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How to Clean a Popcorn Machine (Step-by-Step Guide)
Popcorn machines are commonly used in concession stands, theaters, and retail environments where oil, heat, and food debris accumulate quickly. Regular cleaning helps maintain product quality, sanitation, and equipment performance while preventing grease buildup that can lead to smoke or mechanical issues. This guide explains how to clean a commercial popcorn machine safely and effectively. What You’ll Need to Clean a Popcorn Machine Before starting, gather the appropriate supplies: Food-safe kettle cleaner Warm water Soft cloths or microfiber towels Non-abrasive sponge or brush Disposable gloves Bucket or container for cleaning solution Paper towels or drying cloths Always follow manufacturer recommendations for approved cleaning products when available. Step-by-Step: How to Clean a Commercial Popcorn Machine Step 1: Turn Off and Cool the Machine Always unplug the popcorn machine and allow it to cool completely before cleaning. Give the unit at least 30 minutes to be safe. Kettles operate at high temperatures, and cleaning while hot can cause burns or damage components. Step 2: Remove Loose Debris and Old Kernels Empty any remaining popcorn, unpopped kernels, and debris from: The cabinet interior Warming deck Crumb tray Remove the crumb tray and set it aside for cleaning. Step 3: Clean the Kettle The kettle is the most important component to clean because it comes into direct contact with oil and food. General kettle cleaning process: Prepare a cleaning solution according to product instructions. Pour the solution into the kettle. Turn the kettle on briefly to warm the solution (if manufacturer guidelines allow). Allow the solution to sit to loosen grease and carbon buildup. Turn off power and allow the kettle to cool. Carefully dispose of the solution. Wipe the interior and exterior of the kettle with a soft cloth. Repeat if heavy buildup remains. Never immerse the kettle in water unless the manufacturer specifically allows it. “The kettle is the most important part to keep clean because that’s where the popcorn is made. If buildup gets too heavy, it can affect how the kettle tilts, how components move, and even impact electrical parts over time. Keeping that area clean helps both performance and longevity.” Bob Scharer Burkett Service Manager Step 4: Clean the Cabinet and Glass The cabinet collects oil residue and seasoning dust during operation. To clean: Wipe interior surfaces with a warm, damp cloth or approved cleaner. Clean glass panels with a food-safe, ammonia-free glass cleaner to remove grease film. Pay attention to corners and seams where oil residue can accumulate. Avoid abrasive pads that may scratch surfaces. Step 5: Clean the Crumb Tray and Accessories Wash removable components such as: Crumb trays Scoops Kernel trays Doors or removable panels Use warm water and mild detergent, then rinse and dry thoroughly before reinstalling. Step 6: Reassemble and Dry Allow all components to dry completely before reconnecting power. Moisture left inside the machine can affect electrical components or cause corrosion over time. Once dry, reassemble the unit and return it to operation. How to Deep Clean a Greasy Popcorn Kettle In commercial environments, kettles may develop heavy grease or carbon buildup that requires deeper cleaning. Signs a deep cleaning is needed: Smoke during operation Dark residue inside the kettle Burnt odors Uneven heating Visible carbon deposits Deep cleaning typically involves heating a manufacturer-approved cleaning solution in the kettle to loosen buildup. Multiple cleaning cycles may be necessary for heavily used machines. Consistent routine cleaning helps reduce the need for intensive deep cleaning. “Not cleaning the machine frequently enough is usually the biggest problem. When you stay consistent with cleaning, buildup doesn’t get the chance to harden and it’s much easier to maintain.” Bob Scharer Burkett Service Manager How Often Should You Clean a Commercial Popcorn Machine? Cleaning frequency depends on usage volume, but general guidelines include: Daily or After Each Use: Wipe interior surfaces Empty crumb trays Remove debris and oil residue Weekly: Clean cabinet thoroughly Clean kettle exterior Wash removable components As Needed (High-Volume Use): Deep clean kettle to remove carbon buildup Following a consistent cleaning schedule helps prevent grease accumulation and keeps equipment operating efficiently. Popcorn Machine Cleaning Safety Tips Because popcorn machines involve heat and electrical components, safety is important during cleaning. Best practices include: Always unplug the machine before cleaning Allow sufficient cooling time Avoid abrasive scrubbers that may damage surfaces Do not use excessive water near electrical components Wear gloves when handling cleaning solutions Follow manufacturer cleaning instructions Proper safety precautions protect both operators and equipment. Common Popcorn Machine Cleaning Mistakes to Avoid Operators sometimes encounter issues due to improper cleaning methods. Common mistakes include: Cleaning the kettle while it is still hot Using abrasive pads or steel wool Skipping regular cleaning intervals Using harsh household chemicals Not drying components completely before reassembly Allowing heavy grease buildup before cleaning Avoiding these mistakes can help extend equipment life and maintain consistent performance. Maintenance Tips to Extend Equipment Life In addition to cleaning, simple maintenance habits help keep popcorn machines running reliably. Helpful practices include: Inspect power cords and connections regularly Keep ventilation areas clear of debris Monitor kettle heating performance Address unusual noises or odors early Follow manufacturer maintenance recommendations Routine care helps prevent unexpected downtime and supports long-term equipment performance. Why Cleaning Your Popcorn Machine Is Important Commercial popcorn machines are exposed to oil residue, seasoning dust, and carbon buildup during normal use. Over time, this accumulation can impact both food quality and equipment performance. Regular cleaning helps: Maintain fresh flavor and product quality Support food safety and sanitation standards Prevent grease and carbon buildup inside the kettle Reduce smoke and unpleasant odors during operation Extend equipment lifespan Keep machines looking clean for customers In high-traffic environments, neglecting routine cleaning can quickly lead to performance issues or costly repairs. A Clean Machine Means Better Popcorn Cleaning a commercial popcorn machine is an important part of maintaining food quality, sanitation, and equipment reliability. By following a consistent cleaning routine and addressing grease buildup early, operators can keep machines performing efficiently while extending their lifespan. Whether used in concession environments, entertainment venues, or retail settings, proper cleaning and maintenance help ensure every batch of popcorn is fresh, safe, and consistent.
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Outdoor Patio Seating Guide for Bars and Restaurants
Outdoor seating has become an important part of many bars and restaurants, offering additional guest space while creating a relaxed and inviting atmosphere. Whether you are expanding your current footprint or designing a patio for the first time, the right combination of furniture, layout, and comfort features plays a major role in how successful the space will be. Unlike indoor dining areas, outdoor patios must account for weather exposure, durability, traffic flow, and guest comfort in open environments. Choosing commercial-grade furniture and planning the layout carefully helps ensure your patio remains functional, comfortable, and visually appealing throughout the season. This guide outlines key considerations for designing outdoor seating areas for bars and restaurants, including furniture selection, layout planning, and equipment that can enhance the overall guest experience. Planning Your Outdoor Patio Space Before selecting furniture, it is important to evaluate how the patio will function within your overall service environment. A well-planned layout helps staff move efficiently while creating a comfortable experience for guests. Key planning considerations include: Available Space and Capacity Measure the usable area and determine how many guests you want to accommodate. Consider walking paths, service stations, and clearance between tables to avoid overcrowding. Traffic Flow Servers should be able to move easily between indoor and outdoor areas without obstacles. Clear pathways reduce delays and improve safety during busy service periods. Accessibility Ensure seating arrangements allow for accessibility compliance and comfortable movement for all guests. Shade and Weather Exposure Sun exposure, wind direction, and weather conditions influence furniture placement and comfort features. Planning for shade and protection early prevents adjustments later. Utilities and Service Needs If you plan to offer outdoor beverage service, heaters, or lighting, consider electrical access and equipment placement during the planning phase. Taking time to evaluate these factors helps create an outdoor space that supports both operational efficiency and guest satisfaction. Choosing Commercial Patio Furniture Furniture is the foundation of any outdoor seating area. Bars and restaurants require furniture designed specifically for commercial environments, where durability, stability, and ease of maintenance are essential. Commercial patio furniture is typically constructed from materials that resist moisture, UV exposure, and temperature changes while maintaining structural integrity under frequent use. Investing in quality pieces helps reduce replacement costs and ensures a consistent appearance over time. When selecting furniture, operators often consider: Durability and weather resistance Ease of cleaning and maintenance Comfort for extended seating periods Weight and stability in outdoor conditions Storage flexibility during off-season months Overall aesthetic that matches the brand or concept Consistency in furniture quality can have a bigger impact on guest experience than many operators expect. Commercial-grade patio furniture that is durable, easy to clean, and designed for outdoor conditions helps maintain both appearance and operational efficiency throughout the season. Ingrid Gardner, CFSP Outdoor Patio Chairs and Seating Options Seating plays a central role in guest comfort and overall patio functionality. The type of chairs you select should align with your service style, space limitations, and expected traffic volume. Common seating options include: Dining Chairs Standard outdoor dining chairs are ideal for table service environments and can be arranged in various layouts depending on your capacity needs. Stackable Chairs Stackable seating provides flexibility for operators who need to store furniture during weather changes or seasonal transitions. These chairs are also useful for event spaces or patios with variable layouts. Lightweight vs. Heavy Frames Lighter chairs are easier for staff to move and rearrange, while heavier frames may offer additional stability in windy environments. The right balance depends on your location and usage patterns. Bar-Height Seating and Outdoor Bar Stools Bar-height seating can add variety to your patio layout while creating a more social and casual atmosphere. High-top tables and stools are especially popular in bar environments, breweries, and rooftop