Equipment guides
Buying guides, comparisons and how-tos for commercial kitchen equipment, written by Norpex for Canadian restaurants and foodservice buyers.
Opening a business
How to Open a Bakery in Canada: Equipment and Planning
Open a bakery by working back from the oven: the products you bake decide the oven, the oven decides the dough line and the proofing, and the dough line decides the mixer. Plan power, ventilation and floor space around that chain before ordering anything.
7 min read · Updated
Opening a businessHow to Open a Food Truck in Canada: Equipment and Planning
A food truck is a kitchen with a hard size, weight and power limit, so choose a short menu first and then pick compact equipment that fits the space and the energy you can carry. Propane, generator or shore power, and ventilation are decided before the first appliance is bought.
6 min read · Updated
Opening a businessHow to Open a Shawarma Shop in Canada: Equipment Guide
A shawarma shop is built around one machine, the vertical broiler, sized to the meat you sell in a day. Choose it first, then add a grill, a fryer and cold prep, and plan the hood and gas or power around that line before anything is ordered.
7 min read · Updated
Opening a businessHow to Open a Café in Canada: Equipment and Planning
Open a café by sizing the bar to your busiest hour: the espresso machine, grinders and brewers come first, then cold drinks, refrigeration and display. Water, drain and electrical needs decide where everything goes, so collect every maker's requirements before you order anything.
7 min read · Updated
Opening a businessHow to Open a Pizza Shop in Canada: Equipment and Planning
Open a pizza shop by deciding your style and your busiest-hour volume first, then buy the oven, the dough line and the refrigerated make table in that order. The oven sets your gas or power, your ventilation and your floor plan, so settle it before anything else is ordered.
8 min read · Updated
Buying guides
Undercounter Refrigerator Buying Guide: Sizes, Drawers, Clearances
Choose an undercounter refrigerator by the width of the gap under your counter, then by doors or drawers for what you grab, and confirm the ventilation, clearance and plug before ordering. Standard units run about 35 inches tall and plug into a regular 115-volt outlet.
9 min read · Updated
Buying guideXLT Hood Packages: Which Hood Fits Your XLT Conveyor Oven
Every XLT conveyor oven must be vented to outside ductwork, and XLT builds a hood package for each oven size and stack height. Find your oven's model and its number of decks below: the matching hood package is listed with its live price and can be ordered online.
7 min read · Updated
Buying guideSoup Season: Choosing Soup Kettles, Warmers and Steam Tables
A countertop soup kettle or warmer holds soup that is already hot; it is not built to cook or reheat it from cold. Choose between water-bath and dry heat, size by the number of soups you serve at once, and keep soup at 60 °C or above.
6 min read · Updated
Buying guideBar Refrigeration Guide: Back Bar Coolers, Kegerators and Wine Coolers
Fit bar refrigeration to the drinks and the space: back bar coolers for bottles and mixers under the back counter, bottle coolers for fast grab-and-serve, a beer dispenser matched to your kegs and taps, glass chillers for chilled glassware, and wine coolers with the zones your list needs, all front-breathing if built in.
7 min read · Updated
Buying guideButcher Equipment Guide: Grinders, Band Saws, Stuffers and More
Buy butcher equipment for the products and volumes you actually process. A grinder of the right head size covers most kitchens; add a band saw only if you cut bone-in or frozen product, a piston stuffer for sausage, and a patty maker when burgers are a staple.
8 min read · Updated
Buying guideCommercial Blender Buying Guide: Bar vs Food, Containers and Controls
Choose a commercial blender by what it blends and how often. A bar blender suits drinks made in short bursts, a food blender suits purées, soups and sauces, a sound enclosure belongs anywhere guests are close, and programmed cycles pay off when many staff make the same recipes.
8 min read · Updated
Buying guideCommercial Dishwasher Buying Guide: Undercounter, Door-Type or Conveyor
Size the machine for your busiest hour: undercounter units suit bars and small cafés, door-type machines suit most full-service restaurants, and conveyors suit high-volume and institutional kitchens. Then choose high-temperature sanitizing, which needs a booster heater and more power, or low-temperature chemical sanitizing, which costs less up front but uses sanitizer every cycle.
7 min read · Updated
Buying guideCommercial Food Processor Guide: Batch Bowl vs Continuous Feed
Buy a batch bowl processor to chop, purée, emulsify and mix; buy a continuous-feed processor or vegetable cutter to slice, grate, julienne and dice produce in volume. Many kitchens choose a combination unit. Size by bowl capacity and throughput, and budget for the discs you need.
7 min read · Updated
Buying guideCommercial Fryer Buying Guide: Gas vs Electric, Floor vs Countertop
Pick a fryer by volume and product. Floor fryers suit steady, high-volume frying and countertop units suit light volume or a second product. Tube pots handle breaded food, open pots clean easily and flat-bottom pots suit floating batters. Then compare recovery, filtration, fuel and the hood it must sit under.
7 min read · Updated
Buying guideCommercial Ice Machine Buying Guide: Cube Types, Cooling and Sizing
Pick the ice first, then the machine: choose the cube type your drinks and displays need, size daily production to your busiest day with a bin that covers the peak, and choose air, water or remote cooling by where the heat can go, with filtration matched to your water.
