Cooking Equipment
Cooking Equipment
Range and Oven Equipment
- Commercial Ranges: Gas or electric ranges with multiple burners for versatile cooking.
- Convection Ovens: For baking, roasting, and reheating with even heat distribution.
- Combination Ovens: Combine steam and convection for versatile cooking (great for hospitals and institutions).
- Deck Ovens: Ideal for baking pizzas, bread, and pastries.
- Microwave Ovens: For quick reheating and defrosting.
Cooking Equipment
Fryers
- Deep Fryers: For frying foods like fries, chicken, and fish.
- Pressure Fryers: For faster frying with less oil absorption.
- Air Fryers: Healthier alternative for frying with little to no oil.
Cooking Equipment
Griddles and Grills
- Flat Top Griddles: For cooking pancakes, eggs, burgers, and more.
- Charbroilers: For grilling meats and vegetables with char marks.
Cooking Equipment
Steamers
- Convection Steamers: For cooking vegetables, rice, and proteins while retaining nutrients.
- Combi Ovens: Combine steam and convection for versatile cooking (great for hospitals and institutions).
Cooking Equipment
Specialty Cooking Equipment
- Salamanders: For broiling, browning, and melting toppings.
- Pasta Cookers: For boiling pasta quickly and efficiently.
- Tilting Skillets: For large-batch cooking, frying, and sautéing.
Institutional and Hospital-Specific Equipment
Cooking Equipment
Batch Cooking
- Steam Kettles: For cooking large quantities of soups, stews, and sauces.
- Tilting Braising Pans: For braising, frying, and boiling in large batches.
Cooking Equipment
Specialized Cooking
- Dietary-Specific Equipment: For preparing meals for patients with specific dietary needs (e.g., gluten-free, low-sodium).
- Rehydration Stations: For hospitals, to reheat and serve pre-prepared meals.