Choosing Your Equipment
Robot Coupe manufactures equipment to tackle countless food prep tasks. Read this article from KaTom to learn which machines and attachments suit your menu.
Restaurant portion control tools help you meet customer expectations while maintaining predictable profit margins.
Insulation is an essential part of any refrigeration unit. The R-value of your model's insulation can help you save money and keep your cold items safe.
Booster heaters raise sanitizing water to the right bacteria-killing temperature. Learn how to choose the right unit with KaTom's guide.
T&S hose reels make many everyday cleaning tasks safer and quicker, from washing floors to rinsing equipment. Find yours here.
Match the right lid options with your food pans to avoid spills, cross-contamination, and early food spoilage.
The materials a commercial refrigeration unit is made of can affect its maintenance requirements, cost, and durability.
TXVs and capillary tubes are two commercial refrigeration components that do the same thing, but in very different ways. Learn the differences here.
Adding a baby changing station to your public restroom is an easy way to make your facilities more accommodating to families.
Compare mechanical and electronic controls on commercial refrigeration to help you decide which option is best for your kitchen.
Optimize your restaurant fridge’s organization with this guide. Get tips for maximizing space, ensuring food safety, and maintaining cleanliness in your kitchen.
Learn how to choose the best commercial pressure fryer to create the crispiest, juiciest fried chicken in town.
Learn how a convertible gas griddle can help keep you cooking through growth in business and unexpected events.
These are the terms you'll need to know to find your way around a commercial deep fryer.
A countertop fryer can be space-saving options for operations with limited available space or low-volume production requirements.
Not sure which type of gourmet ice is right for you? With KaTom's guide, operators can find the best gourmet ice style and machine for their beverage program.
Learn about how flake ice is made and if it's right for your business. We go over flake ice machine options so you can find the right one.
Learn the terms used in describing the parts and operation of commercial ice machines.
Use this guide to find the right ice cube maker for your restaurant, bar, or hospitality business, whether you need full cube or half cube ice.
Learn more about nugget ice and the machines that produce it to see if a commercial nugget ice machine would be a good addition to your business.
Learn how a refrigerator works with KaTom's explanation of your reach-in's components, from refrigerant to the materials used to construct it.
Go beyond boring bar food and build a quality pub menu with these simple pieces of equipment. Learn about ovens, griddles, panini presses, and more.
Walk-in cooler flooring is a detail that's easy to overlook, but one that's important in making sure your equipment does the job it's supposed to.
Pre-rinse faucets help take care of the critical first step in the rinse, wash, and sanitize procedure. Learn how to choose the most effective one here.