A tilt skillet is a versatile piece of commercial cooking equipment that allows the user to prepare a variety of foods in large batches. Also known as a braising pan, the tilt skillet can be used to fry, simmer, steam, saute, or grill. The most unique feature of a tilt skillet is the ability to tilt the braising pan forward to transfer foods into storage containers or serving dishes.
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How Does a Tilt Skillet Work?
Similar to a grill, a tilt skillet has control dials for setting the cooking temperature. But unlike a flat top grill with one cooking surface, the tilting skillet has a large pan with cooking surfaces on the bottom and side walls. Thanks to this feature, large quantities of ingredients can be added to the braising pan without overcrowding because they will cook from all sides.
As the ingredients are cooking, the included lid can be placed over the braising pan to reduce heat loss and save energy. When the ingredients are cooked, a lever allows the operator to tilt the braising pan forward and lock it into place. Foods can then be quickly and neatly poured into a separate container. This is extremely useful when transferring large quantities of food.
Uses of a Tilt Skillet
Prized for its versatility, a tilt skillet can do the work of several pieces of cooking equipment.
- Frying - The braising pan can be treated like a large frying pan and coated with oil for shallow frying foods.
- Steaming - By adding water to the bottom of the basin and closing the lid, you can steam a wide variety of foods like vegetables and rice.
- Grilling - The tilt skillet can grill anything you would normally put on a flat top, including eggs, bacon, pancakes, vegetables, and much more.
- Simmering and Boiling - Liquids can be simmered or boiled in a tilt skillet, allowing you to cook pasta, soups, and stews.
- Sauteing and Braising - Best known for its braising abilities, the tilting skillet can braise large quantities of meats.
- Holding and Proofing - The braising pan can even be used for holding, thanks to its great temperature retention.
Benefits of a Tilt Skillet
Tilt skillets offer an efficient means of cooking large batches of food, which makes them especially useful for commercial kitchens in schools, hotels, and hospitals. Not only limited to high-volume cooking, tilt skillets are also available in countertop models with smaller capacities. You can reap multiple benefits by adding a tilting skillet to your kitchen.
Easy to Operate
Anyone on your staff can operate a tilt skillet. They're extremely safe thanks to the tilt mechanism, which allows the user to transfer hot foods without contact.
Easy to Clean
Because the pan tilts forward, tilt skillets are easy to clean. Oil and grease can be drained off and the skillet can be sprayed down. Many tilt skillets come with an attached faucet for easy filling.
Efficient
Tilt skillets heat up very quickly and cook foods without much heat loss, which saves you money on utilities. They also offer an all-in-one solution because they do the work of multiple types of equipment.
Small Footprint
Even though they are designed for cooking large batches, a 40 gallon capacity tilt skillet still only takes up a relatively small footprint. Countertop units take up even less space, making them perfect for smaller kitchens.
Tilt skillets allow you to cook foods and transfer them quickly without any messes or spills. Compared to a flat top grill, a tilt skillet is self-contained and much more efficient. You can simplify your kitchen processes and boost your productivity by investing in a braising skillet for your kitchen.
