Equipment Guide 2020 Albrecht

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ENERGY STAR EQUIPMENT

Did You Know?

The annual cost to operate a single gas (or electric) fryer is often more than the annual gas (or electric) bill of an average U.S. home!

Table of Contents Equipment Pre-Order Checklist ....................3 Broilers ........................................................................4 Combination Ovens .............................................8 Convection Ovens ............................................... 12 Cook and Hold Ovens ....................................... 16 Dish Machines ........................................................ 18 Draft Beer Dispensers ...................................... 22 Food Processors ................................................. 26 Fryers ........................................................................ 28

Griddles ................................................................... 32 Hoods ........................................................................36 Ice Machines ......................................................... 40 Microwave Ovens ...............................................44 Mixers ........................................................................48 Ranges ......................................................................50 Refrigeration, Reach-In ...................................54 Refrigeration, Walk-In ..................................... 58 Shelving ...................................................................60

Sinks ..........................................................................64 Slicers .......................................................................68 Steam ........................................................................70 Toasters ................................................................... 72 Gas Connections ................................................. 74 Water Filtration ................................................... 75 Cleaning/DON Branded Chemicals .......... 76 Glossary ................................................................... 77 Foodservice Equipment Division ..Back Cover

EQUIPMENT GUIDE

EQUIPMENT PRE-ORDER CHECKLIST To ensure that all equipment orders are processed accurately and in a timely manner, we encourage you to review the checklist below with your customer to avoid any discrepancies or delays.

1. Installation date and time: Determine when the customer can/needs to take possession of the equipment. 2. Primary on-site contact person: • Name • Number • E-Mail 3. Access into facility: • Is the entrance door/delivery door large enough to accommodate the equipment? • Any tight turns/corners to consider?

• Is there an elevator? If so, what are the dimensions? Max Weight Limit? • Will the delivery crew be required to ascend or descend any stairs? • Are there any counters to lift the equipment over? • Is there a loading dock at the location?

• Are there any other delivery restrictions, i.e. max truck size, receiving hours, etc. • Working hours: Can the work be started at 6:00 a.m. and worked on during the day, or must it be done after hours? 4. Dock/truck lift-gate requirements: Discuss prior shipping the equipment if 3rd Party Carrier is used. 5. Are the new and existing units “like for like”? 6. Are we required to haul away old equipment? • If Yes, make customer aware of the fee. 7. Required utilities: • Electrical: Make sure that the voltage and phase of the equipment being delivered match that of the customer’s existing equipment or facility. • Gas: Make sure that gas requirements of the equipment being delivered match that of the customer’s existing equipment or facility. Is it natural gas, propane, etc? If the unit is not front manifold, be sure to include gas hoses. • Plumbing: If applicable, ensure that there is a water source close to the point of equipment installation, and make sure there is adequate water pressure for the equipment requirements. • Drain Requirements: If a piece of equipment requires a drain, make sure that a proper drain is in place, and is located where the new piece of equipment is to be installed. If you have to make a drainage connection, know ahead of time whether PVC or copper pipe is required. • Hood Depth: I f the equipment is going to be installed under a hood, make sure that the depth of the hood is adequate enough to properly accommodate the new piece of equipment. 8. Check manufacturer’s specifications sheet: Check the manufacturer’s specification sheet for any special installation requirements that are being recommended, or are required for proper installation. 9. Completion of the warranty card: Instruct customer to fill out the manufacturer’s warranty card and ensure that it gets returned to the manufacturer immediately. 10. Equipment demonstration and start-up: If applicable, arrange a complete and thorough demonstration of the equipment for the customer with the local manufacturer's rep. 11. Packing materials: Ensure that all construction debris and packing materials are cleaned up after delivery is made.

EQUIPMENT GUIDE

BROILERS Questions to Ask 1. What kind of broiler is needed? » Countertop – Placed on equipment stands or counters » Floor Standing – A standalone broiler with legs or casters » Upright – Applies heat from the top and is connected to an oven or storage base » Salamander – Mounted standalone broiler 2. How much space is available (height, width and depth)? 3. What type of fuel will be used? » Natural Gas

4. Questions for upright broilers: » Infrared or ceramic? » Infra-red double deck? » On legs or casters?

» Standard oven or storage base? » Optional stainless steel main top or black? » Important note – upright broilers do not have a common front rail 5. Are legs or casters needed? 6. Are any other accessories or specific options needed? 7. Who will be responsible for installation?

» Propane » Electric

Types of Broilers

Charbroilers: • Charbroilers use grates that are placed above a heat source, heating up the metal grates (usually cast iron or steel) to create branding marks » Radiants – V-shaped pieces of metal just above the burners to absorb and radiate heat from the burners up toward the cooking surface - C harbroilers with radiants are relatively easy to clean and maintain » Lava Rocks – Porous rocks that achieve the same result as radiants, diffusing the heat evenly across the cooking surface - Lava rock charbroilers can impart richer flavors and aromas than radiant models because the stones absorb grease, which is then steadily vaporized to enhance flavo r • G rates create the cooking surface and have different options. The majority are cast iron and reversible, with one side designed for denser products such as steaks and burgers while the other is designed for more delicate products such as fish.