7 min read · Updated
Buying guideCommercial Juicer Buying Guide: Citrus, Centrifugal and Cold Press
Match the juicer to the fruit and the volume. Citrus juicers, from electric reamers to automatic whole-fruit machines, handle oranges, lemons and limes; centrifugal juicers handle hard fruit and vegetables quickly; slow juicers and hydraulic cold presses handle leafy greens and bottled juice at a slower pace.
7 min read · Updated
Buying guideCommercial Mixer Buying Guide: Planetary vs Spiral, Sizes and Duty
Buy a planetary mixer if you mix a bit of everything, from batters and whipped cream to moderate batches of dough. Buy a spiral mixer if dough is the main job, especially bread and pizza. Size either one from the manufacturer's dough capacity chart for your recipe, not from the bowl volume.
8 min read · Updated
Buying guideCommercial Pasta Equipment Guide: Extruders, Dies, Sheeters, Cookers
Fresh pasta can take up to three machines: an extruder with dies for shaped pasta, a sheeter or roller for sheets and filled pasta, and a pasta cooker to cook it to order. Size each to the kilograms you make in a day and the portions you cook in the busiest hour.
7 min read · Updated
Buying guideCommercial Range Buying Guide: Gas vs Electric, Burners and Bases
Choose a commercial range by fuel first, then width and top configuration, then base. Match burners to the pans you run at peak, take an oven base only if you will bake in it, and confirm gas type, voltage, clearances and hood coverage before ordering, because freight equipment cannot be returned once delivered in good condition.
7 min read · Updated
Buying guideDough Equipment Guide: Sheeters, Dividers, Presses and Proofers
Buy dough equipment in the order your bottlenecks appear. Pizzerias usually need a mixer, a way to portion and ball dough, and a press or sheeter to open it. Bakeries add a reversible sheeter for laminated pastry, a divider-rounder and a proofer or retarder-proofer.
8 min read · Updated
Buying guideHot Food Holding Equipment Guide: Cabinets, Steam Tables, Warmers
Hot holding equipment keeps food that is already cooked at a safe serving temperature; it is not built to cook or reheat. Choose by the food, the holding time and the place: cabinets for volume behind the line, steam tables for service, lamps and strip heaters for the pass, display warmers for grab-and-go.
7 min read · Updated
Buying guideMeat Slicer Buying Guide: Blade Size, Duty Class and Safe Cleaning
Choose a slicer by how many hours a day it will run and what it will slice. A 12-inch blade on a medium or heavy-duty machine is the common choice for delis and restaurants; if you slice a lot of cheese, buy heavy duty. Automatic carriages pay off only at high volume.
7 min read · Updated
Buying guidePizza Oven Buying Guide: Deck, Conveyor, Wood-Fired or Countertop
Choose a pizza oven by style and volume. Deck ovens bake traditional crusts on stone and reward a skilled operator, conveyor ovens bake consistently with little training, wood-fired and high-heat dome ovens suit Neapolitan-style pizza, and countertop ovens suit low volume. Then check fuel, venting, footprint and throughput at your busiest hour.
7 min read · Updated
Buying guideReach-In Refrigerator Buying Guide: Doors, Sizes and Compressors
Choose a reach-in by the space and heat it will work in: size the sections to what you actually store, use solid doors for back-of-house holding and glass where people need to see stock, and match the compressor position, plug and door swing to the room before comparing cubic feet.
8 min read · Updated
Buying guideRefrigerated Display Case Buying Guide: Deli, Gelato and Grab-and-Go
Choose a refrigerated display case by the product and the room: service showcases with gentle cooling for deli, meat and cheese, a case with the right temperature range for gelato, open-air merchandisers only for packaged food away from drafts, and always load any case with product that is already cold.
7 min read · Updated
Buying guideRefrigerated Prep Table Buying Guide: Sandwich, Pizza and Mega-Top
A refrigerated prep table keeps ingredients cold in a pan rail above a refrigerated base. Choose sandwich, pizza or mega-top by how many ingredients the station uses and how much board depth the work needs, and pick an undercounter, worktop or chef base when the station needs storage or a cooking surface instead.
7 min read · Updated
Buying guideRotisserie and Shawarma Machine Guide: Spits, Baskets, Gas or Electric
For whole chickens and roasts, choose a spit rotisserie for volume and display or a basket rotisserie for mixed and irregular items. For shawarma, doner, gyro or al pastor, choose a vertical broiler sized to the cone you sell in a day, with gas or electric heat to suit your utilities and hood.
7 min read · Updated
Buying guideStainless Steel Work Tables and Shelving: Grades, Gauges, Racks
For most kitchens, choose 304 stainless tops where the table gets wet or sees acids and salt, and 430 for dry prep. Pick 16 gauge for general prep and 14 gauge for heavy equipment; the lower the number, the thicker the steel. Match shelving to the room: chrome wire for dry storage, epoxy or poly in coolers.
7 min read · Updated
Comparisons
Chamber vs External Vacuum Sealers: Which Does a Kitchen Need?
Choose a chamber vacuum sealer if you pack liquids, marinades or soups, cook sous vide, or seal more than a few bags a day. Choose an external suction sealer for occasional sealing of dry, solid foods, where portability and a lower purchase price matter more.
