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. 

Spec Check: Induction Cooktops

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.

Spec Check: Steam-Jacketed Kettles

Steam-jacketed kettles have been part of food preparation for more than a 100 years, with operators using this equipment to produce stocks, sauces, soups and fillings in large quantities. High-volume foodservice operations also use steam-jacketed kettles to efficiently rethermalize and hold food items until serving.

Product Knowledge Guide: Steam-Jacketed Kettles

Steam-jacketed kettles have been used in food preparation for more than a 100 years. Typically foodservice operators use these appliances to produce stocks, sauces, soups and fillings in large quantities. These pressurized stainless steel vessels utilize steam energy to transfer heat via conduction to the food product inside.

Product Knowledge Guide: Induction Cooktops

Induction cooktops come in countertop and drop-in versions in single and double hob models, which offer a front-to-back or side by side configuration. These come with the more familiar flat top cooking hotplates or in round-bowl-wok units. The range of cooktops available is quite large, going from 450 watt warming units to 10 kW stockpot units.

Product Knowledge Guide: Cook-Chill Systems

A cook-chill system allows users to precook large batches of pumpable or pourable food products and then rapidly chill them for use in the future. Food products typically prepared using a cook-chill system include soups, sauces, dressings, curries, rice, beans, stews and stocks. Advantages of the process include lower costs, improved product consistency, extended shelf life and lower risk of food contamination.

Product Knowledge Guide: Convection Ovens

Convection ovens remain popular pieces of cooking equipment because of their versatility. These units can bake, rethermalize and roast large quantities of food product. These units use fans to circulate heated air around a cooking cavity.

Product Knowledge Guide: Broilers

Cooking meat at temperatures ranging from 550 degrees F up to 700 degrees F represents the most common broiler application.

Product Knowledge Guide: Coffee Brewers

Coffee brewers represent a vital component of the beverage service most foodservice operators provide.

Product Knowledge Guide: Combi Ovens

Combi ovens can save kitchen space by providing the abilities of two types of equipment in one. Many people think only about an item's kitchen footprint, but because these units combine the features and functionality of two pieces of equipment into one they can help reduce costly hood space.

Spec Check: Smokers

The smoking process has been a food preservative technique for hundreds of years. Recently, though, this cooking process has enjoyed a resurgence as operators look to expand their menus and enhance the flavors of individual items.


Like grills, foodservice operators most often use broilers to cook the most expensive menu items — meats. For this reason, broilers can become a vital piece of equipment for many foodservice operators, which makes specifying a unit that can accommodate the menu and volume of the restaurant critical.

More Articles...

  1. Spec Check: Grills