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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.
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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.
Buying Guide: Commercial Cooking Equipment
The most essential part of every commercial kitchen is the cooking equipment. At Burkett, we carry a full selection of kitchen equipment to keep your business up to date on the latest cooking equipment, trends, and techniques. If you want to provide your customers with the highest quality foods possible, then you need to know what each piece of kitchen equipment can do for your business. Commercial ranges are one of the most versatile pieces of cooking equipment in any kitchen. Chefs use ranges to boil, steam, simmer, fry, grill, and sauté foods, while models with ovens can also cook and bake items. A range can offer a wide array of capabilities, so that every kitchen, big or small, can meet their exact expectations. The vast assortment of configurations involve burners, griddles, char broilers, hot tops, and ovens, making a commercial range a must have appliance to add versatility to commercial kitchen’s. When looking at ranges, its usually best to start with connection type and size. Buying Considerations: Gas or Electric: Gas ranges are connected to a natural gas line or propane hookup. These ranges can instantly control heat settings from low to high. They will also add the versatility to sear, grill, and simmer. Depending on the utility costs in your area, gas ranges typically will be cheaper than electric to run on a regular basis. A gas range will be cheaper to maintain and the usage of gas versus electricity may be enticing as well, but keep in mind more energy is wasted using this cooking option. Electric ranges are plugged into special electrical outlets that can manage the appliance’s energy demands. An electric range transitions heat from the cooking appliance to the pot more efficiently, which will help to keep your kitchen cooler. Cleaning an electric stove can also be much easier, as there is one uniform cooking surface to wipe down. Size: Commercial ranges are available in sizes from 24” wide to 72” wide. Ranges over the size of 36” typically come with a double base. Ranges 36” and under come with a single base. Configurations: Commercial ranges come available with a wide range of configurations. Base configurations involve one type or combinations of convection ovens, standard conventional ovens, or storage cabinets. Cooktop configurations have even more variety for you to choose from. Cooktop configurations include any number of burners, griddles, charbroilers, and hot tops. Commercial Ovens Convection Oven: The convection oven is one of the most important pieces of equipment in nearly every kitchen around the world. These units use a fan to circulate the heated air in the chamber to ensure an even heating and prevent cold spots. Foods cook quicker, brown more consistently, and yield less shrinkage when prepared with convection heat. Convection ovens allow you to cook multiple items at once, making them extremely useful for any commercial kitchen. Buying Considerations: Oven Depth: Bakery depth or standard depth. Standard depth convection ovens hold full size sheet pans in a single position. Bakery depth convection ovens are deeper, providing you with more versatility to rotate your sheet pans left-to-right or front-to-back during the cooking process. Footprint Size: Single stacked, double stacked, and countertop convection ovens are available. Full size convection ovens offer the ability to cook a remarkably high volume of food quickly and efficiently with full size sheet pans (18” x 26”) or smaller. Half size convection ovens are perfect for restaurants, concession stands, convenience stores, or anywhere a full-size convection oven may not be applicable. Half size convection ovens are just as powerful as full-size models, while offering you a space saving solution. These ovens accept half size sheet pans (13” x 18”) or smaller. Countertop convection ovens are the smallest of the commercial convection ovens available. These compact ovens still maintain many of the quality and capabilities of their larger counterparts. These ovens will accept half size or quarter size sheet pans (13” x 9”). Gas or Electric: Depending upon your kitchen’s preference or power capabilities, convection ovens are available in both gas and electric. Electric convection ovens have fewer hot spots and heat more evenly, so they are great for baking, where consistent heat is essential for even rising and browning. Electric ovens also produce a drier heat which makes them ideal for roasting and broiling. In general, electric appliances are safer because they eliminate the risk of gas leaks and there is less of a fire risk. Gas convection ovens usually cook faster and adapt to temperature changes much quicker. This allows you more precise control with temperature adjustments. Also, gas convection ovens produce a more humid heat, which helps prevent foods from drying out better than electric models. Deck Quantity: Single deck or double deck. Single deck units are more compact and can save kitchen space, however, single decks produce less than a double deck oven. Double deck units provide more cooking space, thus yield higher production volumes, but they do have larger footprints. Conveyor Oven: Conveyor ovens are mainly used in pizza establishments; however, they can be put into any restaurant looking to cook subs, grinders, steaks, breads, cookies and more. Conveyor ovens use powerful, forced air in the cooking chamber. This air is pushed from top and bottom heat sources to cook foods quickly and thoroughly. Items are automatically passed though the oven in a first in, first out manner, which saves labor and streamlines operation. Buying Considerations: Belt Width: The width of the conveyor indicates the size or quantity of food items you can set side by side and send through the cooking cavity at the same time. Belt widths range from 10” to 36” wide. If you are a pizzeria that needs to produce high volumes of pizza quickly, a 36” wide conveyor belt oven will allow you to cook three 12” pizzas side-by-side at the same time. For small concession stands or convenience stores, 10” - 12” wide belts will be perfect for subs, sandwiches, and appetizers. Some conveyor ovens even offer split belts. These ovens allow two conveyor belts to run simultaneously and at varying speeds to cook foods of different types. These belts are typically a 50/50 split or 70/30 split. Gas or Electric: Like most other, commercial ovens, gas and electric conveyor ovens are available. Depending on where your kitchen is located, either gas or electric may be cheaper than the other. The cooking capabilities will only slightly differ. Gas powered conveyor ovens operate at higher temperatures and cook faster, but electric conveyor ovens will provide a more consistent and even heat. Deck Quantity: Single, double, and triple deck conveyor ovens are available. The deck quantity you want is very much dependent on how much production you need to deliver. For busy pizzerias or restaurants, you may want either a double or triple deck oven. These multi-deck conveyors will allow you to produce much higher quantities at quicker rates. Combi Oven: Combi ovens bring kitchens a versatile piece of cooking equipment that can not only improve food quality but also make your kitchen more energy efficient. Combi ovens give chefs the ability to cook, bake, poach, roast, steam, broil, and warm foods quickly and efficiently. These combination steamers are three-in-one ovens, with cooking methods with steam, convection, or a combination of both. When using the combination function, both steam and convection work together to produce items that are moist and flavorful. These steamer ovens give your kitchen multiple cooking methods in one space saving footprint. Buying