Cooking Equipment

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. 

Product Knowledge Guide: Rotisseries

One of the biggest benefits of rotisseries is that customers can see product cooking, which promotes the theater experience and may help increase revenue.

Service Agent Q&A with Marcin Zmiejko, associate principal at WC&P, Denver

FE&S: What applications are best for clamshell griddles?

MZ: I would describe this equipment as an enhanced flattop griddle. Clamshells cook food, rather than just heat or melt it. It has really been embraced by the market and is best for traditional scratch cooking. Operators most often use this equipment for burgers. Upgraded models have a top component that puts weight on the burger patty, and the top platen has heat, so both sides cook simultaneously. These units are very effective and have particularly been embraced by schools. Clamshell griddles also can cook chicken, turkey or salmon patties; vegetables; and steak as well as melt cheese and serve as a component for breakfast menus with pancakes.

Product Knowledge Guide: Wood-Fired Ovens

Wood-fired ovens come in many different configurations to meet a variety of production requirements.

Consultant Q&A on Wood-Fired Ovens

Consultant Q&A with Dan Bendall, principal at FoodStrategy, Inc., Rockville, Md.

Cleaning and Maintaining Wood-Fired Ovens

Wood-burning ovens, like other solid fuel-burning units, are easy to maintain and operate, their maintenance and upkeep differs from most other appliances. These units do not contain many parts that fail or wear out, but improper cleaning causes most problems.

Braising Pans: Features and Capabilities

The ability of braising pans to provide precise heating capabilities for various production-related tasks makes them one of the most versatile pieces of commercial kitchen equipment available. These units can function as a griddle, kettle, oven, fryer, steamer, braiser or warming unit to handle almost any task. This includes braising or roasting meats; preparing soup stock; cooking stew; cooking breakfast items like eggs, sausage, bacon and pancakes; sauteing fish; and steaming vegetables.

What to Consider When Purchasing a Braising Pan

Braising pans are essentially griddles with watertight sides that tilt for easy draining. Foodservice operators can use these units as griddles, but braising pans can perform a variety of other tasks, including boiling, sauteing, steaming and braising. One of the newest innovations is a pressurized braising pan, which works like a steamer for high production in a short amount of time. Since these units can accommodate almost any cooking need, having one is akin to having a kitchen full of different types of cooking units.

Braising Pans: Q&A with Josh Taylor, American Kitchen Machinery and Repair

Service Agent Q&A with Josh Taylor, American Kitchen Machinery and Repair, Philadelphia

Service Tips: Convection Ovens

Operations can use convection ovens to prepare many different menu items. By circulating air in the cooking chamber, they can shorten cooking times and produce crisp crusts on baked goods. Here are a few tips to keep convection ovens running smoothly.

High-Speed Oven Q&A with Marcin Zmiejko of WC&P

Q&A with Marcin Zmiejko, associate principal of WC&P, Denver.

Panini Machine Q&A with Marcin Zmiejko of WC&P

Consultant Q&A with Marcin Zmiejko, associate principal of WC&P, Denver

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