Wire shelving is the workhorse of back-of-house storage. It holds dry goods, paper, cases of cans and produce, and it
Woks and steamers are the backbone of Chinese, Japanese, Thai, Vietnamese and many other Asian kitchens, and they are useful
Opening a kitchen or restocking one means buying dozens of small tools. Forget one and your cooks improvise with the
Every plate, glass and fork travels a loop: from the table in a bus tub, through the dish area in
Good food storage keeps ingredients fresh longer, reduces waste and makes health inspections go smoothly. Commercial kitchens use a mix
Ingredient bins keep flour, sugar, rice, beans and other dry goods clean, sealed and easy to scoop. They replace open
Cutting boards touch almost every ingredient in a kitchen. The right boards protect knife edges, keep food safe and make
Most commercial kitchens need stainless mixing bowls in three bands: small (3/4 to 2 qt) for sauces and garnish, medium
A stock pot is the base of soups, stocks, sauces, pasta, chili and boiled seafood. In a commercial kitchen it
Buy sheet pans by size first, then gauge and rim, then solid or perforated. Full size pans are 18 x