patios where guests may gather for drinks rather than full meals. Bar stools designed for outdoor use typically feature weather-resistant materials and reinforced frames to withstand frequent movement and exposure. Selecting stools with footrests and supportive seating surfaces can improve comfort during longer visits. Operators often incorporate bar-height seating: Along railings or perimeter edges Near outdoor beverage stations or bars In lounge-style sections for social gatherings To maximize seating capacity in smaller areas Outdoor Tables and Table Tops Tables serve as the functional centerpiece of patio dining areas. Selecting the right size, shape, and materials helps ensure durability while supporting efficient service. Common considerations include: Table Size and Configuration Two-top, four-top, and communal tables allow flexibility depending on your guest mix and service style. Table Materials Commercial outdoor tables are often constructed from metal, resin, laminate, or composite materials designed to withstand weather exposure. Each material offers different advantages depending on your environment, budget, and maintenance preferences. Metal (Steel or Aluminum) Metal tables provide strong structural support and are widely used in commercial settings for their stability and long service life. Powder-coated or treated finishes help protect against corrosion and outdoor conditions. Heavier metal tables can offer improved stability in windy environments, though they may be more difficult for staff to move compared to lighter materials. Resin and Polymer Materials Resin and molded polymer tables resist moisture, stains, and fading while requiring minimal upkeep. These materials are often cost-effective and perform well in high-traffic environments. However, some resin products may show cosmetic wear over time with heavy commercial use compared to metal or laminate surfaces. Replaceable Table Tops Some systems allow table tops to be replaced independently from bases, extending the lifespan of your investment while allowing design updates over time. Lounge Seating and Outdoor Chaise Options Some patios benefit from more relaxed seating areas that encourage guests to stay longer and create a different atmosphere from traditional dining sections. Lounge-style furniture can be especially effective for rooftop bars, poolside service, breweries, or cocktail-focused concepts. Outdoor chaise lounges and casual seating areas allow operators to create designated spaces for guests who may not be ordering full meals but still contribute to beverage sales and overall traffic. Lounge seating works well for: Rooftop or elevated patio environments Poolside or resort-style service areas Cocktail and social gathering zones Waiting or overflow seating during busy periods Durable construction and weather-resistant materials are especially important for lounge furniture since these pieces are often exposed to the sun for extended periods. Many bars and restaurants look for features such as UV-resistant construction, reinforced commercial-grade resin frames, or durable weather-resistant resin materials that help resist fading, cracking, and moisture damage while holding up to frequent outdoor use. Shade Solutions: Umbrellas and Coverage Providing shade is one of the most important factors for guest comfort in outdoor dining environments. Direct sunlight can quickly reduce how long customers are willing to remain seated, especially during warmer months. Umbrellas offer a flexible and cost-effective way to improve comfort without permanent construction. Commercial-grade umbrellas are designed to withstand wind exposure, frequent repositioning, and extended outdoor use. Key considerations when selecting umbrellas include: Coverage area relative to table size Stability and base weight Ease of opening and closing mechanisms Wind resistance and durability UV protection for guests Strategic placement of umbrellas can also help define seating zones and improve the visual appeal of the patio. Extending the Season with Patio Heaters Outdoor dining does not have to end when temperatures drop. Patio heaters allow bars and restaurants to extend seating use into cooler seasons, increasing revenue opportunities and maximizing the value of outdoor space. Heaters are especially useful for: Early spring and late fall service Evening dining when temperatures decline Regions with variable seasonal weather Rooftop or open-air environments Commercial patio heaters are designed to provide consistent heat output across seating areas while maintaining safety and durability in outdoor conditions. 6 Layout Tips for Your Restaurant Patio A well-designed patio supports both guest comfort and staff efficiency. Poor layouts can create bottlenecks, slow service, and increase strain on employees during busy periods. Helpful layout strategies include: Maintain clear walking paths between tables Position service stations near high-traffic seating areas Allow enough space for chairs to move without blocking aisles Separate dining and lounge zones when possible Place bar-height seating along edges to maximize capacity Keep entrances and exits unobstructed Thoughtful furniture placement improves workflow while creating a more comfortable experience for guests. When planning an outdoor patio, think about how servers will move between indoor and outdoor service areas during peak hours. Clear pathways, efficient table spacing, and accessible service points help reduce congestion and improve service speed. Ingrid Gardner, CFSP Durability and Maintenance Considerations Outdoor furniture experiences more wear than indoor seating due to weather exposure, movement, and environmental conditions. Choosing commercial-grade materials helps reduce maintenance needs and extend product lifespan. Routine care also plays a role in maintaining appearance and performance. Simple maintenance practices include: Cleaning surfaces regularly to remove dirt and debris Storing or covering furniture during severe weather Inspecting hardware and connections periodically Drying cushions and surfaces after rain exposure Stacking or storing furniture during off-season months Like any commercial equipment, proper maintenance helps ensure long-term reliability and consistent appearance. Creating an Outdoor Patio That Works for Your Business Outdoor patios provide bars and restaurants with valuable opportunities to expand seating capacity and enhance the guest experience. Selecting durable furniture, planning efficient layouts, and incorporating comfort features such as shade and heating can help operators create inviting outdoor environments that support both service efficiency and customer satisfaction. Whether you are building a new patio or upgrading an existing space, choosing commercial-grade furniture designed for outdoor use helps ensure long-term performance and flexibility. Exploring available patio furniture options can help you find solutions that align with your space, concept, and operational needs.
So What Exactly is NSF International?
Why You See “NSF Certified” Everywhere in Commercial Kitchens If you’ve ever shopped for commercial kitchen equipment, you’ve likely noticed the letters NSF showing up on ice machines, prep tables, shelving, sinks, and even smallwares. For many operators, it’s something they’ve been told to look for, especially when food safety and sanitation are top priorities. But what does NSF actually mean? Let's find out. At a Glance: What NSF Certification Means NSF = National Sanitation Foundation - An independent organization that sets sanitation and safety standards for commercial foodservice equipment. NSF certification focuses on sanitation, not performance - It evaluates materials, construction, and cleanability — not cooking power or speed. NSF-certified equipment is easier to clean and sanitize - Designs reduce crevices, seams, and areas where bacteria can hide. Often required by health departments - Many inspectors expect NSF-listed equipment in commercial kitchens. Applies to more than just big equipment - Refrigeration, prep tables, sinks, shelving, and even smallwares can be NSF certified. It’s a baseline standard, not a premium upgrade - NSF certification helps eliminate guesswork when choosing compliant equipment. What Does NSF Stand For? NSF stands for the National Sanitation Foundation. NSF International grants NSF certifications. The name reflects NSF International's original focus: improving sanitation and public health through clear, measurable standards. When you see a product labeled as NSF certified, it means that the equipment has been evaluated against specific sanitation and safety criteria. These certified products are designed to support clean and safe food handling in commercial environments. Note: It’s also worth clearing up a common point of confusion. This NSF is not the same as the National Science Foundation (NSF), a U.S. government agency that funds scientific research. Who is NSF International? NSF International, a nonprofit entity, is dedicated to creating standards and certifying products, all to safeguard public health. Within the foodservice sector, their efforts center on verifying that equipment complies with sanitation and safety standards tailored for commercial use. NSF International has been operating since 1944. They were originally founded as the National Sanitation Foundation(NSF), but have since expanded internationally. Today, they work with manufacturers, regulators, and industry professionals worldwide. This long-standing role and consistent oversight are why NSF is widely recognized and trusted throughout the foodservice industry. NSF doesn't produce or sell equipment, nor does it endorse any particular brand. They function as an impartial third party, assessing products against predefined sanitation benchmarks. Manufacturers present their equipment for evaluation, and only those that satisfy NSF’s criteria earn certification. “Manufacturers, regulators and consumers alike look to NSF International for the development of public health standards and certification that help protect the world's food, water, health and consumer products.” — NSF, About Us What Does NSF Certification Mean in Foodservice? In foodservice, NSF certification sets a consistent sanitation baseline for commercial kitchen equipment. Rather than focusing on performance or features, NSF standards look at how equipment is built. That means the materials used, the type of surface finishes, and the overall construction. The goal is to reduce areas where food residue, moisture, or bacteria can collect. For operators and buyers, NSF certification helps simplify equipment selection by providing a recognized standard across foodservice products. “Manufacturers, regulators and consumers alike look to NSF International for the development of public health standards and certification that help protect the world's food, water, health and consumer products.” — NSF, About Us How Does Equipment Earn the NSF Label? According to NSF International’s certification guidelines, a product must undergo a strict evaluation process to earn the mark. NSF International doesn't just take the manufacturer's word for it; they verify every detail. How Equipment Earns NSF Certification: Material Review: They verify that the materials used (like stainless steel or plastics) are "food-safe" and won't leach chemicals into your ingredients. Design & Construction: Specialists check that the equipment has smooth surfaces and no "dead spots" where bacteria or food particles could hide. Performance Testing: The equipment is put through