Related Resources
Why You Should Buy Heavy Equipment Online
When opening a restaurant, most business owners rely on dealerships or cash and carry stores to purchase new equipment or supplies. While this has been the norm, purchasing large and expensive equipment online can be extremely cost-effective and time efficient. Simply shop for restaurant equipment like refrigerators, ovens, and ranges right from your computer or mobile device and have them delivered straight to the doors of your business. We’ll outline the advantages of buying restaurant equipment and supplies online and explain why choosing WebstaurantStore as your preferred option surpasses the benefits of going to a dealership, cash and carry store, or any other online store. Shop All Restaurant Equipment Nervous about shopping for restaurant equipment online? Check out these testimonials from business owners, Customer Solutions representatives, and distributors to see how WebstaurantStore makes it easy to buy heavy equipment online: <iframe width="560" height="315" src="https://www.youtube.com/embed/PRAZt6gDKrI?rel=0" frameborder="0" allowfullscreen=""></iframe> Benefits of Buying Restaurant Equipment Online Buying heavy equipment online doesn’t have to be intimidating. Below we have listed how this method can be beneficial to you and your business: Convenience: With just a few clicks, you can browse through a wide variety of heavy equipment options from the comfort of your own office or home. This eliminates the need to visit multiple physical stores, saving you time and effort. Specification and Price Comparison: Most online retailers provide detailed product descriptions, specifications, and customer reviews, enabling you to make an informed decision. This transparency ensures that you are getting the best value for your money. Broader Selection: Online retailers often have a larger inventory compared to brick-and-mortar stores. This means you have access to a wider range of options, including different brands, models, and price points. With more choices available, you can find the equipment that best suits your specific needs and budget. Cost Savings: Online retailers often offer competitive prices due to reduced overhead costs. They don't have to maintain physical stores or employ as many staff members, allowing them to pass on these savings to customers. Additionally, online retailers may offer discounts, promotions, or bundle deals, further reducing the overall cost of your purchase. Direct Delivery: This eliminates the need for transportation or hiring a moving company to transport the equipment from a physical store to your location. Online retailers typically offer shipping options, like parcel and common carrier delivery, and provide estimated delivery times, ensuring that you can plan accordingly. Buying Restaurant Equipment Online vs Traditional Dealerships When buying heavy restaurant equipment like ovens, ranges, and fryers, the restaurant dealership is the place that comes to mind for many people in the foodservice industry. A salesperson at a dealership might come to your business and take measurements, but, for restaurant operators that are looking for a more convenient and independent shopping experience, online shopping may be a better fit. Here are some great reasons to shop with WebstaurantStore instead: No Commission-Based Suggestions: Salespeople who work on commission may try to upsell you because their commission is based on the total amount of your purchase. Shopping online can help you avoid being guided to buying products you don’t really need in order to boost the bottom-line. Cut Out the Middleman: When purchasing from a dealership, there are more people involved in the process, increasing the chances of mistakes occurring along the way. With multiple individuals handling your purchase, there is a higher risk of errors being made, which can waste valuable time for your business. Shop on Your Time: Buying online offers the convenience of fitting into your own schedule. Dealerships have set business hours that may not align with your restaurant's operating hours. However, when shopping online, you have the flexibility to browse and place orders at your convenience. Buying Restaurant Equipment Online vs Cash and Carry Stores Cash and carry stores can be a convenient option for many restaurant owners and managers, because they can quickly stop in to pick up supplies, replacement components, or place orders. And while cash and carry stores are convenient, ordering on WebstaurantStore gives you a wider range of products and convenience. Below are some of the benefits of buying equipment with Webstaurant rather than at cash and carry stores: No Required Memberships: Some cash and carry stores may require customers to pay a club fee to shop at their location. At WebstaurantStore, we do not require a membership to make purchases. In fact, creating an account with us is completely free of charge! Avoid Overhead Costs: Maintaining physical storefronts comes with overhead costs, including building maintenance fees. These costs are eventually passed on to the customers, resulting in potentially higher prices. No Capacity Restraints: Physical stores have limited capacity and stock due to their size constraints. This means that they may only have a limited selection of a few thousand products available at any given time. In contrast, WebstaurantStore boasts an impressive inventory of over 400,000 products in warehouses across the nation. This vast selection provides our customers with a multitude of options to choose from. Buying Restaurant Equipment on WebstaurantStore vs Other Online Stores Purchasing heavy restaurant equipment online can help your business save time and money, and is much more convenient than traditional brick-and-mortar stores. But, how does WebstaurantStore compare to other online restaurant suppliers? Here's a few reasons