Resource Center
Kettles
Kettles are ideal for high-volume cooking applications such as preparing soups, stews, and sauces in bulk, making them a reliable solution for institutions, schools, and correctional facilities.
Common Applications
Ideal for bulk production of soups, sauces, and stews for institutions and high-volume kitchens.
Capacity
Available from 2.5-gallon countertop models up to 150-gallon floor models.
Jackets
2/3 jacketed heats the lower portion; fully jacketed offers faster, more even cooking.
Power Source
Gas, Electric, and Direct Steam options.
Configurations
Tilting for easier pouring and transfer; stationary for continuous high-volume use.
Capacity Matters
Kettles work best when filled to about 90% capacity. Make sure to size up slightly to meet your daily needs.
The Right Jacket
A 2/3 jacket is cost-effective and perfect for soups, sauces, and stews. A fully jacketed kettle is best for thick foods like oatmeal, mashed potatoes, or custards.
Consider Serving Style
If you serve chunky foods (like chili or pasta), a tilting kettle makes pouring easier. For liquids like soups, a stationary kettle with a draw-off valve is the simplest choice.
Choose Your Power
Gas kettles heat quickly and are cost-effective. Electric models are versatile and easy to install. Direct steam is rare but great for large institutions with central boilers.
Plan for Kitchen Space
Check ceiling height, hood clearance, and drain placement before choosing your kettle. Proper placement saves time and ensures safety.
Improve Consistency
Kettles heat more evenly than stovetop pots, which means faster cooking and more consistent results in every batch.
Kettle Capacity Guide
| Kettle Capacity (Gallons) | Meals / People per Batch¹ | Best For | Notes |
|---|---|---|---|
| 20 gal | ~200–250 servings | Small schools, daycares, senior centers | Great for soups, sauces, pasta water. Compact footprint. |
| 40 gal | ~400–500 servings | Medium schools, healthcare kitchens | One-pot cooking for ~2 meal periods. Flexible size. |
| 60 gal | ~600–750 servings | Universities, hotels, correctional facilities | Handles bulk soups, stews, and sauces. Common commissary size. |
| 80 gal | ~800–1,000 servings | Hospitals, casinos, production kitchens | Good balance of batch volume and handling. |
| 100 gal | ~1,000–1,250 servings | Central kitchens, large institutions | Large-scale cooking with fewer batches per day. |
| 125 gal | ~1,200–1,500 servings | Regional commissaries | High-volume prep with continuous meal runs. |
| 150 gal | ~1,500–1,800 servings | Industrial/very large central kitchens | Typically largest size purchased for foodservice. |
¹ Servings based on 12–16 oz portions.
Draw-Off Valve
A valve on the kettle used to dispense liquid.
Measuring Strip
A metal strip that can be put inside the kettle to measure the contents in gallons. This is unique to each kettle and must be purchased from the manufacturer.
Strainer
Perforated disc that goes into the bottom of the kettle to strain liquid from the product.
Faucet / Pot Filler Hose
Beneficial for cleaning and if the kettle will be used to boil water often.
Catch Can
May be used if there is no drain or trough nearby.
Griddles
Griddles are ideal for cooking a variety of foods such as pancakes, burgers, and sandwiches, making them a versatile solution for restaurants, cafeterias, schools, and other foodservice operations.
Common Applications
Perfect for preparing large batches of breakfast items, burgers, grilled sandwiches, and vegetables efficiently.
Cooking Surface
Provides even heat distribution and excellent temperature retention. Chrome, steel, or polished plates ensure durability, easy cleaning, and consistent cooking results.
Power Source
Gas griddles heat quickly and respond fast, while electric models provide even heat and safer operation where gas isn’t available.
Controls
Manual controls are simple and cost-effective, while thermostatic controls ensure precise and consistent temperatures.
Choose the Right Plate
Steel plates offer even heat and long life, chrome plates reduce sticking and cleanup, and cast iron delivers excellent heat retention. Match the surface to your menu and cleaning routine.
