31st EDITION FOODSERVICE GAS EQUIPMENT CATALOG · The FOODSERVICE GAS EQUIPMENT CATALOG is the most...

31st EDITION

FOODSERVICEGAS EQUIPMENT

CATALOG2008 2009

CONTENTS

31st Edition FOODSERVICE GAS EQUIPMENT CATALOG 3

31st Edition

FOODSERVICEGASEQUIPMENTCATALOG

2008-2009

©2008 CP Publishing, Inc.

Cover Art: Thomas M. Remo

INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4CERTIFICATIONS & ADDREVIATIONS. . . . . . . . . . . . . . . . . . . . . 6ENERGY COST COMPARISONS. . . . . . . . . . . . . . . . . . . . . . . 12EQUIPMENT EVALUATION FACILITIES. . . . . . . . . . . . . . . . . 64DIRECTORY OF MANUFACTURERS . . . . . . . . . . . . . . . . . . . . 14BROILERS . . . . . . . . . . . . . . . . . . . . . . . . . . . 32BROILERS, CONVEYOR . . . . . . . . . . . . . . . . . . . . . . 39CATERING/PORTABLE EQUIPMENT . . . . . . . . . . . . . . . . 40CHEESEMELTERS & SALAMANDERS. . . . . . . . . . . . . . . . 43COOK-CHILL . . . . . . . . . . . . . . . . . . . . . . . . . . . 44COUNTER EQUIPMENT . . . . . . . . . . . . . . . . . . . . . . 45DISPLAY COOKING EQUIPMENT . . . . . . . . . . . . . . . 49DOUBLE-SIDED COOKERS . . . . . . . . . . . . . . . . . . 52FRYER FILTERS . . . . . . . . . . . . . . . . . . . . . . . . 53FRYERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55FRYERS, PRESSURE . . . . . . . . . . . . . . . . . . . . . . . . 62GAS CONNECTORS. . . . . . . . . . . . . . . . . . . . . . . . . . . . 63GAS CONTROLS. . . . . . . . . . . . . . . . . . . . . . . . . 64GAS PATIO HEATERS . . . . . . . . . . . . . . . . . . . . . . . . 65GRIDDLES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67HOT FOOD TABLES. . . . . . . . . . . . . . . . . . . . . . . . . 72HOT PLATES . . . . . . . . . . . . . . . . . . . . . . . . . 72OVENS, BAKE/ROAST. . . . . . . . . . . . . . . . . . . . . . . . 75OVENS, BARBECUE/ROTISSERIE. . . . . . . . . . . . . . . . . . . 76OVENS, COMBINATION . . . . . . . . . . . . . . . . . . . . . . 79OVENS, CONVECTION . . . . . . . . . . . . . . . . . . . . . . . 85OVENS, CONVEYOR . . . . . . . . . . . . . . . . . . . . . . . . . 91OVENS, DECK/PIZZA . . . . . . . . . . . . . . . . . . . . . . . . 94OVENS, RACK & TRAY. . . . . . . . . . . . . . . . . . . . . . . 97PASTA COOKERS . . . . . . . . . . . . . . . . . . . . . . . . . . . 99RANGES . . . . . . . . . . . . . . . . . . . . . . . . . . . 101RANGES, CHINESE . . . . . . . . . . . . . . . . . . . . . . . . . 108RANGES, STOCK POT . . . . . . . . . . . . . . . . . . . . . . . . 109RETHERMALIZERS. . . . . . . . . . . . . . . . . . . . . . . . . . . 110SPECIALTY EQUIPMENT (Shish Kebob Broilers, Doughnut Fryer,Mongolian Grills, Planchas, Rice Cooker, Teppan Yaki Griddles,Tandoors, Tortilla Machine, Korean BBQ, Action Station) . . . . . . .111STEAMERS, COMPARTMENT . . . . . . . . . . . . . . . . . . . . . . 114STEAM KETTLES. . . . . . . . . . . . . . . . . . . . . . . . . . . 117TILTING SKILLETS . . . . . . . . . . . . . . . . . . . . . . . . . . . 119UTILITY DISTRIBUTION SYSTEMS. . . . . . . . . . . . . . . . . . 121VENTILATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122WAREWASHERS/DISHWASHERS. . . . . . . . . . . . . . . . . . . 124WATER BOOSTER HEATERS . . . . . . . . . . . . . . . . . . . . . . 126WATER HEATERS/BOILERS . . . . . . . . . . . . . . . . . . . . . . . 127WATER TREATMENT SYSTEMS . . . . . . . . . . . . . . . . . . . . 130

The FOODSERVICE GAS EQUIPMENT CATALOG is the most comprehensive, relied upon sourcefor up-to-date information on gas equipment in the foodservice industry. Within these pages, thefoodservice equipment buyer, consultant, or specifier will find the kind of energy-, time- and labor-saving equipment needed to make foodservice operations more profitable in this increasinglycompetitive business.

This 2008-2009 Edition contains more manufacturers and equipment than ever before — over100 leading manufacturers showcase more than 475 photos and 600 models of gas equipment. Thisenables you to match the specific needs of your foodservice operation with the safe, dependable gasequipment solutions available today.

The Catalog is published once every two years in order to include the latest equipmentintroduced at the biennial NAFEM show. New and improved models from virtually every leading gasequipment manufacturer have been added to each category in this edition. Furthermore, new orexpanded categories such as Catering Equipment, Display Cooking Equipment, Rotisseries,Combination Ovens, Gas Patio Heaters and Specialty Equipment reflect innovative gas technologiesand creative new directions in foodservice.

For more information on the equipment in this Catalog, contact these leading manufacturers.Their addresses, phone and fax numbers as well as e-mail addresses and Web sites are listed in theDirectory of Manufacturers beginning on page 14.

Be sure to mention the 31st Edition FOODSERVICE GAS EQUIPMENT CATALOG and thepage number on which the model appears for quick reference.

31st Edition FOODSERVICE GAS EQUIPMENT CATALOG ©2008 by CP Publishing, Inc. publishers of COOKING FOR PROFIT monthly trademagazine, P.O. Box 267, Fond du Lac, WI 54936-0267. Phone: (920) 923-3700 Fax: (920) 923-6805 Web site www.cookingforprofit.com

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic,electrostatic, magnetic, tape, mechanical, photocopying, recording or otherwise, without permission in writing from the publisher.

Any claims expressed or implied in equipment listings are exclusively those of the manufacturer. Neither CP Publishing, Inc., sponsoring gas energy providers, propanedistributors, CSA International, the American Gas Association, the Canadian Gas Association, the Southern Gas Association, the Gas Foodservice Equipment Network(GFEN), the Energy Solutions Center or other sponsors can be held responsible in any manner for any claims.

Equipment category introductions are provided by COOKING FOR PROFIT Magazine. Single copy prepaid $15.00.

4 31st Edition FOODSERVICE GAS EQUIPMENT CATALOG

Welcome to the31st Edition

FOODSERVICE GAS EQUIPMENT CATALOG

Many of the equipment listings in this 31st Edition feature one or more of these certification symbols or abbreviations.The blue highlight on CSA International certified gas appliances and accessories is sponsored by CSA International.

CSA International Certification Seal for Appliances (U.S.)

CSA International Certification Seal for Appliances (Canada)

CSA International Certification Symbol for Accessories (U.S. only)

CSA International Certification Symbol for Accessories (Canada only)

CSA International Certification Symbol for Accessories (U.S. and Canada)

CERTIFICATIONS & ABBREVIATIONS


ABBREVIATIONS:ASHRAE: American Society of Heating,

Refrigeration & Air-ConditioningEngineers

ASME: American Society ofMechanical Engineers

ANSI: American NationalStandards Institute

ASTM: American Society for Testing& Materials

BISSC: Baking Industries SanitationStandards Committee

BOCA: Building Officials & CodeAdministrators International, Inc.

ETL: ETL Testing Laboratories

FM: Factory Mutual

IIS: Intermittent Ignition System

ISO: International Standards Organization

LPG: Liquid Propane Gas

MEA: Material & Equipment Acceptance

NFG: National Fuel Gas

NFPA: National Fire Protection Association

NSF: National Sanitation Foundation

UL: Underwriters Laboratories

ULC: Underwriters Laboratoriesof Canada

UMC: Uniform Mechanical Code

WQA: Water Quality Association

C US

MonthlyIngredients:

The Scoop onGoing Green

With Gas

How WinningRestaurateurs

Get TheirJust Desserts

Serving Up GasEquipmentSolutions

5 StarAdvice From

Our SeasonedConsultants

Ideas ToSweeten Up

YourMarketing

TranslatingTrendsInto Recipes

For Success

Get a tasteof us onthe Web

www.cookingforprofit.com

Cooking with Gas

It’s about cooking for profit. Every aspect, every issue.Consistantly ranked “read most” by foodservice professionals.

For your subscription, contact your local gas utility or call us at 920-923-3700.

Energy Cost Comparisons FAQsWhere do the energy costs quoted in the gas vs electric charts come from?In order to avoid any regional or seasonal bias, the 2007 national average commercial prices fornatural gas and electricity were used as published in the Monthly Energy Review by the U.S.Department of Energy (DOE) — Energy Information Administration.

How is energy usage calculated?In the gas versus electric annual operating cost comparisons used here and throughout the Catalog,every effort was made to identify comparable gas and electric equipment. Usage calculations arebased on the equipment models operating at their rated hourly load. Your usage may be higher orlower. Days of operation are calculated using 360 days per year.

ANNUAL GAS VS ELECTRIC FOODSERVICE EQUIPMENT SAVINGS

GAS ELECTRIC WITH GASOne Broiler in use for 6 hours per day $1,722 $2,153 $ 431Models operating at rated hourly load: gas – 72,500 BTU; electric – 10.3 kW.

One Conveyor Oven in use for 6 hours per day $2,737 $5,850 $3,113Models operating at rated hourly load: gas – 115,000 BTU; electric – 28 kW.

One Convection Oven in use for 6 hours per day $1,428 $3,448 $2,020Models operating at rated hourly load: gas – 60,000 BTU; electric – 16 kW.

One Compartment Steamer in use for 6 hours per day $3,807 $6,894 $3,087Models operating at rated hourly load: gas – 160,000 BTU; electric – 33 kW.

One Fryer in use for 6 hours per day $1,903 $3,551 $1,648Models operating at rated hourly load: gas – 65,000 BTU; electric – 9.9 kW.

One Two Tank Rack Conveyor Dishwasher in use for 6 hours per day $2,189 $4,178 $1,989Models operating at rated hourly load: gas – 92,000 BTU infrared burner; electric – 20 kW.

One Combination Oven in use for 6 hours per day $1,618 $2,821 $1,203Models operating at rated hourly load: gas – 68,000 BTU; electric – 13.5 kW.

One 48" Griddle in use for 6 hours per day $1,903 $2,549 $ 646Models operating at rated hourly load: gas – 80,000 BTU; electric – 12.2 kW.

One 18" Pasta Cooker in use for 6 hours per day $3,209 $3,762 $ 553Models operating at rated hourly load: gas – 135,000 BTU; electric – 18 kW.

One Pressure Fryer in use for 6 hours per day $1,544 $2,069 $ 525Models operating at rated hourly load: gas – 65,000 BTU; electric – 9.9 kW.

One 40 Gallon Steam Kettle in use for 6 hours per day $2,379 $4,388 $2,009Models operating at rated hourly load: gas – 135,000 BTU; electric – 18 kW.

One Range & Oven in use for 6 hours per day $3,611 $3,971 $ 360Models operating asy ated houly laod: 6 burners, 20,000 BTU eachConvection oven, 32,000 BTU; electric – 6 elements. 2 kW ea., convection oven,. 7 kW

One Tilting Skillet in use for 6 hours per day $3,094 $3,760 $ 666Models operating at rated hourly load: gas – 130,000 BTU; electric – 18 kW.

One 100 Gallon Water Heater(Based on 100°F temperature rise) in use for 6 hours per day $4,736 $9,401 $4,665Models operating at rated hourly load: gas – 199,000 BTU; electric – 45 kW.

One Water Booster Heater providing 180°Fwater for 44" dishwasher (6 hours per day) $2,433 $5,135 $2,702(40°F temperature rise @ 70% use — average 246 gals./hr.)

These operating costs are based on an average electric cost of 9.67 cents/kWh, including fuel cost and demand charges. The gas cost used is $1.10 /therm.(Your average may be higher or lower.) Costs are based on the national average commercial prices for 2007 as published in the Monthly Energy Reviewby the U.S. Department of Energy (DOE) – Energy Information Administration.


DIRECTORY OF MANUFACTURERS


AAccurex, LLC400 Ross AvenueSchofield, WI 54476Phone: (800) 333-1400Fax: (715) 241-6191e-mail: [email protected]: http://www.accurex-systems.comChris Anderson

Utility Distribution Systems . . . . . . . . . . . . . . . . . . . . . 121Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

AccuTemp Products, Inc.8415 North Clinton ParkFort Wayne, IN 46825Phone: (800) 210-5907 Fax: (260) 493-0318e-mail: [email protected]: http://www.accutemp.netJohn Pennington, VP Territory Sales

Griddles, Tabletop AccuSteam Griddle™ . . . . . . . . . . 67

AEI Corporation2641 DuBridgeIrving, CA 92623Phone: (949) 474-3070 Fax: (949) 474-0559e-mail: [email protected]: http://www.aeigrillsandheaters.comGeorge Speicher or Pete Arnold

Catering/Portable Equipment,“Big Sur” PGS Gas Grill . . . . . . . . . . . . . . . . . . . . . . 40

Gas Patio Heaters, NPC-05 Patio Comfort . . . . . . . . . .65

Aldrich Company341 East Williams StreetWyoming, IL 61491Phone: (309) 695-2311Fax: (309) 695-5779e-mail: [email protected]: http://www.aldrichco.comFred Howard, President

Water Heaters, Volume . . . . . . . . . . . . . . . . . . . . . . . . .127

Alto-Shaam, Inc.W164 N9221 Water Street, P.O. Box 450Menomonee Falls, WI 53052-0450Phone: (262) 251-3800 (800) 558-8744Fax: (262) 251-1907 (800) 329-8744e-mail:[email protected] Scott, National Sales [email protected] Griffith, National Sales [email protected] Huffman, Central Sales [email protected]: http://www.alto-shaam.com

Fryers, FryTech™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55Ovens, Barbecue/Rotisserie . . . . . . . . . . . . . . . . . . . . . .76Ovens, Combination,Combitherm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79

Ovens, Combination,Combitherm 6•10, 7•14, 10•10, 10•20, 12•18, 20•20 . .80

Ovens, Convection,Platinum Series . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85

In Canada:Alto-ShaamQuebec ProvincePhone: (514) 825-6695Fax: (450) 471-8359e-mail: [email protected] Robert, Regional Sales Manager, Corp.Chef

Alto-Shaam Canada—Toronto Head Office241 Applewood Crescent #3Concord, Ontario Canada L4K 4E6Phone: (905) 660-6781Fax: (905) 660-6782e-mail: [email protected] Baldinelli, National Sales Manager,(Cell phone: 416-529-0396)



B

American Range Corporation13592 Desmond StreetPacoima, CA 91331Phone: (818) 897-0808 Fax: (818) 897-1670e-mail: [email protected]: http://www.americanrange.comShane Demirjian, President

Broilers, Char-Rock Broiler . . . . . . . . . . . . . . . . . . . . 32Broilers, Radiant Char Broiler. . . . . . . . . . . . . . . . . . . . .32Broilers, Steakhouse Broiler . . . . . . . . . . . . . . . .32Broilers, Mesquite Broiler . . . . . . . . . . . . . . . .33Cheesemelter/Broiler . . . . . . . . . . . . . . . . . . . . . . . . .43Cheesemelter/Salamander/Broiler. . . . . . . . . . . . . . . .43Countertop, Hot Plates . . . . . . . . . . . . . . . . 45Fryers, AF Series . . . . . . . . . . . . . . . . . . . . . . . .56Griddles, ARMG, ARTG Series . . . . . . . . . . . . . 68Hot Plates, ARHP Series . . . . . . . . . . . . . . . . . . . . . . . 73Ovens, Barbecue/Rotisserie, ACB Series . . . . . . . . . 76Ovens, Convection, Majestic . . . . . . . . . . . . . . . . 85Ranges, Counter Top . . . . . . . . . . . . . . . . . . . . . .101Ranges, Medallion Series . . . . . . . . . . . . . . . . 101Ranges, Restaurant Range . . . . . . . . . . . . . . . . 101Ranges, Chinese, ARCR. . . . . . . . . . . . . . 108Ranges, Stock Pot, ARSP Series . . . . . . . . . . . 109Specialty Equipment, Shish Kebob Broiler . . . . . 111Specialty Equipment, Teppan-Yaki Griddle. . . . . 111Specialty Equipment, Mongolian Grill . . . . . 111

ANETS180 North Anets DriveNorthbrook, IL 60062Phone: (847) 272-0770 (800) 837-2638Fax: (847) 272-1943e-mail: [email protected]: http://www.anets.usJim Doar, VP Sales & Marketing

Fryers, GoldenFry™ Series . . . . . . . . . . . . . . . . 56Griddles, GoldenGrill™ Series Griddles . . . . . . . 67Pasta Cookers, Pasta Pro . . . . . . . . . . . . . . . . . . . . . . .99

Avantec Food Service Equipment26 Spiral DriveFlorence, KY 41042Phone: (800) 332-4374Fax: (800) 798-5267e-mail: [email protected]: http://www.avantecequipment.comDave Goble, President

Ovens, Conveyor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

Avtec, Unified Brands Product Line1055 Mendell Davis DriveJackson, MS 39272Phone: (801) 372-3903 (888) 994-7636Fax: (888) 864-7636e-mail: [email protected]: http://www.unifiedbrands.net

Utility Distribution Systems . . . . . . . . . . . . . . . . . . . . . 121Ventilation, Commercial Kitchen Systems. . . . . . . . . . . 122

Bakers Pride Oven Company, Inc.30 Pine StreetNew Rochelle, NY 10801Phone: (914) 576-0200 (800) 431-2745Fax: (914) 576-0605e-mail: [email protected]: http://www.bakerspride.comDavid Warneke, Vice President of Sales & Marketing

Broilers, XX Series . . . . . . . . . . . . . . . . . . . . . . . . . 33Counter Equipment, Griddle . . . . . . . . . . . . . . . . . . . . .45Griddles, XG Series . . . . . . . . . . . . . . . . . . . . . . . . . . . 68Ovens, Convection, Cyclone . . . . . . . . . . . . . . . . . . 85Ovens, Deck/Pizza, IL Forno Classico . . . . . . . . . . .94Ovens, Deck/Pizza, Y-Series . . . . . . . . . . . . . . . . . . . . . .95

In Canada:Rabco35B Ironside CrescentToronto, Ontario Canada M1X 1G5Phone: (416) 321-5823Fax: (416) 321-5826e-mail: [email protected]: http://www.rabcofoodservice.comAl Santos

Baxter Manufacturing19220 SR 162 EastOrting, WA 98498Phone: (360) 893-1347 (800) 777-2828Fax: (360) 893-6836Internet: http://www.baxtermfg.comLaura Barrentine, Sales Support Manager

Ovens, Convection, OV300 Mini-Rotating Rack. . . . .86Ovens, Rack & Tray, OV851 Revolving Tray . . . . . . . 97Ovens, Rack & Tray, BXA Rotating Rack Oven . . . . . 97



C

BE&SCO Manufacturing1623 N. San MarcosSan Antonio, Texas 78201Phone: (210) 734-5124 (800) 683-0928Fax: (210) 737-3925e-mail: [email protected]: http://www.bescomfg.comCindy Cuenca, National and International Sales x10

Specialty Equipment, Flour Tortilla Machine . . . . . . . . . 111

Big John Grills & Rotisseries770 W. College AvenueP.O. Box 5250Pleasant Gap, PA 16823Phone: (814) 359-2755 (800) 326-9575Fax: (814) 359-2621e-mail: [email protected]: http://www.bigjohngrills.comSteve McLaughlin, Director Marketing & Sales

Broilers, A-Series Gas Grill . . . . . . . . . . . . . . . . . . . . . . 33Catering/Portable Equipment, A-Series Gas Grill . . . . 40

BKI Worldwide2812 Grandview DriveSimpsonville, SC 29680Phone: (864) 963-3471 (800) 927-6887Fax: (864) 967-2787e-mail: [email protected]: http://www.bkideas.com

Fryers, Pressure, Model LGF-F. . . . . . . . . . . . . . . . 62Ovens, Barbecue/Rotisserie, DRG-40 . . . . . . . . . . .76Ovens, Convection, COB-GS/COB-GD . . . . . . . . . 86

The Blodgett Oven Company44 Lakeside AvenueBurlington, VT 05401Phone: (800) 331-5843Fax: (802) 860-3845e-mail: [email protected]: http://www.blodgett.comBethany Trombley

Display Cooking, Line-up . . . . . . . . . . . . . . . . . . .49Ovens, Combination, BCX Series. . . . . . . . . . . 80Ovens, Combination, Synergy Series. . . . . . . . . . . 81Ovens, Convection, DFG-100 . . . . . . . . . . . . . . . . 86Range, 36" Heavy-Duty . . . . . . . . . . . . . . . . . . . . . . . 101

Bradford White Corporation725 Talamore DriveAmbler, PA 19002Phone: (800) 523-2931Fax: (215) 641-1612e-mail: [email protected]: http://www.bradfordwhite.com

Water Heaters/Boilers, Commercial. . . . . . . . . . . . 127In Canada:Bradford White Canada Inc.1869 Sismet RoadMississauga, Ontario Canada L4W 1W8Phone: (866) 690-0961– Toll Fee in CanadaFax: (905) 238-0105e-mail: [email protected] McDonald

Bravo Systems International, Inc.7347 Atoll AvenueNorth Hollywood, CA 91605-4108Phone: (818) 982-7286 (800) 333-2728Fax: (818) 982-7396e-mail: [email protected]: http://www.bravo-systems.comAugusto Bisani, President

Catering Equipment, Royal Chef . . . . . . . . . . . . . . . . .40Ovens, Deck/Pizza, Cotto Refrattario. . . . . . . . . . . . . .95

The Broaster Company2855 Cranston RoadBeloit, WI 53511Phone: (608) 365-0193 (800) 365-8278Fax: (608) 363-7957e-mail: [email protected]: http://www.broaster.comMark Markwardt, Marketing Director

Fryers, Pressure, Model 2400GH & 1800GH . . . . . . .62

Butler Engineering Associates, Inc.764 Ramsey AvenueHillside, NJ 07205Phone: (908) 688-3300Fax: (908) 688-1903Wayne Hetzell, Vice President

Water Treatment Systems, Cathodic Protectors . . . . . .130

Blakeslee1844 South Laramie AvenueChicago, IL 60804Phone: (708) 656-0660Fax: (708) 656-0199e-mail: [email protected]: http://www.blakesleeinc.comPirjo Stafseth, President

Warewashers/Dishwashers, Gas-Heated . . . . . . . . . . 125In Canada:Blakeslee1149 Bellamy Road, Unit 19Scarborough, Ontario Canada M1H 1H7Phone: (416) 751-2625Fax: (416) 751-8539Bill Poyntz, President



Calcana Industries Ltd.5507 6th Street SECalgary, Alberta Canada T2H IL6Phone: (403) 777-0808 (800) 778-6729Fax: (403) 777-0807e-mail: [email protected]: http://www.calcana.comJohn Vancak, President

Patio Heaters, PH Series, Overhead . . . . . . . . . . . . . . . 65

CapKold, Unified Brands Product Line1055 Mendell Davis DriveJackson, MS 39272Phone: (801) 372-3903 (888) 994-7636Fax: (888) 864-7636e-mail: [email protected]: http://www.unifiedbrands.net

Cook-Chill Systems . . . . . . . . . . . . . . . . . . . . . . . . . 44

Captive-Aire Systems, Inc.4641 Paragon ParkRaleigh, NC 27616Phone: (919) 882-2410 (800) 334-9256Fax: (919) 882-5204e-mail: [email protected]: http://www.captiveaire.com

Ventilation Equipment, Direct Fired Make-Up Air. . . . 122Ventilation Equipment, ND-2 PSP. . . . . . . . . . . . . . . . 123Ventilation Equipment, EMS . . . . . . . . . . . . . . . . . . . . . . 123

In Canada:Captive-Aire Systems, Inc.International AccountsPhone: (800) 382-2194Fax: (866) 845-9754Eric Johnson

Champion IndustriesP.O. Box 4149Winston-Salem, NC 27115Phone: (336) 661-1556 Fax: (336) 661-1979e-mail: [email protected]: http://www.championindustries.comStuart Murray, Vice President

Warewashers/Dishwashers, Model 44WS . . . . . . . . . .125Warewashers/Dishwashers, Model D-H1 . . . . . . . . . .125

In Canada:Moyer Diebel Ltd.2674 North Service RoadJordan Station, Ontario Canada L0R 1S0Phone: (905) 562-4195Fax: (905) 562-4618e-mail: [email protected]. Mickey Cherevaty,Director of Sales and Marketing

Cleveland Range, Inc.1333 East 179th Street,Cleveland, OH 44123Phone: (800) 338-2204 Ext. 5511Fax: (216) 531-8798e-mail: [email protected]: http://www.clevelandrange.comJohn Lanning, Director of Marketing

Ovens, Combination, Convotherm OGS6.20 . . . . . . . . . .81Steamers, Compartment, SteamCraft Ultra 5 . . . . . . . .114Steamers, Compartment, SteamCraft Ultra 10 . . . . . 114Steam Kettles, KGL Series . . . . . . . . . . . . . . . . . . . .117Tilting Skillets . . . . . . . . . . . . . . . . . . . . . . . .119

The Connerton Company, Inc.1131 E. Wakeham AvenueSanta Ana, CA 92705-4145Phone: (714) 547-9218Fax: (714) 547-1969e-mail: [email protected]: http://www.connertoncompany.comConnie Tyler, President

Broilers, Heavy-Duty Char Broilers . . . . . . . . . . . . . . . . 33Broilers, RLRB Series Char Broilers . . . . . . . . . . . . . . . 33Display Cooking Equipment,

Griddle/Char Broiler Combo. . . . . . . . . . . . . . . . . . . 49Double Sided Cookers, Model A-1F . . . . . . . . . . . . . . . . 52Griddles, CG Griddle Series . . . . . . . . . . . . . . . . . . . . . . 68Hot Plates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73Ranges, Stock Pot . . . . . . . . . . . . . . . . . . . . . . . . . . .109

Crown Verity, Inc.37 Adams BoulevardBrantford, Ontario Canada N3S 7V8Phone: (519) 751-1800Fax: (519) 751-1802e-mail: [email protected]: http://www.crownverity.comAlison Byrnes, Marketing Manager

Catering/Portable Equipment, Gas Grill . . . . . . . . . . . . 41Catering/Portable Equipment, Pro Fryer . . . . . . . . . . . 41Gas Patio Heaters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

U.S. Office Joe Bourgeois – Director of Sales – U.S.Phone: (802) 878-6190Fax: (802) 878-6190e-mail: [email protected]

CUNO Incorporated400 Research ParkwayMeriden, CT 06450Phone: (203) 238-8836 (PM) (203) 238-8850 (DC)Fax: (203) 238-8857e-mail: [email protected] or [email protected]: http://www.cuno.comPeter Meier, Marketing ManagerDebra Cooper, Advertising Manager

Water Treatment Systems. . . . . . . . . . . . . . . . . . . 130

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Delfield980 S. Isabella RoadMt. Pleasant, MI 48858Phone: (989) 773-7981 Fax: (989) 775-9251e-mail: [email protected]: http://www.delfield.comSara Sunderman-Kirby, Marketing Supervisor

Hot Food Tables, F14G . . . . . . . . . . . . . . . . . . 72

Desco USA, Inc.9620 Joliet RoadCountryside, IL 60525Phone: (708) 588-1099Fax: (708) 588-1097e-mail: [email protected]: http://www.descousa.comMark Cora

Pasta Cookers, CPG-1 and CPG-2 . . . . . . . . . . . . . . 100

Detroit Radiant Products Company21400 Hoover RoadWarren, MI 48089Phone: (586) 756-0950 (800) 222-1100Fax: (586) 756-2626e-mail: [email protected]: http://www.reverberray.comMichael Buke, Sales Representative

Gas Patio Heaters, Patio Pal® . . . . . . . . . . . . . . . . . . 66

Dormont Manufacturing6015 Enterprise DriveExport, PA 15632Phone: (724) 733-4800 (800) DOR-MONTFax: (724) 733-4808e-mail: [email protected]: http://www.dormont.comSteve Everett, Jr., Sr. Marketing Manager

Gas Connectors,Safety System™ . . . . . . . . . . . . . . . . . . . . . . . . .63

Doyon Equipment, Inc.1255 Main StreetLiniere, Quebec Canada G0M 1J0Phone: (418) 685-3431(800) 463-4273 (U.S.A.) (800) 463-1636 (Canada)Fax: (418) 685-3948e-mail: [email protected]: http://www.doyon.qc.caJean-Pierre Doyon, National Sales Manager

Ovens, Combination, Model JAOP6G. . . . . . . . . . . 81Ovens, Combination, Model JAOP10G . . . . . . . . . 81Ovens, Combination, Model JAOP14G. . . . . . . . . . 81Ovens, Convection, JA6SLG . . . . . . . . . . . . . . . . . . . . .86Ovens, Convection, JA12SLG. . . . . . . . . . . . . . . . . . . . .86Ovens, Convection, JA20G . . . . . . . . . . . . . . . . . . . . .87Ovens, Convection, JA28G . . . . . . . . . . . . . . . . . . . . .87Ovens, Conveyor, Model FC2G . . . . . . . . . . . . . . . 91Ovens, Conveyor, Model FC18G. . . . . . . . . . . . . . . 91Ovens, Deck/Pizza, Model PIZ3G & PIZ6G. . . . . . . . . 95Ovens, Rack & Tray, Models TLOIG and TLOIIG . . 97Ovens, Rack & Tray, CA12G Circle Air. . . . . . . . . . . . 97

Eagle Group100 Industrial BoulevardClayton, DE 19938-8903Phone: (302) 653-3000 (800) 441-8440Fax: (302) 653-2065e-mail: [email protected]: http://www.eaglegrp.comCustomer Service Department

Broilers, RedHots® Chefs Line™ Charbroilers . . . . . . 34Griddles, RedHots® Chefs Line™ Griddles . . . . . 68Hot Food Tables . . . . . . . . . . . . . . . . . . . . . . . . . . 72Hot Plates, RedHots® Chefs Line™ Hot Plates. . . . . 73

Dean (Frymaster LLC)5489 Campus DriveShreveport, LA 71106Phone: (318) 866-3488 Fax: (318) 868-5987e-mail: [email protected]: http://www.dean.enodis.comLinda Brugler, Sr. Marketing Manager

Fryer Filter, Cascade. . . . . . . . . . . . . . . . . . . . . . . . . . 53Fryers, 1824G & 2424G. . . . . . . . . . . . . . . . . 56Fryers, Decathlon Series . . . . . . . . . . . . . . . . . . . . 56Fryers, High Efficiency Decathlon Series . . . . . . . . .57Fryers, Super Marathon . . . . . . . . . . . . . . . . . . . . 57

In Canada:Garland Commercial Ranges, Ltd.1177 Kamato RoadMississauga, Ontario Canada L4W 1X4Phone: (905) 624-0260Fax: (905) 624-5669Jeff McMullen, Director of Canadian Sales

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Earthstone Wood-Fire Ovens6717 San Fernando RoadGlendale, CA 91201Phone: (818) 553-1134 (800) 840-4915Fax: (818) 553-1133e-mail: [email protected]: http://earthstoneovens.comJean-Paul Yotnegparian, Vice President of Sales

Display Cooking Equipment, PAGW Series . . . . . . . . 49Ovens, Deck/Pizza, PAGW Series. . . . . . . . . . . . . . . . . 95

In Canada:Top Line MarketingVancouver, BC CanadaPhone: (604) 734-7821Fax: (604) 734-7841e-mail: [email protected] Hahn, Sales Director

Electrolux Professional N.A.3225 SW 42nd StreetFt. Lauderdale, FL 33312Phone: (954) 327-6740 (866) 449-4200Fax: (954) 327-6789e-mail: [email protected]: http://www.electroluxusa.com/professionalBetsy Earle, Marketing Communications Manager

Ovens, Combination, air-o-steam® . . . . . . . . . . . . . .82Ovens, Combination, air-o-system®. . . . . . . . . . . . . .82Ovens, Combination, air-o-steam®. . . . . . . . . . . . . .82Tilting Skillets, Pressure Braising Pan. . . . . . . . . . . . . . . 119

In Canada:Celco585 Secretariat CourtMississauga, Ontario Canada L5S 2A5Phone: (905) 364-5200Toll Free: 1-866-77-CELCO (23526)Fax: (905) 364-5205Internet: http://www.celco.ca

Eloma110 Woodcrest RoadCherry Hill, NJ 08003Phone: (866) 673-7937Fax: (856) 673-5167e-mail: [email protected]: www.elomausa.com

Ovens, Combination, Genius T Series. . . . . . . . . . . . . .83Ovens, Combination, Multimax B Series . . . . . . . . . . . 83

EmberGlo Division/ Midco International, Inc.4140 West Victoria StreetChicago, IL 60646Phone: (773) 604-8700Fax: (773) 604-4070e-mail: [email protected]: http://www.emberglo.comKaren Trice, National Sales Manager

Broilers, All-Ceramic Hearth Broilers. . . . . . . . . . . . . . 34In Canada:Call for Canadian representation

Esquire Mechanical Corporation79 Walworth StreetBrooklyn, NY 11205Phone: (718) 625-4006 (800) 847-4206Fax: (718) 625-0155e-mail: [email protected]: http://www.dunhill-esquire.comGeoffrey Thaw, President

Ovens, Barbecue/Rotisserie, Model CM-4G . . . . . . . . . 77

EVO, Inc.8140 SW Nimbus Ave. Bldg. 5Beaverton, OR 97008Phone: (503) 626-1802 (866) 626-1802Fax: (503) 213-5869e-mail: [email protected]: http://www.evoamerica.comAlan Bates, Director of Marketing

Display Cooking Equipment,Presentation Action Stations . . . . . . . . . . . . . . .50

Specialty Equipment Presentation Action Stations . . . . . . . . . . . . . . .112

Fish Oven & Equipment Corp.120 West Kent Avenue P.O. Box 875Wauconda, IL 60084Phone: (877) 526-8720 TOLL FREEFax: (847) 526-7447e-mail: [email protected]: http://www.fishoven.comJames M. Campbell III, President

Ovens, Rack & Tray, Models P-30B, P-38B,P-60B, P-80B . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

Ovens, Rack & Tray, Model 75 Tray . . . . . . . . . . . . . . . . 98Ovens, Rack & Tray, Model 80 Heavy-Duty . . . . . . . . . . . 98Ovens, Rack & Tray, Models SR-200-G, DR-400-G . . . . .98

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Flagro USA, Inc.14501 Judicial Road, Suite 40Burnsville, MN 55306Phone: (952) 898-2881 (866) 266-2484Fax: (952) 898-6693e-mail: [email protected]: http://www.flagrousa.comGreg Zahalka, National Sales Manager

Catering/Portable Equipment, Silver Giant™ Grill . . . 41

Franklin Machine Products (FMP)101 Mt. Holly By-PassLumberton, NJ 08048Phone: (609) 267-3700 (800) 257-7737Fax: (609) 265-9082 (800) 255-9866e-mail: [email protected] e-mail: [email protected]: http://www.fmponline.comArnold Kimmons, Director, Sales & Marketing

Broilers, Grates and Radiants. . . . . . . . . . . . . . . . . . . . 34Fryers, Fryer Baskets. . . . . . . . . . . . . . . . . . . . 57Fryers, 8-in-1 Digital Timer . . . . . . . . . . . . . . . . 57Griddles, Portable Griddle Tops . . . . . . . . . . . . 69Ranges, Spider Grates. . . . . . . . . . . . . . . . . . . . . . 102Ranges, Gas Valve Handles. . . . . . . . . . . . . . . . . . 102Ventilation Equipment, Baffle Hood Filter . . . . . . . . . 123

Fri-Jado Inc.180 Kehoe BoulevardCarol Stream, IL 60188Phone: (630) 784-2469 (877) 374-5236Fax: (630) 784-1650e-mail: [email protected]: http://www.frijado.comLaurens Engbers, Managing Director

Ovens, Barbecue/Rotisserie, STG-7 . . . . . . . . . . . . . . . . 77

Frymaster LLC8700 Line AvenueShreveport, LA 71106Phone: (318) 862-2375 Fax: (318) 868-5987e-mail: [email protected]: http://www.frymaster.comLinda Brugler, Sr. Marketing Manager

Fryer Filters, FootPrintPRO® System . . . . . . . . . . 53Fryers, Model MJ45E. . . . . . . . . . . . . . . 57Fryers, H55 & H55-2 . . . . . . . . . . . . . . . .58Fryers, Model MJCF. . . . . . . . . . . . . . . . .58Fryers, Protector® . . . . . . . . . . . . . . . .58

In Canada:Garland Commercial Ranges, Ltd.1177 Kamato RoadMississauga, Ontario Canada L4W 1X4Phone: (905) 624-0260Fax: (905) 624-5669Jeff McMullen, Director of Canadian Sales

Garland Commercial Industries, Inc.Manufacturer of Garland, U.S. Range and SunFire brands185 E. South StreetFreeland, PA 18224 Phone: (570) 636-1000 (800) 424-2411Fax: (570) 636-3903Internet: http://www.garland-group.com

Broilers, Master Series Heavy-Duty . . . . . . . . . . . . . . . . 34Display Cooking Equipment, Master

Designer Island Suites . . . . . . . . . . . . . . . . . . . . . . 50Double Sided Cookers, Xpress Griddle . . . . . 52Griddles, Xpress Griddle . . . . . . . . . . . . . . . . . . . . . . 69Ovens, Convection, Moisture+ Ovens. . . . . . . . . . . . 87Ovens, Convection, Master. . . . . . . . . . . . . . . . . . . .87Ranges, Restaurant Range . . . . . . . . . . . . . 102

In Canada:Garland Commercial Ranges, Ltd.1177 Kamato RoadMississauga, Ontario Canada L4W 1X4Phone: (905) 624-0260Fax: (905) 624-5669

Gas Appliance Co.P.O. Box 578Lake Elsinore, CA 92531Phone: (951) 940-5252 Fax: (951) 940-5269e-mail: [email protected]: http://www.gasapplianceco.comGloria M. Padgett, Office Manager

Specialty Equipment, Mongolian Grill. . . . . . . . .112

Grande Chef Company21 Stewart CourtOrangeville, Ontario Canada L9W 3Z9Phone: (519) 942-4470 (877) 592-7277Fax: (519) 942-4440 e-mail: [email protected]: http://www.grande-chef.caLisa Ashton, Operations

Broilers, C12B, C24B, C36B . . . . . . . . . . . . . . . 35Catering/Portable Equipment, S24B, T12B . . . . . . . . . 41Catering/Portable Equipment, PPT30 . . . . . . . . . . . . . 41Counter Equipment, Char Broiler . . . . . . . . . . . . . . . . 45

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Greenheck400 Ross AvenueSchofield, WI 54476Phone: (715) 359-6171Fax: (715) 355-2399e-mail: [email protected]: http://www.greenheck.comChris Anderson

Utility Distribution Systems, FlexConnect™. . . . . . . 121Ventilation Equipment . . . . . . . . . . . . . . . . . . . . . . . 123

Groen, Unified Brands Product Line1055 Mendell Davis DriveJackson, MS 39272Phone: (601) 985-3903 (888) 994-7636Fax: (888) 864-7636e-mail: [email protected]: http://www.unifiedbrands.net

Ovens, Combination, Tri-Res20 . . . . . . . . . . . . . . . . 83Steamers, Compartment, SmartSteam 100 . . . . . . . . . 114Steam Kettles, Stationary and Tilting Floor . . . . . . . . . 117Steam Kettles, Table Top Kettles . . . . . . . . . . . . . . . . 117Tilting Skillets, Eclipse™ Tilting Braising Pan. . . . . . . 119

Halton Company101 Industrial DriveScottsville, KY 42164Phone: (270) 237-5600 (800) 442-5866Fax: (270) 237-5700e-mail: [email protected]: http://www.haltoncompany.comJeff Hilbert, National Sales Manager

Utility Distribution Systems, KDS . . . . . . . . . . .121Ventilation Equipment, Capture-Jet® . . . . . . . . . 123Ventilation Equipment, M.A.R.V.E.L. . . . . . . . . . . . . 124

In Canada:Halton1021 Brevik PlaceMississauga, Ontario Canada L4W 3R7Phone: (905) 624-0301 (800) 565-2981Fax: (905) 624-5547e-mail: [email protected]: http://www.haltoncanada.comDan O’Brien, Director of Sales

Hardt Equipment Manufacturing, Inc.1756 50th AvenueLachine, Quebec Canada H8T 2V5Phone: (514) 631-7271 (888) 848-4408Fax: (514) 631-7273e-mail: [email protected]: http://www.hardtequipment.com

Ovens, Barbecue/Rotisseries, The Blaze . . . . . . . .77

Hatco Corporation635 S. 28th Street P.O. Box 340500Milwaukee, WI 53234-0500Phone: (414) 671-6350 (800) 558-0607Fax: (800) 543-7521e-mail: [email protected]: http://www.hatcocorp.comDale Jashek, Key Accounts Specialist

Water Booster Heaters, Powermite®. . . . . . . . . . . . . 126

Henny Penny Corporation1219 US Route 35 WestEaton, OH 45320Phone: (937) 456-8400 (800) 417-8417Fax: (937) 456-8402e-mail: [email protected]: http://www.hennypenny.comJason Moles, Field Marketing Manager

Fryer Filters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53Fryers, Model OFG-320 series. . . . . . . . . . . . . . . . . . .58Fryers, Model OFG-341/342. . . . . . . . . . . . . . . . . . . . . 58Fryers, Model OGA-320 Series. . . . . . . . . . . . . . . . . . . . . .59Fryers, Model OGA-341/342. . . . . . . . . . . . . . . . . . . . . . . 59Fryers, Model OFG-391. . . . . . . . . . . . . . . . . . . . . . . . . .59Ovens, Combination, ClassicCombi™ Series . . . . . . . . . .83Ovens, Combination SmartCombi™ Series. . . . . . . . . . 84

In Canada:D.S.L., Inc.14520 128th AvenueEdmonton, Alberta Canada T5L 3H6Phone: (780) 452-7580 Fax: (780) 452-0660Brian Tiedeman

TFI Food Equipment Solutions52 Armthorpe RoadBrampton, Ontario Canada L6T 5M4Phone: (905) 790-2211 Fax: (905) 790-0063Jerry Kappus

Bazinet Taylor4750 Rue BourgVille St. Laurent, Quebec Canada H4T 1J2Phone: (514) 735-3627 Fax: (514) 735-9860Normand Chevanelle



IHickory Industries, Inc.4900 West Side AvenueNorth Bergen, NJ 07047Phone: (201) 223-0050 (800) 732-9153Fax: (201) 223-0950e-mail: [email protected]: http://www.hickorybbq.comSteven Maroti, President

Ovens, Barbecue/Rotisserie, Model 7.7. . . . . . . . . . 77Ovens, Deck/Pizza, Visual ‘Open Cook’ Pizza Oven. . . 95

Hobart Corporation701 S. Ridge AvenueTroy, OH 45374Phone: (937) 332-2094 Fax: (937) 332-2057Internet: http://www.hobartcorp.comTom Szafranski, Vice President Sales

Ovens, Convection, HGC-20 Half-Size . . . . . . . . . . . . 87Ovens, Convection, HGC-5 Full-Size. . . . . . . . . . . . . . 88Warewashers/Dishwashers, AM-15 Select . . . . . . . . . . 125Warewashers/Dishwashers, C-44A Conveyor Style . . . 125

In Canada:

Hobart F.E.G. Canada190 Railside RoadNorth York, Ontario Canada M3A 1B1Phone: (416) 447-6432 (800) 444-4764Fax: (416) 447-4909

Holstein Manufacturing5368 110th St.Holstein, IA 51025Phone: (712) 368-4342 (800) 368-4342Fax: (712) 368-2351e-mail: [email protected]: http://www.holsteinmfg.comDarrin Schmidt

Catering/Portable Equipment, Model 250 . . . . . . . . 42Catering/Portable Equipment,

Sweet Corn and Potato Cooker . . . . . . . . . . . . . . . . . 42Ovens, Barbecue/Rotisserie,

Model 600 Chicken & Rib Cooker. . . . . . . . . . . . . . 77

Infrared Dynamics3830 Prospect AvenueYorba Linda, CA 92886-1742Phone: (714) 572-4050 (888) 317-5255Fax: (714) 572-6093e-mail: [email protected]: http://www.infradyne.comLisa Cowan, Marketing Director

Gas Patio Heaters, Sunpak and SunGlo . . . . . . . . . . 66In Canada:Northwest Stoves Ltd.5505 268th StreetLangley, B.C. Canada V4W 3W1Phone: (604) 857-8816 (800) 663-0462Fax: (604) 857-8963

Intek Manufacturing LLC1300-D Airport North Office ParkFort Wayne, IN 46825Phone: (800) 875-1740Fax: (260) 416-6120e-mail: [email protected]: http://www.intekllc.comMike Teders, National Sales Manager

Steamers, Compartment, Xtreme Steam, XSG-5 . . . . . . . . . . . . . . . . . . . .114

I. R. Energy Inc.23-428 Millen RoadStoney Creek, Ontario Canada L8E 3N9Phone: (905) 664-9082 Fax: (905) 664-9082e-mail: [email protected]: http://www.irenergy.caJohn Ciavarella, Product Manager

Gas Patio Heaters, EvenGLO . . . . . . . . . . . . . . 66

HolmanA Star Manufacturing Company10 Sunnen DriveSt. Louis, MO 63143Phone: (314) 781-2777 (800) 264-7827Fax: (800) 807-9375e-mail: [email protected]: http://www.star-mfg.comTim Gaskill

Ovens, Conveyor, Ultra-Max® . . . . . . . . . . . . . . . . 91



Jackson, Inc.Hwy 25E, P.O. Box 1060Barbourville, KY, 40906Phone: (888) 800-5672Fax: (727) 372-5875e-mail: [email protected]: http://www.jacksonmsc.comRandy Greene

Warewashers/Dishwashers, Vision Series . . . . . . . . . . 125In Canada:The Garland Group1177 Kamato RoadMississauga, Ontario Canada L4W 1X4Phone: (905) 624-1419Fax: (905) 624-1851e-mail: [email protected] Orton

Jade® Products Company2650 Orbiter StreetBrea, CA 92821-6265Phone: (714) 961-2400 (800) 884-5233Fax: (714) 961-2550Internet: http://www.jaderange.comLex Poulos, Director of Sales/Marketing

Display Cooking Equipment, Waldorf Suite . . . . . . . . . . 51Griddles, Thermostatically Controlled JGT-2436. . . . . 69Ranges, Supreme™ . . . . . . . . . . . . . . . . . . . . 102Ranges, Titan™ Heavy-Duty . . . . . . . . . . . . . . . . . . . . 102Ranges, Refrigerated, Titan™ “Fire and Ice”™ . . . . . 102Specialty Equipment, Plancha-Broiler . . . . . . . . . . . 112Specialty Equipment, Korean Barbecue. . . . . . . . . . 112

J & R Manufacturing, Inc.820-B West KearneyMesquite, TX 75149Phone: (972) 285-4855 (800) 527-4831Fax: (972) 288-9488e-mail: [email protected]: http://www.jrmanufacturing.comMike Higgins, President

Display Cooking Equipment,Fabuloso and Milano Arosti Rotisseries .. . . . . . . . .50

Ovens, Barbecue/Rotisserie,Fabuloso and Milano Arosti Rotisseries . . . . . . . .78 L

Lang Manufacturing CompanyA Star Manufacturing Company10 Sunnen Drive, P.O. Box 430129St. Louis, MO 63143Phone: (800) 264-7827Fax: (800) 807-9375e-mail: [email protected]: http://www.langworld.comTim Gaskill

Double-Sided Cookers, 24" Clamshell® Hood . . . . .52Griddles, ChefSeries™ . . . . . . . . . . . . . . . . . . . 69Ovens, Convection, ChefSeries™. . . . . . . . . . . . . . .88

Legion Industries, Inc.370 Mills RoadWaynesboro, GA 30830Phone: (706) 554-4411 (800) 887-1988Fax: (706) 554-2035e-mail: [email protected]: http://www.legionindustries.comSusan Riggs, Secretary-Treasurer

Steam Kettles, Gas-Fired Self-Contained Kettle . . . . . . .118Tilting Skillets, Combi-Pan® Tilting Skillet. . . . . . . . . . . .120Tilting Skillets, Skittle® Cooker. . . . . . . . . . . . . . . . . . . . 120

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Lincoln Foodservice Products, LLC1111 North Hadley RoadFt. Wayne, IN 46804Phone: (260) 459-8200 (888) 417-5462Fax: (260) 459-8260e-mail: [email protected]: http://www.lincolnfp.comMelinda Gilbert, Marketing Director

Ovens, Conveyor, Impinger® I . . . . . . . . . . . . . . . . 92Ovens, Conveyor, Impinger® II Express . . . . . . . . . . . . . 92Ovens, Conveyor, Impinger® Low Profile . . . . . . . . .92Ovens, Conveyor, Impinger® 3255 & 3270. . . . . . . . . . . . .92

In Canada:Garland Group1177 Kamato RoadMississauga, Ontario Canada L4W 1X4Phone: (905) 206-8354Fax: (905) 624-1851e-mail: [email protected]: http://www.garland-group.comGreg Hotta, Manager Foodservice

Lochinvar Corporation300 Maddox-Simpson ParkwayLebanon, TN 37090Phone: (615) 889-8900Fax: (615) 882-2964e-mail: [email protected]: http://www.lochinvar.comStirling Boston, Marketing Manager

Water Heaters/Boilers, The Armor . . . . . . . . . . . . . . .128

MagiKitch’n, Inc.P.O. Box 501Concord, NH 03302Phone: (603) 225-6684 (800) 258-3708Fax: (603) 225-8472e-mail: [email protected]: http://www.magikitchn.comBonnie L. Bolster, Sr. Manager, Sales Support

Broilers, Series 600 FM-RMB . . . . . . . . . . . . . . . . . . . 35Catering/Portable Equipment,

MagiCater LPAGA-60. . . . . . . . . . . . . . . . . . . 42Griddles, MKG Gas Griddle . . . . . . . . . . . . . . . . . . . 69

In Canada:W.D. Colledge Company, Ltd.3220 Orlando Drive, Unit 3Mississauga, Ontario Canada L4V 1R5Phone: (905) 677-4428Fax: (905) 677-5357

Market Forge Industries, Inc.35 Garvey StreetEverett, MA 02149-4403Phone: (617) 387-4100Fax: (800) 227-2659e-mail: [email protected]: http://www.mfii.comDeborah Eden, Marketing Manager

Counter Equipment, ST-5G Convection. . . . . . . . . . . 45Counter Equipment, ST-AG Steam-It. . . . . . . . . . . 45Fryers, DFFG Heavy-Duty Premier Fryer. . . . . . . 59Hot Plates, 2-HPG Premier Hot Plate. . . . . . . . . . . . . 73Ovens, Convection, Models 2900, 2992. . . . . . . . . . . . 88Ranges, Premier MF-R4 24" Range . . . . . . . . . . . . . . . 103Ranges, Premier MF-R6 36" Range . . . . . . . . . . . . . . 103Ranges, Premier MF-R8 48" Range . . . . . . . . . . . . . . 103Steamers, Compartment, A-Plus Steam Cooker. . . . . .115Steamers, Compartment, 3500 Convection . . . . . . . . .115Steamers, Compartment,

ST-10 Plus Ten Convection . . . . . . . . . . . . . . . 115Steamers, Compartment, ST-12 Convection . . . . . . . . 115Steamers, Compartment, ST-24 Convection . . . . . . . . 115Steamers, Compartment, ETP-5G

Atmospheric, Steam Cooker. . . . . . . . . . . . . . . . . 115Steamers, Compartment, ETP-10G

Atmospheric, Steam Cooker. . . . . . . . . . . . . . . . . . 116Steam Kettles, FT-12CG Counter Kettle . . . . . . . . . . . . 118Steam Kettles, Self-Contained Steam Kettle.. . . . . . . . . 118Tilting Skillets, Round. . . . . . . . . . . . . . . . . . . . 120Tilting Skillets, UniVerse™ Plus . . . . . . . . . . . . . . . . . 120

See our ad on page 11

MarSal and Sons, Inc.175 East Hoffman AvenueLindenhurst, NY 11757Phone: (631) 226-6688Fax: (631) 226-6890e-mail: [email protected]: http://www.marsalsons.comRichard Ferrara, Vice President

Ovens, Deck/Pizza, MB Series . . . . . . . . . . . . . . . . . . .95Ovens, Deck/Pizza, SD Series . . . . . . . . . . . . . . . . . . 96

Marshall Air Systems419 Peachtree Drive SCharlotte, NC 28217Phone: (704) 525-6230Fax: (704) 525-6229e-mail: [email protected]: http://www.marshallair.com

Broilers, Conveyor, Autobroil™. . . . . . . . . . . . . . . . . . 39Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124



Middleby Marshall1400 Toastmaster DriveElgin, IL 60120Phone: (847) 741-3300Fax: (847) 741-0015e-mail: [email protected]: http://www.middleby-marshall.com/wowMark Sieron, President

Oven, Conveyor, Model PS640. . . . . . . . . . . . . . . . . . . 93Oven, Conveyor, Model PS670. . . . . . . . . . . . . . . . . . . 93

MoffatP.O. Box 4129Winston Salem, NC 27115Phone: (336) 661-1556 Fax: (336) 661-1660e-mail: [email protected]: http://www.moffat.comStuart D. Murray, Vice President

Ovens, Convection,Turbofan G32MS on A25CW Stand. . . . . . . . . . . . 88

Ovens, Convection G32MS Double Stacked . . . . . . . . 88In Canada:

Moffat22 Ashwarren RoadDownview, Ontario Canada M3J 125Phone: (416) 631-0601 Fax: (416) 631-7687

The Montague Company1830 Stearman AvenueHayward, CA 94545Phone: (510) 785-8822 (800) 345-1830 Fax: (510) 785-3342 e-mail: [email protected]: http://www.montaguecompany.comGary Rupp, VP Sales/Marketing

Broilers, Steakhouse. . . . . . . . . . . . . . . . . . . . . 35Broilers, Model UFLC-36R Legend Series . . . . . . . . . . 35Cheesemelters/Salamanders, Salamander Broiler . . . 43Counter Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . 46Display Cooking Equipment, Excalibur . . . . . . . . . . . . . . 51Ovens, Convection, Vectaire HX Series. . . . . . . . . . . . 88Ovens, Deck/Pizza, Model 14P-1. . . . . . . . . . . . . . . . . . 96Ranges, Medium-Duty Grizzly . . . . . . . . . . . . . . . . . . 103Ranges, Heavy-Duty, Legend . . . . . . . . . . . . . . . . . . 103

Napoleon Appliance Corp.214 Bayview DriveBarrie, Ontario Canada L4M 4Y8Phone: (705) 721-1212e-mail: [email protected]: http://www.napoleongrills.comTed Scott, Sales Manager