that WebstaurantStore stands out from the rest: Low Prices: We offer highly competitive prices on restaurant equipment and supplies. Many sites will hike their prices to make it appear like they are offering free shipping. At WebstaurantStore, we give you the base price, so the more you buy, the better the bargain when it comes to your shipping cost. Vast Selection: With over 400,000 products on the site and distribution centers across the nation, we're sure to have exactly what your business needs. Quick Lead Times: Supply chain shortages have caused extensive lead times in the foodservice industry. WebstaurantStore invested in dedicated warehouse space to house more inventory and reduce lead times caused by dropship orders. Customization Options: Along with a larger catalog of products, we have the option to customize your order to fit your unique needs. Customer Reviews: Our products have thousands of reviews. Don't just take our word for it, you can read through reviews left by other customers. Auto-Reorder: Reordering is simple with our auto-reorder feature. WebstaurantStore auto reorder lets you conveniently schedule orders at regular intervals, so you can have essentials like paper towels, disposable cups and containers, and food items shipped to your business regularly. Scratch and Dent: We offer deals on fully-functional equipment with minor damages to help you save money. Visit the Scratch and Dent Outlet to find discounted prices on items with minor superficial flaws that won't affect performance. Optional Membership to Save More: A WebstaurantPlus membership helps your business save on shipping. Helping you cut costs even further, our WebstaurantPlus program offers free shipping for a low membership fee. Additionally, many large equipment items ship free whether you're a Plus member or not. While many restaurant owners and managers are used to ordering their restaurant equipment from traditional businesses like cash and carry stores and dealerships, ordering heavy equipment online is more convenient and can help you save money.
Restaurant Kitchen Layouts
The layout of a restaurant kitchen plays a crucial role in an establishment's overall efficiency and success. A well-designed kitchen layout can significantly enhance the workflow, minimize bottlenecks, and improve the staff's production. Below, we’ll outline the factors you need to consider to create a kitchen layout that maximizes productivity and ensures a smooth operation for all. Components of a Commercial Kitchen Most people hear "commercial kitchen" and think of ranges, grills, and fryers. That may be the case, but the true commercial kitchen is much more than just the equipment or personnel found in it. A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. Additionally, some restaurants may set up their kitchen a certain way to match their establishment's concept or design. Regardless of the style or layout, all commercial kitchens will have these components: Cleaning/Washing The cleaning and washing section of a commercial kitchen includes appliances and products like sinks, warewashing machines, and drying racks, among others. Three-compartment sinks are necessary for washing utensils, while warewashing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the kitchen should be located near the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so chefs can quickly find clean dishes. Storage The storage area can be split into non-food storage, cold storage, and dry storage. The non-food storage area can be split further into a section for disposable products, a section for cleaning supplies, and a section for the clean dishes from your cleaning/washing area. Remember, in order to avoid contamination, cleaning and sanitation chemicals cannot be stored above food, food equipment, utensils, dishes, or disposables. Cold storage is where you keep anything that needs to be refrigerated or frozen, while dry storage includes all nonperishables and other consumables. This area might also contain a receiving area for inventory shipments, shortening the distance new stock has to travel through your restaurant. Food Preparation The food preparation area has sinks for washing produce, cutting areas, and mixing areas. Typically, the food preparation area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a section for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area allows cooks to efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly. Meal Cooking The meal cooking area is where main dishes are finished, so here you will have large pieces of equipment like ranges, ovens, and fryers. Like the food preparation area, the meal cooking area can be broken down into smaller sections like a baking station, grilling station, and frying station. Because meals are finished here, the meal cooking area should be near the front of the kitchen next to the service area. Service The service area is the final section of a commercial kitchen. If you have a serving staff, this is where they will pick up finished dishes to take to customers. If you have a self-serve or buffet-style restaurant, this is where foods will be displayed in warmers for customers to assemble their plates. This area needs to be located at the very front of the kitchen, just after the meal cooking area, to shorten the distance between completed meals and customers. Commercial Kitchen Layout There is no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals. That said, there are several basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively. Island-Style Kitchen Layout The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow (any section can be the “island” depending on what best suits your needs). This layout is very open and promotes communication and supervision, while leaving plenty of open floor space for easy cleaning. This layout works best in a large kitchen that is square in