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Non Food Products

Platforms & Risers, Portable

Platforms, or risers, are stationary flat walking surfaces that are assembled modularly, often at varying levels to make a show/display more visually interesting. A wide variety of risers may be rented or fabricated for custom requirements. Audience seating risers also are included in this entertainment equipment category.

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Pizza Equipment

Pizza equipment is abundantly available today. A restaurant can choose from some of the following supplies. Pizza cutters, pizza ovens, knives, delivery bags, screens, stones, pans, dough mixers, presses, spinners, prep tables, display cases, pan grippers, rolling pins, pan racks, slice guides,heat proofing cabinets oven brushes, cheese shredders and many more.

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Pie Making Machines

There are many advanced, affordable pie & pastry manufacturing solutions available for making pies today. Manufacturing costs are shaved & improved by making volumes of pies in half the time and by eliminating waste and tiresome repetative labor process/costs. Pie making machines come in many sizes & shapes as well.

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Pasta Making Machines

There are both manual and electric pasta making machines. Many have attatchments to make all different pasta shapes such as spaghetti, angel hair pasta, fettucinni, ravioli, gemelli, egg noodles, bow ties,lasagna, etc.

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Pasta Cookers

A Pasta Cooker allows for convenience in the kitchen because there is no need to stir or monitor the pasta while cooking (in contrast to traditional cooking), and there is no risk of the water boiling over while cooking. To use, simply pour water into a Pasta Cooker, carefully add pasta, and cover with the provided lid. Up to 70% of energy and up to 50% of water can be conserved by using a Pasta Cooker instead of a traditional pot; only one liter of water is needed.

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Partitions Or Walls, Movable

Movable walls or moveable wall partitions have become todays most mobile and flexible wall system. This makes it possible to divide one room into several different ones with incredible sound insulation. The two keywords are time and flexibility. Using moveable walls you can separate one room into various small rooms and give them brand new functions in a short amount of time.

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Paneling & Partitions, Acoustical

Paneling & partitions are soundproof panels placed behind a device, such as a wall, to reduce noise

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Paint Markers Or Stripers

A paint marker/ striper is a type of marker pen that is used to create permanent writing on a variety of surfaces from paper to metal to stone.

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Packaging Equipment

Packaging is the science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, & transports items. How food is packaged is of great concern to restaurants tp preserve their integrity.

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Ovens, Wood Burning

Wood-fired ovens, also known as wood ovens are ovens that use wood fuel for cooking. There are two types of wood-fired ovens: "black ovens" and "white ovens". Black ovens are heated by burning wood in a chamber and the food is cooked in that same chamber alongside the fire while it is still going. White ovens are heated by heat transfer from a separate combustion chamber and flue-gas path, and the oven remains "white". While the traditional wood-fired oven is a masonry oven, such ovens can also be built out of adobe, cob, or even cast iron. Wood-fired ovens are different from wood cookstoves which have a hot cooking surface for pots and pans, like on a gas or electric stove. A wood cookstove may also have an oven but it is separate from the fire chamber. Regardless of material they all have an oven chamber consisting of a floor, a dome, and an oven opening.

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Ovens, Vapor

Cooking with steam has long been a preferred method for certain vegetables and meat selections. There are a number of products that allow one to steam nearly anything. Until recently though, no one has considered cooking virtually everything by steam. Recently, however, Miehle, Sharp and other manufacturers have each launched several varieties of the steam oven. The steam oven can be either a countertop stove, sized about the same as a mid-size microwave, or it can be installed in a kitchen. The price is prohibitive for some. Steam ovens range in price from about $1,500 to over $5,000 US dollars (USD). The steam oven comes equipped with a reservoir that is filled with water to begin the baking process. Even installed ovens do not need to be hooked up to a water supply, like an ice-making refrigerator, because in most cases the reservoir is detachable or easily accessible. Temperatures of steam ovens vary. Different systems can cook food at temperatures of 212° to more than 572° F (100° to more than 300° C). Cooking a chicken in a steam oven set to 212° F (100° C) would take about 20 minutes to cook rather than the two hours it'd take in a traditional oven.

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Ovens, Tandoori

A tandoodi oven is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Azerbaijan, India, Turkey, Iran, Armenia, Georgia, Pakistan, Uzbekistan, Afghanistan, the Balkans, the Middle East, Central Asia as well as Burma and Bangladesh. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven. The tandoor is used for cooking certain types of Iranian, Afghan, Pakistani and Indian foods such as tandoori chicken, chicken tikka and bread varieties like tandoori roti and naan. The tandoor was popularised during Muslim reign in South Asia. The tandoor is currently a very important fixture in many Pakistani/Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal.

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Ovens, Quartz

A device that uses heated quartz to conduct heat. Quartz can conduct more heat than traditional oven heating elements such as tubes or bulbs, so it is used for high temperature applications.