7 min read · Updated
ComparisonConvection Oven vs Combi Oven: Which Does Your Kitchen Need?
A convection oven circulates hot, dry air with a fan and suits baking and roasting. A combi oven adds controlled steam, so it can roast, steam or combine both. Buy convection for baking and simple roasting; buy a combi when one oven must do several jobs and you can supply water, drainage and maintenance.
6 min read · Updated
ComparisonGas, Electric or Induction: Choosing Fuel for a Commercial Kitchen
Choose fuel by what the building can supply first, then by how you cook. Gas gives instant, visible heat and works with any pan. Electric suits buildings without gas. Induction heats the pan directly, responds quickly and adds less heat to the room, but needs magnetic cookware and substantial electrical capacity.
7 min read · Updated
ComparisonGriddle vs Charbroiler: Flat-Top, Grill or Salamander for Your Menu
A griddle cooks on a flat, even steel plate and suits breakfast, smash burgers and sandwiches. A charbroiler cooks over open grates for grill marks and char, suited to steaks and burgers. A salamander broils from above to finish and melt. Many lines need two of the three, and the menu decides which.
6 min read · Updated
How-tos
How to Size a Commercial Kitchen Exhaust Hood
Size a hood from the cooking line under it: the hood runs the length of the line plus an overhang at each open end, and its exhaust airflow is a figure per linear foot set by the heaviest-duty appliance underneath. A wall canopy over a medium-duty line (ranges, griddles, fryers) is typically quoted at about 300 CFM per foot.
5 min read · Updated
How-toAccuTemp Steamers and AccuSteam Griddles: Use and Care
This guide covers the essential daily use and care steps for AccuTemp commercial steamers and AccuSteam griddles, drawing directly from the manufacturer's manuals. It outlines proper installation requirements, control operation, cleaning procedures, and basic troubleshooting checks a kitchen manager can perform.
8 min read · Updated
How-toAdventys Induction Hobs, Woks and Planchas: Use and Care
This guide explains how to operate, clean and troubleshoot Adventys induction hobs, woks and planchas using the steps and specifications from the manufacturer's user manuals.
9 min read · Updated
How-toArcobaleno Pasta Extruders, Cookers and Spiral Mixers: Use and Care
This guide covers daily operation, cleaning, and routine care for Arcobaleno pasta extruders, electric and countertop pasta cookers, basket lifts, and spiral mixers, using steps and figures directly from the manufacturer's manuals.
7 min read · Updated
How-toBrunner-Anliker GSM 5 and Anliker Vegetable Cutters: Use and Care
This guide covers the correct assembly, safe operation, daily cleaning and basic troubleshooting for the Brunner-Anliker GSM 5 Star and Anliker L, XL and XXL vegetable cutters, using only the steps and specifications from the manufacturer's manuals.
8 min read · Updated
How-toCOLDZONE Reach-Ins, Topping Rails and Display Freezers: Use and Care
This guide explains how to install, set, clean and troubleshoot COLDZONE reach-in refrigerators and freezers, prep tables and undercounters, topping rails, keg coolers, chest freezers and combined island freezers, using COLDZONE's own service, installation and care manuals.
8 min read · Updated
How-toCres Cor Heated Cabinets and Cook-and-Hold Ovens: Use and Care
Learn how to safely install, operate, clean, and troubleshoot Cres Cor hot cabinets and cook-and-hold ovens using the manufacturer's use and care manuals.
8 min read · Updated
How-toCuppone Electric and Gas Pizza Ovens: Use and Care
This guide covers the essential daily operation, cleaning routines and basic troubleshooting for Cuppone electric and gas pizza ovens, as well as the Canova and Venere spiral mixers and the PizzaForm dough press, using only the steps and figures from the manufacturer's own manuals.
8 min read · Updated
How-toEarthstone Wood and Gas-Fired Pizza Ovens: Installation and Care
This guide outlines the correct installation procedures, clearances, venting requirements, curing, daily operation, and cleaning for Earthstone wood and gas-fired pizza ovens, based on the manufacturer's own instructions for PA, PAG, PAGW and Due' series models.
9 min read · Updated
How-toFollett Ice Machines and Ice and Water Dispensers: Use and Care
This guide provides daily operation steps, cleaning schedules, and basic troubleshooting for Follett ice machines and ice and water dispensers based on the manufacturer's manuals. Follow these procedures to maintain reliable performance and sanitary ice production.
7 min read · Updated
How-toFri-Jado Rotisseries and Hot Display Counters: Use and Care
This guide answers how to correctly install, operate, clean, and troubleshoot Fri-Jado rotisseries and hot display counters using the manufacturer's official manuals, ensuring food safety, equipment longevity, and compliance with local codes.
7 min read · Updated
How-toHit-Line Deli Cases and Open Merchandisers: Use and Care
Hit-Line's serve-over deli counters and open multideck merchandisers are built to display pre-packaged, pre-chilled food in an air-conditioned room. This guide covers installation, daily use, cleaning and the monthly maintenance their instruction manuals require.
7 min read · Updated
How-toHOTZONE Gas Ranges, Fryers, Griddles and Charbroilers: Use and Care
This guide explains how to correctly install, light, operate, clean, and perform basic troubleshooting on HOTZONE gas ranges, fryers, griddles, charbroilers, and the electric hot food tables and heated display cases in the line, following the manufacturer's instruction manuals.
