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...
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FOOD SERVICE RESOURCES
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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...
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Commercial Gas Range Buying Guide: Burners, Griddle Sections, Ovens and BTU
Commercial gas range, gas stove, restaurant stove — same machine. Width, burner count, griddle sections, ovens and BTU worked through with every Flamaster model.
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Griddle, Charbroiler or Hot Plate: Choosing Countertop Cooking Equipment
What each one cooks, the BTU-per-inch rule that makes sizing arithmetic, and every Flamaster griddle, charbroiler and hot plate from 12 to 60 inches.
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Convection, Combi, Deck or Hydrovection: Which Commercial Oven Does Your Menu Need?
The four commercial oven types compared by what they cook best, what they need from your building, and how to size them in pans rather than cubic feet.
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Commercial Deep Fryer Buying Guide: Gas, Tube vs Open Pot, Capacity and BTU
Tank design, oil capacity and the one number nobody compares — BTU per pound of oil, which is what recovery time actually depends on. Worked through with a real gas...
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Commercial Convection Oven Maintenance: The Daily, Weekly and Annual Checklist
A commercial convection oven asks for less maintenance than a fryer, which is exactly why it gets neglected until something goes wrong. Most of what it needs takes five minutes...
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Natural Gas or Propane? Choosing the Right Fuel for Commercial Cooking Equipment
Almost every piece of gas equipment on this site ships in two versions — one configured for natural gas, one for liquid propane. It is the only choice on the...
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How to Clean a Commercial Deep Fryer: Boil-Out, Filtering, and When to Change the Oil
A commercial fryer is the one piece of equipment on your line where maintenance directly changes the taste of the food. Skip the filtering and your fries taste like last...
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Commercial Convection Ovens: Gas or Electric, Single or Double Deck
Buying a commercial convection oven comes down to two decisions: gas or electric, and single deck or double. Everything else — fan speed, rack count, door style — follows from...
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