» Waffle grates – Leave unique grill marks on the product and ideal for cooking leaner meats such as chicken since the waffle texture doesn't drain grease to control flare-ups as well as standard grates. » Floating rod – Built with individual rods that spin freely within the grate's frame. Floating rods are easier to clean and tend to last longer since the materials can expand and contract freely without developing the same weak points as rigid grates. » Steel grates – Lighter and easier to clean than cast iron grates, allowing greater maintenance and ease of use. However, they do not heat as evenly or retain heat as well as cast iron models. • Charbroilers can be mounted on a counter, worktable, equipment stand or refrigerated chef table

EQUIPMENT GUIDE

Types of Broilers

Upright Broilers: • Also called “deck-type broilers,” these models are designed to conserve floor space while producing high food volumes in a shorter amount of time. They are ideal for the following locations: » R estaurants with a higher hourly volume of steaks or burgers » B anquet halls » H otel ballrooms » L arge-scale foodservice operations • Certain models have multiple decks or cabinets for simultaneously cooking multiple items • L arge broiling areas that work by using heating elements placed above the broiling area to produce intense heat » H eat from above is helpful in removing grease from the surface of meats, which then drains into removable grease pans placed below the broiling grid

Salamander Broilers: • Use a concentrated blast of low to medium heat coming from above to finish food items within a narrow cavity » While some models can be used for full roasting, salamanders are designed to supplement high-powered cooking units rather than large volume production and are best used for giving meat products a crisp finish, browning casseroles or caramelizing sugars. • Usually wall-mounted or mounted on top of a range in a small footprint less than 48” wide

EQUIPMENT GUIDE

BROILERS Types of Broilers (continued)

Cheesemelters: • Specifically designed to melt cheeses on top of dishes or broil any plated food on a fixed rack • Cheesemelters use direct, radiant heat that is blasted from above the cooling racks

Horizontal Broilers: • Designed to cook whole chickens in large numbers • Usually come with a built-in rotisserie to skewer whole chickens on a spit while being cooked over the heating elements • Some models feature grate tops, which are usually round rods to prevent chicken from sticking

Vertical Broilers: • Slowly roast meat suspended vertically on a spit in front of an infrared or coil burner » C ommonly used for gyro meat » O pen heat element, which covers approximately 180° of the meat’s rotation

EQUIPMENT GUIDE

Accessories and Options* Note: Refer to specific model spec sheets for applicable accessories & options.

Condiment Rail

Cutting Board

Plate Rail

Splasher Guard

Griddle Plate

Round Rod Grate

Wood Assist Smoker

Waffle Grate

Diamond Grate

*May vary by manufacturer

EQUIPMENT GUIDE

Questions to Ask COMBINATION OVENS 1. Do you need a Gas or Electric unit? • If a Gas unit is needed, Natural Gas or LP Gas (propane) must be specified: » LP gas units can be identified by larger storage tanks outside the restaurant

5. What type of mounting hardware do you need? • Most combi models come standard with adjustable- height feet • Options include seismic-rated flanged feet or mobile base with casters 6. What is the water quality like at the location? Does it meet requirements for installation? • Refer to manufacturers’ specification sheets for combi water quality requirements, as each manufacturer is likely to have slight variations in water quality standards for operation • Water filtration systems are recommended if local water quality is outside manufacturers specifications 7. How much space is available under the hood and/or next to the equipment? • Each manufacturer specification lists the minimum clearance requirements for installation. This distance is determined during agency testing and is a function of the oven design. Clearance is dependent on the manufacturer and model. Certain models offer a zero clearance requirement, while many manufacturers recommend additional clearance on each side of the oven and 18” for serviceability 8. What type of ventilation will the combi oven be operating under? • Permanent Hood: » Gas combi ovens are almost always found under a permanent hood due to byproducts produced during gas combustion. In general, gas and electric combi ovens are specified to be under a hood for operation • Integrated ventless or recirculation hood availability: » Most manufacturers will also offer a ventless hood option installed on top of the combi oven, removing the need to operate under permanent hoods. This is commonly done for front of house applications, locations without ability to install duct work or where installation of a new hood is cost-prohibitive 9. What method of steam generation is preferred? • Many chefs can’t tell the difference between boiler- based (steam generator) and boilerless models since the difference mainly lies in the interior parts » The boiler-based (steam generator) combi oven uses a tank adjacent to the oven cavity which boils large quantities of water to produce steam » Boilerless combi ovens inject water onto a heated surface to flash steam inside the oven cavity and circulated by a fan. This option typically uses up to 80% less water and reduces the amount of maintenance required for boiler-based models 10. Do you want standard or deluxe controls? • Standard controls are usually operated by multiple small buttons, with information such as temperature or time occasionally displayed on a small digital readout • Deluxe controls are usually a single, larger touch screen that shows all combi functions

