CHOOSE YOUR MENU STYLE ABOVE TO FIND THE EQUIPMENT BEST SUITED FOR YOUR KITCHEN
PIZZA
BAR
BURGER
MEXICAN
SANDWICH
OVENS • MIXERS • FRYERS • PREP TABLES • GRIDDLES • SLICERS • SHEETERS • FOOD PROCESSORS
Your menu will dictate your cooking equipment needs. Use The Kitchen Spot Menu Experience to help identify your commercial kitchen equipment needs and find local experts near you.
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CHEESE MELTERS • TORTILLA PRESS • FRYERS • PREP TABLES • CHIP WARMERS • RICE COOKERS • TORTILLA STEAMER
OVENS • PANINI GRILLS • FRYERS • PREP TABLES • DELI CASES • GRIDDLES • SLICERS • FOOD PROCESSORS
CHARBROILERS • TOASTERS • FRYERS • PREP TABLES • CHEESE MELTERS • GRIDDLES • SLICERS • FOOD PROCESSORS
BEER DISPENSING • UNDERBAR • ICE WELLS • KEG COOLERS • GLASS WASHERS • BAR BLENDERS • REFRIGERATION
Starting a new restaurant?
CHOOSE YOUR MENU STYLE BELOW TO FIND THE EQUIPMENT BEST SUITED FOR YOUR KITCHEN
Starting a new restaurant or concept? Your menu will dictate your cooking equipment needs. Use The Kitchen Spot Menu Experience to help identify your commercial kitchen equipment needs and find local experts near you.
For bars with a higher number of beer options and remote keg storage, beer towers dispense beers from your draft system to a single beer column.
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With a 1/2 keg capacity, direct draw beer dispensers can include a club top style with cold storage for bottles and glasses, improving efficiency.
There are a number of different ways to get beer into your customers' glasses. To know what type of dispensing equipment you need, consider beer menu, temperature requirements, keg location and bar space. Consider the styles of beer faucets as well, with standard faucets being the most common. Forward-sealing or rear-sealing. Brass or stainless steel. Be sure to best match your faucet to your operation.
Using a commercial bar blender is easy, but selecting the right one for your establishment may not be as simple. Some important things to consider when you are choosing your next blender are jar type, horsepower, capacity and noise level. Where you place your bar blender is just as important. With a blender station added to your underbar, all of your drink making essentials can sit in one small area.
A lightweight machine is best used for about fifty servings per day, while heavy duty use cases will allow about 100 servings a day.
Using a commercial bar blender or food blender is easy, but selecting the right one for your establishment may not be as simple. Some important things to consider when you are choosing your next blender are jar type, horsepower, capacity and noise level. If you need to create a smooth, highly blended finished product, you are likely in the market for a high horsepower unit. These higher power units are able to tear through thicker, larger ingredients with more ease.
Underbar blender stations come with different features, like a sink to make rinsing your blender easier. Place it next to your ice bin for optimal bartending efficiency.
Slicing, toasting, and warming hamburger buns or hot dog rolls in high volumes isn't a daunting task with the right equipment. Bun toasters deliver the desired level of toasted bread product that is key to a consistent, profitable menu offering. Horizontal bun toasters are better suited in a higher location compared to a vertical bun toaster, which offers a narrow depth that can easily fit into an existing kitchen lineup.
Horizontal bun toasters have a low-profile design, ideal for quickly toasting/carmelizing buns & bread to extend holding time. They can accomodate approximately 1,700 bun-halves per hour.
Bun warmers help guarantee customers will receive warm, fresh buns when they order their hot dog rolls or hamburger buns, and shorten the prep time.
Bun toasters deliver the desired level of toasted bread product that is key to a consistent, profitable menu offering. Things to consider when incorporating a bun toaster are bun/bread product width as well as expected volume of toasted product per hour (bun-halves per hour). For example, a horizontal bun toaster could be better suited in a higher location (above a griddle) compared to a vertical bun toaster's narrow depth easily fits into an existing kitchen lineup. Also consider if you are dry toasting or looking for butter wheel options as well.
Vertical toasters have a sleek design and are ideal for high volume operations. They offer programmable electronic speed & heat control settings. They can toast about 1,800 bun halves per hour.
