Commerical Cooking Equipment

Whether it’s electric or gas, the type of cooking equipment you use determines your productivity, efficiency and yield. Electric cooking is the smart choice for today’s energy efficient kitchen. Explore the advantages of electric cooking equipment and learn how to maximize your energy dollars and grow your business. Let Georgia Power show you how electric cooking technologies will help you enhance profitability, reduce kitchen heat, improve yields and increase productivity.

Cooking Demo – Electric Fryer

As a young chef growing up in the industry gas was predominant. We learned how to cook with gas but technology today in our kitchens has provided amazing transformations with electric cooking. You have cooler kitchens which makes happier chefs which make a much more consistent product. They’re focused over the stove a little better. We have an energy efficiency that is saving money which translates to food costs. So all and all the technology that electric cooking has provided the modern day chef is absolutely amazing.

 

Please check out the following video on our fryers to see how the electric cooking advantage will make a difference in your kitchen.

 

From french fries to chicken, fryers produce some of the most popular items on any menu. Electric fryers are energy efficient with faster recovery time than gas, there’s less wasted heat in the kitchen, less maintenance, and they’re easier to use and clean.

 

A deep cold zone found in electric fryers allows food particles to fall safely to the bottom of the fryer where they will not continue to cook and burn. This reduces oil scorch and increases oil life. The electric heating elements allow the heat energy to go directly into the oil, not to heating the pot or flue. That keeps the sides and top of the fryer cool so it radiates less heat into the kitchen and that helps reduce your air conditioning costs. Your kitchen staff is more comfortable working in a cooler, electric kitchen.

 

Oil reaches cooking temperature quickly producing consistent results time after time. Even with frozen products, the electric fryer recovers quickly and maintains proper temperature even during heavy use. Food absorbs less oil, reducing top off, when cooking at the proper temperature so oil lasts longer and helps reduce your oil replacement costs.

 

Batch after batch the food cooks to a consistent, crispy, and reliable golden brown for both eye and taste appeal. There’s no combustion, no burner noise, no pilot light, no cracked or split fry pots, and very little required maintenance. Electric elements are easy to replace if needed with no air mixture adjustments so there’s less down time when you use electric fryers.

 

But the bottom line is that you will be producing the highest quality food your customers will rave about and they will love the consistent taste, color, and texture of food cooked in an electric fryer.

 

We invite you to test drive an efficient electric fryer powered by Georgia Power.

Cooking Demo – Electric Griddle

As a young chef growing up in the industry gas was predominant. We learned how to cook with gas but technology today in our kitchens has provided amazing transformations with electric cooking. You have cooler kitchens which makes happier chefs which make a much more consistent product. They’re focused over the stove a little better. We have an energy efficiency that is saving money which translates to food costs. So all and all the technology that electric cooking has provided the modern day chef is absolutely amazing.

 

Please check out the following video on the awesome griddle to see how the electric cooking advantage will make a difference in your kitchen.

 

From eggs and pancakes to hamburgers or stir fry, the versatile griddle is a key component of most commercial kitchens. The cooking surface can be grooved or flat, and made of mild steel, chromium, or stainless steel. Double-sided clamshell models where food can be cooked on both sides at the same time are also available.

 

There are some surprising differences between gas and electric models. Gas griddles have hot spots that can have as much as an 80 degree temperature difference between the hottest and coolest section of the cooking surface. With such inconsistent plate temperatures, it makes it difficult for the cook to produce consistent results

 

Electric griddles have much more uniformed heat distribution, edge to edge, and reduce that difference to less than five degrees – producing a reliable consistent product, especially at high volumes. This uniformed temperature across the surface allows the cook to use the entire plate surface, and also lets you use a lower heat setting – saving energy and keeping the kitchen and the cook cooler and more comfortable.

 

Electric rapid recovery griddles have less than twelve degrees variance across any two points on the plates surface. And electric steam griddles are much more accurate with less than three degrees of surface temperature variation. Electric griddles recover faster than gas, even with frozen food. And again, the electric steam griddle is even faster. Faster recovery means less cook time, and greater productivity – giving your customers quicker service and your kitchen increased volume capability.