its paces to ensure it can withstand the heavy-duty environment of a commercial kitchen. Facility Inspections: NSF conducts unannounced visits to the manufacturing plants to ensure the production process remains consistent over time. Check out the full testing process with NSF International’s certification guidelines. What Product Types Are NSF Certified? According to NSF International’s certification guidelines, a product must undergo a strict evaluation process to earn the mark. NSF International doesn't just take the manufacturer's word for it; they verify every detail. How Equipment Earns NSF Certification: Material Review: They verify that the materials used (like stainless steel or plastics) are "food-safe" and won't leach chemicals into your ingredients. Design & Construction: Specialists check that the equipment has smooth surfaces and no "dead spots" where bacteria or food particles could hide. Performance Testing: The equipment is put through its paces to ensure it can withstand the heavy-duty environment of a commercial kitchen. Facility Inspections: NSF conducts unannounced visits to the manufacturing plants to ensure the production process remains consistent over time. Check out the full testing process with NSF International’s certification guidelines. Commercial Refrigeration Refrigerators Freezers Merchandisers Undercounter Units Food Prep Equipment Prep Tables Cutting Boards Mixers Slicers Stainless Steel Equipment Sinks Work Tables Commercial Shelving Kitchen Racks Smallwares & Food Storage Food Pans Food Containers Storage Lids Kitchen Utensils Why NSF Matters in Commercial Kitchens At the end of the day, the NSF certification is about trust. It gives owners, managers, and buyers confidence that their restaurant equipment meets sanitation standards. It’s important to note that NSF certification isn’t a premium feature or an upgrade; it’s a foundation. Many commercial kitchens rely on NSF-listed equipment simply because it aligns with common sanitation standards and removes guesswork when selecting equipment. At Burkett, we work with foodservice operators every day to help them choose equipment that fits their kitchen, their menu, and their operational needs. Whether you’re replacing a single piece of equipment or planning an entire kitchen, our team is here to help you make confident decisions. FAQs What does NSF certified mean? NSF certified means a product has been evaluated to meet sanitation and safety standards for commercial use. In foodservice, this typically focuses on food-safe materials, cleanable surfaces, and construction designed to support proper sanitation. Is NSF certification required for foodservice equipment? NSF certification is not a federal law, but it is commonly required or strongly preferred by local and state health departments for commercial foodservice equipment. Many health codes reference NSF standards (or equivalent) when evaluating equipment sanitation and cleanability. Always check with your local health authority, as enforcement and requirements can vary by jurisdiction. Does NSF certification apply to smallwares? Not all smallwares are required to be NSF certified. However, smallwares used for food contact, food storage, or food preparation—such as food pans, containers, lids, and utensils—are often expected to meet NSF standards in commercial kitchens. Health inspectors typically look for NSF certification or an equivalent sanitation standard on these items. Is NSF the same as UL certification? No. NSF focuses on sanitation and food safety standards, while UL primarily evaluates electrical safety and fire risk. Some products may carry both certifications, depending on their use and design. Does NSF certification expire? NSF certification is not a one-time approval. Certified products are subject to ongoing requirements to help ensure they continue meeting NSF standards over time. Can used equipment be NSF certified? Used equipment may still carry NSF certification if it was originally manufactured and certified to NSF standards, since certification applies to the product’s design and construction—not its age. That said, condition still matters. At Burkett, our experienced technicians thoroughly inspect used equipment to ensure it remains cleanable, functional, and suitable for commercial kitchen use before it’s offered for sale. Does NSF International offer classes to train my employees? Yes. NSF offers numerous training and educational classes such as Food Equipment Sanitation Certification and Kitchen Products Certification. If you have over 6 people who need to be trained, NSF provides cost-effective onsite training. They also offer customized programs. For more information, contact NSF directly: [email protected]
How To Clean Stainless Steel Equipment
Stainless steel is a top choice for commercial kitchens and foodservice environments because it’s strong, corrosion-resistant, and easy to sanitize. However, even stainless steel can stain, dull, or corrode if it isn’t cleaned correctly. The good news? With the right tools and techniques, it’s easy to maintain a polished, professional look on all your stainless steel surfaces. Why Proper Stainless Steel Care Matters All stainless-steel surfaces have a thin layer of chromium on the outside. The chromium layer chemically reacts with air to create a slick, hard surface that resists stains and corrosion. Anything that damages or interferes with that chromium/air interaction (like dirt, oil or scratches) will cause stainless steel to stain, corrode or rust. That's why, especially in restaurants, frequent cleaning is necessary. One of the most common issues we see in commercial kitchens is stainless finishes being damaged by harsh cleaners. Using the wrong cleaners or detergents can break down the protective surface layer over time. This leads to: Dullness Discoloration Premature wear Proper care goes hand in hand with choosing the right stainless steel in the first place. Different stainless steel grades and gauges vary in how well they resist corrosion, handle frequent cleaning, and stand up to daily wear in commercial kitchens. Our Stainless Steel Buying Guide explains how grade and gauge influence durability, performance, and long-term maintenance Tools To Clean Stainless Steel Microfiber cloths or soft bar towels Warm water Mild dish soap Spray bottle Non-abrasive sponge or soft nylon brush Stainless steel cleaner (optional) Baking soda (for stubborn spots) Food-grade mineral oil or stainless polish (optional) Step-by-Step Daily Cleaning Note: The steps below apply primarily to stainless steel equipment and work surfaces. Cleaning methods may vary for other materials, smallwares, and disposable supplies. Always follow manufacturer instructions and local health code requirements when cleaning non-stainless surfaces. Pre-Clean: Remove Loose Debris Wipe down surfaces with a dry microfiber cloth to lift dust, crumbs, and loose grime before you introduce moisture. Everyday Cleaning (Daily or After Spills) Mix a gentle cleaner: Combine warm water with a few drops of mild dish soap in a bucket or spray bottle. Wipe with the grain: Always clean in the direction of the stainless steel grain. This prevents micro-scratches and helps evaporate moisture evenly. Rinse: Wipe with a cloth dampened in clean water to remove soap residue. Dry completely: Drying prevents water spots and keeps the finish shiny. While these steps work well for stainless steel equipment, cleaning methods can vary by material. Our Cookware Cleaning Instructions outlines proper care across the most common commercial kitchen materials. When in doubt, stick to mild soap, warm water, and soft cloths. Occasional Deep Cleaning Daily wipe-downs are essential, but they don’t always remove grease buildup, mineral deposits, or heat discoloration. Periodic deep cleaning helps maintain a professional appearance and supports thorough cleaning practices beyond daily wipe-downs. Deep cleaning stainless steel can also help restore its original shine and finish. Deep cleaning stainless steel can help restore that gleaming, new finish. When to Deep Clean Stainless Steel Deep cleaning should be done on a scheduled basis and anytime visible buildup appears. Weekly or every two weeks for appliances like cooklines, grills, and fryers that are subjected to extreme heat, steam, or heavy oil Monthly for lower-contact stainless surfaces such as equipment panels, shelving, and cabinet exteriors Following periods of high service demand or seasonal surges Prior to preventative maintenance or health examinations Anytime streaks, discoloration, or residue persists following standard cleaning How to Deep Clean Stainless Steel in 5 Steps Power Down & Cool: Before cleaning, turn off the equipment and let all surfaces cool fully. Eliminate Loose Grease & Debris: Use a dry microfiber cloth to wipe off surfaces to get rid of food residue and grease. Wash with a Stainless-Safe Cleaner: Use warm water and either a stainless steel-approved cleaner or a light dish soap. For stubborn buildup or discoloration: A paste made from baking soda and water can be used sparingly on stainless steel surfaces. Test in an inconspicuous area and avoid aggressive scrubbing. Wipe with the Grain, Then Rinse: To get rid of residue, gently clean in the direction of the grain and then wash again with clear water. Dry & Polish: Use a microfiber towel to buff dry. Apply a thin layer of food-grade mineral oil for gloss. Just think: Cool → Degrease → Wash → Rinse → Dry → Buff What to Avoid When Cleaning Stainless Steel Keeping stainless steel equipment clean helps maintain a professional kitchen environment and supports long-term equipment care. When it’s time to replace worn surfaces or upgrade equipment, choosing stainless steel built for commercial use makes a difference. Explore Burkett’s selection of stainless steel equipment and supplies, or connect with our team for guidance on choosing the right fit for your operation. FAQs about Stainless Steel Maintenance What’s the best cloth for stainless steel? Microfiber absorbs dirt and lifts grease without scratching — ideal for both cleaning and polishing. Do different stainless steel grades require different cleaning methods? The cleaning method is generally the same, but higher-grade stainless steel is more resistant to corrosion and staining in wet or high-acid environments. Can stainless steel rust? Yes. Stainless steel is corrosion-resistant, not rust-proof. Rust typically forms when the protective chromium oxide layer is damaged by harsh chemicals, standing water, or steel wool contamination. Why do fingerprints show up so easily on stainless steel? Natural oils from hands transfer easily to smooth stainless surfaces. Polishing lightly with a microfiber cloth and food-grade mineral oil can help reduce visible fingerprints. Can scratches be removed from stainless steel? Light scratches may be reduced using stainless steel scratch repair kits or polishing pads designed for stainless. Deep scratches usually cannot be fully removed. Can I use vinegar or natural cleaners? Vinegar can help dissolve grease, but some pros caution that its acidity can leave streaks or strip protective layers over time. If you use it, dilute and rinse thoroughly. Can I use glass cleaner on stainless steel? Glass cleaners may remove fingerprints temporarily but often leave streaks and residue. They are not recommended for routine stainless-steel care. Why does stainless steel sometimes look cloudy after cleaning? Cloudiness is usually leftover cleaner residue or hard water minerals. Rinsing and drying thoroughly typically restores clarity.
