The commercial oven is the foundation of the cooking equipment in most foodservice kitchens. In part, that’s because the types of ovens available offer specialized performance that fit most any type of operation. KaTom’s selection includes both gas and electric models.
This is often the most common type of cooking equipment in commercial kitchens. They provide even heating and consistent results.
These combine two other fast cooking methods, like microwaves and convection or impingement, to provide extremely rapid heating.
A commercial microwave offers fast results for everyday food heating tasks like retherming pre-cooked items and, in larger units, for cooking.
These offer cooking on a flat shelf of metal, stone, brick, or ceramic tiles. Top and bottom heating allow for a long list of cooking types.
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A countertop convection unit can provide the consistent cooking results expected from its larger kin in a compact design great for crowded kitchens.
Cook and hold units are used in kitchens where food needs to be kept warm for a while after cooking. They eliminate much of the operator's involvement.
This is the perfect addition for a concession stand or small kitchen that wants to add an old favorite to the menu.
An impinger speeds up cooking thanks to concentrated jets of hot air that surround foods in heat and break up the “halo” of cold air that surrounds them.
Commercial toasters provide a compact solution for warming, retherming, and defrosting foods.
With a belt that can be kept moving constantly, these provide quick and efficient cooking. Its ability to produce at high volume makes it great for busy eateries.
A combi pairs convection cooking with steam, providing the benefits of both in one unit. The controls allow for operation of steam or convection cooking.
A commercial rotisserie can serve as both cooking equipment and a merchandiser, providing slow and even cooking behind a glass door.
These provide one step above typical convection, with fans to circulate the hot air and shelf systems that revolve.
A proofer is a combination of a proofing cabinet and a convection unit. This allows you to proof dough and then bake bread in one machine.
The wood-fired pizza oven adds some extra flair and flavor to your preparation not just of pizzas, but also of dishes like linguine with clams and hot sandwiches. With a solid deck for cooking on, they can provide crisp crusts, the flavor of real fire cooking, and a show that will impress customers.
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The commercial smoker has been a mainstay of rib joints across America for many years and the models we offer can provide a deep, rich smoke flavor.