Gas Patio Heaters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66

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Nu-Vu5600 13th StreetMenominee, MI 49858Phone: (906) 863-4401Fax: (906) 863-5889e-mail: [email protected]: http://www.nu-vu.com

Ovens, Rack/Tray, UB-12RG . . . . . . . . . . . . . . . . . . . . . . . . 98

PPicard Ovens Inc.1325 East Notre-DameVictoriaville, Quebec Canada G6P 4B8Phone: (800) 668-1883 Fax: (819) 758-1465e-mail: [email protected]: http://www.picardovens.com

Ovens, Conveyor, Granite . . . . . . . . . . . . . . . . . . . .93Ovens, Rack & Tray, Revolution. . . . . . . . . . . . . . . . . .98

Maxitrol Company23555 Telegraph RoadSouthfield, MI 48077Phone: (248) 208-6068Fax: (248) 356-0829Internet: http://www.maxitrol.comRick Bargert, Director of Marketing

Gas Appliance Controls, GV30 Combination . . . . . . . .64Gas Appliance Controls, GV30 High Capacity . . . . . . 64

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Pitco Frialator, Inc.P.O. Box 501Concord, NH 03302-0501Phone: (603) 225-6684 (800) 258-3708Fax: (603) 225-8472e-mail: [email protected]: http://www.pitco.comMark Pumphret, President/Sales

Counter Equipment,Solstice™ Counter Fryer Model SGC. . . . . . . . . . . . 46

Fryer Filters, Solstice™ Filter Drawer (FD) . . . . . . . . . . 53Fryer Filters, Solstice™ SoloFilter . . . . . . . . . . . . . . 54Fryers, FBG18 & FBG24 Flat Bottom. . . . . . . . . . . . . . . . 59Fryers, Solstice™ . . . . . . . . . . . . . . . . . . . . . . . . . . 59Fryers, NEW Solstice™ Supreme

High Efficiency Fryer . . . . . . . . . . . . . . . . . . . . . . . . 60Fryers, SGM Solstice™, MegaFry . . . . . . . . . . . . . 60Pasta Cookers, PPG-14D . . . . . . . . . . . . . . . . . . .100Rethermalizers, Solstice™ . . . . . . . . . . . . . . . . . . . . . 110Specialty Equipment, 24RUFM Doughnut Fryer . . . . . . 113

In Canada:W.D. Colledge Company Ltd.3220 Orlando Drive, Unit 3Mississauga, Ontario Canada L4V 1R5Phone: (905) 677-4428Fax: (905) 677-5357

See our ad on page 13

PrecisionTemp, Inc.11 Sunnybrook DriveCincinnati, OH 45237Phone: (513) 641-4446 (800) 934-9690Fax: (513) 641-0733Internet: http://www.precisiontemp.com

Water Booster Heaters, PT-56 and PT-200 . . . . . . . . . 126

Q-Matic TechnologiesA Division of Prince Castle, Inc. Worldwide1351 Estes Street,Gurnee, IL 60031Phone: (847) 263-7324 (800) 880-OVEN (6836)Fax: (847) 263-7367e-mail: [email protected]: http://www.q-maticovens.com

Ovens, Conveyor, Q-Matic 36 . . . . . . . . . . . . . . . . .93Ovens, Conveyor, Q-Matic 36W . . . . . . . . . . . . . . .94Ovens, Conveyor, Q-Matic 55 . . . . . . . . . . . . . . . . .94Ovens, Conveyor, Q-Matic 80 . . . . . . . . . . . . . . . . .94

Quest Metal Products Ltd.889 Erin StreetWinnipeg, Manitoba Canada R3G 2W6Phone: (204) 786-2403 (888) 786-2403Fax: (204) 783-7598 (888) 783-7598e-mail: [email protected]: http://www.questmetal.comRoy Cuddeford, Manager

Broilers, Flavouring Broiler . . . . . . . . . . . . . . . . . 35Fryers, Model MV40. . . . . . . . . . . . . . . . . . 60Ranges, Chef Centre. . . . . . . . . . . . . . . . . . . . . . .104Ranges, Chinese. . . . . . . . . . . . . . . . . . . . . . . . .108Ventilation Equipment, Kitchen Exhaust Hoods . . . . .124

Rankin-Delux, Inc.P.O. Box 4488Whittier, CA 90607Phone: (562) 944 -7076 (800) 345-4752 (West)Fax: (562) 941-7858 (800) 338-4325 (East)Debbie Patterson (West)Sharon LaMar (East)

Broilers, Model 3223-C . . . . . . . . . . . . . . . . . . . . . . 35Broilers, Model BG-2412-C. . . . . . . . . . . . . . . . . . . 36Broilers, Model RB-836-C. . . . . . . . . . . . . . . . . . . . . 36Broilers, Turbo Broiler™ TB-836-C . . . . . . . . . . . . . 36Broilers, Turbo Broiler™ with Smoker . . . . . 36Cheesemelters, Model RDCM-36-C. . . . . . . . . . . . . 44Counter Equipment, GT-48-C Griddle. . . . . . . . . . 46Gas Patio Heaters, ULTRA™. . . . . . . . . . . . . . . 66Griddles, Model RD-85-36-C . . . . . . . . . . . . . . . . 69Griddles, RDGM-24-A-20B-C Griddle/Hot Plate. . . 70Griddles, Turbo Griddle™ RD-100-36-C. . . . . . . . . . 70Hot Plates, RDHP-212-C Counter Model . . . . . . . . .73Hot Plates, Step-Up, SUHP-424-C . . . . . . . . . . . . . 74Ranges, Chinese, OR-18-W-C. . . . . . . . . . . . . . . . 108Ranges, Chinese, Oriental Flex System™ . . . . . . . . .108Ranges, Stock Pot, SSPR-110-C . . . . . . . . . . . . . . .110Specialty Equipment, Teppan-Yaki Griddle. . . . . .113



RATIONAL USA895 American LaneSchaumburg, IL 60173Phone: (847) 273-5000 (888) 320-7274Fax: (847) 755-9583e-mail: [email protected]: http://www.rational-usa.com

Ovens, Combination, SelfCooking Center® . . . . . . . . . . 84In Canada:RATIONAL Canada2410 Meadowpine Blvd., Suite 107Mississauga, Ontario Canada L5N 6S2Phone: (905) 567-5777 (877) 536-7272Fax: (905) 567-2977e-mail: [email protected]: http://www.rationalcanada.com

Raypak, Inc.2151 Eastman AvenueOxnard, CA 93030Phone: (805) 278-5300Fax: (800) 872-9725e-mail: [email protected]: http://www.raypak.comBob Nyland, Commerical Products Specialist

Water Heaters/Boilers, Hi Delta® Boiler Systems. . . . . 128Water Heaters/Boilers, Raytherm® Boiler Systems. . . .128WaterHeaters/Boilers, MVB® Boiler Systems . . . . .128

RBI Water Heaters260 N. Elm St.Westfield, MA 01085Phone: (413) 568-9571Fax: (413) 568-9613e-mail: [email protected]: http://www.rbiwaterheaters.comTim Markel, National Sales Manager

Water Heaters/Boilers, The Dominator™ . . . . . . . . . 128Water Heaters/Boilers, Futura II. . . . . . . . . . . . . . . . .129Water Heaters/Boilers, Futura III. . . . . . . . . . . . . .129

Revent Incorporated100 Ethel Road WestPiscataway, NJ 08854Phone: (732) 777-9433 (800) 822-9642Fax: (732) 777-1187e-mail: [email protected]: http://www.revent.com

Ovens, Rack & Tray, Single Rack Oven 726 . . . . . . . . . 99Ovens, Rack & Tray, Rotating Mini Oven 739 . . . . . . . . . 99

Rheem Water Heating101 Bell RoadMontgomery, AL 36117Phone: (334) 260-1513Fax: (334) 260-1562e-mail: [email protected]: http://www.rheem.comLaura Butler, Marketing Communications Manager

Water Heaters/Boilers, Universal™ Replacement. . . 129

Rinnai Corporation103 International DrivePeachtree City, GA 30269Phone: (678) 829-1700Fax: (678) 829-1666Internet: http://www.rinnai.usCustomer Service

Specialty, Rice Cooker . . . . . . . . . . . . . . . . . . . . . . . . 113Water Heaters/Boilers, Tankless. . . . . . . . . . . . . . . 129

Rosito Bisani Imports, Inc.940 South La BreaLos Angeles, CA 90036Phone: (323) 937-1888 (800) 848-4444Fax: (323) 938-0728e-mail: [email protected]: http://www.rosito-bisani.comRosanna Rosito, President

Ovens, Deck/Pizza . . . . . . . . . . . . . . . . . . . . . . . . . 96Pasta Cookers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

ROTISOL341 North Oak StreetInglewood, CA 90302Phone: (310) 671-7254 (800) 651-5969Fax: (310) 671-8171e-mail: [email protected]: http://www.rotisolusa.comFrancis Delpech, President

Ovens, Barbecue/Rotisserie,Grande Flamme Millenium. . . . . . . . . . . . . . . . . . . 78

Roto-Flex Oven Co.135 E. CevallosSan Antonio, TX 78204Phone: (800) 386-2279Fax: (210) 222-9007e-mail: [email protected]: http://www.rotoflexoven.comRichard Dunfield, President

Ovens, Deck/Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . .96

Royal Range of California, Inc.3245 Corridor DriveMira Loma, CA 91752Phone: (951) 360-1600Fax: (951) 360-7500e-mail: [email protected]: http://www.royalranges.comPatricia Wood

Counter Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . 46Fryers, RTF/RCF Tube Fryers. . . . . . . . . . . . . . . . . . 60Ovens, Convection, RCO. . . . . . . . . . . . . . . . . . . . . . . 89Ranges, 60" Range Series . . . . . . . . . . . . . . . . . . . 104

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Southern Pride Distributing, L.L.C.5003 Meadowland PkyMarion, IL 62959Phone: (618) 997-9348Fax: (618) 993-5960e-mail: [email protected]: http://www.southern-pride.com

Ovens, Barbecue/Rotisserie, SPK-700-SL . . . . . . . . . 78

Southbend1100 Old Honeycutt RoadFuquay-Varina, NC 27526Phone: (919) 762-1000 Fax: (919) 552-9798 e-mail: [email protected]: http://www.southbendnc.com

Broilers, Upright Broilers . . . . . . . . . . . . . . . . . . . . 36Cheesemelters/Salamanders,

P Series NFR Salamander. . . . . . . . . . . . . . . . . . . . 44Counter Equipment, Heavy-Duty Counterline. . . . . . . 47Griddles, Model HDG Counter Griddle. . . . . . . . 70Ovens, Convection, Marathoner Gold, SilverStar. . . . . 89Ranges, 400 Series, 500 Series . . . . . . . . . . . . . . . . . . 104Ranges, Platinum 32 & 36 . . . . . . . . . . . . . . . . . . 105Steamers, Compartment, StratoSteam . . . . . . . . . . . . . .116Steam Kettles, KSLG-40 . . . . . . . . . . . . . . . . . . . . . . . 118Tilting Skillets, BGLM-40 and BGLTS-40 Skillets. . . . .120

Star Manufacturing International, Inc.10 Sunnen DriveSt. Louis, MO 63143Phone: (314) 781-2777 (800) 264-7827Fax: (800) 807-9375e-mail: [email protected] Internet: http://www.star-mfg.comTim Gaskill

Broilers, Star-Max Char Broiler . . . . . . . . . . . . . . . . . . 37Griddles, Star-Max Gas Griddle . . . . . . . . . . . . . . . . . 70Hot Plates, Star-Max Hot Plate. . . . . . . . . . . . . . . . . . . . . 74

Stellar Steam110 Woodcrest RoadCherry Hill, NJ 08003Phone: (866) 673-7937Fax: (856) 673-5167e-mail: [email protected]: http://www.stellarsteam.com

Catering/Portable Equipment, Polaris Steamer . . . . . 4 2Steamer, Compartment, Polaris . . . . . . . . . . . . . . . . . 116Steamer, Compartment, Sirius II . . . . . . . . . . . . . . . . .116

SunFire/Garland Commercial Industries, Inc.Manufacturer of Garland, U.S. Range and SunFire brands185 E. South StreetFreeland, PA 18224 Phone: (570) 636-1000 (800) 424-2411Fax: (570) 636-3903Internet: http://www.garland-group.com

Ovens, Convection, SunFire Series . . . . . . . . . . . . . 89Ranges, SunFire “X” Series . . . . . . . . . . . . . . . . 105


TT & S Brass and Bronze Works, Inc.2 Saddleback Cove, P.O. Box 1088Travelers Rest, SC 29690Phone: (864) 834-4102Fax: (864) 834-3518e-mail: [email protected]: http://www.tsbrass.com

Gas Connectors, Safe•T•Link. . . . . . . . . . . . . . . . . . . 63



Therma-Tek Range Corporation9121 Atlanta Ave. #331Huntington Beach, CA 92646Phone: (570) 455-3000 Fax: (714) 968-3529e-mail: [email protected]: http://www.therma-tek.comSam Kalsi, President

Broilers, Char Rock Broiler. . . . . . . . . . . . . . . . . . . . . .37Broilers, Radiant Broiler. . . . . . . . . . . . . . . . . . . . . . . . . 37Cheesemelters . . . . . . . . . . . . . . . . . . . . . . . . . 44Cheesemelters/Salamanders, Gas Salamander. . . . . . . 44Countertop Equipment . . . . . . . . . . . . . . . . . . . . . . . .47Fryers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61Griddles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71Hot Plates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74Hot Plates, Step Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74Ovens, Convection, Full and Half Size. . . . . . . . . . . . . . . 89Ranges, Restaurant Range. . . . . . . . . . . . . . . . . . . . . . . 105Ranges, Stock Pot. . . . . .. . . . . . . . . . . . . . . . . 110Ranges, Jet Burner Stock Pot. . . . . . . . . . . . . . . . . . . 110

Toastmaster5600 13th StreetMenominee, MI 49858Phone: (906) 863-4401Fax: (906) 863-5889e-mail: [email protected]: http://www.toastmastercorp.com

Broilers, Charbroiler . . . . . . . . . . . . . . . . . . 37Countertop Equipment, Fryer. . . . . . . . . . . . . . . . . .47Griddles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71Hot Plates. . . . . . . . . . . . . . . . . . . . . . . . . . 74

Town Food Service Equipment Co., Inc.72 Beadel StreetBrooklyn, NY 11222Phone: (718) 388-5650Fax: (718) 388-5860e-mail: [email protected]: www.townfood.comMichael Richter, General Manager

Range, Chinese, YF-2-SS . . . . . . . . . . . . . . . . . . . . . . 109Specialty Equipment, Mongolian Grill MBR-42. . . . . . .113

Tuff Grill960 Clubland WayMarietta, GA 30068Phone: (770) 977-7770 (800) 219-9540Fax: (770) 509-7585e-mail: [email protected]: www.tuffgrill.comKevin Livingston, Owner

Broilers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Catering/Portable Equipment. . . . . . . . . . . . . . . . . . . . . 42

UULTRAFRYER® Systems, Inc.302 Spencer LaneSan Antonio, TX 78201Phone: (210) 731-5000 (800) 545-9189 Fax: (210) 731-5099e-mail: [email protected]: http://www.ultrafryer.comRich Jones, Director of Sales and Marketing

Fryers, Ultrafryer® . . . . . . . . . . . . . . . . . . . . . . . . . . .61

U.S. Range/Garland Commercial Industries, Inc.Manufacturer of Garland, U.S. Range and SunFire brands185 E. South StreetFreeland, PA 18224 Phone: (570) 636-1000 (800) 424-2411Fax: (570) 636-3903Internet: http://www.garland-group.com

Broilers, Regal Series Char Broiler . . . . . . . . . . . . . . . . 38Counter Equipment, Regal Series Hot Plates . . . . . . . . 47Display Cooking Equipment, Cuisine Series

Banks and Suites . . . . . . . . . . . . . . . . . . . . . . . . . 51Ovens, Convection, Summit Series. . . . . . . . . . . . . . . . 89Ranges, “U” Series . . . . . . . . . . . . . . . . .105


Thermal Engineering Corporation (TEC)P.O. Box 868Columbia, SC 29202Phone: (803) 783-0750 (800) 331-0097Fax: (888) 581-0286Internet: www.tecinfrared.comChristine Clifford, Vice President, Administration

Broilers, Searmaster® II Infra-Red Charbroiler. . 37

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Vanguard Technology, Inc.29495 Airport RoadEugene, OR 97402Phone: (541) 461-6020 (800) 624-4809Fax: (541) 461-6023Internet: http://www.vanguardtechnologyinc.comStephen Kujawa, President

Water Booster Heaters, PowerMax™ . . . . . . . . . . . 126Water Heaters/Boilers, FireMax™ . . . . . . . . . . . . 129

Vulcan-Hart 3600 North Point BoulevardBaltimore, MD 21222Phone: (866) 988-5226 Fax: (800) 444-0602e-mail: [email protected]: http://www.vulcanhart.comLaura Moreno-Davis, Director, Marketing and Communications

Broilers, IR2 Infrared Broiler. . . . . . . . . . . . . . . . . . . . . . . .38Counter Equipment, Modular Range. . . . . . . . . . . . . . . . . .47Fryer Filters, KleenScreen PLUS® . . . . . . . . . . . . . . . . . 54Fryer Filters, 85MF Mobile Filter . . . . . . . . . . . . . . . . . . . .54Fryers, GR Gas Series Fryers . . . . . . . . . . . . . . . . . . . . 61Griddles, 900RX Series . . . . . . . . . . . . . . . . . . . . . 71Ovens, Convection, VC Series. . . . . . . . . . . . . . . . . . . . . 90Ovens, Convection, SG Series . . . . . . . . . . . . . . . . . . . 90Pasta Cookers, GPC Pasta Cooker. . . . . . . . . . . . . . . . . 100Ranges, Chef’s 650° Thermostat. . . . . . . . . . . . . . . . . . 105Ranges, GH Series Heavy-Duty . . . . . . . . . . . . . . . . . . .106Ranges, Modular Counter Top Range. . . . . . . . . . . . . .106Ranges, Modular 90 Series . . . . . .. . . . . . . . . . . . . . . . .106Ranges, Endurance Series . . . . . . . . . . . . . . . . . . . . . . .107Steamers, Compartment, VHL Large Capacity. . . . . .116Steamers, Compartment, C24GA6 & 10 Convection .116Steam Kettles, Tri-Leg Stationary . . . . . . . . . . . . . . . . .118Steam Kettles, 2/3 Jacketed Tilting Kettle . . . . . . . . . .118Tilting Skillets, VG30 & VG40 . . . . . . . . . . . . . . . . . . . 120

See our ad on pages 8 & 9

Wells Manufacturing2 Erik CircleVerdi, NV 89439Phone: (775) 345-0444 (800) 777-0450Fax: (775) 345-0569e-mail: [email protected]: http://www.wellsbloomfield.comEric Evenson, National Sales Director

Broilers, HDCB Heavy-Duty Char Broiler . . . . . . . . . .38Counter Equipment, HDCB Heavy-Duty Char Broiler. . 48Counter Equipment, HDG Heavy-Duty Griddle. . . . . . 48Counter Equipment, HDHP Heavy-Duty Hotplate. . . . . 48Griddles, HDG Heavy-Duty Griddle . . . . . . . . . . . . . 71Hotplates, HDHP Heavy-Duty Hotplate. . . . . . . . . . . . 75

Wolf Range3600 North Point BoulevardBaltimore, MD 21222Phone: (800) 366-9653 Fax: (800) 444-0602e-mail: [email protected]: http://www.wolfrange.comLaura Moreno-Davis, Director, Marketing and Communications

Broilers, Super Char Broiler . . . . . . . . . . . . . . . . . 38Counter Equipment, Char Broiler/Hot Plate/Griddle. . . .48Griddles, Achiever ASA Series Griddle. . . . . . . . . . . . . 71Hot Plates, Achiever Series Hot Plate. . . . . . . . . . . . 75Ovens, Convection, Gas Convection Oven. . . . . . . . . .90Ranges, Commander Heavy-Duty . . . . . . . . . . . . . . . . 107Ranges, Challenger XL™ Restaurant Ranges . . . . . . 107Ranges, Stock Pot . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110Specialty Equipment, TYG Teppan-Yaki Griddle . . . . . 113

Wood Stone Corporation1801 West Bakerview RoadBellingham, WA 98226Phone: (360) 650-1111 (800) 988-8103Fax: (360) 650-1166e-mail: [email protected]: http://www.woodstone-corp.comContact: Sales Department

Display Cooking Equipment, Full Lineup. . . . . . . . . . 51Ovens, Bake/Roast, Stone Hearth. . . . . . . . . . . . .75Ovens, Barbecue/Rotisserie, Cascade . . . . . . . . . . . . 79Ovens, Deck/Pizza, Fire Deck Series . . . . . . . . . . . 96Specialty Equipment, Tandoor . . . . . . . . . . . . . . .113

V



Worcester Industrial Products7 Brookfield StreetWorcester, MA 01605Phone: (508) 757-5161 (800) 533-5711Fax: (508) 831-9990 e-mail: [email protected]: http://www.shortening-shuttle.com

Fryer Filters, Shortening Shuttles®

Economy & Simplicity. . . . . . . . . . . . . . . . . . 54Fryers, Shortening Shuttles®

Economy & Simplicity. . . . . . . . . . . . . . . . . . 61Fryers, Pressure, Shortening Shuttles®

Economy & Simplicity. . . . . . . . . . . . . . . . . . 62

YYue Po (Canada) Company Ltd.1220 Ellesmere Rd., Unit 4Scarborough, Ontario Canada M1P 2X5Phone: (416) 321-0128Fax: (416) 321-1931e-mail: [email protected] and [email protected] Au, Director

Range, Chinese, Stir-Frying Wok. . . . . . . . . . . . . 109In VancouverYue Po (Canada) Company Ltd.8773 Cambie St.Vancouver, B.C. Canada, V6P 3J9Phone: (604) 327-1828Fax: (604) 327-1821e-mail: [email protected]

For moreinformation on theequipment in thiscatalog, contactthese leadingmanufacturers orvisit their websites.

Y

BROILERS


GAS BROILERS

When it’s hot, it’s hot. When it’s off, it’s off. This instantaneous burner response and the visible flame that providesalmost infinite heat control are just a few of the factors that continue to fuel the foodservice industry’s preference fornatural gas-fired broilers. Chicken, fish fillets, lobster, crab, steaks, chops, hamburgers, and more can all benefitfrom broiling, and customers can taste the difference!

Gas broilers fall into two general categories: underfired or overfired. Underfired (char broilers) have gas burnerslocated beneath the cooking grate which send heat up toward the product. As food begins to cook, the hot ju icesdr ip through the open grate creating the flames, flavors and aromas associated with char broiling. The burners areprotected from the drippings by either cast iron or stainless steel radiants, natural lava rocks, nonporous stones, orceramic coals. Gas char broilers can provide added value in display cooking presentations or offer dependableproduction in back-of-the-house applications.

Overfired gas broilers, commonly known as heavy-duty upright, or hotel broilers handle many high-production needs.The gas burners are located at the top of the cavity and radiate heat down to the foods being cooked below. Adjustablebroiling grates allow the cooking time and temperature to be controlled by moving them up or down and sliding out.Hotel broilers are available in both one and two broiler cavity designs. They can be installed on a countertop orequipment stand. Free-standing, floor mounted upright broilers can be equipped with stationary legs or with castersthat provide mobility.

Both types of gas broilers offer operators the key advantages of precise visual heat control and instant burnerresponse. Burner system options include open atmospheric, radiant atmospheric, and infrared burners. Gas broilersare competitive in initial cost and offer substantial life-cycle savings. Customers benefit from speed of service,healthier food options associated with broiler preparation techniques and satisfaction with the taste and scoredappearance of broiled foods. The wide selection of gas models can satisfy the requirements of virtually anyfoodservice operation.

The ARRB Series is designed to providereliable, solid performance for many years.Each unit is heavy built and efficientlydesigned to meet all of your broiling needs.All-welded construction and fully insulatedsteel chassis assure years of trouble-freeoperation. Specially designed angled topgrates minimize flare-up and leave char-broiled marking on the food for the best char-broiled taste.

• 1, 2, 3, 4, 5, 6, 7, 8, 10 and 12 burnermodels available

• 12" - 72" wide, 30" deep• 30,000 - 180,000 BTU• Heavy-duty cast iron top grates• Large capacity grease can and drain pan• Manual control valve for each burner• LPG and Natural gas models available• 1 year limited warranty on parts and labor• CSA International, NSF

AMERICAN RANGEARRB Heavy-Duty

Radiant Char Broilers

The AECB Series is built to last. Durable andreliable components provide high efficiencyand long life. Heat is evenly distributedthrough long lasting, natural volcanic char-rock used to give the authentic flavor of char-broiling.

• 1, 2, 3, 4, 5, 6, 7 and 8 burner models available

• 14" - 84" wide• 35,000 - 280,000 BTU• Low-profile construction for easy

countertop installation• Manual control valves for each burner• 1 year limited warranty on parts and labor• LPG and Natural gas models available• CSA International, NSF, CE

AMERICAN RANGEAECB Char-Rock Broilers

The AGBU Series is innovatively engineeredfor optimum performance and long-lastingdurability. The modern broiler design featuresgas infrared burners to provide completecoverage of a large cooking area. Theindependent burner controls allow the user tooperate certain burners, thus resulting inenergy savings. Four rack positions and awell-balanced rack lift mechanism providesuperb flexibility for precise heat control forthe discriminating chef.

• 20,000 BTU per burner• Stainless steel front and sides (standard)• 1 - 800°F grid cooking temperatures• Welded frame/structure• Independent burner controls with infinite

burner control• 3⁄8" round-bar broiling grid• 4 position grid height adjustment with

4.5" range• Secure locking lift mechanism with cool

touch knob• Removable, large capacity stainless steel

grease pan• LPG and Natural gas models available• 1 year limited warranty on parts and labor• ETL International, NSF, CE

AMERICAN RANGEAGBU Infrared Overfired

Steakhouse Broilers

BROILERS


The AMSQ Series enhance the flavor of meat,fish and poultry with the unique flavor ofmesquite. The broiler makes mesquitebroiling convenient and efficient. The uniqueopen-grate bottom allows a continuousupdraft of air for optimal fuel combustionsaving wood and charcoal costs.

• Stainless steel rugged exterior body• Built-in gas log lighter burner with

adjustable gas valve and standing pilot forinstant ignition

• Large stainless steel door with chutelocated on front of the broiler allows easyloading and moving of wood/charcoal

• Open bottom grate design allows continuous updraft for optimum fuelcombustion

• Heavy-duty liner protects interior from burnout and is easy to replace when required

• Heavy-duty cast iron top grates provideattractive broiler markings

• May use any type of wood or charcoal• LPG and Natural gas available• 1 year parts and labor warranty• NSF

AMERICAN RANGEAMSQ Mesquite Wood

Char Broilers

BAKERS PRIDEXX Series

Gas Char BroilersThe XX Series gas radiant char broilers aredesigned for heavy-duty charcoal-stylebroiling without the use of coal or ceramicstones. They feature high input 18,000 BTUclogproof burners located every 47⁄8" formaximum performance, stainless steeldeflectors for even heat distribution anddurable, easy-to-clean stainless steel exterior.

XX Counter Top Series• XX-4: 72,000 BTU with 21" x 24" broiling

surface• XX-6: 108,000 BTU with 311⁄2" x 24" broiling

surface• XX-8: 144,000 BTU with 42" x 24" broiling

surface• XX-10: 180,000 BTU with 521⁄2" x 24"

broiling surface• XX-12: 216,000 BTU with 63" x 24"

broiling surface• Stainless or cast iron radiants• All stainless exteriors• 20,000 BTU burners (CE) and flame failure

pilots optional• LPG available• CSA International, NSF

Big John has been the leading supplier ofoutdoor grills to the foodservice industry forover 46 years. Professional chefs love our gasgrills because the temperature of eachcooking grate is independently controlled —providing the best heat control in the industry.Big John is also the only commercial gas grillto offer the advantages of Cast Iron CookingGrates (optional on nine A-Series models). Ifyour foodservice or catering operation needsa tough grill that is durable enough totransport daily yet performs to the highestgrilling standard, then make Big John yourchoice.

Big John’s A-Series grills are available in 3sizes and 3 body styles. The A4CC shownabove is 31" tall x 70" wide x 23" deep andweighs 250 lbs.

We manufacture a complete line of outdoorcooking equipment including charcoal grillsand rotisseries, gas griddles, steam tables,utility stoves and towable grills.

BIG JOHN GRILLS &ROTISSERIES

A-Series Gas Grills CONNERTONHeavy-Duty Char Broilers

27" deep heavy-duty broiler. Heavy gauge#304 stainless steel body and firebox,including full-width, stainless drip pan, foreasy cleaning and long life. “CRB” series isunderfired radiant-type. “LRB” series is lavarock-type. Full body for faster recovery, extrastability and safety. Enclosed back directs theheat to product, not out the back. Individuallycontrolled burners and heavy cast irongrates. 1/2" solid steel “rolling-rod” top gratesavailable. Floor models available using fullywelded #304 stainless legs with #304stainless undershelf. Casters available.

• Front cap: 10" high, 27" deep• Broiler widths: 12" - 72"• LRB Series: 40,000 BTU/burner• CRB Series: 12,000 or 15,000 BTU/burner• LPG available• CSA International, NSF

CONNERTONChar Broilers – RLRB Series

23" deep char broiler available in eitherradiant or lava rock-type. Heavy gauge #304stainless steel, fully enclosed, fully welded,two-piece body/firebox system; easilyseparates for maintenance and cleaning.Stainless steel full-width drip pan for long lifeand easy cleaning.

Full 21" depth cooking surface with improvedtemperature distribution. Enclosed backdirects heat to the product, not out the back.

Oversized, heavy-duty, individually controlled“H” type cast iron burners (18" long), one forevery 10" to 12" of body width, appropriatelyspaced for each model to maintain even heatthroughout the cooking surface.

Oversized stainless steel firebox holds morelava rock, reflecting more heat in and upthrough top grates where needed. Cast irontop grates are standard. Half-inch solid steel"rolling rod" grates available at additionalcost. Both types can be used in flat or raisedposition.

Floor model available using fully welded #304stainless steel legs and #304 stainlessundershelf. Casters available.

• Front cap: 10" high

• Overall depth: 23"

• Broiler width: 12" - 52"

• 28,000 BTU/burner

• LPG available

• CSA International, NSF

RLRB-A Series

Same as above except aluminized steel drippan, body sides and back instead of stainlesssteel.

BROILERS


Offered in radiant and lava rock, models areNSF approved. Heavy-duty cast iron cookinggrates, with contrasting patterns on eachside, can be individually placed in either a flator multi-angled position. Recessed frontpanels provide safe access to controls andare hinged for easy access. New bullnosededge provides solid protection for controls.Controls are at a 45° angle for ergonomicoperation. 31⁄2"-wide front trough with chute,located at the left end, accommodatesstandard sized spatula. Options include aremovable griddle plate.

Model CLCHRBL-24-NG • 131⁄8" high x 24" wide x 241⁄2" deep • 72,000 BTU



Model CLCHRB-24-NG • 131⁄8" high x 24" wide x 241⁄2" deep • 80,000 BTU



• Standing pilots for lighting ease• Aluminized double wall constructed panels

and stainless steel front construction• Natural gas (NG) complete with convertible

pressure regulator and orifices for fieldconversion to liquid propane (LP)

• Height is 13" – 14" with adjustable feet• UL, cUL, NSF

EAGLE GROUPRedHots® Chefs Line™Charbroilers Cook with extreme radiant heat! When flavor

is your number one priority then EmberGlo isthe charbroiler of choice! EmberGlo is theproud manufacturer of the only completelyceramic broiling hearth in today’s foodserviceindustry. The extreme radiant heat emanatingfrom our ceramic barbriqs instantly sears themeat and renders all of the meat’s drippingsinto the smoke and flare that bringunmatchable flavor to your favorite foods!There is no need for messy grease trays asthe red hot ceramic barbriqs transform all ofthe falling juices into that great outdoorcharbroiled flavor!

EmberGlo’s exclusive Flaretrol system is themost effective means of cooking control foropen hearth broiling. When excessive greasestarts to flare up, simply flip the Flaretrolswitch and a strong stream of air quicklybrings the flames under control.

EmberGlo charbroilers are energy efficient.Once the ceramic barbriqs reach theiroptimum cooking temperature, they are ableto hold their extreme radiant heat with a lowerlevel of BTU usage. The high radiant heatceramics are self-cleaning.

• Floor or counter models• LPG available• CSA International, NSF

EmberGlo 25(Floor Model)

• 39" high, 26" wide, 181 ⁄4" deep• Black enamel or stainless steel sides, open

or closed front• Grill size: 15 5⁄8" x 213⁄8"• Capacity: 45 – 8 oz. strip steaks per hour• 40,000 BTU rating


• 41" high, 35 7 ⁄8" wide, 22 5 ⁄8" deep• Black enamel or stainless steel sides, open

or closed front• Grill size: 20" x 30 3 ⁄4"• Capacity: 95 – 8 oz. strip steaks per hour• 65,000 BTU rating


• 41" high, 35 7⁄8" wide, 311⁄8" deep• Black enamel or stainless steel sides, open

or closed front• Grill size: 28 1⁄2" x 30 3 ⁄4"• Capacity: 120 – 8 oz. strip steaks per hour• 85,000 BTU rating

EMBERGLOAll-Ceramic Hearth Broilers

Master Series Heavy-Duty Broilers by Garlandfeature either ceramic or infrared technology.Standard, with stainless steel front and 71⁄2"deep front rail. Available with ovens, storagebase or as modular top sections.

• M100XR – Infrared broiler with standard oven• M100XS – Infrared broiler with storage base• M100XT – Infrared broiler as modular top

section• M60XR – Ceramic broiler with standard oven• M60XS – Ceramic broiler with storage base• M60XT – Ceramic broiler as modular top

section• M110XM – Double infrared banquet broiler • LPG available• CSA International, NSF

GARLANDMaster Series Heavy-Duty Broilers

When you need replacement broiler gratesand radiants, you don’t have to sacrifice qualityfor economy. FMP carries grates and radiantsmanufactured to fit broilers made by BakersPride, Cecilware, Franklin Chef, Imperial,Jade, MagiKitch’n, Rankin-Delux, Southbend,Star, U.S. Range, Vulcan Hart, and Wolf. Topgrates, bottom coal grates, and radiants arehigh quality and economically priced. Availableat most foodservice dealers.

• Heavy cast construction• High quality• Durable• Readily available• May be used with LPG units

FRANKLIN MACHINE PRODUCTSBroiler Grates and Radiants

BROILERS


Series 600 convertible charbroilers offer anenhanced, computer designed heat pattern toprovide edge-to-edge even heat. A more evenheating system makes it a great charbroilerthat requires little cooking experience and canreduce food scrap. Converts from radiant toceramic coal cooking with optional kit in just15 minutes; no tools required. Provides easieroperation and control during rush periods.

• Floor or countertop models in the followingsizes: 24", 30", 36", 48", 60" and 72"

• LPG available• CSA International, NSF, CE

MAGIKITCH’NSeries 600 Model FM-RMBRadiant Style Charbroiler

MONTAGUESteakhouse Broiler

Used by many of the leading steakhouserestaurants. A heavy-duty, high-productionoverfired broiler with a polished steel searingplate. Due to the extremely high temperatureof the plate, the searing process seals in thejuices prior to broiling.

This broiler utilizes an exclusive MontagueRadiglo burner that provides the perfectcombination of heat and infrared waves. Theintense infrared waves are produced anddirected downward by the ceramic radiants topenetrate the meat, cooking the inside andoutside in perfect harmony. Meats retain theirjuice, tenderness and optimum flavor withminimum shrinkage.

• C45S: width 45" – 126,000 BTU• C36S: width 36" – 84,000 BTU• LPG available• CSA International, NSF

MONTAGUEUFLC-36R Legend Series

Heavy-Duty Underfired Broiler

These radiant-style, low-profile units are trulydesigned for today's high-speed volume charbroiling. Standard features include stainlesssteel front and top trim. Reversible cast irontop grates with two-position grid frame.Stainless steel tube burners rated at 19,000BTU/hr. per burner with self-cleaning radiantslocated above each burner.

• Widths available: 24", 30", 36", 48", 60", 72"• 76,000 BTU/hr. – 247,000 BTU/hr.• LPG available• CSA International, NSF

QUESTFlavouring Broiler

Unique flavouring results of solid fuel broilerswithout the mess, expense, or need forspecial ventilation. Sanitary easy-to-clean allstainless steel, all-welded construction forlong life. Efficient stainless steel radiants forrapid heat-up with burners @ 4" c-c formaximum temperature control. Other non-flavouring broilers available to suit allapplications.

• QBD – 26", 34", 42", 50" x 12"h x 31"d• QB – 24", 32", 40", 48" x 8.5"h x 31"d• QGM-B – 12" - 72" x 8.5"h x 31"d (in 6" incr)

(QBD42 pictured above)• Cooking grids – round rod, diamond rod, or

cast• 15,000 BTU per burner• Natural or LPG gas• CSA International, NSF

Self-cleaning, long-lasting, natural volcanicchar rock radiants give true flavor of charbroiling. Excellent for display cooking. Heats tobroiling temperature in less than 10 minutes.Working height of 12 1 ⁄2" for counter use. Well-insulated. Lava rock porosity reduces flare-upand gives more even temperatures.

• 12 1 ⁄2" high, 32" wide, 23 1 ⁄4" deep• 90,000 BTU, 3 ⁄4" connection• 630 sq. in. broiling area• Stainless steel front and sides• 6 other models available: 12"-72" wide• Stands or cabinet bases available• LPG available• CSA International, CE, NSF

RANKIN-DELUXModel 3223-C

Grande Chef is proud to feature our IndoorChar Broilers with our unique “Flame Flow®”radiant system. This system combining jet air,flame and radiation gives a superior cookingperformance. Standing pilots. Made inCanada of heavy stainless steel.

• Available in 12", 24" & 36" models. C12B,C24B & C36B

• LPG available• CETLus approved

GRANDE CHEFCommercial Indoor

Countertop Char Broilers

BROILERS


This broiler-griddle combination features theadvantages of a radiant char broiler andthermo griddle in a single, conveniently styledunit. A wide range of sizes with differentcombinations available to meet individualneeds.

• 14 1 ⁄8" high, 36" wide, 28 1 ⁄2" deep• 24" broiler: 58,000 BTU

12" hot top: 24,000 BTU• 10 other models available up to 72" wide • LPG available• Stands or cabinet bases available• CSA International, NSF

RANKIN-DELUXModel BG-2412-C

RANKIN-DELUXModel RB-836-C

Designed for flame flare control with specialtop grates, radiants and cool zone under theburners. Top grates have sloping greasetrough for fast runoff, heavy cast iron radiantsabsorb heat rapidly, creating ideal infraredradiation that seals in juices for tastier meats.Counter unit with optional modular stand.Deluxtone Electro Finish with stainless frontand top. Six individually controlled burners.

• 14" high, 35 3 ⁄4" wide, 28 1 ⁄2" deep• 87,000 BTU total• Height with optional stand: 35 1 ⁄2"- 37"• 15", 21", 25", 30 1 ⁄8", 411 ⁄8", 46 1 ⁄2", 60", 71"

and 84" widths available• Stainless steel 3 piece removable splash• LPG available• Stands or cabinet bases available• CSA International, NSF

The Rankin-Delux Turbo-Broiler™ with Smokercombines a revolutionary gas-powered broilerwith a smoker system to infuse a traditional,wood-fired flavor to your finest foods. Thesystem’s patented baffle design and radianttechnology produces powerful, efficient heat,while smoldering wood adds a natural, smokyflavor.

• LPG available• CSA International, NSF

RANKIN-DELUXTB-846-SM-C Turbo-Broiler™ with

Smoker

This infrared Turbo Broiler™ is the ultimatecombination of searing heat and superheatedair produced by means of a unique radiant andbaffle design found only on the Rankin-DeluxTurbo Broiler™.

The Turbo Broiler™ produces up to 150°Fmore heat than a conventional cast ironradiant broiler (with no increase in BTUs).

• 35 3 ⁄4" wide• 87,000 BTU • Models available in 14 1 ⁄2"-84" widths • LPG available• CSA International, NSF

RANKIN-DELUXModel TB-836-C

Turbo Broiler™

SOUTHBENDUpright Broilers

Rated “Best Broiler in the Industry” theSouthbend double deck infrared broiler isused by many of the top steakhouses in theworld. With high capacity in a small footprint,the double broiler has patented high-powerSchwank multi-directional burners for themost even and consistent heat distributionand 104,000 BTU per deck.

• Stainless steel front, top and sides

• Patented multi-directional, high-poweredburners

• 34" x 75.5" x 39"

• Highest capacity in a small footprint

• 208,000 total BTU

• Power blower

• Removable grids and grease drawer

• Round grids for meat marking

• 3⁄4" rear gas connection

• CSA Intetnational, NSF, MEA, UL

BROILERS


Star-Max, Lava Rock and Radiant style CharBroilers are designed for the most demandingfoodservice applications. Star-Max charbroilers deliver maximum performance andprovide years of operation. Available in 15'',24", 36" and 48" widths to fit most foodserviceoperation space requirements. Designed withhigh performance 40,000 BTU H-style castiron burners every 12" of width. Cast ironburners provide excellent broilingperformance, better heat distribution andmaximum sectional control.

• LPG available

STAR MANUFACTURINGStar-Max Char Broiler

All stainless steel front, sides, landing ledge, anddrip pan handles. Heavy gauge, welded, angleiron and channel frame construction. 5" fullyflush landing ledge for extra work space. 4"adjustable NSF approved legs. Welded angleiron frame for superior durability. Glass filledpolyester knobs with a light orange peeltexture, cool to the touch. Designed for easyinstallation and cleanup. One year parts andlabor warranty. Available in 12", 24", 36" 48",60" and 72".

• Spatula width grease trough• Heavy duty, cast iron H-burner at 30,000

BTU/hr. per 12" section• Lava rocks spread evenly across cast-iron

waffel grates, provide maximum flavor to cooking products

• LPG available• UL, cUL

THERMA-TEKChar Rock Broiler

All stainless steel front, sides, landing ledge,anddrip pan handles. Heavy gauge, welded, angleiron and channel frame construction. 5" fullyflush landing ledge for extra work space. 4"adjustable NSF approved legs . Welded angleiron frame for superior durability. Glass filledpolyester knobs with a light orange peeltexture, cool to the touch. Designed for easyinstallation and clean-up, One year parts andlabor warranty. Available in 12", 24", 36" 48",60" and 72”

• Spatula width grease trough

• Heavy duty, cast iron H-burner at 30,000BTU/hr. per 12" section

• Heavy cast-iron radiants that retain heat,minimize recovery time during peak periods,and are easy-to-clean

• LPG available

• UL, cUL

THERMA-TEKRadiant Broiler

The Only 100% Infrared Charbroiler. TEC’s

patented cooking system is the most fuel

efficient system ever built. The Searmaster II

is estimated to pay for itself in energy savings

within two years. It is the only charbroiler

constructed of 100% stainless steel.

TEC's new burner system distributes heat

evenly across the cooking zone; there are no

hot or cold spots. Every square inch of

cooking surface is available for grilling. The

radiant metal panels located below the

cooking grids keep the interior clean and also

vaporize the drippings creating a light residue

of ash, easily removed with a spatula, greatly

reducing labor costs.

Because it cooks with 100% infrared energy

food retains its own natural juices, generally

producing 30% less product shrinkage than

conventional charbroilers.

• 143⁄16" wide, 345⁄16" deep — 24,000 BTU/hr.

• 253⁄16" wide, 345⁄16" deep — 48,000 BTU/hr.

• 363⁄16" wide, 345⁄16" deep — 72,000 BTU/hr.

• 473⁄16" wide, 345⁄16" deep — 96,000 BTU/hr.

• 583⁄16" wide, 345⁄16" deep — 120,000 BTU/hr.

• LP and Natural Gas

• CSA International, MEA (NYC)

THERMAL ENGINEERINGTEC® Searmaster® II

Toastmaster’s countertop gas charbroilers arethe most economical and flexible countertopcharbroilers in the foodservice industry. Theyoffer unsurpassed performance, combining aproven control system with Toastmaster qualityand durability. Both the radiant and lava rockunits are available in natural or LP gas. Ushaped burners are controlled by independentcontrol flame. One standing pilot services eachburner. A 3⁄4" rear connection is standard. Eachburner on the charbroiler is 30,000 BTU/hr.One front panel mounted control knob perburner, to allow adjustable flame height. Oneburner per 12" of charbroiler.

• LP and Natural Gas

• Burners: 30,000 BTU each

TOASTMASTERCountertop Charbroilers

BROILERS


TUFF GRILLBroiler

Tuff Grill comes in a variety of sizes withwidths ranging fom 30" to 72". Optionsinclude:

• Patented “Cool Jacket” Constructioneliminates warping and cracking

• Cool Touch exterior• “Log Lighter” with 30 minute timer

(120 volt)• Super heavy-duty cast iron grill grates:

6" x 24" x 1"• Massive cast iron firebox grates• Heavy-duty ash drawers with handle• LPG available• NSF

Regal Series Char Broilers from U.S. Rangefeature the choice of ceramic coals or cast ironradiants, with adjustable broiling grate andbuilt-in removable grease container. Availablein 24" - 60" widths. Stainless steel front andsides.

• C-HDSA – Ceramic Coal Broilers• RG-HSDA – Cast Iron Radiant Broilers• LPG available• CSA International, NSF

U.S. RANGERegal Series Char Broiler

VULCANIR2 Infrared Broiler

Stainless steel front, top, sides and 6"adjustable legs. Power blower mixes primaryand secondary air with natural or propanegas. Reaches 1,600 degrees broilingtemperature at burner quickly and maintainsbroiling efficiency during peak hours underrepeated loading. Radiant infrared raysreduce broiling time up to 50% on manyproducts. Quick preheating allows broiler tobe turned off in slow periods. Spring-balanced 5-position grid for raising andlowering.

• Overall: 801⁄2" high on 6" legs, 36" wide,383⁄8" deep

• Broiler grid overall: 251⁄2" wide, 291⁄2" deep• 160,000 BTU/hr.• Gas connection (rear): 1" standard pipe• Flue collar: 36" x 8" x 105⁄16"• Available in Natural and LP gas• CSA International, NSF

WELLSHDCB

Heavy-Duty Char BroilerThese new countertop char broilers come infour sizes: 12" (2 burners), 24" (4 burners),36" (6 burners) and 48" (8 burners); all are30"’ deep. All have reversible cast iron gratesfor flat or sloped use. Each burner has anON/OFF control valve that provides infiniteheat adjustment.

• 4" adjustable metal legs provided• Removable drip pan and heavy-duty

cast iron burners • 20,000 BTU/hr. per burner, natural gas• 20,000 BTU/hr. per burner, LP gas• LP conversion kit included• Pressure regulator field convertible to LPG• HDCB-1230G, HDCB-2430G, HDCB-

3630G, HDCB-4830G• CSA International

Revolutionary extra heavy-duty broiler featuring“Flame Arrestor” broiling grates that control fatflare-ups and insure uniform broilingtemperatures. Infrared rays seal in juices fortastier steaks, chops, hamburgers, seafood.Cast-in pitched grease trough on each bladeprovides fat runoff even during peak periods.Aluminized steel reflector baffles create a“Cool Zone” in large capacity grease drawerand drip pan areas.

• Counter models: 25 1 ⁄4", 36", 46 3 ⁄4",60", and 72" widths; 27 1 ⁄4" deep

• 14,500 BTU each individually controlleddirect action burner

• Standing pilot ignition system is standardfeature

• LPG available• CSA International, NSF, NFPA

WOLFSuper Char Broiler

GAS $AVESOne Broilerin use for

6 hours per day

GAS$1,722

ELECTRIC$2,153

ANNUAL SAVINGSWITH GAS

$431These operating costs are based on an average electriccost of 9.67 cents/kWh, including fuel cost and demandcharges. The gas cost used is $1.10 cents/therm. (Youraverage may be higher or lower.) Costs are based on thenational average commercial prices for 2007 as publishedin the Monthly Energy Review by the U.S. Department ofEnergy (DOE) – Energy Information Administration.

BROILERS, CONVEYOR


CONVEYOR BROILERS

Conveyor broilers are designed toensure consistent, high-volume,labor-saving, automated foodpreparation. Commonly found inquick service chains, universities,theme parks and sports stadiums,conveyor broilers are capable ofcooking the top and bottom of foodproducts at the same time. Foodmay be placed in pans or directlyon a metal conveyor belt thatmoves the product through thenatural gas-heated cookingchamber.

Conveyor broilers can have one tofour belts. Each belt’s speed isindividually regulated to producethe best possible cooking results.Products of different sizes anddensities can be cooked at thesame time with just one completetrip through the heated chamber byselecting the appropriate belt.Conveyor-prepared food productsrequire no turning and minimalhandling. They are heated by gasburners installed over and underthe belts.

Conveyor broilers are available inflow through models (loaded at oneend and unloaded at the other) andreturn flow models (loaded andunloaded from the same side).Manufacturers have designed gasconveyors that enable operators tomake simple adjustments toenhance the heat circulationefficiency. Models can also beequipped with various types ofelectronic digital controls and bunor bread toasters for addedefficiency and convenience.

Conveyor broilers offer numerousbenefits to foodservice operators.Among the primary benefits arecontrollability, production speedand profits gained from laborsavings and the lower cost ofoperation associated with cookingwith natural gas equipment.

AMERICA’SFAVORITE

COOK

On average,gas equipmentwill save you1/3 or more inoperatingcosts.

It’s America’sbest energyvalue.

MARSHALL AIR SYSTEMSAutobroil™

Conveyorized BroilersThe Autobroil Omni™ is the most compact,versatile and efficient way to broil and/or bakeon the market today. These models insureconsistent cooked-to-perfection product timeafter time, with minimal labor and energyoutput. Conveyorized automation and heatradiation from the top and bottom within thecooking chamber eliminate the need to tumfood while cooking.

Model F12G

• 265⁄8" high, 47" wide, 193⁄4" deep

• 46,000 BTU/hr. maximum

• Energy efficient

• Large loading area

• Single or dual belt models available

Model 4-12GT

• 381⁄4" high, 375⁄8" wide, 585⁄8" deep

• 101,000 BTU/hr. maximum

• Dual broiler and dual cheesemelter/toaster

• Capacity: 450 -1⁄4 Ib. burgers/hr.

• All controls digital microprocessor

Conveyorized Hamburger Broilers

High-production gas broilers for hamburgersof different sizes and other compatible fooditems such as chicken and meat fillets. Directon-conveyor broiler for bar marks. The lateststate-of-the-art designs offer the mostreliable, consistent cooking systems.

• LPG and Natural Gas available

• NSF, ETL

CATERING/PORTABLE EQUIPMENT


CATERING/PORTABLEEQUIPMENT

Catering is a multibillion dollarbusiness. It can be as relativelysimple as offering coffee servicewith continental breakfast anddelivering boxed lunches, or it canbe more complex providing a fullexhibition cooking center completewith chef, table service staff and allthe trimmings. No matter whichtype of catering service offered,most operators and professionalchefs prefer the dependability anddurability of commercial quality gascooking equipment.

For the “Road Warriors” whosebusiness consists of providingfoodservice at remote locations,equipment must offer the benefitsof easy transportation, compactstorage, and quick setup. Someprime off-premise venues includesocial events such as weddings,birthday parties, and reunions, orbusiness meetings, fund raisers,fairs, picnics and tailgating parties.

To make taking to the road easier,gas catering equipment generallyincorporates enhanced portabilityfeatures such as lifting handles,reinforced frames, casters, andtowing packages.

On-premise catering can boost thebottom line and enable operators tomore fully utilize facilities such asoutdoor patio areas.

Equipment portability can be animportant consideration for on-premise catering too. Quick-disconnect gas connectors allowequipment to be mounted oncasters and moved to meet themenu and service requirements ofany catered event.

Whether used on- or off-premise,portable gas equipment cancontribute to the success andprofitabilty of your catering service.

PGS gas grills include our “PerformanceGillling System” integrated into all models. Ourlatest model, “The Big Sur” has high outputburners with ”Insta Light” cross-over lightingand quick light off system. The “Big Sur” hasall ceramic preformed briquettes for maximumflavor and even cooking performance with aminimum of flare-ups.

Our “Vari Grid” all Series 304 cooking gridsallow for cooking smaller more delicate itemswithout added accessories.

PGS gas grills are constructed of commercialgrade Series 304 stainless steel for addeddurability.

For the finest in premium outdoor cooking andeating products, contact AEI Corporation.Serving the commercial trade since 1966.

• 48" width of meat searing cooking grids

• Four main grill burners

• Commercial grade infrared rear burner

• 100,000 BTU/hr. main burner input

• 14,000 BTU/hr. rear burner input

• Piezo electric ignition

• LPG and Natural Gas models available

AEI CorporationPGS “BigSur”

Big John has been the leading supplier ofoutdoor grills to the foodservice industry forover 46 years. Professional chefs love our gasgrills because the temperature of eachcooking grate is independently controlled —providing the best heat control in the industry.Big John is also the only commercial gas grillto offer the advantages of Cast Iron CookingGrates (optional on nine A-Series models). Ifyour foodservice or catering operation needsa tough grill that is durable enough totransport daily yet performs to the highestgrilling standard, then make Big John yourchoice.

Big John’s A-Series grills are available in 3sizes and 3 body styles. The A4CC (shownabove) is 31" tall x 70" wide x 23" deep andweighs 250 lbs.

We manufacture a complete line of outdoorcooking equipment including charcoal grillsand rotisseries, gas griddles, steam tables,utility stoves and towable grills.

BIG JOHN GRILLS &ROTISSERIES

A-Series Gas Grills

The Royal Chef is the perfect creation for anyExecutive Chef. It’s fully customizable in size.This high quality product will give yousuperior perfomance and has an extremelylong lifespan. Made of top quality materialsand with the utmost attention to detail, RoyalChef is a real work of art dedicated to thefunctional needs and tastes of the executivechef who orders them. Royal Chef is thefaithful partner of even the most demandingexecutive chef.

• LPG available• ETL to UL standards, ETL Sanitation to

NSF standard, ETL to AGA standards

BRAVO SYSTEMSRoyal Chef Catering Systems

and Royal Chef “ECO”


Crown Verity builds with only the finest qualitymaterials. Designing and building withstainless steel throughout costs more,however, our charboilers last virtually forever.Our bodies, legs, cooking grates, burners,undershelves, radiants, water pans, fasteners,and lighter tubes are all stainless steel fordurability and ease of cleaning. Grills shipcompletely assembled on a skid. Ready touse.

• 10 year warranty on cooking grids andburners

• Two 14" wheels and two total lock casters• Comes with two 30 lb. horizontal cylinders

(Model shown CCB-60)• Storage shelf and angled legs for rock solid

durability• Water pans to ease cleaning and eliminate

grease fires• NSF, ETL

CROWN VERITYGas Grills

Our new Pro Fryers are designed to cookhigh volumes of product in a short period oftime. The fryers are for outdoor use only. Withlarge 14" wheels they are portable and easyto move making them ideal for caterers, partyrentals, and special events.