2026 Ice Machine Refrigerant Change
Ice Machine Refrigerant Changes: What to Know in 2026 If you’re shopping for a new commercial ice machine or comparing replacement options, you may be noticing updated model numbers or specifications in 2026. These changes are part of an industry-wide refrigerant transition affecting commercial ice machines across all major manufacturers. To help our team stay ahead of these changes and better support customers through the transition, Dave Boxhorn, Burkett’s Product Manager, recently presented the change to our team. Dave helped develop our team's knowledge on the refrigerant change, while teaching us how we can better support future and current customers. He walked the team through what’s changing, why it’s happening, and what it means for operators. His presentation focused on keeping the details clear, practical, and customer-focused. At a high level, ice manufacturers are moving away from legacy refrigerants and introducing next-generation alternatives designed for long-term compliance. Refrigeration manufacturers made this change previously in 2025. Ice production, reliability, and quality will all remain consistent. What’s changing is the refrigerant behind the scenes, similar to the refrigerant change refrigeration manufacturers made a couple years ago. Key Takeaways: Beginning in 2026, modern, EPA-compliant refrigerants will be used in new commercial ice makers. Current ice makers are not prohibited and do not require replacement. Reliability, performance, and ice quality all stay consistent. Over time, maintaining older refrigerants may become more costly. New refrigerants are not interchangeable with existing systems. What’s Changing with Ice Machine Refrigerants? The biggest change is simple: the refrigerant used inside new commercial ice machines is being updated. Manufacturers are moving away from older refrigerants and adopting newer, lower-GWP alternatives that comply with current EPA regulations for commercial ice machines. While this mostly happens behind the scenes, it can affect how equipment is listed and compared. What May Change: Updated model numbers - Small changes to model numbers are often used to indicate a new refrigerant. Temporary overlap - Old and new versions of similar ice machines may be available at the same time. Spec sheet differences - Even when capacity and ice type stay the same, specifications may vary slightly. Availability changes - Older refrigerant models may become limited or discontinued without much notice. What Stays the Same: Ice quality and output Core performance and reliability Manufacturer warranty support Why Are Ice Machine Refrigerants Changing? At its core, this change is about meeting new EPA requirements and avoiding future disruptions. EPA rules finalized under the AIM Act are now in effect and driving changes across newly manufactured commercial ice machine equipment. The regulation that went into effect January 1, 2026, will limit which refrigerants can be used in newly manufactured commercial ice machine equipment. Here’s the simple version: New EPA rules are setting limits on refrigerants Refrigerants with higher environmental impact are being restricted in new equipment. Manufacturers are planning ahead Ice machines being designed today must comply with these updated rules. Older refrigerants will be harder and more expensive to support As supply tightens, costs for legacy refrigerants are expected to rise. New refrigerants offer long-term stability They’re more readily available and less likely to face future restrictions. Commercial restaurant equipment have been striving for suitable refrigerants for the last year or so. Going forward, new ice makers will be better positioned for availability, long-term serviceability, and regulatory compliance. This shift helps manufacturers and buyers avoid surprises down the road. For more details on the EPA’s refrigerant management rules taking effect in 2026, see this overview from the Environmental Investigation Agency. Burkett Expert Insights “The primary drivers are environmental regulations… and the ultimate goal is long-term refrigerant availability and compliance.”  — Dave Boxhorn, Product Manager How This Impacts Pricing and Availability As supply tightens, service and recharge costs for older refrigerants are expected to rise. Ice Machine Refrigerant Changes at a Glance: Existing ice machines are not being banned or shut down There is no requirement to replace current equipment If your ice machine is working properly, no immediate action is needed In some cases, newer models may be priced slightly differently due to redesigns or availability Burkett Expert Insights "Starting next year, there’s going to be a tax that will basically make that old refrigerant three to four times the price that you see it today." — Dave Boxhorn, Product Manager Ice Machine Refrigerant Compatibility: *New refrigerants are not interchangeable with old systems Existing ice machines cannot be retrofitted to a new refrigerant, which means a refrigerant change typically requires a different model rather than a simple upgrade. Will Performance or Ice Quality Change? For most operators, the good news is simple: performance and ice quality stay the same. While refrigerants are changing, manufacturers are designing new models to deliver the same output, consistency, and reliability customers expect from commercial ice machines. What to know: Ice quality remains consistent Cube shape, clarity, and production rates are comparable to previous models. Day-to-day operation feels the same Cleaning, use, and overall functionality remain familiar. While refrigerants are changing, ice clarity and consistency are still primarily influenced by water quality. Learn why filtered water plays a key role in producing clear, high-quality ice. How to Shop Ice Makers During the Transition If you're buying a new ice machine in 2026 (or comparing models), use this quick checklist to avoid confusion during the changeover: Compare ice production + bin capacity first Double-check the exact model number / SKU before ordering Expect overlap between “old” and “new” versions Review spec sheets carefully (even for similar-looking models) If you’re replacing an older unit, confirm footprint + utility requirements Talk with a Burkett equipment specialist to navigate refrigerant changes with confidence. Our team will help you choose compliant ice machines that fit your operation today and protect you moving forward. Talk with an Expert
Buying Guide: Food Holding & Warming Equipment
Burkett Restaurant Equipment supplies a full line of Food Warming Equipment and Supplies. If you want more information or have any questions feel free to contact us by email or call 1-800-828-8564. Why buy Food Warming Equipment from Burkett Restaurant Equipment? Burkett Restaurant Equipment carries a full selection of Food Warming Equipment and Supplies for your business. We offer FREE SHIPPING on many refrigerated freight items going to any business in the United States. Our competitive pricing offers you the comfort of knowing you are getting the best deal possible without price searching. What type of Food Warming Equipment do you sell? Buffet WarmersBuffet Warmers are great to use when you want buffet-style servings to keep your food product warm. Holds food on buffet lines or at a temporary serving line. The top lights let out a fair amount of heat along with the heated base. The sneeze guard is used to help keep the heat in and the bacteria out. Countertop WarmersCountertop Food Warmers come in a variety of shapes and sizes. Typically Round or Rectangular. The Rectangular Food Warmers are Full Size or 4/3 Size with some being able to Cook food along with keeping it warm. Round Food Warmers are sized by capacity in quarts, usually from around 4 quarts up to 11 quarts. Soup and chili are your most common foods found in round food warmers; rectangular food warmers require an inset (steam table/stainless steel) food pan(s). Countertop Food Warmers require a small amount of water along with a food pan on top of it to keep food moist and warm. Drop-In Food WellsTop Mount Drop-In Food Wells are designed for installation in metal or wood countertops. They are designed to accommodate standard size steamtable pans. The Food Wells are heated by a tubular heating element for even heat distribution to pan base. These Food Wells may be used WET or DRY, though wet offers the best result. Heat Lamps and Bar Lamps Heat Lamps are used to warm up food in the cafeteria or at food stalls in the streets or malls. You are able to evenly warm up large areas using bulbs designed for heat emission rather than lighting. Typical applications include Frys, Chicken, or other recently cooked food you need to keep warm. Bar Heat Lamps come in varies sizes such as 24", 42", 60" and 72" that can be mounted on a cabinet or other surface to face the food. Holding Cabinets Holding cabinets are designed to hold food at 140°F - 160°F. They are generally for short term use, such as during a serving period. Heated cabinets, on the other hand, are designed to hold food at 180°F or higher. As these higher temperatures provide greater food safety, Holding cabinets are suitable for longer holding periods. Cabinets are available in a variety of sizes and designs to suit the customer's capacity and space requirements. They are usually constructed of stainless steel, aluminum or a combination of both; and usually include a selection of features. Custom designs for special requirements and sizes are available from some manufacturers. Drawer Warmers Drawer Warmers are perfect for storing heated bread or buns. Free standing heated drawers can be stacked vertically to save space. They can hold standard size pans and usually include thermostatic controls. Heated ShelvesHeated Shelves usually are made of Stone or Aluminum. The heating elements in the shelves are perfect for concession or catering, where displaying your product and keeping it warm at the same time are essential. Heated Shelves are either portable or drop-in units. Heated MerchandisersHot Food Merchandisers are perfect for displaying your hot sandwiches, hoagies, pizzas, pretzels, etc. Customers can easily see the product all while keeping it warm at the same time. Proofing Cabinets Proofing is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation. Proofing Cabinets are used for treatment of dough preparatory to baking in which an upright cabinet having a swingable front door has support brackets on the inside for receiving trays of dough while in the bottom of the cabinet there is detachably inserted an assembly consisting of a lower portion which contains an electrically heated tray for receiving water thereby to supply water vapor to the interior of the cabinet while upstanding from the rear end of the assembly is an electric heater contained within a vertical flue chamber. Proofing Cabinets are used to proof fresh breads, donuts, croissants, and more. The combination Proofer Hot cabinet allows you to proof dough products or keep a variety of foods hot and ready to eat. Steam Tables Hot Food Tables or Steam Tables keep prepared hot foods hot and available for self service or hosted presentation to a crowd. Your food service setting-hospital, school, buffet restaurant, mobile catering service-will determine important considerations such as capacity (most have bays for two to five pans), portability and desired features
Buying Guide: Food Prep Equipment
Burkett Restaurant Equipment supplies a full line of Food Prep Equipment and Supplies. If you want more information or have any questions feel free to contact us by email or call 1-800-828-8564. Why buy Food Prep Equipment from Burkett Restaurant Equipment? Burkett Restaurant Equipment carries a full selection of Food Prep Equipment and Supplies for your business. We offer FREE SHIPPING on many refrigerated freight items going to any business in the United States. Our competitive pricing offers you the comfort of knowing you are getting the best deal possible without price searching. What type of Food Prep Equipment do you sell? Can OpenersCan Openers come in a variety of shapes and sizes. Three types of can openers are sold by Burkett: hand size can openers easy for transport and storage, heavy duty table style can openers which are attached to a table and electric can openers. Burkett sells Edlund, Nemco, Thunder Group, Tablecraft and Focus. Meat Grinders A meat grinder, or meat mincer, is a culinary tool for grinding meat. Several varieties of the tool are available, although most people conjure the image of a hand-powered grinder which is cranked. Burkett carries Electric Meat Grinders. Meat Grinders can also be found as attachments on Food Mixers. Most meat grinders function by forcing the meat against and through small holes as it is cut. Food MixersUsed to produce dough used in preparing foods. Mixers are available in either 7qt, 10qt, 20qt, 30qt, 40qt, 60qt, or 80qt sizes. Come with a mixing bowl, wire whisk, dough hook, and spatula. Available in Countertop or Floor form. Food Processors Food Processors are capable of processing, cutting, and mixing vegetables, fruits, doughs, meats, and sauces in a fraction of the time it would take if these functions were performed manually. The size of the food service operation, menu items and the number of meals served to determine the requirements of selection and sizing of the appropriate food processor. Schools, hospitals, restaurants, correctional facilities, and catering operations all have different food processing requirements. Vegetable processing encompasses slicing, grating, shredding, dicing, and preparing julienne and french fry cuts. Vacuum Packaging Machines Vacuum Packing Machines are used for storing food and presenting it for sale. Food is stored in an airless environment to prevent the growth of microorganisms. Vacuum packaging allows for a special cooking method called Sous-vide meaning "under vacuum" in French and involves poaching food that is vacuum-sealed in a plastic bag. Meat Slicers Slicers are used in foodservice operations that require freshly sliced products (i.e. deli meat and cheese for sandwiches, lettuce, onions, tomatoes, and other products for various uses). There are three basic categories of slicers. The compact series, the heavy-duty series, and the heavy-duty models with additional safety/operator convenience features. The type of slicer a customer will need depends on the type of product they slice; the quantity sliced per day and the overall amount of time per day spent using the machine. It is important that you get the correct type of slicer for the application. This will ensure that the unit will perform to the customer's satisfaction and last much longer. Slicers come in either Manual or Automatic. Manual Slicers are the most economical ranging from 8" to 12" blade sizes. Automatic Slicers can be used in either manual or automatic mode. Automatic Slicers save time and labor. Supermarkets are currently the majority user for the Heavy Duty Slicers with additional safety/operator convenience features. Vegetable & Cheese Cutters Vegetable Cutters and Cheese Slicers consist of Cheese Slicers, Lettuce Cutters, Onion Cutters, Potato Cutters and Tomato Cutters. Many are used to various lengths of cutting degree to get the most preferred slice of food, typically 3/16", 5/16", 1/4", 1/8", 3/8" and 1/2" cuts. Some may have interchangeable blades that you may purchase. Potato Cutters are usually used for creating the French Fry or Spiral Fry and Potato Wedge. Potato Cutters have table-mounted manual fry presses with a range of 3/8", 1/4" and 1/2" to a 6 and 8 cut potato wedge. You may purchase various size Cutting Frame sizes and Cutter Pusher Blocks to various size cuts of fries.
