Full-Service Restaurants (FSRs) and Quick-Service Restaurants (QSRs) need charbroilers, convection ovens, fryers, griddles, hotplates, and ranges.

Including bakeries, these fast and casual places rely on griddles, hotplates, refrigerated display cases, and convection ovens for high-volume cooking.

Cafeterias in both corporate and educational settings require equipment stands, fryers, dishwashers, and restaurant ranges for high-volume food service.

Catering companies need heated cabinets, convection ovens, and fryers for off-site meal preparation.

Hospitals use convection ovens, dishwashers, and heated cabinets for meal service.

Hospitality kitchens need restaurant ranges, convection ovens, and heated cabinets for large-scale foodservice operations.

Fresh food prep stations for grab-and-go service need equipment stands, refrigerated prep tables, hotplates, heated cabinets, and refrigerated merchandisers.

Markets who offer preprepared food need refrigerated prep tables, refrigerated merchandisers, and freezer display cases for customer convenience.

Require space-efficient equipment, including griddles, charbroilers, fryers, and gas hoses for mobile cooking setups.