» Natural or LP Gas units cook the same but are not interchangeable due to different types of gas used to power the burners » Gas and most electric units will require a hood. » Gas units will typically require one 120V connection per oven » 208V–240V connections are available and considered a standard offering • If an Electric unit is needed, Voltage must be specified: » Common voltage is 208V–240V and three-phase power (certain models are available in one-phase but often breaker size requirements are larger than available at location) » Electric units often require an electrician for installation as the ovens are hard wired with no cord or plug included » Countertop combi ovens and mini combi ovens can be connected with cord and plug for 1 phase 2. Do you need a single or stacked combi unit? • A single combi oven is typically offered in six different model sizes • A stack is a combination of two units stacked vertically to better utilize hood space » Not all models or configurations can be stacked; refer to a manufacturer’s website for a full product listing

» Stacking allows for overall greater product throughput and greater menu versatility, with ability for two ovens to run at different temperatures and/or humidity settings simultaneously

» If stacked combi ovens are specified, always measure the height to ensure there are no clearance issues 3. Do you want standard or recessed doors? • Standard doors feature a right-hinge swing to access the oven cavity » Certain combi models may offer an optional left hinge swing • Recessed doors allow the door to disappear on the right side of the oven cavity, increasing user mobility, providing space around the unit and improving safety 4. Does the end user’s menu include certain key products that require a slower fan speed or air flow to ensure maximum product quality and consistency? • Combi ovens with basic or simple controls typically offer two fan speeds • Combi ovens with upgraded or deluxe controls typically offer five fan speeds • Certain niche food groups can be sensitive to “standard” combi fan speed settings including light pastry products, cakes and batters, certain smoked products or potential garnishes and toppings.

EQUIPMENT GUIDE

Types of Combination Ovens

Small-Sized Combi Oven (Mini Combi)

• Typically offered in a four-hotel-pan size capacity and ideal for front of house applications as well as primary cooking. Ventless options are also available for this size combi oven.

Full-Sized Table Top/Floor-Size Combi Oven

• Typically offered in four different sizes based on baking sheet pan capacity, although model availability varies by manufacturer. Per industry standards for combi naming, the first number indicates sheet pan capacity while the second number indicates the size of sheet pan (10 denotes a half-size sheet pan, 20 denotes a full-size sheet pan). For example, a 7-20 combi model holds seven full-size sheet pans • The different models come in either gas or electric with simple or deluxe controls

Full-Sized Roll-In Combi Oven

• Roll-in models are generally offered in two different sizes and incorporate a removable plate or pan trolley to increase efficiency and productivity for high-volume cooking

EQUIPMENT GUIDE

COMBINATION OVENS

Oven Construction Facts

• Interior/Exterior – stainless steel construction for maximum protection against rust and corrosive cleaning agents • Hand shower located on the unit for rinsing cavity, quenching vegetables, pot filler, etc.

• Dual water connection – treated and untreated water connection

Benefits of Combination Ovens

Combi ovens may come with higher initial costs but when compared to the cost of your overall equipment package, the purchase is worth the initial price. These versatile units make smart investments for the following reasons: • Can be bought in place of individual steamers and convection ovens, lowering equipment costs and reducing your footprint • Can be set at low temperatures to be used in place of proofers, holding cabinets and slow cookers. They also work well for roasting, steaming, sous vide, smoking, braising, baking, rethermalizing and oven frying • Provide humidity balance, convection oven capabilities and steaming, as they combine hot air

with heated steam. This provides food moisture control and increases product yield • Highly accurate controls, allowing foods to be cooked at precise temperatures and steam levels, providing consistency and flexibility • Great for cooking meats since the dry heat introduced into the chamber will do most of the cooking while the moisture from available steam helps prevent drying and shrinking, resulting in higher-quality meat dishes • Excellent programming features that allow you to hard load or manually input recipes and cook modes for greater ease of use • Maintain flavor and nutrients while simultaneously speeding up the cooking process

Tips and Maintenance

Cooking Tips: • A combination oven, with use of superheated steam, cooks much faster than a traditional convection oven, requiring cooking time adjustment. » Some ovens have higher BTUs and faster recovery time when the oven door is open. Cleaning Tips: • General cleaning of the stainless outside is to wipe down with a stainless steel cleaner and polish regularly. (See page 76) » Most combi ovens may have both tablet and liquid clean option for automatic, self-cleaning. Liquid cleaning is more often used for heavy

chicken applications or where handling of chemicals needs to be eliminated. » Occasional use of a descaling solution is needed to keep stainless steel clean » Use of a hand liquid spray and quick rinse are ideal when cleaning after smoking applications to remove odor Service Tips: • Combi ovens should have a regular preventative maintenance program to ensure year-round optimal performance • Door gaskets and probes should be regularly checked for optimal sealing performance and food temperature accuracy

EQUIPMENT GUIDE

Humidity Control

Humidity levels are adjustable on combination ovens from 0% to 100% of possible absolute humidity at any chosen temperature, by increments as fine as 1%.