If you're looking for cooking versatility in your commercial kitchen, a charbroiler is a great place to start. Available in both gas and electric models, this flexible piece of equipment provides powerful heat that allows you to grill your meals to perfection. FLAVOR - Get the flame-broiled look and taste customers crave. Add an open-flame taste to popular menu items like chicken, fish, meat, and vegetables. SIZE - Many charbroilers are designed to fit nicely on your countertop, giving your staff the ability to move freely about the kitchen and creating additional space for new equipment or storage.
Gas charbroilers are field convertible to use either radiants or briquettes for heat.
Often more cost-effective, electric charbroilers can be used where gas cannot. Powerful elements generate radiant and conductive heat without direct flame.
Commercial charbroilers use radiant heat energy to “char” or cook food on a grated cooking surface. Important things to note when selecting a charbroiler are the burner, radiant, and grate. BURNERS - provide heat and the burner material, spacing, and BTUs vary across models. RADIANTS - Mounted directly over the burner, the radiants distribute heat and protect the burners. Standard charbroiler radiants can be stainless steel, cast iron, steel alloy, or briquettes. GRATES - typically heavy-duty cast iron. If you plan on grilling fish or desire a specific grill mark on proteins, pay attention to the cooking surface and look for things like slanted/reversible grates.
Southbend’s cheesemelters are ideal for melted cheese dishes, including Mexican foods, casseroles, au gratin dishes, soufflé, meringues, omelets and for plate warming.
Southbend's gas-powered infrared cheesemelter can also be a useful piece of equipment to help you master a variety of different menu items. VERSATILE - Cheesemelters can be used throughout your commercial kitchen. Whether it's mounted above a range, on a wall, or as a countertop unit, enjoy the freedom of placing this equipment nearly anywhere. QUICK OUTPUT - With just 90 seconds of preheat time and no waiting between loads, you'll achieve a perfect melt of your sandwiches in just seconds.
Ensure high guest satisfaction by treating them to fresh and warm tortilla chips. Carter-Hoffmann chip warmers deliver a continuous supply of fresh, warm chips and come in 3 sizes: 20, 22 and 44 gallons. CONSISTENT SERVING TEMPERATURES - The first-in, first-out design ensures that chips are loaded in the top door, giving them time to warm up while you serve the warmest chips from the bottom floor.
Don't limit chip warmer equipment to just chips. You can also warm and dispense peanuts, kettle chips, and even wrapped baked potatoes.
Convection ovens are ideal for establishments that wish to maximize cooking efficiency and speed, as the circulation of air allows for faster cooking times. Blodgett and Southbend convection ovens were engineered to meet the needs of any professional kitchen deliver unparalleled performance. GREATER OUTPUT - By cooking at faster speeds, you can serve more customers in less time. The even cooking temperatures in a convection oven also result in far more consistent higher quality foods. STACKABILITY - If you are cooking large volumes, or have a variety of menu items, operators can stack two single ovens on top of each other for twice the cooking power in the same footprint.
Gas convection ovens generate a more moist heating option than electric that is great for roasting meats. Durable frames, and unmatched heating power make these a powerful addition to any kitchen.
Electric convection ovens are believed to offer dry heat that is more precise.
Blodgett gas convection ovens have a fully welded frame and a double porcelainized liner prevents hidden rust. A superior turnbuckle assembly keeps door operation hassle-free. Half and full size models available with multiple control options.
With half and full sizes available, as well as the ability to double stack, there is a convection oven setup perfect for any type of foodservice operation. A ventless hood is available for most electric ovens, allowing operators to cook almost anywhere their kitchen space will allow.
Deli cases can improve the presentation of your food and also keep your foods at the proper temperatures to maintain food quality. Deli cases also help to keep everything hot and fresh until it is ready to be served and help to increase your impulse sales. Full service deli cases are ideal for sandwich shops and delis, as they provide staff rear access to the food on display, while allowing customers to view everything clearly. Deli cases come in different glass styles, like curved or flat glass.
Adding a stylish curved glass front to your refrigerated deli case is sure to capture the attention of your customers and help your product stand out.
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Deli cases are available in service or self-serve formats of refrigerated, heated, combination and prep style commercial models, depending on the types of product you are selling.
