Equipment Buying Guides
Short, practical guides written for facility managers, chefs and engineers who need to choose equipment for a U.S. site.
- How to Choose a Commercial Combi Oven for a U.S. KitchenChoose a combi oven by meals per service first (6, 10 or 20 pans), then fuel (electric or gas), then the electrical service on site (208/240V or 480V, single or three phase). Confirm water quality for steam generation and the ventilation your local code requires before ordering.Read the guide
- Washer-Extractor Sizing Guide for On-Premise LaundriesSize an on-premise laundry from pounds of linen per day: divide it by the hours the laundry runs and by the cycles one machine completes per hour. Use two or more machines instead of one so work continues during maintenance, and plan more dryer capacity than washer capacity.Read the guide
- Cook-Serve vs. Cook-Chill: Choosing a Meal Delivery SystemCook-serve plates hot food right before delivery and needs carts that keep hot and cold sides at temperature. Cook-chill prepares and plates meals in advance, holds them chilled and reheats them on a retherm cart, which separates production from service times.Read the guide
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