Stainless Steel for Commercial Kitchens: Buying Guide
Why is Stainless Steel the Standard in Commercial Kitchens? Stainless steel is the top choice for restaurant equipment. It is strong and can handle the demands of a professional kitchen. It offers the reliability, cleanliness, and strength that workers depend on every day. This includes prep areas, cooking lines, dish rooms, and storage spaces. Its non-porous surface allows staff to clean and sanitize work areas quickly between tasks. Learn more in our guide on how to clean stainless steel equipment. While stainless steel may cost more upfront than some materials, its resistance to rust, corrosion, and damage helps equipment last longer. Over time, this reduces replacement frequency and lowers overall maintenance costs. What are the Benefits of Stainless Steel? Durable under heavy use – Holds up against impact, heat, and constant cleaning Corrosion resistant – Resists rust and moisture damage Easy to clean & sanitize – Non-porous surface helps maintain food safety standards Professional appearance – Clean, modern look that fits any kitchen layout Long service life – Ideal for long-term equipment investments A Simple Rule of Thumb Food contact or wet areas: Choose higher-grade stainless steel Exterior or low-moisture components: Lower-grade stainless steel is often sufficient Heavy prep or high-impact use: Thicker gauge stainless steel performs best Light-duty use or lower-impact areas: Thinner gauge stainless steel works well Stainless Steel Grades Explained Stainless steel grade refers to the composition of the metal. This grade determines how well the steel resists corrosion, moisture, and frequent cleaning in a commercial kitchen environment. In most cases, stainless steel grade is not something a buyer chooses. It’s a design decision made by the manufacturer. Brands select specific grades based on where the equipment will be used and its expected exposure to moisture or chemicals. That’s why you typically won’t see the same model offered in multiple stainless steel grades. Instead, different brands may use different grades depending on the application. For example, premium prep tables and sinks are often built with 304 stainless steel for superior corrosion resistance. Exterior panels and lower-exposure components typically use 430 stainless steel. What Grade of Stainless Steel Do You Need? Commercial kitchen equipment is exposed to a variety of conditions. Some surfaces are structural or cosmetic, while others are constantly in contact with food and moisture. Stainless steel grades allow manufacturers to match the right material to each application. Higher-grade stainless steel is often used in wet areas and on surfaces that touch food. Lower-grade stainless steel is often used for structural parts and equipment exteriors. The most common stainless steel grades used in commercial kitchens are 304, 316, and 430. Each grade serves a different purpose depending on the workload and environment. Stainless Steel Grades at a Glance 304 Stainless Steel Outstanding resistance to corrosion and rust Performs consistently in settings with high moisture content Simple to sterilize and clean Keeps its strength and attractiveness even after repeated use Long-term performance and reliability 316 Stainless Steel Performs well in coastal or high-salt environments Withstands frequent and intensive cleaning routines Long-lasting performance in demanding conditions Ideal for specialized foodservice applications 430 Stainless Steel More affordable than premium stainless steel Durable for outdoor and low-moisture applications Maintains a professional appearance Commonly used to reduce overall equipment cost Ideal for places where liquid exposure is minimal What is 304 Stainless Steel? 304 stainless steel is the most commonly used grade in commercial kitchen equipment. In commercial kitchens we work with daily, 304 stainless steel is the most common choice for prep tables and sinks because it balances durability, corrosion resistance, and cost. Its combination of chromium and nickel composition creates a robust, non-porous surface. This allows better resistance to rust, is simple to sanitize, and holds up well under the typical wear and tear of a busy kitchen. What's the difference: Compared to 316, 304 stainless steel has slightly less corrosion resistance but is more cost-effective for standard kitchen environments. It's slightly less corrosive than 430, making it the preferred choice for most foodservice applications. Products That Use 304 Stainless Steel Prep tables and work surfaces Sinks, drainboards, and dish tables Refrigeration interiors and food-contact liners Food preparation and holding equipment Countertop equipment with direct food contact What is 430 Stainless Steel? 430 stainless steel is commonly used in commercial kitchen equipment because it provides basic corrosion resistance at a lower cost. It still delivers a polished, professional look and good strength, but its corrosion resistance is more limited. Especially in environments with constant moisture or acidic exposure. In commercial kitchens, 430 is typically used for equipment exteriors, side panels, trim, and structural components that are not regularly wet or in contact with food. What's the difference: Compared with 304 and 316, 430 is less corrosion-resistant but significantly more cost-effective. It’s a smart choice where moisture exposure is limited and appearance is still important, but not where food contact or constant cleaning occurs. Products That Use 430 Stainless Steel Equipment exterior panels and doors Shelving and storage components Decorative trim and protective panels Structural components not exposed to food or moisture Back and side panels on commercial equipment What is 316 Stainless Steel? 316 stainless steel is an improved version of 304 that includes the alloying element molybdenum. This improves resistance to corrosion and pitting from salt, chlorides, and harsh chemicals, making it ideal for demanding environments. In commercial kitchens, 316 is best used where surfaces are exposed to constant moisture, salt air (such as coastal locations), heavy acid foods (like tomato sauce or brine solutions), or aggressive sanitizing agents. While more expensive, its enhanced durability prevents pitting and rust when standard stainless steel might break down over time. What's the difference: 316 offers superior corrosion resistance compared to both 304 and 430, but this comes with a higher cost. It’s often selected for component parts rather than entire pieces of equipment unless conditions truly demand it. Products That Use 316 Stainless Steel Equipment used in coastal or marine-adjacent locations Components exposed to harsh cleaning chemicals What Does Stainless Steel Gauge Mean? When shopping for commercial restaurant equipment, stainless steel
Buying Guide: Concessions Equipment
Why buy Concession Equipment from Burkett Restaurant Equipment? Burkett Restaurant Equipment carries a full selection of Concession Equipment and Supplies for your business. We offer FREE SHIPPING on many refrigerated freight items going to any business in the United States. Our competitive pricing offers you the comfort of knowing you are getting the best deal possible without price searching. What type of Concession Equipment do you sell? Coffee Equipment Burkett sells a wide variety of Coffee Equipment such as Airpots, Coffee Makers, Coffee Urns, Coffee Warmers and Decanters. Condiment Dispensers Condiment Dispensers are a necessity to any Concession. Condiment Dispensers dispense anything from fudge and cheese to ketchup and mayonnaise. Dispensers can come in Warmers, Cookers, Steel, Plastic, Round, or Square. Heated Merchandisers Display Cabinets are great for showing off your specialty Pizzas, Sandwiches, Pretzels, Burritos, Cookies or any other foods. Display Cabinets have different leveled tiers or racks and are sized by their widths. Display Cabinets can have either one or two doors and can also be a Heated or Humidified Unit. Dry Food Dispensers Dry Product Dispensers are a hopper system that accurately portions powders and other dry products. The dispenser allows portions from 1/4 to 2-ounces and is adjustable in 1/8 ounce increments. Suggestions for use include smoothie powders, iced coffee powders, mix-ins for blended ice cream drinks and cocktail powders. Dry Product Dispensers are designed to be mounted side by side for a station of several products. Choose from 1 or 2-liter capacity models with a single, double or triple wall bracket. A double stand is available, to convert your double 1 or 2- liter model for counter top use. Hot Dog Equipment Hot Dog Equipment is great for fast hot dog sales and displaying your hot dogs. Hot Dog Equipment either comes in Cradles, Spikes, Rollers, or Steamers. Use Bun Warmers to heat your hot dog buns. Sneeze Guards are great for keeping hot dogs warm on hot dog rollers and keeping your customers free from the grease hot dog rollers may produce. Popcorn Equipment Great impulse sales with Popcorn Poppers and Warmers. Poppers range from 4 oz. to 18 oz. Poppers. Many different colors and styles are available. Burkett Restaurant Equipment supplies a full line of Concession Equipment and Supplies. If you want more information or have any questions feel free to contact us by email or call 1 800-828-8564.