COOKING METHOD

TEMPERATURE (°F)

HUMIDITY (%)

Baking Grilling

325 375 275 212

Roasting Steaming Proofing

100

70 40 50 10 50

Rethermalization

250 250 400 250 450 185 200

Low-Temp

Air Fry Delta-T

Finishing Poaching Stewing Defrosting

100

90 60

Accessories and Options* • Automatic grease collection – integrated tank and pump design

• Grilling grate – adds markings to proteins for increased aesthetics when cooking in a combi oven

extracts grease from the oven and transfers it to a jug adjacent to the oven. The mobile cart transports the full containers for safe emptying and reuse

• Fry basket – allows foods that are traditionally fried to be cooked in a combi oven without the need for fryer oil

• Smoking option – adds menu versatility to combination ovens by smoking products in both hot and cold smoke applications

• Chicken racks – accommodate various poultry weights and production volume needs

• Ventilation hood – ideal for use outside of a traditional hood where additional precautions are required

• Door interlock – allows the door to be locked during operation for added user safety or site security *May vary by manufacturer

EQUIPMENT GUIDE

Questions to Ask CONVECTION OVENS 1. Do you need a Gas or Electric unit? • If a Gas unit is needed, Natural Gas or LP Gas (propane) must be specified: » LP gas user can be identified by larger storage tanks outside the restaurant. » Natural and LP Gas units cook the same but are not interchangeable. » Gas units and most electric units will require a hood. » Gas units will typically require one 120V connection per deck or cavity to power the convection oven fan motor and the controls. • If an Electric unit is needed, Voltage must be specified (120V units are exempt): » Common voltage for half and full size units is 208 or 240V and are available in one- or three-phase. » Electric units often require an electrician for installation as the ovens are hard wired. » Countertop convection ovens are usually for 120V; 208 or 240V are commonly supplied with a cord and plug. 2. Do you need a single-deck or double-deck unit? • A single-deck oven has one cooking cavity while a double-deck oven consists of two single decks stacked vertically. » Most full size ovens hold five pans per cavity » Double-deck units are ideal for high-volume or multiple cooking temperature operations

• Always measure height for double-deck units to avoid clearance issues. 3. Do you want dependent or non-dependent doors? • Dependent doors open together and are easier to work with when holding a pan. • Non-dependent doors require you to manually open each door. 4. Do you want solid or glass doors? • Most major brands come standard with glass doors. Solid doors could have additional costs. 5. Do you want a single speed or a two speed fan? • Two-speed fans are ideal for low-speed ovens baking sensitive or light items. • Most major brands come standard with a two- speed fan but confirm before ordering. 6. Do you want standard depth or bakery depth? • Bakery-depth allows sheet pans to be inserted parallel or perpendicular in the cooking cavity. 7. What are your BTU requirements? • Batch cooking will have lower BTU requirements than a la carte cooking. 8. Do you need casters? • Casters are highly recommended as they allow easier cleaning under the unit. 9. Do you want standard or digital controls? • Standard controls are operated with mechanical dials rather than a digital interface.

Typical Convection Oven Depths

Standard Depth

Bakery Depth

EQUIPMENT GUIDE

Types of Convection Ovens

Single Deck/Cavity Oven

• Single cooking cavity controlled by one oven heat source and control • Ideal for baking, roasting, and general cooking

Double Deck/Cavity Oven

• Double cooking cavity with independent controls allowing for two simultaneous cooking temperatures • Ideal for high-volume locations • Great for baking, roasting and general cooking • Higher production volume with the same footprint as a single deck

Bakery-Depth Oven

Countertop Oven

• D eeper cavity; can be a single- or double-deck design • M ost common in bakeries or other baking-focused locations • A llows for better air flow pattern, eliminating the need for pan rotation • M ay require a deeper hood; occupies a larger space

• Convection oven usually used for smaller production volumes; ideal for baking as no hood is required • Lower cost and faster cooking times than a standard oven • Not recommended for grease-laden products

EQUIPMENT GUIDE

CONVECTION OVENS Benefits of a Convection Oven • Ability to reduce cooking time by up to 25% and cooking temperature up to 30% compared to standard radiant ovens • Equipped with fan technology that actively circulates hot air in the oven around the food, creating a uniformly even temperature and cooking every surface with equal heat and increasing efficiency.

