Product Knowledge
Learn the differences of salamanders vs cheese melters here. KaTom will ensure you get the right equipment for your commercial kitchen.
Flywheel slicers are a callback to the equipment's European roots, and are operated by hand to give chefs precise control over their cuts.
Compare Type 1 and Type 2 commercial hoods to find the right vent for your kitchen. Learn how each handles grease, heat, and moisture for safer ventilation.
There are a wide variety of commercial floor cleaning supplies available to make floor maintenance simple. Find out which supplies you need here.
Your geographic location can play a large role in the features and accessories you might need for your walk-in cooler.
Considering the cost of ownership of your commercial refrigeration before you purchase a unit can save your business thousands of dollars over time.
Understanding the different capabilities of walk-in vs. reach-in refrigeration will help you choose the right one for your kitchen. Learn more here.
There are two types of commercial mixers: planetary mixers and spiral mixers. What's on your menu will determine which one you need.
The Americans with Disabilities Act includes guidelines about counter height that may affect your undercounter refrigeration purchases.
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.
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.
Compare mechanical and electronic controls on commercial refrigeration to help you decide which option is best for your kitchen.
These are the terms you'll need to know to find your way around a commercial deep fryer.
Learn the terms used in describing the parts and operation of commercial ice machines.
Learn how to shop for china like a pro! KaTom covers the key differences between porcelain, stoneware, and bone china ceramic dishes.
Learn to recognize different types of knife grinds so you can determine the best maintenance and uses for your culinary knives.
Learn how a refrigerator works with KaTom's explanation of your reach-in's components, from refrigerant to the materials used to construct it.
Autofill is a convenient addition to equipment that requires water to operate. Learn more about the two types of autofill mechanisms here.
Commercial kitchens are filled with metal surfaces, from refrigerator cabinets to work table tops. Learn about those materials and how to clean them here.
Need to learn about hotel pan sizes? Discover the different hotel pan measurements, configurations, and accessories.
Learn how the type of wood and the construction method used can affect how well a cutting board will function in your kitchen.
High-temp and low-temp commercial dishwashers each have their advantages. Learn which one is best for your business here.