Labor costs are among the most important to control in order to maintain a healthy bottom line. Those costs are always on the rise, and busy kitchens that produce high volumes of food can’t afford inefficiencies that prevent chefs, prep cooks and other staff from multitasking or maximizing their capabilities. Employees also can’t be overworked to the point where excessive turnover becomes an issue, given the considerable investment required to train new personnel.
Our commercial cooking equipment and professional washing systems help busy kitchens reallocate valuable labor from non-value-added processes to more critical tasks related to customer service and food quality.
The functions of a skillet and a kettle in a single cooking solution that braises, roasts, boils, simmers, poaches, bain-maries, pan-fries, grills, sautés and steams.
Offering faster, energy-saving cook times and direct steam in electric and gas configurations, this equipment makes it easy to improve quality, lower costs and reallocate labor.
From advanced touchscreen controls to digital recording and labeling, CapKold cook/chill and sous-vide technology keeps you and your staff ahead of the curve every day and with every meal.
Ideal for preparing several menu items including roasts, vegetables and rice, our cook tanks utilize the water bath method to slow-cook and process solid foods.
This equipment eliminates labor-intensive “multiple passes” by removing virtually all soils and stains from silverware before it enters the dishwashing machine.
These washing systems offer the most ergonomic, efficient method for dislodging debris and bacteria from produce and quickly thawing frozen proteins.
These commercial kitchen hoods deliver maximum performance at reduced exhaust volume while ensuring better capture, containment and breakdown of grease.
