Equipment guides
Practical guidance on speccing, certifying and installing commercial kitchen equipment — from the team that designs and builds it in New York.
Opening a Restaurant: The Kitchen Equipment Checklist
A practical, station-by-station checklist for equipping a new commercial kitchen — cooking line, ventilation, refrigeration, warewashing and holding — with the specs, utilities and lead-time planning that keep an opening on schedule.
Read guide Buying guideHow to Choose a Commercial Wok Range
A professional buyer's guide to specifying a commercial wok range: what BTU numbers really mean, bladder vs. ductile-iron chambers, burner counts, gas vs. LP, water-cooled tops, ventilation, and when to build custom.
Read guide Buying guideSizing Commercial Steamers & Noodle Cookers
How to size a commercial steamer or noodle cooker to your kitchen: real throughput over rated capacity, recovery time, auto vs manual water-fill, gas vs electric steam, footprint and freight, and matching capacity to your covers and menu.
Read guide Buying guideCommercial Refrigeration: Reach-ins, Prep Tables & Walk-ins
How to choose between reach-ins, undercounters, prep tables and walk-ins — sizing by covers and menu, matching temperature zones, controlling energy use, and meeting NSF food-safety requirements.
Read guide ComplianceCommercial Kitchen Ventilation & Hood Sizing
How to specify exhaust hoods for high-BTU wok lines: Type I vs Type II, calculating CFM, makeup air balance, capture and containment, and passing inspection.
Read guide ComparisonGas vs. Induction vs. Electric for High-Output Cooking
A practical comparison of gas, induction, and resistive electric for high-volume commercial kitchens — firepower, responsiveness, running cost, hood load, wok work, and what each one demands from your building.
Read guide ComparisonElectric & Automation: Robots, Auto-Stir & Induction
Where AI cooking robots, auto stir-fry machines, and induction genuinely fit in a professional kitchen — labor and consistency, throughput, three-phase power requirements, and why automation complements a wok line rather than replacing it.
Read guide ComplianceNSF, CSA & ETL: Commercial Kitchen Certifications Explained
What the NSF, CSA and ETL marks on commercial kitchen equipment actually mean, why inspectors and insurers demand them, and how to verify a listing before you buy.
Read guide MaintenanceWok Range Care: Cleaning, Seasoning & Service
A practical maintenance routine for commercial wok ranges: daily deck and trough cleaning, seasoning carbon-steel woks, burner and pilot upkeep, when to replace a chamber ring, and how warranty and field service fit in.
Read guide LogisticsFreight, Delivery & Installing Heavy Kitchen Equipment
What actually happens between the click and the working line: how palletized LTL freight moves, which delivery level to book, how to inspect for damage before you sign, realistic lead times, and what gas and electrical hookup involves.
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