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.
Ranges are one of the most versatile pieces of equipment in a commercial kitchen. They can be used for almost any cooking task. While cooking, stir-frying, grilling, sauteing, searing, boiling and broiling can be accomplished on the range top, the oven can be used for baking, roasting, warming, broiling, storage, and, if refrigerated or freezer drawers are included, cooling and freezing.
Here are five indicators that a foodservice operator should consider replacing an existing range or adding a new unit to their kitchen.
In most foodservice facilities, a range remains one of the more basic and versatile pieces of equipment that an operator can use. In fact, in smaller facilities, a range may be the only piece of equipment on a cook line, depending on space restrictions or budget limitations.
Paul Mann, co-owner of Service Engineering Co., Asheville, N.C., shares his thoughts on what it takes to keep a restaurant range up and running.
When the pizza industry was new, traditional deck ovens were the standard. However, during busy periods, these ovens weren’t keeping up with the demand as cooking times could take from 16 to 18 minutes per pie. With the advent of national delivery-based chains came the creation of conveyor ovens, which facilitate faster production.
Consultant Q&A: Juan Martinez, principal, Profitality, Miami
Conveyor ovens are designed to be as maintenance-free as possible, but operators can take a few simple steps to help extend the service life of this cooking equipment. To remove leftover food debris, these ovens need daily cleaning. If the units are not properly maintained, operating costs will increase.
Here, Bruce Hodge, president of General Parts & Service, Bloomington, Minn., provides insight into extending the service life of rotisseries.
Clamshell griddles, also commonly referred to as double-sided grills, have become critical to the foodservice industry, in part because they help operators expand their menus. Foodservice operators can choose from small tabletop panini grills to larger high-production floor models. These come in all shapes and sizes, are available in gas or electric, and have various cooking surfaces from stainless steel to glass ceramic.
Clamshell griddles simultaneously cook food on both sides, making this equipment a popular back-of-house option for high-volume foodservice operations since it can cut cooking time by more than 50 percent.
Consultant Q&A with James Camacho, president, Camacho, Atlanta