CATERING/PORTABLE EQUIPMENT

catering portable equipment

Whether cooking in a fully equipped, fully staffed kitchen or catering a remote on-site or off-site event, most professional chefs prefer the dependability, convenience and quality of restaurant-style equipment.

Equipment designed especially for portability features enhancements such as casters, reinforced frames, lifting handles, towing packages and protective devices for controls. Although most types of food service equipment can be purchased with portability, certain types such as grills and rotisseries, are especially popular for catered affairs.

When combined with commercial grade gas connectors in a food service kitchen, portable equipment can easily be moved for service, maintenance and cleaning. Gas connectors also allow for flexibility in kitchen design, enabling one gas appliance to be exchanged for another to meet changing or expanding menu requirements.

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Description

  • Virtually all food service equipment types available with portability
  • Pieces most frequently used for catering:
    >> Grills
    >> Ranges/Ovens
    >> Broilers

Function(s)

  • Grilling, griddling, steaming, oven baking, rotisserie cooking, broiling

Application(s)

  • Catering and off-site cooking
  • Remote, on-site cooking
  • Cleaning and maintenance

Available Features*

  • Grills
    > Cast iron cooking grates
    > Individually temperature-controlled cooking grates
    > Tank holders and carts
    > Storage shelves
    > Automatic thermostat and pilot light
    > Towing packages
    > Water pans to capture grease
  • Ranges/Ovens
    > 40,000 Btu burners
    > Large ovens
    > Heavy-duty caster bases
    > Reinforced frames
    > Lifting handles
    > Control protection
    > Pressure regulators
  • Broilers
    > Side shelves
    > Holding shelves
    > Food pans
    > Roll covers
    > Spark ignition
    > Advanced burners that increase cooking speed and performance

*Listed features offered by some, but not necessarily all vendors.

Energy Input

  • Varies depending on equipment/model type
  • Equipment available in sizes comparable to full-size, stationary models

Benefits

  • Grills
    > Natural gas more economical than propane and no tanks to refill
    > Never run out of fuel
    > Transforms juices and drippings into flavor-enhancing smoke
    > No need for charcoal and lighter fluid
    > Grill even during power outages
    > Safe ? water pans eliminate grease fires and make clean-up easy
    > Durable stainless steel and locking casters/wheels make cleaning a breeze and transporting safe
    > Multiple sizes and styles to meet variety of cooking uses and needs
  • Ranges
    > Multi-purpose cooking appliance
    > Instant-on, instant-off heat
    > Precise temperature control and infinite temperature levels
    > Efficient and economical ? about half the operating cost of electric
    > Combines cooktop and oven in single unit
    > Convection ovens save time and energy
    > Wide ovens provide for superior air-flow around full-size sheet pans
    > Low-temp burners for simmering
    > High-Btu range burners (as much as 40,000 Btus) for multiple cooking uses
    > Large selection of sizes, burner styles ? both conventional and specialty ? and oven choices
  • Broilers
    > Brings out the flavor, aroma and color of food
    > Foods cook by direct intense heat
    > Virtually smokeless
    > Fast heating and recovery time

Fuel Type(s)

  • Natural gas and LPG

Ventilation

  • Varies depending on application and equipment

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2017 PRODUCT OF THE YEAR – ROYAL RANGE OF CALIFORNIA™ HIGH EFFICIENCY DEEP FAT FRYER, MODEL RHEF-45-CM

The Energy Solutions Center (ESC) is pleased to announce that its Gas Foodservice Equipment Network Consortium (GFEN), striving to identify new gas solutions to the restaurant and foodservice industry, has chosen the Royal Range of California™ High-Efficiency Deep Fat...
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