• 48.75" high x 53" wide x 29.5" deep• Runs on LP gas, one 30 lb. cylinder per tank• Stainless steel construction• Three heat exchanger tubes positioned for

easy cleaning • Capacity: 35 - 40 lbs. per tank• 90,000 BTU/hr. per tank• 200° to 400° F• Hi-limit shut-off• Combination gas shut-off valve and

manual ignition system• Twin fry baskets with plastic coated

handles per tank• Also available, PF-1, single tank

CROWN VERITYPro Fryers

FLAGRO USASilver Giant™ Gas Grills

The Silver Giant™ series of natural gas orpropane grills from Flagro USA, Inc. is theprofessional chef’s choice when it comes tocommercial gourmet cooking. Resorts, golfcourses, special event caterers and thediscerning back yard enthusiast choose SilverGiant™ grills for their superior cookingperformance.

Models come with choice of 2 to 6 burnersand cooking surfaces from 432 square inchesto 1,512 square inches to make your grillingevent a sure success.

• Durable 304, #4 brushed stainless steel

construction

• 304 tubular stainless steel burners covered

by a lifetime warranty

• 304 stainless steel cooking grids ensure

easy cleaning

• Cross-over ignition system ensures reliable

lighting

• Stainless steel flavor plates provide even

heat and reduce flare-ups

• Wide range of accessories including:

rotisserie kit, stainless steel side shelf

removable stainless griddle and steamer

pan

• Heavy-duty smoke hood with stainless

thermometer and cool handle

• Warnock Hersey certified


Grande Chef is proud to feature our OutdoorChar Broilers with our unique “Flame Flow®”radiant system. This system combining jet air,flame and radiation gives a superior cookingperformance. Made in Canada of heavystainless steel ranging from 16 GA to 20 GA.

• Also available a 12" and 24" model, S24Band T12B

• LPG available

• cETLus approved

GRANDE CHEFCommercial Outdoor Broilers

• Stainless steel body with heavy cast burnerand top grate

• Portable with locking casters• Stainless steel handles• Spark ignition (takes AAA batteries)• 20,000 BTU (concentrated for maximum

effect)• Weight: 70 lbs.• 29" high (with cover down) x 24" wide

(including handles) x 18" deep• Grate dimensions: 12" square• Non clog burner design• Burner lifts off for easy cleaning

GRANDE CHEFPPT30 Commercial Patio Power Top



The Model 250 is revolutionary for HolsteinMfg.

We have made three different models of arotating convection oven that has the ability tosmoke.

Holstein Mfg., Inc. is on the move because wecustom build almost anything.

The Model 250 can cook:• 250 whole chickens• 110 slabs of baby back ribs• 500 hamburgers• 350 ears of corn• 350 chicken quarters• 1,000 pounds of pork at one time• NSF approval is pending

HOLSTEIN MFGModel 250 - Broiler/Grill

MagiKitch’n brings you the first commercialoutdoor gas grill designed to meet the strictsafety standards of CSA International. TheLPAGA-60 has all the quality features that arestandard on our LPG model, plus a completegas system with removable tank cart with two40 lb. horizontal propane tanks, plus twoheavy-duty cooking grids. This unit can beused as a gas grill, steamer, oven and griddle.

• 36" high, 30" or 60" wide, 32" deep• Options available: steam table, Magigriddle,

roasting oven hood, cutting board, rotisserieand more


MAGIKITCH’NMagiCater LPAGA-60

Stellar’s patented new Polaris model cateringsteamer enables steaming on the go. ThePolaris is a four-pan steamer that is fired by a30-lb. propane tank, both of which sit on amobile stand supported by sturdy casters.Once the Polaris is filled with water, it can cookanywhere, with no electrical or plumbingconnections required. A single tank of propanegenerates enough steam for 22 consecutivehours of full-load operation.This adds up tounparalleled life cycle costs, solid performanceand reliability.

• Cast-aluminum interior holds heat better than steamers with stainless-steel cavities

• Single 30-pound tank of propane generatesenough steam for 22 consecutive hours of full-load operation

• No external electric source required• 30-pound. propane tank with regulator

mounted to mobile stand comes standard• 2-year parts and labor conditional

warranty• UL, NSF

STELLAR STEAMPolaris Steamer

TUFF GRILLBroiler

Tuff Grill comes in a variety of sizes withwidths ranging from 30" to 72". Optionsinclude:

• Patented “Cool Jacket” Constructioneliminates warping and cracking

• Cool Touch exterior• “Log Lighter” with 30 minute timer

(120 volt)• Super heavy-duty cast iron grill grates:

6" x 24" x 1"• Massive cast iron firebox grates• Heavy-duty ash drawers with handle• LPG available• NSF

Easy to operate, little labor, high margins –sound like the answer to your prayers, it canbe. The model 306 Sweet Corn and PotatoCooker can roast 500 ears of corn per hour,just load the corn in the husk on one of the 50stainless steel racks and in 28 minutes haveperfectly roasted corn. A trip deviceautomatically unloads the corn. Tow thecooker to your town festivals, flea markets,state or county fairs or use it in your cateringbusiness. My 6 year old grandson helps hismother load the cooker, that is how easy it isto operate. Call or visit our website.

• Cook any non-grease items(potatos/apples/peppers, etc.)

• Trailer dimensions: 80" high x 66" widex 101" long

• Automatic thermostat and pilot light• Two 100# LP tanks, gas valve & gas

regulator• Four individually controlled burner pipes

– 400,000 BTU• Optional hand sinks, water storage tanks• NSF approved with stainless steel

construction

HOLSTEIN MFGModel 306

Sweet Corn & Potato Cooker

For more information on

CATERING/PORTABLE

EQUIPMENTContact these leading

manufacturers.

Please mention the31st Edition

FOODSERVICEGAS EQUIPMENTCATALOGand the page number onwhich the equipmentmodel is shown.


CHEESEMELTERS & SALAMANDERSGAS CHEESEMELTERS & SALAMANDERS

Simplicity, quick and easy access, and extremely high heat are what make salamanders and cheesemelters popularsupporting players in many kitchens. Plating and serving multiple orders hot with each item prepared on differentequipment, with different cook times, different sides and different presentation is one of the fundamental challengesfacing all restaurant operators. A natural gas cheesemelter and/or salamander can help with finish cooking, final heatingand reheating to pull together complete table orders and speed service.

While each has certain individual characteristics, they share similarities in appearance and operational design. Bothfeature a sleek, low-profile cabinet that can be mounted on a wall or on a back riser above a range battery. Both havean open access, horizontal cooking cavity that enables the kitchen staff to visually monitor the cooking process andalso facilitates loading and unloading. Both offer operators a choice of either infrared or radiant burner systems that arepositioned inside the cavity and radiate heat down to the products being prepared.

Although gas-fired cheesemelters and salamanders have many similarities, there are a number of features andfunctions that are unique to each.

Gas cheesemelters are primarily designed to heat plated foods, melt toppings, toast breads, keep serving dishes warm,heat pastries and finish off certain foods. Although not primarily designed to broil meats, they can also be used for thatpurpose.

Gas salamanders were originally introduced as convenient, auxiliary meat broilers for kitchens that had limited space,lower production requirements or needed added production during specific time periods. While they are basicallycompact overfired broilers, they can be used to perform similar functions as cheesemelters.

Gas cheesemelters and salamander broilers are valuable contributors that can increase kitchen productivity andefficiency, expand menu offerings, reduce staff stress and improve the quality of meals served to the dining publicwithout sacrificing valuable kitchen space.

The ARCM Series is ideal for browning,finishing and is preferred for broiling inMexican and Italian dishes, au gratin dishes,omelets and meringue. It also can serve as anauxiliary unit for steaks, fish and lobster.Infrared burners provide instant, uniform heat.The efficient design reduces fuel costs whileretaining maximum heat. The unit is durableand reliable and will provide years of trouble-free, low-maintenance performance in themost demanding of foodservice operations.

• 1, 2, 3 and 4 burner models available• 21" high, 24" - 84" wide, 181⁄4" deep• 20,000 - 80,000 BTU• Low profile for easy countertop installation

or wall mounting• LPG and Natural gas models available• 1 year limited warranty on parts and labor• ETL International, NSF, CE

AMERICAN RANGEARCM Infra-Red

Cheesemelter/Broilers

The ARSM Series is engineered for optimumperformance and long lasting durability. Theinfrared broiler provides for completecoverage, a large cooking area, flexibility andenergy efficiency.Three rack positions provideflexible heat control. The standard finish isstainless steel with elegant styling and easy-to-reach controls at a very competitive price. Itprovides instant, even heating for the perfectpreparation of steaks, fish and lobster. Oursalamander excels in the preparation ofmelted cheese dishes used in many Mexicanand Italian specialties.

• 1 – 35,000 BTU/hr. infrared burner• 36" wide x 18" deep x 20" high• Stainless steel front, sides, top• Adjustable drawer and chrome rack• LPG and Natural gas models available• 1 year limited warranty on parts and labor• ETL International, NSF, CE

AMERICAN RANGEARSM Infra-Red

Salamander Broilers MONTAGUE36" 136 Series

Salamander BroilerCompact overfired infrared gas broiler. Usedfor high-speed broiling, browning, finishingand reheating. Infrared energy is generatedduring burner operation as the gas/air mixturepasses through the perforations of theceramic tile burner and ignites on the outersurface. A very short flame is produced,heating the ceramic surface to 1600°F. Thisintense infrared energy is directed downward,heating only the objects on which it impinges.All meats retain their juices, flavor andtenderness — minimum shrinkage.

• 201⁄4" high, 36" wide, 18" deep• 32,000 BTU/hr.• Infinite grid adjustment• Full width grease receptacle• LPG available• CSA International, NSF

CHEESEMELTERS & SALAMANDERS COOK-CHILL


COOK-CHILL SYSTEMSCook-chill systems are used in avariety of foodservice operationssuch as supermarkets, chains,hotels, hospitals, penal institutions,educational facilities, and largescale catering operations.

The cook-chill method is designedfor the bulk volume production offoods such as soups, stews, meatswi th sauces, vegetables andgravies. It combines food-safecooking methods and storagetechniques with a carefully-controlled rapid chilling process.

Cook-chill foods are precooked inbulk, rapidly chilled and stored atproper temperatures in vacuumpacked bags. Prior to service, thefood is reheated in a gas-firedrethermalizer, convection oven orother appliance.

Cook-chill operations offer thebenefits of large batch preparationwith improved quality, higher yieldsand less shrinkage, as well asminimal food waste, high productconsistency at various servicelocations and longer shelf life, thusoptimizing menu planning andinventory control.

Counter or wall mount unit provides instantheat via premixed atmospheric infraredburners for melting cheese. Proves equallyeffective as a broiler for browning, finishing orbroiling a wide variety of foods. Heavy gaugeconstruction with stainless steel front, endsand top; heavily insulated for deep heatpenetration, fuel efficiency and kitchencomfort. Pass-through models available.

• 21" high, 36" wide, 17 1 ⁄2" deep• 30,000 BTU in 1 or 2 burner models• 24", 30", 48", 60" & 72" widths also available• 4" adjustable legs optional• LPG available• CSA International, NSF

RANKIN-DELUXModel RDCM-36-C

Salamander broilers add high-volume broilingin a small space. Salamanders can bemounted above range, on a wall, or used ascountertop units.Southbend infrared broilers combine speed,efficiency and output in a broiler that justwon't quit. Intense infrared energy quicklypenetrates meat, locking in natural juices andreducing broiling time as much as 50%. Broilin half the time with 1⁄3 less gas for fuel savingsup to 66% over ordinary broilers. No matterhow heavy the load or how many loads arebroiled, it continues to broil at peak efficiency.

• LPG available• CSA International, NSF, MEA

SOUTHBENDP Series - NFR Salamanders

• Four adjustable rack positions

• One nickel plated shelf, sized to model width

• Available in 24", 36", 58", 60" and 72" widths Larger optional sizes available.

• Rapid Fire ceramic infrared tile burners:20,000 BTU/hr. or 25,000 BTU/hr. or combination of the two depending upon modelwidths

• Available as range mount, counter mount andwall mount

• Drip pan is easily removable for cleaning

• Standing pilot ignition system

• LPG available

• UL, cUL

THERMA-TEKCheesemelter

• Two alloy-steel wire mesh infrared burners,individually controlled

• 20,000 BTU/hr. per burner, with its ownstanding pilot

• 365 sq./in. of rack space; with four rackpositions.

• Chrome plated rack

• Drip pan is easily removable for cleaning

• Available as range mount, counter mount and wall mount

• Extremely strong and reliable carriageassembly and handle, designed to withstandyears of constant use

• LPG available

• UL, cUL

THERMA-TEKSalamander Cook-Chill is a revolutionary way to create

meals that look and taste like they were freshlyand individually prepared…yet may have beenproduced for hundreds to thousands at a time.CapKold is a market leader in Cook-Chilltechnology. With dedication to research anddevelopment, CapKold continues to bringinnovation to Cook-Chill, including newproducts and enhancements.

• Cooking, packaging and chilling equipment allows preparation of multiple portions in asingle batch

• Sophisticated systems control equipmentand monitor product through the entireprocess

• Combination of plastic casing and waterbath chillers accelerate chilling and deliversafe, extended, refrigerated shelf lives up to45 days

CAPKOLDCook-Chill Systems

COUNTER EQUIPMENT


COUNTER EQUIPMENTWith kitchen space at a premium,many operators are turning tocompact, gas counter equipment tosave space and money whileadding diversity to their arsenal ofcooking appliances.

Today, most standard-size gasequipment is also available incounter models. In many cases,these smaller models can providefull-size equipment performance ina more compact design package.

In addition to saving space, countermodels also contribute to higherwork center efficiency as they aretypically mounted on stainless steeltables or countertop workstations,which allow for storage andundercounter refrigeration. Gascounter equipment also typicallycosts less than full-size models anduses less energy, saving money onoperating costs.

Another benefit of gas counterequipment is that it can increasemenu variety without requiring amajor kitchen space commitment. Italso gives operators more flexibilityas they match kitchen equipment toproduction requirements.

The ARHP Series is designed with safety,durability and convenience in mind. Theheavy gauge, sturdy chassis supports a 12" x12" cast iron top grate above each removablehead open burner. They are made of durableand reliable components to provide long life.The hot plate will provide years of trouble-freeperformance in the most demandingfoodservice operations.

• 1, 2, 3, 4, 6, 8, and 10 burner modelsavailable

• 10" - 14" high, 12" - 60" wide, 18" - 30" deep• 32,000 - 320,000 BTU• Low-profile construction for easy

countertop installation• Removable drip pan• Step-up hot plates with open burners

elevated 4" in the rear are available• LPG and Natural gas models available• 1 year limited warranty on parts and labor• CSA International, NSF

AMERICAN RANGEARHP Hot Plates

BAKERS PRIDEXG Series

Countertop Griddles

Gas griddles with a low-profile design, only131⁄4" tall to grilling surface, making themideal for use on refrigerated cabinets orcountertops. XG Series Griddles are designedto mix and match with the XX Series CharBroilers and XOB Series Countertop Ranges.The griddle plate is 1" thick, and 24" deep,polished, cold-rolled steel. Available in sixwidths from 24" to 72" in one-foot increments.Operator-controlled burner valves areavailable in three control types: manual,thermostatic, or snap-action.

• Spatula-width front grease trough• All stainless steel exterior• Stainless steel landing edge and large

capacity slide-out grease tray• 30,000 BTU/hr. burners (1 every 12")• LPG available• CSA International, NSF

Countertop Convection Steam Cooker has acooking chamber of one-piece all weldedstainless steel with coved corners for easycleaning. Standard with a pilot ready light,pilot cooking light, ignition light, 60-minutetimer, solid state generator controls,electronic ignition, automatic blow-down,deliming port and a delime remind system.283⁄8" high (with 4" legs), 24" wide, 32" deep.

• ST-5G: 45,000 BTU • Units may be stacked • LPG available • NSF

MARKET FORGECountertop Convection

Steam Cooker The St-AG Steam-It high-speed pressurecooker is ideal for all types of food production.The self-sealing door cannot be openedunder pressure and is removable for cleaningwithout tools or cement. At the end of thecooking cycle, steam and condensate areexhausted from the cooking compartment anda continuous audible signal sounds.

• 25" high, 18 3⁄4" wide, 311⁄2" deep • 40,000 BTU• Capacity: 3 – 12" x 20" x 2 1⁄2" pans or

2 – 12" x 20" x 4" pans• Stainless steel stand, adjustable feet and

modular cabinet base optional• LPG available• CSA International, NSF

MARKET FORGESt-AG Steam-It Pressure Cooker

Grande Chef is proud to feature our IndoorChar Broilers with our unique “Flame Flow®”radiant system. This system combining jet air,flame and radiation gives a superior cookingperformance. Standing pilots. Made inCanada of heavy stainless steel.

• Available in 12", 24" & 36" models. C12B,C24B & C36B

• LPG available• CETLus approved

GRANDE CHEFCommercial Indoor

Countertop Char Broilers

COUNTER EQUIPMENT


MONTAGUECountertop Equipment

Broil, boil, fry, simmer, charbroil, bake, roastand refrigerate all in one convenient lineupwith matching profiles. A complete range ofopen, hot and fry tops; plus radiant-stylebroilers from 24" to 72". Simply put, there isno better countertop line. We build the largesteasy-to-clean work surfaces and offer thebroadest selection of configurations in theindustry. It’s no coincidence that many of theworld’s most notable chefs cook exclusivelyon Montague. For over half a century we’vecrafted countertop equipment to inspire yourpassion for cooking. And whether yourspecialty is fajitas or foie gras, our completeline of open tops, hot tops, fry tops andbroilers is designed to make your work, andyour life, easier. Choose from frontmanifolding or rear gas inlets, five gratestyles, and more than 20 rangetopconfigurations. Or ask about custom designsperfectly matched to your exclusiverequirements.


PITCO FRIALATORSolstice™ SGC Counter Fryer

At 75,000 BTU/hr. the Solstice™ SGCcountertop fryer packs a lot of power in asmall package. With a production capacity of62 lbs./hr. of fries, and a cabinet width of only14.75", the SGC can fit almost anywhere. 4"adjustable legs can be removed for flushmounting. Uses standard size fry baskets.

• LPG available

• CSA International, NSF, MEA

This heavy-duty griddle is thermostaticallycontrolled. Stainless steel burners withspecially designed aeration plates assure highefficiency and even heat distribution. Equippedwith 1" thick griddle plate. Also available inwidths from 12" to 72".

• 14 1 ⁄8" high, 48" wide, 28" deep• 24,000 BTU input every 12"• Thermostat controls 2 burners every 12"• LPG available• CSA International, NSF

RANKIN-DELUXModel GT- 48- C

RHP Hotplates• 12", 24", 36" and 48" widths available• 30,000 BTU/hr. cast iron burners featuring

removable non-clog lift-off heads with flat top design

• Heavy cast iron 12" x 12" top grates with unique bowl design, level to the plate ledge so large pots are easily moved

RRB/RSRB Radiant Broilers,Combinations

• 12", 18", 24", 30", 36", 48", 60" and 72"widths available

• Steel tubular burners rated at 15,000 BTU/hr. in the heavy-duty (RSB) and combo models and 12,500 BTU/hr. for the snack(RSRB) models

• Heavy-duty cast iron top grates

RTG/RSTG Thermo Griddles• 12", 24", 36", 48" and 60" widths available• Heavy-duty burner every 12", rated at

20,000 BTU/hr. for the snack line (RSTG) and 30,000 BTU/hr. for the heavy-duty(RSG) line.

RTY Teppan-Yaki Griddles• 24", 36", 48" and 60" widths available• 33,000 BTU/hr. round burner creates the

hot spot in the center of the griddle required for this style of cooking

• Full 14" deep, highly polished 3/4" griddle plate provides ample cooking space


ROYAL RANGECounter Equipment

RHP 24 Hotplate

RRB 24 Broiler

RTG 36 Griddle

RTY 36Teppan-Yaki Griddle

COUNTER EQUIPMENT


All stainless steel front, sides, landing ledge,anddrip pan handles. Heavy gauge, welded, angleiron and channel frame construction. 5" fullyflush landing ledge for extra work space. 4"adjustable NSF approved legs. Welded angleiron frame for superior durability. Glass filledpolyester knobs with a light orange peeltexture, cool to the touch. Designed for easyinstallation and clean-up. One year parts andlabor warranty. Available in 12", 24", 36" 48",60" and 72" widths. Available with a myriad ofoptions.

• Available options include: open burners,griddles, and radiant broiler

• Shown above: TC 60 24RB 24G-2

• LPG available

• UL, cUL

THERMA-TEKCombination Counter Unit

Regal Series Counter Hot Plates feature20,000 BTU universal style open burners.Available with from one to eight burners in theflat or unique “step-up” design.Look to U.S. Range Regal for all your counterequipment needs – griddles, broilers,stockpots and cheesemelters.

• RHPA - Hot plate from 1 burner at 12"width to 8 burners at 48" width

• RHPA SU - Step-up hot plate from4 burners at 24", 6 burners at 36" and8 burners at 48" width


U.S. RANGERegal Series Counter Hot Plates

Designed for counter top or refrigerated baseapplications. 26,000 BTU/hr. burners. Porcelainburners and grates.

• Raised rear burners available

• 4" or 11" backsplash

• LPG available

• CSA InternationalMG12

• 12" wide

• 2 open burnersMG24

• 24" wide


• 36" wide


• 48" wide

• 8 open burners

VULCANModular Gas Counter Top Range

SOUTHBENDHeavy-Duty Counter Line

Heavy-Duty GriddlePerfect for the high-volume kitchen with theexclusive NO COLD Zone. Available in 24",36", 48", 60", and 72" widths, 1" thick smoothpolished plate, s/s front and sides; hiddengrease drawers. 30,000 BTUs every 12" with"Insta-on" thermostatic controls andembedded load sensing thermostat.

Heavy-Duty Char BroilerEquipped with cast iron radiants and s/sburners powering 40,000 BTUs per 12".Available in 24", 36", 48" and 60". Universalgas regulator, built-in splash guard, two-position, two-sided cooking grids, hiddengrease drawers. Field convertible from radiantto briquette. Available with lava rock.

Heavy-Duty Open TopOpen top 33,000 BTU nonclogging burnerswith flush top grate design for pan mobility.Full width crumb tray, s/s fronts and sides.Available in step-up configurations.

• LPG available• CSA International, NSF, MEA

Toastmaster’s countertop gas fryers are themost economical and flexible countertop fryersin the foodservice industry. They offerunsurpassed performance, combining aproven control system with Toastmaster qualityand durability. The fryer comes complete withtwin plated wire mesh baskets with coatedheat resistant handles. Large cold zone isprovided to capture food particles, whichreduces flavor transfer and extends oil life.available in natural or LP gas. Each unitcontains three burners with a total of 51,000BTU/hr. This unit contains high limit controls toautomatically shut down if an overheatedcondition exists. Controls include manual shutoff, 100% safety shut off gas valve, pilotadjustment and 250 degree to 400 degreeadjustable thermostat.

TOASTMASTERCountertop Fryer

COUNTER EQUIPMENT


WELLSHDCB

Heavy-Duty Char BroilerThese new countertop char broilers come infour sizes: 12" (2 burners), 24" (4 burners),36" (6 burners) and 48" (8 burners); all are30" deep. All have reversible cast iron gratesfor flat or sloped use. Each burner has anON/OFF control valve that provides infiniteheat adjustment.

• 4" adjustable metal legs provided• Removable drip pan and heavy-duty

cast iron burners• 20,000 BTU/hr. per burner, natural gas• 20,000 BTU/hr. per burner, LP gas• LP conversion kit included• Pressure regulator field convertible to LPG• HDCB-1230G, HDCB-2430G, HDCB-

3630G, HDCB-4830G• CSA International

WELLSHDG

Heavy-Duty GriddlesThese new countertop gas griddles come inthree sizes: 24", 36" and 48" wide; all are 30"deep. All come standard with 3⁄4" thick, hotrolled, steel plates. Three sided splash-guards are top welded to griddle plate.ON/OFF control valves provide an infiniterange of heat adjustments.

• 4" adjustable metal legs provided• Large capacity, stainless steel grease

drawer• 30,000 BTU/hr. per burner, natural gas• 30,000 BTU/hr. per burner, LP gas• LP conversion kit included• Pressure regulator field convertible to LPG• HDG-2430G, HDG-3630G, HDG-4830G• CSA International

WELLSHDHP

Heavy-Duty Hot PlatesThese new countertop hot plates come inthree sizes: 12" (2 burners), 24" (4 burners)and 36" (6 burners). All have heavy-duty castiron removable burners that provide superiorflame characteristics: immediate turn-down and gentle, true low heats. ON/OFF controlvalves provide an infinite range of heatadjustment. Full-size removable drip pansfacilitate cleanup.

• 4" adjustable metal legs provided• Removable heavy duty cast iron grates

come standard• 26,500 BTU/hr. per burner, natural gas• 21,500 BTU/hr. per burner, LP gas• LP conversion kit included• Pressure regulator field convertible to LPG• HDHP-1230G, HDHP-2430G, HDHP-

3630G• CSA International

The Wolf Achiever Series heavy-duty CharBroilers, Hot Plates and Griddles offer acomprehensive solution to a broad range ofcooking needs. With a wide range of sizesand options to choose from, this family ofcounter products can be customized to meetany demand. Acheiver series all havecommon backsplash and valve panel heights.

All Units:• All units 111⁄2" high, 33" deep• Stainless steel legs extend 4" below the

appliance• Stainless steel front and sides• 3⁄4" rear gas connection and gas pressure

regulator• LPG available• CSA International, NSF

Achiever Char Broiler• 20", 25", 36", 47", 60" and 72" widths

available• Heavy-duty 18,000 BTU/hr. cast iron

burners every six inches• Individual burner superchargers allow

unparalleled temperature control and zone cooking

• 51⁄4" wide cast diamond grates arereversible for level broiling or self-cleaningcast-in grease trough in each grate bladeprovides fat runoff and controls flare-ups

• Standing pilot ignition system• Underburner baffling system reflects heat

upwards creating a “Cool Zone” in drip pan areas

Achiever Hot Plate• 12", 24", 36" and 48" widths available• 30,000 BTU/hr. open burners with lift-off

heads• Two burners for each 12" section• Heavy-duty cast iron top grates and

burners• Full-width pull out crumb tray

Achiever ASA Griddle• 24", 36", 48", 60" and 72" widths available• 30,000 BTU/hr. input per foot of griddle

width • 1" thick polished, rolled steel griddle plate• Manual or snap-action control options.

150°F - 550°F thermostatic control on snap-action model

• Optional chrome-finished griddle plate

Optional Features:• 6", 75⁄8", 10", 12" and 13" legs• Stainless steel stand with undershelf and

casters, plate rail, cutting board andcondiment rail

• CSA International, NSF, UL

WOLFAchiever Series

Char Broiler / Hot Plate / Griddle

GAS $AVESOne Compartment

Steamerin use for

6 hours per day

GAS$3,807

ELECTRIC$6,894


$3,087

These operating costs are based on an average electriccost of 9.67 cents/kWh, including fuel cost and demandcharges. The gas cost used is $1.10 cents/therm. (Youraverage may be higher or lower.) Costs are based on thenational average commercial prices for 2007 as publishedin the Monthly Energy Review by the U.S. Department ofEnergy (DOE) – Energy Information Administration.

DISPLAY COOKING EQUIPMENT


GAS-FIRED DISPLAYCOOKING EQUIPMENT

As the lines between the front-of-the-house and the back-of-the-house continue to blur, displaycooking has become one of thehottest trends in foodservice and isgaining popularity in virtually allsegments of the industry.

There are as many display cookingconcepts today as there are gasequipment models to achieve them.Venues run the gamut from mall orcampus kiosks to steak houseswhere customers can grill their ownsteaks to fully equipped exhibitionkitchens prominently located sochefs can showcase their talents asthey prepare menu items in full viewof customers.

Gas-fired char broilers, rotisseries,open burner cooktops, griddles,designer pizza ovens, and cookingislands top the list of equipmentthat is used in display cooking.Some models can be specified witha refrigerator or freezer base, aconvenient step-saving feature thatopens up more layout options andreduces space requirements.

In most applications, the fuel ofchoice for exhibition cookingequipment is natural gas. Nothingquite equals the visible blue flamewhen it comes to attractingcustomer attention and lendingdrama to the dining experience.

Some equipment is designed to beinstalled with brick, stone or tile tocomplement the existing decor.Other pieces become the focalpoint around which the rest of thedecor evolves. Either way, wheninstalled in an area that is visible tocustomers, gas display cookingequipment stimulates appetites,promotes impulse buying andshowcases the freshness andquality of the food being served.

CONNERTONGriddle/Char Broiler Combo

Any combination of broiler, griddle and/oropen burners can be welded together withinlet pipes connected for one gas inlet. Heavygauge, fully enclosed, fully welded stainlesssteel body and drip pans for higher efficiency,easier cleaning and long life. Griddles areavailable either manually or thermostaticallycontrolled. Broilers available either lava rockor radiant. All burners are individuallycontrolled. Available either as counter modelor floor model with stainless legs andstainless shelf. Casters available.

• Front cap height 10", 27" deep• Optional accessories available• LPG available• CSA International, NSF

EARTHSTONEOVENS

PAGW SeriesExtensive design and rigorous testing havebeen performed to produce a gas-fired oventhat truly performs and has the cookingcharacteristics of a wood-fired oven. Theseefficient and versatile ovens can produce amultitude of baking, grilling and roastingitems that cannot be matched byconventional cooking equipment. The 4 to 6inch thick, dense refractory stone massassures consistent and even heat retentionand distribution, while the direct wood andgas heat intensifies cooking speed andflavor. Three mode operation: gas fire, woodfire and gas/wood combination.

• 4 sizes available for commercial andindustrial use: 35", 43", 52" and 64" I.D.

• Gas models 90,000 - 190,000 BTU• Simultaneous gas and wood fire in

cooking chamber• 31 ⁄2 minute baking time for pizzas• LPG available• Los Angeles RR, MEA• UL, UL for Sanitation to NSF4

BLODGETTLine-up

Features include welded heavy-duty grate topwith bowl, patented clog-free burner design,front manifold and rear gas connectionsstandard, 7" front rail with a 2" extended bellybar, smooth, cool-to-the-touch handle andknobs with set screw, seamless fastener-freedesign for smooth, easy-to-clean surface,front serviceable including CO motor.Available with a variety of bases – choosefrom a 45,000 BTU convection or standardoven, storage cabinet or with no base for useas a modular range top.

• LPG available• NSF• CSA International



EVOPresentation “Action Stations”

Heighten the experience of dining guests bypreparing foods live-action on Evo. Completeturnkey solution for entertaining guests withthe sights, sounds, and aromas of freshlyprepared food. Grill, saute, toast, sear, stir-fry, bake, poach, steam or braise on Evo. Thedisplay cooking choice for foodserviceprofessionals in supermarkets, dining halls,restaurants, hotels, resorts, and clubsworldwide.

• Fixed and portable solutions for indoor andoutdoor applications

• Unlimited versatility, plancha-style • 25" and 30" seasoned steel cook surface • Dual-zone control with edge-to-edge, even

heating • Drip pan/removable spillover collector • Digital LED display (indoor) • All 304 stainless steel • With or without refrigeration (indoor) • Available as built-in table unit or

customized to fit any countertop (indoor) • 2 year warranty • 48,000 BTUs; 225° to 700°F • LPG available • NSF, ANSI Z21.58b, CGA 1.66

GARLANDMaster Designer Island Suites

Custom-built to your preference, GarlandMaster Designer Island Suites and Banks areefficiently solving problems in kitchensaround the world. Based on the MasterSeries of heavy-duty ranges, broilers andfryers, Designer Suites can incorporateundercounter refrigeration/freezers, warming/holding/storage bases, work tops, receptacleboxes, sinks and more. And finish off yourMaster Suite with a solid brass towel bar, atwo-tier tubular pot rack and coloredporcelain. If you can dream it, we canproduce it.

Key Components and Features:

Open Top Burners – Starfire burners rated at24K or 35K come complete with heavy castiron tops and rings.

Oven – Porcelain enamel interior with 100%safety system and 150 - 500 degree oventhermostat. Convection oven bases optional.

Stainless Steel Construction assures youof many years of rugged use.

Ceramic and Infrared Banquet Broilers andChar Broilers.

Fryers – 35 pound and 70 pound capacity.

Spectro-Heat Hot Tops – 90K of sautépower.

Griddles – up to a 72" width – utilizing Hi/Lovalve or thermostat control.

Equa-Therm Even Heat Tops provide “noscorch” warming and holding capabilities.

• LPG available• CSA International, NSF (Models with

Sentry flame failure system are CEapproved)

J & R MANUFACTURINGFabuloso Rotisserie

The Fabuloso rotisserie is our most popularmodel, available in a variety of configurationsincluding arched top, flat top, double aperture(customer side and kitchen side openings)and double rotisserie. Finished in your choiceof exteriors, it will make a striking impressionon your customers. When they see the foodturning and cooking, illuminated by the warmglow of the wood fire, they will not be able toresist your rotisserie entrees.

• 78" high x 48" wide x 51" deep• 200,000 BTU input, 3⁄4" NPT supply• 120V/60 Hz/1 Ph/2.3 A• Choice of colors, tiles, metals, etc.• LPG available• Weight approx. 1900 lbs.• Ceramic logs may be used in place of wood

• UL, NSF

J & R MANUFACTURINGMilano Arosti

The highly versatile Milano Arosti, availablewith your choice of ceramic tile, stainlesssteel, or other finishes installed in the frontupper section to frame the golden brownmeats turning on the rotisserie. This spacesaving unit combines a four spit rotisserie withan underfired broiler. The rotisserie spitsslowly revolve with a planetary gear designwhile infrared rays beam down from theconcealed infrared gererators mounted in theceiling. The rotisserie can be accessed fromthe optional rear doors or from the front. Thebroiler can be gas-fired as shown here orfueled by wood or charcoal.

• 74" high x 48" wide x 42" deep• 164,000 BTU input, 3⁄4" NPT supply

with a gas broiler• 80,000 BTU with wood broiler• 120V/60 Hz/1 Ph/1.8 amps• Custom sizes available• LPG available• UL, NSF



MONTAGUEExcalibur Cooking Island

The Montague Excalibur Cooking Islandfeatures multiple gas cooking capabilities aswell as refrigeration and warming equipment.It offers twin lines of equipment installed back-to-back. This creates the rectangular islandeffect. Gas equipment in the island caninclude any of these: open burner ranges, hottop, fry top and French top ranges, bothstandard and convection ovens, an underfiredcharbroiler, Chinese wok, bain-marie andpass-through eye-level infrared cheesemelters.The island also can include heated foodcabinets and self-contained built-inrefrigeration units as well as custom plate railsand belly bar. Its Waldorf-style shelving withconcealed gas equipment flues allows thechefs to easily communicate from one side ofthe island to the other. Equipment models andinstallation options are custom designed tosuit your requirements.

U.S. RANGECuisine Series Banks and Suites

“Where elegance meets durability” – theCuisine Heavy-Duty line can be used tocreate powerful cooking banks and suites.Stainless steel is featured on the exterior –and the oven interior (except the oven bottom– porcelain, for easy cleaning) for durability inheavy use applications. Based on thegenerous 36" fooprint, Cuisine productcombinations can be utilized to create yourown personalized cooking bank or suite.

Open Top Ranges – feature cast iron,hexagonal heads producing thermal efficient30K Natural and 28K LPG. Available in theunique “Step-up” configuration.

Equa-Therm Hot Tops – provide “equal heat”– from the fully ported 4-bar “H” burner to theheavy, cast flat tops.

Spectro-Heat Tops – best for all-purposeboiling and rapid sauté on 75K BTUs offirepower.

Griddles – choose from full range valvecontrol or thermostatically controlled 200 -450 degree griddles. Available in 12" groovedsections.

Double Banquet Broiler – is 2 sections ofinfrared powered broiling.

Char-Broilers – you choose from modelswith adjustable or non-adjustable grates –with briquettes or cast radiants – with oven orstorage bases.

Plus – Salamanders, Cheesemelters, Fryers,Convection Oven Bases, Refrigerated/FreezerBases, Spreaders and 12" and 18" Add-A-Units.


Every piece of cooking equipment made byWood Stone is high-production displayequipment. Bright, dancing flames providethe beauty while the chef provides the show.From the Cascade Series gas-firedrotisseries (with up to 42 bird capacity), to theextensive line of stone hearth ovens (inseveral shapes and sizes, and everyconceivable wood and gas fuel combination),all Wood Stone equipment puts on a show.

• LPG available• ETL, cETL• ETL Certified for Sanitation

WOOD STONEFull Display Lineup

Operate more efficiently with a customizedcooking island built to your specifications.Choose from a wide variety of options such asopen-burner ranges, griddle tops, broilers,fryers, convection ovens, cheesemelters, hottops, French tops and refrigerated bases andcombine them to put everything you need atyour fingertips.Water systems can be integrated so you canfill a stock pot without taking a step. Smartdesign improves kitchen communication andflow.

• LPG available• CSA Internaional

JADE®

Waldorf™ Cooking Suite

DOUBLE-SIDED COOKERS


DOUBLE-SIDED COOKERS

With increased competition forconsumers’ dining dollars,foodservice operators are facedwith the challenge of cuttingcooking times, increasing foodproduction and serving the highestquality products possible withoutredesigning kitchens or hiring extracook staff. The solution: state-of-the-art gas double-sided cookers.

As the name implies, double-sidedcookers cook foods from the topand bottom simultaneously. Theadvantages to this are many.Cooking times are dramaticallyreduced, often by as much as fiftypercent. Quicker cooking timesseal in more of the foods’ naturalmoisture and enhance appearanceand flavor. Faster cooking alsosaves kitchen space thanks tohigher production per linear foot ofequipment. The need to flip or turnproducts is virtually eliminated,which saves labor and results in amore consistent finished product.In addition, these units give cooksthe flexibility to utilize single ordouble-sided cooking techniquesdepending on the type of food andthe recipe.

Gas-fired double-sided cookers aredivided into two categories: contactand non-contact. In both cases,foods make d i rec t con tac tw i th t he bo t tom cookingsurface. What differentiates the twocategories is that contact cookersalso make contact with the top ofthe food.

Contact cookers let the operatorlower the heated hinged top to aheight that creates direct contactwith the top of the food. Both sidesare heated by conductivity.

Non-contact cookers leave a visiblespace between the top heat sourceand the food product. They achievethis through a gas-fired ceramicinfrared burner system thatradiates heat down to the foodbeing cooked.

CONNERTONModel A-1F

Connerton’s “over/under broiling system” willgive more output in half the floor andventilator hood space and can be used forevery meal in every operation. Single anddouble drawer models available.

Heat is applied to both sides of the productsimultaneously by two independent cookingmethods. One method is grilling on athermostatically controlled “griddle/drawer”that gives a fast, searing contact heat to thebottom of the product.The other method is anoverfired infrared type that produces a highpenetrating heat that quickly sears the top ofthe product.

Since the product is quickly seared andcooked on both sides at the same time, thenatural juices and flavor are sealed in. Theproduct does not have time to toughen duringthis short cooking process, thereby producinga larger, thicker, juicier and more naturallyflavorful and tender finished product everytime.

For added versatility, a griddle plate is placedon top of the broiler, receiving its heat fromthe overfired broiler burners.

Available is an independently controlledthermostatic griddle or an independentlycontrolled underfired char broiler on topinstead of standard griddle.

• 47" high overall, 311/4" wide, 25" deep• 102,000 BTU/hr. total on natural gas• 92,000 BTU/hr. total on propane gas• #304 stainless steel construction

throughout• Grooved broiler plate available for marking• Casters, long legs or legs with

casters available• LPG available• CSA International, NSF

The Xpress Griddle by Garland, a leader intwo-sided, Quick-Serve cooking technology,brings real solutions to the high-volumeoperation’s grilling demands. Speed andsafety are the key features of the Xpressgriddle. Electronic temperature control inindependent 12" zones allows you to grillseveral products at the same time. Reliablelinear actuation lifts and sets the platen(accurate gap control of +/-0.005") forrepeatable, consistent results on every run ofproduct. Models available in 24" with 2, 1 or 0platens and 36" with 3, 2, 1 or 0 platens.

• XG-24" – # of platens• XG-36" – # of platens• LPG available• CSA International, CE, NSF

GARLANDXpress Griddle

Grill or charbroil from the bottom while broilingfrom the top with a Lang gas-poweredClamshell hood. The 24" infrared hood can befactory mounted to a Lang gas griddle orcharbroiler. It cuts cook times in half andincreases production. When lowered, the hoodautomatically turns on and quickly reaches1400°F without preheating. It rapidly browns,seals in juices and speeds cooking. Whenlifted, the Clamshell automatically turns off.Stainless steel heat deflectors and splattershields improve operator comfort. A preset 3"clearance from griddle/charbroiler surfacehandles variations in product thickness andprovides menu versatility. Its modular 24"design allows customizing of 24" - 72"griddles/charbroilers to suit operator needs.

• Hood: 24" wide, 50,000 BTU• Available to fit on 24", 36", 48" and 72" wide

Lang griddles• Electronic spark ignition• LPG available• ETL certified to ANSI and NSF standards

LANG24" Clamshell® Hood

FRYER FILTERS


FRYER FILTERS

If you are replacing fryer fatsfrequently or find that odors fromone fried product are beingtransferred to another, it’s time tocheck out fryer filtration systems.They can effectively extend oil lifeand maintain food quality andconsistency while significantlyreducing oil costs.

High heat, air, light, food acids,moisture and drop-off particlesfrom breading, batters and flour arethe enemies of fat and lead tobreakdown. Deteriorating fryer fataffects the taste and quality of friedfoods. Fryer filters can captureparticles as small as five micronsand remove up to 90% of fatty acidsreleased during frying.

There are basically two types offryer filtration systems: built-in orintegrated systems, and portable oilfilter systems. Integrated filters aredesigned to operate with gas fryersthat are pre-plumbed and wired forfilter operation. In some gas fryermodels, the filter is housed beneaththe fry vat. In others, it is installed inan adjacent cabinet that canincorporate a product warming ordump station. Filters can also bemounted under a countertop foruse with drop-in or countertopmodel fryers.

Portable filters have a low-profile,compact tank design and areavailable with 50 to 200 poundfiltering capacities. They areequipped with casters and a handleto facilitate movement to and fromthe fryer or battery. Mobile filtersfeature a stainless steel tank with acover, a flexible hose, and anelectric oil pump system. Somemodels have a small heater to keepshortening and fats in a liquid state.

Hot waste oil transport systems areavailable to make disposal of fryeroil or shortening safe, economical,fast, and efficient.

Save valuable kitchen space with this systemwhich offers the many advantages of a Deanfilter without requiring an additional cabinet.Fits conveniently under one specially plumbedfryer.The Cascade SUFF filter features hands-free connection and a two-step filtrationprocess. Nothing maintains food quality andmaximizes oil life better than routine filtration.

• 4 GPM pump standard• Available in 3 sizes: 50SUFF, 85SUFF,

100SUFF• Capacities from 50 -100 lbs. oil • Wash-down hose option• Drain manifold line flush option• CSA International, NSF, CE

DEAN®

CascadeSingle Under Fryer Filter

The Frymaster Footprint PRO® filter is theultimate in convenience and cost savings. Thefilter fits neatly under two Footprint-ready gasor electric fryers and is capable of filtering upto six fryers individually. Convenient, hands-offfiltering means more frequent filtering withouttaking up aisle space or valuable time, whileextending oil life and ensuring quality friedproducts.

• No hoses• LPG available• CSA International, NSF, CE

FRYMASTER®

Footprint PRO® Filtration Systems

A convenient built-in filtration system allowsoperators to filter more often with less workand downtime. In three to five minutes you’reready to fry again, no portable filter pumps orpans required. Fast, frequent filtering keepsshortening at its highest quality over longerperiods of time. That means healthier, better-tasting fried products for your customers andless shortening for you to buy and dispose of!

HENNY PENNYFryer Filter

PITCO FRIALATORSolstice™ Filter Drawer (FD)

Add 40 - 50% to your oil life with Pitco’s fast,easy two-step filtering system. 3" round drainline, 8 gallon/minute oil pump and 1⁄2" I.D.return lines make turnaround time quick andeasy. Innovative Solstice™ burner designimproves efficiency and production 13% (vs.previous model). Choose between twin tank,full size 14", or large 18" tank fryer. Mix andmatch models to make the battery you need.The filter drawer is designed as part of thefryer, so no extra space is required.

• CSA International, NSF, MEA, CE, AuGA

FRYER FILTERS


MF Mobile Filters provide easy filtering whenused with Vulcan GR Fryers or any othermanufacturer’s free-standing fryer.

Standard Features:

• Stainless steel mesh filter screen assembly

• Fold down stainless steel handle

• 16 gauge stainless steel filter vessel

• 1/3 HP motor and pump circulate hot fryingcompound at a rate of 8 gallons per minute

• All are supplied with a quick-connectionsystem and 6' high temperature oildiscard hose

VULCAN85MF Mobile Filter

Vulcan’s KleenScreen PLUS® Filter Systemis a patented self-contained, easy, safe, andcost saving fryer battery.

• Millivolt (M), Solid State (D), and Computer (C) controls available

• Paperless, stainless steel fine meshscreen

• Patented drawer style filter pan assemblyLightweight one-piece seamless pan construction (12 lbs.)

• Hands-free oil return line is self-sealing when drawer is closed

• Sturdy drawer slides provide easy accessto remove pan assembly for cleaning

• Slide design allows for floor mat clearance

• Patented ‘one touch’ solenoid button engages filter pump and motor oncomputer and solid state controls

• Patented ‘Boil-Out-By-Pass™ allowingsafe discard of boil-out water/solution

• Automatic boil mode on solid state andcomputer controls

• Oil drain interlock switch shuts off burners automatically when drain valve is open

• Available on 4 Fryers (GR45, GR65,GR85)

• Only 3 parts to filter system, all dishwasherfriendly

• Frymate™, dump station can be added to either side of the fryer battery, or used as a stand alone unit

• Filter pump 1/3 HP, 8 gallons/minuteavailable

• Optional rear oil reclamation available

• 6 foot high temperature oil discard hose


Standard equipment as shown:

• Casters- Standard

• Electronic Ignition standard with solid stateand computer controls

• Cleaning Brush, Scoop, and Clean-Out Rod Standard

VULCANKleenScreen PLUS® Filter System

WORCESTERINDUSTRIAL PRODUCTSThe Shortening Shuttles®

Economy & Simplicity SeriesThe Shortening Shuttles® are the most cost-effective hot waste oil transfer system. Saves30 - 50% on labor costs. Lowers liabilityexposure. No more HOT oil bucket burns! Sixmodels to choose from.• Heavy aluminum construction• 0.10 thick aluminum body with double

walled seams and deep weld penetration• SS-611: 12" h, 9" w, 48" l; Cap. 9 gal.• SS-611-T: 12" h, 9" w, 55" l; Cap. 10.5 gal.• SS-611-TL: 12" h, 9" w, 55" l; Cap. 8 gal.• SS-709: 10" h, 12" w, 48" l; Cap. 9.25 gal.• SS-914: 23" h, 25" w, 39" l; Cap. 14 gal.• SS-914-EB: 23" h, 25" w, 39" l; Cap. 14 gal.

PITCO FRIALATORSolstice™ SoloFilter

The smart, simple, reliable Solstice™ FilterDrawer is also available in a compact singlecabinet as the Solstice™ SoloFilter. 3" rounddrain line, 8 gallon/minute oil pump and 1/2"I.D. return lines make turnaround time quickand easy. SoloFilter is available on allSolstice™ fryers which includes the SolsticeSupreme (SSH) and Solstice Megafry (SGM)series. SoloFilter also provides for futureexpansion. Add-on fryers can be connectedto the filter system to allow the SoloFilter toadapt to your needs.

• CSA International, NSF, MEA, CE, AuGA

Fryer Filtering Tips

To extend oil life and maintain foodquality follow these tips:

• Avoid exposing frying medium tosalt, water, excessive heat andchemicals. This will break downthe frying medium. Once thebreakdown starts, the process isirreversible and fat must bediscarded or product quality will becompromised. Deteriorating fataffects the taste and quality offried foods.

• Filter and add fresh fat daily, ormore often if necessary, to avoidpremature fat breakdown.

• Be sure to shut down the fryercompletely before beginning todrain and filter the frying medium.

• After filtering, brush and scrubthe fry pot to remove build-up.


FRYERS

ALTO-SHAAMFryTech™

Capacity: Product: 18 lbs.Shortening/Oil: 73 lbs. max.Oil Filter Pan Capacity: 73 lbs.max.

Energy Load: 120,000 BTU/hr.Exterior dimensions:445⁄16" high x 2413⁄16" wide x 377⁄8" deep

● Heat exchange system provides a 71-percent level of efficiency as rated bythe Food Service Tecnology Center ofPG&E

● Reduced connected gas demand andquick oil temperature recovery

● Lower exhaust flue temperatures

● Stainless steel construction both frontand sides

● Dual, solid-state controls andcountdown timers

● One-touch cooking operation to helpaddress labor issues

● Longer oil life with less oil absorptionfor healthier frying

● Fat melt cycle for solid or liquidshortening

● 7 year limited fry tank warranty

● LPG available

● UL, cUL

Model ASF-75G

GAS FRYERSGas-fired fryers, a foodservice industry mainstay, continue to be among themost popular of all commercial cooking appliances.

Even with today’s health-conscious lifestyles, consumers continue to exhibita hearty appetite for a variety of deep fried foods. This is good news forfoodservice operators. Fried foods are generally profitable, require littleadvance preparation and cook rapidly so they can be cooked to order, whicheliminates any wasteful leftovers.

Gas fryers are used to produce entrée and sandwich food favorites such aschicken and fish as well as popular companion products like French fries andonion rings. As food trends have emerged, gas fryers have demonstrated theversatility to provide an eclectic array of menu items such as tempura, clams,mushrooms, zucchini, mozzarella sticks and even fried funnel cakes, piesand ice cream. They also help deliver the morning wake-up call with anassortment of donuts and other pastries.

Gas fryers are used in virtually every type of foodservice operation includingquick service and full service restaurants, educational and health careinstitutions, employee cafeterias, correctional facilities, donut shops andconcession stands.

Foodservice operators have an almost endless array of gas floor and counterfryer models, sizes, configurations, features and price ranges from which toselect. With so many options on the market, it’s never been easier to find agas fryer that’s ideally suited to specific menu needs.

Floor models are available as single, stand-alone units or can be installed inmultiples of two or more to create a fryer battery. Multiple fryer batteries arebest suited for foodservice operations that require high-volume fried foodproduction or offer a diverse fried food menu. Floor model fryers are installedon steel legs or casters to facilitate cleaning.

Compact gas countertop fryers are receiving increased interest due to thepremium placed on kitchen space and the trend to nontraditional venuessuch as C-stores and kiosks. Their compact size allows the space under thefryer to be used for dry or refrigerated storage. Often, an operator can reduceproduction times and labor costs by having the food products to be cookedconveniently located beneath the fryer.

In addition to countertop units, there are other types of relatively compact gasfryers available such as drop-in and portable models. Drop-in equipment isdesigned to be installed flush into an available counter space, at the counter’sworking height. Portable fryers are frequently placed on a cart and equippedwith a propane tank to supply the gas burners. This equipment is used atoutdoor gatherings such as fairs, carnivals and company picnics.

Over the past several years, trans fats, which are present in many deep-frying oils, have been the subject of public scrutiny. Many cities have eitherpassed or proposed legislation to ban or tightly control the use of trans fat oilsin any public restaurant.To offset the higher costs of trans fat free oils, severalmanufacturers have developed new low oil volume gas fryers designed touse less oil and increase the overall useful life of the oil.

Gas-fired fryers continue to dominate the commercial kitchen scene becauseof their cost of operation savings, competitive initial cost, ease of installation,and the extensive selection of brands, models, sizes and design featureoptions. Digital timers and replacement baskets in various sizes and shapesare also available.

FRYERS


The AF Series allows for high productioncooking. The front sloping stainless steelvessel traps food particles and preventscarbonization in the fry zone, reduces flavortransfer, and extends oil life.

• Stainless steel front, sides and back• Models offered: 20 - 75 lb. vessel,

(80,000 - 160,000 BTU/hr.)• 20 - 30 lb. split pot vessel,

(80,000 BTU/hr.)• 35 - 50 lb. split pot vessel,

(120,000 BTU/hr.)• 75 lb. vessel, (160,000 BTU/hr.)• 1 year limited warranty on parts and labor• LPG and Natural gas models available• CSA International, NSF, CE

AMERICAN RANGEAF Deep Fat Fryers

Anets high-efficiency, high-production fryershave all the features and options to meet yourfrying requirements. Options include automaticbasket lifts, solid state controls, electronicignition, melt cycle, Fri-Tronic computercontrollers and filtration systems.

Model MX-14EWhen great food and on-the-ball service areyour top draws, you have to have an AnetsGoldenFry™ Fryer in your kitchen lineup. Theenergy-efficient design, easy-cleaning featuresand lasting construction of the Anets 14" high-efficiency premier gas fryer make it your bestvalue for top quality frying.

• Fast recovery — Multiple rows of copper-flashed heat exchangers maintain direct heat transfer to the fry pot, saving timewhile ensuring food quality

• Efficient heating — 111,000 BTU/hr.cross fire burners cook like a 145,000BTU/hr. fryer because of the unique four-sided heating system

• Easy cleanup — A special open vat designhas sloped sides that send food particlesinto an easily accessible cold zone. Plus, the stainless steel cabinet and Lexan®-faced control panel are durable and easy to wipedown

• Lifetime warranty on frypot

• Add filter system and heat lamps for acomplete fry station

• Split pot, half-size, 18", 20" and counterfryers also available

• LPG available

• NSF

Model 14GSTo help you make a lasting impression withyour customers, the Anets GoldenFry 14"standard gas fryer is built to provide topquality service for years. Innovative designand stainless steel construction combine tomake a dependable fryer that cooks efficientlyand is easy to clean.

ANETSGoldenFry™ Series

Specialty frying for volume needs. Designedas the ultimate units for delicate liquid batterstyle and bulk cooking where shallow oildepth and flat bottom design are a must.Provide your customers with beautiful, goldenfried tortilla chips, taco shells, fish fillets andshellfish. Fry baskets may also be used tocook French fries or smaller foods.

• 1824G: 45" high, 20" wide2424G: 45" high, 26" wide

• 120,000 BTU, 3⁄4" NPT connection• Capacity: 1824G: 45 - 70 lbs. oil,

2424G: 65 - 90 lbs. oil • LPG available• Shown with optional casters• CSA International, NSF, CE

DEAN®

1824G and 2424G Flat Bottom

Dean’s Decathlon Fryers feature efficientperformance while providing precisetemperature control, rapid recovery andeconomical operation. Dean’s Thermo-Tubedesign allows for greater production withlower fuel consumption, maximum heattransfer and less flue heat loss. Combine twoor more units into a battery. Stainless steelfrypot, front, door and side panels arestandard as well as 6" adjustable steel legs.Options include electronic ignition, automaticmelt cycle, boil-out mode, automatic basketlifts, Compu-Fry computer and built-infiltration.• Thermatron solid state temperature

controls• LPG available• Shown with optional casters and

computerized basket lifts• CSA International, NSF, CE

DEAN®

Decathlon Series

GAS $AVESOne Fryerin use for

6 hours per day

GAS$1,903

ELECTRIC$3,551


$1,648These operating costs are based on an average electriccost of 9.67 cents/kWh, including fuel cost and demandcharges. The gas cost used is $1.10 cents/therm. (Youraverage may be higher or lower.) Costs are based on thenational average commercial prices for 2007 as publishedin the Monthly Energy Review by the U.S. Department ofEnergy (DOE) – Energy Information Administration.


