Resources

Professional kitchens cannot operate without thermometers. Thermometers are the only way to accurately measure temperatures to ensure food safety but are also key for food preparation and monitoring temperatures in fridges, freezers and dishwashers. But there isn’t one type of thermometer that can do everything. Depending on your business, a selection of kitchen and cooking thermometers for accurate temperature readings is necessary to keep your operation in the safe zone. 

We've assembled a list of 25 essential kitchen tools and supplies that every back of house requires. They are in no particular order because they're all necessary and important to run an efficient and profitable foodservice operation. 

We like to bake buns and we cannot lie.  And cookies and roast veggies and toast hazelnuts and cook pounds and pounds of bacon.  All of it is possible with one kitchen essential – a bun pan. 

Bun pans, sheet pans, cookie sheets or baking sheets, they may have many names, but foodservice operators would be lost without them. Paired with a bun pan rack, this dynamic duo can bake, roast, store, stack and rack day after day. Here’s what you need to know. 

Ghost kitchens are a profitable option for many foodservice operators in today’s rapidly changing food service climate.  

Ghost kitchen or ghost restaurant simply means a restaurant with only a kitchen, no dining area. But you may have heard them called other names – cloud kitchen, dark kitchen, virtual kitchen, commissary and even shadow kitchens.  

Find out what you need to know about this popular restaurant concept.

Prepared with a plan is key to the health and safety of food service businesses. An effective plan starts with understanding the rules and regulations. A plan, whether digital or on paper, is a great start but executing the plan requires the right tools and supplies close at hand to defend against hazards. 

Choosing the right patio furniture is vital to a successful (and hopefully really long) patio season for restaurants, bars and cafes.

No, that's not a typo.  Comfortine.  Comfort foods to battle quarantine.  Menu options, like casseroles, that can be made in food pans have many benefits for foodservice kitchens.  Lasagna, moussaka, pastitsio, mac and cheese, cassoulet and spanakopita are perfect examples of opportunities to build flavour, match core menu styles and fill customers' comfortine needs.  But to be successful, you need a plan and a pan.

It stinks.  It’s a mess.  ALL THE TIME.  And it never ends.  Ever.  

Anyone who has ever been stuck in the dish pit during rush hour and for the hours of aftermath knows that washing dishes sucks.  So, doesn’t it make sense to clean them right the first time. 

We will show you that with the right tools and equipment and proper organization you will race through the piles and piles and piles of dirty dishes. 

Dirty dishes are a necessary evil in the foodservice industry.  But who wants to spend more than they need to clean them?  Well, sparkling clean is what you get with Cleanware’s HT-E Dishwasher - without messing up your budget. 

ChefEquipment.com is proud to present and be the exclusive Canadian supplier of the Cleanware® HT-E High Temperature Under Counter dishwasher.    

Food pans, inserts, steam table pans, hotel pans, counter pans, service pans...What you call them depends on where you trained and who trained you, but they all mean the same thing. Designed to hold food hot for service in steam tables these pans are also used for baking, roasting and poaching.  Perforated versions are useful for draining, steaming and quickly cooling down foods. Because of their multiple sizes and ability to move from fridge to prep line, to holding cabinet and on to service, their use has permeated commercial kitchens.