5 Pieces of Kitchen Equipment Built to Beat the Southern Heat

If you operate a commercial or noncommercial kitchen anywhere in the South, you know this fact of life: it’s not just hot outside. It’s even hotter on the line.

Scorching outdoor temperatures, high humidity, and tight kitchens can boil over into more serious impacts than you might think: from causing energy bills to skyrocket to making food quality, staff morale, and employee retention suffer. The right equipment can make a positive difference!

Here are five pieces of equipment designed to keep kitchens cooler, more efficient, and more productive—even in the dog days of summer.

1. Insulated Holding Cabinets That Keep the Heat INSIDE

Hot food still needs to stay hot in the summer, but the heat belongs inside the holding cabinet—not outside. If a holding cabinet is hot to the touch on the outside, it’s not properly insulated. Lack of insulation lets heat easily escape from the cabinet, and that contributes to a hotter kitchen and higher energy costs. 

Look for:

• Fully insulated cabinets with cool-to-touch exteriors
• Built-in humidity controls to prevent food from drying out
• Models that can double as proofers in baking-heavy environments

The FWE Universal Heated Holding Cabinet model UHS-12 keeps food fresh and hot for hours with a fully insulated, stainless steel cabinet equipped with a patented heat and humidity system. 

With the Humi-Temp system, moist air gently circulates throughout the interior of the cabinet for consistent temperatures. 

This versatile, ENERGY STAR® listed cabinet holds 18" x 26" sheet pans or GN food pans on fully adjustable tray slides.

2. Induction Ranges

Induction ranges use an electromagnetic field to heat only induction-compatible cookware and its contents, but not the cooking surface itself. What this boils down to is that no additional heat from the cook surface escapes into the air like it does with gas and electric cooking. Countertop induction ranges are also a cooler and safer option for front-of-house applications since they don’t have an open flame.

Look for:

• Programmable presets for consistency when preparing repeat menu items
• Commercial grade models designed to withstand heavy use
• Sealed electronics to protect against grease and moisture

Hatco’s Rapide Cuisine® Countertop High-Powered/Heavy-Duty Induction Range is built tough with a heavy gauge stainless steel housing, side impact protection, and a scratch-hiding cooktop surface. 

Its Magnetic Power System delivers the highest power in its class for commercial foodservice. 

Pan Sense Technology activates the unit only when an induction-compatible pan is placed on top.

3. Combi Ovens with Energy Saving Features

Combi ovens are versatile powerhouses, but some models radiate serious heat. Energy saving features do more than just save energy and money. They also actively keep heat inside the oven which keeps it out of the kitchen. A ventless combi can also save valuable hood space.

Look for:

• Cool-to-touch, triple or double-pane glass doors
• A sealed oven chamber for heat and moisture retention
• Ventless capability

The Convotherm mini pro combi oven features a triple-glazed glass window (three panes of glass with two insulating air spaces sandwiched in between). 

Ventless design makes it ideal for cooler, safer use front or back of house. 

With its compact size and unmatched versatility that provides the widest range of cooking modes—from air frying to sous vide—the mini pro is a valuable and cool replacement for multiple pieces of heat-generating kitchen equipment. 

4. Ventless Dish Machines

Did you know that commercial dishrooms are often 10 to 20 degrees hotter than adjacent kitchen and storage areas due to steam, hot water, and poor ventilation? Not only do traditional dish machines waste energy, but they also create an extremely uncomfortable work environment for employees. 

Look for:

• Ventless dish machines engineered to recover and “recycle” heat
• Sleep mode features that power the heater down after a designated period of inactivity
• Fully insulated doors on rack conveyor machines

Champion’s DH6000 VHR Ventless Hood-type and 44 PRO-VHR Rack Conveyor Dishwashing Machines recoup 100% of the operating exhaust heat and vapor and convert it into useable energy. 

The “recycled” energy heats the wash water and assists in heating the fresh rinse water. 

The 44 PRO-VHR also features fully insulated doors to prevent heat loss. 

These ventless ENERGY STAR® certified models make the working environment much more comfortable for employees, while reducing installation and ongoing operating costs.

5. High Performance Prep Tables

Prep tables are the secret to efficient prep and faster service. They can become a liability, however, when pushed beyond their lifespan or limits by hot environmental conditions they weren’t designed to handle. Energy bills go up, food spoils faster, staff get frustrated, and both quality and service may suffer.

Look for:

• A fully-insulated base
• Recessed pan wells
• Technology such as forced air, air curtains, and glycol cooling

Delfield 4400 Series Prep Tables help keep food fresh while supporting efficient service. 

A fully-insulated base and forced air keep products evenly cooled to keep food safe, meal quality high, and food waste costs low. 

An air screen ensures product stays cold without drying it out.

 

Dual level pan guides enable pans to be recessed one inch lower to maintain food temperatures 2 degrees lower.

All 4400 series units are 100% front breathing, so they can be safely pushed against a wall or built in.

We’re here to help foodservice operators in Louisiana, Mississippi, West Tennessee, and Arkansas find the right equipment to keep operations running smoothly in the peak heat of summer and all year long. Reach out any time for spec guidance, a walk-through of your space, or to schedule a visit to one of our test kitchens.

Contact us!