FRYERS

Dean’s HIgh Efficiency Decathlon gas fryersmaximize your profits and make the most ofyour energy dollars with innovative designchanges that have improved the efficiency ofthe Decathlon fryer over 30%. Dean’sexclusive Thermo-Tube design heating tubeshave durable stainless steel flow tube baffleswhich efficiently transfer energy into thesurrounding oil. The energy is channeled intothe oil with less going unused up the vent.Attainment of set cooking temperature israpid, yet controlled. This controlled heat-upminimizes oil breakdown, reduces idle costsand lowers gas consumption per pound ofproduct cooked. Options include Compu-Frycomputer, filtration, electronic ignition,automatic melt cycle, boil-out mode andautomatic lift baskets.

• LPG available• Shown with optional casters and computer• CSA International, NSF

High Efficiency Decathlon HD50G• 45" high, 151⁄2" wide, 301 ⁄4" deep• 95,000 BTU/hr. input• 4" cooking depth• Capacity: 50 lbs. oil• 2 – 5 1 ⁄2" x 6 1⁄2" x 12" fry baskets• Thermatron solid state controls

High Efficiency Decathlon HD60G• 45" high, 20" wide, 361 ⁄2" deep• 125,000 BTU/hr. input• 4" cooking depth• Capacity: 80 lbs. oil• 2 – 5 " x 83⁄4" x 163⁄4" fry baskets• Thermatron solid state controls

High Efficiency Decathlon HD63G• 45" high, 20" wide, 361 ⁄2" deep• 125,000 BTU/hr. input• 5" cooking depth• Capacity: 85 lbs. oil• 2 – 5 " x 83⁄4" x 163⁄4" fry baskets• Thermatron solid state controls

High Efficiency Decathlon HD65G• 45" high, 20" wide, 361 ⁄2" deep• 125,000 BTU/hr. input• 6" cooking depth• Capacity: 100 lbs. oil• 2 – 61⁄2" x 83⁄4" x 17" fry baskets• Thermatron solid state controls

DEAN®

High Efficiency Decathlon Series

Dean’s Super Marathon gas fryers aredependable gas fryers that can fit any budget.Fryers can be sized from 20 - 100 lbs. of oiland can be combined with filters, dumpstations and specialty fryers. The accuratemechanical thermostat assures rapidrecovery and eliminates time lost in waitingbetween loads. Stainless steel frypot, frontand door, enamel sides as well as 6"adjustable legs are standard.

• Millivolt pilot system, no electrical required• LPG available• Shown with optional casters• CSA International, NSF, CE

DEAN®

Super Marathon Series

Designed for high-volume production.Centerline thermostat anticipates rapid rate oftemperature rise, eliminating overshoot andextending oil life. Open pot design allowsevery inch of the frypot to be cleaned andwiped down by hand.

• 122,000 BTU/hr. Master-Jet burner formaximum output

• Deep cold zone• Computer Magic® available• Lifetime limited warranty on stainless frypot• LPG available• Shown with optional casters and computer• CSA International, NSF, CE

FRYMASTER®

MJ45E

When you need replacement fryer baskets,you don’t have to sacrifice quality for economy.FMP carries baskets made to fit all major fryermanufacturers. These baskets are durable,high quality, and economically priced.They areavailable in a variety of shapes and sizes tosuit most applications. Available at mostfoodservice dealers.

• High quality nickel-plated steel

• Standard 1 ⁄ 4" mesh

• Available with plastic coated handles

• Wide variety of sizes

• Made in USA

• Readily available

• May be used with LPG units

FRANKLIN MACHINE PRODUCTSFryer Baskets

A portable and economical alternative toequipment mounted timers, the 8-in-1 haswhat it takes to time your whole kitchen. Timeeight activities at once and label each activitywith up to seven characters. Each time cycleoffers a 20-hour countdown or count up that isadjustable by the hour, minute, and second.Featues include a water and grease resistantkeypad and housing, soft-touch keypadbuttons, high/low volume control, color-codedtime cycle lights, and a low battery indicatorlight. Powered by the included 9 volt battery oroptional AC adapter. RoHS compliant.

FRANKLIN MACHINE PRODUCTS8-in-1 Programmable Digital Timer


FRYERS

High-efficiency fryers designed for high-production cooking. Available in full pot (H55)or split pot (H55-2) models, with or withoutfilter system. Infrared burners ensure goodair/gas mixture to operate consistently andgenerate energy savings, exceeding ENERGYSTAR standards. Low cost of ownership isattributed to the extra durability of the frypot’stitanium-stainless alloy construction andfeatures that maximize oil life.

• 80,000 BTU – full pot• 40,000 BTU – each split pot• Electronic ignition• Available with Footprint® Filter — single unit• Available with Foot Print PRO® Filter —

2 - 6 units• LPG available• Shown with optional casters and computer• CSA International, NSF, Energy Star

FRYMASTER®

H55 and H55-2

Specifically designed for fish, chicken andbreaded products. The 18" x 19" frying area iscontrolled by the 1° action thermostat whichanticipates the rapid rate of temperature rise,eliminating temperature overshoot and extendingoil life. The deep cold zone catches crumbsand sediment, trapping them below the fryingarea where they will not carbonize,contaminate the oil or cling to fried products.

• 150,000 BTU• Capacity: 60 - 80 lbs. oil• Open pot design• Centerline thermostat• Deep cold zone• Available with Filter Magic ® filtration• Shown with optional casters and electronic

timer-controller• LPG available• CSA International, NSF, CE

FRYMASTER®

MJCF Gas Fryers The Protector Gas Fryer is a 30 lb. (15 liter) oilcapacity high efficiency fryer that uses 40%less oil than a frypot twice its size, while stilldelivering the same amount of fried foodproduct. As the foodservice industry makesthe transition to a higher-priced trans fat-freeoil, the Protector is designed to protect oil andextend oil life, while also enhancing workersafety and food quality.

The Protector’s Smart4U® Oil Attendant™technology automatically monitors frypot oillevels and replenishes the oil as needed,maximizing oil life and eliminating the need forworkers to manually top-off oil levels. Thisfeature saves time and labor by eliminating theneed to carry heavy oil containers to refillfryers. Instead, oil is replenished from a Jug-in-Box (JIB) stored within the cabinet. TheProtector greatly reduces the need for workersto handle oil.

FRYMASTER®

Protector®

These compact, high-volume fryers aredesigned especially for popular menu itemsthat require open frying for best results. TheOFG-320 series gas open fryers offer many ofthe same standard features that make ourpressure fryers perform so well — rectangularfrypot, precision controls, built-in filteringsystem — and a few features that no otheropen fryers have. Henny Penny manufacturesa complete line of open fryers designed for lowmaintenance and optimal energy efficiency.

• 46" high, 493⁄8" wide, 373⁄8" deep (OFG-323)• 255,000 BTU/hr. combined (OFG-323)• 1, 2, 3 and 4 well models available• Capacity: 65 lbs. fat/frypot • Capacity: 15 lbs. food/frypot • LPG available• CSA International, CE, UL Sanitation

HENNY PENNYOFG-321/322/323/324

These high volume open fryers feature alarger, shallow fry well with higher efficiencyand faster cycle recovery than any fryer of itssize or type. Greater surface area producesmore consistent fying results with items thatfloat when cooking. These fryers offermaximum frying surface area within areasonable footprint. Computron™ 8000control is fully programmable. “Over-the-top”shortening return system.

• 1- and 2-well models• Available with or without Auto Lift• Single well: 651⁄2" high, 30" wide, 46" deep• Two well: 651⁄2" high, 46" wide, 511⁄4" deep• 120,000 BTU/hr. per well• Capacities: 90 lbs. to 180 lbs. shortening• Capacities: 18 lbs. to 36 lbs. bone-in chicken• LPG available• CSA International, CE, UL EPH

HENNY PENNY OFG-341/342

Efficient Fryer Operation

• To save on energy, limit a fryer’spreheat time to 10 or 15 minutes,and never longer than necessary.

• Set thermostat for desiredtemperature. Avoid frying attemperatures higher than needed.Most foods can be fried at 325° to350°F. Smoking or excessivefoaming of the frying mediumusually means the temperature istoo high or the fat is broken down.

• Lower the thermostat to 200°For lower during long idle periods.

• Do not cover a hot fryer as thiswill accelerate breakdown of thefrying medium. When not in use,however, cover the vats to protectthe fat from light, air and dust.

• Flame should be blue not yellow.If yellow, call for service.

FRYERS


HENNY PENNY Auto Lift OGA-321/322/323

These high-volume Auto LIft open fryersfeature a larger, shallow fry well with higherefficiency and faster cycle recovery than anyfryer of its size or type. Greater surface areaproduces more consistent fying results withitems that float when cookinig. These fryersoffer maximum frying surface area within areasonable footprint. Computron™ 8000control is fully programmable. “Over-the-top”shortening return system.

• 1- and 2-well models• Available with or without Auto Lift• Single well: 651⁄2" high, 30" wide, 46" deep• Two well: 651⁄2" high, 46" wide, 511⁄4" deep• 120,000 BTU/hr. per well• Capacities: 90 lbs. to 180 lbs. shortening• Capacities: 18 lbs. to 36 lbs. bone-in chicken• LPG available• CSA International, CE, UL, EPH

HENNY PENNY Auto Lift OGA-341/342

Large loads from a single, compact footprintcan make open frying as efficient andproductive as pressure frying. The HennyPenny OFG-391 is a high-volume gas openfryer with built-in filtration and programmablecontrols that offers significant savings in time,labor, shortening, energy use andmaintenance over equivalent combination ofsmaller competitive fryers. It is the only singlewell open fryer available that can cook up to24 pounds (11 kg.) of food per load.

• 623⁄4" high, 251⁄2" wide, 417⁄8" deep• 100,000 BTU/hr.• Capacity: 130 lbs. (59 kg.) shortening • Capacity: 24 lbs. (11 kg.) food• LPG available• CSA International, CE, UL Sanitation

HENNY PENNYOFG-391

This 40/50 lb. fryer utilizes all stainless steelhigh quality construction, 16 gauge #304material. Edges and seams are precisionwelded for strength, durability, and no-leakjoints. Oil rapidly heats to the set temperaturedue to the extra heat transfer area around thetubes. Superior to the open pot design onother fryers.

• 46" high, 15 1⁄2" wide, 301⁄2" deep • 114,000 BTU• Twin chrome-plated fryer baskets with

cool grip plastic coated handles• LPG available• Shown with optional casters• ETL

MARKET FORGEDFFG Heavy-Duty Premier Fryer

Perfect for volume free float frying, no tubes,no combustion. Pick from sizes 24" x 24" and18" x 24". Optional filter system available.Standard with Solid State Temperaturecontrol, Matchless Ignition, Automatic MeltCycle, Boil out Mode. Comes with MarineFront Edge, stainless steel front, sides andsplashback with standard mild steel tank and9" inch legs. Mix and Match the two sizes tomake the battery you need.

• FBG18: 100,000 BTU, 65 lbs. oil• FBG24: 120,000 BTU, 87 lbs. oil• LPG available • CSA International, NSF

PITCO FRIALATORFBG18 and FBG24 Flat Bottom

Powered by the innovative Solstice™ burner,enabling you to cook more food, moreefficiently, in an improved operatingenvironment (compared to previous design).The Solstice™ product line has four basicmodels that can be combined with greatoptions and accessories. Basket lifts can beadded with an upgrade to digital or computercontrols. Add a S/S tank, basket lifts ormix/match with other models to fit your needs.

• SG14: 110,000 BTU, 40 - 50 lbs. 14"x14"

• SG14T: 50,000BTU/side, 20 - 25 lbs. 7"x14"

• SG14R: 122,000 BTU, 40 - 50 lbs. 14"x14"

• SG18: 140,000 BTU, 70 - 90 lbs. 18"x18"

• LPG available

• CSA International, NSF MEA, CE, AuGA

PITCO FRIALATORSolstice™ Series

Tube-Fired Gas Fryer

Åuto LIft Open Fryers automatically raiseloads out of the frypot when cooking programis complete. This feature promotes perfectresults — without constant monitoring — forpopular menu items that require open frying.High-volume flexibility of intergral multi-wellopen frying with Auto Lift capabilities. Auto Liftopen fryers are programmed to lower loads tostart the cooking cycle, raise loads at end ofcycle or a programmed interruption of thecycle. Two Auto Lift mechanisms and timersper well allow independent operation for eachhalf basket or synchronized operations for fullbaskets.

• Single well: 65" high, 25" wide, 40" deep• Two well: 65" high, 39" wide, 40" deep• Three well: 65" high, 39" wide, 40" deep• 85,000 BTU/hr. to 255,000 BTU/hr.• Capacities: 65 lbs. to 195 lbs. fat• Capacities: 15 lbs. to 45 lbs. food• LPG available• CSA International, CE, UL, EPH

FRYERS


PITCO FRIALATORSolstice Supreme

High-Efficiency FryerThe Supreme High-Efficiency Series Fryersincorporate automatic self cleaning burners.The burner self-cleaning process runs fromstart to clean in 30 seconds. Mix and matchany combination of Supreme Series fryersand controls to meet your exact frying needsto create that perfect system. The SupremeHigh Efficiency series uses the same greatfilter system as the Solstice Gas Fryerplatform. With an 8 gpm oil pump, 3" clog freedrain line, and easy to use two step processto complete the package. Here are a fewmodels available:

SSH55: 14"x14", 80,000 BTU, 40-50 lbs.

SSH55T: 7"x14", 40,000 BTU, 20-25 lbs.

SSH55R: 14"x14", 100,000 BTU, 40-50 lbs.

SSH60: 14"x18", 80,000 BTU, 50-60 lbs.

SSH75: 18"x18", 105,000 BTU, 75 lbs.

• CSA International

Mega size models for mega size loads.MegaFry systems meet those high volumeneeds with a 62% efficient atmosphericburner system. Want Mega production with upto 300 Ibs./hr. frozen fries and 471 pcs/hr. offrozen chicken in a system complete with orwithout Pitco’s Filter Drawer FiltrationSystem? Customize your own MegaFrysystem for mega production and efficiency.Choose from three model sizes and controlupgrades.

Model BTU Oil Capacity Production/lbs. per hour

SGM1824 120,000 100/110 180 lbs. fries283 pcs chicken

SGM24 165,000 140-150 240 lbs. fries377 pcs chicken

SGM34 210,000 200-210 300 lbs. fries471 pcs cbicken


PITCO FRIALATORSGM Solstice™ MegaFry Series

This high-production fryer is perfect fordoughnuts as well as a wide variety of foods.The long-lasting, high-temperature stainlesssteel heat baffles efficiently provide maximumheat. Easy-to-use, under-fryer filter ensuresquality fried products and extends oil life.Standard with drainboard and submerger.

• 57" high, 291⁄2" wide (571⁄2" wide with drainboard open), 431⁄4" deep

• 72,000 BTU/hr.• Capacity: 100 - 115 lbs. oil• 100 dozen doughnuts/hr.• LPG available• CSA International, NSF, CE

PITCO FRIALATOR24RUFM Doughnut Fryer QUEST

Instant Response MV40 FryerExtremely accurate one degree instantresponse performance with powerful burnersto produce consistent high volumes with peakquality and minimal oil absorption. Openstainless steel kettle for long life and cleaningease.

• 41.375"h x 16.75"w x 31"d • 40 lb. oil capacity• Millivolt controls• 130,000 BTU• Natural or LPG gas• CSA International, NSF

Royal Tube Fryers are designed for easymaintenance and maximum performance at anaffordable cost. The heavy gauge 304stainless steel vessel is solidly constructed fordurability and the integral tubes efficientlytransfer heat for fast start-up and recovery.Controls are located for convenience inoperation. The large, 11⁄4" diameter oil drainvalve is positioned to drain oil faster withoutinterfering with fryer controls. The sides, front,door and top are constructed of easily cleanedstainless steel.

• All stainless steel front and sides• 25 lb., 25/25 lb., 50 lb., 60 lb., 75 lb., fry

compound capacity, floor units25 lb. fry compound capacity in counter unit (RCF 25)

• No flue assembly required• Large frying area• 304 S/S vessel• Cast iron burners each rated @ 38,000

BTU/hr. on RTF series, 18,000 BTU/hr. onthe RCF

• Millivolt control system with 100% safetyshut-off

• Twin fry baskets with plastic coated handlesfor ease of handling

• 6" adjustable legs on the RTF series; 4" heavy-duty adjustable legs on the RCF counter top model

• CSA International, ANSI Z21.69, NSF

Optional Features:

• Casters, set of 4 ( 2 locking, 2 swivel)• Quick disconnect (3⁄4" gas hose with

restraining device)• S/S splash guard (Easily removable with no

special tools)• Drain station matches fryer with cabinet

storage below (includes pan with screenand heat lamp)

• LPG available

ROYAL RANGERFT/RCF Tube Fryers


FRYERS

• Stainless steel front and sides and stainlesssteel type 304 frypot

• Large cool zone isolates food particles fromfrying area, prolonging life of oil

• Snap action mechanical thermostat 200°F to 400°F

• Automatic single standing pilot ignition• Large heat transfer area allows oil to heat

rapidly, faster recovery time than open frypot• Baffles designed not to disintigrate even after

years of fryer use; made of stainless steelsuperior to type 304

• 1 year parts and labor warranty• LPG available• UL, cUL

THERMA-TEKGas Fryer

The Ultrafryer® is available in 14", 18" and20" vat sizes, in batteries of 2 to 6 vatsmounted on a uni-frame all stainless steelcarriage with 4" heavy-duty casters formobility. Designed to be the Ultimate FryingMachine™, it is the most energy-efficient fryeravailable. Patented heat exchangers provideoptimum heat distribution transferring gasenergy evenly into the shortening, ensuringconsistent product quality, shorteninglongevity and outstanding fryer performance.Incorporated in the design is easy-to-usecentral filtration requiring no additional floorspace allowing the user to boost shorteninglife and further ensure product quality.The Ultrafryer® is available with a selection ofcontrollers and computers to determine timeand temperatures for up to 8 differentproducts per fry vat. Vats are protected by a10 year warranty, 24-hour technical supportand personalized service, the best in thebusiness.

• LPG available• CSA International, NSF, UL

ULTRAFRYER® SYSTEMSUltrafryer®

WORCESTERINDUSTRIAL PRODUCTSThe Shortening Shuttles®



GR Gas Series Fryers offer a variety ofshortening capacity options to match thedemand of any size operation. Select from35, 45, 65, and 85 lb. models. If yourapplication requires a single fryer or a batteryof fryers with our patented KleenScreenPLUS® Filter System, Vulcan can fit yourneeds.

Standard Features:• Stainless steel cabinet• 304 stainless steel tank• 12 year full tank warranty• Available with Millivolt (M), Solid State (D),

or Computer (C) Controls• Electronic Ignition standard with Solid

State or Computer Controls.• Casters standard on all models.• Cleaning brush, scoop and cleanout rod• Available in natural or LP gas• CSA International, NSF

Model 1GR35M• 36.25" working height, 15.5" wide, 29.75"

deep • 14" x 14" Tank Size• 90,000 BTU/hr.• Capacity 35-40 lbs. fry compound• 65 lbs. of 1⁄2" fries / hr.• Millivolt Control

Model GR45 • 36.25" working height, 15.5" wide, 29.75"

deep, • 14" x 14" Tank Size• 120,000 BTU/hr.• Capacity 40-45 lbs. fry compound• 100 lbs. of 1⁄2" fries / hr.• Millivolt, Solid State, or Computer Controls

Model GR65 • 36.25" working height, 21" wide, 29.75"

deep,• 19.5" x 14" Tank Size• 150,000 BTU/hr.• Capacity 65-70 lbs. fry compound• 115 lbs. of 1⁄2" fries / hr.• Millivolt, Solid State, or Computer Controls

Model GR85 • 36.25" working height, 21" wide, 34.75"

deep, • 19.5" x 18.25" Tank Size• 150,000 BTU/hr.• Capacity 85-90 lbs. fry compound• 125 lbs. of 1⁄2" fries / hr.• Millivolt, Solid State, or Computer Controls

VULCANGR Gas Series Fryers

Adopt A Fat ManagementSystem

To maintain the quality of the friedfoods you serve, adopt a fatmanagement system.

• Add fresh fat daily or after a longperiod of heavy cooking in order tomaintain optimum levels.

• Skim out sediment and floatingparticles throughout the day.

• Remove as much moisture aspossible from fresh food productsbefore frying. Excessive water andheat reduce the life cycle of thefrying medium.

• Do not salt or coat foods (i.e.breading, flouring, etc.) over thedeep fat fryer.

• Filter fats as often as necessarybut especially after each fryingperiod to avoid transfer of flavors.

FRYERS, PRESSURE


GAS PRESSSURE FRYERS

Gas pressure fryers prepare avariety of popular main coursefoods, side dishes and appetizers.This versatility has made them apopular choice in foodservice venuesincluding C-stores, supermarkets,institutional foodservice operations,quick service restaurants, family-styleeateries and delicatessens.

Pressure fryers feature a highlyefficient heat transfer technologythat fries foods quickly and atrelatively low oil temperatures. Atightly sealed lid holds in thesteam that is released from thecooking food. As the steamrises, it is held under pressurejust above the fried product andthe hot oil. The steam pressurekeeps additional food moisturefrom escaping which results ina juicier product and increasedproduct yields. It also causesturbulence in the shor teningwhich makes foods cook fasterand more evenly at lower oiltemperatures. This type of sealedcompartment frying system makespressure fryers safe and easy tooperate so only a minimal amountof training is needed.

Pressure fryers are relatively smalland inexpensive, but they offer highproduction capabilities and theprospect of added menu variety.Main course favorites like fish filets,shrimp and chicken, appetizerssuch as onion rings, calamari andcheesesticks, and side dishes likecorn on the cob and French friesare all good candidates for gaspressure frying.

Foods that are pressure friedquickly achieve a higher internaltemperature and seal moisture inwith less oil being absorbed into thefood product.

Gas pressure frying offers theadded advantages of high energyefficiency, ease of installation andeasy operation.

BKI’s gas pressure fryer integrates innovativedesign features – including a patented ‘quickdisconnect’ filter system that makes it easy toremove, clean and reassemble. An ‘instant-on’ignitor eliminates the need for a constantlyburning pilot. BKI’s fryer utilizes controlled lowpressure to promote faster cooking at lowertemperatures and has a built-in cold zone tocollect breading ‘fall-off,’ resulting in moistproducts sealed with their natural juicesinside.

• 33" high, 18" wide, 41" deep• Capacity: 35 lbs. shortening• Capacity: 14 lbs. product• Electrical: 120 V, 6.8 amps, 1 ph• 90,000 BTU/hr. Natural Gas• LPG available (80,000 BTU/hr.)• NSF, cETLus, CE

BKILGF-F Pressure Fryer

Broaster pressure fryers feature durable,

welded, tubular steel frames, powder coated

to resist corrosion. Advanced solid state

controls provide easy operation and

dependability. Stainless steel top and side

panels ensure durability and easy cleaning.

The one of a kind Temp-N-Time™ option has

the ability to preprogram up to ten different

cook cycles for quick and easy preparation of

various menu items.

2400GH• 100,000 BTU - 120V - 15 Amp

• Fresh chicken capacity: 22 lbs./load,

110 lbs./hour

• Cooking oil capacity: 63 lbs.

• Operating pressure: 12 - 15 psi

• 47.25" high x 24" wide x 40" deep

• LPG available

• CSA International (C-US) (CSA-SAN), UL,

CE

1800GH• 65,000 BTU - 120V - 15 Amp

• Fresh chicken capacity: 14 lbs./load,

80 lbs./hour

• Cooking oil capacity: 42 lbs.

• Operating pressure: 12 - 15 psi

• 46" high x 18" wide x 35" deep

• LPG available

• CSA International, NSF, UL, CE

THE BROASTER COMPANY2400GH & 1800GH

Pressure Fryers

1800GH 2400GH

WORCESTERINDUSTRIAL PRODUCTS

The Shortening Shuttles®



GAS CONNECTORS


GAS CONNECTORS

Flexible gas appliance connectorsplay a key role in commercialkitchens but rarely receive theattention they deserve. When usedwith quick disconnect couplings,flexible connectors allow commercialcooking equipment to be mountedon casters, an installation conceptthat offers labor savings, designflexibility and improved commercialkitchen sanitation and safety.

Flexible connectors provide easyinstallation from the house pipingto the gas appliance. When serviceor maintenance work is required,the equipment can be quicklydisconnected and moved out ofthe central cooking area forreplacement by a backup unit.

Gas connectors also allow forflexibility in kitchen design;equipment can be easily changedout to meet changing menurequirements. The ease ofsubstituting one gas appliance withanother enables the operator toexpand menu offerings and targetfood items for a specific servicetime span. For example, there maybe a need to change equipment tomeet the various requirements of alunch menu versus a dinner menu.This is particularly important in akitchen with limited space.

In most traditional installations,there are six to nine inches of deadspace behind appliances. Spacethat is blocked from cleaning can fillwith debris and grease. Flexiblegas connectors enable equipmentareas to be cleaned on a regularmaintenance schedule.

A commercial grade flexible gasconnector with a quick disconnectcoupling is required for theinstallation of all commercialequipment on casters by ANSIZ21.69/CSA 6.16. Residentialgrade connectors are no longerpermitted in commercial applianceapplications. A restraining cableand manual shut-off are alsorequired.

The Dormont Safety System™ is the first andonly complete gas equipment connectionsystem specifically engineered for thecommercial kitchen. It is a complete systemof connection products designed with thesafety of your kitchen, the food you serve,your employees and your business in mind.

Dormont’s Blue Hose meets the ANSIZ21.69/CSA 6.16 requirements which statethat any piece of equipment that can bemoved for cleaning or maintenance, whetheron casters or not, must use a commercial-grade connection.

With Dormont’s Safety System Kitincluding Posi-Set, your equipment set-up will also meet the requirements of theNFPA 96 & 17A pertaining to the hoodventilation systems


DORMONTGas Connectors

C

T&S Brass offers a full line of flexible gasappliance connectors which enablecommercial cooking equipment to bemounted on casters for maximum adaptability.

• Welded fittings remain gas tight• Extruded coating means strength and

flexibility• Safe stainless braid protects inner hose• Freespin fittings standard on both ends• Four sizes - 1⁄2", 3⁄4", 1" and 11⁄2"• Six lengths from 12" to 72"• Parts kits available• CSA International, ANSI Z21.69, NSF

Accessories

• Quick disconnect coupling in foursizes - 1⁄2", 3⁄4", 1" and 11⁄2"

• Swivelink swivel for 360° flexibility• Sure-Link restraining cable, adjustable

for 3' to 5' lengths• CSA gas ball valve in four sizes -

1⁄2", 3⁄4", 1" and 11⁄2"• Street els - female/male, female/female• Installation kit includes all parts needed:

90° street elgas ball valveSure-Link restraining cablehardware

T & S BRASSSafe•T•Link

Gas Appliance Connectors

C US

GAS APPLIANCE CONTROLS


GAS CONTROLS

At the heart of all gas foodserviceequipment is the appliance control.Modern gas equipment controlshave evolved beyond the simpleon/off valve to more sophisticateddevices that provide greatertemperature control, help reducegas consumption, and increaseenergy efficiency.

Several recent developments havefocused on thermostatically-controlled valves that improveoperation by regulating the flow ofgas to the appliance. Some valvesare designed to quickly achieve set-point and then turn off; others willprovide only the amount of gasrequired to accurately maintain thedesired temperature.

These modern gas controls aremanufacturered to stand up to theharsh environments and rigorousdemands put on appliances intoday’s busy foodservice kitchens.

Maxitrol’s GV30 is a thermostaticallycontrolled, modulating valve that maintainsset point temperature. Once set pointtemperature is reached the valve suppliesonly the amount of gas required to maintainthat temperature. The GV30 is fully enclosedfor added protection in harsh environments.Applications include ovens, bain maries, andgriddle plates.

• Operation: modulating temperature control• Capacity: 65,000 BTU at 1" w.c. pressure

drop• Temp. Sensors: various ranges 55.4°F

to 644°F• Optional D-stems• CSA International, CE

MAXITROLGV30 Combination

Control System

A thermostatically controlled On-Off valve, theGV30 ignites at maximum BTU rate until theset point temperature is achieved, and then itsnaps off. The GV30 is fully enclosed foradded protection in harsh environments.Typical applications include fryers, ovens, andbain maries.

• Operation: On-Off temperature control• Capacity: 90,000 BTU without internal

regulator• Temp. Sensors: various ranges 55.4°F

to 644°F• Optional D-stems• CSA International, CE

MAXITROLGV30 High Capacity

Combination Control System

EQUIPMENT EVALUATION FACILITIES At Your ServiceGFEN supports the commercial food service industry by identifying, developing, and implementing improved productsand appliances that demonstrate superior efficiency and performance characteristics. This initiative contributes to overallnational energy efficiency and DSM objectives which help maximize utilization of natural gas as the energy source in thetwenty first century.The Gas Foodservice Equipment Network and various gas utilities have set up facilities around the country wherenational chains and local operators may go to test and evaluate a wide variety of equipment with their customized menuitems. This affords a great opportunity to check out current equipment, see how it stacks up against competitive brandsand evaluate the type of energy used, gas or electric. For information, contact these GFEN Member Companies.

TEST (T) • DEMO (D) • DISPLAY (DIS)

STATE CITY COMPANY POINT OF CONTACT PHONE TYPE

ALABAMA Birmingham Alabama Gas Corporation James Robinson 205-326-8460 (D)

ARIZONA Tempe Southwest Gas Corporation 480-730-3725 (D/DIS)

CALIFORNIA Downey The Gas Company Melisa Marks 562-803-7307 (T/D)

CALIFORNIA San Ramon Pacific Gas & Electric Company Linda Martinelli 415-973-4771 (T)

MINNESOTA Minneapolis Centerpoint Energy Ann Lovcik 612-321-5470 (T/D)

NEVADA Las Vegas Southwest Gas Corporation Lorri Davidson 702-365-2445 (D)

NORTH Charlotte Piedmont Natural Gas Sandra Minter 704-731-4014 (T/D)CAROLINA

SOUTH Spartanburg Piedmont Natural Gas Sandra Minter 704-731-4014 (T/D)CAROLINA

GAS PATIO HEATERS


GAS PATIO HEATERS

Gas-fired patio heaters can turnpatios into profit centers and extendthe alfresco dining season in mostclimates. They can raise outsidetemperatures 10 to 30 degreesmaking it easy to create a comfort-controlled outdoor environment forguests to enjoy.

Gas patio heaters are available intwo distinct styles: freestandingmodels and mounted units.

Freestanding patio heaters aretypically seven to nine feet in heightand feature an umbrella shaped topthat protects the burner andradiates a circle of warmth downtoward the customers. They can bemoved to any area where heat isneeded and easily stored.

Mounted patio heaters are usuallyinstalled permanently at a 0° to 30°angle on a ceiling, wall or post.Housed in a low profile rectangularcabinet, they emit heat in a fixedsingle directional flow with aneffective range of 14 to 18 feet.

Patio Comfort outdoor natural gas patioheaters are designed and crafted to bringwarmth, comfort, safety, convenience andenjoyment to your outdoor events. The clean,efficient, and draft free infrared radiant heatfeels just like the sun warming people andobjects, while not wasting valuable energytrying to heat air.

Only Patio Comfort NG heaters comeequipped with a 12 foot steel lined CSAapproved hose and two couplers (one at theappliance and one at the gas source). PatioComfort heaters are made of the finestmaterials, series 304 stainlesss steel in ourstainless steel units and powder coatedgalvanized steel in our painted units. Allfasteners, burners, and emitter grids areheavy-duty stainless steel. Our units are CSAapproved and we provide complete parts andtechnical support. Patio Comfort heaters areavailable on patio base mounts or permanentin ground mounts.

• LPG available• CSA International

AEI CorporationNPC-05 Patio Comfort

Outdoor Heaters

Our outdoor heaters are designed to extendthe use of your patio, deck or dining area. TheCrown Verity heater uses a standard 20 lb.propane cylinder.

• Completely self-contained and portable• Provides clean, draft-free circle of warmth• Piezo electric ignition system)• Easy on/off tank access• Weather resistant construction• Adjustable heat output• Easy to move wheel kit included• Available in Stainless Steel, Antique

Bronze (shown above) and Silver Veined• UL

CROWN VERITYPatio Heaters

The most sophisticated outdoor heatingsystem is here. The PH Series by Calcanaprovides unexpected performance andreliability in an attractive appliance. If a trellisor ceiling structure is not present, thisoverhead solution is available with wall-mountbrackets, or with the “Perimeter Post & TracSystem” (patent pending), which preservesyour floor space.

Variable output control (patent pending)separates the PH Series from all others;adjusts to the needs of the day, or the needsof the season. Low clearance to combustiblerequirements allow installation where otherscannot.

Shared Features• Variable output control panel in a remote

location (patent pending)• Stainless steel burner head matches the

shape of the reflector• Integrated, wave enhancing, decorative grill• 3-Try direct spark ignition system / NO pilot

lights• 110V or 24V* available (*patent pending)• 4" clearance from combustibles above the

unit (6" and 8" for high output.)• CSA Certified for North America• Natural Gas or LPG available

Model PH-40• Variable 20,000 to 40,000 BTU/hr. input• Dimensions: 15" x 9" x 137"• 100% factory assembled

Model PH-50• Variable 25,000 to 50,000 BTU/hr. input• Dimensions: 15" x 9" x 197"• Some assembly required

Model PH-75• Variable 37,500 to 75,000 BTU/hr. input• Dimensions: 15" x 9" x 257"• Some assembly required

HIGH OUTPUTModel PH-40HO

• Variable 20,000 to 40,000 BTU/hr. input• Dimensions: 15" x 8" x 64"• 100% factory assembled

HIGH OUTPUTModel PH-75HO

• Variable 37,500 to 75,000 BTU/hr. input• Dimensions: 15" x 8" x 124"• 100% factory assembled

CALCANA INDUSTRIES LTD.PH Series Overhead

Patio Heating System

GAS PATIO HEATERS


DETROIT RADIANTPatio Pal®

Designed to add warmth to outdoorapplications, the Patio-Pal® infra-red heater isthe perfect solution to stylishly extend theoutdoor season.Connected to a fixed gas line, the Patio-Pal®

easily mounts out of the way and without thehassle of refilling small propane tanks.Specifically designed for comfort, reliabilityand ease of installation, the Patio-Pal®

delivers added comfort to restaurant,residential or other high-profile applications.

• Inputs of 28,000 to 34,000 BTU/hr.• Preset Angle Mounting – 0° to 30°• Power Assist Fan and Reliable Direct Spark

Ignition• Wind and Rain Protected Design• 304 Stainless Steel Housing or

Aluminized w/ Black Powder Coat Finish• LPG available• Distributed by Re-Verber-Ray® & Dayton®


I. R. ENERGYEvenGLO Patio Heater

Provide comfort for patrons and increase theuse of your outdoor entertainment area withEVENGLO’S innovative design. The unique‘luau’ torch look, along with a patent-pendingreflector/burner/emitter system enhances theambience of your patio while reducingoperating and maintenance costs. Builtespecially for commercial use, the ruggedstainless steel and aluminum construction willperform for years to come.

• 40,000 to 60,000 BTU/hr., NG or LPG

• Stainless steel and multiple colors available

• Constant pilot, 100% safety control

• Remote ignition and hi-lo controls available

• 5 year limited warranty

INFRARED DYNAMICSPatio Heaters

American built, SUNPAK and SUNGLO arethe original infrared patio heaters designedfor long years of dependable service.Increase the use of your outdoor dining areaswith our streamlined, stainless steel orpowder-coat models which blend in with anydecor. The SUNPAK heater’s slim designmounts easily on outdoor walls and ceilingsputting out 14' - 18' of quiet radiant warmth.Both natural gas and portable propane unitsare available.

• Natural gas models: 50,000 BTU/hr. rating• Propane model: 40,000 BTU/hr. rating• Gas-fired, infrared radiant• 100% safety controls• LPG available• CSA International, CE approved on all models

Model S25/S34 SeriesSunpak

• 8" high, 48" long, 8" deep• Angle mounting – zero to 30 degrees• Direct Spark Ignition, 100% safety shut-off• 25,000 BTU/hr. and 34,000 BTU/hr.• Black powder-coat or stainless steel finish• Mounting Kit available

Model A244/A244V SeriesSunGlo Hanging Heater

• 41" high, 35" diameter• 50,000 BTU/hr. rating• Available with 24 volt control, 100% safety

control• Modern iron hanging frame

Model PSA265/PSA265V SeriesSunGlo Permanent, In-Ground

Natural Gas Heater

• 108" high, 35" diameter• 50,000 BTU/hr. rating• Constant pilot• Available with 24 volt control, 100% safety

control

Model A242 SeriesSunGlo Free-Standing Heater

• 108" high, 35" diameter• 50,000 BTU/hr. rating• Constant pilot, 100% safety control• No electrical connections• Quick disconnect for heater storage

Model A270 SeriesSunGlo Portable Propane Heater

• 108" high, 35" diameter• 40,000 BTU/hr. input rating• Self-contained, portable, decorative cover

over propane tank• Stainless steel and powder-coat finishes

available in silver, green, white• No electrical connections• Constant pilot, 100% safety control

Napoleon’s commercial quality heater comesstandard with either heavy-duty wheels on LPmodels or hold down clamps on NG models.Direct electronic ignition for no fail starts.

• Commercial quality patio heater• 304 gauge stainless steel• Available in natural gas or propane• Heavy-duty aluminum valve and stainless

steel dual emitter cone for high heat outputand efficiency

NAPOLEONPatio Heaters

Stylish Ultra™ Patio Heaters radiate a 20-footcircle of soft, comfortable heat and arespecially fabricated with heavy-gaugestainless steel and aluminum to resist rust.Solid stainless steel bolts and a tough enamelfinish that’s electrostatically applied over thealuminum base metal add superior rustprotection. It’s built to withstand years ofcommercial outdoor use.

• 40,000 BTU/hr.• 5 year limited warranty• Lifetime guarantee against rust on body,

stainless steel panel and base• Standard and custom colors available• Natural gas or LPG• CSA International

RANKIN-DELUXULTRA™ Patio Heaters

GRIDDLES


GAS GRIDDLES

Gas griddles are hard-workingkitchen mainstays that can preparea variety of breakfast, lunch anddinner menu items for foodserviceoperations ranging from fine diningto quick service to institutional. Thebenefits they bring to a foodservice operation include theirversatile production capabilities,simplicity of operation, quickcleanup, a choice of installationoptions, their competitive first costand lower operating costs.

The continued dominance of gas-fired griddles is largely attributedto chef preferences for the quickdemand response and performancebenefits derived from the blue flameas well as the on-going popularity offoods prepared by grilling.

In recent years, gas equipmentmanufacturers made significantimprovements to the original basicgriddle concept. Burner systemsare more energy-efficient, distributeheat more evenly and provide fasterrecovery. New gas griddle platematerials are engineered to spreadheat more evenly and are easier toclean and maintain. An extensivechoice of temperature controlsystems from simple manual orstandard thermostatic controls tonew snap-action and solid-stateelectronic control systems enableoperators to select temperaturesfrom as low as 100°F to as high as550°F. Most gas models haveindividual thermostat controls foreach foot of griddle width.

Griddle plates are available inthicknesses ranging from 3/4" up to1". The cooking surface is typicallysmooth but can be ordered groovedor with a combination of both.Smooth plates are preferred forcooking foods such as hamburgers,pancakes, eggs, breafast meatsand potatoes. Grooved plates canprovide a scored appearance tofoods such as steaks, pork chops,fish or poultry.

Gas griddles come in a variety ofsizes to fit most production needs.They are available in countertopand floor models, in combinationwith open burners or hotplates, andin a multitude of gas rangetopconfigurations.

Utilizing energy efficient infrared burners andits unique steam chamber designed to evenlyheat the griddle’s stainless steel cookingsurface, the AccuSteam™ Griddles producesurface temperature variances of only +/- 3degrees. The result is elimination of hot andcold spots.

The AccuSteam™ Griddle also boasts thefastest recovery time in the industry.Constructed entirely of stainless steel, thegriddles surface can be cleaned with water orice without warping or cracking. TheAccuSteam™ Griddle also utilizes a solidstate thermostat to maintain accuratetemperatures of up to 400 degrees and neverrequires recalibration. Log onto Accutemp’swebsite and order a free dvd that features theAccuSteam™ Gas Griddle.

• Available in countertop or stand mounted models

• Available in 29" and 24" Depths

• 24" – 50,000 BTU

• 36" – 70,000 BTU

• 48" – 96,000 BTU

• LPG Available

• UL, cUL and NSF

ACCUTEMP PRODUCTS, INC.AccuSteam™ Steam Heated

Griddles

Anets offers the most complete line of gasgriddles. From breakfast through dinner,Anets has a griddle that meets your cookingdemands and your budget. Hard chromeplated surface, thermostatically controlled ormanually controlled. Over 60 modelsavailable.

All Models• 1 thermostat every 12 inches for

superior temperature control• Available in widths from 24" - 72"• Available in 24" - 30" depths• 30,000 BTU/hr. per burner (24"deep

models)• 40,000 BTU/hr. per burner (30" deep

models)• Snap action thermostats• Stainless steel front, sides, grease trough

and splashguards• Safety pilots standard• Spatula wide 4" grease trough and chute,

with built in scraper• 11" high backsplash optional• Available with optional stand

AGC ModelsSuperior hard chrome finish makes thegriddle plate clean up like new, day after day,year after year. Keep your kitchen operationrunning at peak efficiency with the AnetsGoldenGrill™ Chrome Griddles.

• 3⁄4" steel plate precision ground, highly polished and plated with a hard chromefinish

• Reduced cleanup time• Less heat radiation than standard plates,

saves money on A/C and energy bills

AG ModelsAnets GoldenGrill™ standard gas griddles.This series of griddles features exclusive platetemperature sensors which respond totemperature fluctuations quickly. Individualthermostatically controlled burners every 12inches maintain consistent temperature underheavy load conditions.

• High nickel content 3⁄4" precision ground hot rolled steel plate

SLMG ModelsEquipped with manually operated burners,these griddles give you the superiorperformance, construction and reliability ofthe Anets GoldenGrill™ series griddles at aneconomical price.

ANETSGoldenGrill™ Series Griddles

GRIDDLES


The ARMG/ARTG Series is designed withsafety, durability and convenience in mind.The heavy frame, heavy gauge and sturdychassis supports a highly polished steelgriddle plate.

• Manual or thermostatically controlled units

• Open burner combinations available with32,000 BTU burners

• 12" - 72" wide• 30,000 - 180,000 BTU• High-performance burner every 12", rated

at 30,000 BTU/hr.• Low-profile construction for easy

countertop installation• LPG and Natural gas models available• 1 year limited warranty on parts and labor• CSA International, NSF

AMERICAN RANGEARMG/ARTG

Manual &Thermostatic Griddles

BAKERS PRIDEXG Series

Countertop Griddles

Gas griddles with a low-profile design, only131⁄4" tall to grilling surface, making them idealfor use on refrigerated cabinet bases orcountertops. XG Series Griddles are designedto mix and match with the XX Series CharBroilers and XOB Series Countertop Ranges.The griddle plate is 1" thick, and 24" deep,polished, cold-rolled steel. Available in sixwidths from 24" to 72" in one-foot increments.Operator-controlled burner valves areavailable in three control types: manual,thermostatic or snap-action.

• Spatula-width front grease trough• All stainless steel exterior• Stainless steel landing edge and large

capacity slide-out grease tray• 30,000 BTU/hr. burners (1 every 12")• LPG available• CSA International, NSF

CONNERTONCG Griddle Series

Available either manual or thermostaticallycontrolled. Heavy gauge, fully enclosed, fullywelded, #304 stainless steel body and fireboxfor higher efficiency, easier cleaning and longlife.

Unique “internal/external flue system” givesbetter heat distribution and faster recovery.#304 stainless steel “firebox/internal fluesystem” creates a patterned combustionzone between burner flames and griddleplate where it is needed. “External fluesystem” holds heat in by containing,restricting and directing flue gasses to obtainmaximum efficiency possible.

Oversized, individually controlled, U-shapedtubular burners, 1 for every 12" of body width,appropriately spaced to maintain even heatthroughout the cooking surface. #304stainless steel grease pan, sides and backgriddle splash. Optional grooved griddle plateavailable.

Floor model available using fully welded #304stainless steel legs and undershelf castersavailable.

• Front cap height 10", 27" deep • Griddle widths: 12" - 72" • Griddle thickness: manual 3⁄4",

thermostatic 1"; thicker available • 22,000 BTU/hr. burner • LPG available • CSA International, NSF

CEG Budget Series23" deep griddle available either manual orthermostatically controlled. Heavy gauge,fully enclosed, welded aluminized steel bodyand firebox for higher efficiency. #304stainless steel front panel, splash, gutter,griddle plate sides and back.Oversized burners for improved heatdistribution. Integrated “firebox/flue system”with enclosed back reflects heat up intogriddle for higher efficiency.

• Front cap height 10", 23" deep • Griddle widths: 12" - 52" • Griddle thickness: 3⁄4" • 22,000 BTU/hr. burner • LPG available • CSA International, NSF

RedHots Chefs Line Griddles feature 3⁄4" thickplate assemblies plus a 4" splash guard onthe rear and sides, along with recessed frontpanels to provide safe access to controls.Includes a full-length grease trough andstainless steel grease drawer. Easilyadjustable feet allow for level cookingoperation on uneven surfaces. Gas griddlesare available with either manual orthermostatic control valves.

Manual Control Models:

Model CLAGGH-24-NG131⁄8" high x 24" wide x 241⁄2" deep 443 sq. in. cooking surface, 60,000 BTU



• Reduced utility consumption

• Polished heavy gauge stainless steelconstruction

• Recessed front panels, providing safe access to controls

• Griddle height is 13" – 14" withadjustable feet

• Burners are “U”-shaped aluminized steelfor even heat distribution

• Features an internal airflow design whichprevents flame lift-off

• Available with manual control valves,thermostatic controls or thermostatic controls with safety pilot

• Natural gas (NG) complete with convertiblepressure regulator and orifices for field conversion to liquid propane (LPG)

• CSA International, UL, cUL, NSF

EAGLE GROUPRedHots® Chefs Line™Griddles

GRIDDLES


FMP’s Portable Griddle Tops save both spaceand money by temporarily and easily turningany 2- or 4-burner open top gas range into agriddle. Since these griddle tops are portable,they are ideal for restaurants, schools,churches, small kitchens, and anywhere thesize or expense of a griddle is impractical.

• Heavy gauge 3/16" steel

• Heat resistant handles

• 2-burner model: 10 9/16" x 22 9/16" x 1" lip4-burner model: 22 9/16" x 22 9/16" x 1" lip



FRANKLIN MACHINE PRODUCTSPortable Griddle Tops The Xpress Griddle by Garland, a leader in

two-sided, quick-serve cooking technology,brings real solutions to the high-volumeoperation’s grilling demands. Speed and safetyare the key features of the Xpress grill.Electronic temperature control in independent12" zones allows you to grill several productsat the same time. Reliable linear actuation liftsand sets the platen (accurate gap control of +/-0.005") for repeatable, consistent results onevery run of product. Models available in 24"with 2, 1 or 0 platens and 36" with 3, 2, 1 or 0platens.

• XG-24" – # of platens• XG-36" – # of platens• LPG available• CSA International, CE, NSF

GARLANDXpress Griddle

JADE®

Model JGT-2436Thermostatically Controlled GriddleFull 24" deep highly polished 1" thick steelplate. One thermostatically controlled 30,000BTU burner per 12" of griddle. 14 gauge all-welded construction. #304 stainless steelfront and plate shelf. Stainless steel pitchedgutter with full 2" x 3" drain. 3" high stainlesssteel rear and side splashes. 14 gauge high-capacity drip tray.

• Available in 24", 36", 48", 60", 72" and84" widths

• Flat or grooved or combination plates• Optional stands available• LPG available• CSA International, NSF

The precise microprocessor based Enviro-Zone controls ensure accurate and consistentcook temps. 11⁄4" thick griddle plate minimizessurface temperature variations and retainsheat. Highly polished surface and continuouslywelded splash and grease trough speedcleanup. Electronic direct spark ignition,double wall construction and heat shieldsincrease operating efficiency. Extremelyaccurate temperature control between 175°and 550°F. No protruding thermostat knobs tobreak or clean around. Combine with Lang’s24" gas Clamshell® hood to cut cooking timein half.

• 30.4" deep• 24", 36", 48" 60” and 72" widths available• 54,000, 81,000, 108,000, 135,000 and

162,000 BTU• Built-in self-diagnostic system• 4" adjustable legs standard, tall legs

optional• Aluminized burner system spaced every 12"• Grooving available in 12" increments• Chrome Plate optional• ETL

LANGChefSeries™ Computerized Griddle

MAGIKITCH’NMKG Gas Griddle

1" thick griddle plate with optional polishedchrome top. Embedded temperature sensorshelp to maintain surface temperatures of +/-50°F. Standard with snap-action t-stat andpiezo spark ignitor. Optional electric t-stat orsolid state control includes matchless ignitionsystem. Matchless ignition sparks only once aday reducing wear and tear on ignitioncomponents.

• Available in sizes 24", 36", 48", 60" and 72"

• Snap action t-stat, electric t-stat or solidstate control

• LPG available• NSF equipment stands available


This griddle has a 1" thick plate with a full 24"depth cooking surface, a stainless steelsplash and wide stainless steel gutter.

Solid state thermostats provide accuratetemperature control. Each 12" of width has asensor which is embedded in the griddleplate.

Available with optional safety pilots andelectric ignition. Also available in a floor modelwith cabinet base.

• 14" high, 36" wide, 33 5 ⁄8" deep• 96,000 BTU• 24" - 72" lengths available• 115 V controls• LPG available• Stands or cabinet bases available• CSA International, NSF

RANKIN-DELUXModel RD-85-36-C

GRIDDLES


This infrared Turbo Griddle™ is the griddle forthe 21st Century, developed for high-volumerestaurants and fast food operations.The Rankin-Delux Turbo Griddle™ uses 30%less energy than the traditional atmospheric-type griddle, and yet outperforms even themost efficient model available.The Turbo Griddle™ not only saves energy,but will withstand load after load of frozenproduct with minimal temperature variation.

• 17" high, 36" wide, 335⁄8" deep• 20,000 BTU per 12" of width• Models available in 24" - 84" widths• Standard w/safety pilots and auto ignition• Stands or cabinet bases available• LPG available• CSA International, NSF

RANKIN-DELUXModel RD-100-36-C

Turbo Griddle™

This Griddle / Hot Plate combination featuresall-welded steel construction with stainlesssteel trim for years of dependable operation.The high-performance griddle assures steady,consistent heat during peak periods. Separatecontrols for each area of cooking space allowdifferent foods to be cooked simultaneously.The hot plate, with powerful 30,000 BTU castiron burners, offers a full range of settings tosatisfy any cooking requirement.

• 10" high, 36" wide, 28" deep• 88,000 BTU input• 12" - 72" griddle plate widths available• 2, 4 or 6 open burners• Availability 1⁄2", 3⁄4" and 1" plate• Stands or cabinet bases available• LPG available• CSA International, NSF

RANKIN-DELUXRDGM-24-A-20B-C

Griddle/ Hot Plate

Star-Max Gas Griddles are available withmanual controls, thermostatic controls andthermostat controls and safety pilot. Star-Maxgriddles are also available in chrome withthermostat controls and safety pilot. Manualcontrol with standing pilot for the budget-minded operator and experienced chefs whoprefer the "feel" of a manual control.

Available in a variety of widths to meet yourspace and volume requirements. Ultra-smooth3⁄4'' thick polished steel plate for superior heatdistribution, fast recovery and energy-efficientoperation. Custom-designed 20,000 BTUaluminized steel U-shaped burner every 12" ofcooking surface provides even heatdistribution.

Heavy-duty body construction with stainlesssteel front, bull nose and 41⁄2" high taperedsplash guard.

• LPG available• 15", 24", 36", 48" widths available• 20,000 BTU aluminized steel U-shaped

burner every 12"

STAR MANUFACTURINGStar-Max Gas Griddle

The Southbend Thermostatic CounterGriddle offers unsurpassed performance,combining proven control systems withSouthbend quality and durability.Independent, instant-on thermostatic controlsfor precise settings. Available in 24 to 72inches, the Southbend HDG has patentedheat bank technology giving users anexclusive “No Cold Zone”.

• Exclusive “No Cold Zone”

• Patented heat bank technology

• 24 - 72 inch widths

• Stainless steel front & sides

• 4" high rear and side splash guards

• Flame failure safety device - standard

• 30,000 BTU burner every 12"

• Uniform heat distribution across surface

• Large capacity grease drawer

• Stainless steel flue riser is included

(at no charge)

• Fully insulated on sides, zero clearance

when lined up

• Largest cooking surface 27 3⁄4"

• Fully welded griddle plate, no grease leak

• LPG available


SOUTHBENDModel HDG Counter Griddle

GAS $AVESOne 48" Griddle

in use for

6 hours per day

GAS$1,903

ELECTRIC$2,549


$646These operating costs are based on an average electriccost of 9.67 cents/kWh, including fuel cost and demandcharges. The gas cost used is $1.10 cents/therm. (Youraverage may be higher or lower.) Costs are based on thenational average commercial prices for 2007 as publishedin the Monthly Energy Review by the U.S. Department ofEnergy (DOE) – Energy Information Administration.

GRIDDLES


All stainless steel front, sides, landing ledge,anddrip pan handles. Heavy gauge, welded, angleiron and channel frame construction. 5" fullyflush landing ledge for extra work space. 4"adjustable NSF approved legs. Welded angleiron frame for superior durablity. Glass filledpolyester knobs with a light orange peeltexture, cool to the touch. Designed for easyinstallation and cleanup, One year parts andlabor warranty. Available in 12", 24", 36" 48",60" and 72” widths.

• 3⁄4" highly polished griddle plate• One 30,000 BTU/hr. cast-iron H-burner per

12" griddle section, provides maximum heatto surface area

• Spatula width grease trough• 150°F - 450°F thermostat option• LPG available• UL, cUL

THERMA-TEKGriddle

Toastmaster’s Countertop Gas Griddles arethe most economical and flexible countertophot plates in the foodservice industry. Theyoffer unsurpassed performance, combining aproven control system with Toastmasterquality and durability. The gas units have oneU shaped burner per 12" of griddle. Availablein natural or LP gas. The TMDG24’s have atotal of 2 burners, the TMDG36’s have a totalof 3 burners, and the TMDG48’s have a totalof 4 burners. The U shaped burners arecontrolled by independent control flame. Onestanding pilot services each burner. A 3⁄4" rearconnection is standard. Each burner on thegriddle is 27,000 BTU/hr.

TOASTMASTERCountertop Gas Griddles

Vulcan 900RX Series Griddles offerunparalleled performance with automaticignition and snap-action thermostats for rapidrecovery and precision control. Low profiledesign for mounting on refrigerated base.