Size for Your Volume
Pick a griddle that fits both your menu and your space. Smaller models handle light-duty use, while larger griddles with multiple zones keep up with high-volume demand.
Know Your Controls
Thermostatic controls maintain consistent temperature automatically—ideal for precision cooking. Manual controls cost less and suit simpler, high-heat applications.
Choose Your Power
Gas griddles heat quickly and are great for busy kitchens with gas hookups. Electric griddles provide precise control and easy installation where gas isn’t available.
Plan for Cleanup
A good grease management system saves time and keeps your line safe. Look for a wide front trough and a removable grease drawer for easy maintenance.
Invest in the Best
Heavy-duty stainless steel construction and solid warranties protect your investment. Choose a model designed for your workload and service level.
Griddle Buying Guide
| Specification | Light Duty | Medium Duty | Heavy Duty |
|---|---|---|---|
| Surface Size | 24"–36" wide (≈ 300–600 sq in) | 36"–48" wide (≈ 600–1,000 sq in) | 48"–72"+ wide (≈ 1,200–2,500+ sq in) |
| Plate Type | ½" steel or chrome | ¾" steel (better heat retention) | 1" thick steel or polished chrome for max durability |
| Power Source | Electric (120 V–208 V) | Gas or high-watt electric | High-BTU gas (natural or propane) |
| Temperature Zones | 1–2 manual or thermostatic zones | 2–4 thermostatic zones | 4–6+ independent thermostatic or digital zones. |
| Ideal Use | Light breakfast, sandwiches, food trucks | Burgers, eggs, pancakes, lunch lines | Continuous service, catering, full breakfast lines |
| Maintenance & Features | Removable grease tray, simple design | Welded splash guards, quick grease drain | Heavy-duty grease system, modular parts, digital readouts |
¹ Recommendations are based on best practices and industry standards. Consult an equipment expert to ensure the unit fits your kitchen’s needs and codes.
Plate Rail
A plate rail is a narrow shelf along the front of the griddle that lets the operator plate food right after cooking. It improves workflow and speed, keeping hot items close for quick service.
Grooved Plate
A grooved plate has ridges that create grill marks similar to a charbroiler. The grooves help drain grease and give food a seared look and flavor, though cleaning takes a bit more effort.
Clamshell Press
A clamshell press cooks both sides of food at once, eliminating flipping. It shortens cook times, ensures even heating, and is ideal for burgers, chicken, or sandwiches.
Chrome Plate
A chrome plate offers a smooth, shiny, non-stick surface for easy cleanup and reduced flavor transfer. It heats evenly but can scratch easily and comes at a higher cost.
Ice Machines
Ice machines are essential for producing a consistent supply of ice for beverages, food display, and food safety, making them a reliable solution for restaurants, cafeterias, schools, healthcare facilities, correctional facilities, and other foodservice operations.
Common Applications
Essential for producing ice for beverages, food display, and food safety in restaurants, healthcare facilities, schools, and other high-volume institutional operations.
Capacity
Available from compact countertop units producing 50–150 lbs up to high-capacity floor models producing 300–1,500+ lbs.
Ice Type
Cube ice is versatile for beverages, nugget ice is soft and chewable for healthcare and self-serve use, and flake ice is ideal for food display and rapid cooling.
Cooling System
Air-cooled machines are energy-efficient and easy to install, while water-cooled models perform well in hot environments and require less surrounding airflow.
Configurations
Simple mechanical controls provide reliable operation, digital controls allow monitoring of production, diagnostics, and sanitation cycles for improved efficiency.
Capacity Matters
Select an ice machine that can handle peak usage so you don’t run short during rush periods or high-volume meal service.
The Right Ice Type
Cube ice works for most beverages, nugget ice is popular for self-serve and healthcare, and flake ice is best for food display and rapid chilling.
Plan for Space & Ventilation
Countertop units save space, while floor models increase output, but both require proper airflow and clearance for reliable performance.
Pick Your Cooling Method
Air-cooled machines are efficient and easy to install, while water-cooled models perform better in hot kitchens or tight spaces with limited airflow.
