Commercial Cooking Equipment Guide and Tips
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. Once you have gained knowledge of what cooking equipment your kitchen needs, Burkett even provides strategic planning, designing, and consulting via Burkett Concepts. Our cost-effective solution to help your foodservice business be successful from the very start.
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.
- 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.
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.
- 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.
- 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.
- 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.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 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.
- 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.
- 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.
- 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.
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.