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Core Equipment
High Volume Cooking Equipment
Ranges
Combi-Ovens
Fryers
Cook & Hold Ovens
Ovens
Skillets
Charbroilers and Griddles
Kettles
The workhorse of any kitchen, with multiple burners, griddles,
and oven configurations. The typical range consists of two parts:
the rangetop, being the top burners, and the range oven, typically
a standard oven; however, there are numerous options for both
rangetop configurations and base configurations (refrigerated bases,
different ovens, etc.). Choose based on your menu and volume. Gas-
powered ranges are today’s most common, but induction technology
is gaining speed.
In the realm of professional kitchens, commercial combi-ovens have
revolutionized the cooking process. Combining convection oven with
a steam oven, Combi-Ovens allow chefs to bake, roast, steam all in
one appliance.
Fryers have regularly been a mainstay in the commercial kitchen over
the last several decades. Generally speaking, the most profitable
dishes are made in a fryer. This method of cooking has changed
in recent years with a larger awareness of energy savings and
increasing oil costs.
Cook and hold ovens specialize in low and slow cooking to maximize
food yield. Today’s units have user-friendly touchscreen controls
allowing for a wide range of recipes that reduce labour hours.
Further, the precise temperature controls minimize the risk of
foodborne illnesses.
Few commercial kitchen exists without an oven. Over the last two
decades, the innovations and addition of technology to what was
once just an oven, has created a wide range of tools, each suitable
for specific purposes. The choice of the right oven(s) for your
operation will directly correlate to quality of your food, and efficiency
of your operation.
Perfect for braising, stews, and sauces as well as high temperature
pan frying in large volumes. These offer easy pouring and
cleaning. However, new equipment on the market today extend the
functionality of basic skillets to frying, cook and holding features,
and more.
Charbroilers and Griddles are both common line equipment and, in
some cases, kitchens will require both. Charbroilers, often referred
to as Grills, deliver smoky flavours, while griddles offer versatility for
pancakes, burgers, and more.
Ideal for large batches of soups, stocks, and chilis, ensuring
consistent temperature and quality. Efficiency and labour reduction
with superior heat transfer. Large volume kitchens utilize kettles for
efficiency and labour reduction.