• Multi-functional capabilities including cooking, warming, roasting, re-thermalizing and baking • Features all of the same cooking capabilities as a standard radiant oven with the added benefit of better flavor and texture results due to the reduced cook time and temperature

Safety Precautions

• Carefully review all codes and any other regulations specified by your local governing body

• Have proper safety equipment to avoid regulation violations and occupational hazards for employees • Install any required hood or fire suppression system specified in the owner’s manual

Importance of Convection Fans

• Available in one-speed, two-speed or intermittent to automatically switch direction upon opening of the oven door, affecting the browning of a product • Fan settings will impact particular foods. Items such as muffins and flan need little or no fan usage to cook adequately, making two-speed options preferable. High, continuous speeds are ideal for roasts and other meats • Reverse air systems with advanced instruments are also available. These provide increased precision and control, resulting in greater accuracy

EQUIPMENT GUIDE

Oven Construction Facts

• The most common exterior construction for ovens is stainless steel on the sides and top. • The most common interior construction for full size ovens is porcelain-coated steel for easy cleaning. Others, like the counter top units, feature a stainless steel interior as standard. • A direct-fired oven is designed so that the burner

is fired directly into the process air stream to create heat. This is common for models that don't require combustion to be separated from the cooking area. • An indirect-fired oven has a sealed burner with combustion being separate from the cooking area.

Tips and Maintenance

Cooking Tips: • A convection oven cooks much faster than a conventional oven and the cook times will need to be adjusted. » Baking in a standard depth oven may require the pan to be rotated for optimal results » Some ovens have higher BTUs and faster recovery times when the oven door is open. Adjust your cook times accordingly. Cleaning Tips: • Wipe down with a stainless steel cleaner and polish regularly. (See page 76) » If the oven has a porcelain coated interior, do not use heavy abrasive cleaning pads. Gently wipe the liner immediately after spills or use a soft pad with a mild cleaning chemical. Accessories and Options* • Casters – different styles and sizes available depending on durability or height additions • Glass Doors – glass and see-through • Solid Doors – solid and not see-through • Voltage – common voltage is 208V or 240V • Phase – a wiring type exclusive to electric convection ovens that the amps are divided over. A three-phase divides the amp draw over multiple wires, allowing for smaller wiring used to power the oven. A single-phase caries all the amps needed over a single heavier wire to power the unit. • BTU = British Thermal Unit - the common term used to determine the power of a cooking device. The higher the BTU the faster the cook and recovery time.

» Stainless steel oven liners require chemical cleaners for the cavity. » Over time, glass doors will develop a film between the panels caused by grease. Never use sharp objects to clean them as it can cause unsightly damage that can obscure visibility. In addition, glass damage due to abuse is not covered by manufacturer warranties. Service Tips: • Door gaskets should be checked and calibrated regularly for optimal performance. • Fans are sealed and permanently lubricated, so regular maintenance should not be necessary. • Do not spray your oven with water. It can cause operational failure as well as void your warranty.

• Fan Speed – two-speed fans are the most common for convection ovens and ideal for baking or cooking proteins. Lower speed fans are ideal for cooking sensitive items such as flan. • Independent Doors – each door can be opened separately or simultaneously. • Dependent Doors – both doors operate on a pulley-style chain system and open together. • Standard Controls - mechanical dial timers and rotary temperature selectors. • Digital Controls - electric controller that allows for precise temperature and time selection. • Rack Options - most common are five racks per cavity. Some manufactures offer oven racks that can be moved with a cart (trolley) to be used in blast chilling and higher volume applications. *May vary by manufacturer

EQUIPMENT GUIDE

COOK AND HOLD OVENS Questions to Ask

1. What type of food will be cooked? • Cook and hold ovens are able to cook tender proteins as well as more delicate items such as sauces, butter, yogurt and cheesecake among other items. 2. What is your cooking capacity? • Reference the manufacturer specification sheets to determine the pan type, oven capacity and load amount per cavity. • Cook and hold ovens are stackable to increase capacity and save space with a vertical footprint. Some manufacturers provide kits that allow stacking with other cook and hold ovens and equipment. 3. What level of control is needed? • Simplified designs feature basic dials or push- button controls. More complex systems contain features such as the ability to record HACCP data by cooking by probe. 4. Are there security concerns? • Lock features are available and can be installed at the factory or on site. 5. Does your equipment need to be portable or stationary? • Single-cavity cook and holds are usually under

the counter or mounted under the counter while double-cavity cook and hold ovens are stand- alone units. • Cook and hold ovens can be supplied with various caster sizes for easy mobility. Bumpers can also be added to prevent collision damage to walls and other equipment. 6. What voltage is available in your location? • If you have a 120V one-phase, you will need to validate the amperage for the specific oven – this typically ranges from 20, 30 and 50 amp service. • If you have a 208-240V one-phase, you will need to validate the amperage for the specific oven – this typically ranges from 20, 30 and 50 amp service. 7. Do you want to connect to water supply? • While a water supply is not necessary, ovens that require water are recommended to be connected directly to a water source. Water reservoirs can be filled as well. 8. Does the product need to be visible during the cook cycle? • Opening the door during operation can negatively impact the cooking and holding process. Glass doors allow you to see the product without any opening necessary.

