes and rice because this equipment usually provides fast production and helps the food retain moisture, nutrients and color.
Although griddles are a basic piece of equipment, failure to regularly clean and maintain these units will compromise their performance and service life. For both electrical and gas types, proper installation plays a key role in mitigating grease buildup, which is a fire hazard and will compromise a griddle’s service life.
Consultant Steve Waltz, senior associate/project manager at Cini-Little International, Inc., Washington, D.C., offers some insight to help operators and their supply chain partners specify the right griddle.
Countertop griddles are typically categorized as heavy-duty countertop cooking equipment and are versatile workhorses that have a central location in many kitchen equipment lineups.
A deck oven is a crucial piece of baking equipment for pizza operations as well as restaurants needing quick baking. While these ovens tend to take up more real estate in a kitchen or bakery and require skilled bakers to operate, a deck oven’s ability to produce many baked products around the clock makes it an invaluable addition to many commercial kitchens.
Deck ovens are ubiquitous to pizza operations, but foodservice operators can use this versatile piece of cooking equipment to prepare a variety of other menu items, including chicken, fish and casseroles.