10 min read · Updated
How-toIgloo Deli Cases, Pastry Cases and Open Merchandisers: Use and Care
This guide explains how to correctly install, operate, clean and troubleshoot Igloo's refrigerated deli cases, salad cases, pastry cases and multi-deck open merchandisers, drawing on the manufacturer's own instruction manuals for each series.
8 min read · Updated
How-toITV Ice Makers: Spika, Delta and IQ Use and Care
This guide provides model-specific instructions for installing, operating, cleaning, and troubleshooting ITV Spika MS modular and undercounter cube makers, Delta cube makers, and IQ/IQN/IQF flaker and nugget ice machines. Follow the steps from the official ITV manuals to maintain ice quality and equipment reliability.
10 min read · Updated
How-toKelvinator Reach-Ins, Prep Tables and Chest Freezers: Use and Care
This guide covers the proper installation, daily operation, control settings, cleaning and basic troubleshooting for Kelvinator Commercial reach-in refrigerators and freezers, prep tables, chest freezers, back bar coolers, and undercounter units, based on the manufacturer's manuals.
7 min read · Updated
How-toKold-Draft Cube Ice Machines: Use and Care
Proper setup, daily operation, routine cleaning, and basic troubleshooting for Kold-Draft modular, undercounter, and cocktail cube ice machines, including GTX360/560, GBX560/1060, SC201, and KD-50/70/110 models.
9 min read · Updated
How-toNemco Food Warmers, Heat Shelves and Waffle Bakers: Use and Care
This guide gives the operating, cleaning and troubleshooting steps for Nemco 9100A drop-in induction warmers, 6100A/6102A round warmers, 6301 heat shelves, 6150/6151 strip heaters, 7000A waffle bakers and the 56500 Easy Chopper 2, from Nemco's own manuals.
7 min read · Updated
How-toNewAir Prep Tables, Undercounters and Display Freezers: Use and Care
This guide covers the proper operation and care of NewAir NPT, NUF, NIF, NDC, and NCB refrigeration units. It draws on the manufacturer's manuals for installation, controls, cleaning, and troubleshooting.
6 min read · Updated
How-toPrince Castle Toasters, Holding Bins and Dice Witch: Use and Care
This guide covers daily operation, cleaning, and basic troubleshooting for Prince Castle 296/297 series vertical contact toasters, the Toast EZ dual-lane infrared toaster, EHB electronic holding bins, the DHB2PT dedicated holding bin, and the Dice Witch 910 dicer. All steps are drawn from the manufacturer's own manuals and spec sheets.
8 min read · Updated
How-toRandell Hot Wells, Prep Tables and Serving Counters: Use and Care
This guide explains how to install, operate, clean and troubleshoot Randell hot wells, refrigerated prep tables, FX convertible units, CR9000 countertop rails, RCHB drop-in cold/hot wells and serving line equipment using the manufacturer's official operator manuals.
8 min read · Updated
How-toSouthern CaseArts Display Cases and Open-Air Merchandisers: Use and Care
This guide covers the proper installation, daily operation, cleaning, and basic troubleshooting for Southern CaseArts open-air and island merchandisers, based on the manufacturer's installation and operation manuals. Following these steps helps maintain safe product temperatures and extends the life of your equipment.
7 min read · Updated
How-toSouthern Pride Rotisserie Smokers and Electric Smokers: Use and Care
This guide consolidates essential use and care instructions for Southern Pride MLR, SPK, SPX, SRG, and SC series smokers directly from the owner's manuals. It covers proper installation by qualified technicians, daily operating procedures, wood loading, cleaning routines, and what to check before calling for service.
8 min read · Updated
How-toTurbofan Convection Ovens, Holding Cabinets and Proofers: Use and Care
This guide covers the correct use and care of Turbofan convection ovens, holding cabinets, and proofers as detailed in the manufacturer's installation and operation manuals. Follow these steps to ensure safe installation, efficient daily operation, and effective cleaning for long equipment life.
9 min read · Updated
How-toXLT Conveyor Pizza Ovens: Use and Care
This guide walks through daily operation, temperature and belt speed settings, cleaning routines, and basic troubleshooting for XLT conveyor pizza ovens, using the manufacturer's installation and operation manuals. From start-up to error codes, every step is covered.
6 min read · Updated
How-toAmana Commercial Microwaves and XpressChef Ovens: A Practical Guide
Amana commercial microwaves and XpressChef high speed ovens are made by ACP. This guide follows ACP's owner's manuals and videos: clearances and power, preset and manual cooking, menus on a USB drive, preheat and cool-down on XpressChef ovens, and the daily, weekly and monthly cleaning ACP sets out.
10 min read · Updated
How-toAmerican Range Ranges, Griddles, Broilers and Fryers: Use and Care
This guide covers proper installation, daily operation, cleaning, and troubleshooting for American Range commercial ranges, griddles, broilers, and fryers. All steps are drawn from the manufacturer's owner's manuals.
9 min read · Updated
How-toAngelo Po Combi Ovens: Installation, Use and Care
This guide explains how to properly install, use, clean and troubleshoot Angelo Po ACT.O and PracticO combi ovens, based on the manufacturer’s manuals. A qualified installer must handle gas, water and electrical connections; operators should follow the daily cleaning schedules and refer to the manual for alarm codes.