Pizza Shop Equipment Checklist: Essential Tools for New Owners
Starting a pizza business is exciting — who doesn’t dream of serving up bubbling cheese, golden crusts, and that fresh-from-the-oven aroma? But turning that dream into a profitable shop takes more than great recipes. It starts with the right pizza shop equipment and pizza supplies to keep your kitchen fast, consistent, and efficient. Whether you’re opening your first location or upgrading an existing one, this pizza shop equipment checklist covers all the essentials you’ll need to run a smooth operation. Dough Preparation: Where Great Pizza Begins Every great pizza starts with great dough. Consistency, texture, and flavor all depend on how you prepare it — and that means having the right pizza dough equipment on hand. From mixers that handle the heavy lifting to sheeters that keep every crust uniform, reliable prep tools help your kitchen produce perfect results every time. Here’s what you’ll need to start strong. Dough Mixers – A reliable planetary or spiral mixer makes dough prep easier. It turns your ingredients into smooth, stretchy dough. Planetary mixers are great for many tasks, like mixing sauce or cheese blends. Spiral mixers are great for exercising dense pizza dough. They keep the dough consistent and well-aerated. Dough Sheeters & Rollers – Save time and improve uniformity by rolling dough to the same thickness every time — for evenly baked, picture-perfect pizzas. Perfect for high-volume shops or when training new staff. Dough Proofing Cabinets – Maintain the perfect temperature and humidity for consistent dough rise. Ideal for busy kitchens, proofing cabinets help you control fermentation and achieve that soft, airy texture every time. Dough Boxes & Racks – Keep your dough balls proofed and ready without drying out, so each crust bakes up soft inside and crisp on the outside. Stackable boxes save space, and ventilated racks maintain airflow. Choose stainless or polymer materials for durability and easy cleaning — two things your future self will thank you for. The Heart of the Kitchen: Your Pizza Oven The oven is the heart of every pizza shop — where flavor, consistency, and performance come together. Choosing the right pizza oven shapes everything from your crust texture to your ticket times. Whether you’re baking artisan pies in a deck oven or pushing out volume with a conveyor model, your oven sets the pace and the personality of your business. Deck Ovens – Create the authentic, crispy crust that pizza lovers want. It has a perfect char and chewy bite that says ‘handcrafted.' Their stone decks absorb moisture, creating a perfect bottom bake every time. Conveyor Ovens – Built for speed and consistency. Perfect for chains, delivery operations, or any high-volume kitchen where every second counts. Many models let you control bake time and belt speed for precision. Wood-Fired Ovens – Bring old-world flavor and showmanship to your restaurant with the smoky aroma and blistered crust. Guests love the look, and the smoky flavor elevates every pie. Pizza Peels, Screens & Stones – Peels make loading and unloading pizzas easy, while screens help with airflow and stones distribute heat evenly. If you’re unsure which oven type fits your operation, consider your volume and menu. Conveyor ovens excel at efficiency; deck and wood-fired ovens win on artisan quality. Prep & Refrigeration Stations: Keeping Freshness Flowing Behind every great pizza line is an organized prep area that keeps ingredients fresh and your team moving fast. Reliable pizza prep tables and refrigeration equipment help maintain consistency, food safety, and speed during even the busiest rushes. A well-designed station keeps everything within reach — dough, sauce, cheese, and toppings — so your kitchen never misses a beat. Refrigerated Pizza Prep Tables - These tables have a cutting surface and refrigerated wells. They keep your toppings cool, colorful, and ready for your next pizza. Choose one that matches your kitchen’s size and workflow. Reach-In Refrigerators & Freezers – Keep bulk ingredients cool, fresh, and close by. Reach-ins are great for storage, while undercounter fridges and freezers fit neatly beneath prep surfaces. Cutting Boards – Use NSF-approved cutting boards made from durable, easy-to-clean materials. Keep separate boards for veggies, meats, and cheese to maintain food safety and streamline prep. Ingredient Bins – Use clear, durable bins to store dry goods like flour, cornmeal, or sugar. Transparent containers make it easy to monitor inventory and keep ingredients fresh and organized. Portion Scales – Invest in reliable digital scales to measure cheese, sauce, and toppings precisely. Consistent portions help control food costs and maintain flavor balance in every pizza. Organize your prep line by order flow — sauce, cheese, toppings — to minimize movement and speed up ticket times. Serving & Holding Equipment: From Oven to Order Once the pizza comes out of the oven, the clock starts ticking. The right serving and holding equipment keeps every slice hot, fresh, and ready for your customers — whether it’s dine-in, takeout, or delivery. From pizza holding cabinets to display merchandisers, these tools help maintain quality and presentation all the way from oven to order. Heated Holding Cabinets & Warmers – Maintain pizza temperature during busy rushes or for delivery pickups. Adjustable humidity keeps crusts from drying out. Heat Lamps – Keep pizzas and sides warm and ready to serve between the oven and the counter. Ideal for holding finished orders while maintaining that fresh-from-the-oven appeal. Display Merchandisers – Perfect for quick-service shops and slice operations. Showcase ready-to-eat pizzas under warm lighting that makes every slice look irresistible. Delivery Bags & Warmers – Insulated bags keep pizza hot and crisp during transport. For heavy pizza delivery traffic, consider heated bags and warming stations. Your holding setup bridges kitchen and customer — make it work for speed, quality, and presentation. Cleaning & Sanitation: Stay Sharp, Stay Spotless After the dinner rush, the heartbeat of your pizza shop moves from the ovens to the sinks. Clean pans, shiny prep tables, and fresh floors make all the difference when you open the doors the next day. The right cleaning and sanitation equipment not only saves time but also keeps your kitchen inspection-ready and your staff confident. Here’s what you’ll need to keep things running clean and smooth. Three-Compartment Sinks – Required by most health codes. Wash, rinse, and sanitize utensils, pans, and pizza screens efficiently. Dishwashers – Speed up cleanup with a commercial dishwasher that delivers consistent sanitation and reduces labor time. Choose from undercounter, door-type, or conveyor models depending on your kitchen’s volume. Handwashing Stations – Required for any foodservice business. Install them in accessible locations for employees and customers to meet sanitation requirements. Mops, Buckets & Cleaning Supplies – Keep floors safe and prep areas spotless so your kitchen not only runs smoothly but feels fresh and professional. Color-coded systems help prevent cross-contamination. Stay inspection-ready every day — organized cleaning supplies show pride and professionalism. Front-of-House & POS Setup: Where Experience Meets Efficiency Your front-of-house is where first impressions are made and repeat customers are earned. A well-organized pizza shop front counter keeps orders moving, customers happy, and your team efficient. The right POS system, display equipment, and furniture all work together to create a smooth experience — from the moment a guest walks in to when their pizza hits the counter. Here’s what you’ll need to make your front-of-house setup both functional and inviting. POS Systems & Printers – Speed, reliability, and integration with online orders are key. A solid POS reduces mistakes and improves tracking. Heated Pizza Cabinets – Keep pizzas warm and ready for pickup without sacrificing quality. These cabinets maintain consistent temperature and humidity, making them perfect for dine-in displays or takeout counters. Restaurant Furniture – Create a space that’s inviting, comfortable, and easy to keep spotless between rushes. Choose durable, easy-to-clean materials that reflect your brand’s vibe. Display Cases & Merchandisers – Encourage impulse buys with clear, well-lit displays that make desserts glisten and beverages sparkle. Your front-of-house is where the magic meets the money — make sure it reflects your brand and your standards.
5 Common Types of Commercial Pizza Ovens
The oven is the heart of every pizzeria. It doesn’t just bake your pies, it defines your flavor, speed, consistency, and ultimately your bottom line. Choosing the right commercial pizza oven can make or break your operation. Whether you’re launching a food truck, running a neighborhood pizzeria, or managing a high-volume chain. In this guide, we’ll break down the five most common types of commercial pizza ovens. We'll compare their pros and cons and help you decide which is the best pizza oven for you. Why the Right Pizza Oven Matters Your oven influences: Flavor & Quality – Crispness, texture, and topping balance are all shaped by the oven’s heat source and design. Speed & Efficiency – Cook times determine how many pizzas you can serve during peak hours. Labor & Skill – Some ovens require a trained pizzaiolo; others are more automated and beginner-friendly. Space & Setup – Ventilation, power, and kitchen layout can limit which oven types are realistic. ROI – From upfront cost to long-term utility bills, your oven is one of the biggest investments in your pizza business. In this guide, we’ll break things down so you can make a smart choice. By the end, you’ll have a clear picture of which types of pizza oven is right for your needs. Deck Ovens Deck ovens have long been considered the backbone of traditional pizzerias, prized for their ability to produce a consistent, high-quality crust with every bake. The stone or ceramic decks retain heat evenly, allowing pizzas to develop that signature crispy bottom and chewy interior. Because each deck can be loaded and unloaded independently, operators gain more control over baking times and presentation, making them especially valuable in kitchens where craftsmanship and visual appeal matter as much as speed. Pros Produces an authentic, artisanal crust with excellent texture and browning Durable and versatile, often used for breads, calzones, and baked entrees in addition to pizza Stackable design makes it possible to scale output as demand grows Cons Long preheat times, typically 45–60 minutes and sometimes longer, which increases utility costs Requires skilled operators to rotate pizzas and manage hot spots for even baking Slower throughput compared to conveyor ovens, making them less efficient for very high-volume operations Best Location & Use Cases Traditional pizzerias focused on dine-in or carryout Sit-down Italian restaurants or eateries that promote “hand-crafted” authenticity Operators who want to highlight quality and presentation over sheer speed Cook Times & Production Capacity Cook time: About 6–8 minutes per pizza once the oven is fully preheated Production capacity: Roughly 50 pizzas per deck per hour. With multiple stacked decks; operators can scale to 100–200 pizzas per hour depending on staffing and pizza size. Shop All Deck Ovens → Conveyor Ovens Conveyor ovens have a belt system that moves pizzas through a heated chamber. This ensures even cooking at controlled temperatures. Operators simply load pizzas onto one end of the conveyor, and finished pies emerge on the other. Many models use impingement technology. This technology uses fast jets of hot air. It speeds up cooking times and keeps the crust quality and topping balance. Conveyor ovens excel in high-volume operations where speed and consistency are crucial. Pros Exceptional throughput with minimal operator oversight. Delivers even, repeatable results regardless of staff experience. Adjustable belt speed and temperature controls provide flexibility for different pizza styles and menu items. Reduces training time and labor intensity compared to manual oven types. Cons Requires a larger kitchen footprint compared to other oven styles. Higher initial investment, typically $5,000 to $30,000+ depending on size and features. A belt malfunction can halt production until repairs are made. Best Location & Use Cases Busy pizzerias focused on takeout and delivery. Quick-service restaurant (QSR) chains and franchise models. Ghost kitchens and satellite foodservice operations. Food courts or high-traffic venues where rapid service is essential. Cook Times & Production Capacity Average cook time: ~4–5 minutes per pizza. Medium conveyors: About 75 pizzas per hour per deck. Large conveyors: Close to 100 pizzas per hour per deck. High-end stacked or dual-belt models: Up to 175 pizzas per hour, making them one of the most productive commercial pizza oven options available. Shop All Conveyor Ovens → Convection Ovens Convection ovens use a built-in fan system to circulate hot air throughout the cooking chamber. This steady airflow ensures more even heat distribution across multiple racks, reducing hot and cold spots. Convection ovens are very versatile. They are often used in kitchens that serve many types of food. Pizza is just one item on a menu that may also have baked goods, roasted meats, or side dishes. Pros Faster preheat times (around 15–20 minutes) compared to many deck or brick ovens. Solid speed for small- to