shape, but can certainly be modified to fit other shapes and sizes. Zone-Style Kitchen Layout The zone-style layout has the kitchen set up in blocks with the major equipment located along the walls. Again, the sections follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc. Communication and supervision are not difficult in this layout because the center of the space is completely open. Assembly Line Kitchen Layout The assembly-line configuration is ideal for kitchens that need to serve a large quantity of people quickly, like cafeterias or correctional facilities. This layout may work better for establishments with a limited menu that serve large quantities of the same foods, like a sandwich or pizza shop, but it is viable for any type of kitchen. In this layout, kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly send food down the line. The cleaning/washing and storage/receiving areas can be located behind the assembly line to keep them out of the way. This creates supreme efficiency, and keeps the kitchen open for excellent communication and flow. Often, kitchen equipment can be linked together, further eliminating wasted space. Commercial Kitchen Design When it comes to designing a commercial kitchen, there are several design aspects such as ergonomics and flexibility that you need to consider. A well-designed commercial kitchen not only enhances the overall functionality of the space but also plays a crucial role in the success of any food service establishment. We’ve outlined the key features your kitchen should possess in order to ensure efficiency and productivity is maximized: Ergonomics - By strategically placing equipment and workstations, such as prep areas, cooking stations, and storage spaces, the design can optimize workflow and reduce unnecessary movement. This not only improves productivity but also reduces the risk of accidents and injuries. Flexibility - A flexible kitchen layout allows for easy reconfiguration and adaptation to changes in menu offerings, business growth, and operational needs. By incorporating modular equipment and versatile storage solutions, the kitchen can easily accommodate different cooking methods and styles, making it more adaptable to evolving culinary trends. Sanitation - A well-designed kitchen layout should facilitate proper cleaning and maintenance to meet stringent sanitation standards. This includes incorporating smooth, easy-to-clean surfaces, adequate drainage systems, and proper ventilation to minimize the risk of cross contamination and the buildup of harmful bacteria. Compliance with Health Codes - The layout should adhere to local health department codes and guidelines to ensure food safety and hygiene. This includes considerations such as proper separation of raw and cooked food areas, appropriate handwashing stations, and the installation of commercial-grade equipment that meets industry standards. Efficiency - A well-designed layout minimizes wasted time and energy by optimizing the flow of ingredients, equipment, and staff. This includes strategically placing workstations in a logical sequence, ensuring easy access to necessary tools and ingredients, and minimizing unnecessary movement or backtracking. Supervision - A commercial kitchen should provide clear lines of sight for supervisors and managers to oversee kitchen operations and monitor staff performance. This can be achieved by incorporating open kitchen designs, strategically placed observation points, and clear communication channels between different areas of the kitchen. Commercial Kitchen Planning When it comes to designing a restaurant kitchen, careful planning is essential to ensure maximum efficiency and productivity. A well-thought-out kitchen layout can streamline operations, optimize workflow, and ultimately contribute to the success of your establishment. Discover some fo the most important aspects of a commercial kitchen you should consider when planning your kitchen’s design: Lighting Lighting plays a crucial role in any kitchen setting, and commercial kitchens are no exception. Adequate lighting is essential to ensure the safety of your staff and the quality of your food. Bright and well-distributed restaurant lighting helps prevent accidents and enables chefs to accurately assess the color, texture, and freshness of ingredients. It is recommended to use energy-efficient LED lights, which provide excellent illumination and have a longer lifespan compared to traditional incandescent or fluorescent bulbs. Spacing Space optimization is a fundamental aspect of commercial kitchen planning. The layout should be designed to maximize efficiency and minimize unnecessary movement. The cooking area should be equipped with the necessary appliances and have ample space for chefs to work comfortably. The preparation area should be located close to the cooking area, allowing for easy transfer of ingredients and reducing the time spent on food preparation. Finally, the storage area should be conveniently located near the cooking and preparation areas to facilitate quick access to ingredients and supplies. Flooring The flooring material of a commercial kitchen should be durable, slip-resistant, and easy to clean. Given the high traffic and constant exposure to spills, grease, and heat, it is crucial to select a flooring material that can withstand these challenges. Common options for commercial kitchen flooring include quarry tile, epoxy resin, and vinyl composite tile. Restaurant kitchen layouts are an essential aspect of any food service establishment. A well-designed restaurant kitchen layout is essential for any food service establishment's smooth and efficient operation. By considering factors such as flow, equipment positioning, space utilization, and safety, restaurant owners can create a workspace that promotes productivity and enhances the overall dining experience for their customers.