Considerations: Footprint Size/Capacity: Full size, half size and countertop. Full size combi ovens will provide you with the most production space. Full size combi ovens can typically hold at least five 12” x 20” full sheet pans. Half sized combi ovens are great for medium sized restaurants or dining halls that do not need to produce high volumes of steamed goods regularly. Countertop models are great for space saving kitchens that are looking to add a versatile cooking unit or looking to expand on menu ideas. Countertop models are meant for producing lower volumes since they only fit half sized pans. Be sure to check which pan your unit accepts. Steam Type: Boiler-based or boilerless. A boiler-based, or steam-injected, combi oven utilizes a tank to boil water in large quantities and produces steam that is injected into the oven. A boilerless combi oven injects small amounts of water directly onto the heating element in the cooking chamber, creating steam which is then circulated by the oven fan. Gas or Electric: Choose which type of energy source based on your personal preference, operational costs associated with each installation type or the presently available power source in your kitchen. Chefs are often confined by their present energy sources, so the decision may be already made. Even if you choose a gas powered combi oven a 115 volt outlet may be needed to power the control panel. So, make sure to check for all power sources needed before purchase. Rapid Cook Oven: Decrease cooking times with a speed oven! Rapid cook ovens combine infrared microwave technology to cook foods on the inside, while convection technology is used to brown and crisp their outside. Rapid cooking ovens are ideal for any foodservice kitchen that does not have space for a full-size oven. These ovens can effectively complete many different cooking tasks. From toasting sub sandwiches, to fully cooking chicken breasts, to reheating leftovers back to life, these appliances can expand your kitchen’s versatility.Rotisserie Oven: Cooking meat on a rotisserie oven creates succulent and tender meats because the meat is roasted, not grilled over direct heat. Each oven features several spits where you spear the chicken and leave it to cook. As the spit rotates, the meat cooks while being basted in its own juices. Meats prepared on a rotisserie are lower in fat because the natural fat drips off into a drip pan during the cooking process. The method of cooking meats on a rotisserie allows for an evenly brown and crunchy outside, and moist and flavorful inside. Every rotisserie has three components: a spit, the metal rod upon which chefs secure the meat; a motor, which rotates the meat to ensure even cooking; and the indirect heat source, which can be electric, charcoal or gas. Rotisserie ovens are meant to cook dishes at high temperatures before switching to a low temperature holding mode to keep them safe for prolonged periods of time. Finished products can stay in the rotisserie until they are purchased and served. Not only do rotisserie ovens cook and hold products, but they can also be used to drive sales through visual temptation. Pizza Deck Oven: These commercial pizza ovens are the staple for any pizzeria that wants an authentic tasting pizza. Pizza deck ovens have a higher heat output than most other commercial ovens. Units typically have a temperature range up to 650ºF, while standard deck ovens usually only go up to 500ºF. The higher temperatures travel directly from a hot stone or steel deck to the sheet pan or direct contact with the pizza. The high heat from a deck oven thoroughly penetrates dough, heating and cooking it thoroughly. Pizza deck ovens have quick recovery times allowing for faster production of fresh, hot pizzas. Buying Considerations: Size: Floor model, light duty, and countertop pizza deck ovens are available. Floor model pizza deck ovens are the best choice for establishments that constantly produce pizzas throughout the day. These full-size models provide the capacity and power levels needed to keep up with any crowd. Countertop pizza deck ovens are perfect for concession stands, delis, or anywhere that pizza is not the main menu item and demand is low to medium. Despite having a smaller footprint, countertop deck ovens provide similar power to floor models without hitting the extremely high temperatures floor models use. Light duty pizza deck ovens are meant for cooking individual pizzas. These are just small, single pizza units. Deck Quantity: Single, double, triple, and quadruple deck ovens are available. Countertop models can come equipped with up to 3 decks, while floor models are available with up to 4 decks in a single unit. The number of decks you want is dependent upon how much pizza your kitchen needs to produce on a regular basis. For pizzerias or restaurants where pizza is a main menu item, the more decks you have, the more pizzas you can produce at one time. Gas or Electric: As with most other cooking equipment, gas and electric models are both available depending on how your kitchen is setup. Full size pizza deck ovens are typically gas powered because gas provides them with the power to reach the extremely high temperatures they aim to hit. Therefore, it’s easier to find an electric powered model in the smaller countertop and light duty deck ovens. Ventilation hoods are necessary for most commercial ovens. Proper ventilation will help your oven condition maintain for longer periods of time, keep kitchen conditions cooler, and reduce smoke and grease in the air. Due to health codes, ventilation hoods are required for many commercial ovens. Consult your equipment owner’s manuals for specific ventilation needs. Pizza Deck Oven: These commercial pizza ovens are the staple for any pizzeria that wants an authentic tasting pizza. Pizza deck ovens have a higher heat output than most other commercial ovens. Units typically have a temperature range up to 650ºF, while standard deck ovens usually only go up to 500ºF. The higher temperatures travel directly from a hot stone or steel deck to the sheet pan or direct contact with the pizza. The high heat from a deck oven thoroughly penetrates dough, heating and cooking it thoroughly. Pizza deck ovens have quick recovery times allowing for faster production of fresh, hot pizzas. Buying Considerations: Size: Floor model, light duty, and countertop pizza deck ovens are available. Floor model pizza deck ovens are the best choice for establishments that constantly produce pizzas throughout the day. These full-size models provide the capacity and power levels needed to keep up with any crowd. Countertop pizza deck ovens are perfect for concession stands, delis, or anywhere that pizza is not the main menu item and demand is low to medium. Despite having a smaller footprint, countertop deck ovens provide similar power to floor models without hitting the extremely high temperatures floor models use. Light duty pizza deck ovens are meant for cooking individual pizzas. These are just small, single pizza units. Deck Quantity: Single, double, triple, and quadruple deck ovens are available. Countertop models can come equipped with up to 3 decks, while floor models are available with up to 4 decks in a single unit. The number of decks you want is dependent upon how much pizza your kitchen needs to produce on a regular basis. For pizzerias or restaurants where pizza is a main menu item, the more decks you have, the more pizzas you can produce at one time. Gas or Electric: As with most other cooking equipment, gas and electric models are both available depending on how your kitchen is setup. Full size pizza deck ovens are typically gas powered because gas provides them with the power to reach the extremely high temperatures they aim to hit. Therefore, it’s easier to find an electric powered model in the smaller countertop and light duty deck ovens. Ventilation hoods are necessary for most commercial ovens. Proper ventilation