Restaurant Equipment Distributors Key Terms

Learn a few terms associated with restaurant equipment distributors
By Jason Wood Restaurant equipment distributors provide the tools necessary for everything from a small bakery to a large multi-level restaurant to serve its clientele. From the furniture in the dining area, to the refrigerators in the kitchen, restaurant equipment distributors help outfit and brand the food based business.
 

Take the time to learn some of the terms commonly associated with restaurant equipment distributors so that you can understand the equipment they sell and negotiate the best deal for your food based business. Here are some of those terms along with some informational resources to help get you started.

Heated holding cabinets

Heated holding cabinets refer to receptacles that are heated and meant to keep food warm. The food is generally not cooked in the heated holding cabinets, but is transferred to them after cooking. Heated holding cabinets come in all shapes and sizes from small bin type cabinets to large cabinets that hold large amounts of freshly baked bread.
Try: Visit the website for Alto-Sham, which are distributors and manufacturers of commercial restaurant equipment, for additional information on heated holding cabinets.

Steam tables

Steam tables are large tables with multiple levels. The lower level is filled with water and heated until it creates steam. The upper level is filled with trays of food. The steam keeps those trays of food warm. Steam tables can be found inside commercial kitchens where pastas and vegetables are kept at a servable temperature. They are also used out on the buffet line where the customer's food is kept hot.
Try: Check out the website for Jean's Restaurant Supply for more information on the various types of steam tables and how they operate in a commercial kitchen.

Undersink

The undersink refers to a unit, usually made of stainless steel, which is placed under a bar. The undersink allows the bartender to have access to water, as well as providing an additional work station to make drinks, wash glasses, and prep other bar items. The undersinks usually have multiple compartments.
Try: Visit the website for My Chef Store.com for further information on undersinks and how they operate in the commercial bar setting.

Undercounter freezers

Undercounter freezers refer to freezers that are built into commercial kitchens under the counter work space. Undercounter freezers are ideal for commercial kitchens specializing in desserts or other foods that must be kept frozen.
Try: Go to the website for Rapids Wholesale, a restaurant equipment distributor for more information and examples on undercounter freezers.

Booths, booth seating

Booths or booth seating refers to seating that is placed in a restaurant where more than one person can share a seating area. Booth seating is popular in waiting areas at restaurants as well as more casual locations like pizza parlors and sub shops. Booth seating usually has a padded base and no arms unlike its chair counterparts. Restaurant equipment distributors may have separate furniture departments that provide booths and other seating options.
Try: Visit the website for Restaurant Services.com for information and examples of booth equipment that is supplied by restaurant equipment distributors.

Restaurant ranges, range

The range or restaurant range refers to the cooking surface or stove top in a commercial kitchen. Usually heated by gas, these industrial grade ranges are much more durable than their residential counterparts. They have more movable parts, allowing them to be broken down and thoroughly scrubbed by kitchen staff. They are usually made of stainless steel as well.
Try: Visit the website for Food Equipment.com for more information about restaurant ranges and how they might be implemented and utilized within a commercial kitchen.