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Ovens, Microwave

Appliance that cooks food by means of high-frequency electromagnetic radiation. A microwave oven is a relatively small, boxlike oven that raises the temperature of food by subjecting it to a high-frequency electromagnetic field. The microwaves are absorbed by water, fats, sugars, and certain other molecules, whose resulting vibrations produce heat. The heating thus occurs inside the food, without warming the surrounding air. This process greatly reduces cooking time; baking and other tasks that may require an hour or more in a conventional oven can be completed in minutes in a microwave oven.

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Ovens, Low Temperature

Low-temperature cooking is a cooking technique, a variant of roasting, which is claimed to produce more tender and tasty results than traditional high-temperature roasting. In low-temperature cooking, the food to be cooked (typically a red meat) is cooked for a long period of time ( 10–20 hours) at a low temperature (in some cases, as low as 55°C, 131°F). The technique was developed in the 1970s.

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Ovens, Infra-Red

The infrared oven only heats. Take a toaster for an example; the shiny surfaces inside the toaster reflect infrared rays from the heating elements away from the case. the suface of the bread absorbs infrared rays and it cooks using small particles from the center of the food that then transfers heat radiation from the center and goes out so eventually the whole peice of food is cooked.

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Ovens, Conveyor

A conveyor oven is an oven that cooks items moving through it on a conveyor system. The oven is set at a specified temperature and the conveyor system is set at a speed that ensures the product is baked by the time it is discharged at the other end. Conveyor ovens allow for automated and continuous cooking lines, removing the need for human interaction.

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Ovens, Convection

Although the word convection is usually used to describe the natural circulation of gas or liquid caused by temperature differences, the convection in "convection oven" has a more general definition: the transfer of heat via movement of gas or liquid. Convection ovens impart more convective heat than regular ovens by using fans to force air movement. By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly. The air circulation, or convection, tends to eliminate "hot spots" and thus food may bake more evenly. A convection oven will have a reduction in cooking temperature, compared to a conventional oven. This comparison will vary, depending on factors including, for example, how much food is being cooked at once or if airflow is being restricted by using an over sized baking tray. This difference in cooking temperature is offset by the fact that circulating air transfers heat more quickly than still air of the same temperature; in order to transfer the same amount of heat in the same time, then, one must lower the temperature to reduce the rate of heat transfer to compensate. Many convection ovens also include a proofing capability using the same fan but at a much lower temperature. Convection microwave ovens combine a convection oven with a microwave oven to cook food with the speed of a microwave oven and the browning ability of a convection oven. Another form of a convection oven is the commercial impingement oven. This type of oven is often used to cook pizzas in restaurants. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food that usually passes through the oven on a conveyor belt. Air flow rates can range between 1 and 5 m³/s. Impingement ovens can achieve a much higher heat transfer than a conventional oven. Like the "impingement oven," a convection oven usually has the radiant elements in view of the food, which improves heat transfer and speeds cooking from initial cold start. Some ovens have the heating elements placed in an outside enclosure and hidden from the food. This eliminates radiant heat from direct contact with the food.

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Ovens, Combination Convection/Steam

A combi steamer (or combi-steamer) is a professional cooking appliance that combines the functionality of a convection oven and a steam cooker. It can produce dry heat, moist heat, or a combination of the two at various temperatures. It is fit for many culinary applications including baking, roasting, grilling, steaming, braising, blanching, and poaching. Advantages of this technology are very short cooking times and a gentle preparation method, which leads to better preservation of vitamins and nutritional value of foods than with traditional cooking methods.

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Ovens, Brick

A masonry oven, known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, or clay. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. The traditional direct-fired masonry design is often called a "Roman" or "black" oven and dates in Western culture to at least the Roman Republic. It is known as a black oven because the smoke from the wood used as fuel sometimes collects as soot on the roof of the oven. Such ovens became popular in the Americas during the colonial era and are still in wide use in artisanal bakeries and pizzerias, as well as some restaurants featuring pizzas and baked dishes. Descendants include the beehive ovens of the colonial United States and the Quebec ovens based on the designs of the banal ovens of France.

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Refrigeration Equipment, Reach-In

Reach in refidgerators are refridgerators that are found in most kitchens both at home and in restaurants. As the name implies, one only has to reach in to get what is needed.

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Refrigeration Equipment, Display

Commercial refrigeration units are a required piece of equipment for most restaurant kitchens. They are designed to keep cold foods cold and reduce the risk of food poisoning. Beyond the standard reach-in refrigerators and freezers, more specialized units are also available for specific applications.

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Recycling Equipment And Services

Recycling is processing used materials into new products to prevent waste of potentially useful materials, reduce the consumption of fresh raw materials, reduce energy usage, reduce air pollution (from incineration) and water pollution (from landfilling) by reducing the need for "conventional" waste disposal, and lower greenhouse gas emissions. Recyclable materials include many kinds of glass, paper, metal, plastic, textiles, and electronics. Although similar in effect, the composting or other reuse of biodegradable waste – such as food or garden waste. Materials to be recycled are either brought to a collection center or picked up from the curbside, then sorted, cleaned, and reprocessed into new materials bound for manufacturing.