will help your oven condition maintain for longer periods of time, keep kitchen conditions cooler, and reduce smoke and grease in the air. Due to health codes, ventilation hoods are required for many commercial ovens. Consult your equipment owner’s manuals for specific ventilation needs. Commercial Fryers Commercial Fryer: In nearly every commercial kitchen, a deep fryer of some type is found. Commercial fryers are designed to heat large quantities of cooking oil for deep frying foods efficiently. There are a wide selection of commercial fryers for any fried dish on your menu, including specialized deep fryers for corn dogs, donuts, and funnel cakes. Deep fryers come in a wide variety of sizes, so having an idea of how much production you need daily is a safe way to start when choosing which deep fryer is right for your restaurant. Buying Considerations: Type: If you are looking to fry up specific food items, there may be a specialized fryer for that item. Funnel cake and donut fryers are designed to provide the crispy, golden sweet treats that customers love. These fryers produce treats that are a staple of any carnival and sure to fill the air with delicious smells. Corn dog fryers are perfect for creating plump, flavorful, breaded franks. For kitchens or spaces lacking proper fryer ventilation, ventless fryers can be a great option. Gas or Electric: Electric fryers have heating elements that come in direct contact with the cooking oil. The heating element itself is powered by whichever electrical specifications is required. These fryers are easier to install, move, and are more efficient than gas since the oil is heated first, instead of the entire frypot. Commercial gas fryers are great for large batch frying with up to 130 pound oil capacity for some. The use of natural gas or liquid propane helps gas fryers to heat up quickly and reach higher temperatures. Fry Pot Design: Along with your choice of cooking oil, the fry pot design will affect the quality and flavor of your finished products. Fry pots come in tube-type, open-pot, and flat-bottom designs. Tube-type fryers carry gas through pipes inside the pot, which heat and in turn heat the oil. Open-pot fryers have heating elements located on the tank’s exterior, heating the tank from the outside in. Flat-bottom fryers are ideal for wet batter, dough-based, and lightweight items. Products float around freely to ensure even cooking. Ventilation hoods are necessary for most commercial fryers. Proper ventilation will help your fryers last longer while keeping kitchen conditions cooler and reducing the number of contaminants in the air. During health code inspections, ventilation hoods will always be checked. To ensure your kitchen is following health code requirements, consult your owner’s manuals for specific ventilation hood types and needs. Steam Cooking Equipment Steam cooking has a lot of operational and health advantages. It cooks foods quickly without drying them out because of its effective heat transfer technology. Steamed veggies keep their brilliant color and natural texture, as well as the vitamins and minerals that other cooking methods may remove. Cooking without the use of oils and fats also makes steam cooking a healthier option.Commercial Steamers: Commercial steamers allow you to steam multiple pans of vegetables, rice, and other products quickly and efficiently under a small footprint. Beyond simply filling a cabinet with pressurized steam, commercial steamers also utilize convection technology to further improve cooking efficiency. Since the cabinet air is so high in humidity, the heat does not draw moisture out of the food, allowing the foods to maintain their moisture and great look. Buying Considerations: Size/Capacity: Commercial steamers are available in floor models, double stacked models, and countertop models. How much production you need to generate each day is a good judgement on which size steamer you should purchase. Floor models and double stacked models will offer you significantly more capacity than a countertop model will. Countertop models typically hold 3-5 steam table pans while larger models can hold up to 12 pans. Steam Type: Boiler-based or boilerless. A boiler-based, or steam generator, steamer utilizes a tank to boil water in large quantities and produces steam that is injected into the oven. A boilerless commercial steamer injects small amounts of water directly onto the heating element in the cooking chamber, creating steam which is then circulated by the convection oven fan. Gas or Electric: Gas steamers are more common in heavy usage restaurants because they can consistently run throughout the day. Electric commercial steamers provide more precise temperature control as well. Electric steamers are typically cheaper and have lower utility costs. Steam Jacketed Kettle: Cook an array of soups, sauces, pasta, and stews with a steam jacketed kettle. Foods are heated via conduction to product inside the kettles pot. The jacketed construction provides space in between the inner and outer walls of the kettle for steam to circulate. The steam kettle then transfers heat and steam vapors to the product. Foods cook fast and evenly in this manner, without over cooking. Buying Considerations: Capacity: The size and capacity of steam kettle that’s best for your business is dependent upon how much steam cooking your kitchen does. We have steam kettles with capacities as low as 6 gallons and as high as 40 gallons. Six-gallon steam kettles can be placed on countertops while larger models will be stationary floor models. Tilt Skillet: Tilt skillets, or braising pans, are primarily used to prepare large quantities of food in an efficient manner. Tilt skillets allow chefs to steam, fry, grill, sauté, braise, simmer, and boil foods all within one piece of equipment. Depending how much you need to produce, there is a wide range of sizes of skillets. A single tilt skillet can brown, braise, or produce high volumes of foods quickly. Buying Considerations: Size/Capacity: When choosing the right sized tilt skillet, think about how often and how much your kitchen will need to produce. Since these skillets have many cooking methods, they can be used for cooking a multitude of different items. The smaller tilt skillets have 15-gallon capacities, while large ones can have 30 to 50-gallon capacities. Pan Shape: Round or Square. There are different designs for pan shapes, however, both designs will ensure that your products are evenly spread and cooked. Gas or Electric: Gas tilting skillets will take less time to warm up than electric counterparts. Electric tilt skillets will be easier to install. Both provide high quality results. Depending upon where you are, one utility may be cheaper than the other. Countertop Cooking Equipment Commercial Charbroilers Charbroilers provide that backyard barbecue taste without the need of cooking outdoors. Commercial charbroilers use either radiant heat or lava rock heat. They frequently operate at temperatures of 550°F or higher. Burners are spread at around 12 - 15" intervals across the bottom of the machine, with high-end models having less space between burners for more consistent heating, control, and concentrated output. Charbroilers are excellent for kitchens looking to add a grill to an already condensed kitchen layout or kitchens looking for just additional grilling space. Available in all sorts of sizes, a charbroiler is a welcome addition in any commercial kitchen. Buying Considerations: Size: Floor models or countertop models. Floor model commercial charbroilers provide your kitchen with more cooking space leading to higher production levels. Because they come with open storage bottoms, floor model charbroilers are great for organizing cooking tools and keeping them handy, which can save time and expedite the cooking process. Countertop models of course help your kitchen save space while still having the ability to grill foods to