Cooking Equipment

Cooking Equipment provides features and benefits of all types of ovens, grills and griddles, cooktops, pots and pans, ranges, rotisseries, steamers and fryers.

Fryers

Charbroilers and Broilers

Cook and Hold Ovens

Specifying Checklist: Combi Ovens

Combi ovens consolidate the conventional cooking technology of steamers and convection ovens to cook food up to 30 percent faster than convection ovens do. Generally speaking, low-pressure steaming units offer lower operating costs and higher productivity than pressure-less units do in the preparation of single items. This versatility allows foodservice operators to control the moisture level of foods being cooked and substitute for multiple pieces of equipment.

Cooking Equipment: Wood-Fired Ovens

Wood-Fired Ovens

Steamers & Combi Ovens

Microwave Ovens

Cooking Equipment: Cook & Hold Ovens

Storage & Handling Equipment: Cook-Chill

Cook-Chill

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