Equipment Installation Checklist
As an operator, you put so much time and energy into researching commercial kitchen equipment, deciding whether to purchase it new or used, and what the best deal on shipping is, so it can be easy to overlook one essential element - what to do when it arrives. To help the installation of your equipment go smoothly, we've created a checklist you can use to stay organized and efficient when your kitchen equipment arrives. Shop All Restaurant Equipment Click below for a downloadable restaurant equipment installation checklist: Download our Restaurant Equipment Installation Checklist PDF 1. Plan for Delivery Before scheduling the delivery, consider the time required for installation and decide what time of day will work best for you. If you order through Webstaurant, you can select "Call Before Delivery" on our checkout page and you will receive a call from the carrier company to schedule a delivery window. We highly recommend taking advantage of this option. Mistimed or poorly organized equipment deliveries can result in food delivery and equipment installation crews competing for parking, staging areas, or dock and corridor access. If you ordered the equipment online, it must be delivered to the restaurant before installation by a third party. Make sure someone is ready and properly equipped to receive it. You should also make certain that secure staging is available, and you should check the packaging for any obvious signs of damage. Many pieces of equipment require a dock or truck liftgate to remove them from a delivery vehicle. A key component of efficient installation is to ensure that such logistic tools are available, or, if they are not, then alternative arrangements need to be made. Discuss any questions you have about a liftgate with either the company shipping the equipment or the dealer you bought the equipment from. 2. Ensure Easy Building Access The entrance door/delivery door must be large enough to accommodate the equipment shipment. If the equipment must be placed on an elevator to reach its final installation point, the elevator must have enough capacity to handle the equipment. That requires a measurement of the elevator (inside volume + the size of the door opening) as well as a measurement of the equipment that is going to be placed in the elevator. Make sure that the elevator has sufficient weight capacity to safely handle the item. Every elevator is licensed for a specific weight limit that cannot be exceeded. If a new piece of equipment must make its way through the door and down a series of hallways before it reaches its final installation point, then it is important to measure the door openings and hallways. They must be large enough for the equipment to easily pass through them. You should also make sure that the hallways are wide enough, with a minimum number of bends and curves that could potentially impede the movement of the equipment. 3. Confirm Utility Requirements Having the wrong utilities is the number one culprit for improperly operating equipment in the food service industry. Some things you need to be aware of concerning utilities and new equipment installation include: Voltage Requirements - Make sure that the voltage and phase of the equipment being delivered match what your food service establishment provides. The AMP requirements of the equipment being installed match that of the service that is in the building. Confirm the wiring and plug supplied with the equipment are both long enough and compatible with the electrical outlet (if a plug is being used). Gas Requirements - Confirm the gas requirements of the equipment being delivered match the natural gas or propane available at your facility. Make sure that there is sufficient gas pressure. Gas pressure, which equates to the volume of gas reaching the piece of equipment, will have a direct bearing on the effectiveness and efficiency of the equipment. We all know altitude affects baking, but elevation also has a major impact on equipment performance. At any significant elevation above sea level, the gas orifice found on all pieces of gas equipment must be calibrated and set to the elevation at which the piece of equipment is going to be installed. 4. Check Water Availability and Quality Many pieces of equipment (such as steamers, steam-jacketed kettles, combi-ovens, coffee urns, dishwashers, etc.) require water for their basic operation. A key component of any proper installation for these pieces of equipment is to ensure that there is a water source close to, or preferably, at the point of equipment installation. Restaurant water waste can rack up major costs, so consider ways you can reduce your water use when purchasing water-reliant equipment. Having a water connection close to or at the point of equipment installation is just one water consideration. Ensuring there is sufficient water pressure and enough water available to meet the demand is just as important. For instance, water pressure is essential for proper warewashing, while certain steam cooking