perfection. These models are excellent if you need some extra cooking space. Heat Source - Radiant or Lava Rock: The main difference is the way in which the heat is transferred to the food. On a radiant charbroiler, the burner is positioned under a cast metal radiant from which the heat is radiated towards the food being grilled. Radiant heating typically reduces gas use. They also reduce the risk of grease fires because grease is sent down into a trapping trough or tray where it is held until emptied. Radiant charbroilers come in either electric or gas powered. Lava rock imitates properties such as coal or wood to produce the smokiness flavor associated with grilled foods. Lava rock charbroilers use a bed of lava rock positioned above the burners to catch and radiate the heat towards the meat above. Lava rock char-broilers use ceramic stones; these rocks can hold flavors of the food you cook and can transfer it to other foods sometimes yielding a better taste. Commercial Griddle: Commercial griddles are an excellent and versatile cooking option for any commercial kitchen. Griddles have a flat top cooking surface that is perfect for cooking anything from eggs to steaks and burgers. Most commercial griddles come equipped with a grease trough and tray to help in cutting down on messes and making cleaning easier. While many types of griddles can achieve the same result, carefully selecting the best option for your needs can help your establishment boost productivity and lower utility costs. Buying Considerations: Plate Thickness: The thicker the griddle plate, the better your griddle can manage large amounts of frozen foods such as hamburger patties. Thicker plates can store more heat and BTUs, enabling quicker recovery times in between cooking cycles. Standard duty: 1/2" thick Medium duty: 3/4" thick Heavy duty: 1" thick Plate Material: Chrome tops and steel tops. Chrome top griddles emit less energy into the kitchen. They also usually have less sticking of foods and are much easier to clean compared to steel top griddles. Steel top griddles provide a more even temperature distribution throughout the plate. They are also stronger and more durable yet can discolor over time. Controls: Thermostatic and Manual. Thermostatic controls allow you to set exact temperatures, making them better for delicate items like eggs and hash browns. Manual controls give you a more general control of temperature, typically high, medium, and low. These are fine for cooking burgers, bacon, and other meats. Gas or Electric: Gas griddles can achieve temperatures faster and recover more quickly than an electric model. Burners for gas griddles are located beneath the griddle plate. Electric griddles heating elements are either below or embedded into the griddle plate. Electric models may be cheaper depending upon utility costs and are less likely to require a hood than gas models Induction Cookers: Induction cooking combines quick heating and energy efficiency to provide kitchens with a valuable and transportable cooking option. These units use induction technology to create heat directly in the bottom of the pot or pan, so there is less heat dissipation than traditional ranges. The countertop design of induction cooktops also makes them perfect for smaller establishments or display cooking at your catered event or buffet. Portable induction cookers are available in a wide array of sizes, power levels, burner types and quantities. Since these cooktops only heat up induction-ready cookware, they are commonly seen as one of the safest pieces of cooking equipment available. Commercial Hot Plate: Commercial hot plates are an excellent complement to a commercial range when you need an extra burner or two during busy days. A hot plate is also extremely useful to concession stands, kiosks, and food trucks because they are easy to move around thanks to their smaller dimensions. Despite their smaller size, commercial hot plates can produce quality like a full-size commercial range. When dealing with larger pots for stews and sauces, your business may find a commercial hot plate more suitable. Buying Considerations: Gas or Electric: Gas hot plates are more powerful and heat up more quickly than electric. Gas hot plates are also available in step-up designs. Step-up hot plates have one or two rear burners that are raised slightly higher than those in front. Electric hot plates can be cheaper depending on utility prices in your area. They are also easier to move and transport because you do not need a gas line to hook them up. Gyro Machine: Gyro machines are also known as vertical broilers. These units have a vertical spit that holds meats and slowly rotates them over its encased motor. As the meat rotates it is exposed to the radiant heat from the backside burners. The meat of choice for most operators is usually beef or lamb, but chicken and pork can be used as well. Once the meat is cooked, the unit will function as a warmer and hold the product in place as portions are shaved for serving. Buying Considerations: Spit Weight Capacity: Having the right size of meat on your gyro machine can affect its overall performance and quality. If you have too much weight on your gyro machine, there is a chance it may tip over and spoil your product. Weight capacities can range anywhere from as small as 12 lbs. to as much as 200 lbs. Gas or Electric: Electric gyro machines have smaller weight capacities than gas powered, with 65 lbs. as the highest held weight. Gas gyro machines can hold anywhere from 25 – 200 lbs. Gas powered gyro makers also heat up more quickly. Commercial Broilers Commercial Broiler: A commercial broiler produces an intense heat for cooking and searing meats. They can produce temperatures of up to 1500°F for some and include a ceramic or infrared heat source that radiates downward onto foods. Broiling uses this direct, concentrated dry heat to leave foods brown on their surface and very tender on the inside. Commercial broiler are very familiar to high volume steakhouses because these kitchens need to produce fine cuts of meat regularly and with great efficiency. Buying Considerations: Heating Source: Infrared or radiant heat. Infrared broilers quickly penetrate meats, locking in natural juices and reducing broiling time by as much as 50%. The infrared broiler delivers a more direct heat to the food which warms less air resulting in quicker cooked foods. This will naturally keep less moisture from evaporating in proteins, keeping them juicier and more flavorful. Radiant broilers are an open burner system that generates an enveloping heat source utilizing ceramic tiles to radiate heat. Deck Quantity: Single and double deck commercial broilers are available. The number of decks you want will depend upon how much production you need your broiler to manage. For higher volume establishments, you should definitely look at double deck broilers as they offer more space for more products. Cheese Melter: Cheese melters can help ensure that your restaurant’s appetizers, sides, and entrees receive the perfect finishing touches just before they are served. Commercial cheese melters are not used to fully cook meals since they do not cook the foods internally to the required temperatures. These pieces of equipment are meant to quickly finish a product right before service. Cheese melters are mostly used to melt cheese on sandwiches, fries, nachos, or other appetizers. However, they can also be used to brown the tops of casseroles or pizzas. Salamander Broiler: A salamander broiler is a form of broiler oven that is smaller than others and can be easily positioned above a range or oven as well as on the countertop. They generate very high temperatures from above, directing intense heat downward onto pans or platters of food to broil the top. Salamanders and cheese melters are similar, however, salamander broilers achieve higher and hotter temperatures. Buying Considerations: Heating Source: Infrared or