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...
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FOOD SERVICE RESOURCES
Commercial Steam Table Buying Guide: Pans, Watts and Plugs
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Commercial Meat Slicer Buying Guide: Blade Size, Manual vs Automatic, Gear vs Belt
Read your weekly meat order off the invoice, match it to a duty class, and respect the three-hour continuous-run limit — which is why past 150 lb a day the...
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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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How to Choose a Bakery Display Case: Refrigerated vs Dry, Countertop vs Floor, Curved vs Square
Pastry case or bakery case, refrigerated or dry, countertop or floor, curved or square glass, and how wide — worked through with capacity, amps and weight for every Polarman bakery...
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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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Glass Door Merchandiser Buying Guide: Swing vs Sliding Doors, Sizing and Where to Put It
Beverage cooler or food-grade merchandiser, swing or sliding doors, sizing by facings, and placement — using the Polarman SGD and HGD series numbers.
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Sandwich vs Mega Top vs Pizza Prep Table: Pan Layout, Sizing and Which One You Need
Prep table, prep table refrigerator, refrigerated prep table — same machine, and not the same as a work table. Pan counts, depths, heights and amps for every Polarman model.
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How to Choose a Commercial Reach-In Refrigerator or Freezer: Doors, Compressor Location, Capacity and Power
Capacity, door style, compressor location, refrigerator versus freezer, and what each unit asks of your panel — worked through with every Polarman reach-in model.
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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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