Understanding Power & Utilities

Gas power fuels commercial kitchens, but not all gas is the same. Join KaTom as we explore the benefits of propane vs natural gas.

Learn how a convertible gas griddle can help keep you cooking through growth in business and unexpected events.

Autofill is a convenient addition to equipment that requires water to operate. Learn more about the two types of autofill mechanisms here.

Restaurant equipment electrical specs can be confusing. This guide aims to help you understand the difference between volts, amps, and watts.

Without a standing pilot, an efficient commercial range can lower gas usage and costs. KaTom explains how spark ignition can help you save.

Restaurant ovens offering more BTUs allow for faster cooking. From heat recovery to consistency, learn why the BTU is king in the commercial oven.

Although gas is a popular choice, gas and electric equipment each have their benefits and drawbacks when used in a commercial kitchen.

An efficient fryer can keep your customers happy while using less energy and lowering operational costs, leaving more money in your budget.

Learn what to look for in energy-efficient refrigeration, and how to get the most efficiency out of the refrigeration units in your commercial kitchen.

Restaurant operators can save a great deal of money on their utility bills by making a few simple changes to their everyday procedures.