• 111⁄2" high, 33" deep

• 24", 36", 48", 60" and 72" widths available

• 1" thick polished, rolled steel griddle platewelded to stainless steel back and tapered side splashers

• Automatic ignition

• 27,500 BTU/hr. input per foot of griddle width

• Embedded snap-acion thermostatic controls

• 150°F - 550°F thermostatic control

• Stainless steel front and sides

• Large capacity 67⁄8" w x 30" d x 21⁄2" hstainless steel grease drawer

• Stainless steel legs extend 4" below thegriddle

• 3⁄4" rear gas connection and gas pressure regulator

• LPG available

• CSA International, NSF, UL

Optional Features:

• Chrome-finished griddle plate

• 75⁄8", 10", 12" and 13" legs

• Stainless steel stand with undershelf and casters

• Full width cutting board

• 4' flexible gas hose with quick disconnectand restraining device

• Cutting board, condiment rail and extended plate rail

VULCANGas Griddles (900RX Series)

WELLSHDG

Heavy-Duty GriddlesThese new countertop gas griddles come inthree sizes" 24", 36" and 48" wide, all are 30"deep. All come standard with 3⁄4" thick, hotrolled, steel plates. Three sided splash-guards are top welded to griddle plate.ON/OFF control valves provide an infiniterange of heat adjustments..

• 4" adjustable metal legs provided

• Large capacity, stainless steel grease drawer

• 30,000 BTU/hr. per burner, natural gas

• 30,000 BTU/hr. per burner, LP gas

• LP conversion kit included

• Pressure regulator field convertible to LPG

• HDG-2430G, HDG-3630G, HDG-4830G


WOLFAchiever ASA Series

GriddleThe Wolf Achiever ASA Series Griddle offersunparalleled performance with electronicignition and manual ignition with safety valvesand mechanical snap-action thermostats forrapid recovery and precision control. Lowprofile design for mounting on refrigeratedbase.

• 24", 36", 48", 60" and 72" widths available• 30,000 BTU/hr. input per foot of griddle

width • 1" thick polished, rolled steel griddle plate• Manual or snap-action control options.

150°F - 550°F thermostatic control on snap-action model

• Optional chrome-finished griddle plate • CSA International, NSF, UL


HOT FOOD TABLES HOT PLATES

GAS HOT FOOD TABLES

As more and more foodserviceoperations offer buffet lines and on-premise catering or banquetservices, gas hot food tables havecome to play an increasinglyimportant role acting as both aholding and serving station.

Hot food tables do not add to thetemperature of foods, but rather aredesigned to maintain temperaturesuntil the prepared food is served.They control critical holding factorssuch as time, temperature andhumidity for each food item.Quality suffers when foods arenot held at the proper servingtemperatures.

Temperature control means morethan food being too hot or too cold.It also means protecting againstfoodborne illnesses. Gas hot foodtables can provide the evenheat and precise holdingtemperatures necessary toensure safety. With most gashot food tables, each well canbe individually controlled so foodsthat require different holdingtemperatures can be held inadjoining compartments.

GAS HOT PLATES

Not to be confused with thesmall plug-ins used for illicit dormroom cooking, hot plates areserious cooking equipment. Theseversatile, compact units addgeneral cooking flexibility to almostany type of foodservice operation.They can be used for sautéing, panbroiling, stewing and frying.

Gas-fired hot plates are basicallysmaller restaurant range tops. Thecountertop versions offer most ofthe cook top variations found in agood range line including: multipleopen burners, hot tops, graduatedhot tops, griddle sections, groovedgriddle sections, and broilers.

Grates made from steel or cast ironsupport the pots or pans above thegas burners. The open gas flameimpinges directly onto the bottomof the cooking vessel, providingeven, consistent heat. Each burnermay have its own individual grate,or in some cases, the entire top ofthe unit may be made of bar-typegrate sections.

Gas hot plates are generallysupported by two- to four- inch legsthat provide stability and facilitatecleanup. This convenient type ofcountertop installation enablesoperators to utilize the valuablespace under the counter for otherpurposes such as refrigeration ordry storage.

Gas hot plates have an addedelement of versatility due to the factthat they can be used indoors oroutdoors depending on anoperation’s needs. For this reasonthey are a popular choice forcatering operations, but they arealso used in many commercialkitchens to save valuable space.

The hot plate’s visible gas flameprovides chefs with the high degreeof temperature control they prefer.And with the instant on/offperformance of natural gas, nopreheating or cool-down time isrequired. This speeds productionand conserves energy.

Exterior top is one piece stainless with integral2.12" square nosing on front and 4" high by 2"thick backsplash on rear. Interior sides are 22-gauge stainless steel. Top has two to sixopenings to hold pans. Unit has a single16-gauge tank with 1" drain and gate valve. Units32", 48" and 60" have one 20,000 BTU naturalgas burner with safety pilots evenly spacedunder the tank and single control. 72" and 88"units have two 20,000 BTU burners anddouble controls. Control is mounted in frontedge of 8" wide steel plate shelf.

• Manual fill faucet that extends 2.5" abovebacksplash is standard

• Lower portion of unit has 22-gaugestainless steel open shelf

• Unit is mounted on 6.13" high adjustablelegs

• LPG available as option• NSF

DELFIELDF14GW Gas Hot Food Tables

Feature an all-stainless steel outer body, full-height, galvanized tubular steel legs, plus agusset assembly welded to the table body,which enables quick, easy assembly. Anadjustable undershelf is standard. A 1⁄2" thick,81⁄2" wide poly cutting board is standard andcan be mounted to either side of the unit.Sealed well tables feature an optionalAutoFill® system, which automaticallysupplies and maintains the correct water levelat all times.

Model HT2-NG341⁄2" high x 33" wide x 301⁄2" deep, 7,000 BTU

Model HT3-NG341⁄2" high x 48" wide x 301⁄2" deep , 10,500 BTU

Model HT4-NG341⁄2" high x 631⁄2" wide x 301⁄2" deep , 14,000 BTU

Model HT5-NG341⁄2" high x 79" wide x 301⁄2" deep,17,500 BTU

Model AWT2-NG341⁄2" high x 33" wide x 301⁄2" deep, 15,000 BTU


Model AWT4-NG341⁄2" high x 631⁄2" wide x 301⁄2" deep, 30,000 BTU

Model AWT4-NG-1341⁄2" high x 631⁄2" wide x 301⁄2" deep, 30,000 BTU


• All stainless steel wrapper

• Individual 3,500 BTU burners with controls

for peak performance

• High-output jet burners for efficient

operation

• Adaptable for wet application

• Recessed controls for improved

protection and safety

• Full range of options and accessories

• LPG available


EAGLE GROUPHot Food Tables

HOT PLATES


The ARHP Series is designed with safety,durability and convenience in mind. Theheavy gauge, sturdy chassis supports a 12" x12" cast iron top grate above each removablehead open burner. They are made of durableand reliable components to provide long life.The hot plate will provide years of trouble-freeperformance in the most demandingfoodservice operations.

• 1, 2, 3, 4, 6, 8, and 10 burner modelsavailable

• 10" - 14" high, 12" - 60" wide, 18" - 30" deep• 32,000 - 320,000 BTU• Low-profile construction for easy

countertop installation• Removable drip pan• Step-up hot plates with open burners

elevated 4" in the rear are available• LPG and Natural gas models available• 1 year limited warranty on parts and labor• CSA International, NSF

AMERICAN RANGEARHP Hot Plates

CONNERTONHot Plate Series

Heavy gauge, fully enclosed, fully welded,#304 stainless steel body for higherefficiency, easier cleaning and long life.Enclosed back on hot plate directs the heat tothe pot, not out the back. Full-width #304stainless steel drip pan. Heavy-duty 28,000BTU cast iron burners give fast high heat.Heavy-duty, tapered hole grate creates acombustion chamber between burner andutensil to intensify heat output. Available insingle or double burner depth models. Floormodel available using fully welded #304stainless steel legs and #304 stainlessundershelf. Casters available.

• Front cap height 10", 27" deep• Hot plate widths 12" - 48"• 28,000 BTU/burner• LPG available• CSA International, NSF

• New bullnosed edge provides solid protection for controls

• Controls are at a 45° angle for ergonomic operation

• Heavy-duty cast metal legs with flanged feet adjustable from 4" to 5"

• Heavy-duty cast iron grates• 13" working height adjustabe to 14"• Available in two styles: flat top and step-up• 25,000 BTU/hr. burners for all units

(available with 2, 4 and 6 burners)• All units are for natural gas (NG),

complete with convertible pressureregulator and orifices for field conversion toliquid propane (LP)

• Full size polished stainless steel crumb pan

• UL, cUL

Model CLHP-2-NG • 13-14" adj. high x 123⁄8" wide x 245⁄8" deep • 50,000 BTU

Model CLHP-4-NG

• 13-14" adj. high x 243⁄8" wide x 245⁄8" deep • 100,000 BTU

Model CLHP-6-NG

• 13-14" adj. high x 363⁄8" wide x 245⁄8" deep • 150,000 BTUStep-Up Model CLUHP-2-NG • 13-14" adj. high x 123⁄8" wide x 245⁄8" deep • 50,000 BTU

Step-Up Model CLUHP-4-NG • 13-14" adj. high x 243⁄8" wide x 245⁄8" deep • 100,000 BTU

Step-Up Model CLUHP-6-NG

• 13-14" adj. high x 363⁄8" wide x 245⁄8" deep• 150,000 BTU

EAGLE GROUPRedHots® Chef’s Line™

Hot Plates

2-HPG consists of two burner surface unitsmounted on a cabinet base. Accommodatespots and pans up to 10 inches in diameter.Burners are removable ring-type and areprovided with removable clean-out pans.Burner controls are recessed in a well incountertop, and constructed so that the welllifts up and out for ease of cleaning. Counteris 16 gauge stainless steel. Cabinet base isequipped with removable drip pan, bottomshelf, hinged door with magnetic latch.

• 28" high, 18" wide, 33" deep • 68,000 BTU• LPG available

MARKET FORGE2-HPG Premier Hot Plate

Give any kitchen a performance boost withRankin-Delux Open Burner Hot Plates, offeredin seven different counter configurations. High-speed, cast iron burners are rated at 30,000BTU and offer a full range of temperaturesettings to accommodate any cookingrequirement.

• 10" high (Option 14" high), 12" wide, 27" deep• 12", 24", 36" or 48" wide models• 30,000 BTU Input per burner• 1, 2, 4, 6 or 8 open burners• Stands or cabinet bases available• LPG available• CSA International, NSF

RANKIN-DELUXRDHP-212-C

Open Burner Hot Plates-Counter Model

HOT PLATES


This rugged appliance is a natural for frieddishes. With easy access to fry pan handles,using front and back burners is a breeze. High-speed cast iron burners, each rated at 30,000BTU per burner, with smooth action valves fora full range of temperature settings.Stainless steel front, ends and splash arestandard on all Step-Up counter models.

• 10" and 14" high, 24" wide, 28" deep• 120,000 BTU total, 30,000 BTU/ burner• Models available in 12"- 48" widths• Stands or cabinet bases available• LPG available• CSA International, NSF

RANKIN-DELUXStep-Up Hot Plate

SUHP-424-C

Star-Max Gas Hot Plates and Step-Up HotPlates are designed for the most demandingfoodservice applications and deliver years ofmaintenance free operation. Available in 2, 4,and 6 burner models to accommodate manyvolume operations. Sizes available in 12", 24",or 36" widths to fit almost anywhere and aresuitable for a variety of pots and pans. Highperformance 22,000 BTU cast iron burnersprovide maximum heat distribution andcontrol. Heavy-duty cast iron grates stand upto constant use.

• 12", 24", 36" widths available

• 22,000 BTU cast iron burners

• LPG available

STAR MANUFACTURINGStar-Max Hot Plate

All stainless steel front, sides, landing ledge, anddrip pan handles. Heavy gauge, welded, angleiron and channel frame construction. 5" fullyflush landing ledge for extra work space. 4"adjustable NSF approved legs. Welded angleiron frame for superior durability. Glass filledpolyester knobs with a light orange peeltexture, cool to the touch. Designed for easyinstallation and cleanup, One year parts andlabor warranty. Available in 12", 24", 36" 48",60" and 72" widths.

• 30,000 BTU/hr. lift-off cast iron burner per 12" x 12" section.

• 12" x 12" heavy-duty cast iron half grate

• Heavy-duty front-to-back supports provide additional support to grates

• Designed to easily slide pans across entire surface

• LPG available

• UL, cUL

THERMA-TEKHot Plate

All stainless steel front, sides, landing ledge,anddrip pan handles. Heavy gauge, welded, angleiron and channel frame construction. 5" fullyflush landing ledge for extra work space. 4"adjustable NSF approved legs. Welded angleiron frame for superior durability. Glass filledpolyester knobs with a light orange peeltexture, cool to the touch. Designed for easyinstallation and cleanup, One year parts andlabor warranty. Available in 12", 24", 36" 48",60" and 72" widths.

• 30,000 BTU/hr. lift-of cast iron burner per 12" x 12" section

• 12" x 12" heavy-duty cast-iron half grate• Heavy-duty front-to-back supports provide

additional support to grates• Designed to easily slide pans across entire

surface• LPG available• UL, cUL

THERMA-TEKStep Up Hot Plate

Toastmaster’s countertop gas hot plates arethe most economical and flexible countertophot plates in the foodservice industry. Theyoffer unsurpassed performance, combining aproven control system with Toastmaster qualityand durability. Available in natural or LP gas.Each burner is controlled by independentcontrol of flame. One standing pilot serviceseach burner. A 3⁄4” rear connection is standard.Each burner is rated for 20,000 BTU/hr.

TOASTMASTERCountertop Hot Plates

Tips for Hot Plates

Among the reasons professional chefsprefer cooking with gas are the instanton/off and precise heat control thevisible blue flame provides. A turn ofthe control instantly delivers the exactlevel of even heat desired; turn it offand the cooking process stopsimmediately. Here are some tips tokeep your hot plate running with tip topefficiency:

• Burner flame tips should barelytouch the bottom of the pans.Regulate the flame to be 1" less indiameter than the pan. A large flameunder a small pot wastes energy.

• Burner flame should have a distinctcone and be completely blue. It shouldnot lift or blow from the burner ports. Ifthe flame is yellow, call for service.

• Use flat bottom pots to absorb moreheat and increase efficiency.

• Use tight fitting lids to maintain foodtemperatures.

WELLSHDHP

Heavy-Duty HotplatesThese countertop hotplates come in threesizes: 12" (2 burners), 24" (4 burners) and 36"(6 burners). All have heavy-duty cast ironremovable burners that provide superiorflame characteristics: immediate turn-down and gentle, true low heats. ON/OFF controlvalves provide an infinite range of heatadjustment. Full-size removable drip pansfacilitate cleanup.

• 4" adjustable metal legs provided• Removable heavy-duty cast iron grates

come standard• 26,500 BTU/hr per burner, Natural gas• 21,500 BTU/hr per burner, LP gas• LP conversion kit included• Pressure regulator field convertible to LPG• HDHP-1230G, HDHP-2430G,

HDHP-3630G• CSA International

The Wolf Achiever Series Hot Plate offers 2 to 8burner models with a step-up option on all sizes.

• All units 111⁄2" high, 33" deep• 12", 24", 36" and 48" widths available• Two burners for each 12" section• Heavy-duty cast iron top grates and burners• 30,000 BTU/hr. open burners with lift-off heads• One infinite heat control valve for each burner• Stainless steel sides and control panel• Full width pull out crumb tray• LPG available• CSA International, NSF, UL

Optional Features:• Step-up burners. Rear burners elevated 4"• Half hot top on rear burner (11,000 BTU/hr.

input), or full hot top• 75⁄8", 10", 12" and 13" legs• Stainless steel stand with undershelf and

casters

WOLFAchiever Series Hot Plate

HOT PLATES OVENS, BAKE/ROAST


BAKE/ROAST OVENS

Gas-fired bake and roast ovenshave been a staple of commercialfoodservice kitchens for manyyears. These dependable ovensare known for their high volumecooking capabilities and a highdegree of product consistency.

Gas bake and roast ovens haveproven to be extremely versatileunits in commercial kitchens thatprepare a wide variety of foodsincluding meat, seafood, poultry,lasagna and pizza. They can alsoreheat precooked foods, or bake‘fresh from the oven’ breads, rollsand pastries.

Bake and roast ovens are avaluable asset to foodservicebusinesses that wish to takeadvantage of popular trends infoods. The freedom to test newrecipes without having to invest ina new piece of equipment enablesoperators and chefs to respond tocustomers’ changing preferencesand be even more creative whenplanning and preparing menus.

To achieve the best results fromyour bake and roast oven, it isimportant to follow manufacturerinstructions for use and cleaning.

General Operating Tips:

• The internal oven height shouldmeasure as close as possible tothe height of the product beingcooked. This reduces the spacethat must be filled with saturatedmoisture from the product itself.

• If several products are to becooked, star t with the low-temperature products first andwork up to the products needingthe highest temperatures.Baking/roasting pans should bethin, heat conductive andabsorbent.

• Spillovers should be cleaned upbefore the residue carbonizes.Oven racks should be removedand washed in the sink. Clean allbare metal finishes with thecleaner recommended by themanufacturer.

Wood Stone offers traditional round ‘brickovens’ in four sizes and now offers the newFire Deck Series - stone hearth ovens in a‘cookline friendly’ shape.

Wood Stone ovens are used for menu itemsranging from pizza and flatbreads to themost intricate gourmet entrées, andeverything in between. Inclusion of a WoodStone oven in the cookline can eliminate theneed for many other pieces of equipment.


WOOD STONEGas and Wood/Gas Combination

Ovens


OVENS, BARBECUE/ROTISSERIEBARBECUE/ROTISSERIE GAS OVENS

Gas rotisseries are great at puttingon a show as they cook andmerchandise finished food productssuch as chicken, turkey, pork, lamb,prime rib, beef round, vegetablesand fish. Combining gas flames,dripping, sizzling juices, and thearoma of roasting meats, they whetappetites and stimulate sales.

The continuous turning of the spitsprovides even exposure to heat,preserves food’s moisture andproduces that unique rotisseriedflavor. Adding special seasoningsor coatings to create a “signature”product is easy and can generaterepeat sales from loyal customers.

Rotisserie ovens can be dividedinto two categories: vertical andhorizontal. In vertical ovens, spitsare “stacked” in the cavity from topto bottom. Air space between thespits allows products of differentsizes to be cooked simultaneouslyand still rotate freely. Throughoutthe cooking process, the spitsremain in a fixed location androtate.

Horizontal ovens incorporate adual motion system. Individual spitsare loaded onto a wheel type drum.As the drum revolves in a circularmotion throughout the cavity, thespits also rotate. Some horizontalmodels offer the option of usingsupplemental wood for flavoring.

Although frequently found insupermarkets as a way tomerchandise prepared food, anyfoodservice facility that servesbarbecue foods can benefit from agas rotisserie oven. They areespecially profitable as a way toattract customer attention and spurimpulse buying when used in adisplay application.

ALTO-SHAAMGas Rotisserie

Capacity: 36 to 42* whole chickens6 stainless steel skewers

Energy Load: 195,000 BTU/hr.Exterior dimensions:761⁄2" high x 6215⁄16" wide x 319⁄16" deep

● Smart styling, advanced design

● Illuminated cooking chambermaximizes merchandising appeal

● High yield gas flame burners

— Separated by deflectors

— Easily disassembled

● Rotating, independent stainless steelskewers are powered by an electricgeared motor

● Emergency shut-off safety feature

● Hinged tempered glass doors— Stay closed during operation— Clear visibility

● Quick and easy cleaning— Easy par t assembly— Detachable grease drip tray with drain

● LPG available

Model AR-6G

The ACB Series have unique individual drivesystems that utilize a chain link from gear togear to maintain tension and allow operationof one or more spits at any time.The superheated fire bricks are located over apowerful pipe burner emanating radiant heatand providing rapid, even heat.

• 4, 7 and 14 spit models available(4 spit model uses individual gear motor foreach spit)

• 56" - 82" high, 46" wide, 26" deep• 35,000 - 105,000 BTU• Capacity: 4 - 5 chickens per spit• LPG and Natural gas models available• 1 year limited warranty on parts and labor• CSA International, NSF

AMERICAN RANGEACB Gas-Fired Chicken Rotisseries

The originator of the revolving oven – BKI –introduces a stainless steel gas doublerevolving oven that really brings theater tocooking. BKI's DRG-40 with slow-turningskewers offers superior cook characteristicsand a self-basting process for tender and juicychicken, beef, turkey and pork. A built-inautomatic Cook & Hold feature enhancesmerchandising and a flickering flame andelectric lighting promotes product eye appealand total product visibility.

• 76.5" high, 58.7" wide, 32.9" deep• Capacity: 40 (4lb.) chickens• Electrical: 120 V, 1.8 AMP• 135,000 BTU/hour Natural• LPG available (120,000) BTU • cETLus, ETL Sanitation

BKIDRG-40


OVENS, BARBECUE/ROTISSERIE

Esquire Mechanical has been manufacturingcommercial rotisseries for fifty years. We arededicated to providing the best gas products,available to foodservice. Our unique, selfbasting, spit method of cooking results in anevenly cooked, moist and tender product. Ourheavy-duty all stainless steel fabricatedmachines assure a long service life.

• 46" high, 41" wide, 20" deep• 30,000 BTU/hr.• Barbecue ribs, chicken and other meats• Requires no special preparation• Lower in cholesterol than fried foods• Other models available to suit every need• LPG available• ETL

ESQUIRE MECHANICAL Model CM-4G

The unique technology of the STG-7 Gasmakes it up to 30% faster than conventionalgas rotisseries, With its 15 programs andthree grilling steps per program, the STG-7Gas is easy to operate. LED diplays show thetimer and temperature and can be custom set.With the unique heat exchanger, you can saveup to 50% compared to open gas burners.The combination of the heat exchanger withventilaters insures optimum heat transfer andan even airflow around the meat.

The result, evenly cooked products that lookdelicious and taste great.

• 40" high, 3813⁄16" wide, 331⁄2" deep• Capacity: 93 lbs.• Electrical: 120 V, 1.8 AMP• 49,500 BTU/hour Natural• LPG available• UL, cUL

FRI-JADOSTG-7 Gas

HARDTRotisseries

As the newest addition to the Hardt family, TheBlaze redefines conventional standards forcommercial gas rotisseries.

Hardt’s patented heating technology enablesThe Blaze to use significantly less energy incomparison to other gas rotisseries. TheBlaze’s open flame creates a dramatic displayand makes a striking impression oncustomers.

Unlike other rotisseries, The Blaze can besprayed down (both inside and out) at the endof the day for easy cleaning. This featureminimizes labor requirements and preventsdamage to the controls and the mechanicalcomponents.

Hardt is a world class manufacturer ofnumerous commercial gas rotisseries andrelated accessories. Our product line includesopen-flame rotisseries, electronically-controlled rotisseries, self-cleaning rotisseriesand a wood-log burning model.

The Blaze is backed by Hardt’s unparalleledservice and support; 2 year parts and laborwarranty, customized programs, extensivefield training and our 24/7 live customersupport.

Hardt is committed to making your hot foodprogram a success.

• The Blaze, Inferno 3000, Inferno WG,Mark V, and Excalibur models

• 21 - 48 chickens• Natural gas, propane, wood/gas

combination• 2 year warranty on parts and labor• 24-hour, 365-day live customer support• CSA International, UL, NSF, CE

Hickory’s Model 7.7 is our largest batchcooking model, and has been designed toprovide maximum merchandising capability.The 7.7 is the right application for thoseres tau ran ts and p repa red foodestablishments that wish to highlight theirfreshly prepared rotisserie products. The unithas the versatility to operate as two separatecooking areas to allow for staggered batchtiming, or for the preparation of differentproducts without commingling the individualproduct flavors. A standard rear fireplaceburner with ceramic logs simulates an eye-catching open hearth.

• 79" high, 56" wide, 301 ⁄4" deep• 140,000 BTU• Capacity: 49 - 56 chickens every 55 min.• Fully illuminated interior• 4 infrared gas burners• LPG available• NSF, UL

HICKORY INDUSTRIESModel 7.7 Rotisserie

Needing to serve 2-3 different meats plus 2-3side dishes for a large crowd and you onlyhave 2 people to do it all. The towable model600 is for you.This ultimate oven can cook 600whole chickens, 210 slabs of ribs, 1140chicken quarters or 1100 hambergers at onetime or load different meats on each side, thenturn around and cook your side dishes in thecovered interior pull out trays. This rotatingconvection oven produces a perfect productevery time and has the ability to smoke.Cooking at your site or on location never goteasier. Call or visit our website for othermodels.

• Trailer dimensions: 92" wide x 190" longx 110" high

• Automatic thermostat and pilot light• Two 100# LP tanks, gas valve & gas

regulator• Four individually controlled burner pipes

– 400,000 BTU• Heat tempered window and loading table• NSF approved with stainless steel

construction

HOLSTEIN MFGModel 600 - Chicken & Rib Cooker


OVENS, BARBECUE/ROTISSERIE

J & R MANUFACTURING

J & R MANUFACTURING

Fabuloso RotisserieThe Fabuloso rotisserie is our most popularmodel, available in a variety of configurations,including arched top, flat top, double aperture(customer side and kitchen side openings,)and double rotisserie. Finished in your choiceof exteriors, it will make a striking impressionon your customers. When they see the foodturning and cooking, illuminated by the warmglow of the wood fire, they will not be able toresist your rotisserie entrees.

• 78" high x 48" wide x 51" deep• 200,000 BTU input, 3⁄4" NPT supply• 120V/60 Hz/1 Ph/2.3 A• Choice of colors, tiles, metals,etc.• LPG available• Weight approx. 1900 lbs.• Ceramic logs may be used in place of wood

• UL, NSF

Milano ArostiThe highly versatile Milano Arosti, availablewith your choice of ceramic tile, stainlesssteel, or other finishes installed in the frontupper section to frame the golden brownmeats turning on the rotisserie. This spacesaving unit combines a four spit rotisserie withan underfired broiler. The rotisserie spitsslowly revolve with a planetary gear designwhile infrared rays beam down from theconcealed infrared gererators mounted in theceiling. The rotisserie can be accessed fromthe optional rear doors or from the front. Thebroiler can be gas-fired as shown here orfueled by wood or charcoal.

• 74" high x 48" wide x 42" deep• 164,000 BTU input, 3⁄4" NPT supply

with a gas broiler• 80,000 BTU with wood broiler• 120V/60 Hz/1 Ph/1.8 amps• Custom sizes available• LPG available• UL, NSF

ROTISOLGrande Flamme Millenium

RotisserieThe Grande Flamme Millenium rotisserieshave earned Rotisol’s reputation over theyears. This rotisserie combines fast cookingtime and low energy consumption with aunique and efficient cooking system.

With its visible flame, its powerful halogenlight and its European design, the 1350/5 (30chicken capacity) offers a dramatic display forhotels, restaurants, supermarkets.

The GF is also the most versatile rotisserieyou will find in the market!

The spits are adjustable in depth and theindependent motors and burners allow you toroast to perfection any size of products onany selected spit. The unit can be split intotwo compartments, allowing you to cook, atthe same time, different products at differenttemperatures with no risk of cross-contamination or mixing their flavors.

The inside panels are removable for easiercleaning.

• GF 950/2, 950/5, 950/8, 1350/2, 1350/5,1350/8, 1650/8 – Counter top or floor units

• Choice of color and finishes available:all stainless steel, black enamel andstainless steel, all enamel with brass orchrome trims

• From 9 to 56 bird capacities• From 28,000 to 164,000 BTU/hr. gas

consumption• Options: roof, neutral or heated base

cabinet• Natural gas, propane, electric• UL, NSF, CUL, AGA & CGA approved

The SPK Series of gas-fired wood burningBBQ pits from Southern Pride give you thatgenuine BBQ flavor that can only come fromwood smoke. Self-basting rotisseries, in the280, 500 or 700 pound capacity units,enhance the texture and flavor of the cookedproduct, while the convection air flow reducesmeat shrinkage and cooking time. Easyautomatic operation. Uses fireplace size logs.Temperature range 100° to 325°. See ourwebsite for our complete line or call to learnabout our different models of gas-fired woodburning BBQ pits.

• SPK-280-FL – 68" h x 51" w x 73.75" d• SPK-500-FL – 70.25" h x 64.5" w x 75.25" d• SPK-700-FL – 75" h x 72.375" w x 83" d• Heavy-duty construction• Fully Insulated Cabinet• LPG available• 120 volts AC, 60hz, 1-phase, 15 amp• UL, cUL, NSF

SOUTHERN PRIDESPK-700-SL

AMERICA’SFAVORITE

COOK

Go “green” withclean burningnatural gas.

OVENS, COMBINATION

Wood Stone’s Cascade rotisserie is poweredby an adjustable front wall of radiant flameand an overhead infrared burner. The unit isavailable with spit accessories which enablehigh-volume display cooking of up to 42chickens and 8 full racks of ribs. The WoodStone Cascade is available in threeconfigurations: rotisserie with front gas charbroiler, front-loading rotisserie only, and passthrough rotisserie only.The Whatcom vertical rotisserie allows formultiple menu items to be roasted. You cancook pork, beef and chicken at the same timewith no cross contamination. The ten verticalspit locations allow the juices to self baste themeat, but the drippings then fall into the waterwash instead of onto the other spits. TheWhatcom also has a small footprint(approximately 36" wide x 32" deep and aheight of 77"). It can fit through any door andinto any cook line.


WOOD STONEGas-fired Rotisseries

OVENS,BARBECUE/ROTISSERIE

COMBINATION OVENS

The gas combination oven is theresult of blending several cookingtechnologies into one versatilepiece of equipment. It uses the airmovement of forced convectionovens, the steam heat transfersystem of pressureless steamersand the dry heat of conventionalgas ovens.

The combination oven provides achoice of three primary cookingfunctions within a single ovencavity: convection cooking, steamheating, or a combination of both.

In the convection mode, food isprepared through the rapidcirculation of hot air – an effectivechoice for foods requiring shortcook times or extensive browningsuch as hamburgers, steaks,baked goods and au gratin foods.

In the steam mode, a combinationoven functions as a fan-forcedpressureless gas compartmentsteamer suitable for vegetables,seafood and most foods that canbe poached or boiled.

The combination mode providesthe real performance payoff and istypically the most commonly usedcook mode. Combining hot air and“superheated steam” this modecan provide even faster cook timesand increase meat product yieldsdue to more moisture retention andless shrinkage. The combi mode isalso used for many baked goods.Finished products come ou tf lu f fy and and l ight wi th agolden brown crust. The combimode is also frequently used forrethermalization of cook-chill andvendor prepared foods.

Gas combination ovens offer largeproduction capabilities and providehigh-quality results across a broadspectrum of menu items; theymake efficient use of kitchenspace and reduce energy costs.

ALTO-SHAAMCOMBITHERM® Gas

● Flash-steam generation makesconventional steam generator obsolete:—Eliminates steam generating boiler

maintenance—Ends boiler heating element burn-out —Maintains steam levels without a water

reservoir

● Cook by internal product temperature ortime with temperature variable steam,convection heat, or a combination ofboth to roast, steam, bake, or even fry ina single piece of equipment

● Provides increased food quality andexpands menu options while increasingproduction efficiency and speed by asmuch as 70 percent compared toconventional cooking methods

● "EcoSmart™ technology reduces energycost by using less electricity and waterduring both normal operation and thecleaning function

● Gold-n-Brown™ feaure provides theoperator with the ability to add additionalproduct color

● Auto-Clean™ feature simplifies thecleaning process to a single ovenfunction

● Standard and Deluxe control offers 2-speed fan, a cool-down feature,additional moisture injection, Delta-Tcooking, multiple language display, andother control features

● Enhanced safety feature includesautomatic steam venting immediatelybefore cooking time expires. (U. S. PAT.

7,282,674)

● Optional.patented smoking technology (U.

S. PAT. 7,157,668) gives operators the uniqueability to smoke any product, hot or cold,and follow it with a non-smoked itemwithout any residual smoke flavor

● Optional software provides ability toprogram, control, monitor and store allrelevant cooking data. NAFEM dataprotocol compliant

● LPG available

● UL, cUL

Model 10•20ESG

Model 7•14ESGstacked


OVENS, COMBINATION


ALTO-SHAAMCOMBITHERM® Gas

Model 6•10ESGCapacity:● 6: full-size pans● 6: full-size sheet pans on shelves● 45,500 BTU/hr.● Exterior dimensions: 34" h x 421⁄16" w x 37" d● Available with optional s/s/ oven stand● Stackable

Model 7•14ESGCapacity:● 14: full-size pans● 7: full-size sheet pans on shelves● 91,000 BTU/hr.● Exterior dimensions: 42" h x 4913⁄16" w

x 447⁄16" d● Available with optional s/s/ oven stand● Stackable

Model 10•10ESGCapacity:● 10: full-size pans● 10: full-size sheet pans on shelves● 68,000 BTU/hr.● Exterior dimensions: 435⁄8" h x 421⁄16" w

x 37" d● Available with optional s/s/ oven stand● Stackable


x 453⁄16" d● Includes a roll-in cart


x 453⁄16" d

Model 20•20ESGCapacity:● 40: full-size pans● 20: full-size sheet pans● 190,000 BTU/hr.● Exterior dimensions: 765⁄8" h x 4913⁄16" w

x 453⁄16" d● Includes a roll-in cart

● LPG available● UL, cUL, ANSI/NSF 4

Model 20•20ESG

Model 12•18ESG

BLODGETTBCX Series Combi

Built with solid, reliable Blodgett construction,the BCX-14 is designed to last for years ofrigorous use in the commercial kitchen. TheBCX-14 provides all the features you need toincrease production while decreasing yourtime, labor and maintenance costs.

The BCX Series Combi Oven from Blodgett— Let our Durability Profit for You!

• Versatile capacity: With 31⁄4" rack spacing,the BCX/BX holds 21⁄2" steam panswith easy access. You can even combine21⁄2" steam pans and full size bake pans inthe same load without the need for adapters

• User friendly controls: Cuttingedge technology yet simple to operate featuring our exclusive Steam OnDemand which allows you to inject steam atthe touch of a button, a four speed, bi-directional fan to eliminate hot spots, a ventswitch to vent the oven cavity at any timeand the exclusive Time to Delime indicator with Semi-Automatic Deliming.Plus you get four bright halogen lights for superior product visibility.

• Detachable core temperature probe: For precise probe placement and easy sanitation. If you lose your probe, the oven still works and a replacement probecan be at your door the next day.

• Safety feature: Two step door latch keeps the operator safe from escaping steam. Just turn the handle to left to ventthe steam, then to the right to fully open thedoor.

The BCX-14 is available in either single ordouble stacked configurations. The BX-14boilerless gas models include many greatfeatures.

• ETL, NSF

AMERICA’SFAVORITE

COOK

On average,gas equipmentwill save you1/3 or more inoperatingcosts.

It’s America’sbest energyvalue.

OVENS, COMBINATION


Features include simple controls requiringminimal training, two speed fan, nightly autoflush system to reduce lime build-up.Exclusive Steam on Demand™ allows you toinject steam at the touch of a button — perfectfor crusty bread, bagels without boiling andkick starting heavy loads. Vario Steam® modeallows you to poach at 170°F. ExclusiveDeliming Indicator Light — Synergy ovensfeature an indicator light which flashes whenit is time to delime the unit. Exclusive OptionalSemi-Automatic Deliming — This unit mountsto your Synergy oven. You intitiate thedeliming process with the flick of a switch, itautomatically pumps in the correct amount ofsolution.

• 115,000 BTU/ hr.• LPG available• ETL, ETLc, NSF

BLODGETTModel BC-20G Synergy Series

Combination Oven/Steamer

Convotherm by Cleveland, Combination OvenSteamer Model OGS6.20. Capacity for seven18" x 26" Sheet Pans or fourteen 2.5" x 12" x20" Steam Table Pans. Seven cooking modesinclude: Hot Air, Steam, Combi, Slow Cooking,Cook & Hold, Retherm and Crisp and Tasty.

• 68,000 BTU for hot air with quiet, highefficiency power burner heating systemand boilerless style steam cooking design

• Two speed auto reversing fan

• Exclusive "Advanced Closed System +3" with Crisp and Tasty, Disappearing Doorand eight Press and Go one step recipestart buttons

• Multiport core temperature probe

• Exclusive Smart Key cooking option feature with multiple stage programs and 250-recipe storage capacity

• Semiautomatic compartment cleaning system

• LPG available

• UL

CLEVELAND RANGEConvotherm OGS6.20

The JAOP10G Combination Oven/Prooferoffers high production in a compact, space-saving unit. The oven features a hot recycledreverse fan air system to assure even baking,reaching baking temperature in 15 minutes.The 99-minute reminder timer frees operatorfor other duties. Other standard featuresinclude: steam injection system, full-viewglass doors, all stainless steel interior andexterior. Proofer features adjustable shelvingand automatic water system.

• 723⁄4" high, 531⁄2" wide, 531⁄8" deep• 85,000 BTU• Oven capacity: 10 — 18" x 26" pans• Proofer capacity: 12 — 18" x 26" pans• LPG available• cETLus, NSF

DOYON EQUIPMENTJAOP10G Oven/Proofer


• 73" high, 363⁄4" wide, 531⁄2" deep• 65,000 BTU• Oven capacity: 6 —18" x 26" pans• Proofer capacity: 14 — 18" x 26" pans• LPG available• cETLus, NSF



• 73" high, 70" wide, 531⁄2" deep• 130,000 BTU• Oven capacity: 14 — 18" x 26" pans• Proofer capacity: 32 — 18" x 26" pans• LPG available• cETLus, NSF


OVENS, COMBINATION


The Electrolux Gas Combi Ovens offer aunique fan and cavity design for optimal andeven heat distribution inside the cooking cavity.Air-o-clima provides true measurements andautomatic adjustments to the humidity level.All Electrolux products are covered by thePlatinum Star™ Service Plan, free for the firstyear.

• 100 six-phase program memory locations• Six point multisensor core temperature

probe• Super heated steam cycle for steaming at

temperatures up to 265°F• Steam cycle (max 212°F), ideal for seafood

and vegetables• Convection cycle (max 575°F), ideal for low

humidity baking• Combination cycle (max 480°F) reduces

shrinkage• Low Temperature Cooking cycle (LTC)

minimizes weight loss, maximizes food quality and savings

• Energy efficient and ideal for delicatebaking, browning and sous-vide (vacuum-packed) cooking

• Electrolux Intelligent Kitchen System,HACCP management software offeredas an option

• LPG Available• ETL, ETL Sanitation, Gastec listed

air-o-steam®

Model 61 Gas• Internal Dimensions:

191⁄8" h x 181⁄18" w x 281⁄8" d• 82,000 BTU/hr maximum output• Hotel or steam pans 6: (12" x 20" 21⁄2")• Half-size sheet pans 6: (13" x 18" x 1")

air-o-steam®


29" h x 181⁄8" w x 281⁄8" d• 164,000 BTU/hr maximum output • Hotel or steam pans 10: (12" x 20" 21⁄2")• Half-size sheet pans 10: (13" x 18" x 1")

air-o-steam®


29" h x 253⁄16" w x 3311⁄16" d• 218,000 BTU/hr maximum output • Hotel or steam pans 20: (12" x 20" 21⁄2")• Half-size sheet pans 10: (18" x 26" x 1")

ELECTROLUXPROFESSIONAL N.A.

air-o-steam®

Perfect food...sure and safe

The Electrolux air-o-system® range ofproducts offers higher food quality, greatermenu flexibility and food safety throughout thecooking process. Optimize workflow in thekitchen, increase food shelf life and reducewaste.

Optimal Food Quality

• air-o-clima: true humidity control. Foodmaintains the perfect moisture level throughout all modes of cooking, roasting,baking, grilling, steaming and rethermalizingunder all conditions.

• air-o-flow: even heat distribution forabsolutely uniform results

• precise core temperature control achieved through the 6 point multisensor probe

• Easy-to-use operations, matching control panel design and logic

• air-o-clean: integrated cleaning system,including a built-in spraying arm andfeaturing four different cleaning cycles

• LPG available

Cost Efficiency

• Reduce weight loss with the pre-programmed Low Temperature Cooking (LTC) cycle that has been specificallydesigned to cook large pieces of meat by using low temperatures. Reduce weight loss by over 50% and obtain the highestquality results

• 20% less gas consumption and higherefficiency delivered by the next generationGastec certified gas burners

• ETL, ETL Sanitation

Platinum Star™ Service

• This warranty and service program is offered FREE of charge for the first year, onall Electrolux equipment purchased

• Platinum Star Service includes planned, preventive maintenance to keep your equipment working at peak efficiency

• 2 years parts and 1 year labor• Pre-installation site survey• Factory authorized start-up check by an

Electrolux certified service technician• 24-7 technical assistance• 12 month performance check by an

Electrolux certified technician• Reduces overall operating costs and

maintains equipment in prime condition• Nationwide service network with over 100

authorized service centers


The Electrolux Gas Combi Ovens areequipped with an integrated, automatic self-cleaning system. Our combi ovens also offer athermo-glazed door with open air flow designfor efficient and safe heat dissipation.

• 100 six-phase program memory locations• Six point multisensor core temperature

probe• Super heated steam cycle for steaming at

temperatures up to 265°F• Steam cycle (max 212°F), ideal for seafood

and vegetables• Convection cycle (max 575°F), ideal for low

humidity baking• Combination cycle (max 480°F) reduces

shrinkage• Low Temperature Cooking cycle (LTC)

minimizes weight loss, maximizes food quality and savings

• Energy efficient and ideal for delicate baking, browning and sous-vide (vacuum-packed) cooking

• Electrolux Intelligent Kitchen System,HACCP management software offered as an option

• Eco-delta cooking: chamber temperature israised as the core temperature of foodrises; reducing weight loss substantially.

• LPG available• ETL, ETL Sanitation, Gastec listed

air-o-steam®

Model 201 Gas

• Internal Dimensions:571⁄16" h x 181⁄8" w x 281⁄8" d

• 286,000 BTU/hr maximum output• Hotel or steam pans 20: (12" x 20" 21⁄2")• Half-size sheet pans 20: (13" x 18" x 1")

air-o-steam®

Model 202 Gas

• Internal Dimensions:571⁄16" h x 363⁄4" w x 3211⁄16" d

• 443,000 BTU/hr maximum output• Hotel or steam pans 40: (12" x 20" 21⁄2")• Half-size sheet pans 20: (18" x 26" x 1")


air-o-steam®

OVENS, COMBINATION


Combining innovative boilerless design withpatented technology and unsurpassed energyefficiency, the Genius T Series combi ovensperform better with less maintenance and atlower cost than competing models. All GeniusT models feature one-touch controls, a fastrecovery live steam system and fan-forcedburners. The Eloma Genuis T series combisoutstanding features include:

• Patented heat exchanger reduces energy required to create cooking steam

• Pre-set cooking programs, instructions and functions can be accessed with a singletouch of a button

• 40% less water usage and 16% less energy consumption than leading competitive brand

• Capable of storing up to 300 cookingprograms

• Time-delay programming can hold cookingor cleaning start-up to 24 hours

• Two-speed, auto-reverse fan provides optimum air circulation, reduced speedcapability and even heat distribution

• AutoClean® function• HACCP data is stored in built-in memory• 2-Year Parts and Labor Conditional

Warranty• UL, NSF

ELOMAGenius T Series Boilerless

Combination Ovens

Combining innovative boilerless design withpatented technology and unsurpassed energyefficiency, the Multimax B Series combi ovenshave a boilerless design with a patented Multi-Eco system that reduces energy and waterconsumption. All Multimax B models feature aTwo-speed, auto-reverse fan, classicoperating controls with eight modes ofoperation that allow operators to determinecooking mode, temperature and time.Multimax B combis outstanding featuresinclude:• Patented heat exchanger reduced energy

required to create cooking steam• Pre-set cooking programs, instructions and

functions can be accessed with a singletouch of a button

• The Climatic® System provides precisehumidity and temperature control in thecavity, ensuring optimum cooking results

• Maintenance free live steam system and boilerless design reduce need for delimingand equipment down-time

• Manual humidification button allows injection of steam on demand

• Capable of storing up to 99 cooking programs

• AutoClean® function• 2-Year Parts and Labor Conditional

Warranty• UL, NSF

ELOMAMultimax B Series Boilerless

Combination Ovens

HENNY PENNY ClassicCombi™

Combi-Steam Ovens Henny Penny ClassicCombi™ combi ovensuse moist heat and dry heat, either separate orin combination to produce the ideal cookingconditions for a wide variety of foods. Fourbasic cooking modes employ a variety of built-in functions in different ways.

• Steaming/Moist Heat

• Convection Cooking/Dry Heat

• Combination/Dry and Moist Heat

• Rethermalizing/Dry and Moist Heat

• LPG available

• CSA International, UL, cULGCC-115

• 413⁄4" high x 391⁄4" wide x 311⁄2'' deep

• Holds up to 10 full-size steam table pans

• 61,500 BTU/hr. total outputGCC-120

• 413⁄4" high x 391⁄4" wide x 311⁄2" deep

• Holds up to 20 full-size steam table panstwo per pair of rails, or 10 full-size sheetpans


• 40" high x 345⁄8" wide x 311⁄8" deep

• Holds up to 20 full-size steam table pansor 20 crosswise pans and grids


• 77" high x 421⁄2" wide x 32" deep

• Holds up to 40 full-size steam table pans, two per pair of rails, or 20 full-size sheet pans


• 311⁄4" high x 391⁄4" wide x 311⁄2" deep

• Holds up to 6 full-size steam table pans or6 Crosswise Plus pans and grids

• 37,500 BTU/hr total outputGCC-620

• 311⁄4" high x 391⁄4" wide x 311⁄2" deep

• Holds up to 12 full-size steam table pans,two per pair of rails, or 6 full-size sheet pans

• 58,000 BTU/hr. total output

The Tri-Res20 Triple Mode Cooking Systemwith Tri-Res Technology is a full size gascombination oven that brings simplicity to thetraditionally complex world of combinationcooking.

Featuring Groen’s Tri-Res Technology, anexclusive boilerless steaming reservoirsystem, the Tri-Res20 addresses the needs ofinstitutions and commercial foodserviceoperations for easy steam, convection, andcombination cooking that provides maximum,energy-efficient performance at an affordableprice.

As the leader in boilerless technology, Groenhas introduced the only boilerless combinationoven on the market with the steamingperformance of a traditional batch steamer.

SPECIFICATIONS & CERTIFICATIONS

• LPG available


Tri-Res20G• 641⁄8" x 415⁄8" x 47"• 10 – 18" x 26" size U.S. bake pans• 12 – 12" x 20" x 21⁄2"size steamer pans• 62,000 BTU/hr.• NSF

(2)Tri-Res20GC• 761⁄2" x 415⁄8" x 47"• 20 – 18" x 26" size U.S. bake pans• 20 – 12" x 20" x 21⁄2"size steamer pans• 2 – 62,000 BTU/hr. ea.• NSF* On stand and casters

GROENTri-Res20

Triple Mode Cooking System

OVENS, COMBINATION


HENNY PENNY SmartCombi™

Combi-Steam Ovens Henny Penny SmartCombi™ combi ovens usemoist heat and dry heat, either separate or incombination to produce the ideal cookingconditions for a wide variety of foods. Fourbasic cooking modes employ a variety of built-in functions in different ways.

• Steaming/Moist Heat

• Convection Cooking/Dry Heat

• Combination/Dry and Moist Heat

• Rethermalizing/Dry and Moist Heat

• LPG available

• CSA International, UL, cUL

GSC-115

• 413⁄4" high x 391⁄4" wide x 311⁄2'' deep

• Holds up to 10 full-size steam table pansor 10 Crosswise Plus pans and grids

• 61,500 BTU/hr. total outputGSC-120

• 413⁄4" high x 391⁄4" wide x 311⁄2" deep

• Holds up to 20 full-size steam table pansor 10 full-size sheet pans

• 89,000 BTU/hr. total outputGSC-215

• 771⁄8" high x 423⁄8" wide x 32" deep

• Holds up to 20 full-size steam table pans,or 20 crosswise pans and grids


• 77" high x 423⁄8" wide x 32" deep

• Holds up to 40 full-size steam table pans, two per pair of rails, or 20 full-size sheet pans on grids


• 311⁄4" high x 391⁄4" wide x 311⁄2" deep

• Holds up to 6 full-size steam table pans or6 Crosswise Plus pans and grids


• 311⁄4" high x 391⁄4" wide x 311⁄2" deep

• Holds up to 12 full-size steam table pans,or 6 full-size sheet pans on grids

• 58,000 BTU/hr. total output

RATIONAL USASelfCooking Center®

Time for the essentials.Simply Select: Browning level fromlight to dark; Cooking level from rareto well done. That’s it!• SelfCooking Control®

• 9 Cooking processes: Roasts, PanFries, Poultry, Fish, Baking, SideDishes, Finishing®, Potatoes,Egg Dishes

• The patented measurement and control center will regulate the ideal climate for the specific product to onepercent accuracy for crispy crusts,crunchy crumbing, maximum juiciness

• Self-explanatory controls—no needfor expensive training or retraining ifthere is staff turnover

• Automatic documentation of HACCPData in SelfCooking Center®

• Programmable: Store 350 programswith up to 12 steps

• Core temperature probe with 6measurement points

• CleanJet®—Automatic self-cleaning system

• CalcDiagnosis System® continuouslymeasures with a sensor the lime-scale level in the steam generator

• Cooks up to 15% faster thanconventional Combi-Steamers

• Replaces up to 50% of your traditionalkitchen appliances

• Available in 6 different sizes, gas or electric

• Maximum 5'3" rack height for safety• CSA International, UL

SelfCooking Center 61 (E/G)• 6 — 12" x 20" / 6 — 13" x 18"• 293⁄4" high x 331⁄4" wide x 303⁄8" deep• Number of meals per day: 30 – 80

SelfCooking Center 62 (E/G)• 6 — 18" x 26" / 12 — 12" x 20"• 293⁄4" high x 42" wide x 381⁄4" deep• Number of meals per day: 60 – 160

SelfCooking Center 101 (E/G)• 10 — 12" x 20" / 10 — 13" x 18"• 40" high x 331⁄4" wide x 303⁄8" deep• Number of meals per day: 80 – 150

SelfCooking Center 102 (E/G)(picture shown)

• 10 — 18" x 26" / 20 — 12" x 20"• 40" high x 42" wide x 381⁄4" deep• Number of meals per day: 150 – 300

Self Cooking Center 201 (E/G)• 20 — 12" x 20" / 20 — 13" x 18"• 701⁄8" high x 341⁄2" wide x 311⁄8" deep• Number of meals per day: 150 – 300

SelfCooking Center 202 (E/G)• 20 — 18" x 26" / 40 — 12" x 20"• 701⁄8" high x 421⁄2" wide x 391⁄4" deep• Number of meals per day: 300 – 500

Gas Combi Oven Benefits

Gas combination ovens offer manybenefits:

• Even heat distribution and precisetemperature control

• Lower operating costs

• Faster cook times

• High production within arelatively small footprint

• High quality results for a varietyof food products

• Foods retain moisture andreduce shrinkage

• Complements cook-chill systemsfor reheating prepackaged foods

• Eliminates need for a boiler for steam generation

• Easy to clean

GAS $AVESOne Combination Oven

in use for 6 hours per day

GAS$1,618

ELECTRIC$2,821


$1,203



OVENS, CONVECTIONCONVECTION OVENS

Gas convection ovens are used invirtually every segment of thefoodservice industry in whichbaking, roasting and heating a widevariety of foods is required.

While oven designs, features, sizesand options vary by model andmanufacturer, the basic concept ofconvection heat transfer technologyis simple and efficient: single ormultiple gas burners supply heat tothe oven cavity and one or moreblowers circulate the heated airwhich rapidly strips away the outerlayer of colder air from the food’ssurface. Increasing the velocity ofhot air increases heat transfer andreduces cook times.

Fan-forced convection cookingprovides a number of benefits. Manyfoods cook faster and at lowertemperatures. This translates intoquicker service, higher batchproduction output per oven cavityand lower energy costs.

Natural gas convection ovens arealso known for maintaining eventemperatures within the cookingcompartment, which leads toimproved product consistency andless food waste from overcooked orundercooked product.

Meats cooked in a gas convectionoven tend to shrink less, have bettereye appeal, and retain more of theirnatural juices and flavor. Plus lessshrinkage means you get moreservings per pound of raw product.

Baked goods also benefit from theconsistent, even temperatures andquicker bake times. They come outgolden brown on the outside, soft,moist and flavorful inside.

Gas convection ovens can beinstalled in most locations. They aremanufactured in full-size and half-size models and can be stacked twocavities high to increase productionand provide added menu versatility.

The Majestic Series offers the highest BTUinput in the industry — 90,000 BTU per deck.The design offers the most consistent bakingand roasting environment. The 18" x 26" ovenpans fit inside the large oven cavity in eitherdirection for total cooking versatility. Oveninterior is all porcelainized and has 12 rackpositions with 5 oven racks furnished.

• Standard and bakery depth modelsavailable

• Cavity width and depth will accomodate full-size sheet pan, front to back or side toside

• 3⁄4" gas connection• All stainless steel front, sides and top• Stainless steel, air-tight door gaskets• 50/50 double door, swings open 135• 75,000 and 90,000 BTU/hr. total heat

output per oven• 5 chrome racks with 12 position chrome

rack guides• Pull-out control panel for easy access to

control system• 0 - 350 (F) in under 7 minutes• LPG or Natural gas models available• 1 year limited warranty on parts and labor• ETL International, NSF, CE

AMERICAN RANGEMajestic Convection Ovens

ALTO-SHAAMGAS CONVECTION OVEN

PLATINUM SERIES

● Capacity: 12: full-size pans

12: full-size sheet pans● Energy Load: 50,000 BTU/hr.● Exterior dimensions: 3115⁄16" h x 38" w

x 441⁄2" d● Available with optional s/s/ oven stand;

stackable

● Superior baking and roasting capabilitywith the patented transverse-flow burnersystem that prevents any need to rotatepans in order to cook evenly

● 50,000 BTU burner enhances the evendistribution of heat for rapid heatrecovery and maximum efficiency

● Provides a uniform flow of heatthroughout the oven interior

● Solid welded construction with stainlesssteel front, sides, top and rear enclosurepanel

● The controlled velocity convected air isexclusive to The Platinum Series andprevents the posibility of productdamage from high velocity air movement

● 3⁄4" rear gas connection with combinationgas pressure regulator and safetysolenoid system

● Electronic spark ignition system

● An exclusive, lowered flue exitmaximizes the utilization of flue heatprior to discharge from the oven

● A dependent 60/40 door system includesa solid stainless steel door and a doublepanel thermal window door to view thelighted oven interior

● Both doors open beyond a 120-degreeangle for easier loading; include aspring-loaded roller assembly to providea positive, pressure-lock seal, and aheavy-duty door hinging system

● LPG available

● UL, cUL, NSF

Model ASC-4GWITH OPTIONAL STATIONARY OVEN STAND AND

PAN RACK WITH SHELVES

BAKERS PRIDECyclone

Convection OvensBakers Pride new Cyclone convection ovensfeature an exclusive 900-RPM gentle airflowon low speed setting, ideal for baking batter-based products and delicate bakery items. A4-cycle hot surface, electronic ignitionprovides consistent cooking temperaturesand a patented “wheel within a wheel”enhanced airflow system with dual blowerwheels delivers balanced heat and airflow.Ovens are stackable.