radiant heat. Infrared heated salamanders deliver a more direct heat to the food which warms less air resulting in quicker cooked foods. Radiant broilers are an open-flame device that creates an encompassing heat source by radiating heat through ceramic tiles. Number of Rack Positions: Most salamander broilers offer operators the option of at least 3 different levels to position the broiling shelf. There are models that also allow 4 and 6 different positions. By changing the position of the broiling shelf, you can adjust how close or far away the rack is from the heating element. This gives you more control of the amount of heat hitting your foods. Additional Cooking Equipment Commercial Pasta Cooker: Pasta is a common and easy dish for any commercial kitchen to produce. Commercial pasta cookers are ideal for any kitchen that needs to make high volumes of perfectly cooked noodles daily. After filling your basket with uncooked noodles, fill the tank with water and begin boiling. Digital controls allow you to select precise temperatures and time limits to ensure your pasta will come out perfect. By setting the time and temperature of your boil, chefs will be able to walk away and complete other tasks while the pasta cooker does its thing. Buying Considerations: Size: Full size floor models and countertop models. After properly boiling pasta, you need to rinse it before completing it, full size commercial pasta cookers come equipped with a rinse sink and water faucet directly next to your boiling well. These models make rinsing and finishing your pasta dishes easier for kitchen staff. Countertop models come in much smaller capacities, but still thoroughly and quickly boil pasta like full size models. Commercial Smoker: A commercial smoker is piece of kitchen equipment that helps bring a bit of the outdoor cooking process, indoors. Just like your outdoor smoker grill, these units cook with pellets or wood chips to transfer smoke flavors to your meats. The slow cooking process helps to maximize the transfer. Some units not only cook your meats, but instantly converts to its holding feature once the cooking process is complete. Foods that are traditionally smoked include fish, cheese, and red meat. Commercial smokers are available in single and double deck units. Pan capacities vary depending upon deck size. Digital controls allow you to set precise temperatures and time limits for smoking products so you can setup the cooking process and go accomplish other tasks while the smoker does its thing. Portable Grill: Give your kitchen the ability to grill delicious steaks, burgers, and fish anywhere with a high-quality portable grill. You will not have to worry about becoming exhausted from transporting a portable grill. Each unit comes with casters to make moving your barbecue a breeze. Pick a model with an attached commercial griddle to give your grill more versatility. These portable grills can cook food items to order right in front of the customer. This can help with attracting and entertaining customers while satisfying their hunger. Ventilation Hoods: Proper ventilation will help your cooking equipment last for longer periods of time while keeping kitchen conditions cooler and reducing smoke and grease in the air. Properly vented kitchens will have less grease buildup, cutting down on cleaning times. Hood systems can also help rid your kitchen of odors and lingering smells. All gas-powered cooking equipment will require a kitchen hood, while electrical cooking equipment may or may not require a hood depending upon its design. Commercial kitchen ventilation hoods are classified into two main categories: Type I hoods and Type II hoods. To determine which type of hood you’ll need, you must consider the type of air you are exhausting as well as the type of equipment that will be located under the hood. Type I hoods are often called grease hoods. They are designed to remove heat, smoke, and grease from the air in your kitchen. Type I hoods are used for commercial fryers, broilers, ovens, and ranges. Type II hoods are often called condensate hoods and are not typically found with grease producing equipment. These hoods remove steam, vapor, and other moisture from the kitchen air. Type II hoods are normally used with steaming equipment and dishwashing equipment. Be sure to regularly inspect ventilation hoods. Clean or replace hood filters as needed, doing so can help your business provide higher quality meals. Due to health codes, ventilation hoods should always be checked during inspections. To ensure your kitchen is following health code requirements, consult your owner’s manuals for specific ventilation hood types and needs Choosing the right cooking equipment is the most important decision for any foodservice provider to make. Without the proper cooking equipment, how can your kitchen be expected to be successful? Employee moral, energy savings, labor costs, and food quality can be positively impacted by thoughtfully consolidating or expanding your kitchen equipment. At Burkett, we are here to help you maximize your kitchen’s capabilities.
Buying Guide: ENERGY STAR Restaurant Equipment
In the foodservice industry, the kitchen is the heart of the business. From cooking to cleaning, it is a place where a lot of energy is consumed. This energy consumption can add up to a significant cost, both financially and environmentally. However, using ENERGY STAR certified kitchen equipment can be an excellent solution for these issues. ENERGY STAR is a program established by the U.S. Environmental Protection Agency (EPA). It helps businesses and individuals save money and protect the environment by promoting energy-efficient products. ENERGY STAR certified kitchen equipment is designed to use less energy than their non-certified counterparts, while still maintaining the same level of performance. In this article, we will discuss how ENERGY STAR certified equipment can lead to lower operating costs and increased profitability. Some basic benefits of using ENERGY STAR kitchen equipment: Save on Energy Costs: ENERGY STAR certified equipment can save you anywhere from 20% - 30% on energy bills. Kitchen equipment is responsible for the majority of energy usage in a restaurant. Thus, using efficient energy performance equipment can lead to substantial savings. Reduced Maintenance and Repair Costs: ENERGY STAR labeled equipment is designed to last longer, reducing the need for frequent repairs or replacements. This leads to reduced maintenance and repair costs. Environmentally Friendly: You can reduce your restaurant's carbon footprint and contribute to a more sustainable future. ENERGY STAR certified equipment uses less energy, which means fewer greenhouse gas emissions, and a lower impact on the environment. Improved Comfort: Energy efficient restaurant equipment produces less heat, which can lead to a more comfortable working environment for your staff. It also reduces the load on your restaurant's cooling system, resulting in additional energy savings. Now we will dive deeper into specific equipment categories, and how ENERGY STAR units can provide better efficiency. Refrigerators and Freezers Commercial refrigeration equipment is necessary in almost all kitchens. According to data from the U.S. Energy Information Administration, refrigeration uses the most at a national average of 44%. No matter what size foodservice you provide, refrigeration equipment can help maintain the quality, freshness, and safety of perishable foods. These appliances offer numerous benefits. The preservation of food quality, prevention of foodborne illness, and ability to store large quantities of food to name a few. According to the EPA’s ENERGY STAR buying guide, certified commercial refrigerators and freezers can save: $90 for electricity annually (per solid door refrigerator) or $100 annually (per transparent door refrigerator) $200 for electricity annually (per solid door freezer) or $430 annually (per transparent door freezer) $900-$1,000 over the product lifetime (refrigerators) $2,000-$4,300 over the product lifetime (freezers) The True T-23F-HC 1-door reach-in freezer provides secure storage, easy access, and energy-efficiency. The self-contained refrigeration on this reach-in uses an environmentally friendly R290 hydrocarbon refrigerant which has zero ozone depletion potential. If you’re looking for an energy efficient refrigeration, there are a huge variety of refrigerator and freezer options. This Turbo Air PRO-50R 2-door reach-in refrigerator is an excellent choice for any kitchen. This unit provides nearly 50 cubic feet of storage space. Ice Machines Commercial ice makers that have earned the ENERGY STAR certification average around 12% more energy-efficiency than standard models. They are also around 20% more water efficient than standard ice machines. Between batch type and continuous type ice makers, ENERGY STAR units will increase efficiency by a minimum of 10%. High efficiency compressors, fan motors, and fan pumps are a few features that set these certified ice makers apart. According to the EPA’s ENERGY STAR buying guide, certified ice makers can save: $125 for electricity annually (for batch-type) or $185 annually (for continuous-type) $900-$1,300 over the product lifetime This Manitowoc IDT0500A 520 lb. air cooled dice ice machine is an all-in-one unit with the dispenser and head attached. It is certified and showcases an average 12% lower energy consumption and 23% reduction in condenser water usage. Commercial Dishwashers Commercial dishwashers are found in nearly all foodservice establishments such as restaurants, schools, hospitals, concessions, and more. Initially, dishwashing equipment can be one of your most expensive purchases. This means purchasing the right dishwasher can be critical to operating more efficient and minimizing your bottom line. Certified ENERGY STAR dishwashers average around 40% more energy and water efficiency than standard models. Featuring advanced controls and diagnostics, certified units can greatly increase your kitchens efficiency while lowering long term expenses. ENERGY STAR certified commercial dishwashers can save: $5,500 annually and $68,000 over the product lifetime of flight type machines $1,300 annually and $16,000 over the product lifetime for other eligible dish machines Additionally, ENERGY STAR certified flight type machines can save over 150,000 gallons of water annually. Equipment such as the Champion DH-6000-VHR high temp dishwasher can do the job right, while saving on energy costs. This unit uses a ventless heat recovery system that recovers and transfers heat and water vapor effectively, reducing the amount of electricity required. Commercial Ovens Commercial ovens are a staple in nearly every kitchen. They are workhorses that provide a variety of cooking options. Because they are used throughout the day in most restaurants, energy consumption can be high. Fortunately, there are ENERGY STAR rated models for conventional, convection, and combination ovens. Certified ovens often include improved insulation, direct-fired gas or infrared burners, and advanced controls. These features are designed to use energy more efficiently. Using ENERGY STAR rated ovens can help increase production and cooking processes, while decreasing long term maintenance expenses. Per ENERGY STAR, commercial ovens that have earned their rating are about 20% more energy efficient than standard models. Combination Ovens Combination ovens can be on average 30% more energy efficient than standard models. Running a combi oven using the “steam” or “combination” feature can use up a lot of energy and water. ENERGY STAR certified combination ovens can save: $250 (gas) or $740 (electric) annually $2,500 (gas) or $7,300 (electric) over the product lifetime Check out the Blodgett BCT-62-62E electric combi oven for a versatile, energy-efficient combi oven. This unit utilizes Combi Optima, which automatically measures and controls humidity levels in the oven. A SmartChef function selects optimum settings for an effortless cooking process. Convection Ovens ENERGY STAR rated convection ovens can cook foods faster thanks to increased hot air circulation. These certified units average 15% more energy efficiency. ENERGY STAR certified convection ovens can save: $70 (electric) or $165 (gas) annually $660 (electric) or $1,700 (gas) over the product lifetime Blodgett provides a high-quality double deck oven with the DFG-100-ES DBL gas convection oven. Insulation at the top, back, sides, and bottom help to prevent heat from escaping for greater energy conservation. This convection oven is very popular for its incredible cooking ability and energy-efficiency. Deep Fryers Through innovative burners and heat exchanger designs, ENERGY STAR certified fryers provide faster cooking times and higher production rates. Insulation for fry pots lowers standby losses, which lowers the rate of idle energy. ENERGY STAR-qualified standard fryers are up to 30% more energy efficient than standard models. Qualified big vat commercial fryers are up to 35% more energy efficient than non-qualified versions. ENERGY STAR certified deep fryers can save: 120 (electric) or $460 (gas) annually for standard sized fryers $185 (electric) or $520 (gas) annually for large vat fryers $1,200 (electric) or $4,800 (gas) over the product lifetime for standard fryers $1,800 (electric) or $5,400 (gas) over the product lifetime for large vat fryers The Vulcan 1TR45A 50 lb. gas fryer is an excellent choice for an eco-efficient deep fryer. It conserves energy by operating at an idle temperature level that only consumes 4,318 BTU of power. With the help of a SoftStart ignition system and two configurable melt settings, you can gradually heat up your oil and prolong its life while using less BTUs. Steam Cookers A variety of dishes can be prepared utilizing steam-based methods. Using commercial steamers, you may prepare food without altering its texture while retaining the most nutrients and moisture. Cooking with steam can yield excellent results. However, generating steam can be energy intensive. Luckily there are many certified models for better energy management. ENERGY STAR certified commercial steamers can save: $1,200 in gas or electricity annually An additional $1,100 for water and sewer costs annually— totaling more than $2,300 total savings annually $12,000 over the product lifetime (electric and as models, respectively) Give your kitchen a compact and efficient steamer with the Cleveland SteamChef 22CGT6.1 gas countertop steamer. Using only 10 gallons of water per hour, this countertop unit will steam tasty entrees without wasting any water or energy. Rebates For an incentive to purchase energy efficient equipment, customers can receive valuable instant rebates on qualifying equipment for their business. As a certified commercial food service dealer, Burkett can apply the rebate instantly as a discount directly on your invoice when you purchase qualified equipment in eligible areas. Currently, 13 states are eligible to receive these Energy Star rebates: California, Indiana, Illinois, Massachusetts, Michigan, Nevada, New Hampshire, New York, North Carolina, Pennsylvania, Rhode Island, South Carolina, Washington. To qualify for the extra savings, the item must be installed in one of the states above. An item’s rebate may vary by state, so it’s important to have all the information needed to ensure you receive all possible discounts. Conclusion ENERGY STAR cooking equipment offers numerous benefits to restaurants, including energy savings, improved performance, environmental sustainability, and compliance with regulations. By investing in ENERGY STAR labeled products, restaurants can appeal to eco-conscious customers and expand their target markets. Check out this great resource to learn to operate more eco-friendly, “Save Your Restaurant Money by Going Green.”