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Ranges, Electric & Gas

ranges both gas & electric are also referred to as stoves and are used for cooking

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Railings

A railing is a fencelike barrier composed of one or more horizontal rails supported by widely spaced uprights. Also referred to as a bannister.

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Racks, Storage

a storage rack is a framework of bars, wires, or pegs on which articles are arranged or deposited: a clothes rack or a luggage rack or it can be a fixture containing several shelves, it is often afixed to a wall such as a spice rack.

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Racks, Luggage

A luggage rack is a free standing rack made out of either wood or metal with strapping across the top. It is primarily used in hotel & motels to hold suitcases so that they are off the ground and are easily accessible.

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Racks, Drying

A drying rack, or airer, refers to a frame upon which clothes are hung after washing to enable them to dry. The frame is usually made of wood, metal or plastic. There are also drying racks for kitchen utensils as well. There are many types of drying racks, including large, stationary outdoor racks, smaller, folding portable racks, and wall-mounted drying racks.

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Racks, Dishwashing

Dishwasher racks fit into the dishwasher and can hold glasses, dishes, utensils, bowls, & pots & pans

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Racks, Coat & Hat

Clothes valet, also called men's valet and valet stand, is an item of furniture on which clothes may be hung. Typical features of valets include trouser hangers, jacket hangers, shoe bars, and a tray organizer for miscellaneous, day-to-day objects like wallets and keys. Some also feature jewelry boxes. The gentleman's valet is a piece of furniture from a time where dress standards for men where much higher than those of today. The modern versions of the valet vary from the mass produced, a standard coat hanger on a basic frame

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Racks, Baking

Sheet pans, baking trays or baking sheets are flat, rectangular metal pans used in an oven. They are primarily used for baking flat products such as cookies, sheet cakes, and swiss rolls.

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Pushcarts

Pushcarts are refreshment vending by mobile units and has developed immensely in the last several years. From feeding for snacks and coffee breaks to refreshments at buildings, schools, playgrounds, parks, beaches, fairs, etc., mobile units have supplied these refreshments. Carts can carry, hot dogs, hamburgers, coffee,cake, pizza, hot and cold sandwiches, ice cream to name a few.

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Pumps & Valves

A pump is a device used to move fluids, such as liquids, gases or slurries. A valve is a device that regulates, directs or controls the flow of a fluid (gases, liquids, fluidized solids, or slurries) by opening, closing, or partially obstructing various passageways. Valves are technically pipe fittings, In daily life, most noticeable are plumbing valves, such as taps for tap water. Other familiar examples include gas control valves on cookers, small valves fitted to washing machines and dishwashers, safety devices fitted to hot water systems.

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Pressure Fryers

In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly. This leaves the meat very hot and juicy. A receptacle used in pressure frying is known as a pressure fryer. Pressure frying is mostly done in industrial kitchens. Ordinary pressure cookers are not suitable for pressure frying. Attempting to pressure fry using an ordinary pressure cooker is very dangerous. Pressure fryers operate at a lower pressure than pressure cookers. The process is most notable for its use in the preparation of fried chicken in many commercial fried chicken restaurants.

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Pressure Cookers

Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling. the internal pressure and temperature is maintained throughout cooking time. In the food industry, pressure cookers are often referred to as retorts or "canning retorts".

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Pre-Washing Machines

Many restaurants choose to use prewashing machines for their glassware as well as soiled dishes. This eliminates the need to manually clean dishes, glasses, pots, pans, etc. This is a useful tool when dishes are to be washed at a later time.

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Pot & Pan Washing Equipment

Pot & Pan washing equipment can include rack type washers, door type washers, pot & utensil washers, undercounter washers as well as glass washers, These commercial dishwashers are made to withstand the rigors of constant use.

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Popcorn Equipment

kettle size depends on the number of people who will be eating popcorn simultaneously, or the amount of servings you anticipate making over the course of the day, and how much time you want to spend making it. The larger the kettle, the less time you will spend popping. Using a 4 ounce is ideal for low production locations or 6 to 8 oz for larger volume. most popcorn machines have a 3-4 minute pop cycle.

Other considerations include warranty, features and electrical requirements.

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Plumbing Fixtures & Equipment

Plumbing fixtures & equipment for restaurants are usually of the commercial type and may include the following: wall mounted faucets, swivel goose neck faucets, handicap wrist faucets, hands free faucets, pre rinse sprayers, dispensers, grease interceptors, waste outlets, drains, foot & knee operated valves, sinks, countertops & toilets.

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Playground Equipment

Playground equipment for restaurants can be both indoor and outdoor. It can be affordable and safe. One can choose from infant/toddler equipment, playstructures, swing sets,climbers, theme play, various playground surfaces and even musical themes.

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