BCO, GDCO, and CO11G Models• All stainless exterior with porcelain enamel

oven interior — ovens may be stacked• Synchronized 55/45 dual doors with

double-pane thermo windows and “cool touch” handle

• Oven lights, 60-minute continuous ring timer• 150°- 550°F temperature range• 2-speed fan plus cool-down• Natural or LP gas• CSA International, NSF, CE

OVENS, CONVECTION


The JA6SLG oven offers high production in acompact, space-saving unit. The ovenfeatures a hot recycled reverse fan air systemto assure even baking, reaching bakingtemperature in 15 minutes. The 99-minutereminder timer frees operator for other duties.Other standard features include: steaminjection system, full-view glass doors, allstainless steel interior and exterior.

• 311⁄2" high, 381⁄4" wide, 431⁄2" deep• 65,000 BTU• Oven capacity: 6 - 18" x 26" pans• LPG available• cETLus, NSF

DOYON EQUIPMENTJA6SLG Oven

Full-size gas, forced air, single and doubledeck convection type oven. Standardspecifications include 60,000 BTU/hr. perdeck, a two speed fan with cool down and ourpatented wheel-within-a-wheel enhanced airflow system powered by an energy saving 1⁄4h.p. air cooled fan motor.Door interlock switch automatically turns thefan and burners off when the oven door isopen. A manual rotary switch will turn the fanon when the door is open for quick cool-down.The 60 minute timer has a continuous ringalarm with manual shut-off. The indicator lightglows when the burners are on.

• 633⁄8" high, 39" wide, 39" deep• 60,000 BTU/hr.• LPG available • UL, cUL

BKICOB-GS/COB-GD Convection Ovens

Small size. Big results. Bake in it. Roast in it.Rethermalize in it. There's no reason not to.The Baxter Mini-Rotating Rack Oven doeseverything a full-size model does, except takeup more space. With baking quality andcontrols usually found only on full-size ovens,our Mini-Rack Oven has an easy-to-usecontrol panel with memory buttons for one-step settings, a steam control and a rotatingrack that eliminates pan turning.

• Perfect for producing breads, pastries, cookies, meats, casseroles and more

• Easy Installation: Will fit through a standard 36" doorway with doors, control panel andtrim package removed

• Certified for zero clearance to combustiblesurfaces, sides and back

• Self-contained steam system • LPG available • UL, cUL, UL for Sanitation

BAXTEROV300 Mini-Rotating Rack Oven

Built Like a Blodgett means durability you cancount on.Angle Iron Frame - This exclusive Blodgettadvantage means your oven will keep itsstructural integrity even after decades ofrigorous use.Heavy Duty Doors - Turnbuckle door-supportis bolted direct to the angle iron frame.Blodgett provides the strongest warranty in thebusiness with a standard five-year doorwarranty!Rigid Frame Insulation - Solid fiberboardinsulation that won’t sag, insulation stays inplace to eliminate hot or cold spots.Dual Flow Heating - Blodgett’s patented DualFlow heating system uses the heat twice. Aunique dual-blower wheel pulls hot air from theexterior of the liner into the oven by way of anair duct. As air is pulled into the oven, it mixeswith hot air already present.Two Sided Porcelain Liner - Part of the byproduct of burning natural gas is moisture. Toensure Blodgett ovens stand the test of time,the heavy gauge steel liner is porcelainized onboth sides for extra long life.

• AGA, CGA, NSF

BLODGETTDFG-100

The JA12SLG oven offers high production ina compact, space-saving unit. The ovenfeatures a hot recycled reverse fan air systemto assure even baking, reaching bakingtemperature in 15 minutes. The 99-minutereminder timer frees operator for other duties.Other standard features include: steaminjection system, full-view glass doors, allstainless steel interior and exterior.


DOYON EQUIPMENTJA12SLG Oven

GAS $AVESOne Convection Oven


GAS$1,428

ELECTRIC$3,448


$2,020



OVENS, CONVECTION

The JA20G oven offers high production in acompact, space-saving unit. The ovenfeatures a hot recycled reverse fan air systemto assure even baking, reaching bakingtemperature in 15 minutes. The 99-minutereminder timer frees operator for other duties.Other standard features include: steaminjection system, full-view glass doors, allstainless steel interior and exterior.

• 73" high, 531⁄2" wide, 543⁄4" deep• 170,000 BTU• Oven capacity: 20 - 18" x 26" pans• LPG available• cETLus, NSF

DOYON EQUIPMENTJA20G Oven

The JA28G oven offers high production in acompact, space-saving unit. The ovenfeatures a hot recycled reverse fan air systemto assure even baking, reaching bakingtemperature in 15 minutes. The 99-minutereminder timer frees operator for other duties.Other standard features include: steaminjection system, full-view glass doors, allstainless steel interior and exterior.

• 73" high, 531⁄2" wide, 543⁄4" deep• 260,000 BTU• Oven capacity: 28 - 18" x 26" pans• LPG available• cETLus, NSF

DOYON EQUIPMENTJA28G Oven

GARLANDMoisture+ Ovens

The “combination” of Garland’s reliableconvection oven and the automaticintroduction of moisture has resulted in theworld’s first Moisture+ Oven, a technologicalbreakthrough in the foodservice industry.With preprogrammed and programmablecontrol over time, temperature and moisture,the Moisture+ Oven cooks, bakes and roastswith increased productivity (speed), great eyeappeal and taste (quality) and increasedyields (profit).

Available with user-friendly (digital or solidstate) controls, the Moisture+ ismultifunctional – performing many of the jobsdone by a standard convection oven, a cook& hold oven and a “combi” oven. Available instandard or deep depth, the Moisture+ Ovenis stackable – 2 high – with the GarlandMaster Convection Oven, too.

• MP-GS-10-S: Standard Depth, SingleDeck w/Solid: State Control

• MP-GS-20-S: Standard Depth, DoubleDeck w/Solid: State Control

• MP-GD-10-S: Deep Depth, Single Deckw/Solid State: Control

• MP-GD-20-S: Deep Depth, Double Deckw/Solid State Control

Change suffix from “S” to “D” for Deluxemodel with Digital Control

• LPG available• UL, NSF

Master Convection Ovens by Garland featureeasy-to-use controls (450 Digital with Cook ‘NHold, 455 Digital with Cook ‘N Hold and Probe,200 Solid State Manual “S” Control). Otherstandard features include: stainless steel front,sides, top and legs, fully porcelainized ovencavity with coved corners for easy cleaningand 6 racks with 13 rack positions. Available instandard and deep depth, the “premium line”of Master Convection Ovens comes with a 60day money back guarantee.

• MCO-GS-10: Standard Depth Single w/450 Control

• MCO-GS-20: Standard Depth Double w/450 Control

• MCO-GD-10: Deep Depth Single w/450 Control

• MCO-GD-20: Deep Depth Double w/450 Control

• LPG available• UL, cUL, NSF

GARLANDMaster Convection Oven

Half-size convection oven features high-efficiency design, including electronic ignition,solid state thermostat, recessed controls, heatcycle light, and a cool-down switch. Dooropens a full 180 degrees – field reversible.Stainless steel exterior and porcelain enameloven cavity. Five racks standard.

• Overall: 301⁄2" high, 30" wide, 25" deep• Interior: 20" high, 151⁄4" wide, 21" deep• 25,000 BTU/section• LPG available• NSF

HOBARTHGC-20 Half-Size


OVENS, CONVECTION

Unique, high-efficiency heat recycling systemwith 44,000 BTU per section saves labor andenergy costs. Stainless steel front, sides andtop, with porcelain enamel-on-steel oveninterior. Solid state temperature controls adjustfrom 150° to 500°F. Five racks standard persection, with choice of one or two sections.Cook & hold model available.

• Overall: 563⁄4" high, 40" wide, 411⁄2" deep• Interior: 20" high, 29" wide, 221⁄8" deep• 44,000 BTU per section• LPG available• NSF

HOBARTHGC-5 Series Full-Size

The Lang ChefSeries™ convection ovens areequipped with exclusive Enviro™ Seriesmanual or computerized microprocessorcontrols. Standard features include an indirectfired heat exchanger which eliminatesunburned gases in the oven cavity, electronictemperature control from 150°F - 525°F, one-shot and pulse-steam injection, a cook andhold cycle and a two-speed high/low fan.These ovens have an extra large oven cavitywith 6 pan racks and 12 rack slides. Theheavy-duty unison doors are backed by alifetime warranty and feature large double-pane, tempered-glass windows for easymonitoring of cooking. Other highlights provethe imaginative design involved in creating theChefSeries – a two-speed convection fan thatalternates directions for uniform airflow, astainless steel exterior and porcelainizedinterior. Single models come standard with 27"legs and double-stack models come standardwith 6" casters. Best of all, this systemprovides even baking eliminating the need torotate pans…EVER!

• Single: 36" high, 40.4" wide, 40"deep• Double -stack: 74" high, 40.4" wide, 40" deep• 60,000 BTU/deck• LPG available• UL, cUL, NSF

LANGChefSeries™

Convection Ovens

The Market Forge 2900 High PerformanceConvection Oven is designed to providesuperior cooking with five racks and evendistribution of heat. The design engineeredsnorkel style system combined with higherBTUs add up to higher volume production inless time with energy conservation in mind atall times. The 2900 Convection Ovenprovides many standard features that areoptional in other brands.

• 2900: 62" high, 40" wide,46" deep, 90,000 BTU

• 2992: (Stacked) 741⁄2" high, 40" wide,46" deep, 180,000 BTU total

• Porcelainized interior• LPG available• ETL

MARKET FORGE2900 & 2992 Premier

Convection Ovens

This full size Turbofan convection oven fits inhalf the footprint. It has a one piece vitreousporcelain enamel oven liner, stainless steeltop and sides and twin-pane stainless steeldoor. Single speed fan circulates air evenlywith the aid of curved oven liner sides. TheTurbofan features Moffat's patented singleinfrared burner, mechanical thermostat tocontrol the temperature, 60 minute bake timer,3-hour cook and hold timer, push-button waterinjection and oven light switch.

• 8 half-size sheet pan or 4 full-size sheet pancapacity

• 361⁄2" high (on 6" legs) x 28" widex 32" deep

• 33,000 BTU/hr.• LPG available• CSA International, NSF, ISO 9001

MOFFATTurbofan G32MS on A25CW Stand

This full size Turbofan convection oven fits inhalf the footprint. It has a one piece vitreousporcelain enamel oven liner, stainless steeltop and sides and twin-pane stainless steeldoor. Single speed fan circulates air evenlywith the aid of curved oven liner sides. TheTurbofan features Moffat's patented singleinfrared burner, mechanical thermostat tocontrol the temperature, 60 minute bake timer,3-hour cook and hold timer, push-button waterinjection and oven light switch.

• 8 half-size sheet pan or 4 full-size sheet pancapacity (each oven)

• 361⁄2" high (on 6" legs) x 28" widex 32" deep (each oven)

• 33,000 BTU/hr.• LPG available• CSA International, NSF, ISO 9001

MOFFATTurbofan G32MS Double Stacked MONTAGUE

Vectaire HX SeriesState-of-the-art convection cooking using theincredible energy savings ability of theMontague Tri-Therm heating system. Unique“muffled” oven design prevents flue gassesfrom entering baking cavity. Convenientelectronic spark ignition and solid statetemperature control. A two-speed fan fordelicate baking. Efficient 63,000 BTU/hr.input. Stainless steel front, sides and top.

• Optional: cook & hold electronic controlsand digital timer

• 71" high overall, 381⁄4" wide, 411⁄4" deep• 201⁄2" high x 27" wide x 27" deep oven

interior• LPG available• CSA International, NSF

OVENS, CONVECTION


Royal Convection Ovens are engineered foroutstanding performance, long life andmaximum value. They are constructed with arugged interior frame, stainless steel sides,top and front. The interior surfaces areporcelain coated for durability and easycleaning. The ample oven chamber, availablein standard or deep bakery depth,accommodates full-size sheet pans. Unlikemany other brands, we include a glassviewing door on the right, adjacent to thecontrols for easier regulation while monitoringthe food product inside.

• LPG available

• NSF

ROYAL RANGEConvection Oven Series

• Gas Oven Full-Size: 59,000 BTU/hr. tubularburner, direct-fired combustion system

• Gas Oven Half-Size: 27,000 BTU/hr. tubularburner, direct-fired combustion system

• Unique air delivery system through doublewalled baffle system allows for a very even bake on all rack positions

• Single oven door eliminates cumbersome and inefficient door chains and inherent leaks between doors. Fully sealed oven cavity withdoor closure

• Full-Size: 6 chrome plated racks with 12 rackpositions

• Half-Size: 5 chrome plated racks with 10 rackpositions


THERMA-TEKConvection Ovens

Full Size Half Size

The “economy” convection oven – SunFire –offers solid performance features such aselectronic ignition, 40" wide stainless steelfront, solid state thermostat with electro-mechanical timer, and 11 rack positions for 5oven racks. Dependent doors and the fullyporcelainized oven interior with coved cornersmake the SunFire the oven of choice for theeconomy-minded foodservice operator. Contactyour Garland/U.S. Range agent to learn moreabout SunFire.

• SDG-1: Full-Size, Single Deck, 80K BTU• SDG-1: Full-Size, Double Deck, 160K BTU• LPG available• CSA International, NSF

SUNFIREConvection Ovens

The “value line” of Summit Convection OvensSGM with digital (45) controls and SUMG withsolid state (20) controls) features stainlesssteel front, sides, top and legs. Available inboth standard and deep depth, the SummitSeries offers features such as dependentdoors, electronic ignition, patented “safe door”system and 5 racks with 10 rack positions.

• SGM-100S1: Standard depth single w/45 digital control

• SGM-200S1: Standard depth double w/45 digital control

• SGM-100D1: Deep depth single w/45 digital control

• SGM-200D1: Deep depth double w/45 digital controlFor solid state control models, change SGM to SUMG

• LPG available• UL, cUL, NSF

U.S. RANGESummit Series Convection Oven

Marathoner GoldFor reliable baking and patented featuresoffered only by Southbend, the MarathonerGold Gas Convection Oven is a top choice fora busy kitchen. The patented jet steamerburner system are standard with 90,000BTUs in both standard and bakery depth,single or double deck. Other standardfeatures include:

• Stainless steel front, top, sides and legs• Oven interior coved corners and two

interior lights• Electronic ignition and flame failure safety

device• Single deck: 55" high with legs and

casters• Double deck is 64" high, the lowest height

in the industry• Available in a variety of patented,

interchangeable, “plug and play” controls• Fully front serviceable

Silver StarSilver Star offers users the highest BTU andmore standard features for a busy kitchen.With 72,000 BTU per deck available instandard and bakery depth, Silver Star offersbaking consistency and Southbend durability.Other standard features include:

• Stainless steel front, top and sides• Unibody solid frame construction• Interior light• Electronic ignition and flame failure safety

device• Single deck: 55" high with legs and

casters• Double deck is 64" high, the lowest height

in the industry• Available in a variety of patented,

interchangeable, “plug and play” controls• Fully front serviceable

• LPG available• CSA International, NSF, MEA, UL, cUL

SOUTHBENDConvection Ovens

OVENS, CONVECTION


All-purpose ovens at an economical price.Versatile performance you need for preparinga varied menu with consistantly great results— all at an affordable price. With gentle aircirculation and even heat distribution, theseall-pupose ovens produce delicious, evenlycooked casseroles, meats, vegetables andbaked goods. They also save on operatingcosts with an energy-efficient heat recoverysystem, using 20 - 30% less energy thanmost competitive models. Built with ruggedconstruction and quality for years ofdependable and reliable operation.

• Standard and deep depth models available

• Single and double stacked configurations• Stainless steel front, sides and top• Independently operated stainless steel

doors with double pane windows • Choice of solid state or computer control

systems• 1⁄2 hp. two-speed oven blower motor:

120/60/1 with 6' cord and plug• Oven cool switch for rapid cool-down• Porcelain enamel on steel oven interior• Five nickel-plated oven racks with eleven

rack positions• LPG available• CSA International, NSF

VULCANVC Series Convection Ovens

Exclusive design for more effective convectioncooking. An SG series convection oven offersa unique air distribution system that makes itan ideal baking oven, as well as an efficientroasting and warming oven. These designfeatures provide better airflow and heatdistribution around the food, for more evenand consistent cooking.

Heat exchangers are placed along each sideof the oven. Air is pulled through perforatedside panels and distributed evenly over thefood side-to-side, front-to-back and top-to-bottom — so there is no need to move orrotate the product to ensure even cooking.

Vulcan’s exclusive Power Level Control givesyou precise cooking control and greaterflexibility during cooking or baking by lettingyou adjust heat input from 15,000 BTU/hr. to60,000 BTU/hr. to accommodate differentproducts and oven loads.

This feature also serves as a browning controlfor food that looks as great as it tastes. Simplyincrease the Power Level Control for morebrowning, and decrease it when you want justa touch of golden brown!

• Single and double stacked configurations• Stainless steel front, sides, top, rear

enclosure panel and legs• Independently operated stainless steel

doors with double pane windows • Deluxe solid state controls adjust from

150° to 500°• 60 minute timer with audible alarm• Electronic spark ignition• 1⁄2 hp. two-speed oven blower motor:

120/60/1 with 6' cord and plug• Oven cool switch for rapid cool-down• Porcelain enamel on steel oven interior• Five nickel-plated oven racks with eleven

rack positions• LPG available• CSA International, NSF

VULCANSG Series Convection Ovens

Wolf’s gas convection ovens provide quality,all-around performance to help you preparedelicious meats, casseroles, baked goods —all done to perfection with gentle, consistentconvection cooking. An energy-efficient44,000 BTU/hr. (per section) innovative high-efficiency combustion system saves up to50% on energy costs. The efficiency of Wolfconvection ovens provides fast heat-up forquick temperature recovery. An oven-coolswitch provides rapid cool-down to helpcontrol ambient temperature.

• Stainless steel front, sides and top• Painted legs• Independently operated stainless steel

doors with double pane windows• Solid state temperature control• 60 minute timer • 1⁄2 hp. two-speed oven blower motor• Oven cool switch for rapid cool-down• Porcelain enamel on steel oven interior• Interior lights• Five heavy-duty nickel-plated oven racks• Single and double stacked configurations• LPG available• CSA International, NSF

WOLFConvection Ovens


CONVEYOR OVENSGas conveyor ovens are among themost energy-efficient and labor-saving gas cooking technologiesavailable today. They provideoperators with an automated, user-friendly, high-production cookingsystem that will turn out top qualityfood with speed and consistency.

Conveyor ovens can bake or roast awide variety of items, from pizzaand pans of frozen entrées, tocasseroles, meats, breads andpastries. Generally, they will bake,reheat and finish food products twoto four times faster than mostconventional ovens.

Gas conveyor ovens can best bedescribed as motorized, automatichorizontal cooking chambers withopenings at each end. A wire mesh,continuous loop stainless steelconveyor belt moves productsthrough the chamber. Products aresimply placed on the belt at one endand removed when finished at theother end.

Conveyor belt speeds and cookingtemperatures can be preset torecipe specifications to insureconsistent food quality with noovercooking or undercooking. Thegas power burners and heatdistribution plates provide accuratetemperature control throughout thechamber. The heat distributionplates can be adjusted to providezone cooking within the chamber.

Gas conveyor ovens take upcomparatively little floor spaceconsidering their high productioncapabilities. Operators have anumber of configuration options.High-volume kitchens may decideto stack the ovens up to fourchambers high. Others may install avariety of single or stacked tandemunits to provide longer cookingchambers.

Gas models are available withelectronic temperature controls thatcan be mounted on the cabinet or ina remote location for managementcontrol purposes.

Avantec Equipment’s new single- and double-belted ovens deliver a great bake, saveenergy and can be stacked in severalcombinations (double-double, double-singleor double-double-single) with identical footprint,engineering and cooking characteristics. Thepatented air flow system combines directionalnozzles with a modulating burner to regulatetemperature and decrease end loss,delivering an even bake side-to-side and end-to-end. “Avantec delivers more capacity in thesmallest footprint for less money, guaranteed.”

• 32" wide belt, 42" cooking chamber• 170,000 BTU (70% efficiency)• Optional split belts (up to 8 with

3242-2 double stack)• 35 square feet of floor space (62" deep,

81" length)• Models 3242-2 (2 belts), 3242-1 (1 belt)• CSA and NSF Certified

AVANTECConveyor Ovens

This multipurpose Conveyor Oven assureseven baking and maximum production inminimum space. The FC2G evenly bakes avariety of products, including pizza. The 36-inch wide stainless steel belt can be adjustedfor speed and cook time. Stainless steelinside and outside.

• 523/4" high, 82" wide, 50" deep• 115,000 BTU• LPG available• cETLus, ETL Sanitation

DOYON EQUIPMENTFC2G Conveyor Oven

This multipurpose Conveyor Oven assureseven baking and maximum production inminimum space. The FC18G is stackable upto three units and cooks a variety ofproducts. The 18-inch wide stainless steelbelt can be adjusted for speed and cook time.The well-insulated cabinet saves energy andoperates at a cooler temperature. Stainlesssteel inside and outside.

• 20" high, 58" wide, 423⁄4" deep• 52,000 BTU• LPG available• cETLus, ETL Sanitation

DOYON EQUIPMENTFC18G Conveyor Oven

HOLMANUltra-Max® Gas Conveyor Oven

Holman Ultra-Max® Conveyor Oven is knownfor high performance and is designed for bigvolume commercial foodservice operationswith limited space. Compact in design, ourovens deliver high volume and provide theperfect solution for today’s kitchen! HolmanUltra-Max oven uses hot air under pressure todeliver unmatched performance and speed.Air impingement seals in moisture and flavor,providing superior food quality, plus theairflow design bakes more evenly thantraditional ovens resulting in moreconsistency from the first bake to the last.

• LPG available

OVENS, CONVEYOR

OVENS, CONVEYOR


The Impinger® Low Profile conveyorized ovengives you full-size capacity in a lower profile.These high-production ovens can be stackedup to 3 high in the same footprint as 1 oven.The Low Profile can replace up to 5 deckovens, up to 5 full-size convection ovens, andup to 15 microwave ovens. The Impinger LowProfile will bake, cook, reheat, and finishvirtually any food item 2-4 times faster thanconventional ovens. Now available with newFastBake™ technology

• 441⁄8" high (single oven), 633⁄8" high (doublestacked), 663⁄8" high (triple stacked), 795⁄8"wide, 56" deep

• 32" wide conveyor belt• 110,000 BTU/ hr.• 120 , 14 amps, 60 Hz, 1 ph• LPG available• CSA International, ISO 9001

LINCOLNImpinger® Low Profile

LINCOLN3255 & 3270

Impinger® Conveyor Ovens

Lincoln Impinger® Conveyor Ovens are thepremier continuous cook platforms in thefoodservice industry. The Impinger® productoffering now includes the new 3255 and 3270.Individually, each oven has a 32" wide conveyorbelt and 55" or 70" baking chamber. Triplestacked, it puts incredible baking capacity andflexibility in a modest amount of space. Eachoven features a stainless steel interior and isavailable in natural and propane gas. Thesenew platforms come standard with FastBake™and Quest EMS™ Energy ManagementSystem.

FastBake™:

This new patent-pending airflow managementsystem provides a much higher level of heattransfer; as the efficiency of heat transferincreases, the bake time required decreases.FastBake is revolutionizing pizza — creating afaster and better quality bake!

Quest EMS™ Energy Management System:

The 3255 and 3270 Impingers also comestandard with Lincoln’s new Quest EMS™Energy Management System. Focused to saveat least 15% energy at idle conditions, thisunique electronic control system optimizes gasburner performance by optimizing the gas/airmixture, lowering gas usage withoutcompromising heat. Optimizing gas/air ratiosnot only improves oven efficiency, but it alsolowers emisions as well.

Additional Features:

• Stainless steel construction

• Front-facing digital control panel

• Spacious baking chamber (55" on the 3255

and 70" on the 3270)

• Removable large front panel for easy

cleaning

• Standard sandwich door

• Stackable up to 3 high

• Ability to use Natural or LP gas


The Impinger® I is the original single conveyoroven that gives you full-size capacity forgreater productivity. You may need only 1 unitnow, but the Impinger I’s flexible stackingoption lets you double your capacity, whenyou need to, while still utilizing the same floorspace. The Impinger® I can replace 2-3 deckovens, 1-2 full-size convection ovens and 5 -10 microwave ovens. The Impinger® I willbake, cook, reheat and finish virtually any fooditem 2 -4 times faster than other conventionalovens. Now available with new FastBake™technology.

• 52" high (single oven), 64 5 ⁄8" high(double stacked), 78 1 ⁄2" wide, 565 ⁄8" deep

• 32" wide conveyor belt• 120,000 BTU/ hr.• 120 / 240 V, 5 amps, 60 Hz, 1 ph• LPG available• CSA International, ISO 9001

LINCOLNImpinger® I

The Impinger® II and the new ImpingerExpress feature a more compact design, idealfor small kitchens where floor space is at apremium. This model can also be double andtriple stacked to provide more capacity in thesame small space. The new Impinger Expresscan replace 1-2 pizza deck ovens, 1 half-sizeconvection oven and 1 -5 microwave ovens.The Impinger® II Express operates at lowertemperatures than conventional ovens andrecycles its own heat. It has no doors to openand close, so your valuable heat energy iskept inside the baking chamber. Now availablewith new FastBake™ technology.

• 42" high (single oven), 59 1 ⁄2" high(double stacked), 62" high (triple stacked),56" wide, 40" deep

• Front-loading easy-to-remove conveyor• 18" wide conveyor belt• 40,000 BTU/ hr.• 120V, 7 amps, 60 Hz, 1 ph• LPG available• CSA International, ISO 9001

LINCOLNImpinger® II Express

GAS $AVESOne Conveyor Oven


GAS$2,737

ELECTRIC$5,850


$3,113



OVENS, CONVEYOR

Can you say WOW? Our customers say thatafter they see the Middleby Marshall WOW!Oven. With guaranteed energy savings, thefastest cook time in the industry and theMiddleby Marshall exclusive cool-to-touchouter shell to ensure employee safety.

With a 70-inch belt and the fastest bake timein the industry, the Middleby Marshall PS670will deliver a consistent bake even during thehighest usage times.

The Middleby Marshall patented energysaving technology is on every PS670 WOW!Oven. The energy eye senses product to bebaked, and goes into an energy saving sleepmode when the oven is not in use. Even at fullpower, the oven uses less energy thancompetitors.

The WOW! Oven PS670 will quickly pay foritself through energy savings.

Customers are happy with the fast bake and ashorter wait time while employees are in asafer working environment around a cool-to-touch oven.

MIDDLEBY MARSHALLPS670

Can you say WOW? Our customers say thatafter they see the Middleby Marshall WOW!Oven. With guaranteed energy savings, thefastest cook time in the industry and theexclusive cool-to-touch outer shell foremployee safety, there in no comparison.

Featuring a 40-inch belt and the fastest baketimes in conveyor oven technology, theMiddleby Marshall PS640 is made for the busypizza store with a smaller foot print.

Operators are most excited about theMiddleby Marshall patented energy savingstechnology. The Middleby Marshall energy eyesenses when product is placed on theconveyor to be baked, and the oven will powerup to full cooking mode. The conveyor motorgoes into a “sleep mode” when the oven is notin use. The PS640 uses 30 percent lessenergy than other conveyor ovens…weguarantee it. The WOW! PS640 will pay foritself quickly in lower energy bills from themoment the oven is turned on.

Operators are happy with the fastest baketimes in the industry and employees areworking in a safer environment around a cool-to-touch oven. Call today to schedule your visitto the Middleby Marshall test bake center.

MIDDLEBY MARSHALLPS640

Picard Granite Conveyor Ovens cook asuperior quality stone-baked pizza. Thisequipment features a patented conveyormade with real granite. This unique feature,combined with an advanced internalventilation system, provides for fast,consistent baking. Reduces manpower andenergy costs, saving up to 50%.

• 32" wide conveyor belt

• 3⁄4" thick stone

• Natural, LP gas

• 166,500 - 198,000 BTU

• ETL & ETL Sanitation

PICARDGranite Conveyor Ovens

Q-Matic 36 is the smallest of the powerful gasinfrared ovens. By using this new infraredtechnology, Q-Matic 36 cooks like a deck.Due to its compact size, Q-Matic 36 is thehighest capacity countertop in the market. Q-matic 36, like all Q-Matic ovens, uses state-of-the-art digital controls for close monitoring ofthe cooking process.Q-Matic ovens are designed to deliver goodquality cooking in the fashion of a deck oven.Excellent for use in places were floor space isat a premium.Can be double and triple stacked.

• 24" wide conveyor belt• 17" high, 64" wide, 35" deep, • 90,000 BTU• 220/110 V, 20 amps• LPG available• UL certified, NSF, ANSI-223, CE

Q-MATIC TECHNOLOGIES36 Conveyor Oven

OVENS, CONVEYOR


Q-Matic Ovens combine the speed andconsistency of a conveyor and the bakequality of a deck oven.

• Complete self-contained design makes oven simple to use, simple to clean

• Front-mounted controls for easy setup andservice

• Equipped with unique, specially-designed metal gas burners and state-of-the-art microprocessor controls

• Fewer moving parts for quiet operation

• Gas infrared and radiant heat for betterenergy and cost effectiveness

• Secured by industry-best two-year partsand labor warranty

Q-MATIC TECHNOLOGIES36W Series

Q-Matic 80 is the longest commercialconveyor oven in the market and, in the triplestack combination, will satisfy the extendedcapacity needs of the largest pizza storeoperators.Since Q-Matic ovens cook from the bottom,just like a deck oven, Q-Matic 80 triple stackcan produce hundreds of pizzas per hour withcrispy bottoms and high internaltemperatures.All Q-Matic ovens feature patented infraredcooking technology, the most efficient heattransfer, with significant savings in energyusage for cooking and air conditioning.

• 32" wide conveyor belt• 71" high, 116" wide, 47" deep• 240,000 BTU each• 220/110 V, 50 amps each• LPG available• UL, NSF, CE

Q-MATICTECHNOLOGIES

80 Conveyor Oven

Q-Matic 55 is the most popular size, and in thedouble stack configuration can fit most existingpizza stores.Since Q-Matic 55 cooks like a deck, it is usedextensively in combination with deck ovensstacked on top, with no noticeable differencebetween the quality cooking of the deck ovenand that of the conveyor oven.All Q-Matic ovens are quiet, without blowers,and the front is cool to the touch, eliminatingemployee burns. Stainless steel exterior isstandard and the digital controls are frontmounted for easy setup and service.

• 32" wide conveyor belt• 65" high, 91" wide, 47" deep• 160,000 BTU each• 220/110 V, 40 amps each• LPG available• UL, NSF, CE

Q-MATIC TECHNOLOGIES55 Conveyor Oven

GAS DECK/PIZZA OVENSGas-fired deck/pizza ovens canreduce labor and operating costswhile increasing baking efficiencyand production capabilities. Theycan be used in virtually any type offoodservice operation becausethey do more than just make pizza.Many other popular foods such ascookies, pies, cakes, bagels,potatoes, Mexican plated dishes,Italian casseroles, certain redmeats, seafood and poultry can beprepared in gas deck ovens. Theonly limitation is the height of theoven cooking cavity.

The look and styling of gas-heateddeck/pizza ovens is as varied asthe foods they make. You canchoose from old-world brick tosleek stainless steel to acompletely "open" display-styledeck/pizza oven.

Models can generally be groupedinto five classifications: standard orfull-size, countertop, vaulted cavity,turntable deck, and motorizedconvective.

BAKERS PRIDEIL Forno Classico –

‘Wood Burning’ Style Gas OvensBakers Pride IL Forno Classico looks andbakes like a wood burning oven without thehassle or mess of wood.Based on the latest gas deck oven technology,IL Forno features a ceramic hearth deck, bricklining now standard, heavy-duty burners, heatdistribution control, and real flames in thebaking chamber.IL Forno may be stacked on our traditionaldeck ovens or is ready to be ‘bricked-in’ withthe materials of choice for authentic displaycooking presentation.

• FC-516: 65" x 43" overall with 48" x 36"bake deck, 140,000 BTU



• Stackable• LPG available• CSA International, NSF, CE

OVENS,DECK/PIZZA

OVENS, DECK/PIZZA


BAKERS PRIDEY-Series

The largest selling deck oven in the world isdesigned for high-volume, high-quality pizzaoperations. Ruggedly built, the oven isconstructed with 1 ⁄ 4-inch angle iron handwelded to form a single unit. Exterior finish isstainless steel, 20 gauge type 430 on the top,sides and back, and the front is 22 gaugestainless. The oven is powered by a dualburner 120,000 BTU heat injection system andfeatures a combination gas control whichincorporates a manual gas valve and pilotsafety in one. Each oven has a high heatmodulating 650° thermostat. Two heat controldampers assure balanced top and bottomheat for consistent, even baking results. Theunique construction design permits flushstacking of two ovens. Other sizes available.

• Y-600: 78" x 43" overall60" x 36" deck size

• Y-800: 84" x 51" overall66" x 44" deck size

• 120,000 BTU• Stackable, LPG available• CSA International, NSF, CE

We take pride in offering the only RefractoryFire-Clay Oven in the United States. There issignificant difference between refractorycement/stone type pizza ovens and ourBravo Cotto Refrattario/refractory fireclaypizza oven, Cotto Refrattario ovens maintainheat efficiency for longer times with less fuelconsumption.

• Wood or Gas• Stainless steel burners• 98,000 BTU/hr.• LPG available• ETL Fireplace/Stove (UL 737, 6th ed.), ETL

(Sanitation) NSF4 City of Los Angeles RR8218, ETL Gas (ANSI 783.11/CGA1.8-M96) NY MEA 308-OGE

BRAVO SYSTEMSCotto Refrattario Pizza Oven

The space-saving PIZ3G and PIZ6G pizzaovens will replace 3 large deck ovens. Itscompact reverse fan system and large bakingcapacity assure fast baking (5 minutes perpizza). Pizzas bake directly on 3 easy-to-clean, nickel perforated decks. Standardfeatures include hot recycled air system, full-view glass doors and all stainless steel insideand outside.

PIZ6G• 341/4" high, 473/4" wide, 47" deep• 70,000 BTU• Optional stand available• LPG available• cETLus, NSF

PIZ3G• 321/4" high, 371/4" wide, 451/4" deep• 70,000 BTU

DOYON EQUIPMENTPIZ3G and PIZ6G Pizza Oven

EARTHSTONEOVENS, INC

PAGW SeriesExtensive design and rigorous testing havebeen performed to produce a gas-fired oventhat truly performs and has the cookingcharacteristics of a wood-fired oven. Theseefficient and versatile ovens can produce amultitude of baking, grilling and roastingitems that cannot be matched byconventional cooking equipment. The 4 to 6inch thick, dense refractory stone massassures consistent and even heat retentionand distribution, while the direct wood andgas heat intensifies cooking speed andflavor. Three mode operation: Gas fire, woodfire and gas/wood combination.

• 4 sizes available for commercial andindustrial use: 35", 43", 52" and 64" I.D.

• Gas models 90,000 - 190,000 BTU• Simultaneous gas and wood fire in

cooking chamber• 31 ⁄2 minute baking time for pizzas• LPG available• Los Angeles RR, MEA

• UL, UL for Sanitation to NSF4

Complete Open Cook Concept promotesstrong sell through.

• Cooks 60 large pies an hour

• Uses thermowave heat transfer

• Ten minute heat up time to cooktemperature

• New oven concept from Hickory

• LPG available

• UL, cUL, ISO 9001:2000

HICKORY INDUSTRIESVisual ‘Open Cook’ Pizza Oven

For the baking power and look of an old-fashioned brick oven that just won’t quit. Thegas-fired, brick-lined ovens have a bakingchamber that is lined with refractory bricks.This, along with our longer burners that runleft to right and our special air chamberunderneath our 2" thick cooking surface allcombine to give a faster cooked, darker,crispier crust pie. The ovens can be finishedto fit any decor.

• MB 42: 95,000 BTU – 36" x 42" cooking surface – 44" x 621⁄2" overall

• MB 60: 130,000 BTU – 36" x 60"cooking surface – 44" x 80" overall

• Stackable• Flat top models available• LPG available• UL, UL for Sanitation

MARSALMB Series

OVENS, DECK/PIZZA


For the more traditional look, Marsal offers theSD series. These ovens include the samelonger burners that run left to right and ourspecial air chamber underneath our 2" thickcooking surface, as in the MB series, to give afaster cooked, darker, crispier crust pie. All SDseries ovens are made with heavy-duty 18gauge stainless steel exteriors.

• SD 448: 95,000 BTUs – 36" x 48" cooking surface – 43" x 65" overal, 7" door opening

• SD 1048: 95,000 BTUs – 36" x 48" cooking surface – 43" x 65" overall,10" door opening

• SD 660: 130,000 BTUs – 36" x 60"cooking surface – 43" x 80" overall,7" door opening

• SD 1060: 130,000 BTUs – 36" x 60" cooking surface – 43" x 80" overall,10" door opening

• Stackable• LPG available• UL, UL for Sanitation

MARSALSD Series

MONTAGUEModel 14P-1 Pizza Oven

Designed for constant high-volume pizzaproduction but not limited to baking pizzas!Standard features include: 11/2" thick two-piece cordierite deck for direct hearth baking,plus fire brick-lined sides, back and top forheat retention and quick recovery time.Optional interiors include: fire brick hearth orsteel deck for pan baking. Double deckmodels available.

• Deck size: 8" high, 411/2" wide, 31" deep(13P-1) – 80,000 BTU/hr.




Built to exceedingly high standards forefficiency and serviceability. Constructed frompure refractory material of alumina to enableincreased heat retention and recovery timethroughout the entire oven. The cookingsurface stones are removable for easy serviceand maintenance. Each gas oven comesencapsulated with six inches of insulation, topto bottom, which allows installation with norequired clearances to combustible materials.

• 3 sizes available43" diameter – 71,000 BTU51" diameter – 95,000 BTU59" diameter – 119,000 BTU

• Comes complete with metal stand• LPG available• ETL listed to ANSI Z83.11/CGA 1.8-M96,

ANSI/NFPA 13

ROSITO BISANIGas Series Ovens

ROTO-FLEXPizza Oven

This pizza/baking oven comes with either 3 or4 horizontally rotating 48" or 56" diameterdecks. Large vertically sliding glass door,lighted interior and a backup thermostat arestandard. Up to 4 access doors are available.Steel decks are standard; stone decks areoptional; even baking. The perfect oven forhigh-volume operations, hotels, schools andinstitutions. A true workhorse with a proventrack record.

• 76" high• 641 ⁄4" and 731 ⁄4" square• 71 ⁄2" - 81 ⁄2" distance between shelves• 320,000 BTU• Capacity: up to 24 – 18" pizzas per load• Exterior: stainless, aluminized or prep for

tile• LPG available• CSA International, NSF

The Fire Deck Series offers authentic ‘brickoven’ performance in a shape that will fit rightin to a cookline. The Fire Deck Series comesin four sizes to satisfy all production needs.These are, quite simply, the most powerfuldeck ovens ever produced. The huge thermalmass of the 4-inch thick ceramic interior,coupled with the input power of up to threegas burners makes the Fire Deck an oven ina class of its own.


WOOD STONEFire Deck Series

OVENS, RACK & TRAY


RACK & TRAY OVENS

Gas-fired rack and tray ovens areriding a wave of popularity. Demandis stimulated by the rapid growth ofcentralized kitchens, cook-chillsystems and exhibition baking androasting operations.

Manufacturers offer gas models invarious sizes and capacities toconform to more applications thanever before. These ovens arecapable of producing thousands ofidentical products or a variety ofmenu items quickly and with a highdegree of product quality andconsistency within the samecooking cavity.

Rack ovens are basically tall,stainless steel boxes capable ofhigh production. They are ideal forbaking and roasting as well asrethermalizing many food productsprepared in cook-chill systems.They are available in single anddouble rack designs that can handle10 to 52 standard bake pans withina single cavity.

Products to be cooked in rackovens are placed in pans that areloaded on mobile racks. The loadedracks may be kept in refrigeratedstorage until they are rolled into theoven’s large vertical door. The rackis connected to a motorized lift thatslowly and smoothly rotates in acarousel motion. This contributes tothe cooking speed and consistencyof products. In some models, therack remains stationary. Productconsistency and cooking speed isthen achieved through the use of amultispeed blower system thatcirculates heat evenly.

Revolving tray ovens are equippedwith a large horizontal door that canbe lifted up and out of the way, orpositioned at a 90° angle to providea convenient loading or unloadingplatform. Products are placed onrevolving trays that are stabilized tomove evenly through the ovenchamber in Ferris wheel fashion.Trays can support up to 500 poundloads.

Introducing our BXA series Rack Ovens – allthe advantages you’ve come to expect from aBaxter rack oven with advances in the oven’senergy management, burner technology andsteam system. A versatile oven, it bakes,cooks, roasts and can be used for cook/chillprocesses. The digital control panel allowsprecise setting for temperature, time, steamtime and blower delay. Completely Americanmade. Single and double size modelsavailable. Shipped knock-down or set-up.

• Perfect for producing breads, pastries,cookies, meats, casseroles and more

• Available with either Type I or Type II hood

• Prison Package available

• Certified 0" clearance to combustible surfaces for sides and back

• LPG available

• UL, cUL, City of LA, Commonwealth of MA

BAXTERBXA Rotating Rack OvenWith several choices for baking tray linings,

the OV851 Revolving Tray Oven is ideal forboth baking and roasting as well as bagel, pieand pizza production.Double insulated wall panels fit together witha tongue-and-groove design to minimize heatloss.The single point exhaust ventilation systemreduces costs during construction andinstallation. Suitable for Type I or Type IIapplications.The insulated loading door slides upward toexpose a full-width 12" high opening forloading and unloading.

• Capable of a continuous production schedule

• Digital control: Temp, Timer, Tray Position, plus optional Auto Start w/multiple timers

• 18 - 36 pan (18" x 26") capacity with 6 trays • Prison package available• Gas control system is accessible from front• LPG available • UL, cUL

BAXTEROV851 Revolving Tray Oven

The Doyon Equipment Rack Oven is the mostadvanced compact rack oven. This easy-to-clean rack oven reaches baking temperaturein 20 minutes. Standard features include:steam injection system, large front doorwindow, suspended rotating rack and allstainless steel interior and exterior. Single ordouble rack units are available and areshipped fully assembled.

• TLO-I-G: 106" high, 491⁄2" wide,49" deep – 200,000 BTU

• TLO-II-G: 106" high, 601⁄2" wide,581⁄2" deep – 300,000 BTU

• LPG available• cETLus, NSF

DOYON EQUIPMENTTLOIG and TLOIIG

Rack OvenThe CA12G Mini-Rack Oven is the mostadvanced compact oven. Its reverse airsystem offers high production in a compact,space-saving unit. The oven reaches bakingtemperature in 15 minutes. The 99-minutereminder timer frees operator for other duties.Standard features include steam injectionsystem, full-view glass doors, all stainlesssteel interior and exterior, adjustable shelvingand automatic water system.


DOYON EQUIPMENTCA12G Circle Air Oven

OVENS, RACK & TRAY


Compact revolving tray ovens for tight spacesin 4, 8 & 12 bun pan capacity. Zero clearanceand front access standard. Ideal for baking,roasting, pizza, bagels, etc. Stainless steelfront and 2 corners with stainless steel trim (adecorative finish is available). Steam optionavailable. Energy efficient insulation throughout.Choice of solid or expanded trays.

• P-30B: 79" high, 54" wide, 61" deep• P-38B: 79" high, 62" wide, 61" deep• P-60B: 79" high, 84" wide, 61" deep• P-80B: 79" high, 104" wide, 61" deep• 70,000 - 160,000 BTU input• Automatic electronic ignition, pilot safety

control• LPG available• ETL, NSF, MEA

FISH OVEN AND EQUIPMENTModels P-30B, P-38B,

P-60B& P-80B Tray OvenFive models offer 12 - 36 bun pan bakingcapacity. Precision heat control and high-efficiency insulation for maximum energysavings. Stainless steel front and 2 cornerswith stainless steel trim standard (a decorativefinish is available). Steam option available.Choice of expanded metal or solid steel trays.Ideal for all baking, roasting, pizza and bageloperations.

• 79" high, 88" deep (105)• 86" - 138" widths available• 160,000 - 400,000 BTU input• Automatic electric ignition, automatic pilot

safety• LPG available• ETL, NSF, MEA• USDA available

FISH OVEN AND EQUIPMENTModel 75 Tray Oven

Designed for continuous production baking,with 18 models from 12 - 80 bun pan capacityin both direct and indirect firing system. Steamoption available. Extra-thick insulation forenergy-efficient operation, zero clearance towalls, front access for service. Stainless steelfront and 2 corners with stainless steel trim.Heavy-duty construction handles virtually allbaking and roasting needs.

• 100" - 143" high, 92" - 210" wide,98" – 144" deep

• 320,000 - 800,000 BTU input• Solid state controls• LPG available• ETL, NSF, MEA• USDA available

FISH OVEN AND EQUIPMENTModel 80 Heavy-Duty Oven

These compact, energy-efficient ovens are theanswer to all your medium- to high-volumebaking needs. Rack capacities from 10 - 52pans. Built-in steam system ideal for anyproduct, including bread, rolls, cookies andbagels. Can also be used for roasting. 100%stainless steel interior.

• SR-200-G: 104" high, 57" wide, 48" deep

• DR-400-G: 105" high, 891⁄2" wide, 681⁄2" deep

• 200,000 - 300,000 BTU, 1" - 11⁄4" connection

• LPG available

• ETL, MEA

• USDA available

FISH OVEN AND EQUIPMENTModel SR-200-G Single Rack OvenModel DR-400-G Double Rack Oven

NU-VU Food Service Systems Roll-In Rackovens are designed to provide very highvolume baking in a minimal amount of spaceand with minimal labor. Available in bothnatural or LP gas. This heavy-duty oven isideal for institutions, schools, hotels, hospitals,resorts or any facility that needs the advantageof a full-rack production. With the NU-VU V-Air® design, there is no need to rotate pans.The oven’s compact design allows forinstallation under existing hood systems.

• Stainless steel construction• Solid door• Heavy-duty roll-in rack• Capacity: All with 4.125" spacing

12 - 18" x 26" sheet pans24 - 13" x 18" sheet pans24 - 12" x 20" foodservice pans

• cETLus listed

NU-VUUB-12RG Roll-in Rack Oven

The Picard Revolution Oven combines asteam baking system with moving trays,creating an oven capable of baking a biggervariety of products using less space andenergy. It’s much more versatile than a rackoven. Even though this oven is so powerful, itcan fit into some very small spaces.

• 8, 12, 16 and 24-pan capacity

• 33 or 43 square feet of floor space

• LPG available

• 135,000 - 180,000 BTU

• ETL & ETL Sanitation

PICARDRevolution Oven

OVENS, RACK & TRAY


REVENTSingle Rack 726 Oven

In 1958, Revent forever changed the world ofbaking when it manufactured the world’s firstroll-in rack oven. Revent rack ovens areengineered for optimal bottom heat to providesuperior oven-jump and maximum lift. It alsofeatures the world renowned Revent bakingtechnology systems:

Revent TCC System:Unique airflow design system that allowshorizontal/vertical airflow and volumeadjustment. The TCC system provides a high-volume, low-velocity airflow and bottom heatfor even baking without dehydration.

Revent HVS System:Unique system that offers the greatestsurface area for steam generation. High massfor maximum heat retention. Gelatinizationoptimized for crust formation.

IAC:A computer control panel which isprogrammable for up to 100 baking recipesenabling consistent results every time!

• LPG available• ETL approved

REVENTRotating Mini Oven 739

The Revent 739 Rotating Mini Oven withproofer is also a space-saving piece ofequipment that can be well-suited for smallbakeries, convenience stores, hotels,restaurants and other foodsevice operations.The 739 model bakes with the same qualitystandards as a full-size Revent rack oven.The739 can bake a variety of products on 8 full-size baking pans, while the proofer has acapacity for 12 sheet pans.

The 739 features Revent's baking technologyadvancements including TCC (TotalConvection Control) for bottom heat and evenbaking, LID (Layered Insulation Design) forsuperior insulation and energy efficiency aswell as a self-contained steam system.Included with the oven is Revent’s IACcomputer control panel which isprogrammable for up to 100 baking recipesenabling consistent results every time!

• LPG available• ETL

PASTA COOKERS

Anets offers a safe, consistent and easy wayto make traditional pasta. This self-containedsystem eliminates handling heavy pots andhot water. Precise controls regulate the boil forperfectly cooked product. Unique “PowerBurst” feature (GPC-18) controls the BTUinput at the flip of a switch. Rapid boil or quickreheat with the full 150,000 BTU input orreduce to 75,000 BTU to maintain a gentlesimmer or reheat temperature. Control cooktimes with built in timers or automatic basketlifts. Cook more than just pasta — blanchvegetables, boil seafood or reheat sauces inthis all-purpose water cooker.

• Cook pot is made of special marine grade stainless steel specifically for water applications

• Super sensitive thermostats regulate the boil within +/-1°F

• Open vat design is easy to clean (GPC-14)• Unique cross fire burners provide a 4 sided

heating system (GPC-14)• Built-in manual water-fill enables the

operator to adjust water input forcontinuous refill. Manual water control eliminates the need for complicatedfloats and costly components

• Overflow area safeguards againstaccidental overfill

• Skimming area provides a placeto continuously remove starch build up

• LPG available

• UL, cUL, NSF

Options and Accessories• Automatic lifts• Adjoining rinse station• 6" casters• Hot and cold water faucets• 15 minute timers with buzzers• Batch and single portion baskets• Low temperature thermostat for

rethermalizing or blanching

Model GPC-14• 57" high x 31.25" wide x 34" deep• Water capacity: 7 gallons

Model GPC-18• 57" high x 39" wide x 37" deep• Water capacity: 13.5 gallons

ANETSPasta Pro

GAS PASTA COOKERS

Pasta was originally considered aspecialty food served mainly inItalian restaurants. Today, pastaenjoys a universal appeal and isoffered as an entrée or side dish ina variety of foodservice venues.

Installing a gas pasta cookingsystem will enable operators tostore and pre-plan a variety ofpastas for quick individual servingsor mass quantity feeding situationssuch as serving stations, saladbars and banquets.

Although primarily designed tocook large volumes of perfectpasta, gas pasta cookers can alsobe used to boil sausages orseafood, cook hot dogs, blanchvegetables, warm sauces andpoach eggs. This can free otherappliances for other duties.

There are gas pasta cookers thatwill meet the production needs ofvirtually any size or style offoodservice operation. Theircompact size means they areeasily accommodated in almostany commercial kitchen.

As with many other types of gascooking equipment, you have achoice of either floor or countertopgas pasta cookers. Both types canbe installed in multiples (batteries)to provide additional productioncapacity and versatility.

Some pasta cookers may beequipped with a separate rinsetank. This allows you to stop thecooking process and then returnthe pasta to the cooking vesselwhen required for service. You canalso remove the pasta at this pointand place it in refrigerated inventory.

Including a manual or automaticstarch removal system can reduceoperating costs and water usage,saving gas energy and your dollars!

Adding pasta dishes to your currentmenu can be your road toincreased profitability and distanceyou from the competition.

PASTA COOKERS


DESCO USAPasta Cookers CPG-1 & CPG-2

These time-tested units are the most versatilecookers on the market today. Each basin canbe used as a cooker, steam table, bain marie,or rinse tank. Seamless tanks, stamped from asingle piece of #316 stainless steel, are easyto clean and impervious to salt water. All unitsare uniquely engineered to facilitate theautomatic removal of starch during the cookingcycle. This eliminates the need to rinse pasta.Triple insulation reduces heat loss, shortensheat-up times, maximizes power utilization,and conserves energy.

• Single, double & triple bin units available• 60,000 BTU for each 11 gal. cooking bin• Available in various basket configurations• CPG-1: 40" high, 17" wide, 35.5" deep• CPG-2: 40" high, 31.5" wide, 35.5" deep• LPG and heavy-duty casters available• CSA International, NSF, CE

The Pitco Pasta Perfect system is a self-contained work center for the completepreparation of pasta. Two sections: a cookingand warming side includes digital controllerand a rinsing and holding side which includesa faucet. Some other options available arebasket lift, manual water fill, casters and avariety of basket configurations. Rinse stationcan be located on left or right side.

• PG14D: 77,500 BTU, 12 gals/water • RS14D: 10 gals/water• LPG available• CSA International, NSF, MEA

PITCO FRIALATORPPG-14D Pasta Cooker

Rosito Bisani Pasta Cooker’s superior designand versatility rank it at the top in the markettoday. Basin stamped from a single sheet of#316 stainless steel. Each burner utilizes54,760 BTU with better than 50% efficiency.Triple insulation reduces heat loss and speedsup boiling cycle. Engineered burner configurationcreates a water convection flow in the basinthat raises the starch to the surface whichruns into the overflow drain, leaving thechamber starch-free. No wash sink needed toremove starch. Available new feature:Automatic basket lift/lowering mechanism.Imported by Rosito Bisani.

• 11 gal. cooking chamber per basin• Single, double, triple basin models

available• 54,760 BTU per basin• Variety of basket configurations and

heavy-duty casters• LPG available• NSF, ANSI 28315-1994

ROSITO BISANIPasta Cooker

Vulcan GPC Series Gas Pasta Cookersprovide a fast, efficient production of a widerange of pasta dishes or other boiled foods.GPC Pasta Cookers are built for easy use,easy cleaning, and reliable performance, witha precise water temperature control thatensures consistent results.

Model 2GPC12SStandard Features:• A 12 gallon cooker and a 12 gallon rinse

station• 90,000 BTU• 316 stainless steel tanks• Hot and cold swivel faucet• Tank overflow zone with skim port for

starch removal and overflow protection• Manual variable flow. Boil / Simmer

control• Stainless steel cabinet• 1" full port, ball type drain valve with

common drain hoses• Casters standard• 12 year full tank warranty• Available in Natural and LP gas• CSA International, NSF

Model 1GPC12Standard Features:• A 12 gallon cooker• 90,000 BTU• 316 stainless steel tank• Tank overflow zone with skim port for

starch removal and overflow protection• Manual variable flow. Boil / Simmer

control• Electronic Ignition pilot ignition system• Stainless steel cabinet• 1" full port, ball type drain valve with

common drain hoses• Casters standard• 12 year full tank warranty• Available in Natural and LP gas• CSA International, NSF

VULCANGPC Pasta Cooker

GAS $AVESOne 18" Pasta Cooker


GAS$3,209

ELECTRIC$3,762


$553


RANGES


GAS RANGES

Gas ranges are one of the mostbasic yet versatile pieces of cookingequipment found in commercialkitchens.They are typically used inchef-driven kitchens, in restaurantsthat cook-to-order or have a broadmenu, or in smaller institutionalfoodservice kitchens.

The versatility of the gas rangecooking platform allows a chef toperform virtually all primary cookingoperations. They are commonlyused for sautéing, stewing, pan-frying, boiling, reducing, simmeringand stock pot work. They areequally suited to preparing a singleorder of bacon and eggs or quicklycooking gallons of stew or soup.They can also function as a steamerfor seafood, vegetables, and rice.

Gas range tops can include openburners, a griddle or fry top, hot topor French top. The range base canhouse conventional or convectionovens, refrigeration, or storagecompartments without taking upadditional floor space.