6 min read · Updated
How-toAntunes Vizion Water Filtration: Install and Cartridge Changes
An Antunes Vizion (VZN) system mounts on a supplied bracket, feeds cold water through a hollow-fibre ultrafilter and a carbon element, and flushes its membrane on a set interval. The owner's manual's steps for installation, start-up rinsing and sanitizing, and carbon, TAC and ultrafilter cartridge changes are outlined here.
9 min read · Updated
How-toAtmovac Chamber Vacuum Packers and Sous-Vide Circulators
This guide covers installation, oil and pump care, programming vacuum and seal cycles, sous-vide setup, cleaning, and troubleshooting for Atmovac chamber vacuum packers and sous-vide circulators.
5 min read · Updated
How-toAurora Reach-Ins, Prep Tables and Undercounters: Use and Care
This guide covers the proper use and care of Aurora reach-in refrigerators and freezers, prep tables, and undercounter units. Follow these steps to ensure reliable performance and food safety.
6 min read · Updated
How-toAvancini Pasta Machines, Spiral Mixers and Sheeters: Use and Care
This guide explains how to install, operate, clean, and troubleshoot Avancini commercial pasta machines, spiral mixers, and dough sheeters, based on the manufacturer's manuals. It covers key steps for safe and efficient use in a commercial kitchen.
9 min read · Updated
How-toBakeMax Dough Mixers, Sheeters, Dividers and Deck Ovens: Use and Care
This guide covers the proper installation, daily operation, cleaning, and basic troubleshooting for BakeMax spiral mixers, floor dough sheeters, semi-automatic dividers, dough ball rounders, and electric deck ovens, based on the manufacturer’s own manuals.
7 min read · Updated
How-toBiro Mixer Grinders and Meat-Room Machines: Use and Care
This guide explains daily operation, cleaning, and basic maintenance for Biro's mixer grinders, frozen block chipper, and vacuum tumbler. Always have a qualified installer handle electrical connections and refer to the manual for your specific model.
8 min read · Updated
How-toBrema Ice Machines: Installation, Cleaning and Care
This guide covers proper installation, daily operation, cleaning and basic troubleshooting for Brema CB, B-QUBE, GB, G, TB and TM ice machines, based on the manufacturer's manuals. Follow these steps to keep your Brema ice maker running reliably and producing sanitary ice.
6 min read · Updated
How-toBrika Gas Ranges, Fryers, Griddles and Hot Plates: Use and Care
This guide explains how to properly install, operate, clean, and troubleshoot Brika gas ranges, fryers, griddles, hot plates, and stock pot ranges, using the manufacturer's instructions. It covers clearances, lighting pilots, daily cleaning steps, and when to call for authorized service.
9 min read · Updated
How-toBroaster Pressure Fryers: Setup, Frying, Filtering and Care
This guide covers installing, setting up, pressure frying, filtering and cleaning Broaster pressure fryers, using the steps, figures and warnings Broaster gives in its installation and operation manuals and its ES24 training videos.
11 min read · Updated
How-toCapKold Cook-Chill Kettles, Pumps and Tumble Chillers: Use and Care
This guide explains how to safely install, operate, clean and maintain CapKold cook-chill systems. It covers DH and INA2 kettles, CKCP control stations, CKTC-320 tumble chillers and cook tanks, with steps drawn from the manufacturer's manuals.
8 min read · Updated
How-toCofrimell Slush Machines and Juice Dispensers: Use and Care
This guide covers daily use, cleaning, and basic troubleshooting for Cofrimell OASIS slush machines and CD-series refrigerated juice dispensers, based on the manufacturer’s user manuals. It explains installation clearances, control settings, disassembly for cleaning, and when to call for service.
6 min read · Updated
How-toCornelius Ice and Beverage Dispensers: Install, Use and Clean
This guide sets out how to install, run and clean Cornelius ice and beverage equipment using the manufacturer's own manuals. It covers counter and utility requirements for the IDC Pro 255 and Enduro 150 dispensers, the daily-to-annual cleaning schedule, and the installation and care of Chunklet WCC continuous flow ice makers.
10 min read · Updated
How-toDito Sama PREP4YOU and Bermixer: Setup, Use and Cleaning
This guide covers setup, daily use and cleaning for Dito Sama PREP4YOU cutter mixers, vegetable slicers and Bermixer PRO immersion blenders, with the speeds, load limits and washing steps taken from the manufacturer's user manuals.
9 min read · Updated
How-toDry Ager Dry Aging Cabinets: Setup, Programs and Care
This guide walks you through installing, operating, and maintaining your Dry Ager cabinet, covering electrical requirements, standard and SmartAging modes, loading practices, cleaning steps, and troubleshooting error codes.
8 min read · Updated
How-toEcoFry Hop Air Fryers and Spriz Speed Ovens: Use and Care
This guide explains proper installation clearances, daily control operation, cleaning routines, and basic troubleshooting for EcoFry Hop ventless air fryers and Spriz speed ovens. Always have a qualified installer handle electrical, gas, and water connections, and refer to the manufacturer's authorized service network for repairs.