Protect with Filtration
Water filtration improves ice clarity and taste while reducing scale buildup that can shorten machine life and increase service calls.
Prioritize Easy Cleaning
Look for features like removable parts and cleaning or sanitation cycles to simplify maintenance and reduce downtime.
Ice Machine Buying Guide
| Capacity (lbs/day) | People Per Day¹ | Best For | Notes |
|---|---|---|---|
| 50–100 lbs | ~200–250 servings | Small schools, offices, daycares, officer dining rooms | Compact countertop units for light beverage and breakroom use |
| 150–250 lbs | ~100–200 people | Small schools, officer dining rooms, satellite kitchens | Handles steady daily drink service with moderate storage needs |
| 300–500 lbs | ~250–400 people | K–12 schools, healthcare kitchens, small correctional facilities | SCommon institutional range for meal periods and beverage stations |
| 600–800 lbs | ~500–700 people | Hospitals, mid-size correctional facilities, colleges | Supports multiple meal periods and high-demand hydration points |
| 1,000–1,200 lbs | ~800–1,000 people | Large schools, commissaries, correctional institutions | High production with paired storage bins for peak service coverage |
| 1,500+ lbs | 1,200+ people | Central kitchens, large institutions, regional commissaries | Designed for continuous operation and maximum daily output |
¹ Estimates vary by service style, number of beverage stations, and menu; use as a sizing guideline
Ice Storage Bin
Heavy-duty insulated bin sized to support daily meal service and peak demand in institutional operations.
Ice Dispenser
Controlled dispensing option ideal for staff-managed areas, helping limit access and reduce waste.
Drain Pump
Required when floor drains are not nearby, allowing flexible placement in secure or retrofitted spaces.
Ice Scoop & Holder
Supports sanitary ice handling and helps maintain compliance with food safety standards.
Water Filter
Improves ice quality while reducing scale buildup, minimizing maintenance in high-use environments.
Charbroilers
Charbroilers are ideal for high-volume grilling applications such as cooking burgers, steaks, and chicken with a flame-seared finish, making them a dependable choice for restaurants, cafeterias, and institutional kitchens.
Common Applications
Perfect for grilling steaks, burgers, chicken, seafood, and vegetables while delivering authentic char flavor and distinctive grill marks ideal for restaurants, cafeterias, and catering operations.
Cooking Surface
Heavy-duty cast iron or stainless steel grates retain heat and create signature sear marks. Angled designs help channel grease away from the flame for cleaner, safer operation.
Power Source
Gas charbroilers provide high heat and quick recovery for continuous cooking, while electric models offer consistent, controlled heating in locations without gas access.
Controls
Manual controls allow simple heat adjustment per burner, while variable or thermostatic controls maintain precise, consistent temperatures across cooking zones.
Pick Your Power
Gas charbroilers heat fast and deliver strong searing power—great for busy kitchens. Electric models offer consistent control and easy installation where gas isn’t available.
Choose the Right Grates
Cast iron grates retain heat for bold grill marks and smoky flavor. Stainless steel grates clean easily and resist corrosion—ideal for lighter-duty use or high-turnover kitchens.
Pick Your Heat Pattern
Radiant models spread heat evenly and reduce flare-ups, while lava rock types add smoky flavor but need more cleaning. Choose based on your flavor goals and upkeep routine.
Setup for Success
Confirm hood clearance and code compliance. Check Ansul system spacing, proper gas hose sizing, and at least 16 inches of separation from fryers or a splash guard. Ensure radiants are seated correctly and grates match your menu.
Maximize Efficiency
Opt for models with well-insulated bodies, efficient burners, and even heat distribution to reduce fuel consumption and maintain consistent cooking performance during long shifts.
Control the Heat
Independent burners create zones for different foods and doneness levels. Manual controls suit fast-paced operations; thermostatic options provide more precision and consistency.
