Equipment buying guides
Straight-talking guides from our foodservice specialists — how to spec the right equipment for your kitchen, avoid the common mistakes, and buy with confidence.
Reach-In Refrigerators
How to Choose a Commercial Reach-In Refrigerator
Capacity, compressor placement, door configuration, and the warranty details that separate a workhorse from a repair bill.
Read the guide · 6 min →
Ranges & Stoves
Commercial Range Buying Guide: Gas vs. Electric
BTUs, burner counts, utility hookups, and hood clearance — how to match a range to your menu and your building.
Read the guide · 5 min →
Ice Machines
How to Size a Commercial Ice Machine
Production capacity, ice type, air vs. water cooling, and the bin you can’t forget to buy.
Read the guide · 5 min →
Deep Fryers
How to Choose Your Fryer
Tank size, gas vs. electric, oil capacity, and recovery time — matching a commercial fryer to your menu volume.
Read the guide · 5 min →
Griddles & Charbroilers
How to Choose Your Griddle
Plate thickness, thermostatic vs. manual controls, and chrome vs. steel surfaces — the flat-top decisions that matter.
Read the guide · 5 min →
Convection Ovens
How to Choose Your Convection Oven
Full vs. half size, gas vs. electric, single or double stack — buying the convection oven your bakery or line actually needs.
Read the guide · 5 min →
Steam Tables
How to Choose Your Steam Table
Wells, wet vs. dry heat, gas vs. electric, and pan configuration — holding food hot, safe, and servable.
Read the guide · 4 min →