Cabinet Sizes

Full Height  • At least 65" tall, this design is ideal for high-volume operations

Capacity • Rated by how many standard-sized pans the cabinet can hold, ranging from three to as many as 18.

1/2 Height  • 36-41" high, making them ideal for use in smaller to low-volume operations

Undercounter  • Less than 34" height, allowing it to easily fit under countertops in small kitchens

EQUIPMENT GUIDE

Types of Slides

Universal Slides

Fixed Wire Slides

Lip Load Slides:

Shelves

Benefits of Cook and Hold Ovens

• Reduces food costs » Reduces the amount of protein shrink up to 20% compared to traditional convection ovens, allowing more product from the same cut to be served. » Low-temperature cooking naturally tenderizes meat, allowing you to reduce protein costs without sacrificing flavor. » Able to hold food at ideal temperatures, preventing unwanted drying or cooling during service. • Reduce labor costs » Overnight cooking capability helps reduce labor costs. Once cooking is complete, the oven will go automatically into a hold mode without the need for human monitoring.

• Reduce operating costs » Cook and hold ovens are energy efficient and can operate at a cost of less than $2 per day. » Do not require a hood, saving money on hood installation costs which can range from $2,000 to $4,000 per foot as well as up to $30 per day in energy costs for hood operation. • Reduce the load of other cooking equipment » The “set-and-forget” feature frees up labor for other tasks and reduces the burden on other cooking equipment during service while also allowing advanced preparation by cooking overnight and holding until peak service times.

Maintenance Tips

Service Tips: • Have a regular preventative maintenance program to ensure optimal performance and service life. • Door gaskets and probes should be regularly checked to maximize sealing and food temperature accuracy.

Cleaning Tips: • Wipe down with a stainless steel cleaner and polish regularly. • Descale water-based models with a descaling solution to keep stainless steel clean and prevent white scale buildup.

Accessories and Options* • Rib racks – Ability to stack ribs • Wire shelving – Allows you to place various size pans into the oven • Bumpers – Ensures that the oven will not be damaged when moving • Exterior drip pans – Can be added to collect liquid

• Simple and deluxe controls • Various caster sizes – Small casters allow ovens to fit under counters, while larger casters allow you to transport oven over rough terrain • Door lock – Ability to lock the door during operation for added safety and security *May vary by manufacturer

EQUIPMENT GUIDE

DISH MACHINES

Questions to Ask

1. What type of food service operation are you? 2. What is your volume (meals per hour)?

3. How much space is available in your dishroom? 4. What type of dish machine is best for your application (see chart below)?

Types of Dish Machines

Glasswashers

• Two common styles of Glasswashers: Door type and Rotary type » Door type – Most common glasswasher, takes full glass racks » Rotary type – Low temp models only and are better for fragile glassware • Available in high temp and low temp » Consider the regulations

Undercounters

• Sanitize dishware by reaching high temperatures or using chemicals • Rated by how many racks of dishes they can sanitize per hour – See “How to Properly Size a Dish Machine” on page 20 • Available in high temp and low temp (low temp need chemicals) » Consider the regulations that are applicable to your location and type of business (See Pro and Cons of each on page 20) • Small footprint designed to fit underneath counters • Designed to operate quietly • Energy Star units available from most manufacturers

Door Type

that are applicable to your location and type of business (See Pro and Cons of each on page 20)

• Small footprint designed to fit underneath the countertop in a bar setup • Energy Star units available from most manufacturers

Rotary Type

EQUIPMENT GUIDE

Types of Dish Machines

Straight Line

Corner

Rack Conveyor

Door Type • Usually installed between two dish

Pot, Pan & Utensil Washer • Designed to accommodate large pieces of cookware and oversized tools like full-size sheet pans, stock pots, ladles, spoons, and spatulas • Eliminate the need for presoaking or scrubbing scour pots and pans removing stubborn soils • Booster heaters raise incoming water to the 180° F necessary to sanitize dishes without chemicals (optional) • Energy Star units available from most manufacturers • Large footprint designed to handle high capacity quickly • Ideal for washing a lot of different pieces of washware that need to be placed into separate racks • Number of tanks depends on the conveyor’s speed – Quicker the speed, the more tanks are needed to properly wash dishware • Energy Star units available from most manufacturers

tables – one for incoming soiled dishes and another for outgoing clean dishes • Most models can be converted for either a straight-through or corner set-up • Booster heaters raise incoming water to the 180° F necessary to sanitize dishes without chemicals (optional) • Available in standard or tall height

• Ventless models available from some manufacturers • Energy Star units available from most manufacturers

