Guide to Commercial Hot Food Tables

Tuesday, February 25th, 2014

Guide to Commercial Hot Food TablesAlthough you might think the name says it all, commercial hot food table knowledge goes far beyond just being a table that keeps foods hot. Fortunately, ShortOrder is here to expand your hot food table horizons and get you up to speed on all there is to know about commercial restaurant equipment.

Hot food tables, also referred to as “steam tables,” come with many different options. While you won’t be able to efficiently use them to cook, they are ideal for heating up and keeping cooked food warm for self-service in the front of house or for serving customers from the back of the house. For buffet-style service, hot food tables are flexible in that they can be freestanding (and thus easy to move around and position in different areas) or can be built into existing counters.

Hot food tables are typically powered by either gas or electricity. This minute factor becomes important when deciding where in your restaurant the hot food table will go and what function it will serve. For instance, if you are using the hot food table to keep food warm in the kitchen in order to serve to customers and there exists only an electrical connection where the hot food table will go, the gas-powered hot food table is probably not your best choice.

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6 FAQs about Commercial Ranges

Monday, February 24th, 2014

6 FAQs about Commercial RangesFrom burgers to crème brûlée, ranges have a myriad of uses in commercial kitchens. But buying a range for your establishment can be a bit of a chore if you don’t know what to look for. Before you buy a range, read up on these 6 frequently asked questions about purchasing ranges.

What types of ranges are there?

There are two types of ranges: restaurant ranges and heavy duty ranges. What’s the difference?

  • Heavy duty ranges are best for kitchens that make 250+ meals per day. These might include hotels, hospitals, and schools. Heavy duty ranges are durable and can endure consistent high-volume use.
  • Restaurant ranges are used in kitchens that make fewer than 250 meals per day. They tend to be higher in quality, but generally also cost more in terms of purchase, service, and energy costs.

What kinds of tops do ranges have?

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Choosing Walk-In Refrigerators and Freezers: A Buying Guide

Monday, February 3rd, 2014

Choosing Walk-In Refrigerators and Freezers - A Buying GuideToday on the What’s Cookin’ blog, we invite you to put on your jackets and join us for a rundown of the most frequently asked questions about walk-in refrigerators and freezers.

Beloved by businesses of all kinds from ice creameries to flower shops, walk-ins are a necessary part of daily life, keeping perishables fresh, chilly, and accessible on the premises. They come in many sizes and configurations, so it can be tough to choose the right one for your business. So without further ado, here is everything you ever wanted to know about commercial walk-in refrigerators and freezers but were afraid to ask.

What are the different kinds of walk-in refrigerators and freezers?

There are 3 kinds: refrigerators, freezers, and hybrids. You can put a walk-in and its condenser pretty much anywhere, so whether you need it inside or outside of your facility, you’re covered. Walk-ins work with existing flooring as well as pre-fabricated flooring. Note that if you do purchase a walk-in for outdoor use, you’ll need a compressor cover, crank case heater, fan cycle control, and roof-sealing kit.

What kind of refrigeration system do I need?

A walk-in’s refrigeration system is made up of a condenser (on the outside of the walk-in) and an evaporator (on the inside of the walk-in). Both your condenser and your evaporator should have high-efficiency EISA-compliant motors. There are 3 types of refrigeration systems:

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7 Questions to Ask Before Buying a Commercial Sink

Monday, January 27th, 2014

7 Questions to Ask Before Buying a Commercial SinkRecently we’ve been bringing you advice about common restaurant equipment questions like how to choose a fryer and fixes for common commercial ice machine problems. This week we’re focusing on commercial sinks. No restaurant should be without a commercial sink, but there are a lot of factors to consider when buying a commercial sink. Today, ShortOrder is answering some of the most common questions about commercial sinks so you can choose the right one for your restaurant.

1. What kinds of commercial sinks are there?

There are dish/compartment sinks, mop sinks, and hand sinks. Dish/compartment sinks with 3 compartments are the restaurant standard. The 3 compartments of dish/compartment sinks are each dedicated to a specific purpose: one for washing, one for rinsing, and one for sanitizing. By separating these 3 functions, your kitchen (more…)

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