7 min read · Updated
How-toEurodib Spiral and Planetary Mixers and Dough Sheeters
This guide covers installation, daily use, cleaning and basic troubleshooting for Eurodib spiral mixers, planetary mixers and dough sheeters. Always follow the manufacturer's manual for your model and have a qualified, licensed installer handle electrical and gas connections.
9 min read · Updated
How-toFWE Heated Banquet Cabinets and Cook & Hold Ovens: Use and Care
Learn how to properly receive, set up, operate, transport, and maintain FWE heated banquet cabinets and cook & hold ovens, following the manufacturer's instructions for safe and effective food holding.
10 min read · Updated
How-toGemm Blast Chillers: Installation, Cycles and Care
This guide explains how to properly install, operate, and maintain Gemm BCB, BCT, and BCC4008 blast chillers, using the manufacturer's manuals for clearances, cycles, cleaning, and troubleshooting.
6 min read · Updated
How-toGlobal Solutions Countertop Equipment: Use and Care
This guide walks you through the proper use and care of Global Solutions countertop commercial kitchen equipment, covering installation, daily operation, cleaning, and troubleshooting as detailed in the manufacturer’s instruction sheets.
10 min read · Updated
How-toGroen Steam-Jacketed and Tilting Kettles: Use and Care
Groen's operator manuals give the operating figures for each kettle line: clearances, jacket water checks, daily safety valve tests, controls and cleaning intervals. This guide collects them for the DH, EE, DEE, AH/1E, FT, PT, GT, GPT, D, TDB and TDH series and separates operator work from service network work.
10 min read · Updated
How-toHydra-Kool Deli Cases and Open Merchandisers: Use and Care
This guide explains how to correctly install, operate, clean, and troubleshoot Hydra-Kool deli, bakery, gelato, and open merchandiser cases using the procedures and figures from the manufacturer's own manuals.
7 min read · Updated
How-toIce-O-Matic Ice Machines: Install, Clean and Maintain
This guide covers choosing, installing, operating, cleaning and maintaining Ice-O-Matic ice machines, using the temperatures, clearances, intervals and procedures stated in Ice-O-Matic's installation and service manuals.
9 min read · Updated
How-toIkon Gas Ranges, Griddles and Charbroilers: Use and Care
This guide covers proper installation, daily operation, seasoning, cleaning, and basic troubleshooting for Ikon gas restaurant ranges, countertop griddles (manual and thermostatic), and radiant charbroilers, based on the manufacturer's manuals.
9 min read · Updated
How-toInSinkErator Foodservice Disposers, PowerRinse and WasteXpress
This guide covers the InSinkErator foodservice line in the Norpex catalogue — the SS-100, SS-200 and SS-500 disposers, the LC-50, PowerRinse PRS, PRP and PRT, the WasteXpress WX500, and the C1300 and HC1300 hot water dispensers — using the maker's own sizing, installation, operation and care figures.
11 min read · Updated
How-toKool-It Glass Door Coolers and Freezers: Use and Care
This guide provides step-by-step instructions for the safe installation, daily use, and maintenance of Kool-It glass door merchandisers. Following the manufacturer's recommendations helps ensure reliable cooling and extends equipment life.
7 min read · Updated
How-toKrampouz Waffle Makers and Crêpe Machines: Use and Care
Learn how to install, season, operate, and clean Krampouz commercial waffle makers and electric crêpe machines, following the manufacturer's instructions for safe, long-lasting performance.
9 min read · Updated
How-toLainox NEO Blast Chillers: Installation, Cycles and Care
Learn how to properly install your Lainox NEO blast chiller, run blast chilling, shock freezing, and slow cooking cycles, and perform routine care to keep the unit working safely and efficiently.
8 min read · Updated
How-toLamber Dishwashers and Glasswashers: Use and Care
This guide covers daily operation, routine cleaning, and basic troubleshooting for Lamber undercounter, pass-through, and glasswasher models. Follow the manufacturer's instructions to maintain hygiene and performance.
7 min read · Updated
How-toMaster-Bilt Endless Merchandisers and Dipping Cabinets
Install Endless cases level and joined with butyl sealant in a store at or below 75°F with relative humidity of 55% or less, plumb each case to its own drain, and load product no sooner than 6 hours after start-up. Dipping cabinets run on a #1 to #9 dial and get a baking soda wash every 30 to 60 days.
11 min read · Updated
How-toMeadow Creek Smokers, Chicken Cookers and Pig Roasters
This guide covers the essential steps for breaking in, lighting, cooking, and cleaning Meadow Creek outdoor cookers, from pig roasters and chicken flippers to offset and cabinet smokers, using the manufacturer's own manuals.
10 min read · Updated
How-toNemox Gelato and Ice Cream Machines: Use and Care
This guide covers daily use, cleaning and basic troubleshooting for Nemox gelato and ice cream machines, based on the manufacturer's manuals. It explains which manual applies to each model and outlines proper installation, operation and maintenance procedures.
7 min read · Updated
How-toOmcan Meat Grinders, Band Saws, Mixers and Tenderizers
This guide walks you through the proper installation, daily use, cleaning and basic troubleshooting of Omcan meat-room equipment, drawing directly from the manufacturer's instruction manuals and set-up videos.