When you dabble in high volume commercial baking, a commercial mixer will likely be an important asset for your pizza restaurant. And with a number of attachment options, you can mix dough, shred cheese, slice onions, and even chop meat with your mixer. Consider these four types of commerical mixers for your dough needs: COUNTERTOP - Packs a big punch in a small footprint BENCH - Gives you more mixing power and capacity than the countertop mixers FLOOR - Offers more mixing capacity and power and are built better than traditional mixers SPIRAL - Delivers quality and quality
Globe's planetary mixers easily handle a 50 lb. bag of flour for an 80 lb. batch of dough with 50% hydration. Do even more with your planetary mixer by adding attachments to mix dough, shred cheese, grind sausage and prep toppings all with the same machine!
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Globe Spiral Mixers deliver quality and quantity with traditional European design. Large batches of dough are perfectly kneaded by developing the gluten structure slowly and reducing heat caused by friction. Globe models accommodate between 130 and 175 lbs. for large batches.
Rolling your pizza dough by hand is a slow, inefficient process for pizzerias who deal with high volume and need to deliver orders quickly. Dough sheeters help prepare pizza and bread dough by quickly flattening the dough to consistent levels, up to 6 times more efficient than rolling by hand, saving your staff prep time. Doyon Reversible Dough Sheeters are ideal for a variety of products such as cookies, pie crusts, croissants, puff pastry, biscuits, yeast-risen doughnuts and other delicate products.
Ideal for sheeting pizza dough, countertop dough sheeters feature single or double rollers to enable operators to make up to 250 pieces an hour. WIth its compact upright design, they are ideal for kitchens with limited space.
Working with higher volumes and more dough variety and size needs? Reversible bench sheeters can fit on your countertop, saving you valuable space for other operations.
Working with higher volumes and more dough variety and size needs? Reversible sheeters have 20 speeds and reduce labor cost by being able to roll dough faster than rolling by hand.
Sheet up to 22 pounds dough up to 18" wide. Suitable for sheeting and stretching many types of doughs: croissant, puffed pastry, danish, flaky pastry, donut, pie, pizza and more!
Sheet up to 30 pounds of dough up to 18" wide. With 20 speeds, they reduce labor cost by being able to roll dough faster than rolling by hand. It's perfect for bakeries and commercial kitchens alike.
Ideal for sheeting pizza dough, countertop dough sheeters feature single or double rollers to enable operators to make up to 250 pieces an hour -- six times faster than rolling by hand. WIth its compact upright design, they are ideal for kitchens with limited space.
Food processors are a staple of many commercial kitchens’ food preparation processes. These tools allow you to slice, dice or otherwise process different foods quickly, saving you valuable prep time. STYLES OF FOOD PROCESSORS - Bowl type units allow you to store all of your finished product in a single bowl. Continuous feed food processors are best for processing many different ingredients. There are also high-speed food processors, buffalo choppers, combination food processors and more.
Continuous feed units are heavy duty processors that can handle large quantities of product like heavy vegetable prep for your main dishes.
Batch bowl units are great for fruits and vegetables, dropping the finished product into a bowl for easy, time-saving prep.
Convection ovens are ideal for establishments that wish to maximize cooking efficiency and speed, as the circulation of air allows for faster cooking times. GREATER OUTPUT - By cooking at faster speeds, you can serve more customers in less time. The even cooking temperatures in a convection oven also result in far more consistent and arguable better tasting foods. AVAILABLE IN GAS & ELECTRIC - Electric convection ovens are believed to offer dry heat that is more precise, while gas convection is a moister heating option that is great for roasting meats.
Deep fried menu items are a real crowd pleaser when it comes to restaurant food. Commercial kitchens that wish to cook deep-fried foods are encouraged to invest in a high quality commercial fryer. Operators must decide between electric and gas fryers, both offering unique, cost-saving benefits. Oil filtration is a must. Several Pitco fryers offer built-in and automatic filtration. You can also opt for portable filtration equipment to extend your oil life.
If you wish to cook deep fried foods at very high temperatures, a gas fryer is likely the right choice for you. Gas fryers are designed with natural gas connections or with liquid propane tanks.
Electric fryers have faster recovery times than gas fryers and heat more efficiently since the heating elements come in direct contact with the oil. They're more portable than gas.
