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Tilting skillets work much like stoves, with either gas orifices or heating elements that cover the entire underside of the pan. This allows operators to cook at set and consistent temperatures using precise controls.
When preparing to purchase a tilting skillet, operators should begin by determining their needs and volume, according to Steve Waltz, senior associate project manager for Cini-Little International, based in Washington, D.C.
Don’t use steel wool to clean a tilting skillet, says Dennis Black, a service tech at Baltimore-based EMR. “This impregnates stainless-steel and causes it to rust,” he says. Instead, it’s best to use non-scratch scrubbers.
Groen braising pans come in gas and electric versions that can braise, roast, boil, pan-fry, grill, sauté, steam and hold food items. Each unit features 3-inch radius coved corners, which make it easier to move food inside the pan and makes cleanup easier by eliminating corner buildup.
There are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.
A deck oven is a crucial piece of baking equipment for pizza operations as well as restaurants needing quick baking. While these ovens tend to take up more real estate in a kitchen or bakery and require skilled bakers to operate, a deck oven’s ability to produce many baked products around the clock makes it an invaluable addition to many commercial kitchens.
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A one-stop source for commercial foodservice equipment, supplies, services and the companies that manufacture and market them.
Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.