Flight Type

Accessories and Options* • Drain Water Tempering Kit – use when plumbing code calls for drain water to be less than 140° F. This kit blends cold water with drain water when needed to temper discharge water from the machine • Power Cord Kit – NEMA (National Electrical Manufacturers Association) rated plug for easier installation – just make sure you are selecting the proper one for the correct voltage • 6" Leg Extension – base – helps meet code requirements for cleaning • 17" Stainless Steel Stand – stand with storage underneath to fit 2 rocks or chemicals • Water Hammer Arrestor Kit – helps reduce water hammer spikes of pressure • Casters – different styles and sizes available depending on durability or height additions • 3/4" Pressure Regulator Valve – reduces psi to the machine ; not required unless psi is 65 or higher • Designed to have a continuous conveyor belt that runs through different washing zones • Must built in a straight-line, so cannot be built into a corner • Energy Star units available from most manufacturers

• Splash Panel Kit – designed for machines placed in a corner configuration • Seismic Feet With Holes – feet designed to hold unit down during earthquakes • Flanged Feet For Weld Down – feet designed to hold unit down in cruise or Navy industry • Single Point Electrical Connection Kit – single point electrical connection for 3 phase machines only – field installed • Spray Hose Field Kit – only available on front load models – provides hose to spray down machine • Table Limit Switch – Stops conveyor when a rack hits it to prevent wear and tear to the system, highly recommended on all conveyor machines • Energy Recovery – uses steam to preheat incoming cold water, sends water to booster • Blower Dryer – needed when customer has a lot of plastics *May vary by manufacturer

EQUIPMENT GUIDE

DISH MACHINES

How to Properly Size a Dish Machine

1. How many people are you serving during the busiest hour of operation? 2. On average, approximately how many total pieces of ware does each person have?

NUMBER OF PEOPLE X PIECES OF WARE PER PERSON = TOTAL AMOUNT OF WARE THAT NEEDS TO BE WASHED DURING THAT ONE HOUR PERIOD

High Temperature vs. Low Temperature

High Temperature, Hot Water Sanitization: The Facts One of the most popular warewashing methods is known as “High Temperature, Hot Water” sanitization. However, like anything else in the foodservice industry, careful thought must be given to your warewashing approach in order to make the right decision. Here are a few things to keep in mind when considering whether high temp, hot water sanitization is right for you: Pros: • Best results • Removes tough stains such as lipstick, oils and grease better than low temp • No chemical or bleach sanitizer residue • Less caustic – easier on your machine and items being washed • Lower chemical costs

Low Temperature, Chemical Sanitization: The Facts Another popular warewashing method is known as “Low Temperature, Chemical Sanitization.” Just like high temp, hot water sanitization, it is important that you review the advantages and disadvantages. The pros and cons below can offer some guidance when choosing an approach to your warewashing: Pros: • Requires less power • Lower purchase price as no booster heater is required • Easier handling due to dishes being cooler to the touch Cons: • High chemical cost • Stronger chemicals can limit the service life of your dishwasher and may leave residue as well as a “chemical smell” • Can lead to less desirable results with tough stains like lipstick, proteins or fats • Not recommended for stemware

Cons: • Additional costs

• Larger electrical and power requirements • Door-type and larger machines require hoods for proper use

EQUIPMENT GUIDE

Is Your Commercial Dishwasher Ready for an Upgrade?

Efficient and Effective In addition to saving water and energy, modern commercial dishwashers are fighting dirt and soil more efficiently as well. Wash arms and nozzles are better able to reach all areas of each dish while chemicals are being used in more efficient ways, reducing the need for detergents and rinse agents. Finally, more items such as large sheet pans can be run through the dishwasher, reducing the need for hand washing. Better Speed Another aspect of modern technological advancements in commercial dishwashers is the time being saved with machines running loads faster, allowing for more per hour. This saves not only water and electricity but also manpower that can then be freed up for other important tasks in the back of the house, which in turn can lead to greater overall job satisfaction among the staff.

With the advancements made in technology for some equipment categories, in particular with commercial dishwashers – replacing your machine before it is on its proverbial “last legs” might be a good idea. Here’s a look at some of the latest improvements that will help you decide if an upgrade makes

sense for your establishment: Lean, Mean and Just As Clean

As recently as the past decade, conveyor- type and flight-type dish machines were using as much as 300 gallons of water during the final rinse cycle alone. Today, dishwashers are achieving the same result with just half or even a third of that amount. When added up over the course of a year, the resource and cost savings are substantial.