medium-volume pizza service. Multi-purpose functionality makes them a practical investment for kitchens that need flexibility. Lower upfront cost, typically ranging $1,000 to $10,000. Cons Generates less intense bottom heat, so pizzas may lack the crisp crust produced by stone or deck ovens. Throughput is limited by the number and size of racks inside the chamber. Results can vary more if ovens are heavily loaded. Best Location & Use Cases Cafés and casual dining restaurants. Food trucks or mobile kitchens. Multi-cuisine establishments where pizza isn’t the sole focus. Smaller venues looking for a budget-friendly, flexible oven. Cook Times & Production Capacity Average cook time: ~5–6 minutes per pizza. Production capacity: About 40 pizzas per hour per chamber, depending on oven size and rack configuration. Shop All Convection Ovens → Wood-Fired / Brick Ovens Wood-fired and brick ovens are the most traditional type of pizza oven. They are often dome-shaped and made from special brick or stone. They’re fueled by burning wood, though many modern models are gas-assisted with wood for flavor. Wood-fired or brick ovens shine in upscale or traditional settings, where pizza is meant to be a centerpiece. These ovens can get very hot, reaching 700°F to 1,000°F. This high heat cooks food quickly and gives it a unique texture and flavor that is hard to match with other ovens. Pros Produces a distinctive char, smoky flavor, and blistered crust that customers associate with authentic artisanal pizza. Extremely fast cook times, as low as 90 seconds to 5 minutes, especially for Neapolitan-style pies. Strong marketing appeal often draws customers to the sight and aroma of a wood-fired oven in action. Cons Requires long preheat times (60+ minutes) before reaching proper cooking temperatures. Skill-intensive to operate; consistency depends on the pizzaiolo’s experience. Costly to build and maintain. Installation requires significant ventilation and space. Typically, lower throughput compared to conveyor or deck ovens. Best Location & Use Cases Artisanal pizzerias or trattorias. Upscale dining venues that emphasize authenticity and craftsmanship. Theme restaurants or open-kitchen concepts where the oven itself doubles as a visual attraction. Cook Times & Production Capacity Average cook time: ~90 seconds to 5 minutes per pizza, depending on style and oven temperature. Production capacity is limited compared to mechanized ovens. Typically, you can make 2 to 6 pizzas at a time. The maximum is about 50 pizzas per hour, unless you use a large, custom-built oven. Shop All Wood-Fired / Brick Ovens → Portable Countertop Ovens Countertop pizza ovens are compact, lightweight units powered by gas or electricity, designed for small spaces or mobile operations. Their portability makes them very useful for any foodservice type. Countertop ovens are best suited for low- to moderate-volume operations where mobility and space-saving are key. They can bake pizza on the go without needing a full commercial setup. Pros Highly portable and easy to reposition as needed. Lower upfront cost compared to larger oven types. Flexible placement — can operate in kitchens, food trucks, or temporary setups. Ideal for pop-ups, concession stands, or seasonal events. Cons Limited throughput compared to deck, conveyor, or convection ovens. Smaller chamber size means limited pizza capacity and smaller pizza sizes. May require frequent refilling, preheating, or cool-down management during extended use. Best Location & Use Cases Food trucks and concession trailers. Pop-up restaurants or farmers’ market stands. Outdoor events and catering services. Small cafés that feature pizza as a secondary menu item. Cook Times & Production Capacity Average cook time: ~5–9 minutes per pizza, depending on model and heating elements. Production capacity: Typically, 20–40 pizzas per hour, influenced by oven size, cycle management, and staff pace. Shop All Countertop Pizza Ovens → How to Choose the Best Pizza Oven for You With so many oven types available, the right choice comes down to your operation’s priorities. By considering these factors, you can find the best oven for your business. This will help you balance speed, flavor, cost, and what customers expect. Volume How many pizzas per hour do you realistically need to produce during peak hours? Conveyor ovens shine at high throughput, while wood-fired ovens favor smaller, artisanal batches. Quality & Flavor Is your goal authentic, blistered Neapolitan-style pies—or consistent speed and reliability for delivery? Your answer determines whether a wood-fired oven or a conveyor oven makes more sense. Space Constraints Do you have room for a large conveyor or deck oven, or do you need something compact like a countertop or convection unit? Ceiling height and ventilation requirements can also rule out certain models. Labor & Skill Level Do you have experienced pizzaiolos on staff, or do you need equipment that minimizes training and human error? Conveyor ovens are highly automated, while wood-fired ovens require skilled hands. Budget & ROI What’s your initial budget, and how quickly do you need the oven to pay itself off? Convection and countertop ovens are lower-cost entry points, while wood-fired or stacked conveyor units can be major investments. Browse our full selection of commercial ovens → From deck to conveyor, convection to wood-fired, and even portable models — there’s no one-size-fits-all pizza oven. But once you match the oven to your unique needs, you’ll be equipped to serve pizzas that customers crave and your staff can deliver with confidence.
Buying Guide: Commercial Refrigeration
Refrigeration units take many forms for commercial kitchens, hospitality businesses, medical facilities, and schools. But, wherever it's used, a refrigerator plays an important role - preserving ingredients at their freshest and ensuring food safety. Choosing the right commercial refrigerator becomes more complex in these professional settings. Precise temperature control and appropriate storage capacity are essential. From walk-in coolers that store ingredients in bulk, to under-counter refrigerators providing quick access to frequently used items, the choices are diverse. Each type of refrigeration unit plays a vital role in your kitchen running smoothly. In the realm of hospitality, whether you run a restaurant, a hotel, or catering business, your refrigeration needs to reliably maintain the quality and freshness of food and beverages. It stores fresh produce, proteins, and beverages, so guests receive nothing but the best products. Picking a refrigerator based on these factors can help streamline your organization: Refrigerator size Compressor configuration Energy efficiency Temperature range and cooling type Noise levels Ease of maintenance This comprehensive buying guide walks through essential types of commercial refrigeration and what they're used for. We'll explore the various types of refrigeration units, their applications, and the benefits they offer. Whether you need a reliable storage solution for fresh produce, proteins, or beverages, each type of refrigeration unit plays a vital role in keeping your kitchen running smoothly. Join us as we delve into the world of commercial refrigeration to help you make an informed decision. By the end of this guide, you'll be well-prepared to make an informed decision aligned with the needs of your business. Quick Navigation: Reach-In Refrigeration Walk-In Refrigeration Merchandisers Open-Air Displays Prep Tables Chef Bases Bar Refrigeration Display Cases Undercounter Worktop Ice Cream Other Reach-In Refrigeration Units Keeping perishable items stored safely is a necessity for all food service businesses. Reach-in refrigeration comes in four common access types. Reach-in: Traditional sliding or swing-doors at the front of the unit. Pass-thru: Doors in the front and back of the unit that's great for busy kitchens. Roll-in: Accept rolling racks with a ramp at the front of the unit. Roll-thru: Can roll racks through the front and back of the unit. If you don't access both sides regularly, or your kitchen doesn't already use rolling racks, stick with a traditional reach-in. Reach-In Refrigerators: Reach-in refrigerators are some of the most popular and versatile choices in the world of commercial refrigeration. Available in one, two, or three-door models, they offer a wide range of refrigerated storage options to meet your business needs. These units typically feature adjustable shelving systems, allowing you to efficiently organize products and maintain proper food hierarchy. Whether your business relies solely on a reach-in refrigerator or uses it to complement a walk-in unit for larger operations, their adaptability makes them an essential asset. Your options don't stop at capacity. You can choose between glass or solid doors and decide between LED or fluorescent lighting. Additionally, factors like compressor location, the number of doors, and storage capacity play a vital role in finding the perfect-sized reach-in refrigerator for your business. Reach-In Freezers: Reach-in freezers are an essential addition to any food service establishment. These units are your go-to for extending the shelf-life of food items and allowing your kitchen staff to get a head start on meal prep. When it comes to picking the perfect reach-in freezer for your needs, you've got options. You can choose from one, two, or three-door units based on the available space and the amount of food you need to keep frozen. Smaller operations often go for a two or three-door reach-in freezer as their primary freezing solution, while larger kitchens might add a reach-in freezer alongside a walk-in unit to handle high-volume demands. Refrigerator / Freezer Combos: Dual temp refrigerator/freezer combos are a smart solution that combines both refrigerated and frozen food storage within a single unit, maximizing your available space. What sets these units apart is their separate compartments, each accessible through distinct doors, allowing you to regulate temperatures with precision. This flexibility makes them an ideal choice for small businesses seeking efficient cold storage solutions, especially when space is at a premium. Moreover, they can be strategically placed near the cooking station in larger operations, streamlining access and boosting productivity. You'll find a variety of configurations to choose from, including solid or glass doors, half (Dutch) doors for convenient access, bright interior lining for enhanced visibility, and precise temperature controls. This versatility ensures that your dual temp refrigerator/freezer combo is tailored to meet your specific needs, making it a valuable addition to any food-related business. Walk-In Refrigeration Units To choose a walk-in unit, whether you need a refrigerator or freezer, you'll need to consider these things: Installation: Walk-ins commonly are available for indoor or outdoor use. Some brands offer easy-install options while others require professional help to install. Floor: Determine whether your unit comes with a pre-installed floor, or without. Walk-in refrigerators can work with existing flooring. However, freezers will need to have a special floor installed to resist cracking in extreme cold temperatures. Size: Not only will your walk in refrigeration need to be able to store all your food, but it needs to fit in your space, too! Features: Since a walk-in is a full room dedicated to storing food at cooled temperatures, it needs to work consistently. A malfunction could easily cause a huge loss of inventory and profit, so shop around for a walk-in with safety features that make sense for your business. Purchasing a walk-in cooler or freezer requires careful planning and consideration of various factors. Assess your space, storage needs, temperature requirements, insulation, and refrigeration system to choose the right unit for your business. Additionally, stay informed about local regulations and maintenance requirements to ensure the longevity and efficiency of your investment. Merchandising Refrigeration Units Merchandisers come in a variety of sizes and shapes, and use types. However, they are all used to refrigerate or freeze food products. Retail stores love these units because they provide customers with an excellent view of products for sale. To determine the best fit for your business consider these questions: What do you need to store? How accessible do you want it to be? How much room do you have to place it? Glass Door Merchandiser Refrigerators: As a business owner, investing in a glass door merchandiser is a strategic move that can transform your operations. These commercial refrigerators offer a multitude of benefits, starting with their ability to create an eye-catching display that draws in customers. The glass doors allows potential buyers to see your offerings without opening the fridge. This encourages impulse sales and reduced energy waste. Furthermore, the organized storage and adjustable shelving options simplify restocking and maintenance. Not only do glass door merchandisers enhance your product presentation, but they also save you time, improve customer experience, and boost your bottom line. Glass Door Merchandiser Freezers: A glass door merchandiser freezer is your secret weapon for turning browsers into buyers. A merchandiser freezer provides commercial business owners with three key benefits: first, it enhances product visibility and accessibility, making it easier for customers to locate and choose their desired frozen items. Second, it contributes to increased