Ranges can be divided into twocategories: Heavy-Duty andRestaurant. Heavy-Duty models,sometimes called modular orsectional ranges, are commonlyinstalled in a battery of severalheavy-duty ranges with variouscooktop configurations and ovens,fryers and broilers. They arefrequently found in hotels, largerestaurants, healthcare andeducational facilities.

Gas restaurant ranges arefrequently purchased as amultipurpose cooking appliance forlower volume operations. They aretypically found in medium-dutyfoodservice applications such assmaller restaurants, sandwichshops, churches and social clubs.Restaurant ranges are ideal forshort order cooking.

The Medallion Series is sleek andstreamlined, but within, they pack the rawpower that makes a hotel/resort kitchenperform at top speed. American Rangeheavy-duty gas hotel equipment can easilyaccommodate the unique and specificworkload requirements of any commercial orindustrial kitchen.

• Stainless steel front and sides standard• Adjustable stainless steel front rail

61⁄16" x 75⁄8"• Each burner thermostatically controlled• Piezo spark ignition for oven• Porcelainized oven interior• 11⁄4" NPT front manifold• Stainless steel burner box• 40,000 BTU cast iron oven burner• 30,000 BTU tubular shaped aluminized

steel convection oven burner• LPG and Natural gas models available• 1 year limited warranty on parts and labor• UL listed, NSF

AMERICAN RANGEMedallion Series

• Stainless steel rugged exterior body

• 6" deep front stainless steel bullnoselanding ledge/work space

• Heavy gauge welded frame construction

• 6" high stainless steel stub back in lieu ofhigh riser

• 32,000 BTU open burners, industry'shighest

• High temperature knobs for comfort anddurability

• 1 year parts and labor warranty

AMERICAN RANGECounter Top Range

The AR Series is engineered and fabricatedwith the most advanced features to ensurelong life in the most demanding operations.Energy-efficient, the all-welded frame isconstructed of heavy gauge steel panels forexceptional quality. Heavy-duty cast iron topgrates with open burners offer the highestoutput available.

• Available with combination tops: radiantbroiler, griddle, raised griddle, openburners

• 1 or 2 convection oven(s) available• 40,000 - 454,000 BTU• 32,000 BTU Open Top Burners• Lift off Burner w/out gaskets• LPG and Natural gas models available• 1 year limited warranty on parts and labor• CSA International, NSF, CE

AMERICAN RANGEAR Heavy-Duty

Restaurant RangesSolid construction and exceptional materialsensure that Blodgett full line heavy-dutyranges will withstand the rigors of the mostdemanding restaurant, hotel or institutionalkitchen. Features include:

• Welded heavy-duty grate top with bowl• Standard 35,000 BTU open top burners• Patented clog-free burner design• Front manifold and rear gas connections

standard• 7" front rail with a 2" extended belly bar• Smooth cool to the touch handle and knobs

with set screw• Front serviceable including CO motor

Available with a variety of bases - choose froma 45,000 BTU convection or standard oven,storage cabinet or with no base for use as amodular range-top.


BLODGETTRange


RANGES

When you need replacement spider grates,you don’t have to sacrifice quality for economy.FMP carries spider grates manufactured to fitgas ranges made by Garland, Franklin Chef,Imperial, Jade, Montague, Southbend, Vulcan,and Wolf Range. These spider grates aredurable, high quality, and economically priced.Available at most foodservice dealers.

• High quality construction

• Durable



FRANKLIN MACHINE PRODUCTSSpider Grates

With affordability, durability, and reliability, thisseries truly shows it’s Jade ancestry.Jade® Supreme™ features 14 gauge all-welded steel frame and leg construction forsuper long life and durability. When kitchenspace is at a premium, the Supreme Series’31-inch depth really shines. Quality featuresinclude #304 stainless steel front, sides andhigh shelf, standard. Stainless steel oveninterior, gas pilots and gas tubing throughout.Two-piece 30,000 BTU burners under a castiron grate. Maximum kitchen efficiency withmultiple top configurations in 24" to 72"ranges. Supreme series available in openburner, griddle, char broiler, hot-top, and otherstandard or custom applications.

• Open top burners: 30,000 BTU• LPG available• CSA International

JADE®

Supreme™ Heavy-Duty‘Shallow Depth’ Ranges

Put an end to the aggravation of trying to turnon a gas valve that is missing its handle.FMP’s handle is durable, high quality,economically priced, and fits most gas valves.Available at most foodservice dealers.

• Mounts with a set screw

• Fits .350" diameter "D" stem

• Chrome-plated metal

• Also available in heat resistant red metal and heat resistant black plastic versions



FRANKLIN MACHINE PRODUCTSGas Valve Handles

JADE®

Titan™ Heavy-Duty RangesThe broadest and most flexible heavy-dutyrange series available today. Quality featuresinclude: #304 stainless steel front and stubbacks, all stainless steel gas tubingthroughout, exclusive adjustable width plateshelf, rustproof, 14 gauge stainless steel oveninteriors, steel grates backed by a lifetimewarranty, “Stay-Cool” three-piece ovenhandles and all-welded 14 gauge steelconstruction with heavy top framesuperstructure.Ranges standard with stainless steeladjustable 6" legs and conventional oven.Convection ovens, cabinet bases andrefrigerated bases also available.

• Open top burners: 35,000 BTU• LPG available• CSA International, NSF

Jade® Fire and Ice™ Series of Titan™ heavy-duty open burner, griddle, broiler, hot top andFrench top ranges with integrated self-contained or remote refrigerator or freezerbases, allow you to utilize standard equipmentto create a custom battery.2-, 4-, and 6-drawer (8-drawer remote unitsavailable) refrigerated bases feature #304stainless steel fronts, sides, cabinet interiors,drawer faces; #4 finish, flush mount, highlypolished drawer pull handles and 100% “shot-in-place” foam insulated cabinets.

• 36" - 108" widths in 12" increments• LPG available• CSA International, NSF, ETL

JADE®

Fire and Ice™

Heavy-Duty Ranges withRefrigerated Bases

The new Garland Restaurant Rangeempowers your culinary creativity by deliveringunmatched performance, flexibility, and easeof use. Expand your cooking options onGarland’s newly designed cooking surfacewith individual cast iron grates and 27" ofcooking surface depth. Starfire-Pro 33,000BTU, cast iron burner combines speed withprecise, even heat to improve efficiency andcontrol. Equipped with a 38,000 BTU cast ironburner, Garland’s new larger oven deliversbest-in-class recovery and evenness to meetall your baking and finishing needs. – and thetop configurations are limitless.

• G24 - 24" 4 burner• G36 - 36" 6 burner• G48 - 48" 8 burner• G60 - 60" 10 burner• G60-6R24G - 60" 6 burner w/raised griddle-

broiler• Available with valve or thermostat-controlled

griddles, hot tops, convection ovens, storage bases, casters and more


GARLANDRestaurant Range

RANGES


The Market Forge MF-R4 Range Seriesprovides as standard many of the optionalupgrades normally offered at a premium onother range lines. Standard features of this 4burner range include a stainless steel front,ledge, sides, backguard and shelf. T51 weldsthe stainless steel seams and edges so therange looks as good as it performs. The MF-R4 offers innovative features that are first inthe industry.

• 35,000 or 40,000 BTU lift-off burner headsfor high-performance cooking and easycleaning

• 12" x 12" heavy-duty cast iron sectiongrates remove easily and safely

• 20" wide porcelainized oven interior• 565⁄8" high, 24" wide, 295⁄8" deep• LPG available• 40,000 BTU oven• ETL

MARKET FORGEPremier MF-R4 24" Range

Standard features of the MF-R6 36" rangeinclude a stainless steel front, ledge, sides,backguard and shelf. Market Forge providesas standard many of the optional upgradesnormally offered at a premium on other rangelines. Exclusive double-venting beneath backshelf reduces heat buildup.

• 35,000 or 40,000 BTU lift-off burner headsfor high-performance cooking and easycleaning

• 12" x 12" heavy-duty cast iron sectiongrates remove easily and safely

• 30" wide porcelainized oven interior• 565⁄8" high, 36" wide, 295⁄8" deep• 40,000 BTU oven• LPG available• ETL


The Market Forge MF-R8 Range Seriesprovides as standard many of the optionalupgrades normally offered at a premium onother range lines. Standard features of this 8burner range include a stainless steel front,ledge, sides, backguard and shelf. New “No-Burn-Zone” to reduce burn stains onstainless steel back. Exclusive double-welloven flame spreader with temperaturediverters increases even distribution of heat.

• 35,000 or 40,000 BTU lift-off burner heads• 12" x 12" heavy-duty cast iron section

grates remove easily and safely • 585⁄8" high, 48" wide, 341⁄2" deep• 2 – 30,000 BTU 20" wide ovens• LPG available• ETL


MONTAGUELegend

Montague Legend heavy-duty range batteryincludes, from left to right: 18" open tops, 12"open top/hot top, 18" French tops, 36" wideunderfired broiler (ceramic or radiant-typeavailable). Overhead mounting includessalamander, sleek double high-shelf andspecial height flue riser. Choice of over 20cooktops, all at the same cost.

• Open top burner: 20,000 BTU(optional: natural gas, 30,000 BTU/hr.)

• French hot top burner: 35,000 BTU/hr.• Oven burner: 40,000 BTU

(optional: convection, 45,000 BTU/hr.)• LPG available• CSA International, NSF

MONTAGUEG Series Grizzly

Medium-Duty Ranges

The Grizzly Medium-Duty Ranges feature afull-size oven and 6 open tops with 25,000BTU/hr. cast iron burners. The Grizzly offersgreat versatility in one convenient unit.Variety of cooktops include 1-piece cast ironopen tops, polished steel fry tops, solid even-heat cast iron hot tops and raised frytop/broiler. Plus you have the “inside”advantage with front vented ovens tomaintain even heat and prevent cold spots.(Same oven design as the Legend Heavy-Duty 136 Ser ies. ) Opt ions include asalamander broiler.

• All range tops except G-60 series consistof multiples of 115⁄16" wide x 25" deepsections

• 11", 23", 34", 46", 57", 60", 68" widths available x 303⁄4" deep

• 211/2" single deck “high shelf” standard• LPG available• CSA International, NSF

Open Tops• One-piece cast iron sections• 115/16" wide, 25" deep (12" wide – G60)• 25,000 BTU/hr. cast iron burner/section

(2 each)

Hot Tops

• 115/16" or 12" wide sections, 25" deep,3⁄8" thick steel plates

• 20,000 BTU/hr. even heat cast ironburner/section

Fry Tops• 115/16", 12", 225/8" or 24" wide, 22" deep,

1/2" thick; or 34", 455/16", 565/16", 60" or 68"wide, 22" deep, 3/4" thick steel fry top

• 18,000 BTU/hr. even heat cast ironburner/section

Standard Oven• 141/4" high x 265/8" wide x 26" deep• Accepts 18" x 26" pans front-to-back or

side-to-side• 20,000 BTU/hr. (G-16) or 35,000 BTU/hr.

(G26, G60) cast iron burner

RANGES


QUESTChef Centre

Space a problem? Menu revisions creatingexpensive cooking equipment changeovers?Solution is simple – Quest Chef Centre. Firstand still the best to provide this uniquemodular concept. Initial configurations orfuture revisions easily formatted utilizingstandard “heavy-duty” cooking modules.

• Modular cooktops 8.5" h x 31" d• Natural or LP gas• All components CSA International, NSF

Open Burners• 2, 4, 6, 8, 10, or 12 burner sections• 12" or 18" wide sections• 30,000 BTU per burner• Unique 9" cast star burner• Optional raised rear burners

Fry Tops• 12" through 72" wide modules at 6"

increments• 26" deep x 5⁄8" thick steel plates• Linear high polish• Integral grease can• Optional throttling thermostats• 20,000 BTU burner at 8" c-c

Broiler Tops• Stainless steel radiant design• All-welded stainless steel construction• Round rod, diamond rod or cast grids• 12" through 72" wide modules at 6"

increments

Hot Tops• 18" modules• Super red-hot heavy cast tops• Large stock pot use• 40,000 BTU per 18" section

Closed Tops• 12" modules for simmering• 20,000 BTU per section

Ovens• 36" modules x 27.25" d x 27.5" h• Standard roast - bake• Unique "retarded" vent system• Two-speed convection optional• Counterweight doors – no springs• Low roast throttling thermostat• All stainless steel oven interior• 37,500 BTU cast burner

Refrigerated Bases• All stainless steel interiors• Cold wall construction• Low velocity circulating fan• Drawers come with h.d. stainless steel self-

closing slides• Drawers come with removable 12" x 20" x 6" liners• Remote compressor by others• 24" - 2 drawer, 36"- 4 drawer, 48"- 6 drawer

x 27.5" h x 27.25" d

Royal Restaurant Ranges have been designedto give the most useful features at anaffordable cost. All stainless steel sides andfront panels, including the oven doors and kickpanels are easily cleaned and rugged enoughto withstand the consistant heavy usage of abusy kitchen. Oven interiors are porcelaincoated on all surfaces for fast and easycleanup. The ovens are thermostaticallycontrolled with 100% safety on the pilots toshut off the oven gas flow if the flame shouldgo out. There is a push button ignitor for easylighting of the oven pilot. 12" x 12" heavy castiron grates cover the unique two piece lift offburners, rated at 30,000 BTU/hr. each.

• 56.5" high x 60" wide x 31.5" deep• Frame cnstructed of heavy gauge metal,

solidly welded• All stainless steel front, sides, valve cover

and kick plate• Heavy gauge stainless steel plate ledge• 11" deep stainless steel high-shelf on

standard backguard with stainless steelsplash panel

• Cast iron top grates, 12" x 12", for openburners

• Two-piece, heavy-duty lift off cast iron burner heads, rated at 30,000 BTU/hr.

• Spill protected standard pilot on each openburner for instant safe ignition

• Oven contact surfaces have porcelain finishfor easy maintenance

• Oven door designed for heavy use, easily removable for cleaning

• Piezo type, push button (matchless) ignitionto light the standing pilot on oven

• "U" shape oven burner provides 35,000 BTU/hr. for consistent heating; ovendesign enhances air flow

• 5/8" thick griddle plate, highly polished with 3" wide grease trough

• Full width removable crumb trays underopen burners


ROYAL RANGE60" Range Series

400 SeriesThe heavy-duty 400 Series Ranges havebeen designed to accommodate theversatility and demand of any kitchen. Theranges are equipped with 33,000 BTUpatented clog-free burners. Available with a45,000 BTU standard oven that is largeenough to fit a sheet pan in either direction ora 30,000 BTU convection with an on/offswitch.

• 33,000 BTU• Patented non-clogging burners• Removable cast iron grates with 15" rear

sections• Complete stainless steel construction• 4" front rail and shelf standard

500 SeriesThe new Southbend 500 Series Ranges offerusers “Peace of Mind” with ruggedconstruction and safety features.

• Patented 33,000 BTU non-cloggingburners with lifetime warranty

• Manual gas shutoff

• Piezo ignition

• Porcelain interior

• Five oven rack positions with 2 racks

• Large oven capacity: 45,000 BTU standard oven base; 32,000 BTUconvection oven base

• Individual cast iron grates with 15" rearsections

• Optional open top flame failure

• 2 year warranty

• LPG available• Select models are CE approved• CSA International, NSF, MEA

SOUTHBENDRestaurant Ranges

RANGES

SOUTHBENDPlatinum 32 and 36

Sectional RangeWith over 1,550 standard combinations,Southbend’s newest family member —Platinum 32 — is sure to meet any and alldemands of a high-volume kitchen.Keeping our customers’ needs in mind, thePlatinum 32 Sectional Ranges offer not onlydurability and reliability, but flexibility as well.Open top burners in 33,000 BTU and 45,000BTU. Griddles, char broilers, hot tops andgraduated hot tops are available in 12", 16",24", 32", 36" and 48" sections with yourchoice of cabinet base, standard orconvection oven base, refrigerated/freezerbase or as a modular countertop unit.

In addition to being highly customizable,Southbend offers numerous standardfeatures:

• 2 year warranty parts, 1 year labor• 45,000 BTU on oven bases (standard and

convection)• Porcelain oven interior• Front and rear gas connections• Continuous front rail• Stainless steel sides and shelf• Electronic Ignition, optional• Splashproof design/controls• Stainless steel sides• LPG available• CSA International, NSF, MEA, cUL

• All stainless steel exterior• Available in 24", 36", 48", 60" and 72" models• Heavy-duty 12" x 12" cast-iron half-grates;

fully leveled for easy pan sliding• Heavy-duty 2-piece cast-iron 30,000 BTU/hr.

open top burners• One fully concealed standing pilot, centered

between front and rear burners; burners lightwithin seconds with the aid of 304 stainlesssteel flash tubes

• 1 year parts and labor warranty• Available with standard or convection ovens,

cabinet bases or as counter models• LPG available• UL, cUL

THERMA-TEKRestaurant Range

Designed as an alternative to a convection ovenbase, Vulcan can provide our Chef’s Oven toany standard oven base Heavy-Duty Rangeunit. The advantage? We provide a 650°thermostat and a 1⁄2" steel plate deck. Combinedwith Vulcan’s 50,000 BTU/hr. flame retentionoven burner you have a winning combination ofpower and efficiency without the maintenanceissue inherent to convection oven bases in ahigh-volume kitchen.As a finishing oven, the 50,000 BTU/hr. flameretention burner has more than adequate powerto get the job done.With the 1⁄2" steel deck, whichacts as a heat sink, efficiency is maximized asthere is less heat loss when opening & closingthe unit on a constant basis, meaning lessrecovery time for the unit.


VULCANGH Series Heavy-Duty Gas Range

Chef’s 650° Oven Thermostatwith 1⁄2" Steel Oven Deck


U.S. Range’s “U” Series Restaurant Rangesfeature stainless steel exterior – including 5"wide front rail. Cast iron open burners set insplit cast iron ergonomic grates. Porcelainoven bottom and door liner. Heavy oven doorwith “keep cool” handle.

• U-24 - 24" 4 burner• U-36 - 36" 6 burner• U-48 - 48" 8 burner• U-60 - 60" 10 burner• Available with standard oven, convection

oven or storage base. Top configurations include open burners, griddles, and hot tops


U.S. RANGE“U” Series

Restaurant Range

The SunFire “X”, a “Value Series” ofRestaurant Ranges, features 30K BTUuniversal top burners and a 33K BTU ovenburner. With stainless steel finish and one-piece cast iron tops, the X line is available inthe most popular widths and topconfigurations.

• X24 - 24" 4 burner• X36 - 36" 6 burner• X60 - 60" 10 burner• X60RG - 60" 6 burner with raised

griddle-broiler• LPG available• CSA International, NSF

SUNFIRE“X” Series

Restaurant Range

RANGES


Designed for counter top or refrigerated baseapplications. 26,000 BTU/hr. burners. Porcelainburners and grates.

• Raised rear burners available

• 4" or 11" backsplash

• LPG available

• CSA InternationalMG12

• 12" wide


• 24" wide


• 36" wide


• 48" wide

• 8 open burners

VULCANModular Gas Counter Top Range

Vulcan’s Modular 90 Series Gas RestaurantRanges are available in 24", 36", 48" and 60"widths. 26,000 BTU/hr. open burnersstandard. Provided with stainless steel frontand sides. Standard or convection oven(s)available for 36", 48", and 60" wide models.Space-saver ovens standard on 24" models.

• 591⁄2" high, 32" deep• 24", 36", 48", and 60" widths available• LPG available• CSA International, NSF

Model 24L Series• 24" wide• 1 space-saver oven• 4 open burners

Model 36L Series• 36" wide• 1 standard oven• 6 open burners

Model 148L Series• 48" wide• 1 standard oven, 24" raised griddle /broiler• 4 open burners

Model 481L Series• 48" wide• 1 standard oven, 12" storage compartment• 8 open burners

Model 60L Series• 60" wide• 2 standard ovens• 10 open burners

Model 260L Series• 60" wide• 2 standard ovens, 24" raised griddle /broiler• 6 open burners

VULCANModular 90 Series

Vulcan’s Heavy-Duty Gas Ranges aredesigned with quality, flexibility and a range ofoptions and accessories to meet not only yourcooking requirements, but your spaceutilization and cleaning needs as well.

Ranges are standard with stainless steelfront, sides and legs. Units are available withstandard oven base, convection oven base, oron a storage base. Standard oven base has a50,000 BTU/hr. flame retention burner and theSnorkel convection oven base has a 32,000BTU/hr. burner.

• 36" high, 34" wide, 391⁄4" deep• Available in Natural or LP gas• CSA International, NSF

Model GH30• Super radial fin hot top• Total top: 45,000 BTU/ hr.

Model GH45• 4 open burners• 30,000 BTU/ hr. per burner

Model GH6• 6 open burners• 30,000 BTU/ hr. per burner

Model GH60T• Thermostatically controlled griddle top• Total top: 80,000 BTU/hr.

Model GH72• Even heat top• Total top: 80,000 BTU/ hr.

Model GH72 / 45• 2 open top burners and even heat top• 30,000 BTU/ hr. each burner

Model GH60T/ 45• 2 open burners and thermostatically

controlled griddle top• 30,000 BTU/ hr. each burner

Model GHCB345• Charbroiler on storage base only• Total top: 96,000 BTU/ hr.

Model GHF91G• Range match fryer• 120,000 BTU/ hr.

VULCANGH Series

Heavy-Duty Gas Ranges

GAS $AVESOne Range & Oven


GAS$3,611

ELECTRIC$3,971


$360


RANGES

The new Endurance Range comes with astainless steel rapid clean system under thecook top section. 32,000 BTU/hr. burners arestandard. Front mounted gas shut off valve forthe top burners. Heavy-duty easy lift-offgrates. 6" wide front ledge.

• Convection oven base• Griddle options• LPG available• CSA International, NSF

Model G36L

• 36" wide• 1 standard oven• 6 open burners

Model G481L• 48" wide• 1 standard oven and 12" wide storage base• 8 open burners

Model G60L• 60" wide• 2 standard ovens• 10 open burners

Model G260L• 60" wide• 2 standard ovens• 24" 30,000 BTU/hr. raised griddle/broiler• 6 open burners

VULCANEndurance Series Ranges

Wolf’s Heavy-Duty Gas Ranges are designedwith flexibility in mind. Wolf is based on a 36"wide format, but offers a wide variety of topconfigurations based on 12", 18", 24" and 36"increments. All units are standard withstainless steel front, sides, and legs. Thisvariety allows you to create the best range foryour needs.

Wolf’s 36" ranges are available on fourdifferent types of bases. The standard ovenhas a 40,000 BTU/hr. burner, and theconvection oven base with electronic ignitionhas a 30,000 BTU/hr. burner. Units areavailable on open bases, and as modular units.Wolf also offers refrigerated bases in (self-contained and remote) sizes ranging from 36"wide, then in 12" increments to 108" wide.

In addition, Wolf offers a 36" work-top withstandard oven base, and matching uprightbroilers to help complete your lineup.

36" Commander• 36" high on legs, 36" wide, 381⁄2" deep• Standard oven size: 141⁄2" high, 271⁄2" wide,

281⁄2" deep• Convection oven size: 14" high, 261⁄2"

wide, 23” deep• Open top burners: 30,000 BTU/hr. each• Fry/Griddle top burners: 30,000 BTU/hr.

each• Hot top burners: 35,000 BTU/hr. each• Available in Natural and LP Gas• CSA International, NSF

WOLFCommander

Heavy-Duty Ranges

36" wide gas restaurant range, Wolf ModelNo. C36S. Fully MIG welded aluminized steelframe for added durability and extended life.Stainless steel front, sides, back riser,highshelf and 6" adjustable legs. Extra deepcrumb tray wth welded corners to containliquids. Six 30,000 BTU/hr. (NAT or LPG) castburners with lift off burner heads. Energysaving flashtube open burner ignition system(one pilot for every two burners), shrouded forreliability. Heavy duty cast grates, easy lift-off12 x 121⁄2 inches in the front and 12 x 141⁄2inches in the back to better accommodatestock pots or large pans. Grates have a built inaeration bowl to provide greater efficiency.Burner knobs are cool to the touch, hightemperature material. Oven: 35,000 BTU/hrstandard baker’s depth oven withporcelanized bottom and door panel,measures 27"d x 263⁄8"w x 14"h andaccommodates sheet pans side to side orfront to back. Oven thermostat adjusts from250° to 500°F with a low setting. Oven issupplied with one (1) rack, two rack guide setsand four (4) rack positions. Oven door isheavy-duty wth an integrated hinge/springmechanism requiring no adjustment. 3⁄4" reargas connection and pressure regulator. Totalinput 215,000 BTU/hr burners and oven.

STANDARD OVEN MODELS:C36S6 6 Open Burners215,000 Total Input BTU/hr.C36S4FT12 4 Open Burners175,000 Total Input BTU/hr. 12" Fry TopC36S2FT24 2 Open Bumers135,000 Total Input BTU/hr. 24" Fry Top

C36SFr36 95,000 Total InputBTU/hr. 36" Fry Top

KEY FEATURES:• Fully MIG welded frame• Stainless steel front, sides, back riser, lift-off

highshelf• 6" stainless steel adjustable legs• 30,000 BTU/hr. open top burners with lift-off

heads• Shrouded flashtube pilot system (one pliot

per every two open burners)• Extra deep pull-out crumb tray with welded

corners to contain liquids• 35,000 BTU/hr. baker's depth standard oven

cavity measures 14"h x x 263⁄4"w x 27"d• 1 year limited parts and labor warranty• CSA International

WOLFChallenger XL™

36" Gas Restaurant Ranges


RANGES, CHINESE


CHINESE RANGES

The gas Chinese wok range is aversatile piece of equipment thatwill stir-fry, fast-cook, boil, simmer,stew, sauté and steam. It is equallyat home behind the scenes in aproduction kitchen or out front in avariety of display cooking applications.

Chinese range gas burners deliverintense, high heat and rapid heattransfer. They are designed to passalong a maximum of the generatedBTUs to the foods being prepared.This fast heat transfer cooksquickly and maintains the flavorand texture of foods. In minutes,meat, poultry, fish and vegetablescan be turned into delicious stir-fried, steamed or tempura-cookedmenu items.

As customers clamor for morehealthy options, the emphasis onvegetables and the limited use ofoil makes wok cooking a heart-healthy alternative to some otherpreparation methods. Because ofthe high temperatures and fastcook times, vegetables do well in astir-fry. This makes stir frys apopular and easy way to addvegetarian dishes to evenmainstream menus.

Gas Chinese ranges have either acast iron burner grate shaped tocradle the convex bottom of a wok,or a raised stainless steel ring thatsupports the wok sides andconcentrates the burner heat.These designs enhance energyefficiency and enable chefs to tailorgas usage to the type and quantityof foods being cooked. By simplyadjusting the circumference of theflame impinging on the pot bottom,a wok range can efficiently handlea single serving or many portionsat a time.

In the hands of a skilled chef, a gasChinese range can be a showcasefor exhibition-style cooking. Itvisibly demonstrates the qualityand freshness of the foods beingserved. It enhances menu offeringsand multiplies profits.

• Stainless steel rigged exterior body withhigh backsplash

• Available in all diameter sizes• Built-in drain system and water-cooled top

help control stove's temperature• 2 manually controlled Chinese swing

faucet's located between holes to avoid intense heat

• 3 ring and jet burner models available• Easily accessible stainless steel drain

basket located in front or at the rear ofthe stove

• Conveniently placed “L” shaped knee valve adjusts gas and provides hands-freecooking

• Steam pans, removeable steam tanks, andsoup pot holders may be used tocustomize the range

• Griddles, fryers and open burners maybe built into this Chinese gas range

• LPG and Natural gas models available• 1 year parts & labor warranty

AMERICAN RANGEARCR Chinese Wok Ranges

QUESTChinese Range

Powerful jet impinged burners provide instantheat required for all styles of stir fry, toss wok,or chop suey cooking. All stainless steel body,rear splash, and combustion chambersmaximize life, performance, and cleanliness.Deck wash down, fill faucets and special roll-rimmed wok bowls standard. CHR-3 picturedabove.

• Standard models 1 through 4 woks• 30", 58", 86", 114" x 42.75"d x 57"h• Custom (size and BTU) models

available• 34" high work surface• 100,000 BTU per burner standard• Up to 160,000 BTU per burner (optional)• Natural or LP gas• CSA International, NSF

This compact little range packs lots of power.Great for wok-style display cooking. Thisdurable unit features an all-welded steelcabinet with 3⁄8" steel top plate, stainless steelwok ring and powerful “Jet -Ring Burner.”Designed to expand your menu without thehigh cost of a full-size Chinese range.

• 30 3 ⁄8" high, 18" wide, 20 1 ⁄4" deep• 90,000 BTU “Jet -Ring Burner”• LPG available• CSA International, NSF

RANKIN-DELUXOriental Range OR-18-W-C

Versatile dual purpose cooking unit instantlyconverts from a hot plate to a wok range andback again without tools. Add wok cookingtechniques without having to take up morefloor space or reconfigure the kitchen.The Oriental Flex System features powerful30,000 BTU burners to deliver maximum heatfor quick and efficient cooking. Availableconfigurations include in-line and step-updesigns with one to eight wok rings,depending upon the model. Each ring holds11-inch woks that are specifically designedfor profitable single-serve portions. The FlexSystem is also offered in 1, 2 and 3 burnercounter models. Floor model shown.

• Available widths: 12", 24", 36", 48"• 30,000 BTU per burner• 10/14" high, 311⁄2" deep• EZ Clean Burners (2, 4, 6 or 8)• LPG available• CSA International, NSF

RANKIN-DELUXModel ORSU

Oriental Flex System™

RANGES, CHINESE


RANGES, STOCK POT

TOWN FOODChinese Range YF-2-SS

Completely customized wok range designedfor each chef’s needs. Superior qualitystainless steel bodies and custom cast ironchamber rings extend the life of the range.Choose burner (9 selections); faucet (over 15varieties); and chamber insulation (fiberceramic or fire brick) type. Optional flue risers,warming chambers, chamber reducers &internal sink location for the ultimate customChinese wok range.

• Express, York & MasterRange models• 70" h x 60" l x 47" d• BTU range 62,000 - 137,000 per hole• LPG available• ETL & NSF certified

YUE POStir-Frying Wok Range

New revolutionary design with compactsize, powerful burner and simple adjustmentoperation. High quality stainless steel exteriorbody. Burner housing is insulated by firebrickand heat resistant material. Burners aremade to suit the use of any type of fuel andrear pots are heated by waste exhaust air.Built-in swing faucet.

• 32" high, 87" wide, 43" deep• 164,000 BTU each burner• LPG available• CSA International, NSF

STOCK POT RANGES

Gas stock pot ranges provide a lotof firepower in a relatively smallfootprint.

These small but mighty rangesare specifically designed torapidly heat large 20 to 80 quartstock pots. Their low workingheight makes it easier and saferfor cooks to load, unload andmonitor heavy pots of soups, chili,stews, beans and other kettle-cooked foods which can weigh inexcess of 100 pounds. (Even tengallons of water weighs 86pounds.)

Gas stock pot ranges generallyfeature one or two large open topburners with a high BTU powerinput per burner. The visible gasflame offers precise temperaturecontrol and infinite temperaturelevels so the burners may beadjusted from high flame for fastproduction to lower flame forsimmering or holding foods.

These rugged ranges are builtwith a heavy-duty, cast iron burnergrate that will support the weightof large cooking vessels filled withproduct and liquid. Built for thelong haul, gas stock pot rangesfeature all-welded, heavy-gaugesteel frame construction that willstand up to the demands of high-volume cooking and provide yearsof dependable service.

Their narrow width means gasstock pot ranges take up relativelylittle hood space and can free upburners on the main range batteryfor other tasks.

Gas stock pot ranges feature amodest initial price tag, and easy,low cost installation.

The ARSP Series is ruggedly built to provideyears of trouble-free, low-maintenanceperformance in the most demandingfoodservice operations. The all-welded bodyis made of heavy gauge steel and is designedto handle the heaviest loads.

• 3-ring and jet burner models available• 24" high, 18" wide, 21" and 42" deep• 90,000 BTU 3-ring burner, 125,000 BTU

jet burner• Standing pilot for automatic ignition• LPG and Natural gas models available• 1 year limited warranty on parts and labor• CSA International, NSF

AMERICAN RANGEARSP Stock Pot Stoves

CONNERTONStock Pot Range

Heavy-duty, all-welded, #304 stainless steelbody, fully enclosed for higher efficiency,easier cleaning and long life. Stainless steellegs and stainless adjustable feet. Heavy-dutycast iron grate with center sloped hole to helpdirect spillovers into stainless steel drip pan.Heavy-duty 90,000 BTU cast iron 3-ringburner has 2 brass valves which allow precisecontrol of flames from low to high heat.Various heights available.

• 24" high, 18" wide, 21" deep• Shorter body available• 90,000 BTU 3-ring burner• LPG available• CSA International, NSF


RANGES, STOCK POT RETHERMALIZERS

One-piece heavy cast iron top grates withcenter slope design for spillover control, withfull rib coverage for easy handling of all sizesof utensils. Individually controlled ring burners.Heavy-duty, all-welded body.

• 25" high, 18" wide, 21" deep• Model available in 36" width • 100,000 BTU• LPG available• CSA International, NSF

RANKIN-DELUXSuper Stock Pot Range

SSPR-110-C

• One 100,000 BTU/hr. 3-ring cast-iron burnerper 18" width unit

• All stainless steel exterior, including cabinetbase

• Two infinite heat controlled valves per section

• Heavy one-piece cast-iron grate, specificallydesigned to handle constant use

• Continuous pilots for instant ignition

• Full width drip tray

• Heavy-duty legs or casters bolted to bottom ofcabinet for added stability

• LPG available

• UL, cUL

THERMA-TEKStock Pot Range

• One 135,000 BTU/hr. jet burner per 18" widthunit

• All stainless steel exterior, including cabinetbase

• Two infinite heat controlled valves per section

• Heavy one-piece cast-iron grate, specificallydesigned to handle constant use

• Continuous pilots for instant ignition

• Full width drip tray

• Heavy-duty legs or casters bolted to bottom ofcabinet for added stability

• LPG available

• UL, cUL

THERMA-TEKJet Burner Stock Pot Range

Wolf Stock Pot Ranges are ideal for unlimitedvolume food preparation. Individually controlled,two-piece ring-type heavy-duty cast iron burners.One-piece cast iron top grate. Easy-to-cleanstainless front panel. Tubular stool legs featureadjustable feet.

• 221⁄2" – 24" heights, 18" wide x 241⁄2" deep(Single)

• 36" wide double and 49" long double models available

• 110,000 BTU/hr. input per section• Heavy cast iron burners and top grate(s)• Heat shield to protect control valves• LPG available• CSA International, NSF

WOLFStock Pot Range

The most flexible and quick way torethermalize products for menu/volume savings.Unmatched for design, construction andflexibility, Pitco’s Rethermalizer is available inthe standard one or two tanks, with othercombinations available. Stainless steel tank,covers, doors and high-temperature baffles.Automatic water fill system. Rethermalizer willraise 40 lbs. of product from start temperatureof 37°- 40°F to a finish temperature of 165°Fwithin 30 minutes or less.

• 55,000 BTU/hr./unit• Capacity: 17.5 gals. water• LPG available• CSA International, NSF, MEA

PITCO FRIALATORSolstice™ Gas Rethermalizer

RETHERMALIZERS

Gas rethermalizers reconstitutefrozen or refrigerated foods for avariety of foodservice operationsthat utilize cook-chill systems. Heat-sealed plastic pouches of soups,stews, sauces and gravies orvacuum-packaged sous vide typesingle portions of meat or seafoodcan be taken out of inventory andquickly heated for service.

Gas rethermalizers provide fastheating and short recovery times.Water is preheated to an initialtemperature of about 195°F. Thepackages of precooked food areplaced in the cooking basket,lowered into the hot water andrethermalized until the foods reachserving temperature.

Specially designed control systemsmaintain precise water temperatureswhich ensure that products do notovercook and that foods can be heldat the recommended servicetemperature for extended periods oftime.


SPECIALTY EQUIPMENTSPECIALTY EQUIPMENT

Ethnic cooking is on the frontburner of the foodservice industry.America’s increasingly diversepopulation has broadened theawareness of ethnic cuisines andstimulated the appetite for moreadventurous dining options. Thistrend, coupled with the popularityof fusion cooking that bringstogether the foods, tastes, texturesand spice profiles from differentcultures has fueled the demand fora variety of specialized gas cookingequipment.

Manufacturers have stepped up tothe plate with specialty appliancesdesigned to provide foodserviceprofessionals with the right tools forthe job of creating authentic ethniccusines. This equipment capitalizeson the efficiency and economy ofgas coupled with its dependableperformance benefits such asinstant-on/instant-off and precisetemperature control. It has beenadapted to meet the food safetycodes, production needs andmodern manufacturing methods ofthe adopted homeland.

The label ‘Specialty Equipment’ isused here to describe the widevariety of cooking equipment nottypically found in traditionalAmerican commercial kitchenssuch as Tandoor Ovens, PlanchasMongolian Grills, Teppan-YakiGriddles, Shish Kebob Broilers,and Flour Tortilla Machines. It alsoencompasses appliances thatprovide efficient and innovativeways to make long-time favoritessuch as sweet corn, potatoes anddoughnuts.

Gas specialty equipment is notbeing limited to use in ethnictable service restaurants. It isfinding its way into venues asdiverse as hotels, colleges, quickservice outlets and shopping mallfood courts where it helps attractnew customers by offering abroader world of menu choices.And this translates into higherprofits – in any language.

The ARTY series is innovatively engineeredfor optimum performance and long-lastingdurability. The modern design features a two-ring burner designed to provide completecoverage of the large cooking area. As withall our heavy-duty countertop equipment,they are built to the highest commercialstandards to ensure years of trouble freeservice, featuring superior frame constructionand stainless steel exterior for easymaintenance.

• Stainless steel rugged exterior body• Highly polished 3⁄4" thick steel griddle

plate.• 30,000 BTU round burner to create a hot

zone in the center of the griddle toaccommodate this unique style of cooking

• Large capacity removable grease pan• Burner has adjustable gas valve and

continuous pilot for instant ignition• Stainless steel grease trough and one-

piece rolled front for easy cleaning• LP and Natural gas models available• 1 year parts and labor warranty• ETL International, NSF, CE

AMERICAN RANGEARTY Teppan-Yaki Griddles

The ARKB Series saves time, money andlabor. The unique design provides fast results,retaining the natural flavor of the food. Theextra heavy-duty steel reinforced interiorwithstands extreme temperatures. Its low-profile construction makes countertopinstallation easy. Heavy-duty radiants provideoptimum heat distribution and are individuallyremovable for quick and easy cleaning.

• 4, 6, 8, l0 and 12 burner models available

• 120,000 – 360,000 BTU

• Spits and rotisserie-style models

available

• LP and Natural gas models available

• 1 year limited warranty on parts and labor


AMERICAN RANGEARKB Heavy-Duty

Shish Kebob Broilers

• Heavy-duty stainless steel radius rail• 10 gauge all welded body construction• Unique flame distribution to cook food

evenly and consistently• 304 stainless steel support throughout

the unit• Large and removable grease drawer• Equipped with heavy-duty knee valve• LP and Natural gas models available• 1 year parts and labor warranty

AMERICAN RANGEAMBG Mongolian Barbecue Grill

BE&SCOBeta 900 - Model 7F

Flour Tortilla MachineYour customers will love to watch tortillasspiral down the carousel oven, come outpiping hot and ready to eat! With a productioncapacity of up to 900 7" tortillas per hour, theBeta 900’s cost efficient and attractive set-uphas made it one of our most popular models.

• Configurations: L shaped and straight• 65.6 h x 65.6" w x 82" l with conveyor• 45,000 BTU• 240V, 60Hz, 17 amps, Single Phase• LPG available• UL, NSF approved

SPECIALTY EQUIPMENT


EVOPresentation “Action Stations”

Heighten the experience of dining guests bypreparing foods live-action on Evo. Completeturnkey solution for entertaining guests withthe sights, sounds, and aromas of freshlyprepared food. Grill, sauté, toast, sear, stir-fry, bake, poach, steam or braise on Evo. Thedisplay cooking choice for foodserviceprofessionals in supermarkets, dining halls,restaurants, hotels, resorts, and clubsworldwide.

• Fixed and portable solutions for indoor andoutdoor applications

• Unlimited versatility, plancha-style • 25" and 30" seasoned steel cook surface • Dual-zone control with edge-to-edge,

even heating • Drip pan/removable spillover collector • Digital LED display (indoor) • All 304 stainless steel • With or without refrigeration (indoor) • Available as built-in table unit or

customized to fit any countertop (indoor) • 2 year warranty • 48,000 BTU; 225° to 700°F • LPG available • NSF, ANSI Z21.58b, CGA 1.66

Cooking in the 21st century. High-volumecooking on the most updated, MongolianBBQ, with stainless steel gutter and body.High heat for faster recovery regardless ofload. With double burners and controls andover 500,000 BTU. This unit is easy to cleanand operate. Features 100% safety shut-offand new burner design. You can expectuncompromising quality in your choice of GasAppliance Company’s Mongolian BBQ.

• Natural Gas & LPG available

• NSF

GAS APPLIANCE CO.Mongolian Grill

JADE®

Plancha-BroilerThe Jade® Infrared (or optional Radiant)Plancha allows for the searing andcaramelization chefs and customers havegrown to love from the Plancha, with theability to finish cooking directly below thesearing surface. With efficiency in mind, Jadehas created a diversity of cooking processesin a smaller footprint. As always, operatorscan rest easy knowing Jade stands behindthe Plancha with a four year parts and laborwarranty.

• LPG available• CSA International

JADE®

Korean Barbeque

The Jade® Korean Barbeque moldsseamlessly into a dining table to enhance aparticipative experience. This unique piecehas a removable top plate that can becleaned between turns to minimizeinterruptions and maintain sanitary conditionsduring a customer’s dining expeience.

The Korean Barbeque is built with the sameheavy-duty construction Jade is known for,backed by a full four year parts and laborwarranty.

• LPG available

For more information onthe variety of

GASSPECIALTY

EQUIPMENTContact these leading

manufacturers.

Please mention the31st Edition

FOODSERVICEGAS EQUIPMENTCATALOGand the page number onwhich the equipmentmodel is shown.

SPECIALTY EQUIPMENT


This high-production fryer is perfect fordoughnuts as well as a wide variety of foods.The long-lasting, high-temperature stainlesssteel heat baffles efficiently provide maximumheat. Easy-to-use, under-fryer filter ensuresquality fried products and extends oil life.Standard with drainboard and submerger.

• 57" high, 291⁄2" wide (571⁄2" wide with drainboard open), 431⁄4" deep

• 72,000 BTU/hr.• Capacity: 100 - 115 lbs. oil• 100 dozen doughnuts/hr.• LPG available• CSA International, NSF, CE

PITCO FRIALATOR24RUFM Doughnut Fryer

The highly polished griddle plate — availablein thicknesses of 3⁄4" and 1" — is made fromsteel alloys to ensure consistent results overyears of hard use. The Rankin-Delux dualring burner allows for amazing heat andcomplete temperature control. Both rings canbe turned on for rapid start-up, then the innerring may be turned off for optimum, efficientcooking.It’s furnished with a stainless steel front,height-adjustable legs and optional 1⁄4" highstainless steel splash on the sides and rear toconfine oil for cleaner, more sanitarypreparation areas..• Widths available: 241⁄2", 361⁄2", 481⁄2", 601⁄2"• 127⁄8" high, 263⁄4" deep• 30,000 - 50,000 BTU• Stands available

RANKIN-DELUXModel RTYG

Teppan-Yaki Griddle

• Enamel Outer Casing with Aluminum CookPot

• Easy to Clean

• Cooks Rice in Large or Small Quantities(25 - 55 cups)

• Automatic Two-Stage Burner

• Automatic Simmer

• Accurate & Dependable Thermostat

• Propane or Natural Gas for More Efficient Cooking

• 35,000 BTU burner

• Capacity: 101⁄2 quarts (uncooked rice)

• 173⁄16" h, 237⁄16" w, 1815⁄16" d


RINNAICommercial Gas Rice Cooker

TOWN FOODMongolian Grill MBR-42

These high powered grills are the new wavein quick cooking. Multiple burners andinnovative cook top construction enablesmany meals to be cooked in rapidsuccession. Cook tops are made from castiron or cold rolled steel and range from 3' - 7'in diameter. Grill body is made entirely of highquality stainless steel. Center hole with scrapchute and bin optional for 5' - 7' units.

• 54" - 96" diameter, 37" height

• BTU range 123,000-574,000

• LPG available

• ETL, NSF

The world’s leading manufacturer of ‘stone-fired’ cooking equipment now offers a gas-fired Tandoor. Authentic Indian cuisinedepends on the Tandoor, and Wood Stonehas applied progressive ceramic engineeringto manufacture a powerful and durableversion of this old standby. The Wood Stonetandoor is powered by a single, manuallyadjusted, gas burner, positioned for efficientheating of the oven’s ceramic interior.

• LPG available• ETL certified for sanitation• ETL, cETL

WOOD STONETandoor

The Wolf Teppan-Yaki Griddle is engineeredand designed to match the elegance andsplendor of the Japanese steak house. It setsthe stage for the culinary expertise of theJapanese chef. Stainless steel front, sidesfinished in black epoxy powder coat paint. 3 ⁄4"thick highly polished steel griddle plate. 3"wide stainless steel grease trough drains intolarge capacity grease collector.

• 495⁄8" and 605⁄8" widths available• Full 24" deep highly polished steel griddle• Stainless steel stand with undershelf• Protected exhaust flue• 30,000 BTU heavy-duty ring burner with

pilot ignition system• LPG available• CSA International, NSF

WOLFTYG Series

Gas Teppan-Yaki Griddle

STEAMERS, COMPARTMENT


COMPARTMENT STEAMERS

Steaming is an efficient way totransfer heat and a healthy way toprepare a variety of nutritious foods.Compartment steamers will cook,defrost and rethermalize foodswithout drying them out. They canseal in moisture and increase yieldsin meats and freshen breads.

Gas compartment steamers areavailable in three basic types.Pressureless (convection) modelscook foods at the relatively lowtemperature of 212°F. This fast butgentle cooking method is ideal forfresh or frozen seafood and forbringing out the best in vegetables.

Pressure steamers use highertemperatures, resulting in fastercook times for some foods such asrice, pasta and potatoes.

Several manufacturers have alsodesigned hybrid models that canfunction in either the pressure orpressureless steam mode.

The SteamCraft Ultra 5 provides floor modelproduction and performance at countertoppricing. Considered ideal for restaurants andcafeterias with seating capacities of 100 - 200and hospitals with up to 100 beds.

Designed as a slender 21" wide singlecompartment unit with a cooking capacity of5 – 12" x 20" x 2 1 ⁄2" pans. The Ultra 5 has a70,000 BTU power pack gas steam generatorthat is 72% efficient, with automatic pilotlessspark ignition. Steam generator standby modeallows unit to start cooking instantly.Maintenance-free patented brass steam jetsproduce high-velocity convection steamwithout fans. Coved corners.

Easy-access generator descaling port on topof the unit – no need to remove hot panels orrack guides. Made of rugged 14 gaugestainless steel construction, slammable one-piece compartment door with slam/latch doorlock. Float-type water level controls andautomatic steam generator blowdown with“water jet” drain cleaning feature.

• 70,000 BTU power pack steam generator• 60-minute electro-mechanical timer

standard or optional electronic timer withload compensating feature

• Optional heavy-duty equipment stand ormodular base

• Standard with cord and plug for 115 Vcontrols

• Optional right-hand door hinging with controls on left

• IIS and LPG available• CSA International, UL, cUL, NSF

CLEVELAND RANGE21CGA SteamCraft Ultra 5

The unique SteamCraft Ultra 10 is the nextevolutionary step in the history of convectionsteamers with increased capacities (66%more capacity than other brands). High-performance, high-efficiency (80%) at anaffordable price. The atmospheric steamgenerator fires at 75,000 BTUs when only 1compartment is being used. The Ultra 10incorporates all the features of the 21CGASteamCraft Ultra 5.

• 125,000 BTU input• Capacity: 10 – 12" x 20" x 2 1⁄2" pans• IIS and LPG available• CSA International, UL, cUL, NSF

CLEVELAND RANGE24CGA10 SteamCraft Ultra 10

The SmartSteam line of boilerless gassteamers offers the ultimate solution for theheavy-duty steaming applications in afoodservice kitchen. Designed in 3-, 5- and10-pan capacities per compartment andcountertop or stand mounted and stackedfloor designs provides a solution for virtuallyany steaming need, from a la carte restaurantservice to high-volume production. All gasmodels feature the signature elements of aGroen steamer, including a bright polishinterior, reversible door with easy-open handleand a high-efficiency infrared gas burnersystem.

• Models: SSB-3G, SSB-3GF, (2)SSB-3GF,SSB-5G, SSB-5GF, (2)SSB-5GF, SSB-10GF AND (2)SSB-10GF

• Capacity: 3-, 5-, 6-, 10- and 20-pans (12"x 20" x 21⁄2")

• Firing Rates: 54,000 BTU/hr. (3-pan); 62,000BTU/hr. (5-Pan) and 100,000 BTU/hr. (10-pan)


GROENSmartSteam 100

Boilerless Steamer

Xtreme Steam 5-Pan connectionlesscountertop steam cooker is an Intek ModelXSG-5 Steamer. Pan capacity of 5 (2.5" deep,12" x 20") or 3 (4" deep 12" x 20") pans. Unitproduces steam at 212° F with no water ordrain connection required. Invertedconvection fan technology. Includes a 1 yearparts and labor warranty.

• 14 gauge reinforced stainless steel cavity• Insulated cavity and double door panel• Heavy refrigeration style door handle with

magnetic latch• Stainless steel wire racks positioned to

support 2.5", 4", or 6" deep pans• Inverted flow convection fan in cooking

chamber• Open door while cooking• 3 gallon capacity water reservoir• UL, NSF

INTEKXtreme Steam XSG-5 Steamer



The A-Plus Steam Cooker features 2stainless steel cooking compartments. Thetop offers pressure and convection steamcontrols for pressure steam cooking or free-vented, convection steam cooking. Thebottom operates as a pressure steam cooker.The lift-out pan supports and steam inlet pipedirects the steam across the surface of thefoods. Self-latching compartment doors openautomatically 15° when primary latch isreleased.

• 55" high, 36" wide, 33" deep• 300,000 BTU• LPG available• CSA International, NSF• UL for Sanitation

MARKET FORGEA-Plus Gas-Fired Steam Cooker Two 18 gauge stainless steel welded cooking

compartments with coved internal corners.Each compartment is equipped with aperforated steam inlet baffle positioned forprecise application of high velocity steamacross the surface of food. Controls for eachcompartment include a 60-minute loadcompensating timer.

• ST-10M24G200A: 24" wide, 33" deep,200,000 BTU

• ST-10M36G300A: 36" wide, 33" deep,300,000 BTU

• 5 – 12" x 20" x 21⁄2" deep pansper compartment

• Integrally mounted on cabinet base containing gas-fired steam generator

• LPG available• CSA International, UL, cUL, NSF

MARKET FORGEST-10 Plus Ten Convection

Steam Cooker

Convection steam cooker, integrally mountedon a cabinet base containing a gas-firedboiler. Inside dimensions of cookingcompartment are 277⁄8" wide x 171⁄4" high x235⁄8" deep. Double-wall construction with 1"thick insulation between the cookingcompartment and the exterior walls. Thecontrol panel is made of Lexan for ease ofcleaning and extended life.

• 50" high, 36" wide, 33" deep

• Holds 12 – 12" x 20” x 21⁄2" deep pans

• Model ST-12M36G200A: 200,000 BTU

• Model ST-12M36G300A: 300,000 BTU• LPG available• UL, cUL, NSF, ASME

MARKET FORGEST-12 Convection Steam Cooker

Convection steam cooker, integrally mountedon a cabinet base containing a gas-firedboiler. Inside dimensions of cookingcompartment are 277⁄8" wide x 171⁄4" high x235⁄8" deep. Double-wall construction with 1"thick insulation between the cookingcompartment and the exterior walls. Boilercontrols are conveniently located in a slide-out, “works-in-a-drawer” style enclosure.

• 36" wide, 33" deep, 300,000 BTU• 12 – 12" x 20” x 21⁄2" deep pans

per compartment• LPG available• CSA Inernational, UL, cUL, NSF, ASME

MARKET FORGEST-24 Convection Steam Cooker

Energy Star rated with a built-in filter system,an integrated water management systemand a patented “steam on demand” conceptwith a “steam and hold” feature. Standardwith steam interlock, 60-minute timer,pilotless ignition and a preheat thermostat(190°F) and high limit.

• 5 – 12" x 20" x 21⁄2" pans• 42,000 BTU gas steam generator• LPG available• CSA International, NSF

MARKET FORGEETP-5G Eco Tech Plus™

Atmospheric Steam Cooker

This pressureless steam cooker/ defroster has2 compartments with load compensating 60-minute automatic controls. It generates its ownsteam. Stainless steel interior and exterior.Automatic cold water condenser and boilerblowdown.

• 58" high, 24" wide, 33" deep• 100,000, 200,000 or 300,000 BTU input• Capacity: 6 – 12" x 20" x 2 1⁄2" pans,

3 pans per compartment• IIS• LPG available• CSA International, UL, cUL, UL Sanitation

NSF, ASME

MARKET FORGE3500 G Convection Steamer



2008 KI award winning Energy Star rated two-compartment steamer with a built-in filtersystem, an integrated water managementsystem and a patented “steam on demand”concept with a “steam and hold” feature, andonly 64" of working height. Standard withsteam interlock, 60-minute timer, pilotlessignition and a preheat thermostat (190°F) andhigh limit.

• 10 – 12" x 20" x 21⁄2" pans• Each compartment has an independent

close-coupled 42,000 BTU gas steamgenerator


MARKET FORGEETP-10G Eco Tech Plus™

Atmospheric Steam CookerThe Southbend StratoSteam goes from “coldto cook” in less than 5 minutes, the fastestpreheat time in the industry. With theStratoSteam patented convection steamdistribution system, it cooks a variety of foodsquickly and to perfection. Other featuresinclude:

• Boilerless design• No fan or blower required• 37,000 BTU• Fast cook times• Water resistant side-mounted controls• Configurable and stackable• Low maintenance with no routine deliming• 4" stainless steel legs• 1 year warranty-STRG models• 3 or 5 pan• LPG available• CSA International, UL

SOUTHBENDStratoSteam

Stellar’s patented new Polaris model cateringsteamer enables steaming on the go. ThePolaris is a four-pan steamer that is fired by a30-lb. propane tank, both of which sit on amobile stand supported by sturdy casters.Once the Polaris is filled with water, it can cookanywhere, with no electrical or plumbingconnections required. A single tank of propanegenerates enough steam for 22 consecutivehours of full-load operation.This adds up tounparalleled life cycle costs, solid performanceand reliability.

