Thermodyne’s used units combine affordability with the unmatched quality of our commercial food warmers.
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In addition to slow cook and hold ovens, Thermodyne also represents a line of steam griddles known as American Griddle. The 3’ HP steam griddle, by the American Griddle Corporation, features patented Steam Shell technology that brings solutions to your kitchen never before possible.
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Thermodyne precision slow cook and hold ovens are EPA 202 approved. With no visible smoke or grease-laden effluents collected, Thermodyne units are not required to be placed under a kitchen exhaust hood.
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Here at Thermodyne, we recognize that foodservice equipment needs to function effectively and consistently. Not only do our commercial food warmers provide efficiency required in the industry, but they also come with an excellent money-back guarantee
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Designed as a dimensional alternative to the 1900G unit, Thermodyne's 1900DW slow cook and hold oven offers additional space for side by side pan placement along with double doors for tight areas that require a narrow door swing.
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Two of Thermodyne’s most versatile and multipurpose units are the Dual-Purpose Chill-Reheat/Hold units and our 744HW (dry well) series hot food wells which combines serving line capabilities with a Thermodyne holding oven beneath.
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Thermodyne’s 1500RC offers high-powered chilling in a compact footprint. Furthering the use of our patented Fluid Shelf® technology, each shelf in the unit is chilled by pumping refrigerated fluid through the shelves, minimizing the time required to cool down to HACCP required temperatures.
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The Prime Minister oven is designed specifically for slow-cooking prime rib, brisket, pork shoulder, and other proteins. The reliable cook and hold temperatures allow the Prime Minister to consistently offer the same product every day.
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Thermodyne’s 744HW (dry well) series hot food well combines serving line capabilities with a Thermodyne slow cook & hold oven beneath.
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Early commercial kitchens were designed to merely prepare food. There was little emphasis on safety, organization, or overall design effectiveness. The 20th and 21st centuries saw a rise in interior planning that focused on workflow, improved technology, and kitchen efficiency.
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If the menu at your next event is complex, you already know that a lot of the work is going to need to be done ahead of time. That leaves you the complex question of how much you can prepare before the event itself. Not doing enough early work can leave you stressed and running behind all day, but preparing too much might leave your plates filled with food that tastes stale or has the wrong texture.
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Just because winter is on its way doesn't mean you won't be asked to cater events in the outdoors. When you're far away from anything but a socket or two, it's important to have all of the equipment you need to make things run smoothly. All of that equipment means you need a van, too, and don't let your car limit your options. Here are a few considerations to keep in mind when you're selecting the right van for your company:
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Operating a commercial kitchen or restaurant kitchen can be a great career for anyone that has an interest in food services. For those that would like to operate a commercial kitchen, there are many different important pieces of equipment…
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