2023 Holiday Gift Guide For The Home Chef
'Tis the season to celebrate the culinary enthusiasts in your life. And what better way to spread cheer than with the perfect kitchen-inspired holiday gift? Whether they're seasoned restaurateurs or passionate home chefs, finding the ideal present to complement their culinary journey can be a delightful challenge. In this blog post, we've curated a list of holiday gifts for chefs, tailored to different budgets. From budget-friendly kitchen gadgets to high-end cooking equipment, this guide is designed to spark inspiration and make your holiday shopping a breeze. Let the festive season be a time of joy, laughter, and delicious surprises for the chefs who make every meal a masterpiece. QUICK NAVIGATION Gifts Over $1000 Gifts Under $1000 Gifts Under $100 Stocking Stuffers Gifts over $1000 We start by diving into the glitzy realm of holiday gift ideas that come with a price tag as impressive as a five-star dining experience! If you're in the mood to splurge and treat the culinary artists in your life to gifts that scream luxury, you're in for a delicious ride. In this section, we're setting the bar high—like, private-chef-for-a-week high—with a curated collection of holiday gifts over $1000 that will leave your favorite chefs wondering if they stumbled into a culinary dreamland. The Waring MXE2000 32 oz. Ellipse blender system is an excellent holiday gift for aspiring chefs and culinary enthusiasts. Basically, this blender transforms kitchens into hubs of creativity with its powerful performance, versatile blending options, and sleek design Shop Now Beer enthusiasts will love the SEAGATE SDD24-1-1 beer keg cooler. As a matter of fact, efficient cooling and single keg capacity make it a festive addition to any home bar. Give the gift of perfectly chilled brews every time! Shop Now Unleash the joy of slicing perfection with the Globe G12A 12" automatic meat slicer—a thrilling holiday gift for busier kitchens. The precision cutting, powerful motor, and user-friendly design make slicing a breeze for any chef. Shop Now Turn any kitchen into a pizzeria with the Waring WPO500 28" electric pizza oven. Particularly its compact design, rapid heating, and precise temperature controls ensure the perfect 'za any time. Shop Now Gifts under $1000 If you're ready to level up your gift-giving game and indulge the culinary maestros in your life, you're in the right place. In this section, we're setting the table for a feast of fabulous holiday gift ideas under $1000 that are sure to make even the most discerning chefs do a double take. From cutting-edge kitchen tech to striking cookware sets, these gifts are the crème de la crème without the sticker shock. Let's get creative and spread some holiday cheer by showcasing how you can upgrade your kitchen without breaking the bank this holiday season. Gift culinary joy with the Winco RC-S301 30-cup electric rice cooker. Undeniably, this item turns rice preparation into a delight, preparing rice quickly and consistently. Shop Now Elevate holiday mornings with golden, fluffy waffles, creating a delicious start to festive days. The Waring WW180X round Belgian waffle maker provides quick heating, non-stick plates, and ease-of-use to make waffle crafting a joy. Shop Now Kitchen aficionados of all skill levels can appreciate the Robot Coupe MMP190VV 8" immersion blender. From soups to sauces, this immersion blender adds a touch of culinary magic, turning holiday cooking into a seamless, flavorful experience. Shop Now Equally useful and versatile, the Nemco 6240 countertop convection oven is a jack-of-all-trades in the kitchen. With it’s manual controls and efficient convection cooking, it effortlessly handles a range of culinary tasks, from roasting to baking. Shop Now Gifts under $100 Deck the kitchen with pots and pans! The holiday season is upon us, and we've got the perfect gifts that won't break the bank. For all the chefs out there, we've crafted a collection of culinary wonders that are not only wallet-friendly but also guaranteed to spark joy in the kitchen. Who says you need a Michelin-star budget to gift something spectacular? We're diving into a treasure trove of holiday gift ideas under $100 that will have your favorite chefs dancing around the kitchen with glee. So, let's embrace the spirit of giving and sprinkle a little seasoning of affordability in this festive time! Avid home cooks and entertainers will understand the benefits of the Winco ALST-40 40 qt. aluminum stock pot. With generous capacity and durable aluminum construction, it’s ideal for preparing large batches of festive soups, stews, and sauces. Enhance holiday gatherings with this versatile stock pot capable of creating delicious, heartwarming meals. Shop Now The Tablecraft 105 5-Gallon drink dispenser is a festive and practical holiday gift for those who love hosting gatherings. Its large capacity and easy-to-use design allow hosts to serve refreshing drinks with style. So get creative and craft your next holiday cocktail, or mocktail in bulk with this dispenser! Shop Now Great for baking enthusiasts, is the Winco AMF-12 aluminum muffin pan. Crafted with durable aluminum, it ensures even baking and easy release, creating perfect muffins every time. This versatile pan adds a touch of delight to holiday baking sessions. Shop Now The spacious design and non-stick surface facilitate efficient stir-frying and versatile cooking techniques. With durability and easy maintenance, this Thunder Group TF002 14" wok is a kitchen essential. Shop Now An essential item for any pizza-lover is this Tablecraft CW30118 13.5" pizza pan . Crafted with durable cast iron, it offers even heat distribution for crispy crusts. This pan’s versatility extends beyond pizza, making it perfect for baking and grilling. Shop Now Combine practicality and affordability by gifting kitchen cutlery and cutting boards as excellent budget-friendly holiday gifts. Quality knives enhance kitchen efficiency, ensuring precise slicing and dicing for any culinary enthusiast. A durable cutting board complements the knives, providing a safe and reliable surface for food preparation. This thoughtful gift not only elevates cooking experiences but also promotes kitchen safety. Stocking Stuffers As the holiday season approaches, delight the restaurateurs and home chefs in your life with thoughtful stocking stuffers that cater to their culinary passion. The world of culinary delights offers a plethora of small yet impactful gifts that can elevate their cooking experience. Surprise your favorite chefs with these delightful tokens that celebrate their love for all things delicious. Kitchen Utensils: Tongs Spoons & Ladles Pie Servers Rubber Spatulas Whips and Whisks Pizza Cutters Vegetable Peelers Measuring cups Kitchen thermometers Liquor Pourers Wine Bottle Openers QUICK NAVIGATION Gifts Over $1000 Gifts Under $1000 Gifts Under $100 Stocking Stuffers
A Quick Guide to Different Ice Shapes