 

Cooking is faster and more consistent on an electric griddle. Food items can be flipped in the same space, and the cook doesn’t need to push food around on the cooking plate to find a hot or sweet spot. With an electric griddle, the entire surface is a sweet spot.

 

The versatile electric griddle has one more advantage over gas, and that’s maintenance. With no burner ports to clean, no burner assemblies to burn out, no burner mixtures to adjust, reliable electric griddles save time and money with less time down for maintenance – and more time ready for duty when needed. And once everybody’s been fed and the cook’s about ready to go home, it’s faster and easier to clean an electric griddle too.

 

We invite you to take a test drive on a versatile electric griddle powered by Georgia Power.

Cooking Demo – Induction Cooking

As a young chef growing up in the industry gas was predominant. We learned how to cook with gas but technology today in our kitchens has provided amazing transformations with electric cooking. You have cooler kitchens which makes happier chefs which make a much more consistent product. They’re focused over the stove a little better. We have an energy efficiency that is saving money which translates to food costs. So all and all the technology that electric cooking has provided the modern day chef is absolutely amazing.

 

Please check out the following video on the unbelievable induction cooking burners to see how the electric cooking advantage will make a difference in your kitchen.

 

Induction cooking allows for instantaneous exact heat control without the radiant heat of a gas range. This means you have the flexibility and the precise control you need for producing the best quality food for your customers without the increased heat levels in your kitchen.

 

Induction cooktops are incredibly energy efficient too. In a traditional gas unit only 40% of the energy is used to actually cook the food. By comparison, induction units use an incredible 84% of their energy to cook. That’s more than double the amount of energy actually being used to cook your food when compared to gas ranges. That huge difference in cooking energy efficiency also translates into cooking speed. Commercial induction cooktops are proven to be as fast as or faster than a comparably sized gas range.

 

Induction cooking seems to almost work by magic when compared to other traditional electric or gas cooktops, but if we look closer the mystery is revealed. Induction units supply magnetic energy directly to the cookware, if a magnet can stick to the cookware it will work on induction. Aluminum, glass, and copper will not work. Usually cookware is stainless steel or cast iron, which sets up a circulating electric current inducing friction and heat in to the metal cookware. The induction capable pot or pan gets hot, NOT the cooktop surface! For instance when a dollar bill is placed between an induction cooktop on high and a boiling pot of water, the bill remains undamaged while the pot remains at a full boil. Try this on a traditional range and you will literally be burning through money. Controlling the output of an induction unit is simple using either a traditional dial or push button controls to set the cooking temperature by degree or level.

 

Precision control without sacrificing quality is what induction cooking is all about. Not to mention the safety factor of a cool cooktop. Because induction units can only heat the metal pot or pan, even a the cooktop ceramic surface that is on high will remain cool to the touch therefore eliminating burns that can often occur with traditional cooktops. Many units even have sensors that detect the amount of metal on the cooktop so if a small quantity is detected, like by a ring or bracelet on a hand, the induction burner won’t heat up. Likewise, many induction units also detect an empty pot or pan and will not allow the unit to operate in that condition.

 

Another significant advantage to induction cooking is that by using a cool ceramic or glass cooking surface, spilled or splashed food will not scorch or burn and is easily cleaned.

 

Induction cooking equipment ranges in size from small single units using less power than a typical hair dryer to production pieces using up to 7,000 watts. Induction cooking is always powered by electricity making them much easier to connect in the commercial kitchen by simply plugging into the proper power outlet.

 

The incredible induction cooktop is a fast, reliable and energy-efficient unit that is a must for the busy food service kitchens of today. We invite you to test drive induction cooking powered by Georgia Power.

Cooking Demo - Electric Combi-Oven

As a young chef growing up in the industry gas was predominant. We learned how to cook with gas but technology today in our kitchens has provided amazing transformations with electric cooking. You have cooler kitchens which makes happier chefs which make a much more consistent product. They’re focused over the stove a little better. We have an energy efficiency that is saving money which translates to food costs. So all and all the technology that electric cooking has provided the modern day chef is absolutely amazing.

 

Please check out the following video on the incredible combi ovens to see how the electric cooking advantage will make a difference in your kitchen.

