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.
Although griddles are a basic piece of equipment, failure to regularly clean and maintain these units will compromise their performance and service life. For both electrical and gas types, proper installation plays a key role in mitigating grease buildup, which is a fire hazard and will compromise a griddle’s service life.
Consultant Steve Waltz, senior associate/project manager at Cini-Little International, Inc., Washington, D.C., offers some insight to help operators and their supply chain partners specify the right griddle.
Countertop griddles are typically categorized as heavy-duty countertop cooking equipment and are versatile workhorses that have a central location in many kitchen equipment lineups.
While it is most closely associated with display cooking applications, more foodservice operators now to turn to induction technology to serve as auxiliary cooking equipment. This type of equipment generates heat by inducing eddy currents and hysteresis, which are the physical processes harnessed to generate heat directly in the fabric of the pan.
Induction cooking is a cleaner and more sustainable way of cooking compared with using traditional gas or infrared electric burners. Operating at between 85 percent and 95 percent efficiency, depending on the unit, induction continues to be among the most energy-efficient heat sources available. Foodservice operators use these fast-heating appliances to prepare or hold food.
What clothes lint is to dryers, breadcrumbs are to conveyor toasters. These accumulate in nooks and crannies and can create problems if not taken care of properly.
Joshua Labrecque, assistant project manager for Colburn & Guyette, Rockland, Mass., discusses the consideration foodservice operators should weigh when purchasing a conveyor toaster.
Conveyor toasters offer a greater capacity than the pop-up style for high-volume toasting of breads, rolls, buns, English muffins, bagels, frozen waffles and other bread products. Some models also can accommodate larger-size breads, such as sub rolls, croissants and other specialty bread items. Convection conveyor toasters are more versatile, and operators can use them for sandwiches, pretzels and pizza.
For operators looking to add a touch of theater to their foodservice operations, rotisseries can help add visual appeal and drive sales.