EQUIPMENT GUIDE

DRAFT BEER DISPENSERS Types of Dispensers

1. Direct Draw: Dispensed from faucets located on or adjacent to the wall of walk-in coolers with kegs located inside the cooler

2. Remote Draw: Dispensed from kegs located in a remote refrigeration unit

1. Direct Draw: Questions to Ask

1/6 BARREL 9 1/4"

1/4 SLIM BARREL 11 1/8"

16 1/8" 1/4 BARREL

1/2 BARREL 16 1/8"

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Self-Contained Kegerator or Back-Bar Refrigeration

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3. Specify drip trays for back bar units and custom towers accordingly (examples shown below): • Will they be stock or require customization? • Are rinsers preferred? Will they be stand-alone or in the tray? 16 1/8" 1/4 BARREL 1/2 BARREL 16 1/8" DP-MET-T-24-Z DP-MET-T-24-Z

1. How many products does the customer intend to dispense and what are the potential keg sizes? (Account for back up kegs) • Four possible keg sizes – 1/6 barrel, 1/4 slim barrel, 1/4 barrel, 1/2 barrel (shown below): 1/6 BARREL 9 1/4" 1 / 6 1 / 6 1 / 4 1 / 4 SLIM 1 / 4 SLIM 1 / 6 1 / 6 1 / 6 1 / 6

1/4 SLIM BARREL 11 1/8"

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1 / 4 SLIM

DP-MET-T-24GR-Z

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1 / 4 SLIM

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DP-MET-T-24-Z Surface Mount

Rinser

DP-MET-T-24GR-Z

1/6 BARREL 9 1/4" 1 / 6 1 / 6

1/4 SLIM BARREL 11 1/8"

16 1/8" 1/4 BARREL

1/2 BARREL 16 1/8"

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1 / 4 SLIM

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1 / 4 SLIM

1/6 BARREL 9 1/4" 1 / 4 SLIM

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1 / 4 SLIM

1/4 SLIM BARREL 11 1/8"

1/2 BARREL 16 1/8"

16 1/8" 1/4 BARREL

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DP-1606 Built-in rinser Built-In Rinser

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1 / 4 SLIM

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4. For beer styles dispensed with 100% CO2 content, will carbonation levels vary? DP-MET-T-24GR-Z

• Many cooler space options are available, based on barrel sizes being stored and dispensed (a few examples are shown below): 1 / 2 1 / 4 1 / 4 SLIM 1 / 4 SLIM 1 / 6 1 / 6 1 / 6 1 / 6 1 / 4 SLIM 1 / 4 SLIM 1 / 4 SLIM 1 / 6 1 / 2 1 / 2 1 / 2 1 / 4 SLIM 1 / 6 1 / 6 1 / 6 1 / 6

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DP-1606 Built-in rinser

1/6 BARREL 9 1/4"

1 / 6 1 / 6 1/4 SLIM BARREL 11 1/8"

16 1/8" 1/4 BARREL

1/2 BARREL 16 1/8"

• Specify an adequate quantity of secondary regulators for maintaining multiple carbonation levels, as it will encourage resale and ensure optimal performance. 1 / 4 SLIM 1 / 6 1 / 6

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1 / 4 SLIM

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5. Will a nitrogenated beer be dispensed? • Nitro stout style faucets must be specified • Requires a gas mix of 25% CO2 / 75% nitrogen to ensure precise nitro presentation • For gas mix ratio accuracy, gas blenders are recommended over pre-mixed cylinders (a few examples are shown below): 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 DP-1606 Built-in rinser

1 / 6 1 / 6

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1 / 4 SLIM 1 / 4 SLIM

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1 / 4 SLIM

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1 / 4 SLIM

2. W ill the dispensing towers provided with kegerators suffice or are alternative towers required? 1 / 4 SLIM 1 / 4 SLIM 1 / 6 1 / 6 1 / 6 1 / 6 1 / 2 1 / 4 SLIM 1 / 6 1 / 6 1 / 2 1 / 2 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6

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1 / 4 SLIM

• Higher cost and longer turnaround delivery time • Available in numerous styles and finishes (a few examples are shown below): 1 / 2 1 / 2 1 / 2 1 / 4 SLIM 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 4 SLIM 1 / 4 SLIM

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• CO2 and nitrogen sources are required for blenders » Reduces gas cost compared to pre-mixed gas originating from cylinders » +/- 2% accuracy for ratios from blender 1 / 2 1 / 4 SLIM 1 / 4 SLIM 1 / 4 SLIM 1 / 4 SLIM 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 1 / 6

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1 / 4 SLIM

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Double Pedestal / Double Service

Single Column

kyline

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1 / 6 1 / 6 1 / 6 1 / 6 1 / 6 MM100-LD MM 00

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TM100-70-30 (11" x 15" x 6")

1 / 4 SLIM

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1 / 4 SLIM

1 / 4 SLIM 1 / 4 SLIM 1 / 4 SLIM

1 / 4 SLIM

(7 3/4" x 8 3/4" x 4 1/2")

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1 / 4 SLIM 1 / 4 SLIM

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1 / 6 T-Tower

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Pass Thru

1 / 6 Paris

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EQUIPMENT GUIDE

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