equipment requires a minimum quantity of water for its use. Water quality is important; in a hard water area with equipment like a steam kettle, a water softener may be required. Temperature may also be important, so decide ahead of time whether the equipment should be connected to the hot or cold water systems. Some equipment can be connected to the hot water system to reduce recovery times and speed up operation. If a piece of equipment such as a steamer, combi-oven, etc., is being installed, you also need to make sure a proper drain is present. This drain must be located where the new piece of equipment will be installed or must be easily accessible. If you have to make a drainage connection, know ahead of time whether PVC or copper pipe is required and plan accordingly. 5. Check Hood Requirements If the new piece of equipment is going to be installed under a hood, you must make sure that the depth of the hood is large enough to properly accommodate it. You will need a minimum of 12" from the front edge of the cooking equipment to the front edge of the hood. Check out our resource on commercial kitchen hood code requirements for total compliance. When new and/or additional pieces of equipment are added to an existing hood system, confirm there is sufficient airflow (CFMs) through the hood. This allows for the proper operation of both the new piece of equipment and the original pieces of equipment under the hood. Failure to do so often escalates other closely related problems. 6. Review Specifications and Regulations Check the manufacturer's specification sheet for any special installation requirements being recommended or required for proper installation. A "spec sheet" can generally be acquired through the manufacturer's website. If you purchase from WebstaurantStore, you can find equipment Specsheets in the Resources and Downloads section of the product's page. Understanding local foodservice regulations and codes is essential for installing commercial kitchen equipment. Familiarize yourself with local requirements such as the necessity of a hood or ventilation system and specific certifications for equipment. Conducting research beforehand can help prevent potential issues and comply with the law. 7. Remove Old Equipment You can't get the new equipment installed until the old equipment has been removed from the premises. Make sure you remove the old items before the new equipment is delivered. If you know that the new equipment is going to be delayed, or if it comes into your facility damaged or missing parts, you may need to have the existing (old) equipment moved to one side but in a place where it can be easily reinstalled if these problems continue. 8. Set up a Level Mounting Surface Most pieces of equipment must be installed on a level surface to work properly. If the new piece of equipment is installed on a table, then this problem does not normally manifest itself. If the new piece of equipment is installed on the floor of a commercial kitchen, then one must ensure it is done on a level surface, or that it has adjustable legs/feet so it can be properly leveled. This problem is often found in a kitchen that has many floor drains as the floorplan is laid out so all water hitting the floor flows to these drains. 9. Fill out the Warranty Card Locate the manufacturer's warranty card and complete it accurately. If needed, seek assistance from the dealer to fill out all the information correctly. It is crucial to promptly return the warranty card to the manufacturer. The equipment warranty plays a significant role in the overall value of the purchased asset and should be handled with care and attention. 10. Follow Instruction Manual With all of these steps completed, you're ready to install your new piece of restaurant equipment. Follow the manufacturer's instructions to install the equipment. Hire a third party if necessary. After the equipment is installed, properly dispose of all construction debris and packing materials. Confirm that packing materials have been removed from centers, burners, and small spaces in the equipment. This is vital before operating your new equipment. 11. Equipment Demonstration If you are properly trained in how the equipment is to be used and cared for, then you should arrange to do a complete and thorough demonstration of the equipment for staff members who will be using that piece of equipment. If you are not familiar with its use, then arrange for a representative of the manufacturer to give a thorough demonstration as soon as possible. And, if you need to use actual food products for start-up, testing, and demonstrations, make sure you have an adequate supply of product(s) available. Webstaurant offers installation services in select metro areas for select equipment purchased through our site. Taking advantage of this service reduces the stress of implementing a new piece of equipment into your commercial kitchen. Whether this assistance is available to you or not, using our commercial kitchen installation checklist will ensure a seamless process.
