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Commercial standard microwaves have more power to cook and reheat foods faster and is designed for continuous usage through the day. They are also made of material that hold up better to the …

Have a menu that calls for broiling, browning, caramelising, glazing, grilling or toasting? These are mostly methods of applying finishing touches to food before serving, rather than cooking them. Maybe you want to …

When cooking a large pot of stock or a dish with lots of gravy, most kitchens use the big stock pot to accomodate the volumes. Individual stock pot stoves are relatively small (depending …

Also referred to as water baths or water oven, sous vide basically means “under vacuum” in French which involves placing food in vacuum-sealed pouches inside a water bath at a precise temperature. Temperature …

Bakeries that bake a variety of items would consider a large unit such as this because it is essentially a walk-in oven with shelves that are able to hold multiple trays. It allows …

Large scale commercial kitchens cannot do without a high capacity equipment to save on labour, time and utility costs. One vital piece of equipment is a braising pan that does more than just …

For more comfortable kitchens, businesses are making induction cooking an alternative to high heat. Induction cook tops are able to heat up a pan faster than traditional gas or electric ranges and …

Many chefs attest that broiling is the best way to cook steak, poultry or fish. There is also an entertainment value to a broiler if you operate an open kitchen where customers are …

Large scale food production was never easy to achieve. Until the invention of the combination oven (combi-oven). These intelligent machines puts three modes of cooking in one oven that includes …

OPEN BURNERS OR GAS STOVES Gas stoves are considered the heart of the kitchen, as this is where the cooking is done – over the fire in a pan or pot. Over …