Cooking Equipment Buyer Guide

Product was successfully added to your shopping cart.

Burkett Restaurant Equipment supplies a full line of Cooking Equipment and Supplies. If you want more information or have any questions feel free to contact us by email or call 1-800-828-8564.

Why buy Cooking Equipment from Burkett Restaurant Equipment?

Burkett Restaurant Equipment carries a full selection of Cooking Equipment and Supplies for your business. We offer FREE SHIPPING on many refrigerated freight items going to any business in the United States. Our competitive pricing offers you the comfort of knowing you are getting the best deal possible without price searching.

What type of Cooking Equipment do you sell?

Braising Pans

Braising Pans (also called Tilting Skillets) are popular for their ability to prepare a broad range of menu items, back up other cooking equipment and rapidly prepare large batch quantities fast and efficiently. Braising is the process of rapidly searing or browning meats and other foods on a hot surface. A single operator can brown or "braise" 175 pounds of fresh ground beef in a single 40 gallon capacity braising pan in 8-10 minutes.

Burkett offers Open Leg models available in Gas and Table Top Braising Pans available in Electric.


Condiment Dispensers

Condiment Dispensers are a necessity to any Concession. Condiment Dispensers dispense anything from fudge and cheese to ketchup and mayonnaise. Dispensers can come in Warmers, Cookers, Steel, Plastic, Round, or Square.


Charbroilers

Char Broilers are either Gas or Electric. Char-Broilers use metal radiant or lava rocks. Radiant broilers use metal radiants to transfer heat and have thermostatic controls for precise temperate control. Radiant broilers are more durable than lava rock broilers, they also cook faster and are cleaner. Lava rock imitates the properties of coal or wood embers, but only wood contains natural, aromatic substances that can flavor food through the smoke they produce.


Griddles

Griddles come in either Gas or Electric. Manual Griddles have a set temperature usually low, medium and High, while Thermostatic Griddles let you set precise temperatures while cooking. Chrome Top Griddles have special tops that are much easier to clean due to their surface not allowing food particles to stick as easily.


Hot Plates

Think of Hot Plates as counter top ranges where you can put foods used to cook in pots and pans on the surface. Hot Plates come in either Electric or Gas. Electric Hot Plates use either Coiled or Flat warming surfaces. Gas Hot Plates have manual controls and can also have Step-Ups.


Ranges

Ranges are great for open-burner operations with added stoves or griddles. Ranges can come in either Electric or Gas. The stoves can be either standard size, half size, or convection. Ranges are labeled by how many open-burners they have (ex. 10-burner) and their widths (ex. 60"). Ranges may come with optional Griddles added to them for convenience and spacing.

Due to health regulations, ventilation hoods often need to be installed overhead when buying a range. We recommend getting Gas Lines (if Gas) and other Cooking Supplies if buying a Range.


Convection Ovens

A convection oven is an oven that circulates the heat evenly throughout the oven using a fan allowing you to bake on more than one rack at a time and get the same results on each rack. The rush of heat speeds up the chemical reactions that occur when food cooks. The butter in a pie crust or a croissant releases its steam quickly, creating flaky layers. The skin of a roasting chicken renders its fat and browns more quickly, so the meat cooks faster and stays juicier. The sugars in roasting vegetables and potatoes begin caramelizing sooner, creating crisp edges, moist interiors, and deep flavors. Overall, food cooked in a convection oven is usually done about 25% faster than it is in a conventional oven. Convection Ovens are either Gas or Electric and either have a single or double deck.


Convection Steamers

Convection Steamers are mainly used to prepare steamed vegetables and seafood. Since steam is water in its gas form, rather than drying out cooking foods, the foods retain their moisture, color and nutrients. Since the cabinet air is so high in humidity, the heat does not draw moisture out of the food. The food simply maintains its own moisture content while cooking; nothing is added or subtracted.


Conveyor Ovens

Conveyor Pizza Ovens are mainly used in Pizza Establishments. They can however, also cook subs, grinders and sandwiches. Conveyor pizza ovens offer a superior product over deck pizza ovens because they cook the same every time. There is no need to constantly rotate the product in a conveyor pizza oven. Pizza Conveyor Ovens range from Counter-top and Floor models to Electric and Gas models.


Deck Ovens

Deck Ovens are designed for high volume pizza and all-purpose operations. Deck Ovens can be stacked two high. Deck Ovens usually cook at a slower cooking time than Conveyor Ovens because they use ceramic hearths (also known as "bricks"). Counter-top and Floor models are among the different Deck Ovens that may be used; may either be electric or gas.


Cheesemelters

Cheese Melters (also known as Finishing Ovens) are ideal for melting cheese on sandwiches, soups, and can also be used for heating up pizza, croissants, pastries, muffins, etc. Professional chefs use a Salamander Broiler for a number of reasons, from broiling fish to melting cheese to caramelizing sugar. A kitchen will use a long salamander broiler as a 'pass through' between the kitchen and servers. A typical Salamander Broiler is positioned above the oven, within reach of the cook as he prepares the dish. For preparation of meat and fish dishes, a shallow metal plate is often used in the salamander broiler, then placed in a wooden or other heat-resistant holder for serving.


Smoker Ovens

Smoker Ovens are mainly used in BBQ applications although any type of fish, meat, or poultry can be used for Smoking. Steam is generated internally by using the same elements that generate the heat. This eliminates the need for a boiler or reservoir. Set the humidity dial to the desired setting. The greater the number the more steam/ humidity. The use of all controls will produce a warm, tender, moist product.


Fryers

Fryers come in either Gas or Electric. For operators with limited space, countertop models may be meet your production needs. For lower output operations a Countertop Fryer may meet your needs.

On Gas Fryers, the higher the BTU output the faster the recovery time of the fryer. Quick recovery time is important for fast-paced operations.


Rotisserie Ovens

Cooking meat on a rotisserie creates succulent and tender meats because the meat is roasted, not grilled over direct heat. As the spit rotates, the meat cooks while being basted in its own juices. Meats prepared on a rotisserie are lower in fat because the natural fat drips off into a drip pan during the cooking process. The method of cooking meats on a rotisserie allows for an evenly brown and crunchy outside, and moist and flavorful inside.

Every rotisserie has three components: a spit, the metal rod upon which chefs secure the meat; a motor, which rotates the meat to ensure even cooking; and the indirect heat source, which can be electric, charcoal or gas.


Gyro Machines

Gyro Machines, or Autodoners, are used to produce Gyro Sandwiches. These are vertical broilers that are engineered for the fast food restaurant owner. Gyro Machines provides quality broiling for a crisp, juicy and flavorful taste with ease of operation. Gyro Machines come in either Electric or Gas models. Models are measured by its meat capacity from 12 lbs. to 65 lbs. depending on how large your operation is going to be.