Buying Guides & Advice

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.

Table covers come in many shapes, styles, and sizes. Learn how to choose the best ones for your venue with this guide.

The materials a commercial refrigeration unit is made of can affect its maintenance requirements, cost, and durability.

To help K-12 cafeterias keep food hot, safe, and ready for kids, Cres Cor offers a 5-year warranty on any equipment purchased by these schools.

TXVs and capillary tubes are two commercial refrigeration components that do the same thing, but in very different ways. Learn the differences here.

Compare Cambro food pans by size, material, and application. Use our Cambro pan size chart to choose the best option for prep, storage, and service.

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.

Not sure which ice type to use? Learn the difference between full- and half-cube ice for cocktails, self-serve beverages, and high-volume service.

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 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.