Counter Equipment

Counter equipment can offer all the advantages of a comparable full-size unit with some important additional benefits. Typically less expensive to purchase than a full-size model, a similar counter unit frees up valuable floor space while generally requiring less energy and saving on operating costs. Most standard food service cooking equipment is also available in a size suitable for counter top mounting, giving the kitchen designer and operator the flexibility to make the most efficient use of available space.

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Description

  • Most food service equipment is available in counter size models, including fryers, griddles, charbroilers, hot plates and steam cookers.

Function(s)

  • Boiling, grilling, griddling, steaming, charbroiling, baking, roasting and simmering.

Application(s)

  • Accommodate a diversity of cooking equipment in small-space kitchens.
  • Maximize work center efficiency by utilizing surfaces of storage cabinets and undercounter refrigeration for cooking.
  • Expand menu offerings without the expense and space requirements of full-size equipment.

Fuel Type(s)

• Natural gas and LPG

 Available Features*

  • Charbroilers
    • Radiant and lava rock broiling
    • Cast iron burners
    • Individual burners for zone cooking
    • Flare-up reducing trough
    • Built-in splash guard
    • Hidden grease drawer
    • Standing pilot ignition system
    • Reversible grates
    • Underburner baffling system
    • Adjustable legs
  • Fryers
    • Stainless steel
    • Open vat design
    • Large cold zone
    • Concealed thermostat
    • 2 to 3 baskets
    • Funnelcake fryer models
    • Adjustable legs
  • Griddles
    • Stainless steel, polished rolled steel or chrome finish cooking surface
    • 3/4-inch to 1-inch griddle plates
    • Fast high-temperature, energy efficient infrared burners
    • Hermetically sealed steam chamber under cooking surface
    • Concealed grease drawer
    • Snap action or load sensing thermostatic control
    • Splash guards
    • Electronic ignition
    • Adjustable legs
    • Broiler/cheesemelter racks
  • Hotplates
    • Heavy-duty cast iron burners
    • 1 to 8 burners
    • Flat or step-up style burners
    • Immediate turn down
    • Gentle, true low heats
    • Heat reflection bowls
    • Full-width crumb tray
  • Pressure Cooker
    • High speed pressure cooking
    • 2 to 3 pan capacity
    • Self-sealing door cannot be opened under pressure
    • Easily removable door for cleaning
    • Audible end-of-cycle signal
  • Steam Cooker
    • One-piece, all-welded stainless steel
    • Pilot ready light
    • Pilot cooking light
    • Ignition light
    • Timer
    • Solid state generator controls
    • Electronic ignition
    • Automatic blowdown
    • Deliming port and remind system
    • Stackable

 

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

 

Ventilation

  • Varies depending on application and equipment

Benefits

  • Charbroilers
    • Quick preheat saves energy and money
    • Low operating cost
    • Virtually smokeless
    • Gives broiled food an appealing appearance and flavor
    • Seals in meat juices
    • Even heat throughout cooking surface
    • Trouble-free operation and low maintenance
    • Long life
    • High-efficiency design features
    • Easy to clean
  • Fryers
    • Reduced operating costs
    • Quicker recovery
    • Computerized temperature and time control for perfect results
    • Eliminates temperature overshoot
    • Even heating eliminates scorching
    • Electronic ignition saves energy
    • High-efficiency burner technology
    • Automatic basket lifts for consistent frying results
    • Built-in filter systems make filtering easier and safer
    • Fuel efficiencies exceeding 80%
  • Griddles
    • Lower cooking temperatures save energy and money for lower operating cost
    • Quick response and recovery time
    • Even heat distribution across surface
    • Precise temperature control and edge-to-edge heat increase production and improve quality
    • Simple to operate
    • Easy cleanup
    • Infrared models offer faster cooking and quick recovery
    • Zoned temperature control across surface of griddle plate, usually in one-foot increments
  • Hotplates
    • Instant-on, instant-off
    • Precise temperature control and infinite temperature levels – visible flame allows for operator adjustment
    • Even, consistent heat
    • Use indoors or outdoors
    • No pre-heating or cooldown
  • Pressure Cooker
    • Healthful steam pressure cooking
    • Touch-of-a-button operation
    • Quick and energy efficient – saves time, space and fuel
    • Easy-to-use
    • Easy to install–giving you
  • Steam Cooker
    • Fastest for commercial cooking
    • Foods retain color, texture, moisture and nutrients
    • Operates from dedicated, shared or existing central boiler
    • Fast, gentle cooking with no transfer of food flavors in pressureless steamers
    • Fast, high-temperature, high-volume production with pressurized steamers
    • Suited to many food varieties
    • Quickly reheats vendor-prepared or cook/chill foods without drying
    • Many equipment options to meet virtually any cooking need

Energy Input

  • Charbroilers – 80,000 to 200,000 Btus
  • Fryers – 75,000 Btus
  • Griddles – 24,000 to 180,000 Btus
  • Hotplates – 20,000 to 33,000 Btus/burner
  • Pressure Cooker – 40,000 Btus
  • Steam Cooker – 45,000 Btus

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