9 min read · Updated
How-toPower Soak Pot and Pan Washing Systems: Use and Care
This guide explains how to operate, maintain, and troubleshoot Power Soak pot and pan washing systems, covering daily use, chemical requirements, and routine care for models PS-50 through PS-420.
8 min read · Updated
How-toResolute Ice Machines and Ice and Water Dispensers: Use and Care
This guide covers daily use, cleaning, and basic troubleshooting for Resolute ice cube machines, modular ice makers, ice bins, and ice and water dispensers. Follow the manufacturer's instructions for installation, operation, and maintenance to keep your equipment running reliably.
8 min read · Updated
How-toRheninghaus Gravity Slicers: Setup, Cleaning and Sharpening
This guide walks you through the correct setup, daily cleaning, and built-in sharpening procedures for Rheninghaus gravity slicers, using the manufacturer's own manuals to keep your slicer safe and productive.
9 min read · Updated
How-toRotisol Rotisseries: Setup, Roof Installation and Cleaning
This guide covers the Rotisol lines at Norpex, what their spec sheets give, how to place a unit and install its roof, how to load spits or baskets, and how to clean Master Clean models automatically and other lines manually as each model's manual directs.
6 min read · Updated
How-toRoyal Range RR Ranges and Fryers: Setup, Boil-Out and Filtering
This guide follows Royal's owner's manuals for the RR series ranges and the RFT and REEF fryers: installation clearances, pilot lighting, daily cleaning, weekly boil-outs and built-in oil filtering. All gas and electrical connections must be done by a qualified, licensed installer to local code.
8 min read · Updated
How-toSantos Juicers, Grinders and Blenders: Use and Care
This guide provides step-by-step instructions for installing, using, cleaning and troubleshooting Santos commercial kitchen equipment, based on the manufacturer's manuals and videos.
9 min read · Updated
How-toScotsman Undercounter Ice Machines: Install, Use and Clean
Scotsman's undercounter cube, nugget and flake machines install under a counter with front airflow, a water line, a gravity drain and a dedicated 115 volt circuit. This guide collects the maker's figures for clearances, start-up, daily operation, cleaning and service.
7 min read · Updated
How-toSilverKing Prep Tables, Chef Bases and Dispensers: Use and Care
SilverKing refrigerated chef bases, prep tables, undercounter and drop-in freezers, cold holding dispensers and Majestic milk dispensers are installed, started and maintained according to the figures in each model's technical manual. This guide collects those figures: clearances, electrical requirements, controller settings, drawer load limits, pan configurations and cleaning intervals.
11 min read · Updated
How-toTrento Meat Slicers and Cheese Graters: Use and Care
This guide explains how to safely operate, clean, and maintain your Trento meat slicer or cheese grater, drawing directly from the manufacturer's manuals and instructional videos. Follow these steps to keep your equipment running reliably and producing consistent results.
9 min read · Updated
How-toTurbo Air M3 Reach-Ins: Setup, Temperature and Care
To set up a Turbo Air M3 reach-in, give it 5 inches of rear clearance, level it, run it 24 hours before loading, then set the controller between levels 1 and 7. The steps here come from Turbo Air's installation and operation manual, its cut sheets and the maker's videos.
8 min read · Updated
How-toTurbo Air Prep Tables: Setup, Controller Settings and Care
Set up a Turbo Air prep table on a firm, level floor with 5 inches behind it, and run it 24 hours before loading pans. Turbo Air's J Series manual sets the controller default at No. 4. Care means wiping the cabinet and gaskets with neutral detergent and cleaning the condenser at least every three months.
7 min read · Updated
How-toUgolini Granita Machines and Juice Dispensers: Use and Care
This guide covers daily use and care for Ugolini's magnetic-drive granita machines and Arctic juice dispensers, from proper installation and control settings to step-by-step cleaning and common troubleshooting checks.
10 min read · Updated
How-toValoriani Wood-Fired Pizza Ovens: Installation, Curing and Care
This guide walks you through the proper installation, curing and daily care of Valoriani wood-fired and gas pizza ovens, including the Baby, Igloo and Rotativo series, using the manufacturer's exact procedures.
8 min read · Updated
How-toVisvardis Gas Gyro and Shawarma Machines: Use and Care
This guide covers proper installation, daily operation, cleaning and routine care for Visvardis gas-powered gyro and shawarma machines, based on the manufacturer's manuals. It also explains when to call a qualified technician for gas connections, conversions and service.
8 min read · Updated
How-toVitamix Commercial Blenders: Setup, Blending and Care
This how-to covers setup, blending technique, programming, cleaning and blade care for the Vitamix commercial machines on the Norpex listing, from Vitamix owner's manuals, spec sheets and support videos: the Vita-Prep blenders, the Drink Machine Advance and Two-Speed, The Quiet One, Quick & Quiet, the XL, Touch & Go Advance, Mix'n Machine, the immersion blender and the Rinse-O-Matic.
9 min read · Updated
How-toZumoval Automatic Citrus Juicers: Use and Cleaning
This guide covers daily operation, cleaning, and basic troubleshooting for Zumoval automatic citrus juicers. Follow the manufacturer's instructions for your specific model to keep the machine running safely and efficiently.
6 min read · Updated
How-toFryer Oil: How to Filter It, Test It and Know When to Change It
Good oil management keeps fried food consistent, makes oil last longer and lowers fire risk. Filter regularly, test the oil rather than guessing, protect it from water and salt, and send used oil to a licensed collector, never down the drain.