 

An electric combi-oven is one of the most versatile pieces of cooking equipment for today’s commercial kitchens. It operates as a traditional oven, as a steamer or it can combine the two for faster cooking times, greater productivity flexibility and better food flavor.

 

Electric combi-ovens produce uniform temperatures in all parts of the oven for consistent, even cooking. Some models automatically monitor the product being cooked - controlling time, moisture, and temperature throughout the cooking cycle.

 

Cooking times are at least 25% faster in an electric combi-oven. Rolls in 8 minutes, not 13; a three-pound chicken in 35 minutes, not 55. This provides the operator with greater productivity and quicker speed to service.

 

Combi-ovens are great for roasting meats like beef, turkey, or chicken. But, they can also cook everything from bread, cakes, and muffins to casseroles, pot pies, and meatloaf, and basics like hamburgers and pizza.

 

At the end of the day, an electric combi-oven is easy to clean. Most models just need a degreaser spray then 30 minutes of steaming and a water spray to rinse. Some advance models need only a cleaning tablet and the push of a button.

 

Electric combi-ovens are faster and cleaner and they’re also easier to maintain. They have no burner ports to clean, require less hood space, and have no burner assemblies to burn out or air mixtures to adjust.

 

The versatile electric combi-oven is fast, consistent, and reliable. It’s the workhorse of modern food service kitchens.

 

We invite you to test drive the flexible electric-combi oven powered by Georgia Power.

Cooking Demo – Electric Steamer

As a young chef growing up in the industry gas was predominant. We learned how to cook with gas but technology today in our kitchens has provided amazing transformations with electric cooking. You have cooler kitchens which makes happier chefs which make a much more consistent product. They’re focused over the stove a little better. We have an energy efficiency that is saving money which translates to food costs. So all and all the technology that electric cooking has provided the modern day chef is absolutely amazing.

 

Please check out the following video on the awesome steamers to see how the electric cooking advantage will make a difference in your kitchen.

 

Cooking with steam is a fast, efficient way to prepare foods ranging from rice, to vegetables, to salmon. Electric steamers are available with or without a boiler. The boiler-less models require less maintenance and offer greater flexibility. They will also save you money with water and sewage usage.

 

Recovery time is faster with new high power boiler-less models. Connectionless steamers have heating elements that never touch water to limit scale build up and offer easy cleaning. Some models have internal fans while others don’t and the portable convenience means you can move the steamer around in your kitchen as needed.

 

There are also pressureless steamers with a maximum temperature of 212 degrees for fast cooking in a safer, cooler environment. Wrap around insulation keeps heat inside the steamer so your kitchen staff and your air conditioning system can work more comfortably.

 

Cooking with an electric steamer is easy. In the units that don’t have the autofill feature just add tap water, set the temperature, time, and turn it on. Most units will be ready for use in 6 to 10 minutes with fast recovery times after opening and closing the door. These units are a must for a la carte operations.

 

Steam cooks quickly. Moisture condenses out of cold food while the energy and the steam heats it. There is no need to stir an open pot, and the heat goes directly to the food not into the kitchen. You can cook several foods at once in an electric steamer using solid or perforated pans. Special loading techniques help avoid flavor transfer from one food to another.

 

With no boiler to maintain, an electric steamer is easy to clean by wiping with lime agent or with white vinegar. The electric steamer can help you operate more efficiently, reduce energy costs, and minimize your overall operating expense. And the food it produces will please all your hungry customers as well.

 

We invite you to test drive many varieties of the modern electric steamers powered by Georgia Power.

Cooking Demo – Steam-Jacketed Kettle

As a young chef growing up in the industry gas was predominant. We learned how to cook with gas but technology today in our kitchens has provided amazing transformations with electric cooking. You have cooler kitchens which makes happier chefs which make a much more consistent product. They’re focused over the stove a little better. We have an energy efficiency that is saving money which translates to food costs. So all and all the technology that electric cooking has provided the modern day chef is absolutely amazing.

 

Please check out the following video on the awesome steam-jacket kettles to see how the electric cooking advantage will make a difference in your kitchen.

 

From simmering sauces, boiling pasta or creating stocks the steam-jacketed kettle provides a convenient energy-efficient way to increase your productivity when cooking in a modern restaurant or industrial kitchen environment.