impulse sales, as the attractive display of frozen goods can encourage additional purchases. Finally, it helps maintain product quality and freshness, ensuring that businesses can offer a consistent and appealing selection of frozen products to their customers. Check for advanced defrost features, oversized refrigeration units, and varying capacities to choose the right glass door freezer for you. Bagged Ice Merchandiser Freezers: These freezers keep your ice bags frozen and make the shopping experience more enjoyable for customers. With their visibility, convenience, and reliability, you can boost your ice sales and keep your customers coming back for more. Convenience stores, gas stations, supermarkets, and other retail locations use these freezers to store ice for sale. Customers can easily buy enough ice to chill their beverages or to keep items cold. These freezers come in various sizes and configurations, and they are essential for businesses that want to offer a convenient way for customers to purchase ice. Commercial Wine Coolers: If you're in the business of selling wine or considering expanding your wine offerings, a wine merchandiser refrigerator is a must-have. These refrigerators give you precise temperature control for wines. Whether you're selling reds, whites, or sparkling wines, a wine merchandiser refrigerator ensures they're stored at ideal serving temperatures. Precision temperature zones set these refrigerators apart from other commercial units. A wine merchandiser refrigerator is more than just a cooling appliance. It's a statement piece in your wine retail business. With its elegant design, precise temperature control, visibility, and convenience, it enhances the shopping experience for your customers. Floral Merchandisers & Coolers: A floral merchandiser provides the ideal temperature and humidity levels to keep your floral arrangements vibrant and appealing. Glass doors allow customers to see floral products without compromising the cool, humid environment. Floral merchandisers allow flower shops and other stores to sell flowers and plants year-round, even during an off-season. This helps business owners cater to their customers needs no matter the time of year. Open Air Display Merchandisers Open air merchandisers are most commonly used in retail stores, supermarkets, and convenience stores. They display and store perishable items, such as fresh food, beverages, and snacks. These refrigerators have an open front and no doors, allowing customers to access products easily. One of the key features of these refrigerators is their unique air circulation system. Cold air continuously circulated within the unit maintains a consistent and uniform temperature in the open display area. This is important for keeping products fresh and at the right temperature. The open design of these refrigerators allows customers to have easy access to the products. They're ideal for impulse purchases and quick shopping. They are best suited for products with a shorter shelf life. Proximity to the external environment can affect temperature. Proper product rotation and refrigeration settings are important for maintaining freshness. Refrigerated Prep Tables Pizza and sandwich prep tables share some commonalities. However, they do have specific features that set them apart. What's the Difference Between a Pizza Prep Table and Sandwich Prep Table? Sandwich prep tables have shallower cutting boards. Typically a sandwich prep table will have an 8" or 10" cutting board that's perfectly sized for sandwiches, appetizers, and salads. Most will also come set up with 1/6 size food pans in the refrigerated rail. Pizza prep tables have a deep cutting board area to accommodate large pizzas - some up to 20" deep. They will typically come with 1/3 size food pans for toppings, and have a raised rail. Consider these things for either a pizza or sandwich prep table: Size: Most refrigerated prep tables are designed to fit close to other equipment or tables in the kitchen. However, even front-breathing units will need 6" of clearance. Make sure you calculate breathing room when you buy. Pan Capacity: Decide how many ingredients you want to stock at a time based on your menu. Check if pan capacity is listed as 1/3 pans or 1/6 pans. Storage Access: Common configurations include doors, drawers, or some combination of both. Pizza Prep Tables: These refrigeration units help pizza shops assemble pizzas quickly and accurately. They feature a raised rail that keeps unwanted spilled toppings from falling onto pizzas. Food pans stay at safe temperatures in the refrigerated rail. These prep tables come with a large, flat work surface and convenient storage space underneath, designed to keep your ingredients cool and fresh. Plus, many of these units also have adjustable shelves and compartments, to customize the organization to fit your specific needs. What's so great about a pizza prep table? Preparation: A pizza prep table is where you get everything ready for making pizzas. You can put all the ingredients on it, like pizza sauce, cheese, toppings like pepperoni and veggies, and even the dough. It keeps everything organized and within easy reach. Keeping Ingredients Fresh: Underneath the prep table, there's a special, chilly area, just like a refrigerator. It's perfect for keeping all the ingredients fresh and cool. So, the cheese stays cold, and the veggies stay crisp and tasty. Speedy Pizzas: When you're busy and lots of people want pizza, a pizza prep table helps you work fast. You can quickly assemble the pizzas because everything you need is right there. Tasty Pizzas: By keeping ingredients fresh and making it easy to prepare, a pizza prep table helps you make sure your pizzas are always yummy and ready to be served to happy customers. They're equipped with easy-to-clean materials, which is essential in a busy kitchen. These features collectively make pizza prep tables indispensable tools for culinary success in the foodservice industry Sandwich Prep Tables: A sandwich prep table provides restaurants with an efficient and organized workspace for assembling sandwiches and salads. It allows for quick access to fresh ingredients, ensuring faster service and consistent quality, making it an essential tool for streamlined food preparation in a busy kitchen. But, sandwich prep tables can be used flexibly for many different menu items. Toppings for nachos, bowls, and other appetizers can be held in the refrigerated rail. They have removable cutting boards that are easy to clean and perfect for meal preparation. What else can you use a sandwich prep table for? Wraps: You can use a sandwich prep table to prepare wraps and burritos. The ample work surface and ingredient storage make it easy to assemble a variety of wrap-style dishes, just like sandwiches. Cold Entrees: If your menu includes cold entrees like cold pasta salads, sushi, or seafood platters, a sandwich prep table is a handy tool for organizing and assembling these dishes. Appetizers: Many appetizers, like bruschetta, cold canapés, or antipasti, can be efficiently prepared with a sandwich prep table. It allows for quick and organized assembly of small bites. Tacos and Burritos: You can keep tortillas, meats, vegetables, and toppings neatly organized and ready for assembling customized tacos or burritos. Desserts: For desserts like ice cream sundaes, banana splits, or customized parfaits, a sandwich prep table can be used to organize refrigerated toppings. Customized Bowls: As bowl-based meals become more popular, a sandwich prep table can help assemble custom grain bowls, salad bowls, or poke bowls. Cold Beverages: If your establishment serves cold beverages with customized ingredients, like smoothies, juices, or iced coffee, a sandwich prep table can help with ingredient organization and assembly. Speed up ticket times with a sandwich prep table. Plus, extra ingredients can be stored in doors or drawers underneath the unit to be restocked quickly. Chef Base Refrigeration Units Finding refrigerated storage while not giving up work space is a dilemma that many establishments face. Refrigerated chef bases offer a solution - they hold refrigerated items while supplying a sturdy worktop for appliances. By choosing a chef base, you're not just investing in a work surface, but in a kitchen solution that optimizes your space, workflow, and ingredient quality, making it a valuable addition to your cook line. Why is a chef base a good investment? Product Quality: A chef base significantly elevates your product quality. By keeping your ingredients at the ideal temperature, you can be sure that everything you serve is fresh and of the highest quality. This means your customers enjoy consistently delicious meals, leading to increased customer satisfaction and loyalty. Food Cost: The efficient organization and storage of ingredients within a chef base contribute to significant savings in food costs. You'll experience less food waste and spoilage since ingredients are kept in optimal conditions and rotated often. With easy access to ingredients, portion control is improved, further reducing food costs. Labor Cost: Chef bases streamline your kitchen operations, making your staff more efficient. By eliminating the need for extra trips to storage areas, less time is spent running around the kitchen. This increased efficiency translates to a more productive team. Customer Experience: The improved workflow and timely service enabled by chef bases enhance the overall customer experience. Faster and more efficient cooking and preparation lead to quicker service times, reducing customer wait times. Bar Refrigeration Units Upgrading or expanding your bar refrigeration is a smart move that can positively impact your business in several ways. Let's explore how investing in quality bar refrigeration can be a game-changer. Enhanced Cooling Efficiency for Fresh and Appealing Beverages - One of the foremost concerns for any bar owner is delivering consistently cold and refreshing drinks to customers. Quality bar refrigeration units excel at this task, ensuring that your beverages remain perfectly chilled. Reduced Energy Costs for Increased Profit Margins - Efficiency is the name of the game, not just in your bar service but also in your overall operation. Upgrading your refrigeration to energy-efficient models can significantly reduce your utility bills. The savings can have a direct impact on your bottom line, allowing you to allocate resources where they matter most. Optimal Storage and Organization for Streamlined Operations - A well-organized bar is a productive bar. Quality bar refrigeration offers ample space, adjustable shelving, and well-thought-out layouts. These features ensure that your bar staff can easily access ingredients, garnishes, and beverages, promoting efficiency during peak hours. Elevated Aesthetics and Customer Appeal - The appearance of your bar is equally important as the quality of your drinks. Modern, stylish bar refrigeration units can serve as attractive focal points in your bar. Upgrading to units that complement your bar's design not only en
Buying Guide: Commercial Cutlery for Kitchens
Burkett Restaurant Equipment supplies offers a wide selection of cutlery and knife accessories to suit the needs of any kitchen. From home enthusiast to professional restaurant chef, Burkett has cutlery that will fit your style and budget. To learn more about specific products, contact us by email or call 1-800-828-8564. If you'd like to view our large variety of cutlery items and accessories, visit our Cutlery section today, or click an individual picture to view our selection of that type of knife. Why buy Cutlery from Burkett Restaurant Equipment? Burkett Restaurant Equipment carries a full selection of Bakery Equipment and Supplies for your business. We offer FREE SHIPPING on many refrigerated freight items going to any business in the United States. Our competitive pricing offers you the comfort of knowing you are getting the best deal possible without price searching. Types of cutlery available at Burkett Restaurant Equipment: Boning KnivesBoning Knives are used to break bones between cuts of meat in addition to removing skin from meat. These knives are about 6" long with a curved, flexible blade. The blade tapers to a point for easy cuts. Sandwich KnivesSandwich Knives cut through loaves of bread or other soft food items without compromising its shape or texture. The straight, serrated knife edge is strong enough to cut through a tough exterior and yet delicate enough to maintain the shape as it slides through the product. These knives range from 6" to 10" in length. Butcher KnivesButcher Knives are used to cut through bone. It typically breaks apart larger cuts of meat than a boning knife. Measuring 8" - 10" long, the edge curves upward for a clean cut. The blade ends in a sharp point to easily pierce meat products. Carving Knives Carving Knives are used for thick cuts of meat, like pork, turkey, and ham. These knives are capable of cutting thin or thick slices of meat, depending on the order. They're much thinner than a chef's knife and usually measure between 8 to 15 inches. Carving knives have a straight spine with a curved edge and sharp tip. Chef's Knives Chef's Knives serve as the general purpose knife in many commercial kitchens. These knives are used for slicing, chopping, dicing, and many more cutting options that chefs typically encounter on the job. Featuring a straight spine with inwardly curving edge, knives are designed to cut with rocking motion on board. They range from 6" to 10" in length.
