Products & Technology
Alto-Shaam Halo Heat is a proprietary technology used in cooking and holding equipment. Learn about its benefits and potential applications.
Remove the hassle from ice machine maintenance with Manitowoc ice cleaning technology. UV light and automatic cleaning ensure you maintain clean ice.
Discover how to choose the best commercial gas range for your kitchen. Compare configurations, base types, gas options, and ventilation tips before you buy.
Add a Cadco VariKwik oven to your commercial kitchen to cook food faster without compromising its quality. Learn more about this fast-cooking oven here.
Foodservice equipment and supplies manufacturers now offer more products that include antimicrobials like Microban. Learn more about those protections here.
The Constellation line of dinnerware from Libbey features Microban in the glaze, which helps prevent the spread of bacteria that cause foodborne illness.
The Ice-O-Matic Elevation series is a simpler, more innovative way to make the same great ice millions of commercial foodservice operations rely on.
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.
Computers have been making their way into almost every industry imaginable, and the restaurant industry is no exception.
Read about the most common refrigerants used in fridges, freezers, deli cases, and other commercial refrigeration equipment. Learn more at KaTom.
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.
Hoshizaki crescent-shaped ice cubes have been called the "World's Most Perfect Ice." We look at why and how these commercial ice makers produce the cubes.
A single cook and hold oven can save hours of labor each day by helping kitchens prepare dozens of entrees en masse ahead of the rush.
Sous vide is a cooking method many operations use to achieve precise results. Learn more about this process and where it's used from KaTom.
Learn FDA guidelines for using a 3-compartment sink in your restaurant. Follow correct wash, rinse, and sanitize procedures with required temperatures.
Need to learn about hotel pan sizes? Discover the different hotel pan measurements, configurations, and accessories.
With the ability to produce perfectly-cooked pizza and other menu items rapidly, a pizza oven may just be the right restaurant oven for your kitchen.
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.
KaTom's popcorn machine cleaning guide covers how to clean a popcorn machine and keep it well maintained for the freshest-tasting snacks.
The Ice-O-Matic Grande Cuber makes trendy, over-sized ice cubes that melt slowly and provide great aesthetic to your customers' favorite cocktails.
Speed cooking restaurant ovens produce quality results in a fraction of the time. Learn more about this amazing type of restaurant oven here.
Compare gas vs. electric commercial ranges, including performance, installation requirements, energy use, and which option works best for different kitchens.
Explore the background, inner workings, and designs of the ice machine refrigeration system. Call KaTom direct for your ice making and refrigeration needs.