The most expensive aspect of offering fried foods is the amount you spend on oil, but filtration extends the life of the oil you use. There are two basic choices for oil filtration -- portable filtration and built-in filtration in the form of a filter drawer.
Americans love their fried foods and so do owner/operators. Profit margins hover around 75 percent, making fryers some of the most lucrative menu items for a restuarant. The important thing for operators is picking the right equiment solution to deliver profits based on these three factors: Volume, Space & Technology. While a commercial fryer can’t do much to help you find and hire kitchen staff, a fryer can help make their work easier.
The traditional choice in fryers based on existing utility hook ups. Lower cost of acquisition, most often lower utility costs. Greater breadth of choice amongst models and feature sets vs electric.
Electric fryers are up to 30% more efficient than gas. Maintenance costs are less for electric fryers and their lifespan is longer. Some cities have begun mandating new energy usage rules including a ban on gas powered equipment.
The most expensive aspect of offering fried foods is the amount you spend on oil, but filtration extends the life of the oil you use.
Glass washers help your busy bar staff continue to make and serve drinks during the cleaning process, and eliminate the need to leave the bar to fetch a batch of clean glasses. There are several types of glass washers that you can install in your bar, including rotary, carousel, door-style, and high temperature offerings. High-temperature dishwashers use high heat to sanitize dishes, while a low-temperature dishwasher utilizes chemical agents.
Door type glass washers come in both high-temp and low-temp options. These types of glass washers can be utilized under the bar counter, keeping clean glasses always in reach.
Ideal for bars with more space and a high volume of dirty glassware. Pass through glass washers with upper and lower wash and rinse arms clean glassware from every angle.
Rotary glass washers slowly rotate glassware through an intense cleaning cycle until it emerges clean and ready for use. Rotary machines eliminate the need for racks.
Whether you're searing meat, cooking vegetables, or preparing bacon and eggs, or all three at once, griddles can tackle most cooking tasks without taking up your entire kitchen space. When selecting a griddle it is important to consider the following: Will this griddle be cooking a variety of foods throughout the day? Will it be used to cook a single protein at a high-volume? Do you want a gas or electric model? What type of griddle control fits the operation, manual, thermostatic? Heat retention and recovery are important factors as well.
Another efficient way to utilize griddle cooking in your restaurant is with a griddle top oven range, allowing you to perform multiple cooking techniques on one piece of equipment.
Operators with limited space can opt for a countertop griddle in either gas or electric, to cook a varierty of menu items in a small space.
Ice can be the most profitable component of your bar and beverage program, and it's important that it's stored properly and easily accessible by bartenders. Ice wells come in different depths and ice capcities to match your needs. There are two main types of ice wells, freestanding and drop-in: FREESTANDING - These are designed to fit underneath your bar counter. DROP-IN - This type of ice well fits into your existing counterspace.
Ice wells often come with accessories like cold plates, which keep drinks chilled, and bottle wells for extra storage.
To decide which commercial ice machine is right for you, determine how much ice you will use based on your restaurant’s capacity, and what style of ice best fits your needs. CUBE STYLES - Ice comes in many different shapes and sizes, with nugget and flake ice being two popular choices among foodservice operators. AIR-COOLED - Use air to transfer heat out of the machine and cool the condensor coils. WATER-COOLED - Use water to transfer heat away from the condensor coils. Optimal when surrounding air temperatures are harder to control.
The average commercial ice dispensers can produce up to 400 pounds of ice per day, making them a great fit for high-volume foodservice businesses like fast-food restaurants.
Modular commercial ice machines are designed to produce large volumes of ice and are typically fitted on top of an ice storage bin that keeps the ice frozen.
Undercounter ice machines are space-efficient, designed to fit underneath your bar or prep tables, giving you easy access to ice without compromising space.
Draft beer programs have evolved past the "light" or "dark" types. With more operations offering a number of different craft beer varieties, the need for keg storage has never been more prominent. But walk-in coolers can take up a lot of space, and often serve multiple purposes, cooling more than just beer kegs. A dedicated beer keg cooler can help keep your profitable beverages at their optimal temperature, and take up far less space than a traditional walk-in.
