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.
A new restaurant concept in Los Angeles’ historic Grand Central Market features an open kitchen and small steel-jacketed kettles that Chef Mark Peel uses to prepare a focused menu.
Speed and consistency are hallmarks of an efficient foodservice operation. Convection ovens help operators achieve these goals by evenly cooking food items utilizing a fan that circulates dry heat. This provides more uniform results in less time compared with a conventional oven. Cooking temperatures in these units are decreased by about 30 percent or more.
Commercial microwave ovens are held to higher testing standards than the residential types because they function more frequently and in harsher kitchen environments. These units also adhere to UL and NSF safety standards that are recognized by health inspectors and insurance companies, allowing operators to avoid liability claims and inspection violations when installing a commercial microwave oven. Microwaves are typically one of the most underspecified pieces of equipment in commercial kitchens due to the stigma of being considered a tool for only reheating.
Steam-jacketed kettles can be energy savers in commercial kitchens, since these units heat up faster and at lower temperatures than stock pots on range burners. This results in a more efficient method of cooking soup, stocks and sauces, with less chance of scorching the product.
Culinary staff use griddles to prepare menu items that span all day parts. Griddles are one of the most utilized pieces of equipment in commercial kitchens.
Although operators most commonly use pizza ovens to prepare pies, they can also use this versatile piece of equipment to cook other foods, including seafood, meat and poultry. Pizza ovens are designed to withstand higher temperatures than standard ovens.
For foodservice operators or cooking areas that don't have available gas, induction cooktops represent a viable option. Foodservice operators can use these in place of traditional gas and electric ranges as well as burners. This type of cooking can be fast and extremely energy efficient.