Purchasing Tips
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.
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.
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.
Learn what's covered by Globe's mixer warranty policies and get the most out of your equipment. Find out more about your mixer's warranty at KaTom.
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.
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.
Just because your old commercial freezer keeps food cold doesn't mean it shouldn't be replaced. Learn the hidden costs of outdated equipment.
Looking for a commercial slicer for your restaurant, deli, or cafe? Explore blade sizes, motor power, and more to help you select the perfect deli slicer.
Ensure you buy the right size commercial mixer for your operation. Learn the tips and tricks for buying the properly sized mixer with KaTom's helpful guide.
We'll help you choose the right commercial popcorn popper for your business, whether you're running a small concession stand or a gourmet popcorn shop.
Paper towels are often a customer-preferred method for drying hands. Here are some of the benefits of paper towels and paper towel dispensers.
A comparison of the cost, environmental, and sanitary applications of hand dryers vs. paper towels indicates that hand dryers are an ideal solution.
Look for these five signs that your commercial coffee machine may be on its last leg and find out how to prevent the most common causes of machine failure.
Without a standing pilot, an efficient commercial range can lower gas usage and costs. KaTom explains how spark ignition can help you save.
Lesser cooking equipment won’t offer the capacity or reliability of a commercial oven. Restaurant ovens, over residential ovens, are best in foodservice kitchens.