When it comes to commercial ice machines, there are several different types of ice shapes available. Each shape has its own unique features and benefits, making them ideal for specific uses. Understanding which ice shape is best for your business is the key to purchasing the perfect ice machine. In this blog post, we will discuss four of the most common ice shapes: Cubed Nugget Flake Gourmet Cubed Ice Cubed ice is the most common ice shape, and is often found in restaurants, bars, and convenience stores. These ice cubes provide a 100% ice-to-water ratio. Ice shaped in a cube provides a clean look thanks to their uniform shape and size. It is made by freezing water in a mold and then releasing the ice by heating the mold. Cube shaped ice is available in regular, full, and half cube sizes. Regular cube ice, also known as standard cube ice, is the most common size used in commercial ice machines, measuring the same on all sides. These ice cubes are versatile and can be used for a variety of drinks, from cocktails to sodas. The standard shape melts at a moderate pace and is often preferred for its ease of use. Full cube ice is the largest of the three. Full cube, or dice cube, is perfect in its measurements, adding a sense of perfection to drinks. This shape is ideal for drinks, as it cools quickly and doesn't dilute the flavor. These cubes are ideal for drinks that are meant to be sipped slowly, as they melt slowly and do not dilute the drink as quickly as smaller cubes. Half cube ice, as the name suggests, is half the size of full cube ice. These small, easily dispensable ice cubes are ideal for drinks that are served in a high volume. Half cube ice is also great for blended drinks, as it breaks down more easily in blenders. Regular Cube - Standard Cube Settings: Standard ice cube found in most commercial foodservice establishments. Popular in restaurants, bars, cafeterias, hotels, and more. Applications: The most common ice cube. Excellent for dispensing, ice bagging, and cooling any juice, tea, soft drink, or cocktail. Shape: Solid build, square cube. Size: 1 1/8” x 1 1/8” x 7/8” Melting Rate: Slow Full Cube - Full Dice Settings: Popular in restaurants, bars, convenience stores, cafeterias, and catering companies. Applications: Ideal for ice bagging. Common in commercial dispensers used with soft drinks and mixed drinks. Often used in bulk cooling as well. Shape: Solid build, square cube. Size: 7/8” x 7/8” x 7/8” Melting Rate: Slow Half Cube - Half Dice Settings: Popular in most commercial settings, such as restaurants, bars, and dining halls. Applications: Most commonly found in self-service ice dispensers used with soft and mixed drinks. Also good for bagged ice. Easy to blend making it great for margaritas, smoothies, and more. Shape: Solid build, rectangular cube. Size: 7/8” x 7/8” x 3/8” Melting Rate: Moderate Cubed ice machines are known for their durability and reliability, making them a popular choice for commercial use. Whether you need an undercounter ice machine or a countertop dispenser like the Ice-O-Matic IOD150 150 lb. Ice Dispenser, there is a wide variety of cube-style ice makers to choose from. Check out the Atosa HD350-AP-161 Air Cooled Half Cube Ice Maker & Dispenser for a high-quality half-cubed ice maker. Nugget Ice - Pellet Ice - Pebble Ice - Sonic Ice Originally designed for use in healthcare, nugget ice has a very high percentage of water to make it extremely easy to chew. This style of ice is also commonly known as pearl ice or sonic ice, due to its popularization after being used by the fast-food chain. This shape of ice is made by compressing flakes of ice together, creating a soft and chewable texture. Not only can this ice be chewed easily, but it also can absorb the tastes of the beverage it is used in for a more satisfying experience. Nugget form of ice doesn’t consume flavor. In actual it enhances the flavors of the drinks. Nugget ice is ideal for drinks, as it cools quickly and doesn't dilute the flavor. It's also great for chewing, making it a favorite of those with dental issues. Settings: Popular in restaurants, fast-food chains, bars, convenience stores, and healthcare facilities. Applications: Widely used in smoothies, sodas, frozen drinks, juleps, and cocktails. It is also used in salad bars and buffet lines to keep chilled ingredients cool. Shape: Soft, small pellet shaped. Tubular shaped. Size: 3/8"-1/2" in length and width. Melting Rate: Quick. Nugget ice is ideal for drinks, as it cools quickly and doesn't dilute the flavor. It's also great for chewing, making it a favorite of those with dental issues. Nugget ice machines are known for being energy-efficient and low-maintenance, making them a popular choice for commercial use. Undercounter nugget ice makers offer you easy access to high-quality ice under a compact footprint. Complete your kitchen’s setup thanks to nugget ice machine heads. Provide guests with a countertop nugget dispenser with the Scotsman HID525W-1 Nugget Style Countertop Ice Maker & Dispenser! Flake Ice - Shaved Ice Flake ice is small, irregularly shaped pieces of ice that are popular in seafood displays and salad bars. The ice is gentle and packs well enough to provide ideal chilling for displayed foods. This type of ice shape is made by freezing water on a cylindrical evaporator and then scraping the ice off with a rotating auger. Flake ice is soft and pliable, making it easy to mold and shape around food products. It's also great for drinks, as it quickly cools beverages without diluting the flavor. Thanks to its small size, flake ice is perfect for usage in healthcare facilities since patients wont choke on ice chunks. Due to its ease of production and lack of sharp edges, it is also the ice of choice for medical compresses. Settings: Popular in healthcare facilities, buffets, grocery stores, cafeterias, and anywhere that chilled foods are on display. Applications: Most commonly used for chilled food displays, such as merchandisers and buffet lines. It also can be found in blended drinks and medical compresses. Shape: Small and snow-like. Size: Sizing varies. Melting Rate: Quick. Flake ice appeals to ice chewers because of its light texture, and chewable 73% ice-to-water ratio. Flake ice machines can help your kitchen keep up with continuous use. Placing an undercounter flake ice maker in your kitchen can help staff keep quickly melting ice replenished. The Scotsman UF2020A-1 216 lb. Air Cooled Undercounter Flake Ice Machine is a great choice for a compact, yet spacious ice maker. Gourmet Ice - Bullet Ice - Top Hat Ice Gourmet ice, also known as top hat or bullet ice, is large, crystal-clear, and perfectly shaped. It is often used in high-end cocktails. Gourmet ice is ideal for drinks, as it cools quickly and doesn't dilute the flavor. It has nearly 100% ice-to-water ratio. The surface area is excellent for retaining the integrity of the beverage's flavor, while keeping your beverages colder for extended periods of time. It's also great for presentation, as it adds a touch of elegance to any drink. Settings: Popular in upscale restaurants, bars, and catering events. Ideal for whiskey and bourbon bars, distilleries, and high-end taverns. Applications: Designed for high-end cocktails. Shape: Large with solid build. Octagon shaped, cylindrical shaped, or top hat shaped. Size: 1 3/8" x 1 3/8" or 1 1/4” x 1 1/8” x 7/8” depending on shape. Melting Rate: Slow. Gourmet ice machines are ideal for high-end commercial use. They are designed to provide the highest quality ice with impeccable reliability. We offer a variety of undercounter gourmet ice makers. With an undercounter unit, your company can conserve space while still producing fresh ice as needed. Check out the Ice-O-Matic UCG080A 95 lb. Air Cooled Gourmet Cube Undercounter Ice Machine. This unit comes with a 33-lbs capacity ice bin and adjustable legs for custom heights. Conclusion There are several different types of ice shapes available for commercial ice machines, each with its own unique features and benefits. When selecting a commercial ice machine, it's important to consider the type of ice that will best suit your needs. Nugget ice is soft and chewable. Flake ice is pliable and molds easily. Cubed ice is the most common and versatile. Gourmet ice is crystal-clear and elegant. Our industry-experienced sales team is ready to help you find the perfect ice machine!
