Foodservice Equipment Guide

The following common items presented on this page are typically needed in almost all operations whether small or large, but many of these items have new features and benefits that function and perform much more effective and efficient because of new and improved technologies.  These information collectively will freshen up the operators knowledge base, and to help them make informed decisions on purchasing.


Waste trough is the new feature in warewashing sinks that prevent food from running down and potentially clogging the drain.

​ For kitchens with limited space or the waterline is not available, mobile handwashing sink carts are the solution to resolve this issue.


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Demand Control Ventilation – allows the hood to operate only by leveraging sensor to determine the minimum amount of exhaust air required to capture the heat from the cook line, resulting in energy savings and cost effectiveness.

Self Cleaning Hood – automatically cleans the hood plenum after the day’s cooking is completed. ​

Refrigerated Prep Tables

Many refrigerated prep tables today are Energy Star rated with many options to include: different gauge thickness, overshelves, pot racks, sneeze guards, crumb catchers.

New and improved technology with higher efficiency, green design glycol refrigerated prep tables are becoming more popular.



  • Direct Vent Dishwash
  • Ventless Heat Recovery Machine

Direct Vent Dishwash Machine – allows unit to vent directly to the outside.
Ventless Heat Recover Hood Option – removes heat and water vapor at the end of the cycle while recovering the normally exhausted heat and transferring it to the booster.

Coffee Brewers

Pulse brew, bypass & pre-infusion –  produces a certain coffee property and maintains it.  This new technology ensures consistency.

Satellite system – quietly vibrate to hold heat for extended periods without impacting the quality of coffee.

Brewers with digitally-looped heat control – feature to keep coffee fresh for longer periods.

Coffee brewers with USB ports– pre-program recipes capability.

Induction Cooking

  • Countertop
  • Drop-in units
  • Induction ranges


The most efficient, safer, faster, and more powerful way in commercial cooking for any operators who want to simplify their operations, and not to mention a significant amount of energy savings on the utility bills.  The most important feature about induction cooking equipment is that the heating element is much more powerful than gas cooking equipment.  In comparison, induction cooking is 84% of energy in electric used gets used to cook whereas 40% less than half of the energy used gets used in gas to cook.  Another cool feature; kitchen with induction cooking equipment makes the kitchen cooler and potentially eliminates the exhaust hood system (depending on menu’s complexity) or alternatively, ventless hood system is available to accommodate induction cooking system.

Cook-Chill Systems

No matter what size your operation or production demands, a cook-chill system offers the following:

  • ​Lower food cost by increasing yield of liquid and pumpable food items
  • Build an inventory with a 30 day shelf life
  • Increase in consistency of quality and flavor as well nutrient integrity
  • Reduce operating labor cost by 35% or more
  • Use of numeric formulas and incorporate of functional ingredients such as modified wheat flours and all natural and organic hydrocolloids to insure proper viscosity and stability
  • Food safety handling practices


  • Ventless Fryers
  • Oil conserving fryer models
  • Automated basket lifts models

Ventless Fryers – with air filtration system, emits no grease or odors. and a built-in fire suppression system.  Costs savings on hood system, installation, and maintenance. ​

Oil conserving fryer models – automatic oil replenishment system that produce more food per gallon of oil, cleaner oil for longer period of time, and conserves energy.

Automated basket lifts models – helps save labor in high volume operations.


Combi Ovens

Operators could potentially eliminate convection ovens and steamers due to many innovative features, including; self cleaning systems, browning controls to add color to food and smoking capabilities just like real wood chips, and over 200 recipe programability.  Some units offer HACCP documentation with or without the use of kitchen management software.

Multi-Temp Chef Base

Featuring drawers that can each be independently set to perform one of four cooling functions.  Multi-temperature unit provides remarkable flexibility as chef base or equipment stand. Each drawer is completely independent and can be set to operate as a refrigerator, a freezer, a thaw cabinet or even as a convenience chill cabinet.


With government mandates the use of CFC-free insulation to improve energy efficiency.  ​Manufacturers are responding to the requirement by the Federal Energy Independent and Security Act of 2007 with the following features: automatic door closers, strip doors, spring hinge doors, and contain walls, ceiling, and doors with higher insulation rate.  Other new technologies include; Bluetooth connectivity, evaporator controls, lighting detector, and temperature monitoring. These features result in high energy savings.


Ice Makers

Many ice makers today meet or exceed Energy Star guidelines.  To help keep the ice machines clean and in proper working condition, manufacturers used antimicrobial protection technology in plastic food zones to inhibit the growth of of bacteria, mold, mildew, and fungus.

Some ice dispensers feature infrared sensors that dispense predetermined amounts of ice in cup or container, eliminating the need for staff or customers to touch the dispensers. ​

Blast Chillers

Designed to quickly bring hot food to storing temperature, maintain food nutrients, and eliminate the hazard of slow cooking.  Benefits include; food safety, increased shelf life, food quality, efficiency and productivity, reduced food costs, reduction of product weight loss.  Units available in different sizes.



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Many reach-in freezer/refrigerator today offer features such as; LED lighting and advance electronic control, digital or dial thermometers, temperature monitoring and alarms, glycol refrigeration in lieu of standard compressor systems.  These new design and technology incorporates a 50% reduction in energy consumption. ​

Conveyor Pizza Ovens

New and improved technologies of pizza ovens feature:

  • Smaller units that save space
  • Higher products quality with less cook time
  • Multiple recipes cook control setting
  • Energy Efficiency
  • USB ports for recipes programability (great for chain operations for consistency)
  • Intuitive one touch display
  • Slim and sleek design
  • Smaller footprint
  • No exhaust hood is required

Waste Handling Systems

Several food waste management systems are available: including self-contained food decomposition unit that provide rapid break down of food into reusable bi-products, units that will reduce food waste to grey water (safe for drains and sewers).

These systems mostly apply to larger operations such as schools, hospitals, or hotels.  Benefits include: reduced landfill usage, reduced food waste disposal costs, reduced number of collections from site, and can improve your carbon footprint.

Ventless Equipment

Ventless cooking equipment to consider are:

  • Ventless fryers
  • Induction cooking equipment
  • Ventless hoods
  • Steamers
  • Combi Ovens

These new and innovative technologies can apply to historic buildings, malls, airports, open kitchens and kitchens with small spaces where ventilation and ducted hoods are not available. These are just a few products among countless new and improved products and brands available for customization.

The advantages of these equipment are energy efficiency, potentially eliminating additional equipment that are not necessary, installation cost, and the units are movable for changing the cook line to accommodate updated menus.

Steam Kettles

Steam kettles with new and improved technologies: ​

Insulated steam kettles – reduces heat loss from the bottom and sides of the kettle, which results in lower energy consumption and reduces heat flow into the kitchen.

Thermal Fluid Kettles – This unit circulates the thermal fluid through the jacket instead of steam, significantly increasing the temperature range of the kettle.