What type of business is this for?
High volume pizza establishments will need a quick recovery deck or conveyor oven. A bar that serves the occasional frozen pizza or snacks will be more geared towards a frozen pizza oven or counter top oven.
Are there any hood restrictions?
All gas equipment and some electric need to be put under a hood unless the equipment is specifically manufactured as being "ventless". A bar with no hood would have more equipment limitations on what they can use in their establishments.
Are there any local certification requirements that you need to consider?
Though NSF, UL, and ETL certifications all meet the same ANSI standards, some localities will only recognize NSF.
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