Buying Guides & Advice
Gelato and ice cream are very different products, each with distinct storage requirements. Learn how gelato and ice cream cases vary here.
Restaurant aprons are worn by bartenders, servers, and line cooks, with different types and materials that suit each role better. Learn whether you need a bib apron, smock, or waist apron here.
Cut-resistant gloves are a necessary tool for OSHA compliance and employee safety. Learn about your options here.
There are quite a few kitchen towel options available. We break down the options available and what application each type of towel is best used for.
Having oysters in your kitchen means stocking up on oyster knives, but which type do you need? Learn about the four main types of oyster knives here.
Banquet carts are available in a wide range of sizes to equip you to transport food and drinks, ice, and supplies around events large and small.
Heated holding cabinet door options enable you to customize cabinets to meet your exact needs, whether in a commercial kitchen or for catering on the go.
When you need to bring food to a remote location, a wireless heated or refrigerated transport cabinet can help you do so safely.
When deciding on your CaptiveAire system's specs, you'll need to decide which controls are best for your kitchen and if you'll need a utility cabinet.
Learn about how to pair a salamander with your range to make the most of the space in your commercial kitchen.
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.
CaptiveAire commercial kitchen ventilation, including hoods, controls, fans, ductwork, and makeup air units, are available from KaTom.
Which Server condiment pump your operation needs likely depends on which condiments are being dispensed. Use this guide to find the pump you need.
When considering a commercial ventilation system, refer to KaTom's guidelines for customizing the perfect CaptiveAire hood.
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.
Outdoor ice makers can improve service times at your open-air bar or dining room and make employees' work easier. Learn more about those machines here.
The broad category of food prep tools can be hard to navigate. This guide aims to help you choose the equipment you need.
Sanitizer test strips help operators ensure dish sanitizing solutions are diluted correctly for optimal disinfection in foodservice venues.
The iconic chef uniform consists of several parts, including a coat, pants, and a wide variety of hats to choose from.
Adding decorative charger plates to your tabletops can help set the mood for your guests' dining experiences. Learn more about using service plates here.
Choosing the right location for your walk-in condenser can be tricky. Join KaTom as we explore the differences between condenser locations.
When deciding which steam table pan size you need, you'll also need to choose between depths, with 2.5 inches the most common.
Draw customers onto your restaurant's patio with commercial outdoor cooking and beverage equipment. Get the rundown on what's available with this guide.