5 min read · Updated
How-toHow to Clean and Sanitize a Commercial Ice Machine
Most Canadian health units treat ice as food, so the machine that makes it needs regular cleaning. That is two separate jobs: descaling removes mineral scale and sanitizing kills slime and biofilm. Follow the manufacturer's schedule, which is more often with hard water or heavy use.
5 min read · Updated
How-toReceiving Commercial Kitchen Equipment in a Canadian Winter
Winter delivery of commercial kitchen equipment needs extra planning. Snow and ice can shift a carrier's timing, cold-soaked refrigeration must warm up before it is switched on, and the route to your door has to be clear. Inspect everything before signing and call Norpex the same day about any damage.
5 min read · Updated
How-toHow to Receive a Freight Delivery of Commercial Kitchen Equipment
Heavy equipment ships by freight carrier on a pallet or in a crate, and a standard delivery ends at the truck or the dock, not inside. Arrange a liftgate, appointment or inside delivery before paying, clear the route, then inspect every piece before signing, note damage on the delivery receipt and call Norpex the same day.
7 min read · Updated
How-toWhat to Measure Before Ordering Commercial Kitchen Equipment
Before ordering, measure the whole delivery route against the crated size, measure the final spot including clearances, and confirm the utilities: voltage, phase, amperage and plug; natural gas or propane and the supply's capacity; water, drain and ventilation. All sales are final, so check first.
8 min read · Updated
Checklists
Holiday Catering Equipment Checklist for Busy Season
Holiday catering runs on planning: size equipment from your bookings, keep hot food at 60 °C or above and cold food at 4 °C or below from kitchen to table, and order early, because busy season and winter freight can stretch dispatch timing.
5 min read · Updated
ChecklistRestaurant Equipment Checklist: What to Buy to Open in Canada
Decide the menu, the utilities and the hood before anything else, then equip station by station: cooking, refrigeration, prep, warewashing, storage, front of house and smallwares. Order long-lead items such as the hood, walk-in and specialty ovens first, and confirm voltage, gas type and fit for every piece before it ships.
7 min read · Updated
Explainers
Ultra Fryer Filtration: How the Built-In Filter Works
Ultra Fryer fryers have UltraClear or UltraClear Plus built-in filtration, which the spec sheets say cleans shortening to increase food quality and extend oil life; Plus models add internal plumbing and pumps. It runs across the electric E-series, gas P-series and Right Size IR-RS lines, and each model's manual gives the filtering procedure.
7 min read · Updated
ExplainerUnox Cheftop Combi Ovens: How They Work and What to Check
A Cheftop MIND.Maps combi oven runs dry heat, steam or a mix in one chamber. This guide covers what Unox's course videos say about air flow and dry air, how to decode the model names, and what to confirm before ordering.
7 min read · Updated
ExplainerCommercial Refrigerator and Freezer Temperatures: What to Set and Why
Health Canada's guidance is to keep refrigerated food at 4 °C or below and frozen food at -18 °C or below, and provincial rules and local health units set the requirements you are inspected against. Measure the food with a calibrated probe thermometer, because a display can differ from what is on the shelf.
5 min read · Updated
ExplainerNatural Gas or Propane: Ordering Kitchen Equipment for the Right Gas
Gas kitchen equipment is set up at the factory for either natural gas or propane, because the two gases are supplied at different pressures and need different orifices and regulator settings. Confirm which gas your site has before ordering, state it on the order, and leave any conversion to a licensed gas fitter.
5 min read · Updated
ExplainerCommercial Sinks Explained: Compartment, Hand and Prep Sinks
Most commercial kitchens need three kinds of sink: a compartment sink for washing, rinsing and sanitizing wares, dedicated hand sinks, and a separate prep sink for food. Many health units also expect a mop or utility sink. Size compartments to your largest pan and check your local health unit's rules before the plumbing goes in.
7 min read · Updated
ExplainerDry-Aging and Curing Cabinets: What They Control and Who Needs One
A dry-aging or curing cabinet is a refrigerated cabinet that holds temperature, humidity and air movement steady for weeks at a time, which an ordinary fridge cannot do. Dry-aging cabinets run cold for beef; curing cabinets run warmer and step through fermenting and drying stages for salumi.
7 min read · Updated
ExplainerNSF, CSA, cUL and ETL Marks Explained for Canadian Kitchens
Commercial kitchen equipment in Canada usually needs two kinds of certification: a safety listing for Canada, such as CSA, cUL or cETLus, for electrical and gas equipment, and a sanitation listing, such as NSF, for food equipment. A plain UL, ETL or CE mark without the Canadian indicator does not show approval for use in Canada.
8 min read · Updated
ExplainerWhat Is a Blast Chiller? Cook-Chill, Capacity and Roll-In vs Reach-In
A blast chiller pulls heat out of freshly cooked food fast with high-velocity cold air, moving it through the temperature range where bacteria multiply far quicker than a refrigerator can. Kitchens that cook ahead use one to cool batches safely and consistently, then move the food into ordinary cold storage.
7 min read · Updated
Looking for a quick answer instead? Browse short answers or look a term up in the glossary.