• Cast-aluminum interior holds heat better than steamers with stainless steel cavities

• Single 30 pound tank of propane generatesenough steam for 22 consecutive hours of full-load operation

• No external electric source required• 30 lb. propane tank with regulator

mounted to mobile stand comes standard• 2 year parts and labor conditional

warranty• UL, NSF

STELLAR STEAMPolaris

Stellar’s Sirius II convection boilerlesssteamer combines patented technology andinnovative design to cook foods as quickly asboiler-based steamers with none of themaintenance issues. The Sirius II saves timeand money and outshines the competition oncooking times, maintenance and service notto mention on water and gas consumption.Other advantages of the Sirius II steamerinclude:

• A cooking compartment that acts as a heat sink, extending heat retention and providingquick recovery and reduced energyconsumption

• A design that pre-heats incoming water toensure faster heat recovery

• Capacities range from 4 to 12 pans• Rear drain allows for connection flexibility• Automatic water fill eliminates manual

water handling• UL, cUL, UL Sanitary (ANSI/NS4)

STELLAR STEAMSirius II

Boilerless Convection Steamer

Gas-fired boiler Super Steamer, 6 psi pressuresteam cooker. Cooker body is 8 gauge satinfinish type 304 stainless steel exterior. Doorshave removable aluminum alloy inner liner withfull perimeter gasket and sealed by turning a “t”type handle. 270,000 BTU/hr. high-efficiencysteam boiler with electronic ignition includesCSD-1 code compliant. PreVent™ Control.

• VHL2G: 65" h x 36" w x 35.4" d

• VHL3G: 80" h x 36" w x 35.4" d

• LPG available

• Meets ASME code

• CSA International to NSF standard #4

VULCANVHL Large Capacity Pressure Steamers

Super Steamer, High EfficiencyGas Boiler

PowerSteam™ Series features Super-HeatedSteam Capability, enables higher production withpatent pending Super Heated Steam and StagedFilling. Separate manual control with 60-minutetimer, buzzer, and constant steam feature, splitwater line connection, single drain connection.

• Overall: 63.7" or 76.5" high on 6" legs,24" wide, 35.4" deep

• 125,000 BTU/hr.

• LPG available

• CSA International to NSF Standard #4

VULCANC24GA6 & 10

Convection Steamers

STEAM KETTLESGAS STEAM KETTLES

Gas steam jacketed kettles are a flexible, efficient and practical way to prepare a variety of menu staples and signaturespecialties for both commercial and institutional operators. Steam jacketed kettles are ideal for many cookingapplications. They offer the advantage of single-pot preparation and simmering of high liquid products like soups andstews. Anything that is typically boiled in water or other liquids such as clams, oysters and other seafood, potatoes,corn-on-the-cob and other vegetables, brisket or corned beef and even bagels can be done quickly and efficiently ina steam kettle. Many chefs prepare their base stocks in them. Kettles are also ideal for heat-sensitive foods such ascream-based sauces and sugar-based desserts and icings.

Steam kettles take advantage of steam’s heat transfer properties and high heat content. The steam is confined to thesealed inner jacket within the kettle. As steam enters the jacket, it condenses on the inner surface, transferring its heatto the metal, which, in turn, transfers the heat to the food placed in the kettle.

The secret to steam kettles’ high efficiency is the pressure control of the steam jacket. The steam’s temperature risesas the steam pressure increases allowing you to raise temperatures from 212°F at 0 psi to 298°F at 50 psi. This addsto the kettle’s usefulness — low temperatures let you simmer foods while high heat settings let you braise meats orquickly bring other foods to a rapid boil.

Gas steam kettles are available in stationary models with sanitary draw off valves for draining liquids from the kettle,or tilting models that allow the contents to be poured into pans or containers. They are also available in compacttabletop or stand-mounted variations.

Kettle choice should correspond to the specific foods you want to cook and the quantity and speed you want to cookthem at. When used to their full potential, gas-fired steam kettles are an extremely versatile and valuable kitchencomponent.

Cleveland’s high-efficiency power burnerheating system provides a full 50 psi and thefastest heat-up and recovery in the world!Solid state temperature control is precise.Automatic ignition system. Two-inch tangentdraw off valve. Spring assist dome cover.Cover and top are standard on stationary andoptional on tilting. Hot and cold water faucet,optional pantry faucets. Patented tiltmechanism with roller bearings.

• Stationary: 25, 40, 60, 80 and 100 gals.• Tilting: 25, 40, 60 and 80 gals.• IIS & LPG available• CSA International, AGA, CE, NSF, ASME

CLEVELAND RANGEKGL Series

The power of gas and the convenience of atable top appliance are combined in the GroenTDH/TDHC gas kettles. Available in 20 and40-quart capacities and with hand tilt or asmooth, self-locking worm and gear driveoperated by a crank wheel, the units offer allthe signature features of their floor modelcounterparts:

• High-efficiency gas burner• Easy-to-clean, high polish exterior• Reinforced bar rim• Wide, butterfly pouring lip• Single trunnion• Self-locking worm and gear drive with crank

wheel

• Models: TDH-20, TDH-40 Hand Tilt, TDHC-20, TDHC-40 and TDHC-40 Crank-Tilt

• Capacity: 20 through 40 quarts• Firing Rates: 31,000 BTU/hr. (20 quart),

52,000 BTU/hr. (40 quart)• LPG available• CSA International, NSF

GROENTDH/TDHC-SeriesTilting

Gas Table Top KettlesGroen gas floor kettles are the logical operatorchoice for a durable, efficient and high-performance steam jacketed kettle:

• Enclosed high-efficiency gas burner and insulated shell (stationary models)

• Easy-to-clean, high polish exterior (tiltingmodels)

• Reinforced bar rim• Wide, butterfly pouring lip• 2" tangent draw off valve• Single trunnion (tilting models)• Self-locking worm and gear drive with crank

handle (tilting models)

• Models: AH/1-20, 40, 60, 80 and 100-gallonstationary; DH/DHT-20, 40, 60 and 80 tilting

• Capacity: 20 through 100 gallons (stationary); 20-80 gallons (tilting)

• Firing Rates: Stationary - 85,000 BTU/hr. (20 gallon), 100,000 BTU/hr. (40 gallon), 145,000 BTU/hr. (60-100 gallon); Tilting – 72,000 BTU/hr. (20 gallon), 100,000 BTU/hr.(40 gallon), 150,000 BTU/hr. (60-80 gallon)


GROENAH/1-Series

and DH/DHT,Stationary and Tilting Gas Floor


STEAM KETTLES


The Legion self-contained steam jacketedkettle features electronic ignition, full bodyinsulation, 2" draw off, heavy-duty cover, andseam-welded control console.

• Capacity: 15 - 125 gallons• Heights: Standard and Low-Rim®

• LPG available• UL (ANSI Z83.11) (ANSI/NSF-4)

LEGIONGas-Fired Self-Contained Kettle

Models LGB & LGB-F

A self-contained steam jacketed kettle withdouble-wall kettle interior that forms a steamjacket around the lower two-thirds of thekettle. The jacket enclosure contains factorysealed water and antifreeze. The kettleexterior is fully insulated. The bottom of thekettle is hemispherical in design for superiorheat circulation.

• 12 gal. capacity• LPG available• CSA International, NSF

MARKET FORGEFT-12CG Steam Jacketed Kettle The kettle has double-wall construction of 300

series stainless steel forming a steam jacketaround the lower two-thirds of the kettle. Thejacket enclosure contains factory sealedwater and antifreeze. The kettle exterior isfully insulated. The bottom of the kettle is ahemispherical design for superior heatcirculation.

• FT-20GL: 20 gal. (76 liters) capacity



• FT-60GL: 60 gal. (227 liters) capacity• LPG available• CSA International, NSF

MARKET FORGETilting Self-Contained

Steam Kettle

Built with Southbend reliability, the heavy-dutySteam Kettle KSLG Series is designed towithstand the rigors of constant use in a high-volume kitchen. The stainless steelconstruction allows even heat transferthroughout the entire cooking surface to heatfood consistently and quickly.

• Stainless steel construction and liner forhigh acid content products

• Stainless steel stand with sliding drain pan• Hemispheric design for heat distribution• Easy-to-operate controls with temperature

dial, ready light and low water shutoff• Removable handle with heat-resistant knob• 50 PSI• 2" tangent draw off on stationary kettles• KGCT-12 gallon is gas counter steamer

kettle• KSLG is available in 20 to 100 gallon sizes• LPG available• CSA International, UL

SOUTHBENDKSLG-40 Gas Steam Kettle

Dish-shaped interior bottom sloped to front forsmooth product flow through tapered valve.Dome-shaped stainless steel cover with drop-type handle and insulated knob. Factory chargedwith chemically pure water, rust inhibitor andantifreeze set to -30°F. Combination gas controlvalve and electronic ignition.

• Capacity: 40, 60, 80 and 100 gal. available

• LPG available

• Meets ASME code


VULCANGas Tri-Leg Stationary

Fully Steam Jacketed KettleSteam jacketed kettle mounted on 28" high basecabinet with stainless steel frame. Fully weldedhemispheric 316 stainless steel liner. 12" singletemperature deck mounted faucet. 200,000BTU/hr. gas steam boiler.

• Cabinet: 28"h on 6" adjustable legs x 36"w x 33"d. Overall height to the lip of the kettle is46", to the top of the flue is 58 5⁄8".

• Meets ASME code


VULCAN2/3 Jacketed Tilting Kettle

Modules

TILTING SKILLETSGAS TILTING SKILLETS

Tilting skillets wear many name tags. They are commonly referred to as tilting braising pans, sauté pans or fry pans.These different names, however, only scratch the surface of the skillet’s overall cooking potential.

Gas tilting skillets have earned a reputation as champions of cooking versatility. They will brown or braise largequantities of meat, such as ground beef, quickly and easily, sauté vegetables, or boil and simmer soups, stews andsauces. They can be used to shallow pan fry chicken and fish, and to prepare a full spectrum of griddle-cooked foodssuch as eggs, sausages, potatoes and pancakes. They can hold food at serving temperatures, and then at day’s end,double as an extra sink to assist in kitchen cleanup.

During cooking cycles, the skillet’s stainless steel counterbalanced lid is raised or closed. The skillet maintains aconsistent temperature. To facilitate product removal, buyers have a choice of manual or electronic mechanisms thattilt the skillet to any angle from 5° to 90°. A self-locking mechanism holds it in place.When the skillet tilts, the gas supplyis automatically shut off. Gas tilting skillets are equipped with a contoured pouring spout lip and a removal strainerthat enables the operator to either empty all of the food product or simply strain the excess liquid.

Natural gas tilting skillets can reduce cook times by up to 25%. For example, at breakfast, 75 poached eggs can beprepared in as little as 5 minutes; at lunch, 175 pounds of taco meat can be ready to serve in just over an hour; 100pounds of beef roast can be cooked in 2 1/2 hours for dinner; and for dessert, 850 guests can be treated to puddingin just 10 minutes. Typical operating temperatures range from about 170°F to 450°F.

The gas tilting skillet is generally considered a high-volume, heavy production line appliance designed for largeinstitutional foodservice. However, manufacturers also offer mid-size models with lower pan heights to accommodatesmaller capacities and fit a smaller footprint.


The Cleveland tilting gas skillets featurestainless steel burners that start with pilotlesselectronic spark ignition, new splashprooftemperature controls for improved accuracyand evenness of temperature and newsplashproof tilt mechanism (hand-tiltavailable). Heavy-duty spring assist cover andgallon markings in 5 gallon increments.Modular cabinet or open base.

• Models SGM-30-T, SGL-30-T, SGL-30-T1:36" wide, 30 gal. capacity

• Models SGM-40-T, SGL-40-T, SGL-40-T1:48" wide, 40 gal. capacity

• LPG available• CSA International, AGA, CE, UL, cUL, NSF

CLEVELAND RANGETilting Skillets

The braising pan that makes it possible tocook for more customers in half the time, thePressure Braising Pan by ElectroluxProfessional, cooks under the pressure ofsaturated steam rather than water. Cookingtimes are reduced, on average, by 50% andmeat yields are increased by 15%.

• Tilting 24 or 40 gallon capacity• LPG available• ETL


Pressure Braising Pan

The Eclipse line of tilting gas braising pansoffers all the features a foodservice operatordemands in a 30- and 40-gallon tilting skillet.

• Fast heat-up (to 350° in 4 minutes)• 5⁄8"-clad-plate cooking surface• Narrow footprint, open leg frame• Counterbalanced cover hinge• High water resistance• Ergonomic controls; electronic spark and

standing pilot• Natural and LP gas

• Models: BPM-30G (manual tilt); BPP-30G(power tilt); BPM-40G (manual tilt); BPP-40G (power tilt)

• Capacity: 30 and 40 gallons• Firing Rate: 104,000 BTU/hr. (30 gallon);

144,000 BTU/hr. (40 gallon)• LPG available• CSA International, NSF

GROENEclipse™ Ergonomic Tilting

Braising Pan

TILTING SKILLETS


The Legion Combi-Pan® tilting skillet featureselectronic ignition, full body insulation, 1.5"draw-off and 10 degree tilt. Completelyserviceable from the front with 180° pan bodyrotation.

• Capacity: 15.2 - 62.4 gallons

• 36" and 49" wide

• LPG available

• NSF, UL (ANSI Z83.11 - includes frying)

LEGIONCombi-Pan® Tilting Skillet

Model CSG

The Legion Skittle® Cooker featureselectronic ignition, full body insulation, 1.5"draw-off and 10 degree tilt. Completelyserviceable from the front with 180° pan bodyrotation. It’s a no-boiler steamer, kettle,roaster, holding cabinet, skillet, griddle and it’sapproved as a fryer, all in one!

• Capacity: 7.6 - 49 gallons

• Heights: standard lid and lower lid

• LPG available

• NSF, UL (ANSI Z83.11 - including frying)

LEGIONSkittle® Cooker

Models SKG & SKGL

Counter Round Tilting Skillet has one-piececoved corner, 10 gauge stainless steel panwith satin finish exterior and polished interior.The pan’s sides are sloped outward tofacilitate access to the cooking surface.Skillet pan is mounted on side pivots to allowtilting for complete removal of contents bymeans of a tilting handle with heatproofknob.

• 16 gallon capacity• 30,000 BTU• LPG available• CSA International

MARKET FORGECounter Round Tilting Skillet

MARKET FORGEUniVerse™ Plus Gas Tilting SkilletHeavy-duty pan construction of 10 gaugestainless steel and a 5⁄8" thick stainless steelclad plate providing a rigid flat cooking surfacewith improved heat distribution. Burners turnoff automatically when pan is tilted fromhorizontal position. Standard with a heavy-duty spring assist cover, condensate vent, 60minute mechanical timer, and pilotless ignitionsystem.

• 30P-STGL (open leg), 30P-STGM (closedbase): 37" high, 36" wide, 33" deep

• 93,000 BTU (30 gallon) • 40P-STGL (open leg), 40P-STGM (closed

base): 46" wide, 39 l/4" high, 33" deep • 126,000 BTU (40 gallon) • LPG Available • CSA International, NSF

V Series Tilting Braising Pans include stainlesssteel, fully welded one-piece design with covedcorners, embossed gallon markings, pouring lipwith strainer, pan support, watertight controlsand enclosure, electronic ignition, stainless steelhinged cover with drip edge. Solid-statetemperature controls adjust from 50°F to425°F.

• VG30: 30 gal capacity 90,000 BTU/hr.

• VG40: 40 gal capacity 120,000 BTU/hr.

• LPG available

VULCANVG30 and VG40

Tilting Braising Pan

The Southbend heavy-duty steam line isdurable and reliable, and the tilting skillets areno exception. The stainless steel bottomprovides for even heat distribution and rapidcooking times. Southbend tilting skilletsensure food is heated thoroughly andconsistently.

• Spring assisted hinged stainless steel cover• Stainless steel bottom for even heat

distribution• Electric ignition is standard• Model BGLTS/BELTS Tilting Skillet:

• 30 gallon; 9" deep pan, 36" x 33" x 40"• 40 gallon; 9" deep pan 48" x 33" x 40"

• Model BGLM/BCLM Tilting Skillet,74" h x 36" w x 37" d• 30 gallon, 100,000 BTU • 40 gallon 120,000 BTU

• LPG available• CSA International, UL, cUL

SOUTHBENDTilting Skillets

UTILITY DISTRIBUTION SYSTEMS

UTILITY DISTRIBUTIONSYSTEM

Incorporating a Utility DistributionSystem (UDS) into your restaurantor foodservice facility may beone of the best “dollar-for-dollar”investments you can make. If youare planning for a new facility or justmaking upgrades to your presentestablishment, you owe it toyourself to consider the myriad ofoptions and conveniences that aproperly designed UDS will provide.

Utility distribution systems arepassive pieces of equipment thatdistribute gas, electricity, air, waterand steam from a single enclosurelocated in a cooking battery islandor attached to the ventilationsystem above and behind yourcooking line. Instead of thetraditional method of having eachpiece of cooking equipment attachedto independent connections, theUDS provides a central locationhookup for all of your utility needs.

A UDS consists of four primarycomponents. The first part is thesupply riser where all the utilities’main supply connections arehoused. Second is the plumbingchase for individual water, gas andsteam distribution lines. Third is theelectrical chase, which houseswiring and electrical components.The fourth is the pedestal, whichprovides room for rough-in services.

Since the size and shape of a UDSdepends on the equipment beingused and the length of your hood,each system is customized for thefacility. Manufacturers use yourequipment specs to determine theproper amount and type ofconnections. It is here where yourinput for future needs will providethe big payoff. By adding a littlemore than your present needsrequire, you allow for futureexpansion and growth.


Accurex’s flexible utility distribution systems,provide flexibility, convenience and safety incommerical cooking operations. Factory builtsystems offer a cost effective way to replacecontractor built utilities in walls which require alot of time and energy to be spentcoordinating the effort. UDS systems providea single point connection for gas, electricity,water and optional steam. Utility distributionsystems are available in wall and islandstyles. Custom units available.

• Gas appliance drops are located every 12inches, hot and cold water drops every 24inches to allow for equipment line-up changes

• UL listed and compliant with all applicablecodes and standards

• Point-of-Use or panel-board wiring options

ACCUREXUtility Distribution System (UDS)

Modular design for rapid change andexpansion without expensive remodeling. “OnePoint Connection” enables the whole systemor just 1 unit to be relocated easily. All pipingand wiring is completely enclosed, includinginsulated steam pipes. Sanitation andmaintenance is made easy. Same or lower firstcost than conventional installations.

• Connects: gas, water, steam, electric• Models: Island, Wall, Counter, Overhead• Controls (partial list): ground fault

protection, gas/ fire fuel shut-offs, point-of-use circuit breakers, ventilation, steampurging, magnetic motor controls

• LPG available• UL

AVTECEnergy Distribution Systems

Greenheck’s FlexConnect™ utility distributionsystem offer clean, convenient connections forelectric, gas and water, replacing a contractorbuilt utility wall. Gas drops every 12 inches andwater drops every 24 inches mean appliancescan be relocated easily without expensiverepiping.

• Island and wall mount styles

• Point-of-Use or panelboard models

• Emergency shut-down devices for gas andelectric

• Alternating 11⁄4 inches and 3⁄4 inch gas drops every 12 inches

• 3⁄4 inch water drops every 24 inches

• UL listed and compliant with all applicablecodes and standards

GREENHECKFlexConnect™

Utility Distribution System

Halton’s KDS provides a cost efficient methodfor distributing services in commercial cookingoperations. KDS systems are custom madeand are expandable to accommodate virtuallyany cooking set-up.• Electrical - main breaker and shunt trip,

distribution breakers and the required industrial breakers. Single phase or 3-phasesafety shunt breakers

• Gas - gas main with automatic shutoffvalve, tap for equipment, and shutoff valves for each piece of equipment served

• Water - hot and cold water lines with taps and valve for separate equipmentrequirements

• Steam - steam and condensate returnswith steam trap, blow down, taps andvalves

• Controls - built in demand control, firesystems and fan controls

• Equipment Label - identifies appliance connection locations


HALTONKDS

Kitchen Distribution System

VENTILATIONVENTILATION

Ventilation is one of the mostimportant factors in the design,construction and operation of acommercial foodservice kitchen.An adequate ventilation systemand an ample supply of cleanmake-up air is necessary for thehealth, safety and comfort ofemployees and customers, for theefficient operation of the kitchenand equipment, and to meettoday’s stricter environmentalstandards.

The amount of ventilation requiredin a particular kitchen depends onvarious factors such as the type ofequipment used. An operation thatuses fryers, char broilers andgriddles has different needs thanone that relies on ovens or steamequipment. A properly designedventilation system is essential todeal with the unwanted effects ofcooking effluent (grease andsmoke), odors, water vapor,pollutants and other airbornecontaminants.

All cooking equipment must beallowed to “breathe”. Proper airflow is required, not only forcombustion, but to exhaust fumesand odors and prevent heat andmoisture build-up in equipmentcontrols. Too much exhaust cansuck the heat out of an oven,preventing it from cooking properly.Too little can cause controls andelectronic components to overheatand fail. Knowing what yourcooking equipment requires iscritical to its performance andoperating life.

Due to the number of factors andcodes that govern the efficiency ofkitchen ventilation systems, talk tothese manufacturers to design theright system for you.


Accurex specializes in ventilation comfort — forrestaurants and other foodserviceestablishments. Our many top performingkitchen ventilation products reflect theindustry’s latest technological advances andwill provide you with a fully integratedventilation system that results in a positive,balanced building where cutomers andemloyees prefer to dine and work.

Kitchen HoodsAll products are tested and manufactured tonational code standards as they apply. Hoodsare available in wall, single island, doubleisland and proximity configurations with avariety of configurable options includingvariable volume energy management systems.

Grease ExtractionChoosing the right filters for your applicationcan reduce operating costs by decreasing ductcleaning frequency and wear on fan motorsand bearings. Accurex has the most efficientmechanical grease filters in the industry. All ofour filters are C-UL US 1046 listed and NSFcertified. Our efficiency ratings were obtainedby testing to the ASTM F2519-2005 standard.Filtration options:• Grease Grabber™ Highest efficiency dual

filtration system (*90% efficient)• Grease -X-Tractor™ High efficiency

centrifugal filter (*60% efficient)• High-Velocity Cartridge Filters• Baffle Filter• Waterwash*Filter efficiencies measured at 8 microns

Fire SuppressionAnsul or Amerex wet chemical fire suppressionsystems are available. Also offered is the AnsulPiranha dual agent system.

Exhaust FansCentrifugal Roof Upblast, Sidewall, Inline andUtility Set exhaust fans are available andinclude both direct and belt driven fans withbackward inclined centrifugal wheels, Themotors on the fans are out of the airstreampreventing grease buildup. All grease fans bearthe UL-762 listing.

Supply UnitsTempered or non-tempered make-up air unitsavailable as part of the total kitchen ventilaitonsystem. Heating options include direct andindirect fired gas, electric, steam and hot water.Cooling options include DX, chilled water andevaporative cooling. Packaged rooftop unitsthat handle 50 - 100% outside air are availableand include a powerful direct digital control(DDC) system with internet connectivity.

ACCUREXVentilation Equipment

A complete line of ventilators including high-velocity, low-exhaust automatic wash-downmodels; high-velocity, low-exhaust removablemodular grease extractors; filter hoods andNFPA-96 hoods. Each ventilator available withvarious make-up air plenums designed andengineered to customers’ needs. Avtec Mist-A-Fire water mist extinguishing systemavailable with all ventilators.

• Styles: Wall, Island, Backshelf

• Heavy all stainless steel construction

• UL, NSF, NFPA-96

AVTECCommercial Kitchen Ventilation

Systems

CAPTIVE-AIRE SYSTEMSDirect Fired

Gas-Heated Make-Up Air• Direct Fired Make-Up Air units available in

a variety of models• All galvanized metal construction• Superior heat transfer efficiency• Highly reliable flame detection and direct

ignition systems; unique profile plate design

• Factory prewired, ETL listed integrated system and safety controls

• All units factory tested and constructed toallow easy service access

• ETL listed for discharge in upflow ora centrifugal upblast exhaust fan

• ETL Listed (US & Canada) and are certifiedto the ANSI Z83.4-2001/CSA 3.7a-2001

Options:• Indirect fired• Electric• Industrial direct fired horizontal heater• Industrial direct fired industrial vertical• Compact direct fired heater• DX cooling coils• Evaporative cooler intake

VENTILATION

CAPTIVE-AIRE SYSTEMSEnergy Management System

The Energy Management Systems (EMS)effectively reduces exhaust and supply airflowrates, saving restaurant operators both energyand money. Third party testing ensures fullcapture and containment of cooking effluent;eliminating spillage of convective heat whencooking equipment is idle. Estimated energysavings, based on air volumes and idleperiods, can range from 5-15% annually. TheEMS energizes fans automatically whenincreased duct temperature is sensed, and adigital temperature control modulates fansbetween fully adjustable high and low speedsto meet exact exhaust requirements.

• ETL

CAPTIVE-AIRE SYSTEMSND-2 with PSP Accessory

• Low CFM ventilation hood that includes afront plenum providing up to 90% make-upair

• ETL listed for use over 450°F, 600°F, and700°F cooking surface temperatures

• Optional integral utility cabinet houses apre-piped fire suppression system and pre-wired electrical controls

Options:• Fully intregrated self-cleaning system• Enclosure panels• End panels• Roof top package• High-efficiency filters• Separate exhaust and/or make-up air fans• Heated make-up air unit• 304 stainless steel construction

What makes The Franklin Filter™ soexceptional is its hinged design, which allowsall surfaces, inside and out, to be thoroughlywashed. This is not only vital to cleanlinessbut virtually eliminates the buildup of internalgrease deposits — a leading cause of fire.The unique, slotted baffles reduce staticpressure, creating less strain on the motor,greater heat removal, and a quieter operation.Made of rugged stainless steel, they areapproved by the city of New York Departmentof Buildings MEA 1-05-E and NFPA no. 96approved.

• UL

FRANKLIN MACHINE PRODUCTSThe Franklin Filter™

Kitchens are a dynamic environment withbusting activity. Halton’s Next GenerationCapture-Jet™ hood with Side-Jet technologyfurther reduces energy consumption.

• Side Jets for enhanced performance at theends of the cooking line

• ASTM F1704 validation performance forcapture and containment

• H.E.L.P. computer designed program forexhaust air flow and kitchen air conditioningload calculations

• Heat load based design to ensure propercalculation of the appliance load

• Integrated Capture Jet® fan, factory preset• Stainless steel model KSA Multi Cyclone

high-efficiency gease extractor. Fractionalefficiency per ASTM 2519-05

• Integral T.A.B. test & balance ports for simple and accurate commissioning

• Listed lighted option• Available in round or oval models• Built per NFPA 96• ETL, NSF, UL

HALTONCapture-Jet®

with Side-Jet Technology

Greenheck is a single-source manufacturer ofcomplete kitchen ventilation systems.Greenheck designs, tests and manufactures allcomponents to work together as a flexible,engineered system. All equipment tested andbuilt to national code standards. Hoodsavailable in wall, single island, double islandand proximity styles with optional variablevolume energy management system.

Grease Extraction

Greenheck has the most efficient mechanicalgrease filters in the industy. All of our greasefilters are UL/ULc 1046 and NSF cerfified.Efficiency ratings were obtained by testing tothe ASTM F2519-2005 test standard.

Filtration Options:

• Grease Grabber™ highest efficiency dualfiltration system (*90% efficient)

• Grease X-Tractor™ high efficiency centrifugal filter (*60% efficient)

• High-Velocity cartridge filters• Baffle filter• Waterwash*Filter efficiencies measured at 8 microns

Fire Suppression

Ansul or Amerex fire systems available in fullflood for flexibility or appliance specific layouts.

• Wet Chemical• Dual Agent

Exhaust FansCentrifugal roof upblast and sidewall exhaustfans in both direct and belt driven models.Utility fans are belt driven featuring a backwardinclined wheel. Used where high air volumeand pressure requirements are needed.• UL 762 listed vane axial inline grease fans

Supply FansCentrifugal roof supply fans including filteredbelt driven units suitable for non-temperedmake-up air applications.Make-up air units available in tempered oruntempered as part of the total kitchenventilation system. Heating options includedirect and indirect fired gas, electric, steamand hot water. Cooling options include DX,chilled water and evaporative cooling.

GREENHECKVentilation Equipment


VENTILATION

The Halton M.A.R.V.E.L. maintains indoor airquality and space comfort at minimum energyconsumption.

• Minimizes use of outside air when heatingor cooling is required

• Adjusts hood exhaust airflow depending onappliance status

• Kitchen exhaust fans will automatically start when appliances are switched on and stop as soon as cooking appliances cool down.Manual or on schedule start/stop are also available

• System automatically detects and sendswarning signal if exhaust hood is operatedwithout a filter or filters are clogged andneed to be cleaned

• ETL

HALTONM.A.R.V.E.L.

Model base Automated Regulation ofVentilation Exhaust Levels

QUESTKitchen Exhaust Hoods

Streamlined all stainless steel construction –looks great and cleaning is a breeze.Approved for extremely low air volumes tominimize air-handling equipment andoperational costs. Add the stainless steelmake-up air jacket for additional capital costsavings with optimum replacement air-handling characteristics. Supplied standardwith the exclusive Quest QFG - Fireguardfilter. QLOMAF pictured above.

• Models available to suit all kitchen requirements

• Lights - incandescent or fluorescent• Factory installed fire suppression

systems• Insulated panels as required• UL, cUL

MARSHALL AIR SYSTEMSVentilation

Marshall Air Systems ventilation systems areengineered to reduce the amount ofconditioned air taken from the kitchen.Because Marshall also manufactures cookingequipment we are uniquely qualified to designsystems with the best impact on the cookingequipment and kitchen comfort.

Grease Extractor

Our industry unique grease extractor fan isthe only rooftop centrifugal extractor on themarket that effectively keeps grease offrooftops. Our complete system approachincludes hood designs for restaurant specificapplication, ductwork, exhaust supply fans,and fire systems.

Make-Up Air

Marshall Air Systems has a complete line of MUA fans. All feature variable speed sheavesfor easy field air balance. Tempered and nontempered units are available. In some cases,Marshall's low CFM exhaust hoods caneliminate the need for MUA fans.

Exhaust Fans

Marshall Air Systems manufactures our ownline of heavy-duty all-welded exhaust fans.Fan wheels are all steel and balanced towithstand routine fan cleaning. Heavy-dutybearings, shafts and drive systems assurereliable service. Stainless steel dishwasherexhaust fans available.

• U L762 Listed

Fire Suppression System

Ansul Fire Systems are available pre-pipedor complete with field hookups. Ansul R102or Piranah systems are standard. Pre-pipingcan be set up as “total flood” for anyequipment layout or can be dedicated foreconomical installations.

WAREWASHERS/DISHWASHERS


Warewashers are one of the mostunderestimated but cr it icallyimportant pieces of equipmentin any kitchen. Choosing the rightdishwashing system for yourfacillitie’s needs will have asignificant impact on day-to-dayoperations as well as the overallsuccess and profitability of yourbusiness.

Your choice of gas warewashingequipment will affect yourproduction capabilities, cost oftableware and cooking utensilinventory, labor costs, customersatisfaction and retention andbottom line profits.

The current list of gas-firedwarewashers can be divided intofour basic categories: stationarydoor (rack) type, rack conveyors,flight-type and specialty washers.

Stationary door type washers aregenerally best suited for lowervolume operations, while flight-typeand conveyor machines can besized to handle the largest volumeloads. Specialty washers arespecifically engineered to sanitizeitems such as pots and pans, foodcarts, pan racks and food deliverycabinets.

Gas-fired warewashers/dishwashersare manufactured in both low andhigh temperature rinse models. Lowtemp machines have a final rinse of140°F and automatically introduce asanitizing chemical to clean dishes.

High temp models do a final rinse ofat least 180°F — hot enough tosanitize dishes without chemicals.These machines typically requirethe added investment in a gasbooster heater but save money onchemicals in the long run. They arealso considered to be more eco-friendly.

In selecting a warewasher for youroperation be sure to consider yourkitchen’s needs, space limitationsand budget.




BLAKESLEEGas Heated Dishwashers

Blakeslee, the world’s oldest dishwashermanufacturer, offers a complete line ofdishwashers from door-type through rackconveyor to flight-type dishwashers that areavailable with gas heat, both natural and LPgas. Model shown is one of 350 modelsavailable.

• I.R.S. delivery system• Stainless steel impellers• NEMA frame motors• From 55 racks per hour to 13,900 dishes

per hour• LPG available• CSA International, UL, cUL, NSF

Champion Industries now offers a gas heatingsystem for its rack conveyor dishwashers. Thissystem combines two separate heat sourcestypically used for providing tank heat and finalrinse water into one unit. This revolutionarydes ign i nc ludes a t empera tu re /pressure relief v a l v e , h igh temperaturel imi t , pressure reducing valve with bypass,indicating temperature/pressuer gauge, shockabsorber, and blended phosphate watertreatment system.

• LPG available• CSA International, NSF, UL

CHAMPIONModel 44WS

Gas Heating System

Champion Industries now offers a door-typedishwasher with the Hatco gas booster. Onegas booster system for boosting the final rinseand tank heat.

• Automatic tank fill• Balanced three door lift system• Detergent/chemical; connection provisions• Automatic electric drain valve• Top-mounted, splash proof controls• Stainless steel front and sides• LPG available• UL, NSF

CHAMPIONModel D-H1 Door Type

Gas Booster System

Single tank rack machine can be ordered forstraight-through or corner installations. High-temp or chemical models available. 74 gallonrinse. Solid state electronic controls includelow water protection and digital readouts.Energy-saving electronic ignition.

• 75 3 ⁄4" high x 291⁄4" wide (including handle) x34" deep (including handle)

• 25,000 BTU, 1 ⁄2" FPT connection• High temp, normal soil – 58 racks/ hr.

Low temp, normal soil – 65 racks/ hr.• 2 hp. pump, 160 gpm, 14 gal. tank• LPG available

• NSF

HOBARTAM-15 Select Dishwasher Single tank machine. High-temp or chemical

models available. Top mounted controls. Allstainless steel construction. Solid state gasignitor controls. Energy-saving auto-timestandard. Positive low water protection.Exclusive new Opti-RinSe feature cuts waterusage by half!

• 693⁄4" high x 44" wide x 321 ⁄2" deep• 78,000 BTU, 3⁄4" NPT connection• 203 racks/ hr., 5,075 dishes/ hr.,

9,135 glasses/ hr.• Tank capacity: 23 gals.• 128 Gallons/hr. rinse water usage• 2 hp. pump motor• 1⁄6 hp. conveyor drive motor, 5.5 feet/minute• LPG available• UL, NSF

HOBARTC-44A Conveyor Style

Dishwasher

Superior performance (up to 287 racks anhour) plus reduced utility costs (less than agallon of water per rack)—all from Jacksonconveyors that set the standard forwarewashing reliability. Each gas unit includesan external booster heater, and each featuresJackson’s exclusive "Energy Guard" and"Adjust-A-Peak" systems, which maximizewater/energy savings. Plus, Jackson AJX andTSC conveyors are Energy Star® qualified.

• CSA International, UL, cUL, NSF

JACKSON MSCConveyors

Vision Series Gas Units

WATER BOOSTER HEATERS


BOOSTER HEATERS

Properly cleaned, dried andsanitized dishes and utensils arecrucial to comply with codes, meetthe safety expectations of yourfoodservice customers, and protectyour restaurant’s reputation.

Gas booster water heaters raisethe 110°-140°F hot water of lowtemp dishwashers to 180°F for thefinal sanitizing rinse. This hightemp rinse removes substancessuch as lipstick, dried eggs, andanimal fats. And that meanssparkling clean, bacteria-freedishes with no rewashing and noneed for chemical sanitation.Dishware looks better and driesfaster.

Gas booster water heaters arecompatible with most commercialfoodservice warewashing systems.They can offer significant time,labor and energy savings whencompared to equivalent electricmodels. They will do the job for lessmoney and the return oninvestment is frequently measuredin months, rather than years.

VANGUARDPowerMax™ Gas Booster Heater

Vanguard’s PowerMax™ is the most efficient(88%) gas booster heater ever manufactured.It will provide a 70°F temperature boost for a44" conveyor dish machine rinse. It can beinstalled under the dish table and ventedthrough the D/W hood or pantleg vent, or thewall or roof. It can also be remotely installedup to 150' away from the dish room.

• 88% - 98% real time efficiency• Very low NOx and CO levels• Rugged, high-efficiency, woven ceramic

infrared power burner• Advanced microprocessor-controlled

ignition, temperature control anddiagnostics

• All stainless steel frame, cabinet and tank• Heavy-duty copper fin-tube heat exchanger• Every unit completely fire-tested for

performance and reliability• 2 sizes:available

PM 200 @ 199,900 BTU/hr; 5 GHM,300 GPH @ 70° ∆T

PM 400 @ 399,800 BTU/hr; 10 GHM,600 GPH@ 70° ∆T

• LPG available• ETL listed conforming to ANSI Z21.10.3;

certified to CSA International 1-4.3, ETLSanitation listed to NSF5, ETLc

The Hatco Powermite® Gas Booster Heaterprovides 180°F (82°C) sanitizing hot water andlong-life dependability. Designed to fit underthe dish table, near the dishwasher, itminimizes the heat loss that can occur whenheaters are installed in a remote location. Allmodels can be supplied to operate on eithernatural or propane gas and feature a burnersystem that utilizes both primary andsecondary air for consistent ignition.Nothing cleans and sanitizes like really hotwater from a Hatco gas booster heater, whicheffectively removes lipstick, orange pulp, stickysauces and many other types of food residue.The following features assure the bestperformance for years to come:

• Stainless steel tank• Stainless steel front and top, with powder-

coat body (stainless steel body available)• Finned tube copper heat exchanger• Spark to light with standing pilot• Temperature/pressure relief valve• Pressure reducing valve• Two temperature/pressure gauges• Low water cutoff• LPG available• UL for Sanitation• CSA International, NSF Std 5

PMG-60 For single tank, door-typemachines:

• 245⁄8" high, 203⁄8" wide, 24 1 ⁄2" deep• Eight blade-type burners • 3.2 gal. storage capacity • 58,000 BTU• 135 GPH at a temperature rise of 40°F• 120 volt/210 watt/1.75 amp

PMG-100 For 2-tank, conveyor machines:

• 31 1 ⁄4" high, 271 ⁄2" wide, 20 3⁄4" deep• Three tube-type burners • 5 gal. storage capacity • 105,000 BTU• 241 GPH at a temperature rise of 40°F• 120 volt/360 watt/3.0 amp

PMG-200 For large, conveyor-typedishwashing operations:

• 311 ⁄4" high, 36" wide, 20 3⁄4" deep• Six tube-type burners • 5 gal. storage capacity • 195,000 BTU• 452 GPH at a temperature rise of 40°F• 120 volt/360 watt/3.0 amp

HATCOPowermite®

Gas Booster Heaters

PRECISION TEMPGas Booster Heaters

Nothing cleans and sanitizes like 180°Frinse water and nothing heats better than aPrecisionTemp gas booster heater.

This new generation of gas booster heater iscompatible with any commercial foodservicewarewashing system. PrecisionTemp gasbooster heaters use Variflame Control gasmodulation to save money each and everyday.

PT-56Meets the 180°F sanitizing demands of doortype machines. It requires no outsideventing in most states.

● 227⁄8" high, 26" wide, 177⁄8" deep ● 55,000 BTU input at maximum burn ● 132 GPH with a 40°F temperature rise

PT-200Is designed for conveyor-type commercialwarewashers. It is the only high capacity gasbooster heater without a tank or a pump,making it more dependable and less costly.

● 301⁄2" high, 303⁄4" wide, 15"1⁄4 deep ● 199,000 BTU input at maximum burn ● 480 GPH with a 40°F temperature rise

All PrecisionTemp gas booster heaters offerthese performance features:

● Stainless steel construction (standard)● Can be installed underneath a dish table

or wall mounted● Copper fin-tube heat exchanger ● Electronic ignition (No standing pilot)● Self-diagnostics keep downtime to a

minimum● Variflame Control gas modulation

technology for optimum efficiency,precise temperature control and minimalthermal shock

● Easy access for servicing● LPG available● ETL listed conforming to ANSI Z21.10.3;

certified to CSA International 4.3, ETLSanitation to NSF5, ETLc

PT-56

PT-200

WATER HEATERS/BOILERS


WATERHEATERS/BOILERS

An ample supply of hot water at thecorrect temperature for generalcleaning purposes, personal useand dishwashing, is not onlynecessary for serving good foodand drink but mandatory to reducehealth risks and comply with codesand standards.

Nationwide, natural gas is thepreferred energy for water heating— it simply heats water twice asfast as electricity. And despite risingenergy prices gas is still thecheaper alternative when it comesto water heating.

There are several basic types ofwater heating systems available fortoday’s foodservice operator.

Self-contained storage type waterheaters require no separateexternal tanks. They heat and storewater at thermostatically controlledtemperatures up to 180°F fordelivery on demand.

Instantaneous “tankless” modelsheat the water as it is drawnthrough the heater. They areautomatic, self-contained units thatare thermostatically controlled andrequire no external storage tank.They supply hot water forimmediate use upon demand up tothe rated flow.

Circulating tank water heatersfurnish hot water to be stored in aseparate tank. Circulation is viagravity or a pumping mechanism.

Steam boilers with storage tanksstore water for use upon demand. Inone type, a steam boiler suppliessteam to a coil in the hot waterstorage tank. Another configurationcan be a water coil in a steamboiler.

Steam boiler gas models withsubmerged coils use the entireoutput of the steam boiler for waterheating. The gas input is selected tomatch the maximum hourly hotwater demand.

The closed system design of indirect-firedwater heaters prevents lime from forming byseparating the service water (used in therestaurant) from the primary water heated inthe tank. Service water is passed through thisheated primary water in a copper heatexchanger and then out to the fixtures in therestaurant. Lime precipitates out of water onlyin high temperatures. In this system only thesealed primary water is exposed to hightemperature. The result is extended life, betterperformance and lower operating costs.Copper heat exchanger is removable. Storagetanks from 186 to 2,000 gallons are availableif required.

• IIS & LPG available• CSA International certified on burners

only, CSD-I, ASME, Nat’l Board*Canadian certification – optional

Indirect-Fired HeatersRecoveryCapacity

BTU (GPH at Model Input 100°F)WHG-11-ID 120,000 115WHG-14-ID 150,000 144WHG-17-ID 180,000 173WHG-23-ID 240,000 230WHG-28-ID 300,000 288WHG-38-ID 405,000 385WHG-47-ID 495,000 475WHG-56-ID 585,000 560WHG-64-ID 675,000 645WHG-77-ID 810,000 775WHG-95-ID 990,000 950WHG-110-ID 1,170,000 1125 WHG-129-ID 1,350,000 1296WHG-150-ID 1,750,000 1500

Direct-Fired HeatersRecovery Capacity

Capacity BTU (GPH atModel (U.S. gals.) Input 100°F)WHG-11-G 21.7 120,000 115WHG-14-G 20.9 150,000 144WHG-17-G 26.1 180,000 173WHG-23-G 26.5 240,000 230WHG-28-G 35.5 300,000 288WHG-38-G 73 405,000 385WHG-47-G 75 495,000 475WHG-56-G 90 585,000 560WHG-64-G 104 675,000 645WHG-77-G 124 810,000 775WHG-95-G 143 990,000 950WHG-110-G 141 1,170,000 1125WHG-129-G 177 1,350,000 1296WHG-150-G 215 1,750,000 1500

ALDRICHVolume

Water Heaters

BRADFORD WHITECommercial Water Heaters

The eF Series® utilizes exclusive designsand technologies for unsurpassed efficiency,installation flexibility and quiet operation. Withthermal efficiencies as high as 99.1% theseunits are the most efficient of their kind in theindustry. The eF Series® can vent verticallyor horizontally with either 3'' or 4'' PVC, CPVCor ABS vent pipe, and is approved for directvent closed combustion applications or thoseapplications that require inside air forcombustion. Foam core pipe is also permittedon the entire venting system. Last but notleast, the eF Series® is quieter, a featurebuilding owners, managers and occupantswill appreciate.● Up to 99.1% thermal efficiency● Three pass flue system● Premix power burner● Submerged combustion chamber● Flexible venting● Electronic controls● Vitraglas(R) lined tank● Four protective magnesium rods● Factory installed Hydrojet® Sediment

Reduction System● True factory installed dielectric fittings● ASME and NSF construction available● All models listed with California

Energy Commission● Complies with SCAQMD Low NOx

requirements● LPG available● Design certified by CSA International

BTU RecoveryModel Capacity Input Capacity

(Gallon) 100°FEF-60T-125E-3N(A) 60 125,000 104EF-60T-150E-3N(A) 60 150,000 121EF-60T-199E-3N(A) 60 199,999 159EF-100T-150E-3N(A) 100 150,000 129EF-100T-199E-3N(A) 100 199,999 171EF-100T-250E-3N(A) 100 250,000 210EF-100T-300E-3N(A) 100 300,000 239



LOCHINVARThe Armor

Lochinvar’s Armor Water Heater and Lock-Temp storage tank offer 98% thermalefficiency. This means 98 cents of every fueldollar spent provides usable hot water.Armor’s sealed combustion design allowsdirect venting with PVC which reducesinstalled cost and eliminates the effects ofunbalanced air pressure often found inrestaurants.

• 5 models available• Inputs from 150,000 to 500,000 BTUs• LPG available• CSA International

RAYPAK®

Hi Delta® Sealed-CombustionBoiler Systems

The Hi Delta® sealed-combustion boilersystems provide maximum flexibility in sizeselection, installation, and venting. Stackableand/or outdoor versions allow minimumfootprint. These systems are now available invarious configurations delivering 84-98%efficiency, the highest available for this simple,easy-to-maintain design type.

• 18 models from 124 to 2,411 GPH at 100°Frise

• 160 PSIG/ASME inspected and stamped• Ultra lightweight for easy rooftop installation• All copper and bronze waterways• LPG available• CSA International

Raytherm® hot water supply boiler systemsare well suited for foodservice applications.These boiler-tank systems supply generalpurpose water continuously. Scale is virtuallyeliminated. Outdoor installation saves costlyinterior space. Raypak® delivers maximumfuel economy and lower operating andmaintenance costs.

• 22 models from 179 to 1,797 GPH at 100°Frise

• 160 PSIG/ASME inspected and stamped• Lightweight with maximum 70 lbs/sq. ft.

loading• All copper and bronze waterways• LPG available• CSA International

RAYPAK®

Raytherm® Boiler Systems

RAYPAK®

MVB® ModulatingVertical Boiler Systems

The MVB® advances the art in small-footprint,clean-burning water heating systems withprecise fuel-air ratio control at all firing rates.General purpose or high temperature sanitaryrinse water can be selected. The MVB® isavailable in different vent-type designsdelivering 84 – 87% efficiency.

• 12 models from 509 to 2,108 GPH at 100°F rise

• 160 PSIG/ASME inspected and stamped• Ultra lightweight for easy rooftop installation• 5.4 ft2 installed footprint – smallest of all

vertical boilers• All copper and bronze waterways• LPG available• CSA design certified for indoor and outdoor

installations

RBIThe Dominator™ Series

The Dominator™ series from RBI offerssuperior performance and serviceability in ahigh-efficiency, multi-stage boiler. At the heartof the unit is a sealed combustion chamberthat provides the flexibility of using outside airor mechanical room air for combustion.Thechamber design with fan-assist, multi-speedblowers and state-of-the-art staging control,offers high-efficiency staged firing in acompact package and virtually eliminatesheat loss. the Dominator™ incorporates all thelatest technological advances that engineers,contractors and building owners look for whenspecifiying boilers and water heaters.Unlike other manufacturers, which rely solelyon achieving high operating efficiency, theDominator Series is designed for totalefficiency — based on operating efficiency,reliability and ease of service.

• High-efficiency — 85% • 300 MBH - 2,100 MBH• Low NOx• Field reversible headers• LPG available• CSA International, I=B=R, SCAQMD

GAS $AVESOne 100 Gallon Water

Heater(based on 100°F temperature rise)


GAS$4,736

ELECTRIC$9,401


$4,665




RBIFutura II Series

Furura II series hot water supply boilers, nowavailable with appealing, corrosion-resistant,brushed stainless steel jacket providedependable performance with 85% efficiency,non-condensing with industry leading NOxlevels of less than 10 ppm.Quality components include a rugged heatexchanger with bronze headers and fittingsthat prevent rust and corrosion for the life ofthe heater. Finned tubes are industrial gradecopper with fins and tubewalls formed as one,providing better heat transfer. Each tube isrolled into all-bronze headers — standard onall Futura II boilers. The tubes are individuallyfield replaceable. The heat exchanger issuperior in design, durability and serviceability— each is hydrostatically tested, approvedand stamped for 160 psi ASME operation.Compact, low maintenance design andventing flexibility permit easy installation andservice. All solid reasons to make the FuturaII your future choice for virtually any domestichot water or hydronic space heatingapplication.

• LPG available• CSA International, I=B=R, SCAQMD

RBIFutura III Series

The gas-fired Futura III brings the field-provenperformance of Futura Series Boilers andwater heaters to even higher levels ofefficiency and reliability. Featuring fullmodulation with 4:1 turndown, the Futura IIIsupplies the precise amount of heatnecessary to maintain desired buildingtemperature by matching heating demandwithout over-firing and wasting energy.These dependable, easy-to-service boilersfeature rugged construction and sleek,stainless steel jacket design. Models rangefrom 500 - 4,000 MBH. If you’re looking tomaximize efficiency, reliability and flexibility indomestic hot water and hydronic heatingapplications, the Futura III is your heatingsolution.• Variable speed blower• Diagnostic annunciator• Flame safeguard control• Quick-release latches• Small vent sizes• No air adjustment• Rugged framework base• LPG available• CSA International, I=B=R, SCAQMD

RHEEM-RUUD Universal™ Replacement

Universal Replacement gas water heatersare available with 80% thermal efficiencies,and in storage/input combinations of 37-100gallons and 98-399 KBTU/hr. With over 80%of installations involving the replacement of afailed water heater, Rheem-Ruud's UniversalReplacement is your "Drop-in" choice!• Small Jacket Diameters make it easier to

maneuver through narrow hallways anddoorways.

• Multiple Water Connections on the top,front and rear sides, allow you to morequickly match the existing piping layout.

• Shorter Floor-to-Vent Heights help you adapt venting more easily to currentlayout.

Model Gallons Input Recovery(BTU's) 100° rise

G50-98 50 98,000 95G75-125 75 125,000 121G82-156 82 156,000 151G76-180 76 180,000 175G37-200 37 199,900 194G76-200 76 199,900 194G91-200 91 199,900 194G100-200(A) 100 99,900 194G72-250(A) 72 250,000 242G100-250(A) 100 250,000 242G100-270(A) 100 270,000 262G72-300(A) 72 300,000 291G100-310(A) 100 310,000 301G65-360(A) 65 360,000 349G65-400(A) 65 399,900 388G85-400(A) 85 399,900 388G100-400(A) 100 399,900 388

(A) - ASME tank construction available.

• LPG available• CSA International, UL Sanitation

The NEW LS Series from Rinnai providesendless hot water and features a commercialgrade heat exchanger on all models. Thismeans greater-than-ever availability forcommercial customers! Call us to customize asolution for you.

• Up to 9.8 gallons per minute • Up to 80% or more efficient• Save up to 50% on your water heating bill• Compact, wall-mount design frees up to 16

sq. ft.• Digital temperature control up to 185°F• Natural gas or propane units available• Electronic ignition (no pilot light)• CSA International, NSF

RINNAITankless Water Heaters

VANGUARDFireMax™

Modular Water HeaterThe FireMax™ is a modular water heater thatcan be installed with a small internal stainlesssteel storage tank or it may be circulated toone or more external storage tanks. 90%efficiency, high reliability and easyserviceability add up to $$$ savings.

• Efficiency rating – 89 - 90%• LPG available• Fast recovery• Very low NOx and CO levels• Rugged, high-efficiency, woven ceramic

infrared power burner• ETL listed to ANSI Z21 10.3• Certified to CSA International 1-4.3

Models: FM200, FM400• ETL listed conforming to ANSI Z21.10.3;

certified to CSA International 1-4.3, ETLSanitation listed to NSF5, ETLc


WATER TREATMENT

Butler Cathodic Protectors provide the mosteffective method of water treatment and mostproblem-free protection maintenance available.Based on the principle of the sacrificialanode, Butler Cathodic Protectors are self-contained galvanized cells which transfer thecorrosion process to themselves, therebyprotecting the equipment they service. Nodaily, weekly or monthly additions or analysisare needed to maintain their efficiency.Installation is easy, requiring only a fewminutes. These anodes are eventuallyconsumed and do not produce any steamcarryover for contamination. CathodicProtectors have a useful life of up to one year,depending on equipment use.

Butler Cathodic Protectors - Inhibitors for:• Boilers, Hot Water Tanks

Various models designed for boilers,hot water to steam (0-150 PSI).Models designed for hot water tanks andother uses.

• Steam Cookers & UrnsSmaller sizes to fit various sizes ofequipment used for steam cooking or hotwater for coffee urns.

Butler Anodes - Inhibitors for:• Tanks, pipe lines, heat exchangers,

pumps, etc.

Zinc ModelsZinc rod fitted to brass pipe plug• Brass plug sizes available 1 ⁄4" - 1" NPT• Zinc rod diameters 3⁄8" - 1" • Zinc rod lengths 1" - 12"

Magnesium ModelsMagnesium rod fitted to brass pipe plug• Brass plug sizes available 1 ⁄4" - 3⁄4" NPT• Magnesium rod diameters 3⁄8" - 3⁄4"• Magnesium rod lengths 1" - 60"

• Anodes fitted with hex head brass pipe plugs (National Pipe Threads)

• Zinc anodes protect in both fresh and salt water

• Zinc anodes (Mil. Spec. A18001-H)• Magnesium anodes have reinforcing steel

core and are water heater quality(AZ31B Alloy)

• Other variations available upon inquiry

BUTLERCathodic Protectors

The Challenge:Eliminating scale build-up or reducing it tothe point where normal servicing schedulescan be maintained.

The Solution:CUNO’s reverse osmosis units are designedfor the reduction or elimination of scale in acost-effective manner.

CUNOWater Filtration

for Scale Reduction in,Proofer Ovens

CFSRO(300-1200 gal/day)

TSR/STM 150(150 gal/day)

FLASHGARD(75 gal/day)

WATER TREATMENTSYSTEMS

Installing a water treatment systemwill benefit virtually all types offoodservice businesses. Theyeconomically improve the quality ofwater used to prepare menu itemsand beverages, and enhance theoverall performance, heatingefficiencies, and longevity of steamcooking and water heatingequipment.

A critical factor in efficient gassteam equipment operation is thequality of the water supply.Manufacturers recommend waterquality standards for their steamequipment that may not be met byuntreated water. The benefits ofusing treated water with steamequipment include peak heattransfer capabilities, reducedenergy and maintenance costs,and extended equipment life.

Many operators have also foundthat by using treated water, theycan adjust their ingredient ratios –using less food products and morewater – when formulating recipesfor soups, chilis, stews, saladdressings, and more. This not onlyhelps maintain a high quality, moreconsistent food product, it can alsoimprove profit margins.

Treating, filtering, and purifying yourfacility’s water can create notableimprovements in the food andbeverages you serve to yourcustomers. Taste tests have shownthat beverages like coffee, tea andsoft drinks prepared with treatedwater received higher scores incustomer satisfaction.

Water treatment systems can becustomized to fit your foodservicebusiness’s water treatment goalsand to provide the proper amountof water for each operationalapplication. Consult with watertreatment experts for an on-sitewater quality analysis.

31st EDITION FOODSERVICE GAS EQUIPMENT CATALOG · The FOODSERVICE GAS EQUIPMENT CATALOG is the most...

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