 

The kettle, similar to a double boiler, is enclosed by exterior wall which contains circulating steam to provide even heating to the contents of the kettle. Even temperature zones are maintained throughout the pot which means much less stirring and supervision than would be required of a traditional stove-top pot. Because food is heated evenly over a large surface area, rather than from the bottom of the pot, This reduces the likelihood of burning.

 

Steam-Jacked Kettles come in a variety of sizes and mounts depending on your specific needs. Floor, wall and counter-top mounted units are all available in tilting and non-tilting versions. The floor, and wall mounted kettle holds from 20 to 200 gallons of product while the smaller counter mounted kettle traditionally holds 5 to 10 gallons.

 

The tilting kettle is ideal for ease of handling a large volume of product once heated or cooked. Generally tilting kettles come with a pouring lip to facilitate dispensing in to another container or serving piece. Stationary kettles do not tilt but usually come with a draw-off valve located at the bottom of the unit to drain residual liquids. Whichever model you choose clean-up is a snap.

 

A variety of options including water flow control, motorized mixing paddles, and automated timers allow for ease of use. Some models even come with the option to cool the pot and product once it has finished cooking. Steam kettles are ideal for reheating pre-cooked stews, sauces or other foods.

 

Electric kettles are more efficient, heat more quickly, and do not require a burner box, which is noisy and adds more heat to the kitchen. Electric kettles are also 15 to 20% less first cost when compared to gas models, making them the smart choice.

 

Last but certainly not least remember that steam kettles uniform heating process make them incredibly energy efficient when compared to the traditional bottom-heated stock-pot. The Pre-heat and cooking process is much faster and uses less energy than range-top cooking. Less time, less heat and less energy what could be better?

 

A staple of the modern kitchen, the steam kettle is a must have to keep your kitchen running smoothly.

 

We invite you to test drive the Steam-Jacketed Kettle powered by Georgia Power.

Cooking Demo – Electric Tilting Skillets

As a young chef growing up in the industry gas was predominant. We learned how to cook with gas but technology today in our kitchens has provided amazing transformations with electric cooking. You have cooler kitchens which makes happier chefs which make a much more consistent product. They’re focused over the stove a little better. We have an energy efficiency that is saving money which translates to food costs. So all and all the technology that electric cooking has provided the modern day chef is absolutely amazing.

 

Please check out the following video on my favorite the tilting skillet to see how the electric cooking advantage will make a difference in your kitchen.

 

The multi-function electric braising pan is also known as a tilting skillet because of its convenient ability to tilt for easy removal of food or grease. In a braising pan you can cook a multitude of foods from soup to pot roast, or you can brown ground beef, or make grilled cheese sandwiches. The multi-functional braising pan can roast, stew, boil, steam, fry, braise, and griddle giving the cook ultimate flexibility.

 

Braising pans are available in insulated and uninsulated models. Insulated units reduce radiated heat into the kitchen increasing comfort and reducing air conditioning costs.

 

The typical braising pan will heat to a uniform 325 degrees in just five minutes. Available sizes range from 13 quarts to 40 gallons to suit the needs of any food service operation. A domed insulated top option is also available so the braising pan can function as a Dutch oven.

 

You can also use the versatile electric braising pan as a kettle to cook such foods as chili, stew, or spaghetti sauce. The large heating surface cooks quickly, but gently, with even heat distribution all across the pan’s surface and its tilting ability is great for safe, efficient handling of hot liquids and sauces.

 

An electric braising pan can function as a griddle for cooking eggs, pancakes, sausage, or stir fry. Even heat distribution means you can cook all the way to the edge for fast, consistent results. An electric braising pan can also serve as a steamer for cooking vegetables.

 

It also works as a fryer capable of preparing chicken, fish, or anything else you can cook in a shallow pan. Excess oil is easily drained. An affordable, mechanical portable filter makes it easy to clean excess oil for reuse.

 

Clean up is fast and easy too. Just spray with water and tilt or use the optional drain valve available on some models.

 

The electric braising pan, sized to fit the needs of your commercial kitchen, is a cool way to cook a variety of foods.

 

We invite you to test drive the multi-functional electric braising pan powered by Georgia Power.