Keg coolers come in a variety of sizes, so choose one that best suits your draft beer offerings and how many kegs you plan to store at one time.
Make your sandwich shop or deli stand out with hot, grilled sandwiches cooked consistently each time. Single units are compact, so you can place them on any counter where you have space. Double units with split tops and dual controls can be much larger but produce significantly higher volume. PLATES - Smooth grill plates cook evenly and caramelize the surface of bread while crisping the edges. Grooved plates create grill marks and a slightly charred flavor. Plates are aluminum, nonstick, or cast iron.
No matter how cheesy or overloaded your panini may be, nonstick grill plates make sandwich removal clean and easy.
Aluminum panini grills are great for bread products like sandwiches, and they heat up and recover more quickly than cast iron grills.
If you specialize in pizza, the quality and type of pizza oven you invest in will determine what styles of pizzas you are able to make. Consider the following when shopping for a pizza oven: MENU - Your pizza oven style should fit with the types of pizza you are serving. VOLUME - If you wish to cook multiple pizzas at once, a deeper oven may be the right choice for you. SIZE - If you plan to make pizzas that are larger than 20 inches in diameter, you will need to buy a larger-than-average pizza oven.
If you specialize in pizza, the quality and type of pizza oven you invest in will determine what styles of pizzas you are able to make. The type of commercial pizza oven you use will also significantly impact the taste of your pizza, so it is a good idea to buy one that fits your business needs. Another important thing to consider when shopping for a pizza oven is the volume it can hold. If you plan to make pizzas that are larger than 20 inches in diameter, you will need to buy a larger-than-average pizza oven. If you wish to cook multiple pizzas at once, a deeper oven may be the right choice for you.
Pizza deck ovens are large metal enclosed hearth ovens. Marsal deck ovens offers four, six, eight pie and slice ovens. For even more throughput, deck ovens are stackable.
Brick pizza ovens are typically larger and more space consuming. The cooking chamber on these is made using bricks that are often heated using burning wood.
The power of a deck oven on your countertop. These pizza ovens are great options when space is limited and volume isn't as high.
Refrigerated prep tables combine two essential components of a commercial kitchen; preparation space and refrigeration. They are available in a number of different designs for specific use cases. You can choose from various door and drawer styles depending on your storage needs. Offering more toppings than a standard prep table top might allow in a higher volume operation? Mega top prep tables hold more rows of pans for all of your ingredients. The size of your refrigerated prep table will determine how many people can work at it at any given time. They typically have a cutting board on top and a refrigerator unit at the bottom.
Sandwich prep tables have a shallow cutting board and store every component of a sandwich within arm's reach of the operator.
Pizza prep tables have a deeper cutting area and raised rails to make pizza creation easy for operators. Additional refrigerated storage below means all of your toppings can be found in one place.
Oven proofer baking centers are essential to on-premise sandwich bread production. They have a cost-effective, space-saving upright design and are easy to operate. Proof in the bottom and bake on the top. They're great for sub sandwich bread and hamburger buns, and you can use them to bake cookies too! Oven proofers from NU-VU feature V-Air to control even heat distribution throughout the oven for a consistent and even bake without resorting to turning pans.
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The QBT Series comes in 3 sizes, with touchscreen controls and autofill proofer. They accommodate 18"x26" sheet pans.
The QB series comes in 3 sizes, with simple dial controls and manual fill proofer, separate timers for oven and proofer and thermostat indicator light. They accommodate 18"x26" sheet pans.
If you are operating a bar, you will need adequate refrigeration to keep your drinks cool and refreshing. If you have a minimal amount of space under your bar available, a commercial undercounter bar refrigeration unit may be your best option. If you have abundant space in the back of the facility, a back-bar fridge unit may be ideal. Drinks aren’t the only things you will be keeping in your bar refrigeration units. Many establishments also store garnishes and other chilled bar products, including glassware. If your bar serves draught beer, you may be in the market for bar refrigeration with taps.
Most back bar refrigerators are front breathing, so you can install it next to other pieces of commercial equipment without having to worry about it overheating.
Undercounter refrigeration equipment is designed for a number of different needs: mixers, beer bottles and cans, glassware, and more, all designed to take up minimal space underneath your counter.
