Restaurant Equipment and Supplies

Part 1: Countertop Charbroilers Explore the pros and cons of operating a countertop charbroiler in your commercial kitchen.

Part 2: Griddles and Cheesemelters Some professional kitchens are limited on space, but that doesn't mean that the menu has to stay limited. Learn about countertop griddles and cheesemelters that can help enhance your menu and your sales.

Part 3: Hot Plates, Panini Grills and Toasters Learn the benefits of using hot plates, panini grills, toasters and countertop conveyor ovens.

Part 4: Microwave Ovens Commercial grade microwave ovens pack a lot of punch. Learn the pros and cons of using a microwave oven in your professional kitchen.

Part 5: Induction Ranges Learn the pros and cons of using an induction range in your commercial kitchen.