Charbroiler Buying Guide
| Specification | Light Duty | Medium Duty | Heavy Duty |
|---|---|---|---|
| Surface Size | 24"–36" wide (≈ 300–600 sq in) | 36"–48" wide (≈ 600–1,000 sq in) | 48"–72"+ wide (≈ 1,200–2,500+ sq in) |
| BTU Rating / Heat Output | 40,000–60,000 BTU total | 80,000–120,000 BTU total | 160,000+ BTU total, multi-zone burners |
| Grate Type & Material | Cast iron or steel rods | Heavy-duty cast iron or stainless steel | Reversible cast iron or chrome-plated steel for durability |
| Heat Source / Controls | Gas (propane or natural), manual control | Gas (natural preferred), independent zone controls | Gas or infrared with precise thermostatic zones |
| Ideal Use | Paninis, small meats, kebabs | Burgers, chicken, steak, lunch/dinner entrées | Continuous grilling, high-volume steak, institutional cooking |
| Maintenance & Features | Removable drip trays, compact frame | Easy-clean trough, heavy-duty knobs | Grease management system, modular burners, radiant guards |
¹ Recommendations are based on best practices and industry standards. Consult an equipment expert to ensure the unit fits your kitchen’s needs and codes.
Fish Grate
Narrow grooves prevent delicate foods like fish or small vegetables from falling through while ensuring even cooking.
Crisscross Grate
Creates a diamond grill pattern for attractive presentation and consistent searing.
Wood Assist / Smoker Base
Holds wood chips or logs to infuse natural smoky flavor without needing a separate smoker.
Ceramic Briquettes
Heat-retaining ceramic elements that distribute heat evenly and reduce flare-ups.
Splash Guard
Metal shield that blocks grease splatter, keeping the workspace cleaner and safer.
Convection Ovens
Convection ovens are ideal for baking, roasting, and reheating large volumes of food with consistent results, making them a reliable solution for institutions, schools, and correctional facilities.
Common Applications
Ideal for baking, roasting, and reheating high volumes of food with fast, even results.
Capacity
Single units fit tighter spaces; double stacks boost output without adding more hood space.
Rack System
Available in full-size or half-size sheet pan configurations, with multiple adjustable rack positions and removable racks to accommodate different batch sizes and menu items.
Power Source
Gas heats up and recovers fast, while electric delivers steady, even heat and simpler install where gas isn’t available.
Configurations
Manual controls are durable and simple; programmable controls improve consistency with timers and repeatable settings.
Production Volume
Choose an oven size and configuration that can handle peak meal periods without slowing service or requiring multiple batches.
Single vs. Double Stack
Single ovens work well for moderate demand, while double stacks increase output without using additional floor or hood space.
Rack/Pan Compatibility
Confirm the oven supports your pan size—full or half sheet—and has enough rack positions to maximize batch cooking.
Choose Your Power
Gas ovens offer faster heat-up and recovery, while electric models provide even heating and simpler installation where gas isn’t available.
Plan for Kitchen Space
Verify clearance, hood requirements, and door swing to ensure safe operation and smooth kitchen workflow.
Improve Consistency
Convection airflow promotes even cooking, and programmable controls help maintain consistent results across multiple operators.
Convection Oven Capacity Guide
| Oven Capacity | Meals / People per Batch¹ | Best For | Notes |
|---|---|---|---|
| 5 full-size pans | ~75–125 servings | Small schools, satellite kitchens | Compact footprint; good for light roasting and reheating. |
| 10 full-size pans | ~150–250 servings | K–12 schools, senior living | Supports single meal periods with mixed menus. |
| 15 full-size pans | ~250–400 servings | Medium schools, healthcare kitchens | Common size for tray-line prep and batch cooking. |
| 20 full-size pans | ~400–600 servings | Universities, healthcare, correctional facilities | Handles multiple menu items per cook cycle. |
| 30 full-size pans (double stack) | ~600–900 servings | Hospitals, universities, large institutions | High throughput without adding floor space. |
| 40 full-size pans (double stack) | ~900–1,200 servings | Central kitchens, commissaries | Ideal for continuous tray-line and bulk production. |
| 50+ full-size pans (multi-stack) | ~1,200–1,500+ servings | Large correctional facilities, regional production | Maximum output with fewer cooking cycles per day. |
¹ Serving estimates vary by menu, portion size, and pan depth; use as a general sizing guideline.