Commercial refrigerators and commercial freezers are a long-term investment that, if selected properly, can help improve your bottom line. As refrigeration units typically run at all times, finding a highly efficient ENERGY STAR rated model will help you save on operational costs and minimize your ecological footprint. Reach-in coolers are the most commonly used commercial refrigeration units, as they are versatile, affordable and space efficient. Other space-saving refrigeration units include undercounter refrigeration and refrigerated chef bases.
Reach-in models are compact and allow users to simply open a door and easily retrieve food items. They can include casters and legs, be mounted or sit on the floor, and offer features like digital thermostats and touchscreen controls.
Undercounter refrigeration is best used close to your prep area, so that workers can easily access the ingredients that they are using to prepare meals. A refrigerator-freezer combo is ideal when using a variety of ingredients.
A refrigerated chef base makes cooking and food prep more efficient, all while saving space. Operators can put cooking equipment on top of the chef base, or place them underneath work or prep tables.
Rice cookers are a useful item for Mexican restaurants, as they allow you to properly steam rice without additional equipment. Available in both gas and electric, rice cookers generally offer capacities ranging up to over 40 cups, allowing you to customize based on the volume of customers you serve, and feature nonstick pans for easy cleanup.
Not only can electric rice cookers cook rice to perfection, they are safe, easy to operate, and can hold cooked rice for an extended period of time.
Gas rice cookers are simple and easy to use, and can quickly cook large batches of rice.
Commercial shelving is the most important category of equipment for keeping goods resourcefully organized, and is an affordable way to increase your storage area. Shelving can be made with a number of different materials, including metal, aluminum, and plastic. The items and environment you will be using for storage will determine the best type of shelving for your needs. For example, dry environments can utilize chrome shelving, while wet or moist environments are better suited for epoxy shelving.
Chrome wire shelving is easy to clean, and gives off a shiny appearance if used in front-of-house settings. Epoxy shelving is great at preventing corrosion.
Plastic shelving is not only durable, but flexible, allowing operators to change configurations quickly if needed to increase capacity.
Sinks are a must for your prep and cleanup. Keep your restaurant sanitary by installing the perfect commercial sink. Sinks are available in many options, including underbar sinks, hand sinks, and even janitorial sinks. Ensure your sinks match your needs, whether you are washing dishes, washing hands, or even filling mop buckets.
Hand sinks come in multiple styles, including hands-free, and are compact enough to fit your space with ease, keeping your operation sanitary.
Compartment sinks are a kitchen must-have, available in 2, 3, or 4 compartments. Wash, rinse, and sanitize dishware and pots efficiently.
Underbar sinks are a crucial component to any successful bar program. Having your underbar sink easily accessible and at a convenient height will increase the speed and efficiency of bartenders.
Don’t forget about your bartender’s needs! Having a strong commercial bar sink is essential to every bar staff. Deep bowls in commercial bar sinks make cleaning tall glasses and pitchers possible, and drainboards aid in a quick, consistent drying process.
Commercial slicers partially automate the process of slicing meat and cheese and offer an increased level of functionality to people who need meat sliced at different thicknesses. Slicers save time and add profitability and simplicity in your operations. Commercial meat slicers come in two different forms, either electric or manual. While all slicers can easily slice meats, slicers with larger blades and more horsepower can better handle slicing cheese. The driving method, which could be either belt driven or gear driven, will determine how the meat is fed into the slicing area.
Globe has the widest selection of slicers on the market, with models from 9" to 14". The C-Series Economy slicers are great for light slicing. For moderate slicing, Globe offers the G-Series. The S-Series delivers premium slicing all day.
Perfect for theater slicing and front-of-house display, Globe’s Flywheel Slicers feature classic Italian design, vibrant colors, and an authentic Italian marble receiving shelf option. Total hand-powered operation gives the operator complete slicing speed control and the precision indexing system adjusts thickness.
Manual slicers require an operator to push meats through a blade compartment.
If you are purchasing an electric slicer, there are several different specifications you will need to consider. These include horsepower, blade size and the driving method.
Traditional tortilla presses are a must for authentic Mexican restaurants that are making their own tortillas. Available in cast iron or aluminum, tortilla presses are designed with ergonomic handles to allow for easy open and removal of both flour and corn tortillas.
