The commercial range is often the most frequently used piece of equipment in a commercial kitchen, and it must be able to accommodate the preparation of many types of food. To cater to the varied needs of commercial chefs, KaTom carries many restaurant ranges in sizes from 24 to 72 inches long. These commercial stoves can be ordered with built-in griddles, broilers, and burners in many combinations and configurations.
A commercial induction cooktop produces heat by creating electromagnetic resistance in the metal of your cooking vessel. This process results in an exceptionally efficient and cooler way to cook versus traditional methods.
A commercial gas range is very often the most important piece of cooking equipment in a foodservice kitchen. Models are available from KaTom with many options and configurations.
Commercial hot plates are a practical solution for kitchens that need a couple of extra burners, but have no reason to buy a new range. You can buy a hot plate from KaTom with one to eight burners.
Salamander broilers add a great deal of value to most commercial kitchens for their ability to prepare, finish, and hold a number of dishes. KaTom offers a range of salamander broilers as countertop or wall-mounted models.
Stock pot ranges provide a dedicated burner for large pots that have to cook for extended periods of time. Shop KaTom for countertop or standalone stock pot ranges with durable cast iron burners.
Akin to the ever-popular Hibachi-style grills, Mongolian BBQ restaurants are entertaining venues where guests can customize their meal ingredients and watch them get cooked on a specialty Mongolian BBQ range.
A cheesemelter can expand the capacity of a commercial kitchen, providing extra help with finishing food and metling cheese over dishes. KaTom sells them as wall-mounted or countertop units.
A commercial electric range can provide cool, affordable, and efficient operation in a foodservice kitchen. KaTom carries them in a variety of configurations.
A wok range has specially-designed bowls above the burners which accommodate woks. Some include built-in faucets for adding water and cleaning woks on the fly.