Drip Tray
Catches food spills and drippings; removable for easy cleaning and often dishwasher-safe.
Additional Oven Racks
Extra racks increase capacity and flexibility for cooking multiple pans at once.
Heat Shield
Creates an air gap to protect electronics from heat and help extend equipment lifespan.
Rack Holders
Storage for racks not in use; more sanitary than storing racks on top of the oven.
Casters
Allows the oven to be moved for easier cleaning access behind and around the unit.
Tilt Skillets
Tilt skillets are ideal for high-volume cooking tasks such as browning, sautéing, simmering, and pan-frying large quantities of food, making them a versatile solution for institutions, schools, and correctional facilities.
Common Applications
Ideal for browning, sautéing, simmering, and pan-frying large quantities of meats, vegetables, pasta, and one-pan meals in institutional and high-volume kitchens.
Capacity
Available in a range of pan sizes from compact models to large floor units designed for bulk production and continuous meal service.
Heating Method
Direct gas or electric heat delivers fast response and high surface temperatures for efficient browning and cooking.
Power Source
Available in gas or electric configurations to match facility utilities and operational needs.
Configurations
Tilting models allow easy pouring and product transfer, while stationary options support steady, high-volume cooking.
Capacity Matters
Tilt skillets perform best when you leave headspace for stirring and turning—size up if you’re cooking high-volume batches or adding liquids during the cook.
Cooking Style
They’re ideal for browning and sautéing first, then simmering or braising in the same pan, reducing steps and labor for one-pan production.
Tilting vs. Stationary
Tilting makes draining, transferring, and portioning faster and safer, while stationary models are best when you’re serving directly from the pan or using fixed piping setups.
Choose Your Power
Gas delivers fast heat-up and strong recovery for searing, while electric provides steady, even heat and easier installation where gas isn’t available.
Pan Depth & Type
Deeper pans handle larger volumes and liquids better, while shallower pans are easier for flipping, sautéing, and rapid reduction.
Plan for Kitchen Space
Confirm clearance for the tilt mechanism, nearby floor drains for washdown, and utility access so the unit can be safely operated and cleaned.
Tilt Skillet Capacity Guide
| Tilt Skillet Capacity | Meals / People per Batch¹ | Best For | Notes |
|---|---|---|---|
| 20–25 gal | ~150–250 servings | Small schools, satellite kitchens | Compact size; ideal for sautéing, browning, and small-batch cooking. |
| 30–40 gal | ~300–450 servings | Medium schools, healthcare kitchens | Versatile size for one-pan meals and multi-step cooking. |
| 50–60 gal | ~500–700 servings | Universities, hotels, correctional facilities | Common institutional size for bulk browning and simmering. |
| 70–80 gal | ~700–1,000 servings | Hospitals, casinos, production kitchens | Good balance of capacity and ease of handling. |
| 100 gal | ~1,000–1,250 servings | Central kitchens, large institutions | Supports high-volume prep with fewer cooking cycles. |
| 125 gal | ~1,200–1,500 servings | Regional commissaries | Designed for continuous production and bulk meal service. |
| 150 gal | ~1,500–1,800 servings | Very large institutions, industrial kitchens | Maximum output for large-scale operations. |
¹ Serving estimates vary by menu, portion size, and cooking method; use as a general sizing guideline.
Draw-Off Valve
A valve on the tilt skillet used to dispense liquid.
Pan Holder
Holds a food pan under the pour lip to catch product, helping prevent spills, burns, and injuries by reducing heavy lifting during transfers.
Strainer
Fits into the pour lip to strain liquid off of product.
Faucet / Pot Filler Hose
Beneficial for cleaning and if the tilt skillet will be used to boil water often.
Catch Can
May be used if there is no drain or trough nearby.
