Commercial Steam Table Buying Guide: Pans, Watts and Plugs
A commercial steam table is bought on one number — how many pans you need open at once — and installed on a completely different one. Pan count is the...
Chumart |
FOOD SERVICE RESOURCES
Commercial Steam Table Buying Guide: Pans, Watts and Plugs
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Commercial Pasta Cooker Buying Guide: Gas, BTU and Sizing
A commercial pasta cooker — a pasta boiler, in the other half of the trade — looks like a fryer and is bought like one: by how much it holds...
Chumart |
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Commercial Food Warmer & Hot Display Case Buying Guide
A commercial food warmer earns its counter space twice: it keeps cooked food above the temperature a health inspector will check, and it puts that food where a customer can...
Chumart |
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Open Air Cooler Buying Guide: Air Curtain, Temperature, Sizing and the Plug on the End
Open air cooler, open air merchandiser, air curtain merchandiser, grab-and-go cooler — one cabinet, four names. What the air curtain can and cannot hold, vertical versus horizontal, the models with...
Chumart |
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Commercial Wok Range Buying Guide: BTU, Ring Size, Gas Type and Clearances
A commercial wok range is not a backyard propane burner with a bigger number on the box. What the BTU rating and burner tip count actually change, how ring size...
Chumart |
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Refrigerated Display Case Buying Guide: Deli, Sushi and What Temperature Each Holds
Deli case, sushi case, bakery case — the same glass box at three different temperatures. What each holds, how to size one by counter frontage rather than cubic feet, and...
Chumart |
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Commercial Charbroiler Buying Guide: Radiant vs Lava Rock, BTU, Width and Grate Height
Charbroiler, chargrill, commercial grill — the same machine. What separates a radiant from a lava rock unit, why BTU tracks width rather than heat, and how to pick a size...
Chumart |
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Commercial Display Freezer Buying Guide: Chest, Dipping Cabinet or Glass Door
Temperature is the real dividing line, not shape. Chest, dipping cabinet and upright glass door freezers compared on temperature, floor efficiency and capacity per inch — with the numbers.
Chumart |
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Commercial Ice Cream Freezer Buying Guide: Chest, Flat Lid and Dipping Cabinets
A Guide to Finding the Right Ice Cream Freezer at Chumart If you sell ice cream, the freezer is not storage — it is the display case, the portioning station...
Chumart |
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Commercial Kegerator Buying Guide: Towers, Taps and Keg Capacity
Two faucets on one tower and two towers with one faucet each cost about the same and work completely differently behind a bar. This guide covers that decision, why keg...
Chumart |
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Back Bar Cooler Buying Guide: Depth, Doors and What Actually Fits
A back bar cooler is decided by the bar it has to fit into, not by capacity. This guide covers the two depths the category comes in, the length-for-depth trade...
Chumart |
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Commercial Undercounter Refrigerator Buying Guide: Fit, Capacity and Freezers
The word undercounter covers two completely different products. This guide is about the commercial one: what actually fits under a 36-inch counter, how to read capacity per inch of line,...
Chumart |
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Commercial Ice Machine Buying Guide: Real Capacity, Sizing and Ice Types
Most commercial ice machines are sold on a number measured at 70F air and 50F water. Here is what you actually get in a working kitchen, how to size production...
Chumart |