If you offer homemade tortillas in your restaurant, don't forget to utilize a tortilla press. They are great for making burritos, enchiladas and quesadillas.
Good for small batches, two round cast iron plates are hinged together on one side. A handle provides leverage to squeeze the two plates together, flattening the raw dough in between.
Countertop steamers are ideal for reheating or thermalizing a number of menu items, and they are especially great tools for steaming tortillas in your Mexican kitchen. In just a few seconds, your tortillas are hot and ready with a shot of steam. Not only suited for tortillas, these steamers and their small footprint can be used anywhere in any type of commercial kitchen.
Tortilla steamers are ideal for buns, rolls, bread, and other baked goods, but they are perfect for tortillas. They're also great for melting cheese.
Ideal for melted cheese dishes popular in Mexican cuisine, the Cheese Melter can also be a useful piece of equipment to help you master a variety of different cheeseburger menu items. • VERSATILE - Cheese Melters can be used throughout your commercial kitchen. Whether it's mounted above a range, on a wall, or as a countertop unit, enjoy the freedom of placing this equipment nearly anywhere. • QUICK OUTPUT - With just 90 seconds of preheat time and no waiting between loads, you'll achieve a perfect melt of your sandwiches in just seconds.
An operation's underbar is the backbone of a beverage program. It should be designed with efficiency in mind. Each underbar element needs to be in a location that reduces wasted steps for bartenders, meaning drinks are made faster, increasing production volume. From speed rails and liquor displays to storage and garnish drawers, every inch of your underbar matters, so create an underbar from the wide variety of underbar equipment options available to you.
Cocktail stations include almost everything a bartender needs to craft a cocktail, without ever taking a step: speed rails, sinks, ice bins, storage, and more.
Liquor displays do two things well - they put your most valuable liquor bottles in an eye-catching display, and make it easy for bartenders to grab bottles efficiently.
Drainboards keep your underbar clean and prevent spills on the floor of your bar from causing injury to your bartenders. There are enough shapes and sizes to match your underbar layout.
Kitchen ventilation systems are designed to remove heat, grease, and other fumes that are generated in the restaurant kitchen. A commercial hood system consists of a commercial ventilation hood and commercial ventilation fan. Commercial ventilation hoods manage the flow of grease and grease vapor to remove odor and air contaminants, as well as remove moisture from the air. The exhaust fan generates a reverse draw of air through the exhaust hood to get rid of excess steam and grease vapors.
These hoods, also known as Type II hoods, are designed to capture heat, odor or vapor from non-grease producing equipment, including ovens and dishwashers.
Also known as Type I hoods, canopy hoods come in both exhaust only and self-cleaning styles, that extract grease and contain cooking vapors in your kitchen.
Fire suppression systems protect the cooking lineup and hood system in the event of a cooking fire. With both automatic and electronic detection systems available, they are your first line of defense against a kitchen fire.
When choosing a walk-in refrigeration unit, you will need to decide between a custom walk-in unit that will be built to your specifications or a prefabricated walk-in refrigerator that is installed into your space. INSULATION - Typically insulated by either extruded polystyrene or polyurethane foam insulation. FLOORS - Walk-ins can come with or without floors, which help contain cold air and moisture. SELF-CONTAINED OR REMOTE - Self-contained refrigeration houses everything like the evaporator and condensor inside the unit. Remote refrigeration eliminates excess heat and noise by storing the condensor and compressor in a remote location.
Modular walk-ins are prefabricated units that are a cost effective, dependable option for walk-in needs. Easier to relocate, if needed.
Custom walk-ins feature uniquely designed rooms that match your specific refrigeration needs. These walk-ins are energy efficient and cost effective in the long term.
When choosing a walk-in refrigeration unit, you will need to decide between a custom walk-in unit that will be built to your specifications or a prefabricated walk-in refrigerator that is installed into your space. INSULATION - Typically insulated by either extruded polystyrene or polyurethane foam insulation. FLOORS - Walk-ins can come with or without floors, which help contain cold air and moisture. SELF-CONTAINED ORE REMOTE - Self-contained refrigeration houses everything like the evaporator and condensor inside the unit. Remote refrigeration eliminates excess heat and noise by storing the condensor and compressor in a remote location.
